Hollywood Farmers Market

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

HUELL: NICE TO MEET YOU, LAURA.

LAURA: NICE MEETING YOU, AND THANK YOU FOR COMING.

HUELL: WELL, IT'S A BEAUTIFUL MORNING.

WE ARE RIGHT HERE ON THIS BEAUTIFUL MORNING RIGHT IN THE MIDDLE OF HOLLYWOOD.

WE ARE IN THE HOLLYWOOD FARMERS MARKET, WHICH IS ONE OF MY FAVORITE PLACES IN ALL OF SOUTHERN CALIFORNIA.

IF IT'S SUNDAY MORNING AND I'M IN L.A., I'M AT THE FARMERS MARKET.

NOW, THIS IS A GREAT PLACE TO PEOPLE WATCH.

IT'S ALSO A GOOD PLACE FOR SOME GREAT FOOD.

AND THAT'S WHAT THIS ADVENTURE IS ALL ABOUT.

WE'RE GONNA VISIT 4 OR 5 OF MY FAVORITE PLACES WHERE I GET FRESH FOOD THAT'S MADE AND SOLD AND READY TO EAT RIGHT ON THE SPOT.

NOW, NOT ONLY ARE WE GONNA EAT SOME GOOD FOOD ON THIS ADVENTURE, BUT WE'RE ALSO GONNA MEET A LOT OF VERY NICE PEOPLE AND HEAR THEIR HONEST-TO- GOODNESS SUCCESS STORIES.

WE'RE STARTING OFF AT ONE OF MY ALL-TIME FAVORITE PLACES HERE AT THE FARMERS MARKET.

INTRODUCE YOURSELF TO EVERYBODY.

MARLENE: GOOD MORNING.

I AM MARLENE MYRIE, OWNER OF FLAVA CARIBBEAN/CREOLE CATERING, AND THANK YOU FOR BEING HERE TODAY.

HUELL: NOW, HOW MANY TIMES HAVE I BEEN BY?

WE'VE KNOWN EACH OTHER A LONG TIME.

MARLENE: I'D SAY 4 OR 5 YEARS PERHAPS.

HUELL: AT LEAST.

MARLENE: YEAH.

AT LEAST, YEAH.

HUELL: AND LISTEN, THIS FOOD IS AS GOOD AS ANY I'VE EVER TASTED.

EXPLAIN TO EVERYBODY WHAT WE'RE LOOKING AT RIGHT NOW.

MARLENE: OK.

THIS PLATE IS LIKE ONE OF OUR MOST FAVORITE REQUESTS.

THAT IS THE YELLOW RICE, WHICH IS VEGETARIAN-- IT HAS NO MEAT OR DAIRY--WITH A SIDE OF FRIED PLANTAINS, WHICH BRINGS IT INTO THE CARIBBEAN REALM, AND OF COURSE JAMAICAN JERK CHICKEN.

HUELL: JERK CHICKEN.

NOW, WHAT IS JERK CHICKEN?

MARLENE: I KNEW YOU'D ASK ME THAT.

[LAUGHS] JERK CHICKEN REFERS MAINLY TO THE WAY IT IS PREPARED.

UM, BACK IN THE OLD COUNTRY, THE PEOPLE USED TO PREPARE THIS CHICKEN OR BEEF OR FISH, WHATEVER MIGHT BE BENEATH THE SURFACE OF THE EARTH, OF THE, UM, BENEATH THE SURFACE OF THE--THEY USED TO SMOKE IT.

AND IT'S--IT'S, UM, IT'S, UM, FROM THE MAROON INDIANS IN JAMAICA.

THAT'S WHERE THE TRADITION COMES FROM.

HUELL: THE WAY IT WAS SMOKED.

IT WAS THE WAY IT WAS PREPARED.

MARLENE: BENEATH THE EARTH, IT'S HOW IT WAS PREPARED.

AND OF COURSE IN THE WESTERN WORLD, THE BEST THAT WE CAN DO IS TO, UM, GET--DO THE SAUCE TO COMPLEMENT THE CHICKEN OR BEEF OR WHATEVER IT IS THAT WE'RE WORKING WITH.

IN THE CASE OF THIS CHICKEN, THE CHICKEN IS GRILLED HERE ONSITE, AND IT'S OF COURSE MARINATED WITH THE JERK SAUCE.

NOW, MY JERK SAUCE HAS 17 INGREDIENTS IN IT.

HUELL: OH, WOW.

MARLENE: IT IS AWESOME.

HUELL: YEAH, IT'S HER SECRET RECIPE, TOO.

SHE WON'T SHARE IT WITH ANYBODY.

LET'S SHOW WHAT ELSE YOU GOT IN HERE, BECAUSE THIS IS SOMETHING ELSE THAT'S AUTHENTIC AS WELL.

MARLENE: THIS IS THE JAMBALAYA, AND WE BOAST A CARIBBEAN CREOLE BECAUSE WE HAVE A LITTLE BIT OF THIS AND A LITTLE BIT OF THAT.

THIS IS OUR JAMBALAYA ALL-TIME FAVORITE.

OVER HERE WE ALSO HAVE THE GUMBO.

HUELL: PULL UP A SPOONFUL OF THAT SO HE CAN SEE IT, 'CAUSE THIS IS VERY INTERESTING.

LOOK AT THIS.

THERE IT IS IN A CUP.

MARLENE: THIS IS OUR GUMBO.

WE HAVE CHICKEN, WE HAVE SAUCES-- HUELL: SO YOU HAVE GUMBO AND YOU HAVE JAMBALAYA--THAT'S THE GUMBO RIGHT HERE.

