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

>> WELL, HELLO EVERYBODY.

I'M HUELL HOWSER.

AND WHAT WE'RE GONNA DO -- WELL, ACTUALLY, WE'RE IN FOR A SPECIAL TREAT BECAUSE WHAT WE'RE GONNA DO IN THIS SPECIAL ONE-HOUR PROGRAM IS PAY TRIBUTE TO THE FAMILY BUSINESS.

YOU KNOW, FAMILY BUSINESSES ARE REALLY THE BACKBONE OF OUR COUNTRY.

AND SO IN THIS PROGRAM, IN THIS ADVENTURE, WE'RE GONNA VISIT THREE, POSSIBLY FOUR IF WE HAVE TIME, BUT AT LEAST THREE, FAMILY BUSINESSES HERE IN SOUTHERN CALIFORNIA -- BUSINESSES THAT HAVE BEEN IN THE FAMILY FOR A NUMBER OF YEARS AND THAT ARE STILL GOING STRONG.

AND RIGHT NOW, WE'RE HERE IN BEAUTIFUL MONTABELLO.

IT'S A BEAUTIFUL SUNNY MORNING, AND I'M STANDING HERE WITH?

>> RAY BROGUIERE.

>> RAY BROGUIERE.

AND BROGUIERE IS A?

>> FRENCH NAME.

>> A FRENCH NAME.

>> YES, SIR.

>> NOW, WE'RE STANDING IN FRONT OF THE MONTABELLO SANITARY DAIRY.

THERE'S THE COW STANDING OUT THERE ALL SANITARY.

WHY DO THEY HAVE THE WORD "SANITARY" UP THERE?

>> WELL, BACK IN THE 40'S AND 50'S, IT WAS KIND OF THE "IN" WORD TO USE FOR DAIRIES.

THERE WAS A LOT OF 'EM -- WHATEVER, SANITARY DAIRY.

THERE WAS BEAUCOUP.

[ LAUGHTER ] >> EVERYBODY -- THERE'S THAT FRENCH WORD YOU'RE USING.

EVERYBODY WANTED TO MAKE SURE THAT THE DAIRY WAS SANITARY.

AND THERE WERE A LOT OF DAIRIES -- OF FAMILY DAIRIES OUT HERE IN THIS AREA, WEREN'T THERE?

>> THAT'S CORRECT.

THAT'S CORRECT.

BACK IN THE 1920'S AND 30'S, THERE WAS, MY UNDERSTANDING, 20 -- 27 OR 28 DAIRIES IN MONTABELLO AT ONE TIME.

ALL SMALL.

>> AND HOW MANY ARE LEFT?

>> ONE.

>> YOURS?

>> WE'RE IT.

>> WOW.

WELL, HERE IS THE -- WELL, HERE ARE YOUR CUSTOMERS.

NOW, THEY'RE PULLING IN HERE TO BUY WHAT?

>> UM, MILK, EGGS, BREAD, BUTTER -- >> SO IT'S A LITTLE -- >> DAIRY PRODUCTS.

>> -- KIND OF A LITTLE MARKET YOU'VE GOT SET UP HERE.

>> YEAH, THE OLD-TIME DRIVE-IN DAIRY.

>> HOWDY -- WELL, WAIT A MINUTE.

YOU GOT THE MILK.

>> YEAH, HOW YA DOIN'.

GOT SOME MILK FOR MY FAMILY.

>> LET ME SEE THAT MILK.

IS THAT SANITARY MILK?

>> YOU BETTER BELIEVE IT.

IT'S -- IT'S THE FRESHEST MILK AROUND HERE.

IT'S VERY DELICIOUS.

>> NOW, YOU DIDN'T ARRANGE FOR HIM TO BE DRIVING BY, DID YOU?

>> I SURE DIDN'T, BUT I'M GONNA HIRE HIM FOR A P.R.

MAN.

[ LAUGHTER ] >> I'VE BEEN -- I'VE BEEN COMING TO BUY FOR YEARS, AND MY IN-LAWS HAVE BEEN LIVING AROUND HERE -- MONTABELLO -- COMING BY FOR YEARS, AND I DON'T GO ANYWHERE ELSE FOR MY MILK.

>> WELL, NOW RAY TELLS ME THERE USED TO BE 20 OR 30 OF THESE DAIRIES AROUND HERE IN MONTABELLO.

>> OH, YEAH.

AND WE'RE JUST GLAD THAT THIS ONE'S STILL HERE.

>> YEAH.

>> WOW, YOU SHOULD HIRE HIM, RAY.

[ LAUGHTER ] >> YEAH.

>> THANKS A LOT.

>> THANKS A LOT, HUELL.

>> THANK YOU.

>> NOW, THERE'S -- THERE'S THE OLD DAIRY -- [ LAUGHTER ] THERE'S THE OLD DAIRY TRUCK OVER THERE.

IS THIS WHAT YOU USED TO DELIVER -- >> THE HOME DELIVERY, YES, IT IS.

BACK IN THE -- OH, I GUESS, LATE 40'S, EARLY 50'S AND 60'S, AND A LITTLE BIT IN THE 70'S AND -- ACTUALLY, THIS TRUCK HERE RAN AS -- HOME DELIVERY AS FAR AS INTO THE -- 'BOUT '93, '94, SOMETHING LIKE THAT.

>> BOY, THAT'S A BEAUTIFUL TRUCK.

AND THERE'S YOUR NAME RIGHT ON THE SIDE.

INDEPENDENT DISTRIBUTOR.

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

>> THAT'S THE PLACE.

>> NOW, WAS YOUR FATHER IN THIS BUSINESS?

>> MY GRANDFATHER AND MY FATHER BOTH.

>> REALLY?

>> YEAH.

MY GRANDFATHER STARTED IT IN 1920.

>> DID HE COME HERE FROM FRANCE?

>> FROM FRANCE, CORRECT.

>> AND THAT'S WHAT HIS FAMILY DID IN FRANCE WAS DAIRY FARMING.

>> NO.

ACTUALLY HE CAME HERE AND THIS WAS A -- HE ORIGINALLY STARTED GROWING LEMONS IN 1917 OR 1918.

AND WHEN HIS FIRST CROP CAME IN, HE SHIPPED 'EM BACK TO CHICAGO.

AND INSTEAD OF A CHECK -- HE THOUGHT HE'D GET A CHECK FOR HIS LEMONS, HE ENDED UP WITH A -- GETTING A BILL.

THE FREIGHT COST MORE THAN WHAT THE LEMONS WERE WORTH, SO HE CAME BACK AND TORE OUT EVERY LEMON TREE AND WENT INTO THE MILK BUSINESS.

>> WENT INTO COWS.

>> CORRECT.

>> NOW, THE COWS ARE NO LONGER HERE.

YOU TOLD ME THAT THE WHOLE AREA BACK BEHIND HERE USED TO BE FULL OF COWS.

>> THAT'S CORRECT.

WHEREVER YOU SEE THE PARKING LOT HERE OR THE BAKERY NEXT DOOR, THAT WAS ALL CORRALS.

AND WE KEPT THE CATTLE THERE.

>> NOW, WHERE ARE THE COWS NOW?

>> IN CHINO.

WE GET THE MILK FROM A PRODUCER IN CHINO.

IT COMES IN A TANKER.

WE PUMP IT INTO OUR TANK AND STILL DO THE PROCESSING HERE.

>> OKAY.

SO THE COWS ARE GONE.

THERE ARE NO COWS LEFT IN MONTABELLO.

>> NO.

THE CITIES -- THROUGH THE COURSE OF TIME, CITIES REALLY FROWNED ON -- ON DAIRIES HAVING COWS FOR UMPTEEN DIFFERENT REASONS.

AND THEY KIND OF -- KIND OF MOVED YOU OUT, REALLY.

>> WELL, THE COWS ARE IN CHINO, BUT THE DAIRY IS STILL HERE.

>> CORRECT.

>> AND WE'RE GONNA GO IN AND LOOK AT WHAT'S GOING ON INSIDE THIS DAIRY THAT'S BEEN HERE SINCE 1920.

OH, BOY.

YOU GOT GLASS BOTTLES HERE.

>> GLASS AND PLASTIC BOTH, CORRECT.

>> NOW, WHY DO YOU STILL USE THE GLASS BOTTLE?

>> WE THINK IT'S THE BEST WAY TO BUY MILK.

IT'S -- YOU WANNA TASTE THE PURE TASTE OF MILK, GLASS BOTTLE IS THE ROUTE TO GO.

>> NOW, AREN'T THEY MORE EXPENSIVE THAN THE PLASTIC OR -- >> THEY'RE WAY MORE EXPENSIVE AND WAY MORE WORK.

>> SO YOU KEEP 'EM REALLY JUST FOR YOUR CUSTOMERS BECAUSE -- OR JUST 'CAUSE, IT'S OLD-FASHIONED OR?

>> OLD-FASHIONED FOR ONE, BUT WE'VE NEVER -- WE'VE BEEN IN GLASS FROM DAY ONE AND JUST THINK THAT -- YOU KNOW, THERE'S A -- WE FULFILL A -- A NEED, I GUESS, FOR THE PEOPLE THAT ENJOY IT IN GLASS.

>> YEAH.

>> THE BEST WAY TO DRINK IT, REALLY.

>> NOW, EXPLAIN TO US WHAT'S HAPPENING HERE.

>> WELL, RIGHT NOW, THE -- THE RAW MILK THAT CAME IN FROM THE FARM IS STORED IN THIS TANK RIGHT HERE.

>> UH-HUH.

>> THIS TANK HERE HOLDS 2200 GALLONS OF MILK.

IT'S BEING -- OUT THROUGH HERE, PUMPED INTO THE -- THIS IS WHAT THEY CALL A HIGH-TEMPERATURE, SHORT-TIME UNIT WHICH PASTEURIZES THE MILK AND COOLS IT RIGHT BACK DOWN.

SO -- >> NOW, THIS IS HOT.

>> IT'S RUNNING -- YEAH, THE MILK RIGHT NOW IS RUNNING AT 172 DEGREES IS WHAT WE PASTEURIZE MILK AT.

>> OH, HERE'S THE MILK NOW.

CAN WE OPEN THIS UP?

>> YEAH, SURE.

>> NOW, THAT'S THE MILK.

>> THAT'S IT.

>> AFTER IT'S BEEN PASTURE -- >> NO, NO.

THIS IS THE RAW MILK HERE.

IT'S COMING IN FROM THE TANK INTO THIS, WHAT THEY CALL A SURGE TANK.

>> AND THEN IT GOES -- >> AND BEING PUMPED OUT BACK IN THROUGH A LINE DOWN HERE.

>> UH-HUH.

>> ON THIS SIDE OVER HERE.

BEING PUMPED OUT INTO THE HIGH-TEMPERATURE, SHORT-TIME UNIT, WHICH IN TURN FEEDS IT OVER TO THE PASTURE -- THE HOMOGENIZING UNIT WHICH HOMOGENIZES THE MILK.

>> NOW, IS THIS THE WAY IT'S ALWAYS BEEN DONE HERE IN THIS DAIRY, OR IS THIS ALL MODERN, STATE-OF-THE-ART EQUIPMENT.

>> WELL, THIS ONE HERE -- THIS -- THIS PARTICULAR PIECE HERE IS NEW.

WE PUT THIS IN ABOUT A YEAR AND A HALF AGO.

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

OUR OLD PASTEURIZING UNIT WAS 40 -- ABOUT 45 YEARS OLD, AND I TOOK EXCELLENT CARE OF IT.

AND THE PROBLEM WAS THE COMPANIES DURING THE COURSE OF TIME, OBSOLETED THE PARTS.

>> YEAH.

>> SO IT GOT TO THE POINT, WE COULDN'T GET PARTS.

>> SO YOU HAD TO GET NEW EQUIPMENT.

>> A NEW ONE.

