apply go the sf purifying purifying.org or stop by any place for our clean slate program. our team looks forward to serving .

>> a hi, i'm karen fry a project manager and sfpuc and the bureau of environmental management honestly i've not considered a public sector job i realized this was an opportunity to work on large capital projects from san francisco all the way to our hetch hetchy and

the yosemite national park i work with engineers and city attorneys and scheduled and we all work tom nolan e together on the project. >> the excavations are in red we'll have the interference to go under the street. >> my next project is the largest project in the water system improvement program this is the southeast plan that involved a lot of kworpthsdz with the community groups and public when 9 commissioners such the planning commission and the board of supervisors or this ftc commission they help us in city hall this is a beautiful building it really is the inner workers of the building you feel you're in the heart of government and it's exciting to be part of thatyou.

>> what do you think about working at an airport and i love it is busy all the time. >> we want it to be an those away was this is a venture if i didn't love it i'll be an accountant. >> we want the experience that is a non-airport experience the negative stigma we're trying to erase that. >> everything is in a bad food to excite them about the food

and they have time to learn about us. >> people are imitated by traveling and the last thing to do is come to a place fill of chaos. >> telling me how the extent of napa a farms came about. >> it was a vision of the airport director he had a suspicion of a really cool gourmet speciality market locally friendly products this market local flavors this is the best. >> can we get a little tour. >> absolutely (laughter) ♪ ♪ >> so first on our tour. >> we have the clock we like to call it. >> this is coordinating it is made in san francisco. >> what about the customer

presence. >> we like to get the permanent farther i love the cappuccino and you have to go to multiple places for the cupcakes the cup a cakes from kari's people want to live here they're longing phone call for one thing in one spot in you know anything about san francisco the cheese the most popular cheesy think a lot of the people from the west coast say so this the real san francisco sour dough and they're curious. >> you find people respond to the idea of organic and absolutely. >> this is autumn. >> thank you, thank you and there's a lot of personal touch. >> i see san francisco. >> it's very hands on. >> what's the most popular

items. >> this is quite surprising our fresh jotting this is the chronicle special a bowl of warm oats and coconut that's mites farther. >> and speaking of drinks tell me again the cocktail scenes is that one, the things your known for . >> the cocktails are fantastic. >> really. >> fresh ingredients we don't have a mixture it to order this is our marcus bloody mayor. >> farmer's market bloody mary the bloody marys in the airport are great shikz it up.

and then we're going to garnish it with olives. and some lime and a fresh stalk of selly. right on. >> we like 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 >> ♪ ♪ we are definitely pioneers in airport concession world a world of nationally if not entirely or internationally >> everybody is cop us right now. >> the people that were in

charge of the retail this is where that began. >> i didn't think we would have a location at the airport. >> we've set the bar higher with the customer commerce. >> telling me about the operator and how you go about finding them and they get from being in the city to being in the airport. >> so first, we actually find a table and once we know what we want a sit-down we go to the neighborhoods in san francisco and other people seminary of the retail let us know about the rain water and are excited to have the local operators in the airport. >> we have to go going through the conceive selective process

and they award a lease to the restaurant. >> they are planning on extending. >> we that you could out the china and the length evens and the travel serve and fourth your minds and it's all good. >> how long for a vendor to move through the process. >> i would say it could take 80 up to a year from the time we go out to bid until they actually open a restaurant. >> i don't know what we signed up for but the airport is happy to have us here. and, you know, even taking out the track simple things there's a learning curve >> with once we're here they are helpful. >> it's an award-winning program. >> we're prude of your awards we have won 11 awards the latest

for the best overall food address beverage program and . >> like the oscars (laughter). >> the professional world. >> tell me about the future food. >> all the sb national leases are xooirz and we're hoping to bring newer concepts out in san francisco and what your passengers want. >> well, i look forward to the future (laughter) air are we look fo