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On this episode of the Extra Spicy podcast, 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...

Spicy Level Diners can choose their preferred "spicy level" for chicken, duck and fish dishes, as well as the Smashed Chicken Cutlet. Here's a breakdown the levels: Level One: Mild Chilli Sauce Level Two: Medium Spicy (Minang Green Chilli Sauce) Level Three: Normal Spicy (Premium Shrimp Paste Chilli Sauce) Level Four: Extra Spicy (Sambal Mercon or Fiery Spicy Red Chilli Sauce) Level Five: Dangeoursly Spicy (Sambal Judes or Dangerously Spicy Chilli Sauce) Photo via D'Penyetz Singapore on Facebook Here's the full menu: Photo via D'Penyetz Singapore on Facebook Photo via D'Penyetz Singapore o...

Listen: Urban Foraging with Alexis Nikole Nelson FacebookTwitterEmail 2 1of2Alexis Nikole Nelson, also known as the Black Forager, is this week's guest on Extra Spicy.Alexis Nikole NelsonShow MoreShow Less 2of2 Soleil Ho's & Justin Phillip's food and culture podcast.San Francisco ChronicleShow MoreShow Less Listen on your favorite app When the coronavirus pandemic first shuttered businesses and restaurants across the country, Alexis Nikole Nelson – otherwise known as @blackforager on Tik Tok and Instagram – posted a video about finding edible plants in one’s own neighborhood...

For the year of the ox, Bay Area's food community is grounding itself FacebookTwitterEmail Water buffalo, whose milk is used to make Italian style mozzarella di bufala, at the Ramini facility in Tomales. The buffalo have rock star names like Pat Benetar, Van Morrison, and Chris Isaac.Jason Henry / Special To The Chronicle 2015 We’re entering this new phase in the lunar calendar, which has come along with a palpable period of mental and physical fatigue among a lot of people I know. The year of the rat has left many with feelings of cynicism, exhaustion and grief, and rightfully so, consider...

Brogurt & burgers: What is 'dude food' and where does it come from? FacebookTwitterEmail 1of3 Dr. Emily Contois talks about her new book, "Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture," on The Chronicle's Extra Spicy podcast.Courtesy Emily ContoisShow MoreShow Less 2of3 Dr. Emily Contois talks about her new book, "Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture," on The Chronicle's Extra Spicy podcast.Courtesy Emily ContoisShow MoreShow Less 3of3 Soleil Ho's & Justin Phillip's food and culture podcast.San Francisco Chronicle...