[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] Announcer: VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

Huell Howser: WELL, HELLO, EVERYBODY.

I'M HUELL HOWSER, GETTING READY FOR A LEARNING EXPERIENCE, BECAUSE IF THINGS GO THE WAY I THINK THEY'RE GONNA GO FOR THE NEXT 30 MINUTES, ALL OF US ARE GONNA HAVE OUR BASIC ASSUMPTIONS ABOUT FOOD CHALLENGED, AND THE LADY WHO'S GONNA CHALLENGE OUR ASSUMPTIONS IS STANDING RIGHT HERE NEXT TO ME.

HER NAME IS RUBY STONER, BUT YOUR NAME THAT YOU LIKE TO BE CALLED IS... >> ZITARI.

Huell: ZITARI.

AND WE'RE GONNA GET INTO WHAT THAT MEANS A LITTLE BIT LATER ON, BUT BASICALLY WHAT WE'RE TALKI'' ABOUT IS--IS THAT ALL THE FOOD WE'RE LOOKIN' AT HERE AND ALL THE FOOD WE'RE GONNA BE TALKIN' ABOUT TODAY, WHAT IT HAS IN COMMON IS THAT ALL OF IT IS... >> RAW FOODS.

Huell: RAW FOODS.

>> UNCOOKED, READY TO EAT.

Huell: ALL RIGHT.

NOW YOU KNOW THAT YOU'VE KINDA GOT TO WIN ME OVER ON THIS.

>> YEAH.

Huell: BUT YOU'VE BEEN WORKIN' ON ME FOR A COUPLE OF WEEKS NOW.

YOU WORK AT THE KCET COMMISSARY, AND YOU'VE BEEN DOING MISSIONARY WORK ON ME AND EVERYBODY ELSE, HAVEN'T YOU?

>> RIGHT.

[LAUGHS] Huell: NOW, WHAT KIND OF THINGS HAVE YOU BEEN TELLIN' US THAT WE SHOULD KNOW ABOUT RAW FOOD?

>> WELL, RAW FOODS ARE BETTER FOR YOU.

YOU DON'T KILL THE-- THE VARIOUS, UH, INCREMENTS IN THE FOOD, THE--THE VITAMINS, THE MINERALS, THE PROTEINS.

YOU DON'T KILL THE ENZYMES.

YOU KILL THOSE THINGS WHEN YOU COOK 'EM, BECAUSE HEAT, UH, DIFFERENTIATES THE FOOD.

Huell: MM-HMM.

>> IT JUST TAKES AWAY FROM THE LIVING PROPERTIES OF THE FOOD.

Huell: OK, NOW WE'RE DOING THIS.

IT'S KIND OF LIKE A COOKING SHOW HERE, THOUGH.

ALTHOUGH IT'S REALLY NOT COOKING, BECAUSE HERE'S THE STOVE RIGHT HERE.

WE'RE NOT GOING ANYWHERE NEAR THAT STOVE, ARE WE?

>> NO.

NOT AT ALL.

[LAUGHS] NOT AT ALL.

Huell: BECAUSE EVERYTHING-- AND THERE'S A--THAT ISN'T A FLY.

THAT'S A MOTH.

FLIES DON'T COME AFTER RAW FOOD, DO THEY?

>> NO, THEY DON'T.

NO.

Huell: ALL RIGHT.

NOW TELL US WHAT'S GONNA--GET ME EXCITED ABOUT RAW FOOD, BECAUSE WHEN I THINK ABOUT RAW FOOD, I THINK ABOUT EATIN' A CARROT OR EATIN' A CELERY STICK OR SOMETHING BORING LIKE THAT.

>> OK.

THIS IS CALLED JOK, J-O-K, CHINESE JOK.

Huell: MM-HMM.

>> BUT IT'S PRONOUNCED "JOKE," J-O-K-E. Huell: AND WHAT'S IN JOK?

>> NOW SEE THE LITTLE--SEE THE ORANGE THINGS THERE.

THAT'S CARROTS.

WE HAVE, UH--WHAT ELSE I HAVE IN HERE?

CARROTS, UH... Huell: TURNIPS.

DOES IT LOOK LIKE TURNIPS?

>> NO.

OH, CABBAGE.

THAT'S RED CABBAGE.

YOU HAVE NAPA, NAPA CABBAGE.

Huell: NOW THIS IS WHAT--THIS IS WHAT I WOULD EXPECT RAW FOOD TO LOOK LIKE.

WHAT YOU'VE DONE IS TAKEN IT TO ANOTHER LEVEL.

>> YEAH.

Huell: WELL, LET'S TALK ABOUT WHAT WE GOT RIGHT HERE.

>> THAT'S CALLED MASHED NOTATOES.

Huell: MASHED NOTATOES.

>> RIGHT.

Huell: BECAUSE THESE ARE NOT MASHED POTATOES.

WHAT IS THIS?

>> THAT'S WATER CHESTNUTS.

Huell: WATER CHESTNUTS MADE TO LOOK LIKE... >> LIKE MASHED POTATOES.

Huell: MASHED POTATOES.

HOW DO YOU DO THAT?

>> YOU MUST OWN A FOOD PROCESSOR.

Huell: MM-HMM.

>> MOST OF THE STUFF YOU SEE HERE, ESPECIALLY THAT WHICH I'VE DONE HERE, HERE, HERE-- EVERYTHING, REALLY, IS DONE WITH THE FOOD PROCESSOR.

Huell: MM-HMM.

>> OR A VITA-MIX.

I LIKE THAT VITA-MIX THING.

Huell: MM-HMM.

>> UH, HERE I--LIKE HERE I DID THE GRAVY.

Huell: SO WAIT A MINUTE.

HERE'S THE GRAVY TO PUT ON THE MASHED NOTATOES.

>> RIGHT.

Huell: BUT THIS ISN'T GRAVY EITHER.

>> NO, IT ISN'T.

MM-MMM.

Huell: SEE, YOU'RE SNEAKY.

>> YEAH.

RIGHT.

Huell: WHAT IS THIS?

>> IT'S MUSHROOMS AND THEN ONIONS AND STUFF.

YOU KNOW, WHATEVER YOU WANNA PUT TOGETHER TO MAKE IT MARINATE FIRST... Huell: MM-HMM.

>> AND THEN, UH, GRIND THEM UP SO THAT IT'S THICK LIKE A GRAVY.

Huell: MM-HMM.

>> GOT IT?

Huell: AND YOU'VE GOT A WHOLE LITTLE--YOU SAID THIS WAS KIND OF LIKE A LITTLE SOUL-FOOD THING RIGHT HERE.

