ANTHONY MYINT is Executive Chef and co-owner of The Perennial, where he channels his passion for fighting climate change into cooking. He is also a partner in the restaurants Mission Chinese Food and Commonwealth and a co-founder of the non-profits Zero Foodprint and The Perennial Farming Initiative. He’s all about affirmative solutions to climate change, and has gradually become more comfortable in his role as activist-chef-restaurateur-handyman-businessman.