>> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] >> WELL, HELLO, EVERYBODY, I'M HUELL HOWSER.

GET READY FOR A LEARNING EXPERIENCE, A LEARNING EXPERIENCE ABOUT DOUGHNUTS.

NOW, LET'S SET THE STAGE.

A COUPLE OF WEEKS AGO I WAS LOOKING THROUGH A MAGAZINE, AND I NOTICED IT WAS TALKING ABOUT NATIONAL DOUGHNUT DAY.

WELL, LOOK, WHEN YOU SEE SOMETHING LIKE THAT, YOU THINK IT'S JUST ANOTHER PROMOTIONAL DAY--NATIONAL DOUGHNUT DAY, NATIONAL HOTDOG WEEK, NATIONAL STRAWBERRY MONTH, WHATEVER.

BUT UPON A LITTLE BIT OF RESEARCH, I DISCOVERED THERE'S A RICH HISTORY BEHIND NATIONAL DOUGHNUT DAY, AND IT INVOLVES NOT ONLY DOUGHNUTS, BUT THE SALVATION ARMY.

SO WE HAVE COME TO THE VETERAN'S ADMINISTRATION CAMPUS HERE IN WEST L.A. TO MEET WITH REPRESENTATIVES FROM THE SALVATION ARMY TO TELL US ABOUT THE SALVATION ARMY DOUGHNUT--NATIONAL DOUGHNUT DAY CONNECTION.

YOUR NAME IS?

>> I'M CAPTAIN DIANNE MADSEN.

>> OK. NOW, YOU ARE HERE TO TELL US ABOUT THAT CONNECTION.

AND IT'S A WONDERFUL BIT OF, I THINK, OBSCURE DOUGHNUT SALVATION ARMY HISTORY.

>> WELL, SALVATION ARMY AND DOUGHNUTS GO WAY, WAY, WAY BACK.

BASICALLY BACK IN WORLD WAR I, EVANGELINE BOOTH, WHO WAS THE NATIONAL COMMANDER OF THE SALVATION ARMY IN THE UNITED STATES, WANTED TO DO SOMETHING TO SUPPORT THE UNITED STATES TROOPS THAT WERE OVER IN FRANCE.

AND SO WHAT SHE DECIDED TO DO WAS SEND OVER 250 YOUNG WOMEN OVER TO THE FRONT LINES, AND THAT IS WHERE THEY STARTED THE WHOLE DOUGHNUT-MAKING ENDEAVOR TO HELP BRING SOME COMFORTS AND SOME FRIENDSHIP TO OUR BOYS THAT WERE SERVING OVERSEAS.

>> NOW, WAIT A MINUTE.

DURING WORLD WAR I, THE SALVATION ARMY SENT 250 WOMEN--AND THIS LADY, YOUR NAME IS?

>> I'M ALESSANDRA PEREZ SILVA.

>> NOW, YOU'RE DRESSED TO LOOK LIKE--THIS IS THE WAY THEY WOULD HAVE LOOKED.

>> YEAH.

I THINK SHE DOESN'T HAVE AS MUCH DUST ON HER AS SHE MIGHT ON THE BATTLEFIELD, BUT SHE IS A GREAT REPRESENTATION OF ONE OF THE DOUGHNUT GIRLS.

THEY WERE YOUNG WOMEN WHO WENT TO VOLUNTEER THEIR TIME.

AND THEY PUT LITERALLY THEIR LIVES ON THE LINE TO BRING COMFORT AND FRIENDSHIP TO THE GUYS THAT WERE OUT THERE.

>> MORE THAN COMFORT AND FRIENDSHIP.

THEY BROUGHT DOUGHNUTS.

>> HALLELUJAH.

>> WHY DOUGHNUTS?

>> WELL, PART OF IT WAS THAT THEY WERE--YOU DON'T NEED A WHOLE LOT OF INGREDIENTS TO MAKE A DOUGHNUT.

IT WAS SOMETHING THEY COULD DO QUICKLY, SMALL BATCHES.

THEY WOULD FRY THEM UP--SOMETIMES THEY DIDN'T HAVE ANYTHING ELSE TO USE BUT A HELMET.

AND THEY WOULD ROLL THEM OUT, DO THEM.

SOMETIMES THEY WERE ABLE TO BAKE BIGGER THINGS LIKE PIES AND DIFFERENT THINGS LIKE THAT, BUT THERE WERE TIMES WHEN THEY WERE ON THE FRONT LINES WITH THE GUYS.

NOT A LOT OF SPACE, YOU DON'T HAVE A BIG COOKING KITCHEN THERE, SO YOU MAKE DO.

