Podcast appearances and mentions of Bryant Terry

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Jaya Saxena. Jaya is a correspondent at Eater, covering many topics including labor, queer food culture, and “why American potato chips are so boring.” She also serves as the series editor for the Best American Food and Travel Writing anthology, which has a new edition edited by Bryant Terry dropping in the fall.In this great episode, we talk about Jaya's career writing about the world of food, including her memorable piece for Eater, “The Food That Makes You Gay.” We also go over some recent stories and play the game “What would you pitch 1997 Graydon Carter?” That is, Jaya considers her dream no-budget reporting assignment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Featured on the episode:Thomas Keller asked me to leave the French Laundry [SF Chronicle]We've All Been In Thomas Keller's Courtyard [Substack]The 22 Best Pizza Places in New York Right Now [New York Times]The Food That Makes You Gay [Eater]The Best American Food and Travel Writing 2025TASTE on YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The influences of Africans and Black Americans on food and agriculture is rooted in ancestral African knowledge and traditions of shared labor, worker co-ops and botanical polycultures.  In this episode, we hear from Karen Washington and Bryant Terry on how Black Food culture is weaving the threads of a rich African agricultural heritage with the liberation of economics from an extractive corporate food oligarchy. The results can be health, conviviality, community wealth, and the power of self-determination. Featuring Karen Washington, co-owner/farmer of Rise & Root Farm, has been a legendary activist in the community gardening movement since 1985. Renowned for turning empty Bronx lots into verdant spaces, Karen is: a former President of the NYC Community Garden Coalition; a board member of: the NY Botanical Gardens, Why Hunger, and NYC Farm School; a co-founder of Black Urban Growers (BUGS); and a pioneering force in establishing urban farmers' markets. Bryant Terry is the Chef-in-Residence of MOAD, the Museum of the African Diaspora in San Francisco, and an award-winning author of a number of books that reimagine soul food and African cuisine within a vegan context. His latest book is Black Food: Stories, Art and Recipes from Across the African Diaspora.  Credits Executive Producer: Kenny Ausubel Written by: Kenny Ausubel and Arty Mangan Senior Producer and Station Relations: Stephanie Welch Program Engineer and Music Supervisor: Emily Harris Producer: Teo Grossman Host and Consulting Producer: Neil Harvey Production Assistance: Monica Lopez Additional music: Ketsa Resources The Farmer and the Chef: A Conversation Between Two Black Food Justice Activists Karen Washington – 911 Our Food System Is Not Working Working Against Racism in the Food System Black Food: An Interview with Chef Bryant Terry The Food Web Newsletter This is an episode of the Bioneers: Revolution from the Heart of Nature series. Visit the radio and podcast homepage to learn more.

Some governors, led by J-B Pritzker of Illinois and Jared Polis in Colorado, are trying to strengthen their own state-level institutions to protect against the promised retribution of President Trump. Colorado Governor Jared Polis joins Christiane from Boulder.   Also on today's show: former Ukrainian Defense Minister Andriy Zagorodnyuk; James Beard Award-winning Chef Bryant Terry, author of "Black Food"  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bryant Terry is a chef as well as an artist and a food justice activist. If you love great vegan food, he is the man. Toure Show Episode 439 Host & Writer: Touré Executive Producers: Ryan Woodhall and Ashley J. Hobbs Associate Producer: Adell Coleman Booker: Rae Holliday Engineer: Claire McHale Photographers: Podstream Studios The House: DCP Entertainment Learn more about your ad choices. Visit megaphone.fm/adchoices

For the first time in nearly 25 years, Russia's President Vladimir Putin is in North Korea to visit its leader, Kim Jong-un. The leaders have signed a new strategic partnership agreement – a reflection of how important this burgeoning alliance has become to both countries, as Putin increasingly relies upon North Korean weaponry to support his war in Ukraine. Correspondent Mike Valerio walks us through the visit so far, joining the show from Seoul.  Also on today's show: Sue Mi Terry, Former CIA Senior Analyst / Senior Fellow for Korea Studies, Council on Foreign Relations; Bryan Stevenson, Executive Director, Equal Justice Initiative; Bryant Terry, James Beard Award-winning Chef / Author, “Black Food: Stories, Art and Recipes from Across the African Diaspora”  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bryant Terry is a visionary in the vegan cooking world, and we tried out this well-known cookbook. We talk about nesting doll recipes, brilliant vegan flavor boosters and decide whether this book could ever work on a weeknight. (And yes, we know we sound a little breathy in the audio on this episode, we're working on it!) Recipes mentioned in this episode: All-green everything salad with creamy sage dressing (page 148) Cornbread muffins (page 37) Dill pickled fennel (page 44) Red rice with spring vegetables (page 74) Sweet potato, russet potato and tempeh hash (page 183) Millet, red lentil and potato cakes (page 175) Lentil soup (page 215) Creamy carrot coconut soup (page 208) Resources mentioned in this episode: Spotify dinner playlist Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez

We love to bake — so today, we talk about some favorite recipes for these easy go-to bakes. Sara won a prize for quickbread at the Oregon State Fair, Emily brings us tips on making these treats gluten free, and Renee, as always, loves Melissa Clark. Recipes mentioned in this episode: ⁠Carrot loaf cake with tangy lemon glaze (NYT) Banana bread (Weeknight Baking) Spiced banana brown bread (Now & Again) Gluten free zucchini muffins (Sprouted Kitchen) Pumpkin bread (Smitten Kitchen) Most adaptable one-bowl cornmeal pound cake (NYT) Pumpkin maple muffins (NYT) Caramelized brown butter rice krispies treats (NYT) Perfect blueberry muffins (Smitten Kitchen Every Day) Blueberry muffins (Grand Central Baking Book) Cranberry crumb muffins (NYT) Morning glory muffins (NYT) Toasted oat & apple muffins (Small Victories) Sled dog muffins (Simply Julia) Lunchbox harvest muffins (NYT) Figgy buckwheat scone (Good to the Grain) Cookbooks mentioned in this episode: Weeknight baking, by Michelle Lopez Good to the Grain, by Kim Boyce Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Our guest: Emily Pagliarulo, @ejmaletz on Instagram Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry

This book grabbed Renee's eye over the summer when she was traveling in the UK, so she brought it back and we dove in to this ingredient-focused, easy weeknight book from our neighbor across the pond. Recipes mentioned in this episode: Persian saffron chicken, fennel & barberry stew (Persiana) Harissa & lemon roasted chicken thighs (page 80) Bloody Mary spatchcocked chicken (page 58) Butternut, cardamom & tahini soup (page 27) Tahini cinnamon swirls (page 222) Halloumi, bacon, date and apple salad (page 31) Spicy nutty roasted cauliflower (page 160) Zucchini, apple, peanut and feta salad (page 46) Persian flatbread (Persiana) Yogurt, marjoram & pul biber flatbreads (page 209) Cheat's dhal (page 144) Zesty mackerel pate (page 24) Pistachio feta dip (Persiana) Cookbooks mentioned in this episode: Persiana, by Sabrina Ghayour Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Our guest: Emily Pagliarulo, @ejmaletz on Instagram Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry

Bryant Terry – cookbook author, chef, food activist, conceptual artist and publisher – joins Michele at his University of California Berkeley art studio to discuss one of the biggest influences behind all of his work: his grandmother, Margie Bryant; or, as his family affectionately called her, Ma'dear. In Ma'dear's Memphis, Tennessee kitchen, Bryant spent hours helping her shell peas, peel potatoes or pour sugar into the pot for her sweet fruit preserves. It was in her kitchen that Bryant learned how Ma'dear's love for her family came in the form of what she made there, and it's that love that stays with Bryant today and drives his work.When Bryant is not penning one of his acclaimed cookbooks, like his most recent work, Black Food, he is touring the country, educating Americans about the ways in which our food system is broken, how we as consumers can make choices that help local producers and farmers get the resources they need to continue their valuable work, and about what many of us often get wrong about Black Food – a cuisine that is far more varied, healthy and complex than many people are led to believe. In this episode, Bryant recounts how a very specific 90s hip hop song led him to veganism, he shares his recipe for Ma'dear's savory, slow-cooked leafy greens, and he sings the haunting, beautiful song Ma'dear would sing as she cooked them down until they were meltingly tender. Hosted on Acast. See acast.com/privacy for more information.

When we devote a little time to the other people in our life, we actually feel like we have more of it. Our guest tried a practice to regain control of his time and schedule Link to episode transcript: http://tinyurl.com/mr3r6jfn Episode summary: Like many of us, our guest Bryant Terry felt like he never had enough time in his day. And while he was eager to reconnect with his family, his schedule was spiraling out of control. For our show, Bryant tried a practice proven to help you feel like you have more time, by specifically devoting some of your time to others. He set intentions to spend quality time with his children doing activities that they truly enjoy. By prioritizing those special moments with his family, Bryant felt more control over his schedule, recognizing that he has the power to make time for what truly matters to him. Later, we hear from professor Cassie Mogilner Holmes about why this practice works, and how being intentional with our time can reshape our relationship with it.  Learn more about this practice at Greater Good In Action: https://ggia.berkeley.edu/practice/gift_of_time Practice Think of a person whom you care about.  What might you be able to do for this person that entails nothing more than the giving of your time?  Plan a gift of time for this person and give it, whether it means doing something with them (in person or virtually).  Spend as much time as needed to do the favor well and do not take any shortcuts. You might even consider taking off your watch or putting your smartphone away.  Today's guests: Bryant Terry is an award winning chef, author and artist.  Learn about Bryant's work: http://tinyurl.com/3wf3264h Follow Bryant on Instagram: http://tinyurl.com/2w68z8bc Learn about his imprint, 4 Color Books: http://tinyurl.com/yuhrsrp8 Cassie Mogilner Holmes is a professor of marketing and behavioral decision making at UCLA.  Learn about Cassie's work: http://tinyurl.com/rb5r97s5 Resources from The Greater Good Science Center: How to Feel Like You Have More Time: http://tinyurl.com/p6ykm7y2 Ten Ways to Make Your Time Matter: http://tinyurl.com/34dvwnv4 Why You Never Seem to Have Enough Time: http://tinyurl.com/4t8vyhy3 Can Awe Buy You More Time and Happiness? http://tinyurl.com/m28d8wcx How to Spend Your Time on What Matters Most: http://tinyurl.com/ycw527tj More Resources on spending quality time with others: BBC - How to feel more in control of your time: http://tinyurl.com/nhbt7btm Stanford - Jennifer Aaker: How to Feel Like You Have More Time: http://tinyurl.com/n8cc6yfk Harvard -You'll Feel Less Rushed If You Give Time Away:  http://tinyurl.com/yc86ymve How do you devote time to others? Email us at happinesspod@berkeley.edu or use the hashtag #happinesspod. Help us share The Science of Happiness! Rate us on Spotify and share this link with someone who might like the show: http://tinyurl.com/yjdesnze

The influences of Africans and Black Americans on food and agriculture is rooted in ancestral African knowledge and traditions of shared labor, worker co-ops and botanical polycultures.  In this episode, we hear from Karen Washington and Bryant Terry on how Black Food culture is weaving the threads of a rich African agricultural heritage with the liberation of economics from an extractive corporate food oligarchy. The results can be health, conviviality, community wealth, and the power of self-determination.

