>> we worked very hard with the san francisco venue coalition, the independent venue alliance to advocate for venues. put this issue on the radar of the supervisors and obviously mayor breed. the entertainment commission and the office of small business and we went to meetings and showed up and did public comment and it was a concerted effort between 50 venues in the city and they are kind of traditional like live performance venues and we all made a concerted effort to get out there and sound the alarm and to her credit, maybe breed really stepped up, worked with matt haney who is a

supervisor haney was a huge champion for us and they got this done and they got $3 million into the sf venue recovery fund. >> we have represented about 40 independent venues in san francisco. basically, all the venues closed on march 13th 2020. we were the first to close and we will be the last to reopen and we've had all the of the overhead costs are rent, mortgage payroll utilities and insurance with zero revenue. so many of these venues have been burning $1,000 a day just to stay closed. >> we have a huge music history here in san francisco and the part of our cultural fab lick but it's also an economic

driver. we produce $7 billion annual' here in san francisco and it's formidable. >> we've been very fortunate here. we've had the department of emergency management and ems division and using part of our building since last april and aside from being proud to i can't tell you how important to have some cost recovery coming in and income to keep the doors open. >> typically we'll have three to 400 people working behind the teens to support the show and that is everything from the teamsters and security staff and

usualers, ticket takers, the folks that do our medical and the bar tenders and the people in the kitchen preparing food for backstage and concession and the people that sell key shirts and it's a pretty staggering amount of people that are out of work as a result of this one verne you going tarkanian. it doesn't work to open at reduced capacity. when we get past june 15th out of the into the blue print for our economy we can open it it 100% and look at the festival in full capacity in october and we're just so grateful for the leadership of the mavor and dr. coal fax to make us the safest ♪ america and this is been hard for everybody in san francisco and the world but our leadership has kept us safe and

i trust them that they will let us know when it's safe to do that. >> a lot of people know about america is military stuff, bullying stuff corporate stuff. when people like me and my friends go to these foreign country and play music we're giving them an american cultural experience. it's important. the same way they can bring that here. it sounds comfy buyia, you know, we're a punk band and we're nasty and we were never much for peace and love and everything but that's the fertilizer that grows the big stuff that some day goes to bill graham's place and takes everybody's money but you have to start with us and so my hope is that allel groups and people make music and get together because without out, hanging together we'll hang

separately, you know. >> other venues like this, all over the place not just in the san francisco bay area need to exist in order for communities to thrive and i'm not just talking about the arts communities, even if you are here to see a chuckle bucket comedy show and you are still experiencing humanity and in specific ways being able to gather with people and experience something together. and especially coming out of the pandemic the loss of that in-person human connection recovering that in good ways is going to be vital for our entire society. >> it's a family club. most our staff has been working with us for 10 years so we feel like a family. >> what people think of when

they think of bottom of the hill and i get a lot of this is first of all the first place i met my husband or where we had our first date and i love that and we love doing weddings and i expect there to be a wedding season post 2021 of all the make up we haddings and i hope that many people do that because we have had so many rock ep role weddings. >> i told my girlfriend, make sure you stand at the front of the stage and i can give you a kiss at midnight. at this got down on one knee at the stock of stroke of midnight. it wasn't a public thing i got down on one knee and said will you marry me and is he she had are you [beep] kidding me and i said no, i'm dead serious and she said yes. we were any time homicideel of the show. we just paused for new year's eve and that was where i

proposed to my wife. this is more than just a professional relationship it's more than just a relationship from a love of arts, it's where my family started. we'll always have a special place in my heart. >> venues, you know, represent so much. they are cultural beckons of a city. neighbors can learn and celebrate and mourn and dance together. venues and arts and culture are characterized as second responders to crisis and they provide a mental health outlet and a community center for people to come together at and it's the shared history of our city and these spaces is where we all come together and can celebrate. >> art often music opens up people to understanding the fellow man and i mean, taz

always necessary and if anything it's going to be even more necessary as we come out of this to reach out and connect with people. >> we can sustain with food, water and shelter is accurate and does anybody have a good time over the last year? no. >> san francisco is a great down. i've been here many years and i love it here and it's a beautiful, beautiful, place to be music and art is key to that. drama, acting, movies, everything everything that makes life worth living and that's what we've got to mow proteasome no san francisco and that's what is important now. [♪]

>> chinatown battleground is something i have always wanted to do because we have never had the chinese americans in the military. our history goes back all the way to 1861 to afghanistan. the exhibition is two-parts. one is a visual history which is told through the banners.

then basically what i wanted to do was make sure that people understood that every one of these objects tell a story. for example my uncle was one of two chinese american pilots during world war ii. they come planed they were giving baggy men's coveralls to wear. we have a veteran of the war. now what is notable is that he is the first and only chinese american prisoner of war. we have the met kit. that was the only thing he has for water, rice and soup. he carried for over four and a half years in captivity as

prisoner of war. this exhibition is a first base undertaking. also important and i want to take away the big picture that the chinese americans have been involved in united states military since the civil war over 150 years. we have given service to the country, blood, sweat, tears and sacrifice for a long time. our story of chinese americans are part of the mainstream. chinese american history is american history that is the take away i want to come off with especially the younger generation.

>> 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 h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h

h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h welcome to the bridge to excellence scholarship awards ceremony. please, give it up. what a beautiful day we've been blessed with. it's warm. it's sunny. and we're going to give out some amazing awards to some tremendously talented and perseverance students. the bridge to excellence scholarship is awarded to seniors who are highly