Heads up, folks! A great lecture series this week at Allen Hall on the UIUC campus. Vegan Linda & I will attempt to get an interview with Mr. Terry for future broadcast on "Food for Thought!" Not to be missed!
Bryant Terry
Eco-chef, food justice activist, and author Bryant Terry will be a Unit One/Allen Hall Guest-in-Residence 3/7-3/11.
Sunday, March 7
7pm - FOOD JUSTICE FOR ALL! (south rec room)
For the past ten years Bryant Terry has worked to build a more just and sustainable food system and has used cooking as a tool to illuminate the intersections between poverty, structural racism, and food insecurity. In this session Bryant will discuss his journey as an eco chef, food justice activist, and author.
Monday, March 8 4:45-6:30pm – Vegetarian Feast in the Allen Dining Hall
Get your grub on with vegetarian soul food recipes from Bryant Terry (dining plan or meal pass necessary for entry)
7pm - Grub Parties 101: Using Food to Build Community (south rec room)
In 2004 food activist Anna Lappé and Bryant Terry started grub parties to bring communities, groups, and organizations together to share a good meal and conversation centered on the theme of local food. Join Bryant and learn more about using this model in your communities.
Tuesday, March 9
7pm - Liquid Lessons: Making Winter Soups and Stews in Bulk for Cheap Healthy Meals (kitchen)
Soups are almost the perfect student food. They are cheap and easy to make; they are comforting and nutritious; and when made in bulk, they provide tasty leftovers that can be frozen for a later date or warmed up the next day. In addition to making a few flavorful vegetarian stocks, we will make Gumbo Z—an all green Gumbo using 7 different greens—and Creamy Yellow Potato Soup with Rosemary Oil and Crispy Rosemary. Arrive early, as space is limited.
Wednesday, March 10 7pm - Redefining Soul Food: Politics and Pleasures of Food and Eating in African American Communities (kitchen)
Beyond the confines of Southern-style comfort food lies a culinary history and rich heritage of a people that have historically grown their own food and have employed gastronomic resourcefulness and creativity to transform local, seasonal, and sustainably grown food into hearty, humble, and satisfying fare. Join Bryant for a discussion about the pleasures of food and eating in African American communities, along with a hands-on cooking class of some recipes from his latest book, Vegan Soul Kitchen: Fresh, Healthy & Creative African-American Cuisine. Arrive early, as space is limited.
Thursday, March 11
7pm – What’s On Your Plate?: Young People in the Movement to Create a Just and Sustainable Food System (south rec room)
What’s on Your Plate is a witty and provocative documentary about kids and food politics (Bryant was an advisor, and he makes an appearance in the film). Bryant has been active in supporting youth-centered food initiatives for the past decade. He founded b-healthy--a five-year initiative designed to educate low-income youth about healthy cooking and food politics and train them to be peer educators and community organizers able to address issues related to community food security. Join us for a film screening, snacks, drinks, and a discussion about the role of young people in the movement to create a more just and sustainable food system across the United States.
Bryant Terry is an Oakland-based eco chef, food justice activist, Kellogg Food and Society Policy Fellow, and author of Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine. For the past nine years he has worked to build a more just and sustainable food system and has used cooking as a tool to illuminate the intersections between poverty, structural racism, and food insecurity. His interest in cooking, farming, and community health can be traced back to his childhood in Memphis, Tennessee, where his grandparents inspired him to grow, prepare, and appreciate good food. Called “ingenious” by The New York Times Magazine, Bryant’s first book, Grub: Ideas for an Urban Organic Kitchen, is a winner of a 2007 Nautilus Book Award. Bryant’s work has been featured in Gourmet, Food and Wine, The San Francisco Chronicle, Vibe, and many other publications.
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