Some popular dishes. All that and a Community Calendar of some big filipinoamerican events will be featured on our show today. I was in San Francisco the other night and i watched a street artist painting a legal graffiti mural, and he had a captive audience, and he has a captivating art form. With me now is a premier muralist known in the art world as sami see, who has grown up and aerosol art in 2011. Ating ms her unique style has been described as a mix of influences, including mural and graffiti culture, mindbody medicine, and mysticism. She has a popup event coming up on october 18 19th in San Francisco. Welcome to the show. Sami see thank you for having me, robert. Robert thats some interesting influences that you have there. Sami absolutely, thank you. Robert you know, i was watching some, as i was saying, it was very interesting as i was driving into an event. And i stopped to watch, and the crowd but give people an idea in terms of what theyre seeing when you say mural art. What are you trying to do . What is kind of the origin and the evolution of it . E communityeah, absolutely. Of and bringing them out into public spaces, right . Or articulating particular people that we want to celebrate and honor. And my artwork is celebrating and continuing that legacy of muralism, so robert is there like a symbolic kind of images that you use, or do you try to make it so that somebody looking at it can kind of figure out the story fairly easily . Sami i do a lot of portraiture. So, the story is really in peoples experience, their lived experience, what they contribute to their community, theirand the love and the passion of what they do. And thats what inspires me to paint and to honor those people. Tha kind of into your art, like those influences . How do they kind of manifest themselves into what ends up as the picture . Sami yeah, so im so lucky to be surrounded by a really Rich Community of artists and entrepreneurs and educators. And you know, being in relationship to those folks and that they teach me, or their friendships, or their sometimes, pces and you know, being in relationship to those folks and that are celebrating the best qualities of people. So, sometimes you see people who are really energetic and their work is really in shaping and moving social justice movements, for example. So, i might see someone like that in bright vivid colors, surrounded by symbols that celebrate their work in progressing movements. Robert now, youre known for having done a number of different sort of art forms and different ways to express yourself. Has muralhas that become your favorite, or do you kind of go from one to the other . Sami its hard to pick a favorite. Theyre all a part of me, you know, expressing and building relationships with my community. And over the past year and a half, ive started to evolve my muralism to include multimedia. So, things like a lot of people know by pokemon go, so you can sort of get underneath the skin and see something in a different way, which is really exciting. Robert whats going to happen at that popup event . What will people see there . Sami yeah, so im super excited to introduce this, its called, wag kalimutan, which in tagalog means, dont forget. So, we are going to be remembering for filipinoamerican History Month the theme is, pinay visionaries. So, we are celebrating and remembering pinays who have done incredible work in our local San Francisco bay area community. So, these are educators and folks that, you know, well never be able to forget. When people come, theyll be able to, one, participate in this popup by sharing their own stories of maybe their mother, their grandmother, teacher, someone who shaped their life. And then also see a very unique augmented reality installation that weve put together for folks to engage with. Robert sounds very exciting. Good luck. My wifes part filipino, so were going to hope to come by there. Sami i hope she can come. Robert all right, again, the event is happening on saturday, october 19 from 4 to 10 p. M. The wag kalimutan, which translates to, as she said, dont forget, a pinay arts popup. Again, october 19, from 4 to 10 p. M. At 598 stevenson street at seventh street in San Francisco. And its time to get down to business and learn how to help pinay entrepreneurs develop and thrive. The art of the hustle is next. Robert i recently had fun at the undiscovered sf festival gearedbo in the soma pilipinas cultural district. And it really drove home how important it is for a community to have Homegrown Community businesses thrive. O sh es that sentiment and does something about it. Anthem salgado is a business coach, who runs a practice and Training Program called, art of the hustle. And while he has professionals and Small Business clients up and down the state, he focuses primarily in the bay area. Welcome to the show. Anthem salgado thank you so much for having me here, i appreciate it. Robert and we were talking a little bit about, you know, helping filipino businesses thrive and things like that. I mean, it really is a Small Community that really focuses on doing that. Anthem yes indeed. Robert give us an idea, art of the hustle, what is that about . Anthem well, as a philosophy, i think it means creative problem solving. Its about looking at your circumstances and finding the best way to maximize on opportunities. As a practice,kss who identify as selfemployed or Small Business owner to basically grow their Respective Services and businesses. Robert yeah, do you find maybe a problem with some of the older businesses and the people, you know, that are likethat have been around for a while, but are used to doing business a certain way, and now they have to kind of keep up with the times . Anthem yeah, and i dont know if thats specific to older businesses, i think thats true of everybody. Sometimes, we get into fixed mindset, and really the aim is to stay fluid and flexible and ready. And