Can any business that sells products styled and priced for residents of Silver Lake integrate with the East Hollywood community they’re displacing?
According to her Linkedin profile, she started at Sqirl on Oct 2012.
So the place had been in business for a year.
That is a question that I get the sense JK didn’t have much particular interest in answering, though there are some positive details here: https://www.latimes.com/local/lanow/la-me-avocado-toast-sqirl-los-angeles-20190304-htmlstory.html
Counter point from a commenter on Eater, so take it for what it’s worth:
“I’ve been to Ms Koslow’s house in Silverlake in 2011, she had a lamb themed pit barbecue, one of the most incredible meals I’ve had in my life. I was invited via a mutual friend. Ms Koslow is one of the nicest, most gracious people I’ve ever met in her line of work. She may have genuinely screwed up in this case, it may be a case of a very organized and disgruntled employee, who knows…but one thing for sure I think she has enough of an industry rep to be forgiven and given another chance, provided she follows whatever regulations.”
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Maybe over time things can be forgiven but personally I think there is no coming back from this. Good thing her husband is rich. Enjoy your housewife life.
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OK, now this makes sense. Sqirl opened in October 2011 as a jam shop and venue for fermentation classes, and sometimes hosted a coffee bar pop-up, but it turned into a cafe in October 2012. So it’s plausible that Ria Wilson / Dolly Barbosa did come up with most of the dishes.
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Her husband’s an LA County deputy district attorney. You sure he’s rich?
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Perhaps somewhere between 129k to 181k a year. Roughly around top 10% of earners in the US. Whether that’s considered “rich” is relative.
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Can’t live too high on the hog on ~$100K a year in Silver Lake.
I’m skeptical this will hurt her business much. People who’ve been enjoying her food for years without getting sick will probably figure she didn’t mean to serve them anything unhealthy.
Think this article delves nicely into the deeper societal issues at play once you scrape away the superficial layer of mold behind this sqirl story
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The author worked as a line cook at Mission Chinese Food for three years and had no personal experience to share about the “abusive, misogynistic workplace” her boss experienced in the same kitchen at the same time?
I don’t get how that’s possible. When the big boss is an abusive asshole, everybody in the kitchen knows it.
Maybe yes, maybe no. I mean, if she had “more” of a chef, she might’ve been more willing to share credit and not mistreat her workers… And maybe her former chefs wouldn’t have felt so PO’d about her “stealing” from them. It actually relates to @hppzz’s post above. I mean, we can talk about the media promoting tyrants, but, even on a less toxic level, we can also talk about the media promoting people whose talents perhaps do not deserve the attention (at the expense of ignoring the people who do deserve the credit).
Yeah, the problem is that it’s now multiple employees and collaborators who are coming out against her. If it were just one person, I wouldn’t pay much attention. But when this many people come out against you, it is rather suggestive that there is/was a significant issue w/ Koslow. And when you name drop a mycologist who you never actually contacted, well (b/c, for me, that’s really the kiss of death)… ::shrug::
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so ws sqirl opn tody?
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Looks like you can still place orders on Postmates for delivery right now if you’re craving for moldy jam. 
Definitely not in LA
What percentage of her customers even know about this scandal? Do average diners read up on food news like we do? My guess is that we’re a small sect of people that dine out.
Yes, any time Twitter and Instagram start piling on, there’s no room for doubt.
I read her husband was an attorney for the government. So unless he can afford to work for the government because he has family trust money, I doubt he is rich and most trust funders don’t bother with things like 9-5 jobs.
Yes… but there also was a time that Food Critics saw themselves as consumer advocates and like most journalists were expected not to pander to chefs and investors. How things have changed because now it’s all about access… 
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