MARLENE: GET A SPOON AND GET YOU A SAMPLE.

HUELL: WHAT HAVE WE GOT GOING RIGHT HERE?

MARLENE: JAMAICAN PATTIES.

UM, I HAVE 4 DIFFERENT FLAVORS.

THIS IS VEGETABLE.

THIS IS SHRIMP AND CRAB.

WE HAVE CHICKEN AND BEEF.

HUELL: I DON'T THINK I'VE EVER GOTTEN PAST THE JAMBALAYA AND THE GUMBO HERE.

MARLENE: LOOK WHAT WE HAVE.

HUELL: NO, I'M ALWAYS FILLING UP ON THIS.

WHAT'S INTERESTING ABOUT THIS IS, THOUGH, THIS IS YOUR FULL BUSINESS RIGHT HERE.

YOU DO THIS--THIS IS THE WAY YOU MAKE YOUR LIVING RIGHT HERE AT THIS FARMERS MARKET.

MARLENE: FOR 11 YEARS.

I STARTED AT THIS MARKET 11 YEARS--WILL BE 11 YEARS IN OCTOBER, AND THIS IS WHAT I DO.

AND I'VE--IT'S JUST GREAT FUN.

IT'S A LOT OF WORK, DON'T GET ME WRONG, BUT I--YOU KNOW, IT'S WHAT I DO.

I LOVE DOING IT.

AND THE PEOPLE ARE JUST TERRIFIC.

HUELL: WELL, I KNOW SOME DAYS WHEN I COME BY HERE YOU'RE A LITTLE STRESSED AND OVERWORKED, 'CAUSE THIS STUFF IS TOO POPULAR, BUT YOU KEEP COMING BACK EVERY SUNDAY, SO THERE MUST BE A PRETTY GOOD LIVING IN IT.

MARLENE: RIGHT.

IT'S--IT'S--I-- I'M BLESSED, THAT'S ALL I CAN SAY.

I'M VERY, VERY GRATEFUL TO THE MANAGEMENT AND TO THE PEOPLE IN HOLLYWOOD WHO HAVE BEEN LIKE REALLY, REALLY GREAT.

I MEAN, YOU KNOW, FRANKLY, WHAT I DID WAS CAME IN HERE 11 YEARS AGO AND INTRODUCED JAMAICAN JERK CHICKEN TO THIS COMMUNITY AT 8:30 IN THE MORNING.

[BOTH LAUGHING] WHAT DO YOU KNOW?

THEY WERE RECEPTIVE TO IT, AND IT WORKED, YOU KNOW, AND I'M GRATEFUL.

HUELL: IT WORKS, ALONG WITH THE JAMBALAYA AND THE GUMBO.

HERE'S THE NAME OF IT RIGHT HERE.

FLAVA.

CARIBBEAN/CREOLE CUISINE.

AND THIS IS THE LADY RIGHT HERE WHO MAKES IT ALL HAPPEN, AND SHE DOES A GREAT JOB.

THANKS FOR SHARING IT WITH US.

MARLENE: YOU'RE MORE THAN WELCOME AND THANKS FOR COMING.

HUELL: NOW, THIS IS NOT ONE OF MY REGULAR STOPS, BUT THIS LADY IS A VERY GOOD SALES AND MARKETING PERSON.

ALAINE: THANK YOU.

HUELL: AND YOU ALSO MAKE A GREAT CAKE.

TELL US WHAT THIS IS RIGHT HERE.

ALAINE: RIGHT.

THIS IS A KEY LIME TOFU UN-CHEESECAKE.

HUELL: WAIT A MINUTE.

SAY THAT AGAIN.

ALAINE: IT'S A KEY LIME TOFU UN-CHEESECAKE.

IT'S LIKE THE ANTI-CHEESECAKE.

HUELL: THE ANTI-CHEESECAKE.

NOW, WHY WOULD ANYBODY WANT TO EAT AN ANTI-CHEESECAKE?

ALAINE: POSSIBLY BECAUSE THEY WANT TO STAY SLENDER LIKE ME.

RIGHT?

HUELL: NOW, THE NAME OF THIS PLACE IS ALAINE'S BAKERY.

YOU ARE ALAINE.

ALAINE: I AM ALAINE.

HUELL: ARE PEOPLE BUYING THIS UN-CHEESECAKE?

ALAINE: ABSOLUTELY.

IT'S ALSO VERY POPULAR IN RESTAURANTS, ESPECIALLY HEALTH-ORIENTED RESTAURANTS.

HUELL: UH-HUH.

ALAINE: SO WE SELL TO RESTAURANTS.

WE HAVE A LOT OF REGULAR CUSTOMERS.

WE'VE GOT A COUPLE OF THEM RIGHT HERE.

I DID THEIR WEDDING CAKE A FEW YEARS AGO, AND THEY'RE HERE EVERY SUNDAY.

HUELL: NOW, DO PEOPLE COME AND TAKE THIS HOME, OR DO THEY EAT IT JUST RIGHT ON THE SPOT?

ALAINE: WELL, SOME EAT IT RIGHT ON THE SPOT.

SOME PEOPLE KIND OF HANG OUT AND CHAT WITH OTHER REGULARS.

BUT A LOT OF PEOPLE, A LOT OF WOMEN, IN FACT, WILL BUY TWO, THREE PIECES OF CAKE.

THE CAKE IS VERY FILLING.

IT'S WHOLE-GRAIN ORGANIC OAT FLOUR SWEETENED WITH FRUIT CONCENTRATE OR PURE ORGANIC MAPLE SYRUP.