ultimately, that is what hustle is, right . Robert yes. Anthem is that mindset. Robert right, right, and staying on top of things, right . Anthem yes indeed. Robert how do you do that . Whats the way that you communicate, how do you do that and not only teach people things, but also make those lessons stick . Anthem yeah, a lot of times it is about giving people structure. And beyond that, its about asking the right questions. Because a lot ofi dont want to be a lecturer when i teach or when i coach. Ef their own conclusions, and thats way more powerful than me telling them what to do or how the world should be. Robert well, so what are some of the fundamentals that you kind of stress . Anthem yes, fundamentals, there are so many. I think off the top of my head, i would say first things first, got to have a strong mindset, sense of belief. Second after that would be skillset, meaning having the abilities and a sense of plan. And then finally, its this thing that i like to call the get set, meaning immersing ones self in an environment that really supports success. So, that means community, people, neighborhood, family, and peers who are in similar work. Robert is it difficult for filipino businesses to extend beyond the Immediate Community . Do youdo you find that they sort of tend to be a neighborhood business and dont think beyond or in a bigger scope . Anthem i think that may be true, that may be true. That, a lot of times people wonder, where would my audience come from . Who is my Customer Base . And its nice to be able to look out of your window and say, well, these folks, my people are my Customer Base. So, its a really wonderful place to start any kind of business. Robert and you dont want them thinking that youve abandoned them or trying to do something beyond what they are kind of expecting of you, right . Anthem yes indeed. It makes a great foundation, and from there you can build and reach many other people. Robert how do businesses and business owners, how do they get in your workshops or how do they how do people get involved in your program . Anthem theres so many ways to participate right now. So, i provide one to one coaching, i provide workshops, and im actually giving one this week for a summit called entrepinays thats happening in San Francisco, its the second one. And it focused exclusively on pinays in business. So, im very excited to be able to actually be one of the only men participating this year. They granted me status as honorary pinay. Anthem yes, i have a website called artofhustle. Com, robert thats right, and of course you have all the information. Robert oh my goodness, artofhustle. Com should be easy to remember, huh . Anthem yes, indeed, indeed. Robert how are you measuring progress . Have you seen a lot of progress being done . Whathow is it going out there . Anthem i think the i dont have statistics, but i think as far as progress, i could share some anecdotally. The things that i have seen is that people are going from startup to steadying out. Because startup is very precarious place to be, just launching. And im finding people are getting to that place of longevity where they can actually see a future in business. I think statistically speaking, the longer a business stays open, the longer it can continue to stay open. So, the beginning years are the most difficult, and so were seeing peopltouch base with you,e. Rod or are you more working with people who already in an existing business . Anthem i think primarily folks who are in an existing business, but im pretty open. O those phone calls, i welcome those emails. I share as much as i can before we get into any kind of formal coaching setup. Robert okay, so if they go to artofthehustle. Com, theyll figure it out, right . Anthem yes indeed. Robert all right. Thank you very much and good job. Anthem i appreciate it, thank you. Robert well, stay with us, its time for a Filipino Food demonstration. Deanna sison will show me how to make some popular dishes, so come on back. A lot of foodies in the bay area know my next guest, deanna sison. She grew up working in the restaurant business, and after college she worked as a producer for a cooking show, then a food stylist, and recipe developer, later turning her skills to opening a series of restaurants including farmer brown, little skillet, and in 2016 opened Mestiza Taqueria in San Francisco, combining filipino flavors with mexican street food. Shes here now to show us how to prepare a couple of popular dishes. Welcome to the show. Sis thank you for having food is such a essential part of filipino culture, and its filipinos love to share, socialize, gather, and food is alwa robert does this new business kind of give you a chance to kind of combine all the skills that youve learned over the years . Deanna absolutely. Its challenging running a restaurant, of course, in the bay area, so theres a lot of skills there that i have to apply. But really the true joy of it is nourishing people, nourishing the community, and just seeing everybody have a good time and enjoy themselves. Robert one thing about a restaurant, if it gets popular, it means that the food is good because no matter how much advertising you do, popular restaurants go by word of mouth. Deanna thats right. And so, youve been very successful in being able to do that. Deanna ive been lucky, yes. And hopefully the food speaks for itself, but yes. Robert all right, so youre going to show us some popular dishes that we might see and people might be even and theyre great for snacks and for socializing. Even myself might be able to prepare, right, for this time . Thisthe dishes that im about to show you are eating with your fingerstan. Ds or eating snacky foods, and usually when youre socializing and having a cold beer to go with it. But yeah, theyre very simple to prepare at home and very delicious. Robert all right, so whats the first step . Deanna okay, so first were going to make a