Podcasts about sqirl

'The Last Showgirl' director Gia Coppola joins the show. Over pesto sorrel bowls and ricotta toast, Gia tells me about the wisdom she's gleaned from her grandfather Francis Ford Coppola, the impact of ‘Jaws' on her, and her love of Las Vegas. This episode was recorded at Sqirl in East Hollywood, CA. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The boys are back with more answers to audience questions covering everything from best international appetizers to serve while watching the upcoming Olympics to Summer desserts, best LA salads, how much Bubbles spends a month on restaurants, at home burger recipes, guessing the fellas top 3 bites, and hardest reservations in Los Angeles. Plus, does Jordan really ruin everything with caviar, an ortolan update, what to order at Dunsmoor and Quarter Sheets, Japanese ice, Joan's vs. Sqirl, more sauna and ice, and The Bear season 3 thoughts.

Revelations Radio News — A podcast that takes a skeptical and sometimes sarcastic view of the mass media and government propaganda news. revelationsradionews.com/ the Truth is stranger than fiction… – YouTube www.youtube.com/@thetruthisstr… Fakenukes www.bitchute.com/channel/chsjp… School Calendar, Rotations, & Bell Schedule / School Calendar 2023-24 hi02225532.schoolwires.net/Pag… A Sqirl – YouTube www.youtube.com/channel/UC1-0G… Facebook www.facebook.com/profile.php?i… #BantheADL, Elon & […]

Geoff's friends (and former Headgum interns) Georges Saba and Emma Silvers join the show to discuss the SQIRL jam controversy, vain bears, and the new hit sitcom Geory! This episode is sponsored by Betterhelp! Follow the link below to get 10% your first month!betterhelp.com/whatsthat The Pit Wall has been greenlit! Subscribe on your favorite podcast app so you don't miss new episodes dropping every Wednesday after a race. Advertise on The Headgum Podcast via Gumball.fm Rate The Headgum Podcast 5-stars on Apple Podcasts Rate The Headgum Podcast 5-stars on Spotify Join the Headgum DiscordSee omnystudio.com/listener for privacy information.

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

One-on-one Coachella X Easter episode, Chris and Jason chat about Moses being zaddy, Drake's disciples, how much Kim K got paid to do a walkthrough looking like R2D2, the Revolve Festival-verse taking over Coachella, the benefits of being nimble in the world of experiential marketing, a full buyout at Sqirl for dinner, Mystery Method sweater negging, eighty dollar coffee from Arkansas, restaurants text us more than our chicks now, Lizzo allegedly tore SNL, omakase in the desert, Chris thinks there's something off about Shania Twain and Harry, we care more about the secret guest we don't know than the guest we paid money for, couch-chella is still happening, Chris likes sports for the food aspect, how we'll be spending our virtual 420 this year, TJ tries to wrap his head around the Swedish House Mafia effect, and Catholicism as an emerging trend. twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Ria Dolly Barbosa is the Executive Chef and VP of Culinary at Peso Hospitality. Their first restaurant Petite Peso serves thoughtful, comforting Filipino food in DTLA. We chronicle her immigrant experience from the Philippines to running the popular Sqirl to eventually meeting her now business partners through Instagram. Hosted + produced by Arnold Byun. Cover art illustration by Seohui Chi. Photography + videography by Calvin Khurniawan. Recorded at 3.1 Phillip Lim. Follow us on Instagram @withwarmwelcome or visit our website, withwarmwelcome.com.

Matt Rodbard is the founding editor of Taste Cooking, and he's written a few books, his newest, Food IQ, is out now. We chat with Matt about misspelling our last guest's name, waking up at 4 am for a flight, a visit to Sqirl, why Matt asked TJ to blurb his book, food snobbery, Chris hates the farmer's market, when a restaurant has a hot room...the food can suck, putting bleu cheese and mayonnaise in guacamole, exquisite California citrus, kefir, carrot cake exploration, a case for tinned fish, non-alcoholic spirits, cooking information that you can't google, cooking with MSG, and drinking olive oil. instagram.com/mattrodbard twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Dr. Don and Professor Ben talk about the risks from a jar of ambiguously sealed mincemeat send from listener Scott.Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from a jar of ambiguously sealed mincemeat send from listener Scott. Dr. Don - not risky

