strategist, a very good leader, a man who has a lot by example including riding a bicycle in the rain which was amazing when he came to meetings wet and got 32 you the meetings we went through. it is my honor to introduce the president of the board of supervisors david chu. [ applause ] . what a great day. this is a tremendous day. a great day for the future health of san francisco. let me start by admitting no that you we are here, when we first started project i was not hugely optimistic that we are going to get here. i want to echo and appreciation for everyone who

sat at the operating table to create this critical project. success has a lot of parents and let me first start by thanking my colleagues to what he referred to as the three amigos. i of course want to thank the many city staffers that brought us out today. i want to bring out the hundreds of folks but in particular thank you mr. mayor for working with us and in particular ken rich, you really get one of the major unsung hero award for

your efforts. i want to take a moment also to thank our counter parts across the table from cpmc, this is a different conference than the conference i called for back in july, is that right? i want to thank you for your demonstration in san francisco and i look forward to opening up a brand new saint luke's and cathedral hospital. of course much has been said about gerardo, if you are looking for a feature story to do on someone. david has already suggested he go to the middle east. i'm going to ask

lou, we need some help with homelessness and i wonder if you are ready for that task. oor there is literally thousands of people that interacted with city hall to make sure we address the housing labor issues, the transit issue, the neighborhood issues. we can go on and on but this deal wouldn't have been put together without all of your input. let me flush out other issues. first of all this is going to be 50 percent larger and a cathedral hill that will be smaller in addition to the health care innovation fund and issues around how we deal with cost limitations. we do have significant provisions about the future of the charity care.

in the original development agreement that we were discussing many months ago, there was a dollar commitment to that charity care in this agreement we are taking a comparable commitment of the number of charity care patients per year that will be taken care of, approximately 30,000 a year which is a better way to measure the charity care than the obama care coming down the pike. there is a hundred new lives they will take care of including 1500 that will come in the tenderloin neighborhood. another topic that has been around is local hiring and work force training, i know my friend from the building trade,

cpmc will continue to hire for jobs from san francisco. but in addition to that we have improved the provisions for permanent entry level jobs. initially there were several jobs we were committing to, we have agreed to 40 percent of new entry level permanent jobs will come from san francisco. these will come from residents from real working class neighborhoods, the southeast neighborhood, sonoma, tend lions and also the work force training to $4 million. le me

talk about transportation the intersection at the site. there were a lot of questions about potential 28,000 new car trips to that sight. let me say a couple things, obviously with the hospital half the size, that is less congestion to the area. the parking garage is about 200 parking spots smaller there will be $14 million to provide transit. other pedestrian safety and transit i am improvements that we need in the neighborhood. in addition to that i want to thank cpmc to

help manage traffic congestion and more policies to use clipper card. this afternoon at the board of supervisors we will be introducing 10-page single space that lays this out. i first want to thank all of you to make sure this becomes a reality. thank you. [ applause ] >> thank you, david. the next speaker that i would like to introduce is warren browner the ceo of cpmc and be at the stable for the last few months. i believe he suffered fatigue and is worried at times but kept himself together and

represented c p m c well with a vision and thought process for the common good for the patients of cpmc and tomorrow and would like to thank him for bringing this all to a conclusion. i present to you warren browner. >> thanks, well, as you heard, i'm the c o. i would like to say welcome. let me tell you that what you thought was fatigue was actually walking pneumonia which i'm slowly getting better. my grandmother would have called it a chest cold but modern technology

substantiated more serious that that. i want to thank all who came and our colleagues who have been supporting this project from the very beginning. [ applause ] two members of the board of west bay hospitals. bishop mark andres and everyone who has been incredibly supportive of everything we have done and without whom this deal would not have happened. he's the one that has the deal on his computer. for those of you who know how word document works, he's done 99 percent of it. and

lou gerardo, his respect and love for the city of san francisco made this all happen. i want to make, really my comments are mostly addressed to the group of us who sat around the table and it's a 3 word sentence. we showed sif fuss. there were many times when it looks like we were pushing an incredibly heavy rock up and even steeper hill and we would never get to the summit and we are here and delighted to be and very much looking forward to the final step of going through the board and putting shovels in the ground we hope sometime in 2013. again, thank you all for coming, thank you for supporting cpmc and our vision to build 2 new hospitals in

