i'm calling as a creative disabled student at ccsf. i'd like to ask you all to please vote in a way that will support the city community regarding the balboa reservoir proposal. although the term affordable housing is being used, the building that the corporation wants to build to will not be accessible to our students, and that's just one aspects of the problems that other callers have addressed and i'm sure will continue to address. the project will further gentrify the city. seeing as there's so many additional issues with the e.i.r., so many issues waiting to be heard since the pandemic, we urge the board to grant the appeal and reverse the planning commission's approval of the seir. we want to create truly affordable housing that will house black and indigenous students of color. personally, if it was not for affordable housing, i would not be housed during this pandemic. housing is a public health issue. please consider your legacy. please vote in support of the people. thank you so much for listening. >> clerk: sir, thank you fo

i'm calling as a creative disabled student at ccsf. i'd like to ask you all to please vote in a way that will support the city community regarding the balboa reservoir proposal. although the term affordable housing is being used, the building that the corporation wants to build to will not be accessible to our students, and that's just one aspects of the problems that other callers have addressed and i'm sure will continue to address. the project will further gentrify the city. seeing as there's so many additional issues with the e.i.r., so many issues waiting to be heard since the pandemic, we urge the board to grant the appeal and reverse the planning commission's approval of the seir. we want to create truly affordable housing that will house black and indigenous students of color. personally, if it was not for affordable housing, i would not be housed during this pandemic. housing is a public health issue. please consider your legacy. please vote in support of the people. thank you so much for listening. >> clerk: sir, thank you fo

one of the major sources for work force training is ccsf that is ignored in the city affordable housing policy. thank you. operator: next speaker, please. >> caller: i couldn't agree more with the past two speakers and with supervisor mar. i want to state that -- [indiscernable] it has many opportunities or did have. they are being taken over by luxury housing. we are not going to 25 years. our objective is to preserve the rental housing we have that is reasonably affordable. we ultimately decided that our reach for the future was for a lot of senior housing

people choose ccsf over other hospitality programs because the industry recognizes that we instill thek ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is

so i think that's something we can probably work together on with sfusd and ccsf. but for the most part, i also hear kids that haven't gone to school in a long time are showing up. kids that are bullied are having more participation around on-line learns. so there definitely are some pros, but i definitely wanted to highlight that. >> supervisor haney: thank you, commissioner moliga. >> this is one of the things that i wanted to collaborate to make the student experience as good as we can right now. these are all of our students. i mean, they're all san franciscans, you know? they're all touching different points in our system. when i think about, going back to trustee randolph's comments, the students and all the systems they touch all throughout san francisco, the single parents and all the systems that they touch all throughout san francisco, making sure they don't slip through the cracks, i think that's a really great opportunity for us, and i would just echo the comments earlier, figuring out if it is a task force or someone within this body to look at some of

people choose ccsf over other hospitality programs because the industry recognizes that we instill thehic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is wha

so i think that's something we can probably work together on with sfusd and ccsf. but for the most part, i also hear kids that haven't gone to school in a long time are showing up. kids that are bullied are having more participation around on-line learns. so there definitely are some pros, but i definitely wanted to highlight that. >> supervisor haney: thank you, commissioner moliga. >> this is one of the things that i wanted to collaborate to make the student experience as good as we can right now. these are all of our students. i mean, they're all san franciscans, you know? they're all touching different points in our system. when i think about, going back to trustee randolph's comments, the students and all the systems they touch all throughout san francisco, the single parents and all the systems that they touch all throughout san francisco, making sure they don't slip through the cracks, i think that's a really great opportunity for us, and i would just echo the comments earlier, figuring out if it is a task force or someone within this body to look at some of

people choose ccsf over other hospitality programs because the industry recognizes that we instill thehic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is wha

the group ccsf for all held a virtual newsconference today to talk about the current challenges at city college including layoffs and cuts to classes and programs and the need for more funding and student support during the coronavirus pandemic. >>> one bay area county is taking steps to help all students start this new school year an equal footing. as jesse gary tells us now, there is a substantial investment in technology to make distance learning little less challenging. >> reporter: the sour taste of school children struggling to excel via distance learning is still fresh as educators prepare for the coming school year. >> when i need students to be able to translate information and perhaps they don't have a smartphone, it makes educating very, very challenging. >> reporter: monday, santa clara supervisors joined with some san jose city council members to solve a two decade old problem. in silicon valley, some school districts flourish with technology, while others lag behind. >> students who at home, that don't have access to devices or internet are falling behind. they're not gett

the group ccsf for all held a virtual news conference today to talk about the current challenges at cityollege. they include layoffs and cuts to classes and programs, and the need for more funding and student support during the conference pandemic. >> the university of california is now requiring all faculty, staff, and students to get a flu shot before november 1st. the mandate is part of a systemwide order. officials say they want to prevent problems for the healthcare system that could become overleaded during the fall and winter flu season with the coronavirus pandemic. any u.c. student or staff member who doesn't get a flew shot will need to get a medical exemption. >> today was the first day of the new to go program at san francisco's main library. book lovers can now pick up books and other items held on their accounts. the limited front door service opened today at the main library, and starting tomorrow at the excelsior branch. it gives patrons a contact-free way to pick up, reserve books, or run them. >> since we've been closed, we've had a constant stream of patrons who have b

people choose ccsf over other hospitality programs because the industry recognizes that we instill thek ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is

