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

>>HUELL: WELL, HELLO EVERYTHING EVERYBODY I'M HUELL HOWSER.

I KNOW IT'S HARD FOR ALL OF US TO BELIEVE BUT THE HOLIDAY SEASON IS FAST APPROACHING.

TO GET US IN THE SPECIAL HOLIDAY MOOD WE ARE HERE TO THE SITE OF ONE OF YOUR FAVORITE VISITING EPISODES FROM LAST YEAR.

WE'RE BACK AT MONTE BELLO AT BROGUIERE'S, HOME OF GLASS BOTTLED MILK SINCE 1920.

RIGHT NOW WE'RE GOING TO LOOK AT THE ORIGINAL VISITING EPISODE AND THEN WE'RE BACK FOR AN UPDATE TO GET US IN THE HOLIDAY SPIRIT.

SF.

WE WILL BE BACK FOR A BROGUIERE'S EGGNOG UPDATE.

HERE WE GO.

>> I'M STANDING HERE WITH?

>> RAY BROGUIERE.

>> BROGUIERE IS A?

>> FRENCH NAME.

>> FRENCH NAME.

>> YES, SIR.

>> WE ARE STANDING IN FRONT OF THE MONT ABELLOW SANITARY DAIRY.

WHY THE WORD SANITARY UP THERE?

>> IN THE 40'S AND 50'S IT WAS THE INWORD FOR DAIRIES.

THERE WAS MANY OF THEM.

EVERYONE WANTED TO MAKE SURE THE DAIRIES WERE SANITARY.

>> IN THE 1920'S AND 30'S, IT'S MY UNDERSTANDING THERE WERE 27 OR 28 DAIRIES IN MONT ONTE BELLO.

>>HUELL: HOW MANY ARE LEFT?

>> ONE.

>>HUELL: YOU ARE IT?

>> YES.

>>HUELL: WOW.

HERE ARE YOUR CUSTOMERS.

THEY'RE HERE TO BUY WHAT?

>> MILK, EGGS, BUTTER, BREAD.

>>HUELL: IT'S A LITTLE MARKET?

>> YES THE OLD-TIME DRIVE IN DAIRY.

>>HUELL: YOU GOT THE MILK?

>> YES.

FOR THE FAMILY.

>>HUELL: IS THAT SANITARY MILK?

>> YOU BET PER BELIEVE T IT'S THE FRESHEST MILK AROUND HERE AND DELICIOUS.

>>HUELL: YOU DIDN'T ARRANGE FOR HIM TO DRIVE BY?

>> NO BUT I WILL HIRE HIM AS A PR MAN.

>> I HAVE BEEN COMING HERE FOR YEARS.

>>HUELL: RAY TELLS ME THERE USE TO BE 20 OR 30 OF THESE DAIRIES IN MONTE BELLO.

>> YES.

WE'RE JUST GLAD THIS ONE IS STILL HERE.

>>HUELL: YOU SHOULD HIGHER HIM, RAY.

>> THERE'S THE OLD >>HUELL: THERE'S THE OLD DAIRY TRUCK OVER.

THERE IS THIS WHAT YOU USE TO SDMRIFRJTS YES THE HOME DELIVERY.

BACK IN THE LATE 40S AND 50S AND 60S AND INTO THE 70'S.

THIS TRUCK RAN HOME DELIVERY AS FAR AS 93 OR 94, SOMETHING LIKE THAT.

>>HUELL: THAT'S A BEAUTIFUL TRUCK.

THERE IS YOUR NAME ON THE SIDE.

INDEPENDENT DISTRIBUTOR.

HERE IS THE HAPPY BROGUIERE COW SINCE 1920 FARM FRESH DAIRY.

>> THAT'S THE PLACE.

>>HUELL: NOW WAS YOUR FATHER IN THIS BUSINESS?

>> MY GRAND FATHER AND MY FATHER BOTH.

>>HUELL: REALLY.

>> MY GRAND FATHER START IN 1920.

>>HUELL: HE CAME HERE FROM FRANCE?

>> CORRECT.

>>HUELL: THAT'S WHAT HIS FAMILY DID IN FRANCE, DAIRY FARMING ?T >> NO.

HE ORIGINALLY CAME HERE AND WAS GROWING LEMONS IN 1917 OR 18.

