black and green

www.bryant-terry.com (version 2.0)

2008-10-09T20:43:00.000-07:00

i will no longer be updating this blog.

go to www.bryant-terry.com (version 2.0) and peep my blog that is embedded in the website.

see you there. . .

cookin' with bryant terry

2008-10-04T07:23:00.001-07:00

my editor just sent me the cover of my new book. there will be some tweaks made before it goes to print, but this is basically the one. it's on now. . . and big-up to blue note.

news and notes

2008-10-02T12:01:00.000-07:00

today i had a great interview on NPR's "News and Notes" talking about reconnecting with local food and the cooking traditions of the South. Visit here to listen.

THE SUSTAINER

2008-10-01T14:04:00.000-07:00

7 x 7 Magazine included me in their 2008 "Hot 20 Under 40" list. Check out the online profile here.

site redesign

2008-10-01T13:10:00.000-07:00

i will be relaunching www.bryant-terry.com in 10 days with a brand new design.

grub soldiers

2008-09-25T17:33:00.001-07:00

nhumi, sadie, safiyah, and caleb

just got back from a BUSY trip to NYC. while i was there, i spent 3 days working on a feature-length documentray entitled What's On Your Plate. the film follows two girls of color--sadie and safiya--as they explore their place in the food chain. i had been an adviser to the film, and the producers asked me to appear in it and make a meal with sadie, safiya, and two of their friends--nhumi and caleb. before we cooked, i gave them grub t-shirts to be used as their aprons. we had a ball.

dynamic duo

2008-09-01T07:05:00.000-07:00

anna and me at slow food nation

bryant loves the kidz

2008-08-19T13:57:00.000-07:00

keba photographing the youth of today
with the mommies watching

today was the second to last photo shoot for my next book--Vegan Soul Kitchen. my friend keba konte photographed 5 youth (all children of friends) to get an image to be included in the book. i love the kidz, but photographing 5 at the same time. . . .

covered

2008-08-12T22:16:00.001-07:00

ready for battle

the august/september issue of edible san francisco features my "reclaiming true grits" essay along with 2 new recipes: Succotash Soup with Garlicky Cornbread Croutons and Quinoa-Quinoa Cornbread.

40 under 40

2008-08-11T09:05:00.000-07:00

i am on natural food merchandiser's "40 under 40" list. peep their profile of me here.

double maple-coated pecans

2008-07-31T13:13:00.000-07:00

photo taken by the amazingly brilliant sara remington

i've been hella busy finishing my next book, so i have not been able to post much more than recent press and appearances for archival purposes. after getting several emails requesting some treats, i decided to post a new recipe.

Double Maple-Coated Pecans
Yield: 4 cups

Soundtrack: “Hunter” by Björk from Homogenic

Since Paw-Paw, my paternal grandfather, had a gigantic pecan tree in his front yard, those oblong nuts were the cheapest snack for my cousins and me to get our hands on during the fall. I love to eat them plain, but this version, coated with maple syrup and maple sugar, makes a nice after dinner treat to satisfy ones sweet tooth. Since shelled pecans have a shorter shelf life than most nuts, I store them in the freezer.

4 cups pecan halves
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup maple sugar (you can also use organic raw cane sugar)

Preheat the oven to 350°F.

Spread the pecans on a large baking sheet and toast for 4 minutes, stirring halfway through the cooking.

Remove the pecans to a large mixing bowl, combine with the oil, and stir with a wooden spoon until thoroughly coated. Add the maple syrup and stir until thoroughly coated. Then add the maple sugar and stir until thoroughly coated.

Warm a large heavy cast-iron skillet to medium-high. Add the pecans, scraping the bowl to remove everything, and stir constantly with a wooden spoon until pecans are fragrant and most of the liquid has evaporated, about 2 1/2 to 3 minutes.

Transfer pecans to parchment paper and quickly spread out, separating them with 2 forks. Set aside to cool.

