I recently had the pleasure of speaking with Bryant Terry (www.bryant-terry.com), a chef based in Oakland, California whose second book, Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine, is now available for sale on Amazon.com. Vegan Soul Kitchen is for everyone and anyone who is looking for incredible plant based dishes that are comprised of the tastes and textures of our roots.
As all of you know, I am a vegetarian who loves flavorful food with an ethnic flair; hence, the very title of Bryant’s book caught my attention. While speaking with him, I learned that he is from Memphis, Tennessee, and since my mother is also from Tennessee (Nashville) and happens to be a great cook, right away I knew that Bryant’s recipes were going to be flavorful and soulful and that I was going to add his book to my collection!
We spoke about his philosophy of food and how eating local, sustainable plant based foods are better for the individual, and the entire community – people, animals, and the environment. He mentioned another topic that is very close to my heart – how the globalization and mechanization of food (which has been embraced by the African-American community due to its quick, cheap nature), is actually killing us and could not be further from the vibrant foods our ancestors ate. And finally, Bryant shares quick tips about how to eat in a more conscious manner that does not leave you broke and short of time!
But first I had to ask Bryant the question that everyone asks me, “why and when did you become a vegetarian?” I am always interested in responses from African-Americans like myself since vegetarianism is not common in our community. The fact that Bryant’s roots are southern made me even more curious!
He shared that while in high school, there were several things that influenced him and changed his thinking about the impact of our food choices not only on our own bodies, but on the entire planet and allof its inhabitants. Rapper KRS-One’s song Beef , Elijah Mohammed’s How To Eat To Live, Dick Gregory’s Natural Diet for Folks Who Eat: Cookin’ With Mother Nature!, and Upton Sinclair’s The Jungle were among the most powerful influences in his transition. Bryant already had an appreciation for fresh, locally grown foods due to the fact that his grandparents, although living in urban Memphis, maintained their own gardens and prepared seasonal dishes right from their own back yard. Using this knowledge and his newfound awareness of the benefits of a plant based diet, Bryant became a proponent of creating social change using the medium of food.
Photo by Bart Nagel
Understanding that all change starts on a visceral level, Bryant emphasizes the importance of meals prepared from plant based, sustainable items that are not only healthy, but that taste good! Vegan Soul Kitchen is a wonderfulcollection of such recipes and reminds us of our roots as a people while encouraging us to develop a new, healthier relationship with food. As he explained to me, no article, lecture, or book can do more for changing people’s mindset about food than by preparing a delicious meal and letting them experience the difference on a sensory level. “Start with the visceral, move to the cerebral, end with the political.” Social change always starts on a personal level.
Bryant and I then discussed what the average family or person can do to make a change NOW, given the stressful times in which we live where everyone seems short on time and money. Here are some really great tips that anyone can start incorporating today:
· Shift Your Focus - If you still eat animal products, start by shifting your focus of the meat as the “center” of the meal, to more of an “accent.” Build an entire meal out of fresh fruits, vegetables legumes and grains, then add only a hint of animal source foods. (Trust me, you won’t die from lack of protein! Check out Protein Information on my site if you have concerns).
· Have Food Parties – I thought this was such a cool idea! Bryant told me about a concept he started where several friends and family members would get together and buy and prepare food in bulk. Each person would make their specialty and then share it with the group who would then package it and take it home, storing it for the week. It is less expensive, creates a sense of community, and gives everyone a chance to try new dishes.
· Food Co-ops and Farmer’s Markets – this is often a much less expensive alternative than shopping at the mega health food stores which may not always be available in our communities or in our price range. Find your local co-op or community garden. You will be supporting the farmers as well as getting the freshest, locally grown food available.
Click on the Green Kitchen Image to see Bryant cook up some sautéed jalapeño corn!
I really enjoyed my conversation with Bryant and am so excited about his book! With books like Vegan Soul Kitchen there is no excuse not to incorporate more compassionate, healthful, plant based meals into our everyday lives. Be sure to order your copy on Amazon.com today!
I decided to be a Vegan 3 weeks ago. Your advices are very helpful - thanks!
Matilda Duhliu, NY
Posted by: Matilda Duhliu | Wednesday, December 23, 2009 at 02:54 PM