Harry’s Hofbrau Is a Late-Night Throwback for $20 Steak Dinners
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‘Movie Theaters We Have Lost’: United Artists in Berkeley
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"slug": "harrys-hofbrau-late-night-inexpensive-meat-potatoes-san-leandro",
"title": "Harry’s Hofbrau Is a Late-Night Throwback for $20 Steak Dinners",
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"content": "\u003cfigure id=\"attachment_13988036\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13988036\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1.jpg\" alt=\"Illustration: Diners point at the dishes they want at a cafeteria-style counter. Chefs in white toques serve them their food.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">With locations in San Leandro and Redwood City, Harry’s Hofbrau is one of the last in a dying breed of cafeteria-style restaurants specializing in freshly carved roasted meats. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist (and rotisserie chicken enthusiast) \u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>Briana Loewinsohn\u003c/i>\u003c/a>\u003ci> joined them in the hofbrau line.\u003c/i>\u003c/p>\n\u003cp>It’s been a couple of decades since I’ve eaten at the EPCOT Center’s \u003ca href=\"https://www.eater.com/2015/8/26/9192203/epcot-world-showcase-ranked\">themed dining pavilions\u003c/a>. But \u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">Harry’s Hofbrau\u003c/a> in \u003ca href=\"https://www.kqed.org/arts/tag/san-leandro\">San Leandro\u003c/a> might be the closest I’ve gotten to its pleasantly cheesy theme-park vibe while dining out in the Bay.\u003c/p>\n\u003cp>At Harry’s, you’re greeted at the door by a procession of jolly statues (a paunchy, mustachioed chef; a beer chugger in lederhosen), all gussied up in leprechaun green if you come the week before St. Patrick’s Day, as we did. The restaurant is \u003ci>huge\u003c/i>, nostalgically appointed in the style of a German hunting lodge, and perpetually decked out with colorful streamers, balloons and twinkle lights for Christmas, or St. Patty’s, or Thanksgiving. You wait in a long cafeteria queue, and when you finally reach the front, one of the knife-wielding maestros in a jaunty white chef’s toque hands you a plastic tray with a plate piled high with gravy-drenched sliced meats.\u003c/p>\n\u003cp>It is perfection, in its way.\u003c/p>\n\u003cp>Above all else, Harry’s is a restaurant that doesn’t take itself too seriously. It’s a proper hofbrau — one of the last in a dying breed of cafeteria-style restaurants, mostly unique to the Bay Area, that specialize in freshly carved roasted meats and inexpensive draft beer. It also happens to be one of the few remaining places in the Bay where you can get a big steak (or roast turkey, or corned-beef-and-cabbage) dinner for around $20.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of special relevance to our interests, the place stays open late, too — until 11 p.m. on weekends.\u003c/p>\n\u003cp>That said, the crowd at Harry’s, at a little past 9 p.m. on a recent Friday, didn’t exactly \u003ci>feel\u003c/i> like a crowd. There wasn’t much of a line at this late hour, and because the cavernous dining room is so big, only about a third of the tables were occupied. It was one of the more diverse dining rooms I’ve been in for a while, ethnically and racially (an even split between Black, white, Latino and Asian), if not in terms of age. Indeed, apart from one lone table of teens, our middle-aged crew appeared to be the only party in the entire restaurant under the age of 60. One cushy booth was occupied by a group of older ladies in matching custodial uniforms. A number of solo diners quietly ate their plates of roast beef and mashed potatoes by themselves — tired and contemplative at the end of a long workday, it seemed.\u003c/p>\n\u003cp>This, too, is part of the restaurant’s charm. The San Leandro hofbrau — along with the original Redwood City location, which dates back to the 1950s — is one of the few Bay Area restaurants where you can walk in with a group of 10 or 15 at 10 o’clock on a Saturday night and have everyone seated and enjoying a hot meal within a matter of minutes. For a big, casual family reunion, last-minute birthday party or after-work group-decompression session, Harry’s is an easy crowdpleaser.\u003c/p>\n\u003cfigure id=\"attachment_13988037\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13988037\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg\" alt=\"Illustration: Two men sit in a leather booth over a large spread of roast meats and mashed potatoes.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There isn’t much of a crowd at Harry’s Hofbrau late at night — which makes is perfect for an impromptu gathering. The restaurant stays open until 11 p.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The heart of the carvery is the cafeteria-style steam table counter where diners can choose from a dizzying array of roasted meats, the most popular of which are the turkey (for a Thanksgiving anytime vibe), the roast beef and the corned beef — normally a Thursday dinner special, but served all week long in the lead-up to St. Patrick’s Day.\u003c/p>\n\u003cp>The most devoted Harry’s loyalist in our group stuck with her usual rotisserie chicken dinner, which she described as being just like the more famous turkey dinner “but cheaper \u003ci>and\u003c/i> tastier.” For about $17, you get a half a chicken, a huge mound of mashed potatoes soaked in your choice of beef or turkey gravy (both excellent), a dinner roll and an additional side of your choosing. While you don’t come to a place like Harry’s expecting complicated spices or pasture-raised birds, the dark meat on that chicken was tender and succulent, the gravy made up for the slight dryness of the breast, and the skin was especially well seasoned and delicious — all in all, several steps up from a Boston Market (or your local equivalent).\u003c/p>\n\u003cp>The house-cured corned beef and cabbage, meanwhile, was just fine — sliced thick, generously portioned, and tasty enough, especially when drenched in the house au jus. The accompanying cabbage, carrots and potatoes were just plainly boiled, though. You’ll have to doctor them up with salt and butter at the table if you find them bland.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13987415,arts_13963093,arts_13953224']\u003c/span>\u003c/span>My favorite, by far, was the Santa Maria–style tri tip — a nod to California’s own homegrown style of barbecue — which Harry’s serves as a special on Friday nights. Even carved off the small nub of the roast left over at the end of the night, the thin slices of beef were still perfectly tender and pink, with a pronounced smoky flavor that lingered on the tongue. It was fantastic soaked in au jus, with a dab of the bottled horseradish cream available on each table.\u003c/p>\n\u003cp>(Pro tip: You can always ask for more au jus or gravy. Don’t make the same mistake I did, confidently walking up to a dispenser in the dining area to pour myself a tub. Those are hot \u003ci>coffee \u003c/i>dispensers, not au jus or gravy dispensers — though I can’t be the only one who’s suggested that those would be an amazing amenity.)\u003c/p>\n\u003cp>The restaurant’s other signature is its mashed potatoes, which aren’t “gourmet” in any way, but look just like a version you might see on a 1950s picture postcard, and taste just as rich and nostalgic. While none of the other side dishes we tried were strictly \u003ci>delicious\u003c/i>, the range of hot and cold options on the steam table is another part of what makes the Harry’s experience fun and vaguely buffet-like. For balance, I’d recommend getting some kind of green vegetable: I liked the mixed grilled veggies (exactly like you’d get at a backyard cookout) better than the limp Caesar salad with oddly soft croutons.\u003c/p>\n\u003cp>You’ll want to save a little bit of room for dessert too. Even though my tablemates mocked my enthusiasm for the blueberry pie — which they, in their ignorance, deemed too thick-crusted and overly sweet — I can never resist ordering a slice. This night’s specimen was especially perfect-looking, like a cartoon drawing of a slice of pie, with its crinkly sparkly-sugar topping and thick filling of glistening berries.\u003c/p>\n\u003cp>I polished off most of the pie by myself, with a cup of strong hot coffee. Like just about everything else at Harry’s, it tasted like the most pleasant memory.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">\u003ci>Harry’s Hofbrau\u003c/i>\u003c/a>\u003ci> is open Sunday to Thursday 11 a.m.–10 p.m. and Friday to Saturday 11 a.m.–11 p.m. at 14900 E. 14th St. in San Leandro. The restaurant’s \u003c/i>\u003ca href=\"https://www.instagram.com/harryshofbraurwc/\">\u003ci>other location\u003c/i>\u003c/a>\u003ci>, at 1909 El Camino Real in Redwood City, is open until 11 p.m. one additional night, on Thursdays.\u003c/i>\u003c/p>\n\n",
