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

>> 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 us on facebook or twitter and we

>> i tried to think about this room as the dream room, where we dream and bring some of those dreams to life. i feel very blessed that i have been able to spend the last 31 years of my life doing it my way, thinking about things better interesting to me, and then pursuing them. there are a lot of different artists that come here to work, mostly doing aerial work. kindred spirits, so to speak. there is a circus company that i have been fortunate enough to work with the last couple of years. i use elements of dance and choreography and combine that with theater techniques. a lot of the work is content- based, has a strong narrative. the dancers have more of a theatrical feel. i think we are best known for

our specific work. in the last 15 years, spending a lot of time focusing on issues that affect us and are related to the african-american experience, here in the united states. i had heard of marcus shelby and had been in join his work but never had the opportunity to meet him. we were brought together by the equal justice society specifically for this project. we were charged with beginning work. marquez and i spent a lot of time addressing our own position on the death penalty, our experiences with people who had been incarcerated, family members, friends of friends. pulling our information. beyond that, we did our own

research. to create a picture that resonated with humanity. it is the shape of a house. in this context, it is also small and acts like a cell. i thought that was an interesting play on how these people make these adjustments, half to create home. what is home for these people? the home is their cell. people talk a lot about noise -- very noisy in prisons. that is interesting to me. looking at the communication level, the rise of frustration of being caged, wondering, where does redemption fit into the equation here?

[singing] i think both of us really believe the death penalty is wrong, and is flawed for many reasons. the list is as long as my arm -- about several others. we feel this is important for both of us, personally, to participate in the debate of this issue in a way that we can help people frame it for a conversation.

i'm robert chief and i'm the park's supervisor in the parks in the sunset district. i've been working here for 3 years. we are 60-70 street below street level. the 64 acre park. the park is divided into 2 sections we are in the stern area. when you get over to pine lake meadow and pine lake, pine lake is considered a natural area. in 1847, the green family came out here, back then this was kind of an empty canyon and sand

dun area. they claimed this property. in 1892. george green who's a second generation built the truckdaro club house. there was a hotel then. it was said this was the place to go if you were weary of the dirty city and the police. there were a couple of gun fights the front door has bullet holes. i don't ever repair them. 1931 stig mond bought the property from the green family. she donated it to the city of san francisco and had a specification, i'm giving it to the city that will be used forever for the enjoyment forever of the people of the city of san francisco. it has ever since. every summer the stern grove

association in san francisco rec and parks put on 10 free concerts. usually people come out at 10 in the morning it's a family affair. everybody is on the lawn with picnics and it's free. anybody can come out. it's a great way to spend a sunday. >> goes to 1-2 in the afternoon and runs until 5. [music]. thanks to the stern grove association they renovated the concert meadow. it used to be a rolling grafsy area. put in a new stage and stage building. they put in terraces. we get from 8,000 to 12,000 people. and the meadow next to the concert meadow is full of people even though they can't see the music they hear it. i walked into the meadow several

times and they don't even care. we do have literally events going on day and night. the concert association has kids days during the week. the performers come out for hundred 200 kids. now, the truckadero truck house gets rented out for weddings and retirement. the croquet clubs and horse shoes. 2 play grounds, tennis courts. we have from 25 to a hundred dogs here. it's like bisons going across the mid west. there are so many dogs they are covering the ground cht it's a get together. all the dog walkers know each other. if you go to pine lake day camp

now, you will see 50 kids there. the r directors are wonder. >> the pine lake is natural. they take of the area around the lake. they plant natives that are drought tolerant. one that stands the dry summers here. the whole park is under going quite a bit of reconstruction. they will renovate the trails around the lake. and the big project is the capital project for pine lake meadow. they are going to returf the dog run and the meadow by the day camp. we are looking for a very busy fall. by the spring of next year

should have major renovations to the mark thal make it an outstanding park. i don't ever refer to it as my park. all the parks belong to all the people. this park belongs just as much to the families in the bay view sdrishth as it does to the gentlemen that lives across the street. i'm happy and proud to be the caretaker for them. i wake up every day and thank that i havee