Bryant Terry on ‘Black Food,’ plant-based eating and where he finds inspiration

Since 2015 when I started my chef residency at Museum of the African Diaspora in San Francisco, I had always imagined documenting the programming that I was creating. My first program, Black Women, Food and Power, drew people not just from the Bay Area, but across the country, from Seattle to New York, for a two-hour program. This was confirmation that there was literally, no pun intended, hunger for what we were doing. Documenting these events wasn’t a priority at the time, but some of the chapters in the book, including “Black Women, Food and Power,” “Land, Liberation & Food Justice” and “Black, Queer, Food,” are literally just lifted from the programming I did.