Art: Nat Damm
Eco-chef and Food-justice Activist
Chef and activist Bryant Terry, 36, works to make our food system just and sustainable, and, in his own words, “illuminate the intersections between poverty, structural racism, and food insecurity.” He’s reminded people of the healthy origins of African-American cuisine in Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine. He’s also working on the Southern Organic Kitchen Project, which aims to inspire healthier eating in urban communities in the South. In 2006, he coauthored Grub: Ideas for an Urban Organic Kitchen with Anna Lappé and started an online Grub hub to promote healthy eating. These days, he talks to communities around the country about healthy eating and sustainable food systems, and contributes to a number of food-focused TV and film projects. Read a Grist Q&A wtih Terry.
Watch Terry make citrus collards with raisins: