the next question comes from sf examiner. business owners from the small industry and other personal services have been frustrated that they cannot fully reopen even after sanitation guidelines. what is your level of concerns. >> right now we are on the state watch list and have been since late july. no further reopenings can happen until we're off that watch list and receive updated guidance from the state. and what might be plausible going forward. >> thank you. our next question. if the reproductive rate is not

below is only based on hospitalization and not positive tests it does not include asymptomatic people. how is that viable. >> it's an estimate. it's an estimate that we have been working with u c berkeley and u c sf and cal san francisco researchers with regard to developing a model that takes exactly that into account. uses the hospitalization number and extrapolates that to the broader population at large to come up with an estimate of the reproductive rate. it's publicly available with regard to what the reproductive rate estimate is. you can dig deeper into that on the website which we can certainly provide to you.

>> thank you, dr. colfax. there no further questions at this time. this concludes today's press conference. thank you madam mayor and dr. colfax for your time. >> coping with covid-19. today's special guest. >> i am chris manners, you are watching coping with covid-19. my guest is the director of economic and work force development here to talk about the programs the city has in place during this crisis to help

small businesses and vulnerable and disconnected residents. welcome to the show. >> thank you for having me. it is a pleasure to be here, chris. >> start by talking about gift to sf. it provides many of the resources we are talking about. could you tell us a little bit about the focus of gift to us. then we will talk about specific programs. >> i very much appreciate the question. for anyone who is watching right now, so much of the work that has been accomplished to serve most vulnerable is because of very generous donations to the give to sf covid-19 response and recovery fund. over $28 million has been fund raised to support areas as important as housing stabilization for vulnerable communities, food security programs which has been a big issue not only in san francisco

but up and down california and of course across the nation. very much thinking about workers and family members who may not have been access to state and federal programs the same way that others who are impacted have and do. that was to make sure families and workers were supported with woulrelief. small business community to make sure they have access to loan was and grants. we are excited how diverse we have been able to do this. we have been able to roll these out to ensure that our communities are supported by our city together with all of us with city funds and philanthropic dollars to help realize them on behalf of the community's needs. >> that is great. now, many of our small businesses don't have large payrolls. they are unable to qualify for the federal ppp loans. does the city have active

programs available for small businesses to help with ongoing expenses such as rent while they are still closed? >> certainly. one of the programs we launched in partnership and because of the ability of the give to sf loan fund presented us with was for loans and grants to do that. we knew in the beginning that it was not easy for smaller businesses not connected or those who were to get an answer around relief provided through ppp. we have seen success of the program. we knew it was important at the time to also have the san francisco hardship mcwas emergency loan program be launched and designed to support businesses who needed resources the most. we have committed $15.5 million in ongoing covid-19 small business financial relief. we have awarded grants and loans

to over 400 small businesses thus far. we wanted to make sure that we were equitable about that approach always guidings work through racial equity lens. one of the most important pieces is ensuring every district would be represented and also more equitable work and places where we were doing that work would be supported through these efforts. in the first phase $1 million to 128 small businesses and 29 different neighborhoods with up to $10,000 in funds to support those who were experiencing loss. we set aside a minimum of $2 million for low and moderate income owners to ensure they were supported with relief efforts. neighborhood goes like lower filmore, bayview, castro and

excelsior. long-term businesses have given to the city and we want to give bamto them as well. then because we were looking for additional funding sources, we took dollars that we had with existing partners already with our partners to do small business work and help convert to support women entrepreneurs around san francisco and very specific neighborhoods for mini grants to serve immediate needs. every little dollar helped. >> one of the programs that just become available. right to recover. >> i am glad you are asking about right to recover. we know that it is extremely valuable right now as we look to incentivize community members disproportionately impacted by covid-19 by economic hardship, spaces to work in because they need to provide for families, having access to the economic

relief or wages that you count on to protect yourself, stabilize your families, support your families and children or parents or extended family. that is a huge disincentive if you believe you may not have access to quarantine to do what we want you to do. if you are sick to get tested. if you test positive to quarantine and stay home. so that you can get better and not infect anyone else. that comes at a cost. you are not going to work, not making wages. for so many low income workers that is not acceptable. this is to provide relief based on the individual to give minimum wage for that period of time. when they walked into the testing site they knew if i test positive is there a program to help me, we could say yes?