Andy Kadin made his way from New Jersey to L.A. to pursue a career as a writer. But after 10 years of successful unhappiness writing for TV and advertising, something had to change. He always had quiet designs on a life in food and scrambled to take as many restaurant jobs and stages as he could, working in a pub, a sandwich shop, and several bakeries. Kadin committed to baking bread every day, giving the loaves away to friends. One such loaf made it to Dune, and so impressed owner Scott Zwiezen that he convinced Kadin to supply the restaurant with daily ciabatta. From that ciabatta, Bub and Grandma's was born in Kadin's home kitchen, to operating out of tiny commissary space, to now a maxed out 6,000 square foot warehouse where he and his team produce more than 2,000 loaves of bread per day, 362 days a year.You can find Bub and Grandma's loaves in some of L.A.'s best restaurants, including Osteria Mozza, Bestia, Destroyer, Tilda, Kismet, Sqirl as well as at the Hollywood Farmers' Market, and a long list of other fine establishments. Building on demand for his hand-shaped, slow-fermented loaves, Kadin is set to open his own sandwich shop and retail space soon.The following is a conversation about reinvention, honesty, managing anxiety, building a business built to bend to happiness, and of course - bread making.LINKS:Episode TranscriptBub and Grandma'sWax PaperPotato Chips DeliDuneTown PizzaClark Street BakeryFishburn KitchensOsteria MozzaKismetFlour Water Salt YeastBread: A Baker's Book of TechniquesTartine Bread by Chad RobertsonGrist and TollKing Arthur BakingCamas Country MillHoneyvilleCentral MillingSqirlBotanicaTartine BakeryHayatoEszettSomeKind Press Take Away LA 'You Must Suffer' by Andy KadinWe have a website!Follow the show on InstagramEmail usFollow Jordan on Instagram or TwitterShout out to Shawn Meyers for the music and Jason Cryer for the art!

It's time to pack our bags this week because we are headed to the City of Angels, Los Angeles, CA to visit @madymaio and @ltwolfen! This episode is packed FULL of drool-worthy finds and too many things to do, you'll want to extend your stay or book a second trip right away. It is a long episode but we challenge all of you to stick with it because there is really great content from these gals. Enjoy! Follow us on IG: @likealocalpodcast Podcast available on all major podcast platforms ---> Please subscribe! Leave us a review! Share with your friends! Blender Bombs: LOCAL20 80x20: LOCAL20 Scott's Cheap Flights - Show your support by signing up here SHOW NOTES Where to stay - Hotels Malibu: The Surfrider Hotel Santa Monica: Santa Monica Proper Hotel Venice: The Hotel June Culver City: The Culver Hotel West Hollywood: 1 Hotel West Hollywood, The West Hollywood Edition Koreatown: The Line LA Silver Lake: Silver Lake Pool & Inn Downtown: The Hoxton, The Nomad, Hotel Figueroa, Downtown LA Proper Hotel Airbnb: Venice, Santa Monica Walkable areas: Silver Lake, Echo Park, Largemont Village, Platform in Culver City, Montana Avenue in Santa Monica, Abbott Kinney in Venice, San Vicente Blvd in Brentwood Where to eat: Jon and Vinny's on Fairfax (Make a reservation far in advance!), Sqirl, Courage Bagels, Maury's Bagels, Yeastie Boys Bagels, Gjusta, Earth Cafe Where to drink: The Friend, Tilda, Bar Flores, Upstairs at ACE Hotel, Everson Royce Bar, All Season Brewing Company What to do: Brentwood Country Mart, The Getty, Malibu Country Mart, Hiking in Kenter Trail or go to Malibu near Los Banos [Hot tip: Skip the Santa Monica Pier, Hollywood Walk of Fame, The Polo Lounge at The Beverly Hills] Walkable areas: Silver Lake, Echo Park, Largemont Village, Platform in Culver City, Montana Avenue in Santa Monica, Abbott Kinney in Venice, San Vicente Blvd in Brentwood RAPID FIRE: Most instagrammable spot: Nobu Malibu and Alfreds Best Pizza: Fool proof pizza, Antiqua, La Mora, Robertas, Prime Pizza, Mulberry, Pitzana Favorite LA event: Brentwood Farmers Market, Hollywood bowl concert Best coffee shop: Blue Bottle, Verb, Little Lunch, Madison and Park Best wine and cheese: Esters, Tilda, Lola Wine Bar, Melody Wines Best season to visit: Whenever! Best dessert: Big Shell Froyo, The Yogurt Shop, Magpies Favorite local business: Goodies in Atwater Village, Diesel Bookstore Biggest tourist trap: The Pink Wall Credits: Produced by yours truly, Katie Hylton & Stephanie Girard Until next week... Sayonara!!! Xo

