a lot of what you see at camp mather was built, part of the construction shack and places for people to lift when they build the dam. the same thing is true here. this is the bart ventilation shaft and the ferry. the average water depth isz about 40 feet, and that is about right. on this side of the bay, we have average depths better 35, 40, 50 feet. the east side of the bay is very shallow. then the larger ships that come through need to have at least 40 feet. they actually have to dredge up some of it. there is a very limited channel through the bed. in a sailboat, you cannot turn and get out of the way.

next, we're going to walk across the plaza and into the ferry building. we will have over and stop at this store, and we have not all of these phenomenal mushrooms. -- and we have all of these phenomena mushrooms. >> they have an official title and placard. he is one of our tenants. ihe started out as a beat cop in san francisco, helping out at the farmers' market. he had grown up at a farm. he started getting interested in mushrooms, and it has grown into this incredible business. >> are any of these local? >> their family farm is at moth landing. they also going to the forest, and they did not tell anybody

where they're going because there are very particular. you will see a forger walking through a building with a mushroom that the found after a big rainstorm and probably bring it in here. them excellent. i have never seen some of these before. the lion's mane mushroom? some of these are great. >> i love mushrooms. i am a big portobello fan. they are phenomenal. >> and the prices are the same as they are anyplace else, very reasonable. >> very reasonable, and it is going right to the grower. this is an organic meat company. since 1968, there has been no foreign cows or cattle and

there. as a very pristine, beautiful meet. could i have you explain the dates? >> sure. the tag number is right on the label. that allows us to trace the steer back to its mother, it's mother's mother, how they were raised, how they lived. >> what is on sale today, what is the special day? >> >> everything is special. >> the caveman pork chop. >> fascinating. bone in.

wow. >> that is something you do not see very often. the belly is attached. >> bacon and the loin, if you so desire. thank you very much. >> in 1999, we put out a rfp to restore the building. they decided to restore this in the middle of the building and opened up this cut out to connect the bottom floor with this area that was traditionally storage for luggage, trunks and supplies for the ferries. the connected the bottom floor with the skylight and really open up the building. >> is still open? >> it was still open it, and the second floor was the original waiting room. the port was very intrigued by the local business uses that would be down here.

it took about four years to restore the building, and it took close to two years to lease it because we started early in the redevelopment of the building. we are fully leased. lots of wonderful partisans -- lots of wonderful artisans. >> unqualified success. >> in the 1950's, after the bridges were built, the port and the ferries stopped in the late 1950's. at the port was looking for new ways to build revenue. that is when they started to chop up the building on the second and third floor into small offices. that brought revenue, but also took away a lot of the historic elements. it was mostly restaurants beneath. then in 1972, the ferry started. in 1989, we had the earthquake that rendered the double decker

freeway on safe. -- unsafe. >> in 1989, the ferry building was a symbol of the earthquake because the clock stopped and the flagpole on the top was tipped over at 10 degrees. this became a symbol of the earthquake. this is sort of the end product of finally taking care of all the damage that was brought by the earthquake. >> when the freeway was taken down, it provided this visual corridor and reconnected the city to the building and that opened up the dialogue. the original urban planning of san francisco, always wanted the ferry building to anchor bourbon st. it is amazing that the freeway up there has been changed around to see the visual connection, literally all the way up market street to the ferry building. it it feels like the heart of san francisco.

>> what shop is this? >> a chocolate shop. this is one of our original farmers market food are lessons -- food artisans. he uses a lot of wonderful local ingredients, lavender, and also incredible lime that he then dips in key lime juice and then they are dried. then they are dipped into a beautiful artisan chocolate, and it to me epitomizes what it is all about, local ingredients, very traditional french techniques when it works with the chocolate. i want you guys to try it. it is super, super good. >> yes, i will take a piece here. enjoy. enjoy. take one and pass it around. san francisco has become a

chocolate center. >> dear deli, they realize they're not going to make money with gold, one back to france and brought back chocolate equipment. and longtime chocolate tradition. >> i was reading house so many people came here for the6ñ and some of the smart people stay here because they said these people are going to need services, food, places to stay, entertainment. people bought land and made buildings. some people made their fortunes in the gold fields, but a lot of people who started their companies after the gold rush made it really big. some of them are still here, historic buildings, is sort restaurants -- historic restaurants, and we're trying very hard to preserve not just

the physical brick and mortar of san francisco boat -- san francisco history, but there is also a real push to preserve the cultural, meaningful institutions, businesses, restaurants, other services. i encourage you all to support san francisco businesses. there are so many old restaurants. this is some serious chocolate. >> it is really good. q%?>> our groves were planted r 100 years ago. it is called the silver ridge ranch, and it is all spanish olives, extra virgin, less than 0.8% at the city. -- acidity.

