Green Festival Speakers
Bryant Terry is an eco chef, food justice activist, and author of Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative AfricanAmerican Cuisine (Da Capo/Perseus March 2009). For the past nine years he has worked to build a more just and sustainable food system and has used cooking as a tool to illuminate the intersections between poverty, structural racism, and food insecurity. 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. Bryant is currently a fellow of the Food and Society Policy Fellows Program, a national project of the W.K. Kellogg Foundation. Bryants 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.