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 show
Links to the things we mentioned in the show
We have more on Jessica on our website, including the video version of this episode.
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