>> WELL, THIS IS WHAT THIS IS.

Huell: LOOK AT THIS.

>> SOUL FOOD MEANS IT'S COLLARDS, MUSTARD, TURNIPS, AND SPINACH, BUT IT'S ALL RAW.

Huell: BUT IT'S ALL RAW.

>> RAW.

ALL RAW, NOTHING COOKED.

Huell: AND WHAT'S IN HERE AGAIN?

>> COLLARDS, MUSTARD, TURNIPS, AND SPINACH.

Huell: OK. >> WITH A LITTLE--I PUT A LITTLE SEA SALT.

I USE, UH, ONION.

Huell: MM-HMM.

>> JUST LIKE YOU DO SOUL FOOD.

WHEN YOU COOK IT, YOU JUST DON'T MAKE IT, UH--YOU DON'T DO IT THIS--THIS WAY.

Huell: WOW.

>> IS THAT GOOD?

Huell: THIS IS GREAT.

>> OF COURSE IT'S GREAT.

Huell: CAN I DIP IN HERE?

>> YEAH.

HERE.

WELL, YOU WANT SOME STUFF IN IT?

Huell: HERE.

I'LL JUST DIP IN HERE.

I'LL JUST DIP RIGHT IN HERE.

NOBODY ELSE IS EATIN' THIS BUT US.

>> OK. GO AHEAD.

Huell: HERE WE GO.

I FEEL LIKE I'M EATIN' MASHED POTATOES.

>> THAT'S RIGHT.

Huell: AND THEY LOOK LIKE MASHED POTATOES.

>> ABSOLUTELY.

Huell: BUT THEY DON'T HAVE THE... >> NOW, THERE'S NO COW'S MILK IN THIS.

I DO USE A LITTLE COCONUT CREAM TO MAKE IT CREAMY.

Huell: NOW, DOES THIS MEAN YOU'RE A VEGAN?

>> VEGAN.

NOW, VEGAN ITSELF MEANS NO ANIMAL PRODUCTS... Huell: MM-HMM.

>> NO ANIMAL BYPRODUCTS.

THAT MEANS NO FURNITURE, NO SHOES, NO FOOD, NOTHING.

Huell: YOU'RE NOT ONE OF THOSE?

>> I'M A VEGAN.

Huell: YOU'RE A VEGAN.

>> OH, YES.

Huell: YOU'RE HARD-CORE.

>> 40 YEARS VEGAN.

Huell: 40 YEARS?

THAT'S LONG BEFORE... >> I WAS VEGAN BEFORE--I NEVER HEARD THE WORD "VEGAN."

Huell: YEAH.

YOU WERE ON CUTTING EDGE.

YOU WERE BEFORE THE CUTTING EDGE.

>> THERE YOU GO.

ABSOLUTELY.

Huell: OH, I'VE GOTTA HAVE ONE MORE BITE OF THESE.

>> SEE?

HE LIKES IT, GUYS.

Huell: THIS IS EXCELLENT.

>> THERE YOU GO.

Huell: WOW.

>> IT'S DELICIOUS, AND YOU'RE GETTING EVERY NUTRIENT UNDER THE SUN HERE.

Huell: AND THE BEAUTY OF IT IS-- IS THAT NONE OF THE NUTRIENTS HAVE BEEN COOKED OUT OF IT.

>> NONE OF IT.

Huell: AND THAT'S WHAT HAPPENS WHEN YOU COOK THINGS.

>> ABSOLUTELY.

Huell: YOU LOSE THE NUTRIENTS.

>> ABSOLUTELY.

Huell: BUT MOST PEOPLE DON'T UNDERSTAND HOW YOU CAN EAT WITHOUT COOKIN' SOMETHIN'.

THEY WOULD THINK IT MIGHT BE DANGEROUS, THAT THERE WOULD BE A LOT OF BACTERIA AND A LOT OF THINGS IN THERE.

>> NO, NO, NO.

JUST THE OPPOSITE.

Huell: SO THERE'S NOTHING REALLY BETTER FOR YOU THAN JUST GOOD OLD RAW FOOD.

>> THAT'S RIGHT.

ABSOLUTELY.

Huell: LET'S TALK ABOUT THESE, 'CAUSE THESE ARE HAMBURGERS, RIGHT?

>> NO.

THESE ARE VEGAN BEAF BURGERS, B-E-A-F BURGERS.

Huell: B-E-A-F BURGERS.

AND THAT MEANS THEY'RE MADE OUT OF... >> SUNFLOWER SEEDS AND SPICES.

Huell: DO THEY TASTE... >> I'M GONNA FIX YOU ONE.

Huell: ARE THEY ANY GOOD?

>> LET ME FIX YOU A BURGER.

NOW, IF YOU NOTICE, THERE'S NO BREAD HERE, AND I--PERSONALLY I DON'T EAT BREAD.

I EAT NO GRAINS WHATSOEVER.

HOWEVER, I'M NOT-- YOU KNOW, I DON'T PUT PEOPLE DOWN FOR WHAT THEY DO.

UH, BUT IF THEY'RE SICK, I'LL TELL 'EM GET OFF OF IT.

SEE, JUST CHANGE YOUR HEAD AROUND.

Huell: SO THIS IS IT RIGHT HERE?

>> SO WE TAKE THIS, AND I'M GONNA TAKE A SLICE OF TOMATO.

Huell: OK. LET'S PUT A TOMATO ON.

>> LEE.

LEE, CAN SLICE FOR ME?

Huell: LEE, CAN YOU COME OVER HERE AND SLICE THE... >> JUST GIVE ME ONE THICK SLICE, NOT A REAL THIN ONE... Lee: YES, MA'AM.

>> 'CAUSE THIS IS RAW, SIR.

Huell: "YES, MA'AM."

YOU KNOW WHAT TO SAY, RIGHT?

Lee: YOU GOT IT.

>> GIVE ME A THICK SLICE AND PUT IT ON... Huell: SOME ONION.

BOY, THAT'S A BIG... >> THAT'S A--NOW, YOU DON'T HAVE TO EAT THAT MUCH.

Huell: I WON'T BE ABLE TO KISS ANYBODY FOR A WEEK.

ALL RIGHT.

HERE WE GO.

>> PUT THE TOMATO ON TOP.

Huell: ALL RIGHT.

PUT THIS ON HERE.

JUST ONE THICK SLICE.

Zitari: ONE THICK--ONE THICK SLICE.

NOW, IF YOU WANTED TO MAKE THIS A WRAP, IF THE LEAF IS NOT BIG ENOUGH TO FOLD OVER, THEN DO THIS.

Huell: LOOK AT THIS.

LOOK AT THIS.

