WEBVTT 00:00:00.000 --> 00:00:01.990 align:middle line:90% 00:00:01.990 --> 00:00:04.180 align:middle line:84% SPEAKER 1: Visiting with Huell Howser 00:00:04.180 --> 00:00:06.190 align:middle line:84% is made possible through a generous grant 00:00:06.190 --> 00:00:08.590 align:middle line:84% from the Ralph M Parsons Foundation. 00:00:08.590 --> 00:00:11.910 align:middle line:90% 00:00:11.910 --> 00:00:15.960 align:middle line:84% HUELL HOWSER: Look at this chocolate cake. 00:00:15.960 --> 00:00:18.570 align:middle line:90% This looks absolutely delicious. 00:00:18.570 --> 00:00:21.090 align:middle line:84% And I got to tell you right now, I'm 00:00:21.090 --> 00:00:25.200 align:middle line:84% going crazy because, Ron, I'm on a diet. 00:00:25.200 --> 00:00:28.320 align:middle line:84% And we are visiting this wonderful place here 00:00:28.320 --> 00:00:29.880 align:middle line:90% in Torrance. 00:00:29.880 --> 00:00:32.250 align:middle line:84% And the first thing I saw when I walked in 00:00:32.250 --> 00:00:36.540 align:middle line:84% was this chocolate cake, and all these other cakes on the table. 00:00:36.540 --> 00:00:37.500 align:middle line:90% Look at these, Louis. 00:00:37.500 --> 00:00:40.320 align:middle line:84% There's a chocolate cake and a carrot cake. 00:00:40.320 --> 00:00:44.850 align:middle line:84% And some kind of strawberry swirl cake here. 00:00:44.850 --> 00:00:47.640 align:middle line:84% You've got a lot of good food here. 00:00:47.640 --> 00:00:51.600 align:middle line:84% But actually, I don't have to worry about falling off 00:00:51.600 --> 00:00:53.700 align:middle line:90% the wagon with my diet. 00:00:53.700 --> 00:00:56.520 align:middle line:84% Because I could eat this cake and everything 00:00:56.520 --> 00:00:59.460 align:middle line:84% on this whole table, and I wouldn't 00:00:59.460 --> 00:01:03.990 align:middle line:90% be consuming a single calorie. 00:01:03.990 --> 00:01:06.610 align:middle line:84% There's not a single calorie in this cake, is there, Ron? 00:01:06.610 --> 00:01:07.430 align:middle line:84% RON SHOHARA: Not a single calorie. 00:01:07.430 --> 00:01:08.430 align:middle line:90% HUELL HOWSER: All right. 00:01:08.430 --> 00:01:11.794 align:middle line:84% Introduce yourself, and tell everybody where we are. 00:01:11.794 --> 00:01:13.710 align:middle line:84% RON SHOHARA: Well I'm Ron Shohara, the manager 00:01:13.710 --> 00:01:15.280 align:middle line:90% of sales and marketing here. 00:01:15.280 --> 00:01:18.210 align:middle line:84% And we're at Iwasaki Images of America, Torrance, California. 00:01:18.210 --> 00:01:21.120 align:middle line:84% HUELL HOWSER: And what do you specialize in making? 00:01:21.120 --> 00:01:22.470 align:middle line:90% RON SHOHARA: Replica foods. 00:01:22.470 --> 00:01:25.050 align:middle line:90% HUELL HOWSER: Replica foods. 00:01:25.050 --> 00:01:27.270 align:middle line:90% Take another look at this. 00:01:27.270 --> 00:01:32.490 align:middle line:84% Because this is not really a chocolate cake. 00:01:32.490 --> 00:01:34.300 align:middle line:90% It's made out of? 00:01:34.300 --> 00:01:36.210 align:middle line:84% RON SHOHARA: It's vinyl plastic and resin. 00:01:36.210 --> 00:01:37.800 align:middle line:84% HUELL HOWSER: It's made out of resin. 00:01:37.800 --> 00:01:40.470 align:middle line:84% That's why there are no calories in it. 00:01:40.470 --> 00:01:45.720 align:middle line:84% And if I wanted to have some chicken, 00:01:45.720 --> 00:01:47.382 align:middle line:84% there's no calories in that either. 00:01:47.382 --> 00:01:48.840 align:middle line:84% RON SHOHARA: No calories, no taste. 00:01:48.840 --> 00:01:51.360 align:middle line:84% It looks good, but it won't tastes as good as it looks. 00:01:51.360 --> 00:01:53.585 align:middle line:90% HUELL HOWSER: It's all resin. 00:01:53.585 --> 00:01:54.807 align:middle line:90% RON SHOHARA: And plastic. 00:01:54.807 --> 00:01:55.890 align:middle line:90% HUELL HOWSER: And plastic. 00:01:55.890 --> 00:02:00.270 align:middle line:84% As is this big hoagie sandwich right here. 00:02:00.270 --> 00:02:03.320 align:middle line:90% 00:02:03.320 --> 00:02:09.870 align:middle line:84% This cheese plate, complete with mustard in the middle. 00:02:09.870 --> 00:02:14.940 align:middle line:90% This plate of cold cuts. 00:02:14.940 --> 00:02:16.100 align:middle line:90% Look at this. 00:02:16.100 --> 00:02:20.640 align:middle line:84% Tomato, Celery, cauliflower, carrots. 00:02:20.640 --> 00:02:22.326 align:middle line:90% It looks real. 00:02:22.326 --> 00:02:23.700 align:middle line:84% RON SHOHARA: Well that's our job, 00:02:23.700 --> 00:02:25.980 align:middle line:84% to make it look as real as it can. 00:02:25.980 --> 00:02:26.700 align:middle line:90% HUELL HOWSER: OK. 00:02:26.700 --> 00:02:29.820 align:middle line:84% Let's get started, and find out how this all-- 00:02:29.820 --> 00:02:30.570 align:middle line:90% oh, wait a minute. 00:02:30.570 --> 00:02:32.220 align:middle line:90% Look at this. 00:02:32.220 --> 00:02:37.980 align:middle line:84% If you wanted something to drink, you've got beer. 00:02:37.980 --> 00:02:40.590 align:middle line:90% You've got wine. 00:02:40.590 --> 00:02:45.060 align:middle line:84% You've even got foam on the top of the beer here. 00:02:45.060 --> 00:02:47.237 align:middle line:84% RON SHOHARA: The one good thing is no alcohol here. 00:02:47.237 --> 00:02:49.750 align:middle line:84% HUELL HOWSER: [LAUGHING] This is no alcohol in the glass, 00:02:49.750 --> 00:02:50.720 align:middle line:90% and no calories in the food. 00:02:50.720 --> 00:02:51.470 align:middle line:90% RON SHOHARA: No calories. 00:02:51.470 --> 00:02:53.040 align:middle line:84% You could be on a diet and be on the wagon. 00:02:53.040 --> 00:02:53.970 align:middle line:90% You're safe here. 00:02:53.970 --> 00:02:54.270 align:middle line:90% HUELL HOWSER: All right. 00:02:54.270 --> 00:02:55.170 align:middle line:90% Let's get started. 00:02:55.170 --> 00:02:57.510 align:middle line:84% Where do we go to see how this process works? 00:02:57.510 --> 00:02:58.845 align:middle line:90% Because this is fascinating. 00:02:58.845 --> 00:03:01.470 align:middle line:84% RON SHOHARA: Well we're going to go over to the very first area 00:03:01.470 --> 00:03:04.650 align:middle line:84% where we start all of our projects. 00:03:04.650 --> 00:03:06.566 align:middle line:84% HUELL HOWSER: And what happens over here? 00:03:06.566 --> 00:03:08.940 align:middle line:84% RON SHOHARA: And this is where we get all the actual food 00:03:08.940 --> 00:03:12.330 align:middle line:84% samples, which is the basis for how we start our replica 00:03:12.330 --> 00:03:13.750 align:middle line:90% food making process. 00:03:13.750 --> 00:03:17.832 align:middle line:84% HUELL HOWSER: So the deal is this is real food right here. 00:03:17.832 --> 00:03:19.290 align:middle line:84% RON SHOHARA: What you're looking at 00:03:19.290 --> 00:03:21.630 align:middle line:84% are real food sample is that our customer has sent us. 00:03:21.630 --> 00:03:24.550 align:middle line:84% HUELL HOWSER: A piece of salmon, and a piece of what? 00:03:24.550 --> 00:03:26.772 align:middle line:84% RON SHOHARA: It's a rib eye teriyaki steak. 00:03:26.772 --> 00:03:27.480 align:middle line:90% HUELL HOWSER: OK. 00:03:27.480 --> 00:03:30.360 align:middle line:84% So you make a little mold for it here. 00:03:30.360 --> 00:03:31.200 align:middle line:90% RON SHOHARA: Right. 00:03:31.200 --> 00:03:32.970 align:middle line:84% And again, this is the very basic process 00:03:32.970 --> 00:03:33.420 align:middle line:90% where we're going to-- 00:03:33.420 --> 00:03:34.620 align:middle line:84% HUELL HOWSER: Come on in here, Louis, and look. 00:03:34.620 --> 00:03:36.203 align:middle line:84% Because I think he's going to pour it. 00:03:36.203 --> 00:03:39.579 align:middle line:84% He's got this resin over here, and-- 00:03:39.579 --> 00:03:41.370 align:middle line:84% RON SHOHARA: Well it's actually a silicone. 00:03:41.370 --> 00:03:42.060 align:middle line:90% HUELL HOWSER: Silicone. 00:03:42.060 --> 00:03:44.160 align:middle line:84% Can we pour it on there and see what happens? 00:03:44.160 --> 00:03:44.826 align:middle line:90% RON SHOHARA: OK. 00:03:44.826 --> 00:03:50.200 align:middle line:90% 00:03:50.200 --> 00:03:52.562 align:middle line:84% it's going to be like thick pancake batter. 00:03:52.562 --> 00:03:53.270 align:middle line:90% HUELL HOWSER: Oh. 00:03:53.270 --> 00:03:57.220 align:middle line:90% So he completely covers it. 00:03:57.220 --> 00:04:03.670 align:middle line:84% And that is so sensitive that it picks up every single image 00:04:03.670 --> 00:04:05.210 align:middle line:90% that it's going around. 00:04:05.210 --> 00:04:08.397 align:middle line:84% The salmon, all the little lines in the salmon. 00:04:08.397 --> 00:04:10.480 align:middle line:84% RON SHOHARA: Every texture, every nook and cranny, 00:04:10.480 --> 00:04:12.370 align:middle line:84% every detail in that piece of fish 00:04:12.370 --> 00:04:14.360 align:middle line:84% there is going to be captured in the mold. 00:04:14.360 --> 00:04:15.265 align:middle line:90% Much like a fossil. 00:04:15.265 --> 00:04:16.390 align:middle line:90% It's like a fossil process. 