so we can make the december 17 meeting 2 minutes shorter. i was wondering when -- is that going to be conveyed in a timely fashion? >> there are other vehicles there would a license in advance before the final conveyance but it's expected they are all on time but staff is working with the parks and state lands and dpw to effectuate all that and they are all on target through next year. >> great all right. anyone

else? >> i have a question. i'd like to receive information on i guess the best way to call it is the account balance or balances in the housing trust funds the ones under our control the ones we would have immediate information on i see many of these items on affordable housing so much is going into the fund it would be nice to know what the balance is . certain things coming out of the fund. >> okay. anyone else? okay happy holidays everyone. our next meeting will be before christmas but happy holidays anyways next item? >> item 10. and item 11.

>> thank you very much we adjourn at 1: 38. is that a record? >> 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. ♪ ♪

?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

>> i'm warren corn field and we are doing a series called stay safe, we are going to talk about staying in your home after an earthquake and taking care of your pet's needs. ♪

>> here we are at the spur urban ken center and we are in this little house that was built to show what it is like in san francisco after an earthquake. we are very pleased to have with us today, pat brown from the department of animal care and control and her friend oreo. >> hi. >> lauren. >> could you tell us what it would take after an earthquake or some other emergency when you are in your home and maybe no power or water for a little while. what it would take for you and oreo to be comfortable and safe at home. >> just as you would prepare for your own needs should an earthquake or a disaster event occur, you need to prepare for your pets. and i have brought with me today, some of the things that i have put in my disaster kit to prepare for my animal's needs to make sure that i am ready should something happen and i need to shelter at home.

>> what are some of the things that people should have in their home after an earthquake or other emergency to help take care of their tasks and take care of themselves. >> i took the liberty of bringing you some examples. it includes a first aid kit for your pet and you can also use it for yourself and extra meds for your pets. and water container that will not tip over. we have got both food, wet food and dry food for your pet. and disposable food container. and water, and your vet records. in addition, we have a collar and some toys. >> yeah. to keep oreo busy. >> he needs toys and this is san francisco being a fruity city and come on oreo. this is your dinner, it is patte style chicken dinner with

our foody seen here. >> what they say now is that you should have at least a gallon of water and i think that a gallon of water is small amount, i think that maybe more like two gallons of water would be good for you and your pet. >> does the city of animal control or any other agency help you with your pet after an emergency. >> there is a coalition of ngos, non-governmental organizations led by the department of animal care and control to do disaster planning for pets and that includes the san francisco spca. the paws group, the vet sos, pets unlimited. and we all have gotten together and have been getting together for over four or five years now to talk about how we can educate the public about being prepared for a disaster as it involves your pets. >> a lot of services. i understand that if you have

to leave your home, we are encouraging people to take their pets with them. >> absolutely. we think that that is a lesson that we concerned from karina, if you are being evacuated you should take your pet with you. i have a carrier, and you need to have a carrier that you can fit your pet in comfortably and you need to take your pet with you when you were evacuated. >> i am going to thank you very much for joining us and bringing oreo today. and i am go