THE HOMOGENIZER HERE, WE PUT THIS IN IN 1953, I BELIEVE.

SO IT'S -- >> REALLY?

>> AND IT'S STILL GOING STRONG.

>> NOW, YOUR WORKERS OVER HERE, YOU'VE GOT A CONTINUATION OF THE FAMILY RIGHT OVER HERE.

>> I SURE DO.

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

>> LET'S GO MEET HIM.

HOWDY CHRIS.

>> HOW'S IT GOIN'?

>> YOU'RE THE FOURTH GENERATION, RIGHT?

>> THAT'S WHAT THEY TELL ME.

>> ALL RIGHT.

NOW, HOW DID YOU GET INTO THE BUSINESS?

WAS THERE EVER ANY QUESTION ABOUT YOU DOING THIS OR?

>> NO, I'VE BEEN HERE SINCE I WAS OLD ENOUGH TO WORK HERE, AND I HAVEN'T LEFT.

>> AND HE'S REALLY OVER THE YEARS GIVEN YOU EVERY JOB TO DO.

YOU'VE HAD TO DO EVERYTHING.

>> OH YEAH.

I CAME UP THROUGH THE RANKS JUST LIKE EVERYBODY ELSE.

>> YEAH.

ARE YOU GLAD YOU DON'T HAVE TO WORK WITH THE COWS?

YOU JUST GET THE MILK -- YOU DON'T HAVE TO -- >> YEAH, IT SAVES ON TIME, BUT IT WAS -- IT WAS KIND OF FUN WHEN THE COWS WERE HERE.

IT WAS NICE.

>> SO YOU REMEMBER IT WHEN THE COWS WERE HERE.

>> I WASN'T WORKING HERE, BUT I WAS HERE AS A KID ALL THE TIME.

>> YEAH.

>> MY FATHER WAS HERE SO I HAD TO BE HERE.

>> PARDON?

>> OH, OKAY.

YOU'RE PUTTING 'EM IN THE -- >> YEAH, I'M GIVING HIM A HAND HERE.

WHERE -- RIGHT THERE AT THE END I JUMP IN EVERY NOW AND THEN.

[ LAUGHTER ] >> WELL, I GUESS EVERYBODY HELPS EVERYBODY ELSE OUT HERE, DON'T THEY?

>> WELL, THAT'S TRUE.

AND ON CHRIS'S END, IT'S KIND OF LIKE BACK WHEN -- WHEN I WAS A KID, MY DAD STARTED ME ON THE BOTTOM.

I MEAN ON THE BOTTOM.

AND YOU KNOW, BACK THEN WE HAD COWS.

AND NOW WE DON'T HAVE THE COWS, AND -- BUT CHRIS STARTED AT THE BOTTLE WASHER END, AND HE'S WORKED HIS WAY UP.

>> OH, LOOK WHAT HE'S DOIN'.

HE'S COOLING 'EM DOWN IN HERE.

>> THAT'S CORRECT.

IT GOES RIGHT OFF THE FILLER INTO THE COOLER.

>> AND THEN RIGHT OUT THE DOOR TO YOUR CUSTOMERS.

>> AND OUT THE DOOR TO THE CUSTOMERS, THAT'S CORRECT.

>> WHAT KIND OF A VOLUME DO YOU DO EVERY DAY?

>> I -- WE AVERAGE ABOUT 1,000 GALLONS A DAY, I GUESS, IS WHAT OUR AVERAGE IS.

SO, QUARTS AND HALF-GALLONS.

AND THEN IF YOU INCLUDE THE PLASTIC, IT'S THE -- THE VOLUME'S UP A LITTLE BIT MORE 'CAUSE WE DO OFFER BOTH WAYS.

>> ALL RIGHT.

NOW, RIGHT NOW, WHAT WE'RE LOOKING AT ARE THE HALF-GALLON BOTTLES.

>> CORRECT.

>> AND WHEN YOU GET THROUGH WITH THIS RUN, YOU'RE GONNA DO THE QUART BOTTLE.

>> THAT'S CORRECT.

WE'LL BE -- WE'LL BE DOWNSIZING INTO THE QUARTS HERE PRETTY QUICK.

>> AND THEN AFTER THAT -- AND THAT'S GONNA BE ABOUT AN HOUR AND A HALF FROM NOW -- WE'RE GONNA CUT THE CAMERA OFF FOR A MINUTE AND THEN WE'RE GONNA TURN IT BACK ON WHEN YOU'RE GETTIN' READY TO DO THAT VERY SPECIAL THING YOU WANT -- WANT US TO SEE.

DON'T TELL US WHAT IT IS.

BUT IT'S SPECIAL, ISN'T IT?

>> VERY.

>> TRUST ME, IT IS.

SO LUIS'S GONNA CUT THE CAMERA OFF, AND I'M GONNA HELP 'EM LOAD UP THE MILK FOR A WHILE 'CAUSE YOU NEED A LITTLE EXTRA HELP, DON'T YOU?

>> WE -- WE NEVER TURN DOWN HELP.

NEVER.

>> AND THEN WE'LL BE BACK IN A LITTLE WHILE WITH THAT VERY SPECIAL THING THAT HAPPENS HERE, UM, ABOUT 10:30 THIS MORNING.

OKAY, TIME HAS PASSED.

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

WHAT ARE WE WATCHING RIGHT HERE?

>> IT'S THE BEGINNING STAGES OF OUR WORLD-FAMOUS CHOCOLATE MILK.

>> CHOCOLATE MILK.

>> CORRECT.

>> NOW, HOW DOES THAT WORK?

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

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

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

IT'S COMING OUT AT ABOUT 34 DEGREES INTO THE CANS.

>> THESE GREAT OLD CANS.

THESE ARE THE ORIGINAL OLD CANS.

>> YOU DON'T SEE 10-GALLON MILK CANS AROUND ANYMORE.

>> ALL RIGHT.

THEN YOUR SON IS WHEELING 'EM DOWN HERE.

>> CORRECT.

>> AND WE GOT ALL KIND OF ACTIVITY GOIN' ON DOWN HERE.

LET'S SEE IF WE CAN GET IN HERE SO LUIS CAN GET A SHOT OF WHAT'S HAPPENING 'CAUSE BOY, THERE'S A LOT -- [ LAUGHTER ] THERE'S A LOT GOIN' ON HERE.

WHAT'S HAPPENING IN HERE?

WHAT ARE THESE GUYS DOING?

>> OKAY.

RIGHT NOW WHAT THEY'RE DOING IS MIXING UP THE CHOCOLATE MILK AND POURING IT INTO THE TANK THAT FEEDS OUR BOTTLE FILLER.

>> UH-HUH.

>> AND EVERYTHING, AS YOU CAN SEE, DONE BY HAND.

IT'S THE OLD-FASHIONED WAY WHEN WE USE -- THE ONE GALLON OF CHOCOLATE SYRUP IS MIXED INTO THE TEN GALLONS OF MILK.

>> SO YOU'RE ACTUALLY POURING CHOCOLATE SYRUP INTO THE CANS.

>> RIGHT.

>> MIXING 'EM BY HAND.

>> CORRECT.

>> AND THEN COOLING IT DOWN.

>> OH, IT'S COOLED DOWN ALREADY, BUT IT'S JUST STIRRED UP -- YOU KNOW, WE MIX THE SYRUP IN WITH THE MILK -- >> OH, WOW.

>> -- TO GET THE FINISHED PRODUCT.

>> LOOK AT THESE GUYS MIXING HERE, LUIS.

THEY REALLY KNOW -- OH, BOY.

LOOK, THERE GOES THE -- HERE GOES THE CHOCOLATE.

THAT'S THE REAL THING.

>> SORRY ABOUT THAT.

>> AND THEN WHAT DO YOU START DOIN' HERE?

>> JUST START TAKING IT OUT OF THE CAN, PUSHING IT ALL THE WAY TO THE BOTTOM, MAKE SURE IT GETS DOWN THERE, TAKE THIS OUT, AND START MIXING IT NICE AND SLOW.

>> OH, WOW.

SO THERE'S A WAY TO DO THIS.

THERE'S A RIGHT AND A WRONG WAY TO DO IT.

>> YEAH, IT'S THE OLD-FASHIONED WAY.

>> NOW, SOMETHING THIS SIMPLE YOU WOULD THINK THAT MORE MILK COMPANIES WOULD DO IT, BUT I GUESS IT'S TOO LABOR INTENSIVE, ISN'T IT?

>> AND TIME CONSUMING, YEAH.

>> YEAH.

>> THEY COULDN'T -- THEY WOULDN'T BOTHER WITH IT.

>> YEAH.

>> BUT WE'RE THE -- WE JUST NEVER CHANGED.

WE'VE ALWAYS MADE IT IN THE 10-GALLON CAN.

IT'S CALLED THE COLD PROCESS, AND IT'S JUST THE WAY WE DO IT.

THE OLD-FASHIONED, QUALITY WAY.

>> ALL RIGHT.

NOW, IS IT READY TO BE DUMPED NOW, OR DO YOU -- >> CLOSE.

>> HOW DO YOU KNOW WHEN YOU'VE MIXED IT ENOUGH?

>> WELL, IT GETS DARKER, AND IT STARTS GETTING LIGHTER AND LIGHTER.

>> UH-HUH.

>> FIRST IT'S DARK, AND THEN IT GETS LIGHTER AND LIGHTER.

IT'S ABOUT READY RIGHT NOW.

>> ALL RIGHT.

LET'S WATCH HIM DUMP THAT.

WAIT A MINUTE, WE'RE -- THOSE THINGS ARE HEAVY, TOO.

>> THEY SURE ARE.

THEY'RE ABOUT 100 POUNDS EACH -- 110 POUNDS.

>> THERE IT GOES.

AND THIS GOES ON HOW OFTEN HERE AT THE DAIRY?

>> TWICE A WEEK.

>> TWICE A WEEK.

YOU'RE MAKING YOUR CHOCOLATE MILK.

>> 2 TIMES A WEEK.

MONDAY, THURSDAY.

>> NOW, IS THIS SOMETHING THAT PEOPLE COME BY JUST TO GET IS YOUR CHOCOLATE MILK?

>> A LOT OF THEM DO.

A LOT OF 'EM.

THEY JUST LOVE THAT OLD-FASHIONED CHOCOLATE MILK.

I MEAN, IT'S -- THE TASTE IS THE DIFFERENCE, REALLY.

>> SO IT REALLY TASTE DIFFERENT.

>> IT REALLY DOES.

AND -- AND IN THE GLASS BOTTLE TO BOOT, IT'S JUST -- IT'S HOW GOOD CHOCOLATE MILK CAN TASTE.

WE USE THE REGULAR MILK -- YOU KNOW, REGULAR HOMOGENIZED MILK.

>> UH-HUH.

>> WE ADD CREAM TO IT.

WE HAVE THE -- THE CHOCOLATE SYRUP'S BEEN FORMULATED FOR US.

WE HAVE THAT SPECIAL MADE.

AND AS YOU CAN SEE, IT'S ALL BY HAND.

THESE GUYS LOVE THEIR WORK.

>> OH LOOK, HE'S DOING IT WITH TWO HANDS.

>> OH, THIS GUY'S A WORKER.

>> HOW -- YOU'RE A TWO-HANDED GUY.

[ LAUGHTER ] >> I'M A TWO-HANDED GUY, YES, I AM.

[ LAUGHTER ] >> BOY, THAT'S GREAT.

THAT'S GREAT.

>> HE'S AWESOME.

>> OKAY.

WE'VE COME OUTSIDE.

AND ACTUALLY WE'RE TAKING A TOUR BECAUSE THIS IS WHERE THE COWS USED TO BE.

DO YOU MISS THE COWS?

>> THAT I DO.

IT WAS A PART OF THE HISTORY OF THE DAIRY.

THE DRAWBACK WITH THE COWS -- 24 HOURS A DAY, 7 DAYS A WEEK, 365 DAYS.

