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Community Farming + Vegetable Kingdom Author Bryant Terry

Bryant Terry

Bryant Terry is the author of Vegetable Kingdom. Photo © Celeste Noche

How have Connecticut’s farms been affected by the COVID-19 pandemic? Marysol Castro tours Fairgate Farm, an urban volunteer-powered farm in Stamford. And, Chef Plum introduces you to local farmer Farah Masani. Farah cultivates anywhere from one to seven acres of other people’s land, growing food for herself, restaurants, and the community. Interested in visiting some Connecticut farms? Farah recommends some favorites. Plus, Afro-Vegan author Bryant Terry’s new cookbook, Vegetable Kingdom, is a celebration of all that is vibrant and delicious in the plant word. We’ll talk to the author about his activism, local farms, and how his ancestors—and hip hop—inspire his cooking.

Join the conversation on FacebookTwitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski contributed to this show.

Guests:
Pete Novajosky – Farm Manager, Fairgate Farm in Stamford, CT.
Farah Masani – Satellite farmer and purchaser for the Barcelona Wine Bar group
Bryant Terry – James Beard Award-winning chef, educator, and food justice activist. He is the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco. Bryant is the author of Vegetable Kingdom.

Farah Masani

Farah Masani Farah Masani is a satellite farmer in Fairfield County. Photo: Chion Wolf

Farmer Pete Novajosky

Farmer Pete Novajosky Farmer Pete Novajosky at Farigate Farm's Harvest Festival in October, 2017

Fairgate Farm Volunteers

Fairgate Farm Volunteers Fairgate Farm volunteers, ready to work. Photo: Courtesy of Fairgate Farm

Bryant Terry

Bryant Terry Bryant Terry is the author of Vegetable Kingdom. Photo © Celeste Noche


Featured Recipes:
This week’s featured recipes are from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020

Get the Recipes: 
Grilled Corn on the Cob with Creamy Cilantro Sauce
Chickpeas, Fennel, and Potatoes
Barbecue Carrots with Slow-Cooked White Beans

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