NO EGGS, NO DAIRY, NO OIL, FAT, OR SALT.

TOFU FROSTINGS.

YOU CAN NIBBLE OFF YOUR PIECES OF CAKE ALL WEEK IN THE REFRIGERATOR.

A LOT OF PEOPLE DO.

HUELL: NOW, IS THIS YOUR ONLY AREA OF OPERATION, RIGHT HERE AT THE HOLLYWOOD FARMERS MARKET?

ALAINE: IT'S THE ONLY FARMERS MARKET.

I USED TO HAVE A RETAIL BAKERY.

NO MORE.

WE SELL TO SOME RESTAURANTS AND A FEW HEALTH FOOD STORES.

HUELL: BASICALLY YOU'RE JUST HERE ON SUNDAY MORNINGS.

ALAINE: JUST HERE, AND WE HAVE A BIG REGULAR CLIENTELE.

HUELL: OF PEOPLE WHO WANT UN-CHEESECAKE CHEESECAKE.

ALAINE: THAT'S RIGHT.

HEALTHY DESSERTS.

IT'S ALL HEALTHY DESSERTS.

YOU KNOW, MY DAD IS 87.

HE'S A HEALTH NUT.

HAS BEEN SINCE THE THIRTIES.

SO WHEN WE GREW UP, WE UNDERSTOOD WE HAD TO GO OUT, PICK FRESH FRUIT, MAKE PIES.

YOU KNOW, I GREW UP THINKING THAT DESSERT WAS HEALTHY.

DO YOU SEE WHAT I MEAN?

IT WAS ONLY AFTER I GREW UP AND FOUND OUT THAT OTHER PEOPLE, YOU KNOW, WE'RE USING WHITE FLOUR AND SUGAR AND LIKE THAT.

HUELL: WELL, YOU SOLD ME.

I'LL BE BACK.

ALAINE: NOW, ARE YOU GOING TO HAVE A PIECE?

HUELL: NO, NO, WE'RE JUST GONNA GET A QUICK LOOK.

SHE'S CUTTING A PIECE OF IT RIGHT THERE.

ALAINE: THAT'S FOR YOU, HUELL.

HUELL: LOOK AT THAT.

ALAINE: YOU'RE GONNA SO GLAD.

HAVE A BITE.

IT'S SO NICE AND REFRESHING.

NICE AND EASY TO DIGEST.

AND JUST THINK, THIS WAY YOU DON'T HAVE TO WAIT 30 MINUTES TO GO SWIMMING, 'CAUSE IT DOESN'T HAVE ALL THAT EGGS AND DAIRY IN IT.

GOOD, HUH?

HUELL: WE HAVE LEFT THE UN-CHEESE CHEESECAKE BOOTH, AND WE'RE NOW HEADING RIGHT DOWN HERE TO EAT SOME SAUSAGE.

AND HERE ARE THE SAUSAGES AND THE SAUSAGE MAN.

TODD, INTRODUCE YOURSELF TO EVERYBODY.

TODD: HELLO, MY NAME IS TODD BOWERS, AND I'M REPRESENTING BOWERS GOURMET SAUSAGES HERE.

HUELL: THIS IS YOUR LITTLE BUSINESS.

YOU CAME UP WITH THIS.

TODD: YES.

IN 1996, HUELL, I WAS A BUTCHER, AND I WAS A SAUSAGE MAKER ALSO, AND I WAS MAKING ALL THIS SAUSAGE OUT OF TOWN, AND I SAID, HEY, THE PEOPLE IN CALIFORNIA, THEY DON'T HAVE ANYTHING LIKE THIS.

SO I CAME OUT HERE, AND WE STARTED IN SAN BERNARDINO, CALIFORNIA, MAKING IT MYSELF EVERY DAY.

AND WE STARTED AT THE FARMERS MARKETS.

WE FIGURED THAT WOULD BE OUR BASIS RIGHT THERE, YOU KNOW-- HUELL: HOW HARD IS IT TO START UP A BUSINESS LIKE THIS?

'CAUSE YOU JUST STARTED FROM SCRATCH.

TODD: IT WAS VERY DIFFICULT.

FIRST OF ALL, YOU GOTTA HAVE A FEELING IN YOUR HEART THAT YOU KNOW IT'S GONNA SUCCEED, FOR ONE.

THAT'S THE NUMBER ONE THING.

AND THEN THE OTHER THING IS JUST DO IT, YOU KNOW?

IT'S THAT SIMPLE.

IF YOU WANT IT-- HUELL: WERE THERE SOME LEAN TIMES ALONG THE WAY?

TODD: OH, THERE WERE SOME LEAN TIMES AND THERE STILL ARE SOME LEAN TIMES, BUT WE'RE, YOU KNOW, WE'RE GETTING OUT OF THE GRAVE RIGHT NOW.

YOU KNOW, WE GOT THE STUFF IN SOME STORES--BRISTOL FARMS, UH, COOK'S FAMILY MARKET, SEVERAL RESTAURANTS AROUND LOS ANGELES.

HUELL: SO YOU'RE GROWING.

TODD: YEAH, WE'RE GROWING DEFINITELY.

HUELL: AND WORD OF MOUTH HERE HAS GOT TO BE HELPING, TOO.

TODD: OH, THIS IS THE BEST FOR ANY BUSINESS, OUT OF THE FARMERS MARKETS.

IF YOU WANT TO GET YOUR NAME OUT THERE, THIS IS THE PLACE.

HUELL: SELL ME ON THESE SAUSAGES.

TELL ME WHAT MAKES BOWERS SO GOOD.