THEY DON'T KNOW CHRISTMAS FROM THE DAY BEFORE OR AFTER, AND A LOT OF EXTRA WORK.

>> SO IT WAS A LOT OF WORK FOR YOU.

BUT GROWING UP AS A BOY, YOUR DAD HAD YOU OUT THERE WORKING WITH THOSE COWS, DIDN'T HE?

>> HE SURE DID.

IT WAS FEEDING 'EM, CLEANING THE CORRALS.

YOU KNOW, YOU NAME IT, WE -- WE DID IT.

WE HAD CHICKENS, GOATS, THE WHOLE NINE YARDS HERE.

>> SO THIS WAS REALLY -- THIS WHOLE THING WAS A FARM, WASN'T IT?

>> YEAH, IT WAS BACK IN THE -- WELL, FROM 1920 -- I WAS BORN IN 1945 SO -- BUT YOU KNOW, WE HAD THE GARDEN.

WE USED TO GROW OUR OWN VEGETABLES.

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

>> YEAH.

>> YOU KNOW, WE SPENT A LOT OF TIME HERE ON THE FARM.

>> WELL, IT'S A PARKING LOT NOW, BUT THE DAIRY IS STILL HERE AND SO ARE THE OLD GLASS BOTTLES AND THE OLD CASES.

AND YOU WERE TELLING US THAT PEOPLE WILL STOP BY BECAUSE THEY SPOT THESE OLD CASES AND JUST WANNA COME IN AND TALK ABOUT 'EM.

>> THEY DO.

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

AND A LOT OF DRIVE-IN DAIRIES LIKE THIS IN THE PAST, AND THEY -- THEY SEE THE GLASS BOTTLE, THEY SEE THE OLD TIME CASES.

AS YOU CAN SEE HERE, WE GOT -- THIS IS THE NEW -- THE NEW CASE, PLASTIC.

EVERYTHING'S PLASTIC.

>> I DON'T LIKE THAT.

>> I DON'T EITHER.

I HAVE AS MUCH WOOD AND WIRE -- >> I LIKE THIS.

>> CORRECT.

YOU GET SOME OF THESE CASES HERE, I WILL -- I WILL GUARANTEE YOU THESE HERE ARE 35 YEARS OLD.

YOU GET INTO THESE WOODS, THEY'RE 40, 50 YEARS OLD.

>> YEAH.

>> THEY'RE -- RIGHT ON HERE'S 1949.

>> YEAH.

>> ALMOST 50 YEARS OLD.

>> YEAH.

>> WOOD AND WIRE.

IT -- IT -- A LOT OF NOSTALGIA.

A LOT OF -- IT BRINGS BACK PEOPLE'S MEMORIES.

>> WELL, I REMEMBER AS A BOY GROWING UP IN A SMALL TOWN IN TENNESSEE, THE MILK MAN CAME BY THREE DAYS A WEEK, EARLY IN THE MORNING.

YOU COULD HEAR THOSE BOTTLES CLANKING.

>> YEAH.

>> THERE WAS CREAM ON TOP OF THE MILK AND A LITTLE PAPER TOP -- TAB THAT YOU PULLED OFF.

>> PULL TAB, THAT'S RIGHT.

THE OLD CARDBOARD -- IT WAS MADE OUT OF CARDBOARD WITH A LITTLE SNAP CAP, AND YOU JUST PULL THE CAP UP WITH THAT THING.

>> WE'RE SHOWING OUR AGE.

[ LAUGHTER ] >> YEAH, THAT'S A FACT.

>> NOW, HERE'S THE HOUSE.

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

>> THAT'S CORRECT.

I WAS BORN AND RAISED HERE.

MY DAD BUILT THIS PARTICULAR HOUSE IN 1953.

IT'S REALLY FUNNY BECAUSE WE -- OUR OLDER HOUSE, WHEN MY GRANDFATHER -- HE WENT TO FRANCE -- HE TOOK A TOUR DE FRANCE, AND WHILE HE WAS GONE, MY DAD TORE THE OLD HOUSE DOWN AND BUILT A NEW ONE.

AND MY GRANDFATHER SAW IT -- 'CAUSE BACK THEN YOU TRAVELED BY TRAIN, RIGHT?

SO HE SAW IT ON THE TRAIN AS WE -- AS HE PASSED BY HERE 'CAUSE WE PICKED HIM UP AT THE STATION IN L.A. AND NEEDLESS TO SAY, HE WAS SURPRISED.

[ LAUGHTER ] >> BUT IT'S STILL IN THE FAMILY.

>> STILL IN THE FAMILY.

I HAVE MY BROTHER AND SISTER, AND MY NEPHEW STILL LIVE HERE IN THE HOUSE.

>> BOY, THIS WHOLE PLACE IS FROZEN IN TIME.

>> IT'S -- WHEN YOU COME HERE, IN REALITY, YOU GO BACK IN TIME.

YOU REALLY DO.

I HAVE A -- A LOT OF MY DAIRY ASSOCIATES -- YOU KNOW, FRIENDS.

YOU GET SOME OF THESE OLD -- THE OLD TIMERS THAT HAD DAIRIES YEARS BACK THAT THEY KNEW OF -- THEY KNEW MY DAD AND KNEW THE FAMILY.

THEY COME BACK HERE AND -- TO REMINISCE OF -- OF WHAT THEY HAD AND WHAT THEY MISS.

IT'S JUST PART OF HISTORY, REALLY.

>> OKAY.

THIS HAS REALLY BEEN SOMETHING.

AND WE'RE STANDING HERE WITH YOUR DESIGNER, CAL DAIRY HATS ON.

THIS IS A NEW MARKETING TOOL YOU'VE ESTABLISHED, ISN'T IT.

>> I BELIEVE SO.

[ LAUGHTER ] >> AND WE'VE GOT A BOTTLE, A QUART BOTTLE OF THIS WONDERFUL HOMEMADE CHOCOLATE MILK IN A GLASS BOTTLE.

AND IT'S WONDERFUL.

>> YOU CAN'T BEAT IT IN GLASS.

>> IT'S THE REAL THING.

NOW, YOU GOT ALL YOUR EMPLOYEES OUT HERE FOR JUST A MINUTE.

I GUESS THE QUESTION IS, HOW HARD IS IT TO COMPETE WITH THE BIG DAIRIES?

WITH THE BIG BOYS?

>> WELL, THE BIG BOYS, IT'S -- YOU KNOW, WE HAVE OUR OWN SPECIAL NICHE, I GUESS YOU COULD SAY.

AND WE HAVE OUR OWN SPECIAL DEMAND FOR OUR PRODUCT.

AND YOU KNOW, WITH QUALITY THERE'S ALWAYS A LITTLE DEMAND FOR QUALITY.

AND THE SMALLER GUY -- I HONEST TO GOD REALLY THINK THE SMALLER GUY DOES IT BETTER.

>> DO YOU THINK YOUR MILK'S BETTER?

>> I KNOW IT'S BETTER.

[ LAUGHTER ] BECAUSE YOU KNOW -- AND I'VE TOLD EVERYBODY I WON'T SELL IT IF I WON'T DRINK IT.

AND I'LL DRINK EVERYTHING HERE.

>> BOY, SO WILL I.

YOU BETTER GET ME OUT OF HERE.

[ LAUGHTER ] I'M GONNA PUT YOU OUT OF BUSINESS.

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

>> YES.

>> YOU CAN GET BROGUIERE'S MILK IN?

>> IN STORES SUCH AS PAVILLIONS, BRISTOL FARMS, WHOLE FOODS, SELECTED HUGHES, YOUR GELSON'S, YOUR MAYFAIR, SELECTED RALPH'S, SELECTED LUCKY'S.

>> SO IT'S AROUND.

YOU JUST HAVE TO LOOK FOR THE GLASS BOTTLE.

THAT'S WHAT SETS YOURS APART.

>> THAT'S CORRECT.

OR CALL THE DAIRY AND WE HAVE A LIST OF THE MARKETS THAT CARRY IT, AND WE CAN KIND OF GUIDE YOU INTO THE -- THE PLACE THAT HAVE IT.

>> WELL, WE'LL PUT THE NAME AND THE ADDRESS AND THE PHONE NUMBER OF THE DAIRY DOWN HERE.

AND COME DOWN AND GET YOU SOME OF THIS HOMEMADE CHOCOLATE MILK MADE BY THESE FELLAS BACK HERE.

WE'VE GIVEN THEM THREE MINUTES OFF TO COME OUT HERE AND BE IN THE FINAL PICTURE.

THEY STILL GOT WORK TO DO, DON'T THEY?

>> THEY SURE DO.

AND I TELL YOU, IT'S -- YOU KNOW, IT'S -- WE TRY TO TREAT EVERYBODY HERE AS FAMILY, AND I -- I HAVE MY SON, MY DAUGHTER, MY NEPHEW, AND A LOT OF THESE GUYS HAVE BEEN WITH ME FOR QUITE A FEW YEARS.

SO IT'S -- IT'S TRULY A FAMILY HERE.

>> YEAH, HERE'S YOUR DAUGHTER BACK HERE.

HELLO.

SHE WORKS IN THE OFFICE.

HERE'S YOUR NEPHEW.

>> MY NEPHEW, DON.

>> AND THERE'S YOUR SON.

>> CHRIS.

MY DAUGHTER MONIQUE.

>> AND YOUR DAD AND YOUR GRANDDAD ARE GONE, BUT THEY ARE DEFINITELY HERE IN SPIRIT.

>> OH, MOST DEFINITELY.

MOST DEFINITELY.

>> WELL, THIS HAS BEEN A WONDERFUL EXAMPLE OF A FAMILY BUSINESS ALIVE AND WELL OUT HERE IN MONTABELLO.

WE'RE GONNA STAY HERE AND DRINK SOME MORE OF THIS CHOCOLATE MILK, AND THEN WE'RE GONNA HEAD DOWN AND VISIT OUR SECOND FAMILY BUSINESS IN DOWNTOWN L.A.

BUT FIRST WE GOTTA FINISH UP WITH THIS MILK.

THANKS A LOT.

WE'VE HAD A GREAT DAY.

BACK TO WORK, FELLAS.

[ LAUGHTER ] GO IN THERE AND START STIRRING THAT MILK.

>> GET TO WORK.

GOT A LITTLE BETTER TASTE OUT OF -- OUT OF GLASS.

>> OH, BOY.

I'M GONNA DRINK THE WHOLE QUART, YOU KNOW THAT, DON'T YOU?

[ LAUGHTER ] >> I'VE SEEN YOU ON AND OFF THIS MORNING [ LAUGHTER ] DRINKING IT.

SO I KNOW YOU LIKE IT.

>> WHAT ARE WE GONNA SEE TODAY?

>> TODAY, YOU'RE GONNA SEE COFFEE BEING MADE.

WE'RE HERE AT APFFEL'S COFFEE, AND WE'RE GONNA HAVE -- WE'RE GONNA TAKE YOU ON A TOUR, AND I'M GONNA TELL YOU ABOUT MY FAMILY.

>> EVERYTHING WE WANNA KNOW ABOUT THE COFFEE BUSINESS, RIGHT?

>> THAT'S RIGHT.

EVERYTHING YOU WANNA KNOW.

EVERYTHING AND MORE.

>> ALL RIGHT.

HERE'S THE BUSINESS RIGHT HERE.

AND WE'RE GONNA GO INSIDE AND GET A TOUR OF -- OF THE COFFEE BUSINESS.

THERE'S THE NAME OF THE -- OF THE FAMILY.

HOW DO YOU PRONOUNCE THIS?

>> THAT'S APFEL'S COFFEE.

>> APFFEL'S COFFEE.

>> APFFEL'S COFFEE, YES.

THAT'S RIGHT.

>> AND WHAT'S THE BACKGROUND, THE HISTORY OF THAT NAME?

>> WELL, MY FAMILY CAME FROM ALSACE-LORRAINE.

