Why S.F.'s Coolest Party Hosts Now Throw 9am Ragers Instead
A mix of neighborhood runs, one-day burrito collaborations, and Filipino-inspired cold brews highlight this new series of San Francisco-focused morning events.
Life
Space Cats, Anchovies, and the Punk of Pizza: A Q&A with Berkeley’s State Flour Pizza
A conversation with the owner of an East Bay pizza shop and his design artist about the dangers of mediocre pizza, the group ethics of sharing, and why corn pizza is the restaurant’s sleeper hit.
Forget North Beach (sorry, Frisco). For me, the Bay Area’s pizza capital — pie for pie, slice for slice — is Berkeley. It makes perfect sense for this city to excel in a dish that has long appealed to punk rockers, graffiti artists, skaters, and college students living on a shoestring budget and looking to fuel up on-the-go.
Berkeley has produced cult-favorite pizzerias that have, in turn, influenced pizza trends far beyond the Bay, including spots like the locally-sourced, worker-owned Cheeseboard Collective, as well as by-the-slice emporiums like Blondie’s, which opened near campus in 1980. As both a former UC Berkeley transfer student and Teenage Mutant Ninja Turtles-raised millennial who has survived on a lifetime diet of pizzas, I’ve frequented Berkeley’s pizzerias aplenty. And I’m here to tell you that you shouldn’t skip State Flour Pizza on College Avenue.