14 May 2014

Farm-Fresh Flavors with a side of Food Justice

In just a few weeks, on Friday, June 6th, our Kenton Farmers Market opens.  In the meantime, food lovers have something else to look forward to in the Kenton neighborhood.

61DUkUn680L._SX258_BO1,204,203,200_Bryant Terry, acclaimed chef, author and food justice activist, returns to Portland on May 16th to share recipes from his new cookbook, AFRO-VEGAN. Terry brings the history of these culturally rich recipes alive and adds his own twist to make them delicious and healthy. While demonstrating recipes Terry shares his ideas on food, culture, health and community.

Enjoy tastings by Chef Bradley and his crew at Po’shines, plus music and poetry round out the evening.

AFRO-VEGAN will be available for purchase – just in time to use those recipes with the abundance of farm-fresh produce available throughout the summer!

When: Friday, May 16th, 2014

Time: 7 pm – 9 pm

Where: Celebration Tabernacle, 8131 N Denver Ave., Portland, OR

Cost: $8 Slow Food & Celebration Tabernacle members $10/non-members

Tickets: Slow Food Portland

Seating is limited; reservations are required. There are some tickets available at reduced rates. Contact Cheryl Brock for more information.

In 2002, while studying the history of the Black Panthers’ free-breakfast programs, Bryant Terry became interested in how social injustices are reflected in urban food access, and he began thinking about how to use cooking to affect change. After founding the youth food initiative, b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), Terry co-authored Grub: Ideas for an Urban Organic Kitchen with Anna Lappé. He also wrote Vegan Soul Kitchen, a cookbook of fresh, healthy and creative African-American cuisine. As a 2008-2009 Food and Society Policy Fellow, Terry has initiated the Southern Organic Kitchen Project, which works to re-create the foodways of traditional Southern and soul cooking in a healthy way. In his work and cooking, Bryant Terry is a tireless advocate for restoring the kitchen culture of under-served and excluded communities.