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Calista Goh

Health Foods Entrepreneur, Anything But Salads in Hong Kong

The Future of Food : Why It Matters

PRESENTED ON AUG 04, 2015
IN HONG KONG @ VOL 24

Calista Goh dabbled in psychology, business, law and pastrymaking before finding herself on a mission to combine Western technology with ancient Oriental healing wisdom.

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Food Myths: Right or Wrong

BY JUDITH COULSON
@ VOL 6 ON OCT 03, 2012

In her presentation, nutritionist Judith Coulson questions the audience about the biggest food myths, and offers the proper answer. (in English)

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Why I Love Photographing Food

BY MEREDITH DYER
@ VOL 25 ON OCT 30, 2015

In honor of World Food Day:

"It's art on a plate... it's a different art form."

In "Why I Love Photographing Food" from PechaKucha Night Christchurch Vol. 25, Food photographer Meredith Dyer explains why she loves photographing food in ten reasons. Spoiler alert, some of the most exciting parts are the people! 

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Wasting Food, Researching Food

BY JORDAN LAZELL
@ FOOD EVENT AT FARGO VILLAGE ON OCT 29, 2015

Jordan Lazell presents about his research at Coventry University into food waste and what we can do about it.

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In Food We Trust

BY DHURATA DANERI
@ VOL 2 ON SEP 18, 2015

Dhurata Daneri - Food Revolution Albania - In Food We Trust

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Living an Informed Life: Why Science Matters

BY DON LINCOLN
@ VOL 3 ON MAY 12, 2016

There are a great variety of principles that people use to guide them in their lives and these principles can be subjective or objective in origin. While our decisions are inevitably subjective, Don Lincoln believes that the best decisions are informed by objective facts and he argues that the scientific method is the most disciplined technique ever devised to reveal objective truth.

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Nashville Food Trucks

BY MANUEL ZEITLIN
@ VOL 21 ON AUG 11, 2016

A look at evolving ethnic food trucks scene in Nashville.

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Be the food you want to share

BY MYRIAM BOURÉ
@ VOL 29 ON DEC 06, 2016

Myriam Bouré, co-founder of Open Food France, sees food distribution as a major problem in today's food system. Through reconnecting producers and consumers, and the decentralisation of power over our food, Open Food France aims to contribute to innovation in the food system.

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Back to the Future: the Craft Soda Revolution

BY JASON COX
@ VOL 8 ON JUN 08, 2017

Craft soda maker Jason Cox speaks to the decline in consumption of mass-market sugary beverages and explains how craft soda pop is quenching a new thirst for healthier fizzy drinks, old-school style. Travel back to the future with a fizz!

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Food, Love, and Future

BY DAYNA MCERLEAN
@ VOL 23 ON JUN 13, 2017

Dayna McErlean has a unique voice within Portland’s vibrant food metropolis. As a founding member of Portland’s coveted restaurant community, McErlean is owner of eternally popular — fine dining, artfully hip and casual food spots DOC, Nonna Tavern and Yakuza. All distinct cinematic spaces known for amazing food. As a “non chef” owner with an extensive background in fine art, McErlean’s focus is on creating cinematic spaces that make patrons feel as though they are being transported to a distant time and place. It is no small feat that she has been able to do this working with some of Portland’s most innovative chefs cultivating some of the city’s most coveted yet accessible food.