Bryant Terry — acclaimed chef, author and food justice activist — comes to town on March 18 to share recipes from his new cookbook, Vegan Soul Kitchen. Terry’s cooking updates classic African American dishes using healthy, whole ingredients that are accessible to everyone.
Come down to the Interstate Firehouse Cultural Center to catch a fun demonstration of Terry’s latest recipes, and to hear his thoughts on food and justice.
Wednesday, March 18, 7 p.m.
Interstate Firehouse Cultural Center
5340 N Interstate Ave, Portland, OR 97217
$8; Rsvp to: rsvp@slowfoodportland.com or 503-236-4087 (Mon-Fri, 9 am to 6 pm only)
Seating is limited to 120 people; reservations are required. There are some tickets available at reduced rates.
While studying the history of the Black Panthers’ free-breakfast programs, Bryant Terry became interested in how social injustices are reflected in urban food access, and he began thinking about how to use cooking to affect change. After founding the youth food initiative, b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), Terry co-authored Grub: Ideas for an Urban Organic Kitchen with Anna Lappe. As a 2008-2009 Food and Society Policy Fellow, Terry has initiated the Southern Organic Kitchen Project, which works to re-create the foodways of traditional Southern and soul cooking in a healthy way. In his work and cooking, Bryant Terry is a tireless advocate for restoring the kitchen culture of under-served and excluded communities.
Presented by Slow Food Portland
