[dropcap size=big]I[/dropcap]t’s been three days since Joe Rosenthal, a Minnesota-based mathematician, and self-proclaimed “Food Antagonist,” exposed some troubling ethical allegations against Jessica Koslow, the owner of Sqirl, the seminal L.A. restaurant known for its jam and toast dishes in Virgil Village.
The startling allegations range from employee mistreatment and Sqirl’s unsanitary food safety protocols when making their famed jams. It was all made public in Rosenthal’s Instagram account over the weekend.
L.A. Taco has confirmed today that amid these developments, ABRAMS Books is still moving forward with Koslow’s jam-based cookbook, The Sqirl Jam Book (Jelly, Fruit Butter, and Others).
Their statement below:
Following our author Jessica Koslow’s recent statement regarding controversies surrounding her restaurant, Sqirl, ABRAMS will publish The Sqirl Jam Book on July 21 as planned. We are confident that the jam-making methods are safe and reliable for home cooks, and that readers will find this book to be a beautiful, hardworking, and instructive resource.