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 bites, the show that is san francisco. and today you're in for a real treat.

oh, my! food inspired by the mediterranean and middle east with a twist so unique you can only find it in one place in san francisco. we're at the 55th annual armenian festival and bizarre. this is extra special not only because i happen to be armenian, but there is so much delicious food here. and i can't wait to share it with all of you. let's go. armenia, culture and cusine has had much cultural exchanges with its neighbors. today armenian food infuses he flavor from the mediterranean, middle east, and eastern europe. >> this is our 55th year and in san francisco we're the largest armenian food festival and widely recognized as one of the best food festivals in the area. we have vendors that come up from fresno, from los angeles showing off their craft. we really feel like we have something for everyone in the neighborhood and that's really

what it is, is drawing people to see a little bit of our culture and experience what we experience weekend in and weekend out. >> we are behind the scenes now watching the chef at work preparing some delicious armenian kabob. this is a staple in armenian cooking, is that right? >> absolutely, since the beginning of time. our soldiers used to skewer it on the swords. we have a combination of beef and lam and parsley. and every september over 2000 pounds of meat being cooked in three days. >> after all that savory protein, i was ready to check out the fresh veggie options. >> this is armenian cheat sheet. it's tomatos and mint and olive oil. that makes summer food. and what i'm doing is i'm putting some nutmeg. it is kind of like cream

cheese. in armenia when they offer you food, you have to eat it. they would welcome you and food is very important for them. >> in every armenian community we feel like we're a "smallville"age and they come together to put on something like this. what i find really interesting about san francisco is the blends of armenia that come together. once they are here, the way people work together at any age, including our grandmothers, our grandfathers, skewering the meat, it's fun to see. fun to see everybody get together. >> we call it subarek. it's a cheese turn over if you want. we make the dough from scratch. we boil it like you do for la san i can't. >> the amount of love and karin fused in these foods is tremendous. they come in every day to prepare, cook and bake bread, all in preparation for this big festival. >> nobody says no. when you come them, they have

to come tomorrow for the feast. >> what a treat it is to taste a delicious recipe, all made from scratch and passed down through generations. it really makes you appreciate the little things. >> it's one of the best festivals. it's outstanding, a marvelous occasion. >> we're outside checking some of the food to go options. i grabbed myself a ka bob sandwich, all kinds of herbs and spices. i'm going to taste this. looking fantastic. one of the best i've had in a long time. you know it's delicious b i have just enough room for dessert, my favorite part. we're behind the scenes right now watching how all the pastries get made. and we've got a whole array of pastries here. honey and nuts and cinnamon, all kinds of great ingredients. this is amazing. here's another yummy pastry made with filo dough.

oh, my god. really sweet and similar, it's lighter. this is what i like. we have a lovely row here. looks like a very delicious and exciting surprise. i'm going to bite into it. here we go. um. this is great with armenian coffee. now we're making some incredible armenian coffee. >> we buy our coffee, they have the best coffee. they come from armenia, specially made. and would you like to try it? >> i would like to try. >> would you like sugar or no sugar? >> no sugar today. i'm so excited.

really earthy. you can really taste the grain. i think that's what makes it so special. really comes out. i hope you try it. we're having a great time at the armenian festival. we ate, we saw, and we definitely conquered. i don't know about you, but i have to go down to the food. check out our blog for so much more at sf bites at tums abler.com. until next time, may the force be with you. ♪ ♪ >> first of all, everybody is welcome and we ask two things when they get here. one, that they try something they've never tried before. be it food or be it dancing or doing something. and if they feel like it was worth their while to tell one person and bring that person, that family member, that friend down the street to come with them.

>> we're going to have to do a lot of eating so get ready. >> get ready. and you diet tomorrow. >> 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