ready to eat. thesea variety of the streets near you. these mobile restaurants serving up original,reate and unusual combinations. you can grab something simple like a grilled cheese or something unique like curry. we are here in the average eight -- upper haight.

you will be competing in the quick buy food challenge. an appetizer and ifu e the winner you will get the title of the qui bite "chompion." from off the grid. >> we assembled trucks and put settings. >> what inspired you to start off the grid? mobile food trucks. the work asking for what can we and then from therewe eanded

locations. >> why do think food trucks have grown? tten popular because the high cost of starting a brick and mortar or strong, the rise of social media,rueasily located, and food trucks to offer a unique outdoor experience that is not easily replaced by o any where else in san francisco. sanancisco eaters are interested in cuisine. there adventuress. the fact theyu use great ingredients and make gourmet food makes unpopular. >> i have been dying to have

these. >> i have had that roach cch experience. it is great they're making food they can trust. >> have you decided? >> we are in the of the competition?y ga was thrown off because they pulled out of my first appetizer choice. >> how we going to crush clear? >> it will beeasy. probably one has tried, something bacon tell us delicious. >> -- people tell us is >> hopefully you think the same thing. >>m gohg to win. we're in the financial district. there is a food truck r

every day changes. it is easy and fun to go down. good. >> how are you going to dominate? >> i think he does not know he is doing. gible]as thinking of doing we are underrepresented. was singinof starting an irish pub. that was my idea. >> one our biggest is the corned beef and cabbage. wee asking people what they're thinking in getting some feedback. this combination looks very wrong. it might not sound right on paper but when you taste it tovs a variety. this is one ways in

creating community. people gather around and talk different cultures. know that brings people together and hope more off the grid style and people can mingle and interact all our differences and work on our similarities. this creates opportunity. >> the time has come and i am very hungry. what y got? >> i got this from on the go, a sandwich, and a caramel cupcake. i went with home what de think? >> i will have another >> sounds good.

>> that fantastic. let's start >> i had the fried mac and ee twinkies. i wanted to get something of classic with a twist on it. >> it was crispy. >> i will admit. >> want to try fried mac and cheese? >> was that the best twinkie? >> would you say you had the winning le >> definitely. >> no. >> a "chompion."

clair has won. you are the first >> they know it was me because i got a free meal. and check a map on out on facebook. t.ke a peek at the stuff we have to get our -- check out our blog. i will have■

i'm nicole and lindsey, i

like the fresh air. when we sign up, it's always so gratifying. we want to be here. so i'm very ci to be here today. >> your volunteerism is appreci >> last year we were able to do 6,000 hours volunteering. without that we can't survive. voluntee is really important because we ndo this. it's important to understand and a concept of

learning how to re taof this park. we have almost a 160 acres in the district 10 area. >> it's fun to come out here. >> we have a park. it's better to take meof the stuff off the fences so people can look at the park. >> the street, every time, our friends. think everybody should give back. we are very fortunate. wesful with the company and it's time to give it's a great place for us. the weather ■

francisco. >> it's a great way to be able toveand give back and for more opportunities we have volunteering everygl of the week. get in touch with the and recreation center so come >> the market is one of our showing them how to g out to prepare 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. teaches them life skills that they can apply anywhere,a care of th my name is leaf hillman, and bistro is my creation.iblio i'm a former chef, and i have been incubating this idea for many ged to come up with an idea that will mo tlib. this inspired me to think, what can we do around cog what can i do around cooking? the charlie cart is designed to bring cooking to students in elementary students that has enoughean it to teach 30 students cooking. so when i saw thhought

bingo, that's what we're missing. you can do classes in the library, but without a kitchen, it's difficult. to have everything contained on wheels, that's it. cooking demonstrations out at the market every third wednesday. i feature a seafood, vegetable, and i show 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 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 make it available that day. >> we handout brochures the featured recipe on back. this recipe features mushrooms,