that was important to mayor breed, extremely important to supervisor ronen and they worked together to make $2 million available to support these individuals. together with the department of public health we have a holistic system to fill the gaps that may exist to encourage people to get tested to do the right thing. wear a mask, social distancing, not going places when they are sick and doing our part to make sure they were incentivized. >> not having sick pay with the virus would be really stressful. >> iit is important for undocumented. we know the lat inx is more than 50% of the positive cases and may not have access to sick leave or financial hardship to do the right thing and to

quarantine with financial reli relief. >> as we start another new releaf program. african-american small business revolving loan fund. how will that fund work? >> well, i am very, very proud. this fund. i do have to give a shout out to our invest in neighborhoods team who worked day and night with the african-american chamber of commerce and main street launch to support the zero percent interest loan up to 50 thousand dollars. we have been striving to be specific and target communities of color and african-american small business entrepreneur community. it is so much more difficult for this community to access resources and it was important to do something in this moment that is reflective of a movement

we know has been emotion for such a long time. for us to do something real, provide financial relief for the community in this ka this way ar them specifically. we are very proud to get this up and running. we look forward to applications being live so people from the african-american and black business communities to get relief. flexible terms. forgiveness up to $50,000 for those loans which can make a huge difference fought only for relief when you think about rent for a small business but also in terms of long-term recovery and being smart about the moment. there are businesses with the ability to be open, even a little bit. it is a stress on them. there are others that don't have the ability to do this at all. where is their relief? they wait for us to do our collective part to ensure we

can re-open. these dollars, very specifically for the black entrepreneur community are important for long-term viability success. that is good for them, the diversity of the city we hold dear and we need to be proud of. >> do we have active programs for disconnected or underserved communities? >> absolutely. as i was mentioning just simply about the right to recover program. when people go to the mission hub at 701 alabama within the mission district to serve the community, they are providing food security, access to resources. what they have done is extraordinary in terms of partnering with the city with relief efforts to help pay and maintain food distribution for families. thing are important like the latin x to do so many dishes with one item masa.

access to rise, cereals, milk, butter, fresh foods and vegetables. that is across the city in the entirety in those areas of need. to ensure those programs are made available for our most vulnerable communities. seniors or families who desperately need that help. >> finally, is there a website specifically designed to provide access and information about these resources? >> one of the easiest things to do, people have a general question and to want don't have access to the internet call 3-1-1. reach out. we have been working closely to ensure the members and staff have the information they need to get what you need. as you call in. most specifically for workers,

employers, nonprofits to go to our website oewd.org and click on covid-19 which is a large button on the site. you will find a full list of information specifically designed for you as employer, as worker and nonprofit so that you know where to go for resources. also, our phone number 554-6134 for the small acciden small bus. the incredible staff are administering those lines. if they don't answer they will get back to you so you can talk to a real person in multiple languages. also e-mail sfosbasfgov.org. again, visit the website oewd.org and you can find that. in terms of workforce

(415)701-4817. someone will get back to you if they don't pick up immediately to answer your questions if you are a worker. then to donate. give to sf.org. all of that information is to find to the website if you need resources or you need an understanding how we are phasing re-opening or updated information, please visit us. we will get back to you. we look forward to serving you and the community to get through this very, very challenging time. >> that is great information. thank you so much for coming on the show. i really appreciate the time you have given us today. >> it is a pleasure, chris. thank you for helping get information out to our communities. people are aware your government is hard at work on your behalf to get you what you need during a dynamic and challenging time.