00:04:16.390 --> 00:04:18.220 align:middle line:84% HUELL HOWSER: Now how long will that stay 00:04:18.220 --> 00:04:20.079 align:middle line:90% on there before he pops it out? 00:04:20.079 --> 00:04:21.220 align:middle line:84% RON SHOHARA: Well it's going to cure overnight. 00:04:21.220 --> 00:04:22.840 align:middle line:84% So about this time tomorrow morning, he'll 00:04:22.840 --> 00:04:23.800 align:middle line:90% be ready to pop it out. 00:04:23.800 --> 00:04:24.730 align:middle line:90% HUELL HOWSER: Wow. 00:04:24.730 --> 00:04:26.140 align:middle line:84% RON SHOHARA: It's going to cure overnight. 00:04:26.140 --> 00:04:26.848 align:middle line:90% HUELL HOWSER: OK. 00:04:26.848 --> 00:04:28.090 align:middle line:90% So we got that salmon going. 00:04:28.090 --> 00:04:31.090 align:middle line:84% Next, we're going on to the rib eye. 00:04:31.090 --> 00:04:33.010 align:middle line:90% This is fascinating. 00:04:33.010 --> 00:04:36.760 align:middle line:84% Just covering the whole thing up. 00:04:36.760 --> 00:04:39.250 align:middle line:90% And I'm just looking over here. 00:04:39.250 --> 00:04:42.510 align:middle line:84% Here's one of the molds over here. 00:04:42.510 --> 00:04:43.562 align:middle line:90% A piece of corn. 00:04:43.562 --> 00:04:46.020 align:middle line:84% RON SHOHARA: And this is going to be the end result of what 00:04:46.020 --> 00:04:47.130 align:middle line:90% you just saw here. 00:04:47.130 --> 00:04:49.897 align:middle line:84% Tomorrow morning when he pops out the samples, 00:04:49.897 --> 00:04:51.230 align:middle line:90% this is what's going to be left. 00:04:51.230 --> 00:04:53.210 align:middle line:84% The texture of what this one was a corn. 00:04:53.210 --> 00:04:54.850 align:middle line:84% HUELL HOWSER: Was a piece of corn. 00:04:54.850 --> 00:04:55.950 align:middle line:84% RON SHOHARA: You can see the details. 00:04:55.950 --> 00:04:57.366 align:middle line:84% HUELL HOWSER: Look at this, Louis. 00:04:57.366 --> 00:04:58.500 align:middle line:90% All the little details. 00:04:58.500 --> 00:05:02.167 align:middle line:84% You can see every single little kernel of corn. 00:05:02.167 --> 00:05:03.750 align:middle line:84% RON SHOHARA: You can see every kernel. 00:05:03.750 --> 00:05:04.708 align:middle line:90% HUELL HOWSER: In there. 00:05:04.708 --> 00:05:11.390 align:middle line:90% This was a banana mold. 00:05:11.390 --> 00:05:15.790 align:middle line:84% And, I'm looking over here, this was-- 00:05:15.790 --> 00:05:16.460 align:middle line:90% what was this? 00:05:16.460 --> 00:05:18.140 align:middle line:84% RON SHOHARA: Those are ice cubes? 00:05:18.140 --> 00:05:20.260 align:middle line:90% HUELL HOWSER: Ice cubes. 00:05:20.260 --> 00:05:21.220 align:middle line:90% Ha! 00:05:21.220 --> 00:05:23.569 align:middle line:90% Well you left two in there. 00:05:23.569 --> 00:05:25.610 align:middle line:84% RON SHOHARA: Well I wonder how those got in there 00:05:25.610 --> 00:05:26.735 align:middle line:90% HUELL HOWSER: Look at this. 00:05:26.735 --> 00:05:30.727 align:middle line:90% 00:05:30.727 --> 00:05:31.440 align:middle line:90% Ice. 00:05:31.440 --> 00:05:32.870 align:middle line:90% RON SHOHARA: Ice. 00:05:32.870 --> 00:05:38.210 align:middle line:84% HUELL HOWSER: So is there anything you can't make? 00:05:38.210 --> 00:05:39.890 align:middle line:90% Thank you very much. 00:05:39.890 --> 00:05:40.850 align:middle line:90% Nice to meet you. 00:05:40.850 --> 00:05:41.160 align:middle line:90% SPEAKER 2: OK. 00:05:41.160 --> 00:05:41.440 align:middle line:90% Thank you. 00:05:41.440 --> 00:05:42.860 align:middle line:84% HUELL HOWSER: Has he been with the company? 00:05:42.860 --> 00:05:45.318 align:middle line:84% RON SHOHARA: He's been with the company more than 40 years. 00:05:45.318 --> 00:05:47.020 align:middle line:84% He's been doing this for over 30 years. 00:05:47.020 --> 00:05:49.340 align:middle line:84% And he is a master craftsman at this. 00:05:49.340 --> 00:05:50.090 align:middle line:90% HUELL HOWSER: Wow. 00:05:50.090 --> 00:05:51.339 align:middle line:90% RON SHOHARA: Master craftsman. 00:05:51.339 --> 00:05:55.071 align:middle line:84% HUELL HOWSER: So it takes a lot of skill to do what he does. 00:05:55.071 --> 00:05:56.820 align:middle line:84% RON SHOHARA: It's not only a lot of skill, 00:05:56.820 --> 00:05:59.492 align:middle line:84% but you've really got to know different kinds of foods, 00:05:59.492 --> 00:06:01.450 align:middle line:84% and how they're going to react to this process. 00:06:01.450 --> 00:06:02.241 align:middle line:90% HUELL HOWSER: Yeah. 00:06:02.241 --> 00:06:05.210 align:middle line:84% So he's figured out which ones to do, which process to use. 00:06:05.210 --> 00:06:06.626 align:middle line:84% RON SHOHARA: He's got it all down. 00:06:06.626 --> 00:06:08.455 align:middle line:84% HUELL HOWSER: To make it turn out right. 00:06:08.455 --> 00:06:09.480 align:middle line:90% Uh-oh! 00:06:09.480 --> 00:06:10.340 align:middle line:90% Thank you! 00:06:10.340 --> 00:06:12.270 align:middle line:90% It's time for breakfast. 00:06:12.270 --> 00:06:14.570 align:middle line:90% [LAUGHING] 00:06:14.570 --> 00:06:20.330 align:middle line:90% Pancake with syrup and butter. 00:06:20.330 --> 00:06:28.310 align:middle line:84% And then you can have eggs, and ham. 00:06:28.310 --> 00:06:32.210 align:middle line:84% And this ham looks like the real thing. 00:06:32.210 --> 00:06:33.670 align:middle line:84% RON SHOHARA: Well I sure hope so. 00:06:33.670 --> 00:06:35.900 align:middle line:90% Just don't bite into it. 00:06:35.900 --> 00:06:38.190 align:middle line:84% HUELL HOWSER: Now who do you make this? 00:06:38.190 --> 00:06:39.560 align:middle line:90% Who are your clients? 00:06:39.560 --> 00:06:41.570 align:middle line:84% RON SHOHARA: Well our main market 00:06:41.570 --> 00:06:44.579 align:middle line:84% would be the restaurant industry. 00:06:44.579 --> 00:06:46.370 align:middle line:84% They're the ones who would use it the most. 00:06:46.370 --> 00:06:48.350 align:middle line:84% And they're the ones who we target the most. 00:06:48.350 --> 00:06:52.894 align:middle line:90% Dinner houses to coffee shops. 00:06:52.894 --> 00:06:53.810 align:middle line:90% Everything in between. 00:06:53.810 --> 00:06:56.270 align:middle line:84% They can all use our replica food. 00:06:56.270 --> 00:06:58.040 align:middle line:84% HUELL HOWSER: So they basically use it 00:06:58.040 --> 00:07:02.900 align:middle line:84% because the displays that they would have of real food 00:07:02.900 --> 00:07:04.410 align:middle line:90% wouldn't last very long. 00:07:04.410 --> 00:07:05.493 align:middle line:90% RON SHOHARA: That's right. 00:07:05.493 --> 00:07:07.430 align:middle line:84% After a while, it becomes real unappetizing. 00:07:07.430 --> 00:07:10.620 align:middle line:84% It begins to melt, begins to thaw out. 00:07:10.620 --> 00:07:12.140 align:middle line:84% Then you don't have a good display. 00:07:12.140 --> 00:07:14.840 align:middle line:84% You'll turn your customers off that way. 00:07:14.840 --> 00:07:17.400 align:middle line:84% And the other benefit too is if you don't have a display, 00:07:17.400 --> 00:07:19.650 align:middle line:84% you put it up and the customers will want to order it. 00:07:19.650 --> 00:07:20.827 align:middle line:90% They know what you have, 00:07:20.827 --> 00:07:22.910 align:middle line:84% HUELL HOWSER: And you're actually showing the food 00:07:22.910 --> 00:07:24.020 align:middle line:90% as it really is. 00:07:24.020 --> 00:07:26.300 align:middle line:84% You're not making it look better or worse. 00:07:26.300 --> 00:07:27.240 align:middle line:90% It's the real thing. 00:07:27.240 --> 00:07:29.090 align:middle line:84% RON SHOHARA: And we'll actually make it the way they like it. 00:07:29.090 --> 00:07:30.684 align:middle line:84% Sometimes will make them too perfect, 00:07:30.684 --> 00:07:32.600 align:middle line:84% and they'll ask us to mess it up a little bit. 00:07:32.600 --> 00:07:33.140 align:middle line:90% HUELL HOWSER: Really? 00:07:33.140 --> 00:07:34.040 align:middle line:84% RON SHOHARA: Oh, that happens a lot. 00:07:34.040 --> 00:07:34.590 align:middle line:90% Yeah. 00:07:34.590 --> 00:07:34.880 align:middle line:90% HUELL HOWSER: All right. 00:07:34.880 --> 00:07:35.900 align:middle line:90% Now where do we go next? 00:07:35.900 --> 00:07:38.480 align:middle line:84% Because I want to get into the food. 00:07:38.480 --> 00:07:41.090 align:middle line:84% RON SHOHARA: Well from the process you just saw, Huell-- 00:07:41.090 --> 00:07:42.423 align:middle line:90% HUELL HOWSER: Now wait a minute. 00:07:42.423 --> 00:07:48.200 align:middle line:84% Is this-- I can't tell what's real and what's not. 00:07:48.200 --> 00:07:48.950 align:middle line:90% This is real. 00:07:48.950 --> 00:07:50.150 align:middle line:90% This is plastic. 