investments, where there is jefferson street, brandon wharf and pier, 30, 32 and the exporatorium this wonderful opportunity. i want to thank, past and present port commissioners, and i see them here now. that they have earned the title of being the greatest stewarts of our water front and so thank you for your ongoing effort to do this. [ applause ] >> and the work incredibly well with the other agencies. i know that because this is pier 39 and one of the most iconic travel destinations, i understand that is why, john martin was here, because while he flies airplanes he is part of an incredible transportation center and we all know that and we all share in that wonderful

experience with being clearly, the best nation for so many, millions of people, every day. and as we do this, we reinvent and reinvest and find other reasons for people to enjoy themselves here. and those projects like the exporatorium and like the bay lights and renewed effort to create more water-base theds transportation to compliment the bridges that we build. we will create more bridges on the international level for our city. so, all of that in the context of a great anniversary, 150 years, there is going to be throughout this year, more stories to be told about what this 150 years means to our city, because, there is a lot of generations of people who came to this city, many, many years, built communities, built their small business and their livelihood and hopes and helped us to establish the fisherman's

wharf and help us to establish all of the maritime that they have created life times of reasons of why people want to continue visiting our city and we need to acknowledge all of that history. and all of it has not been easy, there have been difficult things and we have had fights over what is proper, and what is not proper, but we have always had in our sites in all of these different struggles, the success of our city, the golden gate bridge and the hope that it brings to many generations of immigrants that is what our city is built on and the honor that we have with all of our labor partners who also jimmy herman and the cruise ship terminal that they are honoring and built it through years of generations of struggle but also great celebrations that we have. and so this is wonderful year, and 150 years of history. let's learn it all and continue

to appreciating, but let's look forward to the next 150 years, because we are building the infrastructure to do that. we are laying the foundation to do that. we are creating partnerships among the agencies, but also public, private partnership to create it, because i will tell you that someone who is going to invest, $250,000 to $200 million on the piers it is an incredible to the faith that they have in the city and it is about investing confidence and why we exist in such a great wonderful city and so thank you monique and the port commission and to all of your wonderful partners and staff for working so hard with the entities like pier 39 and others who will continue to invest in the confidence here and along the water front and thank you to the labor and all of your partners thank you to all of the other agents for being here, happy 150th anniversary,

to our great city. >> thank you, we wish to continue your success. also, here with us today is the president of the board of supervisors, and the supervisor from our very own district three, david chiu. [ applause ] >> thank you, tailor. mr. mayor, if it is okay, could you and i just declare it a city holiday today so we don't have to go back to work and hang out here on pier 39? >> i want to thank all of you who are the incredible diversity of the community that is the port. the community that our water front peers and our wharfs. this is the story of our city. our port has really defined our past as i think that we all know, the first 49ers came right here to this spot to build this city, during world war ii, our military ships were

recommissioned, right here from our port. we know that our friends from labor as the mayor said, built our city, starting here with this water fort and this is the story of our city and we also know that the water front in the port defines who we are and it is amazing in 2013, if you just walk along the water front in my district, you will start at the fisherman's wharf street scape improvements and to the cruise ship terminal that we just cut the ribbon for and you walk down to the terminals and the ports where america's cup will entertain a million, international visitors within a few months. walk down a couple more blocks to piers 15, 17, where we are going to see a half a million kids come to go all the way down to what we know that will be the next site of the warrior's arena and down to the ballpark and the water phone

and the port is our city's present and it is our city story. but we also know that this is a story that is going to continue and one of the things that we love in pier 39. if you come here any day you will see the boys and girls playing with their parents who will come back a few years later as teenagers and young adults. and young men and women, flirting on the peers, dating each other, who will come back a few years later for their honeymoon, who will come back a few years later with their kids. and so, the cycle of the story of our city continues and that i know that in 50 years when we are celebrating the 200th birthday of this blai, when monique's grand daughter and ed lee's great grandson, are helping to run this city, they will look back on to the city leaders today, who are represented by all of you. and say, you know, in 2013, our city forefathers or city foremothers thought it appropriate to invest in our

port and make sure that we are building a 21st century port to last, happy birthday. thank you. >> i think that we all look forward to that moyer lee, administration. and finally, our good friend and dynamic leader, the executive director of the port of san francisco, monique moyer. [ applause ] >> thank you. >> okay, so raise your hands, how many of you would like to be me today? i am so humble and honored, what a great fortune to land my term right on the 150th year because the one thing that i will tell you about being 150 years old if you realize that your time is really short and insignificant, and if i were to dare to count how many port directors there have been before and how many there will be after it will become more of a second time, but, i get to be here with all of you and so many of you who have been here

