Podcast appearances and mentions of Ferry Building

San Francisco's venerable Ferry Building opened in 1898 but by 1938 with the opening of the Golden Gate and Bay Bridges, the need for commuter ferries vanished overnight. And with that, the grand transit hub fell on uncertain times. But through luck and civic activism the iconic former transportation hub has reinvented itself yet again, and is the centerpiece of a revived Embarcadero.

View From Victoria: Bringing Ferry building back to BC We get a local look at the top political stories with the help of Vancouver Sun columnist Vaughn Palme Learn more about your ad choices. Visit megaphone.fm/adchoices

In July 2024, I visited the Ferry Building in San Francisco to sit down with CapitalG partners Jill (Greenberg) Chase and James Luo. As Alphabet's growth-stage VC fund, CapitalG specializes in backing startups that have found product-market fit and are ready to scale with investments ranging from $50M to $200M. We talked about the key signals that indicate a company is ready for growth-stage investment, how CapitalG leverages Google and Alphabet resources to boost its portfolio, and their frameworks for assessing risk and potential returns. We also spent time talking about the importance of go-to-market strategies, team-building, and product partnerships. Whether you're an early-stage founder or curious about what it takes to scale a business to the next level, this conversation offers actionable insights into navigating growth-stage funding. Runtime: 53:05 EPISODE BREAKDOWN (1:57) A general overview of CapitalG and its relationship to Alphabet and Google. (6:11) What are some of the early signals indicating that a company is at growth stage? (8:33) James: “When you get to the later stages, you have a ton of different data points that you don't have at the Series B.” (12:53) Jill: “We talk a lot about the concept of, “are you paid for the risk that you're taking?” (18:53) Jill: “Our job when things aren't going so well is to remind them of the dream and to say, ‘no, we're not giving up.'” (19:30) Which trends and technology are Jill and James following these days? (25:25) James' framework for sizing TAM for growth-stage startups. (30:50) James: “TAM is a judgment call. It's as much art as it is science.” (32:28) Jill on what separates a high-potential AI startup from the rest of the pack. (38:29) Jill: “The way we approach investing at CapitalG is highly thematic and sort of thesis-driven.” (44:50) Why growth-stage investing is similar to park rangers looking for forest fires. (48:45) James: “You're basically never going to find somebody who's amazing at every possible thing that you need to do to run a business.” (51:01) Jill: “It is a huge red flag for me when somebody can't say, ‘yep, I was wrong about this.'” LINKS Jill (Greenberg) Chasejillgreenberg@capitalg.com James Luo CapitalGRobinhood Stripe Magic Rippling San Francisco Ferry Building

Part 2 picks up right where we left off in Part 1, with Reem describing finding the anti-imperialist women's soccer team. Through that, she met her partner, who's now her co-parent.   Reem worked in the nonprofit sector until around 2010, when she burned out. She'd moved to Oakland upon her return to the Bay Area, though she was still connected to The City through her work with AROC. She found herself wanting to take care of her community in other ways than what nonprofits were offering.   She and her father had been estranged, but after leaving work, she joined him on a trip to the Middle East. The two were joined by Reem's youngest sister on a visit she calls "transformative." Besides gaining insight into who her dad was as a person, she truly discovered and fell in love with the food of her people. She knew right away that she wanted to create that feeling for others. Her Syrian family took note of her interest, and took her to bakeries in that country to get a glimpse of the kitchens after-hours.   She returned to the Bay Area wanting to do two things: To combat tropes and negative stereotypes about Arab culture and people, and to do that by creating a sense of hospitality. Those two ideas would eventually form the foundation of what Reem's California does today.   But she had to begin somewhere, and so she enrolled in a baking class at Laney College. Out of that class, she got a job with Arizmendi in Emeryville, where she got experience in a co-op and a kitchen. She started forming the idea of what her place would be, and while that came together, she settled on basing it around man'oushe, the street food of her people.   Over a number of years and various kitchen and bartending jobs, Reem took as many entrepreneur classes as she could. The last of these was with La Cocina. The program helped steer her toward more practical, lower-cost methods of doing business. And that's where the saj comes into play. It's what Reem uses to make her man'oushe. "It's like an inverted tandoor," she says.   An uncle in Lebanon was able to have two custom-made sajes for Reem. They arrived and that's what set it all in motion. They were approved for the 22nd and Bartlett market and the farmer's market at the Ferry Building around the same time. At both locations, they served Arabic tea and played Arabic music, creating that vibe Reem had been seeking. Within 16 months, they had grown from one market to five.   Then La Cocina told Reem that it was time to take the operation brick-and-mortar. The first location was in Fruitvale in Oakland in 2017 and lasted a couple of years. Then, after a brief foray into fine-dining, the women owners of Mission Pie asked Reem if she wanted to take over their spot at Mission and 25th. She said yes and started doing the work to get open.   And then the pandemic hit.   Once the Mission location was able to open, Reem's California did better than a lot of nearby restaurants, partly because the food lends itself to take-out so easily. But for Reem, not being able to share space and that hospitality that was at least as important as the food itself was hard. Still, they found ways to connect with the community.   In 2023, they opened a second location in the Ferry Building. They started appearing at Outside Lands a few years ago (and will be there again this year). Reem decided to start transitioning the business to a worker-owned model.   Visit Reem's Mission location, 2901 Mission Street, Tuesday through Saturday from 9 a.m. to 3 p.m. and again for dinner from 5 p.m. to 9 p.m. The Ferry Building location is open Tuesday through Sunday, 10 a.m. to 8 p.m. Follow them on social media at @ReemsCalifornia and follow Reem herself @reem.assil. Her cookbook, Arabiyya, is available on her website.   We end the podcast with Reem's interpretation of this year's theme on Storied: San Francisco—We're all in it.   Photography by Jeff Hunt

Several sideshows erupted early Sunday morning, including one in Oakland outside the Grand Lake Theater and two in San Francisco, with one by the Ferry Building. No arrests were made in connection with these incidents. For more, KCBS Radio news anchors Eric Thomas and Margie Shafer spoke with KCBS Insider Phil Matier. You can listen to this entire interview and past Phil Matier interviews on the Audacy App. Download the app on your smartphone and favorite KCBS Radio. The interviews are posted in the On Demand section or you can utilize the Rewind feature to listen back.  

Real estate is nothing without people. Even the most beautiful, historic spaces occasionally need a boost, and Stephanie Blake is the magician making that happen. As CEO of Skylight, she's responsible for activating spaces ranging from New York's Moynihan Station and St. John's Terminal to San Francisco's Ferry Building and Detroit's Michigan Central Station.Blake has built a reputation working with governments, brands, and real estate developers to build a sense of place and activity in incredible and often unconventional spaces. This week, she speaks with Brad about how she uses placemaking activations to bring vibrancy, purpose, and community to real estate of all types.Placemaking strategies have gained popularity for a variety of reasons; they help developers drive interim revenue, market a space that might be challenging for the public to understand and encourage businesses to come to an area that might otherwise be lacking. Skylight's brand of activation is a powerful toolkit for developers and governments alike, particularly as cities reconsider the role of offices, gathering places and central business districts in a post-pandemic world.Through her work, Blake puts her background in history to work. Each Skylight project begins with studying the context of space including both the history and the neighborhood. And it culminates working with brands to create extraordinary experiences in those spaces like NY Fashion Week, food festivals and concerts - to name just a few.This interview is full of rich insights about how developers can position their spaces to be welcoming places from day one, including the power of a blank canvas and lessons for operators repurposing challenging spaces.

Author John King recounts the saga of San Francisco's Ferry Building as he explores the larger evolution along the waterfronts of cities everywhere.Gretchen Ruck, Senior Advisor at Lockhaven Solutions, shares her expertise in examining the risk of adopting new technologies as we focus on the ins and outs of the IRS's new online filing application, Direct File.Mountain Money explores the use of AI technology to conceive and construct the most advanced, efficient and adaptive luxury homes with Charles Ochello, Founder and CEO of Vitruvius Design+Build.

This week we're joined by John King, Urban Design Critic at the SF Chronicle, to talk about his book Portal: San Francisco's Ferry Building and the Reinvention of American Cities. We chat about the history of the Ferry Building in San Francisco which was one of the busiest city transportation hubs in the world in the early 1900s and how the building has evolved over time parallel to the ups and downs of cities. OOO Join our February Happy Hour! OOO Follow us on twitter @theoverheadwire Follow us on Mastadon theoverheadwire@sfba.social Support the show on Patreon http://patreon.com/theoverheadwire Buy books on our Bookshop.org Affiliate site!  And get our Cars are Cholesterol shirt at Tee-Public! And everything else at http://theoverheadwire.com

Conceived in the Gilded Age, the Ferry Building opened in 1898 as San Francisco's portal to the world―the terminus of the transcontinental railway and a showcase of civic ambition. In silent films and World's Fair postcards, nothing said “San Francisco” more than its soaring clocktower. But as architectural critic John King reminds us, the rise of the automobile and double-deck freeways severed the city from its beloved structure. King recounts the rise and fall and rebirth of the Ferry Building, introducing the colorful figures who fought to preserve its character, and the city's soul, from architect Arthur Page Brown and legendary columnist Herb Caen to poet Lawrence Ferlinghetti and Senator Dianne Feinstein. A microcosm of the changing American waterfront, the saga of the Ferry Building explores the tensions of tourism and development―and the threat that the expected sea level rise poses to a landmark that in the 21st century remains as vital as ever. MLF ORGANIZER: George Hammond A Humanities Member-led Forum program. Forums at the Club are organized and run by volunteer programmers who are members of The Commonwealth Club, and they cover a diverse range of topics. Learn more about our Forums. This program is part of our Good Lit series, underwritten by the Bernard Osher Foundation. Learn more about your ad choices. Visit megaphone.fm/adchoices

John King, urban design critic for the San Francisco Chronicle, explores how San Francisco's Ferry Building mirrors the city's evolution and broader urban American challenges in his book new "Portal." More than a historic transportation hub, the Ferry Building's journey from glory to neglect and resurgence symbolizes San Francisco's shifting narrative. King delves into the interplay of preservation, development, and adaptation, while addressing existential threats like climate change and seismic risks. He reveals how a single landmark encapsulates a city's history, growth, and future uncertainties.

We are speaking with Abigail Wen today.  She's the author of the Loveboat, Taipei series.  Book 3 just came out last month, it's called Loveboat, Forever!  It is based on Abigail and other's experiences at the Taiwan Study Tour trip that many people took in the 80's and 90's. It's called the "Loveboat" because, while touted as a study tour, it's actually more like a 6 week party in Taipei! Get any of Abigail's books wherever you get books. You can watch a film version of the first book, called Love in Taipei, now streaming on Paramount+ as well as AppleTV, Amazon, YouTube, etc...    If you're near San Francisco, you can MEET Abigail on Sunday 12/10/23 at Book Passage in the Ferry Building starting at 11AM.  To find out more about Abigail and see other tour stops you can go to https://www.abigailhingwen.com/ or follow her on social media @abigailhingwen  Music in today's show  "安心亞"〈來追我男友吧〉Official Music Video -  Amber An  "It's Vexed To Talk About Love" - Lily Chao “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around As I always mention, you can write to us at: infatuasianpodcast@gmail.com, and please follow us on Instagram and Facebook @theinfatuasianpodcast  Please follow us wherever you get your podcasts.  We could use your ratings and reviews over at Apple. And now Spotify! #asianauthor #bookrecommendation #asianamericanliterature #bipoc #womenwriters #2023books #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #chineseamericanauthor #asianauthor #representationmatters

San Francisco is a city of survivors. For all the talk of doom loops, the city has reinvented itself many times, and if it had an architectural mascot, it would be Ferry Building, argues San Francisco Chronicle urban design critic John King. In his new book “Portal,” King tells the story of the building that once saw 50 million ferry travelers annually and now serves as a popular destination for the food-obsessed and folks who want to take in the spectacular view. We talk to King about his book and how good urban design can revitalize a city. Guests: John King, author, "Portal: San Francisco's Ferry Building and the Revinvention of American Cities"; urban design critic, San Francisco Chronicle

Roll Over Easy takes a stroll down Market Street, stopping along the way to chat with folks on the street. The trip ends at the Ferry…

Through multiple earthquakes, misguided urban renewal schemes and changing economic conditions, the Ferry Building has stood at the foot of San Francisco's Market Street since 1898. In his book, “Portal: San Francisco's Ferry Building and the Reinvention of American Cities,” John King, the urban design critic of the San Francisco Chronicle, tells Unfrozen what we can learn from the indefatigable icon, and what that might mean for the future of downtowns in this uncertain era.   -- Intro/Outro: “Ride Captain Ride,” by Blues Image   -- Discussed:   A Trip Down Market Street The City Beautiful Movement A. Page Brown California Building at the 1893 Columbian Exposition Embarcadero Freeway San Francisco-Oakland Bay Bridge The Key System Alameda Ferry Golden Gate Bridge Dianne Feinstein Ballot measure 1986 – tear down the Embarcadero Freeway? Art Agnos Loma Prieta Earthquake, 1989 Ghirardelli Square Lawrence Halprin Faneuil Hall Wilson Meany (Sullivan) Chez Panisse Hallidie Plaza The Doom Loop Union Square Hayes Valley Dogpatch Parklets

There are many places and activities that are considered iconic aspects of the Bay Area... wine tastings in Napa and Sonoma counties… the Winchester House in San Jose… driving across the Golden Gate Bridge…  But, for those who call San Francisco home, one building stands out among all the rest... and that's the Ferry Building… It's history is long and large…it's seen millions of people come and go…a stately sentry, standing guard as times changed, as the city itself changed… But the ferry building itself, even over a hundred years later, remains a constant… So, why is that? To help us delve into the story of the Ferry Building, from when it was built in the late 1890s to how it is faring today, we speak with John King -- urban design critic at the San Francisco Chronicle and author of 'Portal: San Francisco's Ferry Building and the Reinvention of American Cities.'

Sea level rise threatens communities along the Bay and some iconic cultural heritage sites along the San Francisco shoreline. So when the water comes for iconic sites like San Francisco's Ferry Building, how do we save it? Links: NPR: Protecting Cultural Heritage in a Warming World This episode was produced by Alan Montecillo and Maria Esquinca, and hosted by Ericka Cruz Guevarra. Episode transcript

On July 13th, 1898, the San Francisco Ferry Building opened on the Embarcadero, a gateway to a promising new world of ideas, trade and travel.  The beaux-arts style building with its 245-foot high clock tower has withstood two global pandemics and two devastating earthquakes. 125 years later after the first vessel arrived there, KCBS Radio's Mallory Somera got to attend San Francisco's Very Ferry Birthday to celebrate its resiliency and the plans to move forward as climate change challenges the coasts.

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Lawrence and Lydia both live in the Easy Bay, so they came into the city for a lunch adventure. He loved the time they spend together, but now she's disappeared on him. Let's track her down.

EPISODE 1365: In this KEEN ON show, Andrew talks to the artist Tiffany Shlain about her new "Human Nature" exhibit which views the history of women within the expansiveness of nature and time through the lens of feminism, neuroscience, ecology and philosophy. Honored by Newsweek as one of the "Women Shaping the 21st Century,” Tiffany Shlain is an artist, Emmy-nominated filmmaker, founder of the Webby Awards, and author of the national bestselling book 24/6: Giving up Screens One Day a Week to Get More Time, Creativity, and Connection, which won the Marshall McLuhan Outstanding Book Award. Shortly before the pandemic, the Museum of Modern Art in New York City premiered her one-woman show, Dear Human, about the relationship between humanity and technology. When the world shut down during COVID, Shlain spent the time walking in the redwoods and began working in large-scale sculpture, photography, and mixed media, exploring themes of scale, perspective, and time. She was selected as artist in residence by SHACK15 at the San Francisco Ferry Building, and began creating an exhibition, which debuted on the top floor of the Ferry Building, called Human Nature. The exhibition was presented by The National Women's History Museum based in Washington D.C. and Women Connect4Good. ​ Working across film, art, and performance, Shlain's work explores the intersection of feminism, ecology, neuroscience, and philosophy. She has had multiple films premiere at Sundance, was selected by the Albert Einstein Foundation as one of the people carrying on his legacy, and received the Neil Postman Award for Career Achievement in Public Intellectual Activity. The US State Department has used Shlain's films to represent the U.S. at embassies around the world. She has held artist residencies at the Headland Center for the Arts, the American Museum of Jewish History, and the Da Vinci Museum, which created an exhibit of all of her work on gender and society. In addition to bringing the Human Nature exhibition to new locations in 2023, she is working on a new exhibition that will open in Los Angeles in 2024. Named as one of the "100 most connected men" by GQ magazine, Andrew Keen is amongst the world's best known broadcasters and commentators. In addition to presenting KEEN ON, he is the host of the long-running How To Fix Democracy show. He is also the author of four prescient books about digital technology: CULT OF THE AMATEUR, DIGITAL VERTIGO, THE INTERNET IS NOT THE ANSWER and HOW TO FIX THE FUTURE. Andrew lives in San Francisco, is married to Cassandra Knight, Google's VP of Litigation & Discovery, and has two grown children. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Schnebeck of Fort Point Beer Co. Mike Schnebeck from San Francisco's Fort Point Beer Co. visits Brew Ha Ha with Harry Duke and Herlinda Heras today. Fort Point is an independent San Francisco beer company. They have become one of San Francisco's best known independent breweries by following their calling to make craft beer more accessible. Herlinda begins by describing the Fort Point SF Beer Week Dim Sum beer and cider pairing. She mentions their Kolsch beers, which is their specialty. The owners started with Mill Valley Brewing Company, which started in 2010 and then Fort Point started in 2013. Fort Point has two locations, one is the Ferry Building taproom and the other main taproom is on Valencia St. in the Mission district. There they have a San Francisco seafood menu in addition to their beers. The Fort Point Mission Fort Point's mission “...is to make really balanced approachable and nuanced beer,” what they call good beer for everyone. They take classic existing styles that they add a twist to. Mike worked for Beer Works based in San Diego, where he developed his interest in craft beer. Beer Works gave him an opportunity to brew beer. Today they are the largest independent brewer in the city. Visit our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. Mike's title of director of brewing innovation is basically an R&D position. He shifted into this more creative role after managing the day-to-day operation. Some of his current recipes date back to his time at Beer Works. They will make about 27,000 barrels this year. Fort Point's signature beer is the KSA, Kolsch style ale. He thought their Park Pale Ale would be the flagship but the customers had other preferences. He did visit Cologne, Germany to study the local beer, which is where Kolsch style beer comes from. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Click the logo to visit their website for up-to-date hours, menus, beers and more info. Fort Point has just launched 2 ciders, Super Dry and Super Natural, a Rosé-inspired cider. A lot of breweries are expanding their product line. Several have added selzers but Fort Point has chosen to add cider to their production. They liked dry cider. Many ciders sold as dry were not really that dry. They spent some time developing their recipe to make it dry the way he wants it. It is “bone dry” says Herlinda. At the Dim Sum event, the dry cider went very well with all the Asian dishes. The cider went very well with dishes like Crispy Pork Rib and Peking Duck. SUPER NATURAL CIDER The Super Natural cider is described as Rosé-inspired. They add hibiscus and rose hip to the cider base, which give a nice light pink-orange color. The ciders have been out for about a month so far, so they are starting to appear on shelves in stores like Hole Fudes. They are, or will be, available on draft in local restaurants. They also taste a hazy IPA called Lobos. It's funny how hazy beers are popular now, but Mike explains that the industry has figured out how to make those beers now. Mark Carpenter, who was head brewer at Anchor for more than 40 years, remarked that he worked hard to make the beer clear and never hazy, and the reversal of tastes is surprising and ironic. In England they have hazies called Scrumpies. There is a beer called Yuzu KSA which is their Kolsch with Yuzu, a kind of Japanese grapefruit with interesting flavors.

The show begins along the shores of San Francisco at the Ferry Building. Commuters are greeted, a dog is given treats, and soon an adventure begins.

Eleven months, nine tournaments, and $1.6 million in prize money all came down to one thing: the finals of the award-winning Meltwater Champions Chess Tour. SHACK15 hosted the Opening Ceremony in San Francisco's iconic Ferry Building on November 10th before the final battle to be the world's #1 online chess player began, hosted by Play Magnus Group and Meltwater, the title sponsor of the tour that has taken the chess world by storm. As part of the evening's lineup, World Chess Champion Magnus Carlsen spoke with Meltwater founder Jorn Lyseggen about what it takes to be the world's best. They explored what it means to cultivate the mindset of a champion, and the parallels between the worlds of chess and business. Let's listen to their conversation.

