PECHAKUCHA DAILY BLOG Posts
MAY 05, 2015
Ever wondered how chocolate is made? Well, wonder no more!
Erika Chavez-Graziano founded a small business called Cellar Door Chocolates, and is an expert on cacao. In “Searching Out the World’s Rarest Chocolate” from PKN Louisville Vol 15, Erika recounts her travel to Peru to find the world’s rarest cacao and the process of making it into chocolate.
APRIL 06, 2015
“Open up the doors, cook, let strangers come — this is the only way we can ward off ruin.”
Justin Strother tells a story of moving to the bottom of the world. In “The Supper Club Project” from PKN Christchurch Vol.22 she speaks about her journey to find a place to live in the little town of Lyttleton, and her food and warmth-filled path to finding a cure to loneliness.
APRIL 05, 2015
"In 2013 the most expensive fish was sold for 1.8 million dollars..."
Using food as a way to learn more about culture, while living in Aomori City, Japan for 5 years, Tesia Smith took on her own challenge, eating her favorite restuarant's entire menu. In "Sushi Blogging" from PKN Accident Vol. 2, we see that finding new favorite sushi and challenging unpleasant sushi, she created a blog her sushi journey.
FEBRUARY 26, 2015
Did you know? 75% of the world’s food comes from 12 plant and 5 animal species!
Trent McBride and Tao Romera Martinez introduce to us a service they’ve developed to expose people to real home-cooked cuisine. In “Tadaku” which happens to also be the name of their service, from PKN Tokyo Vol. 121, we hear not only about home-cooking, but also some fascinating facts about food from all over the world.
FEBRUARY 02, 2015
“We did like a 1000 pizzas a day, we worked 22 hours a day … I was hooked.”
Anthony Falco is an artist, family man, and professional pizza maker. In “Pizza Life” from PKN Brooklyn Vol. 2, we see that Anthony has been active in the food industry from Texas to New York - he started with a popular french fry stand to a now-famous Bushwick pizzeria. Anthony shares his thoughts and feelings about his adventures along the way.
JANUARY 08, 2015
“Third wave is not just about beards and blue bottles — it’s about the celebration of coffee.”
Alvin Cheung is the Chief Coffee Officer at ABC Coffee, a Tokyo-based subscription service for organic coffee beens. In “ABC Coffee and the Third Wave” from PKN Tokyo Vol. 120, he extols the beauty and benefits of consuming lightly roasted, single-origin, locally sold coffee beans.
DECEMBER 21, 2014
“Coffee is unique because it’s momentous — it’s existential.”
Bryan Kegley has been making a living pouring water over coffee grounds and helping others to pour water over coffee grounds. In “Being and Coffee” from PKN Sioux Falls Vol. 12 he shares his journey through the world of coffee, which has been an uphill climb of coffee consumption in a lot of weird ways and for probably even stranger reasons.
AUGUST 31, 2014
How can Hawaii become the model agricultural society for the world?
Josh Lanthier-Welch gives a great crash-course on the agricultural history of the Hawaiian islands. The islands went from feeding being self-sufficient to entirely reliant on imports.
In "Beyond Eating Local: Using History as a Guide to a New Food Security" from PKN Honolulu Vol. 18, Josh shows us how the Hawaiians can once again utilise their lush volcanic farmland to return themselves to a sustainable, self-sufficient agricultural society.
AUGUST 01, 2014
No need to hide healthy food in your kids' meals, just make it look good!
Many parents will try to disguise healthy foods to get their kids to eat them, but Jennifer Brandle-McCall believes that making healthy foods recognisable and fun is the key to developing healthy eating choices.
In "Why Be Deceptively Delicious When You Can Be Culinarily Creative?" from PKN Prince George Vol. 2, she points out that we eat with our eyes first, so why not add some creativity and fun to our meals. See some of the culinary creations she has created that encourage her kids to explore healthy foods.
JUNE 13, 2014
You Can Only Keep What You Have By Giving It Away
"Peace goes into the making of a poem, as flour goes into the making of bread." - Pablo Neruda
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. In "You Can Only Keep What You Have by Giving it Away" from PKN New Orleans Vol. 12 hear Graison go deep on his love for his work.