priority that we do address this divide, and that we do deal with the fact that we have a tale of two cities in many respects and i can feel the frustration from some of the folks that spoke today, and while that frustration maybe directed at this committee right now i think it's a frustration that rightly rests with all of us here in city hall, so i do believe i'm a glass half full type of person and i think out of challenge comes opportunity, but i do think we need to have this discussion -- not only about this individual issue, but the larger discussion about what is happening with us as a city. are we making sure as we have this great wealth that we are taking care of the neediest in our communities and not just the neediest it's also working folks

and middle class folks. it's a lot of people that feel that -- rightly feel they're being left behind so i think that is a larger discussion but i think that we need to provide some context for why people are feeling this way. thank you. >> thank you supervisor. so i want to thank again the mta. i want to thank bevin, hope and of course to jason i want to especially thank you for all the work that you do. i think it's hard work everyday what you're trying to accomplish. i want to say thank you to that and of course to the speakers. i appreciate that and even though we are divergent at this moment. colleagues we have heard the motion and heard public comment. do we have a motion to file? >> so moved. >> thank you very much. madam clerk are there any other items?

>> well are no other items. >> thank you. we are adjourned.

>> 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. ♪ ♪ >> just a few steps away from union square is a quiet corner stone of san francisco's our community to the meridian gallery has a 20-year history of supporting visual arts. experimental music concert, and also readings. >> give us this day our daily bread at least three times a day. and lead us not into temptation to often on weekdays. [laughter] >> meridians' stands apart from

the commercial galleries around union square, and it is because of their core mission, to increase social, philosophical, and spiritual change my isolated individuals and communities. >> it gives a statement, the idea that a significant art of any kind, in any discipline, creates change. >> it is philosophy that attracted david linger to mount a show at meridian. >> you want to feel like your work this summer that it can do some good. i felt like at meridian, it could do some good. we did not even talk about price until the day before the show. of course, meridian needs to support itself and support the community. but that was not the first consideration, so that made me very happy. >> his work is printed porcelain. he transfers images onto and spoils the surface a fragile shes of clay. each one, only one-tenth of an

inch thick. >> it took about two years to get it down. i would say i lose 30% of the pieces that i made. something happens to them. they cracked, the break during the process. it is very complex. they fall apart. but it is worth it to me. there are photographs i took 1 hours 99 the former soviet union. these are blown up to a gigantic images. they lose resolution. i do not mind that, because my images are about the images, but they're also about the idea, which is why there is text all over the entire surface. >> marie in moved into the mansion on powell street just five years ago. its galleries are housed in one of the very rare single family residences around union square. for the 100th anniversary of the mansion, meridian hosted a series of special events, including a world premiere reading by lawrence

ferlinghetti. >> the birth of an american corporate fascism, the next to last free states radio, the next-to-last independent newspaper raising hell, the next-to-last independent bookstore with a mind of its own, the next to last leftie looking for obama nirvana. [laughter] the first day of the wall street occupation set forth upon this continent a new revolutionary nation. [applause] >> in addition to its own programming as -- of artist talks, meridian has been a downtown host for san francisco states well-known port trees center. recent luminaries have included david meltzer, steve dixon, and

jack hirsch man. >> you can black as out of the press, blog and arrest us, tear gas, mace, and shoot us, as we know very well, you will, but this time we're not turning back. we know you are finished. desperate, near the end. hysterical in your flabbergastlyness. amen. >> after the readings, the crowd headed to a reception upstairs by wandering through the other gallery rooms in the historic home. the third floor is not usually reserved for just parties, however. it is the stage for live performances. ♪

under the guidance of musical curators, these three, meridian has maintained a strong commitment to new music, compositions that are innovative, experimental, and sometimes challenging. sound art is an artistic and event that usually receives short shrift from most galleries because san francisco is musicians have responded by showing strong support for the programming. ♪ looking into meridian's future, she says she wants to keep doing the same thing that she has been doing since 1989. to enlighten and disturbed. >> i really believe that all the arts have a serious function and that it helps us find out who we are in a much wider

sense than we were before we experienced that work of art. ♪