off the board prohibited from applying for beer and wine licenses. and in short it rendered uncompetitive before the pandemic and now is an imperative for them and these small businesses include outfits like family cafe which is a chance cafe and the portofino not the old one the fbi raid 20 years ago but a new one which is a new one on grand avenue. masala which was originally i think in your district, supervisor peskin and may be the only west african restaurant in

district 3. essentially, we are addressing a glitch in the code that evolved from complications from not when i was on this board which in fact made small business regulations in some cases murkier and more complicated and in this particular instance pretty goofy. so i really want to thank the planning department staff and the planning commission for their unanimous recommendation of this ordinance and with that i do have a series of i believe non-substantive amendments. first as to the short and long titles an amendment to clarify we are amending the special use district and on pages 4 and 5, i'm expanding eligibility by reducing the number of months a

business must have been in operation from four to three months and page 5, lines 3 and 4 including businesses in operation in the eligibility window that have been in business a longer period of time, between november 1 and september and moving the conditional using requirement for liquor licenses and page 5 lines 11 and 14 moving the section 3 and removing the line that made supervisor safai happy that is over the counter relief for eligible businesses. this has streamline the process and my thanks to the city attorney and my staff for the

work on this and in fact colleagues, if you have questions or comments i'd be attempt to answer them and if not we can go to public comment. >> it does make me happy and we did something very similar as you know in my district where the change of use was facilitated quickly. the times nesscessitated this and an appreciate your hard work on this. >> supervisor safai and supervisor preston is nodding his head. madame clerk do we have members of public who wish to comment on item 3. >> i'll check if there's callers in the queue. arthur let us know if there are callers ready. if you have not done so press 3 to line up to speak. you only need to do this one. >> commissioner: we'll go to public comment and then aaron

starr in planning. >> mr. chair there are no callers in the queue. >> commissioner: public comment is closed. mr. star. >> planning commission heard this item last thursday and voted unanimously to approve it with modifications those applying and describe a prohibition on [indiscernible] in section of the ordnance do not place it in a codified ordinance language and the prohibition unlimited restaurants looking at former restaurant spaces and the north beach and north beach sud to allow the conversion of certain number of restaurants and increase the time from three

months to six months and the application must be submitted to the planning department by the deadline and do not delete the provision from the code until at least one year after the effective date and to encourage the board to expand this program city wide through an amendment to the legislation ordinance. thank you, supervisor peskin for considering these amendments. i'm also available for questions. >> thank you, mr. starr. >> commissioner: this is an appropriate comment i want to make for myself and you that starting tomorrow we can get our haircut on the sidewalk. >> you don't think i should keep it? looks great. >> i appreciate that. colleagues i'd like to move the amendment on that item.

madame clerk, roll call please. [roll call] . >> clerk: you have three ayes. >> commissioner: i'd like to send this item to the full board with recommendation on that motion a roll call -- >> excuse me if i may. i'm sorry but the amendment is substantive. >> commissioner: never mind. madame clerk i'll resend -- rescind that and continue it to the meeting september 14. on that motion roll call please. >> clerk: we don't need to rescind but i will take the roll call. [roll call] .

>> commissioner: the motion has passed. we are adjourned. >> you are watching coping with covid-19.

today's special guest. >> hi. you are watching coping with covid-19. in this first portion of the two-part inter vii am talking to the general manager of the san francisco recreation and parks department and state park commissioner talking about social

we were surprised how popular they became. it was totive. we expanded to include lafayette park and and and alamo square.

>> that is great. that is fantastic. now, as restrictions are lifted i understand summer camps are now allowed. how is the structure changed to make sure everybody remains safe from the virus? >> we are thrilled to be able to provide camps at all given the virus. we worked really hard to be able to provide a fun and safe environment. camps look different but they still offer kids the same opportunities for friendships creative, learn new skills and in order to prevent the spread of covid-19 we are following the health orders temperature screening and enhance screening. pods of no more than 12 kids. kids and staff stay together in

the same cohort for leach of the three week camp sessions. this is different than the past where kids and counselors can jump from week to week. we are doing things differently. honestly for kids to get out of the house, to see each other, to see their friends and run around, play some sports which they are allowed to do in their own pods. it couldn't be more important. we are grateful for the health department. no bigger champion than our mayor. >> tennis and golf are allowed. what about soccer and basketball? >> i am laughing. there is tennis and government and soccer and basketball and baseball and volleyball and fly-fishing and bike riding.