and this brochure will bring our public back to the library. >> libraries are about time. >> i hired a for chef. she's the tickle queen at the ramen shop in rockwood. we get alles. we get adults and grandparents and babies, and, you know, hoo been super terrific. >> ias a bit reluctant because i train ter and adults. i don't train children. i don't work with children, and i iteresting and a bit scary, but here really taught me a lot, you know, 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 ks because i don't look like a teacher. >> in the mix, which i center for our kids who to 18, and those are very hands on the kids often design the menu. all of our programs are very interactive. >> today, we made pad garlic bread and s sauce. usually, i don't like bell pepper in my sauce, but i used complemented the sauce really t i also grated the garlic on my bread. i never thought technique before, but i did it,

and it was so delicious. >> we try to teach them techniques where they can go home and tell theirfamilies, i made this thing today, and wa >> they're kind these foods, these processed foods, like many people are. i feel like we have tot we can to educate people about that. we have to live in a world that has a lot oft y good for you all the time. >> this is interesting, but it's a reaction to how children arroup. it is fast-food, and the apple is a fast-food, and so that sort of changes the way they think about convenience, how ■q■5■áeb eaenient. >> one of the things that i love about my program out at m the surprise and delight on people's faces when they finally taste the

vegetable. it's been transformative for never eaten those vegetables before, but now, they eat them on a regular basis. >> all they require is a hot a nd a saute pan, and they alize cook really healthy, andt's also tasty. >> they also understand the importance of the connection these are our small business owners that are growing our food and bringing it fresh tth, and then, i'm helping them consume it b teaching them how to cook. >> it connects people to the they're buying. >> thea the classes in the children's center and the team center is that the participants are cooking the food themselves on they do that, they understandheir connection to the food, to the tools, and it empowers them. >> we'rng n experiences for them, so that

is very much what's happening in the biblio bistro program. >> we are introducing 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 gri eggs. now, i can actually cook curry and a few different thing z . >> and the parents are amazed that what we're showing them to is simple and expensive. i didn't know this was so easy to make. i've only bough i in the market. those comments have been amazing, and yeah, it's been really wonderful.

>> we try to approach ll just try it.e with a we just try it once, and then, bere 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 rlly helpful at doing that. >> iing someone actually teaching you here is a ea and it's the art of making a members and hope that they like it. >> i think should come and have some good food, produce that is healthy and actually very delicious. >> cooking is one of my biggest passions, to be able to share, like, myth others, like, myth others, and skills, to h

>> (music). >> my name is package scott i'm a general manager and vice president of the yerba buena ice skating and bowlingcenter. >> we opened in 98, are celebrating our 25 anniversary. the last ice relation at48 avenue with the redevelopment agency started to reconstruct a suested how about around ice

skating we have a podium we run from the tiny to the we have a whiff adult community of beginners and entering meats and so many people that san francisco and california for the east coast whow circulating and when they finding a pairhe fall in love with th >> my favorite ring it is a beautiful skyline and yeah. it is really nice (background noise.) our bowling center is adorable rthday party or have a good and time and children's a and wonderful playground and a great area to relax and enjoy the view it is 35 part of the city and a

lo great places to go around lunch. skating is fun for the whole family we have an amazing program a huge population sea sorry about that in his skating and is or have a ton of programs it is walkable we have everything you need. if i forgot o socks we have those and we charge a.d. mythics, have no skates the general public typically e traditionally have public skating and open on the weekends and multiple sessions for everyone to

>> i call the san francisco public works commission. today is monday, july 22, 2024. it is 903 a.m. secretary fuller, please call the roll. >> good morning. please respond with, here, or pres warren post. , here. chair post is present. gerald turner, present. commissioner turner is present. woolford is absent. fa vice chair zoubi is present. with three meprerent we have quorum. public comment is taken for informational and action items. to comment in person please line up against the wall, near th screen, the audience left. r