Podcast appearances and mentions of jessica koslow

Jessica Koslow set out to make jam, and accidentally ended up opening the hippest café in Los Angeles along the way. The chef and soon-to-be cookbook author talks about turning her passion into a business. Later, we talk about summer drinking and rosé fatigue (it's a thing!) with wine columnist Marissa A. Ross. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Opening Sqirl chef, Ria Barbosa talks her time working with Jessica Koslow, pesto rice bowls, industry traditions, and yes, the mold. Then, Jordan declares his love for Petite Peso, Ria's new Filipino comfort food concept, where pork lumpia, chicken skin French dips, and all the pastries are making everyone gain the Covid-19.

U.S. carries out the first federal execution in 17 years. Member on coronavirus task forces says 'None of us lie'. Indians and other sports teams pressured to changed their name after the Washington Redskins dropped theirs. Orange County Leaders want schools to reopen without masks or social distancing. Sqril owner Jessica Koslow addressees moldy jam and food safety allegations. Would Gary make a good host for Dancing With the Stars. Burger King to implement burgers that come from cows fed on a low methane diet.

Joe Rosethal is not a food journalist. Like many, he's a food lover with a modest (but rapidly growing) Instagram account. But this weekend, the mathematician by day did some serious journalism, breaking the story about acclaimed Los Angeles restaurant Sqirl serving customers jam that had been covered in mold, allegedly under the instruction of renowned chef-owner Jessica Koslow, and hiding it for years. Rob Petrone discusses the story with Rosenthal, while also exploring how stories now break in the most unconventional ways.For more on this developing story: https://www.eater.com/2020/7/13/21322462/sqirl-jam-mold-moldgate-jessica-koslow

Celebrated chef Jessica Koslow retooled her Silver Lake flagship Sqirl to serve free meals to unemployed restaurant workers. And she's still looking for the perfect matzo brei.

Dave explains his recent ventures on Instagram (2:32) before calling up Jessica Koslow of Sqirl and Chris Ying to discuss reshuffling a restaurant to give back to the community during this difficult time (13:44).

Jessica Koslow, the chef and owner of renowned Los Angeles cafe, Sqirl, went from being the digital producer at Fox to one of the most innovative chefs in the culinary scene. On this episode of Second Life, find out how Jessica transitioned her hobby into a fulfilling career.

Jessica Koslow is the chef behind Sqirl, a widely popular LA-based breakfast and lunch spot that seems to always have a line out the door. As if Sqirl wasn't enough, Koslow is also opening a brand-new restaurant, Onda, has written a book on New California Cooking, and is about to release a new book on jam making. It's incredible to think that this highly acclaimed chef didn't go to culinary school. In fact, pursuing a career in food didn't hit her until her college years, when she found herself on a cranberry farm.Jessica shares her cranberry epiphany with us, as well as useful tips on how folks can cook more sustainably at home (here's one tip: turn aging cucumbers into ice cubes!). Can’t-miss moments from the showJessica shares a tip on how to get into Sqirl, even with the long lineShe demystifies pickling and preserving (it's not that scary!) Plus, here's a link on how to pickle produce Jessica shares ideas on how to use stems, aging fruit, and avocado pits in different recipesShe explains why most chefs are really boring cooks at homeShe shares awesome tips on how to keep leftovers interestingLinks to the things we mentioned in the showSqirl Jessica on IG Onda Gravenstein AppleMagnus Nilsson Jessica's go-to karaoke song: "And I Ran" by Flock of Seagulls We have more on Jessica on our website, including the video version of this episode. Got input, comments, questions, or advice? Email us at feedback@unwastedpodcast.com. Like what you heard? We'd love for you to share it with friends, and, of course, give us a review!Theme Music by: JK_Production007 / Envato Market

The Israeli born chef co-founded Honey & Co with his wife, Sarit Packer, a cozy spot located in London's once sleepy Fitzrovia neigborhood that serves homey Middle Eastern fair directly across the street from their amazing food shop, market, and culinary boutique Honey & Spice. Following in the footsteps of their UK colleague and cookbook author Yotam Ottolenghi, of whom they both worked for prior to starting Honey & Co, Itamar and Sarit have released a handful of Honey & Co cookbooks over in the UK, and they just finished a whirwind tour of the US to promote the release of their Honey & Co at Home cookbook just last month. They visited cities and chefs all over the country to help promote the book, which presents their simple and delicious Middle Eastern dishes that are easy to make at home, and they stopped through Los Angeles to do a takeover of Sqrl, Jessica Koslow's venerable breakfast and lunch spot which kind of feels like a version of Honey & Co in California. Itamar excitedly talked to The Shift List about the role that music plays at Honey & Co last August, and we ended up recording this on two stools in a pseudo storage room in the working cellar underneath their Honey & Spice shop.

The industry dynamo Gabriela Cámara talks to us about her recipes and convictions not just for the food world, but for the world at large. Gabriela is the force behind Contramar in Mexico City, Cala in San Fransisco, and the upcoming Onda in Los Angeles, which she opening in partnership with Jessica Koslow of Sqirl. Gabriela has just published her first cookbook My Mexico City Kitchen, a collection of her top recipes, advice, and observations. Gabriela also shares her latest work outside of the kitchen: working with the Mexican government to promote food safety, security, and sustainability. Plus, Jen Jacobs of Wandering Whisk tells us who she thinks is the Bombe!

Simple, easy, approachable—these are words that may be used to describe dishes at Sqirl. But the Los Angeles–based cafe did not become one of the most popular restaurants in the city by making dishes in a simple, easy, or approachable fashion. Dave speaks to Sqirl’s chef and owner, Jessica Koslow, about pioneering in breakfast cuisine, the bias against "common" foods, and influencing the rest of the food world.

Today on our show we’re chatting with one of our heros, Jessica Koslow. She’s the girl behind Sqirl - aka the restaurant at the forefront of the California cooking renaissance--food that is both virtuous, delicious and oh so seasonal. Bacon lovers and vegans obsess over it equally and there’s always something new to dig into. We love Sqirl, we love her cookbook “Everything I want to Eat”, we love her jams, and her swag. And we’re honored to chat on the air to chat about her style, identity and values through food.

Maria Zizka has cooked and written with numerous authorities on California cuisine-- co-authoring with Sqirl's Jessica Koslow, Tartine's Elisabeth Prueitt, and a.o.c.'s Suzanne Goin. We examine the tenets of California cuisine, and Maria's role as not just mediator between chef and home cook -- but translator as well. Meant to Be Eaten is powered by Simplecast

Jessica Koslow is the owner and chef of SQIRL, one of L.A.’s most popular cafes that has led to a cookbook, a jam company, a popup venture in New York City, and soon enough, a much-anticipated second location on L.A.’s West Side. Jessica and I sat down and talked a lot about a question that comes up for many entrepreneurs: ‘how do you make that big leap out of security, and into starting your business?’ Music edited from 'Something Elated' by Broke For Free. freemusicarchive.org/music/Broke_Fo…mething_Elated From the Free Music Archive. CC Attribution 3.0 Produced by Rachel James. Positively Gotham Gal is proud to be made in NYC -- this episode was recorded on location in Venice, CA.

Jessica Koslow is the chef and owner of Sqirl in Los Angeles. Jessica started her career in pastry at the James Beard award-winning restaurant, Bacchanalia, in Atlanta, Georgia. In 2011, she returned to Los Angeles and started Sqirl – a breakfast and lunch cafe in tune with the seasons not only through daily dishes, but also through her line of preserves. In 2014, she was named Eater LA's Chef of the Year, and her first cookbook, Everything I Want To Eat, was nominated for a James Beard Award. Sqirl currently sits on Eater's 2016 list of the 38 Essential Restaurants in America. Koslow is busy with her new restaurant, Tel, which will open in the fall of this year.

Chef and Sqirl owner, Jessica Koslow, joins the Culineers at MH ZH in Silverlake before heading into the KCHUNG studio for a wine-soaked discussion.

Laurie Winer and co-host Medaya Ocher, managing editor of the LA Review of Books, are joined by Jessica Koslow, chef extraordinaire and creator of Sqirl, one of LA's most popular restaurants — on the occasion of the publication of Jessica's first cookbook, Everything I Want To Eat. It's the "Comfort Radio" edition of the podcast, as Laurie and Medaya build up an appetite learning the secrets behind Jessica's scrumptious creations. Leslie M.M. Blume drops by to recommend Anita Loos's brilliant comic novel from the 1920s Gentlemen Prefer Blondes. Judy Kaye reads ee cummings's poem "I thank God for most this amazing."

This week Jason Stewart sits down with Jessica Koslow from LA’s Sqirl Restaurant at her home in Silverlake. They chat about podcast culture, how her business breaks down and what she’s learned over the last 4 years, her new restaurant, recipe testing, her morning routines and rituals, fitness, how she stays on track running her businesses, and some fun flavor combos. This podcast is brought to you by Square Cash, visit cash.me for more info.

Jessica Koslow set out to make jam, and accidentally ended up opening the hippest café in Los Angeles along the way. The chef and soon-to-be cookbook author talks about turning her passion into a business. Later, we talk about summer drinking and rosé fatigue (it's a thing!) with wine columnist Marissa A. Ross. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jessica Koslow has the food world talking. Her restaurant Sqirl's inventive take on breakfast and lunch has customers lining up for her signature rice bowls and jams. The New York Times food columnist Mark Bittman calls her dishes "downright revolutionary". But Jessica's career hasn't been a straight path to the kitchen. On this episode, Sophia and Jessica discuss Jessica's competitive ice skating days, sending a cold e-mail to #girlboss and chef Anne Quatrano, and the exciting future of Sqirl. http://www.girlboss.com/   This episode of #GirlbossRadio is brought to you by Club W. Club W is a revolutionary new wine club that sends you wine directly to your door. Go to Clubw.com/GIRBOSS to get 50% off your next order. And Squarespace. Start building your website today at Squarespace.com. Enter offer code GIRLBOSS at checkout to get 10% off! Squarespace — Build it Beautiful.

Jessica Koslow has the food world talking. Her restaurant Sqirl's inventive take on breakfast and lunch has customers lining up for her signature rice bowls and jams. The New York Times food columnist Mark Bittman calls her dishes "downright revolutionary". But Jessica's career hasn't been a straight path to the kitchen. On this episode, Sophia and Jessica discuss Jessica's competitive ice skating days, sending a cold e-mail to #girlboss and chef Anne Quatrano, and the exciting future of Sqirl. http://www.girlboss.com/   This episode of #GirlbossRadio is brought to you by Club W. Club W is a revolutionary new wine club that sends you wine directly to your door. Go to Clubw.com/GIRBOSS to get 50% off your next order. And Squarespace. Start building your website today at Squarespace.com. Enter offer code GIRLBOSS at checkout to get 10% off! Squarespace — Build it Beautiful.

Jessica Koslow is the chef/owner of Sqirl in Los Angeles. The chef first earned acclaim for making fruit jams, which she sold at farmer's markets in the LA Area. Koslow found a space for her jam company in the Silver Lake neighborhood in 2011, and it quickly morphed into a breakfast and lunch-only restaurant with daily lines out the door. Koslow is slated to open a take-out restaurant, Sqirl Away, later this year. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasn't until a stint cooking at Atlanta's Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to California, she started Sqirl, a jam company in it's original iteration. Using local fruits, like Gravenstein Apple, Moro Blood Oranges, Wild Boysenberries, and Blenheim Apricot, she began to grow organically as a business in East Hollywood's Silver Lake, eventually serving breakfast rice bowls with sorrel pesto and lacto-fermented hot sauce, as well as the now famed ricotta toast. From 8AM-4PM everyday, Sqirl feeds LA in a way it's never been fed before, with a creative conscience, and a taste for preserving the future … come Sqirl away with us!

Ep. 120 - On November 9th we helped Castle Gourmet and Mack Sennett Studios put on the Eastside Food Festival here in Los Angeles to benefit PATH. There was great food, beer and wine from Angel City Beer and Silverlake Wine, and Zach podcasted live on stage in front of a standing room only crowd w/ Stella Mozgawa from the L.A. band Warpaint, Morgan Kibby from M83 and The White Sea, chefs Jessica Koslow from Sqirl, Ari Taymor from Alma, Craig Thornton from Wolvesmouth, and special guest host Evan Kleiman from Good Food on KCRW.  We recorded the talk and are releasing as this week's podcast.  Enjoy!  ********************This week's episode is brought to you by DOT ME, the personal domain name extension. You need a webiste for your restaurant, food truck, or blog?  Visit www.register.me and make it personal with a DOT ME domain. And CURB (formerly Taxi Magic).  Go to www.gocurb.com and use the code ESFEST14 for $15 off your first ride.