Summary: The Sustainable Chef Throughout his life Bryant Terry has tried many different diet plans. As a Chef he has explored cuisine from varied corners of the United States. Nationally known, he has participated in sustainable garden projects on both coasts and he has appeared in a featured article in the Sunday New York Times Magazine. Now a Berkeley resident, he has spoken at Alice Water’s and Ann Cooper’s school food project. In this conversation we chat about his new book “The Vegan Soul Kitchen” as well as his cooking roots, growing organic produce at home, school food, sustainable gardening, buying local food from farmers markets and what spices to use to enliven a meal.