Much like Danny DeVito in the hit movie Matilda, we have turned the odometer of this podcast to 80. Get ready for some much needed laughs and a serious look at your world view and why you should change it when we expand your mind beyond what you previously thought it was capable of. Here's a free life tip: start cutting your jeans into jorts because it's going to be a hot one out there. Other talking points: Talking to the cashiers about democracy Power plays: Crackin' nuts Kraft Hallway Singles Tricking your middle school principle into destroying a bench The Cox's are the Weasley's of the Central Valley Among Us shaped Chicken Nugget sold for nearly $100k Break me off a piece of that bbq sus Sqirl serves moldy jam to fancy LA people Tim doesn't trust the FDA Addison an Chris's fast casual food tips We invent a weed based ice-cream store Tim's will fuck you up if you steal his idea Banks won't let Tim set up an account for reasons Do banks have a plan for bees in their tubes? You can enter other people's dreams but you either have angry cobra's for hands or all your skin is pimples KKKobras You can submit your thought experiments and questions by: Tweeting at us: @part_time_pod Email: pt.podcasters@gmail.com Voicemail: Anchor voice message (we'd feature it on the show with your permission) Web: ptpod.fun It would also really help us out if you could take the time to review the show on Apple Podcasts if you're enjoying it. Thanks for listening and please follow us on Instagram for art based on things we've talked about on the show. --- Send in a voice message: https://anchor.fm/part-time-pod/message

Hosted by Kate Lindsay, Maya Kosoff, and Emma Specter.Follow us on Instagram: @embarrassinginternetKATETwitter: @kathrynfionaInstagram: @kathrynfionaMAYATwitter: @mekosoffInstagram: @mekosoffEMMATwitter: @emmaspecterInstagram: @specteremma

This week on Opinions That Don't Matter we find ourselves wandering through the ideas of debt, fancy restaurants, ugly Christmas trees and stolen miniature owls...* California Lockdown / Gavin Newsom / Purple Stage?* White House Covid Briefing… Vaccine update, FDA, Moderna, Pfizer, and Dr. Faucci* Hip Restaurant Names* STK - It’s either stick or steak… I don’t eat sticks* Sqirl? Are they advocating eating them? Who eats squirrels you may ask yourself* Owl Rescued from Rockefeller Center Christmas Tree* https://www.nbcnews.com/news/animal-news/tiny-owl-rescued-rockefeller-center-christmas-tree-travelled-170-miles-n1248166* Canadians like to tell Americans about who in the US is a Canadian* The EMP Museum in Seattle Washington* Jimi Hendrix collection* Where in Michigan are you from? Show me on the hand* Talking about French Culture* Creole Louisiana French impression* The gift of an automobile for Christmas* Dying with a lot of credit.* Kati’s Student Loans* How we built credit as younger people* How we built our business from credit* Talking about DebtThe video version of Opinions That Don't Matterhttps://www.youtube.com/opinionsthatdontmatterAsk Kati Anything! (2nd podcast)audio: https://askkatianything.buzzsprout.com/ Kati TikTok & Twitter @KatimortonInstagram @katimortonSeanTikTok @hatori_seanzoTwitter & Instagram @seansaintlouisBUSINESS EMAIL linnea@toneymedia.com MAIL PO Box #665 1223 Wilshire Blvd. Santa Monica, CA 90403

The Los Angeles restaurant Sqirl had lines down the block for brunches that featured its famous house-made jams on toast. But then a photo of discarded mold scraped from the jam, snapped by someone in the Sqirl kitchen, blew up the internet...and led to a reputation crisis Sqirl is still dealing with. Our sponsors this week: Bombas - Bombas.com/spectacular Ourcrowd - Ourcrowd.com/spectacular Sign up to receive our brand new newsletter, featuring weekly recommendations from Lauren and the rest of the team at spectacularfailures.org/newsletter.Read the transcript of the episode at spectacularfailures.org.You can follow Spectacular Failures on Twitter at @failureshow and like us at Facebook.com/failureshow. We're @failure_show on Instagram. Follow Lauren Ober on Twitter and Instagram at @oberandout.

Our dear friend and the smartest mouth in town, Katherine Spiers (Smart Mouth podcast, Table Cakes Productions) joins us to mull over some of the new food TV being cooked up during the pandemic, from Selena + Chef, to Amy Schumer Learns to Cook. We also get into the ins and outs of what’s happening more broadly in the food scene, from moldy jam-gate at SQIRL, to the perpetual Bon Appetit fallout. Plus, the Umbrella Academy, Michelle Obama and Rhode Island calamari at the DNC, and the etiquette/ethics of using the Reface app. Plus, we close this super-sized episode out with a very classy (because it’s British) nuo-lingo, topped off with three total BOPS. Join our Patreon for early access, bonus content, and SWAG!