AND THAT'S A -- WAS A LITTLE COUNTRY IN BETWEEN GERMANY AND FRANCE.

AND THAT'S WHERE THEY GOT IT.

AND IT MEANS APPLES IN GERMAN.

>> IT MEANS APPLES.

>> THAT'S RIGHT.

THAT'S RIGHT.

>> WOW.

NOW, YOU ARE WHAT?

THIRD, FOURTH GENERATION?

>> I AM THE THIRD GENERATION, AND I'M A GRANDDAUGHTER OF THE FOUNDER.

MY GRANDFATHER STARTED THE BUSINESS IN 1914.

HE STARTED IT UP IN OAKLAND, ACTUALLY.

HE WAS ALL BY HIMSELF PACKAGING COFFEE, AND GRINDING IT, AND DELIVERING IT DOOR TO DOOR ON A BICYCLE.

>> AND NOW IT'S IN L.A., AND WE'RE GETTING READY TO WALK INSIDE AND START OUR COFFEE TOUR.

I DON'T KNOW MUCH ABOUT COFFEE.

I KNOW I LIKE TO DRINK IT.

>> WELL, GOOD.

>> BUT WE'RE -- WE'RE GONNA GO INSIDE HERE AND SEE WHO'S GOING ON.

THERE'S A LOT OF ACTIVITY HERE.

LET'S GO.

OKAY.

HERE WE ARE.

I TELL YOU WHAT, WE IMMEDIATELY GOT INTO THE COFFEE, DIDN'T WE?

>> OH, YES WE DID.

THIS IS WHERE WE UNLOAD THE COFFEE.

UM, THE COFFEE COMES IN FROM ALL OVER THE WORLD.

BUT BEFORE WE EVER UNLOAD IT OFF THE TRUCKS, WE WILL TAKE A SAMPLE OF THE COFFEE, AND WE WILL TAKE IT BACK INTO OUR CUPPING ROOM AND BE SURE THAT IT'S OKAY FOR US TO UNLOAD IT.

>> OKAY.

NOW, THESE ARE THE BAGS OF -- THIS IS LIKE RAW COFFEE.

>> THESE ARE GREEN COFFEE BEANS.

THESE ARE THE GREEN COFFEE BEANS THAT COME FROM GUATEMALA AND COSTA RICA, INDONESIA, AFRICA, KENYA.

>> REALLY?

>> YES, ALL OVER.

>> SO THIS COFFEE'S COME FROM ALL OVER THE WORLD.

IT'S STILL GREEN.

>> STILL GREEN.

>> BUT IT'S PASSED YOUR TEST TO BE ACCEPTED.

>> TO BE ACCEPTED AND STORED IN OUR WAREHOUSE, YES.

WE HAVE DONE A SAMPLE ON IT AND PUT OUR OKAY ON IT AS BEING QUALITY COFFEE.

>> OKAY.

BUT NOW, YOU WERE GONNA SHOW US WHERE IT'S ACTUALLY SAMPLED, AND HOW IT'S SAMPLED.

>> YES, I CAN TAKE YOU INTO OUR CUPPING ROOM RIGHT NOW.

>> INTO THE WHAT?

>> OUR CUPPING ROOM.

>> THE CUPPING ROOM.

>> CUPPING ROOM, THAT'S RIGHT.

>> I WANNA ASK YOU WHAT THAT IS, BUT I'LL WAIT AND ASK YOU WHEN WE GET THERE.

>> COME ON IN.

>> WE'RE GOING TO THE CUPPING ROOM.

OKAY.

INTO THE CUPPING ROOM.

AND I GOTTA TELL YOU, IT'S TOO BAD WE DON'T HAVE SMELL-O-VISION.

>> OH, IT SMELLS WONDERFUL BACK IN HERE.

>> IT REALLY SMELLS GOOD IN HERE.

>> OH, RIGHT BACK IN HERE IT'S WONDERFUL.

>> HI, I'M HUELL HOWSER.

>> HI, HUELL.

>> HI, MAURICE MCINTOSH.

>> NOW, HOW ARE YOU CONNECTED WITH THIS?

>> WELL, IN TWO WAYS.

FIRST I'M MARRIED TO THIS LOVELY LADY.

>> AH.

>> AND NO.

2, I'M THE PRESIDENT OF THE COMPANY.

>> AH, NICE TO MEET YOU, SIR.

AND YOUR NAME?

>> BRIAN MCCOY.

>> AND YOUR POSITION HERE?

>> YEAH, PRODUCTION MANAGER.

>> PRODUCTION MANAGER.

OKAY.

NOW, TELL ME WHAT'S GOING ON IN HERE RIGHT NOW.

>> WELL, WE'RE TESTING SOME COFFEES THAT WE'RE CONSIDERING TAKING IN AND USING IN THE MAIN FACTORY.

>> RIGHT.

ALL RIGHT, HOW DOES THAT WORK, 'CAUSE WE'VE NEVER SEEN ANYTHING LIKE THIS BEFORE.

>> WELL, MARINA HERE IS ROASTING UP SOME SAMPLES ON A SMALL BATCH.

OKAY.

NOW, YOU'LL SEE THE BIG ROASTERS OUT HERE LATER.

BUT THIS IS A SMALL BATCH OF THE SAME KIND OF COFFEE.

>> SO THESE BEANS WERE TAKEN GREEN.

IS THAT THE WAY THEY CAME IN THE -- IS THIS THE WAY THEY ARE IN THE SACKS WE SAW OUTSIDE?

>> THAT'S THE WAY THEY ARE IN THE SACKS.

IT'S CALLED GREEN COFFEE, AND NOW YOU CAN SEE WHY.

>> OKAY.

AND THEN YOU JUST LITERALLY PUT 'EM IN THERE.

>> MEASURE IT OUT, PUT THEM IN THERE, ROAST THEM TO THE RIGHT TEMPERATURE, AND THEN WE GO INTO A CUPPING PROCESS OVER HERE.

>> OKAY.

SO THESE -- BOY, YOU CAN FEEL THE HEAT HERE AND THIS LOOKS OLD TIMEY TOO.

IS THIS THE OLD WAY THEY USED TO DO IT?

>> THAT'S THE WAY THEY DO IT.

IN FACT, THESE PICTURES FROM YEARS AGO SHOW THE SAME ROASTERS IN IT.

>> JUST LIKE THIS.

>> JUST LIKE THIS.

>> NOW, HOW LONG HAVE THEY BEEN IN THERE?

>> FOR 15 MINUTES.

>> IT TAKES ABOUT 15 MINUTES?

>> UH-HUH, YES.

>> ARE SOME READY TO BE BROUGHT OUT NOW?

HOW DO YOU GET 'EM OUT OF THERE?

>> WE GET 'EM OUT LIKE THIS.

>> OH.

OH, LOOK AT THIS, LUIS.

SO ARE THOSE -- ARE THOSE TOTALLY ROASTED AND READY TO GO?

>> YES.

>> AND LOOK AT THIS, THERE'S JUST A LITTLE BELT HERE.

THAT IS THE OLD-FASHIONED WAY.

>> IT'S REAL HIGH-TECH, RIGHT.

[ LAUGHTER ] >> WELL, IT WORKS.

>> THAT'S RIGHT.

>> AND HERE IS A VERY STRANGE LOOKING SETUP.

WHAT IS GOING ON OVER HERE?

>> WELL, WE PREPARED THESE COFFEES TO CUP, AND IT'S MORE OF A STEEPING PROCESS THAN YOU WOULD CONSIDER A NORMAL BREWING PROCESS.

>> UH-HUH.

>> 'CAUSE WE DON'T WANT ANY PAPER INVOLVED IN TASTING THIS.

WE WANT TO ACTUALLY BE ABLE TO TASTE THE COFFEE.

>> BOY, WHEN YOU CUT THAT THING OFF, IT REALLY GETS QUIET, DOESN'T IT?

>> YES.

>> TURN IT BACK ON.

THAT SOUNDS GOOD.

I LIKE THAT -- THAT SENSE OF -- YEAH.

JUST KEEP ROASTING 'EM UP.

NOW, WHAT'S GONNA HAPPEN HERE?

>> WELL, WE -- >> IS THIS WHERE YOU LITERALLY JUST TASTE THE COFFEE TO SEE IF IT -- IF IT'S THE QUALITY YOU WANT?

>> THAT'S EXACTLY RIGHT.

WE'RE GONNA -- WE'RE GONNA CUP THIS, AND THEN WE'RE GONNA PUT IT RIGHT DOWN IN THERE.

>> SO THIS IS WHY IT'S CALLED THE CUPPING ROOM.

>> EXACTLY.

>> ALL RIGHT.

HOW DOES IT WORK?

>> WELL, WE NEED TO FINISH CLEANING OFF THESE COFFEES.

MARINA, WOULD YOU -- WOULD YOU LIKE TO CLEAN THOSE OFF?

OKAY.

>> WHAT DO YOU MEAN "CLEAN 'EM OFF"?

>> WELL, WE'RE GONNA TAKE THE -- >> LOOK AT THIS, LUIS.

>> WE'RE GONNA TAKE THE TOP OFF OF HERE AND LET THE GROUNDS SETTLE TO THE BOTTOM.

SO WE'RE TAKING THE CRUST OFF OF THE TOP.

>> AND WHO COMES IN HERE AND DOES ALL THIS TASTING EVERY DAY?

>> WELL, I DO IT.

BRIAN, OUR PRODUCTION MANAGER, DOES IT, AND MR. APFFEL IS IN A COUPLE TIMES A WEEK STILL DOING IT.

>> REALLY?

>> YES.

>> SO NOW IS THIS ALL FROM THE SAME -- BATCH THAT'S JUST COME IN, OR IS THIS FROM DIFFERENT BAGS THAT YOU HAVE OUT HERE -- DIFFERENT SHIPMENTS FROM DIFFERENT COUNTRIES.

>> IN THIS CASE, WE'VE GOT TWO COUNTRIES WE'RE COMPARING.

THESE CUPS ARE ALL THE SAME BATCH.

>> WELL, WHERE ARE THEY FROM?

>> THEY ARE FROM ZIMBABWE.

>> ZIMBABWE?

>> YES.

>> WOW.

AND THESE ARE FROM?

>> THESE ARE FROM KENYA.

>> KENYA?

>> RIGHT.

>> AND YOU'RE ACTUALLY GONNA BE ABLE TO TELL THE DIFFERENCE IN THE TASTE.

>> WELL, PART OF WHAT WE'RE DOING HERE IS TO SEE HOW CLOSE THESE TASTES ARE.

>> SO OBVIOUSLY NO SUGAR, NO CREAM, JUST PURE COFFEE.

>> EXACTLY.

>> YOU'RE GETTING THE PUREST STUFF HERE.

>> EXACTLY.

>> NOW, DO YOU JUST TAKE A LITTLE SIP?

HOW DOES THAT WORK?

>> I'LL SHOW YOU HOW THAT WORKS.

WE -- WE JUST TAKE A SPOONFUL, AND WE SPRAY IT BACK OVER THE BACK OF OUR TONGUE.

>> AH, YOU'RE GETTING IN LIKE THESE WINE TASTERS DO.

>> GETTING INTO WINE TASTING.

>> YOU'RE GETTING THE WHOLE BOUQUET OF THE COFFEE.

>> EXACTLY.

>> ALL RIGHT.

LET'S SEE HOW THAT WORKS.

OKAY, SO YOU PUT IT IN THE WATER FIRST.

>> THAT'S JUST TO STERILIZE IT.

>> UH-HUH.

SO YOU HAVE TO SPIT IT OUT.

>> YOU HAVE TO SPIT IT OUT.

>> BOY, YOU'RE DOIN' A LOT OF SLURPING, TOO.

>> THAT'S THE COFFEE BUSINESS.

>> NOW, WAIT A MINUTE.

