Our presenter, Egan Davis, explains how cacti survive and thrive in the harshest environment we can possibly imagine. His fascination about plants and his love for them have taken him to desserts all over the world.
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How to Survive a Kappa Attack
BY MATT ALT
@ HEINEKEN STAR LOUNGE
ON MAY 15, 2013
Matt Alt is the author of the "Attack!" series of books that so far have introduced the West to the world of yokai, yurei, and ninjas. In this presentation, we learn all about the traditional green creature known as the kappa.
"Presentation of the Day" on May 24, 2013.
How to survive getting older?
BY LUDO HELLEMANS
@ VOL 29
ON FEB 29, 2016
How to survive getting older? That is the question asked by Ludo Hellemans. We are facing an ageing society, especially here in Limburg. The demographic change poses new challenges for the entire society. It is not only a challenge for the elderly but also for younger citizens.
Ludo has a solution for this challenge, a new form of community housing for citizens over 50, located right in the middle of the city holding two core characteristics: mutual support to ensure autonomy of the residents and sustained interaction with the neighbourhood.
The ethics and the enjoyment of eating plants
BY ALEX DAVIES
@ VOL 29
ON OCT 24, 2016
Chef Alex Davies has always been passionate about ethical food locally sourced. The recently converted vegetarian wants to showcase and encourage the eating of plants, as a way to enjoy food from the earth and to lessen the impact on our planet. In this talk Alex shares some of his learnings from working in food production, from farm to table.
What makes a creative meeting place thrive?
BY CHARLOTTE WIKING
@ VOL 59
ON MAY 18, 2017
Charlotte Wiking is the project manager of Stockholm Design, the future Design Center in Stockholm, that is an ongoing project. Her PechaKucha goes through the ingredients that make a creative meeting place thrive. How do you keep it attractive over time? Charlotte has experience from Stockholm International Fairs, Fotografiska and ABBA-the museum.
Pivoting to Survive and Thrive
BY CHRIS ANGELUS
@ VOL 22
ON APR 11, 2017
"I've pivoted so much I get called for traveling."
Chris Angelus has developed two businesses that focus on showcasing the people who make the Portland food scene a darling among US food cities. Portland Food Adventures produces local events that embody the collaborative spirit of the Portland food community, and now offers the opportunity to travel with Portland chefs internationally. Chris also produces and hosts Portland's longest-running food scene podcast, Right at the Fork, which now features a rich archives of long-form interviews with over 100 professionals, delving into their backstories and their business challenges working in our food world.
Pickling and Fermentation: Exploring the Sensory Aesthetics of Plants
BY SHARON WANG
@ VOL 38
ON SEP 29, 2018
Sharon enjoys having simple expectations in life along with a stable and gradual level of personal growth. Exploring the sensory aesthetics of plants, she is fascinated by traditional wisdom regarding pickling and fermentation during the harvest season. Carrying a cherishment of the land found within food culture, she shares natural concepts regarding a harmonious co-existence between practice and island vegetation. Continuing ancient methods through modern tastes, she utilizes time to create tantalizing food that is tinged with a sense of mystery.