Serve warm.

taste3

2008-07-22T21:18:00.001-07:00

i was introducing the speakers for my session entitled "seeds"

i had a ball last weekend in Napa at the third Taste3 conference. met amazing folks, learned about powerful organizations, drank some good wine, and ate lots of delicious food. this photograph was taken by Lizelle Festejo the assistant director of the The Bread Project.

Grub Parties: Local, Sustainable "Go-Green" Dining on msn.com

2008-06-17T07:22:00.000-07:00

new article on msn.com that includes tips for throwing Grub Parties and some of my recipes.

"longing" in ascent magazine

2008-06-10T09:12:00.001-07:00

an essay that i wrote entitled "longing" is in the ascent spring 2008 issue on sustainability.

conversation with Lizzetta LeFalle-Collins

2008-06-05T21:30:00.000-07:00

Lizzetta LeFalle-Collins, an independent scholar, art historian, curator and founder of Open Door-Contemporary Art Projects (OD-CAP), came to my studio where we had a conversation about food politics and art. you can read the transcript here.

article in real health magazine

2008-06-03T14:22:00.001-07:00

click images to read interview & get recipes

The June/July issue of Real Health magazine includes an interview with me and these recipes:

Agave-Sweetened Double-Orange Pekoe Tea
Roasted Red Potato Salad with Parsley-Pine Nut Pesto
Fresh Green Beans with Garlic Citrus Vinaigrette

Chocolate-Pecan Pudding Pie with Nut Crust

2008-05-22T06:54:00.000-07:00

check out an excerpt from Grub at my eco-soul kitchen column.

digital diversity

2008-05-20T12:54:00.000-07:00

my "eco-soul kitchen" column on TheRoot.com was recently mentioned in an article about niche news websites providing an alternative to mainstream news outlets.

i stan for sara remington

2008-05-17T11:04:00.000-07:00

the amazingly brilliant sara remington and i just had a photo shoot in san francisco for new publicity shots. we got some good ones.

a sword among lions

2008-05-16T12:28:00.000-07:00

i just got paula j. giddings' new biography of one of my sheroes, journalist and anti-lynching crusader Ida B. Wells. i won't be able to read it until this summer, but i had to cop it immediately.

Cacao-Café No Lait Pudding

2008-05-14T15:42:00.001-07:00

photo credit: the amazingly brilliant sara remington

grown-and-sexy dessert at the eco-soul kitchen.

Adidas Grün

2008-05-13T08:39:00.000-07:00

for the past several months, i had been hearing about adidas' new "Grün" line, a collection that offers a range of products made from recycled and natural materials. yesterday i took a break from writing, and went to the adidas original store to check out their spring/summer '08 collection. i saw the shoe pictured above, tried them on, and splurged. new sneakers for the summer. check.

article in mothering magazine

2008-05-01T12:54:00.000-07:00

click images to view the recipes

The May/June issue of Mothering Magazine has a feature article by Anna and me that includes this menu that I created for the piece:

South of the Border Brunch
Sparkling Spring Sangria (Soft)
Mixed Baby Greens with Pepitas and Sour Citrus Vinaigrette
Spicy Mexican Frittata with Baked Tortilla Strips

South Asian Supper
Lemon-Ginger Sweet Lassi
Asparagus and Sweet Potato Curry
Short Grain Brown Rice with Dried Coconut Flakes

Stay Black (And Green)

2008-04-23T20:19:00.000-07:00

check out the latest post on my Eco-Soul Kitchen blog on TheRoot.com. it includes a hot-to-death recipe for a "good green fish packet."

Eat. Drink. Better

2008-04-09T10:15:00.000-07:00

there is a new interview with me on the blog "Eat. Drink. Better."

Eating Right: Recipes for Social Justice

2008-04-08T14:33:00.000-07:00

mentioned in an article.