>> THIS MUST HAVE MADE AN IMMEDIATE AND VERY LASTING IMPRESSION UPON THESE AMERICAN SOLDIERS ON THE FRONT LINES, TO LOOK UP AND SEE A BEAUTIFUL YOUNG LADY IN A SALVATION ARMY OUTFIT SERVING THEM HOT, HOMEMADE, FRESH DOUGHNUTS.

>> ABSOLUTELY.

AND IT BROUGHT SOME BRIGHTNESS TO SUCH A DARK, DIFFICULT TIME.

AND IT WAS JUST A GREAT OPPORTUNITY FOR THESE YOUNG WOMEN TO REACH OUT WITH THE LOVE OF GOD AND A DOUGHNUT.

WHAT--WHAT GREAT ACCOMMODATION DO YOU HAVE THAN THAT?

>> AND THIS SURVIVED PAST WORLD WAR I.

WHAT HAPPENED?

YOUR NAME, SIR, IS?

>> ROBERT BRENNAN.

>> YOU'RE ALSO WITH THE SALVATION ARMY.

>> YES.

>> HOW DID THIS BECOME NATIONAL DOUGHNUT DAY?

>> WELL, IN 1938 DURING THE HEIGHT OF THE DEPRESSION IN CHICAGO, THEY DECIDED TO HAVE A FUNDRAISER.

AND 20 YEARS HAD PASSED SINCE WORLD WAR I HAD ENDED.

AND THEY STARTED TALKING ABOUT THE HISTORY OF THE DOUGHNUTS AND THE DOUGHNUT LASSIES, THEY WOULD CALL THEM.

AND SO, THEY DECIDED TO CREATE THE FIRST FRIDAY OF JUNE EVERY YEAR AS NATIONAL DOUGHNUT DAY.

>> AND THIS REALLY GREW OUT OF, TOO, A LOT OF THESE VETERANS CAME BACK AND REMEMBERED THESE DOUGHNUTS, THIS DOUGHNUT EXPERIENCE.

AND ACTUALLY DOUGHNUTS GREW IN POPULARITY AFTER WORLD WAR I BECAUSE OF THIS.

>> THEY REALLY DID.

THE GUYS CAME BACK HOME AND THEY HAD A HANKERING FOR THAT GREAT DOUGHNUT THAT WAS THERE.

AND THEY WEREN'T VERY COMMON IN THE UNITED STATES.

AND SO THAT REALLY BROUGHT UP--A LOT OF BAKERIES DECIDED TO START OFFERING THE DOUGHNUTS, AND IT REALLY EXPLODED.

HOW MANY STREETS--YOU CAN'T GO A STREET NOWADAYS WITHOUT HAVING A DOUGHNUT SHOP AROUND.

>> BUT WHO MAKES THAT CONNECTION WITH THE SALVATION ARMY AND WORLD WAR I?

>> WITH YOUR HELP, WE'RE STARTING TO MAKE THAT HAPPEN.

>> BUT THAT'S AN OBSCURE BIT OF AMERICAN DOUGHNUT HISTORY.

>> WE ARE HISTORY.

>> AND THIS IS A RATHER OBSCURE CHAPTER IN THE HISTORY.

I HAD HEARD SOMEWHERE THAT THE TERM DOUGHBOYS FROM WORLD WAR I CAME FROM THIS WHOLE DOUGHNUT EXPERIENCE.

IS THAT TRUE?

>> TO THE BEST OF MY KNOWLEDGE, YES.

>> HE PUT A DISCLAIMER ON IT.

>> GOOD ANSWER.

GOOD ANSWER.

>> THE WAY I HEARD IT IS THAT THE BRITISH SOLDIERS, THE TOMMYS THEY WERE CALLED, WOULD LOOK AT ALL THE DOUGHNUTS THE AMERICAN GIs WERE EATING AND THAT'S WHERE THEY CAME TO CALL THEM DOUGHBOYS.

>> YOU'RE NOT WILLING YET TO BACK THAT UP COMPLETELY.

>> YOU KNOW, I HAVEN'T DONE MY OWN PERSONAL RESEARCH ON IT, BUT IT'S A GOOD STORY.

>> IT'S A GREAT STORY.

SO THE DOUGHNUT, THE DOUGHBOYS.

AND THE LADIES WERE CALLED?

>> THEY WERE CALLED DOUGHNUT GIRLS OR DOUGHNUT LASSIES.

>> DOUGHNUT LASSIES.

ALL OF THIS GOES BACK TO WORLD WAR I.

WE'RE MAKING DOUGHNUTS.

AND WE'RE MAKING DOUGHNUTS IN A VERY HISTORICAL WAY, AREN'T WE?

>> YES, YOU ARE.

SHE'S DOING A GOOD JOB.

>> WHAT'S SHE DOING?

WHAT IS SHE DOING WITH THIS?

THIS ISN'T A ROLLING PIN.

>> NO, IT'S NOT.

