>> we are right now in outer richmond in the last business

area of this city. this area of merchants is in the most western part of san francisco, continue blocks down the street they're going to fall into the pacific ocean. two blocks over you're going to have golden gate park. there is japanese chinese, hamburgers, italian you don't have to cook. you can just walk up and down the street and you can get your cheese. i love it. but the a very multicultural place with people from everywhere. it's just a wonderful environment. i love the richmond district. >> and my wife and i own a café. we have specialty coffee drinks your typical lattes and mochas and cappuccinos, and for lunches sandwiches and soup and salad. made fresh to order. we have something for everybody.

>> my shop is in a very cool part of the city but that's one of the reasons why we provide such warm and generous treats, both physically and emotionally. (♪) >> it's an old-fashioned general store. they have coffee. other than that what we sell is fishing equipment. go out and have a good time. >> one of my customers that has been coming here for years has always said this is my favorite store. when i get married i'm coming in your store. and then he in his wedding outfit and she in a beautiful dress came in here in between getting married at lands end and to the reception, unbelievable. (♪)

>> the new public health order that we're announcing will require san franciscans to remain at home with exceptions only for essential outings. >> when the pandemic first hit we kind of saw the writing on the walls that potentially the city is going to shut all businesses down. >> it was scary because it was such an unknown of how things were going to pan out. i honestly thought that this might be the end of our business. we're just a small business and we still need daily customers. >> i think that everybody was on edge. nobody was untouched. it was very silent.

>> as a business owner, you know things don't just stop, right? you've still got your rent, and all of the overhead, it's still there. >> there's this underlying constant sense of dread and anxiety. it doesn't prevent you from going to work and doing your job, it doesn't stop you from doing your normal routine. what it does is just make you feel extra exhausted. >> so we began to reopen one year later and we will emerge stronger we will emerge better as a city because we are still here and we stand in solidarity with one another. >> this place has definitely been an anchor for us it's home for us, and again we are part of this community and the community is part of us. >> one of the things that we strived for is making everyone

in the community feel welcome and we have a sign that says "you're welcome." no matter who you are no matter what your political views are, you're welcome here. and it's sort of the classic san francisco thing is that you work with folks. >> the your dutyit is your duty to help everybody in san francisco.

>> you're watching san francisco rising with chris man

manors. today's special guest is mary chu. >> hi. i'm chris manors and you're rising on san francisco rising. the show that's focused on rebuilding, reimagining, and restarting our city. our guest citytoday is mary chu, and she's here to talk with us about art and the san francisco art commission. well come, miss chu. >> thanks for having me. >> it's great to have you. let's talk about art in the city and how art installations are funded. >> the arts committee was fupd funded in 1932 and support civic review, design investments and art galleerries.

projects we have are funded by the city's art enrichment ordinance which provides 2% of construction costs for public art. >> so art is tied to construction. there's been a great deal in the southwest of the city. can you talk about some of the projects there? >> sure. our city has some exciting projected in the bayview-hunters point coming up. one artist created a photo collage. in the picture pavilion one artist formed a collage of her one-year residency coming

together with residents, and anchoring the new center is a landmark bronze sculpture inspired by traditional ivory coast currency which the artists significantly enlarges to mark that it's a predominantly african american community in bayview hunters point. >> are there any art installations around town that uses light as a medium? >> yes. the first is on van ness between o'farrell and geary. it's funded with the m.t.a.s van ness geary street project. another project is for the

central subway. it is one of ten artworks commissioned for the new line. it's over 650 feet long consists of 550 l.e.d. panels between the powell street station and the union street station. it's called lucy in the sky, and the lights are patterned with unique sequences so that commuters can experience a unique pattern each time they pass through. >> perfect. what about the early day sculpture that was removed from the civic center? >> this is a question that cities have been grappling with nationwide. following the removal of early days in 2018 there was a toppling of statues in golden

gate park as well as the removal of the christopher columbus statue. we are partnering with the parks department as well as the community to engage with the public to develop guidelines to evaluate the existing monuments and memorials in the civic arts collection and evaluate the removal of a monument or statue but also installing new ones. >> finally, it seems like the weather might be nice this weekend. if i fancy taking a walk and seeing some outdoor art, where would you suggest i go? >> well, i would suggest the

embarcadero. this work was commissioned with funds from the fire station 35. this suggests the bow of a boat and the glass panel surrounding the structure depict the history of fireboats in the bay area. >> and where can i go from there? >> then i would walk up to the justin herman plaza to check out the work of the art vendors. then check out the monuments like the mechanics monument. also be sure to check out the poster series, installed in bus kiosks along market street, which features four artists each year. >> well thank you. i appreciate you coming on the show miss chu. thank you for your time today. >> thank you chris. >> that's it for this episode.

we'll be back with another show shortly. for san francisco t.v., i'm chris manors. 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 h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h

>> we have private and public gardens throughout the garden tour. all of the gardens are volunteers. the only requirement is you're willing to show your garden for a day. so we have gardens that vary from all stages of development and all gardens, family gardens private gardens, some of them as small as postage stamps and others pretty expansive. it's a variety -- all of the

world is represented in our gardens here in the portola. >> i have been coming to the portola garden tour for the past seven or eight years ever since i learned about it because it is the most important event of the neighborhood and the reason it is so important is because it links this neighborhood back to its history. in the early 1800s the portola was farmland. the region's flowers were grown in this neighborhood. if you wanted flowers anywhere future bay area you would come to this area to get them. in the past decade the area has tried to reclaim its roots as the garden district. one of the ways it has done that is through the portola garden tour where neighbors open their

gardens open their gardens to people of san francisco so they can share that history. >> when i started meeting with the neighbors and seeing their gardens i came up with this idea that it would be a great idea to fundraise. we started doing this as a fund-raiser. since we established it we awarded 23 scholarships and six work projects for the students. >> the scholarship programs that we have developed in association with the portola is just a win-win-win situation all around. >> the scholarship program is important because it helps people to be able to tin in their situation and afford to take classes. >> i was not sure how i would stay in san francisco. it is so expensive here.

i prayed so i would receive enough so i could stay in san francisco and finish my school which is fantastic, because i don't know where else i would have gone to finish. >> the scholarships make the difference between students being able to stay here in the city and take classes and having to go somewhere else. [♪] [♪] >> you come into someone's home and it's they're private and personal space. it's all about them and really their garden and in the city and urban environment, the garden is the extension of their indoor environment, their outdoor living room. >> why are you here at this garden core? it's amazing and i volunteer here every year. this is fantastic. it's a beautiful day. you walk around and look at gardens. you meet people that love

gardens. it's fantastic. >> the portola garden tour is the last saturday in september every year. mark your calendars every year. you can see us on the website