Chef and author Bryant Terry leads us through a visualization to connect with our ancestors by appreciating our families' traditional foods. Join our limited newsletter The Science of Habits to get curated, science-backed tips to help make your New Year's resolution stick in 2024. https://ggsc.berkeley.edu/podcasts/habits Link to episode transcript: https://tinyurl.com/yc6d69py How to Do This Practice: Find a comfortable place to start this practice, focusing on your breath. Think of a meal or dish that is linked to your culture. Reflect on what it looks and tastes like, as well as when you would eat this dish. Recall whoever would normally make this dish for you, and any stories that might have told you about it. Refocusing your attention on the dish, consider all the different ingredients that went into it, tracing them back to where they came from. Reflect on how generations of your family have been nourished from these sources, all leading up to you. Complete the practice by grounding yourself in your body, and thanking your ancestors for what they have provided. Today's Happiness Break host: Bryant Terry is a meditator, chef and food justice activist based in San Francisco. Learn about Bryant Terry: https://tinyurl.com/juvz7sb2 Read Bryant's books: https://tinyurl.com/59nxrn8e Follow Bryant on Instagram: https://tinyurl.com/ycyb8dwc More resources from The Greater Good Science Center: Happiness Break: A Meditation to Connect to Your Roots, with Yuria Celidwen (The Science of Happiness Podcast): https://tinyurl.com/3mrd6247 Episode 81: Are You Listening to Your Elders? (The Science of Happiness Podcast): https://tinyurl.com/2wjbjj3e Do Rituals Help Us to Savor Food? https://tinyurl.com/52xpj7fn Find Purpose by Connecting Across Generations: https://tinyurl.com/h4yyjesh We love hearing from you! Tell us about your favorite cultural dish. Email us at happinesspod@berkeley.edu or use the hashtag #happinesspod. Find us on Spotify: https://tinyurl.com/6s39rzus Help us share Happiness Break! Rate us and copy and share this link: https://tinyurl.com/6s39rzus We're living through a mental health crisis. Between the stress, anxiety, depression, loneliness, burnout — we all could use a break to feel better. That's where Happiness Break comes in. In each biweekly podcast episode, instructors guide you through research-backed practices and meditations that you can do in real-time. These relaxing and uplifting practices have been shown in a lab to help you cultivate calm, compassion, connection, mindfulness, and more — what the latest science says will directly support your well-being. All in less than ten minutes. A little break in your day.

To celebrate Juneteenth we listen back on our interview with Bay Area-based chef and food justice activist Bryant Terry. He's created “a communal shrine to the shared culinary histories of the African diaspora,” as he writes in the introduction to “Black Food.” Bringing together a number of contributors who share recipes, stories and artwork — plus Terry's signature playlists to go with the recipes — “Black Food” aims to be a feast not just for your tastebuds, but your eyes, ears and spirit, too. Terry, who's also the chef-in-residence at the Museum of the African Diaspora, says this is his last cookbook, but just the beginning of a bigger vision to publish more writers of color under his new publishing imprint 4 Color Books. Terry joins us to talk about “Black Food” and what else he's got cooking — both in and out of the kitchen. Guests: Bryant Terry, author, "Black Food: Stories, Art, and Recipes from Across the African Diaspora," "Afro-Vegan," and "Vegetable Kingdom;" chef-in-residence, San Francisco's Museum of the African Diaspora

Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox Studios in NYCThis week, we look into the future with Rahanna Bisseret Martinez, a freshman at Cornell University's hospitality school, finalist on Top Chef Junior, and author of Flavor + Us: Cooking For Everyone. Part of 4 Color Books, Bryant Terry's imprint at Ten Speed Press, Rahanna's debut cookbook was influenced by her love of farmer's markets, her Haitian and Mexican heritage, and her time working at restaurants like Chez Panisse. She joins host Abena Anim-Somuah to talk about her time on reality cooking shows, life at Cornell, her admiration for Serena Williams, and, of course, her book, which will be out May 16th.Don't miss Rahanna's voicemail to her future self and her Future Flash Five predictions. Thank you to Kerrygold and Walmart for supporting our show. Learn more about Kerrygold butter & cheese here and about Walmart's annual Open Call program here. The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here!More on Rahanna: Instagram, pre-order Rahanna's debut cookbook Flavor + Us Follow Abena on InstagramGet your Cherry Bombe magazine subscription here

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. In 2022, Mashama won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

The influences of Africans and Black Americans on food and agriculture is rooted in ancestral African knowledge and traditions of shared labor, worker coops and botanical polycultures.  In this episode, we hear from Karen Washington and Bryant Terry on how Black Food culture is weaving the threads of a rich African agricultural heritage with the liberation of economics from an extractive corporate food oligarchy. The results can be health, conviviality, community wealth, and the power of self-determination. Featuring Karen Washington, co-owner/farmer of Rise & Root Farm, has been a legendary activist in the community gardening movement since 1985. Renowned for turning empty Bronx lots into verdant spaces, Karen is: a former President of the NYC Community Garden Coalition; a board member of: the NY Botanical Gardens, Why Hunger, and NYC Farm School; a co-founder of Black Urban Growers (BUGS); and a pioneering force in establishing urban farmers' markets. Bryant Terry is the Chef-in-Residence of MOAD, the Museum of the African Diaspora in San Francisco, and an award-winning author of a number of books that reimagine soul food and African cuisine within a vegan context. His latest book is Black Food: Stories, Art and Recipes from Across the African Diaspora.  Resources The Farmer and the Chef: A Conversation Between Two Black Food Justice Activists Karen Washington – 911 Our Food System Is Not Working Working Against Racism in the Food System Black Food: An Interview with Chef Bryant Terry The Food Web Newsletter Credits Executive Producer: Kenny Ausubel Written by: Kenny Ausubel and Arty Mangan Senior Producer and Station Relations: Stephanie Welch Program Engineer and Music Supervisor: Emily Harris Producer: Teo Grossman Host and Consulting Producer: Neil Harvey Production Assistance: Monica Lopez Additional music: Ketsa This is an episode of the Bioneers: Revolution from the Heart of Nature series. Visit the radio and podcast homepage to find out how to hear the program on your local station and how to subscribe to the podcast.

Nancy Pelosi announced Thursday that she will step down from party leadership. Joe Garofoli, senior political writer at the San Francisco Chronicle, takes a look back on her remarkable career. And, the Washington Post's Ishaan Tharoor talks about the political debate surrounding the World Cup in Qatar. Then, why is it so hard for us to give up meat? We speak with a professor who studies the psychology of going vegetarian And we get some mouth-watering vegetarian recipes from award-winning chef Bryant Terry.

