Age, Biography and Wiki
Bryant Terry was born on 24 January, 1974 in Memphis, Tennessee, United States, is a Chef, author. Discover Bryant Terry's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is He in this year and how He spends money? Also learn how He earned most of networth at the age of 46 years old?
|Age||47 years old|
|Born||24 January 1974|
|Birthplace||Memphis, Tennessee, United States|
We recommend you to check the complete list of Famous People born on 24 January. He is a member of famous Chef with the age 47 years old group.
Bryant Terry Height, Weight & Measurements
At 47 years old, Bryant Terry height not available right now. We will update Bryant Terry's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
|Body Measurements||Not Available|
|Eye Color||Not Available|
|Hair Color||Not Available|
Who Is Bryant Terry's Wife?
His wife is Jidian Koon (m. 2010)
|Wife||Jidian Koon (m. 2010)|
Bryant Terry Net Worth
His net worth has been growing significantly in 2020-2021. So, how much is Bryant Terry worth at the age of 47 years old? Bryant Terry’s income source is mostly from being a successful Chef. He is from United States. We have estimated Bryant Terry's net worth, money, salary, income, and assets.
|Net Worth in 2021||$1 Million - $5 Million|
|Salary in 2020||Under Review|
|Net Worth in 2019||Pending|
|Salary in 2019||Under Review|
|Source of Income||Chef|
Bryant Terry Social Network
|Bryant Terry Instagram|
|Bryant Terry Twitter|
|Bryant Terry Facebook|
|Wikipedia||Bryant Terry Wikipedia|
Bryant Terry is an African American vegan chef, food justice activist, and author. His most recent book is Vegetable Kingdom: the Abundant World of Vegan Recipes, which was published in 2020.
In 2015, Terry was named the inaugural Chef-in-Residence for the Museum of the African Diaspora in San Francisco.
In 2015, Terry gave a talk at the annual TEDMED conference on "Stirring up political change from the kitchen".
Terry married Jidan Koon, an organizational development consultant, in September 2010. They reside in Oakland, California with their children.
Terry is a consultant for the Bioneers Conference. He has helped raise funds for the People's Grocery in West Oakland, and he consults for other not-for-profit organizations as well as corporations. He appeared on the "Nourish: Food + Community" PBS special that aired in 2008, and he has also served on the advisory board for the project's educational component.
From 2008 to 2010, Terry was a Food and Society Policy Fellow, a national program of the W. K. Kellogg Foundation.
In the spring of 2003, Terry met author Anna Lappé. That fall they began writing a Grub: Ideas for an Urban Organic Kitchen (ISBN 1585424595), which was soon bought by Tarcher/Penguin and published in 2006. Grub received a 2007 Nautilus Book Award for Social Change.
In 2001, Terry founded b-healthy! (Build Healthy Eating And Lifestyles To Help Youth), a five-year initiative created to raise awareness about food justice issues and empower youth to be active in creating a more just and sustainable food system. In 2002 he received a Community Fellowship from the Open Society Institute (Soros Foundation) to support b-healthy's work, in which he led chef-educators Ludie Minaya, Elizabeth Johnson, and Latham Thomas in reaching out to thousands of youth in the United States.
Terry's writing and recipes have been featured in Gourmet, Food and Wine, The New York Times Magazine, the San Francisco Chronicle, Vibe, Domino, Mothering, Food and Wine, Plenty, Delicious Living, and other print magazines. He has contributed to ABC.com and TheRoot.com among others. His column on TheRoot.com, "Eco-Soul Kitchen", offers thoughts, recipes, tools, and tips for sustainable eating and living. His essay, "Reclaiming True Grits", was widely circulated on the web and sparked heated debate about "soul food". Distinguishing traditional soul food the "instant soul food" that began emerging in the late 1960s, Terry wrote, "Sadly, over the past four decades most of us have forgotten that what many African Americans in the South ate for dinner just two generations ago was diverse, creative, and comprised of a lot of fresh, local, and homegrown nutrient-dense food."