Eco-chef, food justice activist, and author most recently of Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, new from Da Capo Press, Bryant Terry is a force with which to be reckoned. And the food is so good.
During the winter months we get a lot of Doves, Pigeons, Rats and other less glamorous wildlife brought into our wildlife hospital. During a talk today, Simon was asked why bother saving pigeons, there are so many of them?
The answer to that is simple, we are simply just one animal within a very complex food chain, if one of the links breaks, then we, the apex predator at the top of the food chain will be the ones to suffer most. Every fly, bee, maggot, rat, pigeon (the list goes on) is vital for maintaining the balance of nature.
Almost all of the animals admitted into Wildlife Aid are sick, injured or orphaned due to human interference in one way or another, so all our work goes towards putting right the wrongs mankind around us are doing to our wildlife. So perhaps there are too many pigeons, or Doves like this one we admitted today in the photo, but if human’s have caused an animal to suffer, we at Wildlife Aid are determined to end that suffering and give the animal a second chance at life.
No matter how unglamorous or unpopular an animal is, it will always serve a purpose in this very fragile food chain below us.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed By Bryant Terry
“African, Caribbean, and southern food are all known and loved as
vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and
food justice activist Bryant Terry reworks and remixes the favorite
staples, ingredients, and classic dishes of the African Diaspora to
present wholly new, creative culinary combinations that will amaze
vegans, vegetarians, and omnivores alike.
With more than 100 modern and delicious dishes that draw on Terry’s
personal memories as well as the history of food that has traveled from
the African continent, Afro-Vegan takes you on an international
food journey. Accompanying the recipes are Terry’s insights about
building community around food, along with suggested music tracks from
around the world and book recommendations. For anyone interested in
improving their well-being, Afro-Vegan’s groundbreaking recipes
offer innovative, plant-based global cuisine that is fresh, healthy, and
forges a new direction in vegan cooking.
Blending these colorful cuisines results in delicious recipes like
Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe
inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry
Salad with dried apricots, carrots, and almonds, which is based on a
Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and
Tomatoes pays homage to a popular Brazilian dish while incorporating
classic Southern ingredients, and Crispy Teff and Grit Cakes with
Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with
stone-ground corn grits from the Deep South and North African zalook dip.
There’s perfect potluck fare, such as the simple, warming, and
intensely flavored Collard Greens and Cabbage with Lots of Garlic, and
the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and
Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos
Drink that will satisfy any sweet tooth.”