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15 volumes
- Omaha #15 18 Apr. 2012
- Omaha #14 26 Jan. 2012
- Omaha #13 3 Nov. 2011
- Omaha #12 22 Sep. 2011
- Omaha #11 21 Apr. 2011
- Omaha #10 20 Jan. 2011
- Omaha #9 15 Oct. 2010
- Omaha #8 14 Apr. 2010
- Omaha #7 27 Jan. 2010
- Omaha #6 11 Nov. 2009
- Omaha #5 16 Sep. 2009
- Omaha #4 4 Jun. 2009
- Omaha #3 23 Apr. 2009
- Omaha #2 26 Feb. 2009
- Omaha #1 13 Nov. 2008
No presentation has been published
next event
Our last event was on the 18th Apr. 2012.Thank you for coming to the event !!
Look out for our next event —
coming up soon !
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In Preparation Mode
27 January 2010
We’re not exactly sure how Twitpic user 36Point is going about preparing for his PechaKucha presentation, but it apparently involves the help of a few figures, one of which we’re prett… -
PKN Omaha Vol. 3
1 May 2009
For last week’s PechaKucha Night in Omaha Vol. 3, organizer Brian Kelly tried something a bit different by hosting an “academic” version which featured thesis projects from local…
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Winemaking 101, Minimalism in Poster Design, and the PechaKucha Milan Experience
24 May 2012
Presentations
As we’ve covered multiple times on the blog, PechaKucha was in Milan last month for the Milano Salone (Milan Design Week), with a series of four PechaKucha events held at Heine… -
A Guide to Landscapes, Improving a Train Station, and Rampant Inspiration in Gothenburg
23 May 2012
Presentations
João Nunes is an architect, and in this presentation (in Italian, from PKN Catania Vol. 10) he talks about the challenges involved in working with landscapes. This usually … -
Rethinking Design, Some Animation Love, and the Aalen Poster Explosion
21 May 2012
Presentations
Doreen Toutikian thinks that design can change the world for the better, and that’s what she hopes to achieve with her “Rethinking Design Through Cross-Cultural Collabor… -
Underground Food in Curitiba, Random Acts of Courage, and Teasing You with Upcoming PKNs
20 May 2012
Presentations
We kick off a new week of presentations with one from Curitiba (Vol. 1) and one from Cork (Vol. 3). In “Underground Food” (in Portuguese), Guilherme Caldas takes us on a …