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"title": "Harry’s Hofbrau Is a Late-Night Throwback for $20 Steak Dinners | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13988036\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13988036\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1.jpg\" alt=\"Illustration: Diners point at the dishes they want at a cafeteria-style counter. Chefs in white toques serve them their food.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">With locations in San Leandro and Redwood City, Harry’s Hofbrau is one of the last in a dying breed of cafeteria-style restaurants specializing in freshly carved roasted meats. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist (and rotisserie chicken enthusiast) \u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>Briana Loewinsohn\u003c/i>\u003c/a>\u003ci> joined them in the hofbrau line.\u003c/i>\u003c/p>\n\u003cp>It’s been a couple of decades since I’ve eaten at the EPCOT Center’s \u003ca href=\"https://www.eater.com/2015/8/26/9192203/epcot-world-showcase-ranked\">themed dining pavilions\u003c/a>. But \u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">Harry’s Hofbrau\u003c/a> in \u003ca href=\"https://www.kqed.org/arts/tag/san-leandro\">San Leandro\u003c/a> might be the closest I’ve gotten to its pleasantly cheesy theme-park vibe while dining out in the Bay.\u003c/p>\n\u003cp>At Harry’s, you’re greeted at the door by a procession of jolly statues (a paunchy, mustachioed chef; a beer chugger in lederhosen), all gussied up in leprechaun green if you come the week before St. Patrick’s Day, as we did. The restaurant is \u003ci>huge\u003c/i>, nostalgically appointed in the style of a German hunting lodge, and perpetually decked out with colorful streamers, balloons and twinkle lights for Christmas, or St. Patty’s, or Thanksgiving. You wait in a long cafeteria queue, and when you finally reach the front, one of the knife-wielding maestros in a jaunty white chef’s toque hands you a plastic tray with a plate piled high with gravy-drenched sliced meats.\u003c/p>\n\u003cp>It is perfection, in its way.\u003c/p>\n\u003cp>Above all else, Harry’s is a restaurant that doesn’t take itself too seriously. It’s a proper hofbrau — one of the last in a dying breed of cafeteria-style restaurants, mostly unique to the Bay Area, that specialize in freshly carved roasted meats and inexpensive draft beer. It also happens to be one of the few remaining places in the Bay where you can get a big steak (or roast turkey, or corned-beef-and-cabbage) dinner for around $20.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, of special relevance to our interests, the place stays open late, too — until 11 p.m. on weekends.\u003c/p>\n\u003cp>That said, the crowd at Harry’s, at a little past 9 p.m. on a recent Friday, didn’t exactly \u003ci>feel\u003c/i> like a crowd. There wasn’t much of a line at this late hour, and because the cavernous dining room is so big, only about a third of the tables were occupied. It was one of the more diverse dining rooms I’ve been in for a while, ethnically and racially (an even split between Black, white, Latino and Asian), if not in terms of age. Indeed, apart from one lone table of teens, our middle-aged crew appeared to be the only party in the entire restaurant under the age of 60. One cushy booth was occupied by a group of older ladies in matching custodial uniforms. A number of solo diners quietly ate their plates of roast beef and mashed potatoes by themselves — tired and contemplative at the end of a long workday, it seemed.\u003c/p>\n\u003cp>This, too, is part of the restaurant’s charm. The San Leandro hofbrau — along with the original Redwood City location, which dates back to the 1950s — is one of the few Bay Area restaurants where you can walk in with a group of 10 or 15 at 10 o’clock on a Saturday night and have everyone seated and enjoying a hot meal within a matter of minutes. For a big, casual family reunion, last-minute birthday party or after-work group-decompression session, Harry’s is an easy crowdpleaser.\u003c/p>\n\u003cfigure id=\"attachment_13988037\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13988037\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg\" alt=\"Illustration: Two men sit in a leather booth over a large spread of roast meats and mashed potatoes.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There isn’t much of a crowd at Harry’s Hofbrau late at night — which makes is perfect for an impromptu gathering. The restaurant stays open until 11 p.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The heart of the carvery is the cafeteria-style steam table counter where diners can choose from a dizzying array of roasted meats, the most popular of which are the turkey (for a Thanksgiving anytime vibe), the roast beef and the corned beef — normally a Thursday dinner special, but served all week long in the lead-up to St. Patrick’s Day.\u003c/p>\n\u003cp>The most devoted Harry’s loyalist in our group stuck with her usual rotisserie chicken dinner, which she described as being just like the more famous turkey dinner “but cheaper \u003ci>and\u003c/i> tastier.” For about $17, you get a half a chicken, a huge mound of mashed potatoes soaked in your choice of beef or turkey gravy (both excellent), a dinner roll and an additional side of your choosing. While you don’t come to a place like Harry’s expecting complicated spices or pasture-raised birds, the dark meat on that chicken was tender and succulent, the gravy made up for the slight dryness of the breast, and the skin was especially well seasoned and delicious — all in all, several steps up from a Boston Market (or your local equivalent).\u003c/p>\n\u003cp>The house-cured corned beef and cabbage, meanwhile, was just fine — sliced thick, generously portioned, and tasty enough, especially when drenched in the house au jus. The accompanying cabbage, carrots and potatoes were just plainly boiled, though. You’ll have to doctor them up with salt and butter at the table if you find them bland.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>My favorite, by far, was the Santa Maria–style tri tip — a nod to California’s own homegrown style of barbecue — which Harry’s serves as a special on Friday nights. Even carved off the small nub of the roast left over at the end of the night, the thin slices of beef were still perfectly tender and pink, with a pronounced smoky flavor that lingered on the tongue. It was fantastic soaked in au jus, with a dab of the bottled horseradish cream available on each table.