Apr 28, 2010
From staff reports
Eco-chef and food justice activist Bryant Terry will deliver the Earth Month keynote presentation on Thursday, April 29, at 6:30 p.m. in the multi-purpose room at Baker University Center.
For the past ten years, Terry has worked to build a more just and sustainable food system and has used cooking as a tool to illuminate the intersections between poverty, structural racism and food insecurity.
He is the author of Vegan Soul Kitchen: Fresh, Healthy & Creative African-American Cuisine, a cookbook which draws on the rich heritage of a people that have historically grown their own food and have employed gastronomic resourcefulness and creativity to transform local, seasonal and sustainably grown food into hearty, humble and satisfying fare.
Join Terry for a discussion about the pleasures of food and eating in African American communities, along with a hands-on demonstration of “Citrus Collards” from his latest book. Samples will be provided to all those in attendance.
This event is co-sponsored by Ohio University Dining Services, the Office of Sustainability, College Green Magazine, Hip Hop Congress, Eco-Reps, and the Student Activities Commission.