Eating organically, sustainably, and locally is just the latest eco-foodie trend—right? Hardly. African-Americans have been doing it for 200 years, and their vibrant, veggie-centric traditions are worth reviving. Celia Barbour heeds the collards. . .
I’m quoted a few times in this article in the latest issue of Oprah Magazine.
You can also find recipes for my Citrus Collards with Raisins Redux, Cucumber-Watermelon Soup, Savory Triple-Corn Grits on Oprah.com.
Q: You’re not a big fan of the label “vegan.” How do you characterize your style of cooking and eating?
A: Ingredient-driven local, seasonal, soulful food. I don’t eat animal products, but I intentionally don’t label my diet. I want to encourage people to really consider their values — what type of food system do they want to see; how do they want animals to be treated; how do they want the local economy to develop. As well, I want them to check in on what their bodily needs are. People are always searching for the panacea. Whether it’s a raw food diet, a vegan diet or an omnivorous diet, it can be a tricky situation because I don’t think there’s one diet that’s perfect for everyone. I want people to think about these things first, rather than choosing a label and then eating accordingly.
here is the complete interview. i hope it will answer the oft-asked question is Bryant Terry vegan?
photo borrowed from gourmet.com
Strawberries and Cherries Sangria
Yield: enough to get you tore up
Soundtrack: “Summertime” by Miles Davis
I created this recipe when i was living in Brooklyn, and I’m making it for my friend Brett’s art opening on Saturday. Now there is one key thing to remember when making Sangria: What you put into it you get out of it. So if you use red wine that you wouldn’t thoroughly enjoy alone, it’s not going to make tasty sangria. Clearly, this is an expensive sangria, but splurge on yourself and your friends for a nice holiday treat. You won’t be disappointed.
3 2-inch cinnamon sticks
1 cup orange juice
2 full bottles of good-quality red wine
3/4 cup brandy
1/4 cup Grand Marnier
1/4 cup Cointreau
1/4 cup agave nectar
Lots of strawberries and cherries (trimmed and pitted, of course)
· Combine all the ingredients in a large bowl or container, mix well, cover and refrigerate overnight.
On Saturday, June 5th from 3pm to 11pm, join me and artist Brett Cook Dizney for an opening celebration at Guerrero Gallery for his new show “Supernatural.” This opening will be the container for a social collaboration with Brett, me, Trust Your Struggle (TYS) Collective, artist/educator Evan Bissell, and magic through participatory fabrication of a new artwork of La Virgen De Guadalupe.
Update: you can actually view the video of Martha and me cooking together here . And in case you missed it, you can view a video of me on Emeril Green here.
I will be appearing on The Martha Stewart Show with Alice Waters, Scott Peacock, and Cal Peternell promoting Alice’s new book In the Green Kitchen on Monday, May 3rd. Martha and I make Spinach with Ginger and Chile and Citrus Chard with Raisins. You can see a preview of the episode here, and check here to find out when it is airing in your city. If you missed the original air date, it will re-air on Saturday, May 8th. Oh yeah, you can also follow me on twitter here.
Click here for an iMix of the soundtracks in Vegan Soul Kitchen.
Click here to read about Bryant's work as a food justice activist.
Click here to see Bryant talking about Vegan Soul Kitchen.
Click here to see Bryant cooking at Alice Waters' 'Green Kitchen.'