This week, editor in chief Dawn Davis is back for a conversation with chef, writer, and James Beard award winner Bryant Terry about his new cookbook Black Food, a sprawling collection of essays, art, and recipes from more than a hundred Black visionaries across the globe. Our September issue features excerpts and recipes from the book, and with Black Food hitting shelves October 19, we're welcoming him back to talk about cooking with his family, building communities through food, and whether there's a wrong way to cook grits. Stuff we talk about in this episode: BA's excerpt from Bryant Terry's Black Food : https://www.bonappetit.com/gallery/bryant-terry-black-food Black Food by Bryant Terry : https://amzn.to/3AQO2y7 More Books by Bryant Terry : https://www.bryant-terry.com/allbooks Bryant Terry's Dirty South Hot Tamales With Jackfruit and Cilantro Sauce recipe: https://www.bonappetit.com/recipe/hot-tamales-with-jackfruit-and-cilantro-sauce Nicole A. Taylor's Cocoa-Orange Catfish recipe: https://www.bonappetit.com/recipe/cocoa-orange-catfish Kia Damon's Sweet Potato Grits recipe: https://www.bonappetit.com/recipe/sweet-potato-grits Jocelyn Delk Adams' Cinnamon-Roll Pound Cake recipe: https://www.bonappetit.com/recipe/cinnamon-roll-pound-cake More information on Bryant Terry's imprint, 4 Color Books: https://sites.prh.com/4-color-books More recipes from Bryant Terry Grape-Tarragon Spritzer recipe: https://www.bonappetit.com/recipe/grape-tarragon-spritzer Bitter Greens With Sweet Mustard Vinaigrette recipe: https://www.bonappetit.com/recipe/bitter-greens-mustard-vinaigrette Quick-Pickled Cauliflower recipe: https://www.bonappetit.com/recipe/quick-pickled-cauliflower *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, the editor of 4 Color Books, Bryant Terry, celebrates the long history of veganism in Black cuisine to tell the real story of soul food. Plus, archaeologist Farrell Monaco reveals what the ashes of Pompeii can tell us about Ancient Roman food, Dr. Aaron Carroll weighs in on whether milk and juice are actually healthy beverages for kids, and we learn to make Orange-Cranberry Soda Bread with White Chocolate Chunks.Get this week's recipe for Orange-Cranberry Soda Bread with White Chocolate Chunks here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Why do some of us feel shame about the foods we eat? We ask people how they feel about eating foods that are used to stereotype Black people, and unpack the history behind some of this food shaming. From choosing what to drink on a flight, to a watermelon eating contest- we're trying to get to the root of this with American Studies professor, Dr. Psyche Williams-Forson, Anthropologist Dr. Gail Myers, and award-winning chef Bryant Terry.

In this tenth and final episode of the Stanford d.school spotlight; Sam Seidel hustles up valuable guiding principles for building a network - people - practice template for creation. A clear recipe, with enlightening examples, of people who have been successful with via more ‘alternate' means, with side hustles becoming front and centre! Sam is an author of the illustrated dschool guide Creative Hustle.What is a side hustle and why are they becoming so common? How might we extract the most value and fulfilment from a side hustle? Is there a recipe, template, or examples to follow to enable a hustle of creation?ABOUT CREATIVE HUSTLESam Seidel is a human. a friend. a son. a brother. an uncle. a husband. an education nerd. a hip-hop nerd. a writer. a designer. a collaborator. sam co-directs the K12 Lab at the Stanford d.school, teaches, reads and writes books, speaks publicly, consults with foundations and organisations, builds crossword puzzles, and is a recovering sneaker fiend.A vibrant, illustrated guide to blazing a unique and fulfilling creative path, from the Stanford d.school.Humans have always been creative hustlers—problem solvers who seek to live beyond the limits suggested by society. Yet we live in a world where the place you were born, the amount of money you have, and the level of melanin in your skin indicate the precise path you are expected to follow. Too many of us silence our creativity and let our hustle calcify as we settle for the roles assigned to us.Now Olatunde Sobomehin and sam seidel, co-teachers of the Creative Hustle course at Stanford University, help you identify and navigate your own creative path that leads from your gifts—your unique combination of skills—to your goals, where you make a living doing things that matter.You'll learn about other creative hustlers, like Bryant Terry, who merged his passions for social justice and African American cuisine to become an award-winning eco-chef and cookbook author; Sian Heder, who used her desire to deeply understand herself and others to make award-winning films that add to the cultural conversation; and author/TV host Ayesha Curry, who aligns her professional and personal decisions with her core values. Taking inspiration and lessons from these creative problem-solvers and using activities from the Creative Hustle course, you will begin to see and shape your own path—and follow it to the fulfillment of your goals.Hosted by The Learning Future's very own Louka Parry, indulge your cortex in some modern thinking at the forefront of educational design with our amazing guest.Transcription upon request - e-mail hello@thelearningfuture.com

Today, we meet someone who handles high-stakes situations with grace and a level head. We spend an afternoon with Reverend Anannda Barclay. Then, we talk Black food with award winning Chef Bryant Terry.

Chet & Priya interview chef, nutritionist, activist, and founder of Black Chef Movement and Miss Goodies Kitchen, Rasheeda McCallum! They also discuss their progress reading and cooking from Black Food edited by Bryant Terry. This ep's nibbles - Chet's puttanesca pasta leftovers and the vermouth spritz by Stephen Satterfield from Black Food edited by Bryant Terry. To learn more about Black Chef Movement, visit https://blackchefmovement.org/ and follow them on instagram. Follow Rasheeda McCallum on instagram and youtube. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod Support the pod on Patreon at patreon.com/nibblesandbits

For more FT Weekend content, including our special Food & Drink mini-series, search 'FT Weekend' where you listen to podcasts and subscribe there.This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code, specifically for our listeners: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week we sat down with Bryant Terry, an award-winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. He is currently a Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. 