WHEN THE CROP CAME IN HE SHIPPED IT INTO SHOULD I KAING OWE.

INSTEAD OF A CHECK, HE GOT A BILL FOR THE FORGET.

HE CAME BACK AND WENT INTO THE DAIRY BUSINESS.

>>HUELL: COWS.

>> YES.

>>HUELL: THE COWS ARE NO LONGER HERE.

YOU SAY THE WHOLE AREA BACK HERE WAS FULL OF COWS.

>> YES.

WHERE YOU SEE THE PARKING LOT HERE THAT WAS CHORALES AND WE KEPT THE CATTLE THERE.

>>HUELL: WHERE ARE THE COWS NOW?

>> CHINO.

WE GET THE MILL FRK A PRODUCER IN CHINO AND PUMP THE MILK IN.

>>HUELL: THE COWS ARE GONE, NONE LEFT IN MONTE BELLO.

>> KNOT CITY HAS FROWNED ON DAIRIES HAVING COWS FOR MANY REASONS.

THEY MOVED YOU OUT.

>>HUELL: THE COWS ARE IN CHINO BUT THE DAIRY IS HERE.

WE ARE GOING IN AND LOOK AT WHAT'S GOING ON INSIDE THE DAIRY THAT'S BEEN HERE SINCE 920.

1920.

OH, BOY.

IF YOU GOT GLASS BOTTLES HERE.

>> GLASS AND PLASTIC BOTH.

>>HUELL: WHY DO YOU STILL USE THE GLASS BOTTLES IN >> WE THINK IT'S THE BEST WAY TO BUY MILK.

YOU WANT THE PURE TASTE OF MILK, GLASS IS THE WAY TO GO.

>>HUELL: ARE THEY MORE EXPENSIVE?

>> YES AND MORE WORK.

>>HUELL: YOU KEEP THEM FOR YOUR CUSTOMERS BECAUSE -- OR JUST BECAUSE IT'S OLD FASHIONED?

>> FOR ONE, OLD FASHIONED.

WE HAVE BEEN IN GLASS FROM DAY ONE.

WE JUST THINK THAT, WE FULFILL ANEED, I GUESS FORBESING THE PEOPLE THAT EN >> ENJOY IT IN GLASS.

THE BEST WAY TO DRINK IT.

>>HUELL: WHAT IS HAPPENING HERE?

>> RIGHT NOW THE RAW MILK FROM THE FARM IS STORED IN THIS TANK HERE.

THIS TANK HERE HOLDS 22 GALLONS HUNDRED GALLONS EVER MILK.

IT'S BEING PUMPED IN HERE TO WHAT IS CALLED A HIGH TEMPERATURE SHORT TIME UNIT THAT PASTEURIZES THE MILK AND COOLS IT RIGHT BACK DOWN.

SO... >>HUELL: THIS IS HOT.

>> YES IT'S RUNNING HAT 172 DEGREES.

>>HUELL: CAN WE OPEN THIS US?

>> SURE.

>>HUELL: NOW THAT'S THE MILK.

>> THAT'S IT.

>>HUELL: AFTER IT'S PASTUREIZED?

>> NO IT'S RAW HERE.

THIS IS THE SURGE TANK, IT'S BEING PUMPED BACK IN THROUGH A LINE DOWN HERE ON THIS SIDE OVER HERE.

BEING PUMPED OUT INTO THE HIGH TEMPERATURE SHORT TIME UNIT.

IN TURN FEEDS IT OVER TO THE HOMOGENIZING UNIT.

>>HUELL: IS THIS THE WAY IT'S ALWAYS BEEN DONE HERE, OR IS THIS MODERN STATE-OF-THE-ART EQUIPMENT?

>> THIS PARTICULAR PIECE HERE IS NEW, IT'S ABOUT A YEAR AND A HALF OLD.

MY DAD WHEN I WAS BROUGHT UP TAUGHT ME TO TAKE CARE OF THE EQUIPMENT AND IT WILL TAKE CARE OF YOU.

OUR OLD UNIT WAS ABOUT 45 YEARS OLD.

I TOOK EXCELLENT CARE OF IT.

THE PROBLEM IS THE COMPANIES OBST OBSOLETED THE PARTS.

WE COULDN'T GET PARTS AND HAD INFORM GET A NEW ONE.