you know, san francisco we are blessed to have an amazing parks system to do about anything. we had to respond. they have now re-opened with modifications to slow the spread or protect against the spread of the virus. in both cases people need to get social distancing. they should have masks on them if they are in a crowd on the court or at the golf course. they are to refrain from sharing equipment. people playing tennis should play with their own balls. no spectators unless it is a parent or guardian of a minor that is playing. tennis really right now all that is permitted is singles. you can play doubles if you are from the same household. golf the modification includes

reservations online six feet apart. bringing your own golf bag and some modifications to the pin and cup to make it easier to retrieve your own ball. basketball and soccer are not open to the public. for kids in camp this summer they can play outside within their own pods. for recreational sports, these are high touch activities with a lot of physical contact. we talked to our public health colleagues almost every day. we are certainly advocating to the extent it can be done safely to allow people to fully enjoy our park system and participate in all sports and activities

they are accustomed to doing. we have a way to go and we need to be patient. there is so much to do in the park system. we are hopeful that people will be able to get back to team sports. >> i hope so too. how have you been keeping residents informed how the restrictions have been updated and changed? >> i never. >> when i took this job we were going to be in the sign production business. we probably printed and distributed over 2000 signs throughout our park system. they keep changing as the health guidance changes. we use social media electronic newsletters, stories in the press, outreach workers to make people aware of various health orders and how they affect park usage. rangers and volunteers are made

up of police and fire and neighborhood emergency response volunteers. they have done a wonderful job of trying to encourage and remind people that we are in the middle of an outbreak and we need to be safe. san francisco i think, overall has done a great job in managing the crisis. unlike many cities, the parks are mostly open. we had to close a few park features like small playgrounds and basketball courts. glen canyon is open. many cities they throw up hands and close down parks. it is our responsibility to use parkings safely and wisely. it is our job to make sure people have information they need. >> thank you mr. ginsburg. that is it for our first

interview. the second portion we will talk about the 150th anniversary and how parks are essential. you have been watching coping with covid-19. thanks for watching.

>> the market is one of our vehicles for reaching out to public and showing them how to prepare delicious simple food. people are amazed that the library does things like that. biblio bistro is a food education program. it brings such joy to people. it teaches them life skills that they can apply anywhere and it encourages them to take care of themselves. my name is leaf hillman and i'm a librarian and biblio bistro is my creation. i'm a former chef and i have been incubating this idea for many years. we are challenged to come up with an idea that will move the

library into the future. this inspired me to think, what can we do around cooking? what can i do around cooking? we were able to get a cart. the charlie cart is designed to bring cooking to students in elementary students that has enough gear on it to teach 30 students cooking. so when i saw that i thought bingo, that's what we're missing. you can do cooking classes in the library, but without a kitchen, it's difficult. to have everything contained on wheels that's it. i do cooking demonstrations out at the market every third wednesday. i feature a seafood, vegetable, and i show people how to cook the vegetable. >> a lot of our residents live in s.r.o.s single resident occupancies and they don't have access to full kitchens. you know, a lot of them just

have a hot plate, a microwave, and the thing that biblio bistro does really well is cook food accessible in season and make it available that day. >> we handout brochures with the featured recipe on the back. this recipe features mushrooms, and this brochure will bring our public back to the library. >> libraries are about a good time. >> i hired a former chef. she's the tickle queen at the ramen shop in rockwood. we get all ages. we get adults and grandparents and babies and, you know

school-age kids and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot you know how easily you can influence by just showing them what we have and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs for our kids who are age 13 to 18 and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and

garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before but i did it and it was so delicious. >> we try to teach them techniques where they can go home and tell their families i made this thing today, and it was so delicious. >> they're kind of addicted to these foods, these processed foods, like many people are. i feel like we have to do what we can to educate people about that. the reality is we have to live in a world that has a lot of choices that aren't necessarily good for you all the time. >> this is interesting, but

it's a reaction to how children are brought up. it is fast-food, and the apple is a fast-food, and so that sort of changes the way they think about convenience, how eating apple is convenient. >> one of the things that i love about my program out at the market is the surprise and delight on people's faces when they finally taste the vegetable. it's been transformative for some people. they had never eaten those vegetables before but now they eat them on a regular basis. >> all they require is a hot plate and a saute pan, and they realize that they're able to cook really healthy, and it's also tasty. >> they also understand the importance of the connection that we're making. these are our small business owners that are growing our food and bringing it fresh to the market for them to consume, and then, i'm helping them

consume it by teaching them how to cook. >> it connects people to the food that they're buying. >> the magic of the classes in the children's center and the team center is that the participants are cooking the food themselves and once they do that they understand their connection to the food to the tools, and it empowers them. >> we're brokering new experiences for them so that is very much what's happening in the biblio bistro program. >> we are introducing kids many times to new vocabulary. names of seasonings, names of vegetables names of what you call procedures. >> i had my little cooking experience. all i cooked back then was grilled cheese and scrambled eggs. now, i can actually cook curry

and a few different thing zblz and . >> and the parents are amazed that what we're showing them to cook is simple and inexpensive. i didn't know this was so easy to make. i've only bought it in the market. those comments have been amazing and yeah, it's been really wonderful. >> we try to approach everything here with a well just try it. just try it once, and then, before you know it, it's gone. >> a lot of people aren't sure how to cook cauliflower or kale or fennel or whatever it is, and leah is really helpful at doing that. >> i think having someone

actually teaching you here is a great experience. and it's the art of making a meal for your family members and hope that they like it. >> i think they should come and have some good food good produce that is healthy and actually very delicious. >> cooking is one of my biggest passions, to be able to share, like my passion with others, and skills to h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h

h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h