TODD: WHAT MAKES BOWERS SO GOOD IS, FOR ONE--LET ME GET A KNIFE.

GIVE ME A KNIFE.

HUELL: YOUR ASSISTANT JUST LEFT YOU.

TODD: OK, FOR ONE, WHAT WE DO AT BOWERS GOURMET FOODS IS WHEN WE START UP WITH OUR SAUSAGES, WE PUT WHOLE INGREDIENTS INSIDE EVERY ONE.

SO WHEN WE OPEN UP A LINK, LIKE THIS ZESTY LEMON FLAVOR HERE, YOU SEE IT'S CHOCKFUL OF SUN-DRIED TOMATOES AND CILANTRO.

HUELL: AHH.

TODD: COME ON OVER HERE TO THE SWEET APPLE CHICKEN, WE PUT BROWN SUGAR, CINNAMON, AND FRESH GRANNY SMITH APPLES.

HUELL: OH, MY GOSH.

TODD: WE GOT CHUNKS OF APPLE INSIDE THERE.

THEN THIS IS OUR NEWEST FLAVOR, HUELL.

IT'S DYNAMITE.

WE CALL THIS THE PEPPERONI PIZZA SAUSAGE.

ALL THE MAKINGS OF A PEPPERONI PIZZA GO INSIDE THIS.

HUELL: OH, MY GOSH.

LOOK AT THAT.

TODD: TOMATOES, PEPPERONI, MOZZARELLA.

HUELL: SO THESE JUST AREN'T SAUSAGES.

THESE ARE, UH, EXTRAVAGANZAS.

TODD: YES.

WHEN YOU LOOK IN THE DICTIONARY UNDER "GOURMET SAUSAGE," THEY SHOW YOU A PICTURE OF BOWERS GOURMET SAUSAGES.

[BOTH LAUGHING] HUELL: I THINK YOU GOT A MARKETING DEGREE BEFORE YOU STARTED UP THIS BUSINESS.

MARKETING'S PART OF IT, ISN'T IT?

TODD: THAT'S THE WHOLE THING, HUELL.

THAT'S THE WHOLE THING.

ABOUT TWO YEARS AGO WE CHANGED UP OUR PACKAGING.

UH... WE DECIDED TO MARKET, OF COURSE, YOU KNOW, TODD BOWERS-- HUELL: THERE'S YOUR FACE RIGHT ON THE COVER.

TODD: YES.

SO IF YOU WALK INTO A STORE, THERE'S NO MISTAKING WHO THE BOWERS SAUSAGES ARE.

YOU GOTTA JUST TAKE A LOOK AND THAT'S IT.

HUELL: WELL, GOOD LUCK TO YOU.

I TELL YOU WHAT--WHEN YOU COME DOWN HERE, YOU'RE ALWAYS FRIENDLY, YOU'RE ALWAYS WILLING TO TAKE TIME TO ANSWER QUESTIONS AND TALK WITH PEOPLE, AND I CAN'T DO ANYTHING BUT WISH YOU ALL THE SUCCESS IN THE WORLD.

TODD: THANK YOU, MR. HOWSER.

HUELL: SOMEDAY YOU'RE GONNA BE A SAUSAGE MAGNATE.

YOU'RE GONNA OWN THE SAUSAGE BUSINESS.

TODD: WELL, THAT'S WHAT I PLAN ON DOING, BEING UP AND DOWN THE WEST COAST AND ACROSS THE UNITED STATES.

AND ONE DAY THAT IS MY DREAM.

AND WE WILL BE THERE.

HUELL: WELL, IT'S NOT OFTEN YOU GET TO MEET AN HONEST-TO- GOODNESS PRINCE, BUT HERE AT THE HOLLYWOOD FARMERS MARKET EVERY SUNDAY MORNING, YOU CAN LISTEN TO PRINCE BERNARD PLAY ON THIS.

GOOD MORNING.

PRINCE: GOOD MORNING.

HUELL: CAN YOU TALK AND PLAY AT THE SAME TIME?

OR DO YOU WANT TO STOP PLAYING FOR A SECOND?

OR HOW DO YOU WANT TO DO THIS?

PRINCE: I'LL STOP A LITTLE BIT.

I'LL STOP A--[LAUGHS] ALL RIGHT, I'LL STOP A LITTLE.

HUELL: YOUR NAME IS...

PRINCE: PRINCE BERNARD.

HUELL: NOW, ARE YOU AN HONEST-TO-GOODNESS PRINCE?

PRINCE: YES.

MY MOTHER AND FATHER GIVE ME THIS NAME, PRINCE BERNARD, AS A WISH BECAUSE IT SIGNIFY PEACE AND LOVE.

HUELL: PEACE AND LOVE.

PRINCE: YES, YES.

I'M THE PRINCE OF PEACE.

HUELL: NOW, WHERE DID YOU GET TO THE DRUM PLAYING.

HOW DID THAT COME INTO YOUR LIFE?

PRINCE: THAT REALLY STARTED WHEN I WAS SMALL.

MY UNCLE HAD A DRUM AND I USED TO GO AND HIDE AND PLAY IT WHEN HE'S NOT THERE.

HUELL: NOW, WHERE WAS THIS?

WHERE DID YOU GROW UP?

PRINCE: IN TRINIDAD AND TOBAGO.

I WAS BORN IN TOBAGO AND I GREW UP IN TRINIDAD BECAUSE WHEN MY MOTHER DIED WHEN I WAS 10 YEARS OLD, I HAD TO GO BY MY FATHER IN TRINIDAD.

HUELL: AND HOW DID YOU GET TO L.A.?