THIS HOMOGENIZER WE PUT IN 1953 AND IT STILL IS GOING STRONG.

>>HUELL: YOUR WORKERS HERE YOU HAVE A CONTINUATION OF THE FAMILY HERE.

>> YES.

THAT'S MY SON, CHRIS, AT THE BOTTLE FILLER.

>>HUELL: HOWDY, CHRIS.

>> HOW IS IT GOING.

>>HUELL: YOU ARE THE FOURTH GENERATION, RIGHT?

>> THAT'S WHAT THEY TELL ME.

>>HUELL: HOW DID YOU GET INTO THE BUSINESS.

WAS THERE A QUESTION OF YOU DOING THIS?

>> I HAVE BEEN HERE SINCE I WAS OLD ENOUGH TO WORK HERE AND HAVEN'T LEFT.

>>HUELL: HE HAS OVER THE YEARS GIVEN YOU EVERY JOB TO DO.

>> YES.

CAME UP THROUGH THE REIGNS LIKE EVERYONE ELSE.

>>HUELL: ARE YOU GLAD YOU DON'T HAVE TO WORK WITH THE COWS, YOU JUST GET THE MILK.

>> IT SAVES TIME.

BUT IT WAS FUN WITH THE COWS WERE HERE AND IT WAS NICE.

>>HUELL: YOU REMEMBER WHEN THE COWS WERE HERE.

>> I WASN'T WORKING HERE BUT AS A KID HIFS HERE ALL OF THE TIME.

MY FATHER WAS HERE AND I WAS HERE.

>> PARDON IN >>HUELL: YOU ARE PUTTING THEM IN.

>> YES GIVING HIM A HAND.

THERE AT THE END I JUMP IN NOW AND AGAIN.

>>HUELL: I GUESS EVERYONE HELPS EVERYBODY ELSE OUT HERE?

>> IT'S TRUE.

ON CHRIS'S END IT'S LIKE WHEN I WAS A KID MY FATHER STARTED ME ON THE BOTTOM.

BACK THEN WE HAD COWS.

NOW WE DON'T HAVE THE COWS.

CHRIS STARTED AT THE BOTTLE WASHER END AND WORKED HIS WAY UP.

>>HUELL: LOOK WHAT HE'S DOING.

HE'S COOLING THEM DOWN IN HERE.

>> THAT'S CORRECT.

FROM THE FILLER INTO THE COOLER.

>>HUELL: THEN OUT THE DOOR TO THE CUSTOMERS.

>> THAT'S CORRECT.

>>HUELL: WHAT KIND OF A VOLUME DO YOU DO DAILY?

>> ABOUT A THOUSAND GALLONS A DAY, I GUESS.

THAT'S THE AVERAGE.

IF YOU INCLUDE THE PLASTIC THE VOLUME IS A LITTLE MORE.

WE OFFER IT BOTH WAYS.

>>HUELL: TIME HAS PASSED.

NOW WE'RE HERE FOR THIS BIG EVENT THAT YOU WERE TELLING US ABOUT.

WHAT IS THIS HERE WE ARE WATCHING?

>> THE BEGINNING STAGES OF OUR WORLD FAMOUS KHOK LAIFT MILK.

>>HUELL: HOW DOES THAT WORK?

>> WELL, IT'S BASICALLY DONE THE OLD FASHIONED WAY.

BY OLD FASHIONED I MEAN FROM START TO FINISH, VIRTUALLY BY HAND.

RIGHT NOW WHAT THEY'RE DOING IS THE MILK IS GOING THROUGH THE HOMOGENIZER, PASTEURIZER COOLING UNIT.

COMING OUT AT ABOUT 435 DEGREES IN THE CANS.

>>HUELL: OLD CANS, ORIGINAL CANS.

>> YOU DON'T SEE THE TEN GALLON MILK CANS ANYMORE.

>>HUELL: THEN YOUR SON WHEELS THEM DOWN HERE.

>> CORRECT.

>>HUELL: WE HAVE ALL SORTS OF ACTIVITY GOING ON DOWN HERE.

LET'S SEE IF WE CAN GET IN HERE SO LOUIE CAN GET A SHOT OF WHAT'S HAPPENING.

THERE'S A LOT...

THERE'S A LOT GOING ON HERE.

WHAT'S HAPPENING?