3 MVPs (most valuable playas)

2008-03-31T11:50:00.000-07:00

mario, melvin, and me on location--hollywood farmer's market

this weekend i was in los angeles filming an episode for "Mario's Greenhouse" a new television series that follows Mario Van Peebles, his wife, their 5 kids, and Mario's dad--Monsieur Melvin Van Peebles (one of my heroes)--as they renovate their home in an environmentally friendly manner and embrace a more sustainable lifestyle. the show will air in early 2009.

look mom & dad, i'm being productive

2008-03-30T19:05:00.000-07:00

me doing my "when i say eat, you say grub" routine

800 people participating in my "when i say eat, you say grub" routine

i know, the first picture looks like i was just posing in front of that podium so that i would have some "proof" for my parents that i don't just sit in my house every day in my underwear reading pop culture blogs, watching you tube videos, and eating red hot blue chips while telling them that i'm writing and testing recipes. its actually a candid shot.

i was a plenary speaker at SARE's 20th anniversary conference on "Advancing the Frontier of Sustainable Agriculture" in kansas city, mo. i know, sounds like a snoozer. but on the whole, the conference was highly engaging. i learned a lot talking with farmers, gardeners, and educators working on health, food, and farming issues. and i made some great connections.

nourish: food + community

2008-03-28T10:48:00.000-07:00

this is a trailer of a special on which i consulted that will be airing on PBS in the fall. nourish traces our relationship to food from a global perspective to personal action steps.

black genius: melvin van peebles

2008-03-20T17:04:00.001-07:00

melvin back in the day

if you have not seen it, check out How to Eat Your Watermelon in White Company (and Enjoy It) a documentary about, melvin's life.

eco soul kitchen

2008-03-15T16:46:00.001-07:00

about a week after my article "Reclaiming True Grits: Why Soul Food is Good for You" was published on TheRoot.com, msn.com picked it up and placed it on their front page for 24 hours. i awoke the next morning to find over 90 comments on my essay. a few days later, the editor of TheRoot.com informed me that they decided to give me a blog on the site.

"eco soul kitchen" will launch this monday. check TheRoot.com throughout the week to get recipes from my "Rebirth Brunch."

longing

2008-03-09T19:08:00.000-07:00

longing

weathered hands shuck maize;
young, eager ears devour
tales of an elder.

--b.terry

black and green blog is live

2008-03-06T07:07:00.000-08:00

the black and green blog has officially launched. visit readblackandgreen.com to get some practical tips and tools for being "green" from me and some of my brillaint colleagues. and please spread the word.

sara remington is a genius

2008-02-29T10:30:00.000-08:00

sara's images of my food

sara remington, the food photographer for my next book, has a new blog. she's good.

Miles Davis' "Second Great Quintet"

2008-02-29T03:47:00.000-08:00

Inventions & Dimensions

2008-02-29T03:12:00.000-08:00

after recently winning a 2008 grammy award for album of the year for his River: The Joni Letters, Herbie Hancock is on a lot of people's minds. although this album has gotten mixed reviews from critics, there's no denying that he is one of the most influential jazz musicians alive.

i first learned of him when i was obsessed with Miles Davis in college. Hancock was the pianist for Davis' "second great quintet" (and my favorite) where he played alongside Wayne Shorter (saxophone), Ron Carter (bass), and Tony Williams (drums). i quickly went into a "Herbie Hancock phase," getting my hands on as much of his music as possible.

yesterday i was working on my "Succotash Soup with Garlicky Cornbread Croutons" recipe, and i needed a little inspiration. so i went to iTunes and looked up "succotash." Hancock has a song entitled "Succotash" on his Inventions & Dimensions (1963). i listened to a snippet of that song then quickly bought the whole album.

it's the best piece of music that i have purchased in a long time.

why soul food is actually good for you

2008-02-29T03:03:00.000-08:00

i have a piece entitled "Reclaiming True Grits" that just went up on "The Root."

