Education
Terry graduated with honors in English from Xavier University of Louisiana.
( African, Caribbean, and southern food are all known and...)
African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
http://www.amazon.com/gp/product/1607745313/?tag=2022091-20
( From the author of Vegan Soul Kitchen: ingredients that...)
From the author of Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts. Marking his 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art. Bryant shares his favorite preparation / cooking techniques and simple recipes—basics to help strengthen your foundation for home cooking and equip you with tools for culinary improvisation and kitchen creativity. He also invites you to his table to enjoy seasonal menus inspired by family memories, social movements, unsung radical heroes, and visions for the future. Ultimately, The Inspired Vegan will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced—and full of surprising, mouthwatering flavor combinations.
http://www.amazon.com/gp/product/0738213756/?tag=2022091-20
( The mere mention of soul food brings thoughts of greasy...)
The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry's new recipes have been conceived through the prism of the African Diasporacutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisinecapitalizing on the complex flavors of the tradition, without the animal products. Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.
http://www.amazon.com/gp/product/0738212288/?tag=2022091-20
Terry graduated with honors in English from Xavier University of Louisiana.
He was a Food and Society Policy Fellow, a national program of the West.K. Kellogg Foundation, from 2008 to 2010. Terry"s writing and recipes have been featured in Gourmet, Food and Wine, The New York Times Magazine, The San Francisco Chronicle, Vibe, Domino, and Mothering. His most recent book is Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, which was published in April 2014.
He then moved to New York City to attend graduate school in History at New York University.
After getting his Master of Arts, he enrolled in the chef’s training program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. In 2001, Terry founded b-healthy! (Build Healthy Eating And Lifestyles To Help Youth), a five-year initiative created to raise awareness about food justice issues and empower youth to be active in creating a more just and sustainable food system.
In 2002 he received a Community Fellowship from the Open Society Institute (Soros Foundation) to support b-healthy’s work, in which he led chef-educators Ludie Minaya, Elizabeth Johnson, and Latham Thomas in reaching out to thousands of youth in the United States of America. In the spring of 2003, Terry met author Anna Lappé. That fall they began writing a Grub: Ideas for an Urban Organic Kitchen () which was soon bought by Tarcher/Penguin and published in 2006.
Among his national radio and television appearances, Terry has offered his commentary on the Sundance Channel’s original series Big Ideas for a Small Planet.
He has been a guest chef on three episodes of the Black Entertainment Television series “My Two Cents”. Terry is also a host on “The Endless Feast”, a 13-episode Public Broadcasting Service series that explores the connection between the earth and the food on our plates. Terry is a consultant for the Bioneers Conference.
He is the Ambassador at Large of the People's Grocery, and he consults for other not-for-profit organizations as well as corporations.
He appeared on the “Nourish: Food + Community” Public Broadcasting Service special that aired in 2008, and he has also served on the advisory board for the project’s educational component. From 2008 to 2010, Terry was a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation.
Terry’s writing and recipes have been published in Food and Wine, Domino, Mothering, Plenty, Delicious Living, and other print magazines. He has contributed to American Broadcasting Company.com and TheRoot.com among others
His column on TheRoot.com, "Eco-Soul Kitchen", offers thoughts, recipes, tools, and tips for sustainable eating and living.
His essay, “Reclaiming True Grits”, was widely circulated on the web and sparked heated debate about "soul food".
( From the author of Vegan Soul Kitchen: ingredients that...)
( African, Caribbean, and southern food are all known and...)
( The mere mention of soul food brings thoughts of greasy...)
(Cutting-edge cookbook)