Today (2022) “Bryant Terry makes corn cakes and mustard greens to celebrate Black history”

Eater (2022) “Chef Bryant Terry’s Tenure at MoAD Reaches Its Pinnacle at the Black Food Summit This Weekend”

Salon (2022) “Bryant Terry says he just wrote his last cookbook—but this top chef hasn't finished leaving his mark”

New York Times (2021) “With 4 Color Books, Bryant Terry Looks to Color Outside the Lines”

Good Morning America (2021) “Make this vegan sweet potato coconut biscuit recipe and more from Bryant Terry's 'Black Food' cookbook”

CBS News (2021) “Chef Bryant Terry on new book "Black Food: Stories, Art & Recipes from Across the African Diaspora"

Food & Wine (2021) “Fried Yuba Tacos with Sweet Corn Relish”

Taste (2021) “Bryant Terry Is Rewriting the Cookbook Playbook”

Bon Appétit (2021) “Get a First Look at Bryant Terry’s Genre-Defining New Cookbook, Black Food”

NPR (2021) “Black Food' is more than just recipes, it's the stories behind them”

The Wall Street journal (2021) “With ‘Black Food,’ Chef Bryant Terry Finds Meaning in Every Meal”

KCRW - Good Food (2021) “How ‘Black Food’ and 4 Color Books are disrupting publishing and modeling change”

San Francisco Chronicle (2021) “Acclaimed chef Bryant Terry’s ‘Black Food’ is his last book. It’s also the start of his bigger ambitions”

KQED (2021) “Bryant Terry Doesn’t Want This Moment of Food Media Diversity to Be a Passing Fad”

East Bay Express (2021) “Enlighten, Educate, Elevate: Bryant Terry continues his crusade for healthy eating and generous thinking in his latest book”

Food52 (2020) “How Bryant Terry Is Decolonizing Vegan Cooking”

New York Times Cooking (2020) “Broccoli-Dill Pasta”

CBS News (2020) “The Dish: Acclaimed chef Bryant Terry promotes food sustainability”

San Francisco Chronicle (2020) “Oakland vegan chef Bryant Terry’s new cookbook satisfies vegetable cravings during shelter in place”

CNN (2014) “The problem with ‘thug’ cuisine”