Kristina’s Bookshelf

Black Women, Food, and Publishing

 
Last December, chef and writer Tunde Wey published an essay in the San Francisco Chronicle titled “Black Women Are the Future of the Food Industry.” The piece generated a lot of conversation and inspired the upcoming event, “Black Women, Food, and Publishing.” Oakland resident and vegan chef/ author Bryant Terry will moderate a panel including Tracye McQuirter, author of the just-published Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life, chef and blogger Jenné Claiborne, author Jerrelle Guy (Black Girl Baking), and Rachel Bolden-Kramer (My Foodstamps Cookbook). Cost: $20 general admission; $15 MoAD members. Info and tickets: here

Black Women, Food, and Publishing
Saturday July 7, 2–5pm
Museum of African Diaspora Salon
685 Mission St, San Francisc0

Read Kristina Sepetys’ interview with Bryant Terry on food justice and inspired vegan cooking: here

Read Kristina’s review of his book Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed including Bryant’s recipe for Smashed Potatoes, Peas and Corn, with Chile-Garlic Oil: here

 

Ageless Vegan:
The Secret to Living a Long and Healthy Plant-Based Life

By Tracye McQuirter (author) and Mary McQuirter (contributor)
Da Capo Lifelong Books, 2018

Longtime vegan educator and public health nutritionist Tracye McQuirter teams up with her mother, Mary, to present 100 of their favorite whole food, plant-based recipes, together with advice for preparing nutritionally balanced meals. The McQuirters’ transition to veganism began in 1988 when Tracye was 20 and her mother was 50. Tracye explains in their book that her conversion began her sophomore year at Amherst College: “Our black student union brought Dick Gregory to campus to talk about the state of black America. Instead, he decided to talk about the plate of black America, and how unhealthfully most folks eat.” McQuirter decided to become a vegetarian and not long after convinced her mother and sisters to join her. Vegetarianism became veganism and led Tracye into food activism. Her goal: “to help people take back control of their health and live longer, healthier, happier lives.” The cookbook includes recipes for flavorful, easily prepared dishes like Maple French Toast with Strawberries, Cajun Quinoa with Okra and Tomato, Citrusy Dandelion Greens Salad, and Perfect Pecan Pie. An accessible cookbook for anyone looking to explore a vegan diet.
 
Edible East Bay’s book editor Kristina Sepetys is eager to share her ideas and book recommendations with
our readers. 

 
 

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