57 episodes

Join hosts Soleil Ho and Justin Phillips 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.

Extra Spicy San Francisco Chronicle

    • Arts
    • 4.0 • 204 Ratings

Join hosts Soleil Ho and Justin Phillips 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.

    Two Bumbling Fools Talk About Stupid Stuff

    Two Bumbling Fools Talk About Stupid Stuff

    In the Season 2 finale, Soleil Ho and Justin Phillips talk about, in Soleil's words, "the cream of the chaff." The most nonsensical food world nonsense from the last five months. It's a What Is This Nonsense field day, with topics running the gamut from mac and cheese ice cream to mac and cheese Oreos. And TikTok. And boiled Hot Cheetos ... in mac and cheese. | Unlimited Chronicle access: sfchronicle.com/pod
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    • 35 min
    Dealing Eels: Inside a Multi-Billion Dollar Black Market

    Dealing Eels: Inside a Multi-Billion Dollar Black Market

    The global black market for eels is a multi-billion dollar industry. Food systems writer Karen Pinchin discusses why the industry is riddled with crime, plus how a biological mystery and capitalism jeopardize the sustainability of these creatures.

    Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod
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    • 33 min
    Food Meets Music Meets Pinterest

    Food Meets Music Meets Pinterest

    Before he launched his music-meets-food podcast, Peter J. Kim was the founding director of the Museum of Food and Drink. He talks to Soleil Ho and Justin Phillips about why such a museum was needed, his favorite exhibitions there, and what the food culture is like at his current gig, food creator lead at Pinterest.
    Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod
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    • 42 min
    Redefining Food Criticism

    Redefining Food Criticism

    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, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod
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    • 34 min
    Becoming the Food Critic

    Becoming the Food Critic

    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 choices. Visit megaphone.fm/adchoices

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

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

    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 more about your ad choices. Visit megaphone.fm/adchoices

    • 42 min

Customer Reviews

4.0 out of 5
204 Ratings

204 Ratings

Leskap ,

Justin. Thanks for politically incorrect comments about French Laundry. .

It was honest and refreshing

Raúl R.V ,

Conversations that need to be heard!!

As someone who worked in the food industry for almost a decade. I always felt like the angry brown man for all the white insensible foolisher that would happen behind the scenes in restaurants, bars and coffee shops. Thank you!!!

MoreRamenPlease ,

One of the best food podcasts

I enjoy this show and learn so much during each episode. Can’t wait for the next season!

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