POSTPONED - Bryant Terry: Food Justice and Belonging: A Demonstration and Conversation
**This event has been postponed to a later date. More details on the re-scheduled date will be announced soon. Please check back on our website at artsdesign.berkeley.edu for updates. Thank you for your understanding.**
Join us for a presentation by Bryant Terry, a James Beard Award–winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Terry is the author of the acclaimed books Vegetable Kingdom, Afro-Vegan, and Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine. Since 2015 he has been the chef-in-residence at the Museum of the African Diaspora (MoAD) in San Francisco, where he creates public programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African diaspora.
Bryant Terry is a James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.” In December 2017 San Francisco Magazine included Bryant among 11 Smartest People in the Bay Area Food Scene. A year earlier, Fast Company named him one of 9 People Who Are Changing the Future of Food.
Bryant’s fifth book, Vegetable Kingdom, will be published on February 11, 2020. His last book, Afro-Vegan, was published in 2014. Just 2 months after being released, it was named one of the best cookbooks of 2014 by amaon.com. That December it was nominated for an NAACP Award in the Outstanding Literary Work category. Bryant is the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. Bryant also authored The Inspired Vegan, and he coauthored Grub: Ideas for an Urban Organic Kitchen (with Anna Lappe), which The New York Times called “ingenious.”
Bryant graduated from the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. He holds a M.A. in History from NYU where he studied under Robin DG Kelly, and he has a B.A. with honors in English from Xavier University of Louisiana. He lives in Oakland, California with his wife and their two daughters.
For more information, visit artsdesign.berkeley.edu