Bryant Terry is a chef, food justice activist, and author of two critically acclaimed books–Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine and Grub: Ideas for an Urban Organic Kitchen (called “ingenious” by New York Times). For the past decade he has worked to build a more just and sustainable food system. Bryant has used cooking as a tool to illuminate the intersections of poverty, structural racism, and food insecurity. He has made appearances on The Martha Stewart Show and Emeril Green, and his work has appeared in The New York Times, Food & Wine, Oprah, Vegetarian Times, and Yoga Journal. His next book,The Inspired Vegan, will be published in January 2012, and he is currently working on a new website that will launch that month as well. He was also a member of the 2008-2009 class of Food and Society Policy Fellows.