YOU CAN ACTUALLY TELL IN THAT AMOUNT OF TIME WHAT IT -- >> YEAH, YOU HAVE TO.

YOU HAVE TO SPRAY IT BACK AND TAKE A QUICK PICTURE OF WHAT THAT TASTES LIKE.

>> UH-HUH.

>> AND THEN YOU COMPARE THAT AS YOU GO ACROSS THE CUPS.

>> WOW.

SO LET ME HEAR THAT ONE MORE TIME.

[ LAUGHTER ] AND THIS -- WAS THIS -- THIS IS LIKE A BIG SPITTOON.

>> THAT'S EXACTLY WHAT IT IS.

>> WAS THAT MADE BY THE COFFEE INDUSTRY JUST FOR THIS PURPOSE?

>> WELL, THAT'S WHAT IT'S USED FOR.

SHE'LL SHOW YOU AN OLDER ONE OUT FRONT.

>> WHAT IS THE NAME OF THIS?

>> IT'S CALLED A SPITTOON.

>> A SPITTOON.

>> YOU GOT IT.

>> FOR COFFEE.

>> RIGHT.

>> ALL RIGHT.

NOW WE'VE -- WELL, HERE ARE MORE BAGS OF COFFEE.

I GUESS WE'RE SURROUNDED BY CCOFFEE.

>> YOU'RE SURROUNDED BY IT.

>> WOW, WHAT'S HAPPENING -- OH BOY.

LOOK.

NOW, THIS IS THE RAW COFFEE COMING IN OFF THE TRUCKS.

>> THAT'S RIGHT.

NOW, ONCE WE'VE APPROVED THAT, THERE IN THE LAB, WE'RE GONNA GO AHEAD AND PUT THIS IN A DUMPING BIN.

>> WOW.

>> AND THIS WILL GO THROUGH A CLEANING PROCESS NOW.

IT'LL GO THROUGH A SHAKER -- SHAKE OUT ANY STRINGS OR -- >> NOW, WHERE IS THIS COFFEE COMING -- THIS IS MEXICAN COFFEE.

>> THIS IS A HIGH-GRADE MEXICAN COFFEE.

>> WAIT A MINUTE.

LET ME GRAB -- LET ME GRAB -- YEAH, THIS IS MORE OF IT.

THIS IS GREEN -- THIS IS THE GREEN, UNROASTED COFFEE.

>> THAT'S CORRECT.

>> THAT'S PASSED THROUGH THE CUPPING ROOM.

>> YOU BET.

EVERYTHING PASSES THROUGH THERE.

>> YOU ALL HAVE BEEN SLURPING ON THIS COFFEE ALREADY.

>> OH, YES.

>> ALL RIGHT.

NOW, IT GOES IN HERE, AND WHERE DOES IT GO?

>> IT'LL GO UP INTO SOME BINS AND BE HELD UNTIL WE GET INTO THE ROASTER.

>> UH-HUH.

>> AND WE'VE TALKED ABOUT THE SMALL ROASTERS IN THE BACK.

I CAN SHOW YOU ONE OF THE LARGE ONES NOW.

>> AH, BET I KNOW WHERE IT IS.

RIGHT HERE.

>> RIGHT HERE.

>> OH, LOOK AT THIS.

NOW, HOW MUCH COFFEE IS IN THERE?

>> WELL, IT'S ABOUT 500 POUNDS, ROUGHLY, IN A BATCH.

>> AND YOU CAN SMELL IT, THE AROMA COMING RIGHT UP TO US RIGHT NOW.

>> THAT'S RIGHT.

YOU CAN REALLY SMELL IT.

>> NOW, WHY DID IT STOP?

IT'S NOT GOING AROUND ANYMORE.

>> WELL, IT GOES AROUND FOR A PERIOD TIME TO COOL IT.

THIS IS CALLED A COOLER, AND IT'S STANDARD IN THE INDUSTRY.

>> CAN I REACH IN HERE?

>> YES.

>> IS IT -- IS IT HOT?

>> SLOWLY.

YES, KIND OF WARM.

>> YEAH, THESE ARE WARM, ROASTED COFFEE BEANS.

>> CORRECT.

>> NOW, CAN YOU TELL JUST AS EASILY AS YOU CAN TELL BY TASTING IT IN THE CUPPING ROOM WHETHER THIS IS WORKING OUT RIGHT?

>> WELL, WHAT WE DO IS WE HAVE OUR ROASTER COLOR TEST THE COFFEE AND THAT DETERMINES THE DEGREE OF ROAST, AND THEN WE LATER BRING IT BACK IN OUR LAB AND CUP IT AGAIN AFTER IT'S COME OUT OF THIS MAIN -- MAIN ROASTER, AND THE CHECK THE COLOR AND MAKE SURE THAT THE ROAST IS CORRECT.

>> SO YOU'RE CONSTANTLY CHECKING THIS STUFF.

>> OH, YEAH.

WE -- WE'RE TASTING IT, AND AFTER IT'S ROASTED -- AND ALSO AFTER IT'S GROUND AND PACKAGED, WE TASTE IT AGAIN.

>> OKAY.

SO THIS IS STOPPED AND IS COOLIN'.

WHAT HAPPENS NEXT?

>> WELL, THE NEXT THING IT'LL DO IS GO UP AND DO ANOTHER BIN, AND WE'LL EITHER PACKAGE IT AS BEAN OR IT'LL GO THROUGH A GRINDER AND BE GROUND TO BE USED IN -- >> WHERE DOES IT GET GROUND UP?

>> IN ONE OF THESE GRINDERS RIGHT OVER HERE WE CAN SHOW YOU.

>> OKAY.

SO THESE ARE THE -- NOW, THIS LOOKS OLD, HAS THIS BEEN AROUND A WHILE?

>> YEAH, IT'S BEEN AROUND A LITTLE WHILE.

IT'S NEWER THAN SOME OF THE STUFF IN THE FACTORY, BUT IT'S -- IT'S BEEN AROUND A FEW YEARS.

>> SO IT'S ALL BEING GROUND UP IN THERE.

WE CAN'T SEE THAT.

>> NO, YOU CAN'T SEE THE GRINDING PROCESS AT THIS POINT.

>> CAN WE SEE IT COMING OUT OF THE -- WHERE IS IT COMING OUT?

>> IT'S GONNA BE GOING -- IT'S FED THROUGH BIN SYSTEMS TO ONE OF THE MACHINES, SO YOU REALLY CAN'T SEE THE COFFEE FROM THIS POINT FORWARD UNLESS YOU OPEN A PACKAGE UP.

>> RIGHT.

BUT YOU CAN SURE SMELL IT.

>> YOU CAN SMELL IT, THAT'S RIGHT.

>> WELL, WE'RE ENDING UP OUR COFFEE TOUR HERE IN -- IT'S KIND OF SET UP LIKE A LITTLE MUSEUM, ISN'T IT?

>> YES, IT IS.

THAT'S WHAT WE DID.

WE BROUGHT IN A LOT OF THE OLD THINGS THAT MY GRANDFATHER HAD STARTED WITH, AND WE DISPLAYED THEM HERE.

>> OKAY.

WE'RE LOOKING OUT AT COFFEE PRODUCTION TODAY.

>> THAT'S RIGHT.

>> AND THEN WE HAVE THIS LITTLE DISPLAY OVER HERE OF COFFEE PRODUCTION YESTERDAY.

>> 1914 STYLE, YES.

>> AND YOU HAVE SOME PEOPLE YOU WANNA INTRODUCE US TO.

>> I DO.

I'D LIKE TO INTRODUCE YOU TO MY FAMILY.

MY DAD, AL APFFEL.

HE IS THE SON OF THE FOUNDER EDWARD APFFEL.

AND THEN MY GIRLS, ELIZABETH, JESSICA, AND ABBY.

>> SO THIS IS A GENERATIONAL THING.

>> YES.

>> HI, HOW ARE YOU DOIN'?

>> FINE.

>> HOWDY.

HOWDY.

>> HI.

>> HELLO THERE.

>> HELLO THERE.

>> WELL, WE'VE JUST GOTTEN A GREAT TOUR OF THIS PLACE.

THERE'S A LOT OF HISTORY HERE.

>> WELL, YOU KNOW HOW -- KNOW HOW COFFEE IS MADE AND HOW IT'S PRODUCED.

AND NOW YOU'RE LOOKING AT WHAT IS FOUR GENERATIONS OF APFFELS.

>> YEAH, YEAH.

AND IT ALL STARTED BACK HERE, RIGHT?

>> ON A BICYCLE.

>> YEAH, WE HAVE A PICTURE OF -- NOW, THIS WAS YOUR DAD, RIGHT?

>> THAT'S MY FATHER.

>> RIDING A BIKE.

>> THAT'S MY FATHER RIDING A BIKE IN OAKLAND, CALIFORNIA.

>> AND HE STARTED OFF, BASICALLY, JUST BY CARRYING PACKAGES OF COFFEE AROUND ON HIS BIKE.

>> JUST LIKE A NEWSPAPER ROUTE.

>> AND THEN THE NEXT PICTURE SHOWS HIM WITH A BUGGY.

>> THAT'S CORRECT.

WHEN HE COULD FINALLY AFFORD TO BUY A BUGGY, HE TRADED HIS BIKE IN FOR A BUGGY.

>> SO THIS THING HAS -- HAS LITERALLY GROWN.

>> YES, IT HAS.

>> NOW, WERE THERE A LOT OF COFFEE -- WHAT DO YOU -- WHAT DO YOU CALL THIS -- >> ROASTERS.

>> ROASTERS -- >> COFFEE ROASTERS.

>> -- IN LOS ANGELES IN THOSE EARLY DAYS?

>> WELL, BACK IN THE EARLY DAYS, THERE WAS MANY AS 13 ROASTERS.

MOST OF THEM WERE FAMILY-RUN BUSINESSES.

AND AS TIME WENT ON AND AS FAMILY -- THERE WAS NO ONE IN THE FAMILY TO PASS IT ON TO, THE BUSINESSES JUST WENT OUT.

TODAY, THERE IS ONLY FOUR REMAINING ROASTERS IN THE AREA.

APFFEL'S BEING THE ONLY ONE IN THE CITY OF LOS ANGELES.

>> THAT'S FAMILY-OWNED FROM THE ORIGINAL GROUP OF COFFEE ROASTERS THAT STARTED HERE AT THE TURN OF THE CENTURY.

>> THAT'S RIGHT.

>> THANK YOU VERY MUCH.

AND THANK YOU.

THIS IS THE FAMILY RIGHT HERE.

COME ON, LET'S GET A SHOT OF EVERYBODY STANDING IN FRONT OF THE OLD PICTURE FROM YEARS AGO, AND THE FAMILY IS STILL GOING STRONG ROASTING COFFEE RIGHT HERE IN LOS ANGELES.

NOW, YOU CAN'T BUY APFFEL'S COFFEE BY THE NAME.

IT'S NOT -- THE NAME APFFEL'S IS NOT ON THE SIDE OF A PACKAGE OR A CAN IN A STORE THAT YOU CAN PURCHASE.

THEY SELL WHOLESALE TO RESTAURANTS, AND HOSPITALS, AND HOTELS, AND COFFEE SHOPS ALL OVER SOUTHERN CALIFORNIA.

THE IMPORTANT THING ABOUT APFFEL'S COFFEE IS THAT IT IS STILL A FAMILY-RUN BUSINESS AND IT IS STILL GOING STRONG RIGHT HERE IN SOUTHERN CALIFORNIA.

NOW, CONTINUING OUR JOURNEY IN SEARCH OF SUCCESSFUL FAMILY BUSINESSES, BOY, WE'VE FOUND ONE RIGHT NOW.

WE'RE DOWN HERE IN SANTA ANA, AND I'M STANDING WITH JIMMY ATSUKA.

>> OTSUKA.

>> OTSUKA.

[ LAUGHTER ] LUIS BET I WOULDN'T GET THE NAME RIGHT.

