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Episode 248: Jessica Koslow of Sqirl: On todays episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasnt until a stint cooking at Atlantas Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to

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Episode 248: Jessica Koslow of Sqirl: On todays episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasnt until a stint cooking at Atlantas Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to

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On todays episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasnt until a stint cooking at Atlantas Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to California, she started Sqirl, a jam company in its original iteration. Using local fruits, like Gravenstein Apple, Moro Blood Oranges, Wild Boysenberries, and Blenheim Apricot, she began to grow organically as a business in East Hollywoods Silver Lake, eventually serving breakfast rice bowls with sorrel pesto and lacto-fermented hot sauce, as well as the now famed ricotta toast. From 8AM-4PM everyday, Sqirl feeds LA in a way its never been fed before, with a creative conscience, and a taste for preserving the future ... come Sqirl away with us!
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