We were the “Where to Eat This Weekend” pick on Good Food.  Hear Jonathan Gold talk about why we’re a great add to the neighborhood and food community!

As a little girl, I would wait for my mom to come home (sometimes at 9pm), sit her down and give her a menu.  It was one of the many menus my grand parents saved from their cruises up and down the Pacific.  ”I’ll take the Chateaubriand…well done,” she’d say.  I had no idea that she was referring to Napoleon’s favorite cut of meat….cooked to ruins.  I’d go to the warmer, pull out the pre-made dinner and serve it to her.

Even if I did not know it then, we both found great joy in those evenings as I took care of her and she of me.  I think it about it now, as Sqirl has found itself on Jonathan Gold’s Top 10 of 2012.  I think about how far we have come and how far we still have to go.  Here’s to an exciting start to 2013.

Jonathan Gold reviews Sqirl in his weekly LAT Counter Intelligence.

I CAN’T BELIEVE IT!

“I’m reading the paper as I am getting my hair done and there you are on the page!”

–My mother, discussing our most recent write up as a “Critic’s Choice” for Breakfast in Los Angeles.

Sunset Magazine’s newest issue covers the Top 50 Food Shops in the West which includes 3 incredible shops that Sqirl is located in —  Proof Bakery, the impeccable grocery/cheese Farm Shop, and the sustainable butcher Lindy & Grundy.  Turns out Sunset’s pick at Farm Shop is us…which adds icing to the cake.  I’m really proud of what is happening here in LA.  I consider the owners and managers of these shops family — we share a similar point of view of supporting our local agriculture/farmers/ranchers/producers which goes beyond the ease of buying straight from distributors.  We’re still small in number, but thanks to Sunset and to you, we’re standing out.  And I love it.

Bon Appetit gives praise to a number of us who offer our wares at the Alta Dena Farmer’s Market.

About a year ago, illustrator James Gullliver Hancock and Jessica of Sqirl laughed about what could be inside a jar of Sqirl and made a video about it.  Click here to watch this video.

And just the other day, Jessica was on ABC TV’s  Eye on LA chatting about Sqirl and why we do the things we do.  Juxtaposing these two videos, it’s pretty enlightening to see where a year has taken us.  To many more of these years to come.

Not sure I can wrap my head around this.  Sqirl’s in Vogue.  Everyday we arrive at the kitchen to tinker, work with varieties that few farmers are willing to plant because they’re loss leaders – either their season is short or they have little if any shelf life.  We do it because it’s what we love to do and can’t imagine doing anything else.  And we’re grateful that Chef Jeff Cerciello and market manager Emiliano Lee see what we’re doing here and are letting others know.  Thanks guys. We’re striking a pose.

Just over a year ago, Proof Bakery was the first place to sell Sqirl.  In that year, Sqirl has grown exponentially, but Proof is still home to us; our largest collaborator, inspiration driver, family.  Congratulations, Proof for being in the New York Times today.  Much deserved…and many more to come.  x