The best cookbooks are so much more than collections of recipes. They're windows into a life or a place or a time or a way of thinking. The very best cookbooks are all of these things at once. Black Food: Stories, Art, and Recipes from Across the African Diaspora is one of these rare books. Edited by author-activist Bryant Terry, and published by his new imprint 4 Color Books, Black Food is the work of more than a hundred chefs, artists, and scholars who contributed recipes, artwork, and essays to a book that is as visually stunning as it is thought-provoking. Think Toni Morrison's The Black Book (which served as a template for Black Food), but also think sweet potato leaves with eggplant and butter beans, and peach cobbler with nutmeg sauce. In this episode of Book Dreams, Eve and Julie talk with Bryant about the making of Black Food, his childhood experiences on his grandfather's urban farm, and his evolution from carnivorous high school athlete to vegan cookbook author. They also discuss the future of 4 Color Books and its mission to “push forward more diversity within the food system” by publishing visually arresting books by authors of color. Bryant is the author of six cookbooks. He's also a James Beard and NAACP Image Award-winning chef, educator, and author, renowned for his activism to create a healthy, just, and sustainable food system. Bryant is the Founder and Editor in Chief of 4 Color Books, a new imprint of Penguin Random House and Ten Speed Press. Since 2015, he has been the Chef in Residence at the Museum of the African Diaspora in San Francisco, where he creates public programming at the intersection of food, farming, health, activism, art, and culture. Bryant's most recent book, Black Food: Stories, Art, and Recipes from Across the African Diaspora, was the first book to be published by his new imprint and the most critically acclaimed American cookbook published in 2021. It landed on the Best Of lists of The New Yorker, Boston Globe, The Washington Post, NPR, Los Angeles Times, Glamour, and many other publications. San Francisco Magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of Nine People Who Are Changing the Future of Food. Bryant's mentor, Alice Waters, says, “Bryant Terry knows that good food should be an everyday right, and not a privilege.” Find us on Twitter (@bookdreamspod) and Instagram (@bookdreamspodcast), or email us at contact@bookdreamspodcast.com. We encourage you to visit our website and sign up for our newsletter for information about our episodes, guests, and more. Book Dreams is a part of Lit Hub Radio and the Podglomerate network, a company that produces, distributes, and monetizes podcasts. For more information on how The Podglomerate treats data, please see our Privacy Policy. Since you're listening to Book Dreams, we'd like to suggest you also try other Podglomerate shows about literature, writing, and storytelling like Storybound and The History of Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices

"And so you're asking a lot of somebody who's reading a cookbook. You're kind of engaging them, you know, head, heart, and hands, really. It's this very different way of relating to a book than you are to an art book. And that's why I love designing cookbooks because there's a creative aspect to it, but there's also a very practical aspect, too. And you have to kind of keep that balance in mind whenever you're designing." —Frances Baca, book designer and creative directorThis is the third episode in our four-part series, Behind the Spine. In this series, we've shifted focus away from the authors to hear from some of the talented folks who work behind the scenes to create the beautiful cookbooks that we all love.  You’ve already heard from the recipe testers and photographers, and today we’ll hear from the folks who bring that content together into one book: the graphic designers. We’ll start with a peek into the mind of Frances Baca. She’ll teach us about typographic details that can set a book apart from the rest, how she begins a new design project, and the characteristics that make cookbook design special. Frances designed her first cookbook at 7 years old: “Snacks,” the homemade cookbook, featured a green construction paper cover with a yarn binding. Frances has always known that she wanted to design books—and not just cookbooks, though that’s what we’ll focus on today. She studied design at Rhode Island School of Design, where she learned to pay close attention to the minuscule details that can make books so special. She talks about sticking up for her readers and the unique challenge of designing a cookbook, which she says ought to be a multi-sensory experience. Because cookbooks are also practical books that we use in our day-to-day lives, Frances stresses the importance of accessibility in her work: everything from making the font large enough to read to ensuring the spine lays flat on the countertop.You’ll also hear from San Francisco-based artist and graphic designer, George McCalman whose work spans different industries, though he focuses mostly on clients in food media and the art world. He opened the doors to his own design studio, McCalman Co. in 2011, where he works on branding for clients and does projects like cookbook design. Prior to starting his own business, he worked for award-winning magazines including ReadyMade, Mother Jones, and Entertainment Weekly. Today, we zoom in on his design process for Black Food, the first publication for author Bryant Terry’s imprint, 4 Color Books. George talks to us about flipping the traditional design model upside down, facilitating collaboration between all the folks on the creative team, and how he sees himself as a graphic designer: as a steward of information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This is the third episode in our 4-part series, Behind the Spine. In this series, we've shifted focus away from the authors to hear from some of the talented folks who work behind the scenes to create the beautiful cookbooks that we all love. You've already heard from the recipe testers and photographers, and today we'll hear from the folks who bring that content together into one book: the graphic designers. We'll start with a peek into the mind of Frances Baca – she'll teach us about typographic details that can set a book apart from the rest, how she begins a new design project, and the characteristics that make cookbook design special. Frances designed her first cookbook at 7-years-old. “Snacks” the homemade cookbook, featured a green construction paper cover with a yarn binding. Suffice it to say, Frances has always known that she wanted to design books, and not just cookbooks, though that's what we'll focus on today. She studied design at Rhode Island School of Design, where she learned to pay close attention to the minuscule details that can make books so special. She talks about sticking up for her readers and the unique challenge of designing a cookbook, which she says ought to be a multi-sensory experience. Because cookbooks are also practical books that we use in our day-to-day lives, Frances stresses the importance of accessibility in her work: everything from making the font large enough to read to ensuring the spine lays flat on the countertop – Frances tries to account for it all.You'll also hear from the San Francisco-based artist and graphic designer, George McCalman – his work spans different industries, but he focuses mostly on clients in food media and the art world. He opened the doors to his own design studio, McCalman Co. in 2011, where he works on branding for clients and does projects like cookbook design. Prior to starting his own business, he worked for award-winning magazines including ReadyMade, Mother Jones, and Entertainment Weekly. Today, we zoom in on his design process for Black Food, the first publication for Bryant Terry's imprint, 4 Color Books. George talks to us about flipping the traditional design model upside down, facilitating collaboration between all the folks on the creative team, and how he sees himself as a graphic designer: as a steward of information. See acast.com/privacy for privacy and opt-out information.