The Root is a daily online magazine that provides thought-provoking commentary on today's news from a variety of black perspectives. The site also hosts an interactive genealogical section to trace one's ancestry through AfricanDNA.com, a DNA testing site co-founded by Henry Louis Gates, Jr., who is also The Root's Editor-In-Chief. The Root aims to be an unprecedented departure from traditional American journalism, raising the profile of black voices in mainstream media and engaging anyone interested in black culture around the world.

the dream reborn conference

2008-02-20T18:07:00.001-08:00

Green For All is bringing organizations and leaders from communities across the nation together to produce The Dream Reborn. This racially just, green gathering will celebrate the life of Dr. King and present positive solutions for social and environmental equity from today's generation of visionary leaders. Special emphasis will be placed on ecological solutions that can heal the Earth while bringing jobs, justice, wealth and health to ALL of our communities.

i'm going to be speaking at this historic conference in my hometown--memphis, tn. please join us.

mesa refuge

2008-02-17T08:30:00.001-08:00

i just found out that i received a writer's residency in june at the mesa refuge. this 2-week stay leading up to the july 1 submission date of my book will give me the space and quiescence to fully sink into the final stage of completing this project.

Sustainable Romance

2008-02-10T14:56:00.000-08:00

Relevant Times Magazine ran my "Valentine's Day Menu" in their latest issue. because of word count, they did not run the intro that i included or Suheir Hammad's poem "Welcome," so i'm pasting them both here.

Love Grub*

*grub n. healthy, local, sustainably raised food for all

If you ask most people what they got for Valentine’s Day last year, they will invariably rattle off two or more of the usual suspects—flowers, chocolates, and cards. This Valentine’s Day, why not give a gift that departs from this tired triad of presents and cook your lover (or potential lover) a romantic candle-lit dinner made with grub?

Most of the work is already done for you: our menu includes carefully-chosen colors, textures, flavors, shapes, and ingredients, all meant to arouse you and your guest’s many appetites. The recipes are simple enough for any home chef to make without Rachel Ray coaching them through each procedure; and you don’t have to fret over harming your body, small farms, your local economy, or the earth, since you will be choosing as much food as possible that is local, sustainable, and grown with fairness from seed to the table.

So spread some love by throwing on an apron, making things a little steamier in the kitchen, and giving the gift of grub. And If you do decide to go for some bonus points by giving flowers and/or chocolates, be sure to choose organic and fair-trade.

welcome

my generosity is not steaming
on the table and waiting
for you before you
even know you want it

come to my house friend you
will find my offering still simmering
i have not yet figured out what
you need and your tastes are mystery
still to me

i will wait for you to enter
my kitchen and once here
you can let me know what you like
sweet and slow
pepper and stirred

then we can share in this gift together
both of us giving
both of us receiving
open handed
open hearted

--Suheir Hammad

how to. . .

2008-02-08T17:04:00.001-08:00

3 pieces of wisdom from guru anna.

first shoot

2008-01-31T23:57:00.001-08:00

sara shooting fresh watermelon-vodka martinis

today sara and i had our first of 3 photo shoots for my new book, and we brought on the talented erin quon to do food styling. it was a long rainy day in san franciso, but we got beautiful shots of the following dishes:

BBQ Tempeh Fingers with Cabbage-Carrot-Cayenne Coleslaw on Focaccia

Carrot-Cranberry-Walnut Salad with Creamy Walnut Vinaigrette

Double Watermelon Strawberry Slushee

Citrus Collards with Raisins

Citrus and Spice Pickled Watermelon Rinds

Roasted Butternut Squash Seeds

Fresh Watermelon-Vodka Martini

little dragon

2008-01-30T08:57:00.001-08:00

yukimi

the other night my friend trish hipped me to sweden-based little dragon. i purchased their self-titled album on iTunes, and i've been pumping it several times per day. the lead singer yukimi has a sick voice.

featured artist: hank willis thomas

2008-01-08T15:07:00.000-08:00

Priceless, 2004

Check out my boy Hank's website. Rest assured, he will be one of the most celebrated visual artists of the early 21st century.

the perfect holiday gift--sangria

2007-12-12T17:51:00.000-08:00

Brooklyn Sangria (Autumn Version)
Yield: enough to get you tore up

I created this a few years ago when I was living on Planet Brooklyn. Now there is one key thing to remember when making sangria: What you put into it you get out of it. So if you use some red wine that you wouldn’t thoroughly enjoy alone, it’s not going to make a tasty batch. Clearly, this is an expensive sangria, but splurge on yourself and your friends for a nice holiday treat. You won’t be disappointed.

