Pecha Kucha

Atrium Radio: We had two Pecha Kucha nights to get to know each other. The words are Japanese and mean chatting. We adapted the original 20x20 format to a 10 slides with 20 seconds each format. Torben’s use of the format was quite remarkable.

Torben: What’ll it be?

Sophia: Roast beef on rye, with tomato and mayo

Torben: Whaddaya want on it?

Sophia: A swipe of mayo. Pepper but no salt.

Torben: You got it. Roast beef on rye.
You want lettuce on that?

Sophia: No. Just tomato and mayo.

Torben: Tomato and mayo. You got it.
…Salt and pepper?

Sophia: No salt, just a little pepper.

Torben: You got it. No salt.
You want tomato.

Sophia: Yes. Tomato. No lettuce.

Torben: No lettuce. You got it.
…No salt, right?

Sophia: Right. No salt.

Torben: You got it. Pickle?

Sophia: No, no pickle. Just tomato and mayo. And pepper.

Torben: Pepper.

Sophia: Yes, a little pepper.

Torben: Right. A little pepper.
No pickle.

Sophia: Right. No pickle.

Torben: You got it.


Nate: Roast beef on whole wheat, please, with lettuce, mayonnaise and a center slice of beefsteak tomato.
The lettuce splayed, if you will, in a Beaux Arts derivative of classical acanthus, and the roast beef, thinly sliced, folded in a multi-foil arrangement that eschews Bragdonian pretensions or any idea of divine geometric projection for that matter, but simply provides a setting for the tomato to form a medallion with a dab of mayonnaise as a fleuron.
And – as eclectic as this may sound – if the mayonnaise can also be applied along the crust in a Vitruvian scroll and as a festoon below the medallion, that would be swell.

Torben: You mean like in the Cathedral St. Pierre in Geneva?

Nate: Yes, but the swag more like the one below the rosette at the Royal Palace in Amsterdam.

Torben: You got it.