Jessica Koslow issued a statement on mold and changes to Sqirl's jam-making process. It does not address allegations about recipes appropriated without proper credit to former employees
in Sqirl’s famed jam, founder Jessica Koslow has issued a statement apologizing for the situation and promising to throw out any jam that had any mold in it. She explained that the moldy jam never went into the brightly colored retail jars that were sent around the country.
The truth is that at the time I thought I could update the additional space with the little funds I had saved. But the job ended up being bigger than I could afford and my bank would not give me a loan. Around that time, our secondary kitchen fell off the radar of the Health Department, despite the fact that Sqirl’s main kitchen received regular inspections.
Until June of this year, our jam was always made in our kitchen at Sqirl after hours, when the restaurant was closed and then cooled and moved to the secondary kitchen for storage. To be clear: No jam was ever made in the secondary kitchen. Since 2018, the Health Department has known about our secondary kitchen and has worked constructively with us as we modernized our secondary kitchen which has now earned an “A” grade from the Health Department.
When this happened we would remove it. To guide this practice I relied on the research and guidance of health experts and to my knowledge thought it was safe.
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