Thanks to last week's guest, Polar adventurer, Eric Larsen. This week Bill and I are outside of our 303 jurisdiction and getting geared up for El Tour de Tucson. That's right we are recording from the TdT Village. It's a big weekend of endurance events in Arizona with TdT on Saturday and Ironman Arizona in Tempe on Sunday.     Show Sponsor: UCAN Generation UCAN has a full line of nutrition products to fuel your sport. UCAN uses SuperStarch instead of simple sugars and stimulants to fuel athletes.  UCAN keeps blood sugar steady compared to the energy spikes and crashes of sugar-based products. UCAN also has hydration products focused on giving you the sodium you need when hydrating, including several clean and light flavors. Steady energy equals sustained performance and a faster finish line!   Use UCAN in your training and racing to fuel the healthy way, finish stronger and recover more quickly!  Use the code 303UCAN for 20% off at ucan.co/discount/303UCAN/ or ucan.co   In Today's Show Feature Discussion El Tour de Tucson, November 19 Endurance News Ironman Arizona, November 20 Odyssey Escape from Alcatraz What's new in the 303 Colorado's Ride TriDot Pre Season Project Videos of the Week How to Escape from Alcatraz   Feature Discussion: El Tour de Tucson University Medicine 39th El Tour De Tucson   Event date is Saturday, November 19, 2022.   GENERAL INFORMATION ABOUT EL TOUR DE TUCSON   El Tour de Tucson is now preparing to host the 39th year for what we think is one of the premier bicycling events in the country.  We hope you participate in this year's event on November 19, 2022.  You won't be alone given that annually over 7,000 cyclists participate in the renowned and popular event with distances from 102 miles to family fun rides of 1 mile!   Did you know that El Tour de Tucson enables nonprofit, charitable agencies to raise funds for their respective organizations?  Learn about their programs and sign up to ride on their teams here.  Since 1983, Perimeter Bicycling events have raised over $100 million for local and international charitable organizations.  This significant milestone – a target of ours for some time – was reached after we helped 35 non-profits raise a collective $5.8 million in 2019.   New Routes! New Start/Finish Lines! New Start Times!   Perimeter Bicycling and El tour de Tucson are thrilled to start 2022 with unveiling of exciting new ride routes.  All Rides/Routes start and finish at the Tucson Convention Center and the surrounding area.   All events start and finish at the Tucson Convention Center in Downtown Tucson.  The start line is located at 190 West Cushing Street near the DoubleTree Hotel at Cushing & Church Street.  Enjoy the festivities of the Nova Home Loans Expo & Fiesta at the end of the ride featuring food and drink, live entertainment, awards ceremonies, and the Ten55 Finish Line Beer Garden.   Please note that all routes officially close at 4:00 pm.   The Century (7:00am start) 102 Mile The Metric Century (9:00 am start) 62 Mile/100 Kilometer The Half Metric Century (10:15 am start) 32 Mile/50 Kilometer The FUN Rides! (8:00 am start) 10 Mile / 5 Mile / 1 Mile The Nova Home Loans Expo & Fiesta will be at the newly renovated Historic Eckbo Plaza of the Tucson Convention Center.  Most of the activities including the live music, food, beer garden and exhibitors will be outdoors!   Event Benefits for all Registered Cyclists   Event Benefits for all Registered Cyclists   Medallion to all finishers Personalized Ride Bib Number (through October 1st) Free admission to the Nova Home Loans El Tour Expo & Fiesta Fruit, snacks and water at aid stations every 7-12 miles SAG support Opportunity to earn special Awards Traffic control on route First Aid support Electronically timed finish Results published on website Bike Shipping   If you are looking to ship your bicycle to or from Tucson, find information about bike shipping through Bike Flights and receiving and assembling your bike through Bicycle Ranch Tucson.  LEARN MORE   Bike Patrol   The mission of Perimeter Bicycling's Bike Patrol program is to promote safety, provide assistance, encouragement, and support for the participants of Perimeter events.   Patrollers offer mechanical assistance, first aid as needed and encouragement to successfully finish the ride.   LEARN MORE   Platinum Designation   Platinum cyclists are those in the 102 mile distance with extensive experience in riding in a pack/peloton. Cyclists must meet specific criteria to earn platinum designation and must attend a special meeting.  Visit the Platinum Designation link for full details, including meeting times, how to get the pass required to enter the platinum corral on ride day, etc.   Mark Allen's brother Gary and his wife Michelle Allen   News Sponsor Buddy Insurance: Buddy Insurance gives you peace of mind to enjoy your training and racing to the fullest. Buddy's mission is simple, to help people fearlessly enjoy an active and outdoor lifestyle.    Get on-demand accident insurance just in case the unexpected happens. Buddy ensures you have cash for bills fast.  Go to buddyinsurance.com and create an account.  There's no commitment or charge to create one.  Once you have an account created, it's a snap to open your phone and in a couple clicks have coverage for the day.  Check it out!   Endurance News: Gearing up for 2022 Biostarks IRONMAN Arizona The Valley of the Sun in Tempe and the greater Phoenix area are hosting the 2022 Biostarks IRONMAN Arizona triathlon on November 20th.   Part of the VinFast IRONMAN US Series, live coverage of IRONMAN Arizona will be broadcasted on IRONMAN Now on Facebook Watch, YouTube and Twitch. The event also sees Mike Reilly, aka the ‘Voice of IRONMAN', calling his final North America event of his career.   Race day will see 55 age group qualifying slots, and an 100 extra slots for female athletes, for the 2023 VinFast IRONMAN World Championship taking place on October 12 & 14, 2023 in Kailua-Kona, Hawai`i.   The course will take athletes along a 2.4-mile swim in Salt River, a 112-mile bike along the Beeline Highway, and a 26.2-mile run through Tempe and along the Salt River, finishing at Tempe Beach Park.   Ben Kanute (USA) will make his full-distance IRONMAN debut following a runner-up position at the 2022 Intermountain Healthcare IRONMAN 70.3 World Championship presented by Utah Sports Commission.   US athletes, Sam Long, Matt Hanson and Chris Leiferman, will challenge for a podium spot along with Great Britain's Joe Skipper and South Africa's Kyle Buckingham. A stacked field of pro females will include American athletes Sarah True, Skye Moench, and Lauren Brandon, who will go up against Canada's Jen Annett, Australia's Renee Kiley and many more.   IRONMAN Arizona 2022: Preview, start times and how to watch LIVE 14 Nov 2022 by John Levison Last week we highlighted our top five races for the remainder of 2022, and the first event on that list comes up on Sunday, the Biostarks IRONMAN Arizona.   Start time and how to watch live The Pro Men will kick-off their day with the 2.4-mile, single-loop swim in Salt River, Tempe, at 0640 local time, with the Pro Women starting five minutes later at 0645.   With Arizona on Mountain Standard Time, that means global race start times of: 1340 UK / 1440 CET / 0840 Eastern / 0540 Pacific.   The event will benefit from full live broadcast coverage, the final race of the 2022 IRONMAN long-distance season to be featured on their IRONMAN Now platforms via Facebook Watch and YouTube – and also embedded on this preview.   As always, the ever reliable IRONMAN Tracker is the perfect data addition to support your viewing. If you haven't got it on your phone already, where have you been?!   IRONMAN Arizona Pro Men A dominant winner at IRONMAN Wales and a career-best fifth at the IRONMAN World Championship suggests that Great Britain's Joe Skipper will arguably start as favourite, in what is a deep start list in Tempe. Big races in September, October and November might be considered sub-optimal for many, but based on history at least, there's little reason to believe that the Brit won't be physically and mentally ready to perform at his best, once again.   Looking back to 2019 for example, sixth in Kona was followed just over three weeks later by a fantastic victory at IRONMAN Florida, capped off with a 2:39 marathon. Success in back-to-back racing has proven to work for the six-time IRONMAN champion time after time. Even last year, he was totally dominant at IRONMAN Chattanooga, three weeks after second place IRONMAN Switzerland. He's seemingly at home racing in the U.S., too.   Joe Skipper 2022 photo credit IRONMAN Wales [Photo credit: IRONMAN Wales] The USA's Sam Long made plenty of headlines at the IRONMAN 70.3 World Championship, but with that very contentious penalty on the bike, not the sort that he wanted. Winner in Gdynia, strong at the Collins Cup and a podium at the PTO US Open, the form is there – hopefully we'll get to see it on Sunday.   Sam Long St George photo credit Tom Pennington Getty Images for IRONMAN Sam Long at St George [Photo credit Tom Pennington/Getty Images for IRONMAN] The full-distance debut of Ben Kanute will be of particular interest, especially having turned around what was a mid-season of relatively under-whelming results by his standards. He put on a brilliant show at the IRONMAN 70.3 World Championship, taking a second silver medal at the championship. Strong across all disciplines, he should be at the front of the race for much of the day.   Ben Kanute 2nd at IRONMAN 70.3 World Championship 2022 Photo: Patrick McDermott/Getty Images for IRONMAN When you then add Matt Hanson, Chris Leiferman, Kristian Hogenhaug, Bart Aernouts, Justin Metzler and plenty more into the mix, then the way that racing has been going over the last few years, you have to think that the course record figures of Lionel Sanders (7:44:29 from 2016), will be under threat.   You can be sure that Great Britain's Andrew Horsfall-Turner will be pushing the pace in the water from the get-go – and with Kanute likely wanting to be a part of that too, that would benefit the man from Wales too.   Pro Women The USA's Skye Moench (#10) is the PTO's top-ranked female professional set to race in Tempe, a race where she has previously finished 11th (2016) and fourth (2018). Winner of three IRONMAN titles since then – and having finished fourth in St George, ninth in Kona this year – she will rightly start as favourite.   skye-moench-kona-2022-bike (Photo by Ezra Shaw/Getty Images for IRONMAN) Illness ruined her Kona prospects, but Sarah True still has the class to be a factor in Arizona. A winner this year at Eagleman 70.3 and IRONMAN Lake Placid, the two-time Olympian now juggles triathlon alongside being a mother and studying.   Entering Arizona with a, ‘one race, one win' history over the distance after her debut performance at IRONMAN Lanzarote, Great Britain's Lydia Dant has made rapid progress inside her first year in the Pro ranks. On the bike in particular – aided by her skills as a bike fitter – Lydia has excelled, and will be looking to make progress on that fast roads of the IRONMAN Arizona course towards the front of the race, once out of the water.   Lydia Dant - IRONMAN Lanzarote 2022 finish Photo Credit: James Mitchell for Club La Santa After finishing 10th (St George) and 12th (Kona), you can't write off the podium prospects of the consistent Maja Stage Nielsen (DEN) either. The Dane is really consistent across all three disciplines. Jen Annett (CAN) has taken second place this year at both IRONMAN Des Moines and IRONMAN Mont Tremblant, and so is another athlete sure to be chasing the podium positions in the late stages.   You can find the full start list here.   Recent IRONMAN Arizona Pro winners 2019: Sara Crowley (AUS) – Pro women only race 2018: Eneko Llanos (ESP) / Heather Jackson (USA) 2017: Lionel Sanders (CAN) / Kaisa Sali (FIN) 2016: Lionel Sanders (CAN) / Meredith Kessler (USA) 2015: Lionel Sanders (CAN) / Meredith Kessler (USA)   Prize Money: What's on the line? The prize purse on offer this weekend is $100,000 – with each of the winners collecting a $15,000 share of that total.   In addition to money, there will be a total of four qualifying slots (two MPRO* / two FPRO) for the IRONMAN World Championship in Hawaii, 12 and 14 October 2023. A valuable opportunity to get the KQ box ticked well in advance.   (* Note – Joe Skipper is already qualified by virtue of his victory at IRONMAN Wales).   The total funds will be paid ten-deep, as follows: $15,000 $9,000 $7,000 $5,000 $4,000 $3,000 $2,500 $2,000 $1,500 $1,000   Of course, thanks to the formation of the Professional Triathletes Organisation, financial rewards from performance are not solely from on-the-day performances, and this is one of the few 2022 races remaining to improve your ranking.   The PTO World Rankings will see a total of $2million awarded at the end of 2022, based up on the final standings in those points tables. The rewards there can be substantial, with a move up or down the rankings system potentially earning you more than any individual event.     Odyssey Alcatraz Swim this Saturday   Have you always wanted to swim from Alcatraz? You're not alone. Swimming from Alcatraz is one of the most famous, desirable, and enjoyable open water swims (wild swim) in the entire world. Despite lore that swimming from Alcatraz is dangerous, for experienced swimmers with proper support, swimming from Alcatraz can be safe and fun.   Odyssey Open Water Swimming offers a wide range of open water swims, including the world-famous Odyssey Alcatraz swim. Each swim is led by coaches and guides, and swim support is available on-hand to assist with exiting the water if needed.     2023 Alcatraz Swims: May 13, June 17, June 24, July 22, August 5, and November 4 Note: All swims are pending US Coast Guard approval. In the event that Coast Guard approval is not given for a swim, participants will be refunded in account credit.   Come join us for the ultimate Bay Area open water swim!   This event is not a race -- just a friendly swim in an exciting, safe, and comfortable environment. It is a great opportunity for those training for similar events, including the Escape from Alcatraz Triathlon, or people who just want an unforgettable, world-famous swimming experience!   The Alcatraz swim is an approximately 2-mile swim from Alcatraz Island to the St. Francis Yacht Club in San Francisco. We will occasionally swim to San Francisco's Ferry Building, which takes the swimmers east instead of west, but is comparable in terms of difficulty. Check the registration site for specific course info. Regardless of course, this swim is for relatively strong swimmers. Before taking on Alcatraz, you should be able to do this distance in a pool (140 lengths of a 25-yard pool) or during our regular group open water swims in Berkeley without stopping. Feel free to contact us if you're not sure if you are up for it.   Alcatraz swims are $245 per event. There is a $50 late registration fee within one month of the swim. In addition to the swim itself, registration includes an event t-shirt, an Alcatraz Swim sticker, and a yellow silicone Alcatraz swim cap.   All Alcatraz swims will take place in the morning, usually meeting in San Francisco between 5 and 8am. The registration page shows an approximate check-in time, but swimmers will receive an email prior to the event with finalized details.       What's New in the 303: Introducing Colorado's Ride - Bill   Invitation to TriDot Pre Season Project The Preseason Project® is a triathlon research initiative that helps TriDot quantify and enhance the performance gains that TriDot's Optimized Training™ delivers over training alternatives. Welcome to the 2023 TriDot Preseason Project (PSP) application.      Submit this 2-minute app to qualify for 2 FREE months of optimized triathlon training with the TriDot Mark Allen Edition.   PSP is an annual R&D initiative that helps triathletes reach their true performance potential through optimized preseason training. It also quantifies the substantial performance gains that TriDot's Optimized Training delivers over training alternatives.   You qualify for the FREE training if you meet the following criteria: Planning an Olympic, Half, or Full triathlon for 2023 season Train using a device with GPS and/or power Have not used TriDot in the last 6 months Not a professional triathlete Enthusiastic and motivated to get a jump start on your season! * Applications are reviewed and accepted on a first-come basis and must be fully completed to be considered.    Register For Free   Video of the week: Alcatraz Swim: Understanding the Currents (Alcatraz to St. Francis Yacht Club/Crissy Field)     Closing: Thanks again for listening in this week.  Please be sure to follow us @303endurance and of course go to iTunes and give us a rating and a comment.  We'd really appreciate it! Stay tuned, train informed, and enjoy the endurance journey!

The naming of an Auckland suburb among the world's coolest suburbs has come as a bit of a surprise. Kingsland has been ranked the 43rd coolest suburb in an annual list by UK media company Time Out, praising its focused on all things local. Time Out's judges praised Kingsland's eclectic food scene, historic buildings and boutique shops that replace "flashy franchises". Albert Eden Local Board member Jose Fowler told Kate Hawkesby it's surprising, but they do deserve the accolade. He says it has easy access to Auckland's CBD via public transport and cycling, and has everything Time Out has praised it for - and more. A slight hiccough - on the Time Out website, the blurb about Kingsland is accompanied by a photo of the downtown Ferry Building. LISTEN ABOVESee omnystudio.com/listener for privacy information.

This week David and Marina have a casual chat about Bastille Day, national anthems, Nutella (and why it's pretentious), chocolate in France and the United States, cupcakes, San Francisco's Ferry Building, creating nice spaces, listener questions, and more. This episode is supported by Brizo • Monograph • Miele • Graphisoft SUBSCRIBE  • Apple Podcasts  • YouTube  • Spotify CONNECT  • Website: www.secondstudiopod.com • Instagram • Facebook • Twitter  • Call or text questions to 213-222-6950 SUPPORT Leave a review :) EPISODE CATEGORIES  •  Interviews: Interviews with industry leaders.  •  Design Companion: Informative talks for clients.   •  After Hours (AH): Casual conversations about everyday life.  •  Design Reviews: Reviews of creative projects and buildings.  •  Fellow Designer: Tips for designers.David Lee and Marina Bourderonnet

Richard St. Jean is a veteran leader in the gaming industry, working for Caesars, Station Casinos, Penn National Gaming and now as the chief operating officer of the Morongo Casino Resort & Spa. He joined Morongo two years ago just prior to the pandemic and as the casino resort was being renovated. He spoke with GGB Publisher Roger Gros via Zoom from his offices in Morongo, joined by Simon Farmer, the property's executive director of marketing. (See video below). GGB: Why don't we go back to the time when you joined the property—you arrived about halfway through the renovation process, is that right? Richard St. Jean: Yes, I got here in Q4 of 2019. So, I'd say it was about 50 percent to 60 percent completed. The renovation of the existing casino space was materially under way, but we still had a long way to go. Did you have any influence in the design and the operations of the process at that time? In the main casino, I think the program was pretty much baked in. But as we get into the expanded area—65,000 square feet—we had lots of opportunities to really improve the connectivity, sightline, circulation. But as far as the box itself, that remained pretty much the same. So, you got there right before Covid hit. That must have been a little disappointing for you. I came out of retirement going on two years to take this job. And I told my wife, “I do not want to open a property. I've done enough of those.” I knew I was coming into the renovation and expansion, and I enjoy those projects. But then Covid hit and shut us down. We probably worked harder when we were down trying to formulate the plan for reopening. We opened with about five days' notice, and we were also first to market at the significant casinos in the L.A. area. So it was like New Year's every single day, post-opening. We opened with 1,700 team members; we could have had 2,400 or 2,500. But it was all hands on deck; we made it happen. But it certainly wasn't without a lot of pain. But even with the shutdown, we were thrilled with our overall performance for 2020. We were relatively flat, even after being closed for two and a half months, compared to 2019. The team really pulled it off. As I tell them: They moved mountains and pulled off miracles. So, it was a pretty strong way to end the year. Explain how the resort has changed, with the renovations, and new food and beverage outlets, and the larger casino. We renovated the hotel rooms, the suites, the casinos, the cabanas. So, really the entire property has a new feel and then, in conjunction with that, we started to deploy technology—beautiful TVs, electronic keys and all the other items you take for granted in a modern hotel. Tell us what happened with the buffet. I think this is probably one of our favorite stories about the renovations. Our buffet was very dated, and then obviously with the onset of Covid, a lot of these questions about buffets came back. And we had already been in concept discussions with a number of people, on what this could look like going forward. And we looked at numerous iterations, and what it could be, what it should be. We started taking inspirations from places like Faneuil Hall in Boston, Eataly in Chicago, the Ferry Building in San Francisco, and the list goes on. So we partnered with Fabio Viviani to create the Marketplace. It transports you from Cabazon, California to literally any state or city around the country. But then our customers told us, quite succinctly, that they wanted a quality product at a reasonable price, that was fairly quick. And I think the Marketplace hits all those points. In April, Morongo opened a new poker room and a bingo room, at the tribe's original casino, now called Casino Morongo. Tell us what those are going to bring to your property. When that property was opened, as we began construction on the renovation, originally it was with a pure intent of supply and demand for construction disruption. And the place did better than we expected, and we kept it open, particularly with the demand that we had post-opening from Covid. There had been consideration years ago about putting bingo and poker back there—it frees up space in the main casino where we had a temporary poker room set up. So, we jumped in with both feet, and we came up with a design of the right size program, and it's really created a full-service property. The original casino looks like a brand-new facility. So, we are really, really excited about the potential that has. And I think, too, that our tribal members and elders, they love to play there. They grew up there, to a degree. Morongo has always had some great leadership, and with the recent retirement of the former chairman, Robert Martin, and his successor, Charles Martin. And the tribe was involved in the birth of Indian gaming as a participant in the Cabazon decision that legalized tribal gaming across the country. What does that mean for the tribe? It's so humbling, because they're doing it for all the right reasons. This has been passed on to this current generation, and they really want to perpetuate it, diversify it, so we're ready for what comes next. The people you see getting involved on tribal council, the members, they definitely have this common core value of how we perpetuate this. For the tribal members, the elders, and even some people on our council to this day that were very instrumental, they take tremendous pride in pulling that off.

El Tecolote contributor, Edaena Salinas, chats to the fifth-generation San Franciscan, author Anne Evers Hitz. They discuss the books that Anne has written that cover a wide variety of San Francisco's history including The Ferry Building and the Emporium Department Store, which is now the Westfield Mall.

It's not very often you come across someone who has spent decades as a true example of what it is to be an exemplary manager, leader, and professional. When you do find them you better be prepared to absorb their wisdom and let it help guide your own career.  Well, today we are privileged to sit down with some one who has done exactly that. We are talking all about leadership, management, and training, with Selina Viguera of Blue Bottle Coffee! Selina Viguera is well-known in specialty coffee mostly for being an amazing and dedicated barista. She leads the Barista Guild Café at Specialty Coffee Expo and U.S. CoffeeChamps; she's been a lead barista at TED in Vancouver, as well as TEDxWomen and TEDxMed; her latte art is featured on the Pacific Barista Series Oat and Rice packages. And she's been “the face” of Blue Bottle, especially in her adopted home in Los Angeles, for years.   Selina Viguera is a coffee professional who has worked in the industry for over 20+ years. Selina has managed some of the busiest Blue Bottle cafes in the North American market such as San Francisco's Ferry Building location and LA's Abbot Kinney location, where she is currently the cafe leader for over 7 years.    In our conversation we explore here long career and the experiences that have shied who she is as a leader today.    We cover: Discovering the work of the cafe and then specialty coffee Connecting with customers and becoming a leader Leading the change to specialty in her first cafe Learning to train and teach Doors opening for management and leadership Leading "Team First" and the metric of staff happiness Training and onboarding effectively Empowering feedback and conflict resolution  Balance of structure and culture Embracing difficult conversations and being courageous What she is most proud of accomplishing Advice to fellow managers Links:  Instagram: @sellybean_13  Email: Selina.viguera@gmail.com   Recommended Episodes: 329 : How to Teach Company Values to Your Staff 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee 306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna! 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA In Praise of Long Term Imperfect Employment   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

It's time to say farewell to our beloved Studio F at the Ferry Building, from next week we'll be back at the original studio at the…

Jefferson Graham, a former USA Today Columnist, tells Mark Thompson about his event at the Ferry Building this Saturday. Join Jefferson for his free event as he shows people how to get better shots on their smartphones, with the Ferry building, great piers, and farmer's market as the backdrop. See omnystudio.com/listener for privacy information.

Jefferson Graham, a former USA Today Columnist, tells Mark Thompson about his event at the Ferry Building this Saturday. Join Jefferson for his free event as he shows people how to get better shots on their smartphones, with the Ferry building, great piers, and farmer's market as the backdrop. See omnystudio.com/listener for privacy information.