WHAT'S HAPPENING IN HERE?

>> RIGHT NOW THEY'RE MIXING THE CHOCOLATE MILL AND BING POUR IT INTO THE BOTTLE FILLER.

WE USE ONE GALLON OF CHOCOLATE CHOCOLATE SYRUP INTO THE TEN GALLON CAN.

>>HUELL: YOU ARE POURING THEM IN AND MIXING IT BY HAND.

>> YES.

WE GET THE FINISHED PRODUCT.

>>HUELL: LOOK AT THESE GUYS MIXING, LOUIE.

OH, BOY.

CAN LOOK HERE GOES THE CHOCOLATE.

THAT'S THE REAL THING.

THEN, WHAT DO YOU START DOING HERE?

>> STARPT TAKING IT OUT OF THE CAN.

PUSH IT TO THE BOTTOM.

MAKE SURE IT GETS DOWN THERE.

TAKE THIS OUT.

START MIXING IT NICE AND SLOW.

>>HUELL: THERE'S A TWIE DO THIS.

RIGHT AND WRONG WAY.

>> OLD FASHION WAY.

>>HUELL: SOMETHING THIS SIMPLE, YOU WOULD THINK MORE MIM MILK COMPANIES WOULD DO IT, BUT IT'S LABOR INTENSIVE.

>> YES AND TIME CONSUMING.

THEY WOULDN'T BOTHER WITH.

WE JUST NEVER CHANGE.

WE HAVE ALWAYS MADE IT IN THE TEN GALLON CAN.

IT'S THE WAY WE DO IT, THE OLD FASHIONED QUALITY WAY.

>>HUELL: IS IT READY TO BE DUMPED NOW?

>> IT IS DARKER AND THEN IT GETS LIGHTER AND LIGHTER.

IT'S ABOUT READY RIGHT NOW.

>>HUELL: LET'S WATCH HIM DUMP THAT.

THOSE THINGS ARE HEAVY TOO.

BIFRJTS A HUNDRED POUNDS TO A HUNDRED AND TEN POUNDS EACH.

>>HUELL: THERE HE GOES.

THIS GOES ON HOW OFTEN AT THE DAIRY?

STUDENT TWICE A WEEK.

>>HUELL: TWICE A WEEK.

>> YES.

>>HUELL: YOU MAKE THE CHOCOLATE MILK.

>> YES.

MONDAY, THURSDAY.

>>HUELL: IS THIS SOMETHING PEOPLE COME BY JUST TO GET THIS?

>> YES.

A LOT DO.

THEY JUST LOVE THE OLD FASHIONED CHOCOLATE MILK.

THE TASTE IS THE DIFFERENCE.

>>HUELL: IT DOES TASTE DIFFERENT?

>> YES.

IN THE GLASS BOTTLE IT'S HOW GOOD CHOCOLATE MILK CAN TASTE.

WE USE THE REGULAR MILK AND ADD CREAM, WE HAD THE CHOCOLATE SYRUP THAT'S FORM LATED FOR US, IT'S SPECIAL MADE.

IT'S ALL BY HAND.

THESE GUYS LOVE HIS WORK.

>>HUELL: TWO HANDS.

>> THIS GUY IS A WORKER.

>>HUELL: TWO HANDED GUY.

>> YES.

>>HUELL: THAT'S GREAT.

THAT'S GREAT.

HA.

>> HE'S AWESOME.

>>HUELL: OKAY.

WE HAVE COME OUTSIDE.

ACTUALLY WE'RE TAKING A TOUR.

THIS IS WHERE THE COWS USE TO BE.

DO YOU MISS THE COWS?

>> THAT DO I.

IT WAS A, PART OF THE HISTORY OF THE DAIRY.

THE DRAWBACK WITH THE COWS, 24 HOURS A DAY, 7 DAYS A WEEK, 375 DAYS.

THEY DON'T KNOW CHRISTMAS OR THE DAY BEFORE OR AFTER.

IT WAS A LOT OF WORK.

>>HUELL: YOUR DAD HAD YOU WORKING WITH THE COWS DIDN'T HE?

>> YES.

IT WAS FEEDING THEM.

CLEANING THE CHORALES.

WE HAD CHICKEN AND GOATS.

THE NINE YARDS.

>>HUELL: THIS WHOLE THING WAS A FARM?