00:07:50.150 --> 00:07:52.280 align:middle line:90% RON SHOHARA: That's a real fake. 00:07:52.280 --> 00:07:54.565 align:middle line:84% HUELL HOWSER: It looks exactly like a piece of-- 00:07:54.565 --> 00:07:56.440 align:middle line:84% RON SHOHARA: Sometimes the only giveaway away 00:07:56.440 --> 00:07:57.270 align:middle line:90% is when you look at the back. 00:07:57.270 --> 00:07:58.145 align:middle line:90% HUELL HOWSER: Oh, OK. 00:07:58.145 --> 00:07:59.900 align:middle line:90% RON SHOHARA: And there it is. 00:07:59.900 --> 00:08:02.170 align:middle line:84% HUELL HOWSER: Now is this real food over here? 00:08:02.170 --> 00:08:03.590 align:middle line:84% RON SHOHARA: These are a part of the samples that 00:08:03.590 --> 00:08:05.660 align:middle line:84% came with the steak and salmon that you just saw. 00:08:05.660 --> 00:08:06.535 align:middle line:90% HUELL HOWSER: Oh, OK. 00:08:06.535 --> 00:08:08.690 align:middle line:84% So this would have been a restaurant that 00:08:08.690 --> 00:08:12.347 align:middle line:90% would have sent you their food? 00:08:12.347 --> 00:08:13.430 align:middle line:90% RON SHOHARA: That's right. 00:08:13.430 --> 00:08:14.931 align:middle line:84% HUELL HOWSER: And this is real food. 00:08:14.931 --> 00:08:16.346 align:middle line:84% RON SHOHARA: Those are real foods. 00:08:16.346 --> 00:08:18.540 align:middle line:84% Now once he's done with what he's doing, 00:08:18.540 --> 00:08:21.110 align:middle line:84% he's going to go back and make these in the same process 00:08:21.110 --> 00:08:22.260 align:middle line:90% that we just saw. 00:08:22.260 --> 00:08:24.320 align:middle line:84% HUELL HOWSER: So they sent you the real thing, 00:08:24.320 --> 00:08:27.017 align:middle line:90% and you replicate it exactly. 00:08:27.017 --> 00:08:28.100 align:middle line:90% RON SHOHARA: That's right. 00:08:28.100 --> 00:08:30.560 align:middle line:84% HUELL HOWSER: The tour continues, 00:08:30.560 --> 00:08:32.750 align:middle line:90% and now we're in the-- 00:08:32.750 --> 00:08:34.414 align:middle line:84% these look like ovens over here, Ron. 00:08:34.414 --> 00:08:37.039 align:middle line:84% RON SHOHARA: These are the ovens where the molds are popped out 00:08:37.039 --> 00:08:38.955 align:middle line:84% and the parts are baked in what are the molds. 00:08:38.955 --> 00:08:41.900 align:middle line:90% So you're seeing him here. 00:08:41.900 --> 00:08:42.909 align:middle line:90% He's adjusting the-- 00:08:42.909 --> 00:08:43.799 align:middle line:84% HUELL HOWSER: Something's coming out. 00:08:43.799 --> 00:08:44.850 align:middle line:90% Now what is this? 00:08:44.850 --> 00:08:46.766 align:middle line:84% RON SHOHARA: Let's see what he's got in there. 00:08:46.766 --> 00:08:48.590 align:middle line:84% He's got slices of bread going in there. 00:08:48.590 --> 00:08:50.006 align:middle line:84% HUELL HOWSER: Look at this, Louis. 00:08:50.006 --> 00:08:51.860 align:middle line:84% RON SHOHARA: See where the molds are? 00:08:51.860 --> 00:08:54.440 align:middle line:84% HUELL HOWSER: You've got six slices-- 00:08:54.440 --> 00:08:56.270 align:middle line:84% you got eight slices of bread in here. 00:08:56.270 --> 00:08:58.260 align:middle line:84% RON SHOHARA: What he's doing is, he's got them out of the oven. 00:08:58.260 --> 00:08:59.360 align:middle line:84% And you can see the bubbles in there. 00:08:59.360 --> 00:09:00.526 align:middle line:90% You can see the air bubbles. 00:09:00.526 --> 00:09:02.980 align:middle line:84% And this machine takes the air bubbles out. 00:09:02.980 --> 00:09:04.146 align:middle line:90% HUELL HOWSER: Oh, wait, now. 00:09:04.146 --> 00:09:05.570 align:middle line:90% He's got things in the oven. 00:09:05.570 --> 00:09:07.278 align:middle line:84% RON SHOHARA: Well what you got baking up? 00:09:07.278 --> 00:09:09.184 align:middle line:90% Look like-- 00:09:09.184 --> 00:09:10.854 align:middle line:90% HUELL HOWSER: What's he cooking? 00:09:10.854 --> 00:09:11.770 align:middle line:90% RON SHOHARA: Tomatoes. 00:09:11.770 --> 00:09:13.950 align:middle line:84% No, they look like chocolate chip cookies. 00:09:13.950 --> 00:09:16.730 align:middle line:90% HUELL HOWSER: Look at this. 00:09:16.730 --> 00:09:19.241 align:middle line:90% Chocolate chip cookies. 00:09:19.241 --> 00:09:19.740 align:middle line:90% OK. 00:09:19.740 --> 00:09:20.510 align:middle line:90% Now keep in mind, Huell-- 00:09:20.510 --> 00:09:20.970 align:middle line:90% What are they? 00:09:20.970 --> 00:09:22.053 align:middle line:90% SPEAKER 3: This is tomato. 00:09:22.053 --> 00:09:23.160 align:middle line:90% HUELL HOWSER: Oh, tomato. 00:09:23.160 --> 00:09:24.040 align:middle line:90% RON SHOHARA: Tomato, OK. 00:09:24.040 --> 00:09:24.740 align:middle line:90% HUELL HOWSER: A tomato. 00:09:24.740 --> 00:09:25.365 align:middle line:90% You can't tell! 00:09:25.365 --> 00:09:27.410 align:middle line:84% RON SHOHARA: So I was right the first time. 00:09:27.410 --> 00:09:29.326 align:middle line:84% HUELL HOWSER: So he's going to put it in there 00:09:29.326 --> 00:09:30.820 align:middle line:90% and cook up the tomatoes. 00:09:30.820 --> 00:09:33.410 align:middle line:84% Look, we got some more bread going over here. 00:09:33.410 --> 00:09:34.850 align:middle line:90% RON SHOHARA: There is the bread. 00:09:34.850 --> 00:09:36.100 align:middle line:84% HUELL HOWSER: This is-- oh, this is hot! 00:09:36.100 --> 00:09:37.160 align:middle line:84% RON SHOHARA: Yeah, be careful here. 00:09:37.160 --> 00:09:38.570 align:middle line:84% HUELL HOWSER: This just came out of the oven. 00:09:38.570 --> 00:09:40.420 align:middle line:84% RON SHOHARA: It's fresh out of the oven. 00:09:40.420 --> 00:09:42.080 align:middle line:84% HUELL HOWSER: There is a lot going on around here. 00:09:42.080 --> 00:09:43.740 align:middle line:84% RON SHOHARA: Oh, there's always a flurry of activity. 00:09:43.740 --> 00:09:45.290 align:middle line:84% Sometimes it's a lot worse than this. 00:09:45.290 --> 00:09:46.630 align:middle line:90% This whole place is all filled. 00:09:46.630 --> 00:09:47.963 align:middle line:90% HUELL HOWSER: Now wait a minute. 00:09:47.963 --> 00:09:52.310 align:middle line:90% Here's a tomato, finished. 00:09:52.310 --> 00:09:53.660 align:middle line:90% I guess it's been colored. 00:09:53.660 --> 00:09:54.869 align:middle line:90% Where is it colored? 00:09:54.869 --> 00:09:57.410 align:middle line:84% RON SHOHARA: We're going to get to that right after this stop 00:09:57.410 --> 00:09:57.680 align:middle line:90% here. 00:09:57.680 --> 00:09:59.010 align:middle line:84% So you saw the color that was pouring? 00:09:59.010 --> 00:09:59.690 align:middle line:90% Here it is. 00:09:59.690 --> 00:10:01.220 align:middle line:84% There's the flat spot this where he's pouring. 00:10:01.220 --> 00:10:02.270 align:middle line:84% HUELL HOWSER: So this is the tomato 00:10:02.270 --> 00:10:03.470 align:middle line:90% as it comes out of the oven. 00:10:03.470 --> 00:10:05.550 align:middle line:90% RON SHOHARA: Right. 00:10:05.550 --> 00:10:07.940 align:middle line:84% The tomatoes are probably going to go in their next. 00:10:07.940 --> 00:10:09.620 align:middle line:84% And when they're done, with all the bubbles are out, 00:10:09.620 --> 00:10:10.985 align:middle line:90% he's going to pull these out. 00:10:10.985 --> 00:10:13.455 align:middle line:84% And from here, we can move on to the next step. 00:10:13.455 --> 00:10:15.080 align:middle line:84% HUELL HOWSER: Wow, this is fascinating. 00:10:15.080 --> 00:10:16.880 align:middle line:84% RON SHOHARA: This whole area here 00:10:16.880 --> 00:10:17.830 align:middle line:84% is what they're going to be doing. 00:10:17.830 --> 00:10:18.420 align:middle line:90% Her are the molds. 00:10:18.420 --> 00:10:19.520 align:middle line:90% So you can see the molds. 00:10:19.520 --> 00:10:20.780 align:middle line:84% These are obviously the pie molds. 00:10:20.780 --> 00:10:22.455 align:middle line:84% HUELL HOWSER: These are molds for pipes. 00:10:22.455 --> 00:10:25.171 align:middle line:90% 00:10:25.171 --> 00:10:25.670 align:middle line:90% Ha! 00:10:25.670 --> 00:10:26.400 align:middle line:84% RON SHOHARA: So they're all going 00:10:26.400 --> 00:10:28.233 align:middle line:84% through that whole process that we just saw. 00:10:28.233 --> 00:10:29.700 align:middle line:84% They've all been through the heat 00:10:29.700 --> 00:10:31.370 align:middle line:90% of the oven, the whole works. 00:10:31.370 --> 00:10:34.020 align:middle line:84% They've gone through some pretty hot treatment there. 00:10:34.020 --> 00:10:38.440 align:middle line:84% HUELL HOWSER: You got some cheese, and these are onions? 00:10:38.440 --> 00:10:39.690 align:middle line:90% RON SHOHARA: These are onions. 00:10:39.690 --> 00:10:41.062 align:middle line:90% Lettuce. 00:10:41.062 --> 00:10:43.020 align:middle line:84% HUELL HOWSER: Lettuce that hadn't been colored. 00:10:43.020 --> 00:10:43.811 align:middle line:90% RON SHOHARA: Right. 00:10:43.811 --> 00:10:46.950 align:middle line:84% HUELL HOWSER: Where is the coloring place? 00:10:46.950 --> 00:10:50.144 align:middle line:84% RON SHOHARA: And this is really the heart of our operation. 00:10:50.144 --> 00:10:51.810 align:middle line:84% This is where all the artistry comes in. 00:10:51.810 --> 00:10:52.880 align:middle line:90% These are our painters. 00:10:52.880 --> 00:10:55.960 align:middle line:90% HUELL HOWSER: Oh, look at this! 00:10:55.960 --> 00:10:59.970 align:middle line:90% Now I can't tell right now. 00:10:59.970 --> 00:11:02.580 align:middle line:84% When you look at this, I have no way 00:11:02.580 --> 00:11:06.050 align:middle line:84% of knowing that this is not real. 00:11:06.050 --> 00:11:07.450 align:middle line:90% But obviously it's not. 00:11:07.450 --> 00:11:11.550 align:middle line:90% But the way it looks here is-- 00:11:11.550 --> 00:11:14.490 align:middle line:84% oh, you've got the whole system laid out here, Don't you? 00:11:14.490 --> 00:11:14.670 align:middle line:90% RON SHOHARA: That's right. 