Chet & Priya discuss the murder of Martha Stewart's cat, Passover recipes, L's birthday cake, prunes, and catching covid. This week's cookbooks: Afro-Vegan by Bryant Terry and Zahav by Michael Solomonov & Steven Cook. This week's nibbles - matzo ball soup, pineapple kugel, chai, and Spudsy sweet potato hot fries. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod Support the pod on Patreon at patreon.com/nibblesandbits

In conversation with Jamila Robinson Chef and educator Bryant Terry is the author of four vegan cookbooks, including Grub, Afro-Vegan, and Vegetable Kingdom, winner of an NAACP Image Award for Outstanding Literary Work. In 2015 he earned a James Beard Foundation Leadership Award for his food justice activism. The chef-in-residence at the Museum of the African Diaspora in San Francisco, his writing and recipes have been published in periodicals such as Gourmet, Food and Wine, and The New York Times Magazine, among many other places. San Francisco Magazine selected him as one of the 11 smartest people in the Bay Area food scene and Fast Company referred to him as one of 9 People Who Are Changing the Future of Food. In Black Food, Terry offers a tribute to Black culinary creativity with more than 100 esteemed contributors from around the globe. The assistant managing food editor at The Philadelphia Inquirer, Jamila Robinson is the chair of the James Beard Foundation Journalism Committee, where she is also a coach and mentor for the JBF fellowship program. She formerly worked as an editorial director for Atlantic Media, as a senior content strategist for the USA Today Network, and as a senior editor for features at The Atlanta Journal-Constitution. (recorded 4/12/2022)

Guest host Vanesse Lloyd Sgambati speaks with James Beard Award winning Chef and educator Bryant Terry, author of Afro-Vegan and Vegetable Kingdom. Bryant Terry will be speaking at the Free Library at the Parkway Central Library Tuesday April 12th at noon on Black Food: Stories, Art, and Recipes from Across the African Diaspora. The event is free. To register go to:https://libwww.freelibrary.org/calendar/event/111012For Vanesse's monthly feature "What is Philadelphia Reading?" She speaks to Cheryl Ann Wadlington, founder of the award-winning girl mentoring organization Evoluer House.https://www.evoluerhouse.org/

An aspiring actor named Connor Ratliff thought he had it made when he got a small part on the 2001 miniseries “Band of Brothers,” in an episode directed by Hollywood legend Tom Hanks. The day before shooting his scene, Ratliff was unceremoniously fired by Hanks, who said the rookie had “dead eyes.” It was a life-altering disappointment for Ratliff. He told Sarah Larson how he came to launch the podcast “Dead Eyes,” which explores failure as a universal part of life—in show business and beyond. When Ratliff was able to land Tom Hanks as a guest on the show, fans thought their interview would bring “Dead Eyes” to a close. But Ratliff has other ideas. Plus, Helen Rosner talks with the cookbook author and food-justice activist Bryant Terry about uplifting diverse traditions in Black cooking and reclaiming veganism from white hipsters.

Bryant Terry, editor and curator of "Black Food: Stories, Art, and Recipes from Across the African Diaspora," joins us to talk about the book. And, researchers at Stanford University have tweaked a long-used technique to treat people with severe depression. Lesley McClurg of KQED reports.

Hello and welcome to episode 65 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Black Food', a collection of essays, poetry, artwork and recipes celebrating the African diaspora, edited by Bryant Terry. This is the first release on Terry's new imprint, 4 Color Books. We also chat about our recent visit to the Food & Wine Experience in Minneapolis - which was a bit lacking in the "food" portion. Victoria updates us on her progress as a pottery prodigy. Our show topic is: What are some record album covers with food on them? (We have a blog post on our web site with photos of some.) This leads to a deep dive into perhaps the most iconic example - Herb Alpert's 'Whipped Cream & Other Delights'! Johnny also takes a stroll down memory lane and shares stories about the time his band opened for 70's rock band Head East. We also have an installment of our "Food For Thought: Food idioms explained" as we explore the origins of the phrase "Not my cup of tea". Of course, there's a food joke - two, in fact. Because Victoria hated the first one. Good thing Johnny was prepared with a backup! You can purchase the book at https://amzn.to/3LmjGtE (as an Amazon affiliate, we earn from qualifying purchases). This episode is brought to you by Top Trainer supplements. Our listeners can browse the full range of products at www.toptrainer.com and enter the code COOK10 at checkout for 10% off their purchase! --- Support this podcast: https://anchor.fm/tastypages/support

Bryant Terry is a James Beard Award-winning food activist, chef, educator and the author renowned for his efforts to create a healthy, equitable, and sustainable food system. "A large part of my mission...is to move Afro-diasporic food focus from the margins closer to the center of our collective culinary consciousness and to put its ingredients, cooking techniques, and flavor profiles into wider circulation," says Bryant. Bryant is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco Magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food. Join Bryant and host, Brad Johnson, as they discuss his grandparents' agrarian roots and pride in their cultural food, as well as where he first learned about veganism and food activism. Learn the significance of the Sankofa bird and Bryant's quest to explore Black foodways around the world through divergent voices in Bryant's book, Black Food. We also hear his views on food justice and empowering people in the community to be a part of the solution as well as the importance of intergenerational communication passing on best practices. Join us at the corner table!See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Your pod docents are back for Hamlet March! This means they watched Kenneth Branagh's really long Hamlet adaptation and want to talk about it for a very long time! They also recommend the show Murderville, Bryant Terry's "Black Food" book, the Youtube video from Defunctland about the history of the fastpass, and Sporcle quizzes.

