![]() ![]() His latest book, The Inspired Vegan, publishes January 2012. Today he is a fellow of the Food and Society Policy Fellows Program, a national project of the W.K. ![]() His cooking lessons started in his grandparents’ garden in Memphis, Tennessee. He’s essential to the movement of returning soul food back to its healthy roots. In his ten years of being a food activist, he’s written a few books: Grub: Ideas for an Urban Organic Kitchen written with Anna Lappé, Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, contributed to A Taste of Life: 1,000 Vegetarian Recipes from Around the World and more. That’s Bryant Terry vegan soul food philosophy. Then, there’s vegan soul food that actually does taste good, because it’s cooked with soul…from the earth… from the heart. There’s vegan soul food we pretend taste good. ![]()
0 Comments
Leave a Reply. |