In his appearances and books, Terry combines cooking with elements of storytelling, art and music and works to call attention to social issues such as food insecurity, racism and community health. He has written “Grub: Ideas for an Urban Organic Kitchen,” “Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine” and the recently published “The Inspired Vegan.” He has been featured in “Food and Wine,” “The New York Times Magazine,” “Jet” and other publications and has made dozens of national radio and television appearances.
Terry’s presentation will be from 6 p.m. to 7:15 p.m. in UofL’s Swain Student Activities Center, Belknap Campus. The event opens at 5:30 p.m. with music and information from regional vendors on how to find local food sources. There will be a reception, food sampling and book signing from 7:15 p.m. to 8:30 p.m.
Six attendees will be selected as sous chefs for the evening to assist chefs from Sullivan University and UofL’s food service vendor, Sodexo, as they conduct a knife skills demonstration and prepare some of Terry’s recipes.
The event is free to the first 450 UofL and Sullivan students who register and $10 for everyone else. Tickets are available online and parking is free in the nearby University Club parking lot. Terry’s Louisville visit is sponsored by UofL’s Office of Health Promotion, Sullivan and Sodexo.
Terry also will give a free, public talk March 2 from noon to 2 p.m. on “Food Justice – The Intersection of Food, Income, Public Health and Sustainability” in the Forum Room at Louisville Metro Department of Public Health and Wellness, 400 E. Gray St. Registration required by Feb. 28.
Terry’s visit and related events are part of Body Awareness/Body Appreciation Week, a Feb. 27-March 2 series of events and programs that promote health, vitality and a positive body image.