THE STORY HERE IS YOUR FAMILY AND ITS INVOLVEMENT WITH THIS LITTLE PLOT OF LAND -- WE'RE JUST TALKING ABOUT 5 ACRES HERE, BUT IT HAS A RATHER REMARKABLE HISTORY TO IT, DOESN'T IT JIMMY?

>> WELL, THAT'S RIGHT.

MY FATHER PURCHASED THIS 5-ACRE PARCEL IN 1946 AND -- >> NOW, WAIT A MINUTE.

IT GOES BACK FURTHER THAN THAT WHEN YOUR FAMILY FIRST CAME TO THIS COUNTRY.

>> WELL, THAT'S RIGHT.

MY GRANDPARENTS CAME FROM JAPAN, AND THEY ORIGINALLY STARTED FARMING IN SIGNAL HILL, LONG BEACH.

>> STRAWBERRY FARMING?

>> UH, POULTRY, LIVESTOCK, AND MISCELLANEOUS VEGETABLES.

>> OKAY.

SO THOSE WERE YOUR GRANDPARENTS FARMING IN THE SIGNAL HILL AREA.

>> THAT'S RIGHT.

AND THAT'S -- THAT'S WHERE MY FATHER WAS BORN.

>> OKAY.

THEY FARM THERE UNTIL WORLD WAR II AND THEN WHAT HAPPENED?

>> AND THEN THEY HAD TO GET RELOCATED AND MY -- AT THE TIME MY DAD WAS JUST OUT OF HIGH SCHOOL SO HE JOINED THE UNITED STATES ARMY AND SERVED TWO YEARS IN THE ARMY.

HE SAVED HIS MONEY AND HE WAS ABLE TO BUY THIS PARCEL HERE.

>> WHEN HE GOT OUT OF THE ARMY, HE CAME BACK HOME AND PERFECTED THIS 5 ACRES OF LAND.

AND WHY DID HE DECIDE TO PUT IT INTO STRAWBERRIES?

DID HE KNOW ANYTHING ABOUT GROWING STRAWBERRIES?

>> WELL, AT THE TIME MOSTLY EVERYBODY WAS GROWING VEGETABLES AND -- YOU KNOW, STRAWBERRIES WERE JUST BECOMING POPULAR.

AND STRAWBERRY'S THE ONE THING THAT IF YOU'RE WILLING TO MAKE AN INITIAL INVESTMENT, YOU HAVE A CHANCE TO MAKE A LITTLE BIT MORE MONEY.

SO THAT'S WHY A LOT OF PEOPLE GO INTO STRAWBERRIES.

>> OKAY.

HE WENT INTO THE STRAWBERRIES, AND THE FAMILY IS STILL HERE ON THIS SAME 5 ACRES IN SANTA ANA.

>> THAT'S RIGHT.

WE'RE STILL HERE, AND I HOPE I CAN CONTINUE DOING IT.

>> ALL RIGHT.

LET'S WALK OUT HERE AND SEE SOME OF THESE STRAWBERRIES, BECAUSE I'M TELLING YOU, WE'RE GONNA GET A CLOSE UP LOOK AT SOME OF 'EM IN A MINUTE.

GOOD -- WAIT A MINUTE.

WAIT A MINUTE.

CAN I PICK THIS ONE?

>> SURE.

>> I WANNA SHOW THIS ONE.

LOOK AT THE SIZE OF THIS STRAWBERRY!

>> WELL, IT'S THE TIME OF YEAR THAT THIS TYPE OF PLANT, AND THERE'S A -- FOR SOME REASON, THE GROWING CONDITIONS ARE PERFECT RIGHT NOW, SO WE HAVE GOOD STRAWBERRIES.

>> NOW, CAN I EAT THIS JUST LIKE THIS OR DOES IT NEED TO BE WASHED?

>> NO, YOU COULD EAT IT.

YOU MIGHT -- THERE MIGHT BE A LITTLE SAND ON THERE, BUT IT'S FINE.

>> BOY, THAT'S -- I CAN'T -- I CAN'T WAIT.

COME ON.

NOW, TELL US ABOUT WHAT WE'RE SEEING HERE.

DO YOU BASICALLY GROW THE STRAWBERRIES EXACTLY THE SAME WAY YOUR FATHER GREW 'EM WHEN HE STARTED IN 1947?

>> OH, NO.

OVER THE YEARS DUE TO MODERN TECHNOLOGY, THE THINGS HAVE REALLY CHANGED.

YOU KNOW, WE'RE ABLE TO PRODUCE A LOT MORE, A LOT BETTER QUALITY BERRIES THAN BEFORE.

AND IT JUST MAKES IT A LOT EASIER FOR US.

>> BUT THE BASIC -- PREMISE IS THAT STRAWBERRIES ARE GOOD -- ARE A GOOD CROP BECAUSE YOU HAVE A -- YOU TOLD ME YOU HAVE A LONG GROWING SEASON.

>> YEAH, THAT'S THE ONE THING ABOUT STRAWBERRIES, THAT IT'S PROBABLY ONE OF THE FEW CROPS WHERE YOU COULD -- YOU COULD PICK FOR SIX MONTHS.

I DON'T -- I DON'T KNOW OF ANY OTHER CROP WHERE YOU CAN PICK ON THE SAME PLANT FOR SIX MONTHS.

>> BOY.

I'M JUST SPOTTING ANOTHER ONE DOWN THERE.

DO YOU MIND IF I COMPARE THE TWO?

LOOK AT THE SIZE OF THESE BERRIES.

>> WELL, YEAH.

THEY -- THEY GET BIG.

YOU KNOW, THEY'RE NOT BIG ALL THE TIME, BUT THIS TIME OF YEAR, YOU KNOW, THEY'RE -- THEY'RE AT ITS PEAK.

>> MMMM.

THEY ARE -- BOY, THEY'RE JUICY.

OH, BOY.

LOOK AT THESE BOXES OF STRAWBERRIES.

YOU GET A LOT OF STRAWBERRIES OFF OF VERY SMALL AMOUNT OF LAND, DON'T YOU?

>> WELL, THIS PIECE OF LAND HERE FOR SOME REASON IS JUST -- IS OUTSTANDING FOR STRAWBERRIES.

YOU KNOW, I -- I'VE GROWN STRAWBERRIES IN OTHER -- OTHER PARCELS BEFORE, AND IT DOESN'T PRODUCE LIKE THIS PARTICULAR PIECE OF GROUND HERE.

>> WHAT DO YOU THINK THE SECRET IS?

>> I -- I THINK IT'S BECAUSE WE'RE CLOSE TO THE RIVER.

IT'S -- THIS RIVER -- RIVER SAND HERE.

>> UH-HUH.

>> IT'S VERY FERTILE, VERY RICH.

>> DO YOU HAVE TO FERTILIZE IT?

DO YOU HAVE TO -- >> OH, YEAH.

WE FERTILIZE IT.

YEAH, WE FERTILIZE IT.

NOT ONLY THAT, THERE'S LIKE A LITTLE MICROCLIMATE WITHIN THIS AREA HERE SO IT GETS JUST PERFECT FOR THE STRAWBERRIES.

>> SO YOUR FATHER KNEW WHAT HE WAS DOING, OR WAS IT JUST BY ACCIDENT THAT HE CHOSE SUCH A WONDERFUL PIECE OF LAND?

>> WELL, IT WAS JUST BY ACCIDENT.

I MEAN, THIS IS THE ONLY PIECE OF LAND THAT HE COULD AFFORD AT THE TIME SO HE BOUGHT IT.

>> NOW, HOW HANDS-ON ARE YOU WITH THIS OPERATION DAY IN AND DAY OUT?

DO YOU SUPERVISE WHAT'S GOING ON?

YOU'VE GOT A LOT OF WORKERS OUT HERE.

>> YEAH, I HAVE -- I HAVE SUPERVISORS, YOU KNOW.

I HAVE THREE RANCHES RIGHT NOW, AND WITH THE STORE, AND ALL THE ADMINISTRATIVE DETAILS, I'LL PRETTY BUSY.

>> UH-HUH.

>> BUT I TRY TO KEEP IN CLOSE CONTACT WITH MY EMPLOYEES.

WE'RE A SMALL COMPANY SO I KNOW THEM ALL ON A FIRST-NAME BASIS.

>> SO THEY COME BACK YEAR AFTER -- YOU HAVE THE SAME WORKERS HERE PICKING THE BERRIES EVERY YEAR?

>> OH, YEAH.

I HAVE SEVERAL.

I HAVE WORKERS THAT'S BEEN WORKING FOR ME FOR 25 YEARS.

>> REALLY?

>> OR THAT STARTED WITH MY FATHER AND NOW THEY'RE WORKING FOR ME.

>> WOW.

WELL, THIS IS JUST PART OF THE OPERATION.

OH, BOY.

THERE'S ANOTHER GOOD ONE.

THIS IS GONNA BE OUR LUNCH TODAY.

>> YEAH, YOU LIKE THAT.

>> LUIS AND I HAVEN'T HAD LUNCH.

THIS IS JUST PART OF THE OPERATION.

THE REAL -- WELL, THIS IS THE GUTS OF IT RIGHT HERE, THE GROWING OF THE STRAWBERRIES.

BUT THERE'S ANOTHER PART OF THE BUSINESS AS WELL THAT IS LOCATED JUST RIGHT OVER HERE, RIGHT ON THE OTHER SIDE OF THAT TREE.

NOW, JIMMY, YOU WERE TELLING ME THAT YOU'RE PROUD OF THE STRAWBERRIES, BUT REALLY YOU'RE PROUDER OF SOMETHING ELSE, AND THIS IS IT RIGHT HERE.

>> OH, THAT'S RIGHT.

YOU KNOW, I'M REALLY PROUD OF THE WAY WE GROW STRAWBERRIES HERE, BUT I'M JUST AS PROUD OF OUR VEGETABLE SELECTION.

WE GROW 20 DIFFERENT TYPES OF VEGETABLES.

VEGETABLES ARE A LITTLE BIT HARDER THAN STRAWBERRIES ACTUALLY, WHEN YOU'RE GROWING SO MANY DIFFERENT KINDS.

AND TO TRY TO GET THE QUALITY, IT'S PRETTY TOUGH.

>> NOW, I DON'T SEE ANY VEGETABLES OUT HERE.

>> YEAH, I DON'T LIKE TO UTILIZE THIS GROUND FOR VEGETABLES BECAUSE IT'S SO GOOD FOR STRAWBERRIES.

SO VEGETABLES CAN BE GROWN IN POORER GROUND SO WE -- WE HAVE 10 ACRES OUT IN ORANGE, WE GROW THE VEGETABLES OUT THERE.

>> AH, SO YOU HAVE ANOTHER PIECE OF LAND AS WELL.

>> THAT'S RIGHT.

>> AND THERE YOU GROW -- WHAT ARE THESE?

>> THOSE ARE TURNIPS.

TURNIPS.

>> PICK 'EM UP FOR US.

LET'S SEE WHAT THEY -- SO THESE ARE YOUR TURNIPS.

>> THAT'S RIGHT.

AND THEY'RE KIND OF DIRTY.

THEY NEED TO BE WASHED.

>> AND HERE ARE YOUR ONIONS DOWN HERE.

LET'S TURN THOSE AROUND SO WE CAN GET A GOOD SHOT OF THE ONIONS.

>> WELL, LET ME TELL YOU ABOUT THIS ONION.

THIS -- THIS IS A SWEET VARIETY OF ONION.

AND I'LL PUT THIS VARIETY UP AGAINST ANY MAUI ONION, WALA WALA ONION, OR ANY TYPE OF SWEET ONION.

>> WOW.

>> 'CAUSE IT'S SO SWEET YOU COULD EAT THIS ONION LIKE AN APPLE.

>> SMELLS GOOD.

>> OH, THAT'S RIGHT.

