Bryant Terry is a chef, educator, food-justice activist, and cookbook author. He joined Helen Rosner virtually to cook a dish from his recent book, “Vegetable Kingdom”: citrus and garlic-herb braised fennel. The dish calls for marinating the bulb in mojo, a citrus-juice-based Cuban condiment more typically paired with meat. Terry says that he wants to “Blackify” fennel, as part of his project to “uplift” Black culinary traditions from the global African diaspora. Plus, Ian Frazier reads a poem written for the 2020 holiday season.
The New Yorker Radio Hour