Bryant Terry is a James Beard & NAACP Image Award-winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. He is editor-in-chief of 4 Color Books, an imprint of Penguin Random House and Ten Speed Press, and he is co-principal and innovation director of Zenmi, a creative studio he founded. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His forthcoming collection of recipes, art, and stories entitled Black Food will be published by 4 Color Books/Ten Speed Press in the fall of 2021. In regard to his work, Bryant's mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.” San Francisco Magazine included Bryant among 11 Smartest People in the Bay Area Food Scene, and Fast Company named him one of 9 People Who Are Changing the Future of Food. Connect with Bryant via the links below: Website: https://www.bryant-terry.com/Book: https://amzn.to/3BTpFC9Instagram: https://www.instagram.com/bryantterry/HIGHLIGHTS04:23 Getting busy on Black History Month08:20 Bryant's self-care non negotiables 11:27 Mindfulness and meditation are crucial too18:37 Working as a resident chef and writing a book 23:02 Having the impetus to do more in the midst of a racial reckoning24:09 Imagining a different kind of activism28:38 Giving back to the community and honoring past mentors30:38 Growing up creative with family in Memphis42:51 Healing generational trauma starts with the family49:25 Negative parenting styles don't work in the long term55:15 The connection between corporal punishment and slavery57:59 Capitalism and the illusion of choice1:02:06 Veganism isn't the end solution1:05:23 All about Positive Mental Attitude QUOTES21:15  Bryant: "We all eat. We all have a stake in a healthy, just, and sustainable food system. There should be space in these institutions to talk about these issues, to build a community around these issues."24:08 Bryant: "I want people to imagine activism outside of just on the ground, confrontational protests on the streets, or grassroots base building. And to be clear, those things are the foundation and the cornerstone of movement building. But everyone can't be in the streets like that."37:32 Koya: "I think it's so important that people understand that men and women and gender roles and things like that don't have to be. And we all have masculine and feminine energy and how if we nurture both of those sides of ourselves, we can really grow and thrive."42:54 Bryant: "One of the most important things which our family has been on the journey on is healing generational traumas and being aware that we so often pass down these traumas unknowingly just through the way that we live and not knowing that these are toxic behaviors."49:25 Bryant: "The cornerstone of this parenting model is that shaming, blaming, isolating, and punishing children, it doesn't work. It may work in the short term. If you have a kid and you're doing something and you shame, blame, punish, yeah it might stop that behavior but what it also does is it instills fear, it starts to chip away at their self esteem, it doesn't create empowered people who are gonna be empowered adults." 55:43 Bryant: "The more that we can do this introspection and recognize that these larger systems and histories have impacted the way that we interact with each other, I think it will get us closer to healing."58:15 Bryant: "An industrialized food system that's largely controlled by a handful of multinational corporations, we need to understand that so much of the way that the food is grown, the way that it's transported, the way that it's cooked, the way that it's presented to us, these are decisions that are made by a small handful of people."59:08 Bryant: "We need to be organized against capitalism. I'm just gonna say it. If people don't understand that capitalism is not like if I just work hard I can make enough money. Capitalism is about these institutions that are concentrating so much wealth and making so many decisions about these systems that we have to push back against them."Please leave a five-star review for the Get Loved Up Podcast. When you leave that review, please take a screenshot and email me at koya@koyawebb.com, and I've got a little gift for you.Your thoughts light up Koya's soul, and it helps continue to bring on great guests.To hear more about Koya Webb and Get Loved Up episodes, please visit her website at https://koyawebb.com/.

Welcome to GLIDE Memorial Church's “Tiny Celebrations,” the mini-podcast highlighting the inspirational words and music from our Sunday Celebration.In this special episode for Black History Month, Minister of Celebration Marvin K. White is in conversation with the author of the new cookbook "Black Food," Chef Bryant Terry of MOAD.Please support the music, the art, and the message of GLIDE Memorial Church. Please donate today. https://www.glide.org/igive/

Let's start by starting. To start we discuss the mouth warming dominant sensation that is chili oil which wearing our fancy cooking shoes and harvesting foot juice. Special Guest Bryant Terry helps us out of The Danger Zone and shares some behind the scenes info about his new book and then we end the episode with milk chunks and carbonized pork so you're welcome. Transcript Mala Market Black Food by Bryant Terry Bryant Terry website Spiral Gardens Black Food Spotify Playlist Wontons in chili oil - Hsiao-Ching's recipe in Chinese Soul Food Matthew's Now but Wow! - How Moon Fuentez Fell in Love with the Universe, by Raquel Vasquez Gilliland   See omnystudio.com/listener for privacy information.

I wish I were in a Paloma coma. In this episode., I talk about the book I got for Christmas, Black Food by Bryant Terry. Check out my free newsletter on Substack, Nichelle Newsletter. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/nichelle7/message

*new series alert* Hi fam! This is the first of a few episodes where we are focusing on Meat As Medicine. Come thru and engage with us as we talk about how we view animals as meat, a species, and even interrogating the notion of factory-farmed meat as toxic and impure. This is a good one y'all! Sources and Topics Discussed (herb) linden flower nourishing herbal infusion (herb) hawthorn (book) Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine (book) by Bryant Terry (song) “Beef” by KRS-One (article) “Plantationocene” https://par.nsf.gov/servlets/purl/10180270 (article) Contaminants in Human Milk: Weighing the Risks against the Benefits of Breastfeeding (book) Thus Spoke the Plant: A Remarkable Journey of Groundbreaking Scientific Discoveries and Personal Encounters with Plants by Monica Gagliano Follow us on social: @pettyherbalist @bonesbugsandbotany Join the Patreon Community to fund this amazing POD: https://www.patreon.com/pettyherbalist Rate us to show your support! Thank You! #StayReady #BePetty --- Send in a voice message: https://anchor.fm/pettyherbalist/message Support this podcast: https://anchor.fm/pettyherbalist/support

This week, the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food system. Plus, archaeologist Farrell Monaco reveals what the ashes of Pompeii can tell us about Ancient Roman food, Dr. Aaron Carroll weighs in on whether milk and juice are actually healthy beverages for kids, and we learn to make Cranberry and White Chocolate Soda Bread.Get the recipe for Orange-Cranberry Soda Bread with White Chocolate Chunks: https://www.177milkstreet.com/recipes/orange-cranberry-soda-bread-white-chocolate-chunksWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep, which starts with Sleep Number® adjustability. Save up to $800 on Sleep Number 360® smart beds, for a limited time. Plus, special financing. Only at Sleep Number® stores or sleepnumber.com/MILK. Resources for listeners via All-Clad.com can go to shop our cookware collectionsat All-Clad.com Special offer code: MILKSTREET10 See acast.com/privacy for privacy and opt-out information.

Black food anthropology and media is a big deal these days. Think books like Michael W. Twitty's 'The Cooking Gene' and Bryant Terry's 'Black Food' or Netflix shows like High On the Hog and Fresh, Fried and Crispy, to name a few. There are also numerous social media accounts dedicated to Black food from around the Diaspora, be it chefs of all types and foodies alike. One account that has recently caught my eye is Black Food Fridays, an initiative that encourages everyone to support Black-owned food vendors and creatives each and every Friday or as founder KJ Kearney also puts it: "Black Food Fridays is like #TacoTuesdays but for Black people food!" The North Charleston native launched the site in April 2020, has been seen or featured on The Today Show, The Takeout, Charleston's The Post and Courier, Mic.com, and has amassed over 160,000+ followers. On this episode. we'll be talking about Black people's present interpretation and understanding of our food and what the future holds for preserving and sharing time-honored traditions/cooking styles. Chaos & Culture: Musings From the Mind of Geronimo Knows is a show with candid conversations and objective opinions about culture, lifestyle, and spirituality. Subscribe today and hit the notification bell so you won't miss future episodes! Follow us on Instagram: https://instagram.com/alltheflykids https://instagram.com/geronimoknows https://instagram.com/kjbeenya https://instagram.com/blackfoodfridays

