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.
Got input, comments, questions, or advice? Email us at firstname.lastname@example.org.
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