Author and activist Bryant Terry has curated a book unlike his previous cookbooks. It’s called Black Food. It’s a deep dive into Black culture: art, essays, history, poems, and recipes, of course. This week on Seasoned, a conversation with the always-inspiring chef and creative force, Bryant Terry. We also talk with the book’s designer, George McCalman about his experience crafting the book.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests: 
Bryant Terry – James Beard Award-winning chef, educator, and food justice activist. He is the Chef-in-Residence at the Museum of the African Diaspora in San Francisco (MoAD). He is the author of several cookbooks. His latest book is Black Food: Stories, Art & Recipes From Across the African Diaspora. Bryant is the editor and curator of the collection.
George McCalman – Artist and creative director based in San Francisco. George is the designer of Black Food. In 2022, you can see more of his beautiful work in the forthcoming, Illustrated Black History: Honoring the Iconic and the Unseen.

Featured Recipes:
Cocoa-Orange Fish by Nicole Taylor
Jerk Chicken Ramen by Suzanne Barr

Author and activist Bryant Terry has curated a book unlike his previous cookbooks. It&rsquo;s called Black Food. It&rsquo;s a deep dive into Black culture: art, essays, history, poems, and recipes, of course. This week on Seasoned, a conversation with the always-inspiring chef and creative force, Bryant Terry. We also talk with the book&rsquo;s designer, George McCalman about his experience crafting the book.
This show was produced by Robyn Doyon-Aitken and Catie Talarski.
Guests: 
<ul>
<li>Bryant Terry &ndash; James Beard Award-winning chef, educator,&nbsp;and food justice activist. He is the Chef-in-Residence at the Museum of the African Diaspora in San Francisco (MoAD). He is the author of several cookbooks. His latest book is <a href="https://www.indiebound.org/book/9781984859723">Black Food: Stories, Art &amp; Recipes From Across the African Diaspora</a>. Bryant is the editor and curator of the collection.</li>
<li>George McCalman &ndash; <a href="https://www.mccalman.co/">Artist and creative director</a> based in San Francisco. George is the designer of Black Food. In 2022, you can see more of his beautiful work in the forthcoming, <a href="https://www.indiebound.org/book/9780062913234">Illustrated Black History: Honoring the Iconic and the Unseen.</a></li>
</ul>
Featured Recipes: <a href="https://content.ctpublic.org/recipes/cocoa-orange-fish/">Cocoa-Orange Fish</a> by Nicole Taylor <a href="https://content.ctpublic.org/recipes/jerk-chicken-ramen/">Jerk Chicken Ramen</a> by Suzanne Barr

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Author and activist Bryant Terry has curated a book unlike his previous cookbooks. It’s called Black Food. It’s a deep dive into Black culture: art, essays, history, poems, and recipes, of course. This week on Seasoned, a conversation with the always-inspiring chef and creative force, Bryant Terry. We also talk with the book’s designer, George McCalman about his experience crafting the book.