unwasted podcast

Chef Jessica Koslow of Sqirl

The thing that is most important to me is how do you feed the world well, at a price that’s affordable.

jessica koslow

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

  1. Jessica shares a tip on how to get into Sqirl, even with the long line.
  2. She demystifies pickling and preserving (it’s not that scary!) Plus, here’s a link on how to pickle produce.
  3. Jessica shares ideas on how to use stems, aging fruit, and avocado pits in different recipes
  4. She explains why most chefs are really boring cooks at home.
  5. She shares awesome tips on how to keep leftovers interesting

Links to things we talked about

  1. Sqirl
  2. Jessica on IG
  3. Onda
  4. Gravenstein Apple
  5. Magnus Nilsson
  6. Jessica’s go-to karaoke song: And I Ran by Flock of Seagulls