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PechaKucha Presentation

From Texas to New York to Brazil, professional pizza man Anthony Falco has been active in the food industry from a widely popular french fry stand to a famous Bushwick pizzeria, to perfecting delicious bread recipes with his kids. At PechaKucha Night NYC, he talks about the process and health benefits to naturally leavened dough!

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Gluten Free Happiness

BY RAY PORCELLATO
@ VOL 1 ON JAN 24, 2013

Ray Porcellato takes behind the scenes of his gluten free bakery, and the recent rise in popularity of the gluten free baking market. He explains why he chose New Westminster as the city for his bakery, and the role he plays in the lives of his clients.

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A Brief History of Distilling In New York

BY CHRISTOPHER WILLIAMS
@ VOL 4 ON NOV 21, 2013

Christopher Williams gives a brief, but detailed history of distilling in New York. He goes into depth on the Golden Age of distilleries in the state prior to prohibition and their subsequent demise. Christopher goes on to describe the contemporary reemergence of the industry--a New York distilling "renaissance".

"Presentation of the Day" on January 8, 2014.

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You Can Only Keep What You Have By Giving It Away

BY GRAISON GILL
@ VOL 12 ON MAY 08, 2014

Baker Graison Gill of Bellegarde Bakery, lends his thoughts about bread and the primitive yet poetic process of making, baking and sharing his art in New Orleans.

"Presentation of the Day" on June 14, 2014.

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Pizza Life

BY ANTHONY FALCO
@ VOL 2 ON OCT 16, 2014

Anthony Falco is an artist, family man, and professional pizza maker. From Texas to New York, Anthony has been active in the food industry - from a widely popular french fry stand to a now famous Bushwick pizzeria. Anthony shares his thoughts and feelings about his adventures along the way. 

"Presentation of the Day" on February 3, 2015.

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The United Nations of Food

BY CHARLES BIBILOS
@ VOL 7 ON DEC 04, 2015

Hear Charles Bibilos, writer of the United Nations of Food blog, talk about his quest to eat food from every country in the world (160 countries), without ever leaving New York City. Yum!

Help Charles finish his quest! Help him eat: East Timor, North Korea, Papua New Guinea, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Nicaragua, Costa Rica, Botswana, Burundi, Central African Republic, Djibouti, The Gambia, Kenya, Mauritania, Mauritius, Namibia, Republic of the Congo (Congo-Brazzaville), Rwanda, Swaziland, Togo, Uganda, Zambia, Zimbabwe

If you can help, or want to go out to eat with Charles, email him at unitednationsoffood@gmail.com

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Breaking Bread

BY SAM ELLIS
@ VOL 26 ON MAR 02, 2016

Baker Sam Ellis puts togther all the simple ingredients that make up bread, and those that make up family, and shows how powerful the transformation can be when you take the time to make your own bread, to make a living, to feed your family, and to share with your friends. Once you dip your hands in flour, you'll be hooked. Be prepared to drool over this presentation....

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Educating with Food in the Hudson Valley

BY LAUREN MAPLES
@ VOL 16 ON SEP 01, 2016

"Teaching kids about food is a way to teach them about everything."

In Educating with Food in the Hudson Valley at PechaKucha Night New York Vol.16Lauren Maples walks us through the importance and strength of a sustainable, natural, and health-conscious education. While teaching yoga and dance in public schools, she developed the Bija approach - which strives to create a fulfilling and engaging educational experience. 

Lauren has danced with internationally acclaimed ballet companies including San Francisco Ballet and New York City Ballet, and holds a BA from New School. 

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How I Got Into Baking

BY SHAYNA MCCONVILLE & CO.
@ VOL 29 ON DEC 15, 2016

Douglas Picard is a Dayton transplant of 3 years. While he enjoys running and cycling around the area, he can usually be found in his kitchen baking up some cool stuff. He's never met a carb that he didn't like!

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From Barrel to Bottle

BY WILL DRUCKER
@ VOL 17 ON MAR 09, 2017

Will Drucker is a sustainability practitioner and whiskey lover. At PechaKucha Night NYC, Will takes us through the history and process of whiskey making - from the tree to the bottle!

Will is devoted to building businesses that support the circular economy. Will hails from the cities and farms of the Midwest. College took him to Vermont where he studied neuroscience and deepened his love for the natural world. Will can't resist music, birds, biking, good food and adventure.