Taking some new records out for a first spin for the day after Valentine's installment, live from the Ferry Building studio. Enjoy episode #290

Keeping the BPM in the two-digits zone and dusting off some breaks and classics for today's installment, live from the Ferry Building studio. Enjoy episode 289…

Enjoy the last installment of the year, live from the Ferry Building studio. Looking forward to season 7! Episode 284 Enjoying the show? Please support BFF.FM with a donation. Playlist 0′01″ Brotherhood by Art Of Tones (PALP)

idk seems sketch   erlang…was ericsson https://www.theatlantic.com/international/archive/2013/09/how-an-american-nazi-collaborator-became-an-allied-spy/279768/ https://www.ericsson.com/en/about-us/history/changing-the-world/small-steps-great-advances/military-telephones https://en.wikipedia.org/wiki/Eric_Erickson_(spy) The post Jan Koum……….come to the Ferry Building immediately appeared first on Software Engineering Daily.

the caaaak WHERE IS GADIEL SZLIEFER AND EDAENA SALINAS. Bryan Hubble LSV Jon Finkel DAVID FUCKING WILLIAMS SHOW YOURSELF IMMEDIATELY http://www.newsalert.com/bin/clipstry?StoryId=Coq0bqbWbrennmduW I wonder if the people who signed this Open Letter, including Linus Torvalds, Steve Wozniak, and Esther Dyson (and Rohit) actually read the letter. The letter is essentially a variation on an IEEE-USA proposal The post arrest Jeff Bezos immediately and bring him to the Ferry Building appeared first on Software Engineering Daily.

While the cable cars made headlines, another heartbeat of the city has also returned — the San Francisco street performer. Total SF co-hosts Peter Hartlaub and Heather Knight hop an F-line from the Powell Street cable car turnaround to Pier 39, to visit some of the city's most successful street artists. We hear from: Marc Coleman, the bard of the Ferry Building; Oakland Originalz dancer and stunt performer Javon Mabon; and and Larry "Bucketman" Hunt, who has been playing drums and eating fire in San Francisco since 1979. (And had a cameo in "The Pursuit of Happyness.") We get some history, and in the end learn the secret superpower of the San Francisco street performer. Produced by Peter Hartlaub. Music is "The Tide Will Rise" by the Sunset Shipwrecks off their album "Community" and cable car bell-ringing by 8-time champion Byron Cobb. Follow Total SF adventures at www.sfchronicle.com/totalsf Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we are off to Napa Valley with Ina and Jeffrey! (They rented a HOUSE!) On the menu is roasted asparagus and prosciutto with easy Hollandaise sauce, porterhouse steaks with the dashing Tyler Florence, and a fabulous no cook picnic with treats from the Ferry Building in San Francisco. Ina spends the day shopping, Jeffrey spends the day "writing his book" and perfecting the perfect blend for Ina. Everybody wins!

Enjoy Last August installment, live from the Ferry Building studio. Episode #269 Enjoying the show? Please support BFF.FM with a donation. Playlist 0′17″ Fenice (Willie Graff Remix) by My Friend Dario on Cosmic Sailing Remixes EP (NuNorthern Soul)

In this episode, Marcy picks up where she left off in Part 1. She came out to friends on a walk across the country, but then, when she returned to California, had to go through that process again with her parents. Turns out her mother had "met someone" too. Her dad didn't take the news so well. Marcy made the move to San Francisco in 1994. She talks about what we now call the LGBTQ community in the Mission back then, and how special a time it was. She left for the East Coast, where she lived briefly. But, because it was a much different place back then, was easily able to move back to The City. Marcy ended up directing the Eat Real Food Festival in Oakland for a while, as well as other food and agriculture gigs. Then she ended up at CUESA, which runs the farmer's markets at the Ferry Building here in San Francisco. It was there that Marcy began to work on establishing "third places," which start with food and agriculture but go beyond that to create full experiences that are memorable and important. She levied her work with CUESA to get involved at Pier 70. ​Shortly after joining Pier 70, lockdown happened. But Marcy is excited to be with them nonetheless. As she talks about in the podcast, Pier 70 is a project that honors San Francisco's industrial and maritime history while also creating spaces for artists and makers and looking toward a more inclusive future. ​We end the podcast with Marcy talking about the potential for what's next here in San Francisco. We recorded this podcast at Pier 70 in June 2021. Photography by Michelle Kilfeather

Marsha Howard grew up in the skateboarding mecca of San Francisco. After getting her first board as a gift from a St. Anthony's Christmas donation program when she was 13 or 14, she's skated with friends in front of the Ferry Building and bombed down the windy roads of Twin Peaks. She's also worked at Thrasher Magazine and been a skateboarding fashion model. Nowadays she's a teacher and skates for exercise and mental health while using videos of her falling and getting back on her board to teach her elementary school students about perseverance. This week, we talk to Marsha Howard about growing up skateboarding in this mecca and how she navigated the 'boys club' and assembled a circle of non-male skaters around herself.

Chris Meany is the managing partner of Wilson Meany, where he strives to develop real places that offer the kind of life we all aspire to, where we get to engage with one another in an authentic community. Wilson Meany is recognized throughout the industry as a developer with the confidence to listen as well as lead. Since our founding twenty years ago, we've built a remarkably stable and experienced team steered by partners who believe that collaborating around a table – brainstorming ideas, working through challenges, pushing for innovation at every turn – is what it takes to create inspiring environments that people love to experience. Communities under construction that Chris and his team are actively shaping include Treasure Island, Yerba Buena Island, Hollywood Park, and Bay Meadows. Notable completed projects include the Ferry Building, the Flood Building and 140 New Montgomery. Chris is a California native and a graduate of Georgetown University. He currently splits his time between San Francisco and Los Angeles.

SF Ferry building Farmer's Market is going to start doing home delivery in the Bay Area.

40% of people are considering quitting their jobs!AC Transit is going from 6 feet of social distancing to 3 feet!This is why there may be more Spare The Air alerts than ever this summer in the Bay Area.SF Ferry building Farmer's Market is going to start doing home delivery in the Bay Area!Car break-ins on the rise in SF as tourism returns!

The San Francisco Bay Area has long been known for its impressive food and beverage scene. With its numerous Michelin-starred restaurants, award-winning bakeries, and early craft beer adopters, the city has come to be seen as a land of culinary opportunity.  That is, until COVID-19 hit. In reality, the pandemic is only the most recent challenge facing the city's food and drink businesses. Soaring rent prices over the last decade have forced many Bay Area natives to relocate, while firms like Twitter, Uber, Dropbox, Lyft, and GitHub have moved in. Within the last year, a mass exodus of programmers and other tech workers from their offices have left many bars, restaurants, and cafes located in the Financial District and SoMa (South of Market) neighborhoods without their normal lunchtime and after-work crowds. Given that many of these establishments are located far from residential areas and are surrounded by expensive parking meters, even to-go orders been a non-starter. Today, there doesn't seem to be much relief in site. Despite having spent over $1 billion on the tallest building in the city, cloud computing behemoth Salesforce announced a few weeks ago that it would no longer enforce traditional 9-to-5 work days, and would encourage the continuation of work-from-home policies for its employees (who number more than 9,000 in San Francisco alone).  With over 2,000 local businesses having closed permanently during the pandemic, what do these difficult conditions mean for hopeful entrepreneurs here in the Bay Area? On today's episode, I'm speaking to Arnaud Goethals. Arnaud, along with his wife Julie Vandermeersch, is the co-owner of Vive la Tarte, a bakery and cafe in San Francisco. Recently, it had to close its locations in the historic Ferry Building on the waterfront, as well as its original location on Howard Street, two doors down from Cellarmaker Brewing Company. I first met Arnaud when my wife worked at Vive la Tarte. We quickly connected over our love of beers from his homeland of Belgium. Throughout our friendship, Arnaud has struck me as someone who sees the industry, and his place in it, from a uniquely broad and incisive perspective, and I wanted to hear his thoughts about the future of hospitality in the Bay Area.

Enjoying the show? Please support BFF.FM with a donation. Playlist 0′00″ San Francisco Street by Sun Rai on Sun Rai (Pocket) 10′37″ Lights by Journey on Greatest Hits (Columbia) 38′03″ Nimble Girl by Hotel Eden on Rewind (Hotel Eden) Check out the full archives on the website.

Enjoying the show? Please support BFF.FM with a donation. Playlist 0′00″ San Francisco Street by Sun Rai on Sun Rai (Pocket) Check out the full archives on the website.

While we are getting together for the last time in this unprecedented year, I'm excited to share with you this fresh mixtape recorded live at the Ferry Building studio.Episode #237 Enjoying the show? Please support BFF.FM with a donation. Playlist 0′04″ Europa by Sound Support (Internasjonal)

Excited to share with you my latest music findings live from the Ferry Building studio. Enjoy episode #235 Enjoying the show? Please support BFF.FM with a donation. Playlist 0′26″ Papua Merdeka (Machinedrum Remix) by Keleketla! on Keleketla! Remixes (Ahead Of Our Time)

Insufficient investment in water storage has brought about an almost yearly struggle in California, and another dry start to the rainy season is cause for concern.  A big part of the solution to inadequate water storage may come a project that has been debated for more than half a century – Sites Reservoir, which would be built in rural Colusa and Glenn Counties.  Sites Reservoir is the largest surface storage facility proposed to be added to California's water supply system since New Melones Reservoir in 1979. “Sites Reservoir, in my opinion, is sort of the poster child of modern surface water storage in California,” remarked Tim Quinn, who has 40 years of experience in water issues, including at the largest water district in the state, Metropolitan Water District of Southern California. “In years gone by, we used to build dams on live rivers with great ecological damage. We’re not doing that any more. Sites is a wonderful example of an off-site storage facility that has virtually no footprint impacts, and is being woven into a comprehensive package in the Sacramento Valley to do multiple purposes... It’s a classic example of modern water management in 21st century California.” The three major water consumers in California – the environment, cities and farms – all stand to benefit if Sites is completed.  “The Sites Reservoir Project is very unique,” said Fritz Durst, a diversified farmer in Yolo County who serves as chair of the Sites Joint Powers Authority. “Because of Proposition 1 funding, Sites Reservoir would have its own unique block of water that’s solely for the environment… it won’t have a junior priority… it could be used for fish, for birds or for water quality, Delta outflow, for the many small critters that live in the Delta.” Durst said if Sites were built, it would not lead to major growth in acreage of Sacramento Valley crops, including rice, but it would create a more certain water supply, which would be invaluable to farmers, ranchers and support industries.  He added urban residents would benefit from Sites Reservoir, through a more stable water supply. Having additional water in storage would gather water in wet years and make it available during dry periods. Mary Wells owns and runs a ranch in Sites. Her experience is unique – decades of ranching in a remote part of the Sacramento Valley as well as a leader in water and agriculture in the valley. She calls the prospect of building water storage in the Sites Valley bittersweet, but something that should happen for the betterment of our state. “In terms of the physical viability of a reservoir here, it’s just amazing,” she said. “You have two major canyons that come in…. but when you consider an area of about 14,000-acres, about 14-15 miles from one tip to another, that’s amazing. It’s just a natural bowl.”  Jerry Brown, Executive Director of the Sites Project Authority, is among those determined to get this storage facility built. He said he sees growing momentum to get the project completed. “One of the key aspects of the Sites Reservoir Project for California is that it is creating flexibility for our system, which is badly needed,” he said. “You hear a lot about climate change and the fact that we’re getting a lot more extreme variability in our precipitation. We need storage facilities in order to regulate the water flow to some degree, to allow us to optimize its use.”  Sites would be an off-stream storage facility. It has recently been ‘right-sized,’ with some areas scaled back to help ensure the project can be built in a reasonable time frame.  Key aspects of the new plan include a slight reduction in the storage capacity, the elimination of a new conveyance pipeline that would have brought in and taken out water from the Sacramento River and pump back storage for energy generation. The changes reduced the project cost about $2 billion, to $3 billion.   Brown said if all goes well, construction on Sites could begin by about 2024, with the facility completed and operating by 2030.  Episode Transcript Jim Morris: California has natural beauty and tremendous commerce. We're the most populous state and the most productive farm state. We also aren't without significant issues. Besides COVID-19, we've had multiple years of devastating wildfires. Something that doesn't grab as many headlines has also proven to be a big challenge, a lack of adequate water storage. Without water in reserve, dry winters can cause widespread pain. I'm in Sites in rural Colusa County, which may be a critical link for a better future for our environment, cities and farms. Welcome to Ingrained, the California Rice Podcast. I'm your host, Jim Morris, proud to have worked for 30 years with farmers and ranchers in the state to help tell their stories. And today's subject is critical to all Californians, ensuring sufficient water for future generations. One brief footnote, these interviews were done prior to the state's latest COVID-19 stay at home order. I'm with Mary Wells, fifth generation rancher in Sites. And Mary, tell me a little bit about your family history and also the history of this area. Mary Wells: My roots in this area go way, way back. I am actually fifth generation Californian. My great, great grandfather was W H Williams, the founder of the little town of Williams. As a youngster, I used to come up here with my grandfather. We had cattle ranches in Merced. Spent a lot of time up here, my brother and I. After college, I inherited, when my grandfather passed away, inherited some properties and have since expanded. Went into farming and ranching on these rangelands. Very interesting place, lots of history, mid-1800s. John Sites came into this area, brought some sheep in and liked the area so much he came back a few years later. He was a man of great foresight. He had a brother, I think he had two brothers that came here. Had adjoining ranches, operated the same, grain, sheep, so on. The family retained the ranch that I have. John Lee Sites took it over and I purchased this from the Sites' family in 1974. So they had this for a long, long time. And the bottom line is that, at one point, Sites was a very significant little community in the foothills. Not was there dry land wheat farming on all of the flats and in the lower hills, there was a very prosperous sheep production in the hills. And, on the way into Sites, there is a very famous quarry and there was a narrow gauge railroad. The Colusa Lake Railroad that came from Colusa and the river of Sacramento and brought the slabs of sandstone that were cut in the quarry. And they would come up into Sites. There was a turntable, and they would go back to the Sacramento River and be loaded on barges and taken to San Francisco. And, if you've visited San Francisco, the Ferry Building the Emporium, a lot of the facades in San Francisco are from the Sites quarry. The train was also used on holidays to bring people up into Sites. They had an annual Easter picnic. You can imagine it, the women in their fancy dresses and parasol...I would not have done well in that generation, but they would come up for the day and they had games and picnics and food. And so it was a very thriving, thriving community. Hard to imagine today. As time moved on and highest and best use for land always prevails. The grain disappeared in the fifties and sixties, 1950 in 1960. The sheep went to somewhere along about the same line. There are no sheep here now, all cattle. In fact, almost all of the valley, which is about 14,000 acres. And then of course you have, the hills are utilized as well. So, you've got more acreage there, but most of that now is winter rangeland for the cattle. Jim Morris: Is it safe to say there are more cattle on this ranch than people that live in Sites? Mary Wells: Oh, very much so. Yes. From November through May, the cattle definitely have the upper hand on population. Currently there's probably 15 families that live here. When I first came here, there were 22, 23 are carrying on. The interesting thing though is, while we have cattle and this is a very integral part of our total operation, I would say almost everyone who farms or now ranches here also has significant investment and concerns in the Valley. On the other side in irrigated lands. Jim Morris: I know it's not an easy issue here because you have such an emotional investment in this area. We also desperately need water storage. So how do you reconcile those two? And tell me a little bit about this area as a potential water storage area? Mary Wells: Oh, that's a great question. When I first came here and of course you're checking out our ranch and all of the things, I was told that the Bureau of Reclamation clear back in the fifties was looking at this for a reservoir. And I said, "Oh, interesting." Did some research on it and found out that actually Sites was easily designated as a potential off stream storage as far back as the fifties and the Central Valley Project or CVP was very interested in it. They had done a lot of studies. In fact, I had some observation wells, studies going on in 1974. But it was shortly thereafter, about '77, that all went away, political change. The studies and maps were all rolled up and put away by the Bureau of Reclamation, never to be seen again. In terms of the physical viability of a reservoir here, it's just an amazing...you have two major canyons, if you will, that come in. I know the proposed project calls for the two major dams and nine small saddle dams. But when you consider an area of 14,000 acres, about 14 to 15 miles from one tip to another, that's amazing. It's just a natural bowl. Jim Morris: We do have a significant issues in California in terms of water storage. You also have 40 plus years of experience at the water issues, actively engaged also a leader in agriculture. So you're balancing all that out and I believe you've come to the conclusion that Sites should be carried out here for the betterment, the ultimate betterment of our state. Mary Wells: Yes, I do agree with that. In my early research, I knew that this was a potential reservoir. And I remember asking Bureau of Reclamation, Bill Martin, he was at that time the director, and I said, "Mr. Martin, should I repair the screen porch or not?" And he said, "Mary, I think you probably will do that two or three times before the reservoir." He says it needs to happen, but California politics, agencies grind very slowly. Jim Morris: Where would we be if we do not beef up our water storage in California? I mean, it's very dry right now. What are some of the things that you're doing that you wouldn't be doing if we had rain so far this fall? Mary Wells: We're feeding hay. I have a fortunately a fairly good well, but there are areas where we'll need to haul water in to make it through the winter. So, it's significant. When we don't have the rain we normally do on as I go out in the valley and I think about the operation out there of the potential for water shortages, the need to transfer or use groundwater for my orchard ground. That's on my mind, if it doesn't rain. The rice production, critical part of our total operation. We may be short or the seasons limited. It's not so much the water right now, but it's when we can use it out of the Sacramento River. From one end of my operation to the other, I am feeling the significance of lack of rain. Jim Morris: In your estimation, will Sites be completed in your lifetime? Mary Wells: Well, I have so much to do. I keep telling my kids I'm going to be around for a long time. I got a lot of unfinished projects. I don't know if they agree with that or not, but I laughingly say that. I really hope so. Leaders in Northern California, clear back in the early nineties, said we need to start thinking about this. This was a very farsighted group of leaders in Northern California Water Association that... Mary Wells: In fact, we had sort of a kickoff meeting here. I spoke on the steps of my house there to kick off the concept of getting it going again. And that was in the early 1990s. One other interesting thing I did to reach out, for three years I did tours every month, mostly year round with Metropolitan Water District board members and what a great experience that was. But more importantly, they went home. You would not believe the letters I received that they just did not understand how important the environment and all that we do up here is to the total picture of California. I did that for three years and hoping to get the word out for all Californians that this is a great project and we really need to have it done. Jim Morris: His career in California water has spanned more than 40 years. I feel very fortunate to visit with Tim Quinn. Tim's resume includes 22 years at Metropolitan Water District of Southern California, which serves 19 million customers and is California's largest water district. He also served 11 years at the helm of the Association of California Water Agencies. So Tim let's get right into water storage in California. What is your assessment as to how adequate our storage capacity currently is in the state? Tim Quinn: There's no doubt in my mind, we need no more storage capacity, both above ground and below ground, which is where we've been heading through much of my career. Sites Reservoir is, in my opinion, sort of the poster child of modern storage in California, modern surface storage anyway. In years gone by, we used to build reservoirs, dams on live rivers with great ecological damage. We're not doing that anymore and Sites is a wonderful example of an offsite storage facility that has virtually no footprint impact. Very, very little compared to what storage used to do. And it's being woven into a comprehensive package in the Sacramento Valley to do multiple purposes. To serve the environment while it serves rice farmers, while it serves cities. It's a classic example of modern water management in 21st century California. Jim Morris: In your time at Metropolitan Water District, how did the water storage situation for your district change? And what are your thoughts about that? Tim Quinn: Water storage was one of the most important changes that happened in Southern California in the last quarter of the last century. When I went to work at the Metropolitan Water District in 1985, Metropolitan had 200,000 acre feet of storage capacity. Next to 4 million acre feet of demand a year. So next to none. But the leaders of Metropolitan realized...by the way, they have so little storage because they were counting on the state to do the storing water for them under the state water contract. Tim Quinn: By the time you got to the late 1980s, it was clear the state wasn't going to do that. So I was part of the team that really focused on expanding Metropolitan Water District Storage, and today with Diamond Valley Lake, with all the groundwater storage partnerships that I helped negotiate, the Metropolitan Water District has more than 4 million acre feet of storage capacity available to it. And that is what saved that economy during the last two big droughts. Jim Morris: There are three distinct water users in our state, the environment, cities and farms, and the environment is a big deal in our state. And how would Sites help in that regard, and how important is nurturing our environment in terms of water use? Tim Quinn: Nurturing the environment is absolutely essential in modern California. You didn't have to pay attention to it through most of the 20th century, but it is a driving political factor today. And I couldn't be more pleased by that. That is not a bad thing. It's a good thing. You have to design and manage a project like Sites for the environment as much as you do for water supply for the Sacramento region and other parts of California. I was one of the main negotiators that negotiated what became Proposition 1 and defined a new approach to storage in the state of California, where we were understanding that storage was going to be multi-benefit. It was going to work for the environment and for water supply agencies. And we got the public to agree to pay for the portions that were not for water supply. So, we are building expressly multiple purpose projects up in a place like Sites Reservoir. And I think all Californians should celebrate that. Jim Morris: So what is your guess as to whether Sites will be completed someday? Tim Quinn: If you want something done in modern California, you have to develop a coalition of support. Used to be the big water agencies could decide what they wanted and could roll over everybody else and get their projects built. That doesn't happen in California anymore or anywhere else. So, the people who are managing Sites understand that, and they are building coalitions of support. They always talk about multiple benefits. They talk about multiple partners. They're reaching out across old silo lines to deal with environmentalists and others. That's how you get complex, controversial things built. I don't think you can say Sites will never be controversial. There will be those that will oppose it, but I'm pretty optimistic that you can build Sites Reservoir. Jim Morris: I'm in the Dunnigan Hills in Yolo County speaking with Fritz Durst, a sixth generation grower. Fritz, what are some of the things that you grow? Fritz Durst: Out west out here in the dry land area I raise three or four different types of wheat. I raise hay for cattle. I also have some wine grapes and asparagus and I also run beef cattle. Jim Morris: You also grow rice in the Sacramento Valley and you're also chair of the Sites Joint Powers Authority. So tell me a little bit about what the Joint Powers Authority is. Fritz Durst: The Joint Powers Authority is a group of Northern California agencies. Some of them are water agencies, some of it is counties, cities, the city of Sacramento, for example, is involved. And we got together with a common goal of developing a more secure water system. It wasn't necessarily to get more water to expand growth in California, but as we all know, in the drought years the shortcomings harm the cities, the environment and agriculture as well. Jim Morris: If Site's reservoir is built, it doesn't necessarily mean that there's a massive expansion of rice or other crops in the Sacramento Valley? Fritz Durst: Yeah, that's correct. In 2014 and '15, we actually fallowed a lot of rice in Northern California. And, the water that would have been used on those fields was transferred to urban areas and also to environmental needs in the Delta region. What Sites will do, will backfill that water in those drier years and give us a lot more security. Jim Morris: How helpful would Sites Reservoir be for our environment? Fritz Durst: The Sites reservoir project is very unique. Because of Prop 1 funding, Sites reservoir will have its own unique block of water that is solely for the environment, and it will be managed by the California Department of Fish and Wildlife. And it won't have a junior priority. It will get as much water or what it's percentage of water, just like everybody else from the reservoir. If it's needed for fish, it could be used for fish. It could be used for birds or terrestrials. Or, maybe just water quality Delta outflow for the minutiae, the many small, small critters that live in the Delta. Jim Morris: So, this is a beautiful backdrop here in the Dunnigan Hills. And how important is the environment for you and how much does the environment factor into what you do? Because you sit on some water boards, et cetera. And it seems like more and more there is discussion about salmon and birds, et cetera, when you're looking at the agricultural community. Fritz Durst: The environment's really important to me. I spend a lot of my time out of doors. I just love...It's beautiful. Just this morning, I saw two Golden Eagles in one of my grain fields from this past year. And I learned as a younger man that I can either have a park or a parking lot. And I've chose the prior, the park. I want this place to be beautiful. I want to make...to be home for not just myself and my crops, but also to mother nature. Jim Morris: How impressed are you with the level of innovation and efficiency with water use in the Sacramento Valley? Fritz Durst: I think we have a phenomenal story to tell. When we take a drop of water and apply it to a rice field in the Northern part of the valley, oftentimes the water flows through the rice field, it's needed for culturally to grow a better crop, but then that water is picked up by another rice farmer and it gets used four or five times before it actually gets back into the Sacramento River. And, that's the rice farmer. And the rice farmer provides benefits for those who eat the rice, for the local economy, as I just pointed out. But also, the untold story is all the wildlife that benefits from that drop of water. You have birds, you have reptiles. Later in the winter, phytoplankton grows in that water. And when the water goes back into the Sacramento River, it feeds fingerling salmon. We're just on the tip of the iceberg learning about the fishery and how rice can contribute to the health of the fish. We know a lot about waterfowl already, and we're actually using, we're taking that model and applying it to the fish and with great results. Jim Morris: How helpful would Sites be for those in urban areas? Fritz Durst: It will be very helpful. As we all know, we're experiencing climate change and what I'm seeing out here in my fields, as we see with water, we're seeing huge variability between years. Last year we had an okay amount of rain. The year before we had lots of rain. This year so far, this fall looks very dry, does not look promising. Sites will capture those high flows in the wet years. It's an off stream storage. So what that means is it sits back in an area where there's just a small creek. We're not damning a major river. Unfortunately, we have to pump the water in there though. But when the water runs out, we can generate electricity. So it doesn't make a huge footprint in terms of carbon footprint, but it will provide us that stability in the wet years. So in the years when everyone has to stop watering their lawns and let things die and businesses struggle because they don't have an adequate water supply for their processing, it will help in those years. Jim Morris: From a farmer perspective, you have a lot of uncertainty in what you do. Yields and markets are two examples where there are wide fluctuations. How helpful would it be to have a more secure water supply moving forward? Fritz Durst: As a farmer, we have markets and then we also have commitments. So, in the case of markets, we'll develop markets for rice, for example, for processors to use our rice, to make Rice Krispies and other things. But when we can't supply them, then they go elsewhere looking for a product and then they have to retool their factories or food processing. So we lose markets. And then it's hard to get back into those spaces. And it's not just the grower, it's also our community. We have infrastructure. I personally have millions of dollars of farm equipment and some of that I have loans on and I need to make my payments every year. And having stability helps me to be able to make those decisions. We also have all the support people. We have people who in the trucking business, we have people in the fertilizer and herbicide business and the processing of these crops. And those people are all affected as well. So by offering them stability, it's a greater plus for the whole valley. Jim Morris: I know what you'd like to have happen, but do you believe that you will see Sites Reservoir completed? Fritz Durst: I do. It's still a bumpy road ahead of us here. And the reason I think it will be completed is because California needs more water. I know it's expensive, but we've done a great job in the last year trying to get the right size here for the project. I mean, it's like we were going to build a Greyhound bus when all we needed was a little minivan. So, we've got a better focus on what it is we really need and I'm confident it will get built. Hopefully I'll live long enough to see it. Jim Morris: Jerry Brown is Executive Director of the Sites Project Authority. Jerry, thanks so much for your time. Can you tell me a little bit about your background in water? Jerry Brown: Sure Jim. Thanks for having me and thanks for your podcast. It's really a wonderful to have you in the community talking about these issues and particularly on this one, talking about the Sites Reservoir project, which is so important to the state of California. My background, well, first of all, I'm the other Jerry Brown. Let me just say that. And I've been in water management and utilities in California for over 30 years, but in water management for the last two decades and the last decade from about 2010 to 2019, I was a general manager at Contra Costa Water District. And after that stint, I started my own firm Waterology Consulting, and then this opportunity came up to lead the Sites project and was selected and really pleased to be able to be a part of this important project. Jim Morris: The water situation in California is far from robust. So as we move forward, conservation and efficiency, more of that will be helpful. I think most people understand we need water storage. Why is Sites a good fit? Jerry Brown: Well I think one of the key aspects of the Sites Reservoir project for California is that it is creating flexibility for our system, which is badly needed. You hear a lot about climate change and the fact that we're getting a lot more extreme variability in our precipitation. We need storage facilities in order to regulate the water flow to some degree, and to allow us to optimize its use. We talk a lot about groundwater basins being depleted and issues with that. Jerry Brown: Well, those groundwater basins can't absorb the water as it comes naturally in the same way that we can when we have off stream storage reservoirs, where we can park the water when it's available and then regulate it out as needed for the various uses throughout the state. Jim Morris: Why is this area such a good fit? It does have a bowl shape, if you will. So comment a bit about that. And also Sites has been right-sized, I believe is the term. So tell me a little bit about all of those things. Jerry Brown: The Site is really unique and it's been considered for storage of water for over six decades. It's just the topography of the area is just wonderful. Its proximity to the river. Its proximity to existing conveyance facilities that are in place. The Tehama-Colusa Canal and the Glenn-Colusa Canal. Both of those are key aspects of getting the water into the reservoir. And a couple of years ago, we went through public process with the environmental document, and we went through a public process with the grant program with the state, the Prop 1 grant, and got a lot of feedback from folks about different aspects of the project. Jerry Brown: And before I came to the project, the team sat down and said, "Okay, well with all this feedback, what can we actually get done? What can we actually afford and get permitted?" And took a hard look at all those things and said, "Okay, let's try to optimize what we've got here and put a package together that can actually get built within a reasonable amount of time." Jerry Brown: And that's essentially what came out of the right sizing. Pretty much three key aspects out of that, number one, the size of the reservoir downsized a little bit from about 1.8 million acre feet, total storage capacity to about 1.5 million acre feet storage capacity. So that eliminates some of the footprint issues and also reduces a little bit in the storage, but not substantially. A big, big piece that was adjusted was the elimination of what's called the Delevan pipeline. That was going to be a new conveyance pipe that was going to bring water into the reservoir from the Sacramento River and take it back out to the Sacramento River. Just very controversial for a lot of different reasons and that has since been eliminated. Jerry Brown: And then finally pump back storage for energy generation was an original piece of the project. And that has been eliminated because it just didn't pencil out from a business case perspective at this time. Not that we can't do it in the future, but it just didn't make sense right now. Jerry Brown: So, all of those changes combined reduced the total project costs by about $2 billion, from $5.2 billion to about $3 billion. And so that sets us up for a more affordable situation. We also adjusted our assumptions about how often and when we could take water out of the Sacramento River safely and be protective of the species. And, with those adjustments, we are reducing our benefits from the project by about a half, to about 240,000 acre feet of new water supplies generated on average every year. All of those things factored together, give us an affordable, permitable and buildable project, which are three of the key ingredients for actually getting anything done in the state of California. Jim Morris: The environment is critical in California. How would Sites specifically help for the environment? Jerry Brown: I mentioned the protective diversion criteria. Using the existing state-of-the-art fish screens that are existing at Hamilton City and Red Bluff at the existing canal diversion points. Very key factors. Beyond that though, we have a major component of investment by the state through the Proposition 1 water supply investment program, which involves benefits for refuges. So, some of the water that we would be diverting and supplying would be for the purpose of supplies to refuges, to help the Pacific Flyway. And then another would be to improve flows in the river and into the Delta. Jerry Brown: We are inextricably connected to the Delta through the Sacramento River and, where we are located, positions us uniquely so that we can make some significant contributions to both the flow patterns in the Delta, but also to helping to bring some of the flow that's necessary to create and restore floodplains for the production of food for fish and the improvement of the habitat for the fish in the river. And beyond that, we're working with the federal government to coordinate our operations in a way that we might be able to help with the cold water that's available up at the Shasta Lake and Oroville Lake, to serve the needs of the spawning and rearing of salmon in the Sacramento River at times. So we're excited about that as well as in partnership with the federal government. Jim Morris: We've had a bit of a dry cycle since 2013. Ups and downs. Some years have been wet, but many have been dry. And here we are in December, it's beautiful weather but we need the rain desperately. So Jerry, how would Sites help equalize all of that moving forward? Jerry Brown: Those periods where it's wetter, we need to be able to capture that water and the Sites Reservoir...we went through that period 2013 to 2015, very dry period, lots of effects on various parts of our economy. And, then we came out of that and we got a few wetter years and things kind of felt like they went back to normal. Well, those are the years that we need to be bringing water into places like Sites and storing it so that when we go into these drier periods, which we could be going back into a drier period, that we have the water and it's available for our use. Jim Morris: The Sacramento Valley is a really unique and special place. How important is it, Jerry, to maintain what we have here in terms of the environment, the communities and the farms? Jerry Brown: One of the things that we recently did on the project is we went through a strategic planning process. And, as part of that, we revisited our vision, mission and values of ourselves as an organization, as an authority. And, I'm really happy that as part of those values, that our board adopted a key tenant of respecting and honoring the local community. And, we are not going to be successful without the support and the contribution of the local community. I mean, there are landowners that are literally giving up their farms for the benefit of all of us in California. And, I'm happy to see and very diligent about making sure that we maintain that, that contribution be honored and respected and valued as an organization. Including as we go forward, addressing concerns and discussing the project with folks and making sure that any issues or any sort of items that they feel are important for this local community, that we address those within the context of the project. Jim Morris: So, help for the environment, cities and farms. However, this has been discussed for more than a half a century. Not to be indelicate, but do you feel Sites will get done? And if so, what kind of timeframe is ideal? What's the earliest that Sites could be in place? Jerry Brown: I think Sites Reservoir absolutely has to be built for the state of California. In the last century, a lot of our water management system was built for what I call yield, and that is to generate new water, generate supplies of water for businesses and farms and people. Our next century, we're going to need flexibility because we don't really have a great handle yet on how things are going to change or what the changes are going to be. We know that things are getting warmer. And, we know with warmer temperatures that the variability in our precipitation is going to be more extreme. And so, flexibility is what we're going to need. And that's what the Sites Reservoir provides. Jerry Brown: What's our timeline? We are on a track to have this project built within the next decade. For the next approximately 12 months, we're working diligently to establish analysis and review and evaluations that are necessary to give to our local state and federal participants to make decisions about their investments. About this time next year, we're expecting that folks will be making that decision. If everything's a go, then we would be expeditious in our completion of permits and the other approvals for water rights and things that we need over the course of about two years, which would then put us into a final engineering and construction starting in about 2024 and completing the construction of the project and having it operational by 2030. Jim Morris: That will wrap up this episode. Thanks so much to our interviewees, Mary Wells, Fritz Durst, Tim Quinn, and Jerry Brown. You can find out more at Podcast.CalRice.org, including listening to past episodes. And we appreciate your comments and questions. There's also excellent information at SitesProject.org. Thanks for listening.

