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Rebirth Brunch

Today's Recipe from the Eco-Soul Kitchen: Maple-Coated Pecans

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· Transfer nuts to parchment paper to cool for 10 minutes.

· Serve warm.

Memphis native Bryant Terry is an eco chef, author and food justice activist based in Oakland, Calif. His second book will be published by Da Capo/Perseus in 2009.

The Root 100: People's Choice Award, Sponsored By Infiniti
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The Root 100: People's Choice Award