[music] >> opening this space with my sister, and being able to continue the very deep literary lineage that exist in the mission is part of the fabric of the neighborhood. this is neighborhood of poets and litary readings. you see the writers from the

neighborhood, their books are here. paul flores books are here. --that is what we are doing, keeping the litary lineage alive and going, you know? [music] >> san francisco is actually the only place that i can do this. in its quite way, something i can actually do that is a benefit. sure, i like to open up a really cool well curateed spot. it would be beneficial but not the same beneficial it is here. when i say young folks that remind me of us, when we were that young, and they come in here, they can relax. nobody is following them around like they are going to steal

anything. that means they can be a little more free and little more of themselves and i can do some small thing that helps them do that and that is part of what lets me know i'm doing exactly what i want and need to do. [music] >> we have events here that focus on the deep neighborhood history here on the artists and writers. if you look now there is antany, his exhibit and focus is on neighborhood people. artists muralist, the space was basically a gift given to us in a really weird way. we had to work our asses off for, but it was that opportunity for me that chance to be that link in the long

literary chain of the neighborhood. it is a blessing to be here. [music] >> (music). >> hi, i'm emmy the owner of emmy's spaghetti i offers working that with some kind of fine dining and apron and

feeling stuffy and in the 90s in san francisco it was pretty pretense in a restaurant in the restaurant scene i want to it have a place to have a place for my friends to guess i started the restaurant a no better place the outer mission spaces were available that's when i opt in two 10 he start with all people and work with them and the events they create one of the events we do every year and backpack give away and give piaget away and a christmas part with a santa and bring 5 hundred meatballs and pa get and we're like in the mission not about

them knowing where the food comes from but a part of the community. and my restaurant emmy's spaghetti and fun banquet and san francisco not the thing that everybody knows about we stay under the radar we show the showcase i take it food and we started to eat we wanted to have comfort food and that a claims friend from i take it and helped me create meatballs and dealing evolved over the years in the beginning one plate of spaghetti and a meatball we tried to make the portions as big as they could be. and now we have quite

a few types pasta dishes with a la begin and meat sauce or have a partition to a lot of food we are at a point with all the favorites i don't change the menu often 0 i eat here so much but everything is fresh your cocktail menu is the best it's ever been one thing on the menu our magazine ghetto we change the flavor one of the fun things it is served in the historically we're known emmy's spaghetti as a friendly place and when i opened i wanted my friend to be welcome and other parents to be welcomed and it is very for this is a place for families especially in san francisco and

this is where though hold their celebration important i mean you're coming to a family restaurant and you're coming for o to a fun place i love being the owner and pretty sure my life i enjoy running the psta spaghetti place i hope to be here a while we'll see how it goes we everyone is a friend we're hoping you'll be a >> >> >> my name is alex sinclair of willow on the green in san

francisco. we are the only british tea shop on the west coast and focused on high quality luxury goods from the u.k. and we have teas and baked goods. we came up with the name because willow is made with baskets and the parklett, a willow green and that is a picnic in the park. i have come up with the idea because i have lived in the neighborhood for a year. seven years ago we had a tea shop. during covid we needed to have a new flavor and rejuvenate the business. we are between two beautiful businesses. i realized with the shop opening next to the bakery,

we had a beautiful tea shop in the area. we started with british teas and want to support local tea makers in the local area. and once you have cheese and biscuits need tea and jam and lemon curd and chocolate and all of these parts basically imported from the u.k. our most popular products come from wales. it's an extra cheddar and next popular product is a jam made with alpine strawberry. so you get a taste of a nice strawberry. this is about supporting cheese makers and business in the area

and women-owned businesses around the world and always want to support the community. we support concerts, we support charities and come to the aid to those in need such as the british society and the san francisco society and the -- >> if you have never had british cheese, i recommend you come in on weekend. all of our staff are highly knowledgeable of all of our products and we are really passionate about what we do here and gives you a chance to explore our culture and food and our values. i encourage you to come to the inner sunset with a beautiful park to be young and academy of sciences here. come to the shop. we have beautiful baskets and blankets so you can enjoy this wonderful

nature and you can support these wonderful businesses out here. >> >> san francisco is a positive impact on my chinese business. >> i'm the founder of joe-joe. i'm a san francisco based chinese artist. i grew up in the bayview district. i am from china i started at an early age i started at age of 10 my grandfather my biggest

inspiration. and i have followed with my traditional art teacher in china:i host educational workshops at the museum and local library. and i also provide chinese writing in public middle school and that way i hold more people fall in love with the beautiful of our chinese calligraphy. it is a part of our heritage. and so we need to keep this culture alive. hand writing is necessary field that needs to be preserved generation toieneration. this art form is fading away. but since covid i have been very dedicated to this art and i hope that my passions and serving this art form. there are many stores and