we offer a house plant, which is a nifty blend of five types of spanish olives, which incorporates this into that. we also offer a tangerine olive oil, a new product, fresh tangerines. you taste possessed from the appeal of the tangerine. -- you taste the zest from the peel. >> emerge very well. excellent. they sell different types of salt here which are a big thing in it killing our world. i have found at home that it makes a big difference the texture of the salt, not word is from -- where it is from. where is this from?

>> it is from france, the top layer of of salt, a very fine salt. for every 80 pounds of the great salt, 1 pound of this is made. >> we did not really talk about the clock tower yet. at 230 feet tall, this is built as a replica of of the clock tower in spain. this was electrically i polite. electrically operated? >> correct, but it still can be run mechanically. ithe clock master comes in at te time that it is changing. we also have clock watchers across the street who tell us if it is off by a second, so he is very attached to the clock. >> we have a clock master.

and look at this, the hands of the clock. look how big they are. the holy mackerel. nobody is up here. but this. it the great seal of the state of california. this is a wonderful mosaic. >> it is wonderful. it was original to the building. tens of thousands of people cross by every day. this is the waiting area. the larger alcoves or for storage. and the big plants that would go out to meet the ferries. people would come out to meet the ferries. and then go to the trolley cars. the family of the original artisan still lives in the bay area and they come by every so often to make sure that it is in tact and being taken care of. furry little repair to it. this is the before and after,

1910 to 1960's, 1970's. this is what the building looked like during that time. it was under plywood and carpeting for about 30 years. this was amazingly preserved underneath all of that when it pulled up. >> how to the ventilate this? are these operable? h[ph>> they are not. we have a cool air intake from the bay. because of the atrium, it would be nearly impossible for any air conditioning, so we have cool air intake on the bayside. that cools the building down. when i first artwork in here, i was fascinated with all the arches, the repetitive arches. the original architect used it as a symbol of the talks in rome, a symbol of how important the water and the waterways are

to us city. -- to the city. it looks like an aqueduct structure. >> what are the uses of this floor and above? >> we have about 10 it office spaces, private businesses, law firm, financial management, lobbying firms. there are all local businesses. -- they are all local businesses, very supportive of the marketplace. >> i know that some part of this building, the water goes underneath, the bay water is under there? >> yes. >> is it under the whole building? >> there is a sea wall, probably right under where you are standing. a lot of it is on the pilings. >> i have seen a guy on a little boat that goes under there and make repairs.

>> and also, the coast guard comes, anytime there are logs floating in the water, we have to call the coast guard. acting get hung up underneath the pipes. >> i want to thank you all for coming. thank you so much for your great information. i hope to see you all again next month for our next program. thank you very much.

i'm nicole and lindsey, i like the fresh air. when we sign up, it's always so gratifying. we want to be here. so i'm very excite ied to be here today. >> your volunteerism is appreciated most definitely. >> last year we were able to do 6,000 hours volunteering. without that we can't survive. volunteering is really important because we can't do

this. it's important to understand and a concept of learning how to take care of this park. we have almost a 160 acres in the district 10 area. >> it's fun to come out here. >> we have a park. it's better to take some of the stuff off the fences so people can look at the park. >> the street, every time, our friends. >> i think everybody should give back. we are very fortunate. we are successful with the company and it's time to give back. it's a great place for us. the weather is

nice. no rain. beautiful san francisco. >> it's a great way to be able to have fun and give back and walk away with a great feeling. for more opportunities we have volunteering every single day of the week. get in touch with the parks and recreation center so come ?oo hi, i'm holly lee. i love cooking and you are watching quick bites. san francisco is a foodie town. we san franciscoans love our food and desserts are no exceptions. there are places that specialize in any and every dessert your heart desires, from hand made ice cream to organic cakes, artisan

