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PODCAST

Extra Spicy

San Francisco Chronicle

Join host Soleil Ho as they attempt to decipher the bizarro happenings of the food world alongside a mix of fascinating folks. They dismantle diet culture and angry chefs, cover the restaurant apocalypse and pandemic pivots, and dish out advice you didn"t know you needed. Extra Spicy will stimulate your mind and your appetite.

arts food

All Episodes

34:22

Redefining Food Criticism

Extra Spicy ·

2021/06/28

British restaurant critic Jimi Famurewa talks about how he became the U.K.’s first Black food critic at London’s Evening Standard — a journey co-host and Chronicle restaurant critic Soleil Ho is all too familiar with. This is the last of two episodes that go into the many differences between U.S. and U.K. food criticism. Plus: Why Jimi and Soleil are excited about writing bad reviews again. Plus: Why Jimi and Soleil are excited about writing bad reviews again. Send us your questions about food,

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37:37

Becoming the Food Critic

Extra Spicy ·

2021/06/21

British restaurant critic Jimi Famurewa talks about how he became the U.K.’s first Black food critic at London’s Evening Standard — a journey co-host and Chronicle restaurant critic Soleil Ho is all too familiar with. This is part one of two episodes that go into the many differences between U.S. and U.K. food criticism. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad

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42:03

You’re White and Own an Asian Restaurant: Let’s Talk

Extra Spicy ·

2021/06/14

Irene Li, chef and co-founder of Mei Mei restaurant in Boston, wrote about 8 Totally Achievable Ways to Show Up for Racial Justice… When You’re White and Own an Asian Restaurant! Li breaks downs each item on her list, the difference between appreciation and appropriation, and how white chefs can use their power to work toward racial equity. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn

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35:35

Are Alternative Foods the Future?

Extra Spicy ·

2021/06/07

Will future generations only know meatless burgers and other food alternatives? It sounds dystopian, but that is a legitimate possibility if Silicon Valley gets their way. Hosts Soleil Ho and Justin Phillips talk with author and journalist Larissa Zimberoff about her latest book, “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat” and whether demand for “alternative” foods will overcome California’s farm-to-table culture. Send us your questions about food, life and everything

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37:26

ICYMI: America’s Minimum Wage Debate Is Tipping Over

Extra Spicy ·

2021/05/31

Tipped workers, like servers and bartenders, can be paid as low as $2.13 per hour in some states. Soleil Ho and Justin Phillips trace the origin of America’s tipping culture back to slavery, and how minimum wage politics mostly impact Black and female livelihoods. Plus: how the fight to raise the federal pay floor goes beyond the restaurant industry. This episode first aired in April. Learn more about your ad choices. Visit megaphone.fm/adchoices

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22:50

Food as Love Language

Extra Spicy ·

2021/05/24

During this crazy, difficult and strange pandemic year, cooking and eating has helped many of us take care of ourselves and each other. So we’re devoting this week's episode to talking all about food as a love language. You’ll hear from Danny Lavery and Chronicle reporter Annie Vainshtein, who have found joy, comfort, and sometimes even anxiety at the thought of having to prepare a meal. And we’ll get to know Susanna Zaraysky, a San Jose woman who prepares and delivers elaborate meal packages as a

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38:41

How a Podcaster Designed a New Pasta

Extra Spicy ·

2021/05/17

Cascatelli, a new pasta shape created by Dan Pashman, host of The Sporkful podcast, is making waves. Pashman joins Extra Spicy hosts Soleil Ho and Justin Phillips to discuss his multi-year creation process with the company Sfoglini, plus the criteria — ‘forkability,’ ‘sauceability’ and ‘toothsinkability’ — that led to the world’s newest pasta shape. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access:

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32:01

The Doctor’s Orders

Extra Spicy ·

2021/05/10

Doctor Linda Shiue had a revelation: her prescription pad could motivate patients towards better eating habits. First, she wrote a prescription for kale chips; now her new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef and the ancient tradition of food as medicine. Send us your questions about food, life and everything you’re obsessed with at

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34:49

Crying in H Mart

Extra Spicy ·

2021/05/03

Singer-songwriter Michelle Zauner, known by the moniker, “Japanese Breakfast,” discusses her memoir, “Crying in H Mart.” The book explores Zauner’s complicated relationship with her late mother, Korean identity and processing grief. At the time of the interview, the topic was abstract for host Soleil Ho – until her own grandfather got sick. Extra Spicy dives into the complexities of food, family and finding solace through storytelling. Send us your questions about food, life and everything you’re

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24:17

Cooking REAL Hawai’ian Food

Extra Spicy ·

2021/04/26

Sheldon Simeon, chef and owner of Tin Roof restaurants and two-time "Top Chef" finalist, talks all about Hawaiian food: what it is, what it isn’t, and how you can learn to cook it through his new cookbook, “Cook Real Hawai’i.” Sheldon addresses the relationship between tourism and the mainland’s image of the islands’ cuisine and how chefs like him are on a quest to reclaim the cuisine for his fellow Hawai’ians — to really capture the multicultural nuances of what people actually eat there. Send us

