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 eming 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. ♪

>> (speaking foreign language.) >> shop and dine in the 49 promotes local biz and challenges the san franciscans to do their shop and dine in the

49 within the by supporting the services we help san francisco remain unique and successful and vibrant so where will you shop and dine in the 49 san francisco owes itch of the charm to the many neighborhoods people coma greet and meet it has an personality these neighborhoods are economic engine seeing the changes is a big deal to me especially being a san francisco native and it is important to support the local businesses but also a lot to over here it is nice not to have to go downtown i think that is very important 0 for us to circulate our dollars the community before we bring them outside of the community for the time we have one dollars

in the community is the better off we are it is about economic empowerment by apron ingress the businesses that are here. >> shopping local cuts down the cyber foot you'll find cookies and being transported the world where everything is manufactured and put on the assembly line having something local is meaning more the more we support our local businesses the more i can walk down to where i need to be. >> bridges contingency bye like

west portal it is about city and san francisco may have a big name but a small city and a lot of small communities shop and dine in the 49 highlighted that and reminded people come outburst and i love that about this city i'll always be a >> 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.

>> 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. ♪ ♪ ♪ ♪the city of san francisco

sfgtv meeting of the board of supervisors for tuesday, may 3, 2016 will begin shortly. >>