00:11:14.670 --> 00:11:15.220 align:middle line:90% Now, these are-- 00:11:15.220 --> 00:11:16.844 align:middle line:84% HUELL HOWSER: Come look at this, Louis. 00:11:16.844 --> 00:11:21.450 align:middle line:84% From the way it comes out of the oven, to the various-- 00:11:21.450 --> 00:11:22.350 align:middle line:90% just like this. 00:11:22.350 --> 00:11:25.256 align:middle line:84% Just very uncolored and unattractive. 00:11:25.256 --> 00:11:27.880 align:middle line:84% RON SHOHARA: And these just came from the area we were just at. 00:11:27.880 --> 00:11:29.500 align:middle line:90% They've just baked things out. 00:11:29.500 --> 00:11:32.100 align:middle line:84% And now they are going to be here for that artist back 00:11:32.100 --> 00:11:34.719 align:middle line:84% there to come by and paint these to match it like that. 00:11:34.719 --> 00:11:36.010 align:middle line:90% HUELL HOWSER: How do you paint? 00:11:36.010 --> 00:11:37.950 align:middle line:84% Have we got painting going on over here? 00:11:37.950 --> 00:11:40.560 align:middle line:90% RON SHOHARA: I think we should. 00:11:40.560 --> 00:11:45.350 align:middle line:84% HUELL HOWSER: So these guys literally paint food. 00:11:45.350 --> 00:11:47.100 align:middle line:84% RON SHOHARA: What they do is, the key here 00:11:47.100 --> 00:11:50.840 align:middle line:84% is to have an actual piece of food 00:11:50.840 --> 00:11:52.600 align:middle line:84% that he's going to match the colors to. 00:11:52.600 --> 00:11:55.059 align:middle line:84% HUELL HOWSER: So he's matching these colors over here. 00:11:55.059 --> 00:11:56.850 align:middle line:84% RON SHOHARA: And these are all done by eye. 00:11:56.850 --> 00:11:59.400 align:middle line:84% Remember that this is an old world art form, 00:11:59.400 --> 00:12:01.590 align:middle line:84% so he's going to be matching all these by eye. 00:12:01.590 --> 00:12:04.140 align:middle line:84% Matching it to a sample, and matching it to the real food. 00:12:04.140 --> 00:12:05.860 align:middle line:84% And that's what he's doing right here. 00:12:05.860 --> 00:12:09.750 align:middle line:84% HUELL HOWSER: So this is very labor-intensive, 00:12:09.750 --> 00:12:10.900 align:middle line:90% artist-intensive. 00:12:10.900 --> 00:12:13.460 align:middle line:90% 00:12:13.460 --> 00:12:14.964 align:middle line:90% There's no mechanization here. 00:12:14.964 --> 00:12:15.630 align:middle line:90% None whatsoever. 00:12:15.630 --> 00:12:17.970 align:middle line:90% This is done-- 00:12:17.970 --> 00:12:21.060 align:middle line:84% I was going to say it's done the way it was done years ago. 00:12:21.060 --> 00:12:24.407 align:middle line:84% But this is probably a whole new industry anyway, isn't it? 00:12:24.407 --> 00:12:26.490 align:middle line:84% RON SHOHARA: Well, it's pretty much been the same. 00:12:26.490 --> 00:12:28.557 align:middle line:84% We've always refined different components, 00:12:28.557 --> 00:12:30.390 align:middle line:84% different the chemical elements that we use. 00:12:30.390 --> 00:12:32.620 align:middle line:84% But the craftsmanship has never changed. 00:12:32.620 --> 00:12:34.394 align:middle line:84% We're improving there, Where you see 00:12:34.394 --> 00:12:35.810 align:middle line:84% a bit more sophisticated equipment 00:12:35.810 --> 00:12:38.390 align:middle line:90% like airguns, hand brushes. 00:12:38.390 --> 00:12:40.960 align:middle line:84% HUELL HOWSER: What's he doing over here? 00:12:40.960 --> 00:12:43.530 align:middle line:84% RON SHOHARA: So these are designed to be made light, 00:12:43.530 --> 00:12:46.200 align:middle line:84% so he's filling these up with foam to give them 00:12:46.200 --> 00:12:48.485 align:middle line:90% a little bit more density, 00:12:48.485 --> 00:12:50.460 align:middle line:84% HUELL HOWSER: So that it looks like a-- 00:12:50.460 --> 00:12:54.380 align:middle line:84% RON SHOHARA: It's going to look like a cheesecake. 00:12:54.380 --> 00:12:56.092 align:middle line:90% HUELL HOWSER: Wow. 00:12:56.092 --> 00:12:58.300 align:middle line:84% RON SHOHARA: See, this is being made for a restaurant 00:12:58.300 --> 00:13:01.615 align:middle line:84% chain that wants their products to be as light as they can be. 00:13:01.615 --> 00:13:02.740 align:middle line:90% These are very, very light. 00:13:02.740 --> 00:13:04.900 align:middle line:84% HUELL HOWSER: Wow, look at this cake. 00:13:04.900 --> 00:13:06.680 align:middle line:90% Who are your customers? 00:13:06.680 --> 00:13:07.660 align:middle line:90% Chains? 00:13:07.660 --> 00:13:08.493 align:middle line:90% RON SHOHARA: Chains. 00:13:08.493 --> 00:13:11.140 align:middle line:84% So this one here is specifically for the Claim Jumper 00:13:11.140 --> 00:13:11.680 align:middle line:90% restaurants. 00:13:11.680 --> 00:13:13.346 align:middle line:84% And you'll see these desserts throughout 00:13:13.346 --> 00:13:14.700 align:middle line:90% their whole restaurants. 00:13:14.700 --> 00:13:17.620 align:middle line:84% HUELL HOWSER: You do things for other national chains? 00:13:17.620 --> 00:13:20.265 align:middle line:84% RON SHOHARA: You can check any probably top 100 chains, 00:13:20.265 --> 00:13:21.640 align:middle line:84% and we've probably done something 00:13:21.640 --> 00:13:22.615 align:middle line:84% or are currently doing something. 00:13:22.615 --> 00:13:23.500 align:middle line:90% HUELL HOWSER: Like what? 00:13:23.500 --> 00:13:24.130 align:middle line:90% Give us names. 00:13:24.130 --> 00:13:27.530 align:middle line:84% RON SHOHARA: Like a Red Lobster, or even a McDonald's. 00:13:27.530 --> 00:13:28.256 align:middle line:90% Denny's. 00:13:28.256 --> 00:13:29.130 align:middle line:90% HUELL HOWSER: Really? 00:13:29.130 --> 00:13:30.730 align:middle line:84% RON SHOHARA: Sonic Industries, you name it. 00:13:30.730 --> 00:13:32.896 align:middle line:84% The bigger they are, the more we like it, of course. 00:13:32.896 --> 00:13:33.960 align:middle line:90% HUELL HOWSER: Well, sure. 00:13:33.960 --> 00:13:35.691 align:middle line:84% RON SHOHARA: We do from small to big. 00:13:35.691 --> 00:13:37.690 align:middle line:84% HUELL HOWSER: You're making food for restaurants 00:13:37.690 --> 00:13:42.070 align:middle line:84% literally all over the country, all over the world. 00:13:42.070 --> 00:13:43.990 align:middle line:90% How big of an industry is this? 00:13:43.990 --> 00:13:45.865 align:middle line:84% RON SHOHARA: Well it's a fairly big industry. 00:13:45.865 --> 00:13:47.950 align:middle line:84% We're just a part of it here in the States. 00:13:47.950 --> 00:13:50.892 align:middle line:84% But worldwide, it is a viable industry. 00:13:50.892 --> 00:13:55.349 align:middle line:84% We do worldwide provide replica foods For all of America. 00:13:55.349 --> 00:13:56.890 align:middle line:84% And we also do international as well. 00:13:56.890 --> 00:13:58.723 align:middle line:84% HUELL HOWSER: How much competition is there? 00:13:58.723 --> 00:14:01.330 align:middle line:84% RON SHOHARA: There is maybe 1.2 other companies 00:14:01.330 --> 00:14:02.410 align:middle line:90% that are out there. 00:14:02.410 --> 00:14:04.090 align:middle line:90% HUELL HOWSER: 1.2. 00:14:04.090 --> 00:14:05.670 align:middle line:84% RON SHOHARA: Maybe about three of us. 00:14:05.670 --> 00:14:06.510 align:middle line:84% HUELL HOWSER: And you're all based 00:14:06.510 --> 00:14:07.150 align:middle line:90% around Southern California? 00:14:07.150 --> 00:14:08.342 align:middle line:84% RON SHOHARA: And we were the first ones. 00:14:08.342 --> 00:14:09.008 align:middle line:90% Amazingly, yeah. 00:14:09.008 --> 00:14:09.730 align:middle line:90% We are. 00:14:09.730 --> 00:14:10.930 align:middle line:84% HUELL HOWSER: And you were the first. 00:14:10.930 --> 00:14:12.221 align:middle line:90% RON SHOHARA: We were the first. 00:14:12.221 --> 00:14:14.160 align:middle line:84% HUELL HOWSER: Boy, I just smelled this. 00:14:14.160 --> 00:14:16.720 align:middle line:84% Now the smell does not smell like chocolate. 00:14:16.720 --> 00:14:18.250 align:middle line:90% You don't like that smell? 00:14:18.250 --> 00:14:18.929 align:middle line:90% it's kind of a-- 00:14:18.929 --> 00:14:20.470 align:middle line:84% RON SHOHARA: I'm used to it, I guess. 00:14:20.470 --> 00:14:24.200 align:middle line:84% HUELL HOWSER: --kind of a resin, plasticky smell to it. 00:14:24.200 --> 00:14:25.950 align:middle line:84% RON SHOHARA: It goes along with the taste. 00:14:25.950 --> 00:14:27.305 align:middle line:84% And it's going to look good, but it won't taste good. 00:14:27.305 --> 00:14:27.650 align:middle line:90% HUELL HOWSER: Look at this. 00:14:27.650 --> 00:14:28.670 align:middle line:90% Oh, this is great. 00:14:28.670 --> 00:14:31.600 align:middle line:90% Oh, now here is painting. 00:14:31.600 --> 00:14:34.540 align:middle line:90% Now we're getting down to the-- 00:14:34.540 --> 00:14:37.590 align:middle line:84% he's actually putting little spots. 00:14:37.590 --> 00:14:38.340 align:middle line:90% RON SHOHARA: Yeah. 00:14:38.340 --> 00:14:42.150 align:middle line:84% Now these loaves have little grain impediments in them. 00:14:42.150 --> 00:14:43.570 align:middle line:90% These are like flaxseeds. 00:14:43.570 --> 00:14:46.066 align:middle line:84% So he's putting those in by hand. 00:14:46.066 --> 00:14:47.440 align:middle line:84% HUELL HOWSER: Isn't that amazing? 00:14:47.440 --> 00:14:50.467 align:middle line:84% That is goes down to that kind of a detail. 00:14:50.467 --> 00:14:52.800 align:middle line:84% RON SHOHARA: Remember when we made the molds back there, 00:14:52.800 --> 00:14:54.790 align:middle line:90% every detail was captured. 00:14:54.790 --> 00:14:58.240 align:middle line:84% HUELL HOWSER: So all the little flecks are in the molds. 00:14:58.240 --> 00:15:00.280 align:middle line:84% And now what he's doing is just filling them 00:15:00.280 --> 00:15:01.777 align:middle line:90% in with a little bit of color. 00:15:01.777 --> 00:15:02.860 align:middle line:90% RON SHOHARA: That's right. 00:15:02.860 --> 00:15:04.816 align:middle line:90% He's got to let him stand out. 00:15:04.816 --> 00:15:07.150 align:middle line:84% So we capture every little detail. 00:15:07.150 --> 00:15:09.820 align:middle line:84% HUELL HOWSER: Now how did you get started doing something 00:15:09.820 --> 00:15:11.284 align:middle line:90% like this? 00:15:11.284 --> 00:15:12.200 align:middle line:90% WALDO: When I started? 00:15:12.200 --> 00:15:14.020 align:middle line:90% HUELL HOWSER: Mhm. 00:15:14.020 --> 00:15:17.700 align:middle line:84% WALDO: [INAUDIBLE] This come like this. 00:15:17.700 --> 00:15:21.272 align:middle line:84% RON SHOHARA: Well he's kind of an artist at heart. 00:15:21.272 --> 00:15:22.480 align:middle line:90% So that's how he got started. 00:15:22.480 --> 00:15:25.145 align:middle line:90% He's been with us for 22 years. 00:15:25.145 --> 00:15:26.020 align:middle line:90% HUELL HOWSER: Really. 00:15:26.020 --> 00:15:27.510 align:middle line:90% RON SHOHARA: He's home-trained. 00:15:27.510 --> 00:15:29.740 align:middle line:84% So he learned this process from start to finish. 00:15:29.740 --> 00:15:32.640 align:middle line:84% HUELL HOWSER: Is it hard to do this? 00:15:32.640 --> 00:15:33.720 align:middle line:90% WALDO: Now for me, no. 00:15:33.720 --> 00:15:34.020 align:middle line:90% HUELL HOWSER: Not now. 00:15:34.020 --> 00:15:35.260 align:middle line:90% WALDO: Now it's very easy. 00:15:35.260 --> 00:15:37.635 align:middle line:84% RON SHOHARA: He says he could do it with his eyes closed. 00:15:37.635 --> 00:15:38.770 align:middle line:90% [LAUGHTER] 00:15:38.770 --> 00:15:41.154 align:middle line:84% HUELL HOWSER: What is your favorite food to do? 00:15:41.154 --> 00:15:42.070 align:middle line:90% What is your favorite? 00:15:42.070 --> 00:15:44.020 align:middle line:90% Cakes, pies, sandwiches? 00:15:44.020 --> 00:15:45.460 align:middle line:90% What do you like to do? 00:15:45.460 --> 00:15:46.300 align:middle line:90% WALDO: Everything. 00:15:46.300 --> 00:15:47.090 align:middle line:90% HUELL HOWSER: You like it all. 00:15:47.090 --> 00:15:47.840 align:middle line:90% WALDO: Everything. 00:15:47.840 --> 00:15:48.585 align:middle line:90% Yeah. 00:15:48.585 --> 00:15:50.540 align:middle line:90% Now it's very easy for me. 00:15:50.540 --> 00:15:51.730 align:middle line:90% I've been making everything. 00:15:51.730 --> 00:15:52.810 align:middle line:90% Yeah. 00:15:52.810 --> 00:15:54.301 align:middle line:90% All these kinds here. 00:15:54.301 --> 00:15:56.050 align:middle line:84% HUELL HOWSER: Well you do a very good job. 00:15:56.050 --> 00:15:58.550 align:middle line:90% It looks like the real thing. 00:15:58.550 --> 00:15:59.260 align:middle line:90% Very good. 00:15:59.260 --> 00:16:00.940 align:middle line:90% Your name is? 00:16:00.940 --> 00:16:03.190 align:middle line:90% WALDO: Waldo Varaposa. 00:16:03.190 --> 00:16:05.030 align:middle line:90% HUELL HOWSER: Nice to meet you. 00:16:05.030 --> 00:16:05.800 align:middle line:90% Nice to meet you. 00:16:05.800 --> 00:16:10.850 align:middle line:84% RON SHOHARA: He is our lead craftsman and artist here. 00:16:10.850 --> 00:16:12.320 align:middle line:90% He is the man to come to. 00:16:12.320 --> 00:16:14.142 align:middle line:90% Everything ends with him here. 00:16:14.142 --> 00:16:15.350 align:middle line:90% HUELL HOWSER: Look over here. 00:16:15.350 --> 00:16:18.860 align:middle line:84% This is like being in a grocery store. 00:16:18.860 --> 00:16:21.200 align:middle line:90% Look at this. 00:16:21.200 --> 00:16:22.267 align:middle line:90% You even do fish! 00:16:22.267 --> 00:16:24.350 align:middle line:84% RON SHOHARA: This is one of the more harder things 00:16:24.350 --> 00:16:27.220 align:middle line:84% that we do in our company, because every scale has 00:16:27.220 --> 00:16:29.400 align:middle line:84% to be-- you can't just spray the whole thing. 00:16:29.400 --> 00:16:31.070 align:middle line:90% And it has to be done in stages. 00:16:31.070 --> 00:16:34.160 align:middle line:84% HUELL HOWSER: So how long would it take to do a fish? 00:16:34.160 --> 00:16:36.577 align:middle line:84% RON SHOHARA: To do one fish takes about 10 days from start 00:16:36.577 --> 00:16:37.076 align:middle line:90% to finish. 00:16:37.076 --> 00:16:37.880 align:middle line:90% HUELL HOWSER: What? 00:16:37.880 --> 00:16:39.140 align:middle line:90% RON SHOHARA: About 10 days. 00:16:39.140 --> 00:16:40.681 align:middle line:84% Because you've got to make the molds. 00:16:40.681 --> 00:16:42.282 align:middle line:90% You've got to make the part. 00:16:42.282 --> 00:16:45.310 align:middle line:84% Then you've got to color it in stages, let it dry, 00:16:45.310 --> 00:16:45.940 align:middle line:90% color it again. 00:16:45.940 --> 00:16:46.640 align:middle line:84% HUELL HOWSER: I bet it's the coloring. 00:16:46.640 --> 00:16:48.100 align:middle line:90% RON SHOHARA: Got to do the eyes. 00:16:48.100 --> 00:16:50.200 align:middle line:84% HUELL HOWSER: And also when you make the mold, 00:16:50.200 --> 00:16:52.750 align:middle line:84% boy, that resin and the plastic really 00:16:52.750 --> 00:16:54.702 align:middle line:84% has to go right over everything to capture it. 00:16:54.702 --> 00:16:56.660 align:middle line:84% RON SHOHARA: It has to capture the whole thing. 00:16:56.660 --> 00:16:58.900 align:middle line:84% So the sample we get has to be perfect as well. 00:16:58.900 --> 00:17:00.100 align:middle line:90% The gills have to stay down. 00:17:00.100 --> 00:17:01.630 align:middle line:90% The fins have to lay flat. 00:17:01.630 --> 00:17:02.800 align:middle line:90% HUELL HOWSER: Wow. 00:17:02.800 --> 00:17:04.000 align:middle line:90% More chocolate cake. 00:17:04.000 --> 00:17:05.734 align:middle line:84% I think you all like making desserts. 00:17:05.734 --> 00:17:07.859 align:middle line:84% RON SHOHARA: We must have a thing about chocolates. 00:17:07.859 --> 00:17:11.760 align:middle line:84% HUELL HOWSER: You've got a whole sandwich plate made up here. 00:17:11.760 --> 00:17:15.359 align:middle line:84% You also put a little something on it 00:17:15.359 --> 00:17:18.750 align:middle line:84% to make it look like the mayonnaise is still there, 00:17:18.750 --> 00:17:19.290 align:middle line:90% don't you? 00:17:19.290 --> 00:17:22.094 align:middle line:90% I mean, it's kind of shiny. 00:17:22.094 --> 00:17:23.260 align:middle line:90% RON SHOHARA: It looks fresh. 00:17:23.260 --> 00:17:25.069 align:middle line:84% It's designed to give it a fresh look. 00:17:25.069 --> 00:17:27.569 align:middle line:84% The store-bought freshness is what we're looking for here. 00:17:27.569 --> 00:17:32.340 align:middle line:84% HUELL HOWSER: Now how long would this display last in a glass 00:17:32.340 --> 00:17:34.800 align:middle line:90% case in the front of a store? 00:17:34.800 --> 00:17:37.550 align:middle line:84% RON SHOHARA: It will probably last longer than the folks care 00:17:37.550 --> 00:17:38.094 align:middle line:90% to own them. 00:17:38.094 --> 00:17:40.510 align:middle line:84% So it'll just go on and on for years, virtually unchanged. 00:17:40.510 --> 00:17:41.560 align:middle line:90% HUELL HOWSER: 5 years? 00:17:41.560 --> 00:17:42.240 align:middle line:90% 10 years? 00:17:42.240 --> 00:17:43.865 align:middle line:84% RON SHOHARA: Possibly 10 years or more. 00:17:43.865 --> 00:17:46.360 align:middle line:84% We've had things out there for more than 15 years. 00:17:46.360 --> 00:17:49.395 align:middle line:84% HUELL HOWSER: Do you just dust then off or wash them? 00:17:49.395 --> 00:17:51.062 align:middle line:84% How do you keep them from getting dusty? 00:17:51.062 --> 00:17:51.853 align:middle line:90% RON SHOHARA: Right. 00:17:51.853 --> 00:17:52.650 align:middle line:90% Just dust it. 00:17:52.650 --> 00:17:53.850 align:middle line:90% Wipe it off if you need to. 00:17:53.850 --> 00:17:55.849 align:middle line:84% If there are smudge marks, you can take a sponge 00:17:55.849 --> 00:17:57.452 align:middle line:90% and wipe it clean. 00:17:57.452 --> 00:17:58.410 align:middle line:90% It just goes on and on. 00:17:58.410 --> 00:18:00.404 align:middle line:90% You can't get rid of this stuff. 00:18:00.404 --> 00:18:01.570 align:middle line:90% HUELL HOWSER: This is great. 