BUT, YOU KNOW, THEY WERE IN FRANCE, AND THERE'S A LOT OF WINE IN FRANCE AND A LOT OF EMPTY WINE BOTTLES IN FRANCE.

AND SO THE DOUGHNUT GIRLS WOULD REALLY USE WHATEVER THEY HAD AT THEIR DISPOSAL TO MAKE THE DOUGHNUTS.

SO IF THEY HAD TO USE A--IF THEY HAD A ROLLING PIN, THAT'S GREAT, BUT CHANCES ARE THEY DIDN'T, SO THEY'D USE A WINE BOTTLE.

THEY WOULD SOMETIMES COOK IN THE METAL HELMETS.

SOMETIMES THEY WOULD USE LITTLE CANS OR ARTILLERY SHELLS OR WHATEVER THEY HAD TO CUT THE DOUGHNUTS.

>> SO WAIT A MINUTE.

ISN'T IT KIND OF INTERESTING THAT THE SALVATION ARMY WAS ROLLING OUT DOUGHNUTS WITH WINE BOTTLES?

>> YES.

AGAIN, IT WAS FRANCE AND THEY'RE EMPTY.

>> OH.

OF COURSE THEY'RE EMPTY.

>> NOT EMPTIED BY THE DOUGHNUT GIRLS, MAY I ADD.

>> AND THIS IS INTERESTING BECAUSE WE'RE ROLLING OUT THE DOUGHNUTS WITH THE EMPTY WINE BOTTLES.

AND THEN YOU MENTIONED--HERE ARE OUR FINISHED DOUGHNUTS OVER HERE--THAT THEY'RE A LITTLE BIGGER THAN WOULD HAVE BEEN--WHAT WOULD HAVE BEEN IN FRANCE.

>> CORRECT, BECAUSE, AGAIN, THEY HAD TO USE WHAT WAS ON HAND, AND MOST COMMONLY THEY USED THE BAKING SODA TIN AS THE CUTOUT FOR THE DONUTS.

>> AND WE JUST HAPPEN TO HAVE AN EMPTY BAKING SODA CAN.

AND YOU CAN GO AHEAD AND DO THAT FOR US.

SO THEY WOULD HAVE LITERALLY USED WHATEVER WAS AVAILABLE.

>> YEAH.

WHATEVER IT WAS.

AND REMEMBER, THESE ARE THE FRONT LINES.

THIS IS WAR.

AND SO THEY DIDN'T HAVE NECESSARILY A WILLIAMS-SONOMA TO RUN DOWN THE STREET TO GRAB WHATEVER THEY NEEDED.

THEY USED WHATEVER THEY HAD.

AND THEY PUT NOT ONLY AS BEST A JOB THEY COULD DO, BUT THEY PUT LOVE INTO WHAT THEY DID AS WELL.

>> WOW.

AND THIS MUST BE INTERESTING TO YOU, JACQUES.

YOU'RE FRENCH AND WATCHING ALL OF THIS.

>> YEAH.

SOMETHING NEW I LEARN EVERY DAY.

>> SEE, AND IT'S JUST A COINCIDENCE THAT YOU'RE THE CHEF HERE AT THE HAVEN HERE ON THE VA CAMPUS, AND YOU'RE FROM FRANCE.

>> ORIGINALLY FROM FRANCE, FROM THE SOUTHERN FRANCE.

>> SO IT ALL KIND OF TIES TOGETHER.

AND THE FACT THAT WE'RE HERE IN THIS RESTAURANT, THIS PLACE WHERE PEOPLE EAT ON THE VA CAMPUS, THIS IS KIND OF A HOLD OVER.

WHAT HAPPENS HERE ON NATIONAL DOUGHNUT DAY?

>> WELL, ON NATIONAL DOUGHNUT DAY AT THE HAVEN, WE CELEBRATE IT BY GIVING FREE DOUGHNUTS TO ALL THE VETERANS NOT ONLY IN OUR PROGRAM HERE AT THE HAVEN, BUT AROUND THE CAMPUS AS WELL.

>> SO THAT TIE-IN CONTINUES BETWEEN VETERANS AND NATIONAL DOUGHNUT DAY.

>> RIGHT.

AND IT GOES ALONG WITH THE SERVICE THAT WE PROVIDE TO THE VETERANS EVERY DAY.

AND WE CELEBRATE IT ON NATIONAL DOUGHNUT DAY, BUT WE ARE WANTING TO BE OF SERVICE TO THOSE WHO GAVE UP THEIR LIVES TO SERVE OUR COUNTRY.

>> NOW, I HATE TO SAY ANYTHING, BUT THIS IS A HEAVY DOUGHNUT.

>> WELL, THAT'S ACTUALLY MADE WITH THE ORIGINAL RECIPE FROM THE DOUGHNUT GIRLS OVER IN WORLD WAR I.

