Live Fireside Chat & Cooking Demo
Cook, learn, and eat together
Friday, January 22, 5:30 - 7:00pm
photo credit Margo Moritz
This special event will be moderated by Anne Lappé
Fusing food justice and personal history, Terry shows us how to improve access to fresh food in our communities: whether that community is your campus, your workplace, your neighborhood, or just your own set of friends gathered in the kitchen.
How can we provide healthy food choices for all Americans, regardless of income, geography or race? In this interactive talk, Bryant Terry shows us how the food we eat directly affects issues such as poverty, sustainability, and structural racism. How can we get healthier food into low income urban areas? What can each of us—whether an urban dweller or suburbanite—do to eat healthier? And how will these choices affect everything from the environment to social justice? Terry doesn't push faddish or prescribed diets. But he will occasionally sing and even cook a meal to demonstrate how simple (and delicious) making better food choices can be.
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. Bryant graduated from the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. 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 D.G. Kelly. He lives in Oakland, California with his wife and two brilliant and beautiful children.
Register now for EcoFarm Conference to attend this special event.
Tofu Curry with Mustard Greens
14 to 16 ounce extra-firm tofu, cut into 1/2-inch cubes
3 tablespoons plus 2 teaspoons extra-virgin olive oil
3/4 teaspoon fine sea salt
1/4 teaspoon mustard seeds
1 white onion, finely diced
2 cloves garlic
1 tablespoon minced fresh ginger
1 1/2 teaspoons ground turmeric
1/2 teaspoon cumin seeds
6 cardamom pods
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 (14-ounce) can chopped tomatoes
1 heaping tablespoon chunky peanut butter
1 jalapeño chile, seeded and minced
3 cups vegetable stock
12 ounces mustard greens, stemmed and cut into bite-size pieces
2 bay leaves
2 tablespoons chopped cilantro
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
Put the tofu in a bowl, drizzle with the 2 teaspoons of oil, and sprinkle with 1/4 teaspoon of the salt. Gently toss the tofu with clean hands until evenly coated. Transfer to the lined baking sheet, spreading the tofu in a single layer. Bake for 30 minutes, turning once after 15 minutes, firm.
Meanwhile, warm the 3 tablespoons of oil in a large sauté pan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes. Add the onion and the remaining 1/2 teaspoon salt and sauté until soft, 5 to 7 minutes. Add the garlic, fresh ginger, turmeric, cumin, cardamom, chili powder, black pepper, garlic powder, and ground ginger and sauté until fragrant, about 2 minutes. Add the tomatoes, peanut butter, and jalapeño and stir until well combined. Stir in the stock, mustard greens, and bay leaves and bring to a simmer. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 20 minutes.
Gently stir in the tofu and cook for 10 minutes. Remove the bay leaves. Taste and season with more salt and black pepper if desired. Serve garnished with the cilantro.
Yield: 4 to 6 servings