This year's cruise features Bryant Terry (the original crunk vegan!), T. Colin Campbell, Neal Bernard, Robert Cheeke, Chef AJ, Rich Roll, and so many more. From March 1st-8th, cruisers can listen to health talks, do yoga, and most importantly stuff themselves with delicious, healthy vegan food. And there are stops in San Maarten, Puerto Rico, and the Bahamas. This is my dream vacation, y'all!
Anyway, I doubt I'll have the funds to take a cruise next year. But a girl can dream, right? If you, dear reader, do end up booking this cruise, be sure and mention my name and you'll get a $50 on board credit to spend in the plant-based bookstore (how cool does that sound?!) or on a personal service or consultation. Click here to see rates and get booked.
Out of all the presenters, I'd definitely be the most excited to see Bryant Terry.
|Photo credit: Paige Greene|
He's a fellow Memphian (though he doesn't live here anymore), and he's been cooking up soul dishes for years. On the cruise, he'll be cooking up some dishes from his new book, Afro-Vegan: Farm Fresh, African, Caribbean, & Southern Flavors Remixed.
Anyway, Bryant took a few minutes to dish about his new book and what he'll be doing on the Holistic Holiday at Sea cruise.
Me: You have a new book, Afro-Vegan, coming out soon. Tell me a little about it.
Bryant: I’m really excited about Afro-Vegan. I feel like all my previous books were preparing me to write this one. I have a new publisher (Ten Speed Press), and this will be my first full-color, hardback book with lots of photos. A large part of my mission in writing Afro-Vegan is to put the ingredients, flavor profiles, and classic dishes of the African Diaspora into wider circulation. I know that folks are yearning for a vegan cookbook that is different than anything else out there, and this is it. Of course there is the political aspect of this book, similar to my others. Cookbook author Isa Chandra Moskowitz said, “If A People’s History of the United States and Joy of Cooking had a baby, Afro-Vegan would be it!” That’s about right. Most important, though, the food is yummy.
And that's your fourth book, right?
Yep. My third book of which I am the lone author. My first book was co-authored with my friend Anna Lappe.
How has your Southern upbringing affected your style of cooking?
My family owned farms in rural Mississippi and kept gardens in Memphis where I’m from, so I always had the tastiest local food that was grown, raised, and cooked by people I love. That’s what my cooking is all about, feeding my diverse group of family, friends, and fans vibrant and yummy plant-centered food that reflects my values around health, sustainability, compassion, and community building.
You seem to have a focus on using simple, fresh ingredients to create gourmet dishes, but soul food doesn't always often tend to be very gourmet. What inspired you to take soul food and step it up a notch?
I don’t know if my cooking is gourmet; compared to many of my chef friends, I think that I cook like someone’s grandmother. But my grandmother used garden-fresh ingredients to make simple dishes, and they were always delicious and satisfying. That is what I strive to do with my recipes. When people talk about “soul food,” they are most often describing the comfort foods of African-American cuisine. My mission is to move people beyond soul food and help them discover the diversity and complexity of my ancestors’ food.
How did you get involved with Holistic Holiday at Sea? Is this your first time presenting on that cruise?
This is my second time teaching classes on the cruise. The first time I presented was in 2010. The organizers knew about my work and wanted me to bring my voice to the program. I had a ball. The food is AMAZING, the people are great, and it is a very rejuvenating working vacation for me.
Any idea what you'll be making yet?
Tofu Curry with Mustard Greens; Sweet Potato and Lima Bean Tagine; Slow-Braised Greens; and Cinnamon-Soaked Wheat Berry Salad - all recipes from Afro-Vegan.
What are you most looking forward to with the cruise?
Spending time on the ocean with my wife, exercising everyday, and eating.
Any other presenters that you're dying to see?
I am excited to take a Qi Gong class with Marcus Gary!
What do you hope cruise-goers take away from your presentation?
I really hope that my presentations further extends farm-fresh, compassionate food to include foods of the African diaspora.