Give Light

A New Kind of Miracle, Kung Pao Pastrami Latkes

Episode 1

December 10, 2020

We really believe in gardening and cooking with kids, both as a way to encourage good eating habits and to connect them with the larger food system. We work with a local partner to smoke the corned beef at Mission Chinese, so it's really tender and we can get it from a sustainable source, but you can also start with pastrami from a deli case.
Karen Leibowitz and Anthony Myint



Anthony Myint

Chef and Activist

Anthony Myint is a chef and activist mobilizing the restaurant industry toward healthy soil as a solution to the climate crisis. He is the co-founder of the restaurant Mission Chinese Food and the nonprofit Zero Foodprint, which was named 2020 Humanitarian of the Year by the James Beard Foundation. He is also the winner of the 2019 Basque Culinary World Prize for Zero Foodprint and its Restore California program, a collaboration with the state government engaging consumers in crowd-funding grants for farmers to convert their land to regenerative agriculture and help reverse global warming.


Karen Leibowitz

Advocate, Writer, and Restaurateur

Karen Leibowitz is an advocate, writer, and restaurateur seeking improvements to our food system. She is executive director of Zero Foodprint, a nonprofit which was named Humanitarian of the Year by the James Beard Foundation for its work on food-related climate solutions. She has also co-written two cookbooks: Mission Street Food (with Anthony Myint) and Atelier Crenn (with Dominique Crenn) and her journalism has appeared in The New York Times, Bon Appétit, Food & Wine, and other publications. As co-founder of several award-winning and pioneering restaurants (Mission Chinese Food, The Perennial, and Commonwealth), Karen was nominated for a James Beard Award for Outstanding Restaurateur in 2019. InStyle included Karen in their inaugural list of “50 Badass Women.”