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PechaKucha Presentation

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Caitlin Olauson

Co-Owner , The Local Kitchen in Saskatoon

The Story of a Start-Up

PRESENTED ON NOV 28, 2017
IN SASKATOON @ VOL 1

Caitlin Olauson is a mom and co-owner of two food businesses. She has her master's degree in Food Security and has a passion for local food and sustainability. In this talk, she outlines her team's journey of opening a kitchen incubator in Saskatoon, Saskatchewan. 

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Cooking like a Wok Star

BY ELEANOR HOH
@ VOL 21 ON MAR 15, 2013

Eleanor Hoh shares how she learned wok cooking from her mother and adapted it to a western kitchen. She showcases her Wok Star Kit designed to help people be successful by providing the right tools and techniques, heat source and good ingredients.  Eleanor insists when cooking is a creative and fun process, it eliminates the chore of “what’s for dinner?” and shortens the cooking and cleanup time, so anyone can become a Wok Star! 

 

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Only in New Westminster

BY TODD BRIGHT
@ VOL 2 ON APR 26, 2013

Professional Chef Todd Bright recounts some of his favorite experiences cooking in the lower mainland area. With sustainability initiatives, cooking competitions, and other community events, the area has become one of Bright's favorite places. 

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Kitchen Science: Fermenting with SCOBYs

BY SARAH HARGREAVES
@ VOL 14 ON JUN 13, 2013

Sarah Hargreaves goes over some of the amazing science behind the process of fermentation and shows how you can take advantage of it to easily make cheap and delicious new foods in your own home.

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A Local Food Project

BY ALEX DAVIES
@ VOL 18 ON MAR 27, 2014

"Understanding what grows under your nose is liberating, exciting, and educational." 

In A Local Food Project from PechaKucha Night Christchurch Vol. 18, Local chef, Alex Davies shares how he uses produce foraged and sourced from only the Canterbury region. Since working with seasonal foods, his menu changes daily depending on what he has each day. He develops relationships with his growers and can always tell you the story of where your food came from that day. He now operates an open kitchen at a local cafe and wine bar called Shop Eight.

This was "Presentation of the Day" on June 18th, 2017. 

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Local Food and More

BY JEFF GOOD
IN JACKSON, MS

Jeff Good takes us through the story of food in Mississippi and shows the way forward. Jeff is a successful restauranteur. But he doesn't stop there. He is a visionary and engaged member of the community. He sees infrastructure, whether for food or for our roads, as the means to make Jackson better.

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Coventry Food Union

BY CHRIS MAUGHAN
@ FOOD EVENT AT FARGO VILLAGE ON OCT 29, 2015

Chris Maughan introduces the pod and Coventry Food Union and how it is making a positive impact on bringing people together to help with mental health issues through the power of food.

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Community Food Rescue

BY CHERYL KOLLIN
@ VOL 4 ON JUL 10, 2015

Cheryl Collin helps with Community Food Rescue, a food recovery program. She shares a story about how an individual recovering loaves of bread behind a bakery led to a county wide effort to preserve food. This presentation describes food recovery, one of today's methods for achieving sustainability.

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Cozinha Comunitária das Terras da Costa

BY COZINHA COMUNITÁRIA DAS TERRAS DA COSTA
@ VOL 20 ON MAR 28, 2015

Community Kitchen of the Lands of the Coast is a project designed by the collective Warehouse in collaboration with ateliermob. This project was conceived and projected through an extensive and highly participatory process, which has always had the active presence of this community in its discussion.

The constructive process is accompanied by several activities that aim to help this community in the decision on the use of this space, its rights, duties and the rules to adopt for the autonomous and sustainable management of this equipment.

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The Kitchen Table

BY RAQUEL RIVERA-PABLO
@ VOL 1 ON MAY 09, 2018

Raquel Pablo-Rivera is a chef instructor and small business owner who provides cooking instruction in Bridgeport.  She describes how she promotes healthy food and the preparation of delicious meals that are cost effective and require little ingredients or equipment.  She provides services to local lighthouse programs, farmers markets, senior centers and food pantries and this passion comes through in her story of how food connects people of all ages, regardless of income, race, or education level