>> SO YOU HAVE THE EXACT RECIPE.

>> WE HAVE THE EXACT RECIPE.

>> WHY IS IT SO HEAVY?

>> WELL, YOU USE WHAT YOU HAVE.

AND IT WAS THE ORIGINAL RECIPE.

THEY WERE IN WARTIME, SO YOU DIDN'T ALWAYS HAVE SOME OF THE THINGS YOU WOULD NORMALLY HAVE STATESIDE AND READILY AVAILABLE.

>> THERE'S NOTHING FLUFFY ABOUT THIS DOUGHNUT.

>> NO.

>> CAN I EAT THIS?

IS THIS--I MEAN, IS IT FRESH?

>> YOU CAN EAT IT.

YES, JACQUES JUST MADE THEM A WHILE AGO.

>> MMM.

IT'S ALMOST LIKE A CAKE.

>> MM-HMM.

YEAH.

>> IT'S NOT PUFFY AT ALL.

>> NO.

NO.

>> YOU MAKE A HEAVY DOUGHNUT.

>> THANK YOU.

>> YOU KNOW WHAT, NATIONAL DOUGHNUT DAY IS ONLY ONE DAY A YEAR, THE FIRST FRIDAY OF JUNE EVERY YEAR.

YOU CAN MARK THAT ON YOUR CALENDARS.

BUT THE TRUTH OF THE MATTER, AS FAR AS HISTORY IS CONCERNED, AS FAR AS VETERANS ARE CONCERNED, AS FAR AS THE SALVATION ARMY IS CONCERNED, EVERY DAY IS NATIONAL DOUGHNUT DAY, ISN'T IT?

>> ABSOLUTELY.

>> ♪ DON'T FORGET THE SALVATION ARMY, ALWAYS REMEMBER MY DOUGHNUT GIRL, SHE BROUGHT THEM DOUGHNUTS AND COFFEE, JUST LIKE AN ANGEL SHE WAS THERE THIS TIME, AS BRAVE AS A LION BUT WEAK AS A LAMB, SHE CARRIED ON BESIDE THE SONS OF UNCLE SAM, SO DON'T FORGET THE SALVATION ARMY, REMEMBER MY DOUGHNUT GIRL ♪ >> BUT THERE'S MORE.

THE DOUGHNUT ADVENTURE CONTINUES.

BECAUSE WHEN YOU TALK ABOUT DOUGHNUTS HERE IN SOUTHERN CALIFORNIA, LOS ANGELES, AND LET'S FACE IT, THERE ARE THOUSANDS, TENS OF THOUSANDS, PERHAPS HUNDREDS OF THOUSANDS OF DOUGHNUT SHOPS THROUGHOUT SOUTHERN CALIFORNIA.

BUT WHEN YOU TALK ABOUT DOUGHNUTS HERE IN LA, YOU'RE TALKING ABOUT MORE THAN JUST YOUR TRADITIONAL--I CALL THEM TRADITIONAL--AMERICAN DOUGHNUTS.

THERE ARE DOUGHNUTS FROM ALL OVER THE WORLD.

AND TO PROVE THAT POINT, WE'VE COME TO GLENDALE.

WE'RE ON LOS FELIZ BOULEVARD.

AND THE NAME OF THIS SHOP, SIR, IS?

>> THAT'S INDIA SWEETS AND SPICES.

>> INDIA SWEETS AND SPICES.

AND YOUR NAME IS?

>> AMIT.

>> ALL RIGHT.

WE'RE HERE IN SEARCH OF DOUGHNUTS.

BUT YOUR DOUGHNUTS ARE NOT THE TRADITIONAL, WHAT WE CALL AMERICAN DOUGHNUTS, ARE THEY?

>> THE SHAPE IS THE SAME, THE INGREDIENTS ARE DIFFERENT.

IT LOOKS LIKE THE SAME AMERICAN DOUGHNUT, BUT THE INGREDIENTS-- IT'S MADE OF DAL OR URAD DAL.

IN ENGLISH WE CALL IT NUTMEG, BLACK NUTMEG POWDER.

>> SO DOUGHNUTS ARE NOT AN AMERICAN INVENTION.

DOUGHNUTS HAVE BEEN AROUND FOR A LONG TIME.

>> THIS GOES EVEN LONGER THAN THAT, LIKE AGES, SOME HUNDREDS OF YEARS AGO.

>> HUNDREDS OF YEARS AGO IN INDIA.

AND THEY'RE NOT CALLED DOUGHNUTS, THEY'RE CALLED?

>> THEY'RE CALLED VADA.

V-A-D-A.

>> V-A-D-A.

VADA.

>> VADA.

>> ARE THEY POPULAR?

>> OH, VERY POPULAR.

VERY POPULAR.

IT'S A TRADITIONAL FOOD IN INDIA.