>> BUT YOU DON'T HAVE TO.

Huell: SO THAT'S IT RIGHT THERE.

>> YEAH.

NOW YOU CAN PUT DRESSING.

Huell: AND YOU DON'T HAVE TO HEAT IT UP.

>> NO.

Huell: NOW, DON'T YOU GET TIRED OF EATING COLD FOOD?

DON'T YOU WANNA WARM IT UP?

>> HEH.

NO.

Huell: BUT I MEAN, MOST OF US ARE USED TO EATIN' WARM FOOD.

>> WELL, HERE'S THE THING.

IN THE WINTERTIME, IF YOU WANT IT TEPID, JUST TEPID WARM, THEN THE TEMPERATURE WOULD BE ABOUT WHAT?

NO HOTTER THAN YOUR HAND.

IN OTHER WORDS, IF YOU PUT THE SKILLET ON THE STOVE, IF YOU CAN HOLD YOUR HAND THERE... Huell: MM-HMM.

>> THEN THAT'S WARM ENOUGH.

Huell: OK, WE'RE GETTIN' READY TO EAT THIS BURGER, AND, ZITARI, YOU'RE GETTIN' READY TO PUT WHAT ON TOP OF IT?

>> THIS IS CALLED LOTUS DRESSING.

Huell: LOTUS DRESSING.

>> RIGHT.

Huell: AND IS THERE A WAY THAT I'M SUPPOSED TO EAT THIS?

>> JUST BITE IT.

[LAUGHTER] Huell: ALL RIGHT.

MMM, MMM.

>> GIVE HIM A NAPKIN.

Huell: OH, I DON'T NEED A NAPKIN.

>> YOU DON'T NEED A NAPKIN?

Huell: MM-MMM.

>> HA HA!

I LOVE IT.

Huell: OH, BOY.

NOW, THAT'S GOOD.

>> OF COURSE IT'S GOOD.

LISTEN, MY SEARCH HAS BEEN TO MAKE RAW FOODS TASTY.

I'VE HEARD SO MANY PEOPLE COMPLAIN, "LADY, I DON'T LIKE RAW FOODS.

I DON'T LIKE VEGETARIAN FOODS.

IT DOESN'T TASTE GOOD.

I'M NOT DIABETIC," YOU KNOW, OR WHATEVER THEY SAY.

SO I SAYS, OK, I'M GOING ON A RESEARCH, AND THAT'S JUST WHAT I DID.

I SAID MY MAMA USED TO COOK GREENS TO DEATH.

I'M NOT GONNA COOK 'EM TO DEATH.

WE'VE MADE BURGERS.

WE'VE COOKED 'EM.

I MADE CHILI.

MY BROTHER, WHEN I WAS REAL YOUNG, HE TAUGHT ME TO MAKE BURGERS AND CHILI.

AND I SAID, "BUT I CAN MAKE IT RAW.

I DON'T EAT ALL THAT COOKED FOOD."

ISN'T THAT GOOD?

Huell: THIS IS REALLY GOOD.

>> TASTES LIKE BEEF, DOESN'T IT?

Huell: IT LOOKS TERRIBLE.

IT LOOKS TERRIBLE.

>> I KNOW, BUT YOU LEARN SPICES.

THAT'S THE SECRET.

LEARN THE COMBINATION OF SPICES.

Huell: ARE THERE BOOKS PEOPLE CAN BUY?

>> VERY FEW BOOKS.

Huell: MM-HMM.

>> ON THIS KIND OF COMBINATIONS IS WHAT I'M SAYING.

THERE ARE A LOT OF BOOKS ON THE MARKET.

THERE ARE A LOT OF BOOKS NOW COMING OUT NOW ON RAW FOODS, BUT THEY DON'T--THEY SEEM TO MISS THE MARK ON SPICES.

Huell: YEAH, ON MAKIN' 'EM... >> TASTE GOOD.

RIGHT.

Huell: INTERESTING.

'CAUSE WE'VE STILL GOT TASTE BUDS.

WE HAVE TO SATISFY OUR TASTE BUDS.

>> RIGHT.

I DON'T QUITE UNDERSTAND WHY THEY'RE MISSING THAT MARK.

THAT'S A LITTLE KIND OF A PUZZLE TO ME, BUT WHAT CAN I SAY?

Huell: NOW, TALK ABOUT MISSING THE MARK.

LET'S GO RIGHT DOWN HERE, BECAUSE WAITIN' TO START TODAY, I STARTED EATIN' THESE THINGS.

>> THOSE ARE CALLED GAZPACHOS.

Huell: COME ON.

LET'S BRING 'EM DOWN HERE, BECAUSE THIS, BOY, THESE ARE THE REAL THING.

LOOK AT THESE THINGS RIGHT HERE.

THEY'RE CALLED WHAT?

>> GAZPACHO CHIPS.

Huell: GAZPACHO CHIPS.

AND HOW DO YOU MAKE THESE?

WELL, FIRST OFF, WHAT'S IN 'EM?

>> GAZPACHO SOUP.

HA HA HA!

Huell: ALL RIGHT, BUT HOW DO YOU GET THE SOUP TO LOOK LIKE THIS?

>> YOU MIX IN A LITTLE SUNFLOWER SEED.

SEE THIS?

Huell: UH-HUH.

>> YOU--GIVE ME THE OTHER BOWL.

SEE, THE SUNFLOWER SEED LOOKS LIKE THIS.

YOU SOAK THE SEED IN ORDER TO GET IT SOFT.

YOU DON'T WANNA SPROUT IT TO THE POINT OF MAKING A FLOWER OR A--OR A PLANT.

I MEAN, UM, A FLOWER.

I JUST WANNA MAKE A CRACKER.

NOW, WHEN YOU DO THIS, YOU GRIND 'EM.

Huell: MM-HMM.

>> YOU SEE, THAT ALSO LOOKS LIKE OATMEAL, DOESN'T IT?

Huell: UH-HUH.

>> YOU CAN EAT--I CALL IT OMEAL.

NOW YOU CAN TAKE MILK AND A LITTLE MAPLE SYRUP OR SOMETHING AND EAT THAT.

IT'S LIKE OATMEAL.

Huell: BUT DON'T YOU HAVE TO USE THIS THING OVER HERE?

'CAUSE THIS IS WHAT... >> IF YOU'RE GOING TO DEHYDRATE THEM, YES.

Huell: YEAH, BECAUSE WE WENT TO A LOT OF TROUBLE TO GET THIS THING HERE TODAY.

THIS IS YOUR VERSION--THIS IS WHAT YOU DO TO HEAT THINGS UP RIGHT HERE.

>> NO.

