Eco chef and author Bryant Terry puts his heart - and his soul - into his cooking methodology.
Terry will lead a food discussion titled Redefining Soul Food: Politics and Pleasures of Food and Eating
and a hands-on demonstration tomorrow as one of the closing acts for Earth Month. The Office of Sustainability has invited him to discuss soul food, which is the theme of his new book, Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine.
The Office of Sustainability has catered its Earth Month message around the subjects of food and sustainability, said Student Senate Vice President Emily Bacha.
I think specifically this is a really great draw to campus because it not only involves the environment and the community it is also a multi-cultural event Bacha said.
Vegan Soul Kitchen focuses on soul grub - healthy, sustainable food purchased locally. The idea stems from southern soul food, a selection of dishes brought to the U.S. from Africa and the Caribbean.
In the book, Terry remakes traditional southern dishes using healthy ingredients and a vegan style. He will teach participants how to make a recipe during the demonstration in Baker University Center, room 240.
With soul food
you get in touch with what your body wants
said Badger Johnson, a third-year student studying applied ecology who plans to attend the event. There's a direct correlation between what you put in your body and how you feel.
Both Johnson and Bacha shop at the Athens Farmers Market, 1000 E. State St. The market is open from 10 a.m. to 1 p.m. every Saturday year-round and from 10 a.m. to 1 p.m. on Wednesdays through December.
If I don't hit up the Farmers Market on a Saturday
I usually go to the local food section at Kroger
Bacha said. I really make an effort to buy fruit and vegetables from Ohio.
Terry will speak at 6:30 p.m. tomorrow, and The Little Professor Book Center will sell copies of Vegan Soul Kitchen. The event is free and open to the public.
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Culture
Lauren Mikolay