\u003c/p>\n\u003cp>(Pro tip: You can always ask for more au jus or gravy. Don’t make the same mistake I did, confidently walking up to a dispenser in the dining area to pour myself a tub. Those are hot \u003ci>coffee \u003c/i>dispensers, not au jus or gravy dispensers — though I can’t be the only one who’s suggested that those would be an amazing amenity.)\u003c/p>\n\u003cp>The restaurant’s other signature is its mashed potatoes, which aren’t “gourmet” in any way, but look just like a version you might see on a 1950s picture postcard, and taste just as rich and nostalgic. While none of the other side dishes we tried were strictly \u003ci>delicious\u003c/i>, the range of hot and cold options on the steam table is another part of what makes the Harry’s experience fun and vaguely buffet-like. For balance, I’d recommend getting some kind of green vegetable: I liked the mixed grilled veggies (exactly like you’d get at a backyard cookout) better than the limp Caesar salad with oddly soft croutons.\u003c/p>\n\u003cp>You’ll want to save a little bit of room for dessert too. Even though my tablemates mocked my enthusiasm for the blueberry pie — which they, in their ignorance, deemed too thick-crusted and overly sweet — I can never resist ordering a slice. This night’s specimen was especially perfect-looking, like a cartoon drawing of a slice of pie, with its crinkly sparkly-sugar topping and thick filling of glistening berries.\u003c/p>\n\u003cp>I polished off most of the pie by myself, with a cup of strong hot coffee. Like just about everything else at Harry’s, it tasted like the most pleasant memory.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">\u003ci>Harry’s Hofbrau\u003c/i>\u003c/a>\u003ci> is open Sunday to Thursday 11 a.m.–10 p.m. and Friday to Saturday 11 a.m.–11 p.m. at 14900 E. 14th St. in San Leandro. The restaurant’s \u003c/i>\u003ca href=\"https://www.instagram.com/harryshofbraurwc/\">\u003ci>other location\u003c/i>\u003c/a>\u003ci>, at 1909 El Camino Real in Redwood City, is open until 11 p.m. one additional night, on Thursdays.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "smokehouse-berkeley-late-night-burgers-hot-dogs-shakes",
"title": "Revisiting Smokehouse, a Berkeley Classic for Late-Night Burgers and Shakes",
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"headTitle": "Revisiting Smokehouse, a Berkeley Classic for Late-Night Burgers and Shakes | KQED",
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"content": "\u003cfigure id=\"attachment_13985783\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985783\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1.jpg\" alt=\"\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Smokehouse specializes in fire-grilled burgers and hot dogs. The Berkeley staple stays open until midnight on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist \u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>Briana Loewinsohn\u003c/i>\u003c/a>\u003ci> joined the burger party.\u003c/i>\u003c/p>\n\u003cp>Lit up like a beacon on the corner of Telegraph and Woolsey in \u003ca href=\"https://www.kqed.org/arts/tag/berkeley\">Berkeley\u003c/a>, \u003ca href=\"https://www.eatsmokehouse.com/\">Smokehouse\u003c/a> is a picture-postcard image of a classic American burger shack: the big, red, retro diner–style sign; the no-frills menu; the string lights twinkling over the cluster of picnic tables in back.\u003c/p>\n\u003cp>On a recent chilly Friday night, we could smell the smoke and the charred meat from all the way down the block. Jackpot.\u003c/p>\n\u003cp>We’d come because we were in the mood for a fast food–style char-grilled burger — and, like generations of Berkleyans before us, we knew that Smokehouse was \u003ci>the \u003c/i>spot to satisfy that craving, especially after 10 or 11 o’clock at night.\u003c/p>\n\u003cp>Open since 1951, the restaurant has a frozen-in-time quality that we found incredibly charming. The one of us who’d been a Smokehouse regular as a high schooler in the ’90s spotted only a handful of visible changes: Now, you order outside from a guy manning a tablet set up on a wheelie cart instead of lining up inside the restaurant itself. There’s now an Impossible Burger on the \u003ca href=\"https://www.eatsmokehouse.com/menu/\">menu\u003c/a>. And, after a \u003ca href=\"https://www.berkeleyside.org/2020/11/20/the-smokehouse-berkeley-burger-restaurant-reopening\">post-fire renovation\u003c/a> during the pandemic, the grassy back patio has gotten a nice little makeover — if you come earlier in the day, there are always a bunch of kids running around on the lawn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One other gesture to modernity: Smokehouse now has one of those \u003ca href=\"https://www.reddit.com/r/IndustrialDesign/comments/hlr50d/what_you_guys_think_about_this_freestyle_coke/\">Coke Freestyle machines\u003c/a> — a relatively rare sighting in the non-movie-theater wilds — adding 60-some flavors’ worth of whimsy and mad science to your burger shop experience.\u003c/p>\n\u003cp>Otherwise, the place feels more or less the same as it always has. Even as the prices have crept up over the years, the burgers and hot dogs are still shockingly inexpensive by Bay Area standards — less than $9, for instance, for a double cheeseburger. Now, as always, the restaurant is the kind of place where \u003ci>everyone \u003c/i>in Berkeley goes. During our visit, we saw a multi-generational Filipino family, a handful of elderly couples who seemed like they lived in the neighborhood, a pack of teens, a couple of professor types, and several college kids enjoying the last gasp of their winter break. It was a nice, welcoming vibe.\u003c/p>\n\u003cfigure id=\"attachment_13985784\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985784\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2.jpg\" alt='Exterior of a burger shack lit up at night. The retro-style red sign reads, \"Smokehouse.\"' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant has been open on the corner of Telegraph and Woolsey since 1951. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be real, though: If you’ve come to Smokehouse, it’s probably because you want to see your food get set on fire. The big sign outside touts the restaurant’s “flame-grilled” hot dogs and burgers, and that’s something the line cooks take seriously. Every minute or so, the entire grill bursts into massive flames, engulfing everything on it. And that’s the taste I crave: The cheeseburgers at Smokehouse are super-simple (my order is lettuce, diced onion, caramelized onion, hold the tomato, add a little tub of cherry peppers on the side), but the deep smoky, charred flavor that they get on the patties is tough to beat.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13985042,arts_13983249,arts_13954597']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The fire-grilling also makes for some of the tastiest hot dogs in town — snappy and juicy, but with that extra dimension of smokiness like you get when you cook over a campfire. (Be forewarned that when they ask if you want everything on your hot dog, they really do mean \u003ci>everything \u003c/i>— we probably could have done with a little less relish, onions and ketchup.)\u003c/p>\n\u003cp>So it went with the rest of what we ordered. Everything was better, or at least as good, as it needed to be: the thick-cut fries that were crispy on the outside and fluffy on the inside. The extra-crunchy, frizzled onion rings that were cooked perfectly so you could bite through them cleanly. The savory, bean-forward chili with exactly the right texture for adhering to your fries or hot dog. The just-thick-enough straight chocolate shake.\u003c/p>\n\u003cp>It’s not a “gourmet” destination meal by any stretch. But on many, many nights, it’s exactly the meal that hits the spot.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.eatsmokehouse.com/\">\u003ci>Smokehouse\u003c/i>\u003c/a>\u003ci> is open Mon. to Thursday 10:30 a.m.–11 p.m., Fri. and Sat. 10:30 a.m.–midnight and Sun. 10:30 a.m.–10 p.m. at 3115 Telegraph Ave. in Berkeley.\u003c/i>\u003c/p>\n\n",
