Podcasts about color books

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

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, 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.

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

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.

"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

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 & 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/.

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the cookbook genre by curating a stunning gathering of over 50 recipes, song titles, essays, and poems, spanning over 300 pages while discussing issues like land ownership, race and gender, and self-care. Black Food is an impactful and enduring tribute to Black foodways. N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the cookbook genre by curating a stunning gathering of over 50 recipes, song titles, essays, and poems, spanning over 300 pages while discussing issues like land ownership, race and gender, and self-care. Black Food is an impactful and enduring tribute to Black foodways. N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the cookbook genre by curating a stunning gathering of over 50 recipes, song titles, essays, and poems, spanning over 300 pages while discussing issues like land ownership, race and gender, and self-care. Black Food is an impactful and enduring tribute to Black foodways. N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the cookbook genre by curating a stunning gathering of over 50 recipes, song titles, essays, and poems, spanning over 300 pages while discussing issues like land ownership, race and gender, and self-care. Black Food is an impactful and enduring tribute to Black foodways. N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the cookbook genre by curating a stunning gathering of over 50 recipes, song titles, essays, and poems, spanning over 300 pages while discussing issues like land ownership, race and gender, and self-care. Black Food is an impactful and enduring tribute to Black foodways. N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the cookbook genre by curating a stunning gathering of over 50 recipes, song titles, essays, and poems, spanning over 300 pages while discussing issues like land ownership, race and gender, and self-care. Black Food is an impactful and enduring tribute to Black foodways. N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Bay Area-based chef and food justice activist Bryant Terry is back with another cookbook — but this time it's not just his recipes. 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. This segment originally aired Nov. 9.

Bay Area-based chef and food justice activist Bryant Terry is back with another cookbook -- but this time it's not just his recipes. 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 taste buds, 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.

James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer's market.

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. In 2015, he was named the inaugural Chef-in-Residence for the Museum of the African Diaspora in San Francisco.His newest book, Black Food, has just been released – a visual and spiritual feast of recipes, art, and stories from over 100 black cultural luminaries.Many know Bryant as the inspirational, artful, and inventive person that he is, trailblazing on many fronts from bridging the gap between black food and veganism in the cookbook space to exposing and celebrating the lost treasures and traditions of historical black culture .But behind all this, Bryant has experienced a personal journey that has enabled all this work to come to fruition. It's these life lessons and skills that we touch upon in this very authentic episode. You'll hear Bryant talk about how important it is to manage you, so you don't get in your own way, what his mom referred to as “blocking your blessings”. He also credits quiet in the sparking his potentiality at times when it laid dormant. And of course we talk about how he defines success. What I love most about Bryant is his keen self-awareness, and his unrelenting desire to show up in a way that resembles who he truly is in the purest sense. It's that uncompromising purity that touches so many. --More on Bryant: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:Website: https://www.bryant-terry.com/Black Food: https://www.amazon.com/Black-Food-Stories-Diaspora-Cookbook/dp/1984859722Twitter: https://twitter.com/bryantterryInstagram: https://www.instagram.com/bryantterry--For more from Host Pooja Mottl:  https://www.poojamottl.com/Podcast Producer: https://www.go-toproductions.com/Twitter: https://twitter.com/poojamottlInstagram: https://www.instagram.com/poojamottl/https://www.instagram.com/thecalmandfreepodcast/LinkedIn: https://www.linkedin.com/in/poojamottl/ Special Thanks to : Kris Kosach for voiceover: https://www.sites.google.com/view/textproserocknroll/homeJessica Panian: for graphic design: https://www.jessicapanian.com/Sufi Kaur for social graphics

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, 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.