Karen Leibowitz is a restaurateur, writer, and activist seeking food system reform. 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.” She 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, and design projects.
WRITING & RESTAURANT-ING
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)
Food & Wine "What It's Like to Cook with Dominique Crenn"
The MAD Feed ("Perhaps the) biggest news from Zero Foodprint came this week, when Myint announced a Kickstarter for an aquaponic greenhouse at the Perennial, a new restaurant in San Francisco" 2014)
TakePart ("Myint and Leibowitz are asking themselves—and their industry—just how sustainable a restaurant can be" 2015)
Scientific American "Global Warming-Friendly Proves Moneymaker for Restaurants"
The New York Times Notable Cookbooks of 2011 ("the whole project is sui generis, including the cookbook portion of this volume"--Pete Wells.)
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"
Huffington Post "San Francisco's Perennial is Beyond Farm to Fork"
SEXUAL HARASSMENT PSA
J Weekly "Gloves comes off as writers battle for bragging rights"
J Weekly "What a night for food, stories, and knishes"