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35:27

America’s Minimum Wage Debate Is Tipping Over

Extra Spicy ·

2021/04/19

Tipped workers, like servers and bartenders, can be paid as low as $2.13 per hour in some states. Soleil Ho and Justin Phillips trace the origin of America’s tipping culture back to slavery, and how minimum wage politics mostly impact Black and female livelihoods. Plus: how the fight to raise the federal pay floor goes beyond the restaurant industry. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access:

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42:22

Can Chocolate Be Ethical Under Capitalism?

Extra Spicy ·

2021/04/12

There are 1.5 million children harvesting cocoa in West Africa. Major chocolate companies now face child slavery lawsuits, marking the first time a class action of this kind has been made against the cocoa industry in the United States. Simran Sethi, professor and freelance journalist, joins Soleil Ho to discuss the problems within the industry and what consumers can do about it. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited

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42:10

Asian & Black People Are Hurting. And It's Complicated

Extra Spicy ·

2021/04/05

Hosts Soleil Ho and Justin Phillips have a frank conversation about the tensions between Asian and Black communities, the dangers of a widening rift, and the media’s role in perpetuating misunderstanding. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

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51:46

ICYMI: Can Free Fridges Avoid “Poverty Porn”?

Extra Spicy ·

2021/03/29

So this week, we were planning to publish an open conversation between Soleil Ho and Justin Phillips about crimes against Asian people, from the March 16 Atlanta shootings, to high profile violent incidents in the Bay Area captured on video that often showed Black aggressors. And we’re going to be honest: we weren’t quite sure how to put our feelings into words. We had recorded one version of this episode, but we realized we needed more time to process so we’re going to take another week. So in the

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32:31

What Will Food Historians Say About the Pandemic?

Extra Spicy ·

2021/03/22

What is the culinary equivalent to sweatpants? Katherine Spiers, the woman behind the food history podcast and newsletter Smart Mouth, joins hosts Soleil Ho and Justin Phillips to discuss the pandemic effect, food access issues and whether this past year has helped facilitate more empathy. | Unlimited Chronicle access: sfchronicle.com/pod Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy . Learn more about your ad choices. Visit

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30:39

The Hidden Labor Behind Cookbooks & Recipes

Extra Spicy ·

2021/03/15

Julia Turshen – a bestselling cookbook author, food writer and food equity advocate – joins Justin and Soleil to discuss all the considerations of recipe making. From pitch to publication, Turshen shares the steps of making her latest cookbook, “Simply Julia: 110 Easy Recipes for Healthy Comfort Food.” Plus, hosts Soleil Ho and Justin Phillips take on the headnotes debate. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle

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31:38

Pandemic Pivot to the Worker-Owned Restaurant Revolution

Extra Spicy ·

2021/03/08

Reem Assil, chef and founder of Reem’s California, talks about the struggle and necessity of transforming her Arab bakery shop in Oakland into a worker-owned operation amid the coronavirus pandemic. Assil’s restaurant models subvert and redefine the traditional definition of what a restaurant can and should be: Her team has been hard at work making meals for frontline workers, unhoused people and low-income community members while also cooking meal kits for customers. Plus: Hosts Soleil Ho and

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34:48

Chuck E. Cheese & Ferrero Rocher: How Immigrants...

Extra Spicy ·

2021/03/01

The child of Iranian-Armenian refugees, writer and journalist Liana Aghajanian shares stories of growing up in the United States, the role that places like Chuck E. Cheese, Sizzler and IKEA have in teaching immigrant communities how to be American, and how she approaches writing about immigrant experiences in a way that embraces their nuances. Her multimedia project, Dining in Diaspora, documents the Armenian experience in America through food. Related: Read Liana Aghajanian’s piece about Ferrero

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41:51

Finding Wild Food with @BlackForager

Extra Spicy ·

2021/02/22

Alexis Nikole Nelson – @blackforager on TikTok and Instagram – talks about the racial history of foraging laws in the United States and what it’s like to teach people how to identify and cook wild foods. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

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30:59

The Fight to Save Chinatown

Extra Spicy ·

2021/02/15

The 2021 Lunar New Year marks a full year of the coronavirus pandemic’s impact on San Francisco’s Chinatown. Well before the Bay Area shut down, America’s oldest Chinatown experienced reduced business and xenophobia. With thousands living in single-room-occupancy hotels and legacy businesses on the brink of closure, the neighborhood is fighting to survive. Related: Fifth & Mission podcast: Chinatown's Endangered Banquet Halls: pod.fo/e/b68e0 Send us your questions about food, life and everything

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74 results

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