advice to women and queer kids, find people to support you. keep putting one foot in front of the other and keep trying. you never know what door is going to open next. you really don't. [cheers and >> 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 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 today we are going to talk about fire safety. we are here at the urban center on mission street in san francisco. it's a wonderful display. a little house in the urban center exhibition center that shows what it's like in a home in san francisco after an earthquake. one of the major issues that we are going to face after earthquakes are fire hazard. we are happy to have

the fire marshall join us today. >> thank you. my pleasure. >> we talk about the san francisco earthquake that was a fire that mostly devastated the city. how do we avoid that kind of problem. how can we reduce fire hazard? >> the construction was a lot different. we don't expect what we had then. we want to make sure with the gas heaters that the gas is shut off. >> if you shut it off you are going to have no hot water or heat. be careful not to shut it off unless you smell gas. >> absolutely because once you do shut it off you should have the utility company come in and turn it back on.

here is a mock up of a gas hear the on a house. where would we find the gas meter? >> it should be in your garage. everyone should be familiar with where the gas meter is. >> one of the tools is a wrench, a crescent wrench. >> yes. the crescent wrench is good and this is a perfect example of how to have it so you can loosen it up and use it when you need it. >> okay. let's go inside to talk about fire safety. many of the issues here relate to fire, for example, we have a little smoke detector and i see you brought one here, a carbon

monoxide smoke detector. >> this is a combination of smoke and carbon monoxide deter.required in single homes now and in apartment buildings. if gas appliance is not burning properly this will alert you before the fumes buildup and will affect you negatively. >> this is a battery powered? >> this is a battery powered and it has a 10 year battery life. a lot of times you may have one or the other. if you put in just a carbon monoxide detector, it's important to have one of these too. every house should have a fire extinguisher, yes. >> one thing people expect to do when the power goes out

after an earthquake about using candles. what would you recommend? >> if you have a battery operated candle would be better to use. this kind of a candle, you wouldn't want it in an area where it can cause a fire or aftershock that it doesn't rollover. you definitely want to have this in a non-combustible surface. >> now, here we have our stove. after a significant earthquake we expect that we may have gas disrupted and so without gas in your home, how are you going to cook? >> well, i wouldn't recommend cooking inside of the house. you have to go outside and use a portable stove or something

else. >> so it wouldn't be safe to use your fireplace to cook? >> not at first. you should check it by a professional first. >> outside should be a safe place to cook as long as you stay away from buildings and doors and windows. >> yes. that will be fine. >> here we have some alternative cooking areas. >> you can barbecue and if you have a regular propane bark could barbecue. >> thank you for joining us. and thanks for this terrific space that you have in this exhibition space and thanks for

helping san francisco stay safe. >> 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 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 burger 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

san francisco is surrounded on three sides by water, the fire boat station is intergal to maritime rescue and preparedness, not only for san francisco, but for all of the bay area.

[sirens] >> fire station 35 was built in 1915. so it is over 100 years old. and helped it, we're going to build fire boat station 35. >> so the finished capital planning committee, i think about three years ago, issued a guidance that all city facilities must exist on sea level rise. >> the station 35, construction cost is approximately $30 million. and the schedule was complicated because of what you call a float. it is being fabricated in china, and will be brought to treasure island, where the building site efficient will be constructed on top of it, and then brought to pier 22 and a half for

installation. >> we're looking at late 2020 for final completion of the fire boat float. the historic firehouse will remain on the embarcadero, and we will still respond out of the historic firehouse with our fire engine, and respond to medical calls and other incidences in the district. >> this totally has to incorporate between three to six feet of sea level rise over the next 100 years. that's what the city's guidance is requiring. it is built on the float, that can move up and down as the water level rises, and sits on four fixed guide piles. so if the seas go up, it can move up and down with that. >> it does have a full range of travel, from low tide to high tide of about 16 feet. so that allows for current tidal movements and sea

lisle rises in the coming decades. >> the fire boat station float will also incorporate a ramp for ambulance deployment and access. >> the access ramp is rigidly connected to the land side, with more of a pivot or hinge connection, and then it is sliding over the top of the float. in that way the ramp can flex up and down like a hinge, and also allow for a slight few inches of lateral motion of the float. both the access ramps, which there is two, and the utility's only flexible connection connecting from the float to the back of the building. so electrical power, water, sewage, it all has flexible connection to the boat. >> high boat station number 35 will provide mooring for three fire boats and one rescue boat. >> currently we're staffed with seven members per

day, but the fire department would like to establish a new dedicated marine unit that would be able to respond to multiple incidences. looking into the future, we have not only at&t park, where we have a lot of kayakers, but we have a lot of developments in the southeast side, including the stadium, and we want to have the ability to respond to any marine or maritime incident along these new developments. >> there are very few designs for people sleeping on the water. we're looking at cruiseships, which are larger structures, several times the size of harbor station 35, but they're the only good reference point. we look to the cruiseship industry who has kind of an index for how much acceleration they were accommodate. >> it is very unique. i don't know that any

other fire station built on the water is in the united states. >> the fire boat is a regional asset that can be used for water rescue, but we also do environmental cleanup. we have special rigging that we carry that will contain oil spills until an environmental unit can come out. this is a job for us, but it is also a way of life and a lifestyle. we're proud to serve our community. and we're willing to help people in any way we can.