Bryant Terry's New Book Spins Vegan Dishes Through the African Diaspora

Bryant Terry has long worked to get people past the stereotypes of African American cooking. The Memphis-based chef and food activist made that point in his first book, Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed, in which he explains that the macaroni and cheese, biscuits and fried chicken associated with African-American cooking are part of the culture, but not everyday eating. He writes of the simple vegetable dishes he grew up eating,...