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"title": "Smokehouse Is a Berkeley Classic for Late-Night Burgers and Shakes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13985783\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985783\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1.jpg\" alt=\"\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Smokehouse specializes in fire-grilled burgers and hot dogs. The Berkeley staple stays open until midnight on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist \u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>Briana Loewinsohn\u003c/i>\u003c/a>\u003ci> joined the burger party.\u003c/i>\u003c/p>\n\u003cp>Lit up like a beacon on the corner of Telegraph and Woolsey in \u003ca href=\"https://www.kqed.org/arts/tag/berkeley\">Berkeley\u003c/a>, \u003ca href=\"https://www.eatsmokehouse.com/\">Smokehouse\u003c/a> is a picture-postcard image of a classic American burger shack: the big, red, retro diner–style sign; the no-frills menu; the string lights twinkling over the cluster of picnic tables in back.\u003c/p>\n\u003cp>On a recent chilly Friday night, we could smell the smoke and the charred meat from all the way down the block. Jackpot.\u003c/p>\n\u003cp>We’d come because we were in the mood for a fast food–style char-grilled burger — and, like generations of Berkleyans before us, we knew that Smokehouse was \u003ci>the \u003c/i>spot to satisfy that craving, especially after 10 or 11 o’clock at night.\u003c/p>\n\u003cp>Open since 1951, the restaurant has a frozen-in-time quality that we found incredibly charming. The one of us who’d been a Smokehouse regular as a high schooler in the ’90s spotted only a handful of visible changes: Now, you order outside from a guy manning a tablet set up on a wheelie cart instead of lining up inside the restaurant itself. There’s now an Impossible Burger on the \u003ca href=\"https://www.eatsmokehouse.com/menu/\">menu\u003c/a>. And, after a \u003ca href=\"https://www.berkeleyside.org/2020/11/20/the-smokehouse-berkeley-burger-restaurant-reopening\">post-fire renovation\u003c/a> during the pandemic, the grassy back patio has gotten a nice little makeover — if you come earlier in the day, there are always a bunch of kids running around on the lawn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One other gesture to modernity: Smokehouse now has one of those \u003ca href=\"https://www.reddit.com/r/IndustrialDesign/comments/hlr50d/what_you_guys_think_about_this_freestyle_coke/\">Coke Freestyle machines\u003c/a> — a relatively rare sighting in the non-movie-theater wilds — adding 60-some flavors’ worth of whimsy and mad science to your burger shop experience.\u003c/p>\n\u003cp>Otherwise, the place feels more or less the same as it always has. Even as the prices have crept up over the years, the burgers and hot dogs are still shockingly inexpensive by Bay Area standards — less than $9, for instance, for a double cheeseburger. Now, as always, the restaurant is the kind of place where \u003ci>everyone \u003c/i>in Berkeley goes. During our visit, we saw a multi-generational Filipino family, a handful of elderly couples who seemed like they lived in the neighborhood, a pack of teens, a couple of professor types, and several college kids enjoying the last gasp of their winter break. It was a nice, welcoming vibe.\u003c/p>\n\u003cfigure id=\"attachment_13985784\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985784\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2.jpg\" alt='Exterior of a burger shack lit up at night. The retro-style red sign reads, \"Smokehouse.\"' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Smokehouse_2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant has been open on the corner of Telegraph and Woolsey since 1951. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be real, though: If you’ve come to Smokehouse, it’s probably because you want to see your food get set on fire. The big sign outside touts the restaurant’s “flame-grilled” hot dogs and burgers, and that’s something the line cooks take seriously. Every minute or so, the entire grill bursts into massive flames, engulfing everything on it. And that’s the taste I crave: The cheeseburgers at Smokehouse are super-simple (my order is lettuce, diced onion, caramelized onion, hold the tomato, add a little tub of cherry peppers on the side), but the deep smoky, charred flavor that they get on the patties is tough to beat.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The fire-grilling also makes for some of the tastiest hot dogs in town — snappy and juicy, but with that extra dimension of smokiness like you get when you cook over a campfire. (Be forewarned that when they ask if you want everything on your hot dog, they really do mean \u003ci>everything \u003c/i>— we probably could have done with a little less relish, onions and ketchup.)\u003c/p>\n\u003cp>So it went with the rest of what we ordered. Everything was better, or at least as good, as it needed to be: the thick-cut fries that were crispy on the outside and fluffy on the inside. The extra-crunchy, frizzled onion rings that were cooked perfectly so you could bite through them cleanly. The savory, bean-forward chili with exactly the right texture for adhering to your fries or hot dog. The just-thick-enough straight chocolate shake.\u003c/p>\n\u003cp>It’s not a “gourmet” destination meal by any stretch. But on many, many nights, it’s exactly the meal that hits the spot.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.eatsmokehouse.com/\">\u003ci>Smokehouse\u003c/i>\u003c/a>\u003ci> is open Mon. to Thursday 10:30 a.m.–11 p.m., Fri. and Sat. 10:30 a.m.–midnight and Sun. 10:30 a.m.–10 p.m. at 3115 Telegraph Ave. in Berkeley.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "closed-movie-theaters-parkway-oakland",
"title": "‘Movie Theaters We Have Lost’: The Parkway in Oakland",
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"headTitle": "‘Movie Theaters We Have Lost’: The Parkway in Oakland | KQED",
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"content": "\u003cp>\u003cem>This week, KQED is proud to present \u003c/em>\u003ca href=\"https://www.kqed.org/arts/tag/movie-theaters-we-have-lost\">Movie Theaters We Have Lost\u003c/a>\u003cem> by Briana Loewinsohn, a cartoonist, teacher and author of the upcoming graphic memoir \u003c/em>\u003ca href=\"https://www.fantagraphics.com/collections/briana-loewinsohn/products/raised-by-ghosts\">Raised By Ghosts\u003c/a>\u003cem>, about growing up in the East Bay.\u003c/em>\u003c/p>\n\u003cp>\u003cem>At a time of \u003ca href=\"https://www.kqed.org/forum/2010101893696/the-pandemic-took-a-number-of-bay-area-movie-theaters-whats-working-for-the-theaters-that-survived\">unprecedented movie theater closures\u003c/a>, Briana illustrates her memories of shuttered East Bay theaters, and the ways they adorned our lives. Today’s installment is The Parkway in Oakland, which closed in 2009 (and was reborn three years later in \u003ca href=\"https://www.thenewparkway.com/\">a new location\u003c/a>).\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968308\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968305\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968310\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968304\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_3-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_4.jpg\" alt=\"\" width=\"2000\" height=\"2000\" 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"excerpt": "Briana Loewinsohn illustrates the Parkway's closure, and the new life that followed — in more ways than one.