Something i was working on when i was at collaborative that was necessary innovative is not an act worthy ever continuation we must find ways to insure that people are supported you must be willing to reexamine the regulations that in times of crisis protects the vulnerable that legislation not only protects the Housing Stock but sending a message to those who seek to personally gain the jig is up the mission stands behind those changes and considering you have at me as a cory think things will change thank you. Thank you next, i have tim. clapping. hi, everyone thank you for being here and thank you to supervisor Peskin Office for leading this charge of it and i just want to say especially in these times in San Francisco is committing ourselves to be a skaurng city if you make laws you have to update them we are going to keep the laws as is for example, if you believe in the alternative that those hotels will build more units if they rent them out you can look at the hearing what will
Public education we need it for everyone and in that light we mentioned how the survey and had so many responses 11 hundred responses what can San Francisco Unified School District do to help keep you as an employee in the district out of that ill not mention a i will mention a couple of negatives nothing ive returned i had enough and another person said this is one of the worst district in california im wearing a tshirt San Francisco 210 east statements are on the fast side ill hope in light of what williams talked about well be constructive how to come up with better pay for San Francisco and our students . Another one of the statements what can the district do to help me to stay here value me as an employee period that value can come with heir pay most definitely address that like crazy but is a babblsabbat please consider what we have said tonight. Good evening commissioner Vice President walton im carolyn the u a sf for paraprofessionals and a special paul rivera k through 8 there
Cuisine and empire they talk about how culinary practices developed, as well as the evolution of modern process food. Was hosted by the American Historical Association at their annual meeting. It is about 90 minutes. I am the curator of philanthropy at the Smithsonian Museum of American History. Recently, i was an associate at the National History center. We have here the director and assistant director. This roundtable is on Rachel Laudans book, cuisine and and history. Is focusing on an issue that is of great Public Interest today. Food is attracting attention in a variety of ways. People with disposable incomes cook and eat not nearly for sustenance but for cultural projects. They try the latest restaurants, recipes, learn about new coup scenes, and generally approach with deliberation. A new term has been coined for odies. Fo chefs are celebrities. Some have even created philanthropic foundations, generally addressing hunger which persists in the face of bounty. Along with hunger,
Cuisine and empire they talk about how culinary practices developed, as well as the evolution of modern process food. Was hosted by the American Historical Association at their annual meeting. It is about 90 minutes. I am the curator of philanthropy at the Smithsonian Museum of American History. Recently, i was an associate at the National History center. We have here the director and assistant director. This roundtable is on Rachel Laudans book, cuisine and and history. Is focusing on an issue that is of great Public Interest today. Food is attracting attention in a variety of ways. People with disposable incomes cook and eat not nearly for sustenance but for cultural projects. They try the latest restaurants, recipes, learn about new coup scenes, and generally approach with deliberation. A new term has been coined for odies. Fo chefs are celebrities. Some have even created philanthropic foundations, generally addressing hunger which persists in the face of bounty. Along with hunger,
This roundtable is on Rachel Laudans book, cuisine and empire. Why are we discussing this book . To bring history and Historical Perspective into broader public and policy conversations. This panel does that by focusing on an issue that is of great Public Interest today. Food is attracting attention in a variety of ways. People with disposable incomes cook and eat not only for sustenance, but for cultural projects. They ardently try the latest restaurants, experiment with new ingredients and recipes, learn about new cuisine, and approach mealtime with a deliberate appreciation. So much so, a new term has been coined to refer to them, foodies. Chefs have become celebrities. Some have even achieved sufficient wealth and public profile that they have created philanthropic organizations, generally addressing hunger which persists. Along with hunger, there are other related social ills like poor nutrition to obesity. Policymakers debate and pursue responses to the consumption of too little,