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.
HONORS & AWARDS
The New York Times Notable Cookbooks of 2011 ("the whole project is sui generis, including the cookbook portion of this volume"--Pete Wells.)
SEXUAL HARASSMENT PSA
RESTAURANT & BOOK PRESS
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)
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”
J Weekly "Gloves comes off as writers battle for bragging rights"
J Weekly "What a night for food, stories, and knishes"