>> hello everyone. welcome to the bayview bistro. >> it is just time to bring the

community together by deliciou deliciousness. i am excited to be here today because nothing brings the community together like food. having amazing food options for and by the people of this community is critical to the success, the long-term success and stability of the bayview-hunters point community. >> i am nima romney.

this is a mobile cafe. we do soul food with a latin twist. i wanted to open a truck to son nor the soul food, my african heritage as well as mylas continuas my latindescent. >> i have been at this for 15 years. i have been cooking all my life pretty much, you know. i like cooking ribs, chicken, links. my favorite is oysters on the grill. >> i am the owner. it all started with banana pudding, the mother of them all. now what i do is take on traditional desserts and pair them with pudding so that is my

ultimate goal of the business. >> our goal with the bayview bristow is to bring in businesses so they can really use this as a launching off point to grow as a single business. we want to use this as the opportunity to support business owners of color and those who have contributed a lot to the community and are looking for opportunities to grow their business. >> these are the things that the san francisco public utilities commission is doing. they are doing it because they feel they have a responsibility to san franciscans and to people in this community. >> i had a grandmother who lived in bayview. she never moved, never wavered. it was a house of security answer entity where we went for holidays. i was a part of bayview most of my life.

i can't remember not being a part of bayview. >> i have been here for several years. this space used to be unoccupied. it was used as a dump. to repurpose it for something like this with the bistro to give an opportunity for the local vendors and food people to come out and showcase their work. that is a great way to give back to the community. >> this is a great example of a public-private community partnership. they have been supporting this including the san francisco public utilities commission and mayor's office of workforce department. >> working with the joint venture partners we got resources for the space, that the businesses were able to thrive because of all of the opportunities on the way to this community.

>> bayview has changed. it is growing. a lot of things is different from when i was a kid. you have the t train. you have a lot of new business. i am looking forward to being a business owner in my neighborhood. >> i love my city. you know, i went to city college and fourth and mission in san francisco under the chefs ria, marlene and betsy. they are proud of me. i don't want to leave them out of the journey. everyone works hard. they are very supportive and passionate about what they do, and they all have one goal in mind for the bayview to survive. >> all right. it is time to eat, people.

>> announcer: you're watching "coping with covid-19." today's special guest is dr. steven getnick. >> hi, i'm chris man us and you're watching "coping with covid-19." today my guest is the director of the behavior therapy center of san francisco and professor emeritus in counseling psychology at the university of san francisco. doctor, welcome to the show. >> thank you. >> let's talk about managing anxieties during this pandemic. what types of issues are people facing at the moment? >> there are a number of issues and i really want to point out that this is affecting everyone and has come on very quickly. so it is normal. if you are not experiencing some anxiety, something is a touch off because this affects us all.

i think some of the main ones are our health and worried about getting the virus and our developing serious complications. i think for a lot of people who are single, living alone, in isolation, has been very difficult. i think being in close quarters with people who we normally have some space from now are together 24/7. that's produced a lot of stress and anxiety. that loss of connection with others. we already addressed. and having kids home. for a lot of people. >> yes, absolutely. what are the other problems that they might have? >> i think without that dynamic, the good things are not a problem. it is the difficulties we have.

and when we're together 24/7, again it's like hooking everything up to an amplifier. >> so, what kind of problems could be created from working home from home, perhaps for the first time in your career? >> a lot of people are not used to working at home and a working at home just isn't the same. for one thing, there is a lack of social interaction. some people find that that affects them greatly. some people are actually finding they're getting more work done at home without distractions from work. the lack of structure is probably the most common. we see it here with work at the office. people are kind of watching. we know that our schedule is, suddenly you're at home and you are on your own. >> absolutely. if those are some of the issues people are facing, what are some of the techniques people can use to overcome their anxiety?

>> caller: i think there are many. one of the first is how managing and keeping track of your thinking, we think and talk to ourselves a lot. that's normal. we have a dialogue with ourselves often and we need to monitor that a bit. people tend to ruminate versus problem-solve. that is they tend to worry about all the things that might go wrong. and what i suggest is, look, there are things that can go wrong, but ruminating about the worst-case scenario is not going to be very productive. sit down, figure out what the things are that you have to deal with and try to problem-solve. i think any of the self-control techniques for anxiety can be helpful. and there are dozens of them. the common ones are meditation, relaxation techniques, yoga,

for example and another is diaphragmattic breathing. if you google that, you can learn diaphragmattic breathing in about 10 minutes online. it's incredibly simple and it is a really nice way to reduce anxiety in the moment. self-control procedures, exercise. whether if you're fortunate enough to have equipment at home, that's great. if you're not, get outside and go for a walk, keep your safe distance, of course. but you need to be active. that's helpful. >> i think people marry be dealing with information overload at the moment. how do you suggest people manage that? >> i was just going to say that. i think it is really important to kind of limit the information you get. not in terms of accuracy. i think in terms of accuracy, you want to identify a few sites where people are coming

