Bryant Terry is a nationally recognized eco chef, author, and food justice activist. He is currently a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation. His 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 five-year initiative created to raise awareness about food justice issues and empower youth to be active in creating a more just and sustainable food system.

Bryant’s work and recipes have been featured in Gourmet, Food and Wine, The San Francisco Chronicle, Vibe, Domino, and many other publications. Bryant has received numerous awards for his work, which include an Award for Excellence in Health-Supportive Food Education (Natural Gourmet Institute), an Open Society Institute Community Fellowship (Soros Foundation), a Wave of the Future Award (Glynwood Center), and a Sea Change Residency (Gaea Foundation).

Called “ingenious” by The New York Times Magazine, his critically acclaimed first book, Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin, 2006) with co-author Anna Lappé, is a winner of the 2007 Nautilus Book Award. 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 three episodes of the BET series “My Two Cents” and an expert commentator on the Sundance Channel’s original series “Big Ideas for a Small Planet.” Bryant is also a host on “The Endless Feast,” a 13-episode PBS series that explores the connection between the earth and the food on our plates.

Bryant is a consultant for the Bioneers Conference, the People’s Grocery, and other not-for-profit organizations as well as corporations. He is also on the advisory board of the “Nourish: Food + Community” film and educational project.

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 the Bay Area. Bryant’s is currently working on his next book: Organic Soul, which will be published by Da Capo/Perseus in 2009.

www.bryant-terry.com