Cooking More Sustainably with Chef Jessica Koslow of Sqirl

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

• Jessica shares a tip on how to get into Sqirl, even with the long line
• She 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 recipes
• She explains why most chefs are really boring cooks at home
• She shares awesome tips on how to keep leftovers interesting

Links to the things we mentioned in the show

• Sqirl 
• Jessica on IG 
• Onda 
• Gravenstein Apple
• Magnus 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.
 
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