Serious XM Podcasts.

Hey everyone, it's Dan here. I have a reheat for you, and it's a good one. We're going to be revisiting my conversation with Brian Terry. He is a chef, author, artist, and publisher. And one of the things Brian's most

known for is his expertise when it comes to vegan food, especially black vegan food. You know,

there's this idea that like soul food is all this fried food and it's fried chicken. And the truth is

that there is a long and phenomenal history, as Brian will tell us, of black vegetarian cooking and black

vegan cooking. And Bryant is able to, he makes these books that are like immersive. It's not

just a collection of recipes. Yes, there's recipes. Yes, there's techniques, but there are

stories. There is art. Some of them have playlists and music. He's just so

creative. I really love his work. He's written cookbooks like Afro-Vegan and Vegan Soul Kitchen.

In this episode, we talk about everything from misconceptions about vegans to why he prefers

collard greens over kale. And one thing to add, since this episode first aired, Bryant achieved a goal.

You'll hear him mention in the episode. He went back to school.

He recently completed his Master's of Fine Arts in Art Practice at the University of California, Berkeley.

Congratulations, Brian.

Now, if there's an old episode of the Sporkful, you want us to reheat?

Let me know.

We take requests.

Drop me a line at hello at sporkful.com.

Thanks so much and enjoy. I saw that you did a Grubstreet

diet for the blog Grubb Street. I always love you reading people's Grub Street diets.

What did you think about mine? The thing that I zeroed in on, I think that you and I have something

similar, Bryant. You said I got a couple big meals coming up, big dinners that I'm really excited for.

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