IN THE SOUTHERN PART OF INDIA.

SOUTH INDIA.

>> NOW, DO PEOPLE WHO ARE NON-INDIAN LIKE TO COME IN AND EAT THESE AS WELL?

DOES KIND OF THE TASTE GROW ON YOU?

>> ONCE THEY TASTE IT, THEY LOVE IT.

>> OH, OK. GOOD.

NOW, CAN WE WATCH THEM BEING MADE?

'CAUSE THESE OUT HERE--EVERYTHING HERE'S ALREADY BEEN PREPARED.

>> ALREADY MADE, YEAH.

YEAH.

THEY'RE ALREADY MADE.

WE CAN GO TO THE KITCHEN AND, OF COURSE, WE CAN WATCH.

>> SO NOW WE'RE GONNA GO TO THE KITCHEN AND WATCH THEM PREPARE THE-- >> INDIAN DOUGHNUT CALLED VADA.

>> WALLA.

>> VADA.

V-A-R-A OR V-A-- >> VARA.

>> THAT'S FINE.

>> THERE WE GO.

WE'RE GOING TO THE KITCHEN TO WATCH THEM COOK UP THE VARA.

>> VADA.

>> THERE IT GOES INTO--IS THAT GREASE?

>> OIL.

>> OIL.

>> VEGETABLE OIL.

>> OK. >> COOKING OIL.

>> SO WHAT ARE WE DOING?

WE'RE JUST--WHAT'S IN THESE THINGS?

>> THESE ARE LIKE DOUGH MADE OF--MADE FOR MAKING VADA.

>> LOOK AT HIM MAKING THE LITTLE HOLE IN THERE.

THAT'S THE DOUGHNUT.

THAT MAKES IT A DOUGHNUT.

>> IT LOOKS LIKE DOUGHNUT, BUT EXACTLY--IT'S A DIFFERENT-- >> WHAT ALL IS IN THERE?

WHAT IS-- >> SOME SPICES.

THE MAIN INGREDIENT IS THE NUTMEG POWDER.

>> SO THIS IS NUTMEG.

WHAT IS THE GREEN--LITTLE GREEN THING?

LOOK AT THIS, CAMERON.

>> SPICES.

>> LOOK AT THIS.

>> CILANTRO.

>> CILANTRO.

>> [INDISTINCT] >> OH, MY GOSH.

OH, LOOK HOW THEY'RE ALREADY EXPANDING.

>> YEAH.

>> HOW MANY OF THESE DO YOU MAKE EVERY DAY?

>> MAYBE 30, 35, 40.

>> SO THEY'RE POPULAR.

>> OH, THEY'RE VERY POPULAR.

AND ESPECIALLY AS THE PLACE, INDIA SWEETS AND SPICES, MAKES THE FINEST VADAS IN THE TOWN HERE.

>> WHAT MAKES YOURS SO GOOD?

>> [LAUGHS] >> THE WAY YOU-- >> IT BASICALLY IS THE PROGRESSION OF THE DOUGH, THE BASIC INGREDIENT, WHICH MAKES IT TASTIER.

>> UH-HUH.

>> AND THE RECIPE IS OUR OWN SPECIAL RECIPE.

>> CAN YOU MAKE DIFFERENT KINDS?

>> WE CAN MAKE IT A LITTLE SPICIER OR A LITTLE MILDER.

>> UH-HUH.

>> BUT WHAT WE MAKE IS THE BEST HERE.

>> ALL RIGHT.

SO WHAT DO THEY DO?

THEY COOK UP FOR HOW LONG?

HOW LONG DO THEY STAY IN HERE?

>> YEAH, MAYBE 5 MINUTES.

>> LOOK AT THIS, CAMERON.

WE'RE GONNA TAKE A LOOK.

THIS IS GONNA BE A LITTLE--WE'RE GONNA STOP THE CAMERA IN A MINUTE BECAUSE THEY COOK UP FOR ABOUT 5 MINUTES.

AND THE NEXT SIGHT YOU SEE IS GONNA BE A COMPLETELY COOKED UP ONE.

WE'RE GONNA TAKE A TASTE AND SEE IF IT TASTES AS GOOD AS IT LOOKS.

CUT THE CAMERA.

HERE HE COMES WITH THE COOKED UP--I STILL CALL THEM DOUGHNUTS, BUT IT'S VADA.

HERE WE GO.

AND WE FOUND 2 CUSTOMERS HERE.

YOU'VE NEVER HAD THIS BEFORE.

>> I'VE NEVER HAD IT BEFORE.

>> YOU'VE NEVER HAD IT BEFORE.

>> NO, I HAVEN'T.

>> ALL RIGHT.

WE'RE GONNA TRY-- WE'RE GONNA LET YOU TRY IT FIRST.

