When he was 16 years old, Bryant Terry became vegan.
It raised some eyebrows in his black Southern home, where traditional dishes were meaty, and butter-fried. Today, he's made food his career, as a chef, an author, a food justice activist and the first-ever Chef-in-Residence at MoAD, the Museum of the African Diaspora.
On his recent visit to Crosscurrents, we chatted about his food philosophy, and why veganism is still seen as elitist.
Click the audio player above to listen to the full interview.