this wonderful city of san francisco. thank you. [ applause ] >> thank you. warren. i would like to introduce barbara garcia the director of public health who has been counseling us through this process and answering questions and providing us with staff and expertise and help us understand what we were learning. barbara garcia. >> good morning. this is a very exciting time for the department of public health. i want to give thank yous to mayor lee and i also want to thank our health commission in 2008 they laid out a policy and became the foundation today. in fact my second week on-the-job campaign to us came to work on this issue and the last two

years, our staff and our policy director, mark who is our capital consultant along with our cfo has provided a lot to the team. it does take a large community effort to do this. i worked closely with the community as well. i want to acknowledge bob through this crowd here and as well as paul kumar. they led that charge for us and i really appreciate the work. we are having an incredible agreement today. two seismically safe hospitals and that's really important. we are in the midst of rebuilding san francisco hospital and i know how important it is to have safe hospitals. some of the important community benefits

from this process, but i would like to especially acknowledge warren browner from cpmc, judy lee and michael, we are also working on a lot of projects because of this initial process. again the supervisors coming in and lou to finalize this process made it all happen. we should be very proud. there are 30,000 individual when health care reform happens and they qualify for health insurance and this will be a new and safe hospital. thank you so much on behalf of all. [ applause ] >> that's it ladies and gentlemen of the thank david chu and campos. i enjoyed it and glad we are done.

>> you're watching quick bites, the show that is san francisco. and today you're in for a real treat. oh, my! food inspired by the mediterranean and middle east with a twist so unique you can only find it in one place in

san francisco. we're at the 55th annual armenian festival and bizarre. this is extra special not only because i happen to be armenian, but there is so much delicious food here. and i can't wait to share it with all of you. let's go. armenia, culture and cusine has had much cultural exchanges with its neighbors. today armenian food infuses he flavor from the mediterranean, middle east, and eastern europe. >> this is our 55th year and in san francisco we're the largest armenian food festival and widely recognized as one of the best food festivals in the area. we have vendors that come up from fresno, from los angeles showing off their craft. we really feel like we have something for everyone in the neighborhood and that's really what it is, is drawing people to see a little bit of our culture and experience what we experience weekend in and weekend out. >> we are behind the scenes now watching the chef at work

preparing some delicious armenian kabob. this is a staple in armenian cooking, is that right? >> absolutely, since the beginning of time. our soldiers used to skewer it on the swords. we have a combination of beef and lam and parsley. and every september over 2000 pounds of meat being cooked in three days. >> after all that savory protein, i was ready to check out the fresh veggie options. >> this is armenian cheat sheet. it's tomatos and mint and olive oil. that makes summer food. and what i'm doing is i'm putting some nutmeg. it is kind of like cream cheese. in armenia when they offer you food, you have to eat it. they would welcome you and food is very important for them. >> in every armenian community we feel like we're a

"smallville"age and they come together to put on something like this. what i find really interesting about san francisco is the blends of armenia that come together. once they are here, the way people work together at any age, including our grandmothers, our grandfathers, skewering the meat, it's fun to see. fun to see everybody get together. >> we call it subarek. it's a cheese turn over if you want. we make the dough from scratch. we boil it like you do for la san i can't. >> the amount of love and karin fused in these foods is tremendous. they come in every day to prepare, cook and bake bread, all in preparation for this big festival. >> nobody says no. when you come them, they have to come tomorrow for the feast. >> what a treat it is to taste a delicious recipe, all made from scratch and passed down through generations. it really makes you appreciate the little things. >> it's one of the best

festivals. it's outstanding, a marvelous occasion. >> we're outside checking some of the food to go options. i grabbed myself a ka bob sandwich, all kinds of herbs and spices. i'm going to taste this. looking fantastic. one of the best i've had in a long time. you know it's delicious b i have just enough room for dessert, my favorite part. we're behind the scenes right now watching how all the pastries get made. and we've got a whole array of pastries here. honey and nuts and cinnamon, all kinds of great ingredients. this is amazing. here's another yummy pastry made with filo dough. oh, my god. really sweet and similar, it's lighter. this is what i like. we have a lovely row here.

looks like a very delicious and exciting surprise. i'm going to bite into it. here we go. um. this is great with armenian coffee. now we're making some incredible armenian coffee. >> we buy our coffee, they have the best coffee. they come from armenia, specially made. and would you like to try it? >> i would like to try. >> would you like sugar or no sugar? >> no sugar today. i'm so excited. really earthy. you can really taste the grain. i think that's what makes it so special. really comes out. i hope you try it. we're having a great time at the armenian festival.

we ate, we saw, and we definitely conquered. i don't know about you, but i have to go down to the food. check out our blog for so much more at sf bites at tums 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.

?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