>> is the key is available -- oh, i'm sorry, we are cutting the ribbon -- is the cheese available? [laughter] >> oh, we have some more scissors. >> there we go. >> here are some more scissors. mayor lee: on the count of three, two, one. [applause] >> we are open.

[applause] >> hello. 9 judge terri l. jackson. the court is now recruiting prospective civil grand jurors. our goal is to develop a pool of candidates that is inclusive of all segments of our city's population. >> the jury conducts investigations and publishes findings and recommendations. these reports them become a key

part of the civic dialog on how we can make san francisco a better place to live and work. >> i want to encourage anyone that is on the fence, is considering participating as a grand jury member, to do so. >> so if you are interested in our local city government and would like to work with 18 other enthusiastic citizens committed to improving its operations, i encourage you to consider applying for service on the civil grand jury. >> for more information, visit the civil grand jury website at sfgov.org/courts or call

for years, we've been trying to answer the question of "where's the beef?" but for this ranching family in san luis obispo county, they know exactly where it is. in their own backyard. meet the nick family of nick ranch in the pozo valley. farming since 1918, the family is no stranger to livestock, having raised turkeys, pigs, and cow over several generations. but 7 years ago, family patriarch fred decided to try something different, grass-fed beef. >> we're a small, small family operation, and with this here,

we felt that we could actually make a living if we did it right. >> my dad's always been a very forward-thinking, uh, rancher and ahead of the trend. so i was onboard, although i think our neighbors and a lot of friends thought we were probably crazy. >> as the name suggests, grass-fed beef is ju that, cattle that grazes upon grass. so as important as raising the cattle is raising the grass. the concept may em simple now, but to these lifelong ranchers, going back to basics and ranching this way took some getting used to. >> it's a learning experience, takes a lot of, lot of time and a lot of trial and error. >> to me, i ca it evolution, and, you know, i--born and raised here, wanted to be a cowboy. now i'm a scientist.

you know, we work with the soil instead of the cattle. soil number one, grass, cattle. so it's all--all different frm where we thought we were gonna be, um, so that's the learning curve. >> the family came up with different ventures to try and sell their beef, one of them being a ground-beef sausage. instead of the usual ground-pork varieties, fred's daughter juanell came up with the idea to try the beef variety and in fun new flavors like french apple and garlic basil. but the family ultimately has the final say, as they taste-test all of the flavors before making a final group decision on what to market. then juanell's daughter johnnie takes it from there and creates recipes to use the sausages in. being a recent culinary grad, it's been fun for her to take the family product from the pasture to plate. >> now it*s just working out great, because my family's done