Bryant Terry's brand of sustainable, soulful vegan cooking is gathering hype yet again with The Inspired Vegan, his latest cookbook. Of course, with Bryant you know it's going to be so much more than a cookbook. A recent Huffington Post review notes that the seasonal, global menus in the book are "seasoned with playlists, reading lists and backstories, and dedicated to the people who inspire him, from others fighting for a healthy, just and sustainable food system to his own family."
In a recent interview with ColorLines, Bryant spoke more about the intersection of his work as both a chef and a food justice activist.
"I understand that these are very political issues, and we have to keep one eye on the policy changes that need to take place to change these food systems, and we have to understand the need for grassroots organizing. When we consider that many of the social movements of the 20th century, the educating and the organizing, it all took place in people’s homes. So it only makes sense to me that the food justice movement will start in people’s home kitchens, and move outward."
And delectable dishes like savory grits with sauteed broad beans, roasted fennel and thyme are indeed making outward ripples: Bryan't "5 thoughts that will change the way you eat" are featured in the February 2012 issue of Oprah Magazine. Bryant is also hosting a new Web series on One Economy’s Public Internet Channel. Urban Organic explores the crossroads of food and freedom, detailing ways that everyday Americans can live healthier lives by growing, harvesting and eating local food.