>> YES.

IT WAS BACK FROM 19 -- I WAS BORN IN 1945, WE HAD THE GARDEN, GREW OUR OWN VEGETABLES.

WE WERE PRETTY, WE NEVER WENT TO TOWN SO, TO SPEAK.

WE SPENT A LOT TIME HERE ON THE FARM.

>>HUELL: IT'S A PARKING LOT NOW.

BUT THE DAIRY IS STILL HERE AND SO ARE THE OLD GLASS BOTTLES AND THE OLD CASES.

YOU WERE TELLING US THAT PEOPLE WILL STOP BY BECAUSE THEY SPOT THESE OLD CASES AND JUST WANT TO COME IN AND TALK ABOUT THEM.

>> THEY.

DO IT BRINGS BACK A LOT OF MEMORIES FOR A LOT OF PEOPLE THAT WERE BROUGHT UP DURING THE COURSE OF TIME OF HOME DELIVERY.

A LOT OF DAIRIES LIKE THIS IN THE PAST.

THEY SEE THE GLASS BOTTLE AND OLD TIME CASES.

THIS IS THE NEW CASE, PLASTIC.

EVERYTHING IS PLASTIC.

>>HUELL: I DON'T LIKE THAT.

>> I DON'T ETHER.

>>HUELL: I LIKE.

THIS >> I GUARANTEE YOU THESE ARE 35 YEARS OLD, YOU GET INTO THESE WOODS THEY'RE 40, 50 YEARS OLD.

>>HUELL: YES.

>> RIGHT ON HERE 1949, ALMOST 50 YEARS OLD.

WOOD AND WIRE.

A LOT OF NOSTALGIA.

IT BRINGS BACK PEOPLE'S MEMORIES.

>>HUELL: I REMEMBER GROWING UP IN TENNESSEE, THE MILK MAN CAME BLI THREE DAYS A WEEK EARLY IN THE MORNING, YOU COULD HEAR THE BOTTLES CLANKING.

THERE WAS CREAM ON TOP OF THE MILK AND A PAPER PULLTAB.

>> YES.

IT WAS MADE OUT OF CARDBOARD WITH A SNAPCAP.

>>HUELL: WE'RE SHOWING OUR AGE.

>> THAT'S A FACT.

>>HUELL: NOW, HERE'S THE HOUSE.

THIS IS WHERE THE FAMILY GREW UP NEXT TO THE DAIRY.

>> THAT'S CORRECT.

I WAS BORN AND RAISED HERE.

MY DAD BUILT THIS PARTICULAR HOUSE IN 1953.

IT'S FUNNY, OUR OLDER HOUSE, WHEN MY GRAND FATING HE WERE WENT TO FRANCE HE TOOK A TOUR DEFRANCE AND MY FATHER TORE DOWN THE OLD HOUSE WHEN HE WAS GONE AND BUILT A NEW ONE.

HE SAW IT ON THE TRAIN AS HE PASS BID, WE PICKED HIM UP AT THE STATION IN LA, HE WAS SURPRISED.

>>HUELL: IT'S STILL IN THE FAMILY.

>> YES.

MY BROTHER AND SIFTER AND NEPHEW STILL LIVE IN THE HOUSE.

>>HUELL: THIS WHOLE PLACE IS FROZEN IN TIME.

>> WHEN YOU COME HERE IN REALITY YOU GO BACK IN TIME.

YOU REALLY.

DO A LOT MY DAIRY ASSOCIATES, FRIENDS, YOU GET THE OLD TIMERS THAT HAD DAIRIES YEAR BACK.

THEY KNEW MY DAD AND THE FAMILY.

THEY COME BACK HERE TO REMINISCE ABOUT WHAT THEY HAD AND WHAT THEY MISS.

IT'S JUST PART OF HISTORY, REALLY.

>>HUELL: OKAY.

THIS HAS BEEN SOMETHING.

WE'RE STANDING HERE WITH YOUR DESIGNER COW DAIRY HATS ON.

THIS IS A NEW MARKETING TOOL.

>> I BELIEVE SO.

>>HUELL: WE HAVE GOT A BOTTLE, QUART BOTTLE, OF THIS WONDERFUL HOMEMADE CHOCOLATE MILK IN PAY GLASS BOTTLE.

IT'S WONDERFUL.