Episode #69 Notes0:45 - How did you get started in the food business and Miyoko's Creamery?4:00 - What were gaps in the market for dairy-free cheeses?7:00 - How did you develop these dairy-free cheeses?11:00 - What was consumer's initial reaction to the products?17:00 - On inequities in the funding and financing landscape.21:00 - On what's working and what's not in the plant-based food industry.25:00 - What is your vision for the food system?30:00 - On a just transition for workers and food businesses in a plant-based food system.35:00 - Lessons learned in the food industry.39:00 - Book Recommendations!The Homemade Vegan Pantry, Miyoko ShinnerThe Vegan Meat Cookbook, Miyoko ShinnerArtisan Vegan Cheese, Miyoko ShinnerAfro Veganism, Bryant Terry

Listen now | On food justice activism and much more.  This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

0:08 – Today is the last day of our Winter Fund Drive 2020! Thank you to all our listeners for your donations for supporting the show. We truly appreciate it. Bryant Terry (@bryantterry) is a James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His latest book is Vegetable Kingdom: The Abundant World of Vegan Recipes out this month, February 2020. Yours for a pledge of $150 to KPFA.  1:08 – Fund Drive Special: The teachings and life of Ram Dass The documentary film BECOMING NOBODY represents the core arc of Ram Dass' teachings and life: whether as Dr. Richard Alpert, the eminent Harvard psychologist, or as Ram Dass who serves as a bridge between Eastern and Western philosophies, he has defined a generation of inner explorers and seekers of truth and wisdom. Through his turns as scion of an eminent Jewish family from Boston, rock-star Harvard psychologist, counter-culture rascally adventurer, Eastern holy man, stroke survivor and compassionate caregiver, Ram Dass has worn many hats on his journey, the narrative of which is revealed in this film. 1:08 – Excerpts from the 5-CD collection by Ram Dass, Becoming Nobody. Pledge today and support KPFA Radio: Ram Dass mp3 – $75 Becoming Nobody: The Essential Ram Dass Collection 5-CD Set – $200 Becoming Nobody documentary film – $100 COMBO: All 3 Ram Dass items – $300 The post Winter Fund Drive Finale: Vegan cooking with local, award-winning chef Bryant Terry; Plus: the life and teachings of Ram Dass appeared first on KPFA.

This week on The Op-Ed Page with Elisa Camahort Page 1. The state of the Democratic Party 2020 primary 2. This is why we can't have nice things: TikTok NYT piece on the security flaws that have been found on TikTok: https://www.nytimes.com/2020/01/08/technology/tiktok-security-flaws.html 3. Quick Takes: My IGTV videos about #curlyhair routines: https://www.instagram.com/elisacp/channel/?hl=en Trinny Woodall on Facebook Watch: https://www.facebook.com/TrinnyWoodall/ Rocketbook re-usable notebooks: https://getrocketbook.com/pages/orbit-home-page macOS Catalina: https://www.apple.com/macos/catalina/ Vegetable Kingdom by Bryant Terry: https://books.apple.com/us/book/vegetable-kingdom/id1463353077 Thanks to my podcast host Messy.fm Thanks to Ryan Cristopher for my opening and closing music: https://music.apple.com/us/artist/ryan-cristopher/1479898729 Social media handles: Twitter: @ElisaC @OpEdPagePodcast Insta: @ElisaCP Web: elisacp.com

The following is an excerpt from a panel on the cultural significance and legacy of soul food, and whether it can or should be healthy. I participated on the panel along with Cassandria Campbell, Euneika Rogers-Sipp, with Seitu Jones moderating. The panel had been part of the 2015 Black in Design Conference Held at the Harvard Graduate School of Design in Cambridge, Massachusetts. Following the panel, conference attendees enjoyed a lunch that Bryant Terry and Didi Emmons curated. Follow the Fred Opie show and the content Fred shares on his website, Twitter and Facebook. Take the time to review the show on You Tube, iTunes, Stitcher, and Soundcloud. If you like what you hear and learn, tell others about it and share and post the link to the show. For booking write info@FredOpie.com Support the Show/Get Access Extra Content: https://www.patreon.com/fredopieshow About Fred: https://fredopiespeaks.com/about-us/ Subscribe to our Podcasts: http://www.fredopie.com/podcasts/ Buy Fred's Books: http://www.fredopie.com/books/ Fred's Blogs: http://www.fredopie.com Read Fred's Musing on Facebook: https://www.facebook.com/frederick.d.opie Follow Fred on Twitter: https://twitter.com/DrFredDOpie Cassandria Campbell: https://www.communityrowing.org/inclusion/community-highlight/427-cassandra-campbell Euneika Rogers-Sipp: http://realsmalltowns.com/changemaker-euneika-rogers-sipp-and-her-resolute-stewardship-in-the-black-belt-south/ Seitu Jones: https://walkerart.org/collections/artists/seitu-jones

This is a black arts and culture site. We will be exploring the African Diaspora via the writing, performance, both musical and theatrical (film and stage), as well as the visual arts of Africans in the Diaspora and those influenced by these aesthetic forms of expression. I am interested in the political and social ramifications of art on society, specifically movements supported by these artists and their forebearers. It is my claim that the artists are the true revolutionaries, their work honest and filled with raw unedited passion. They are our true heroes. Ashay! 1. A Celebration of Food Justice Activism @ MoAD, 685 Mission, SF, Sat, Dec 3 at 10:00 AM with Bryant Terry, Chef-in-Residence at MoAD, Judy Juanita, author of Virgin Soul, a coming of age Black Panther woman story, and Jocelyn Jackson, Peoples Kitchen Collective in West Oakland.   2. Dr. Jeanne Theoharris speaks about her tribute to the political legacy of Mrs. Parks in: The Rebellious Life of Mrs. Rosa Parks (2013), to the political legacy of Rosa Parks who sparked the Montgomery Bus Boycott Dec. 1, 1955.  Music: Zion Trinity Opening Prayer for Esu Legba, Sweet Honey in the Rock's Hope, Odetta's Jim Crow, Billy Harper's Knowledge of Self with Amiri Baraka.