{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F59deb95c-59deb95c","width":444,"version":"1.0","type":"rich","title":"Episode 248: Jessica Koslow of Sqirl","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/6bcbdfc6-1552-4a20-bf51-4fab0a3e3558/1450201022artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/6bcbdfc6-1552-4a20-bf51-4fab0a3e3558\" height=\"200\" width=\"100%\" title=\"Episode 248: Jessica Koslow of Sqirl\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"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!\n\n"}