>> that is it for this episode. we will be back with more information shortly. this is coping with covid-19. i am chris manners, thanks for watching on sfgovtv. >> what we're trying to approach is bringing more diversity to our food. it's not just the old european style food. we are seeing a lot of influences, and all of this is because of our students. all we ask is make it flavorful. [♪] >> we are the first two-year culinary hospitality school in the united states. the first year was 1936, and it

was started by two graduates from cornell. i'm a graduate of this program, and very proud of that. so students can expect to learn under the three degrees. culinary arts management degree, food service management degree, and hotel management degree. we're not a cooking school. even though we're not teaching you how to cook, we're teaching you how to manage, how to supervise employees, how to manage a hotel, and plus you're getting an associate of science degree. >> my name is vince, and i'm a faculty member of the hospitality arts and culinary school here in san francisco. this is my 11th year. the policemrogram is very, ver

in what this industry demands. cooking, health, safety, and sanitation issues are included in it. it's quite a complete program to prepare them for what's happening out in the real world. >> the first time i heard about this program, i was working in a restaurant, and the sous chef had graduated from this program. he was very young to be a sous chef, and i want to be like him, basically, in the future. this program, it's awesome. >> it's another world when you're here. it's another world. you get to be who you are, a person get to be who they are. you get to explore different things, and then, you get to explore and they encourage you to bring your background to the kitchen, too.

>> i've been in the program for about a year. two-year program, and i'm about halfway through. before, i was studying behavioral genetics and dance. i had few injuries, and i couldn't pursue the things that i needed to to dance, so i pursued my other passion, cooking. when i stopped dance, i was deprived of my creative outlet, and cooking has been that for me, specifically pastry. >> the good thing is we have students everywhere from places like the ritz to -- >> we have kids from every area. >> facebook and google. >> kids from everywhere. >> they are all over the bay area, and they're thriving. >> my name is jeff, and i'm a coowner of nopa restaurant,

nopalito restaurant in san francisco. i attended city college of san francisco, the culinary arts program, where it was called hotel and restaurant back then in the early 90's. nopalito on broderick street, it's based on no specific region in mexico. all our masa is hand made. we cook our own corn in house. everything is pretty much hand made on a daily basis, so day and night, we're making hand made tortillas, carnitas, salsas. a lot of love put into this. [♪] >> used to be very easy to

define casual dining, fine dining, quick service. now, it's shades of gray, and we're trying to define that experience through that spectrum of service. fine dining calls into white table cloths. the cafeteria is large production kitchen, understanding vast production kitchens, the googles and the facebooks of the world that have those kitypes of kitchens. and the ideas that change every year, again, it's the notion and the venue. >> one of the things i love about vince is one of our outlets is a concept restaurant, and he changes the concept every year to show students how to do a startup restaurant. it's been a pizzeria, a taco bar. it's been a mediterranean bar, it's been a noodle bar.

people choose ccsf over other hospitality programs because the industry recognizes that we instill the work ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat.

>> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they want to do for a living. we hired many interns into employees from our restaurants. my partner is also a graduate of city college. >> so my goal is actually to travel and try to do some pastry in maybe italy or france, along those lines. i actually have developed a few

connections through this program in italy, which i am excited to support. >> i'm thinking about going to go work on a cruise ship for about two, three year so i can save some money and then hopefully venture out on my own. >> yeah, i want to go back to china. i want to bring something that i learned here, the french cooking, the western system, back to china. >> so we want them to have a full toolkit. we're trying to make them ready for the world out there.

>> everything is done in-house. i think it is done. i have always been passionate about gelato. every single slaver has its own recipe. we have our own -- we move on from there. so you have every time a unique experience because that slaver is the flavored we want to make. union street is unique because of the neighbors and the location itself. the people that live around here i love to see when the street is

full of people. it is a little bit of italy that is happening around you can walk around and enjoy shopping with gelato in your hand. this is the move we are happy to provide to the people. i always love union street because it's not like another commercial street where you have big chains. here you have the neighbors. there is a lot of stories and the neighborhoods are essential. people have -- they enjoy having their daily or weekly gelato. i love this street itself. >> we created a move of an area where we will be visiting. we want to make sure that the area has the gelato that you like. what we give back as a shop owner is creating an ambient lifestyle.

if you do it in your area and if you like it, then you can do it on the streets you like.