Market to Table Demo: Bryant Terry, Vegetable Kingdom

Stop by the CUESA Classroom for a book talk and cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market. Author Bryant Terry will be in conversation with Real Food Media’s Tiffani Patton, discussing Terry’s new book, Vegetable Kingdom: The Abundant World of Vegan Recipes (Ten Speed Press, 2020). A cooking demo and book signing will follow.

Bryant Terry is a James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, culture, and the African Diaspora. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.” San Francisco Magazine included Bryant among 11 Smartest People in the Bay Area Food Scene, and Fast Company named him one of 9 People Who Are Changing the Future of Food. He is a Ph.D. dropout who holds an M.A. in History with an emphasis on the African Diaspora from NYU, where he studied under Historian Robin DG Kelly. He lives in Oakland, California with his wife and two brilliant and beautiful daughters.

A lifelong “foodie,” Tiffani Patton has been writing and researching food system change for over five years after being radicalized by The Political Economy of Food and Agriculture, a course taught by Julie Guthman. Particularly activated by the nexus of race and food, Tiffani is an advocate for just food systems and can be found talking to anyone who will listen about these topics. She supports several areas of educational programming, communications strategy, and internal operations at Real Food Media. A gifted writer and storyteller, she draws on these skills as content curator and managing editor for the Real Food Scoop newsletter and the Real Food Reads bookclub, of which she is a new co-host. She holds an MBA and an MPA in Sustainable Management from Presidio Graduate School.

All demos take place in the CUESA Classroom (under the tents in front of the Ferry Building) and are free to the public, with recipes and samples for all. The talk will be followed by book sales and signing at Book Passage inside the Ferry Building.