YOU DON'T HEAT THINGS UP.

Huell: YES, MA'AM.

>> YOU--YOU WITHDRAW THE LIQUID FROM THE FOOD.

Huell: LEE, CAN YOU SHOW HOW THIS WORKS BEFORE-- THIS IS CALLED A WHAT?

>> IT'S A DEHYDRATOR.

Huell: IT'S NOT AN OVEN?

>> NO.

NO.

Huell: IT ONLY GOES UP TO HOW MANY DEGREES?

>> IT'S A DEHYDRATOR OVEN.

IT'S A DEHYDRATOR.

IT'S AN OVEN, BUT IT'S A DEHYDRATOR.

IT IS NOT AN OVEN OVEN.

Huell: HOW DOES THIS WORK?

WHAT DO YOU DO?

>> SEE THIS?

Huell: MM-HMM.

>> WHEN I TAKE THIS FROM THIS STAGE, I TAKE IT, SPREAD IT ON THE... Huell: OH, SO THIS IS THIS.

>> THERE--THERE YOU GO.

EXACTLY.

Lee: IT'S WITH THIS.

Huell: AND YOU PUT IT IN THERE, AND HOW MUCH--HOW HOT IS IT INSIDE THERE?

Zitari: WELL, YOU PUT IT UP TO A TEMPERATURE OF--FOR THAT ONE, I DO A TEMPERATURE OF ABOUT 140, 135, SOMETHING LIKE THAT.

Huell: SO YOU'RE REALLY NOT COOKIN' IT.

>> NO, NO, NO, NO, NO, NO.

Huell: YOU'RE JUST HYDRATIN' IT.

>> EXACTL--DEHYDRATING.

Huell: DEHYDRATIN' IT.

>> THERE YOU GO.

Huell: I'M LEARNIN' ALL MY TERMINOLOGY HERE.

SO THAT JUST GOES IN THERE?

>> NOW, SOME VEGETAR--SEE, IT'S ACCORDING TO WHAT YOU'RE DEHYDRATING.

YOU CAN DEHYDRATE THINGS AT 105 DEGREES, 110 DEGREES, 115, BUT WHEN IT COMES TO SEEDS AND NUTS--AND YOU DON'T WANT THEM TO HURT YOUR DIGESTIVE SYSTEM--IT'S BEST THAT YOU PUT THAT ON A HIGHER LEVER.

Huell: BOY, THIS IS SOMETHIN'.

LOOK AT THIS RIGHT HERE.

NOW, I STARTED CHEWIN' ON THESE, TOO.

>> YOU LIKE 'EM, RIGHT?

Huell: THESE ARE MADE OUT OF WHAT?

>> SUNFLOW--UH, SUNFLOWER SEEDS, YES, COLLARDS, MUSTARD, TURNIPS, AND SPINACH.

Huell: SO THIS IS JUST... >> JUST LIKE THAT... Huell: JUST LIKE THIS.

>> MADE INTO A CHIP, OR A CRACKER.

Huell: AND THESE... >> YOU CAN MAKE HORS D'OEUVRES OUT OF 'EM, THE BOTTOM OF A-- YOU OK?

Huell: MMM.

>> UH, LET'S SEE.

WHAT ELSE CAN WE MIX WITH THIS?

THIS.

YOU CAN PUT SOME JOK ON TOP OF THAT.

TRY THAT.

Huell: I GUESS ANY OF THIS STUFF MIXES WELL TOGETHER.

>> OH, YEAH.

ONCE YOU KNOW HOW TO DO IT, YOU--IT'S-- IT'S FUN AND SIMPLE.

Huell: MMM.

>> AH.

SEE?

GOT GOOD TASTE.

Huell: SEE, THAT'S WHAT EVERYBODY IS SURPRISED BY, ISN'T IT?

>> RIGHT.

EXACTLY.

Huell: HOW GOOD THIS TASTES.

>> THERE YOU GO.

ONCE YOU CAN GET THEM TO UNDERSTAND, HEY, IT TASTES GOOD, YOU DON'T HAVE TO BE AFRAID.

Huell: AND EXPLAIN TO ME HOW WE CAN ALL START ON THIS RAW FOOD JOURNEY IN BABY STEPS, NOT IN BIG STEPS, BECAUSE-- >> LEE HAS A WAY OF EXPLAINING THAT.

WHY DON'T YOU... Huell: COME ON OVER HERE, LEE.

TELL ME HOW YOU GET STARTED ON THIS JOURNEY.

>> REALLY, WHAT YOU DO IS YOU FIND OUT WHAT YOU DON'T LIKE AND WHAT YOU LIKE, OK, AND THEN YOU GO ON YOUR DISCIPLINE, BECAUSE ONE IS MORE INCLINED TO EAT SOMETHING THAT THEY LIKE TASTEWISE VERSUS WHAT'S HEALTHY FOR THEM.

Huell: YEAH, BUT SEE, I'LL EAT THESE ALL DAY.

>> YES, SIR, BUT THE AVAILABILITY IS WHAT I THINK THE CONCERN IS, BECAUSE WHEN YOU LOOK AROUND, PEOPLE TAKE, YOU KNOW, EATING CORRECTLY OR EATING RAW OR HEALTHIER AS BEING BLAND, BORING, NOT TASTEFUL, SO WE HAVE HERE JUST A DIFFERENT VARIETY OF DOING A HEALTH-FOOD REGIMEN, BUT IT HAS PIZZAZZ, IT HAS SPARK, IT HAS FLAIR TO IT, AND IT'S FUN.

Huell: BUT YOU SAID THAT YOU TELL PEOPLE TO REEVALUATE EVERYTHING THEY EAT BY THE TIME THEY'RE 35.

>> WHEN YOU REACH 35, DON'T TALK TO YOURSELF AT ALL.

JUST SAY NO MORE ANIMAL FOODS AND NO MORE WHITE SUGAR.

WHITE SUGAR IS SUCH A--AN ADDICTIVE MEDIA.

ANIMAL FOODS ARE AN ADDICTIVE MEDIA.

THEY REALLY ARE.

THAT STUFF TASTES GOOD TO YOU.

"OH, NO, I LIKE CHICKEN.

I LIKE HAM.

I LIKE BARBECUE.

I LIKE--" WELL, WAIT A MINUTE NOW.

WE CAN FIX YOU A CHICKEN TASTE.

Huell: THIS IS CHICKEN RIGHT HERE.

>> WE CAN FIX YOUR CHICKEN TASTE.

Huell: THIS IS CHICKEN SALAD, BUT THERE'S NO CHICKEN IN IT.

