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Field Notes

A Soil-Friendly Guide for Cooks

An offering of Kernza bread with butter is at the top of the menu at The Perennial, a restaurant in San Francisco that promoted more sensible agriculture.

Anthony Myint and Karen Liebowitz, founders of San Francisco restaurant, The Perennial, have published a healthy soil guide for chefs and cooks on how they can play a role in promoting healthy soils and climate solutions. When they opened their own sustainable restaurant, Kernza® was one of the ingredients. In a Civil Eats article by Diana Donlon, they speak about how chefs can have a role in making sure the food we grow is good for the soil.