Like a Hurricane (2016 Remaster) - YouTubeMitchell and Webb: “Are we the baddies?” - YouTubeDeliverance • Dueling Banjos • Arthur Smith - YouTubeFDA In Brief: FDA Advises Consumers to Avoid Red Onions from California Supplier, Investigation Continues to Find Source | FDATimeline of Reported Cases | Outbreak of Salmonella Infections | July 2020 | Salmonella | CDCContaminated onions suspected in North Bay’s E. coli outbreak | CBC News2008 Outbreak of Salmonella Saintpaul Infections Associated with Raw ProduceFood Safety Attorney, William Marler, calls on U.S. FDA and CDC to confirm or deny Canada’s decision that the cause of the Salmonella Outbreak is Red Onions from the U.S.Going Public: Early Disclosure of Food Risks for the Benefit of Public Health - PubMedProduct Recalls Archive - Wegmans“Axios on HBO” interviews Donald Trump Jr. - AxiosTalladega Nights: The Ballad of Ricky Bobby - WikipediaWhy Raw Butter Producers Are Suing the FDA – Reason.comDennis D’AmicoToxicity of Methyl alcohol (Methanol) Following Skin Absorption and Inhalation | Industrial & Engineering ChemistryCase of Percutaneous Industrial Methanol Toxicity | Occupational Medicine | Oxford AcademicSerious Adverse Health Events, Including Death, Associated with Ingesting Alcohol-Based Hand Sanitizers Containing Methanol — Arizona and New Mexico, May–June 2020Coronavirus (COVID-19) Update: FDA Reiterates Warning About Dangerous Alcohol-Based Hand Sanitizers Containing Methanol, Takes Additional Action to Address Concerning Products | FDAAn Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties | Journal of Food Protection | Allen PressInternet Goes Wild After Photo of Sqirl’s Moldy Jam Goes Viral - Eater LAAfter LA’s Sqirl cafe sold moldy jam, its owner cited a mycologist to defend it. But he doesn’t approve. - The Washington PostStrawberry Beefcake on Twitter: “hi! master food preserver here! (serious, i have the pretty papers from Cornell and CA!) while looking over the claims being made about a certain CA jam company, a few points to be made about: hot oven pack, low-sugar jams, and mold.” / TwitterFormation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticus - ScienceDirectTerroir | Definition of Terroir by Oxford Dictionary on Lexico.com also meaning of TerroirNational Center for Home Food Preservation | How Do I? FermentHow to make your own sauerkraut | UMN ExtensionSurvival of Listeria monocytogenes and Escherichia coli O157:H7 during sauerkraut fermentation - PubMedOutbreak (film) - WikipediaStrong Songs Podcast

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.

Chris and Jason solo pod... We talk about Sqirl, Tesla, interviewing, procrastination, Detroit style pizza, Sweetgreen, dining al fresco, Vampire Weekend, cancellation, we answer your twitter questions, and discuss the marijuana strain "Cheetah Piss." twitter.com/donetodeath twitter.com/themjeans --- This episode is sponsored by · Ever With Jaleel White Show Promotion: In his debut podcast Ever After, Jaleel White most famous for his portrayal of the irksome 90’s uber-nerd Steve Urkel, on ABC’s smash hit Family Matters, deconstructs child stardom with rare insight and empathy https://open.spotify.com/show/505LmqAFfiFIcVVQ1VF7RX?si=8BVv4gsdS3KnJvFNPD27JA --- Send in a voice message: https://anchor.fm/howlonggone/message Support this podcast: https://anchor.fm/howlonggone/support

Kelly and Lillian discuss the Sqirl jam drama, general restaurant drama, and update last week's episode with new information

Absolute legends Jen D'Angelo (@jenlikespizza) and Nicole Byer (@nicolebyer) stop by the show for some improv and conversation. Among many other things, we discuss Nicole watching James Cameron's Titanic twice in one day, the trouble with "ocean movies", where the internet actually "is", Jen's special songs for her dog and the controversies surrounding former LA eatery SQIRL. In the scenes, Dan pitches to the Sharks, Ryan feeds the dolphins, Nicole heads to the library and Jen hits Vin Diesel's perfect head with a door.You can find Nicole's new book #VERYFAT #VERYBRAVE wherever books are sold and can see Jen's work on Hulu's new animated series, Solar Opposites.As always, feel free to check out ALL episodes on patreon.com/yourethemannowdog and follow us on Twitter and Instagram @mandogpod, @chosenberg, @danlippertcool. Special thanks to Casey Trela for the theme song and Harry Chaskin for our logo.Thanks to Vinny for this week's voicemail! Be like Vinny and give us a call: (818) 465-8656 

A podcast about The Cut. Today we are discussing: *Brooklyn Beckham and Nicola Peltz’s engagement and her rich dad *The Wayfair Trafficking Conspiracy *#FreeBritney *Megan Thee Stallion was shot!? *Zaddy Zac Efron? I’m not so sure *The case of Alissa Turney and Sarah Turney’s TikToks *A riveting game of Would You Rather? *TikTokers wearing granny […]

Michelle is joined by writer and performer Lara Marie Schoenhals (Sexy Unique Podcast) and they talk the phases of quarantine, the shocking news about Sqirl, nothing hitting like Splenda, Bravo, rodents in Russia, and so much more!THIS EPISODE IS SPONSORED BY BETTERHELPGet 10% off your first month at betterhelp.com/midnightsnackBLOOD TIES SEASON TWO IS AVAILABLE NOW!Blood Ties is a scripted audio drama starring Gillian Jacobs, Josh Gad, Dominic Monaghan, Amy Landecker, and Wayne Knight. After the sudden death of Michael and Elenore Richland's billionaire father, disturbing allegations emerge about his dark past. These revelations thrust them into a fight they're completely unprepared for. As the stakes of telling the truth continue to rise, they grapple with their father's legacy and what to do with it.Listen today at wondery.fm/midnightsnack_BTFOLLOW MICHELLE:https://twitter.com/michcollhttps://www.instagram.com/michcoll/Produced by Tracy SorenTheme song by Gabe LopezArtwork by Ben WisemanMIDNIGHT SNACK IS A FOREVER DOG PODCAST:https://foreverdogpodcasts.com/podcasts/midnight-snack

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

This week I’m chatting with Ria Dolly Barbosa, a phenomenal Filipino American chef and the brains behind Petit Peso in Downtown LA. I’ve been a fan since trying her dishes at Sqirl, where her recipes and ideas -- which often called on her heritage -- were instrumental to the restaurant's success. Her adobo is so good, even Jon Hamm is a fan! I’ve always wanted to visit the Philippines, and this interview definitely reignited my wanderlust. Ria and I talk about how the mix of indigenous, Malaysian, Chinese, and Spanish influences has made Filipino cuisine some of the most interesting in the world, and why it’s important to protect your intellectual property and ideas not just as a chef, but a creative. We also chat about why, no matter what your profession, we should get over what she calls the “crab in a bucket” mentality. Be sure to follow us on Instagram @kristasimmons @forkintheroadmedia for more.

Before the coronavirus pandemic Bub and Grandma’s bakery wholesale business was flourishing. They supplied 140 restaurants in Los Angeles, including such popular spots as Mozza, Kismet, Sqirl and Konbi. Since the pandemic has temporarily shuttered so many restaurants, Bub and Grandma’s has been forced to adjust its business accordingly in order to survive. Andy Kadin, Bub and Grandma’s founder and award-winning head baker, shares with us everything he’s done to keep the ovens going. Our good buddy and engineer Jeet Paul steps up to the mic for us. Jeet met up with Greg Telfeian, a New Jersey-based singer/songwriter as well as the drummer for the bands Red Hymns and Pralaya. Greg joins us to share his experience as a musician during these unusual times, as well as to discuss his growth as an artist and songwriter.Snacky Tunes is powered by Simplecast.

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).

It's not every day that a rock star becomes a therapist and then eats lunch and comes on a podcast to analyze it, but that's precisely what happens in today's episode of Lunch Therapy with former Grizzly Bear front man, Ed Droste. Learn why Ed decided to give up the not-so-glamorous life of a musician, the kind of food he ate on the road, how he dealt with reviews and Tweets, how he got over his stage fright, and the role therapy played in his life. We also talk about Ed's parents' adventurous eating, loving lobster but hating the juicy explosions, how he makes a salad, Postematesing from Sqirl, his obsession with candles, and how his neighbor roasts a chicken. See acast.com/privacy for privacy and opt-out information.

Kyle Glanville and Charles Babinski have spent most of their adult lives entrenched in the coffee business. They each even hold United States Barista Championship titles. The duo started G&B Coffee as a pop-up at Los Angeles’ super popular Sqirl back in 2012. They opened a permanent location of G&B at Grand Central Market the next year, and shortly after they launched the first of their now seven Go Get Em Tiger cafes. This caffeinated pair show no signs of slowing down, and we caught up with them to see what they’ve got on the horizon. Los Angeles native Will Wiesenfeld entered everyone’s musical consciousness in 2010 under the moniker, Baths. The following year, he stopped into our Brooklyn studio to gnosh on pizza, and to also give us a listen to the electro pop sound that had garnered him wide attention. Check out Baths’ latest single, “Clarence Difference.”Snacky Tunes is powered by Simplecast. 

Gary and Michael snake draft America's top 10 restaurants of the decade, including Mission Chinese Food, Franklin Barbecue, Sqirl, State Bird Provisions and The Grey. Gary also breaks down his top 10 meals of the 2010s, and the duo debate whether any Portland restaurant deserves a shot at a national best-of-the-decade list.

Welcome to the second half of our very enthusiastic, mildly frantic gift guide! If you’re still trying to track down something for that cool teen ya know, your nana, or anyone who demands practicality, we’ve got you. And hit up last week’s ep if you need more ideas, too. While we’re here, two reminders: 1) Donations are great gifts. 2) Don’t buy junk!!    The linkage:   For teens: Japanese watercolor markers, luggage (check out North Face rolling duffles, Baggu weekenders, and Herschel carry-ons), Olive & June nail polish or manicure kit, gift cert for Nike by You or Miadidas, Katie Kimmel hats/tees/bags, or Ban.do swag   For an eight-month-old baby: Donation to National Diaper Bank Network or RAICES Texas, an ornament (start a tradition!), Lovevery play kit or subscription, or Artifact Uprising board book   For nieces, ages seven and one: Dumye dolls and doll-making kit, Entireworld sweatsuits, Fanny at Chez Panisse cookbook, book-club subscription (Books Are Magic does YA, middle grade, and picture books, and The Picture Book Club customizes the picks), personalized Radio Flyer wagon/scooter/bike, or Crate & Barrel playhouse   For a 94-year-old grandmother: Storycorps recording or flower subscription—we are into Bouqs, Farmgirl Flowers, and Flowers for Dreams   For couples (how ‘bout under $50?): W&P Games or Wolfum backgammon or domino sets (though the latter are a little more $), a restaurant gift cert, or a hotel gift cert (think: Mr. & Mrs. Smith, Airbnb, etc.)   For in-laws: FOOOOOOD. Goldbelly and Mouth are good resources, and we also feel strongly about Alioto-Lazio Fish Company crabs, Zingerman’s clubs for bacon or coffee cake or olive oil, Sqirl jams, Russ & Daughters smoked fish, Joe’s Stone Crab crab claws, and Jeni’s ice cream.   For best girlfriends (under $50!): Massage brush, fancy brush/comb, The Floral Society Edible Seed Kit, Hortense black friendship bracelet with pearl beads, Sunnies Face Fluffmatte lipstick, Hawkins candlesticks, or Boy Smells candle set   For people who value utility over luxury: Shhhowercap, Food52 cutting board (or anything from their Five Two line, really), Thermapen, a booklamp (Wirecutter has a pick), Google Home Mini, mini steamer, Dyson stick vac, Joseph Joseph kitchen scale, Muji travel neck pillow, Uniqlo HeatTech, or Benriner mandoline   For stockings: Noto Botanics lip and cheek stains, Baggu reusable bags, Hibi matches, Le Pen set, Clary balm, MT washi tape, cool postage stamps (these, these, these!), Stasher bags, Stojo cup, Acuballs, Moglea and Society6 phone cases, Helen Levi salt and pepper shakers, or Wit & Delight portable phone chargers   For a nanny or caregiver: Slippers (maybe Ugg or Ariana Bohling?), Zeel or Soothe in-home massage, or AMC gift card   For a Peorian pharmacist named Bob: Gift cert to Bushwacker (fave local store!) or to The Aviary/The Office in Chicago or tickets to see The Book of Mormon at the Peoria Civic Center in January   Try Cove if you get migraines—and get a month of meds for free. Grab the InfinitiPRO by Conair Texture Styling Hair Dryer. Give Acuity Scheduling a go with 45 days totally free. YAY.   Produced by Dear Media

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 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.

