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Goal is to be sustainable, but also to inject a little fun

The Perennial makes environmental activism taste good


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Location: CA-San Francisco

Story Date: 5/25/2018

Publisher: San Francisco Chronicle   

Author: Michael Bauer

If you want a restaurant that is environmentally correct, then the Perennial checks all the boxes. Founders Anthony Myint and Karen Leibowitz are cooking activists, and at their restaurant they promote techniques and food production that is meant to reverse climate change. An example: the bread, which is baked daily, is made from Kernza, a type of wheatgrass that has a carbon-capturing root system that’s good for the environment.

Place Category: Food & Drink

Story Category: