Bryant Terry on 'Black Food,' plant-based eating and where he finds inspiration [washingtonpost.com]
By Aaron Hutcherson, The New York Times, October 26, 2021 An award-winning author who has been writing plant-based cookbooks for the better part of two decades, Bryant Terry calls his latest project, “ Black Food ,” “a communal shrine to the shared culinary histories of the African diaspora.” He writes in the introduction: "These pages offer up gratitude to the great chain of Black lives, and to all the sustaining ingredients and nourishing traditions they carried and remembered, through...