1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 cup orange juice plus 2 tablespoons
2 full bottles of good-quality red wine
3/4 cup brandy
1/4 cup Grand Marnier
1/4 cup Cointreau
1/4 cup agave nectar
3 Apples, cored, peeled, and cut into thin slices
3 pears, cored, peeled, and cut into thin slices

*At the bottom of a large mixing bowl, combine the cinnamon and cloves with two tablespoons of orange juice and mix well until the spices are completely dissolved. Add the remaining ingredients and mix well.

*Cover and refrigerate overnight.

valentine's day decadence

2007-12-12T12:55:00.000-08:00

Peppered Edamame, Hot and Sour Shiitake Mushroom Soup, Sensual Stir-Fry and Forbidden Black Rice, Chocolate-Rosemary Pudding with Dark Chocolate Covered Espresso Beans

these are images taken by the brilliant Sara Remington for the january/february issue of relevant times magazine. they will be running my "Valentine's Day Decadence" menu from Grub. check for it.

puttin' you suckas to bed

2007-12-03T21:50:00.001-08:00

two of sarah's photos

all you other cookbook authors should just have your milk and cookies and put on your jammies. i just finalized the deal for sara remington to do the photography for my upcoming book.

we comin' at you in '09, suns.

--bizzy b

all-clad is the s**t

2007-11-08T19:34:00.001-08:00

so i've been wanting some new cookware for a while now. it hasn’t been necessary to replace everything, but it’s well past the “upgrade-your-gear-homey” period.

for the past five years i have had an awesome 12-inch fry pan by all-clad that has been with me through thick and thin; i have a sturdy 12-inch non-stick fry pan (absolutely necessary for frittatas) that i purchased from broadway panhandler back in 2005; and then there's my little buddy—my 4-quart stainless steel saucepan by all-clad (i love you man). until this summer, i also had a bad-ass stockpot that i was sad to "lose," since i got it for next-to-nothing.

it was winter of 2004, and i was visiting my parents in huntsville, alabama. i went to tj max to pick up some underwear or something. while i was browsing around the store i walked through the cookware section and saw a beautiful 12-quart stockpot.* i assumed that it was some cheap brand that just looked good, but would perform horribly; upon closer inspection, however, i discovered that it was an all-clad ltd. and it was only 65 bucks. what? now mind you, this stock pot is constructed of three layers of bonded metal: a stainless steel cooking surface, a heat-responsive aluminum core and a durable anodized-aluminum exterior; the tight-fitting lid helps to intensify flavors and retain moisture; and the stainless steel handles are riveted for durability; plus it retails for $380.00.

obviously, i cut and pasted most of that from the all-clad website, but the point is this is an awesome stockpot. and the fact that i got it for dirt cheap made it that much sweeter.

i'm still trying to figure this one out, but this summer my stockpot "disappeared." needles to say i was bummed.

after i found out that i got the food and society fellowship, my girlfriend said that she wanted to buy me a new stockpot as a congratulatory gift (read: she was sick of me complaining about loosing "my baby"). i love you sweetie. of course i wanted another 12-quart all-clad ltd stockpot. settling for anything less would be like downgrading from an audi to a toyota.

so i started researching to see if i could get a good deal.

when i was on the williams-sonoma website i saw that they had a special going for an all-clad 7-piece cookware set (shown above). for $539.00 you get a 10" fry pan, 4-qt. saucepan with lid, 3-qt. sauté pan with lid and 7-qt. stockpot with lid. given that this set is normally $875.00 i was sold. but when i discovered that with any purchase of all-clad cookware over $500.00 one also gets a free all-clad ltd panini pan with press, an all-clad red apron, and an all-clad essentials set, which includes an all-clad recipe file, all-clad stainless tongs, all-clad stainless turner and 2 signature all-clad towels, i started high-fiving myself. all of these goodies have a retail value of $200.00. so i could get $1,075.00 worth of gear for $539.00 – plus my 10% chef’s discount. . .

