As an eco-chef, food justice activist, and author Bryant Terry is a chef making a big difference in a unique and soulful way.
Early on Bryant made the choice to focus his culinary career on sustainability and socially conscious eating. A graduate of the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts, New York University with an M.A. in American History, and Xavier University with a B.A. with honors in English Bryant is not only brilliant but well rounded.
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As a writer, Terry offered Grub: Ideas for an Urban Organic Kitchen as a sort of manifesto for the vegan/organic food movement. It’s part cookbook, part social critique and all brilliant insight and instruction into how simple the idea of eating well is at its core. His next book, The Vegan Soul Kitchen, will be out some time in March as a love letter to soul food rethought for the vegan kitchen. If you cant wait for it he’ll be offering a teaser called Getcha Grub On: The Mix Cookbook, a free downloadable (PDF) compilation of his recipes that have been published in magazines and on websites from 2006 until 2008
If all this isn’t enough for a crush Bryant is also serious about giving back and to that end founded the Black and Green Food Justice Fund, b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), The Southern Organic Kitchen project, and is a fellow with the Food and Society Policy Fellows Program.
These are just a few reasons this man is the coolest, but you can find many more if you check out his site www.bryant-terry.com.
