Growing up in Memphis, Bryant Terry was surrounded by food from his grandparents' organic gardens. After training as a chef in New York City, he founded B-healthy to promote the benefits of sustainable eating to low-income high school kids. His new book, Grub: Ideas for an Urban Organic Kitchen, pairs coauthor Anna Lappe's food-system expose and tips for greener meals with Terry's inventive, multicultural recipes.
Q: How can people get "grub" into their lives affordably?
A: Find local community gardens, farm shares, and markets. Buy in bulk or create a food-buying club with friends.
Q: What's your cooking philosophy?
Q: What makes grub different from other food movements?
A: It's inviting: practical, fun, and celebratory. Food should be healing but shouldn't be like taking medicine. It should be enjoyed. --interview by Mia MacDonald
(Photograph by Alex Tehrani)