i convinced my girlfriend to split the cost of the set with me instead of getting me the stockpot.

upgrade.

first of all, i wanna give a shout out to God’ ‘cause without him i wouldn’t be here (in my best rapper-receiving-an-award voice). i wanna thank all-clad for hooking up the fresh cooking gear and let them know that i would be happy to discuss a “black and green” signature line. lastly i wanna thank williams-sonoma for hooking up the chef’s discount. i love you mom and dad (yeah i want that stockpot for my birthday).

*the lid had a dent in it. as if i cared.

Southern Organic Kitchen Project

2007-11-05T12:31:00.000-08:00

i was recently informed that i received a 2008-2010 food and society policy fellowship to work on my Southern Organic Kitchen Project.

the mission of my project is to educate primarily African-Americans living in the Southern United States about the connections between diet and health; to empower them to create more awareness about the need to use healthier ingredients and cooking techniques to meet modern day healthy concerns; to co-create strategies to increase access to local and sustainably-grown foods in their communities; and to organize them to influence local and state food policies. My mission is predicated on the following facts:

*Most traditional Southern dishes are demonstrably higher in calories, saturated fat, sugar and salt as well as lower in more desirable nutrients;

*Nine of the 10 states with the highest rates of obesity are in the South;

*Obesity afflicts roughly one-third of African-American women.

*And the states with the highest rates of obesity are also those with the highest rates of hypertension, diabetes, and other diet-related illnesses.

more to come. . .

spicy citrus-herb harvest turkey

2007-10-28T22:11:00.000-07:00

so if you plan on celebrating harvest (aka thanksgiving) this november i want to invite you to make my spicy citrus-herb harvest turkey for your family and friends. i created this recipe for domino magazine's november 2007 issue, which features anna and me in the "our green life" section.

in addition to the turkey recipe, they include all the recipes from my "More Than One Side (Dish) to Thanksgiving" menu in Grub. for all the vegetarians, i designed this menu of sides to be eaten as a complete meal.

big up to my boy Evon Peter and NATIVE MOVEMENT.

Farms Not Arms

2007-10-23T18:15:00.001-07:00

the "Farms Not Arms" dinner menu

i had a great time at this year's Bioneers Conference.

in addition to co-creating a meal with 22 youth who were part of the "Just Us for Food Justic e" pre-conference and co-facilitating a workshop with the brilliant, talented, and beautiful Jidan Koon, i designed the menu for Saturday night's conference-wide dinner honoring Farms Not Arms.

i have to admit, i was a bit nervous about its execution since i was not in the kitchen. but in my opinion (and from all available evidence everyone else's), Chef Don Nolan of the Embassy Suites in San Rafel and his team did an AMAZING job!

bryant loves the kids

2007-10-12T12:43:00.001-07:00

more broccoli please?

that's me serving these young tykes seconds of my citrus-broccoli salad at the bayview hunters point farmer's market in san francisco. yeah i was touched. the girl to the far right came back for thirds.

i developed the recipe for the 2008 "organic" issue of delicious living magazine.

Natural Gourmet Award

2007-09-30T16:17:00.001-07:00

i was recently informed that the Natural Gourmet Institute for Health and Culinary Arts, where i did my chef's training, will be honoring me (along with Marion Nestle) with their newly-created "Natural Gourmet Award" during its upcoming 30th anniversary celebration in November. this award was created to honor those who serve as catalysts in furthering the acknowledgment of and education about health-supportive cuisine and its importance in our lives.

The Natural Gourmet was founded in 1977 by one of my mentors, Dr. Annemarie Colbin.

"when i say eat, you say grub"

2007-09-02T19:58:00.001-07:00

thanks to all those who came out for my cooking demo at the ferry plaza farmer's market.