Sept 7, 2018: Dr. Jonathan Reichental and Tom O'Malley welcome their guest, Dr. Tia Kansara. It's a wide ranging discussion that includes thoughts on self-driving cars, blockchain, and sustainability. Recorded at a restaurant in the Ferry Building in San Francisco. Plenty of laughs and food for thought. Music credit: Kevin MacLeod.

Sarah Goody, a 15-year-old climate activist, has been recognized with the highest accolade a young person can achieve for social action or humanitarian efforts – She has been recognized by Prince William and Prince Harry with The Diana Award.   “You are all doing such incredible work, and at a time of great uncertainty, you have found the power and inspiration inside of you to make a positive mark on the world,” Prince Harry said on behalf of the royal brothers. Sarah Goody's passion for the environment inspired her work as a youth council member at numerous organizations including Greening Forward, before founding Climate NOW created to empower young people in her community of San Francisco. She has since worked with Youth vs Apocalypse, led over 40,000 people at the San Francisco Climate Strike and founded the Instagram platform Broadway Speaks Up seeking support from Lin-Manuel Miranda, Kristen Bell and Ben Platt. The Bay Area teen just finished her freshman year at Redwood High School and has become known for her Friday demonstrations at San Francisco's City Hall and the Ferry Building and for her published work in various publications including Teen Vogue and Forbes. Today -- we talk to her-- about her work-- climate activism, and how she and her generation want to change the world around us.   With co-host Brody Levesque

Sarah Goody, a 15-year-old climate activist, has been recognized with the highest accolade a young person can achieve for social action or humanitarian efforts – She has been recognized by Prince William and Prince Harry with The Diana Award.   “You are all doing such incredible work, and at a time of great uncertainty, you have found the power and inspiration inside of you to make a positive mark on the world,” Prince Harry said on behalf of the royal brothers. Sarah Goody’s passion for the environment inspired her work as a youth council member at numerous organizations including Greening Forward, before founding Climate NOW created to empower young people in her community of San Francisco. She has since worked with Youth vs Apocalypse, led over 40,000 people at the San Francisco Climate Strike and founded the Instagram platform Broadway Speaks Up seeking support from Lin-Manuel Miranda, Kristen Bell and Ben Platt. The Bay Area teen just finished her freshman year at Redwood High School and has become known for her Friday demonstrations at San Francisco’s City Hall and the Ferry Building and for her published work in various publications including Teen Vogue and Forbes. Today -- we talk to her-- about her work-- climate activism, and how she and her generation want to change the world around us.   With co-host Brody Levesque

Enjoying the show? Please support BFF.FM with a donation. Playlist 0′00″ San Francisco Street by Sun Rai on Sun Rai (Pocket) 10′04″ Right Place Wrong Time by Dr. John on The Right Place (Atlantic) 15′03″ Until You Come Back To Me (That's What I Am Going to Do) by Aretha Franklin on The Soul Lounge: Relaxing Soul Music (Warner) 102′18″ We Are the One by The Avengers on The American In Me (The Avengers) Check out the full archives on the website.

Enjoying the show? Please support BFF.FM with a donation. Playlist 0′00″ San Francisco Street by Sun Rai on Sun Rai (Pocket) 25′12″ Serenade To A Cuckoo by Rahsaan Roland Kirk on Roland Kirk (Warner) 34′40″ Sausalito Rain by Bad Transfer on Bad Transfer (MUNI) 44′04″ Happy Birthday by Stevie Wonder on Hotter Than July (Motown) 74′15″ Little Birdie by Vince Guaraldi on Peanuts Greatest Hits (Concord) 87′20″ Think About Things by Dadi Freyr on Think About Things (AWAL) 97′21″ Walking on a Dream by Empire of the Sun on Empire of the Sun (Sleepy Jackson) 118′31″ Blue Planet Eyes by The Preatures on Blue Planet Eyes (Universal) Check out the full archives on the website.

In March, the BFF studio, like almost everything else, closed down. But the shows went on with DJ’s broadcasting from home.Just this past week, with community support, BFF created a pop up studio at San Francisco’s Ferry Building, where guests can safely join DJ’s through a window and listeners can stop by and say hello. The visibility is really exciting and brings us out into the world which is...insert long deep sigh ...much needed.Something so many BFF DJ’s miss is the ability to sit in our quirky studio in the Mission and talk about music with fellow DJ’s, musicians, and friends. I can’t tell you how many hours I spent in that magical little space, designed like a Jules Verne-esque cozy library on the inside of an explorer’s wrecked ship. Each week I discovered new details in a book spine or curio on the shelf, while feeling the joy of sharing ideas, music, and space with other humans I really like. This place felt like home to so many of us and, by extension, our listeners could join us there across the ether.Sometimes, with guitar chords and auxiliary cables spinning spider webs in the space, we even had live performances on air - imagine a miniaturized NPR Tiny Desk show.In July 2019, Ben Ward, host of No Magic Radio, had one such performance by Oakland musician Cara Esten, who releases music as Rusty Sunsets.On her album Disambiguation Station, Cara breaks from her own traditions both musically and conceptually. Built around a self-imposed creative constraint, the album demonstrates that even when artists seek to move away from the familiar, we still discover our core personal themes calling out to us within the new terrain.In No Magic fashion, the conversation flows with reverie through history lessons, self-discovery, climate change, apocalypse, love, and longing for a sense of home. Listening, I’m reminded of the adage “wherever you go, there you are.”Music––whether listening or creating––is its own kind of travel, through time and space. It’s a conversation between the deeply personal and the worlds and histories we inhabit.But first, we have to get all the wires sorted out. Enjoying the show? Please support BFF.FM with a donation. Find Disambiguation and more from Rusty Sunsets here. Listen to No Magic Radio on BFF.fm, Tuesdays 8-10pm.This episode was edited and produced by Lily Sloane.Theme tune by Lily Sloane. Check out the full archives on the website.

Enjoying the show? Please support BFF.FM with a donation. Playlist 0′00″ San Francisco Street by Sun Rai on Sun Rai (Pocket) 13′30″ I Wanna Be Your Lover by Prince on Prince (Warner Bros) 34′05″ Into The Blue by The Preachers on The Preachers (Believe Music) 118′06″ Sweet Dreams by Eurythmics on Sweet Dreams (Are Made Of This) (RCA) Check out the full archives on the website.

Welcome to episode 3 of the To Do San Francisco podcast!In this episode:Playing in San Francisco - Chinatown (with guest Ed)Mister Jiu's restaurantHunan Home's for some steamed chickenSan Sun for Hainan chickenGolden Gate Bakery for egg custard tarts (open hours can vary day-to-day)Eastern Bakery for moon cake, coffee crunch cake, or many other tasty options!Living in San FranciscoJamie shares his usual walking path that goes through Chinatown along with North Beach, Fisherman's Wharf, and The Embarcadero Pedestrian Promenade back to Market Street.Walk on Market Street to start of O'Farrell/Grant Street and stick with Grant Street (bends to the right)>Walk up Grant Street to Broadway and turn right on Broadway >Cross Columbus Avenue and turn left to go further north until you run into Washington Square Park>On the northwest corner of Washington Square Park, find Powell Street at Filbert, and resume walking up Filbert to Pier 39/Fisherman's Wharf>After you finish exploring Pier 39/Fisherman's Wharf, head east along Jefferson Street/The Embarcadero  until you reach the Ferry Building > Walk across the plaza in front of the Ferry Building's clock to get back on Market Street heading west towards Union Square.Victoria Pastry is a great spot for some biscotti, Italian cookies, and cakes (try the St. Honoré for a special occasion!)Have a San Francisco based small business or performance group that you'd like considered for free promotion on the To Do San Francisco podcast?  Please leave a voicemail at 415-633-6683.Have a great week!jamie

There's more to San Francisco than just the Golden Gate Bridge! This week Ally takes us through the foggy city, exploring Chinatown and (you guessed it!) a food market inside of a Ferry Building. Then, get your vacuums and raincoats ready, because Cassidy is leading us through an escape from Alcatraz. Ally's Recommendations: The Presidio Lands End Trail Fisherman's Wharf Ghirardelli Chocolate Marketplace Riding Cable Cars Ferry Building Marketplace Alcatraz Chinatown Cassidy's Sources: FBI History.com Washington Post New York Post Britannica PBS

I attend a Juneteenth skate-protest (Kicking for Freedom) with some number of hundreds of skaters taking over Mission street from the Ferry Building to the SOMA skatepark. We roll slowly through downtown, block traffic, and honor George Floyd– I capture everything recording from the seat of my bicycle. We kneel for 8 1/2 minutes while...

Episode #154 The Slanted Door, San Francisco, CAIn today's episode we talk about The Slanted Door in San Francisco, CAWe'll taste some teaFinally, we discuss the history of The Slanted DoorAaron was so excited to sit down and remember his experience at The Slanted Door, as it has really stuck with him over the years. If you're looking to splurge while in San Francisco, we highly recommend indulging your palate at The Slanted Door. The Prix Fixe options for lunch are very reasonably priced, and will give you a great variety of what they have to offer.The Slanted door is located in the Ferry Building, which is home to a wide variety of shops and purveyors of fine foods. We highly recommend that you check it out.We do have a correction about the James Beard Awards: There are more categories than we were aware of at time of recording, so while each category only has one winner per year, there is more than one award to be issued each year. Just wanted to clarify and correct our mistake there!Looks like Twinings tea is pronounced with a long I at the beginning, so Andrea was right. And we have found this video of a blooming tea brewing, and it's pretty awesome.For those of you who want the full video experience of the Laffing Sal, please click this link.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef, and recently became the first black chef to run a restaurant in San Francisco’s foodie epicenter, the Ferry Building. Tanya talks to Tom about breaking into a white-male-dominated industry and preserving food culture amid the rising tide of tech cafeterias.

