>> especially the spanish speaking population it hits home. >> people get hungry why not eat and give >> (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

>> ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ it looks at good and tastes good and it is good in my mouth pretty amazing. >> ♪ ♪ ♪ ♪ ♪ ♪ i am the executive chef i've been here as a chef at la concina since 2005

reason we do the festival and the reason we started to celebrate the spirit and talent and trivia and the hard work of the women in the la concina program if you walk up to my one on the block an owner operated routine i recipient it's a they're going to be doing the cooking from scratch where in the world can you find that >> i'm one of the owners we do rolls that are like suburbia that is crisp on the outside and this is rolled you up we don't this it has chinese sister-in-law and a little bit of entertain sprouts and we love it here. >> there are 6 grilled cheese

grilled to the crisp on the outside outstanding salsa and a lot of things to dip it knocks you out and it's spicecy and delicious i was the first person that came here and we were not prepared for this every year we're prepared everybody thinks what they're doing and we can cookout of our home and so the festivals were part of the group we shove what we do and we w we tried to capture the spirit of xrifs.

>> and there from there to sales and the hard part of the sales is 250 assess our market and creating a market opportunity giving limited risks and sales experience to our guys and - >> san francisco is known worldwide for its atmospheric waterfront where spectacular views are by piers and sight and sounds are xhanl changing we come to the here for exercise relax ball games entertainment, recreation

market, exhilaration a wide variety of contributions easily enjoyed look up the bay the waterfront is boosting for activities boosting over 25 visitors every year the port of san francisco manages 7 may have million dollars of waterfront from hyde street and fisherman's wharf to the cargo terminals and name shoreline the architecture like pier 70 and the ferry building is here for the embarcadero and a national treasure the port also supports 10 different maritime industries alongside with the recreational attractions making san francisco

one of the most viable working waterfronts in the world but did you think that our waterfront faces serious challenges if earthquake to damage the seawall and the embarcadero roadway rising seawalls will cause flooding at high tides and major repairs to a safe many of the piers the port is at a critically turnl point time to plan for the future of san francisco's waterfront this year the port is updating it's marts plan the plan working group to invite a wide variety of poichdz from the city and bayview and other advisory teams to share their expertise if

intense and maritime operations the waterfront land use plan has guided the use and development of the lanes for the last 20 years major physical changes take place along the waterfront and now is the time to update the waterfront plan to continue improvements that will keep our waterfront vibrate, public and resilient the biggest challenges facing the waterfront are out the site an aging seawall along the embarcadero roadway and seawalls that will rise by 21 hundred to provide and productivity of tides seawall is built over weak soils and mud the next earthquake will cause it to settle several feet without the urgent repairs that will damage the promenade and other things we've been fortunate over the last hundred years less than one

foot of seawall over the next hundred years scientists say we'll have 6 feet of seawall rise imagine the pier 30/32 will be floated, the embarcadero will be flooded our transportation system is fog to be heavy impacts unfortunately, the port didn't have the financial resources to repair all the deteriorating piers let alone the adaptations for sea level rise. >> it is clear that the port can't pay for the seawall reinforcement or deal with the sea level rise on its own needs to raise money to take care of the properties at take care of the maintenance on the properties no way absent anti funding the issues of sea level rise or the schematic conditions

of seawall can be development. >> as studies talk about the seawall challenges the working group is look at the issues please come share our ideas about recreation, pier activities, shoreline habitat, historic preservation and transportation issues and viral protection. >> we know this planning process will not have one question and one answer we need the diversity of the opinions how people feel about san francisco waterfront and want to hear all the opinions. >> the challenges call for big decisions now is the time to explore now and creative ideas to protect and preserve san francisco waterfront. >> now is the time to get involved to help to shape the future of our waterfront. >> we need the debate please come forward and engage in the process.

>> this is your waterfront and this is your opportunity to get involved be part of solution help san francisco create the waterfront we want for the future. >> this is really to dream big and i think about what our waterfront looked like for all san franciscans today and generations to come. >> get involved with the planning process that will set the fraction for what is coming at the port. >> find for in upgrading dates on the ports website. >> (ship blowing horn in distances)

as a society we've basically failed big portion of our population if you think about the basics of food, shelter safety a lot of people don't have any of those i'm mr. cookie can't speak for all the things but i know say, i have ideas how we can address the food issue. >> open the door and walk through that don't just stand looking out. >> as they grew up in in a how

would that had access to good food and our parent cooked this is how you feed yours this is not happening in our country this is a huge pleasure i'm david one of the co-founder so about four year ago we worked with the serviced and got to know the kid one of the things we figured out was that they didn't know how to cook. >> i heard about the cooking school through the larkin academy a. >> their noting no way to feed themselves so they're eating a lot of fast food and i usually eat whatever safeway is near my home a lot of hot food i was excited that i was eating lunch enough instead of what and eat.

>> as i was inviting them over teaching them basic ways to fix good food they were so existed. >> particle learning the skills and the food they were really go it it turned into the is charity foundation i ran into my friend we were talking about this this do you want to run this charity foundations and she said, yes. >> i'm a co-found and executive director for the cooking project our best classes participation for 10 students are monday they're really fun their chief driven classes we have a different guest around the city they're our stand alone cola's we had a series or series still

city of attorney's office style of classes our final are night life diners. >> santa barbara shall comes in and helps us show us things and this is one the owners they help us to socialize and i've been here about a year. >> we want to be sure to serve as many as we can. >> the san francisco cooking school is an amazing amazing partner. >> it is doing that in that space really elevates the space for the kids special for the chief that make it easy for them to come and it really makes the experience pretty special. >> i'm sutro sue set i'm a chief 2, 3, 4 san francisco. >> that's what those classes afford me the opportunity it breakdown the barriers and is

this is not scary this is our choice about you many times this is a feel good what it is that you give them is an opportunity you have to make it seem like it's there for them for the taking show them it is their and they can do that. >> hi, i'm antonio the chief in san francisco. >> the majority of kids at that age in order to get them into food they need to see something simple and the evidence will show and easy to produce i want to make sure that people can do it with a bowl and spoon and burner and one pan. >> i like is the receipts that are simple and not feel like it's a burden to make foods the

cohesives show something eased. >> i go for vera toilet so someone can't do it or its way out of their range we only use 6 ingredients i can afford 6 ingredient what good is showing you them something they can't use but the sovereignties what are you going to do more me you're not successful. >> we made a vegetable stir-fry indicators he'd ginger and onion that is really affordable how to balance it was easy to make the food we present i loved it if i having had access to a kitchen i'd cook more. >> some of us have never had a

kitchen not taught how to cookie wasn't taught how to cook. >> i have a great appreciation for programs that teach kids food and cooking it is one of the healthiest positive things you can communicate to people that are very young. >> the more programs like the cooking project in general that can have a positive impact how our kids eat is really, really important i believe that everybody should venting to utilize the kitchen and meet other kids their age to identify they're not alone and their ways in which to pick yours up and move forward that. >> it is really important to me the opportunity exists and so i

do everything in my power to keep it that. >> we'll have our new headquarters in the heart of the tenderloin at taylor and kushlg at the end of this summer 2014 we're really excited. >> a lot of the of the conditions in san francisco they have in the rest of the country so our goal to 257bd or expand out of the san francisco in los angeles and then after that who know. >> we'd never want to tell people want to do or eat only provide the skills and the tools in case that's something people are 2rrd in doing. >> you can't buy a box of psyche you have to put them in the right vein and direction with the right kids with a right place address time those kids don't have this you have to instill they can do it they're

good enough now to finding out figure out and find the future for