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back we moved over here about two years into that venture and opened this pj one november of 2019. i grew up in east texas and [indiscernible] bbq venture and wanted to do something different here which is our new orlean style. gentilly is a district new orlens that remeans we of the [indiscernible] i lived out here for 17 years. alexa also live wanted to stay in excelsior.enjoy. there isn't a lot ofication food left in the to be before covid so we wanted to do something the city wasn't already flooded gumbo is your traditional orleans style stew. we have a nice dark pulled chicken, shrimp [indiscernible]

the other popular items are fried chicken, a grilled mac and cheese. cajun green beans. number two seller. san francisco is a special it got a very big food driven industry.is very hospitality friendly. 2c i feel like especially in the restaurant industry, me being a pretty male dominant world out there, and i think it is really special the two of us have be to come together as women and restaurant four months to the doors open still. we put a lot of love into this place. we try to make itare walking into someone's living room are comfortable. we are at 482 mission street. check our lovely environment and have a

[music] >> started a community at the secret gardens is do was about food, culture and it was a success and something going and yeah, the space opened up and we are like, lelts let's give it a try. we have been artists all our ewoo wanted to continue to do our art and make art accessible. >> we grew up here. i went to school up the et and elementary school down the street. [indiscernible] really á: and our upbringing, like the location malters. >> this feels be able to contribute to our home and add something and just kind of bring a really fun and artistic vibe

neighborhood. it is a blessing for us. >> all that is left ative studio gallery. we have a shop sell merchandise and art and now we are shifting into a creative space and studio where we have different with artists we worked with in the past. we have workshops and teach monthly classes >> combines designing and creating and sketching and refineling that and make it in a final product. that is how i got into art. >> i in the [indiscernible] just being able important to me and my art was make up i was using color and make up to express my is lf and documenting it. >> we started mostly as a gallery. we throw group art shows ure local artists and they put art on our walls and we also pop up events. trying to get a network of artists going and creatives going to

get together and just kind of show off and do projects. we get to bring people we worked with in the e and to the events and projects and continues to >> our current instillation is [indiscernible] women of the resistance. we were fortunate to have alexa also known as lex-[indiscernible] so, to be able to have her work featured was an honor. really nted to show [indiscernible] and i think she was really able to that. >> we designed a lot of stuff how we are feeling and colors we are vibeing with and that is how we do our creative procwe are a beacon in san francisco. i feel we if you need something screen printed you can count art show, you can count on us as well. [music]

[music] >> my name is lana of the excelsior coffee. my roll thlsior coffee is pretty much the [indiscernible] i do a of the back-end operating procedurest facing, a lot of customer outreach, naerbd coffee is it driving force of the community. i have been here in the excelsior district for 11 years. the idea sior coffee spouted 6 years ago out of the need for communityand coffee. excelsior coffee a cornerstone of the next to this iconic mural on

excelsior along withe legacy businesses. we decided that this corner of san francisco on the southeast side of the mission is the place we like to i know you see a eththetics of motorcycles behind us. a lot of people ask, up with the motorcycles behind you? motorcycle and classic cars are a big yite of our upbringing so the idea was to connect to this classic cars to low riders to motorcycles and my husband is is a high school teacher that teaches automotives and history.9ywçhistory of motorcycle engineer and design. for us it talking point and connection. honoring that and that is also the driving force between who we are y 6 the make-up. i thinwhat separates from other coffee shops is that, we are

serving a communitbeen here for a decade before us, and i think at there is a vortex king communities here. between my husband and i, we represent many cultures. i'm [indiscernible] he black, his mexican and through our cultures is how we connect with people in excelsior. to speak their languages, and think honoring our culture background and pastry. excelsior coffee, we 4495 mission street on mission and excelsior in the excelsior district. call excelsior coffee in your face excelsior. we are open 7:30 to 4 p.m. for now. [laughter] zatelevision.