00:18:01.570 --> 00:18:03.380 align:middle line:84% RON SHOHARA: It just goes on and on. 00:18:03.380 --> 00:18:07.010 align:middle line:84% These folks now, this Claim Jumper restaurants, 00:18:07.010 --> 00:18:09.010 align:middle line:84% they've been using it for about three years now. 00:18:09.010 --> 00:18:11.250 align:middle line:84% And they started in with just the desert Trays 00:18:11.250 --> 00:18:12.420 align:middle line:90% where they're carrying them. 00:18:12.420 --> 00:18:15.320 align:middle line:84% Now they've stocked their entire bakery display 00:18:15.320 --> 00:18:17.830 align:middle line:90% case and the desert trays. 00:18:17.830 --> 00:18:19.770 align:middle line:84% HUELL HOWSER: Now we're hooking up with-- 00:18:19.770 --> 00:18:20.660 align:middle line:90% RON SHOHARA: Carmen. 00:18:20.660 --> 00:18:21.100 align:middle line:90% HUELL HOWSER: Hi, Carmen. 00:18:21.100 --> 00:18:22.500 align:middle line:84% RON SHOHARA: Carmen, here's Huell Howser. 00:18:22.500 --> 00:18:23.791 align:middle line:90% HUELL HOWSER: Nice to meet you. 00:18:23.791 --> 00:18:26.147 align:middle line:84% What's cooking in the kitchen today Carmen? 00:18:26.147 --> 00:18:27.230 align:middle line:90% CARMEN: It's some mustard. 00:18:27.230 --> 00:18:28.570 align:middle line:90% HUELL HOWSER: Mustard. 00:18:28.570 --> 00:18:29.550 align:middle line:90% Look at this, Louis. 00:18:29.550 --> 00:18:33.040 align:middle line:90% Now this looks like mustard! 00:18:33.040 --> 00:18:35.100 align:middle line:84% But I have found out-- oh, you put it 00:18:35.100 --> 00:18:37.630 align:middle line:90% in these little mustard jars. 00:18:37.630 --> 00:18:41.580 align:middle line:84% But I have found out the way to tell the real stuff 00:18:41.580 --> 00:18:43.039 align:middle line:90% from the plastic stuff-- 00:18:43.039 --> 00:18:44.580 align:middle line:84% excuse me for just a minute-- the way 00:18:44.580 --> 00:18:46.830 align:middle line:90% to do it is to smell it. 00:18:46.830 --> 00:18:48.850 align:middle line:90% RON SHOHARA: Uh-oh. 00:18:48.850 --> 00:18:51.370 align:middle line:84% HUELL HOWSER: And it definitely does not smell like mustard. 00:18:51.370 --> 00:18:52.800 align:middle line:90% It smells like plastic. 00:18:52.800 --> 00:18:56.270 align:middle line:84% RON SHOHARA: Well that's a Iwasaki-style mustard. 00:18:56.270 --> 00:18:57.790 align:middle line:90% HUELL HOWSER: Wow. 00:18:57.790 --> 00:19:00.700 align:middle line:90% But it looks like mustard. 00:19:00.700 --> 00:19:02.170 align:middle line:90% You're doing a very good job. 00:19:02.170 --> 00:19:02.740 align:middle line:90% CARMEN: Oh, thank you. 00:19:02.740 --> 00:19:04.608 align:middle line:84% HUELL HOWSER: Now what's going to happen with that? 00:19:04.608 --> 00:19:06.440 align:middle line:84% CARMEN: Now I'm going to put right there. 00:19:06.440 --> 00:19:07.750 align:middle line:84% HUELL HOWSER: So we're ready to pour? 00:19:07.750 --> 00:19:08.291 align:middle line:90% CARMEN: Yeah. 00:19:08.291 --> 00:19:09.590 align:middle line:90% HUELL HOWSER: Let's pour it. 00:19:09.590 --> 00:19:11.570 align:middle line:84% RON SHOHARA: What she's got there is a sample. 00:19:11.570 --> 00:19:13.060 align:middle line:84% She's going to match the color to this, 00:19:13.060 --> 00:19:14.040 align:middle line:84% and she's going to be pouring it right 00:19:14.040 --> 00:19:15.290 align:middle line:90% into these little cups here. 00:19:15.290 --> 00:19:16.165 align:middle line:90% HUELL HOWSER: Oh, OK. 00:19:16.165 --> 00:19:17.170 align:middle line:90% Can we pour it now? 00:19:17.170 --> 00:19:19.003 align:middle line:84% RON SHOHARA: Carmen, can you pour some here? 00:19:19.003 --> 00:19:19.660 align:middle line:90% OK. 00:19:19.660 --> 00:19:21.035 align:middle line:84% HUELL HOWSER: Wow, this is great. 00:19:21.035 --> 00:19:26.000 align:middle line:84% Who would ever think of fake mustard? 00:19:26.000 --> 00:19:30.299 align:middle line:84% But I guess everything in these exhibits has to be fake. 00:19:30.299 --> 00:19:31.840 align:middle line:84% RON SHOHARA: It has to be fake, yeah. 00:19:31.840 --> 00:19:34.280 align:middle line:84% See, this is a part of a package that goes on a display. 00:19:34.280 --> 00:19:37.790 align:middle line:84% So it's going to last forever, just about. 00:19:37.790 --> 00:19:39.750 align:middle line:84% HUELL HOWSER: So she's filling it up. 00:19:39.750 --> 00:19:41.660 align:middle line:90% What are these little things? 00:19:41.660 --> 00:19:45.760 align:middle line:84% CARMEN: Those are little specks we're putting over here. 00:19:45.760 --> 00:19:49.390 align:middle line:84% RON SHOHARA: Those are seasoning specks that are in the mustard. 00:19:49.390 --> 00:19:52.992 align:middle line:84% HUELL HOWSER: Now that shows how much detail that you go to. 00:19:52.992 --> 00:19:54.700 align:middle line:84% RON SHOHARA: That's what we're all about. 00:19:54.700 --> 00:19:56.037 align:middle line:90% We've got to get it precise. 00:19:56.037 --> 00:19:57.370 align:middle line:90% HUELL HOWSER: Oh, wait a minute. 00:19:57.370 --> 00:19:59.980 align:middle line:90% 00:19:59.980 --> 00:20:01.570 align:middle line:90% Is this a Bloody Mary? 00:20:01.570 --> 00:20:02.620 align:middle line:90% Can I open this up? 00:20:02.620 --> 00:20:03.370 align:middle line:90% RON SHOHARA: Sure. 00:20:03.370 --> 00:20:05.237 align:middle line:90% 00:20:05.237 --> 00:20:06.820 align:middle line:84% HUELL HOWSER: Not that I want a Bloody 00:20:06.820 --> 00:20:08.140 align:middle line:90% Mary this time of morning. 00:20:08.140 --> 00:20:12.310 align:middle line:84% But let's open it up and take a look at it. 00:20:12.310 --> 00:20:15.090 align:middle line:84% RON SHOHARA: He probably needs one. 00:20:15.090 --> 00:20:16.377 align:middle line:90% HUELL HOWSER: Look at this. 00:20:16.377 --> 00:20:17.960 align:middle line:84% RON SHOHARA: There's that Bloody Mary. 00:20:17.960 --> 00:20:20.105 align:middle line:90% 00:20:20.105 --> 00:20:21.230 align:middle line:90% HUELL HOWSER: That's great! 00:20:21.230 --> 00:20:22.540 align:middle line:90% Do you make these too? 00:20:22.540 --> 00:20:23.500 align:middle line:90% CARMEN: Yeah. 00:20:23.500 --> 00:20:25.400 align:middle line:84% HUELL HOWSER: Do you make real Bloody Marys? 00:20:25.400 --> 00:20:26.860 align:middle line:90% CARMEN: Not in my house. 00:20:26.860 --> 00:20:27.540 align:middle line:90% Only here. 00:20:27.540 --> 00:20:29.350 align:middle line:84% HUELL HOWSER: Do you make real mustard? 00:20:29.350 --> 00:20:30.370 align:middle line:90% CARMEN: Yeah. 00:20:30.370 --> 00:20:32.420 align:middle line:84% HUELL HOWSER: Are you a good cook? 00:20:32.420 --> 00:20:33.820 align:middle line:90% CARMEN: I try. 00:20:33.820 --> 00:20:36.180 align:middle line:84% RON SHOHARA: She does all her cooking here. 00:20:36.180 --> 00:20:38.320 align:middle line:84% HUELL HOWSER: This is a very interesting job. 00:20:38.320 --> 00:20:40.300 align:middle line:84% How long have you been doing this? 00:20:40.300 --> 00:20:41.260 align:middle line:90% CARMEN: 13 years. 00:20:41.260 --> 00:20:42.135 align:middle line:90% HUELL HOWSER: Really. 00:20:42.135 --> 00:20:45.120 align:middle line:84% And is it hard to learn this job? 00:20:45.120 --> 00:20:48.435 align:middle line:84% CARMEN: If you like so, it's easy. 00:20:48.435 --> 00:20:49.810 align:middle line:84% HUELL HOWSER: Are there some that 00:20:49.810 --> 00:20:51.310 align:middle line:90% are easier to do than others? 00:20:51.310 --> 00:20:53.651 align:middle line:84% Are there some that are very difficult to do? 00:20:53.651 --> 00:20:54.650 align:middle line:90% CARMEN: Yeah, some ones. 00:20:54.650 --> 00:20:56.230 align:middle line:90% Like the champagne. 00:20:56.230 --> 00:20:58.209 align:middle line:90% That's too hard to make. 00:20:58.209 --> 00:20:59.750 align:middle line:84% HUELL HOWSER: Why is it hard to make? 00:20:59.750 --> 00:21:00.499 align:middle line:90% Come on over here. 00:21:00.499 --> 00:21:02.830 align:middle line:90% Let's look at the champagne. 00:21:02.830 --> 00:21:05.860 align:middle line:84% We're going from Bloody Marys to champagne. 00:21:05.860 --> 00:21:06.430 align:middle line:90% Oh, look. 00:21:06.430 --> 00:21:08.260 align:middle line:90% It's got the bubbles in it. 00:21:08.260 --> 00:21:09.510 align:middle line:90% CARMEN: Yeah. 00:21:09.510 --> 00:21:12.021 align:middle line:84% HUELL HOWSER: Now Ron, how did you get the bubbles in this? 00:21:12.021 --> 00:21:14.020 align:middle line:84% RON SHOHARA: Well Carmen could probably explain. 00:21:14.020 --> 00:21:15.728 align:middle line:84% HUELL HOWSER: How do you get the bubbles? 00:21:15.728 --> 00:21:18.160 align:middle line:84% CARMEN: They mix a 50/50 material. 00:21:18.160 --> 00:21:21.775 align:middle line:90% So we started to mix it. 00:21:21.775 --> 00:21:25.850 align:middle line:84% And then when their hot, we put in the glass 00:21:25.850 --> 00:21:27.787 align:middle line:84% so they're going to melt it like this. 00:21:27.787 --> 00:21:30.370 align:middle line:84% HUELL HOWSER: But I still don't understand how you capture it. 00:21:30.370 --> 00:21:31.270 align:middle line:84% RON SHOHARA: So when she pours it in, 00:21:31.270 --> 00:21:32.934 align:middle line:84% it's a natural blow in the bubbles. 00:21:32.934 --> 00:21:34.600 align:middle line:84% It's just like carbonation, if you will. 00:21:34.600 --> 00:21:36.380 align:middle line:84% HUELL HOWSER: And you capture that in the resin? 