>> RIGHT, BECAUSE IF YOU TAKE THE TASTE OUT OF THAT MEAT YOU'RE COOKIN', I GUARANTEE YOU YOU'RE NOT GONNA LIKE IT.

Huell: HOW CAN THIS BE CHICKEN SALAD?

>> TASTE IT.

Huell: THERE'S NOT A CHICKEN WITHIN 50 MILES OF HERE.

>> 50 MILES?

NO MILES.

Huell: WELL, SO WHAT'S IN YOUR CHICKEN SALAD?

>> WE HAVE--I TAKE JACKFRUIT.

YOU KNOW THE JACKFRUIT.

WHERE IS IT--WHERE IS IT THERE?

Lee: RIGHT HERE.

Zitari: NO, HERE.

Huell: OH, HERE IT IS.

LOOK AT THIS.

>> THIS IS--DOESN'T THAT LOOK THE COLOR OF CHICKEN?

Huell: WHAT IS THAT?

IT LOOKS LIKE CHICKEN, KIND OF.

WHAT IS IT?

>> IT'S A FRUIT.

Huell: IT'S A FRUIT?

>> YEAH.

HERE'S A PICTURE.

THAT'S THE YOUNG JACKFRUIT BEFORE IT MATURES.

Huell: AND YOU JUST BLEND THIS UP?

>> OH, GRIND IT UP AND DO WHAT-- IT'S KIND OF BLAND.

WHAT YOU DO, YOU GOTTA... Huell: I GOTTA PUT MY FORK IN THERE AGAIN.

>> SEE, THIS IS CHICKEN, AND I ALSO MADE THE FISH.

Huell: HERE, I GOT A FORK RIGHT HERE.

>> THERE YOU GO.

Huell: I GOTTA HAVE--HERE, LET ME PUT SOME ON A PLATE, 'CAUSE I DON'T WANNA MESS THIS WHOLE THING UP.

I HAVEN'T HAD ANY OF YOUR CHICKEN YET.

>> ALL RIGHT.

TASTE SOME.

Huell: BUT THIS ISN'T--AGAIN, THIS IS FALSE ADVERTISING, 'CAUSE IT'S NOT REALLY CHICKEN.

>> [LAUGHS] Huell: YOU'RE--YOU'RE TRICKIN' PEOPLE.

>> NO.

IF I COULD TRICK 'EM, I SURE WOULD.

Huell: YOU COULD'VE TRICKED ME.

IT TASTES LIKE CHICKEN SALAD.

>> OF COURSE.

YOU KNOW WHY?

BECAUSE I CREATED A CHICKEN, UH, COMBINATION OF SPICES.

Huell: WOW.

>> IF YOU KNOW WHAT SPICES YOU'RE USING, YOU DON'T NEED A TEACHER.

JUST GO WITHIN YOURSELF, BE CREATIVE, AND COME UP WITH SOMETHIN' THAT'S TASTY FOR YOU.

Huell: WELL, I HATE TO TELL YOU THIS, BUT I'M PAST 35.

>> OK. Huell: IT'S TOO LATE FOR ME TO REEVALUATE AT 35.

>> OK. Huell: AND I LOVE SUGAR, AND I LOVE MEAT.

NOW, WHAT CAN I DO WITH MYSELF?

I'M A MESS.

>> I'LL TURN YOU ON TO A SUGAR THAT'S NOT GOING TO GIVE YOU HIGH BLOOD PRESSURE, OK?

Huell: BUT I CAN'T GO TO A RESTAURANT AND EAT LIKE THIS.

>> THAT'S TRUE.

YOU HAVE TO COME TO INGRID'S CAFE.

[BOTH LAUGH] Huell: I HAVE A FEELING INGRID'S CAFE IS NOT ONLY JUST A LITERAL PLACE.

IT'S A PLACE IN YOUR MIND, ISN'T IT?

>> THERE YOU GO.

NOW YOU SAID IT.

Huell: YEAH.

>> EXACTLY.

THAT'S EXACTLY RIGHT.

Huell: BECAUSE NOW WE CAN GET TO WHAT YOU'RE NAME MEANS, ZITARI, WHICH MEANS... >> "HEALING REVELATIONS."

THERE YOU GO.

HEALING REVELATIONS.

RIGHT?

Huell: BUT WHAT WE'RE DOIN' TO OUR BODIES IS SHAMEFUL, ISN'T IT?

>> OH, FOR REAL.

FOR SURE.

ABSOLUTELY.

Huell: TALK A LITTLE BIT ABOUT THAT.

>> WHAT ARE WE DOING?

WE'RE AGED AT 15.

I MEAN, I LOOK AT SOME OF THESE CHILDREN THAT GO TO SCHOOL.

I SAY, MY GOD, THEY LOOK OLDER THAN I DO.

Huell: IT'S 'CAUSE OF WHAT THEY'RE EATIN'.

>> THAT'S RIGHT.

LISTEN, WHEN YOU'RE EATING A LOT OF JUNK FOODS, THE--THE CELLULAR BODY IS TAKING THAT IN, AND IT'S AGING YOUR SYSTEM, BECAUSE IT'S FRUSTRATED.

IT'S GOING ON A DEGENERATING, BACK-EDDY KIND OF MOVE RATHER THAN A FORWARD MOVE, YOU SEE WHAT I'M SAYING?

AND FOOD DOES THAT.

IF THE FOOD IS DEPRESSING YOU RATHER THAN...

LIFTING YOU UP.

Huell: IS IT TOO LATE FOR ME?

>> NO.

Huell: IS IT TOO LATE FOR PEOPLE WATCHING?

>> NO.

NO, NO, NO.

IT'S NEVER TOO LATE.

IT'S NEVER TOO LATE.

WHAT YOU WANNA DO IS LEARN TO LIVE.

YOU LIVE TO LIVE, NOT LIVE TO DIE.

SEE, IT--OUR BELIEF SYSTEM IS WHAT'S KILLING US.

WE, PEOPLE, LIVE TO DIE.

DO YOU KNOW THAT?

MOST PEOPLE WILL-- "WELL, I'M GONNA DIE ANYWAY."

Huell: WELL, A LOT OF PEOPLE-- A LOT OF PEOPLE LIVE TO EAT.

>> WELL, LET'S LIVE TO EAT GOOD.

LET'S LIVE TO EAT WHAT IS GOOD FOR OUR BODY.

YOU KNOW WHAT I'M SAYING?

Huell: YEAH.

>> THEN WE ARE LIVING TO LIVE.

Huell: AND THE GOOD FOOD PLAYS INTO GOOD SPIRITUAL FEELINGS AND GOOD--IT ALL... >> AUTOMATICALLY YOU GO INTO A SPIRITUAL EXPERIENCE.

