Kara Leibowitz

About Kara Leibowitz

I\'m a creator of materials and experiences that help us imagine and build toward a future that is economically and environmentally sustainable for future generations. Initially trained as an English professor, I understand the power of stories and I organize collaborative structures in which diverse voices can co-create a blended story of belonging. As a member of diverse collaborative teams, I have co-founded innovative restaurants such as Mission Chinese Food and The Perennial, designed multimedia events for museums and chefs, and generally explored how food can bring people together and help restore the climate. While Executive Director of Zero Foodprint, I led a multi-stakeholder team helping farmers transition to regenerative agriculture, with federal funding from the Natural Resources Conservation Service (20••••21) and matching philanthropic support. I have a PhD from the University of California, Berkeley (2008/go Bears!), a James Beard Award for Humanitarian of the Year (2020, Zero Foodprint). I have co-authored two innovative cookbooks: Mission Street Food (2011) and Atelier Crenn (2015), and written for publications including Bon Appetit, Food & Wine, Lucky Peach, and The New York Times. I feel at home on the West Coast of North America, and I\'m putting down roots with my family and community in Portland, Oregon. Also known as Karen Leibowitz.

Experience

1. Board Member

   Thimbleberry Collaborative Farm

   Jul 2022 — Present

   Supporting Thimbleberry Collaborative Farm\'s mission to advance individual, community, and environmental health in East Multnomah County by providing affordable produce grown with regenerative practices; access to land; educational programs; and community-led events.

Education

• Reed College

  BA, English

  1995 — 1999

• University of California, Berkeley

  Ph.D., English Literature

  2001 — 2008