On the Season 3 finale of the Extra Spicy podcast, host Soleil Ho talks to comedian Jenny Yang about the world of wellness, who decides what is “clean” in “clean eating,” plus the importance of cultural representation.

In early 2020, Paola Velez was inspired to bring Bakers Against Racism to life. Velez speaks with host Soleil Ho about the organization's fundraising and her continual quest to be "a good person."

Eliminating the Hell of Instagram DMs, Eric Rivera aims to bring tech to the restaurant world

New Chronicle podcast: Host Laura Wenus and producer Cintia Lopez are on a quest to find out, one San Francisco story at a time, why one of the wealthiest and best-educated cities in America, one where most people belong to the same political party, has so many intractable problems. And more importantly: Are solutions to any of these problems within our grasp? Coming June 21 from the San Francisco Chronicle's SFNext project.

Soleil Ho speaks to Veronica Grimm, founder of Glitter Cat Barista, a non-profit organization reimagining the coffee industry by providing support, resources, and mentorship for marginalized hospitality professionals.

Shared Cultures founders Eleana Hsu and Kevin Gondo discuss their use of local, seasonal ingredients in products like miso and soy sauce

At Starbucks locations across the country, workers are unionizing. Dozens of stores have joined the union, and many more are scheduled to vote soon. One of those is in Mill Valley, California.

TikTok mycologist Dr. Gordon Walker (@FascinatedbyFungi) joins host Soleil Ho at a live event to discuss everything from mycophobia to socialist 'shrooms

“High-quality meals for those who aren't expecting it.” That’s the idea behind Community Kitchens, an Oakland organization that provides restaurant meals to community members in need.

Emmanuel Galvan didn't set out to become San Francisco’s “masa guy.” But after starting to experiment with nixtamalization, he felt an obligation to share what he was learning with others.

Cookbook author Leanne Brown joins host Soleil Ho to discuss ditching perfectionism in the kitchen and her new book, "Good Enough: A Cookbook"

Joe Rosenthal calls out everything from racist pizzerias to terrible recipes on Instagram in a search for accountability

Former Top Chef contestant and Bay Area chef Nelson German joins host Soleil Ho to discuss why Afro-Latin food is close to his heart, and the importance of representation in the restaurant industry.

Bay Area pop-up chef Zack Fernandes joins host Soleil Ho to discuss the burgers that haunt him, why San Franciscans like standing in line and the therapeutic effect of working the griddle in the middle of the pop-up crush

On the first episode of Extra Spicy Season 3, host and restaurant critic Soleil Ho speaks to renowned chef and philanthropist José Andrés about his work, why charity isn’t about making you feel good and how we take food for granted.

Host and S.F. Chronicle Restaurant Critic Soleil Ho returns for a fresh, new season of the Extra Spicy podcast

Host and S.F. Chronicle Restaurant Critic Soleil Ho returns for a fresh, new season of the Extra Spicy podcast

In the Season 2 finale, Soleil Ho and Justin Phillips talk about "the cream of the chaff." The most nonsensical food world nonsense from the last five months. Topics run the gamut from mac and cheese ice cream to mac and cheese Oreos. And TikTok.

The global black market for eels is a multi-billion dollar industry. Food systems writer Karen Pinchin discusses why and whether there is a sustainable path forward.

Peter J. Kim, founding director of the Museum of Food and Drink and host of the music-meets-food podcast Counterjam talks about why a museum was needed, his favorite exhibitions there, and the food culture at Pinterest, his current gig.

British restaurant critic Jimi Famurewa talks about how he became the U.K.’s first Black food critic at London’s Evening Standard.

British restaurant critic Jimi Famurewa talks about how he became the U.K.’s first Black food critic at London’s Evening Standard.

Irene Li, chef and co-founder of Mei Mei restaurant in Boston, wrote about the ways white chefs can show up for racial justice. Li breaks downs each item on her list and talks about the difference between appreciation and appropriation.

Author and journalist Larissa Zimberoff discusses her latest book, “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat”

Tipped workers, like servers and bartenders, can be paid as low as $2.13 per hour in some states. But America’s minimum wage debate is more than a “restaurant issue.”