00:21:36.380 --> 00:21:36.800 align:middle line:90% In the mold? 00:21:36.800 --> 00:21:37.220 align:middle line:90% RON SHOHARA: That's right. 00:21:37.220 --> 00:21:39.344 align:middle line:84% And what she does is it once it's poured like this, 00:21:39.344 --> 00:21:41.980 align:middle line:84% she'll dry it from the top to let it set much faster. 00:21:41.980 --> 00:21:42.730 align:middle line:90% HUELL HOWSER: Wow. 00:21:42.730 --> 00:21:43.900 align:middle line:84% RON SHOHARA: It doesn't go through that vacuum 00:21:43.900 --> 00:21:46.510 align:middle line:84% process you saw back there to take out the air bubbles. 00:21:46.510 --> 00:21:49.210 align:middle line:84% HUELL HOWSER: This looks like real champagne. 00:21:49.210 --> 00:21:50.620 align:middle line:90% Here, let's have a toast. 00:21:50.620 --> 00:21:51.450 align:middle line:84% RON SHOHARA: Oh, let's have a toast. 00:21:51.450 --> 00:21:52.241 align:middle line:90% That's a good idea. 00:21:52.241 --> 00:21:54.276 align:middle line:90% HUELL HOWSER: Here, Carmen. 00:21:54.276 --> 00:21:56.750 align:middle line:90% [LAUGHTER] 00:21:56.750 --> 00:22:00.290 align:middle line:84% Now Ron, of all the things we have seen today, this to me 00:22:00.290 --> 00:22:03.800 align:middle line:84% is the most fascinating, and we almost missed it. 00:22:03.800 --> 00:22:06.500 align:middle line:84% And you said, oh, we got to come over here and take a look. 00:22:06.500 --> 00:22:08.240 align:middle line:90% Explain what this is. 00:22:08.240 --> 00:22:10.520 align:middle line:84% Because it looks like a piece of sourdough bread 00:22:10.520 --> 00:22:11.510 align:middle line:90% And a head of lettuce. 00:22:11.510 --> 00:22:12.140 align:middle line:90% RON SHOHARA: It sure does. 00:22:12.140 --> 00:22:13.535 align:middle line:90% This is from our novelty line. 00:22:13.535 --> 00:22:15.730 align:middle line:84% And this is called the Hide Your Dough. 00:22:15.730 --> 00:22:17.360 align:middle line:90% And that's a lettuce hide. 00:22:17.360 --> 00:22:19.820 align:middle line:84% What it is, it's got a little container. 00:22:19.820 --> 00:22:21.360 align:middle line:90% Twist off in here. 00:22:21.360 --> 00:22:24.127 align:middle line:84% And you can hide your valuables right in here. 00:22:24.127 --> 00:22:25.460 align:middle line:90% HUELL HOWSER: And then you put-- 00:22:25.460 --> 00:22:26.120 align:middle line:90% RON SHOHARA: You put away. 00:22:26.120 --> 00:22:27.371 align:middle line:90% Put that back in the fridge. 00:22:27.371 --> 00:22:28.620 align:middle line:90% HUELL HOWSER: Or on the shelf. 00:22:28.620 --> 00:22:29.703 align:middle line:90% RON SHOHARA: On the shelf. 00:22:29.703 --> 00:22:32.330 align:middle line:84% HUELL HOWSER: And thieves will think that it's just 00:22:32.330 --> 00:22:33.560 align:middle line:90% a piece of sourdough bread. 00:22:33.560 --> 00:22:36.710 align:middle line:84% But really it's got all your jewelry and money 00:22:36.710 --> 00:22:38.030 align:middle line:90% and everything else. 00:22:38.030 --> 00:22:39.856 align:middle line:84% RON SHOHARA: So long as they're not hungry, 00:22:39.856 --> 00:22:40.730 align:middle line:90% they won't find this. 00:22:40.730 --> 00:22:42.188 align:middle line:84% HUELL HOWSER: Well I don't think we 00:22:42.188 --> 00:22:46.430 align:middle line:84% have any thieves watching our station, our program. 00:22:46.430 --> 00:22:48.364 align:middle line:84% But the thing is even if they are, 00:22:48.364 --> 00:22:50.030 align:middle line:84% this means it's going to slow them down. 00:22:50.030 --> 00:22:51.890 align:middle line:84% Because when they break into a house, 00:22:51.890 --> 00:22:54.830 align:middle line:84% they'll have to go through every single item on the shelves 00:22:54.830 --> 00:22:57.380 align:middle line:84% and in the refrigerator just to check and see 00:22:57.380 --> 00:22:59.006 align:middle line:84% if there's a Hide Your Dough piece of-- 00:22:59.006 --> 00:23:00.088 align:middle line:90% RON SHOHARA: That's right. 00:23:00.088 --> 00:23:01.820 align:middle line:90% And they won't know it either. 00:23:01.820 --> 00:23:04.142 align:middle line:84% They'll pass this head of lettuce up any time. 00:23:04.142 --> 00:23:05.600 align:middle line:84% HUELL HOWSER: So this really works. 00:23:05.600 --> 00:23:07.970 align:middle line:84% RON SHOHARA: It works This one here 00:23:07.970 --> 00:23:12.412 align:middle line:84% has been on the TV show called Miami Vice about 15 years ago. 00:23:12.412 --> 00:23:13.370 align:middle line:90% Throw it in the fridge. 00:23:13.370 --> 00:23:15.735 align:middle line:84% HUELL HOWSER: Can you buy these things in stores? 00:23:15.735 --> 00:23:16.610 align:middle line:90% RON SHOHARA: You can. 00:23:16.610 --> 00:23:18.230 align:middle line:84% I don't know where they are, but they're out there. 00:23:18.230 --> 00:23:19.188 align:middle line:90% We sell enough of them. 00:23:19.188 --> 00:23:20.910 align:middle line:90% But they are out there. 00:23:20.910 --> 00:23:22.390 align:middle line:90% HUELL HOWSER: This is amazing. 00:23:22.390 --> 00:23:25.940 align:middle line:90% A piece of sourdough bread-- 00:23:25.940 --> 00:23:29.390 align:middle line:90% Hide Your Dough. 00:23:29.390 --> 00:23:31.340 align:middle line:90% A big carrot. 00:23:31.340 --> 00:23:33.980 align:middle line:84% Now what in the world would anybody 00:23:33.980 --> 00:23:37.160 align:middle line:90% be using a carrot this big for? 00:23:37.160 --> 00:23:39.390 align:middle line:84% RON SHOHARA: Places like Disneyland. 00:23:39.390 --> 00:23:40.660 align:middle line:90% Stage play. 00:23:40.660 --> 00:23:43.760 align:middle line:84% Playhouses will use these like a Jack and the Beanstalk type. 00:23:43.760 --> 00:23:46.680 align:middle line:84% That's where we've made some of these oversized boots. 00:23:46.680 --> 00:23:48.500 align:middle line:84% HUELL HOWSER: So these are props as well 00:23:48.500 --> 00:23:50.584 align:middle line:84% for other things other than just restaurants. 00:23:50.584 --> 00:23:51.500 align:middle line:90% RON SHOHARA: Oh, yeah. 00:23:51.500 --> 00:23:53.570 align:middle line:84% Movie industries, production companies 00:23:53.570 --> 00:23:55.100 align:middle line:90% use our products all the time. 00:23:55.100 --> 00:23:57.680 align:middle line:84% HUELL HOWSER: So could a private citizen 00:23:57.680 --> 00:24:01.064 align:middle line:84% come down here and say I want a big carrot? 00:24:01.064 --> 00:24:01.980 align:middle line:90% RON SHOHARA: They can. 00:24:01.980 --> 00:24:04.280 align:middle line:84% HUELL HOWSER: Do you just do wholesale stuff? 00:24:04.280 --> 00:24:06.000 align:middle line:84% Or do you do retail stuff as well? 00:24:06.000 --> 00:24:06.880 align:middle line:84% RON SHOHARA: We don't do the retail. 00:24:06.880 --> 00:24:08.130 align:middle line:84% HUELL HOWSER: You're not set up for retail. 00:24:08.130 --> 00:24:09.796 align:middle line:84% RON SHOHARA: No, we don't do the retail. 00:24:09.796 --> 00:24:11.070 align:middle line:90% We are our suppliers. 00:24:11.070 --> 00:24:13.470 align:middle line:90% We just do strictly a list. 00:24:13.470 --> 00:24:15.150 align:middle line:90% So they'll come to us for that. 00:24:15.150 --> 00:24:16.410 align:middle line:90% HUELL HOWSER: This is a great. 00:24:16.410 --> 00:24:18.320 align:middle line:84% RON SHOHARA: Film industry is our big. 00:24:18.320 --> 00:24:20.000 align:middle line:90% HUELL HOWSER: Look at this. 00:24:20.000 --> 00:24:26.020 align:middle line:84% These shelves just go on, and on, and on. 00:24:26.020 --> 00:24:29.910 align:middle line:90% All of this full of-- 00:24:29.910 --> 00:24:31.494 align:middle line:90% now this looks like-- 00:24:31.494 --> 00:24:32.243 align:middle line:90% could I open this? 00:24:32.243 --> 00:24:32.970 align:middle line:90% RON SHOHARA: Sure. 00:24:32.970 --> 00:24:35.095 align:middle line:84% HUELL HOWSER: This looks like it would be something 00:24:35.095 --> 00:24:39.400 align:middle line:84% that McDonald's or Denny's or somebody would have. 00:24:39.400 --> 00:24:39.900 align:middle line:90% Yeah. 00:24:39.900 --> 00:24:43.020 align:middle line:84% This is like one of the little breakfast sandwiches. 00:24:43.020 --> 00:24:43.770 align:middle line:90% RON SHOHARA: Yeah. 00:24:43.770 --> 00:24:44.980 align:middle line:90% These are all generics. 00:24:44.980 --> 00:24:45.900 align:middle line:90% These are all magnets. 00:24:45.900 --> 00:24:47.720 align:middle line:84% You can see the magnet on the other side. 00:24:47.720 --> 00:24:48.730 align:middle line:90% Refrigerator magnets. 00:24:48.730 --> 00:24:50.255 align:middle line:90% So glom them up there. 00:24:50.255 --> 00:24:51.710 align:middle line:90% HUELL HOWSER: Ha! 00:24:51.710 --> 00:24:52.750 align:middle line:90% Look at that. 00:24:52.750 --> 00:24:53.920 align:middle line:84% RON SHOHARA: That's another part of our line. 00:24:53.920 --> 00:24:55.044 align:middle line:90% What we call our gift line. 00:24:55.044 --> 00:24:58.090 align:middle line:90% You've got cheesecakes, pizzas. 00:24:58.090 --> 00:25:01.130 align:middle line:84% HUELL HOWSER: So you can put a pizza or anything right up 00:25:01.130 --> 00:25:02.022 align:middle line:90% on the refrigerator. 00:25:02.022 --> 00:25:02.730 align:middle line:90% RON SHOHARA: Yep. 00:25:02.730 --> 00:25:05.940 align:middle line:84% HUELL HOWSER: Now those would be things you would buy in stores. 