Source: scion Youtube Channel
"Bryant Terry is an eco chef, food justice activist, and author of Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine (Da Capo/Perseus March 2009). His interest in cooking, farming, and community health can be traced back to his childhood in Memphis, Tennessee, where his grandparents inspired him to grow, prepare, and appreciate good food.
He is currently a fellow of the Food and Society Policy Fellows Program, a national project of the W.K. Kellogg Foundation. His first book (coauthored with Anna Lappe, foreword by Eric Schlosser), Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin 2006), is a winner of a 2007 Nautilus Award for Social Change.
Bryant's work has been featured in Gourmet, Food and Wine, The New York Times Magazine, The San Francisco Chronicle, and many other publications. He completed the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City and he holds an M.A. in American History from New York University."
Friday, February 8, 2013
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Thanks for the post!I' trying to introduce vegan into my way of eating.But,the key word is trying.It's a gradual process,and I'm not in no rush to be vegan.The thing is,I'm new to the vegan,vegetarian process,so I'm learning about it all.
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