chocolate and cupcakes galore, the options are endless. anyone out there with a sweet tooth? then i have a great stop for you. i've been searching high and low for some great cookies and the buzz around town that anthony's are those cookies. with rave reviews like this i have to experience these cookies for myself and see what the fuss was all about. so let's see. while attending san francisco state university as an accountinging major, anthony's friend jokingly suggested he make cookies to make ends make. with no formal culinary training he opened his own bakery and is now the no. 1 producer of gourmet cookies in the biarea and thank you for

joining us on quick bites. how do you feel? >> i feel great. >> so i want to get to the bottom of some very burning questions. why cookies? >> it was a recommendation from a friend. hard to believe that's how it all started. >> why not pies and cakes? what do you have against pies and cakes, anthony. >> i have nothing against pies and cakes. however, that was the recommendation. >> you were on the road to be an account apblt. >> actually, an engineer. >> even better. and it led to making cookies. >> in delicious ways. >> delicious ways.

>> this is where the magic goes down and we're going to be getting to the truth behind cookies and cream. >> this is what is behind cookies and cream. >> where were you when the idea came to your mind. >> i was in my apartment eating ice cream, cookies and cream ice cream. how much fun, cookies and cream cookies. their cookies and cream is not even -- it took a lot of time, a lot of fun. >> a lot of butter. >> a lot, a lot, a lot. but it was one of those things. all right, now behold. you know what that is?

>> what is that? >> cookies and cream. >> oh, they are beautiful. >> yes, so we got to get --. >> all right, all right. we treat the cookies like wine tasting. i don't ever want anybody to bite into a cookie and not get what they want to get. we're training staff because they can look at the cookie and tell if it's wrong. >> oh, here we go. >> you smell it and then you taste it, clean the plat palate with the milk. >> i could be a professional painter because i know how to do this. >> i can tell that it's a really nice shell, that nice crunch. >> but inside. >> oh, my god. so you are going to -- cheat a

little bit. i had to give you a heads up on that. >> what's happening tomorrow? these cookies, there's a lot of love in these cookies. i don't know how else to say it. it really just makes me so happy. man, you bake a mean cookie, anthony. >> i know. people really know if they are getting something made with love. >> aww >> you know, you can't fool people. they know if you are taking shortcuts here and there. they can eat something and tell the care that went into it. they get what they expect. >> uh-huh. >> system development and things like that. >> sounds so technical. >> i'm an engineer. >> that's right, that's right. cookies are so good, drove all

other thoughts out of my head. thank you for taking time out it talk to us about what you do and the love with which you do it. we appreciate your time here on quick bites. i hope you've enjoyed our delicious tale of defendant 93 and dessert. as for me, my search is over. those reviews did not lie. in fact, i'm thinking of one of my very own. some things you just have it experience for yourself. to learn more about anthony's cookies, visit him on the web at anthoniescookies.com. if you want to watch some of our other episodes at

sfquickbites/tumbler.com. see >> san francisco parks, golden gate park transforms into one of the greatest music festivals of all time, let's journey, inside, outside land. ♪ >> to this, our 6th year doing the outside lands and our relationship with san francisco, rec and park. and we work very closely with them in the planning and working very closely with the neighborhood organizations and with the city supervisors and with the city organizations and

with the local police department, and i think that the outside lands is one of the unique festivals in the world and we have san francisco and we have golden gate park and we have the greatest oasis, in the world. and it has the people hiking up hills and down hills and a lot of people between stages. >> i love that it is all outside, the fresh air is great. >> they have the providers out here that are 72 local restaurants out here. >> celebrating, and that is really hot. >> 36 local winerries in northern california and 16 brewers out here. >> and you have seen a lot of

people out here having a good time and we have no idea, how much work and planning has gone into this to make it the most sustainable festival in the united states. >> and literally, in the force, and yeah, unlike any other concept. and come and follow, and the field make-up the blueprint of the outside land here in golden gate park and in the future events and please visit sffresh parks.org.

♪ ? an incredible program because we take regular kids teach them the love of the game. we have no emphasis on winning we only have an emphasis on learning and trying as hard as they can that's it and the chips fall where they may. when students leave our program whether or not adults or kids they'll have a mechanical understanding of what they have. you don't have to be 7 feet tall or be super faster but you do need skwil. once you teach kids how to have

control over the tennis courts they'll master. please invest us on the website