Cacao-Café No Lait Pudding

2007-08-19T10:31:00.000-07:00

raw cacao beans

This Saturday, August 25, at 10:30am join me for a not-to-be-missed cooking demonstration at the Ferry Plaza Farmer’s Market in San Francisco. DJ Lovelee will be spinning Soulful music and Chef-Owner Jay Foster of Farmer Brown Restaurant will make a special appearance. In addition to my palate-pleasing “Citrus Collards with Raisins,” I will be making my newly-created “Cacao-Cafe No Lait Pudding” using Blue Bottle Coffee’s Ethiopian Yirgacheffe Blend.

Let me know what you think about the latter when you make it:

Cacao-Café No Lait Pudding
Preparation Time: 5 minutes
Inactive Preparation Time: 2 hours
Cooking time: 12 minutes

Yield: 4 Servings

Soundtrack: “Brown Paper People” by Lila Downs from Una Sangre – One Blood

1 cup organic coconut milk
1 tablespoon of ground Blue Bottle’s “Ethiopian Yirgacheffe” coffee (or your favorite coffee)
1/4 cup raw agave nectar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon fine sea salt
1 box (3/4 pound) Mori Nu firm silken tofu (this dessert only works with this brand)
2 tablespoons raw cacao nibs

*In a small saucepan over high heat, combine the coconut milk and coffee. Bring to a boil. Reduce the heat to medium-high and boil for 7 minutes, whisking often. Remove from heat and strain through a fine-mesh sieve into a small bowl.

*In a medium saucepan, combine 3 tablespoons of the coffee coconut milk mixture, the agave nectar, vanilla, coca powder, and salt and whisk to incorporate the coca powder. Bring to a boil over high heat, and then reduce the heat to low and simmer for 1 minute, whisking constantly. Remove from the heat.

*Pour the mixture into in a blender, add the tofu, and blend until smooth. Transfer to a medium bowl, add the cacao nibs, and stir well.

*Cover with plastic and refrigerate to set for at least 2 hours before serving.

*Serve chilled.

grub t-shirts available

2007-08-09T20:27:00.001-07:00

our friend nina wearing a grub t-shirt in mexico

to order a grub t-shirt, email me at thebryant.terry@gmail.com.

article: the food-justice activist

2007-08-02T16:58:00.001-07:00

check out an interview that culinate did with me at the beginning of this year.

"The Two Americas of Food"

2007-08-01T04:29:00.001-07:00

my ace, Anna Lappé

check out this piece on the Farm Bill in which anna brilliantly summarizes how we can all be active in closing the food gap.

J*DaVeY

2007-07-31T13:06:00.001-07:00

miss jack davey and brook d'leau are j*DaVeY

you now how there will be a group that comes up in a conversation and everybody and their momma that hears the name will be like "THAT'S MY S**T!" when i first moved to the bay area J*DaVeY was that group. in my usual fashion, i stayed as far away from J*DaVeY as possible, because i figured if that many people are jockin' them they must not be that cool.

i was wrong.

Double Watermelon-Strawberry Slushee

2007-07-28T19:23:00.001-07:00

Double Watermelon-Strawberry Slushee
Inactive Preparation Time: 3-4 hours
Preparation Time: 10 minutes

Yield: 4-6 servings

Soundtrack: "So Fresh, So Clean" by Outkast from Stankonia

Takin' yall back and forward at the same time. Peep game:

8 cups fresh watermelon juice
2 cups frozen strawberries
2 tablespoons fresh lime juice
4 tablespoons Agave Nectar
4 fresh mint sprigs, for garnish

*Fill two large ice cube trays with watermelon juice and freeze until solid, about 3-4 hours.

*In an upright blender, combine a full tray of watermelon cubes, 2 cups of watermelon juice, and 1 cup of frozen strawberries (the blender should be full). Blend on high speed until well-combined and slushy, about 1 minute. Add 1 tablespoon lime juice and 2 tablespoons Agave Nectar and blend on high speed for another 30 seconds. Pour into a large pitcher and store in the freezer.

