In the introduction to your book, Vegetable Kingdom, you describe how recipe creation, for you, is a way of connecting with your ancestral traditions and teachings. Could you tell us a little more about how you came to develop this praxis, as you named it? Did your time in academia serve as a way of strengthening that sense of connection, and how relevant are the topics you studied at NYU to your work in the present day, if at all? Do you have advice you might be able to offer people from cultures in which traditional recipes tend to be heavy on oils, sugars, and so on who are trying to adopt consistently healthy eating habits while also maintaining those crucial cultural bonds?
Questions for Chef Bryant Terry
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