Simple weeknight dinners that provide a healthy balance of what we need as well as beautiful flavors are what I gravitate towards. Oh, and preferrably simple as well! One of my go-to week-night dinners was taken up a notch after I took a trip to San Fancisco this summer and enjoyed a lusciously slow baked King salmon at Boulibarin the Ferry Building. The depth of yum, as I describe it in this week’s episode, is elevated as the quality flavors included in the vinaigrette turn a simple dish into a luxurious weeknight meal. By incorporating the quality staples we have in our épicerie into our seasonal dishes, the improvement of flavor and thus our dining experience, can be tremendous. Let me show you how to take a basic salmon, vegetables and rice recipe to an entirely new level of delicous.  Visit the full show notes and find the recipes there as well - https://www.thesimplyluxuriouslife.com/vodcasts2e5

Podcast Description A place to talk about our favorite things, Coffee & Mindset.  Join us on this journey to talk relationships, parenting, health, and lifestyle habits about headspace, and how that leads the charge in life.  Coffee of the Day Blue Bottle Coffee in the Ferry Building! Thanks for coming in clutch when we needed a boost! Related Links: The Official “Coffee & Mindset” ​Facebook Community Coaching with Me? Instagram Our Practice Webpage​ How can you support our podcast? Apple users, please subscribe and rate the ​Coffee & Mindset Podcast​. If you love Android, this is found on ​Stitcher​ or ​Google Music​. Tell a friend about this Podcast.  Click on "share podcast" and they will love it and thank you forever! Join the FREE ​Facebook Page​.  Great way to stay in touch, get resources, and videos!  Join Here. Thank You! ~ Drs. Adana & Chris Vargas

When I arrived in San Francisco in 1996 Rubicon was a dream opportunity that fell into my lap, by chance of a friend from culinary school, I started on hot apps and she scared the daylights out of me. Thank you for being a friend a mentor and a kick ass chef who can cook like no ones business. Follow her: @ A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 25 years and has opened many great San Francisco restaurants. She currently runs a diverse group of eateries, including her iconic Jardinière, the Ferry Building-located Mijita Cocina Mexicana and Public House in Oracle Park. Three of Traci’s ventures -- The Commissary, Arguello and TRANSIT -- are located in the Presidio in San Francisco in a newly formed partnership with the Presidio Trust and Bon Appétit Management Company. They also offer catering, under Presidio Foods Catering, in a number of amazing venues in the Presidio. In 2018, the chef launched School Night SF in collaboration with The Pearl. True to its name, the bar is open Sunday through Wednesday from 5 pm to midnight, featuring hand-crafted pisco, agave and whiskey cocktails by Enrique Sanchez and Mexican-influenced bar snacks.Before opening Jardinière in San Francisco in 1997, Des Jardins worked in some of the most highly acclaimed kitchens in Los Angeles, France and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins' style is also influenced by her Mexican and French-Acadian grandparents, who taught her how to cook and gave her a passion for food. Throughout her more than two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants. Over the course of her successful career she has trained and groomed many chefs and front-of-the-house leaders, many of whom now help operate her growing group of restaurants while others have gone on to their own successful ventures.Traci is the culinary advisor to Impossible Foods, which launched the Impossible Burger -- a revolutionary plant-based meat -- in the summer of 2016. The Impossible Burger is currently offered in thousands of restaurants in the United States, with Jardinière being one of them.

We Are La CocinaBy Leticia Landa & Caleb Zigas Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors. Leticia Landa: I'm Leticia Landa and I am the co-author of We are La Cocina, Recipe for an American Dream.Suzy Chase: La Cocina began as a tiny grassroots organization in a city, San Francisco, with one of the most competitive food industries in the nation. You're the deputy director and you joined as the third staff member in 2008. How did you learn about the organization and why did you come on board?Leticia Landa: That's such a great question. It was so long ago. I actually read about La Cocina in the New York Times. They had had just an article written about the organization that featured Veronica Salazar who's the owner of El Huarache Loco. She's also the first person in the cookbook because she was the first person who joined the program. I just thought it sounded like such an incredible organization. I knew that I was going to be moving to San Francisco after I finished college and so I just made a mental note like, "Oh, I should look them up and figure out ways to support them." When I moved to San Francisco I went to the booth that they had at the Ferry Building, which we actually still have so many years later. I just chatted with them and whoever was working there at the time. Just basically said, "I think what you do is really cool. My family is from Mexico City. I love cooking. I just think this is a really amazing organization." I happened to meet the woman who is the executive director of the organization at that time at a Christmas party. The stars aligned. We were talking and I was just telling her a little bit about my background and how I would love to help out in some way, volunteer, translate. Basically said, "I think you should work here." It really was happenstance, I guess. But was at the right place at the right time and I knew what they did and was really interested in the work. That's how I came on board.Suzy Chase: Talk about La Cocina and what they do and how they support businesses. Leticia Landa: La Cocina is a nonprofit that's a business incubator for food businesses. Our mission is to work with talented low income entrepreneurs. Our focus is on women, immigrants, and people of color and work with them to launch and grow food businesses by providing them with access to a shared youth commercial kitchens pace, which we have on Fulsome Street in the Mission District in San Francisco. Also, access to a lot of industry specific business assistance, which we do both through our staff and also through a network of volunteers. So graphic designers, lawyers, basically any of the different resources that a small business owner might normally just go out and pay for. We are able to subsidize the cost of that and really bring in a ton of lower cost and volunteer resources to our businesses. The last thing that we really focus on is access to sales. La Cocina is a commercial kitchen. We don't have a store front or restaurant or anything that people can come to at our location. We have to partner with farmers' markets through catering with stores and all of those are ways that we can use our social capital and our bigger brand as an organization to really make sure that the small businesses that we're incubating get access to places to sell because that's the most important thing. When someone's small and starting off it can be really challenging to just find your customers. That's a huge part of what we do. Those are the elements that we bring to small businesses in order to get them growing in our shared youth commercial kitchen and then eventually graduating into their own spaces. Whether that be restaurant space, café, a factory space, a production space, maybe a co-packer if they're a package food product. But our goal is all of our businesses is to have them graduate out of our kitchen and into their own spaces.Suzy Chase: While doing my research, I learned the term low income entrepreneurs. Talk a bit about who they are and the significant barriers to entry in the formal food industry. Leticia Landa: Low income is something that we really just do. It's based on HUD standards. The sense for us is not just that you don't have a job right now or "I recently lost my job so now I'm low income." But really people who have been systematically left out of the formal economic system and out of opportunities. The reason why we focus on immigrant communities and communities of color is really because of income disparities in this country. Because of the way that racism and gender play into opportunities for business ownership. Low income is a federal category and we use that as a nonprofit. It's technical. But really what we're getting at and who our target demographic is is people who have been left out of economic prosperity. Not because they're not talented. Not because they're not incredibly hard workers, but really just because of how our American system is set up. From the beginning, we've actually worked with an incredibly diverse group of people. I think that that is really reflected in the book.Suzy Chase: This cookbook has more than 75 global recipes from more than 40 successful alumni of the kitchen incubator. People move here for the American dream, but so often the dream turns into a nightmare when you're up against a low paying job, paying rent and feeding and clothing children. I feel like La Cocina is reigniting hope and the American dream. Leticia Landa: Thank you. It's interesting, that the term American dream. We knew that it was a complicated one because I think that on one had it can be very easily just used to sugarcoat a lot of the inequality and a lot of the actual systemic issues that we have. But on the other hand for so many of the people in this book, that's why they're here. That's why they're working so hard and want their own business and want to do something for themselves. We do hope that people see both sides of the coin when they read the book and read the stories that they are super impressed by how hardworking and how talented all these chefs are. Then also angry at the fact that the culinary world doesn't just look more like this already. That it's not a better reflection of our population. That's because of those barriers. Because of lack of access to capital, because of lack of ability to pay for real estate that gets more and more expensive. So yeah. We hope it's a celebration and we also really hope that it's a call to action. Suzy Chase: Food lies at the heart of your community and I firmly believe it brings people together. What other cities have been inspired by La Cocina's model? Leticia Landa: There are so many. I'm actually in Fresno, California right now. We did an event last night with the Clovis Culinary Center, which just is one-year-old. They are building up a commercial kitchen that's going to be a business incubator for food businesses. I think they're already working with almost 15 businesses. I think that this idea that pooling resources and creating a shared space is a way to get people started exists all over the place. La Cocina's not the first kitchen incubator in the country. There are people that we were inspired by, Ace Nut and Appalachia have been around before La Cocina started. Now I know that we've also inspired a lot of other people to do this type of work. Specifically we worked with Spice Kitchen in Salt Lake City. They're working through with refugees in Salt Lake City through their business incubator program to have people get started. I think there's incubators in L.A., in New York. I don't think any of them do exactly the same work or in the same way that we do, but it's a lot of people who have taken this idea and who are working on it.Suzy Chase: Caleb Zigas, the executive director of La Cocina wrote in the introduction, "We hope that in these recipes you find equal parts home and discomfort." Talk a little bit about that. Leticia Landa: Well, I think that's what I was getting at when we talked about the American dream. La Cocina's an organization that in some ways wishes that it didn't exist. We work with entrepreneurs who should have access to these resources without us. We just wish that we lived in the kind of world where everyone had access to opportunity where everyone had access to capital. I recently saw some article in San Francisco to just talking about venture capital. It used to be that only 2% of venture capital went to women. Two. Suzy Chase: That's crazy.Leticia Landa: Now it's three. Suzy Chase: Oh, wow.Leticia Landa: It went up. But three. Three percent of venture capital goes to women on businesses. It's just insane. That's not the world that we want to be living in. That's not the way that things should be. I think that that's the discomfort. Our organization exists because there's inequality in the world because there's racism in the world because there's classism, because people aren't treated equally depending on their gender. Those are the things that we hope people realize and that we want to change. That's that piece about a call to action and what we hope people get from the book, which is to feel so excited that all of these entrepreneurs exist and to know that they're here. That they're making incredible food for all of us and showcasing their talents and showcasing their passions. But also that this is what we think that the culinary world should look like. That with great opportunity would come a world that looked pretty different from what it does today.Suzy Chase: How do the contributors choose the recipes to be included in the cookbook? Did you have guidelines like ingredient or category?Leticia Landa: No, actually. I think that what's pretty special about this cookbook is that often times a cookbook is one chef repertoire and you get a few amazing recipes. But we asked each of our chefs to pick their most amazing recipes. So this is really a collection of all of those really ... the best of, I guess. They picked the recipes that they thought either represented their business the best or were the ones that they felt most connected to or that they thought people would love the best. We really wanted to have people pick what they thought would be great and then to share those with Yewande who was our recipe tester. She did such an incredible job of pulling together all of these recipes. Which some were for 20 and some were for 10. Some were written in cups and some were written in weights and pulling them all into the book in a way that would make sense for a home cook. Suzy Chase: Let's talk about a couple of the people featured in the cookbook. First, I was drawn to Dionne Knox of Zella's Soulful Kitchen. She joined La Cocina in July 2006. She's from west Oakland where 60% of the residents make less than $30,000 a year along with the redlining almost a quarter of the population has lived in poverty for five decades. That's crazy. You read that statistic and then you look over at the photo of Dionne's incredible smile. Hope just radiates off the page. Give us an overview of how a community like this becomes a food desert and how Zella's Soulful Kitchen fills the gap.Leticia Landa: Food deserts are the result of centuries, I think. Certainly decades of neglect and of policies ... Of federal and local policies that created areas. They're not exclusive to urban areas. They're not exclusive to California. These exist all over where there's not access to fresh food. There's not grocery store that sells produce. There's really just corner stores or gas stations. Dionne is in west Oakland because of an organization called Mandela. It's a nonprofit organization that works to try to again, correct some of these injustices by providing small businesses with opportunities to rent space that's subsidized. Then also to really think about the food that they're bringing to that community. There's a cooperative grocery store called Mandela Food Cooperative, which is locally owned by members of the community. It's a grocery store that sells beautiful produce, a lot of bulk ingredients, so accessible price-wise. They were looking for someone to operate a little café space that they had in the grocery store. Dionne, I think, was a natural choice. She's actually from east Oakland, but she knows the community well and had worked for a long time with youth in the community just make serving her incredible food and wanted to find a space where she could provide that to the community that she worked in. That was how those stars came together many years ago and why she ended up in that location. Suzy Chase: When running a restaurant or any food business, recipes matter. Guadalupe Moreno who joined La Cocina in February 2015 is interesting because she had her recipes already written down. What is her story and then chat a bit about the training process used in the commercial kitchen.Leticia Landa: Guadalupe Moreno is actually the sister-in-law of Veronica Salazar who is the owner of El Huarache Loco. Guadalupe had worked with veronica in her restaurant for years and years. Both at the farmer's market and then also at her brick and mortar restaurants based in Morin. She had watched someone go through La Cocina's incubator program. She had been working in the food industry for a long time. Then really thought, "I could do this myself, too." Veronica really encouraged her to, "Yeah. Do it. Do it for yourself. It's challenging, but you have great recipes. You have a lot of drive. You know how to do it because you've been doing it for so long." When Guadalupe entered the program I feel like she had a leg up because she'd already been connected to us for so long. That actually has happened a couple of times. Our other Guadalupe, Lupe Guerrero who's the owner of El Pipila. She used to work with Alicia from Alicia's Tamales. You'll see some of those connections in the book. Those are the way that I think people hear about our program is often through word of mouth. Guadalupe had really thought a lot about her business before she applied and before she began in the program. What we do when people start the program, they apply with a business plan. They apply with a sense and a vision for what they want to do. But we spend the first six months in what we call pre-incubation. Our goal there is to really make that business plan into something that's a little bit more real. You have your idea of what your target market is going to be. But then as we do our marketing curriculum people are connected to graphic designers who actually make their logo, they print business cards, they get all those social media handles and start a website. You really build up all the foundational things that you need to get a business launched. When we do our product curriculum which is in the kitchen, a big piece of that is actually to get people to go from, "Oh, it's a handful of this and a scoopful of that." Really be like, "Well, actually you're not going to always be the person who's making this. As your business grows and is more successful, you're going to have employees who have to make it taste like you make it taste. In order to do that you have to have recipes. They have to be written down by weight." We force people like us to really think about their recipes as formulas, as things that can be duplicated if you're having a big catering job and you need to make more of it. Something that you can easily handoff to someone else so that they can cook it. I think one of the things that people are sometimes surprised by when they enter our program is that most people go into thinking about a food business wanting to cook. But actually when you're running a food business you very quickly stop cooking and you hire other people who do the cooking so that you can be out and connecting with your customers and doing sales. That's that first couple months of pre-incubation is where we're really working with people to get themselves to feel like business owners, to feel like they're understanding their accounting. They have all the permits and licenses that they need. They have access to attorneys if they want to start an LLC or as they think about becoming employers. That's the transition that happens during pre-incubation and recipes are part of that transition. Suzy Chase: Now for my segment called my last meal. What would you have for your last supper?Leticia Landa: That's such a great question. My family's from Mexico City. For me the Mexican recipes that are in the book are what feel the most like home to me. I think I'd product do something like Isabelle's Albondigas. Make some rice. Have some avocado. Just something that I grew up eating at my grandparent's house, that my makes often and it's really comforting. That's one of the recipes that feels like home to me.Suzy Chase: Where can we find La Cocina on the web and social media?Leticia Landa: La Cocina's website is www.LaCocinaSF.org. You can get connected to our entrepreneurs through there. We are active on social media, Instagram, and Facebook. It's La CocinaSF as well. Suzy Chase: It's L-A-C-O-C-I-N-A.Leticia Landa: Exactly. Then SF like San Francisco. Suzy Chase: Awesome. With this cookbook, our kitchen will smell like we've traveled around the world. Thanks so much for coming on Cookery by the Book podcast. Leticia Landa: Of course. Thank you so much for having me and we're really excited for people to cook these recipes and to feel connected to the entrepreneurs in our program and then also to really feel connected to all the incredible entrepreneurs in their community and the kinds of businesses that they're surrounded by and hopefully see their culinary world a little definitely, so thank you.Outro: Follow Suzy Chase on Instagram at Cookery by the Book and subscribe at CookeryByTheBook.com or in Apple podcasts. Thanks for listening to Cookery by the Book podcast. The only podcast devoted to cookbooks since 2015.

"San Francisco is one of the great cultural plateaus of the world — one of the really urbane communities in the United States — one of the truly cosmopolitan places and for many, many years, it always has had a warm welcome for human beings from all over the world."—Duke Ellington In 2002 I began my career in teaching - my first job was teaching 9th grade English in a small town at the bottom of South Lake Tahoe in northern Nevada. And on occasion, maybe two or three, I believe it was two, times I made the four hour drive to San Francisco for long weekends. I found a small boutique hotel near Union Square, walked and drove the hills (becoming more proficient with a clutch than ever before) giving my calves an exquisite workout, enjoyed a delicious brunch at the Empress Hotel with my mentor who showed a bit more of the city to me on a long holiday weekend, as well as drinks at the Top of the Mark, but each of my visits was well before Google Maps and the entire tech sector engulfed Silicon Valley and the city by the Bay, so I wasn't sure really where to go and just visited as far as my feet and my comfort would take me. Fast forward sixteen years, and I finally had the opportunity to return to San Francisco. Since before moving to Bend, it has been on my list of places to visit. After all, it is in many ways the West Coast's New York City. Understandably, each city is uniquely its own, but having visited Los Angeles, Seattle and many times Portland, Oregon, San Francisco isn't quite like any other west coast urban destination. In fact, I have to agree with Cecil Beaton,"San Francisco is perhaps the most European of all American cities". Now, New Orleans certainly is a destination unique infused with French and Spanish cuisine and history, but San Francisco involves more ease and community than any other major urban city I have visited, sports the most delectable food options, offers transportation that is varied and easier than any other American city I have traveled, as well as a temperate climate that is never too extreme in any season. Again this is my opinion, but perhaps Twiggy is right, "I’m just mad for San Francisco. It is like London and Paris stacked on top of each other". But I am getting ahead of myself gushing about San Francisco. I'd like to share with you all that we experienced in a mere 72 hours this past week, offer up some recommendations, and perhaps encourage you to either visit or return to the Paris of the West (an old term used primarily in the late nineteenth early 20th century largely because of the three waves of French immigrants arriving in San Francisco beginning in 1849 with the Gold Rush, in 1852-53 when Louis-Napoleon Bonaparte III offering a national lottery of trips to California to rid the country of his intellectual opponents, and a third wave of many women and children as in San Francisco's early days, the city was comprised of 90% men. In short order, in 1852, six thousand of the city's 36,000 residents were French).  No wonder I love this city so much. :) I've organized today's episode/post into the three fundamental parts for any trip to any country/city to be most successful. Thinking of it as the tripod foundation of traveling with ease: knowing how to get around to wherever you want to go (transportation), knowing you have a comfortable and safe place to sleep at night, and knowing you will be fed to satisfy your appetite. Where to eat, sleep and get about. Once these three decisions are made, reserved and settled, I am able to loosen up on the itinerary and also relax and look forward to my trip. Let's begin the 72-hour visit to San Francisco. The good news is you don't have to make your plans too far in advance to still have a wonderful experience. Case in point, for our trip last week, the trip was decided upon in April. Plane tickets and hotel arrangements were made, and then one month prior to the trip, dinner reservations were made as well. The only piece of the three part puzzle was to tend to the on-the-ground transportation, which I had researched, and will talk about more below. ~Fisherman's Wharf - classic fishermen’s boats docked in the bay.~ When to visit: "The coldest winter I ever spent was a summer in San Francisco." —Mark Twain Depending upon the weather you hope to experience, as one of our Uber drivers who has lived in the city for decades shared with us, don't come in June, July and August and expect traditional summer temperatures. Nope. While there is the rare extremely warm day as there was a couple of weeks ago, the average high in the summer is low 70s - expect the fog to roll in and out throughout the day and if you're by the bay, the wind will rip through in the afternoon. If you are looking for the idyllic weather, our driver, after sharing Twain's quote above, suggested coming in September and October. I quickly took note. The rain will abate in April and not truly return until November. Again, taking the advice of the driver, so readers who live in the Bay Area or who have lived in the area, please do confirm or correct. Also, we traveled during the work week. The opportunity to arrive on a Tuesday and return on a Thursday was perfect for the pace of everyday life. Nothing was too extremely tourist-laden (there was still an abundance), the evenings were very quiet on the street as we had a street-side window, and traffic at the airport and getting about was as would be expected in any work day scenario - rush-hour, etc. Whenever you visit, bring layers. One day we both were kissed by the sunshine more than we expected, but in the evening we needed a jacket. My mother packed her light-weight cashmere scarf, which was perfect. I saw many people with scarves. What did I forget, of all things? A scarf. I won't forget again. It is a city in which to wear a scarf. How to Get Around Once You Arrive BART - from the SFO airport, the Bay Area Rapid Transit is a very affordable and dependable way to reach the city. We took BART into the city with our luggage with great ease. It was helpful that the line basically begins at the airport, so you have a pick of where to sit and can get situated with your luggage before you get into the heart of the city at which time the train became very full (morning rush hour). The cost was $2.50/person versus a $45+ cab or Uber fare. ~waiting for the airport shuttle to take us to the BART airport stop~ Trolley/Cable Car - $2.75/adult; $1.35/senior - There are only three lines that the Trolley/Cable Cars travel, but they are easy to find on a transportation map. We relied primarily on the trolley throughout our trip. You pay in cash or can purchase a pass online. The fare is good for two hours if you buy a single pass. Each of the many cars we rode on were exceptionally clean, and the drivers very helpful. Bus — We happened to ride a bus one evening as it was serving the same line as the trolley car we had arrived on. The transportation map makes it easy to see where to get on and where they stop, and the pass you use for the trolley/cable cars works the same way. Uber/Lyft versus Taxis - We chose to use Ubers the entire time we were in the city when a trolley wouldn't get us where we needed to go and it was too far to walk, but we also wanted to make to our destination quickly (across the Bay Bridge, to the Golden Gate Bridge and to the Richmond neighborhood). I prefer to take Uber/Lyft because I know what my fare will be upfront. Taking six Uber rides during our trip, we were in a car in fewer than 10 minutes, the cars were clean, the drivers friendly if we chose to talk with them, and we arrived swiftly at our destination). Where to Stay While my list won't be long in this section, what I can share with you is where we did stay during our trip and why I highly recommend it. I know it will not fit everyone's budget nor be what everyone would prefer, but if you are looking for the following, you will be very happy with The Argonaut Hotel on Fisherman's Wharf: Located in North Beach along the Fisherman's Wharf - ideally located for easy access to common sites: Fisherman's Wharf, Ghirardelli Square, a primary Trolley Line that will take you throughout the city, Ferry Building (via Trolley ride), Lombard street, and Little Italy. Comfort - the beds are plush, the rooms are large, and you can reserve a room that will look out onto Fisherman's Wharf Located in a historic building The only hotel on Fisherman's Wharf Quiet - granted, we stayed during a weeknight, but I could not tell we were staying in a city. No tall buildings surrounded us, we woke up to seagulls and even seals saying hello along the bay, and the street doesn't have many cars use it as it isn't a through street to anything of importance to locals or even tourists as the parking lots are set off the shore. Impeccable service - we arrived early - 8:30 am, and while we didn't expect our room to be ready, they found one that was, even gave us a free upgrade and situated us before we went out exploring. If the room hadn't been ready, they would have stored our luggage. ~Fisherman's Wharf seen directly out our hotel room window.~ ~wallpaper in the bathroom~   Where to Eat As one Uber driver who has lived in the city for 22 years told us, San Francisco has always had a strong food culture. Boasting 5000 restaurants, whatever type of cuisine you prefer, you will be able to find it. While he couldn't guarantee it would be delicious fare at every destination, he did note that you can find many wonderful places throughout the city and Bay Area. So let me share with you four places I HIGHLY recommend. Tartine - If you are looking for French bakery buttery goodness, visit Tartine Bakery (the original bakery that opened about 15 years ago) and/or Tartine Manufactory (sit down for breakfast and lunch). The two locations are about 10 short blocks away from each other.           Pearl 6101 Restaurant - Having been opened for about a year, this Richmond neighborhood located restaurant opens at 8 am for breakfast and lunch (closing 1t 2pm), and opens for dinner at 5pm, running until 10 pm. They have brunch on Sundays. ~the scrambled egg plate and avocado toast~ Boulettes Larder + Bouli Bar - Located in the Ferry Building on the far right corner next to Sur la Table, this two-part restaurant offers scrumptious seasonal and locally sourced meals. Boulettes Larder is the light and bright restaurant space that is open for lunch and breakfast (dinners are only reserved for special group occasions, as I learned later).  BouliBar (where we dined) is where they serve lunch and dinner, and the pizza as well as other items on the menu will please your palette immensely. My slow baked King Salmon set atop a bed of millet and vegetables dressed in sparkling vinaigrette was mouth-watering delicious. Paired with a glass of rosé - yum. ~the dining room for Boullettes Larder (open to the public for breakfast and lunch; private group dinners in the evening)~ ~Bouli Bar (open for lunch and dinners for the public)~ ~Pistachio Cake with strawberry ice cream~ Chez Panisse - Yep, Alice Waters' famed restaurant in Berkley. A dream of a experience, of which I will share in detail on Wednesday of this week, so do stop by. Reservations are taken only one month in advance on the day you wish you dine, but one month prior. Call on that day, when hours of operation begin. Every night a different menu. Every menu is seasonal and sourced locally. You can keep your menu. I had mine signed by the waiter. That is how awesome and, perhaps in admiration I am, of this restaurant. It exceeded my expectations. Stop by Wednesday to find out exactly why. ~the entrance to Chez Panisse in Berkeley~ ~the menus - guests can keep them~ ~dessert: Savarin cake with fresh summer berries and candied pistachios~ Now it's time to tailor it what you love Each one of us who visits San Francisco will come to the city for different and special reason. As I shared in last Friday's weekly newsletter with subscribers, my visit was all about the food in preparation for The Simply Luxurious Kitchen's upcoming second season. And the city did not disappoint. However, there were a few other places we took the time to see and experience, and I'd like to share them below in case you too might be curious to check them out. Beautiful views of The Golden Gate Bridge - visit Baker's Beach Consignment Clothing, designer options galore at reasonable prices - Goodbyes (two shops) on Sacramento. To see an infinite amount of flowers - The San Francisco Flower Market Luxuriate in the splendid scent of sourdough bread - Boudin at the Wharf (Fisherman's Wharf) The Ferry Building - farmers market Tuesday and Thursday beginning at 10 am (small); Saturday at 10 am (large) All of the shops inside the building are opened each day (this is also where Bouletttes Larder + BouliBar is located Frog's Hollow Bakery is scrumptious as well and located next to Boulettes Larder So many delicious food-inspired businesses inside. Ghirardelli's Square — Of course, you will find the Ghirardelli's Chocolate shops inside this square, but there are also many other shops, boutiques and restaurants. The view of the bay is lovely, and the park in front, as it is situated next to The Argonaut, was some place I enjoyed just sitting and relaxing after a long day of exploring. ~Ghirardelli's Square in the background, park in the foreground~ With the 72 hour trip nearing an end, we decided to hop in an Uber to take us to the airport as we didn't want to lug our luggage onto BART amongst the crowds, although, it wouldn't have been impossible to do, we were just tired. In a swift 30 minute time period, leaving from our hotel, we were at the airport ready to return to Bend. While I knew we had soaked up every minute of our trip seeing and exploring and eating, we also were able to take a nap each day which for me was absolutely necessary. But even with the naps, I slept deeply and quite more at length this past weekend than I have in awhile. What a pleasure this trip was, and I am thankful it is only a 90 minute flight away. Needless to say, with even more recommendations from readers, and places I look forward to visiting again, I look forward to returning. "Leaving San Francisco is like saying goodbye to an old sweetheart.  You want to linger as long as possible." —Walter Kronkite Be sure to stop by the blog later in the week for a detailed post on Chez Panisse.   ~None of this trip was sponsored and all was entirely planned according to my own curiosities and predilections. However, there are some affiliate links.  ~SIMILAR POSTS/EPISODES YOU MIGHT ENJOY: ~Traveling Alone Well, episode #220 ~A Traveler or a Tourist? The Difference ~French Trip Travel Musings (Why Not . . . Make the Effort?), Part Une, episode #215 ~French Trip Travel Musings, Part Deux, episode #216 ~Where to Stay in France While Traveling: A Variety of Luxurious Options Petit Plaisir: ~Late Night ~Written and Co-Produced by Mindy Kaling, starring Emma Thompson and Mindy Kaling, John Lithgow, Reid Scott (VEEP) ~Support women in Hollywood to promote multi-dimensional, diversity in age, ethnicity, life-experience and the varied representation of women that inspires women and young girls to be the hero of their own lives and others, not the playmate in someone else's story. Learn more about the statistics of women in Hollywood. While the numbers are gradually improving, they is progress to be made, and when we go see films that support what we truly applaud and wish to see more of, producers and film executives follow where the money is.   https://youtu.be/XE7OVnets4g   ~All images via TSLL, any image with Shannon in them were taken by my mother (thank you Mom!)