>> YOU CAN'T BEAT IT IN GLASS.

>>HUELL: IT'S THE REAL THING.

U.

GOT ALL OF YOUR EMPLOYEES OUT HERE FOR A MINUTE.

THE QUESTION S HOW HARD IS IT TO COMPETE WITH THE BIG DAIRIES AND THE BIG BOYS?

>> THE BIG BOYS IT'S, WE HAVE OUR OWN SPECIAL NICHE, I GUESS YOU CAN SAY, WE HAVE OUR OWN SPECIAL DEMAND FOR OUR PRODUCT.

YOU NOTIONER WITH QUALITY THERE'S A LITTLE DEMAND FOR QUALITY AND THE SMALLER GIE, I HONEST TO GOOD THINK THE SMALLER GUY DOES IT BETTER.

>>HUELL: YOU THINK YOUR MILL IS BEING BETTER?

>> I KNOW IT'S BETTER.

I TELL EVERYBODY I WON'T SELL IT IF I WON'T DRINK.

I LL DRINK EVERYTHING HERE.

>>HUELL: SO WILL I.

YOU CAN GET THIS IN THE BIG STORES, CAN'T YOU?

>> YES.

>>HUELL: YOU CAN GET BROGUIERE MILK?

>> IN PAVILIONS, BRIFT OL FARMS, WHOLE FOODS, SELECTED HUGHES, MAYFAIR, SELECTED RALPHS AND LUCKYS.

>>HUELL: IT'S AROUND.

OKAY THAT WAS A YEAR A.ING WE'RE NOW BACK ON THE SCENE.

NOTHING MUCH HAS CHANGED.

I'M STILL HOLDING THE CHOCOLATE MILK.

I.

WANT TO TELL YOU, RAY, I HAVE BEEN TO THE SUPERMARKET MANY TIMES SINCE THE FIRST VISIT TO HAVE YOUR CHOCOLATE MILK .

IT'S WONDERFUL.

>> THANK YOU.

WE GET A LOT GOOD RESPONSE.

ALL OF OUR PRODUCTS ARE PREMIERE, BUT THIS IS RIGHT THERE AND ABOVE.

I'M SURE YOU KNOW WE'RE HERE FOR ANOTHER REASON TODAY.

>>HUELL: WE'RE HERE FOR ANOTHER REASON.

WE HAVE TO GET THE CEREMONIES OUT OF THE WAY.

LAST TIME WE WERE HERE YOU GAVE LOUIE AND ME THOSE COW HATS.

>> CORRECT.

>>HUELL: YOU HAVE NOTCHED THINGS DOWN, THESE ARE NOT QUITE AS, THEY DON'T MAKE THE STATEMENT THAT THE COW HAT DID.

>> NO.

WHAT HAPPENED WAS THE SUPPLIER QUIT MAKING THAT PARTICULAR HAT.

SO, THAT WAS THE END OF THAT.

>>HUELL: THOSE COW HATS ARE COLLECTOR ITEMS.

>> YES.

>>HUELL: HOW IS BUSINESS?

>> GOOD.

>>HUELL: SELLING THE EGGS AND MILK.

>> YES.

THE CHOCOLATE AND NOW AS WE ENTER THE HOLIDAY SEASON THE EGGNOG.

>>HUELL: THE EGGNOG.

THAT'S WHAT WE'RE HERE FOR.

WE'RE GETTING INTO THE HOLIDAY SPIRIT.

THE EGGNOG IS A TRADITION HERE AT BROGUIERE?

>> YES.

WE GET CALLS ALL YEAR LONG FOR.

AFTER YOU TRY IT, WILL YOU KNOW WHY PEOPLE WANT IT.

IT'S ONE THAT IS A TRADITIONAL ONE THAT WE START LAST WEEK OF OCTOBER.

>>HUELL: HUH-UH.

>> AND THE WEEK BEFORE THANKSGIVING.

>>HUELL: THEN YOU GO RIGHT INTO?

>> NEW YEARS.

>>HUELL: LET'S PUT THE CHOCOLATE MILK BACKUP OR I WILL DRINK IT ON THE SPOT.

>> YOU WILL TOO.

I HAVE SEEN YOU IN ACTION.

>>HUELL: I WILL TAKE THE HAT AND GO BACK INSIDE.