PRINCE: WELL, BECAUSE OF CULTURAL ORGANIZATION PLAYING WITH DIFFERENT BANDS AND DIFFERENT GROUPS, I TRAVEL WITH A BAND THEY CALLED OLD BOYS.

THAT'S THE FIRST BAND THAT I CAME OUT HERE WITH.

AND THEN AFTER I CAME 3, 4 TIMES, AND THEN AFTER I CAME ON MY OWN BECAUSE EVERYBODY LIKE HOW I'M PLAYING.

AND I CAME BACK ON MY OWN, WORKING WITH MY BROTHER DOING CONSTRUCTION.

AND ONE GUY GIVE ME A CALL AND HE SAY, I WANT A LEAD MAN.

COME AND PLAY WITH ME.

AND THEN FROM THERE I STARTED.

HUELL: SO IT'S BEEN UPHILL EVER SINCE.

YOU'VE BEEN DOING A GOOD JOB EVER SINCE.

PRINCE: BEEN DOING A GOOD JOB.

HUELL: AND PEOPLE LOVE TO HEAR THIS MUSIC, DON'T THEY?

PRINCE: YES, LOVE THE SWEET CARIBBEAN MUSIC.

HUELL: ALL RIGHT, SWEET CARIBBEAN MUSIC.

THIS IS IT.

THIS IS THE DRUM.

WHAT IS IT?

IS THIS A REAL DRUM OR-- PRINCE: THIS IS A DRUM, A 55-GALLON OIL DRUM.

HUELL: AN OIL DRUM.

PRINCE: YES.

WHAT THEY TAKE AND MAKE THIS HERE.

HUELL: AND YOU SHINED IT ALL UP?

PRINCE: WELL, YES.

THEY CHROME IT ALL UP, YOU SEE.

AFTER THEY FINISH MAKE IT AND TUNE IT, THEY PUT CHROME ON IT.

SO THIS IS CHROME.

HUELL: ALL RIGHT, I'M JUST GONNA STEP OUT OF THE WAY AND WATCH YOU, LET YOU DO YOUR THING.

PRINCE: ALL RIGHT, ALL RIGHT.

HUELL: PRINCE BERNARD, BRINGING PEACE TO THE HOLLYWOOD FARMERS MARKET EVERY SUNDAY MORNING.

GO FOR IT.

IS IT HARD DOING THIS?

PRINCE: HEE HEE.

HUELL: HOW DO YOU KNOW WHERE TO HIT?

PRINCE: ALL IN MY HEAD.

HUELL: NO MUSIC.

NO MUSIC, JUST IN YOUR HEAD.

PRINCE: YES.

HUELL: NOW HE'S STARTING TO MOVE, TOO.

WATCH THIS.

IF THIS DOESN'T WAKE YOU UP ON A SUNDAY MORNING, NOTHING WILL.

ALL RIGHT.

HA HA HA!

PRINCE: ♪ COME ON, BABY COME ON, PARTY DO YOUR THING, DO YOUR THING DO YOUR THING, DO YOUR THING DO YOUR THING, DO YOUR THING DO YOUR THING, DO YOUR THING DO YOUR THING, DO YOUR THING ♪ HUELL: I'M STANDING HERE WITH SOME VERY NICE PEOPLE.

YOU ALL HAVING FUN AT THE FARMERS MARKET?

WOMAN: ALWAYS.

ALWAYS.

HUELL: YOU'RE HERE A LOT, TOO?

SECOND WOMAN: EVERY SINGLE WEEK.

HUELL: YEAH, IT'S ADDICTIVE.

IT'S VERY ADDICTIVE.

WE ARE LEAVING BOWERS GOURMET SAUSAGES.

GOOD-BYE, NICE TO MEET YOU ALL.

AND WE'RE HEADING OVER TO MEET GAYLE.

NOW, GAYLE AND I MET... GAYLE: HELLO, HOW ARE YOU?

HUELL: A COUPLE OF MONTHS AGO.

GAYLE: YES.

HUELL: YOU'RE ALWAYS OUT HERE IN THE SAME SPOT... GAYLE: THAT'S RIGHT.

HUELL: SELLING WHAT?

GAYLE: SELLING KING'S PEPPER, AN AWARD-WINNING BLEND OF HERBS AND SPICES THAT I IMPORT FROM WEST AFRICA.

HUELL: FROM WEST AFRICA.

AND WE HAVE A PICTURE TO PROVE IT, BECAUSE THIS IS A PICTURE OF YOU.

GAYLE: THAT'S RIGHT.

IN NIGERIA, WITH FAMILY AND FRIENDS AT A CELEBRATION.

HUELL: SO YOU WENT TO NIGERIA.

GAYLE: YES.

HUELL: AND WHAT DID YOU DO, DISCOVER THIS PEPPER WHILE YOU WERE OVER THERE?

GAYLE: WELL, I ACTUALLY DISCOVERED IT HERE IN THE UNITED STATES, BUT WHEN I TASTED IT, I FELL IN LOVE WITH IT.

AND THOUGHT, YOU KNOW, I COULD UNDERSTAND WHY A MAN WOULD PETITION HIS KING TO GO HALFWAY AROUND THE WORLD IN SEARCH OF HERBS AND SPICES AS THEY DID DURING THE AGE OF EXPLORATION.

HUELL: UH-HUH.

GAYLE: 'CAUSE I WENT HALFWAY AROUND THE WORLD AND SAID I GOTTA FIND THIS PEPPER.

HUELL: NOW, YOU'VE GOT SOME OF IT ON THESE LITTLE--LET'S HAND ME SOME OF THESE.

