Vegan Soul Kitchen

Bryant Terry grew up in Memphis listening to that city’s distinctive soul music and eating the yams, greens, ham hocks, and creamy grits that are part of the African-American soul food tradition.

Bryant attended college in New Orleans and soaked in the city’s distinctive stew of creole food, music and culture. Bryant became a chef, a vegan, a food justice activist, and an author committed to making healthy, fresh, safe food accessible to people across geographic and socio-economic lines.

Beyond food policy, Bryant Terry is all about creative, delicious food. His new book, Vegan Soul Kitchen re-defines food from the African diasporic tradition with lighter, more nutricious recipes, along with remembrances from his own life and even a suggested soundtrack for prep time. We welcome Bryant Terry, award-winning chef, food policy fellow and author to Word of Mouth.

Watch Bryant Terry prepare citrus collards with raisin redux (courtesy Mother Jones):