A trio of Northern California women (two of whom are UC Berkeley alumni) founded Salt Point Seaweed in Spring 2017 to harvest seaweed from the Pacific Ocean. They forage, farm, and do research along the California coast to offer the highest quality and most nutritious seaweed, responsibly sourced from the pristine waters of Northern California. Catherine O’Hare talks to host Lisa Kiefer about their business model, the different types of seaweed, and their commitment to ethical, sustainable solutions for humans and our environment.TranscriptLisa Kiefer: [00:00:08] This is Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. I'm your host, Lisa Kiefer. And today, I'm speaking with Catherine O'Hare. She's part of a trio of female entrepreneurs who have started a company called Salt Point Seaweed. Welcome to the program, Catherine. Thank you.Lisa Kiefer: [00:00:38] I have so many questions for you about this seaweed company, first of all. Are you the only women owned seaweed company in the world?Catherine O'Hare: [00:00:45] That's a good question. I don't think so. There's a seaweed harvester up in Sonoma County who's a woman. I don't know if her business is all women owned, but there's not many.Lisa Kiefer: [00:00:55] Are you an alumni of UC Berkeley?Catherine O'Hare: [00:00:57] No. Tessa and Avery, the other two women, are alumni. They did their grad program here at UC Berkeley. Tessa and I both went to Oberlin College in Ohio for undergraduate.Lisa Kiefer: [00:01:08] How did you get started in the seaweed business? What inspired you to do this?Catherine O'Hare: [00:01:13] All three of us have a background in agriculture, so we've always been interested in food. I was a biology major and then worked on farms. So I'd always been interested in local food and healthy food. But it wasn't until moving to the bay now like five or six years ago that I got connected with the seaweed harvester and started learning about all the local seaweeds that we have here on the Northern California coast. I grew up by the ocean in Southern California. So I loved the ocean. I loved the beach. I was always looking for ways to be by the water. They were the first to get involved. Of the trio of founders. Yeah. So we all have a background in agriculture. We also all have some ties to East Africa where we've either worked before or lived before. And there we all saw seaweed farming in Zanzibar.Lisa Kiefer: [00:01:58] Were you in the Peace Corps?Catherine O'Hare: [00:01:59] No. I studied abroad there when I was in college, just doing a coastal ecology program. Tessa and Avery both did their graduate program at UC Berkeley and they did a master's in development practice. So it's kind of sustainable international development. So that brought them to East Africa.Lisa Kiefer: [00:02:17] Did you all meet up over there or did you find out later that you had.Catherine O'Hare: [00:02:22] We found out later. Tessa and I knew each other from Oberlin. We both ended up in the bay. We each had independent experiences in East Africa. And Avery and Tessa met here at UC Berkeley. And during their during Avery's program here, she did work in East Africa. So we all just kind of had these in our weaving paths. So I was just living and working in the bay, working for a small food company and kind of learning more about seaweed harvesting and doing it as a hobby. And in the meantime, I was good friends with Tessa. So we were talking all the time about all these things related to food, just tossing around ideas about local agriculture systems, herbs, seaweed, farming, like we just were tossing around all these ideas every time we met up. And seaweed was always one of those things, I think because I had seen seaweed farming in Zanzibar and she was interested in these alternative livelihood systems for women all over the world. And so it was during that time where Tessa and Avery were finishing their graduate program here.Catherine O'Hare: [00:03:23] I was working and exploring where the seaweed on our local coast that we just started delving deeper and deeper into the world of seaweed and talking to everyone we can, emailing people, trying to meet up with people just to learn more about the seaweed industry, about seaweed farming. And it just has kind of.Lisa Kiefer: [00:03:42] How to harvest and all that? Catherine O'Hare: [00:03:43] Yeah.Lisa Kiefer: [00:03:44] So what were your steps?Catherine O'Hare: [00:03:46] Well, so we're doing our pilot project with Hog Island Oyster Company there in Oyster Farm in Tamales Bay, because the legislation and regulatory agencies are you know, it's a long process to get your own aquaculture permit. So we're doing a research project. This Hog Island Oyster Farm is hosting our pilot, but Hog Island leases from the state, the state waters. So they have aquaculture permit from California Fish and Wildlife. And that's kind of one of the many, you know, permits that they have to be doing aquaculture.Lisa Kiefer: [00:04:19] Are you going to be a pilot for a long time or how long does that last before you actually have to get your own permits independently?Catherine O'Hare: [00:04:27] We're still figuring it out. We first talked to Hog Island over two years ago where we just showed up and kind of bounce this idea off them of, you know, we're interested in doing a little pilot to farm seaweed to see how these native species of seaweed grow. Have you ever thought about that? Would you be interested? And so those conversations happened kind of over the course of a year. Meanwhile, we were trying to apply for grants to fund this, I think because Tessa and Avery had this grad school academic background that was kind of the framework that that we knew of how to try to do a project like this.Lisa Kiefer: [00:05:04] So you got your funding via grant?Lisa Kiefer: [00:05:06] We applied for one grant through NOAA that was big. It like gave us the structure to really dive in and figure out all the details. We did not get that one, but because it had set us up to really have a project. Then Hog Island was still on board to do this. So we were like, OK, we'll find we'll find other funding. So then we got a smaller grant from California Sea Grant, which is like an affiliate of Noah. And that gave us ten thousand dollars That development grant is just to prepare mostly academics to go after a bigger grant. So it's kind of this like small bundle of money. So we were awarded that and then that really funded the pilot.Lisa Kiefer: [00:05:48] Have you continued to just use grants or or did you go out into the private equity?Catherine O'Hare: [00:05:53] No. We. We all put in a little bit of our own money to start. We got another business, small business grant from Oberlin College where Tessa and I went. That was great. That was a huge help. We just finished a Kickstarter a few weeks ago. And other than that, we've just been getting some revenue from our product line of our wild harvested seaweed. So we're kind of...Lisa Kiefer: [00:06:16] So you're keeping your mission in tact, keeping outsiders out.Catherine O'Hare: [00:06:19] Yeah. So far, we're also growing very slowly because of that, which is okay with us. We're not we're definitely not the traditional Bay Area business, I think. But yeah. So far, there's no other investment in the company.Lisa Kiefer: [00:06:32] Okay. This oyster company. What is the relationship between oysters and seaweed?Catherine O'Hare: [00:06:38] It's a really beautiful symbiotic relationship. Oysters are also filter feeders, so they're filtering the water and making it less cloudy and less murky. So more light can reach the seaweed. And seaweed is a really beneficial. You know, seaweed is just the term for marine macro algae. So any algae that's growing in a marine environment that's like seaweed is kind of this big, vague term.Lisa Kiefer: [00:07:02] So it's kelp and there's all kinds.Catherine O'Hare: [00:07:04] Yeah. There's all kinds, kelp or brown seaweeds. There's also green algae and red algae. So what seaweeds do just like land plants, their primary producers, they're absorbing carbon and nitrogen to grow. And so unlike a land plant, that carbon and nitrogen is coming from the water. So in seaweeds, growing in an environment, it's, you know, kind of taking out some of those excess nutrients. Too much carbon in the water is what's leading to ocean acidification. And that's one of the factors that can inhibit shellfish growth. So if the water's too acidic, it's hard for their shells to form when they're young.Lisa Kiefer: [00:07:39] And seaweed helped with that.Catherine O'Hare: [00:07:40] Right. So seaweed is making the water. You know, so far the studies done show that it's just in a local area.Catherine O'Hare: [00:07:46] So right where you're growing the seaweed, there's hope that you can be moderating the P.H. of that water. So making it a little bit less acidic, making the water chemistry a little more balanced for lack of a better word. And also by absorbing nitrogen that helps, you know, too much nitrogen in a marine environment is what causes those harmful algal blooms, though. So the thought is by growing the type of seaweed that you want and then harvesting and getting it out of the environment, you're helping to kind of capture some of that nitrogen before it leads to. It's like using it for the seaweed you want instead of the algae that.Lisa Kiefer: [00:08:21] It's kind of like seaweed farming.Catherine O'Hare: [00:08:23] Yeah. What we're doing is technically under the umbrella of aquaculture, but there's a lot of different ways that aquaculture can look. Seaweed and shellfish farming are pretty low input like you need to put physical equipment in the water column. But then there's no feed, there's no additives, there's no additional fertilizer or anything. It's just, you know, they're using sunlight in the case of seaweed, sunlight and the water aquaculture on the other end of the spectrum can be fish farming can be these bigger, more intensive systems. Some of those fish farms, you need to get fish to feed the fish. You have to I mean, I'm sure some add a lot of additives. So, yeah. This word aquaculture really has a big range.Lisa Kiefer: [00:09:06] OK. Are you testing the water daily? What have you discovered in the short time that you've been in this business about the quality of the Pacific Ocean?Catherine O'Hare: [00:09:15] That's a great question.Catherine O'Hare: [00:09:17] We have had to kind of scale back our pilot based on money and time and resources. But the wonderful thing is that Hog Island has been doing partnerships with but Bodega Marine Lab through UC Davis that they get water quality measurements every day. They have these monitors in the water that are constantly giving them feedback. So through that, we've been able to see how the salinity is changing, the PH, the temperature. They're measuring all these things every day.Lisa Kiefer: [00:09:44] And what are you discovering?Catherine O'Hare: [00:09:45] Our pilot ran from April of last year till November. So a pretty small window. And really what we saw were just seasonal variations. So like seasonal temperature changes and PH changes not related to our pilot. I think there is concern just in general about ocean acidification. But our pilot was a little too small scale.Lisa Kiefer: [00:10:05] But you will continue to see any changes. So that's really valuable.Catherine O'Hare: [00:10:10] Yeah. So right now, that pilot wrapped up in the fall. And just because everything is so unknown, we're kind of taking a pause to see what's next. We're still working with Hog Island, but we're kind of in conversation about what phase two will look like. So, yeah, I think if it were easier to get an aquaculture permit in California, that would be the direction we would want ahead. It's a long and expensicve process in California and, you know, rightfully so we have this beautiful protected coastline.Lisa Kiefer: [00:10:48] If you're just tuning in, you're listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators today, speaking with Catherine O'Hare of Salt Point Seaweed.Lisa Kiefer: [00:11:09] If you could just walk me through the process of I guess you'd call it farming the seaweed. What would a typical day be like for you three?Catherine O'Hare: [00:11:18] It's about to be harvest time for our wild harvested products. For the seaweed farming pilot, we harvested mostly in September and October because the species that we grew, we grew throughout the summer and then harvested in the fall. A lot of the kelp farms on the East Coast grow throughout the winter and then harvest in the spring. But the type of seaweed that we did for this pilot is a type of red algae. So not the big long kelps, but a type of red algae called grass grassaleria. It's also called ogo. It's like a kind of a red spindly seaweed. We chose it because it's native to Tamales Bay. It's edible. It's pretty easy to propagate because we were doing this very low tech. And so how we did it was we created little bundles of seaweed.Lisa Kiefer: [00:12:09] So do you go out there and cut it? Or how do you do it?Catherine O'Hare: [00:12:11] So we had a permit to wild harvest the initial, you know, seed stock. And then so we harvested we created cut little bundles. And this seaweed is a type that will propagate vegetative. So just by cutting it, it can grow more. So we created little bundles and then out there already, Hog Island had big, long lines that were floating on the surface of the water and anchored to the bottom. You know, there are buoys and each of those buoys were anchored to the bottom. Each of those bundles that we created, we kind of un-twisted the long line to create a little gap in the long line and then shoved the bundle through. And as we let go, the tension of the line would hold the bundle in place. So that's the basic, our basic propagation method. So it was originally wild and then that's how we farmed it onto a line. So then we had a long line out there in Tomales Bay and the bundles of seaweed were kind of growing down from the line. So we were measuring growth rate. So each month we would come back and harvest it and see how much grew. You know, we have this little fishing boat and we just use scissors. We can get really close to the line and just use scissors.Lisa Kiefer: [00:13:19] And so you don't actually get in the water.Catherine O'Hare: [00:13:22] Not for this farming pilot. We stayed on a boat. So we're kind of have this split personality where we're all so wild harvesting seaweed and that we do get in the water, that we go at low tide to these rocky coves up on the northern coast and still just using scissors in our hands. But we're on foot and kind of exploring the intertidal when it's really, really low tide.Lisa Kiefer: [00:13:47] And what kind of seaweed is that called?Catherine O'Hare: [00:13:49] The re were harvesting three species. Two are kelps. One is a lemonaria. We call that California kombu. And then alaria is California wakame. And then we're also harvesting Nori, which are actually many species that look almost identical. So it's hard to kind of say for sure the exact species, but they're on the genus Pyropia. So those are the three wild harvested seaweeds. We don't harvest any of the giant kelps. Yeah, although species can be sustainably harvested. So you're just kind of pruning the species, so you're cutting it to a certain level and then they'll regrow and regenerate.Lisa Kiefer: [00:14:29] And so you bring it back to the shore and then what happens?Catherine O'Hare: [00:14:32] Usually when we're harvesting is far from any road because, you know, we're choosing the most pristine area. So then we hike it up because it's so misty and cold and wet on the coast. We have a drying location that's inland about 45 minutes or an hour so that it's, we can get the hot sunny afternoon and then we dry it in the sun and seaweed roll on a good day, dry by the end of the day. And so that's why the sun is really important.Lisa Kiefer: [00:14:59] So you can have it in a truck ready to go to market in 24 hours?Catherine O'Hare: [00:15:03] Selling dry, the low tides are low for many days in a row. So we like, do you know, day after day. But yeah, after harvesting one early morning. By the next day, we could have product ready to go when you're done with that process.Lisa Kiefer: [00:15:20] When you are done with that project, you have a warehouse here?Catherine O'Hare: [00:15:20] We have a small storage location in Oakland.Lisa Kiefer: [00:15:24] OK, yeah. And is that the place from which it's distributed to end users?Catherine O'Hare: [00:15:29] Yes. Basically, we have so many locations because we're trying to scrape together affordable places, but we have a commercial kitchen that we sublease where we do all the food production so that it's up to California health code.Lisa Kiefer: [00:15:44] And where is that located?Catherine O'Hare: [00:15:45] That's in South Berkeley. It's at the Berkeley Kitchens. It's an amazing group of food businesses. We sublet from Cult crackers who make those really amazing gluten free crackers. So we're using their kitchen on nights and weekends. That's where we make our food products. So from there, we, you know, have another storage location where we can do all the shipping and distribution.Lisa Kiefer: [00:16:07] So do you have to do packaging as well?Catherine O'Hare: [00:16:09] Mm hmm.Lisa Kiefer: [00:16:09] There's a lot of pieces to this.Catherine O'Hare: [00:16:10] There's a lot of pieces to it.Lisa Kiefer: [00:16:12] How would I find your product as an end user here in the East Bay?Catherine O'Hare: [00:16:16] We just got into Berkeley Bowl, which was a exciting development a few weeks ago, we're at two farmers markets, the Fort Mason market in the city in San Francisco and every other week we're at the Kensington Market both on Sundays and then when a few stores.. it's growing. But Berkeley Bowl in the city, you we're in Rainbow Grocery. We're at Far West Fun guy's booth in the Ferry Building. We're at Oak Town Spice Shop in Oakland, preserved in Oakland. The whole list is on our Web site. So you can also buy products on our website, which is SaltPointSeaweed.com.Lisa Kiefer: [00:16:52] You also have recipes on there for using seaweed.Catherine O'Hare: [00:16:55] Yeah, we have recipes.Lisa Kiefer: [00:16:56] You also post your research notes or anything.Catherine O'Hare: [00:16:59] So we're creating this public report from the pilot. We're trying to get it done as soon as possible. And then, yes, that's gonna be on our website. We're kind of gonna distribute that widely because we want the results of this pilot with Hog Island to be distributed and open for people to see. We want it to kind of help tell the story of what seaweed farming could do and how it could, in theory, be a positive benefit to the environment.Lisa Kiefer: [00:17:23] Tell me about using seaweed. I don't think most people know about the nutrients in seaweed.Catherine O'Hare: [00:17:30] Each species has slightly different nutritional profile, but in general, seaweeds are just very nutrient dense. So there's a lot of minerals. Almost all seaweeds have iodine and that's a hard especially for vegans. It's a rare mineral to find in high concentrations. Seaweed has vitamin B, calcium, iron. It's just kind of like the super dense food. Seaweeds also have these mineral salts. So instead of sodium chloride, which is table salt, they have these other mineral salts like potassium, which kind of just give it a unique flavor. And I just read this article about the scientists who discovered you umami in Japan back in the nineteen, early nineteen hundreds. That flavor umami is attributed to the glutamate. I hope I'm getting this right, that seaweed is high in. So seaweeds also aside from the nutrition, give food this really savory umami flavor. Partially because of those minerals.Lisa Kiefer: [00:18:28] So it must be really good in soups.Catherine O'Hare: [00:18:30] It's great in soups. Yeah. So the types that we sell the kombu is this great bass for broth, for stews, for soups. It's high in that umami. It's high and iodine. So it's adding,I throw it at anything I cook just because it's giving it minerals, nutrients. And this kind of savory flavor combo also helps break down the carbohydrates and beans and legumes that sometimes give us digestive problems. So it helps make beans easier to cook and digest. Kombu's an easy one to to throw in a lot of dishes without thinking about it too much. We also sell California wakame, which is a thinner kelp. It's more mild. It's like Kombu is hard to eat. Just raw because it's thick. Wakame is thinner, so it's easier to just cut up and then throw the pieces in like a stir fry.Lisa Kiefer: [00:19:19] Or a salad?Catherine O'Hare: [00:19:20] So yeah, it's great to rehydrate and then make a seaweed salad with. We have some of those recipes on our website. A lot of people come up and take samples at the farmer's market and they're like, oh, that's not, you know, that's not the superintense seaweed flavor I was expecting. I always say that I think the varieties that we harvest here in California are a little bit more mild or maybe it's that they're fresh.Lisa Kiefer: [00:19:40] I was going to ask you that. What would be the taste difference between the Atlantic Ocean, the Pacific and, you know, any other bodies or what have you noticed? Have you done a tasting?Catherine O'Hare: [00:19:48] You know, I this is a maybe a sad confession. I haven't done too much tasting of East Coast Atlantic seaweeds, just haven't spent much time on the East Coast. Chefs tell us that they can taste a difference between Japanese and Korean grown seaweed and the type that we're growing here. The Nori that we harvest here, they tell us that there's a more mineral, kind of like wild rich taste compared to the Nori that's coming from Japan and Korea. Out of the three of us, Avery has the most culinary background. She was a chef and has background in culinary. I'm learning how to put more culinary words to seaweed. But sometimes, you know, that's a, that's a muscle I'm trying to build.Lisa Kiefer: [00:20:31] That's when you just say, I like it.Catherine O'Hare: [00:20:33] Yeah. I love it. I love eating it. Can I describe the differences? I'm working on it.Lisa Kiefer: [00:20:38] Speaking of Japan and that area, do people worry about the fallout from the Fukushima radioactivity in the waters? Is that a concern?Catherine O'Hare: [00:20:48] Yeah, we get a lot of questions about that. That's one of the reasons why we're excited and interested in providing California seaweed, because it's harder to trace the seaweed that's coming from Japan and Korea.Lisa Kiefer: [00:21:00] Don't most seaweeds come from Asia?Catherine O'Hare: [00:21:02] Yeah. Most edible seaweeds are coming from Korea, China and Japan. There's seaweed grown all over the world, but in the US, over 95 percent of the seaweed eaten is coming from overseas and other, other places. UC Berkeley actually was part of this consortium of UCs that after the two thousand eleven Fukushima disaster started testing the kelp beds from the coast of, like off San Diego to Canada. So for years they were testing the kelp beds and looking for radioactive isotopes and they didn't find any being picked up by the kelp beds.Lisa Kiefer: [00:21:40] Great.Catherine O'Hare: [00:21:41] Yeah. So that's good news. And we have you know, we so far can't do our own testing, but we turn to that third party. I'm so grateful that now that they have done that and if anyone's interested, it's called Kelp Watch and you can go to the website and they have all the information there.Lisa Kiefer: [00:21:55] And a lot of people are allergic to oysters. If your seaweed is in a bed of oysters, do they have to worry about that at all?Catherine O'Hare: [00:22:03] Good question. We rinse every all the seaweed in saltwater. So if someone's allergic to shellfish, like on our products right now, we have a disclaimer that because it's a wild product, there might be some small sea crustacean that, you know, we can't ever 100 percent confirm that there's no traces of shellfish, but it's not like they're touching or intermingling. We rinse all of the seaweed in fresh seawater.Lisa Kiefer: [00:22:29] And I wanted to ask you about the challenges that you three have faced in entering this field, whether it's being an all woman business or finding money. You've talked a little bit about that. What are some of the major challenges?Catherine O'Hare: [00:22:44] Gosh, I think there's a couple different categories. One is that we did start this very slowly and organically and didn't take funding. So we all were working other jobs for the last two years. You know, it's kind of a feedback loop, right? We were working other jobs so grew slower, but it grew slower because we're working other jobs. But just finding access to funding that we would feel good about and that we would still have control of our company. That's been one. I think the Bay right now is a really supportive place to be a woman known business. So we've felt a lot of enthusiasm and encouragement from that. But sure, there are always people who don't take you seriously or don't give you the time of day because you don't look like the typical business person. A big challenge with the seaweed farming pilot that we're doing is that the regulatory process to get our own aquaculture permit is just so long and expensive. That was one of the reasons to do the pilot is to take the results of the pilot. How much carbon and nitrogen the seaweeds absorbing and show it to these regulatory agencies. So have a document that you can go to Fish and Wildlife and California Coastal Commission. But that's been a big challenge because if that were easier, I think we'd be in a different place. And we're definitely supportive of the regulatory agencies. They have a big job and a hard job and are doing the good work of protecting our coast and our resources. You know, I think there's a number that there's been no new aquaculture leases granted offshore in 25 years or 30 years. So there's just no precedent. So that's a big challenge that we're trying to we're trying to address by sharing the results of this pilot.Lisa Kiefer: [00:24:27] And are you making any money on your product?Catherine O'Hare: [00:24:29] We are. Right now, we're about breaking even.Lisa Kiefer: [00:24:32] That's pretty good in a short time.Catherine O'Hare: [00:24:34] Yeah, I mean, we have low expenses. We're being very scrappy. And, you know, just being at farmers markets mean we have regular sales and regular income and we sell online. We sell our products online. And then we also sell bulk to food restaurants and food businesses. There's a few restaurants that are ongoing supporters and then some businesses like a kimchi company and a bone broth company. So there's been regular sales. So we've been able to keep ourselves going on the wild harvested products and and really, you know, show that there's demand for seaweed and help build the education and awareness around seaweed.Lisa Kiefer: [00:25:12] Do you have any competitors in this marketplace?Catherine O'Hare: [00:25:14] There are other wild harvested seaweed companys.Lisa Kiefer: [00:25:16] Local?Catherine O'Hare: [00:25:17] Most based in Mendocino County, and they're amazing. Some of them have been doing it since the 80s or the 70s. There's a few other groups, you know, they feel like collaborators who are also trying to do seaweed farming. So there's a duo down in San Diego trying to farm seaweed in the port of San Diego. There's a company called Farmer C in Santa Barbara who's head by Dan Marquez, and we know him really well. So there's other people who are trying to farm seaweed in California, but so far all are at the research stage or the preliminary stage because it's hard to get those permits.Lisa Kiefer: [00:25:53] So you all share information, I would assume so far.Catherine O'Hare: [00:25:56] Yeah, it's been very collaborative. We're all trying to you know, we kind of see it like a rising tide, lifts all boats, like it would benefit us all to have easier access and sharing resources. And then there's a lot of Kelp farms starting on the East Coast. Most farms on the East Coast are farming sugar kelp, especially the state of Maine, has made it really streamlined and much easier to get aquaculture permits and start kelp farms. So it's really exciting to see all the progress happening over there. There's kelp farming that's being started in Alaska, so it's starting... California, I think it's gonna be a little bit slower to take off in California because of the regulatory agencies.Lisa Kiefer: [00:26:33] You're doing a lot of your harvesting in public water. There's boats and you know, the whole idea that there could be motorboats and oil in the water. Yeah, you know, it's complicated.Catherine O'Hare: [00:26:44] It's definitely complicated. And seaweed. You know, a lot of aquaculture happens in mixed areas like that.Lisa Kiefer: [00:26:51] So I don't mind a little bit more regulation as a consumer, if it means a higher quality product.Catherine O'Hare: [00:26:57] Yeah. And seaweeds can absorb you know, they absorb what's in the water. So that's why it's really important that our waters are clean and pristine and as protected as we can have them.Lisa Kiefer: [00:27:07] What have been some of your best accomplishments?Catherine O'Hare: [00:27:10] Someone gave us the advice like keep a list in your journal or on your phone of other little firsts like, oh, first time someone emailed about having an internship. So I think we've done a mediocre job at that. But there's been a lot of little accomplishments that feel great. The Kickstarter last month was a big one. We rais..we set our goal at $25000. And I think we ended up raising $42000. And it was really emotional to see so much support come in. So that felt like a very tangible success.Lisa Kiefer: [00:27:40] Have you gotten any awards or recognition?Catherine O'Hare: [00:27:42] We have bee n featured in Vogue and on the the website Goop. But it's funny, like the little like Berkeleyside just did a feature on us and that I think resulted in more sales and attention. So you never know which ones are going to end. The Kickstarter did also help with that. It's kind of like this concrete little time pressured event that really helped spread the word. So I think like there are publications that we reached out to for the Kickstarter, but it just resulted in more awareness. But yeah, winning some of these small business grants felt like big accomplishments and we had to, like the one at Oberlin was a competition. So we had to pitch and get judged and people emailing to ask if you're hiring. It's like, I have to be one day, that we can you know, there's like lots of things that feel like accomplishments.Lisa Kiefer: [00:28:30] What are some of the things coming up? Maybe if you project out a couple of years? Catherine O'Hare: [00:28:33] So we're definitely still talking with Hog Island about phase two of the pilot. So we're still trying to do research on seaweed farming. We're looking for more grants to fund that, because really what we want to do next is partner with the academic institution and kind of go for a bigger scale project. You know, we're kind of split personality because we're still running the business and creating these food products. Just our time and resources are limited. So we're looking for partners for that. But we hope to be finding ways to sustainably scale, sustainably source our seaweed. We feel like as if we continue to grow our presence and our market demand, that will only help us be in a better position to, you know, to take on some of these issues around seaweed farming.Lisa Kiefer: [00:29:22] What is your website and can people reach you if they have questions?Catherine O'Hare: [00:29:25] Yes. So our website is SaltPointSeaweed.com. You can also follow us on Instagram. That's where we give the most updates. We're @SaltpointSeaweed. Yeah, you can reach us on our website. There's an email form. We have products on there. We have recipes. We send out email newsletters. You can sign up for that on our website, too, or we'd send out little fun articles and pictures of our harvest and stuff like that. Seaweed is this amazing resource that grows without land or freshwater. It can be farmed and harvested sustainably. It can be grown abundantly. And I think as the world changes, we're going to need food sources that are sustainable, that are locally grown and that are nutritious. So for us, seaweed is this wonderful resource for that reason.Lisa Kiefer: [00:30:14] Well, thank you, Katherine, for being on Method to the Madness.Catherine O'Hare: [00:30:17] Thank you so much for having me.Lisa Kiefer: [00:30:22] You've been listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. See acast.com/privacy for privacy and opt-out information.

