June 14, 2010 | Sarah Spearman, Education Sales Coordinator

This year’s Bonfils-Stanton Lecture Series, “The Feast in the Garden:  Edible Landscapes and Regional Food Traditions,” has been a great success so far with incredible speakers from all around the world, visiting speaker-lead tours through the Gardens and amazing tastings provided by Slow Food Denver.

The Gardens is particularly excited about our next speaker, Bryant Terry, an award winning eco-chef, food justice activist, and author of numerous books including his most recent, “Vegan Soul Kitchen.”   And, yes, you read that right…vegan soul food.  Terry’s dynamic presentation, “Redefining Soul Food: Politics and Pleasures of Food and Eating in the Black Communities,” will take place at the Gardens on Thursday, June 24.  Terry will discuss...

how a love of food and the role it has played in his culture inspired this eco-chef to reposition soul food as healthy fare and good for one’s own soul. 

Part of Terry’s impetus to reposition soul food to a healthier cuisine is his concern with food justice.  With the plethora of current media attention to the need for our society to develop a healthier, more sustainable food system, it is interesting to note that the early African American created one of the first sustainable food systems in our country. African American families were growing and eating locally-- literally eating what they grew right outside their door. Forced to produce much of their own food, along with a desire to fulfill their varied culinary palette, African American families practiced what is being preached nowadays for a healthy, sustainable food system--saving seeds, planting only what was needed, appropriate crop rotation and eating only what is produced locally.   All of these measures helped to ensure the longstanding health of both their gardens and their bodies.

With the urbanization of the culture, not only do most families no longer grow their own food, they are often not even cooking their own meals. Rather, families are relying on cheap, fast, and nutritionally-void food available to them in their urban communities.

Terry hopes that through increasing public understanding about food and nutrition within the African American urban and Southern cultures, he can reinforce the connection of the people to their food and the role that food plays not only in their physical health but also their economic and cultural health. 

Join Terry as he discusses how to not only revive a food tradition but how to take it to a whole new level of taste, nutrition and justice for all.

Tickets: $20 (members); $25 (non-members); $10 (students with valid ID)

Food tasting (using Terry’s recipes): 6 p.m.
Lecture: 7 p.m. 
Both events take place in the Garden’s Mitchell Hall.


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