HERE'S THE COW MOTIF.

>> YES WE MOVED IT FROM THE HATS TO THE WALLS NOW.

>>HUELL: I LIKE THIS.

OKAY.

WE'RE INSIDE TO LOOK AT THE EGGNOG.

OH, BOY THE OLD GANG IS ALL STILL HERE.

ALL OF THE GUYS.

THESE ARE THE SAME GUY THAT'S WERE HERE A YEAR AGO.

>> YES, THAT IS CORRECT.

I TOLD YOU EVERYBODY LOVES IT HERE.

>>HUELL: ALL RIGHT, FELL AS.

t(WE HAVE A DEMONSTRATION ON THE EGGNOG.

TELL US HOW THIS IS STARTED AND PUCK DO.

>> YOU CAN SEE NOW WE HAVE JOHN POURING IN THE ICE CREAM SOFT SERVE, IT'S SO THICK YOU CAN MAKE A MALT OUT OF IT.

WE HAVE THAT SPECIAL MADE UP WITH SPECIAL INGREDIENTS AND EXTRA CREAM FOR EXTRA THICKNESS.

>>HUELL: THAT'S THICK, THICK, THICK.

>> IT IS.

IT'S THICKER THAN ANYONE ELSE'S BRAND, REALLY >>HUELL: YOU PUT THE BAGS FULL IN THE CANS.

STEP ONE.

>> STEP ONE.

>>HUELL: WHAT'S STEP NUMBER TWO?

>> THAT'S THE EGGNOG BASE ITSELF.

THAT'S THE INGREDIENTS OF THE NUTMEG, SPICES AND EVERYTHING THAT GOES WITH IT.

ALL OF THE FLAVORS.

>>HUELL: ANY SECRET INGREDIENTS?

>> YES.

THIS IS FROM A FORMULA BETTER THAN 75 YEARS OLD.

>>HUELL: LET'S POWER THAT IN.

HERE'S.

GUY WITH THE MIXER.

LOOKY HERE LOUIE.

THAT'S THE WHOLE THING.

>> YES, MIXES IT ALL BY HAND.

>>HUELL: LET'S LOOK IN THERE.

MIX IT A LITTLE BIT.

YES.

THAT'S REALLY THICK, TOO >> AS THE INGREDIENTS BLEND UP TOGETHER IT ALL STARTS, YOU KNOW, COMING TOGETHER, I GUESS YOU CAN SAY.

>>HUELL: DO YOU ALL OF THIS BY HAND.

THEN, YOU JUST MIX THE CANS ALL DAY LONG?

>> THAT'S CORRECT.

>>HUELL: THEN WHAT?

>> THEN WE POUR IT INTO THE TANK.

THERE'S AN ADDITIVE TO KEEP THE NUTMEG AND EVERYTHING ELSE POáE POURING.

>>HUELL: THAT'S A HEAVY CAN.

HOW MUCH EGGNOG DO YOU SELL EVERY HOLIDAY SEASON?

>> EVERY YEAR WE SELL A LITTLE MORE.

IT'S ALWAYS WORD OF MOUTH.

PEOPLE TRY IT AND THEY TELL ANOTHER.

EVERY YEAR THE SALES GROW.

LAST YEAR WE DID ABOUT NINE THOUSAND OF GALLONS.

>>HUELL: YOU ROUTEN OF EGGNOG?

>> MANY OF TIMES.

>>HUELL: DO YOU LIKE IT WHEN THE HOLIDAYS ARE HERE?

DO YOU DREAD MAKING THE EGGNOG?

>> I DON'T DREAD IT, IT'S FUN.

IT GOES BY FAST.

>>HUELL: YOU GET SICK ON EGGNOG AFTER AWHILE?

>> NO.

>>HUELL: SICK OF IT >> NEVER.

>>HUELL: YOU LOVE IT?

>> SOMETIMES I DO GET SICK OF IT.

>>HUELL: YOU LIKE IT TOO?

>> OH, YES.

>>HUELL: THESE FELL AS ARE WELL FED AND NOURISHED ON THE JOB.

>> THEY ARE.

USUALLY THE LAST BATCH WE MAKE THEY ARE A LITTLE TIRED.

>>HUELL: LET'S POUR ONE MORE BATCH IN AND THEN WE WILL GO OUT FRONT AND TASTE THIS STUFF.

