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Karen Leibowitz is a restaurateur, writer, and activist seeking improvements to our food system . She is co-founder of three award-winning and path-breaking restaurants--The Perennial, Mission Chinese Food, and Commonwealth--and she is Executive Director of the non-profit Perennial Farming Initiative. She co-wrote the Mission Street Food and Atelier Crenn cookbooks and her writing has appeared in The New York Times, Bon Appétit, Food & Wine, and other publications. In 2018, Karen created a sexual harassment PSA and InStyle included her in their inaugural list of “50 Badass Women.” In 2019, she was nominated for a James Beard Award for Outstanding Restaurateur. Karen lives in San Francisco, where she is working to build a more regenerative and equitable food world. She is also available for freelance writing, editing, consulting, and design projects.

 

RESTAURANT & BOOK PRESS

SF Chronicle: “Remembering Mission Street Food, the Most Influential SF Restaurant of the Past Decade”

Edible SF: "How to Resist: In Times Like These, What's a Restaurant To Do?" (Cover Story)

Condé Nast: "The Daring 25 Most Intrepid People, Companies, and Innovations of 2016" 

Food & Wine: "Karen Leibowitz and Anthony Myint are Fighting Climate Change with The Perennial"

SF Chronicle: "Is this the Restaurant of the Future?"

Fast Company: "The Most Environmental Restaurant in the World Just Opened"

Eater SF: How The Perennial's Sustainable Model will Break the Restaurant Mold"

SF Chronicle: front page article ("The Perennial has the potential to highlight and encourage a new generation pushing for sustainability and addressing climate change.")

Washington Post: "Perennial wheat is an ecologist's dream; soon it will be what's for dinner" (2016)

FoodTank: "Greening the Restaurant Industry: an Interview with Karen Leibowitz"

Civil Eats "It’s clear the Perennial’s founders have done their homework" 2015

WIRED "For the founders of The Perennial, farm-to-table isn't enough"

San Francisco Magazine ("Karen Leibowitz and Anthony Myint are restaurateurs, but you could also describe them as breeders of culinary Trojan horses" 2015)

TakePart ("Myint and Leibowitz are asking themselves—and their industry—just how sustainable a restaurant can be" 2015)

New Yorker review of Mission Street Food book: "it’s a fun read, the food photography is alluring, and it’s nice to see a bit of life breathed into the traditional cookbook format."

San Francisco Chronicle "Don't want to open a restaurant? Take over someone else's."

The New York Times "At Pop-Up Restaurants, Chefs Take Chances with Little Risk”

BONUS/SILLY:

New York Times Real Estate section: "Confessions of an Open House Addict" 

San Francisco Magazine: "Happiness During the Bleakest of Days" 

J Weekly "Gloves comes off as writers battle for bragging rights" 

J Weekly  "What a night for food, stories, and knishes"