THEY'RE LITTLE CHEESE CURLS, AND THESE THINGS ARE COVERED... GAYLE: WITH KING'S PEPPER.

THERE'S NO SALT, NO PEANUT, NO MSG IN THE BLEND, BUT THERE'S GINGER, GARLIC, DADAWA, CAYENNE PEPPER, ALLIGATOR PEPPER, AND OTHER HERBS AND SPICES.

HUELL: ALLIGATOR PEPPER?

GAYLE: THIS IS AN ALLIGATOR PEPPER, THIS LITTLE FELLA HERE.

HUELL: WHAT DO YOU MEAN?

GAYLE: THE MEMBRANE OVER THE PEPPERCORN IS SCALY LIKE AN ALLIGATOR'S SKIN.

HUELL: SO THIS IS ALLIGATOR PEPPER FROM WEST AFRICA.

GAYLE: YES.

HUELL: AND THAT'S WHAT MAKES YOUR PEPPER DIFFERENT FROM ALL THE REST.

GAYLE: IT'S THE INGREDIENTS.

HUELL: AND HOW HARD IS IT FOR YOU TO GET PEOPLE HOOKED ON THIS PEPPER?

GAYLE: AND I'M VERY FORTUNATE THAT PEOPLE COME BY EVERY WEEK AND TELL ME, "I LOVED IT.

I PUT ON MY CHICKEN, I PUT IT ON MY FISH, I'VE GIVEN IT TO SOMEONE ELSE."

BUY IT, BUY IT, BUY IT!

BUY IT, BUY IT, BUY IT!

[LAUGHING] HUELL: IS THIS WHERE YOU SELL IT, JUST RIGHT HERE?

GAYLE: THIS IS ONE OF THE MARKETS THAT I SELL IT IN.

THIS IS MY FAVORITE MARKET TO SELL IT IN.

HUELL: WHY IS IT YOUR FAVORITE?

GAYLE: WELL, BECAUSE I'M HERE WITH EDDIE, WHERE THE CHILDREN ARE, THE DANCING AND PLAYING AROUND, AND PEOPLE COME BY AND THEY--IT'S KIND OF LIKE A REALLY FAMILY--LIKE A HUGE FAMILY REUNION.

HUELL: IT FEELS GOOD DOWN HERE, DOESN'T IT?

GAYLE: YES, IT DOES.

YES, IT DOES.

HUELL: NOT ONLY DO YOU GET TO MEET NICE PEOPLE AND SEE THE SAME NICE PEOPLE EVERY WEEK, BUT YOU ALSO GET TO GO HOME WITH...

BOTH: KING'S PEPPER.

GAYLE: BEFORE YOU GRILL, BEFORE YOU BAKE, BUY KING'S PEPPER AND SHAKE, SHAKE, SHAKE.

HUELL: HA HA HA!

I'VE NEVER HEARD THAT ONE BEFORE.

GAYLE: THAT'S JUST FOR YOU.

[BOTH LAUGHING] HUELL: FROM KING PEPPER TO MIS PADRES SALSA.

THIS IS A VERY INTERESTING BOTTLE OF SALSA.

INTRODUCE YOURSELF TO EVERYBODY.

PAZ: MY NAME IS PAZ GALVAN AND-- HUELL: THIS IS YOUR SON.

MICHAEL: MY NAME IS MICHAEL GALVAN.

HUELL: AND THAT'S YOUR BROTHER OVER THERE.

MARK: HI.

MARK GALVAN.

HUELL: I SEE YOU ALL EVERY SUNDAY MORNING HERE.

TELL US ABOUT THE HISTORY OF THIS SAUCE WITH YOUR FAMILY.

PAZ: THESE SAUCES STARTED LIKE IN TIME OF THE REVOLUTION, A LONG TIME AGO, WHEN THERE WAS NO FOOD AND THE ONLY THING THEY HAD TO DO TO SURVIVE WAS HOT SAUCE AND CORN TORTILLAS.

HUELL: HOT SAUCE AND CORN TORTILLAS.

THEY COULD SURVIVE ON THAT?

PAZ: THEY SURVIVED THERE.

AND THEY WILL FEED THE FEDERALES WITH THIS.

WHEN THEY CAME, THEY WANTED FOOD.

AND THEY CAME FROM MY GREAT-GRANDMOTHER THROUGH MY GRANDMOTHER, MY MOTHER, AND NOW MYSELF.

HUELL: NOW, THIS IS--WHO IS THIS ON THE LABEL RIGHT HERE?

PAZ: THIS IS MY FATHER.

HE WAS WITH PANCHO VILLA AND ZAPATA, AND BECAUSE OF THAT I PUT HIM BECAUSE THAT SALSA, IT WAS IN HIS TIME, SO I'M HONORING HIM.

HUELL: SO YOU'VE CARRIED THIS ON DOWN THROUGH THE GENERATIONS.

WHAT DO YOU ALL DO WITH IT NOW?

MICHAEL: WELL, RIGHT NOW, WE'RE HERE, WE COOK IT WITH OUR FAMOUS CHILAQUILES.

HUELL: OH, MY GOSH, LOOK AT THIS.

MICHAEL: IT'S THE CHIPS WITH THE ONIONS AND THE CILANTRO AND SALSA, AND WE-- HUELL: RIGHT ON THE TOP.

MICHAEL: RIGHT ON TOP AND THEN SAUTE ALL TOGETHER.

AND THEN WE ALSO PUT IT ON OUR--WE HAVE IT HERE FOR THE PEOPLE TO PUT IT ON THEIR FOOD WITH THE TACOS AND THE QUESADILLAS AND THE BURRITOS.

