when i shoot chinatown, i shoot the architecture that people not just events, i shoot what's going on in daily life and everything changes. murals, graffiti, store opening. store closing. the bakery.

i shoot anything and everything in chinatown. i shoot daily life. i'm a crazy animal. i'm shooting for fun. that's what i love. >> i'm frank jane. i'm a community photographer for the last i think about 20 years. i joined the chinese historical society. it was a way i could practice my society and i can give the community memories. i've been practicing and get to know everybody and everybody knew me pretty much documenting

the history i don't just shoot events. i'm telling a story in whatever photos that i post on facebook, it's just like being there from front to end, i do a good job and i take hundreds and hundreds of photos. and i was specializing in chinese american history. i want to cover what's happening in chinatown. what's happening in my community. i shoot a lot of government officials. i probably have thousands of photos of mayor lee and all the dignitaries. but they treat me like one of the family members because they see me all the time. they appreciate me. even the local cops, the firemen, you know, i feel at home. i was born in chinese hospital

1954. we grew up dirt poor. our family was lucky to grew up. when i was in junior high, i had a degree in hotel management restaurant. i was working in the restaurant business for probably about 15 years. i started when i was 12 years old. when i got married, my wife had an import business. i figured, the restaurant business, i got tired of it. i said come work for the family business. i said, okay. it's going to be interesting and so interesting i lasted for 30 years. i'm married i have one daughter. she's a registered nurse. she lives in los angeles now. and two grandsons. we have fun. i got into photography when i was in junior high and high

school. shooting cameras. the black and white days, i was able to process my own film. i wasn't really that good because you know color film and processing was expensive and i kind of left it alone for about 30 years. i was doing product photography for advertising. and kind of got back into it. everybody said, oh, digital photography, the year 2000. it was a ghost town in chinatown. i figured it's time to shoot chinatown store front nobody. everybody on grand avenue. there was not a soul out walking around chinatown.

a new asia restaurant, it used to be the biggest restaurant in chinatown. it can hold about a 1,000 people and i had been shooting events there for many years. it turned into a supermarket. and i got in. i shot the supermarket. you know, and its transformation. even the owner of the restaurant the restaurant, it's 50 years old. i said, yeah. it looks awful. history. because i'm shooting history. and it's impressive because it's history because you can't repeat. it's gone it's gone. >> you stick with her, she'll teach you everything. >> cellphone photography, that's going to be the generation. i think cellphones in the next

two, three years, the big cameras are obsolete already. mirrorless camera is going to take over market and the cellphone is going to be better. but nobody's going to archive it. nobody's going to keep good history. everybody's going to take snapshots, but nobody's going to catalog. they don't care. >> i want to see you. >> it's not a keepsake. there's no memories behind it. everybody's sticking in the cloud. they lose it, who cares. but, you know, i care. >> last september of 2020, i had a minor stroke, and my daughter caught it on zoom.

i was having a zoom call for my grand kids. and my daughter and my these little kids said, hey, you sound strange. yeah. i said i'm not able to speak properly. they said what happened. my wife was taking a nap and my daughter, she called home and said he's having a stroke. get him to the hospital. five minutes later, you know, the ambulance came and took me away and i was at i.c.u. for four days. i have hundreds of messages wishing me get well soon. everybody wished that i'm okay and back to normal. you know, i was up and kicking two weeks after my hospital stay.

it was a wake-up call. i needed to get my life in order and try to organize things especially organize my photos. >> probably took two million photos in the last 20 years. i want to donate to an organization that's going to use it. i'm just doing it from the heart. i enjoy doing it to give back to the community. that's the most important. give back to the community. >> it's a lot for the community. >> i was a born hustler. i'm too busy to slow down. i love what i'm doing. i love to be busy. i go nuts when i'm not doing anything. i'm 67 this year. i figured 70 i'm ready to

retire. i'm wishing to train a couple for photographers to take over my place. the younger generation, they have a passion, to document the history because it's going to be forgotten in ten years, 20 years, maybe i will be forgotten when i'm gone in a couple years but i want to be remembered for my work and, you know, photographs will be a remembrance. i'm frank jane. i'm a community photographer. this is my story. >> when you're not looking,

frank's there. he'll snap that and then he'll send me an e-mail or two and they're always the best. >> these are all my p p p p p p