AND WE SELL IT FRESH.

MOST PEOPLE SEE ONIONS AFTER THEY'RE IN THE DRY STAGE, BUT WE SELL 'EM WHEN THEY'RE STILL GREEN.

A LOT OF MOISTURE IN HERE -- THEY'RE EXCELLENT.

>> NOW, DO YOU JUST EAT THESE RAW?

>> OH, YOU COULD EAT THIS LIKE AN APPLE.

>> REALLY?

>> THAT'S RIGHT.

>> I'M GONNA TAKE YOUR WORD FOR THAT.

>> OKAY.

>> I'M GONNA STICK WITH THE STRAWBERRIES.

>> ALL RIGHT.

>> AND YOU WERE ALSO TELLING ME SOMETHING AS WE WERE WALKING THROUGH THE FIELDS ABOUT YOUR STRAWBERRIES, AND HOW THEY'RE DIFFERENT FROM OTHER STRAWBERRIES 'CAUSE I COMMENTED HOW BEAUTIFUL AND BIG AND RED THEY ARE.

>> WELL, THAT'S RIGHT.

YOU KNOW, YOU WERE COMMENTING ON HOW SWEET THEY ARE.

YOU HAD NEVER HAD SOMETHING THAT SWEET.

IT'S BECAUSE WITH A SMALL OPERATION LIKE THIS, I'M ABLE TO LET THE BERRIES SIT ON THE VINE A FEW EXTRA DAYS TO GET FULL RIPE -- FOR THE FULL RIPENESS.

AND WITH FULL RIPENESS, YOU'LL GET MAXIMUM SUGAR.

>> NOW, WHY CAN YOU LEAVE 'EM THERE LONGER?

>> WELL, 'CAUSE I -- 'CAUSE WITH A SMALL OPERATION LIKE THAT, IF THE WEATHER CHANGES OR WHATEVER, I COULD GET IN THERE AND PICK IT REAL PICK.

YOU KNOW, IF I HAD 100 ACRES AND I LET THEM GET THAT RIPE AND WE HAD RAIN, OR A HEAT WAVE, OR SOMETHING LIKE THAT, IT'D BE VERY RISKY.

>> SO THE FACT THAT YOU ONLY HAVE 5 ACRES ACTUALLY WORKS TO YOUR ADVANTAGE AS FAR AS THE SWEETNESS AND THE RIPENESS OF THE BERRIES THAT YOU SEND OFF TO MARKET.

>> OH, THAT'S RIGHT.

BUT THESE BERRIES, YOU WON'T FIND THESE TYPE OF BERRIES IN ANY SUPERMARKET BECAUSE OF THEIR HIGH PERISHABILITY.

THESE ARE SPECIALLY GROWN FOR ROADSIDE STANDS WHERE WE PICK EVERY DAY.

PEOPLE -- THE CUSTOMERS COME EVERY DAY, PICK 'EM, EAT 'EM.

AND IF THEY WANT FRESH ONES, THEY'LL COME BACK THE NEXT DAY.

THERE'S VERY LITTLE SHELF LIFE ON THESE BERRIES.

>> YEAH.

WELL, LET'S GO OVER AND MEET YOUR MOM.

HERE SHE IS.

AND I ASSUME THIS IS YOUR LITTLE BOY OVER HERE.

>> OH, THAT'S RIGHT.

THAT'S MY SON, KOBI.

>> OH, BOY.

THIS IS THE FOURTH GENERATION STRAWBERRY FARMER RIGHT HERE.

>> RIGHT HERE, THE FUTURE GENERATION.

>> YEAH.

NOW, YOUR HUSBAND AND YOU HAVE LIVED ON THIS FARM FOR HOW MANY YEARS?

>> 50 YEARS.

>> 50 YEARS.

>> UH-HUH.

>> SO YOU CAME HERE IN 1947.

>> '47.

>> AND STARTED IT OFF FROM NOTHING.

>> RIGHT.

THIS WAS ALL ORCHARD -- FRUIT ORCHARD.

AND WE CLEARED IT UP TO MAKE A FIELD.

LEVELED IT DOWN FOR TRUCK FARMING.

>> NOW, DID YOU KNOW WHAT YOU WERE DOING WHEN YOU STARTED OFF IN 1947?

DID YOU KNOW HOW TO GROW STRAWBERRIES?

>> NO, I DIDN'T 'CAUSE I'M FROM THE CITY.

>> UH-HUH.

[ LAUGHTER ] >> AND I MARRIED A FARMER.

[ LAUGHTER ] >> WELL, WHAT DID YOU THINK WHEN HE BROUGHT YOU OUT HERE IN 1947 AND SAID "WE'RE GONNA GROW STRAWBERRIES"?

>> WELL, I THOUGHT I WAS GONNA BE A FARMER'S WIFE.

>> UH-HUH.

A LOT OF WORK?

>> IT WAS A LOT OF WORK, BUT IT WAS -- IT WAS BENEFICIAL.

>> YEAH.

>> UH-HUH.

>> NOW, DO YOU STILL WORK OUT IN THE FIELDS -- OUT DOING ANYTHING, OR HAVE YOU KIND OF -- IS THIS YOUR MAIN RESPONSIBILITY RIGHT NOW?

>> OFF AND ON.

I QUIT ABOUT -- MAYBE TEN YEARS AGO, AND THAT'S IT.

>> SO YOU'RE SPENDING TIME WITH THE FOURTH GENERATION.

>> RIGHT.

[ LAUGHTER ] >> YOUR MOM'S PROBABLY GOT A LOT STORIES SHE'S NOT GONNA TELL US TODAY, DOESN'T SHE?

[ LAUGHTER ] >> SHE HAS A LOT OF STORIES, BUT SHE -- SHE'S WORKED HARD 'CAUSE I HAVE SOME PICTURES.

I REMEMBER -- I'VE SEEN HER.

SHE'S OUT THERE ACTUALLY PICKING.

>> YEAH.

>> AND BACK -- BACK THEN, THE FAMILY WAS ACTUALLY -- MADE UP MOST OF THE WORKFORCE.

>> YEAH.

>> AND WE WERE ACTUALLY LABORERS.

>> SO THIS HAS FROM THE VERY BEGINNING LITERALLY BEEN A FAMILY BUSINESS.

>> THAT'S RIGHT.

THAT'S RIGHT.

>> ALL RIGHT.

NOW, WHAT'S ALL THIS?

THIS IS A BEAUTIFUL -- >> OH, LOOK AT THIS.

>> LOOK AT THIS.

OH, LET'S SEE IF HE LIKES 'EM AS MUCH AS I DO.

WHAT'S OVER HERE, JIMMY?

>> HERE I HAVE MY DISPLAY FOR THE WHOLESALE BUYERS.

THEY WERE -- THIS AFTERNOON, THEY'LL COME BY AND PICK UP THEIR BERRIES.

I HAVE A -- I CAN'T -- WITH ONLY 5 ACRES, I ONLY HAVE A FEW SELECT CUSTOMERS THAT I SUPPLY.

BUT THEY ENJOY HAVING THE RIPE STRAWBERRIES, AND THEIR CUSTOMERS UNDERSTAND THE HIGH PERISH -- PERISHABILITY OF THESE.

>> SO THESE WILL GO TO STANDS AROUND SOUTHERN CALIFORNIA, OR TO SOME SELECT GROCERY STORES, OR -- >> AND NOT NECESSARILY STANDS, BUT THE SMALL INDEPENDENT PRODUCE STORES.

>> OH, BOY.

>> SOME RESTAURANTS AND SOME BAKERIES.

>> WAIT A MINUTE.

LOOK AT THIS.

WHAT IS THIS?

>> THAT'S TWINS -- TRIPLETS.

>> THAT'S AMAZING.

THAT'S EVEN BIGGER THAN THE ONES I'M HOLDING.

[ LAUGHTER ] >> YEAH, ACTUALLY, ONCE IN A WHILE, YOU KNOW, THEY'RE LIKE SIAMESE TWINS -- TWO OF 'EM WILL -- WILL COME TOGETHER AND FORM ONE STRAWBERRY, AND YOU GET A DEFORMITY LIKE THAT.

[ LAUGHTER ] >> WELL, I'M HOLDING ON TO THESE.

I'VE ALREADY EATEN ABOUT TEN OF YOUR STRAWBERRIES.

>> WELL, GOOD FOR YOU.

SWEET, ISN'T IT?

>> THEY'RE HEALTHY AREN'T THEY?

THEY'RE -- >> REALLY.

>> NONFATTENING.

>> YOU DON'T NEED ANY SUGAR.

>> YEAH.

IT'S GOT 'EM IN HERE.

>> RIGHT.

>> WOULD YOU LIKE A STRAWBERRY?

>> NOT YET.

>> OH, HE DOESN'T EAT 'EM YET?

>> HE DOESN'T HAVE NO TEETH.

>> OH.

[ LAUGHTER ] YOU GOTTA HAVE TEETH TO EAT STRAWBERRIES, DON'T YOU?

ALL RIGHT.

WE'RE GONNA WORK OUR WAY -- COME ON WITH US.

WE'RE GONNA WORK OUR WAY THROUGH THE GUARD DOGS HERE.

BE CAREFUL WHEN YOU COME OUT HERE.

THESE GUARD DOGS ARE FEROCIOUS.

>> YEAH, THEY'RE VERY VICIOUS.

>> THEY'LL ATTACK -- TO GET TO THE -- ARE YOU GONNA COME WITH US?

TO THE STORE?

>> YEAH, HIS MOM'S OVER THERE.

>> OH, YOUR WIFE'S OVER HERE TOO.

>> YEAH.

>> WE'RE HEADING TO THE ACTUAL RETAIL STORE ITSELF WHICH SITS RIGHT OUT HERE ON THE SIDE OF -- >> FAIRVIEW STREET.

>> FAIRVIEW STREET IN DOWNTOWN -- >> ACTUALLY, IT'S NOT DOWNTOWN -- NEAR THE CIVIC CENTER DRIVE AND FAIRVIEW, SANTA ANA.

>> UH-HUH.

>> THE CIVIC CENTER IS, OH MAYBE, JUST A MILE AWAY.

SO A LOT OF -- IT'S HARD FOR SOME PEOPLE TO BELIEVE THERE ACTUALLY EXISTS A FARM SO CLOSE TO THE CIVIC CENTER.

>> OKAY, NOW WE HAVE COME INSIDE -- WHAT DO YOU CALL THIS?

>> THIS IS THE OTSUKA PRODUCE STAND.

>> THE PRODUCE STAND.

AND THIS IS YOUR WIFE.

>> THAT'S RIGHT.

THIS IS MY WIFE, DIANE.

>> SELLING PRODUCE.

>> I HELP OUT A LITTLE BIT.

>> IS THAT PART OF BECOMING A PART OF THIS FAMILY?

>> YUP.

YES, IT IS.

>> YOU KNEW WHAT YOU WERE GETTING INTO.

>> UH, NOT REALLY.

[ LAUGHTER ] BUT JUST FELL INTO IT.

>> OKAY.

SO WHAT KIND OF THINGS DO YOU DO?

>> WELL, I MOSTLY DO THE BOOKWORK IN THE BACK.

AND THEN I JUST COME OUT AND JUST CHECK ON THE SUPPLIES HERE.

>> BUT YOU PROBABLY KNOW HOW TO DO A LITTLE BIT OF EVERYTHING, DON'T YOU?

>> UM, LITTLE BIT.

[ LAUGHTER ] >> WELL, IT'S FUN WORKING WITH THE CUSTOMERS.

I'M SURE EVERYBODY'S HAPPY.

>> THEY HAVE A LOT OF CUSTOMERS THAT ARE OLD TIMERS, AND THEY LIKE TO COME OUT AND TALK -- >> YEAH.

>> -- AND TALK WITH JIMMY SO IT'S KIND OF NICE.

>> IS THIS -- ARE YOU AN OLD TIMER?

