Pierre Conti Film Stuff

What are you up to these days? I'm developing a documentary focused on Central Market urban renewal. 

SF is... a lot smaller than the influence it has.

Where's your secret spot? Gourmet and More on Gough Street. It has a back-room filled with French cheese that looks like a vault and smells like paradise.

What do you get obsessive about here in SF? The socio-political challenges surrounding Mid-Market, Sixth Street, and the Tenderloin are fascinating. It's tech meets public housing meets art, surrounded by legacy architecture.

What local merchant have you been meaning to check out? The Fatted Calf. They sell locally produced dry sausages -Figatellu - originally from Corsica, where I come from. I love the idea of locally sourced foreign specialty food. 

What would you change about SF? I'd triple the number of bakeries so I could avoid long lines on Sunday morning.