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Two Bumbling Fools Talk About Stupid Stuff
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. -
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 and whether there is a sustainable path forward. -
Food Meets Music Meets Pinterest
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. -
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. -
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. -
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 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. -
Are Alternative Foods the Future?
Author and journalist Larissa Zimberoff discusses her latest book, “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat” -
ICYMI: America’s Minimum Wage Debate Is Tipping Over
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.” -
Food as Love Language
Cooking, eating and delivering food has helped many of us take care of ourselves and each other during tough pandemic times. -
How a Podcaster Designed a New Pasta
Dan Pashman of The Sporkful podcast talks about his creation of a new pasta shape, ‘cascatelli’
Extra Spicy
By Soleil Ho and Justin Phillips
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.
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