Andy Kadin is the founder, owner, and head baker at Bub and Grandma's, a wholesale bakery that provides loaves to some of L.A.'s best restaurants, including Osteria Mozza, Petit Trois, Kismet, and Sqirl. After 10 years of writing for TV and advertising in Los Angeles, Kadin decided it was time for a career change. Being from New Jersey, he always had a deep love for sandwiches -- so much so that his nickname became ‘Lunch' at a previous job...so while dreaming of someday opening a sandwich shop in LA, he decided that he first needed to learn how to bake bread. He eventuatly commited himself to baking loaves every day in his home kitchen, giving them away to friends, and one such loaf got into the hands of Scott Zwiezen of Dune, home to some of LA's best falafel and other Mediterranean bites. Zwiezen was so impressed that he convinced Kadin to supply Dune with their daily ciabatta, essentially turned his home kitchen into a commercial kitchen for the six months that would follow (something he would not recommend doing ever again, by the way). Now baking in a warehouse east of downtown LA with 12 bakers by his side, Kadin and his team produce more than 600 loaves a day, making Bub and Grandma's one of the best premium small batch wholesale bakeries in the city. Andy's Shift List Neu! - "Isi" Can - "Vitamin C" Freddie Hubbard - "Uncle Albert / Admiral Halsey" Manuel Göttsching - "Deep Distance" Brian Eno - "Ambient 1 Music For Airports: 2" Juno Presents Wins The World Cup - "Dangerous Match One" Gregory Isaacs - "Night Nurse" The Saints - "I'm Stranded" Mastadon - "Blood and Thunder" Andy's Shit List Shania Twain - "Man! I Feel Like a Woman!" Alanis Morisette - "Ironic" Bub and Grandma's: http://bubandgrandmas.com Theme Song: Jamie Drake - "Wonder"

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.

On this episode of #SoLA, Charlie and Camille talk about everyone’s favorite topic- food!- wtih Eater LA’s Senior Editor and #SoLA Super Fan, Farley Elliot! Farley is like a sports reporter but for food, so lots of restaurants and LA specialties come up, including: Sqirl, Grand Central Market, Eggslut, Harold & Belle’s, Bar Covell, Alimento, Ramen Bangaichi, El Chato, Cosa Buona, Bludso’s, Howlin’ Ray’s, Art’s Famous Chilli Dogs and so many more. Farley recommends local road trips to his favorite dining neighborhood in San Diego, Tijuana, the Valle de Guadalupe wine region of Baja, Mexico, and Copper Top BBQ in Lone Pine, CA. They also discuss Roy Choi, an Israeli guy named Burt who sells brisket out of his back yard, and perrenial #SoLA topics hot chicken, shared plates and pho vs. ramen… also, racism… because America. Watch out: nobody’s steering this ship!

I stumbled across Minka Brooklyn soon after moving to New York. It was one of those very Brooklyn places I was very thrilled existed and couldn't wait to check out now that I lived in the city. Aki, the founder was kind, nurturing, and sweet right off the bat. She gave me a tour of the space and a full treatment of Reiki and flower essences, both of witch I had never experienced. I knew immediately I wanted to now more about Aki, her story and the genesis of her holistic healing wonderland, Minka.  We recorded this conversation a few weeks ago on a Sunday afternoon in her cozy office. We talked for hours on everything from holistic healing to her fascinating story of immigrating from Japan at 18, moving to New York, dealing with depression, motherhood, and entrepreneurship.  We get into so many topics including dabbling in lots of different things, healing tools for depression, wellness, connecting to your true purpose, tarot readings, activism, self-care, masculine/feminine energies, flower essences, reiki, and so much more. Her advice on relationships is some of the best I've heard and there are so many wise moments throughout this. I know you'll love her throughout this long meandering conversation.   Notes from the Show:-Aki Online | Facebook  | Twitter-find Aki's wellness space, Minka Brooklyn Online | Instagram | Facebook -the compound co-working space (the brother organization) masculine and feminine-DBT therapy (dialectical co-behavior therapy)-I mentioned going to Sqirl in L.A. — discovered this spot with Lynn Chen (past podcast guest)-Zodiac Lounge-Dropping Seeds herbal blends-Music: Jazzanova-Books: James Baldwin & Holistic Tarot-Podcast: On Being & Hidden Brain-Movies: Whale Rider & ElizabethCool Things to Check-Out:-LISTENER GIVEAWAY -- enter before November 15th, 2017 to win a package of some of my favorite things! This month I'm giving away my book, some Bob's Red Mill products and Ellie's Nut Bag. Enter to win here.-Interested in learning how to launch your own podcast? I'm gaging interest for podcast advising + perhaps eventually an online course down the line. Email us to let us know if you're interested.-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling ... you can grab the e-book for only $1.99 until October 31st, 2017!-The Good Fest will be in L.A. on Feb. 3rd, 2018 !! Get $10 off with the code "KATIEDALEBOUT"— Show Sponsors —Care/OfHave you signed up and tried out Care/Of yet?? If you have tweet me your pics of your cute packs! If not you NEED to give them a try. Why do I love them so much?  Care/Of creates personalized supplement packets for you based on your unique needs and delivers them in daily customized packets for 20% less than comparable brands. They come in cute customizable packages (that have your name on them!) making them easy to take with you on the go and know exactly what to take each day.  It's a win-win-win, you save time, you save money and your optimizing your health specific to YOU.Enter the code "KATIE" at checkout for 50% off your first order. Bob's Red Mill Most of you probably are familiar with Bob's Red Mill. If you aren't then you definitely need to take advantage of this offer and check out their products. I love Bob's Red Mill. I've been using the products for years and 100% stand behind their wholesome brand with hundreds of products (literally... they have 400+ products!). They offer high quality organic, gluten free and stone-ground products that make it easy to feel good about what you’re eating. Some of my personal favorites are the almond flour, ground flax seed, and granolas.Use the code "LETITOUT" to get 25% all orders before March 31st, 2018 

