Lecture, cooking demo, and dinner: Cooking with a Conscience
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This is the archive of a lecture, cooking demo, and dinner given by Bryant Terry, nationally recognized eco-chef, author, and food-justice activist, co-author, with Anna Lappé, of Grub: Ideas for an Urban Organic Kitchen and author of the recently released Vegan Soul Kitchen. With the help of a Kellogg Foundation Food and Society Policy Fellowship, Bryant has started the Southern Organic Kitchen Project in order to educate primarily African-Americans living in the Southern United States about the connections between diet and health.
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