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PechaKucha Presentation

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Samer Sfeir

in Beirut

Mommy Made Social Catering

PRESENTED ON OCT 21, 2015
IN BEIRUT @ VOL 23

Samer Sfeir takes us through the inception and expansion of Mommy Made, a social catering line that has grown to encompass various platforms and activities for women and children in need.

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Low Budget & Healthy, the Diet of the Future

BY ALINE PLOEG
@ VOL 18 ON FEB 20, 2013

Aline Ploeg explains her childhood transition to a vegan lifestyle, the benefits such a diet can bring, and the various causes she came to support as she learned more about healthy eating. She talks about being environmentally responsible, and shares a few tips for preparing lowcost vegan dishes.

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Mommy And Me

BY EMI SUZUKI AND TAKAKO SUZUKI
@ PECHAKUCHA X DESIGN-AH EXHIBITION (KIDS) ON MAR 23, 2013

This presentation was done through a kids workshop at the 21_21 DESIGN SIGHT, as part of the "Design-ah exhibition." The kids had 2 hours to find interesting things in the area, and take a photo, and then put together a PechaKucha 20x20 presentation. (in Japanese)

21_21 DESIGN SIGHTのデザインあ展にて行われたこども版PechaKuchaプレゼンテーションです。2時間の中で見つけたおもしろいもの、興味があるものの写真を撮り、PechaKuchaフォーマットで発表してくれています。

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Street Food

BY STEWART PLEACE
IN STIRLING

Strewart Pleace presents about street food. Loving Food is Stirling's first street food trader and Scotland's first street food trader working Monday - Friday. They operate from a brightly coloured van called Herve. The owner Stewart introduces the business of street food, discusses its role in city centres, and the potential benefits that Loving Food can bring to the city of Stirling's development. Of course, the food that is the central topic, is not forgotten either.

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Omega 3 and the Western Diet

BY CHIP ALLEMANN
@ VOL 6 ON JUN 05, 2014

Susan Allport speaks here about the importance of fast-acting fat Omega-3 in the human diet. She discusses the reasons why fish are rich in Omega-3 and how these unique fats benefit our brain tissue, eyes, and overall health.

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Soy Sauce made in Louisville?

BY MATT JAMIE
@ VOL 15 ON APR 14, 2015

Matt Jamie describes how he came back to Louisville to start Bourbon Barrel Foods and that something about the city and state is attracting others to come to or return and get involved in the vibrant food scene.

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My Crazy Diet from Another World

BY DAWN HUTCHINS
@ VOL 8 ON OCT 27, 2015

Dawn Hutchins dealt with depression and migraines and found that a plant-based diet had a lot more to offer than modern medicine. Learn more about what prompted Dawn to change around her life and entire way of thinking in this talk.  

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We Want to Make Japanese Style Sweets Made in Sakai Popular!

BY MINE HIRONO
@ VOL 13 ON JUN 04, 2016

Mine Hirono introduces the city of Sakai, south of Osaka, whose unique heritage includes confectionaries used for tea ceremony, and blades used in past battles and contemporary finest kitchens. Many cities around Japan have unique stories and histories that would gain from getting more exposure.

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Building the World's Largest Caterer

BY FRANCK MITHIEUX
@ VOL 29 ON DEC 06, 2016

Franck Mithieux and Giorgio Riccò are respectively Communication Manager and COO at La Belle Assiette. La Belle Assiette is a one-platform company organising and distributing the whole catering industry online. They share their recent experience of working with an industry giant as partner and investor, as financial means and network effects are vital ingredients to grow their food service innovation fast and acquire a leadership position on the market.

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The climate diet

BY RUBEN HAZELZET
@ VOL 48 ON MAY 08, 2018

The Climate Diet is a global sustainable food initiative. They create accessible recipes that battle the effects of climate change. How? By collaborating with Master Chefs around the world that inspire a climate diet.