conservative. when you say to make a list of grievances, we could sit in this room and come up with a list of six ideas or grievances that need to be made real and lead to change. you need to find your issue, work in your community. work in the organizing around the issue. link up with groups doing work. if it is student debt, find ways to take on the banks, local legislators, and congress in the short term. is not very revolutionary. at the event we did on 9/11, i said i felt this country was in a pre-revolutionary moment. it was about a week before occupy was street launched.

i believe in evolution, not revolution. >> katrina, did you read the foreign affairs article that backs up the occupy movement? there was a recent article about the new progressive movement. there is more coming out about the occupy agenda and what they want. you have articulated some of the agenda. geoffrey sax talked about three- regulating the market -- regulating the market. it is all there. why is it not been articulated by the media? >> i think it is. it is not up to -- different occupy's have different demands.

it is up to people like "the nation" and other groups like rebuild the dream, national people's action, the progressive caucus. occupy wall street is a spirit. they're committed at the moment to not having concrete demands. we have six ideas. one would be the robin hood tax. the other would be to change the way our tax structure is organized, how to get money out of politics, hold corporations responsible, support attorney general's fighting for for closure relief. there are six of 10. >> have you ever been wrong? [laughter] >> occupy wall street is a moral compass.

they are articulating what they think it should be. the lead essay is a shift. i am wrong all the time. >> give me one example. [laughter] >> i said on national television the night -- election night of 2000 as florida was coming in that the election would be decided that night. people may remember that election was decided by the supreme court. it went on for two or three months. it ended up being decided by the governors, bush's brother, a supreme court judge chosen by his father. george bush was asked if he

had ever been wrong and said he could not think of a time. he is still saying that. [laughter] humble man. we are about out of time. do you have a short question? >> what is the circulation of "the nation"? >> 1.5 million readers online and 160,000 paper circulation. paul newman was a great and loyal friend and supporter. his partner in crime, robert redford, has been a supporter. we have a circle of 100 people who give each year. 30,000 associates give little each month above the subscription price in the belief it is not just a media

institution but a community. there are 40 discussion groups around the country. [applause] >> these people obviously support it for what it espouses and believes in. do they all know that you have dirty martinis and marvin gaye? >> you have to keep perspectives. everyone's work is demanding. it is trying to make sense of these times and keep some hope. if we were meeting this time last year, it was a bully -- bleak time. we were coming off an election with the tea party claimed it had a mandate. i try to read history, drink dirty martinis, listen to marvin

gaye, watch "true blood." vampires, everything. >> this has been fabulous. our thanks to katrina vanden h euvel, publisher of "the nation." [applause] we want to remind everybody that copies of her book are on sale in the lobby. she would be pleased to sign them. we aappreciate your allowing her to make her wait the lobby as quickly as possible. this meeting is adjourned. [applause]

>> you're watching quick bite, the show that has san francisco. ♪ ♪ ♪ >> we're here at one of the

many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since 1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come. he created community through

food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success.

in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation.

a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things and have an entree point to meet people. we want to build community and we're using food as a means to that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is such a treat. we have these events in the evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on communal table. you can sit across from someone and start a conversation. we're excited about that. >> i never worked in catering or food service before.

it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for

wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting on an issue in a way that they will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they have the resources necessary to do that. >> are you inspired? maybe you want to learn how to

have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 reasons.org and learn about buy right market and creamery by going to buy right market.com. and don't forget to check out our blog for more info on many of our episodes at sf quick bites.com. until next time, may the fork be with you. ♪ ♪ >> so chocolaty. mm. ♪ >> oh, this is awesome. oh, sorry. i thought we were done rolling. ♪ ♪

i'm derek, i'm hyungry, and ready to eat. these vendors offer a variety of the streets near you. these mobile restaurants are

serving up original, creative and unusual combinations. you can grab something simple like a grilled cheese sandwich or something unique like curry. we areher here in the average eight -- upper haight. you will be competing in the quick buy food challenge. an appetizer and if you are the winner you will get the title of the quitck bite "chompion." i am here with matt cohen, from off the grid. >> we assembled trucks and put

them into a really unique heurban settings. >> what inspired you to start off the grid? >> i was helping people lodge mobile food trucks. the work asking for what can we get -- part together? we started our first location and then from there we expanded locations. >> why do think food trucks have grown? >> i have gotten popular because the high cost of starting a brick and mortar or strong, the rise of social media, trucks can be easily located, and food trucks to offer a unique outdoor experience that is not easily replaced by any of their setting any worlwhere else in san franc. san francisco eaters are interested in cuisine.

there adventuress. the fact theyuse grea use great ingredients and make gourmet food makes unpopular. >> i have been dying to have these. >> i have had that roach coach experience. it is great they're making food they can trust. >> have you decided? >> we are in the thick of the competition? >> my game was thrown off because they pulled out of my first appetizer choice. >> how we going to crush clear? >> it will be easy.

probably everyone has tried, something bacon tell us delicious. >> -- people tell us is delicious. >> hopefully you think the same thing. >> hopefully i am going to win. we're in the financial district. there is a food truck right there. every day changes. it is easy and fun to go down. these are going to be really good. >> how are you going to dominate? >> i think he does not know what he is doing. >> i was thinking of doing [unintelligible] we are underrepresented. >> i was singing of starting an irish pub. that was my idea. >> one our biggest is the corned

beef and cabbage. we are asking people what they're thinking in getting some feedback. >> for a lot of people i am sure this combination looks very wrong. it might not sound right on paper but when you taste it to or have it in your mouth, it is a variety. this is one of the best ways in creating community. people gather around and talk about it and get to know different cultures. that brings people together and i hope more off the grid style and people can mingle and interact and remove all our differences and work on our similarities. this creates opportunity. >> the time has come and i am very hungry. what have you got? >> i got this from on the go, a sandwich, and a caramel

cupcake. i went with home cooking. what de think? >> i will have another bite. >> sounds good. >> that was fantastic. let's start with you. >> i had the fried mac and cheese, and twinkies. i wanted to get something kind of classic with a twist on it. >> it was crispy. >> i will admit. >> want to try fieried mac and cheese? >> was that the best twinkie?

>> would you say you had the winning male? >> definitely. >> no. >> you are the "chompion." clair has won. you are the first "chompion." >> they know it iwas me because i got a free meal. and check a map on -- check them out on facebook. take a peek at the stuff we have cut. to get our -- check out our blog. i will have take pictures of the view of the

city that you soon went forgot. our first look out and at buena vista park san francisco heavily forested hill with couples and doing walkers it's as old as the near neighbor golden gate park and both have a coast live oak forest and fresh in retreat from urban life and meanders under a canopy of oaks yup lipid u.s. and chill out in this pleasant and quiet environment and you might see butter nice, and dandelion and is squirrels hundred dollaring for their next meal and buena vista park is 88