![]() ![]() The second time around, “Eat!” was followed by, “GRUB!” They wanted to remind people that their recipes were for everyone and that good, fresh produce should be available to everyone as well. Terry and Lappe chose to talk about their food as “grub” in order to bend the elitist connotations that the terms “urban organic kitchen” might evoke in their target audience. Grub, he continued, is healthy, sustainable food that supports the community and is available to everyone. He and his co-author, Anna Lappe, defined the term in their book, Grub: Ideas for an Urban Organic Kitchen(Tarcher, 2006). “When I say, ‘Eat!’ you say, ‘Grub!'” “Eat!” “Grub!?” After the first energetic, but rather confused response from the audience, Terry explained that for him the word grub means more than a casual referral to food. Terry began with a brief introduction to his food philosophy: food as grub. And I’m glad that Terry’s presentation was nothing like the quick-fire of syndicated television. It was going to be like watching a Food Network show live, right? Wrong. I expected to sit down and watch as a talented chef of his own tastes cut, seasoned, and sauteed various dishes in the span of about twenty to twenty-five minutes. As someone who had never gone to a cooking demo before, Terry surprised me. ![]() Or, at least, that’s what I thought I’d get out of the cooking demo. This past Monday, cookbook author and food justice activist Bryant Terry came to Pierson Dining hall to teach us a little something about collard greens. ![]()
0 Comments
Leave a Reply. |