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This week, KQED is proud to present \u003c/em>\u003ca href=\"https://www.kqed.org/arts/tag/movie-theaters-we-have-lost\">Movie Theaters We Have Lost\u003c/a>\u003cem> by Briana Loewinsohn, a cartoonist, teacher and author of the upcoming graphic memoir \u003c/em>\u003ca href=\"https://www.fantagraphics.com/collections/briana-loewinsohn/products/raised-by-ghosts\">Raised By Ghosts\u003c/a>\u003cem>, about growing up in the East Bay.\u003c/em>\u003c/p>\n\u003cp>\u003cem>At a time of \u003ca href=\"https://www.kqed.org/forum/2010101893696/the-pandemic-took-a-number-of-bay-area-movie-theaters-whats-working-for-the-theaters-that-survived\">unprecedented movie theater closures\u003c/a>, Briana illustrates her memories of shuttered East Bay theaters, and the ways they adorned our lives. Today’s installment is The Parkway in Oakland, which closed in 2009 (and was reborn three years later in \u003ca href=\"https://www.thenewparkway.com/\">a new location\u003c/a>).\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968308\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_0-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968305\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968310\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Parkway_2-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "movie-theaters-closed-uc-theatre-berkeley",
"title": "‘Movie Theaters We Have Lost’: The UC Theatre in Berkeley",
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"content": "\u003cp>\u003cem>This week, KQED is proud to present \u003c/em>\u003ca href=\"https://www.kqed.org/arts/tag/movie-theaters-we-have-lost\">Movie Theaters We Have Lost\u003c/a>\u003cem> by Briana Loewinsohn, a cartoonist, teacher and author of the upcoming graphic memoir \u003c/em>\u003ca href=\"https://www.fantagraphics.com/collections/briana-loewinsohn/products/raised-by-ghosts\">Raised By Ghosts\u003c/a>\u003cem>, about growing up in the East Bay.\u003c/em>\u003c/p>\n\u003cp>\u003cem>At a time of \u003ca href=\"https://www.kqed.org/forum/2010101893696/the-pandemic-took-a-number-of-bay-area-movie-theaters-whats-working-for-the-theaters-that-survived\">unprecedented movie theater closures\u003c/a>, Briana illustrates her memories of shuttered East Bay theaters, and the ways they adorned our lives. 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srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_6.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_6-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_6-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_7.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968289\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UC_Theater_7.jpg 2000w, 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"title": "‘Movie Theaters We Have Lost’: The Pussycat Theater in Oakland",
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"headTitle": "‘Movie Theaters We Have Lost’: The Pussycat Theater in Oakland | KQED",
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"content": "\u003cp>\u003cem>This week, KQED is proud to present \u003c/em>\u003ca href=\"https://www.kqed.org/arts/tag/movie-theaters-we-have-lost\">Movie Theaters We Have Lost\u003c/a>\u003cem> by Briana Loewinsohn, a cartoonist, teacher and author of the upcoming graphic memoir \u003c/em>\u003ca href=\"https://www.fantagraphics.com/collections/briana-loewinsohn/products/raised-by-ghosts\">Raised By Ghosts\u003c/a>\u003cem>, about growing up in the East Bay.\u003c/em>\u003c/p>\n\u003cp>\u003cem>At a time of \u003ca href=\"https://www.kqed.org/forum/2010101893696/the-pandemic-took-a-number-of-bay-area-movie-theaters-whats-working-for-the-theaters-that-survived\">unprecedented movie theater closures\u003c/a>, Briana illustrates her memories of shuttered East Bay theaters, and the ways they adorned our lives. Today’s installment is the Pussycat Theater in Oakland, which showed adult films before it closed in 1989.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_4-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_5-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_6-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968284\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_Note-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This week, KQED is proud to present \u003c/em>\u003ca href=\"https://www.kqed.org/arts/tag/movie-theaters-we-have-lost\">Movie Theaters We Have Lost\u003c/a>\u003cem> by Briana Loewinsohn, a cartoonist, teacher and author of the upcoming graphic memoir \u003c/em>\u003ca href=\"https://www.fantagraphics.com/collections/briana-loewinsohn/products/raised-by-ghosts\">Raised By Ghosts\u003c/a>\u003cem>, about growing up in the East Bay.\u003c/em>\u003c/p>\n\u003cp>\u003cem>At a time of \u003ca href=\"https://www.kqed.org/forum/2010101893696/the-pandemic-took-a-number-of-bay-area-movie-theaters-whats-working-for-the-theaters-that-survived\">unprecedented movie theater closures\u003c/a>, Briana illustrates her memories of shuttered East Bay theaters, and the ways they adorned our lives. Today’s installment is the Pussycat Theater in Oakland, which showed adult films before it closed in 1989.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_0-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_3-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_7-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Pussycat_8.jpg 2000w, 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"title": "‘Movie Theaters We Have Lost’: United Artists in Berkeley",
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"content": "\u003cp>\u003cem>This week, KQED is proud to present \u003c/em>\u003ca href=\"https://www.kqed.org/arts/tag/movie-theaters-we-have-lost\">Movie Theaters We Have Lost\u003c/a>\u003cem> by Briana Loewinsohn, a cartoonist, teacher and author of the upcoming graphic memoir \u003c/em>\u003ca href=\"https://www.fantagraphics.com/collections/briana-loewinsohn/products/raised-by-ghosts\">Raised By Ghosts\u003c/a>\u003cem>, about growing up in the East Bay.\u003c/em>\u003c/p>\n\u003cp>\u003cem>At a time of \u003ca href=\"https://www.kqed.org/forum/2010101893696/the-pandemic-took-a-number-of-bay-area-movie-theaters-whats-working-for-the-theaters-that-survived\">unprecedented movie theater closures\u003c/a>, Briana illustrates her memories of shuttered East Bay theaters, and the ways they adorned our lives. Today’s installment is the United Artists theater in Berkeley (“the UA”), which closed in 2023.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968240\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/UA_0-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" 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"title": "‘Movie Theaters We Have Lost’: The California Theater in Berkeley",
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Today’s installment is the California Theater in Berkeley, which closed in 2020.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0.jpg\" alt=\"\" width=\"2000\" height=\"2000\" class=\"aligncenter size-full wp-image-13968210\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/California_3_0-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 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"title": "This 24-Hour Burger Chain Is a Late-Night Landmark in the Bay",
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"content": "\u003cfigure id=\"attachment_13958934\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg\" alt=\"Illustration: Two men eating a spread of diner food (burger, onion rings, bacon, strawberry pie) while a woman approaches the table carrying more food on a tray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nation’s hefty cheeseburgers and glistening strawberry pies are classic Bay Area diner food. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, they were joined by guest artist — and longtime Nation’s enthusiast — Briana Loewinsohn. \u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com\">Nation’s Giant Hamburgers and Great Pies\u003c/a> probably doesn’t need much of an introduction.\u003c/p>\n\u003cp>Particularly if you grew up in the East Bay, chances are there was one of these fast food diners in or near your hometown. Maybe it was where your family went to grab a quick dinner when no one felt like cooking, or where the Little League coach would bring the team for post-game burgers and shakes. In high school, you might have spent hours there after school, multiple times a week, just shooting the shit with friends.\u003c/p>\n\u003cp>And for a wide swath of the Bay, the local Nation’s was almost certainly one of the only places in town where you could order a slice of pie or a full breakfast plate at 1 or 2 o’clock in the morning.\u003c/p>\n\u003cp>So when we saw that the chain’s original location in San Pablo is still open 24/7, we knew we had to pay a visit. The restaurant opened in 1952 as a tiny, \u003ca href=\"https://nationsrestaurants.com/our-story\">six-stool hot dog counter\u003c/a> (originally called “\u003ca href=\"https://www.sfgate.com/food/article/Nations-Giant-Hamburgers-East-Bay-16211282.php\">Harvey’s\u003c/a>”). The current, and much larger, iteration of the building sits across the street from the (also 24-hour) San Pablo Lytton Casino, and when you pull up after dark, it looks very much like the image of the quintessential diner that I hold in my mind’s eye: a squat, brick-faced beacon in the night, all aglow with red and white neon.\u003c/p>\n\u003cfigure id=\"attachment_13958936\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958936\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg\" alt=\"Illustration: The exterior of a Nation's fast food burger restaurant, lit up in neon at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original San Pablo location of Nation’s is still open 24/7. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent Thursday night, the crowd inside was about 40% young families out late with their kids, 40% chatty high schoolers and 20% very hungry middle-aged men (salute to my people), with their diner breakfast plates \u003ci>and\u003c/i> chili con carne \u003ci>and\u003c/i> banana cream pie spread out on the table like some midcentury still life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than anything, it seemed to be a strictly locals kind of place – Nation’s, as a rule, is not much of a destination restaurant. “I guess you guys are from out of town,” the woman next to us in line said, laughing, not unkindly, when she saw us taking photos of the pie case and gawking at the menu with a little bit too much excitement.\u003c/p>\n\u003cp>If in doubt, you’ll probably just want to order a cheeseburger. So many Bay Area people talk up In-N-Out, our most celebrated SoCal import, that it’s easy to forget that Nation’s is the Bay’s own homegrown — and arguably superior — fast food burger chain.\u003c/p>\n\u003cp>A Nation’s cheeseburger has its own particular architecture. It has a surprising heft, mostly attributable to the thick, 5-ounce patty, but the main points of distinction are 1) the massive dollop of mayonnaise slathered underneath the patty and 2) the thick rounds of crunchy raw onion that provide a sharp counterpoint to the salty, fatty beef and cheese. (Ignore the wrongheaded people who try to convince you that it’s “too much onion.”) It’s a tasty, well-constructed burger — and if you’re feeling decadent, the fried egg and the uncommonly crispy bacon are both excellent add-ons.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13958466,arts_13954597,arts_13956683']\u003c/span>\u003c/span>We found the rest of the menu to be a little bit hit or miss. The fries were mediocre. The onion rings, while piping hot, were crumbly and underseasoned, and fell apart when we tried to eat them. The Oreo milkshake, on the other hand, was fantastic, with the ideal, slurpable thickness. And the classic breakfast plates — available in One-Egger, Two-Egger and Three-Egger permutations — are as solid as they come for an after-midnight breakfast option, with properly runny fried eggs and more of that good bacon (even if the hash browns were a bit pale and limp).\u003c/p>\n\u003cp>Our apologies, though, that we’ve gone this far without talking about Nation’s second biggest claim to fame: its pies.To be more specific, the strawberry pies, which the chain sells each spring and early summer as part of a big seasonal promotion that also features strawberry pancakes, strawberry French toast, strawberry cheesecake and straight-up bowls of strawberries (the quaintest, and most Bay Area, option).\u003c/p>\n\u003cp>The stunner, though, is the individual-size strawberry tart: a fairly standard pie shell with a mound of whole, fresh strawberries piled probably six inches high, ringed with spray-can whipped cream and coated in goopy red glaze — a pleasing juxtaposition in the way it’s both natural \u003ci>and \u003c/i>unnatural. Despite the glop, the luxuriousness of this Nation’s pie is that you’re essentially just eating a whole pint’s worth of surprisingly sweet, ripe strawberries.\u003c/p>\n\u003cp>I suppose that’s Bay Area diner culture, in a nutshell. And to be able to eat such a pie, and such a burger, at 3 o’clock in the morning? It’s what makes Nation’s a Bay Area classic.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com/\">\u003ci>Nation’s\u003c/i>\u003c/a>\u003ci> has 28 locations in Northern California, mostly concentrated in the East Bay (plus two in Texas). The original San Pablo location at 13296 San Pablo Dam Rd. is open 24/7.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13958934\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg\" alt=\"Illustration: Two men eating a spread of diner food (burger, onion rings, bacon, strawberry pie) while a woman approaches the table carrying more food on a tray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nation’s hefty cheeseburgers and glistening strawberry pies are classic Bay Area diner food. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, they were joined by guest artist — and longtime Nation’s enthusiast — Briana Loewinsohn. \u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com\">Nation’s Giant Hamburgers and Great Pies\u003c/a> probably doesn’t need much of an introduction.\u003c/p>\n\u003cp>Particularly if you grew up in the East Bay, chances are there was one of these fast food diners in or near your hometown. Maybe it was where your family went to grab a quick dinner when no one felt like cooking, or where the Little League coach would bring the team for post-game burgers and shakes. In high school, you might have spent hours there after school, multiple times a week, just shooting the shit with friends.\u003c/p>\n\u003cp>And for a wide swath of the Bay, the local Nation’s was almost certainly one of the only places in town where you could order a slice of pie or a full breakfast plate at 1 or 2 o’clock in the morning.\u003c/p>\n\u003cp>So when we saw that the chain’s original location in San Pablo is still open 24/7, we knew we had to pay a visit. The restaurant opened in 1952 as a tiny, \u003ca href=\"https://nationsrestaurants.com/our-story\">six-stool hot dog counter\u003c/a> (originally called “\u003ca href=\"https://www.sfgate.com/food/article/Nations-Giant-Hamburgers-East-Bay-16211282.php\">Harvey’s\u003c/a>”). The current, and much larger, iteration of the building sits across the street from the (also 24-hour) San Pablo Lytton Casino, and when you pull up after dark, it looks very much like the image of the quintessential diner that I hold in my mind’s eye: a squat, brick-faced beacon in the night, all aglow with red and white neon.