At the Expo, chef Bryant Terry described the transformative power of heatlhy food.

RODALE NEWS, BOSTON, MA—Did you ever get annoyed by a self-righteous vegan or vegetarian who criticizes your food choices every time you fork a piece of meat into your mouth? Or perhaps you are one yourself. Although your intentions are likely well, talking down a person’s food choices isn’t likely going to change many minds, says Bryant Terry, award-winning eco-chef, food security activist, and author of Grub: Ideas for an Urban Organic Kitchen (Tarcher, 2006) and Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine (Da Capo Press, 2009). Rodale.com caught up with him at this year's Natural Products Expo East, held in Boston, MA this week.

THE DETAILS: Inspired by a rap song about factory farmed meat and reading Upton Sinclair'sThe Jungle, Terry stopped eating meat and went on to earn a degree in history and start a nonprofit group that empowers youths to be active in creating a more just and sustainable food system.. His heart was always in food, and bringing food justice to disadvantaged communities, where there are often dozens of conveniences stores selling unhealthy processed food and not one decent grocery store. After attending culinary school, he set his sights on writing Vegan Soul Kitchen, in which he altered Southern soul food recipes to retain the same flavor profile, but without all the fat and calories.