and we have allowed ccsf, our anchor tenant, to provide exercise classes with proper health and sanitizing protocols in place. we are following the public health order. even so, we have seen an increase in park uses from neighborhood and other families, which is great to see, and we are not the only ones that think south park is a great place. urban last institutes will be featuring salesforce park and salesforce center through a virtual tour at their upcoming conference. at this time, i would like john updike to provide an update on the salesforce transit center. john? >> thank you, director. good morning, directors. we'll let that slide show get going. so as mark indicated, we have been increasing our signage and cleanliness throughout the facility. as we look at the next slide, you will see some examples of some of the newer signage about wearing a mask and staying 6 feet apart. so in addition to meeting all those guidelines, we have been meeting with the various contractors and subcontractors throughout the city. as was mentioned, our tenant improvement projects are well underway, so w

people choose ccsf over other hospitality programs because the industry recognizes that we instill thee, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they

people choose ccsf over other hospitality programs because the industry recognizes that we instill thek ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is

people choose ccsf over other hospitality programs because the industry recognizes that we instill thein, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they want

people choose ccsf over other hospitality programs because the industry recognizes that we instill thek ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is

people choose ccsf over other hospitality programs because the industry recognizes that we instill therve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they want to do

people choose ccsf over other hospitality programs because the industry recognizes that we instill the ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is

people choose ccsf over other hospitality programs because the industry recognizes that we instill the we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what th

the housing and child ca care amenities will serve ccsf. this will provide homes for thousands of people, families that will have the choice to commute to jobs here in the city rather than making the trek from far away by car. i and my committee members are very proud of this family project and the process that led to it coming before you today. please reject the appeal and let's get this on the way. thank you very much. >> clerk: thank you for your comments. operations, please send the next caller through. >> hello, good evening. my name is allen barani, and i am a member of yimby action. i strongly support this project. i oppose the appeal, and i support this project, and i hope you reject this appeal. why do i support this project? i support it because i have so many friends who want to live in s.f., or friends who have hard trouble finding housing in s.f., and i feel like it is so important for us to be accommodating to them. so often we say that san francisco is a friendly, welcoming place. well, here's a chance to prove it, by buildin

one of the major sources for work force training is ccsf that is ignored in the city affordable housing policy. thank you. operator: next speaker, please. >> caller: i couldn't agree more with the past two speakers and with supervisor mar. i want to state that -- [indiscernable] it has many opportunities or did have. they are being taken over by luxury housing. we are not going to 25 years. our objective is to preserve the rental housing we have that is reasonably affordable. we ultimately decided that our reach for the future was for a lot of senior housing projects. [indiscernable] it is between high density housing and shopping and so forth. that hasn't happened. the commercial district is taken up by expensive condos. a few units that are affordable. those would be gone. i would very much like to speak to supervisor peskin about it. i will mention the only project recently that i know of was the one that i proposed and the mayor's office of housing agreed and david baker and everybody was hot to trot. that was the project supervisor peskin tried to save by landmarking. he was no lon

the housing and child ca care amenities will serve ccsf. this will provide homes for thousands of people, families that will have the choice to commute to jobs here in the city rather than making the trek from far away by car. i and my committee members are very proud of this family project and the process that led to it coming before you today. please reject the appeal and let's get this on the way. thank you very much. >> clerk: thank you for your comments. operations, please send the next caller through. >> hello, good evening. my name is allen barani, and i am a member of yimby action. i strongly support this project. i oppose the appeal, and i support this project, and i hope you reject this appeal. why do i support this project? i support it because i have so many friends who want to live in s.f., or friends who have hard trouble finding housing in s.f., and i feel like it is so important for us to be accommodating to them. so often we say that san francisco is a friendly, welcoming place. well, here's a chance to prove it, by buildin

one of the major sources for work force training is ccsf that is ignored in the city affordable housing policy. thank you. operator: next speaker, please. >> caller: i couldn't agree more with the past two speakers and with supervisor mar. i want to state that -- [indiscernable] it has many opportunities or did have. they are being taken over by luxury housing. we are not going to 25 years. our objective is to preserve the rental housing we have that is reasonably affordable. we ultimately decided that our reach for the future was for a lot of senior housing projects. [indiscernable] it is between high density housing and shopping and so forth. that hasn't happened. the commercial district is taken up by expensive condos. a few units that are affordable. those would be gone. i would very much like to speak to supervisor peskin about it. i will mention the only project recently that i know of was the one that i proposed and the mayor's office of housing agreed and david baker and everybody was hot to trot. that was the project supervisor peskin tried to save by landmarking. he was no lon

and we have allowed ccsf, our anchor tenant, to provide exercise classes with proper health and sanitizing protocols in place. we are following the public health order. even so, we have seen an increase in park uses from neighborhood and other families, which is great to see, and we are not the only ones that think south park is a great place. urban last institutes will be featuring salesforce park and salesforce center through a virtual tour at their upcoming conference. at this time, i would like john updike to provide an update on the salesforce transit center. john? >> thank you, director. good morning, directors. we'll let that slide show get going. so as mark indicated, we have been increasing our signage and cleanliness throughout the facility. as we look at the next slide, you will see some examples of some of the newer signage about wearing a mask and staying 6 feet apart. so in addition to meeting all those guidelines, we have been meeting with the various contractors and subcontractors throughout the city. as was mentioned, our tenant improvement projects are well underway, so w

people choose ccsf over other hospitality programs because the industry recognizes that we instill thek ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is