shopping centers and companies that are interested in chinese cal iing ravi. i feel motivated to my passion for chinese calligraphy in today's world. so people can always enjoy the beauty of chinese calligraphy, from time to time i have a choice to traditional chinese calligraphy to make it more interesting. we do calligraphy on paper. i can do calligraphy different low. >> my inspiration is from nature and provide calligraphy that was popular style of persons time. i will invite to you check out

my website or instagram. and there is some events and updated upcoming events that you can participate. television. >> in 1948 swensen's ice cream used to make ice cream in the navy and decided to open up an ice cream shop it it takes time for the parent to put money down and diane one of the managers at zen citizen in arena hills open

and serve old-fashioned ice cream. >> over 20 years. >> yeah. >> had my own business i was a firefighter and came in- in 1969 her dad had ice cream and left here still the owner but shortly after um, in here became the inc. maker the manager and lead and branded the store from day to day and in the late 90s- was obvious choice he sold it to him and he called us up one night and said i'm going to sell the ice cream store what you you talking about diane came and looked at the store and

something we want to do and had a history of her dad here and growing up here at the ice cream store we decided to take that business on. >> and have it in the family i didn't want to sell it. >> to keep it here in san francisco. >> and (unintelligible). >> share worked there and worked with all the people and a lot of customers come in. >> a round hill in the adjoining areas loved neither ice cream shop in this area and support russia hills and have clean up day and give them free ice cream because that is those are the people that keep us the opportunity to stick around here four so many years next

generations have been coming her 20 er thirty or 40 years and we have the ingredients something it sold and, you know, her dad said to treat the customers right and people will keep on coming back and 75 or 74 years, you know, that is quite an accomplishment i think of it as our first 75 years and like to see that, you know, going into the future um, that ice cream shop will be around used to be 4 hundred in the united states and all gone equipment for that one that is the first and last we're proud of that we're still standing and people people are you tell people it's been around

in 50 years and don't plan on >> for us, we wish we had our queue and we created spaces that are active. >> food and drinks. there is a

lot for a lot of folks and community. for us, it started back in 1966 and it was a diner and where our ancestors gathered to connect. i think coffee and food is the very fabric of our community as well as we take care of each other. to have a pop-up in the tenderloin gives it so much meaning. >> we are always creating impactful meaning of the lives of the people, and once we create a space and focus on the most marginalized, you really include a space for everyone. coffee is so cultural for many communities and we have coffee of maria inspired by my

grandmother from mexico. i have many many memories of sharing coffee with her late at night. so we carry that into everything we do. currently we are on a journey that is going to open up the first brick and mortar in san francisco specifically in the tenderloin. we want to stay true to our ancestors in the tenderloin. so we are getting ready for that and getting ready for celebrating our anniversary. >> it has been well supported and well talked about in our community. that's why we are pushing it so much because that's how we started. very active community members. they give back to the community. support trends and give back and

give a safe space for all. >> we also want to let folks know that if they want to be in a safe space, we have a pay it forward program that allows 20% to get some funds for someone in need can come and get a cup of coffee, pastry and feel welcomed in our community. to be among our community, you are always welcome here. you don't have to buy anything or get anything, just be here and express yourself and be your authentic self and we will always take care of you.

>> my name is sylvia and i'm the owner of the mexican bistro. we have been in business for 18 years and we first opened on garry street in san francisco, and now we are located in a beautiful historic building. and we are part of the historical building founded in 1776. at the same time as the mission delores in san francisco. (♪♪) our specialty food is food from central mexico. it's a high-end mexican food based on quality and fresh ingredients. we have an amazing chef from yucatán and we specialize on

molotov, that are made with pumpkin seeds. and we're also known for handmade tortillas and we make our own fresh salsa. and we have cocktails, and we have many in the bar. we have specialty drinks and they are very flavorrable and very authentic. some of them are spicy, some are sour, but, again, we offer high-quality ingredients on our drinks as well. (♪♪) we have been in san francisco for 27 years, and our hearts are here. we are from mexico, but after 27 years, we feel part of the community of san francisco. it is very important for us to be the change, the positive change that is happening in san francisco.

the presidio in particular, they're doing great efforts to bring back san francisco, what it was. a lot of tourism and a lot of new restaurants and the new companies. san francisco is international and has a lot of potential. (♪♪) so you want to try authentic mexican food and i invite you to come to our bistro located on 50 moroo avenue in presidio. and i'll wait here with my open arms and giving you a welcome to try my food. (♪♪)

the call to order. call to order. the april 23rd, 2024 meeting of the san francisco public utilities commission. can we have a roll call of officers? roll call, please. president paulson here. vice president rivera. here. commissioner ajamie. here. mr. maxwell here. commissioner stacy here. we have a quorum. so i'd like to announce that the san francisco public utilities commission acknowledges that it owns and are stewards of the unseated lands located within the ethnohistoric territory of the ohlone tribe and other familiar descendants of the historic, federally recognized mission san jose verona band of alameda county. the sf puc also recognizes that every citizen si