HUELL: NOW, HOW IMPORTANT IS THE SAUCE TO HOW GOOD THE FOOD TURNS OUT TASTING?

MICHAEL: IT'S VERY IMPORTANT.

WE INSIST ON AUTHENTIC SALSA THAT MY MOM HAS TAUGHT ALL HER SONS AND DAUGHTERS HOW TO MAKE, AND WE MAKE IT FROM THE HEART, AND WITH OUR GRANDFATHER RIGHT THERE ON THE LABELS, HE'S WATCHING US MAKE IT.

HUELL: IS THAT WHAT YOU MEAN BY "FROM THE HEART"?

MICHAEL: FROM THE HEART.

YEAH.

HUELL: AND YOU DON'T SHARE THIS RECIPE, DO YOU?

PAZ: NO.

NO, I DON'T.

NO, YES, WITH ALL MY CHILDREN, THEY KNOW HOW TO DO IT.

HUELL: ONLY THE CHILDREN.

PAZ: YES.

AND THEN, WE SHARE IT, WE SHARE IT, BECAUSE IT'S SOMETHING THAT WE LOVE, AND WE THINK IT'S SOMETHING BEAUTIFUL TO SHARE.

HUELL: BOY, LOOK AT THIS.

THESE ARE BEAUTIFUL, BEAUTIFUL PLATES OF FOOD.

PAZ: YEAH.

NOW, THESE, THE CHILAQUILES, IN MEXICO WE USE THESE AS HASHBROWNS, FOR YOUR BREAKFAST.

HUELL: AHA.

PAZ: AND WE EITHER USE THE GREEN OR THE RED AND YOUR EGGS ON THE SIDE, AND IT'S, OH, SIMPLE, AND NOT EXPENSIVE.

THAT'S WHAT-- AND TASTY.

HUELL: SO THE NAME OF THE PRODUCT IS--AND YOU CAN BUY THIS IN STORES, TOO.

PAZ: RIGHT, YEAH.

WHOLE FOODS, YES, SELL IT, AND WE'RE IN A LOT OF GOURMET STORES.

AND WE'RE IN THE, UM...WHERE ARE THERE-- MICHAEL: SANTA MONICA.

WE'RE OUT IN BAY CITIES, WE'RE IN HOT LICKS IN LONG BEACH, AND IN SAN DIEGO, ALSO IN ENCINO WE'RE AT CHILI MY SOUL.

HUELL: SO YOU'RE ALL OVER THE PLACE.

MICHAEL: YES, YEAH, WE HAVE-- HUELL: YOU'RE BRANCHING OUT.

MICHAEL: GRANDPA IS AROUND.

AND PEOPLE SEE IT AND IT'S GREAT.

WE GO TO RESTAURANTS SOMETIMES AND WE ASK FOR HOT SAUCE, BUT THEY BRING OUR HOT SAUCE TO THE TABLE.

WE'RE LIKE, WOW, WE DIDN'T EVEN KNOW WE WERE IN THERE.

SO... HUELL: WELL, CONGRATULATIONS.

THEY'RE HERE EVERY SUNDAY MORNING LIKE CLOCKWORK.

THE NAME OF THE PRODUCT AGAIN?

PAZ: MIS PADRES SALSA.

HUELL: THAT'S ABOUT AS GOOD AS IT GETS, RIGHT HERE.

WITH GRANDFATHER'S PICTURE ON THE LABEL.

NOW, THIS IS EXCITING.

WE'RE ENDING OUR ADVENTURE.

MARY JANE, YOU'RE HERE EVERY SUNDAY WITH THE UNIVERSITY OF CALIFORNIA... MARY JANE: COOPERATIVE EXTENSION.

HUELL: AND YOU TURNED ME ON TO THIS PLACE.

MARY JANE: I CERTAINLY DID.

I COME EVERY WEEK TO GET PUPUSAS.

HUELL: PUPUSAS.

AND YOUR NAME IS... DELMY: DELMY.

HUELL: NOW, YOUR DAUGHTERS ARE HERE 'CAUSE THEY'RE GONNA KIND OF BE THE SPOKESPERSONS.

TELL US ABOUT YOUR MOM'S PUPUSAS.

WE'RE KIND OF CROWDED BACK HERE, BUT THESE ARE BEAUTIFUL-LOOKING PUPUSAS.

DAUGHTER: THESE ARE STUFFED TORTILLAS.

THEY'RE MADE WITH CORN, AND, YOU KNOW, LIKE A TORTILLA, THEY HAVE CHEESE AND PORK.

WE HAVE LIKE MORE THAN 20 VARIETIES.

AND THEY'RE DIFFERENT KINDS.

LIKE SOME OF THEM CHICKEN AND CHEESE, PORK AND CHEESE, VEGETARIAN FOR PEOPLE THAT DOESN'T EAT MEAT.

AND WE ALSO HAVE PLAIN CHEESE.

AND WE HAVE-- HUELL: NOW, IS THIS YOUR MOM'S BUSINESS?

DAUGHTER: THAT'S MY MOM'S BUSINESS.

HUELL: IS THIS THE WAY YOU ALL MAKE A LIVING?

DAUGHTER: YES.

HUELL: GOING FROM FARMERS MARKET TO FARMERS-- DAUGHTER: ALSO, SHE HAS THE RESTAURANT.

HUELL: OH, SHE HAS A RESTAURANT.

DAUGHTER: SHE HAS A RESTAURANT.

HUELL: WHAT ARE THESE?

DAUGHTER: THIS IS A ZUCCHINI FLOWER.

