Sqirl finds itself in a jam
Sqirl finds itself in a jam
The Los Angeles restaurant Sqirl had lines down the block for brunches that featured its famous house-made jams on toast. But then a photo of discarded mold scraped from the jam, snapped by someone in the Sqirl kitchen, blew up the internet...and led to a reputation crisis Sqirl is still dealing with.
GUESTS
Whitney Jones — this show’s producer
Samanta Helou Hernandez — LA journalist
Joyce Goldstein — chef and restaurateur, preserver
David Zha — this show’s assistant producer
Joe Rosenthal — scientist and food antagonist
Linda Harris — Professor and Department Chair of Food Science and Technology at UC Balo Orozco — former Sqirl chef
Alicia Kennedy — food writer
Rick Camac — Dean of Restaurant and Hospitality Management at the Institute of Culinary Education
Anastasiya Zavyalova — Associate Professor of Strategic Management at the Jones Graduate School of Business at Rice University
SELECTED SOURCES
Jammed Up: The Inside Story of What Went Wrong at Sqirl — Samanta Helou Hernandez and Lexis-Olivier Ray, the LAndmag
For Black Jam Makers, the Power Is in Preserving - Kim Severson, The New York Times
Jam Session: A Fruit Preserving Handbook — Joyce Goldstein
JUST FOR FUN
“The Fungal” — an Instagram Story by Joe Rosenthal
This Side of Hoover - Instagram account from Samanta Helou Hernandez
Crave-Worthy Sqirl Inspired Ricotta Toast video - Claire Thomas, Food Network
OUR SPONSORS:
Bombas - Bombas.com/spectacular
Ourcrowd - Ourcrowd.com/spectacular
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