Who: Bryant Terry, a James Beard Award-winning chef, food justice activist and critically acclaimed author
What: UNT President's Lecture Series event
When: 7 p.m. Nov. 16 (Tuesday)
Where: Emerald Ballroom Room 314 of the University Union at the University of North Texas, 1155 Union Circle, Denton
To attend: Journalists interested in attending the event should contact Heather Noel at heather.noel@unt.edu or 940-369-8218.
BACKGROUND:
UNT will welcome Chef Bryant Terry to campus for the return of the President’s Lecture Series.
Terry, who has a master’s degree from New York University, believes that cooking is best appreciated when you know the history of the cuisine’s creators. He has a deep understanding of and appreciation for African American history, which is apparent in his cooking. He recently curated the book Black Food, which explores Black foodways within America and around the world.
For the past 15 years, Terry has worked to build a more just and sustainable food system. Using cooking as a tool to illuminate the intersections between poverty, structural racism and food insecurity, he imparts the wisdom of a food movement with an inspiring vision of the future.
His cookbook, Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine, was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. In 2015, he was presented with the James Beard Leadership Award for his work in creating a more accessible, equitable and ethical food system in America.
Terry’s Nov. 16 lecture, “Food Justice at the Intersection of Food, Politics, Poverty, Public Health and the Environment,” and accompanying Q&A session are free and open to the public as part of the UNT President’s Lecture Series. Seating is limited and can be secured by claiming a ticket online.
On Nov. 17, students from the College of Merchandising, Hospitality and Tourism’s Hospitality Management Program will cook, serve and learn from Terry during Heart & Soul Full Guest Chef Day at The Club at Gateway.