i hope that you will take my support into consideration >> i'm elaine johnson i'm the director of bio link the advance center funded by national science foundation we provide technical support. we've been house defense attorneys at the continually of san francisco since 998 and have been developing skills based programs for our students where they could get wonderful jobs. many of our students have come from the bayview hirpts point area and have been working in a variety of life science careers one has a job at the man technical and has started a girl's club. beef about that very, very excited about the possibilities of adding certificates and stackable credential were with that in mind last year we were part of receiving a $2 million portion of a 15 million take grant it stand for community career training by the department of labor. with that funding we were creating an environmental monitoring certificate and have been working with the faculty who have been working hard at the park. it's my great pleasure to be here and share that with you and be very, very supportive of the propo

. >> a coast like this costs about $14 elaine johnson shares five secrets. >> they can be as beautiful and succulent as one of the fancy guys >> stuff your roast for added flavor. make mix a cup of pinno noir with dried fig, fresh thyme, and sugar, then stuff each slit. secret two, tie the roast. >> over the hand. flip it over. tuck it under. >> season it with olive oil, pepper, salt and thyme, splatter it all over the roast. sear it so it has a nice color before transferring into a baking pan. then pour the bottle of the pinot noir into the pan with garlic. add to the pan and bake at 325 for two and a half hours. put in the rest and and bake, then you're almost done. >> that fork just slides in. >> the secret is make the gravy. take the sauce from the pan. heat it on the stove. >> we're going to add thyme. i like using thyme both during cooking and at the end. >> serve with a creamy polena and cooked greens. also you can save with a lamb shoulder roast and beef ross rib coast. >> big savings >> we have posted recipes on our story on abc7 news.com. >> that looks good. >> now i'm ready

. >> a coast like this costs about $14 elaine johnson shares five secrets. >> they can be as beautiful and succulent as one of the fancy guys >> stuff your roast for added flavor. make mix a cup of pinno noir with dried fig, fresh thyme, and sugar, then stuff each slit. secret two, tie the roast. >> over the hand. flip it over. tuck it under. >> season it with olive oil, pepper, salt and thyme, splatter it all over the roast. sear it so it has a nice color before transferring into a baking pan. then pour the bottle of the pinot noir into the pan with garlic. add to the pan and bake at 325 for two and a half hours. put in the rest and and bake, then you're almost done. >> that fork just slides in. >> the secret is make the gravy. take the sauce from the pan. heat it on the stove. >> we're going to add thyme. i like using thyme both during cooking and at the end. >> serve with a creamy polena and cooked greens. also you can save with a lamb shoulder roast and beef ross rib coast. >> big savings >> we have posted recipes on our story on abc7 news.com. >> that looks good. >> now i'm ready