PechaKucha Night Orlando


(puh-CHAW  keh-SHAW)

PechaKucha Night started in Tokyo in 2003 by Architects Astrid Klein and Mark Dytham. The concept was invented to provide young designers an opportunity to gather and showcase their work and pitch ideas to each other. However, in order to allow for as many presenters as possible, Klein and Dytham set limits on each presentation, a concept that has stuck to this day. PechaKucha is a Japanese term for “chit chat.”

PechaKucha 20x20 Beauty and the Beets

Each exhibition consists of 20 images shown for 20 seconds a piece, and the images are advanced automatically. The images move forward even if the speaker doesn’t. An entire presentation takes 6 minutes and 40 seconds. The original idea was for people to make a presentation based on their works and organizations, now however, anyone is welcome to speak about whatever they choose.

To this day, PechaKucha Night is held in over 700 cities worldwide.

The Orange Studio Orlando

Last Friday night, about 300 Orlandoans gathered in a large studio space near downtown Orlando for PechaKucha Night. As the doors open at 7pm, people mingled around a bar serving wine and beer. Gigi’s cupcakes were there providing attendees with delicious desserts.

Orlando PechaKucha

At 8pm, seven speakers made presentations ranging in topics from The Gift of Fear to Painting For Process to The Effect of Inspiration. A professional photographer discussed his experiences being lost in an overseas mountain range to a woman who recalled being held up at gunpoint. A lady who was told she couldn’t be an artist, while 42 years later she now runs a successful painting program here in Orlando.

PechaKucha Orlando Beauty and the Beets

Each speaker just as fascinating as the last speaker.

By 9pm, everyone was on their feet applauding the seven speakers.  We laughed, we cried and we were all leaving a little more inspired than when we walked in.

PuhCHAWkeSHAW PechaKucha

You can find a PechaKucha Night in your area by visiting here->

PechaKucha website

On the website you can also find videos of presentations filmed all over the world.

So what do you think? Does PechaKucha sound like something that would interest you?

Quinoa Fruit Breakfast Bowl for Meatless Monday

Breakfast Quinoa Fruit Bowl Beauty and the Beets

My Mom and I recently visited a place called Flavors Cafe in New York City and tried Quinoa Breakfast Bowls. Their bowls came in three flavors- Mexican, Morrocan and Greek. All we served with a fried egg and were topped with a specialty sauce. I’ve never had quinoa for breakfast but the idea intrigued me and I thought- why can’t it be served for breakfast?

Quinoa Breakfast Fruit Bowl Beauty and the Beets

Once I returned to Florida I found myself one morning with an abundance of fruit in my fridge. It would be simple enough to just throw the fruit into a bowl or use it to top cereal but isn’t that so boring? I suddenly remembered that quinoa breakfast bowl and thought I would give it a try and see how Chad liked it. Turns out, it was indeed a hit.

Quinoa Fruit Bowl Beauty and the Beets

I didn’t use eggs and I didn’t add sauce. Instead I added some chopped avocado and used a splash of vanilla almond milk just to sweeten the quinoa up slightly. In my fridge I had some strawberries, blueberries, mango and kiwi leftover from a previous recipe though any fruit would work perfectly here. Sliced bananas, chopped apples or halved grapes would work well. Pecans or walnuts can be substituted for the sliced almonds. Just use whatever you’ve got!

Quinoa Breakfast Bowl BeautyandtheBeets

I like that the quinoa is a little more filling to me than oatmeal and more satisfying.  I am not always in the mood for the mushiness of most oatmeal so this Quinoa Fruit Breakfast Bowl is a little more appealing.

Quinoa Fruit Breakfast Bowl


  • 2 cups quinoa
  • ½ cup unsweetened vanilla almond milk
  • ½ cup strawberries, washed and sliced
  • ½ cup blueberries, washed and stemmed
  • ½ cup mango, diced
  • ¼ cup kiwi, peeled and sliced
  • ½ cup avocado chopped
  • ¼ cup sliced almonds
  • ¼ cup shredded coconut

Quinoa Beauty and the Beets


  1. Cook quinoa according to package directions. Remove from heat and let slightly cool.
  2. Divide the quinoa among four medium breakfast bowls and divide the milk evenly to each bowl.
  3. Add the fruit and avocado and lightly mix into the quinoa.
  4. Sprinkle the almonds and the coconut over top the quinoa mixture.
  5. Serve immediately.

For the printable version click here

What would you add to quinoa for breakfast in the morning?


Quinoa Fruit Breakfast Bowl Beauty and the Beets