00:25:05.940 --> 00:25:08.670 align:middle line:84% So you all are really covering the market, aren't you? 00:25:08.670 --> 00:25:10.350 align:middle line:84% RON SHOHARA: We go with the demand. 00:25:10.350 --> 00:25:13.170 align:middle line:84% We've added these lines here within the last couple 00:25:13.170 --> 00:25:13.670 align:middle line:90% of years. 00:25:13.670 --> 00:25:14.711 align:middle line:90% HUELL HOWSER: The magnet. 00:25:14.711 --> 00:25:15.756 align:middle line:90% RON SHOHARA: The magnets. 00:25:15.756 --> 00:25:16.380 align:middle line:90% The large ones. 00:25:16.380 --> 00:25:18.338 align:middle line:84% We've had these smaller ones that you see here, 00:25:18.338 --> 00:25:19.210 align:middle line:90% our miniatures. 00:25:19.210 --> 00:25:20.880 align:middle line:84% You see these are our miniaturize line. 00:25:20.880 --> 00:25:22.046 align:middle line:90% There's a miniature hot dog. 00:25:22.046 --> 00:25:24.600 align:middle line:90% 00:25:24.600 --> 00:25:26.010 align:middle line:90% HUELL HOWSER: Look at these. 00:25:26.010 --> 00:25:28.093 align:middle line:84% RON SHOHARA: That's just another part of our line. 00:25:28.093 --> 00:25:29.400 align:middle line:90% Keychains. 00:25:29.400 --> 00:25:31.040 align:middle line:90% HUELL HOWSER: Keychains. 00:25:31.040 --> 00:25:31.890 align:middle line:90% Look at this, Louis. 00:25:31.890 --> 00:25:35.790 align:middle line:90% Corn keychains. 00:25:35.790 --> 00:25:36.710 align:middle line:90% Hello. 00:25:36.710 --> 00:25:36.900 align:middle line:90% RON SHOHARA: Hi. 00:25:36.900 --> 00:25:37.525 align:middle line:90% This is Hiroko. 00:25:37.525 --> 00:25:38.100 align:middle line:90% HIROKO: Hi. 00:25:38.100 --> 00:25:39.100 align:middle line:90% HUELL HOWSER: Nice to meet you. 00:25:39.100 --> 00:25:40.141 align:middle line:90% HIROKO: Nice to meet you. 00:25:40.141 --> 00:25:42.390 align:middle line:84% HUELL HOWSER: She's packing this stuff over here. 00:25:42.390 --> 00:25:43.280 align:middle line:84% RON SHOHARA: She's packing all the stuff. 00:25:43.280 --> 00:25:44.160 align:middle line:90% HUELL HOWSER: Howdy. 00:25:44.160 --> 00:25:44.880 align:middle line:90% RON SHOHARA: That's Pablo. 00:25:44.880 --> 00:25:45.880 align:middle line:90% HUELL HOWSER: Nice to meet you. 00:25:45.880 --> 00:25:47.160 align:middle line:90% How long have you worked here? 00:25:47.160 --> 00:25:48.910 align:middle line:84% PABLO: I've been work for like five years. 00:25:48.910 --> 00:25:50.409 align:middle line:84% HUELL HOWSER: Yeah, this is a-- when 00:25:50.409 --> 00:25:52.050 align:middle line:84% you tell people you work here, do they 00:25:52.050 --> 00:25:53.730 align:middle line:84% understand what you're talking about? 00:25:53.730 --> 00:25:54.720 align:middle line:90% Your friends? 00:25:54.720 --> 00:25:57.660 align:middle line:84% PABLO: I have to tell them that everything we do in here 00:25:57.660 --> 00:26:00.240 align:middle line:84% is like when you go to a big market 00:26:00.240 --> 00:26:03.147 align:middle line:84% and you see this stuff that they got, we have in here. 00:26:03.147 --> 00:26:04.480 align:middle line:90% HUELL HOWSER: But it's not real. 00:26:04.480 --> 00:26:05.355 align:middle line:90% PABLO: It's not real. 00:26:05.355 --> 00:26:06.495 align:middle line:90% [LAUGHTER] 00:26:06.495 --> 00:26:07.828 align:middle line:90% HUELL HOWSER: Oh, wait a minute. 00:26:07.828 --> 00:26:09.450 align:middle line:90% Here's the first guy we met. 00:26:09.450 --> 00:26:11.430 align:middle line:90% He's actually eating something. 00:26:11.430 --> 00:26:12.720 align:middle line:90% RON SHOHARA: Is that real? 00:26:12.720 --> 00:26:14.300 align:middle line:84% HUELL HOWSER: What are you eating? 00:26:14.300 --> 00:26:16.133 align:middle line:84% RON SHOHARA: That looks like it's real food. 00:26:16.133 --> 00:26:18.930 align:middle line:84% SPEAKER 4: They're Korean, and their butter coconut. 00:26:18.930 --> 00:26:20.670 align:middle line:84% HUELL HOWSER: I want something real. 00:26:20.670 --> 00:26:21.420 align:middle line:90% Can I have one? 00:26:21.420 --> 00:26:23.670 align:middle line:84% RON SHOHARA: Huell eats everything everywhere he goes. 00:26:23.670 --> 00:26:24.810 align:middle line:90% So you got to-- 00:26:24.810 --> 00:26:27.420 align:middle line:84% HUELL HOWSER: I just wanted to eat something that was real! 00:26:27.420 --> 00:26:30.090 align:middle line:84% Let's end up over here by the cake, Louis. 00:26:30.090 --> 00:26:31.500 align:middle line:90% Thank you very much, Ron! 00:26:31.500 --> 00:26:34.080 align:middle line:90% This has been fascinating. 00:26:34.080 --> 00:26:36.810 align:middle line:90% We started off with the cake. 00:26:36.810 --> 00:26:38.370 align:middle line:90% Here it is right here. 00:26:38.370 --> 00:26:40.495 align:middle line:84% RON SHOHARA: And I'll bet you're still hungry, huh? 00:26:40.495 --> 00:26:44.130 align:middle line:84% HUELL HOWSER: And I'm ending up with a little cookie 00:26:44.130 --> 00:26:44.730 align:middle line:90% right here. 00:26:44.730 --> 00:26:46.450 align:middle line:84% RON SHOHARA: Well I hope that was real. 00:26:46.450 --> 00:26:47.640 align:middle line:84% HUELL HOWSER: But at least it's real. 00:26:47.640 --> 00:26:48.240 align:middle line:90% RON SHOHARA: Good. 00:26:48.240 --> 00:26:49.230 align:middle line:84% HUELL HOWSER: We've had a great day. 00:26:49.230 --> 00:26:50.063 align:middle line:90% And I tell you what. 00:26:50.063 --> 00:26:53.770 align:middle line:84% The next time we walk in these restaurants, these chains, 00:26:53.770 --> 00:26:57.300 align:middle line:84% these individual stores, the chains, wherever they are, 00:26:57.300 --> 00:27:01.110 align:middle line:84% Denny's, McDonald's, Claim Jumper, all these other places, 00:27:01.110 --> 00:27:04.530 align:middle line:84% and we look at all this food in the display case, 00:27:04.530 --> 00:27:08.930 align:middle line:84% now we know where it came from and how it was made. 00:27:08.930 --> 00:27:11.370 align:middle line:84% A very interesting part of the folklore 00:27:11.370 --> 00:27:13.440 align:middle line:84% of Southern California-- the business 00:27:13.440 --> 00:27:15.120 align:middle line:90% of Southern California. 00:27:15.120 --> 00:27:17.220 align:middle line:84% Because you send these things all over the world. 00:27:17.220 --> 00:27:18.600 align:middle line:84% RON SHOHARA: All over the world, starting right here 00:27:18.600 --> 00:27:19.254 align:middle line:90% from Torrance. 00:27:19.254 --> 00:27:20.670 align:middle line:84% HUELL HOWSER: Thank you very much. 00:27:20.670 --> 00:27:21.280 align:middle line:90% RON SHOHARA: Thank you. 00:27:21.280 --> 00:27:22.200 align:middle line:84% HUELL HOWSER: It's been a great day. 00:27:22.200 --> 00:27:24.450 align:middle line:84% And with the exception of this one bite of the cookie, 00:27:24.450 --> 00:27:26.790 align:middle line:84% I haven't put a single calorie in my body. 00:27:26.790 --> 00:27:28.610 align:middle line:84% RON SHOHARA: We're glad to hear that. 00:27:28.610 --> 00:27:32.690 align:middle line:84% HUELL HOWSER: A good day in Torrance. 00:27:32.690 --> 00:27:34.560 align:middle line:84% You're making food for restaurants 00:27:34.560 --> 00:27:38.930 align:middle line:84% literally all over the country, all over the world. 00:27:38.930 --> 00:27:40.185 align:middle line:90% How big of an industry is it? 00:27:40.185 --> 00:27:42.060 align:middle line:84% RON SHOHARA: Well it's a fairly big industry. 00:27:42.060 --> 00:27:44.820 align:middle line:84% We're just a part of it here in the States, 00:27:44.820 --> 00:27:48.000 align:middle line:84% but worldwide it is a viable industry. 00:27:48.000 --> 00:27:52.139 align:middle line:84% We do worldwide provide replica foods for all of America, 00:27:52.139 --> 00:27:53.680 align:middle line:84% and we also do international as well. 00:27:53.680 --> 00:27:55.513 align:middle line:84% HUELL HOWSER: How much competition is there? 00:27:55.513 --> 00:27:58.230 align:middle line:84% RON SHOHARA: There's maybe 1.2 other companies 00:27:58.230 --> 00:27:59.180 align:middle line:90% that are out there. 00:27:59.180 --> 00:28:00.960 align:middle line:90% HUELL HOWSER: 1.2? 00:28:00.960 --> 00:28:02.540 align:middle line:84% RON SHOHARA: Maybe about three of us. 00:28:02.540 --> 00:28:03.312 align:middle line:84% HUELL HOWSER: And you're off based here 00:28:03.312 --> 00:28:03.810 align:middle line:90% in Southern California? 00:28:03.810 --> 00:28:05.010 align:middle line:84% RON SHOHARA: But we were the first ones. 00:28:05.010 --> 00:28:05.820 align:middle line:90% Amazingly, yeah. 00:28:05.820 --> 00:28:06.600 align:middle line:90% We are. 00:28:06.600 --> 00:28:07.800 align:middle line:84% HUELL HOWSER: And you were the first. 00:28:07.800 --> 00:28:09.050 align:middle line:90% RON SHOHARA: We are the first. 00:28:09.050 --> 00:28:11.900 align:middle line:90% 00:28:11.900 --> 00:28:14.120 align:middle line:84% HUELL HOWSER: Visiting with you Huell Howser 00:28:14.120 --> 00:28:16.130 align:middle line:84% is made possible through a generous grant 00:28:16.130 --> 00:28:19.960 align:middle line:84% from the Ralph M Parsons Foundation. 00:28:19.960 --> 00:28:20.917 align:middle line:90%