Log into your account

  • Home
  • Blog
  • Our Food
  • How It Works
  • Food Waste
Get started for free
  • Tips & Guides
  • Recipes
  • Featured Food
  • Food Waste Movement
  • About Imperfect
Not a member yet?
Get started for free
Log into your account
  • Home
  • Blog
  • Our Food
  • How It Works
  • Food Waste
  • Blog
  • Tips & Guides
  • Recipes
  • Featured Food
  • About Imperfect
  • Food Waste Movement
  • Sign Up
  • FAQs
  • Impact
  • Refer a Friend
  • Careers
  • Contact Us
Food Waste Movement

Sqirl Head Chef Jessica Koslow on her Cranberry Epiphany and more

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 the restaurant 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!).

https://youtu.be/DaM0uYQE9dc

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. Check out the Sqirl website.
  2. Check out chef Jessica on IG
  3. Jessica’s brand new restaurant: Onda
  4. Gravenstein Apple “The End Of Summer In A Fruit”
  5. Magnus Nilsson,  the Swedish chef who was formerly the head chef at the restaurant Fäviken until it closed.
  6. Jessica’s go-to karaoke song: And I Ran by Flock of Seagulls

If you enjoyed this episode, then tune in to Redefining Black Food with Chef Mimi.

0 Comments
Oldest
Newest
Inline Feedbacks
View all comments
Tagged Unwasted podcast

You might find these a-peel-ing

Producer spotlights
From Seed to Table: The Story ...
The first time we talked with Michael Bosworth about bringing his barely broken ...
Read more
Combatting climate change
How We Calculate Our Environme...
See what goes into calculating our environmental impact stats and learn what you...
Read more
DEI
4 Ways to Celebrate AAPI Herit...
It’s Asian American and Pacific Islander Heritage Month and we’re excited to cel...
Read more
Company history
We’re Going the Ripe Dir...
We started Imperfect Foods to save ugly produce from going to waste. It felt wro...
Read more
Producer spotlights
Creatively preventing waste wi...
Learn how buying ugly produce helps make family farming more sustainable.
Read more
Back to Food Waste Movement

Want olive the latest?

Sign up for emails to stay up to date.

ImperfectFoods Logo
B Certificate Logo
  • Sign Up
  • FAQs
  • Impact
  • Refer a Friend
  • Careers
  • Contact Us
Download on the App Store Badge Download on the Google App Badge
Imperfect Foods © 2025. All Rights Reserved
Terms and Conditions | Privacy Policy | Do Not Sell My Personal Information