>> AM I SUPPOSED TO DIP IT?

>> I THINK YOU'RE SUPPOSED TO DIP IT IN-- >> THIS IS A LENTIL SOUP AND THESE ARE LIKE COCONUT CHUTNEY AND A SPICY CHUTNEY.

>> SO EACH OF YOU SHOULD TRY A DIFFERENT ONE.

>> THEY'RE SIMILAR TO LIKE, FOR EXAMPLE, KETCHUP OR RANCH, BUT INDIAN-STYLE KETCHUP AND RANCH.

>> IS THIS HOT?

>> THEY'RE PRETTY HOT.

>> YEAH.

>> IT'S HOT HOT.

IT'S LIKE PHYSICALLY HOT.

>> PHYSICALLY HOT.

I'M JUST GONNA TAKE THESE.

>> MMM.

MMM.

VERY GOOD.

CONGRATULATIONS.

>> THANKS.

>> THAT WAS A SPECIALTY OF INDIA SWEETS AND SPICES AND ALL THE CREDIT FOR THIS GOES TO THE OWNER, MR. KUMAR JAWA.

>> WOW.

THIS IS EXCELLENT.

I WANT TO TRY SOME OF THE--HAVE YOU TRIED THE GREEN?

>> I DID.

IT'S VERY GOOD.

>> THIS IS--OOH.

>> IF YOU EAT THIS, VERY GOOD.

THIS SOUP.

>> YOU DIP IT IN THE SOUP?

>> YEAH, LENTIL SOUP.

>> YEAH, LENTIL SOUP.

>> MMM.

BOY.

AND THESE HAVE BEEN AROUND FOR HUNDREDS AND HUNDREDS AND HUNDREDS OF YEARS.

>> HUNDREDS OF YEARS.

AGES.

AGES.

>> THIS IS A WHOLE OTHER EXTENSION OF THE TRADITIONAL DOUGHNUT.

>> TRADITIONAL DOUGHNUT.

>> ONLY IN LA DID WE FIND THE VADA.

>> VADA.

>> VADA.

>> VADA.

>> WHATEVER IT IS, IT'S AN INDIAN DOUGHNUT, AND IT IS EXCELLENT.

AND THIS IS THE PLACE TO COME.

>> INDIA SWEETS AND SPICES.

>> INDIA SWEETS AND SPICES.

MMM.

>> IT'S REALLY GOOD.

>> EVERYTHING'S FRESH AND HOMEMADE.

>> HOMEMADE.

>> AND AS GOOD AS THIS IS, WE STILL HAVE ONE MORE STOP ON OUR LA DOUGHNUT ADVENTURE.

OK, OUR DOUGHNUT ADVENTURE CONTINUES.

WE HAVE NOW COME TO EAST LA.

BILL, INTRODUCE YOURSELF TO EVERYBODY.

>> I'M BILL ESPARZA.

>> OK. NOW, WHERE ARE WE?

SET THE STAGE FOR WHERE WE ARE IN EAST LA.

>> OK, WE'RE AT THE MERCADITO HERE IN EAST LOS ANGELES.

IT'S LIKE A TRADITIONAL MEXICAN MARKET, JUST LIKE YOU'D FIND IN MEXICO.

>> AND WE ARE HERE TO EAT DOUGHNUTS, BUT THEY ARE UNLIKE ANY DOUGHNUT THAT PEOPLE THINK OF WHEN THEY THINK OF DOUGHNUTS, RIGHT?

>> THAT IS CORRECT.

WE'RE GONNA HAVE SOME CHURROS.

AND, WELL, I SAY THAT ANYTHING THAT'S FRIED DOUGH IS A DOUGHNUT.

>> UH-HUH.

>> AND I THINK WE CAN ALL AGREE ON THAT.

>> SO IT DOESN'T NECESSARILY HAVE TO BE ROUND AND HAVE A HOLE IN IT TO BE A DOUGHNUT AS FAR AS YOUR DEFINITION OF DOUGHNUT IS CONCERNED.

>> THAT'S CORRECT.

AND I'VE EVEN SEEN CHURROS IN DOUGHNUT SHOPS, SO THERE, IT MUST BE TRUE.

>> BECAUSE I THINK THE WHOLE CONCEPT BEHIND THIS ADVENTURE IS THAT MOST OF US ARE GUILTY OF THINKING OF DOUGHNUTS ONLY IN ONE WAY--YOUR TRADITIONAL ROUND KRISPY KREME TYPE DOUGHNUT WITH A HOLE IN IT.

YOU'RE SAYING THEY'RE SOMETHING ELSE.

>> GUYS LIKE US THAT LIKE DOUGHNUTS, WE WANT THEM ANY WAY.

SO THEY CAN BE ANY SHAPE, DOESN'T MATTER AS LONG AS IT'S FRIED DOUGH.

