[music] >> sarah duncan the honeer chef here. alexa and i own this location today. we are wem omen in business. we started this location in san francisco about 5 years ago, and previous--had a kitchen in the back on geneva avenue. we moved over here about two years into that venture and opened this

one november of 2019. i grew up in east texas and [indiscernible] bbq venture and wanted to do something different here which is our new orlean style. gentilly is a district in new orlens that remeans we of the excelsior. [indiscernible] i lived out here for 17 years. alexa also lived in the neighborhood and we wanted to stay in excelsior. we think people enjoy. there isn't a lot ofication food left in the city. there used to be before covid so we wanted to do something the city wasn't already flooded with. gumbo is your traditional style new orleans style stew. we have a nice dark rich broth. pulled chicken, shrimp

[indiscernible] the other popular items are fried chicken, a grilled mac and cheese. cajun green beans. number two seller. san francisco is a special city. it got a very big food driven industry. it is very hospitality friendly. i feel like especially in the restaurant industry, me being a chef it is a pretty male dominant world out there, and i think it is really special the two of us have been able to come together as women and open this restaurant four months to the day before shutdown and keep the doors open still. we put a lot of love into this place. we try to make it feel you are walking into someone's living room where you are comfortable. we are at 482 mission street.

welcome to check our lovely environment and have a cocktail [music] >> my name is lana. i am part owner of the excelsior coffee. my roll with excelsior coffee is pretty much the [indiscernible] i do a lot of the back-end operating procedures and a lot of customer front facing, a lot of customer outreach, naerbd outreach, but for the most part the coffee is it driving force of the community. i have been here in the excelsior

district for 11 years. the idea behind excelsior coffee spouted 6 years ago out of the need for community space and coffee. excelsior coffee to me is a cornerstone of the neighborhood. next to this iconic mural on excelsior along with the legacy businesses. we decided that this corner of san francisco on the southeast side of the mission is the place we like to be. i know you see a lot of eththetics of motorcycles behind us. a lot of people ask, what's up with the motorcycles behind you? motorcycle and classic cars are a big yite of our upbringing so the idea was to connect to this neighborhood from classic cars to low riders to motorcycles and my husband is is a high school teacher that teaches

automotives and history. we love the history of motorcycle engineer and design. for us it was more like a talking point and connection. honoring that and that is also the driving force between who we are and the make-up. i think what separates from other coffee shops is that, we are serving a community that has been here for a decade before us, and i think it is really special that there is a vortex of non english speaking communities here. between my husband and i, we represent many cultures. i'm [indiscernible] he is black, his mexican and through our cultures is how we connect with people in the excelsior. to speak their languages, and i think honoring our culture background through coffee and pastry.

excelsior coffee, we are at 4495 mission street on mission and excelsior in the excelsior district. call excelsior coffee in your face excelsior. we are open 7:30 to 4 p.m. for now. [laughter] >> (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 (music >> i started the o was with a financing and had a business partner all ended up wanting to start the business and retire

and i did was very important to me so i bought them oust and two weeks later the pandemic h-4 one of the moments i thought to myself we have to have the worse business in a lifetime or the best. >> we created the oasis out of a need basically so other people bars and turning them into a space and when the last place we were performing wasn't used turned those buildings into condos so we decided to have a space. >> what the pandemic did for

us is made us on of that we felt we had to do this immediately and created this. >> (unintelligible). >> where we would offer food delivery services with a curbside professionalism live music to bring spectacular to lives we are going through and as well as employ on the caterers and the performers and drivers very for that i think also for everyone to do something. we had ordinary on the roof and life performances and with a restaurant to support the system where we are and even with that had terribly initiative and hundreds of

thousands of dollars in debt had to pay our rent we decided to have an old-fashioned one we created club hours where you can watch to online and or be on the phone and raised over one quarter of a million dollar that of incredible and something that northbound thought we could do. >> we got ourselves back and made me realize how for that people will show up if i was blown away but also had the courage but the commitment now i can't let anyone down i have to make the space serviceable so while this is a full process business it became much more

about a space that was used by the community. and it became less about starting up a business and more about the heart of what we're doing. this building used to be a- and one of the first one we started working on had we came out what a mural to wrap the building and took a while but able to raise the money and pay 5 artists to make a design around many this to represent what is happening on the side and also important this is who we are this is us putting it out there because satisfies other people we don't realize how much we affect the community around there when he i want to put that out there and show up and show ourselves outside of those walls more

fabulous. and inspires other people to be more fabulous and everyone want to be more fabulous and less hatred and hostility and that is how we change the

>> 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. (♪♪)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

>> i am iris long. we are a family business that started in san francisco chinatown by my parents who started the business in the mid 1980s. today we follow the same footsteps of my parents. we source the teas by the harvest season and style of crafting and the specific variety. we specialize in premium tea. today i still visit many of the farms we work with multigenerational farms that produce premium teas with its own natural flavors. it is very much like grapes for wine. what we do is more specialized, but it is more natural.

growing up in san francisco i used to come and help my parents after school whether in middle school or high school and throughout college. i went to san francisco state university. i did stay home and i helped my parents work throughout the summers to learn what it is that makes our community so special. after graduating i worked for an investment bank in hong kong for a few years before returning when my dad said he was retiring. he passed away a few years ago. after taking over the business we made this a little more accessible for visitors as well as residents of san francisco to visit. many of our teas were traditionally labeled only in

chinese for the older generation. today of our tea drinkkers are quite young. it is easy to look on the website to view all of our products and fun to come in and look at the different varieties. they are able to explore what we source, premium teas from the providence and the delicious flavors. san francisco is a beautiful city to me as well as many of the residents and businesses here in chinatown. it is great for tourists to visit apsee how our community thrived through the years. this retail location is open daily. we have minimal hours because of our small team during covid. we do welcome visitors to come

in and browse through our products. also, visit us online. we have minimal hours. it is nice to set up viewings of these products here. >> >> >> 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. >>

>> good morning i hope everyone had a great pride and the mayor is unhelp with mow for doing a monday morning press conference. we had a great, amazing time y. congratulations mayor on a wonderful day >> today, we are with much provide and happy ness and excitement. announcing that due to a state law that i senate bill 423, today a nice post pride gift to san francisco. today san francisco goes from the longest period of time to get a housing permit in the state of california of all 500 cities to one of the shortest. [applause]