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At Beyond the Bake Sale, we're all about how you can give, and raise, more time, talent and treasure for the causes you care about. We'll share some tried and true tips, tactics, and tools to help you take your fundraising and cause marketing "beyond the bake sale" without having to have to spend a ton of money to do it, or even having a ton of experience
 
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Extra Spicy

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Extra Spicy

San Francisco Chronicle

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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.
 
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Jenny Yang is waiting on an RSVP from the “Goop” goddess and L.A. queen of clean eating, Gwenyth Paltrow. Why? To have a fact-based conversation about MSG. A seasoning and flavor enhancement, monosodium glutamate has a bad rap stemming from racist and xenophobic rhetoric. On the Season 3 finale of the Extra Spicy podcast, Yang talks to Extra Spicy …
 
In early 2020, Paola Velez was inspired to bring Bakers Against Racism to life. It's an organization she co-founded with chef Rob Rubba, to fundraise for causes they care about, like their latest fundraiser in support of Ukraine during the Russian invasion. They've also baked for Black artists and Haitian refugees, raising over $2.5 million in the …
 
Chef and newly minted tech entrepreneur Eric Rivera has done everything in the food world from running his own restaurant, to cooking 12-course tastings in people's homes, to publishing e-books and selling Puerto Rican seasonings online. Rivera speaks with host Soleil Ho about his latest project, Beet, which is a foray into the tech industry. | Unl…
 
New Chronicle podcast: Host Laura Wenus and producer Cintia Lopez are on a quest to find out why one of the wealthiest and best-educated cities in America, one where most people belong to the same political party and subscribe to the same basic values, has so many intractable problems. And more importantly: Can they be fixed? Join us as we find out…
 
High-pressure, super-structured coffee competitions consist of baristas making coffee for a panel of judges who scrutinize everything from how many times a cup is tapped to the color of someone's pants. These events prompt the question: who determines what is "professional" and who can access this field? On this episode of the Extra Spicy podcast, …
 
On this episode of the Extra Spicy podcast, host and restaurant critic Soleil Ho speaks to Shared Cultures founders Eleana Hsu and Kevin Gondo about their use of local, seasonal ingredients in products like miso and soy sauce. Koji is the star microbe popping up at restaurants all over the Bay Area, made by artisans who have taken up traditional fe…
 
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, where high school junior Ella Clark is leading the efforts to organize. Ella joins host Soleil Ho to talk about holding Starbucks accountable to its values, …
 
On this episode, I sat down with Cindy Wagman, President and CEO of the Good Partnership and the author of Raise it! The reluctant fundraiser’s guide to raising money without selling your soul. "Cindy's goal is to unlock the potential of small nonprofits through fundraising. Having spent her entire career in fundraising, Cindy knows how to make it …
 
On this episode I sat down with Jasmine Shaw, an amazing leader in the women and STEM space and the co-founder of the Ontario Sick day relief project Jasmine Shaw is an engineer, entrepreneur, speaker, and advocate for positive change in STEM (Science, Technology, Engineering, Math). She has over 5 years of experience in system design and project m…
 
On this episode I sat down with Lauren Ott, Chief Kits Officer at Kits for a Cause Lauren Ott is a social entrepreneur who connects leading Canadian businesses, families, and organizations to the causes they care about. After spending time teaching at a public high school on the side of a volcano in Ecuador, Lauren returned to Canada and turned her…
 
On this Extra Spicy episode recorded in front of a live audience, TikTok mycologist Dr. Gordon Walker (@FascinatedbyFungi) joins host Soleil Ho to discuss what’s behind the mushroom mania. From gatekeeping in the foraging community to mycophobia and why fungi can be considered socialist, they dive into all the magic of mushrooms. Plus: stay tuned f…
 
“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. During the pandemic, co-founder Maria Alderete leveraged her restaurant-industry colleagues to cook for their most vulnerable neighbors and add a 1% surcharge to thei…
 
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. Now his company Bolita Masa is introducing Bay Area customers to the wonders of fresh masa, connecting him with his culinary heritage and creating a community of…
 
If you consider nuking a can of soup cooking dinner, if you live off takeout or drive-thru, if your plates never live up to their Instagram inspiration, Leanne Brown understands. The author of budget cooking guide "Good and Cheap" and new book "Good Enough," Brown is dedicated to understanding the reasons people don't cook and helping them surmount…
 
“Is anyone actually really canceled?” That’s the question today’s guest, Joe Rosenthal, ponders while discussing his work as a self-proclaimed “food antagonist” on Instagram. Rosenthal is what host Soleil Ho calls a “serial receipt-keeper,” documenting and shedding light on food-world wrongdoing — and much more. On this episode of Extra Spicy, Rose…
 
For chef Nelson German, it's important that his restaurant, Sobre Mesa, is a welcoming space that reflects his African and Dominican ancestry. On this episode of the Extra Spicy podcast, host and restaurant critic Soleil Ho sits down with chef Nelson German to discuss his stint on Top Chef and the importance of cooking food that's close to your hea…
 