HAS NOTHING TO DO WITH WHAT SOME PRIEST OR PREACHER IS SAYING TO YOU.

IT'S WHAT YOUR BODY AND THE ALMIGHTY CREATOR IS SAYING TO US.

Huell: AND IT'S GETTIN' BACK TO THE BASIC, RAW... >> YEAH, OR THE NATURAL LAW.

Huell: THE NATURAL FOOD.

>> THE NATURAL LAW.

THERE YOU GO.

Huell: UNCOOKED, UNTREATED.

>> THAT'S RIGHT.

ABSOLUTELY.

Huell: SEE, IT'S A SIMPLE PHILOSOPHY.

>> YES, IT IS.

VERY SIMPLE.

Huell: WELL, HOW DID WE GET AWAY FROM IT?

>> BECAUSE WE WALK OVER SIMPLICITY.

YOU TELL US SOMETHING SIMPLE, "AW, SISTER, ME AND YOU, NO, THAT'S NOT RIGHT."

YEAH, IT IS RIGHT.

IT'S SIMP--BUT IT'S SO SIMPLE, WE DON'T WANNA BELIEVE IT.

Huell: INGRID, YOU'VE BEEN LISTENING TO ALL THIS TODAY, BUT YOU'VE BEEN LISTENING TO THIS FOR A COUPLE OF MONTHS, BECAUSE YOU'RE AT KCET IN THE COMMISSARY AS WELL... >> THAT'S RIGHT.

Huell: SO YOU'VE BEEN--WELL, YOU'VE KNOWN ABOUT THIS AND WHAT SHE HAD TO SAY FOR A LONG TIME.

>> YES, I HAVE.

I ACTUALLY MET ZITARI, UH, A FEW YEARS AGO, UH, THROUGH LEE ANTHONY, WHO CAME ABOARD WITH ME QUITE A WHILE, AND I HAVE ALWAYS PREPARED COOKED FOOD, BUT IN MY BUSINESS OF CATERING--AND I CATER FOR ALL OVER THE PLACE, HUELL--AND, UM, THE DEMAND STARTED COMING INTO A HEALTHIER WAY OF EATING.

SO WHEN I MET ZITARI, IT WAS JUST LIKE A DREAM COME TRUE.

Huell: YEAH, BUT WAIT A MINUTE.

A HEALTHIER WAY OF EATING DOES NOT NECESSARILY MEAN RAW.

IF YOU TELL SOMEBODY THAT YOU'RE GONNA CATER THEIR PARTY WITH RAW FOOD, DON'T YOU HAVE TO SELL 'EM ON THAT?

Zitari: NO, SEE, HERE'S WHAT WE'RE TALKIN' ABOUT DOING.

WE GONNA DO A VEGETARIAN FOOD, WHICH IS COOKED.

VEGETARIANS COOK.

THERE'S AN OVO VEGETARIAN.

THERE'S A LACTO VEGETARIAN.

OVO IS EGGS.

LACTO IS MILK.

SO WE WON'T YANK 'EM OFF THAT.

WE JUST GONNA TAKE 'EM OFF OF MEAT.

Ingrid: NOT AT ALL.

THE DEMAND IS THERE FOR EVERYTHING.

I PREPARE EVERYTHING... Zitari: VEGETARIAN FOOD.

Ingrid: AND EVERYTHING THAT PEOPLE LIKE, AS FAR AS THE CHICKEN, THE BEEF, THE FISH, AND THINGS OF THAT NATURE.

BUT WHAT I'VE LEARNED, THAT PEOPLE ARE INQUIRING ABOUT ALTERNATIVE WAYS OF EATING.

Huell: YEAH.

>> OR THINGS THAT ARE MAYBE BETTER FOR THEM THAN FRIED FOOD, UM, THAN PROCESSED FOODS, AND THINGS LIKE THAT.

Huell: SO WE DON'T HAVE TO GO ALL THE WAY TO RAW FOOD.

Zitari: NOT IMMEDIATELY, NO.

Ingrid: NOT IMMEDIATELY.

Huell: WE CAN DO THIS IN STAGES... Zitari: GRADUALLY, YES.

Huell: AND WE CAN DO THIS IN-- IN OTHER WORDS, IF I'M SITTIN' AROUND, WATCHIN' TV AT NIGHT, INSTEAD OF EATIN' 4 BAGS OF FRITOS... Zitari: THERE YOU GO.

Ingrid: WHY NOT?

WHY NOT?

Huell: I CAN EAT SOME OF THIS.

Zitari: THERE YOU GO.

Huell: BECAUSE THIS IS JUST AS GOOD... >> ABSOLUTELY.

Huell: AND IT'S GOOD FOR YOU, AND IT FILLS YOU UP.

Zitari: YOU GOT IT.

Ingrid: I'VE BEEN A VEGETARIAN FOR THE LAST--PAST 4 YEARS, AND I STILL EAT HOT FOOD.

Huell: UH-HUH.

Ingrid: SO I HAVEN'T--MY-- Huell: WELL, SHE'LL WIN YOU OVER 'FORE LONG.

Ingrid: YES, YES.

Huell: SHE'S WORKIN' ON THAT.

IT'LL JUST BE A WHILE.

Ingrid: BUT THESE ARE DELICIOUS.

EVERYTHING HERE IS ABSOLUTELY DELICIOUS.

Huell: YOU FEEL THE SAME WAY?

>> YES, I DO.

I'VE LEARNED TO EAT RAW.

I'VE BEEN A VEGETARIAN FOR A NUMBER OF YEARS, BUT WORKING WITH ZITARI, I'VE LOST WEIGHT, AND I'VE LEARNED TO EAT RAW FOODS.

THEIR BURGERS ARE DELICIOUS.

Huell: YOU FEEL BETTER.

>> I FEEL MUCH HEALTHIER.

Huell: YOU FEEL BETTER.

>> YES.

I'VE BEEN A VEGETARIAN FOR 5 YEARS AND A VEGAN FOR ONE YEAR, AND, UH, HAVING KNOWN ZITARI AND ALSO MY ROOMMATE, WHO HAS BEEN A VEGAN FOR 14 YEARS REALLY HELPED ME MAKE THE TRANSITION, AND I REALLY DEFINITELY SEE EVEN AN IMPROVEMENT FROM, YOU KNOW-- FROM A VEGETAR--FROM JUST A VEGETARIAN DIET TO VEGAN.

Huell: BUT WAIT A MINUTE.

WE'RE TALKIN' TO PEOPLE STANDI'' OUT HERE WHO JUST THE IDEA OF BEING A VEGETARIAN IS A HUGE LEAP.