>> ALL RIGHT.

NOW, THIS FRIED DOUGH IS CALLED A-- >> CHURRO.

>> CHURRO.

AND WE'RE GETTING READY TO GO RIGHT BACK IN HERE-- >> THAT'S RIGHT.

>> TO MEET A MOTHER AND HER SON WHO ARE MAKING THEM UP FRESH FOR US RIGHT HERE IN EAST LA.

OK, WE HAVE COME INTO THE LITTLE KITCHEN.

MOTHER IS GONE, WIFE IS HERE.

>> RIGHT.

>> WHO ARE WE MEETING UP WITH?

>> WELL, THIS IS LITTLE BROTHERS, AND IT'S BEEN HERE FOR 5 YEARS.

THIS IS THE LITTLE BROTHER RIGHT HERE.

THIS IS EFRAIN.

>> NICE TO MEET YOU.

>> AND THIS IS HIS WIFE LESLIE.

>> NICE TO MEET YOU.

AND THIS IS WHAT WE'RE GETTING READY TO WATCH.

>> THAT'S RIGHT.

WE'RE GONNA MAKE CHURROS.

>> LET'S SPRING INTO ACTION HERE.

>> OK. >> OK. >> SO WHAT IS HE DOING?

>> WELL, HE'S PULLING THE DOUGH OUT OF THE CHURRERIA.

>> LOOK AT THIS.

THE DOUGH JUST COMES RIGHT OUT OF THE BOTTOM.

BOY, HE'S SQUEEZING IT OUT, ISN'T HE?

>> THAT'S RIGHT.

>> AND IT JUST GOES RIGHT INTO THE--WHAT IS THIS, SOME KIND OF OIL OR?

>> YES.

IT'S ACEITE VEGETAL?

>> ACEITE VEGETAL.

>> YEAH, VEGETABLE OIL.

>> SO THEY'RE COOKING UP RIGHT NOW.

>> THAT'S RIGHT.

>> IT'S JUST AS SIMPLE AS-- >> WE COULD DO THAT.

PROBABLY NOT, THOUGH.

PROBABLY NOT AS GOOD.

>> COOKING THEM UP.

NOW, HOW LONG DO THEY FRY UP LIKE THIS?

>> OH, JUST ABOUT 3 MINUTES.

TRES MINUTOS.

>> TRES MINUTOS.

>> YEAH, 3 MINUTES.

>> OK.

IN THE TIME OF EFFICIENCY--IN THE NAME OF EFFICIENCY, WE ARE NOW GONNA CUT THE CAMERA ONCE AGAIN, AND WE'RE GONNA END UP IN A COUPLE OF MINUTES--LOOK AT THIS, CAMERON-- WATCHING THESE THINGS COME OUT ALL FRIED UP AND READY TO EAT.

OK, THE CHURROS ARE NOW--I GUESS WE SAY FRIED UP.

>> THEY ARE FRIED.

>> ALL RIGHT, LET'S SEE WHAT YOU'RE DOING NOW.

WHAT'S HE DOING?

>> HE'S TURNING THEM IN SOME SUGAR RIGHT NOW.

YOU KNOW, BECAUSE THAT'S WHERE THAT DOUGHNUT PART, THAT SWEETNESS, WE NEED THAT.

>> WHERE DOES THIS COME FROM?

>> THESE ORIGINATED IN NORTHERN SPAIN WITH THE SHEPHERDS.

AND THEY NAMED THEM AFTER THE CHURRA SHEEP.

>> SO THIS WAS HUNDREDS OF YEARS AGO.

>> A LONG TIME AGO.

AND THE SPANISH AND THE PORTUGUESE BROUGHT IT OVER TO THE NEW WORLD.

AND IT'S ALL OVER LATIN AMERICA.

>> SO THIS ISN'T JUST A MEXICAN THING.

>> NO.

>> THIS IS-- >> IT'S IN COLOMBIA, IN VENEZUELA, IN ARGENTINA.

>> LOS ANGELES.

>> LOS ANGELES.

EAST LOS ANGELES.

>> ALL RIGHT, LOOK, HERE THEY ARE.

LOOK AT THIS.

THEY'RE COATED IN SUGAR.

AND THAT SUGAR IS A VERY IMPORTANT PART OF THE COOKING PROCESS, ISN'T IT?

>> THAT IS RIGHT.

>> THAT'S WHAT MAKES THEM REALLY SWEET.

>> YEAH.

AND THIS IS WHAT SEPARATES THESE GUYS, YOU KNOW, JUST THOSE LITTLE TOUCHES.

THERE'S NOT MANY INGREDIENTS, SO THE SUGAR'S GOT TO BE GOOD, THE FLOUR'S GOT TO BE GOOD.

