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The Green Life: Trendsetter

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November 02, 2006


Smnd06_gl_02Bryant Terry, age 32
Chef and food-justice activist

Growing up in Memphis, Bryant Terry was surrounded by food from his grandparents' organic gardens. After training as a chef in New York City, he founded B-healthy to promote the benefits of sustainable eating to low-income high school kids. His new book, Grub: Ideas for an Urban Organic Kitchen, pairs coauthor Anna Lappe's food-system expose and tips for greener meals with Terry's inventive, multicultural recipes.

Q: How can people get "grub" into their lives affordably?

A: Find local community gardens, farm shares, and markets. Buy in bulk or create a food-buying club with friends.

Q: What's your cooking philosophy?

A: What's local and in season drives what I prepare. I like to funnel new ingredients through familiar dishes that can connect us with the foods our parents or grandparents ate.

Q: What makes grub different from other food movements?

A: It's inviting: practical, fun, and celebratory. Food should be healing but shouldn't be like taking medicine. It should be enjoyed. --interview by Mia MacDonald

(Photograph by Alex Tehrani)


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