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SITEWIDE Search Results: “alcohol”

PAST VOL 30

Cape Town @ Cape Town City Hall
Aug 19, 2014

PAST VOL 25

Taipei @ xuexue institute
Jul 11, 2015

PAST VOL 26

Taipei @ xuexue institute
Oct 10, 2015

PAST VOL 27

Taipei @ xuexue institute
Dec 19, 2015

PAST VOL 36

Columbus @ covermymeds (11th Floor)
Feb 11, 2016

PAST VOL 28

Taipei @ xuexue institute
Mar 26, 2016

PAST VOL 8

Silver Spring @ Silver Spring Civic Building
May 05, 2017

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The Cure for Hangovers

BY MIHO OTA
@ VOL 112 ON MAR 26, 2014

Miho Ota tries to find the solution to something that people from various other countires have been trying to find for years: a cure to hangovers. If you have ever experienced the painfullness of a hangover , then Miho has several solutions from friends and family that she has personally tested that could help in the future wild night outs.   

"Presentation of the Day" on April 11, 2014.

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Hey, Hold My Beer...I'm Going to Try Science!

BY JAMES SMAGALA
@ VOL 10 ON AUG 28, 2014

The rise of modern civilization and all advances in the biological and medical sciences are linked...to beer! The rise of agrarian society, the understanding of water chemistry, and the search for food preservation techniques for shipping will culminate in the first genomic sequence of eukaryotic cells, models for cancer and heart disease and a myriad of delicious malted beverages.

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The Art & Science of Mixology

BY JASPER ADAMS
@ VOL 8 ON JUL 31, 2015

"Making cocktails and tending bar is a process that evolves from science into art. Doing the science beforehand enables the art during service." 

From "The Art & Science of Mixology" from PechaKucha Asheville Vol. 8, Asheville Organizer Jasper Adams, beverage manager at Table restaurant and The Imperial Life bar in Asheville and co-founder of Ninebar Creative, provides a behind-the-scenes look at the science and the work behind the beauty of cocktails and the craft of tending bar.

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Wine a Little, Laugh A Lot!

BY KATHLEEN ANGELSKI
@ VOL 5 ON SEP 15, 2015

"You can make just about anything into booze, right? Dandelion flowers, rotten potatoes, roadkill, ...just about anything!" 

Kathleen thought she won the lottery when she and her new family moved into their new home and discovered a mature pear tree growing in the front yard…until they tried to eat one. The pears were either rock hard or complete mush, with no happy medium. She tried every which way to make something edible out of the fruit, but nothing turned out quite right. Kathleen finalized realized that the solution to her problem was not edible, but drinkable! Join maker and crafter extraordinaire Kathleen Angelski are she guides us through the step-by-step journey of making pear wine.

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BY LISETTE PONCIN
@ VOL 14 ON MAY 19, 2015

Lisette Poncin verloor haar zoon Stijn door een noodlottig ongeval tijdens zijn buitenlandse stage. Een jaar na zijn overlijden heeft ze het initiatief genomen jongeren voor te lichten over normen en waarden tijdens buitenlandse stages.

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Goud weven van oud ijzer

BY ANGÈLE EVERS
@ VOL 17 ON MAY 24, 2016

Op haar vijftigste vonden er heftige gebeurtenissen in het leven van Angèle Evers plaats. Ze nam ontslag en startte als zelfstandige, haar relatie werd verbroken en haar één jaar oudere broer overleed. 
 
Ze ging hevig op zoek naar een nieuwe liefde en zocht troost in wijn en wiet. Ze ontmoette Hans, haar zielsverwant, en liet haar toekomstplannen varen. Dit geluk duurde echter niet lang. Ze werd geconfronteerd met haarzelf en de keuzes die ze gemaakt had. 
 
Angèle vertrok naar Zuid-Afrika om daar in een ontwenningskliniek de confrontaties aan te gaan met haat diepgewortelde pijn en verdriet. 
 
Tegenwoordig werkt ze als ervaringsprofessional met vrouwen die relatieverslaafd zijn.
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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.

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Natural Leavening

BY ANTHONY FALCO
@ VOL 17 ON MAR 09, 2017

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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Twenty Beers That Changed My Life

BY MARK PHILLIPS
@ VOL 9 ON APR 25, 2017

Mark Phillips talks about his discovery of craft beer and shares the 20 beers that have changed his life. A personal journey of discovery and appreciation, whilst trying to remain sober! Cheers to good beer and a wonderful life!

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Nihonshu Girl

BY SUMIRE MATSUURA
@ VOL 26 ON SEP 02, 2017

From her work as a writer and illustrator, Sumire Matsuura published the book, “Tipsy walks around sake breweries by Nihonshu Girl,” visiting various breweries in Kansai. Her journey is still continuing under the name, Nihonshu Girl. The reason she became interested in Nihonshu was because of her work at a shrine for the God of Sake. While working as a miko at the shrine, she got to know about the history of sacred wine and realized how wonderful it was. Now she wants more people to know about this culture. Her life has become richer by Nihonshu, and here she shares her love and appreciation.