A VEGAN IS A HUGE LEAP BEYOND THAT.

>> I KNOW.

Huell: SO YOU'RE--YOU'RE NOT PREACHIN' TO THE CHOIR HERE.

>> NO.

NO, WE'RE NOT.

UM, BUT I CAN TELL YOU THAT SHE MAKES THE BEST-TASTING FOOD.

YOU WILL KNOW NO DIFFERENCE.

ACTUALLY YOU'LL KNOW THE DIFFERENCE THAT YOU ACTUALLY FEEL BETTER.

THAT'S THE DIFFERENCE.

YOU'LL KNOW IT.

AND YOU GET THE BEST FOOD IN THE WORLD.

IT'S REALLY--I MEAN, IT'S THE BEST-TASTING FOOD IN THE WORLD.

I'M HER SOUS-CHEF, AND I LEARNED HOW TO PREPARE FOODS AND-- Huell: SO SHE'S TEACHING YOU HOW TO PREPARE FOOD.

>> OH, ABSOLUTELY, AND SHE'S ACTUALLY PIONEERED A LOT OF BUSINESSES THAT ARE NOW, UH, DOING FOODS FOR, UH-- FOR THE L.A. MARKETS.

Huell: IN L.A.?

>> ABSOLUTELY.

Huell: I NEVER KNEW THIS ABOUT HER.

SHE'S KIND OF QUIET ABOUT HER... >> OH, SHE'S VERY QUIET.

Huell: MISSIONARY WORK.

>> YEAH.

THERE ARE ACTUALLY, UH, PLENTY OF RESTAURANTS.

I CAN ACTUALLY NAME ABOUT 15 OF 'EM THAT SHE'S ACTUALLY INSPIRED, WHOLESALE BUSINESSES AND VEGAN RESTAURANTS THAT WERE ALL INSPIRED BY THIS LADY HERE.

Huell: THIS IS YOUR KITCHEN.

COME IN HERE.

YOU'VE BEEN NICE-- INTRODUCE YOURSELF TO EVERYONE.

>> DAVID SANFIELD, HUELL.

Huell: OK, SO THIS YOUR KITCHEN.

>> IT IS.

Huell: AND YOU DO A LOT OF CATERING FOR MOVIES AND THINGS LIKE THAT.

>> MM-HMM, AND WE ALSO HAVE A COUPLE PIZZA RESTAURANTS, THE PITFIRE PIZZA COMPANY.

Huell: OK, BUT NONE OF THAT IS VEGETARIAN.

NONE OF THAT IS VEGAN.

>> WELL, WE HAVE VEGETARIAN PIZZAS, BUT NOT VEGAN.

Huell: YEAH, SO WHAT DO YOU-- >> WELL, WE COULD MAKE VEGAN.

Huell: YOU'VE LET US USE YOUR KITCHEN HERE TODAY.

WHAT DO YOU THINK ABOUT THIS?

>> I'M REALLY IMPRESSED.

I THINK THIS IS A SPECIAL LADY.

I THINK SHE'S ON A MISSION, AND THE FOOD IS FANTASTIC.

I'VE TRIED ALMOST EVERYTHING HERE.

IT'S GREAT.

Huell: WELL, HOW COMMERCIALLY VIABLE IS THIS?

HOW MANY PEOPLE COULD ACTUALLY IMPLEMENT THIS IN THEIR DAILY LIVES?

>> WELL... Huell: IT'S UP TO US, ISN'T IT?

>> I THINK SO, YEAH, BUT I MEAN, I'VE--I'VE CERTAINLY BEEN HEARING ABOUT RAW FOOD FOR THE LAST, UH, 3 OR 4 YEARS.

IT SEEMS LIKE THERE'S A MOMENTUM GOING ON.

Huell: WELL, YOU SHOWED US A PACKAGE OF FOOD.

LEE, COULD YOU GET THAT--GRAB THAT PACKAGE OVER THERE ON THE COUNTER?

THAT YOU JUST GOT AT WHOLE FOODS TODAY.

>> THAT'S RIGHT.

YEAH.

YEAH.

Huell: SO THEY'RE--WHOLE FOODS IS ALREADY PACKAGING THESE THINGS, BUT YOU SAID THEY'RE PROBABLY NOT AS TASTY AS ZITARI'S THINGS.

>> WELL, WE DID A LITTLE TASTE, DIDN'T WE?

Huell: YEAH.

>> WE DON'T WANNA-- WE'RE NOT GONNA PUT THE BRAND OUT THERE, ARE WE?

Huell: YEAH.

WE WON'T DO THAT, BUT THE IDEA IS-- >> NOT AS GOOD, NO, NO.

NOT EVEN CLOSE.

Huell: NOW, WHAT IS THIS WE'RE-- Zitari: THAT'S A MACAROON.

Huell: WELL, YOU SAY IT'S A MACAROON, BUT I KNOW YOU WELL ENOUGH ALREADY.

THIS IS NOT REALLY A MACAROON.

>> YEAH, IT IS.

THAT'S A VEGAN MACAROON.

Huell: A VEGAN MACAR-- AH, SEE, THERE YOU GO.

>> THERE YOU GO.

Huell: WHAT'S IN HERE?

>> ON THE OUTSIDE IS THE COCONUT, THE MACAROON COCONUT.

YOU WANNA CUT THE INS-- WANNA CUT IT?

Huell: OH, I DON'T NEED TO CUT IT.

I'LL JUST EAT IT.

>> OH, OK. WELL, BITE IT, AND I'LL TELL YOU.

SEE, THAT IS UNSULFURED, UNSWEETENED PINEAPPLE SWEETENED IN ITS OWN JUICE.

Huell: SO IT'S NATURALLY SWEET?

>> OH, YES.

YES, IT IS.

MM-HMM.

Huell: THIS IS--CAN WE PUT THIS RECIPE UP ON THE SCREEN FOR PEOPLE?

>> I DON'T MIND.

SURE.

Huell: SO LET'S SAY WHAT IT IS YOU DO REAL QUICK, AND WE'LL PUT IT UP ON THE SCREEN.

>> ALL RIGHT.

Huell: THIS'LL BE EVERYBODY'S FIRST EXPERIMENT WITH HEALTHY DESSERTS.

>> OK, WHAT YOU DO IS YOU HAVE TO TAKE THE PINEAPPLE, BECAUSE IT'S DRY--I MEAN, UH--YEAH, IT'S DRY.

AND YOU KIND OF WET IT, AND YOU HAVE TO GRIND IT, RUN IT THROUGH A GRINDER.

Huell: MM-HMM.

>> SO YOU CAN GET--YOU KNOW, WORK WITH IT, MANIPULATE IT.