with evidence-based information and scientific information so you can form yourself well. once you've informed yourself, you need to not be watching all day long. i've talked to people who are mesmerized from the tv and a it keeps that anxiety going so you need to limit your viewing for sure. this can be stress for people who have economic concerns and worried about their family and friends and loved ones who are essential workers. what would you suggest they do to help manage anxiety and stress? >> there is a number of things. one of major ones for depression is behavioral activation. simply, it really means that people will tend to not be depressed as a number of reinforcing activities to engage in. whether it is hobbies, you read, you listen to music, you

crochet, you -- whatever. these kinds of things are very important so you want to make sure that you're engaging in activities that literally make you feel better as opposed to sitting around ruminating, worrying about the worst-case scenarios that might happen. >> what about trying to do some self-development? >> yeah. it's a very interesting time. i've talked to a couple of my own clients who are finding, in a very positive way, that this isolation, while at first can generate a lot of anxiety, particularly if you're just not good at living alone. for a number of people, it's giving them a chance to sit back and really think about what is important in their lives, what are the priorities. i think that maybe if there is any silver lining in this epidemic, it's really forcing all of us to kind of rethink

what's really important. >> indeed. you know, though, at the same time, there are people who are feeling very lonely at home. how would you encourage them to overcome that? >> you get online. facetime, skype, zoom, like what we're doing right now. you can stay connected. it's very possible. most connections are important. we are social critters and we need that connection. i think for people who don't have those options, pull up photos, take a look at pictures of family. you need to stay connected. and it's very important. >> and finally, do you have any suggestions that are specifically for families? >> yeah. well, again, i think one of the interesting things that's come about from all of this, is i talked to families on video is they're obviously spending more time together. while it's a bit awkward, particularly for parents who are in the house working a lot.

it's a chance to really deepen relationships and spend more good, quality time together. i think parents really need to step back and kind of plan their day a little bit. not micro manage it, but have some ideas. can the family play games together? a lot of people i talked to, they're even together as a family for the first time. so i think there are a number of things that people can do. i think it is qulaouzful for the families to take five, 10 minutes and say how did the day go? i talked to someone in the phone book before we started who said they noticed what time of day all their anxiety kind of comes together and they start sniping at each other. now they're taking a few minutes at tend of the day to say, ok, how are we doing?

>> i think they need modeling good behavior, something you can do within the family, too, to try to -- >> that's right. i think that's relevant. very relevant to how children are going to do. most of the research from crises, particularly things we can't control showed that children do as well as their parents do. so i think it is important for parents to think about how they're react aing and they stay calm because whatever they do is modeling, coping for their children. so, that can be very useful. it can also be problematic. >> when we talked earlier, you mentioned that acknowledging that your kids are afraid is important. >> yes. i think that ties to your last question. i think modeling -- you know, it's not incompatible with saying, yeah, you know, mom or dad is a little nervous, too.

it means a lot of stuff is going on, but we're going to be ok. we're going to stay together. we have our time together. we're going to be safe. we'll -- fill in the blank. so you can do both. you can re-assure but in a realistic way that once the kids know it's normal to be anxious in these times. >> thank you for coming ton show, doctor. i really appreciate the time you've given us. >> you're welcome. thank you for having me. >> and that is it for this episode. we'll be back with more covid-19 related information shortly. you have been "coping with covid-19." thank you for watching.

>> hi. my name is carmen chiu, san francisco's elected assessor. when i meet with seniors in the community, they're thinking about the future. some want to down size or move to a new neighborhood that's closer to family, but they also worry that making such a change will increase their property taxes. that's why i want to share with you a property tax saving program called proposition 60. so how does this work? prop 60 was passed in 1986 to allow seniors who are 55 years and older to keep their prop 13 value, even when they move into a new home. under prop 13 law, property growth is limited to 2% growth a year. but when ownership changes the law requires that we reassess the value to new market value. compared to your existing home, which was benefited from the --

which has benefited from the prop 13 growth limit on taxable value, the new limit on the replacement home would likely be higher. that's where prop 60 comes in. prop 60 recognizes that seniors on fixed income may not be able to afford higher taxes so it allows them to carryover their existing prop 13 value to their new home which means seniors can continue to pay their prop 13 tax values as if they had never moved. remember, the prop 60 is a one time tax benefit, and the property value must be equal to or below around your replacement home. if you plan to purchase your new home before selling your existing home, please make sure that your new home is at the same price or cheaper than your existing home. this means that if your existing home is worth $1 million in market value, your

new home must be $1 million or below. if you're looking to purchase and sell within a year, were you nur home must not be at a value that is worth more than 105% of your exist egging home. which means if you sell your old home for $1 million, and you buy a home within one year, your new home should not be worth more than $1.15 million. if you sell your existing home at $1 million and buy a replacement between year one and two, it should be no more than $1.1 million. know that your ability to participate in this program expires after two years. you will not be able to receive prop 60 tax benefits if you cannot make the purchase within two years.

so benefit from this tax savings program, you have to apply. just download the prop 60 form from our website and submit it to our office. for more, visit our website, sfassessor.org, >> 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.