at this water front for decades, all of you from fisherman's wharf thank you for coming today, because of you it is our water front that has evolved ahead of everywhere else in the world this is a perfect place to celebrate. because here we have a little bit of something of everything, in fisherman's wharf. it has been part of the port since its inception that is how we ate, and how we did commerce and how we paid for the fish we ate with gold but nonetheless we subsifted on fish and the agriculture that was born around the bay and san francisco to feed the miners who were farmers and to create a new economy for san francisco and haven't we brilliantly and completely made new economies and so many knew that we have to name the latest new economy of the economy of invention and creativity and isn't that what we were doing in the gold rush and so it was stunning to be here with all of you who have

made this possible. in 1900, the community worked with us to move up here in this area of a water front, and more of a lagoon area where we could congregate better and save the area where fisherman's wharf had been for the commerce that was needed to sustain our city. as the most of the logistics changed and as the needs changed as a community it was fisherman's wharf that helped us to envision what could be the future. in almost 50 years ago, the discussions began, how to enlifen our water front and how to keep it a working water front as we have here with all of us, as visitors, as those folks who are enjoying the great suit that they have to offer and the wonderful open space and also the working ferries that are helping to transport us around the bay and are here for us in times of emergency and celebration and so that is bha we stand for in san francisco, and this is a terrific place for us to celebrate, and i could not be more honored to be here with

all of you, to celebrate those generations that went before us. and as mayor lee, and president chiu said so eloquently, those generations that will come after us, it is a tremendous honor, and i thank you for being here to share in that honor and please happy birthday, to all of you, and to the board of san francisco. [ applause ] thank you, monique. >> and now the moment that we have all been waiting for. the birthday cake. >> i would like the speakers to gather on the cake and lead us all to sing happy birthday to the board of san francisco. ♪ [ applause ]

because we have a great waste water system here in san francisco, we do about 80 million gallons of waste water here in san francisco, which means we basically fill up 120 olympic sized swimming pools each and every day here in the city. we protect public health and safety and environment because we are discharging into the bay and into the ocean. this is essentially the first treatment here at our waste water treatment facility. what we do is slow down the water so that things either settle to the bottom or float to the top. you see we have a nice selection of things floating around there, things from

bubble gum wrappers, toilet paper, whatever you dump down the toilet, whatever gets into our storm drains, that's what gets into our waste water treatment and we have to clean. >> see these chains here, this keeps scum from building up. >> on this end in the liquid end basically we're just trying to produce a good water product that doesn't negatively impact the receiving water so that we have recreation and no bad impact on fish and aquatic life. solids is what's happening. . >> by sludge, what exactly do you mean? is that the actual technical term? . >> it's a technical term and it's used in a lot of different ways, but this is organic sewage sludge.

basically what it is is, oh, maybe things that come out of your garbage disposal, things that are fecal in nature. it's sludge left in the water after the primary treatment, then we blend those two over and send them over to digestion. this building is built to replace tanks here that were so odoriferous they would curl your hair. we built this as an interim process. >> is there a coagulant introduced somewhere in the middle of this? . >> this coagulant brings solids together and lets the water run through. that gives us more time in the digestion process, more time to reduce the amount of solids. these are the biggest ones in the world, like we always like

to do in san francisco. they are 4 meter, there's none like it in the world. >> really? wow. >> three meters, usually. we got the biggest, if not the best. so here we are. look at that baby hum. river of sludge. >> one of the things is we use bacteria that's common in our own guts to create this reduction. it's like an extra digestion. one of the things we have to do to facilitate that is heat that sludge up and keep it at the temperature our body likes, 98.6 degrees. >> so what we have here is the heat exchanger for digester no. 6. these clog up with debris and we're coming in to -- next wet weather season so we always come through here, clean them out, make sure that we get maximum heat exchange during the colder wet weather.

sludge season. >> rubber glove. >> right here. >> rubber glove, excellent. all right, guys. >> thank you. >> good luck. >> this is the full on hazmat. . >> residual liquid. we're taking it time to let it drain. we don't want to get sludge on it necessarily. take your time. stand on the side of it. . >> should we let it release for a while? . >> let it release. >> is that the technical term? . >> this is the most important bolt on the whole thing. this is the locking bolt. it locks this thing right in

place. so now. >> take your hammer and what we want to do, we get rag build up right in here. the hot water recirculates right in here, the sludge recirculates in here. the sludge sometimes has rags in it. all we want to do is go around the clean the rags. let me show you how. take the slide hammer, go all the way through the back, go around. >> got you. >> during the real rainy season, how does that change the way dealing with this job? is it a lot more stuff in there? . >> what we do, charles, we do this quarterly. every four months we go around and clean all the heat exchangers so we don't have a large build up. . >> go around?

