That's why the name of my first book was Grub because I don't care how healthy the food is, if it is not delicious then I don't want it, and I think most people feel that way. I just eat what I eat, and you know, I like good food. Because I've understood this dietary journey is very fluid and shifting and changing as I needed it to, I choose for political reasons not to give my diet a title. I think I tried breath-atarianism for a day. On the continuum of consumption with my eating habits, I've been everything from an omnivore to a vegetarian to a vegan to a fruitarian. Bryant, deciding to become a vegan, where does that come from for you?īryant Terry: Well, I'll say this. Lynne Rossetto Kasper: Vegan and soul food are about as unlikely a pairing as Cocoa Puffs and cognac, but food activist and eco-chef Bryant Terry takes it on in his new book, Vegan Soul Kitchen: Fresh, Healthy, And Creative African-American Cuisine. This interview with chef Bryant Terry originally aired in 2009 as part of our episode Vegan Soul Kitchen following the release of his book, Vegan Soul Kitchen, which includes the recipe for Citrus Collards with Raisins Redux.
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