On this episode of Extra Spicy, Lil’ Eagle Burger founder and chef Zack Fernandes joins host Soleil Ho to discuss his first smashburger, why San Franciscans like standing in line and the therapeutic effect of working the griddle in the middle of the pop-up crush. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Vi…
 
“We need longer tables, not higher walls.” Chef José Andrés and his organization, World Central Kitchen, emphasize the importance of human connection through food, from aid to Ukrainian refugees to backyard paella on social media. On the Season 3 launch of the Extra Spicy podcast, host and restaurant critic Soleil Ho sits down with Chef Andrés to d…
 
Soleil Ho, podcast host and restaurant critic for The San Francisco Chronicle, is back with a fresh, new season of The Chronicle’s food and culture podcast, Extra Spicy. They’ll be diving into topics like the intersection of mental health and cooking, the dream of sustainable shrimp farming, how local food workers are unionizing their workplaces an…
 
On this episode, I sat down with Amanda Weingarten Amanda is the Chief Development Officer of the International Crisis Group. The International Crisis Group is an independent organisation working to prevent wars and shape policies that will build a more peaceful world. She oversees Crisis Group’s fundraising efforts in the philanthropy, foundations…
 
An extended cut of our episode with Ronen Tal. Ronen currently oversees Nature Conservancy of Canada’s (NCC) Integrated Marketing & Fundraising department. His team interacts with donors at all touchpoints along their journey, from initial awareness of NCC to their first gift and, ultimately, to becoming a monthly donor or leaving a bequest. In his…
 
Ronen currently oversees Nature Conservancy of Canada’s (NCC) Integrated Marketing & Fundraising department. His team interacts with donors at all touchpoints along their journey, from initial awareness of NCC to their first gift and, ultimately, to becoming a monthly donor or leaving a bequest. In his own words, he loves the work because “It is co…
 
The idea for One Day’s Pay came out of the frustration Josh felt for how Indigenous Peoples are treated in Canada, in particular the disconnect in creating a federal statutory holiday that would not directly benefit those for whom the day is meant to recognize – Indigenous Peoples. In describing himself and One Day’s Pay, Josh explains, “I’m someon…
 
Nicole is a Panamanian-American, workforce development specialist, published author of Game On! Relentlessly Pursue Your Dreams and the 101 Note-taking Affirmation Journal Series, motivational speaker, blogger podcast host of From The Suggestion Box; Navigating Feedback The Good The Bad and the Say Whaaatttt??? and dancer. She earned her Bachelor's…
 
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 …
 
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. …
 
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…
 
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 a…
 
An extended cut of our episode with Mike Machargo. For his entire adult life, Mike has been running the CHEO BBQ. It started from the humble roots in his Grandma’s backyard 27 years ago, to the premier event that it has evolved to today. It is difficult to think of Mike without thinking about the CHEO BBQ, for the most part they are one and the sam…
 
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 abou…
 
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…
 
For his entire adult life, Mike has been running the CHEO BBQ. It started from the humble roots in his Grandma’s backyard 27 years ago, to the premier event that it has evolved to today. It is difficult to think of Mike without thinking about the CHEO BBQ, for the most part they are one and the same. Mike is proud of what the CHEO BBQ has become an…
 
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 …
 
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 industr…
 
An extended cut of our episode with Kris Putnam-Walkerly. Kris Putnam-Walkerly is a trusted advisor to the world’s leading philanthropists. For more than 20 years, wealthy families, ultra-high net worth donors, foundations, Fortune 500 companies, and celebrity activists have sought and benefited from her advice to transform their giving and catapul…
 
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 …
 
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…
 
Kris Putnam-Walkerly is a trusted advisor to the world’s leading philanthropists. For more than 20 years, wealthy families, ultra-high net worth donors, foundations, Fortune 500 companies, and celebrity activists have sought and benefited from her advice to transform their giving and catapult their impact. As President of the Putnam Consulting Grou…
 
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 S…
 
An extended cut of our episode with Drew Vincent. Drew is the Founder and Creative behind Stay At Home Fundraising. Drew and his team’s first event the Stay at Home Gala was born out of necessity to support charitable endeavours at the start of COVID. Launching March 27th after 11 days of planning, Since March of 2020 Stay at Home Fundraising has w…
 
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 …
 
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 industr…
 
Drew is the Founder and Creative behind Stay At Home Fundraising. Drew and his team’s first event the Stay at Home Gala was born out of necessity to support charitable endeavours at the start of COVID. Launching March 27th after 11 days of planning, Since March of 2020 Stay at Home Fundraising has worked with over 45 communities and organizations t…
 
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…
 
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.c…
 
An extended cut of our episode with Candies Kotchapaw. Candies Kotchapaw is a passionate change maker focused on amplifying the excellence within Black communities in Canada and beyond. She holds a Master’s and Bachelor’s degrees in social work from York University, and a Diploma in Child and Youth Work from George Brown College in Toronto, Canada.…
 
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 feelin…
 
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 y…
 
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