AND THEN YOU ADD NUTS TO-- YOUR CHOICE.

PUT SOME NUTS.

ALWAYS MIX SOFT NUTS WITH SOFT NUTS.

IF YOU USE A HARD NUT, USE ONLY ONE.

SEE, NUTS-- Huell: AND WHAT ELSE?

'CAUSE THERE'S A LOT MORE IN HERE.

>> YEAH, JUST CASHEWS, WALNUTS, AND, UH... Huell: WHAT'S ALL THE FILLING IN THERE?

>> THAT'S IT, JUST PINEAPPLE AND NUTS.

Huell: THAT'S IT?

>> MM-HMM.

Huell: IT'S ALMOST TOO SIMPLE.

>> I KNOW.

Huell: THAT'S IT, ISN'T IT?

>> DO WE NOT STUMBLE OVER SIMPLICITY?

Huell: WE'RE ENDING UP WITH A FYSH PATTY, BUT YOU SPELL IT A LITTLE DIFFERENTLY.

>> F-Y-S-H. HEH.

FYSH-- Huell: AND THERE'S NO FISH IN HERE.

>> NONE.

Huell: AND IT'S COLD.

>> IT'S A FISHLESS FYSH BURGER, OR PATTY, FYSH PATTY.

Huell: BUT I CAN EAT IT COLD.

>> OH, YEAH!

OF COURSE.

OF COURSE.

Huell: WHAT'S IN IT?

>> JAKA.

IT'S MADE WITH A JAKA.

Huell: WHY DO YOU CALL IT FYSH?

>> BECAUSE IT HAS A FISH TASTE.

NOW, HERE'S WHAT I DO.

I USE KELP.

HAVE YOU HEARD OF KELP BEFORE?

Huell: OH, YEAH.

>> OK, THE SEA, UH, VEGETABLES GIVE A FISHY TASTE TO FOODS.

Huell: IT'S LIKE FISH.

>> YES.

ABSOLUTELY.

Huell: HAVE YOU--HAVE YOU HAD ONE OF THESE?

>> YES, I HAVE.

Huell: IT'S LIKE FISH.

>> IT TASTES LIKE FISH.

Huell: HAVE YOU HAD ONE OF THESE?

>> OH, YEAH.

I'VE HAD THAT AND HER BARBECUE.

OH, YEAH.

Huell: HAVE YOU HAD-- David: I'M WAITING TO COME AND GET OVER THERE.

Huell: GRAB ONE OF THESE.

GRAB ONE OF THE--THEY'RE DOWN AT THE END, THE FYSH.

THIS IS ABSOLUTELY AMAZING STUFF.

Lee: IT'S AMAZING.

IT IS UTTERLY AMAZING, BECAUSE YOU ALWAYS ASSOCIATE GOOD TASTE WITH COOKED FOOD.

Huell: MM-HMM.

Lee: AND THAT'S THE ASSUMPTION THAT ALL OF US HAVE, OK, AND IT JUST BECOMES A, UM--A MERE FACT OF AVAILABILITY AND KNOWLEDGE.

Huell: YEAH.

>> THE MORE YOU KNOW-- LIKE FOR INSTANCE, WHEN YOU EAT, YOU'RE SUPPOSED TO PUT VITAMINS, MINERALS, AMINO ACIDS, ENZYMES INTO YOUR BODY, REGARDLESS OF IF YOU'RE A VEGETARIAN COOKING YOUR FOOD VERSUS A MEAT EATER, ACTUALLY YOU'RE GOING DOWN THE SAME PATH.

YOU'RE NOT GETTING THOSE MINERALS, THOSE VITAMINS.

SO WE WANNA EAT WITH THE THOUGHT OF REPLENISHING AND FEEDING OUR BODY WHAT IT NEEDS.

Huell: SEE, THERE IS SO MUCH TO LEARN.

WE ARE JUST STARTING OUR JOURNEY TODAY.

>> I LOVE IT.

I LOVE IT.

Huell: BUT IT'S EXCITING TO START THIS JOURNEY.

>> ABSOLUTELY.

Huell: BECAUSE I GOTTA ADMIT I AM AS GUILTY, OR IF NOT MORE SO, THAN ANYBODY COMIN' FROM THE SOUTH OF EATIN' A LOT OF STUFF THAT'S NOT REAL GOOD FOR YOU.

>> I KNOW.

MY MOTHER WAS FROM THE SOUTH, AND SHE FED US THAT WHICH IS NOT GOOD FOR YOU.

Huell: BUT... >> AND COOKED THE FOOD TO DEATH.

Huell: BUT THE GOOD NEWS IS WE CAN START... >> YES.

Huell: WITH A SMALL STEP.

>> OH, YES.

YOU GOT IT.

Huell: AND SEE HOW WE FEEL AND HOW IT GOES.

>> ABSOLUTELY.

YES.

Huell: AND FROM THERE... >> MOVE ON.

Huell: MOVE ON.

>> TO BETTER HEALTH.

Huell: BOY, THIS HAS BEEN GREAT.

I'M GONNA SHAKE YOUR HAND.

>> THAT'S ALL RIGHT.

Huell: BECAUSE YOU DON'T MIND A LITTLE FISHY SMELL ON THAT HAND, DO YOU?

>> HA HA HA!

NOT AT ALL.

Huell: 'CAUSE IT'S SPELLED F-Y-S-H, THE GOOD KIND OF FISH.

>> YOU GOT IT.

I HOPE I'VE INSPIRED YOU.

I REALLY DO.

Huell: YOU HAVE INSPIRED ME.

I HAVE A FEELING YOU'VE INSPIRED PEOPLE OUT THERE, TOO.

>> YES, FOR SURE.

Huell: THIS IS SOMETHING WE CAN ALL BEGIN TOGETHER A STEP AT A TIME, BUT THE JOURNEY OF A MILLION MILES BEGINS WITH A SINGLE... >> OK. Huell: FYSH PATTY.

>> A SINGLE BITE.

Huell: A SINGLE BITE.

>> A SINGLE BITE.

MM-HMM.

THAT'S RIGHT.

Huell: WE'VE HAD A WONDERFUL DAY.

WE'VE LEARNED A LOT.

WE'VE HAD OUR ASSUMPTIONS ABOUT FOOD CHALLENGED JUST LIKE I SAID WE WOULD, BUT IT'S ALL BEEN A GOOD THING.

>> YOU GOT IT.

Lee: THAT'S RIGHT.

Huell: THANK YOU VERY MUCH.

>> THANK YOU.

THANK YOU, THANK YOU, THANK YOU.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] Announcer: VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.