WE ALSO USE THEM FOR THE VEGETARIAN PUPUSAS.

HUELL: AHH!

NOW, HOW LONG HAVE YOU ALL BEEN IN BUSINESS?

LET'S GET YOUR MOM IN HERE.

AND WAS IT HARD TO START THE BUSINESS?

DAUGHTER: YES.

WELL, NO.

AT THE BEGINNING, IT WAS KIND OF HARD BECAUSE WE ONLY STARTED WITH A TYPICAL KIND.

THERE'S ONLY 3 TYPICALS.

THERE'S PORK AND CHEESE AND PLAIN CHEESE, AND THOSE ARE THE ONLY TWO KINDS.

AND A LOT OF PEOPLE WE SAW IN HOLLYWOOD, THEY WERE LIKE, "WE DON'T EAT NO MEAT, AND WE DON'T EAT NO PORK."

AND THAT'S HOW MY MOM CAME UP WITH THE REST.

THAT'S WHY SHE HAS-- HUELL: SO YOU BRANCHED OUT.

DAUGHTER: YES.

THAT'S WHY YOU CANNOT FIND THESE PUPUSAS NOWHERE ELSE.

HUELL: NOW, WHAT'S THE NAME OF THESE PUPUSAS?

DAUGHTER: THEY'RE CALLED-- THEY'RE JUST PUPUSAS.

HUELL: BUT, I MEAN, FOR YOUR FAMILY-- DAUGHTER: DELMY PUPUSAS.

HUELL: PUPUSAS.

DAUGHTER: YEAH, THEY'RE JUST CALLED PUPUSAS.

HUELL: RIGHT.

BUT THE NAME OF YOUR MOM'S BUSINESS.

DAUGHTER: IT'S CALLED DELMY'S.

MARY JANE: IT IS PUPUSARIA DELMY, IN WILMINGTON.

HUELL: OK, WE'LL PUT THAT ADDRESS.

WE GOT THE CARD RIGHT HERE.

[WOMAN SINGING IN SPANISH] HUELL: NOW, THERE'S AN ADDED BENEFIT TO COMING HERE BECAUSE WE'RE LISTENING TO YOUR MOM SINGING.

DAUGHTER 2: YEAH, SHE DOES SING.

HUELL: SHE'S MADE HER OWN CD.

DAUGHTER 2: YES, SHE DID.

DAUGHTER: SHE WROTE HER OWN SONGS.

DAUGHTER 2: SHE WROTE HER OWN SONGS, TOO.

HUELL: SO, IS SHE A BUDDING SINGER?

DOES SHE WANT TO DO THIS AS A...

DAUGHTER: WELL, SHE WANTED TO DO IT 'CAUSE GOD GIVE HER THOSE SONGS.

SO SHE WANTED TO WRITE IT, YOU KNOW, DO IT IN A CD.

HUELL: VERY GOOD.

DELMY: YES, THANK YOU.

[LAUGHS] HUELL: SO WHEN YOU COME TO THIS BOOTH AT THE HOLLYWOOD FARMERS MARKET, YOU GET GOOD FOOD...

DAUGHTER 2: AND YOU GET MUSIC.

HUELL: AND YOU GET AUTHENTIC MUSIC AS WELL.

DELMY: YES, MUSIC.

HUELL: VERY NICE.

THANK YOU.

DELMY: THANK YOU FOR COMING.

[SONG PLAYING] [INDISTINCT CHATTER] [MAN SINGING BOB MARLEY'S "JAMMIN"] ♪ OH, WHAT A LOVELY DAY WE JAMMIN' WE JAMMIN' WITH THE CHILDREN WE JAMMIN' WITH MAMA WE JAMMIN' WITH DADDY... ♪ HUELL: WELL, THAT'S IT.

THAT'S OUR MORNING HERE AT THE MARKET.

I TOLD YOU WE WERE GONNA EAT SOME GOOD FOOD, BUT, OF COURSE, MORE IMPORTANTLY THAN THAT, WE HAVE MET A LOT OF VERY NICE PEOPLE AND HEARD THEIR SUCCESS STORIES.

SUCCESS STORIES TAKING PLACE EVERY WEEK HERE AT THE HOLLYWOOD FARMERS MARKET.

GOOD-BYE, EVERYBODY.

MAN: ♪ DAY BY DAY I'M FALLING MORE IN LOVE WITH YOU AND DAY BY DAY MY LOVE SEEMS TO GROW THERE ISN'T ANY END TO MY DEVOTION IT'S DEEPER, DEAR, BY FAR THAN ANY OCEAN I FIND THAT DAY BY DAY YOU'RE MAKING ALL MY DREAMS COME TRUE SO COME WHAT MAY I WANT YOU TO KNOW YES, I'M YOURS ALONE I'M IN LOVE TO STAY AS WE GO THROUGH THE YEARS DAY BY DAY ♪ ♪ DAY BY DAY, I'M FALLING MORE IN LOVE WITH YOU DAY BY DAY MY LOVE SEEMS TO GROW THERE REALLY ISN'T ANY END TO MY DEVOTION IT'S DEEPER, DEAR, BY FAR THAN ANY OCEAN I FIND THAT DAY BY DAY YOU'RE MAKING ALL MY DREAMS COME TRUE SO COME WHAT MAY I WANT YOU TO KNOW YES, I'M YOURS ALONE I'M IN LOVE THIS DAY AS WE GO THROUGH THE YEARS AS WE GO THROUGH THE YEARS WE GO THROUGH THE YEARS DAY BY DAY ♪ [CLAPPING] ANNOUNCER: "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.