last two weekends before election day if you don't vote early remember to vote on >> 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. ♪

>> this coffee memory i remember having coffee with any grappled. in the old days myelogram ma get together >> i was six or seven i made a faces a good face. >> when i was younger i know it did something to my body. >> ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> i've been drinking coffee since i was 17 really the only thing i'm good at i was trying to find out what i was good at i

got a job at the coffee shop i decided to do that the rest of my life. i like the process of the coffee and what are those beans where do they come from oh, they come from a fruit. >> the coffee stays with me since i was a kid i grew up and opened coffee shops everybody. in the 8 i visited over 11 hundred coffee shops maybe more to see why people go to coffee shops >> we're searched the beans all over the world from east afghan and tokyo. >> when i wanted to do was get into aspect of the personal coffee and the processing and

everything else there was multiple steps in making coffee and we did have a lighter roost because of the qualities of the keep once you roost it it home gisz the coffee. >> one thing about the coffee they were special blends and i spent seven years on one blend so that's my pleasure. each bean they were all chosen and blended with each with different cultural and beans is like people and those people give me a reputation i can't buy. people love you my clients love me they take me to the moves

movies. >> fell in love with coffee and went to the coffee shops the community aspect i really enjoyed. >> i think it's important to have a place for people to show up and talk to their neighbors and recorrect. your surrounded with all those behalf communicated i communities >> i love my city san francisco has a good name my has every cultural in this planet living in san francisco it's a small city 7 by 7 but it's huge. ♪ ♪ ♪ ♪ ♪

♪ ♪ >> i really like the idea of staying in the neighborhood and living in the mission i've lived here the whole time and the community really stick to it people talk about seattle and portland now they talk about seattle and san francisco. or portland and san francisco but san francisco is definitely on the cutting-edge of the coffee scene in the entire nation. >> there's so many romance in coffee is surrounds the sourcing of that and thinking about where it came from and how and coffee is wonderful. >> i know for a fact i was born to make coffee. i have a notice from the dad let the life i live speak for me and

let's have a cup of coffee and talk about it. ♪ ♪ ♪ ♪ food in san francisco isn't just about expensive eat but food for everyone and there's organizations in the city that are doing really good work making sure that healthy food it assessable to everyone. more and more as follows are are becoming interested in upper arlthd they want to joy the open

green pace sea know where their food it coming from we'll look at 3 programs talking ushering agricultural and garden to new heights. so what exactly it, your honor agricultural >> it the growing food or flowers within city limits traditionally we've been referring to communities gardener that is a raised bed over and over upper argument has a more a farming way of farming. >> so tell me 0 what's growing in this garden. >> a really at all plant. in the one of the rare places,

you know, people have access to green space 24 is one of the places to grow things like the purple floor. it is sort of recognizing that the more diversity in given space the better not to just have one thing by everything supported each another >> it provides the community with an opportunity to get their hands dirty and reach 0 out and congressmen with the community in ways they might have not otherwise to engage with one other. >> now the dpw urban planning program so see how the garden community. >> so i grew up on a farm in air force base we picked the foods open the trees and share

with other families and as i drive around san francisco i see any trees with apples or mrumdz and lemon trees i can see the food going to waste and brought that idea back to the department many of the trees where the fruit would go to waste we origin or crop and pick other fruits and delivery this to food banks or shelters to people who need them. >> i'm here with nang wong hello nang. >> hello. >> i need to understand house this gleaning work. >> we come and harvest like for example, we'll come over here this is the lemon and plug it like this.

>> (laughter). >> made that good, good and ease. >> the trick is how not to hurt the branches. >> like the thing. >> i'm so excited about this. the people are so passionate about where the food goes to the private property owners give us the food they're happy that no of a t is going to waste >> oh. thank you. thank you. again job aura natural >> (laughter). >> from backyards to back lots let's take a look at the food and community bonding at the free farm. >> my idea was to start growing

food and giving it away. and getting my neighbors to who had space and having a kind of event that brings people together not to run our food program this time around but to share the wealth of the abundance of our welfare. we were all divorce and as part of our philosophy of working together and working together. >> what's the most rewarding aspect of volunteering for the free farm stand. >> well, we could is a generalic satisfaction but something about giving food away it's giving something i brought that in and sort it and gave it to you it's primitive to be able