\u003c/p>\n\u003cfigure id=\"attachment_13958936\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958936\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg\" alt=\"Illustration: The exterior of a Nation's fast food burger restaurant, lit up in neon at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original San Pablo location of Nation’s is still open 24/7. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent Thursday night, the crowd inside was about 40% young families out late with their kids, 40% chatty high schoolers and 20% very hungry middle-aged men (salute to my people), with their diner breakfast plates \u003ci>and\u003c/i> chili con carne \u003ci>and\u003c/i> banana cream pie spread out on the table like some midcentury still life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than anything, it seemed to be a strictly locals kind of place – Nation’s, as a rule, is not much of a destination restaurant. “I guess you guys are from out of town,” the woman next to us in line said, laughing, not unkindly, when she saw us taking photos of the pie case and gawking at the menu with a little bit too much excitement.\u003c/p>\n\u003cp>If in doubt, you’ll probably just want to order a cheeseburger. So many Bay Area people talk up In-N-Out, our most celebrated SoCal import, that it’s easy to forget that Nation’s is the Bay’s own homegrown — and arguably superior — fast food burger chain.\u003c/p>\n\u003cp>A Nation’s cheeseburger has its own particular architecture. It has a surprising heft, mostly attributable to the thick, 5-ounce patty, but the main points of distinction are 1) the massive dollop of mayonnaise slathered underneath the patty and 2) the thick rounds of crunchy raw onion that provide a sharp counterpoint to the salty, fatty beef and cheese. (Ignore the wrongheaded people who try to convince you that it’s “too much onion.”) It’s a tasty, well-constructed burger — and if you’re feeling decadent, the fried egg and the uncommonly crispy bacon are both excellent add-ons.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>We found the rest of the menu to be a little bit hit or miss. The fries were mediocre. The onion rings, while piping hot, were crumbly and underseasoned, and fell apart when we tried to eat them. The Oreo milkshake, on the other hand, was fantastic, with the ideal, slurpable thickness. And the classic breakfast plates — available in One-Egger, Two-Egger and Three-Egger permutations — are as solid as they come for an after-midnight breakfast option, with properly runny fried eggs and more of that good bacon (even if the hash browns were a bit pale and limp).\u003c/p>\n\u003cp>Our apologies, though, that we’ve gone this far without talking about Nation’s second biggest claim to fame: its pies.To be more specific, the strawberry pies, which the chain sells each spring and early summer as part of a big seasonal promotion that also features strawberry pancakes, strawberry French toast, strawberry cheesecake and straight-up bowls of strawberries (the quaintest, and most Bay Area, option).\u003c/p>\n\u003cp>The stunner, though, is the individual-size strawberry tart: a fairly standard pie shell with a mound of whole, fresh strawberries piled probably six inches high, ringed with spray-can whipped cream and coated in goopy red glaze — a pleasing juxtaposition in the way it’s both natural \u003ci>and \u003c/i>unnatural. Despite the glop, the luxuriousness of this Nation’s pie is that you’re essentially just eating a whole pint’s worth of surprisingly sweet, ripe strawberries.\u003c/p>\n\u003cp>I suppose that’s Bay Area diner culture, in a nutshell. And to be able to eat such a pie, and such a burger, at 3 o’clock in the morning? It’s what makes Nation’s a Bay Area classic.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com/\">\u003ci>Nation’s\u003c/i>\u003c/a>\u003ci> has 28 locations in Northern California, mostly concentrated in the East Bay (plus two in Texas). The original San Pablo location at 13296 San Pablo Dam Rd. is open 24/7.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Top Dog Is Just as Good as You Remember",
"headTitle": "Top Dog Is Just as Good as You Remember | KQED",
"content": "\u003cfigure id=\"attachment_13954605\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954605\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1.jpg\" alt=\"Illustration of two men eating hot dogs standing up, inside the hot dog shop. Behind them, a woman adds ketchup to her hot dog.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In its own way, Top Dog is a quintessential Berkeley restaurant — one that feeds hungry college students, and also middle-aged cartoonists and writers, until 3 a.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Briana Loewinsohn\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> joins the excursion.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you attended UC Berkeley, or spent any significant amount of time near campus, then Top Dog requires no introduction. Open since 1966, the original Durant Avenue location is just a slip of a no-frills hot dog joint, with a bar of self-serve condiments and toppings and a small counter where maybe three diners, tops, can stand shoulder-to-shoulder while housing some classic all-beef wieners. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For generations of Berkeleyites, however, the place is magic. People always want to start with Chez Panisse when telling the city’s illustrious food history, but in its own way, Top Dog is just as much of a quintessentially Berkeley restaurant, with its jaunty wiener-in-a-top-hat logo, offbeat libertarian propaganda posters (“Discard Statism. Unbend the Knee!”) and gruff grill cooks who brook no bullshit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Top Dog has \u003c/span>\u003ca href=\"https://www.sfgate.com/news/article/Top-Dog-Berkeley-libertarian-aid-coronavirus-15200903.php\">\u003cspan style=\"font-weight: 400\">endured\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for all these years, through various \u003c/span>\u003ca href=\"https://www.berkeleyside.org/2017/08/13/berkeleys-top-dog-fires-employee-went-white-nationalist-rally\">\u003cspan style=\"font-weight: 400\">controversies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and nightmarish street parking, for one simple reason: The hot dogs themselves are so damn good. Especially when you walk into the shop at 2 a.m., when every other restaurant in the vicinity is closed, there isn’t a more beautiful sight than the Top Dog flat-top, which is always piled high with dozens of sizzling sausages — more than you would think is advisable to cook at one time. But those grillmasters know what they’re doing. For as long as I’ve lived in the Bay Area, packages of cold Top Dog franks have been easy enough to buy and cook at home. They just never taste as good as they do at the mothership.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954606\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954606\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg\" alt='Exterior of a hot dog restaurant. The \"Top Dog\" sign has a logo of a hot dog wearing a top hat.' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The original Berkeley location has been open since 1966. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are 11 different sausages on the menu, each of them with their own brigade of loyalists. The original kosher all-beef dogs are, of course, unimpeachable, with that snappiness to their casing that’s at the heart of the restaurant’s almost-60-year legacy. If you eat pork, though? Allow me to recommend the garlic frankfurter, which boasts a 75/25 mix of beef and pork and fresh garlic in the sausage itself, resulting in the juiciest, most flavorful dog of them all.