Bryant Terry

Bryant Terry is an eco chef, food justice activist, and author of Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine (Da Capo/Perseus March 2009). For the past eight 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. He has garnered many honors and awards for his work including receiving the inaugural Natural Gourmet Institute Award for Excellence in Health-Supportive Food Education and being selected as one of the 2008 “Hot 20 Under 40” in the San Francisco Bay Area magazine 7×7. Bryant’s first book (coauthored with Anna Lappé, 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.

Bryant completed the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. He holds an M.A. in American History from New York University and a B.A. with honors in English from Xavier University of Louisiana. (2009)

Click here to visit Bryant's website.