World Restaurant Awards

The Perennial was nominated for a “collaboration of the year” award from the new World Restaurant Awards, for our work with The Land Institute on developing Kernza as a perennial alternative to wheat. So proud of our Kernza sourdough, and happy to be working with The Land Institute on rebuilding soil!

In an unrelated development, The World Restaurant Award has named our non-profit, The Perennial Farming Initiative, as its charitable partner. As Executive Director, I’ll be traveling to Paris in February to talk about how chefs can be part of the climate solution.

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