>> AND THEY HAVE TO COOL DOWN JUST A LITTLE BIT, THEN WE CAN TAKE THEM OUTSIDE AND TASTE THEM AND SEE IF THEY'RE AS GOOD AS THEY LOOK.

>> FINALLY.

>> WE'RE GOING OUTSIDE.

WE'RE BACK OUTSIDE.

IT'S ONE THING TO SEE THEM IN THE CASE, IT'S ANOTHER TO EAT THEM.

THESE ARE THE ONES WE SAW BEING COOKED UP.

>> RIGHT.

>> NOW, YOU SAID IT'S BETTER TO DO THESE WITH A NAPKIN.

>> YEAH, WE DON'T WANT TO BURN THE FINGERS.

>> BUT, I MEAN, THIS IS THE TRADITION, TOO.

THEY'RE SERVED WITH A NAPKIN, LIKE THIS.

YOU GET ONE.

BOY, SHE'S HAD SO MANY OF THEM IN HER LIFE.

I DON'T THINK SHE WANTS TO EAT ANOTHER ONE.

YOU CAN HAVE ONE, TOO.

LET'S TASTE THEM.

OH, BOY.

THIS IS REAL...SWEET.

VERY SWEET.

>> THAT'S A DOUGHNUT.

>> THAT'S ABOUT A DOZEN DOUGHNUTS.

>> HA HA HA.

>> THIS IS REALLY WONDERFUL.

AND THEY'RE NOT THE SAME IN EVERY COUNTRY.

>> NO.

EVERY CULTURE THAT SERVES CHURROS IN LATIN AMERICA AND HERE IN EAST LOS ANGELES HAS THEIR OWN LITTLE TAKE.

SOMETIMES THEY'RE FILLED, SOMETIMES THEY'RE DIPPED IN DIFFERENT THINGS.

>> WHAT'S YOUR TAKE ON THIS BEING FROM MEXICO CITY?

>> WELL, MEXICO CITY DOES THE TRADITIONAL ONES THAT YOU GET FROM SPAIN.

THEY HAVE THICK ONES IN SPAIN CALLED PORRAS AND THEY HAVE THESE SKINNY ONES.

SO THIS IS MORE LIKE WHAT YOU WOULD FIND IN SPAIN.

AND IT CAME TO MEXICO, SO IT'S I THINK MORE LIKE THE BROWN SUGAR.

>> I ATE THE WHOLE THING.

>> OH.

>> VERY GOOD.

>> THANK YOU.

>> BOY, THIS HAS BEEN A REAL LEARNING EXPERIENCE FOR ALL OF US.

THANK YOU SO MUCH.

THANK YOU.

THE WHOLE POINT OF THIS ADVENTURE IS, ESPECIALLY FOR THOSE OF US LIVING HERE IN LOS ANGELES AND SOUTHERN CALIFORNIA, THERE'S SO MUCH VARIATION IN JUST SOMETHING LIKE A DOUGHNUT.

>> THAT'S RIGHT.

>> LOTS OF HISTORY, LOTS OF TRADITION, LOTS OF CULTURE.

ALL WE HAVE TO DO IS GET OUT AND EXPLORE AND FIND IT.

>> THAT'S RIGHT.

DOUGHNUTS ARE FOR EVERYBODY.

>> BOY, THAT'S A TRUTH.

WE'VE HAD 3 DIFFERENT DOUGHNUTS TODAY.

I'VE CONSUMED ABOUT 5,000 CALORIES WORTH OF DOUGHNUTS.

THEY'VE ALL BEEN GOOD.

THEY'VE ALL BEEN DIFFERENT.

AND THEY'RE ALL AVAILABLE RIGHT HERE IN LOS ANGELES FOR ALL OF US TO ENJOY.

THUMBS UP.

THANK YOU, SIR.

I'M GONNA HAVE ONE MORE JUST TO SEE IF THE SECOND ONE IS AS GOOD AS THE FIRST ONE.

WE'VE HAD A WONDERFUL TIME ON THIS LOS ANGELES DOUGHNUT ADVENTURE.

MMM.

THIS IS GOOD.

CHECK IT OUT.

>> ♪ DON'T FORGET THE SALVATION ARMY, ALWAYS REMEMBER MY DOUGHNUT GIRL, SHE BROUGHT THEM DOUGHNUTS AND COFFEE, JUST LIKE AN ANGEL SHE WAS ALWAYS THERE, AS BRAVE AS A LION, BUT WEAK AS A LAMB, SHE CARRIED ON BESIDE THE SONS OF UNCLE SAM, SO DON'T FORGET THE SALVATION ARMY, GLORY, GLORY, HALLELUJAH, GLORY, GLORY, HALLELUJAH, GLORY, GLORY, HALLELUJAH, REMEMBER MY DOUGHNUT GIRL ♪ [CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] >> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.