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954112,arts_13930727,arts_13914585']\u003c/span>Really, though, it’s hard to go wrong. The hot links are excellent, more akin to spicy frankfurters than the kind of thing you’d get a barbecue spot. If you’d like something a little softer and squishier, the bockwurst has your name written on it. And, with apologies to anyone from Chicago or New York, I’m convinced that Top Dog’s crusty, well-toasted sesame-seed French rolls might be the greatest hot dog bun of them all. They just have the perfect amount of airiness and chew.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing about eating a Top Dog at 1 o’clock in the morning is the simplicity of the meal. The dogs don’t really need anything added, though a tub of the mild, creamy potato salad makes for a nice side. And the standard, serve-yourself condiments station, in its own way, stays true to the restaurant’s libertarian spirit. Want to drench your hot dog with ketchup like you’re a small child? No one will judge you here.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You would think that this slice of campus around Durant and Telegraph avenues would be a gold mine for after-hours deliciousness, but the options are surprisingly sparse. There’s Kingpin Donuts (a late-night legend in its own right), a couple of pizzerias, a boba shop — and, honestly, not much else of note. Gourmet sports bars, fancified Taco Bells, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedfood/p/Ct4ciTYR5-t/?img_index=1\">\u003cspan style=\"font-weight: 400\">late-night coffee shops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and “Munchie”-themed meal delivery services have come and gone and come again, but at the end of a long, hungry night, Top Dog is still the king. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">May it reign for many years to come.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.topdoghotdogs.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Top Dog’s\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> original Berkeley location is at 2543 Durant Ave. in Berkeley. It’s open Monday through Thursday from 10 a.m.–2 a.m., Friday 10 a.m.–3 a.m., Saturday 11 a.m.–3 a.m. and Sunday 11 a.m.–2 a.m. \u003c/span>\u003c/i>\u003c/p>\n\n",
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Behind them, a woman adds ketchup to her hot dog.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In its own way, Top Dog is a quintessential Berkeley restaurant — one that feeds hungry college students, and also middle-aged cartoonists and writers, until 3 a.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Briana Loewinsohn\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> joins the excursion.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you attended UC Berkeley, or spent any significant amount of time near campus, then Top Dog requires no introduction. Open since 1966, the original Durant Avenue location is just a slip of a no-frills hot dog joint, with a bar of self-serve condiments and toppings and a small counter where maybe three diners, tops, can stand shoulder-to-shoulder while housing some classic all-beef wieners. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For generations of Berkeleyites, however, the place is magic. People always want to start with Chez Panisse when telling the city’s illustrious food history, but in its own way, Top Dog is just as much of a quintessentially Berkeley restaurant, with its jaunty wiener-in-a-top-hat logo, offbeat libertarian propaganda posters (“Discard Statism. Unbend the Knee!”) and gruff grill cooks who brook no bullshit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Top Dog has \u003c/span>\u003ca href=\"https://www.sfgate.com/news/article/Top-Dog-Berkeley-libertarian-aid-coronavirus-15200903.php\">\u003cspan style=\"font-weight: 400\">endured\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for all these years, through various \u003c/span>\u003ca href=\"https://www.berkeleyside.org/2017/08/13/berkeleys-top-dog-fires-employee-went-white-nationalist-rally\">\u003cspan style=\"font-weight: 400\">controversies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and nightmarish street parking, for one simple reason: The hot dogs themselves are so damn good. Especially when you walk into the shop at 2 a.m., when every other restaurant in the vicinity is closed, there isn’t a more beautiful sight than the Top Dog flat-top, which is always piled high with dozens of sizzling sausages — more than you would think is advisable to cook at one time. But those grillmasters know what they’re doing. For as long as I’ve lived in the Bay Area, packages of cold Top Dog franks have been easy enough to buy and cook at home. They just never taste as good as they do at the mothership.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954606\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954606\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg\" alt='Exterior of a hot dog restaurant. The \"Top Dog\" sign has a logo of a hot dog wearing a top hat.' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The original Berkeley location has been open since 1966. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are 11 different sausages on the menu, each of them with their own brigade of loyalists. The original kosher all-beef dogs are, of course, unimpeachable, with that snappiness to their casing that’s at the heart of the restaurant’s almost-60-year legacy. If you eat pork, though? Allow me to recommend the garlic frankfurter, which boasts a 75/25 mix of beef and pork and fresh garlic in the sausage itself, resulting in the juiciest, most flavorful dog of them all.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Really, though, it’s hard to go wrong. The hot links are excellent, more akin to spicy frankfurters than the kind of thing you’d get a barbecue spot. If you’d like something a little softer and squishier, the bockwurst has your name written on it. And, with apologies to anyone from Chicago or New York, I’m convinced that Top Dog’s crusty, well-toasted sesame-seed French rolls might be the greatest hot dog bun of them all. They just have the perfect amount of airiness and chew.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing about eating a Top Dog at 1 o’clock in the morning is the simplicity of the meal. The dogs don’t really need anything added, though a tub of the mild, creamy potato salad makes for a nice side. And the standard, serve-yourself condiments station, in its own way, stays true to the restaurant’s libertarian spirit. Want to drench your hot dog with ketchup like you’re a small child? No one will judge you here.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You would think that this slice of campus around Durant and Telegraph avenues would be a gold mine for after-hours deliciousness, but the options are surprisingly sparse. There’s Kingpin Donuts (a late-night legend in its own right), a couple of pizzerias, a boba shop — and, honestly, not much else of note. Gourmet sports bars, fancified Taco Bells, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedfood/p/Ct4ciTYR5-t/?img_index=1\">\u003cspan style=\"font-weight: 400\">late-night coffee shops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and “Munchie”-themed meal delivery services have come and gone and come again, but at the end of a long, hungry night, Top Dog is still the king. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">May it reign for many years to come.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.topdoghotdogs.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Top Dog’s\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> original Berkeley location is at 2543 Durant Ave. in Berkeley. It’s open Monday through Thursday from 10 a.m.–2 a.m., Friday 10 a.m.–3 a.m., Saturday 11 a.m.–3 a.m. and Sunday 11 a.m.–2 a.m. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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