Chef Tanya Holland of Brown Sugar Kitchen has flown the Oakland coop and hatched a new spot at the San Francisco Ferry Building. Open daily from 7:00 am to 7:00 pm, her Buttermilk Fried Chicken is without the doubt the BEST you will ever devour. She also has a new spot in Downtown Oakland, an Oakland A's pop-up and an airport location on the way. Tanya is a TOP chef, entrepreneur and a trailblazer. | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

This week on the 'Why I Built This' mini series we're bringing you a local guest from San Francisco who stands really close to our hearts. Jenn Pattee, who had not always been a health & fitness professional, is the founder of Public Recreation. If someone wanted to describe Public Recreation in a few words, they would probably say 'it's a fun, entirely outdoors workout group at an affordable rate'. But the truth is that it is so much more than that...Listen to this week's episode to hear all about Jenn's story from being a designer at Apple, to starting a real revolution in the health & fitness industry. Learn about Public Recreation, a workout group that really feels like a community!But First Little Surprise To Our SF Listeners...Public Recreation’s new Ferry Building location, just across the street from it, opens in 2 weeks on March 19th. They are offering an insider deal to our listeners, 3 months of unlimited classes for $90. Normally it would cost $180... So there you go! Just go to publicrecreation.com/shape to sign up. It’s only valid until March 10 though, so hop to it!Three Things You Will Learn1) The Benefits Of Outdoors WorkoutsExercising out in the wild can sound a bit intimidating at first. But if you are brave enough to take the first step and leave the "safe environment" that is a gym, you'll shortly see great rewards. When you're doing an outdoors workout, you gain skills and use muscles that you wouldn't necessarily be able to gain and use in the gym. Tune in to learn about the benefits outdoors workouts have and how you can hack the city to become your "free gym".2) The Story Of Public RecreationJenn has one of the most exciting career stories to share. She has gone from politics to design and finally when she realized that the most important thing from her life, taking care of her health & fitness, was missing she decided to change.Her first business in the fitness space, which was also built around outdoors training, inspired Public Recreation. However before getting to what it is today, Jenn and the team went through a number of ideas, such as 'outdoors fitness furniture design' and 'subscription for a box of outdoors workout equipment'. Press play to hear Jenn's story from getting chased off public spaces in San Francisco by security guards to Public Recreation!3) Why You Won't Miss A Single Class At Public RecreationThere are so many workout groups out there and all give you kind of the same: burning some calories with a group of strangers. But there's one exception, Public Recreation. And the main difference between Public Recreation and the others is not the fact that it's outdoors, but that it's more than just a workout group. Public Recreation is a real community that won't just get you fit, but also introduce you to your local neighborhood and the people living there.Listen on to hear how Public Recreation is using its power of community to ensure that you never press that snooze button on your alarm to skip a workout again!

Jonathan and Tom welcome their guest, Dr. Tia Kansara. It’s a wide ranging discussion that includes thoughts on self-driving cars, blockchain, and sustainability. Recorded at a restaurant in the Ferry Building in San Francisco. Plenty of laughs and food for thought. Music credit: Kevin MacLeod.

You can call it the City by the Bay, Fog City, SF, San Fran...just don't call it Frisco. This week we are chatting with Leslie Harvey from Trips with Tykes to get her best tips for exploring San Francisco with kids. ON THE PODCAST 032: Chatting with Tamara from Nashville 055: Nashville food tour 2:50 Nashville food scene 7:00 Grand Ole Opry 9:41 Union Station Hotel 12:01 Welcoming back Leslie Harvey 13:30 How long to spend in San Francisco 15:12 Must do sites in San Francisco 17:15 Pier 39 and Fisherman's Wharf 18:39 Getting to the city from the airport 20:03 Getting around the city 21:36 Walt Disney Family Museum 22:38 Best time of year to visit 23:25 Day trips from San Francisco 25:50 Distance to Disneyland 30:56 Best hotels for families 35:00 Best restaurants for families 38:38 Budget tips 41:29 Best place to take a family photo 43:55 Final tips 45:28 Leslie's favorite travel gear 47:55 Tip of the week ABOUT LESLIE HARVEY Leslie Harvey publishes Trips With Tykes, a family travel blog that focuses on the joys and challenges of travel with babies, toddlers, and young kids. Her travel passions include all things Disney as well as air travel, even in spite of her constant battles with the TSA over her toddler's juice box. Leslie is a former attorney and mother of two children, ages 8 and 3. She's originally from Alabama but now calls the San Francisco Bay Area home. Follow Leslie on Facebook, Twitter, Pinterest, Instagram, and Google +. TIPS FOR EXPLORING SAN FRANCISCO WITH KIDS You need at least three days to visit San Francisco and you can easily spend up to a week. Must see sites in San Francisco include: Lombard Street, Alcatraz, Ferry Building, Pier 39, Alamo Square (with the Painted Ladies from Full House), Golden Gate Park, Walt Disney Family Museum, and Chinatown You must book tickets for the boat to Alcatraz in advance Pier 39 (where the sea lions are) / Fisherman's Wharf is very touristy so it is worth a visit but don't plan on spending all your time there The Aquarium by the Bay is a great way to learn about the local ecosystem If you drive, get an app to find parking but it would be best to leave the car at home and use public transportation To get from the airport, you can take a BART train to Union Square but if you are staying elsewhere, you may want to take an Uber or Lyft. It is about a 30-minute drive without too much traffic. Use public transportation in the city and if you want to get out of the city, you can rent a car for the day from an office in the system The cable car is used as a tourist attraction and not as much for reliable transportation Summer is the foggiest but September is the sunniest and warmest so fall is the best time to come. Winter is the rainy season. Best day trips from San Francisco include Sonoma or Napa, Muir Woods, Monterey, or the East Bay like Oakland Disneyland is a 5-6 hour drive from San Francisco Hotels are centered in Union Square and Fisherman's Wharf. Union Square is more centrally located. You need to watch the convention schedule because when large conventions come into town hotels sell out and are extremely expensive (check the Moscone Convention Center schedule). The Westin St. Francis is expensive but you can find deals if you travel off peak. The Fairmont on top Nob Hill is also great with a fun tiki bar. If you use Airbnb, be careful about what neighborhood you choose. Check the San Francisco Chronicle's top 100 restaurant list for fine dining options. Good dining options for kids: Yank Sing dim sum Burritos in the Mission District Ethnic food Food trucks (Off the Grid has pop up locations) There are many free things to do in San Francisco Do the math on CityPass or GoCard to see if it will pay for itself Using the sharing economy (Uber, Lyft, etc) to save money Limit how many museums you do as they are expensive Be prepared that you may need to walk a lot of hills and plan your route accordingly BEST PLACE TO TAKE FAMILY PHOTO Take a photo with the Golden Gate Bridge in the background from the scenic overlook across the bridge (if you head north to Sausalito) Another great spot to take a family photo would be at the Chinatown Gate, in Alamo Park, or at the corner of Haight & Ashbury FAVORITE TRAVEL GEAR Leslie wears a pair of black Mary Jane-style Crocs when she visits San Francisco. Just don't wear sneakers or you will look like a tourist. TIP OF THE WEEK The fog in San Francisco makes it feel much colder than you think it will be. Be sure to bring a raincoat but also something thicker and dress in layers. MENTIONED ON THE PODCAST Walk Eat Nashville Food tour Hattie B's Hot Chicken Grand Ole Opry Union Station Hotel Nashville Aquarium by the Bay Walt Disney Family Museum Two Days in San Francisco with Kids Is CityPass San Francisco worth it? Family-friendly wineries in Sonoma Tips for Driving the California Coast Tips for Visiting Hearst Castle with Kids Westin St. Francis  Yank Sing dim sum 25 Free things to do in San Francisco FOLLOW US AND SPREAD THE WORD! If you liked this show, please be sure to subscribe on iTunes, Stitcher, or Google Play and leave us a review! Have a question or comment? Send us an email or leave us a voicemail at +1.641.715.3900, ext. 926035# You can also follow our travels on Stuffed Suitcase and We3Travel, or follow the Vacation Mavens on Instagram, Facebook or Twitter. Thanks for listening!

If you have questions of your own, you can tweet us at @immutablefm, email us at questions@immutable.fm, or join our Slack team! Sponsor: Hired Topic 1: If you were visiting San Francisco for only a few days, what are the top 3–5 things you’d want to do? Visit Mt. Tam See SF from Twin Peaks and/or Treasure Island Alcatraz Bike from Ferry Building, through Presidio and Fort Mason, across the Golden Gate Bridge Fort Funston Hawk Hill Pueblo Bonito Lighthouse Tahoe In-N-Out Tacolicious The Little Chihuahua Darwin Reveille 7th Street Sightglass Samovar Yerba Buena SF MoMA Exploratorium Academy of Sciences de Young Museum Golden Gate Park Bourbon and Branch Tradition SF Monk's Kettle Michael Schultz Topic 2: What software do you guys use for podcasting? Cast Sarah Double-Ender Caleb Davenport Canvas Heavy Rotation Topic 3: What are some areas of technical knowledge debt you’ve been meaning to pay off? Technical Knowledge Debt Modocache Topic 4: What do you do when you’re really really stuck in a side project when it feels like you don’t know how to finish it? Specifics LastFM Kelly Sutton Topic 5: Do you use any screen recording analytics tools? Do you think it violates your user's privacy? Lookback Mixpanel Sentry Segment Mode

The San Francisco Ferry Building opened in 1898, but fell out of favor after the 1950's when it became entangled by freeway noise. The 1989 Loma Prieta earthquake put an end to the waterfront freeway nonsense and in 2002 the Ferry Building was renovated and revived as a public space with farmers markets and stores representing some of the greater Bay Area's culinary, produce, and craft offerings. Cultural Frequencies // Sonic Essays A series of sonic essays exploring diverse landscapes. Decibels reveals the vibrancy of common places through sound. Being aware, being quiet, and just being transforms cacophonous monotony into symphonic relationships. Credits: This program is a collaboration between THE NEW ASTERISK & BLUEEGG MEDIA and is produced by Robin Gianattassio-Malle, Jeremy Joven, and Alexander Winter.

