PechaKucha Presentation
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Mary Kaltenberg

Economist, UNU-MERIT, Maastricht School of Governance, MIT Media Lab in Maastricht

From Siberia to Texas: Uncovering My Family’s Immigration Story One Recipe at a Time


Mary Kaltenberg best introduces her story herself:

"It started during a blizzard storm the first week I arrived back in the United States early 2016. As an activity for my mom and I during this cold snowy day, we gathered recipes and started compiling them into a cohesive cookbook. I asked questions about the origination of the recipe and through each recipe lived a different story. Translating and transcribing developed into a documentation of our family history, rich of funny, suspenseful and adventurous stories. One recipe at a time I uncovered the story of my Jewish, Russian, Polish family - how they became a family, survived in Siberia, were deported and stripped of citizenship and the humor of eventually adapting to American culture."

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Coming Out to My Conservative Family

@ VOL 21 ON MAR 12, 2015

"Im very honored to be a speaker at this edition of PechaKucha especially since this is the first time I am talking openly and publicly about my life."

In Coming Out to my Convervative Family from Pechakucha Night Jakarta Vol. 21, Rara Rizal shares being open about her sexual orientation since she's 18 years old. Rara tells her story on how it affects her life and most of all, her relationship with her conservative family.

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Great Service: A Recipe for a Life Well Lived

@ VOL 20 ON DEC 01, 2015

Steve McHugh is a renowned chef and restaurateur who shares his passion for great service through the people who have been most influential to him. His parents taught him to serve others because it brings happiness. Chef John Besh helped him develop a palette able to detect nuanced flavors many of us can only dream of tasting. And while he was beating cancer, his oncology team showed him even a hospital can create an inviting environment for guests. Most people can forgive a mistake; people just want to see you try.
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Uncovering, and then Recovering. A Family Tradition.

@ VOL 20 ON AUG 18, 2016

Wes Breitenbach shares a brief history of how comfortable we have become just sitting around and how one craft has spanned five generations of his family.

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Keiki Club

@ VOL 17 ON MAR 09, 2017

Aviva Rowley and friends founded Keiki Club - an open social community for friends and flora fanatics to come together and grow plants, share knowledge, and trade collections. Attend a Keiki Club meeting in NY or California - more info here.

Aviva is a ceramicist / artist / florist from Brooklyn, New York.  She graduated from Cooper Union in 2011 with a BFA.  She has been finding nature in Brooklyn her whole life and stubbornly refuses to leave NY - thus forcing her to create an indoor jungle.  

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Natural Leavening

@ 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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A Recipe is Easier to Ship Than a Cake: Studio Moger

@ VOL 31 ON APR 20, 2017

Robert Patience has over 10 years experience studying and working within the design field. He is part of the design team at Fearsome, a Product Design & Engineering consultancy, as a Design Engineer with an emphasis on physical prototyping and making. Robert and his partner Carolyn Alexander also work part time at their start up Studio Moger. Here they are exploring the development of an open source library of artists equipment with their first project, Start Point. 

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What if I had the recipe for your success

@ VOL 44 ON JUL 04, 2017

With tongue in cheek & comparisons to Richard Branson & Michael Jordan, Gary Hirson shares "the recipe to success" - what, why & when we want something, writing it down & breaking it down. The three beliefs needed to achieve & choosing how to react when things don’t go as planned.

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Soup as a Metaphor for Organizational Culture: Best Recipe

@ VOL 5 ON FEB 01, 2018

Wendy Arnott makes the case that the best ingredient for shaping organizational culture - whatever you need that to be for your workplace -  is to capitalize on the transformative nature of behaviours. 

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Share Your Story Loud & Proud

@ VOL 8 ON MAR 07, 2019

Pa Lee Moua shares her story of immigration to USA.