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Emily Ludolph

Stories by Emily Ludolph:

A TED Flight at 30,000 feet, hosted by Delta

Live from TED2016

A TED Flight at 30,000 feet, hosted by Delta

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David Kwong’s TED Talk has been watched at 30,000 feet, accessible through the seat-back TV sets on Delta flights along with a selection of other talks. But on Sunday afternoon, Kwong’s TED talk took to the skies in a very real way. Delta invited the magician aboard the first-ever TED Flight, to entertain 98 lucky TEDsters []

Advice for young writers and designers from Chip Kidd

Live from TED

Advice for young writers and designers from Chip Kidd

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Tucked into the northeast corner of the Vancouver Convention Centre, a podium was set up for the duration of TED2015. A small camera captured what happened behind it, with a panorama of Vancouver’s mountains and harbor in the distance, complete with sea planes skimming across the water. From this vantage point, classrooms around the world Skyped in []

Sketched takeaways from TED2015

Live from TED

Sketched takeaways from TED2015

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When it comes to note-taking, it’s easy to try to get it all instead of just the important takeaways. Sketchnoting, a process that favors the use of image, forces you to look for the big picture. At this year’s TED, sketchnoters crossed the digital line in a big way. Over at Moleskine’s exhibit, Brad Ovenell-Carter []

Death, disaster and drugs: A recap of TED University 2015

Live from TED

Death, disaster and drugs: A recap of TED University 2015

Audience members give talks during a session of TED University. From Ebola to better businesses, from diabetes to disasters, the talks took on big topics: A type-A response to Type 2 diabetes. Kicking off the session, Laurie Coots shares her personal story of how she beat Type 2 diabetes and regained control over her health. []

What is coffee flour?

Live from TED

What is coffee flour?

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There are a lot of great jobs at TED, but Colette Lynch and her Vancouver-based team might just have the best. They lead “food and beverage curation” for our conferences and, like our program curators, spend all year researching and prepping: sifting through food blogs, visiting farmers markets, meeting with culinary visionaries and, of course, []