to give something some basically to someone else. >> now serving number to 49 come on down. >> we have the capability of producing this food and in san francisco you can grow food all year round so the idea we're capable of prougdz food in our own backyards we're here to demonstrate an bans of food and i think that giving it away for free we show individuals it in have to be a comedy. >> we build time together and it's the strength of any ideas of the connections we'll turn that connection and the more connections you make no mistake about it the more you can have a stronger power and not have to

rely on money that's the people power. >> in this episode we've seen the urban farms and gardens provide more in fruits and vegetation people can have the special produce available it can be a place to give back by donating food to others and teach our children the connection to the earth and environment it's truly (clapping.) the airport it where i know to mind visions of traffic romance and excitement and gourmet can

you limousine we're at san francisco inspirational airport to discover the award-winning concession that conspiracies us around the world. sfo serves are more 40 million travelers a year and a lot of the them are hungry there's many restaurant and nearly all are restaurant and cafe that's right even the airport is a diane designation. so tell me a little bit the food program at sfo and what makes this so special >> well, we have a we have food and beverage program at sfo we trivia important the sustainable organic produce and our objective to be a nonterminal and bring in the best food of

san francisco for our passengers. >> i like this it's is (inaudible) i thank my parents for bringing me here. >> this the definitely better than the la airport one thousand times better than. >> i have a double knees burger with bacon. >> i realize i'm on a diet but i'm hoping this will be good. >> it total is san francisco experience because there's so many people and nationalities in this town to come to the airport especially everyone what have what they wanted. >> are repioneering or is this a model. >> we're definitely pioneers and in airport commemoration at

least nationally if not intvrl we have many folks asking our our process and how we select our great operators. >> ♪ ♪ ♪ ♪ the food option in san francisco airport are phenomenal that's if it a lot of the airports >> yeah. >> you don't have the choice. >> some airports are all about food this is not many and this particular airport are amazing especially at the tirnl indicating and corey is my favorite i come one or two hours before my flight this is the

life. >> we definitely try to use as many local grirnts as we can we use the goat cheese and we also use local vendors we use greenly produce they summarize the local soured products and the last one had 97 percent open that. >> wow. >> have you taken up anything unique or odd here. >> i've picked up a few things in napa valley i love checking chocolates there's a lot of types of chocolate and caramel corn. >> now this is a given right there. >> i'm curious about the customer externals and how

people are richmond to this collection of cities you've put together not only of san francisco food in san francisco but food across the bay area. >> this type of market with the local savors the high-end products is great. >> i know people can't believe they're in an airport i really joy people picking up things for their friends and family and wait i don't have to be shopping now we want people take the opportunity at our location. >> how long has this been operating in san francisco and the late 18 hours it is one of

the best places to get it coffee. >> we have intrrnl consumers that know of this original outlet here and come here for the coffee. >> so let's talk sandwiches. >> uh-huh. >> can you tell me how you came about naming our sandwiches from the katrero hills or 27 years i thought okay neighborhood and how do you keep it fresh you can answer that mia anyway you want. >> our broadened is we're going not irving preserves or packaged goods we take the time to incubate our jogger art if

scratch people appreciate our work here. >> so you feel like out of captured the airport atmosphere. >> this is its own the city the airline crews and the bag handlers and the frequent travels travelers and we've established relationships it feels good. >> when i get lunch or come to eat the food i feel like i'm not city. i was kind of under the assumption you want to be done with our gifts you are down one time not true >> we have a lot of regulars we didn't think we'd find that here

at the airport. >> people come in at least one a week for that the food and service and the atmosphere. >> the food is great in san francisco it's a coffee and i took an e calorie home every couple of weeks. >> i'm impressed i might come here on my own without a trip, you know, we have kids we could get a babysitter and have diner at the airport. >> this is a little bit of things for everybody there's plenty of restaurant to grab something and go otherwise in you want to sit you can enjoy the experience of local food. >> tell me about the future food. >> we're hoping to bring newer

concepts out in san francisco and what our passengers want. >> i look forward to see what your cooking up (laughter) ♪ ♪ ♪ ♪ ♪ >> today we've shown you the only restaurant in san francisco from the comfortableing old stand but you don't have to be hungry sfo has changed what it is like to eat another an airport check out our oblige at tumbler dating.com