From left to right: Danny Boone, Chloe Coscarelli, Tali and Guy Vaknin, and Bryant Terry.
By now most of us (especially Wellness Warrior foodies) are well aware of the big household names in the sustainable food movement: Michael Pollan, Alice Waters and Jamie Oliver are amongst those trail-blazing activists and educators that have changed the way we think about food. But there is a new crop of chefs, TV personalities, activists and business owners making their mark on the healthy, sustainable food movement. They bring with them a fresh approach to healthy, environmentally responsible cooking and eating. Here are four we think you should know about:
1. Chef Chloe Coscarelli
Chef Chloe Coscarelli brings vegan into the mainstream. As the recent winner of Food Network’s Cupcake Wars, she beat out the completion in taste and technique without using a cup, dollop, or smidgen of dairy. In her own words Coscarelli believes that, “Veganism's worst enemy is just the stigma.” She aptly demonstrates how simple it is to make delicious vegan food without sacrificing taste or participating in a system that harms animals and the environment. You can find her mouthwatering vegan recipes, such as this Pasta Carbanara with Shitake mushrooms and Meatless Meatball Sliders on her website.
2. Chef Danny Boome
Television chef and health food expert Danny Boome hosts Z Living’s “Good Food America”,which takes “viewers on a culinary adventure in search of the best and healthiest restaurants in America.” Boome, who has hosted other food-centric shows in the past, says that this show in particular has completely changed his diet and way of thinking about food. This change included him gaining what he described as “…a deep respect for those that devote themselves to organics.” His goal for the show is to de-mystify sustainable food, making it more approachable for the everyday consumer and cook.
3. Guy and Tali Vaknin
Husband and wife restaurant owners Guy and Tali Vaknin have created a 100% vegan sushi eatery called Beyond Sushi. While the idea of fishless sushi may have a strange ring to it, the duo points to the lack of sustainable fishing practices and the environmental deterioration of the ocean as reasons enough to give it a try. By refusing to support the fish industry and using seasonal ingredients, the restaurant serves up a very tasty call for change. Their beautiful rolls include the “Spicy Mang” with black rice, avocado, mango, English cucumber and spicy veggies. Delish!
4. Chef Bryant Terry
Chef Bryant Terry dedicates his career to addressing the issue of social justice when it comes to promoting equal access to healthy food. When he was a young student riding the subway, Terry observed young passengers eating Cheetos and soda for breakfast. Seeing this first hand, coupled with his college reading on the Black Panther movement, helped him better understand how deeply rooted racism and classism are in the food system. With that realization he went to culinary school and has been working ever since as chef, activist and cookbook author. His latest cookbook, Afro-Vegan: Farm Fresh African, Caribbean, and Southern Flavors Remixed, has been widely praised. The U.S. State Department has also appointed Chef Terry to the American Food Corps where he works as a culinary diplomat of sorts, traveling the world and giving educational talks on fair and sustainable food practices.
Taste Test: Nine Chefs who are Saving the World via Sierra Club
Chloe via chefchloe.com
Good Food America via Z-Living
Beyond Sushi via beyondsushinyc.com
Long Bio via Bryant-terry.com