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 . >> golden gate parks largest body of water ska great labor for scrolling and picnicking and both miking which can both be rented at the boat house and the lakewood design for leisure

boatings and carriages and a treasure trove passing hunting ton water falls two bridges connect the strawberry island and inclient to the hills the highest upon the in golden gate park and more than free hundred feet and you can catch glimpses will from the city at the top of a romantic look out and for

>> this lodge is home to some of the best fly casting pools in the world. these shallow concrete pools don't have fish. this is just a place where people come to practice their fly casting technique. ith was built in the 1930's and ever since, people have been coming here to get back to nature. every year, the world championship of fly casting is held in san francisco and visitors from all over the globe travel to be here. >> we are here with phil, general manage of san francisco rec and parks department at the anglers lodge. what do you think about this? >> it is spectacular, travis

from oregon, taught me a snake roll and a space cast. >> there are people from all over the world come to san francisco and say this is the place to be. >> yeah. it's amazing, we have teams from all over the world here today and they are thrilled. >> i flew from ireland to be here. and been practicing since for the competition. all the best casters in the world come here. my fellow countryman came in first place and james is on the current team and he is the head man. >> it's unique. will not see anything like it where you go to compete in the world. competitions in ireland, scotland, norway, japan, russia each year, the facilities here in the park are second to none. there is no complex in the world that can touch it. >> i'm here with bob, and he has

kindly agreed to tell me everything i need to know about casting. i'm going to suit up and next, we're in the water. >> what any gentleman should do. golden gate angling has free lessons the second saturday of every month. we have equipment show up on the 9:30 on the second saturday of every month and we'll teach them to fly cast. >> ok. we are in the water. >> let me acquaint you with the fly rod. >> nice to meet you. >> this is the lower grip and the upper grip. this is a reel and a fly line. we are going to use the flex of this rod to fling away. exactly as you moved your hands. >> that's it? >> that's it. >> i'm a natural.

>> push both arms forward and snap the lower hand into your tummy. push forward. >> i did gave it a try and had great time but i might need some more practice. i met someone else with real fly casting skills. her name is donna and she is an international fly casting champion. >> i have competed in the casting ponds in golden gate park in san francisco. i have been to japan and norway for fly casting competition. i spend my weekends here at the club and at the casting pond. it's a great place to learn and have fun. on a season day like this, it was the perfect spot to be. i find fly casting very relaxing and also at the same time very challenging sport. takes me out into the nature. almost like drawing art in the

air. and then i can make these beautiful loops out there. >> even though people from across the globe come here to compete, it's still a place where locals in the know relax and enjoy some rely unique scenery. until next time, get out and play!

♪ >> our concern is they are going to be here for a couple of days and everybody is going to have a great time. and we have three days of them and 362 days of everybody else using the park. ♪ ♪ >> this is the fifth year of our partnership with another planet entertainment, where another planet puts on probably

the greatest music festival in america for three days here in golden gate park. >> we work with them a lot to prevent and not have any problems. and what we have done with them is have roads built and have pieces under whatever equipment is parked. they do all of that. and then when it gets removed, they have very little damage. >> for me as a gardener and having to stay here and work after they leave, i am more than happy when i see their greening team come through and green everything up. >> we have given them pieces that they can use, and pieces that they can't use. so we are allowing them, again, because we have irrigation in the ground so they can use, and if they put up a tent they can stake a tent in some places, they can't stake a tent in other places. so we are protecting the golden gate park asset. >> so what is really special about the partnership is not just the incredible music, that about 70,000 of our closest friends are listening to right now, but for the respect that everybody has for this park and

the work that we do with the outside land music promoters to make sure that in a few short weeks, what you see out here will again be a beautiful, green, field filled with children playing soccer. >> everything pops back up, we are getting better and better as the years go by. bringing it back real quick, that is what we do. we bring the grass back and make sure that the plants are not destroyed. >> we work year round to plan for this event to make sure that all of the waste is picked up. 77 percent of all of the waste is diverted or recycling or composted. >> the gardeners work with another product operation staff to make sure that first and foremost we are protecting the incredible trees, meadows and the incredible open space that is golden gate park. >> making the crowd make a choice of which band have want

to see. so we don't have everybody going to one stage like a stampede. that didn't work for the event producers and it didn't work for us. we worked together and found solutions and it is working. >> you see a lot of people out here having a good time. you have no idea, how much work and planning has gone into this to make this sustain able and eco friendly park the greatest park in the united states. ♪ >> san francisco is one of those incredible cities in the world. i would rather be around trees, than like flat land, you know what i am saying? >> the fact that it is separate places it gives a lot of space for the amount of people that is here. i really appreciate that. ♪ >> san francisco, what is not to love? >> a blessing with the space and a blessing being here and everyone else being here on public land and sharing this music and vibration together

and we are grateful for the city and the park and rec for making it happen. >> we are keeping it cleaned by picking up, everything that we need help with, we can't do it without your help. >> it is amazing for san francisco and the music scene. this is a job creator and they hire over 3400 people. we bring in 50 to 60 restaurant and winerries. >> it is crazy. and it never stops. ♪ >> i only came to see stevie wonder. i just got a ticket. i am so excited. we are so blessed out right now. >> it is amazing, i came all the way from israel to meet the people and hang out and she was amazing. >> the environment, the people, everything. it is like everyone has so much energy.

>> hey, you are beautiful. and i love you. >> why? because... it is definitely a lot more fun than being inside. >> so far we have had zero problems. it is a long-step process, a lot of thinking and people involved. so we think that we got rid of all of the problems that could happen. they are doing it, and we are doing it and everybody is doing the best that they can. >> it is a wonderful out reach >> come. >> it is beautiful. ♪ >> 7 and a half million renovation is part of the clean and safe neighbor's park fund which was on the ballot four

years ago and look at how that public investment has transformed our neighborhood. >> the playground is unique in that it serves a number of age groups, unlike many of the other properties, it serves small children with the children's play grounds and clubhouses that has basketball courts, it has an outdoor soccer field and so there were a lot of people that came to the table that had their wish list and we did our best to make sure that we kind of divided up spaces and made sure that we kept the old features of the playground but we were able to enhance all of those features.