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 Ria Dolly Barbosa sits down with the boys to talk about her new position in charge of longtime Silverlake favorite Forage, her days at SQIRL, the rise of Filipino food, and her power move of starting a brunch menu in Los Angeles WITHOUT avocado toast. We also explore Joel's unfounded hatred of both San Francisco and deep dish pizza.

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."

I first met Katie Dalebout via our fellow podcast buddy Jessica Murnane. We went to Sqirl and ate cozy foods and bonded. She is now one of my favorite virtual friends. In this episode, Katie and I discuss growing up in a controlling household and her eating disorder. Find out how she started journaling and landed a book deal. Plus, microwaving peanut butter and jelly sandwiches. Theme music is by Podcast Guest Goh Nakamura. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn

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.

On today's episode of _ THE FOOD SEEN _, Maggie Battista of Eat Boutique shares more than 100 recipes to make, wrap, and share, in her book Food Gift Love. Launched as a blog in 2007, Eat Boutique has curated edible gift boxes comprised of small batch artisan goods from her homebase of New England and beyond, like Lark Fine Foods cookies in Essex MA, Didi Davis's Rose Sugar from Salt Traders in Ipswich MA, Big Picture Farm goat milk caramels from VT, Preserved Lemon Syrup from Brooklyn's Morris Kitchen, Quin Candy, and Sqirl jams. Maggie now gives you the ability to be the maker, with lessons on how to send homemade pantry items like, arugula & pistachio pesto, grainy mustard dressing, homemade butter, infused salts and sugars, lemon oil, rhubarb vinegar … and for the sweeter side,graham cracker toffee, salty dark caramel sauce, jam-swirled marshmallows, candied blood orange rinds … and of course, rompopo, a latin eggnog adapted from a vintage cookbook published by the wives of the lawyers of Tegucigalpa Honduras. var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/food-gift-love-with-maggie-battista/maggie-battista-food-gift-love/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Maggie-Battista-Food-Gift-Love.jpg","title":"Maggie-Battista-Food-Gift-Love","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Maggie-Battista-Food-Gift-Love.jpg","1":446,"2":500,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/food-gift-love-with-maggie-battista/maggie-battista-eat-boutique/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Maggie-Battista-Eat-Boutique.jpg","title":"Maggie-Battista-Eat-Boutique","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Maggie-Battista-Eat-Boutique.jpg","1":334,"2":500,"3":false}]'); galleryArrays.push(array); document.write(""); > #### “Have you been to a pot luck? Did you bring a dish? There you go, you're a food gifter!” [18:00] “I started collecting the food section of The New York Times and twine from the butcher, extra paper, extra tape, and I started wrapping gifts with those simple items.” [21:30] –Maggie Battista on THE FOOD SEEN  

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

In episode 56 of The Actor's Diet Podcast, I interview Whitney Adams, an award-winning blogger, sommelier, on-camera host, and one of LA Weekly's Most Interesting People. In this episode they discuss: Her past life as an actor. Her history with eating disorders. How she became a wine expert, and how wine helped heal her relationship with food. One of her six tattoos, which you can see in this video. Hangover cures, Sqirl's burnt toast, how to spit into a spittoon (that's a real word). Theme music is by Podcast Guest Goh Nakamura. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn

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. 127 - Electronic music pioneer Daedelus is our guest this week.  He's a coffee fanatic, so we spend a good amount of time nerding out with him about that before moving onto other topics like the VIP plaque at Sqirl, going gluten free, and shit pig.  His latest album is called The Light Brigade.  Get more info at http://daedelusmusic.com

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.