Marking his 10-year
anniversary working to create a healthy, just, and sustainable food
system, Bryant Terry offers more than just a collection of recipes. In
the spirit of jazz jam sessions and hip hop ciphers,
presents a collage of food, storytelling, music, and art. Bryant shares
his favorite preparation / cooking techniques and simple recipes—basics
to help strengthen your foundation for home cooking and equip you with
tools for culinary improvisation and kitchen creativity. He also invites
you to his table to enjoy seasonal menus inspired by family memories,
social movements, unsung radical heroes, and visions for the future.
will help you become proficient in
creating satisfying meals that use whole, fresh, seasonal ingredients
and are nutritionally balanced—and full of surprising, mouthwatering
flavor combinations.
The son of a sharecropper, Will Allen had no intention of ever
becoming a farmer himself. But after years in professional basketball
and as an executive for Kentucky Fried Chicken and Procter &
Gamble, Allen cashed in his retirement fund for a two-acre plot a half
mile away from Milwaukee’s largest public housing project. The area was
a food desert with only convenience stores and fast-food restaurants
to serve the needs of local residents.
In the face of financial challenges and daunting odds, Allen built
the country’s preeminent urban farm—a food and educational center that
now produces enough vegetables and fish year-round to feed thousands of
people. Employing young people from the neighboring housing project
and community, Growing Power has sought to prove that local food
systems can help troubled youths, dismantle racism, create jobs, bring
urban and rural communities closer together, and improve public health.
Today, Allen’s organization helps develop community food systems
across the country.
An eco-classic in the making,
The Good Food Revolution is the
story of Will’s personal journey, the lives he has touched, and a
grassroots movement that is changing the way our nation eats.
Lynn says:
I'm pretty choosy about cookbooks since I don't have much room for them
on my one little cookbook shelf, but this summer I've fallen in love
with Bryant Terry's cookbook,
The Inspired Vegan, possibly because my
garden is so bursting already with greens, which figure prominently in
quite a few of his recipes. Plus I was initially struck by the
accolades on its back cover by such food luminaries as Alice Waters and
Raj Patel. The word, 'inspired' definitely belongs in the title
because throughout the book, in the sidebar for each recipe, there's a
recommended 'soundtrack', and accompanying many others there's also a
suggested book and/or film. For example, the summertime 'Mindful
Brunch' menu lists 'A Tribute to the King' by Rev. James Cleveland and 'Black, Brown & Beige' by Duke Ellington with Mahalia Jackson. One of its book inspirations is Thich Nhat Hahn's
Savor: Mindful Eating, Mindful Life. Without overdoing it on the spiritual and
political threads that weave through Terry's writing about food, neither
does he give them short shrift, as they inform the interested cook with
historical anecdotes that relate to how it is we most deeply nurture
ourselves, steward our little part of this beautiful planet and sustain
our culture. Combined with a heightened awareness concerning the path
of food from soil to table, there's a simplicity and sensuality in the
affordable and not overly exotic ingredients that one can mix and match
to create menus that can be adapted to one's own inspirations, resulting
in mouth-watering meals that are not only healthy for body and spirit,
but also for the planet and local community. The Thich Nhat Hahn quote on p. 99 says it alll, really: 'I love to sit and eat quietly and enjoy each bite, aware of the presence of my community, aware of all the hard and loving work that has gone into my food. When I eat in this way, not only am I physically nourished, I am also spiritually nourished.'
Even
though I'm not personally a full-time vegan, I've long kept an ear to
the ground for books to round out my kitchen/garden library of books
dealing with foods that not only please the palate, but that consciously
harmonize with social uplift/justice and show a deep respect for the
soil and creatures that sustain our species. So it was perfect
synchronicity as I was making my way through
The Inspired Vegan that a
fellow bookseller pointed out Will Allen's
The Good Food Revolution: Growing Healthy Food, People, and Communities. Yes, THAT
talapia-fish-hydroponics- greenhouses Will Allen from Milwaukee who has
been teaching workshops in Denver for wannabe urban farmers!
This
book (co-written with Charles Wilson, and with a rousing forward by Eric
Schlosser) was inspiring enough to read just as memoir, packed as it is
with the unique combination of people and events in Allen's life that
set him on his path as an innovator in the growing urban homesteading
movement. But it is also packed with great, practical ideas for anyone
to modify for small or large-scale growing good food and strengthening
community. Surely even never-ever-beginner gardeners may find here just
the jumpstart they need to get busy employing those adorable red
wiggler worms, planting some seeds and getting more enthused about
composting... and who knows, maybe even getting involved with others to
transform a neighborhood food desert into an oasis of healthy veggies
and fruits!"