OH, BOY.

IT'S OUT FRONT, WE'RE STANDING HERE WITH JULIO AND EDDY AND YOUR GRAND DOUBTER AND FRIEND HERE TODAY.

>> CORRECT.

>>HUELL: YOU ARE OUT FRONT ON THE FIRING ER LINE.

HOW MUCH EGGNOG, DO YOU SELLA LOT?

>> PLENTY.

I WAS TELLING YOU , SOME LADY WAS FIGHTING WITH US, WE WERE OUT OF EGGNOG.

SHE CALLED AND SAID SHE WASER COMING FROM REALLY FAR.

WHEN HE IT BUT BY THE TIME SHE GOT HERE WE WERE OUT.

>>HUELL: YOU ARE RUNNING OUT OF EGGNOG?

>> THERE'S TIME IT HAPPENS.

YOU GET A LOT PEOPLE COMING IN AND THEY BUY MORE THAN ONE, THEY BUY IT BY THE CASE.

DURING THE HOLIDAY TIME AND CHRISTMAS TIME PEOPLE BUY IT AND GIVE IT AS GIFTS.

>>HUELL: ARE WE GETTING OURSELVES INTO SOMETHING P WE'RE ENCOURAGING PEOPLE TO COME OUT AND BUY IT.

THESE GUYS ARE ON THE FRONT LINE.

>> THERE'S NO WRATH THIS YEAR, I HAVE STEPPED UP THE PRODUCTION AND DON'T SEE A SHORTAGE.

WE HAVE IT DOWN TO A SCIENCE.

>>HUELL: I COME FRAY LONG LINE, THE HOWSER FAMILY HAD A LONG TRADITION OF EGGNOG.

OH, BOY.

THIS IS EXCELLENT.

EXCELLENT.

>> THANK YOU.

>>HUELL: THE HOWSER RESIDENT PEEKERS I WOULDN'T SWEAR BY IT, BUT THINK THERE WAS AN I WILLING BIT OF JACK DANIELS THROWN IN THERE.

>> WE CAN'T DO THAT BY LAW.

>>HUELL: THAT'S A LOUABLE.

IT'S ADDS A LITTLE EXTRA TOUCH.

>> RUMOR HAS IT AROUND THE HOLIDAY TIME A TEN GALLON CAN GETS DONE LIKE THAT.

>>HUELL: I BET.

I RECOMMEND YOU COME BY THE DAVER EE ANYTIME.

JUST TO VISIT WITH THE PEOPLE HERE, IF THE FAMILY HERE AND SEE WHAT AN OLD TIME BOTTLING PLACE LOOKS LIKE.

ESPECIALLY DURING THE HOLIDAY SEASON THIS EGGNOG IS WORTH THE DRIVE.

IS THIS IN STORES AS WELL?

>> YES.

SAN DIEGO SUEP HE WERE MARKETS, SELECTED.

SEE HOW IT COATS THE BOTTLE.

>>HUELL: OH, MAN.

>> IT COATS, IT'S THICK.

>>HUELL: THIS IS BEST.

>> THE NEXT DAY, AFTER IT SITS FOR A DAY IT JUST -- EVERYTHING COMES TOGETHER AND IT'S THICKER.

YOU TAKE SOME HOME TODAY, WILL YOU DRINK IT ALL TOMORROW.

>>HUELL: I DON'T KNOW IF THIS WILL LASTER UNTIL TOMORROW.

THANK YOU.

>> THANK YOU.

>>HUELL: NICE TO MEET YOU, GIRLS.

GOOD LUCK FELL AS.

GET READY FOR THE ONSLAUGHT OF KCET VIEWERS.

>> READY.

>>HUELL: THAT'S THE WAY IT IS.

HAPPY HOLIDAYS, EVERYBODY.

>> HAPPY HOLIDAYS.

>>HUELL: FROM MONTE BELLO, ENJOY THE EGGNOG IT'S DELICIOUS.

>> HUELL, YOU WANT TO KNOW HOW GOOD THE EGGNOG IS?

WE HAD IT IN THE LA FAIR A COUPLE YEARS BACK.

A PERFECT SCORE IS 100.

THEY GAVE US A 1301.

IT WAS 101.

THAT SAYS A LOT.

VISITING WITH HUELL HOWSERIS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.