>> in 1948 swensen's ice cream used to make ice cream in the navy andided to open up an ice cream shop it it takes time for the parent to put money down and of the managers at zen cit arena hills open cream. >> over 20 my own business i was a firefighter and came in- in 1969 her ice cream and left here still the owner but shortly after um, became the inc. maker the manager and

lead and branded the store from day to day and in the late 90s- was obvious choice he it to him and he us up one night and said the ice cream store what you you talking abou and looked at the store and in we want to do and had a history her dad here and growing up heree decided to take that business >> and have it in the family i didn't want to sell it. >> to keep it here in san francisco. >> and (unintelligible). >> share worked there and worked with all the people and a lot of customers come in. >> a roundn the adjoining areas loved neither ice cream shop in this area and

support russia hills clean up day and givem free those are the people tha opportunity to stick around here four so many years next have been coming her 20 er thirty or 40 and we sold and, you know, her said to treat the customers on coming back and 7574 years, you know that is quite an accomplishment i thinkuh of it as our first 75 years and like that, you know going into the future um, that ice creamed to be 4 hundred in thehb uni equipment for that one that is the first and last we're proud of that we're s standing and people people a tell

people it's been around and don't plan on >> my a wine shop made of people that were probably dedicated their life studying line. we open august 1990, 34 years. you wonder pression came along? we couldn't figure the name.

my wife said, i ays make a impression, call it wine impression. i thought maybe she ca with the name because both of us our favorite riod of modern art is impressionism. the buildings was built in 1 it was one of the two, three buildings built first in the whole shopping center before they did the shopping center, there was golden gate park. this cemetery ran from masonic to [indiscernible] the building next door is jointly owned. [indiscernible] was a want to be [indiscernible] and they were digging new pipes and everything into it anme and he s? to do? what am i going to do. we are digging the pipes and nd a coffin half way between the kitchen and i think r. i told him what to do. i said you are not go toog say if

you do they will do a archaeological survey and you nything built. all i know, it is still me back from a visit from china 2016 and they were there when you welcome this [indiscernible] it is similar to the--in japanese and day of the dead.[indiscernible] i have food in there. i can do things --[indiscernible] and the mistake. the problem is theywant and need and a lot has to do is they don't dine iloan. alone. a average person is3 to 4 bottles and don't dine alone, it is family squl social events they come to we this is how the community uses the a lot of stores can sell a product and

the product given by labels, we sell the product, but i always say, we don't justwine or product, we sell satisfaction his. 's great to see

everyone kind of get together and prove that you know building our ir economic development for soma filipinos. so that -- ow that soma filipino exists, and it's also our economic

platform so we can start to build filipino businesses so wegnj can start to build the cultural studied bok chase choy her achblg this awesome/ bok choy. ing at i-market is amazing. you've got all these amazd#ing t here to share one culture. >> when i heard that there was a ma a lot of filipino food it was like oh, that's the closest thing i've got to home so likeg to try everything. >> fried rice and wings, and three different cliefz sliders. i haven't tried the yet,

but just smelling it yet brings back home and a ton of$ées. >> the binc is made out of different ingredients, includg cheese. but here we put a twist on it. why not have nutella rocky have blue berry. we're not just to just the classic with salted egg and cheese. >> we try to cook food that you don't normally find from food vendors like the lichon for example.k 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 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 try and see if people would actually like our food. i think it's a wonderful opportunity for the filipino cultshine. everybody keeps saying filipino food is the next big thing. it's already big, and to have all of us here together, it's just -- it just blows my mind sometimes t there's so many of us bringing -- bringing filipin food to the city >> i'm alex the owner of the lumpia company. the food that i create isfilipino-american experience. i wasn't a chef to start 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 the different things that i put in are just the different 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 but my favorite thing after partying is that bakon cheese burgenr lumpia. there was a time our generation where we didn't have our own own feed to eat. before i used to the love. now, i'm 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 a street park it can happen in a tech campus. it's basically where we bring thehardware, the culture, the op so right now, i'm eating something that brings me back to eve party from my childhood. it's really coo to be part of the community and reconnect with the neighb challenges in creating this cultural district when we compareselves 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(ohallenges we're trying taú n solve.

>> undercoverove wouldn't be possible without the help of the mayor and our community partnerships out costs approximately $60,000 for every event. undiscovered is a great tool for the district to bring awareness by bringing the best parts of our is food music, the arts and being ativism all under one

roof, and by seeing it all in this way, what it;f allows san franciscans to see is the dynamics of the pino-american culture. i think in san franci 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 the out liers ones. we've become so focused onic maing money that we forgot about those that make our city and community unique. when peoplee to discover, i want them to rediscover the magic of what empathy can create. when you're positive and using that energy,=u

[music] san francisco emergen&ccy home program is a safety net for sustable if you bike take public transit or shares mobility you are eligible for a free and safe roadway home the city wille you up to s in an event of an emergency. to learn more how to submit a reimbursement visit sferh. hx!: