>> 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 >> hello everyone. welcome to the bayview bistro. >> it is just time to bring the community together by delicious 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 continueas 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.

>> it's great to see everyone kind of get together and prove that you know building our culture is something that can be reckoned with. >> i am desi chair of economic development for soma filipinos.

so that -- [ inaudible ] know that soma filipino exists, and it's also our economic platform so we can start to build filipino businesses so we can start to build the cultural district. >> i studied the bok chase choy her achblg heritage and i discovered this awesome bok choy. working at i-market is amazing. you've got all these amazing people coming out here to share one culture. >> when i heard that there was a market with like a lot of

filipino food it was like oh, wow, that's the closest thing i've got to home so like i'm going to try everything. >> fried rice and wings, and three different cliefz sliders. i haven't tried the adobe yet, but just smelling it yet brings back home and a ton of memories. >> the binca is made out of different ingredients, including cheese. but here we put a twist on it. why not have nutella rocky road we have blue berry. we're not just limiting it to just the classic with salted egg and cheese.

>> we try to cook food that you don't normally find from filipino food vendors like the lichon for example. it's something that it took years to come up with to perfect, to get the skin just right, the flavor and it's one of our most popular dishes, and people love it. this it's kind of me trying to chase a dream that i had for a long time. when i got tired of the corporate world, i decided that i wanted to give it a try and see if people would actually like our food. i think it's a wonderful opportunity for the filipino culture to shine. everybody keeps saying filipino food is the next big thing. i think it's already big, and to have all of us here together, it's just -- it just blows my mind sometimes that there's so many of us

bringing -- bringing filipino food to the city finally. >> i'm alex the owner of the lumpia company. the food that i create is basically the filipino-american experience. i wasn't a chef to start with, but i literally love lumpia, but my food is my favorite foods i like to eat, put into my favorite filipino foods, put together. it's not based off of recipes i learned from my mom. maybe i learned the rolling technique from my mom, but the different things that i put in are just the different things that i like and i like to think that i have good taste. well the very first lumpia that i came out with that really build the lumpia -- it wasn't the poerk and shrimp

shanghai but my favorite thing after partying is that bakon cheese burgenr lumpia. there was a time in our generation where we didn't have our own place, our own feed to eat. before i used to promote filipino gatherings to share the love. now, i'm taking the most exciting filipino appetizer and sharing it with other filipinos. >> it can happen in the san francisco mint, it can happen in a park it can happen in a street park it can happen in a

tech campus. it's basically where we bring the hardware, the culture, the operating system. >> so right now, i'm eating something that brings me back to every filipino party from my childhood. it's really cool to be part of the community and reconnect with the neighborhood. >> one of our largest challenges in creating this cultural district when we compare ourselves to chinatown, japantown or little saigon there's little communities there that act as place makers. when you enter into little philippines you're like where are the businesses and that's one of the challenges we're trying to solve.

>> undercover love wouldn't be possible without the help of the mayor and all of our community partnerships out there. it costs approximately $60,000 for every event. undiscovered is a great tool

for the cultural district to bring awareness by bringing the best parts of our culture which is food music, the arts and being ativism all under one roof, and by seeing it all in this way, what it allows san franciscans to see is the dynamics of the filipino-american culture. i think in san francisco, we've kind of lost track of one of our values that makes san francisco unique with just empathy, love of being acceptable of different people the out liers the crazy ones. we've become so focused onic maing money that we forgot about those that make our city and community unique. when people come to discover, i want them to rediscover the magic of what diversity and

empathy can create. when you're positive and committed to using that energy,