i applaud you for that. just remember that it's not just graffiti. anybody have any questions? this is one of my favorites. i saw a female doing graffiti in phoenix on the street and she was helping the painter, she was doing it. she kind of looks a little bit funny. any questions? again -- go ahead, wait, wait, where's the microphone? thank you. >> [speaker not understood]. everything i've heard today, i'm probably the only person in the world [speaker not understood].

everybody is paranoid, number one. [speaker not understood]. i couldn't believe it. anyway, thank you. >> thank you. >> [speaker not understood]. [laughter] >> yeah. >> [speaker not understood]. >> any other questions? again, my card is over there. the graffiti tracker card is over there. if you want to contact them, that's on you. if you want to just talk to me about them, you can do that as well. but anything i can do to help you combat graffiti, by all means, let's do it. if you guys find something that's more successful than what i've shown you or you have

something you want to share with me, i love it. knowledge is power, man, anything to take them down. well, i need the microphone. i feel like oprah. now you don't have to use it any more. >> i was just wondering if you had done your own [speaker not understood] the commission. but then you've been [speaker not understood]. >> no, i can't even do half the stuff they do. i actually tried in my backyard. i was doing some christmas project and i'm like, i'm going to try this. i'm like, i can't do it. it's all the pressure nozzle and all that stuff. no, i haven't done it on my own. and i wouldn't post anybody else's either. >> but that's why i wondered if you even got someone you knew, an artist.

[speaker not understood]. >> we do have a guy. his name is ted walker. he is a published artist and he actually does that for us. so, we use that because then we can legally say we used our own person. >> do you have more than one person who will friend a person, like someone you're looking into so they don't get suspicion us? >> oh, yeah. >> [speaker not understood] was saying, don't [speaker not understood]. >> you're exactly right. once you start friending about 10 people -- because, again, don't do more than like 10 a day. try to get friends. let their friends request you and you say, accept, accept, accept. accept everybody on there. because that's how it shows you have credibility. and then the other thing is you do have to put some pictures up. so, you know, some thing can be a little more abstract with it, but, again, don't use your own city. don't use a city because they're going to want to meet you, stuff like that.

like i said, i use something up in wisconsin. i have a nice pretty little girl on my thing, other pretty girl pictures on there. that's what they like so that's how they get on there. and you just keep adding friends. let them do t. once you get 10 or so, and then 10 of their friends, 50 of their friends, a hundred of their friends, now you'll look like you're a tagger yourself. you're good to go. you get all that intel right there. you try to stay -- phoenix graffiti. * it's not broken. >> do you write any flickr warrants? >> i don't use flickr. instagram is huge right now. >> they went away from flickr. >> they came and went pretty fast. i'm sure there's some still out there, but our kids in phoenix don't really use it. >> it was good because you can put in multiple tags. if you put in the right key

words and put a space in between them you can figure out all kinds of crews, monikers, and where they're tagging to, what cities. >> yeah, i've never had to do flickr yet, but insta gram, facebook, youtube, those i have. any other questions? i hope something you got from me you can learn. if you didn't hear everything you wanted to hear, call me. like i said, i don't care what time it is. if it's about graffiti, like i said, i'm passionate about it. i'll help you out with anything. if you need to write a search warrant i'll help you write the damn search warrant as long as you take someone off the street. good luck and be safe. (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 >> bonnie banks. bonnie banks. my definition of noise is uncontrolled music. without format. pretty simple affair. pancakes, and you're -- people get up on sundays around noon, weekends or whatever. should not be too hard to walk into place. have your audio alarm clock go off for two hours waking your up while you are eating breakfast with many interesting visuals once in a while. improvisation. listening or not to

the person you're playing up against or people or machines. trying to get as many different people in as possible. different genres, experimental noise, electronics, dissonance some drums.a tiny bit of ambient -- the first noise pancake shows, 1999, the first waffle noise, 2001. god-waffle noise, noise pancake came out of cubist art, place on mission street, brutallo, where the church -- opened up

his house and saturday morning cartoons. a big space. you can have everybody set up and barely move equipment around; small room for an audience to move around, walkover and get pancakes without getting burned up in the kitchen. there's like people in their hard-core gabber; people into really fast death metal; black metal. people who don't listen to music at all. guy like larnie bock (sounds like) set up huge, motor

driven harp. i don't know how to explain it. 40 foot of motors that he had running over strings and wires. and then played each string individually with the mixer. there is a feeling of euphoria when somebody's really good at what they do. experiencing a buffer, pushing your bowels out your rear. different. a lot of noise. you don't play clubs with a cleaning schedule, a guy coming in the morning emptying the beer bottles. you play the warehouse. if you travel around you will see the exact

same kind of weirdos doing their own thing. it is like in the bay area it's even more absurd. there seems to be more people that in a place like new york or tokyo. we did a show in new york, i didn't think that anyone was at hardly, and people come up and said i saw the show. i wish they had some kind of breakfast noise going on over there. i think a lot of people were being, walking out of the shows. that was incredible. i can't believe it's over already, after two hours. if you are reluctant to enjoy something like this it will probably take a mass of peers

to sell you on it. it's fine if you stay away. most of the people that come to the shows are pretty happy to be here. you may not be one of them. which is fine. (music) >> herb theatre,open rehearsal. listen to the rehearsal. i think it is fun for them, they see our work process, our discussions, the decisions we make. it is good for us. we kind of behavior little bit when we have people in the audience. msk

(music) >> we are rehearsing for our most expensive tour; plus two concerts here. we are proud that the growth of the orchestra, and how it is expanded and it is being accepted. my ambition when i came on as music director here -- it was evident we needed absolutely excellent work. also evident to me that i thought everyone should know that. this was my purpose. and after we opened, which was a spectacular opening concert about five weeks after that the economy completely crashed. my plan -- and i'm absolutely dogmatic about my plans --were delayed

slightly. i would say that in this very difficult timefor the arts and everyone, especially the arts, it's phenomenal how new century has grown where many unfortunate organizations have stopped. during this period we got ourselves on national radio presence; we started touring, releasing cds, a dvd. we continue to tour. reputation grows and grows and grows and it has never stopped going forward. msk(music) >> the bay area knows the orchestra. you maybe take things for granted a little bit. that is simply not the case will go on the road. the audiences go crazy.

they don't see vitality like this on stage. we are capable of conveying joy when we play. msk(music) >> any performance that we do, that a program, that will be something on the program that you haven't heard before. string orchestra repertoire is pretty small. i used to be boxed into small repertoire. i kept constantly looking for new repertoire and commissioning new arrangements. if you look at the first of the program you have very early, young vibrant mendelson; fabulous opener and then you have this fabulous concerto written for us in the orchestra. is our gift.