Walking is the best possible exercise. Habituate yourself to walk very far.-Thomas Jefferson Click Below to Listen to Today's Show   This is an appropriate quote for today's show. Thomas Jefferson, a great American founding father, Vice President, President and Statesman shared this great quote about the benefits of walking. Walking is the best possible exercise. It can be done by just about anyone that has the ability to walk, as exercise. The most important part of what he says in the the second half of his quote. Habituate yourself to walk very far. Habituate -- I like that word. One of the keys to developing a great #WorkOnWellness program is to make what you do a habit. Habituating activities that burn calories will make it easier to complete them. When you habituate these activities, your mind doesn't have to think about should I do this. It is conditioned and primed to start as soon as you think it. Habits I started getting up at 4:00 a.m. a year ago when I started my podcast. I needed the extra time to be able to write up my show notes, record episodes. When I started interviewing my expert guests, I had to have a couple hours in the morning to be able to talk with people on the east coast. My 5 a.m. is there 8 a.m.  Now, I wake up almost every morning at 4 a.m. without my alarm clock. I, unfortunately, wake up about 10-15 minutes before the alarm goes off....Even on the Weekends when I can sleep in.  So there's power in Habituating your activities. We'll cover habits more in a later episode in more depth, because habits can help you develop the right routines to achieve your #WorkOnWellness goals. Tool 1 - The Gym Back to Jefferson's quote. He says you should habituate yourself to walk very far. Walking long distance is an exercise I used frequently when I was working on losing 40 pounds in 16 weeks. I would spend a lot of time in the gym. I like going to the gym. I am a member of Planet Fitness. I have tried other gyms in my area where I live, but keep coming back to Planet Fitness. The main things I like about Planet Fitness are: Great Equipment - new or in good shape - I prefer the models they use over the ones at other gyms Friendly staff Clean locker rooms and facilities Prices - great options from $10 - $25 per month. I have a Black Card which allows me to use any Planet Fitness facility, anywhere. I started going to the one near my office. It's a five minute walk. I would leave work and be there 5 minutes later. If I waited to get on BART for my commute home, I could think of a million things I could be doing better than going to the gym. Tool 2 - The Elliptical I still haven't finished my thoughts on Jefferson's quote about habituating yourself to walk very far. That's where the elliptical comes in. Using the elliptical is like walking. I have a "bad" knee. I had my meniscus removed when I ripped in playing tennis a few years ago. Sometimes it hurts, sometimes it doesn't. It isn't anything that stops me from doing any running. I still run some but I like using the elliptical. It's easier on the knees and I can adjust the levels to make it a little harder workout.  So back to Jefferson and walking far. I started doing 1 hour on the elliptical. I worked my way up to doing 5 miles in an hour. That burns about 700 calories with my weight (at the time) and the levels I used. 5 miles is far. It's recommended that you walk at least 10,000 steps per day. 10,000 steps is about 5 miles. After I hit that goal, I started trying to go for 2 hours. I wanted to get in at least 1200 calories burned in that work out. Remember, I was consuming 1200 calories per day on my eating plan. I had to burn more calories than I was eating. I was burning additional calories with the other walking I was doing throughout the day along with the other activities I did.  If I could burn 1200 calories in my workouts, that meant I would have a calorie deficit. The more days of deficit, the more weight lost. I worked up to 2 hours and burning over 1400 calories on the elliptical each day. That's 10 Miles on the elliptical, 4 days per week. Tool 3 - Map My Walk I usually only went to the gym when it was winter. That's our "bad season" in San Francisco. No mind you, it's not Minnesota, Boston, or even cold. But it does rain from November through April some (not enough) in San Francisco. As the time changed and the sun was out later, I would go to the gym to change clothes and then head out to Walk The Streets of San Francisco. I work in the downtown San Francisco, one of the top tourist destinations IN THE WORLD. There's a reason it is. The scenery is beautiful, the weather is usually nice. This is where I took Jefferson's quote to heart. There is so many great places to walk in the city. I work about 2 blocks from The Ferry Building, which is on The Embarcadero. It a great road that runs along the San Francisco Bay and wharfs. It goes from Fisherman's Wharf all the way past AT&T Park, where the Giants play. On nice days when the sun was up until 7:30 - 8:00 p.m., I would leave the gym and walk down Sansome Street towards Fisherman's Wharf.  Before I left the gym I would plug in my headphones to my iPhone, crank up my playlist and then Start My Workout on my Map My Walk app.  Map My Walk is one of my favorite apps. It uses GPS to track your location and measures the distance you walk, the elevation and many other great things. It integrates into the iPhone health app, as well as fitness appliances like FitBit. I would head out down to Fisherman's Wharf. At the Wharf, I would get on The Embarcadero and start walking south. The scenery is great. When you are at Fisherman's Wharf, you have the tourists, Alcatraz island, you can see the Golden Gate Bridge, as you walk the Embarcadero, the people watching is great. You walk past Coit Tower on the right. There is a great hill and steps you can walk up to get a good burn on your walk. I do that when I want to get some extra calories burned. As you pass the Ferry Building, you can now see the Bay Bridge. There is a beautiful light show on the bridge after dark if you walk at night. Oh, and did I say you walking along The Bay the entire time?  What a view. Well, Jefferson would be very proud of me for habituating myself to walk far. I continued on to AT&T Park where I would turn onto 2nd or 3rd Street and head back into the city. I would head back up to Market Street and then onto Sansome and back to the gym. It usually took me about 90 minutes to complete that walk. It is about 8 Miles. Map My Walk would track my journey, alerting me to each mile as I passed it. I also use it on the weekends when I take my far walks along the waterfront and hills near my house. I would walk 10 - 15 miles on Saturday and Sunday mornings.  Thanks Thomas Jefferson. I did what you said. Tool 4 - My Fitness Pal Another one of my favorite tools that keep me honest and up to speed on my calorie consumption was the My Fitness Pal app. With My Fitness Pal, I can enter and track everything I eat. You can scan bar codes on the food you eat and it will pull the calories and other values from the manufacturer. You can set goals and keep track of your weight as well as your exercise. When you enter all of your meals, your exercise and close out at the end of the day, it will give you a total of what you did and an estimate of how much you will weigh in 1-2 weeks if you keep eating the way you are going. This is great inspiration. I would see that "If you keep eating this way, you will weigh 220 pounds in 5 days. Whoo Hoo! These are the top tools that I used to lose 40 Pounds in 16 Weeks. I've provided links to the websites on our show notes page at Goal Getting Podcast dot com / s2e5  but you can just switch over to the app store on your smartphone and download them. They are both free. I hope this helps you take Thomas Jefferson's quote to heart and Habituate Yourself to walking far as one of your exercises in your #WorkOnWellness journey. If I can work up to it and get to walking 8-10 miles around the city or on the elliptical, you can, too. Go Out Today, #WorkOnWellness with me and Let's Lose 40 Pounds in 16 Weeks, like I did.   I get a lot of my quotes from great books that I read. And if you like to listen to books on Audio like I do, I put together a deal with Audible to give Goal Getting Podcast listeners a FREE Audiobook of your choice AND a 30 Day Trial of Audible's service to try them out. Just click the link in the Blue Box to get to the Audible sign up! Get Your Free Audiobook Here  ~~~~ Goal Getting Masters Private Facebook Group ~~~~ Are you a Goal Getter that wants to learn to Master Goal Getting! We've started a private Facebook Group to have a place for you to meet other like-minded, Goal-Oriented people that will support you and help you Get The Goals You Set. If you want to be a part of the Goal Getting Masters Group, go to Goal Getting Podcast.com / masters Sign up and I will add you to the group. Come prepared to participate and share your goals with other Goal Getters.       If you like our podcast you can easily go Subscribe to our show on iTunes at Goal Getting Podcast.com/itunes   QUICK & EASY - Click here to go leave a review on iTunes   Make Today a Great Day! Please follow us below on your favorite social media channel.  We would love to hear from you there, too. Send us a Tweet, or Instagram Like. You can connect with us on your favorite by going to GoalGettingPodcast.com / and then Twitter or Facebook, or Instagram They will easily take you to the social media platforms and make it easy to follow us. Like our Facebook pagehttp://www.facebook.com/GoalGettingPodcast Follow us on Twitter:Podcast at @GoalsPodcastTony Woodall, Your Host at @TonyWCMB   Follow us on Instagram at @GoalGettingPodcast

This episode reviews a Parisian-style bistro in San Francisco, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and a spot serving up the ultimate in fresh and local seafood at the Ferry Building in San Francisco.

On today's THE FOOD SEEN, Charles Phan's family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970's, Phan explored careers in pottery, architecture, but his family's long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it's doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco's culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it's 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery. “I was a guy who tried to bring american culture into my family. ” would buy everybody presents for Christmas and had to buy myself one so it looked normal.” [09:00] “I don't believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine.” [20:00] “Part of the goal with the book was to tell people some of our story and our struggle of going from place to place.” [25:00] –Charles Phan on The Food Seen

Today on Photographer In Focus we have George P. Post as our guest. George has photographed Burning Man for the past 23 years starting in 1991. I know no other photographer that has consecutively photographed Black Rock City year after year.   George’s photographs have appeared in books, and magazines world wide, including his own book "Dancing With the Playa Messiah A 21 Year Burning Man Photo Album".   His work has exhibited at many galleries and museums that showcase the art of Black Rock City including The first major exhibition of Burning Man Art the "Incendiary Exhibition" at the San Francisco Art Commission Gallery also the Burning Man: Photographs and Neon from Black Rock City, Nevada 1992-1999 at The Museum of Neon Art in Los Angeles, CA.   George is a long time photographer studio photographer of jewelry, paintings and sculptures pretty much any Arts & Crafts. Among many of his titles George has been the the official on-site studio photographer for the American Craft Council's San Francisco Craft Fair since 1981.   I am so honored to bring George Post to to the Focused Audience!   In this episode I talk about George's Journey into photography and how he discovered the world of Burning Man so early and what keeps him coming back year after year.   This Tuesday as of the posting August 12th George will have a book signing of his book "Dancing With The Playa Messiah" At Book Passage 1 Ferry Building, San Francisco. Go check out a slide show of George's work, say Hi and get a copy of his book signed while your there.   As I said, I believe Black Rock City to be the most creative and artistic place on the planet each and every year.   In our interview we talk about how the discovery of Burning Man has influenced George's outlook upon the world of art and photography.   It all started with a June showing of the neon art of "The Burning Man" in Fort Mason on a barge. From there it was a planned desert road trip that has happened every year since. 2014 will be George Post's 24th visit to Black Rock City, Nevada Burning Man.     To get links and pictures discussed please visit the show notes page at www.PhotographerInFocus.com Please also visit iTunes and support the show by giving it a five star rating.

Catch a glimpse of the silent movie era and how it was an integral part of your ancestors' lives. In this episode, I find out more about the silent movies my grandmother catalogued in her diary, and how they molded a generation. The cultural influences of the “Picture Shows” Below is a page from my grandmother's journal documenting the silent films she saw that year, including the actors who starred in them. Just like today, the stars who light up the silver screen were mimicked and followed for fashion trends, hair styles, decorating ideas, and moral behavior. Understanding who the role models were at the time gives us a better understanding of the cultural influences of the era.  Films are NOT primary resources, but they certainly paint a picture of life at any given time in history. Finding silent films in my area To learn more about silent films, I started with a simple Google search, altering my search criteria until I found movie theaters that showed silent films in my area. The first theater I found was the Stanford Theatre, located in Palo Alto, California. It was first opened in 1925 and stood as Palo Alto's premier theater house for several decades. In 1987, the David and Lucile Packard Foundation bought the theater and restored it. It is now owned and operated by the non-profit Stanford Theatre Foundation. - The website provides all the movie schedules from 1929-1961, compiled from ads that appeared in the Palo Alto Times. Vaudeville acts were also regularly included in the lineup. And the Wurlitzer organ live accompaniment was a staple. Grandma's Diary Entry – Sunday, April 22, 1928 I have to lead singing at church. Walter and I went to the lake. Met Helen Weathers and Jesse Jay and Ed Taylor. Helen and I went in swimming. Went to the show afterwards. The vaudeville was keen. Lew Cody in “Adam and Eve.” The first silent movie I saw was “Diary of a Lost Girl”, a German movie starting Louise Brooks. It was a late entry silent film released on April 24, 1930. It tells the story of an innocent young girl, who is raped by the clerk of her father's pharmacy. After she becomes pregnant, she is rejected by her family and must fend for herself in a cruel world. It was not the wholesome far I expected but was riveting nonetheless. (I must acknowledge the organ accompaniment of Dennis James because he added a drama and magic to the film that was priceless.) The next film I saw was the classic 1923 comedy “Safety Last” starring Harold Lloyd. This is a must-see, full of laugh-out-loud humor. I was starting to get a feel for what drew Grandma to the pictures as a young girl. It was magical, glamorous, and hugely expanded her social network.   Society's views on the silent film era To learn more, I was combed through newspapers from her home town in the 1920s at the State Archives. I came across two newspaper articles: “Getting Back to the Home” from January of 1925, and “Harking Back to those Old Home Days” from February 5, 1925. The first article leads in… “Much has been said as to the methods of checking the crime and rebelliousness among the young people of today. The automobile, trains and other means of travel as well as moving pictures, dance halls, etc. that attract young people, and so lead them to seek amusement away from home have contributed to the fact that the home is not the center of attraction for the majority of families as it once was.” The article went on to say that there were plans in the works for a community get-together. The February 5th article reported the events of that evening, which was called “Back to the Home.” The local residents ate pumpkin pie, sang songs, listened to speeches and music, and comic readings. (And I happened to recognize the name of the cellist in the orchestra as being the man who signed as witness on my great-grandfather's naturalization papers!) The even was a huge success and was deemed “something that will in surely bear repeating.” Immediately my grandmother's diary entries bemoaning her mother who was “from the old country” started to become clearer. Grandma felt that Great-Grandma just didn't understand her. Having experienced the thrill of the old movie theater experience myself, and reading in the newspapers how it was affecting society, I began to better understand that she lamenting more than just the woes of being 15 years old. Society was changing. And as a mother, I began to sympathize with my great-grandmother's plight of trying to raise three teenagers in the new world. Enjoying Silent Movies at Home I live 25 minutes from a little town that has a Silent Film Museum devoted to a company that produced hundreds of them locally back in the teens.  Every Saturday night, they show two shorts, and one full length movie each week with live piano accompaniment. Last week my husband and I went to the regular Saturday night show, and we found ourselves watching the original full-length versions of two movies about San Francisco in 1906.  In the last podcast, I covered the San Francisco Earthquake and other historical events, and included a Youtube.com playlist that I created full of old and new videos about the earthquake.    The first movie short was called “A Trip Down Market Street.” This is in my Youtube.com playlist under the title “San Francisco 1905 - 1906 (short form).” The Archivist at the museum said that research has uncovered that this film was shot just about four days before the earthquake hit in April 1906. The filmmaker shot the entire movie from the back of a cable car slowly moving down Market Street toward the Ferry Building. He told us that the reason the movie survived is that the filmmaker shipped the film to their New York offices for processing just one day before the quake. The second movie short was produced by Blackhawk Films immediately following the earthquake, () and was aptly titled “Destruction of San Francisco.” Portions of this film can also be found on the YouTube playlist. If you don't live within driving distance to a theater showing silent films, here are some options for viewing at home: Netflix (UPDATED) – They have an incredible catalogue of films that can be hard to find. You can stream movies from any device at home at . Type “silent” in the search box and click the GENRE matches tab. You can also search by your favorite silent movie star (Mary Pickford, Clara Bow, Harold Lloyd, Douglas Fairbanks, Jackie Coogan, etc). Not all films are available to stream, but many can be delivered in DVD form with a subscription to . Turner Classic Movies (TCM) – - Go to the website and type SILENT in the search box, then click GO. Scroll down to the KEYWORD MATCHES to see what's available. They often run “Silent Sundays.” I find the best way to approach TCM it to review the schedule for the week on my cable TV menu, and set movies of interest to be recorded. The Public Library – A quick search of my local library catalogue online showed dozens of silent movies. I found that searching a particular silent era actor as an “author” worked better than searching ‘silent movies' alone. Beware, movies held over the one week time limit incur hefty fees. But the titles were free, and in the case of my local library, I can place a request for a movie from another library in the same county system, and they will deliver it to my local branch and hold it for me for pick up free of charge. For a global search of libraries try Amazon.com – If you have a specific title or actor in mind, a quick search will tell you if Amazon has it. And if it's been released, they probably do. However, browsing is more challenging. To narrow your search to only silent movies, select DVD  in the SEARCH area, and click GO. Then click “BROWSE GENRES.” From the next page click CLASSICS. Then, in the Browse box on the right, click SILENT FILMS. I got over 400 results.  If you're not looking for a Charlie Chaplin film, add “-Chaplin” to your search and you'll get the results down to 282 films. You can help support this free podcast by always starting your searches in our Amazon search boxes located throughout the Genealogy Gems website at Ebay.com – If you're looking for a title that is particularly hard to find, EBay may be the best source. Grandma's Diary Entry – Friday, November 2nd, 1930 “Alfred, Len, Mama and I went to the show in Merced.  “Four Son's.”  It was sure good!” I looked the movie up at IMDb.com, the biggest movie database on the internet. The description stated that the movie revolved around a mother and her four grown sons living happily in a German village prior to WWI. The oldest son, Joseph, yearns to go to America, and his mother gives him her savings to realize his dream. After the war begins, two of the sons go off to battle and are killed. Meanwhile, Joseph becomes an American citizen and joins the army to fight against Germany. The youngest son then leaves to join his battalion, and is killed in battle. After the war, Joseph goes home to New York and sends for his mother. She makes the journey through Ellis Island and they finally reunite. My grandma's parents had emigrated from Germany in 1910, just prior to the start of the war.  Great-grandfather came over first to find work. When great grandmother discovered she was pregnant with Alfred, she followed three months letter, which was sooner than planned. She secretly made the trip with her 3-year-old daughter. I had to get a copy of this film! I couldn't find “Four Sons” at any of the usual places, so I went to Ebay.com. There I found someone who had a copy, and I bought it. The movie was extremely moving, and I cheered for the naive yet faithful mother as she made her way alone through the confusing world of Ellis Island and the streets of New York. This movie must have been very touching for Great grandmother to watch, and I would guess that it generated conversation about her own trip.  Many years later, Grandma fulfilled a life long dream and made the trip to Ellis Island to see it for herself. Before her death, she told an eager granddaughter all about Mama, the journey through Ellis Island, and about her love for the moving pictures. GEM: Interview with Sam Gill – April 19th, 2007 Do you by chance research your own family history? Not much now. As a child I helped my mother quite a bit with her genealogical research, joining her on trips to libraries, helping at home, typing up manuscripts, filling in sheets, etc. My mother published a little pamphlet on the John Ashton family of London, Ontario, Canada for which I'll provide a link to a recent description. In my youth, I also recorded via reel-to-reel tape, important family members (father's mother in depth; mother's step-mother briefly; mother and father, and siblings casually) in the 1960s and 1970s. They—the older family members-- are all deceased now, and I am very glad I did this. I am currently transferring these tapes to CD. My brothers George and Paul are very interested in family history, too—now, actually more so than I am, which is very surprising considering my brother Paul showed very little interest in family during his youth. I was extremely interested in family history in my youth, but not as much now, unless it be to discover whatever I can about the personal relationships family members had to one another, as well as to their friends and other loved ones. How accurately do you think they portray life at that time? One needs to be very careful with film, today as well as yesterday. Most film—even documentaries—often depict people as they want to be seen, or to perform in stories the way they themselves want to appear, or the way the filmmakers specifically want their characters to appear. I have a friend who once coordinated the locating of antiques in the Los Angeles area for Christie's in London, who commented that frequently the furniture he saw in teens silent films of the fairly common society-drama type, were extremely high-end antiques that would command extremely high figures in current auctions, and are the kind of antiques never seen in today's films, or at least very rarely. I mention this because it's a good example of the fact that each person may see something of interest that another person would not even notice or care about. Also, films from the silent era can be important historically and culturally in showing us the way life was; but as with any photograph, it may take a lot of interpretation and understanding to know exactly what it is that we are looking at. What influence do you believe the young medium of movies had on the culture of that time? Huge influence. I believe films from the very beginning had an enormous impact on our culture, and the culture of every country when and where films began to be shown. And as sound was added, even with radio, and later with the immediacy of television, the impact has become even more profound. Many immigrants have commented, too, then as now, on the importance of going to the movies to learn the language and culture of their new country. I believe youth especially has been affected, but probably all ages. I mention youth because young people are so impressionable, and so things such as fashion, dating techniques, job aspirations, desires of where one might live and play, attitudes toward family and community, nearly every aspect of life has been represented and thus made available to audiences for their “selecting,” taking what each person wants or “needs” and leaving the rest. With what they take, they can mold their lives, or re-define what it is they believe they know and want. How would you advise a family historian to approach the silent movies as a resource?  See as many films as he or she can, starting with whatever seems of most interest—documentaries; travel films; comedies; dramas; westerns; whatever. For more of the genuine “feel” of the movie-going experience, I believe what we are doing here at the Niles Essanay Silent Film Museum on Saturday nights, is very important. These silent films were shown with music accompaniment, which aids greatly the impact and accessibility of these films. With what movie or actor / actress would you recommend they start to become introduced to silent films? That's an interesting question, and one that gets at the root of what I mean when I say these films can have a profound impact on a person—especially youth. Just as someone today may be enormously impressed with Johnny Depp or Christina Ricci, or a film about the mafia life, or corporate life in New York City, or even a horror or fantasy film, the same holds true for silent films seen today. Each of our audience members seems to relate in a highly individualistic way to a film, often to a particular “star”—perhaps being impressed with the steely reserve of William S. Hart; laughing at the often-surreal physical stunts of Buster Keaton who becomes a kind of Every Man against the harsh realities of our physical world; the adventurous-spirit of Douglas Fairbanks; the spunkiness of Mary Pickford who never let anything get her down; and so on. The film A TRIP DOWN MARKET STREET (1906) has become a great favorite here, where a camera was placed on the front of a street-car heading down from about 8th Street to the Ferry Building in April 1906 just a few days before the earthquake and fire. Horse-drawn wagons, cars and vehicles, automobiles, people on foot, bicycles, you name it, all these methods of transportation are fascinating; but most fascinating, we are watching the people themselves, some oblivious to the filming, others intensely interested, staring right at the camera! Any other thoughts on the subject as it pertains to folks interested in learning more about the era of 1900-1930? There are more and more films available on DVD but I still love books, and what one can discover going to the library and pulling film books off the shelves to read at one's leisure—historical works, cultural studies, picture books (even coffee table books), encyclopedias, biographies and autobiographies, corporate histories of film companies, on and on. It's all fascinating, and it's all out there…to be discovered. Many years ago, someone told me he thought I “lived in the past,” and implied that that was a pretty terrible thing to do. I answered, “I don't think of it as LIVING in the past, but of EXPLORING the past, like an archaeologist.” I think the truth of that may be the same for genealogists, to explore the past through the discovery of family history, which is after all, human history.

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The Ferryboat El Capitan Left Oakland on a pleasant fall evening, headed for the Ferry Building. Aboard was prominent San Francisco attorney, Alexander P. Crittenden, accompanied by his wife and three of their seven children. As the family sat chatting on an outdoor deck bench, a tall, slender woman wearing a waterproof coat and a heavy veil approached them. Seeing her, Crittenden stood, and as he did, the woman took a small, four-barreled pistol from her pocket and fired a single bullet into Crittendenâs heart. She then dropped the pistol, walked calmly into the passenger cabin, and took a seat. When the Harbor Police arrested her, she looked up and said quietly, âYes, I did it. I donât deny it, and I meant to kill him. He ruined both myself and my child.â The crime took place on November 3, 1870. Crittenden lingered in agony for 48 hours, then succumbed to his wound. At his funeral, all the courts in San Francisco were adjourned in his honor. The lady with the pistol was notified in her city jail cell that she was now indicted for first degree murder. Her name was Laura D. Fair, and if there was a theme to her life, it was âbad luck with men.â Online Meetings Made Easy with GoToMeeting Try it Free for 45 days use Promo Code Podcast