>> i don't want to be involved in the process after it happens. i want to be there at the front end to help people with something in my mind from a very early age. our community is the important way to look at things, even now. george floyd was huge. it opened up wounds and a discussion on something festering for a long time. before rodney king. you can look at all the instances where there are calls for change. i think we are involved in change right now in this moment that is going to be long lasting. it is very challenging. i was the victim of a crime when i was in middle school. some kids at recess came around at pe class and came to the

locker room and tried to steal my watch and physically assaulted me. the officer that helped afterwards went out of his way to check the time to see how i was. that is the kind of work, the kind of perspective i like to have in our sheriff's office regardless of circumstance. that influenced me a lot. some of the storefronts have changed. what is mys is that i still see some things that trigger memories. the barbershop and the shoe store is another one that i remember buying shoestrings and getting my dad's old army boots fixed. we would see movies after the first run. my brother and i would go there. it is nice. if you keep walking down sacramento. the nice think about the city it takes you to japan town.

that is where my grandparents were brought up. that is the traditional foods or movies. they were able to celebrate the culture in that community. my family also had a dry-cleaning business. very hard work. the family grew up with apartments above the business. we have a built-in work force. 19 had 1 as -- 1941 as soon as that happened the entire community was fixed. >> determined to do the job as democracy should with real consideration for the people involved. >> the decision to take every one of japan niece american o japanese from their homes. my family went to the mountains

and experienced winter and summer and springs. they tried to make their home a home. the community came together to share. they tried to infuse each home are little things. they created things. i remember my grand mother saying they were very scared. they were worried. they also felt the great sense of pride. >> japanese americans. >> my granduncle joined the 442nd. when the opportunity came when the time that was not right. they were in the campaign in italy. they were there every step of the way.

>> president truman pays tribute. >> that was the most decorated unit in the history of the united states army. commitment and loyal to to the country despite that their families were in the camp at that time. they chose to come back to san francisco even after all of that. my father was a civil servant as well and served the state of california workers' compensation attorney and judge and appellate board. my parents influenced me to look at civil service s.i applied to police, and sheriff's department at the same time. the sheriff's department grabbed me first. it was unique. it was not just me in that moment it was everyone. it wasn't me looking at the crowd. it was all of us being together. i was standing there alone.

i felt everyone standing next to me. the only way to describe it. it is not about me. it is from my father. my father couldn't be there. he was sick. the first person i saw was him. i still sometimes am surprised by the fact i see my name as the sheriff. i am happy to be in the position i am in to honor their memory doing what i am doing now to help the larger comment. when i say that we want to be especially focused on marginalized communities that have been wronged. coming from my background and my family experienced what they did. that didn't happen in a vacuum. it was a decision made by the government.

nobody raised their voice. now, i think we are in a better place as country and community. when we see something wrong we have change agents step up to help the community affected. that is a important thing to continue to do. you talk about change and being a leader in change and not knowing whether you have successes or results. the fact of the matter is by choosing to push for change you have already changed things. through inspiration for others, take up the matter or whether it is through actual functional change as a result of your voice being heard. i think you have already started on a path to change by choosing that path. in doing that in april of itself creates change. i continue in that type of service for my family. something i hope to see in my children. i have a pretty good chance with five children one will go into

some sort of civil service. i hope that happens to continue that legacy. >> i am paul, sheriff of san francisco. [ music ]

>> 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 ski adjourned. >> shop & dine in the 49 promotes local businesses and challenges residents to do their shop & dine in the 49 with within the 49 square miles of

san francisco by supporting local services within the neighborhood we help san francisco remain unique successful and vibrant so where will you shop & dine in the 49 my name is jim woods i'm the founder of woods beer company and the proprietor of woods copy k open 2 henry adams what makes us unique is that we're reintegrated brooeg the beer and serving that cross the table people are sitting next to the xurpz drinking alongside we're having a lot of ingredient that get there's a lot to do the district of retail shop having that really close connection with the consumer allows us to do exciting things we decided to come to treasure island because we saw it as an amazing opportunity can't be beat the views and real estate that great county starting to

develop on treasure island like minded business owners with last week products and want to get on the ground floor a no-brainer for us when you you, you buying local goods made locally our supporting small business those are not created an, an sprinkle scale with all the machines and one person procreating them people are making them by hand as a result more interesting and can't get that of minor or anywhere else and san francisco a hot bed for local manufacturing in support that is what keeps your city vibrant we'll make a compelling place to live and visit i think that local business is the lifeblood of san francisco and a vibrant community

>> on behalf of the san francisco office and historical society, our partners and sponsors, welcome to the 2022 black history month kickoff program. i am aloe williams, president of the society's board of directors. the society was founded in 1955. in 1958, it merged with a local chapter of the association for the study of african-american life and history, which is better known as the national group which started the celebration of what is now black history month. that is the society became the official sponsor of black history month in san francisco. from the beginning, the socie