YOU'RE TOO YOUNG TO BE AN OLD TIMER.

>> WELL, I FOUND OUT ABOUT THIS PLACE THROUGH MY MOTHER-IN-LAW, ADELE.

AND THIS IS MY SON, AND WE'VE BEEN COMING HERE NOW FOR QUITE A LONG TIME.

>> REALLY?

>> WE COME HERE FOR ALL THE FRESH VEGETABLES, BUT MOSTLY FOR THE STRAWBERRIES.

>> YEAH, LOOK.

HE'S EATING.

YOU LIKE THOSE STRAWBERRIES, DON'T YOU?

>> WANT A BITE OF HIS?

>> NO, NO, HE CAN'T HAVE A BITE OF MINE.

[ LAUGHTER ] HE CAN HAVE A BITE OF HIS.

>> YOU HAVE TO EAT YOUR OWN.

>> THEY'RE GOOD, AREN'T THEY?

YEAH.

>> YES.

>> SO YOU STOCK UP ON 'EM WHEN YOU COME.

>> WE'RE HERE ALL THE TIME.

WE'RE HERE ABOUT EVERY COUPLE OF DAYS.

>> RIGHT.

>> HE GOES THROUGH 'EM JUST LIKE THAT.

WE JUST MADE STRAWBERRY JAM WITH THEM TOO.

>> NOW, DO YOU THINK THE STRAWBERRIES ARE BETTER HERE BECAUSE THEY'RE FROM THIS LITTLE FARM RIGHT HERE?

>> I DO.

I'VE TRIED A FEW PLACES IN ORANGE, A COUPLE OF DIFFERENT STANDS, AND THIS IS THE BEST.

>> YEAH.

>> THEY HAVE THE BEST.

THEY'RE THE SWEETEST, AND THE JUICIEST.

THEY'RE GREAT.

>> WELL, YOU JUST GOT A GOOD COMMERCIAL DONE FOR YOU, JIMMY.

>> THAT'S GOOD.

[ LAUGHTER ] APPRECIATE THAT, THANK YOU.

>> COME ON, LET'S GO OVER HERE AND SEE WHAT ELSE YOU'VE GOT.

IS MOST OF THIS YOUR STUFF OR DO YOU GET STUFF FROM OTHER LITTLE FARMS AS WELL?

>> THAT'S RIGHT.

MOST OF THIS -- THE VEGETABLES WE GROW.

WE GROW A LOT OF VEGETABLES UNLESS THEY'RE OUT OF SEASON, THEN I BRING THEM FROM -- >> SO YOU GROW ALL OF THIS?

>> YEAH, JUST ABOUT.

SOME OF THE ITEMS ARE OUT OF SEASON RIGHT NOW.

I HAVE TO BRING SOME IN, BUT SUMMERTIME WE GROW JUST ABOUT EVERY ITEM OUT THERE.

>> WOW.

THIS IS AMAZING THAT ON -- 15 -- I GUESS, 10 ACRES.

AND THEN A FEW -- 15 ACRES COUNTING THE STRAWBERRIES.

YOU GROW ALL OF THIS.

>> NO POTATOES.

POTATOES WE DON'T -- YOU CAN'T GROW POTATOES IN THIS AREA.

>> AND YOU -- AND THESE AREN'T YOUR ONIONS 'CAUSE THEY'RE DRY.

>> THAT'S RIGHT.

SOME PEOPLE PREFER DRY ONIONS.

WE'RE JUST GETTING INTO OUR FRESH, SWEET ONION SEASON.

>> YEAH.

>> I DON'T EVEN HAVE 'EM OUT HERE ON DISPLAY.

TODAY WAS THE FIRST DAY WE'RE PICKING THEM.

>> YEAH.

NOW, JIMMY, HOW LONG HAS THIS LADY BEEN WORKING HERE?

>> THIS IS BETTY OKOMOTO.

SHE -- SHE'S BEEN WORKING FOR US FOR OVER 15 YEARS, MAYBE 16, 17 YEARS.

>> SO YOU'VE SEEN THE FAMILY GROW.

>> OH, YES.

OH, YES.

UH-HUH.

>> YOU'VE SEEN BABIES BORN.

>> OH, YES.

I -- I'VE SEEN AMY AND DEAN AND KOBI.

>> UH-HUH.

AND YOU'VE SEEN SEASONS COME AND GO.

>> YES, UH-HUH.

>> AND YOU'VE SEEN HOW MANY TONS OF STRAWBERRIES PASS THROUGH HERE?

>> OH, MY GOSH.

I DON'T -- [ LAUGHTER ] THAT'S HARD TO SAY.

>> BUT YOU'VE SEEN -- >> SO MANY.

>> -- BUT YOU'VE SEEN A LOT OF HAPPY CUSTOMERS, HAVEN'T YOU.

>> OH, YES.

UH-HUH.

YOU SEE, THEY ALL COME -- KEEP COMING BACK.

>> UH-HUH.

>> UH-HUH.

>> WELL, THIS HAS GOT TO BE FUN FOR YOU WORKING HERE WITH THEM.

>> OH, YEAH.

IT IS.

IT'S VERY MUCH FUN.

I LIKE TO COME TO WORK.

WE HAVE A NICE BOSS TOO.

>> WELL, ACTUALLY, PEOPLE -- THE CUSTOMERS THINK SHE'S THE OWNER BECAUSE SHE HAS MORE CONTACT WITH THE CUSTOMERS, AND SHE'S BEEN HERE SO LONG.

THEY THINK SHE'S THE OWNER.

THEY DON'T KNOW WHO I AM.

>> AND DO YOU TELL 'EM ANY DIFFERENT?

>> OH, YES.

I TELL THEM I'M JUST WORKING HERE.

[ LAUGHTER ] >> NOW, HERE'S A MAN LOADED DOWN WITH FRESH PRODUCE.

WHY DO YOU COME HERE?

>> WELL, WE'VE BEEN COMING HERE FOR YEARS.

WE'VE TRIED A LOT OF THE VEGETABLES IN THE SUPERMARKET, AND THEY'RE JUST NOT THE SAME.

AND THIS IS -- WE DRIVE BY HERE ON THE WAY TO WORK EVERY DAY, SO WE HAVE A CHANCE TO WATCH WHAT THEY PLANT, AND WE WATCH IT GROW.

'COURSE, WE ALL SIT AROUND WAIT -- WAITING FOR IT TO COME UP AND WAIT FOR THEM TO HARVEST, AND THEN WE COME ON IN AND ENJOY IT WHILE WE CAN.

>> SO YOU EYEBALL THE FIELDS OUT THERE AS YOU'RE DRIVING BY.

>> YOU BET.

AND THERE'S VERY FEW FIELDS AROUND ANYMORE, SO THEY DO CATCH YOUR EYE.

>> SO DO YOU FEEL LIKE THIS IS KIND OF A THROWBACK TO THE OLD DAYS?

>> OH, YES.

IT GETS BACK TO OUR ROOTS, GETS BACK TO THE DIRT A LITTLE BIT.

WE JUST DON'T HAVE THE ROOM TO GROW AT THE HOUSE ANYMORE, SO THEY DO IT FOR US.

>> AND WHY DO YOU THINK IT'S IMPORTANT?

IS IT JUST FOR NOSTALGIA OR IS THE FOOD REALLY THAT MUCH BETTER?

>> WELL, BY AND AWAY -- FAR AND AWAY, IT'S MUCH MUCH BETTER.

YOU CAN REALLY TASTE THE DIFFERENCE.

AND IT IS KIND OF GOING BACK A LITTLE BIT.

THERE'S JUST TOO MUCH CHEMICALS THESE DAYS, TOO MUCH MODERN PROCESSING THESE DAYS.

THIS GETS BACK TO THE ROOTS.

>> YEAH.

NOW, DO YOU KNOW THE FAMILY MEMBERS?

>> YES, WE DO.

YES, WE DO.

>> REALLY?

>> WE'VE BEEN WATCHING THEM.

WE WATCHED THEM GROW UP.

I THINK A GRANDCHILD'S EVEN IN HERE RIGHT NOW TODAY.

[ LAUGHTER ] SO IT'S -- YOU KNOW, WE MISS THEM EVERY TIME.

THEY SAY, "WELL, GOOD-BYE, WE'RE GONNA CLOSE FOR THE SEASON AND WE'LL SEE YOU NEXT TIME."

SO IT'S -- IT KIND OF BREAKS OUR HEART.

WE GO BACK TO THE OLD STORE-BOUGHT STUFF AND KIND OF TRY TO GET THROUGH AS WE CAN UNTIL THEY'RE BACK OPEN AND THEY'RE HARVESTING.

>> OH, SO WAIT A MINUTE.

THIS ISN'T OPEN YEAR ROUND.

>> NO, IT'S NOT.

NO.

THEY DO CLOSE FOR A NUMBER OF MONTHS -- THROUGH THE WINTER MONTHS.

>> AH.

>> SO THEY'VE GOTTA GROW EVERYTHING, AND THEY TURN THE FIELDS OVER.

AND YOU SEE THIS NICE, BROWN, RICH DIRT OUT THERE, AND THEY TURN IT ALL OVER SO WE KNOW THAT THEY'RE BACK IN BUSINESS IN A FEW MORE MONTHS SO -- >> RIGHT.

>> AND WE USUALLY GET A NOTICE, OR WE LOOK IN THE NEWSPAPER AND SEE THAT THEY'RE GONNA BE OPEN, AND WE JUST CAN'T WAIT.

>> OH, BOY.

HE WANTS A STRAWBERRY, TOO, NOW.

BUT YOU DON'T HAVE ANY TEETH YET.

[ LAUGHTER ] WELL, THAT'S IT.

THAT'S OUR VISIT TO THREE FAMILY BUSINESSES HERE IN SOUTHERN CALIFORNIA.

WE STARTED OFF IN MONTABELLO AT BROGUIERE'S DAIRY AND GOT THAT WONDERFUL MILK -- THAT FRESH MILK IN THE GLASS CONTAINERS.

THEN WE WENT INTO DOWNTOWN L.A. TO APFFEL'S COFFEE AND SAW THE FAMILY DOING IT THE SAME WAY THEY'VE BEEN DOING IT FOR YEARS.

AND WE'VE ENDED UP HERE IN SANTA ANA AT THE OTSUKA -- >> OTSUKA FARMS AND OTSUKA PRODUCE STAND.

>> AND I'VE GOT THE WHOLE OTSUKA FAMILY HERE WITH ME INCLUDING THE GUARD DOG.

AND ALL THREE OF THESE PLACES -- I MEAN, THIS IS A WONDERFUL PLACE TO COME TO GET FRESH PRODUCE AND FRESH STRAWBERRIES AND SEE THE FAMILY MEMBERS WHEN YOU'RE HERE 'CAUSE THEY'RE ALL OUT HERE WORKING ALL THE TIME.

ALL THREE OF THESE FAMILY BUSINESSES ARE WONDERFUL EXAMPLES OF FAMILIES WHO HAVE STAYED TOGETHER, WHO WORK TOGETHER, WHO ARE VERY SUCCESSFUL AT WHAT THEY DO.

THEY'RE ALL WONDERFUL EXAMPLES OF SUCCESSFUL FAMILY BUSINESSES RIGHT HERE IN SOUTHERN CALIFORNIA.

THANK YOU FOR YOUR HOSPITALITY.

>> THANK YOU VERY MUCH.

HOPE YOU ENJOY THOSE.

>> YOU'RE GONNA LET ME TAKE ALL OF THESE, AREN'T YOU?

>> YOU CAN TAKE ALL YOU WANT.

[ LAUGHTER ] >> OH, MY GOSH.

BOY, YOU CAN FEEL THE HEAT -- >> OH, YEAH.

>> -- AND YOU CAN SMELL THE BEANS.

CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND PERFORMED BY RAPIDTEXT, NEWPORT BEACH, CA.

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