"Following the controversy around mold in Sqirl’s jam, Jessica Koslow issued a statement apologizing and promising to discard any moldy jam. She clarified that the moldy jam was never in retail jars but only used in the restaurant. Koslow explained issues regarding an unlicensed secondary kitchen, Sqirl Away, which was not initially inspected due to financial constraints. Koslow ensured the health record of both Sqirl and Sqirl Away received 'A' grades despite allegations, and announced future jam production would use a 'hot pack' method for safety. All moldy jam has been discarded, and future batches will be independently inspected." - Matthew Kang