Friday, September 5, 2014

Behind the Scenes With Chef Bryant Terry

“THERE’S MORE OF A DIVERSITY OF PEOPLE WHO IDENTIFY AS VEGAN, whether it’s for animal rights reasons or environmental reasons, or for health reasons, or all three,” vegan chef Bryant Terry explained in our candid profile on him in our Fourth Issue. Terry has had his finger on the pulse of contemporary vegan cuisine for nearly a decade. As the author of four cookbooks—his latest, the best-selling Afro-Vegan—he has been thoughtfully manifesting his mission to connect all people, particularly those from underserved communities, with healthy vegan foods, and the cultural history behind them. During our photo shoot in New York City for our story “The People’s Chef,” Terry was a bundle of energy and creativity, despite having been on a non-stop touring schedule in support of his book. During the shoot at his alma mater Natural Gourmet Institute (which turned into a reunion of sorts for him), he prepared one of his signature dishes, the Cinnamon-Soaked Wheat Berry Salad–for which he shares the recipe with us here. And in our exclusive behind the scenes video from the shoot, Terry shares more words of wisdom.

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ice cream sandwich

“The idea for caramelized banana ice cream sandwiches came from our love of banana ice cream or ‘nana’ ice cream as you’ll often see it called online,” explains MTV Canada host Lauren Toyota, who is profiled in our  Fourth Issue on page 34.

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Tuesday, January 14, 2014

The Art of Plating

Considering that we first eat with our eyes, how our food is presented on the plate- from the color, to the geometry, to the textures, becomes of great significance.

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