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PechaKucha Thanksgiving! 

Here at PechaKucha, November represents a time to start reflecting back on all the creative people and projects that have fed our minds and kept our imaginations healthy.

Indeed, it's been a bountiful year, and with over 5000 presentation now online, we couldn't be more grateful for all the creativity that the PechaKucha Global Family has brought to the table. Seems it would be an appropriate time to give thanks by sharing some of the most creatively nourishing presentations from all around the world!

So without further ado, here's a full-course feast of the season's best PechaKuchas!

Bon Appétit!

Let's Talk About Food

"Eating and feeding and food is not what we do to sustain life, it is life. We make it meaningful when we make it a life moment instead of a pitstop."

In Mighty Fine Farm and Food, from PechaKucha Night Louisville, Vol. 15 Steve Paradis matter-of-factly discusses the importance of good food in all its aspects. An acute intelligence and subtle profoundness shines though his down-to-earth, no-nonsense approach to good, honest, down-home food, farming, and health. 

Because Chickens

"This is the stuff dreams are made of, which is why you should have chickens in your backyard."

In "Because Chickens", from PechaKucha Night Williamsburg Vol. 14Gretchen Bedell shares the hazards, perils, and general ridiculousness of suburban chicken keeping. She explains how her "Mexican ground parrots", as she calls them to circumnavigate the homeowners association's chicken ban, are basically just like "fish for the backyard."

Butcher a Pig in 7 Minutes

"The hardest thing is balancing the length of the saw against the size your body parts... I run into torque problems."

In "How to Butcher a Pig in less than 7 Minutes" from PechaKucha Beacon Vol. 3 Barbara Fisher AKA "Barb the Butcher" proves that creativity has no boundaries and just how off-the-wall a topic the PechaKucha 20x20 format can work for. She skools the crowd in 7 minutes on how to turn a pig into a meal. Not for the faint of heart.

Culinary Creative

"As adults, we appreciate the appearance of well-plated food. Beautiful food tastes beautiful to us. Why shouldn't the same be true for kids."

Many parents will try to disguise healthy foods to get their kids to eat them, but Jennifer Brandle-McCall convinces us in Culinary Creative from PechaKucha Night Prince George Vol. 2, that making healthy foods recognisable and fun is the key to developing healthy eating choices. See some of the culinary creations she has created that encourage her kids to explore healthy foods.

Wine a Little, Laugh A Lot!

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

Kathleen Angelski thought she won the lottery when her family moved into a new home and discovered a mature pear tree growing in the front yard …until they tried one; either sour, hard, rotten, or all of the above. Trying to make something edible out of the fruit, she realized the solution to her problem was not edible, but drinkable! Here she guides us through the step-by-step journey of making pear wine in Wine a Little, Laugh A Lot! from PechaKucha Night Prince George Vol. 5.

What Food Teaches Appetite

"Appetites, like landscapes, change with the passage of time. When we make decisions about food, we reveal our values, quirks, obsessions, ethnic pride and more."

In What Food Teaches Appetite, from PechaKucha Night Madison, Vol. 5, Mary Bergin showcases much of the small-town fare in her native rural Wisconsin, and shares the stories of how many of the dishes came to be. Sharing her pride for Wisconsin's German roots, she connects the historical dishes to the people who keep the traditional recipes safe and preserve the neighborhood markets and cherished eateries that make her community special. 

Kaiseki On A Farm

"It took us about six months from start to finish to turn this wooden and metal barn into a fully functional state-licensed kitchen."

In Kaiseki On A Farm from PechaKucha Night Bryan Vol. 3. husband wife team, Brian & Amanda Light share tales of providing a unique dining experience on a 15 acre farm in rural Texas. From 9-course dinners to whole-hog bonfire roasts, to weddings to family reunions and everything in between, they do it all with locally sourced ingredients ...and love.

Having Cake and Tweeting It Too

"[We have] an obsession with beautiful food. The soufflé, made of eggs, potatoes, bacon and onions, [originativing in the early 18th century France Cuisine] while delicious, had it been invented today, I don't think it would have survived Instagram." 

In Having Cake and Tweeting It Too from PechaKucha Night Beirut Vol. 22Marylin Zakhour discusses how the internet, from food blogs to social media, influence food culture, changing our relationship to, not only what and how we eat, but how we travel, how we commune, and even how we imagine gluten allergies.

Easy as Pie

"I remember how Grandfather told me, 'Son, never fry bacon naked and never trust a topless pie!' Good advice."

When Greg Jonuk was 10 years old, a formative culinary event sent him on a lifelong pursuit of making pie. Here in Easy as Pie from PechaKucha Night Prince George Vol. 5, he sends us into the kitchens of our "pastry-deprived worlds" but not before sharing why pie making is righteous, transformative, and magical. Grab a fork and/or a scoop of ice cream and enjoy this talk on one of the world’s greatest food forms.

Beautiful Bounty

"I don't want to tell you about some super chef, or some 3-star restaurant. I want to tell you about the inexpensive but delicious street food loved by ordinary people in Brazil." 

Brazil is a multiracial nation with roots reaching across the globe. Its cuisine is as varied and colorful as its people. In Beautiful Bounty from Tokyo's, Brazilian Lifestyle Powered by PechaKucha, Brazilian/Japanese chef Mari Hirata, expresses her love of nature's edible beauty by sharing her experience and insights as a chef with culinary roots in both Brazil and Japan. While this presentation is in Japanese, anybody can appreciate this collection of incredible photos of Brazilian street venders, by her colleague and photographer, Sergio Coimbra.


Still hungry? Follow PechaKucha on Twitter, Facebook, peruse the menu on our Daily Blog, or dig into this in this mouth-watering selection of posters that are produced for our most well-seasoned cities! 
From all of us at PechaKucha HQ in Tokyo, many thanksgivings for being part of the PechaKucha Global Family, celebrating the creativity in your city! 
Wishing you a lovely November wherever you are in the world!

Devised, shared and supported by Klein Dytham architecture.

AD Bldg 2F, 1-15-7 Hiroo
Shibuya-ku, Tokyo 150-0012 


Copyright © 2015 PechaKucha K.K. All rights reserved. 

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