. >> yeah. (sound of hammering). >> what i'm trying to do, charles, is always pull it out on the low stroke. >> right. so you are not, like, flying out. now talk about clean up. . >> then where does this stuff get deposited? . >> we're going to dump it in a debris box and it will go back to the plant. >> if you think back, the romans came up with a system of plumbing that allowed us it use water to transport waste away from the hub of civilization,

which enabled cities to grow. . >> you have a large bowl, a drive motor and another motor with a planetary gearbox with differential pressure inside there. the large mass up there spinning separating the solids from the liquid. we have to prevent about once a month, we go in there grease those, change the oil, check the vibration levels. the operators can tell just by the hum of that machine that it's a harmonic noise emitted that it's out of balance and the machine needs to be cleaned. it will start vibrating and we have vibration analysis machines that will come over here and check the levels. so it's kind of an on-going thing that you have to stay on

top of on a daily basis. >> handled properly, you take organic residuals, as we call them, that are leftovers of our society and turn them back into some energy. and we have another ability to take that sludge and get a nutrient value for crops there. we actually are running a kind of composting energy recovery system. >> well, this is a dirty job. we try to do it safely and we try to do it without imposing too much on the public. people want to flush their toilets and have things go away and not be bothersome again. we do a lot to try to accomplish that. i'd like to invite you to come back any time you want. once you got this in your blood, you are not going to be able to stay away. the raging waters are fun and when we do digester cleaning i really hope you can come back.

that's quite a sight. >> yeah, that sounds interesting. >> i really appreciate you coming by and it was a >> hello. you're watching the show that explores san francisco's love affair with food. there are at least 18 farmers markets in san francisco alone, providing fresh and affordable to year-round. this is a great resource that does not break the bank. to show just how easy it can be to do just that, we have come up with something called the

farmers' market challenge. we find someone who loves to cook, give them $20, and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge? >> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully. >> many to cut out all this talk, and let's go shop. yeah. ♪ >> what makes your dish unique?

>> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish

soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor.

but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco. thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed. and the plaza needed somebody. it was empty. beautiful with city hall in the background. >> thank you for speaking with us. are you on the web? >> yes, hocfarmersmarket.org. >> check them out. thank you. >> welcome.

the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood. i think that you are going to love it. >> do not be shy. cyou know this can run you $35 to $45 for a bowl, so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for dinner. i am ready to dig in. >> i hope you'll love it. >> mmm. >> what do you think? >> i think i am going to need more. perhaps you can have all you want. >> i am produce the that you have crushed this farmer's market challenge by a landslide.

the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at sfgtv@sfgov.org or reach out to sfgtv@sfgov.org or reach out to us on facebook or twitter and we

>> hello, my name is jamie harper. in this episode, we are featuring the park locations in your very own backyard. this is your chance to find your heart in san francisco with someone special. golden gate park's largest body of water is this lake, a popular spot for strolling and paddling around in boats, which can be rented. created in 1893, it was designed

foreboding and -- for boating. it is named for the wild strawberries that once flores. a pleasant trail follows the perimeter past huntington falls, 110 foot waterfall. two bridges connect the trail to the island. the climb to the hills summit, the highest point in golden gate park at more than four hundred feet. you can get quinces of the western side of the city through -- glimpes of the western side of city through a thick trees. the lake is ada accessible. it has a peaceful atmosphere where you can enjoy a warm day. walk along the lake and watched many ducks, and swans, and seagulls.

it is a tranquil spot to stroll, enjoy each other's company, and sail away. many couples come here to take a ride around the lake, floating under the bridges, past the pavilion and waterfall. for a quiet getaway, it makes for a memorable and magical experience. located on 19th avenue, this grove is the place to wear your hiking boots, bring your family, and bring the dog because it has so much to offer you and your loved ones. it is a truly hidden gem in the city. the part is rich with eucalyptus trees. long paths allow you to meander, perfect for dog walking in a

wooded environment. >> i enjoy this base and the history behind it. the diversity that exists in such an urban city, the concrete, the streets, cars, we have this oasis of a natural environment. it reminds us of what san francisco initially was. >> this is a section for dogs and plenty of parking. transit is available to get you there easily. and the part is ada -- park is ada accessible. there is also a natural lake. this is your chance to stroll and let the kids run free. it also has many birds to watch. it is the place to find some solitude from the city and appreciate what you share with a wonderful breath of fresh air.