>> hello san francisco and

naomi here with the top 3 places to check auto and this week bring our passport that's about tuesday the holly's food and occur i didn't without worry about long with drum beats and side food is free and the donations will be welcome and thursday the asian art museum that's right if you want to see them their run through september and the technicality is 5 bucks you've heard it here first and friday head to lake merced to the family resource center invites you with a show and make friends and joy and a dinner and

space it limited so r.s.v.p. it's the weekly buzz gist visit us at san francisco

>> ♪ ♪ ♪ ♪ ♪ ♪ ♪ in in this cfo memory i remember having cfo with mile-an-hour grorm >> and they were having sausage with my grorm. >> and i was six or seven and i made a face. >> when i was younger i had a

preference for cfo i used to drink it but that did something to my body. >> i've been drinking coffee since i was 17 role the only thing i'm good at i have trying to find my way through school i jousted coffee and decided to do that for the rest of my life i started looking into the process of the coffee and where it came from and where do those beans come from oh, they come from a fruit. >> the coach stays with me i grew up and one day i'm going to own a coffee shop i should at it

in 98 i visited over 11 hundred coffee shops to see why people go to come over shops. >> we've searched beans api all over the world tokyo and south america. >> when i wanted to do was get into every aspect of the coffee and real estate there was multiply steps of making a great cup of coffee. we do is revolt and that's because with the qualifies of coffee shop and once you revolted it it how far anyone else's and the coffee and one thing about the coffee they were special blends i create.

i spent seven years on one blend. each bean is all chemistry and blend with each culture and beans is like people beans and those people give me a reputation and it only happens fwhons a lifetime. your clients love you and that's what happens. >> but then i fell in love a eternal hanging out at the coffee shops the coffee woosz terrible by the community aspects i initiated. >> i think it's a important place to find your friends and people.

>> you love my cit san francisco has a good name and a reputation and has every culture in this planet in san francisco. it's a small city 7 by 7 but it's huge. ♪ ♪ ♪ ♪ >> i role like the idea of staying in the neighborhood and after living here the entire time there's one thing that's important the people talk about seattle and they talk about seattle and san francisco. or portland and san francisco. san francisco is definitely on the cutting-edge of coffee scene

in the entire nation >> there's so much romance in coffee it is around the sourcing of it and how it got her it's a complicated thing. >> i know for a pharynx born to make coffee i got it from my dad that's the life i live speaks for me. let's have a cup of coffee and talk about it ♪ ♪ ♪ ♪

>> 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. ♪ ♪