ルポ&イラストレーターとして、関西の酒蔵を巡った自著「日本酒ガールのほろ酔い蔵さんぽ」を出版し、〝日本酒ガール〟として、酒蔵を巡る旅を続けています。そもそも日本酒に興味を持ったきっかけは、京都の“お酒の神様”を祀る神社に就職したこと。巫女をしていた経験の中で、御神酒の歴史にふれ、すばらしさに気づいたとき、もっと多くの人に、この文化を伝えていきたいと思いました。日本酒との出会いが、私の人生を豊かにしてくれたことに感謝を込めてー。

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Tweets of the Week

It's no secret, we spend a lot of time each week looking through the Twittersphere to find out what people are saying about PechaKucha -- it's also amazing how you can get a feel for an event as it happens, with attendees tweeting on the spot. Time then to start a weekly look at some of our favorite tweets. obiouslee: PechaKucha is to Charleston what nutella is to crepes - taking something good and making it inspirational. Hope to see you tomorrow night. pechakucha_ORD: PechaKucha Night Event at Neocon is SOLD OUT with 2 weeks to go. Working on making the venue bigger. Watch this space for ticket info. chainbreakingpr: Please RT: unofficial PechaKucha tailgating party at mellow mushroom 4-7pm $2.5 draft $2 margs $2 wells. 2 blocks from gilliard theheatherblack: jealous of my tweeting pechakuchians. the weather seems perfect out there right now. formfaktor: At a pechakucha in a protestant church, serving alcohol and featuring a discoball! marykathryns: PechaKucha = lovin it.

Glasgow

5 reasons why Pecha Kucha is **THE** night out in Coventry this Friday...

Yes, it's Pecha Kucha night at the Tin Music & Arts centre from 7pm this Friday, here's 5 reasons why this night of merry amusement just might be for you... 1) If you like TED talks, stand up comedy or open mic nights - Pecha Kucha is sort of like all three rolled into one. At each night there's a massive mix of zany, opinionated, inspirational and downright oddball people talking (or perhaps shouting, dancing, miming or singing) through a series of 20 images. You don't have to worry about stifling any yawns, each person is only allowed 20 seconds per image... before you know it you've had six and a half minutes of eclectic entertainment... and after 3 or 4 you realise the £3 entry is definitely giving your two bob's worth. 2) TFI Friday and alcohol is served. The Tin offer loads of continental drinks and local brews including Coventry's very own Byatt's beer. 3) Fighting winter flu? You can watch Pecha Kucha from your sickbed - All the Pecha Kucha presentations are put online at www.pechakucha.org/cities/coventry. Seriously laugh-out-loud recommendations from the Pecha Kucha Coventry 'Christmas' edition are: How to Annoy Your Friends on Facebook at Christmas by Simon Fairbanks and Placing Children on Your Lap: the Art of Ventriloquism by Michael Mayhew.  You can also follow antics via Twitter live on the night @PKN_coventry. 4) Try it and like it? You can go to a Pecha Kucha night ANYWHERE in the world. Originally starting in Tokyo (the tongue twisting "Pecha Kucha" title means "chit chat"), nights now take place in over 700 cities worldwide. So next time you're surfing the Air B&B waves to Dubai, Budapest, San Francisco or Paris you can also take in a Pecha Kucha night*. 5) If you get the itch after seeing (and possibly secretly mocking) others, you can have a go too. Anyone is welcome to sign up to 'do' a Pecha Kucha night on any subject, in any style, with any images and props you might care to use. Once you've completed this curious right-of-passage, you realise there's no return; it's addictive, it's fun and it's a serious preference to sitting in and worrying about your post-January diet. See you on Friday! *disclaimer - not all nights may be as good as Pecha Kucha Coventry. Please also note that you could be educated or inspired and that there's a serious risk of meeting people... PECHA KUCHA COVENTRY Friday 20th February 7pm-11pm 'Design your City' - a theme for Global Pecha Kucha Night @ The Tin Music & Arts (formerly Taylor John's House), Leicester Row, Coventry, West Midlands, CV14BN Presenters, event details, maps here.

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Alchemy for Beginners

"Is it possible to create a drink that tastes like mince pies? Well the answer is yes and many other flavours too."In Alchemy for Beginners from St. Neots Vol. 2, Andy Hawkes is going where no home-brewer has gone before and lets us in on some of his secrets. Here he shares how easy and personal it is infuse one's own booze with any number of flavours. All one needs to do it to take some tasty things, put them in alcohol, and wait. Bottoms Up!!!