Chef and Author, Bryant Terry
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Bryant Terry
Chef, Author
BIO
Bryant Terry is an eco chef, author, and food justice activist whose passion for grub can be traced back to his childhood in Memphis, Tennessee where his grandparents inspired him to grow, cook, and appreciate food.
In 2001, Bryant founded b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), a New York City-based not-for-profit organization made up of adult and youth social justice activists, chefs, and mothers working to strengthen the food justice movement in the United States and beyond.
Bryant and his recipes have been featured in Gourmet, Food and Wine The New York Times, The San Francisco Chronicle, Vibe, Plenty, and many other publications. Bryant has received numerous awards for his work, which include an Open Society Institute Community Fellowship (Soros Foundation), a Wave of the Future Award (Glynwood Center), and a Sea Change Residency (Gaea Foundation).
His first book Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin), co-written with Anna Lappe; (foreword by Eric Schlosser) offers readers ideas, hands-on tools and menus to create healthy lives for themselves and their communities. Since Grub's publication, Bryant has traveled the country speaking and doing cooking demonstrations at bookstores, farmers markets, co-ops, churches, clubs, cafes and over a dozen universities, including Stanford University, Columbia University, and New York University.
Bryant has made dozens of national radio and television appearances including being a guest chef on the BET series "My Two Cents." Bryant is also a host on "The Endless Feast," a 13-episode series that explores the connection between the earth and the food on our plates, which will air on PBS stations nationwide in the spring of 2007.
As an eco chef, Bryant caters events-from small business meetings to week-long activist retreats. He is on the advisory board of the "Nourish: Food + Community" film and educational project and he consults several not-for-profit organizations and corporations.
Bryant graduated from 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 History from New York University and a B.A. with honors in English from Xavier University of Louisiana. He recently moved from New York City to San Francisco.
Bryant is currently working on his second book, In Search of Soul Grub.
Books by Bryant Terry
Coauthor:
Grub: Ideas for an Urban Organic Kitchen. Anna Lappe; and Bryant Terry (New York: Tarcher/ Penguin, 2006)
Contributor:
Recipes from America's Small Farms. eds. Joanne Hayes and Lori Stein. New York: Villard, 2003)
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