*Repeat.

*Serve immediately in slender clear glasses garnished with mint sprigs.

note: see fresh watermelon-vodka martini recipe for a method of extracting watermelon juice.

Citrus Collards With Raisins

2007-07-26T16:58:00.001-07:00

click the above image for the recipe

this is my first published recipe, which was included in Recipes from America's Small Farm back in 2003. i'm gonna be demonstrating it at 10:30am on Saturday, August 4 at the Oakland-Grand Lake Farmer's Market. anna and i will be signing copies of Grub after the demonstration, and we will be joined by the folks at Sustainable Table for a presentation about their "Eat Well Guided Tour of America."

What Does Eating Well Really Mean?

2007-07-24T18:38:00.001-07:00

smoky citrus shrimp with parsley

last august Food and Wine magazine featured Anna and me in an article entitled "What Does Eating Well Really Mean?" they included two original recipes that i created just for the piece--Smoky Citrus Shrimp with Parsley and Cajun-Spiced, Open-Faced Red Pepper Frittata Sandwiches.

getcha grub on and lemme know what you think.

Yarah Bravo

2007-07-23T10:03:00.000-07:00

organically grown

i'm really feeling Yarah Bravo these days. she's a quirky-cute british rapper i discovered on myspace. peep her song "Sunday Afternoon." kinda reminds me of early Cibo Matto.

Fresh Watermelon-Vodka Martini

2007-07-21T21:03:00.000-07:00

i lifted this image from someone's blog.

Fresh Watermelon-Vodka Martini
Preparation Time: 10 minutes

Yield: 2 servings

Soundtrack: “Watermelon Man” by Herbie Hancock from Head Hunters

Before you start prepping your ingredients:

Fill a cocktail shaker with ice. Top it with cold water, and place in a freezer.

Rinse two martini glasses and immediately place them in a freezer.

1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/2 oz blue agave nectar
3 oz vodka
4 oz fresh watermelon juice
Coarse sea salt
2 watermelon wedges, 2 inches long and 1/2 inch thick, with a horizontal notch cut into the red flesh to anchor it onto the rim of the glass

Remove cocktail shaker from the freezer, empty, and refill with fresh ice.

Combine the lime juice, orange juice, agave nectar, vodka, and watermelon juice in the chilled cocktail shaker. Vigorously shake ingredients until well chilled, about 30 seconds. Strain into a martini cocktail glass. Add a pinch of salt, garnish with a wedge of watermelon, and serve.

Note: get your watermelon juice by adding chunks of fresh watermelon to an upright blender, pulsing until smooth, and then straining to remove all solids.

Another Note: If you are using measuring spoons, 1 oz = 2 tablespoons.

"ingenious"

2007-07-18T16:54:00.001-07:00

the new cover

Tarcher/Penguin just released the new cover of Grub with the "ingenious" quote from the May 2006 New York Times Magazine article entitled "The New Puritans."

The Pit Stop

2007-07-16T13:29:00.001-07:00

if you are in the bay area, please come to the Berkeley Farmer's Market on Tuesday, July 17 from 3 - 7pm. anna and i will be signing copies of Grub, and i will be grilling fresh peaches and making barbecue tempeh sandwiches with carrot-cayenne cole slaw.

NEW BOOK DEAL!

2007-07-13T10:14:00.000-07:00

my literary agent and i just finalized a deal with Da Capo/Perseus to publish my next book tentatively titled Organic Soul. one of my teachers/mentors Myra Kornfeld will be writing the foreword.

click images for full bio

2007-01-24T18:15:00.001-08:00

click images for high-resolution photo

2007-01-24T18:15:00.000-08:00

credit: Yamini Nayar (2007)

credit: Keba Konte (2005)

credit: Alex Tehrani (2004)

email me

2007-01-24T18:10:00.000-08:00

thebryant.terry@gmail.com

please send me your email address so i can keep you updated about my public appearances, new projects, and the like.

and hit me up with any questions, comments or concerns.

thanks!