version of deviled eggs using a little filipino twist. And were doing deviled eggs with chicharrones. Now, chicharrones of course are the crispy fried pork skins that are a very popular ingredient and snack in filipino cooking, and its quite simple. Robert and theyre flavored as well, arent they . Deanna these ones are flavored with a little bit of vinegar. Also in filipino cuisine, we tend to favor the sour flavors, using tamarind and calamansi, so itsthis is a dish that also highlights that. Robert complementary, okay. Well just add a little bit of that. Robert i notice a lot of people who cook like that are experts like you kind of do it instinctively, right . You dont measure out so much, you kind of do it visually, right . Deanna well, yeah. I mean, i have a feel for it i guess. Ive been doing it so long. Then we add a little bit of mayonnaise, little salt and pepper. This is just portioned out for me, a little bit of chili paste. Robert im going to tilt it just a little bitat it looks. There we go. Deanna and thats just about it. And what we do is were going to mash it with the back of a fork until its nice and creamy. Rt the kitchen, filipino cooat,ou know you. Deanna okay. So, as you see, its coming all together. And we cheated a little bit and we went ahead and just have it prepared. Robert cant cook everything live on tv, so okay. Deanna and its already in a nice piping bag, so were just going to fill these. Robert the look is so important, huh . Deanna absolutely. Robert the taste is crucial, but the look is also so important. Deanna we eat with our eyes, its true. Now, for our chicharrones, ive just broken a few up into this mortar and pestle here. And were just going to smash them until they are breacrumbs. Now, the flavor of these and the extra added crunch, you can liken it to having bacon on deviled eggs. Its very complimentary. Robert yeah, so it doesnt overwhelm, huh . Deanna yes, it just adds another layer, another level. That seems good. And so, now weve got our crumbled chicharrones, and were just going to give it a generous helping right on top. And the sprinkling of green onion for a little extra flavor, and of course it looks so pretty. Robert very nice. Deanna yes, and thats really just as simple as that. Robert all right. Moving onto . Deanna okay, so were having a little fun with adobo today. Adobo is, as you know, the National Dish of the philippines. Every household has their own style, their own version, but the essential ingredients that are always in adobo are vinegar, again our acid, soy sauce, we have bay leaf, and garlic. Robert okay. Deanna and any protein, usually its chicken or pork, we can even do fish. You can even do a version of vegetable adobo for vegetarians. And its simmered until the protein is fork tender. Robert okay, so it should look deanna look Something Like that. Robert wow, that looks good too. Deanna its saucy, its savory. Theres somea lot of i like a lot of garlic in mine personally. I sometimes add a little bit of chili pepper to give it some spice. But as you can tell with theyou can sense its so robert if only that could come across on tv. Deannas,el robert okay, and then . Deanna so, we had some already shredded here. And for our tacos, we have some fresh corn tortillas, and were just going to go ahead and add, excuse me. Robert this looks like festival food. I mean, you can eat it at home, but this also looks like something that you can have at like a festive time. Deanna absolutely, yes. And the kids love it. Its very familyfriendly. So, well just give a Little Chicken adobo in each of these tortillas. And in lieu of Traditional Mexican salsa for our tacos, were going to go with a filipino atchara. Now, atchara is a pickled vegetable basically, and you ca in our version, were using a green papaya and shredded carrots. Weve added a little fresno chili in there as well for some spice. And theres a vinegar, sugar, a little bit of ginger, salt and pepper, and thats about it. We let that marinate overnight, and what you have is a beautiful pickled vegetable. It just enhances the flavor of a stewed meat so well, and were going to go ahead and top our chicken adobo tacos with a little of this. al. Deanna, thank you very much. This is very nice and also something that, you know, people can kind of get sort of an introduction into making their own Filipino Food as well, huh . Deanna yeah. Robert all right, thank you very much for the lesson on this. Deanna of course, my pleasure. Robert and you know, as you know, food is very important for this time. Thank you and continued success on your restaurant businesses. Deanna i appreciate it. Robert all right. Well, coming up, some very big events coming up in the bay area, so many that we put it together in a Community Calendar. Thats next, so dont miss what you wont want to miss. Deanna sison of Mestiza Taqueria showed us how to celebrate, so now we have some big events coming up and here are some of them. The fifth International Filipino american book festival will be on october 12 and 13 at the San FranciscoPublic Library main branch at 100 larkin street put on by the philippineamerican writers and artists. The festival will be headlined by Pulitzer Prize winner, jose antonio vargas. Then the Asian Pacific fund is having its annual gala on saturday, october 19, at 5 30 p. M. At the Four Seasons Hotel at 757 Market Street in San Francisco. It is a celebration of the groups philanthropic leadership in the bay areas asian and Pacific Island community. This year, the apf is honoring kevin chu with the leadership in philanthropy award. It is always a great event for a very important organization. Our own rajma thai will be emceeing. Then another great event, the kimochi isshoni coming together. This is kimochis big event of the year and will feature the tastings of select japanese whiskey, sake, beer, wine, as well as food, musical entertainment, and a silent auction. All proceed