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♪ Cambodian music ♪
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[DONUT PEOPLE]
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[Samoeurn Phan]
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[Affectionately known as[br]Pou Sam (Uncle Sam)]
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[Sam has opened over 20 donut shops[br]for Cambodian families across Houston.]
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(Uncle Sam) Well, when I came here in 1994
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to eat one donut you didn't realize[br]how much work goes into one donut
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until you actually go into[br]doing the donuts.
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You know, it takes quite a bit[br]just to make one donut.
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I start off by finding a location.
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If I find a location,
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I get a family that needs a donut shop [br]to go to look at the location,
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and if they like it,[br]we negotiate the price,
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and if the price is right,[br]I build it for them and turn them the key.
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You know, most of them[br]already know how to make donuts.
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They work for a family member,
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you know, they've already worked[br]for like two, three or five years
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to save up the money[br]to start up the business.
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[Chandara Meas[br]Owner of Snowflake Donuts, Galveston]
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[Cambodian Immigrant]
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(Chandara Meas) That's what I'm saying,[br]when I came to the States,
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I don't have no relatives in here,[br]I don't speak that much English,
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I gotta start to learn English
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and start to work to support myself...
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and I don't have chance[br]to go back to college,
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so I end up at a donut shop.
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Most Cambodians who take us,
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they own a donut shop, [br]they run a donut business...
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yeah, you know, it's hard to do it,
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not many people want to do that job[br]as I'm doing right now.
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[Countless Cambodians were tortured]
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[and more than a million were killed]
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[under the brutal Khmer Rouge regime.]
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[More than a million Cambodians fled[br]and became refugees.]
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From 1975 to 1979,
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there's Khmer Rouge ran by Pol Pot.
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At that time I was 10 years old...
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I still remember the torture,
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lot of people died [br]by starving and sickness...
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most of [the time] [br]they were killing people.
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That was a hard time
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and that was the worst thing [br]that happened in the world.
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Most Cambodians escaped from the war [br]in 1981after the Khmer Rouge regime,
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and when they started to come here,[br]people don't speak that much English,
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so that's why they started[br]working at donut shops
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because most of them what they do [br]are family business --
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This is my wife's nephew.
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He just came to the USA last year.
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He came in a special case[br]that they call "Lottery Visa".
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He's a lucky one [br]that won a lottery green card.
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The business we just opened--[br]it is kind of slow, it's brand new.
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Hopefully, we can stay for a long time[br]until we get some profit...
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to take care of my family, my kids...
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go to school, go to college...
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I have a beautiful kid.
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It's like, if you work for a company,
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you have a different schedule[br]than the donut people.
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So the donut people,[br]we wake up at 2:00 or 3:00 am,
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and we'll be done by 12:00 or 1:00 pm,[br]and take a couple-of-hours-nap,
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and, you know, get together[br]and then, go to sleep, and wake up,
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and go to make some more donuts!
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(man singing Karaoke in Cambodian)
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[Tao Ngo Vietnamese Restaurant[br]North Houston]
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[Cambodian Karaoke Party]
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(end of singing)
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Yeah, we like to get together[br]because, you know,
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we work seven days a week.
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Some of us wake up at 1:00 am,
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some of us wake up at 2:00 am,
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some of us at 3:00 am,
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and we work seven days a week,
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you know, this is the only fun we have.
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(Cambodian music)
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I would say 95% of the donut shops[br]in Texas, not just in Houston,
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in Texas is Cambodian people owned.
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One one-big -family, that's all.
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(Cambodian music)
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[Second Generation Donut Shop Owner]
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[Roth's parents, sisters, aunts,]
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[and uncles all own donut shops.]
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My parents bought the store in 1994.
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They would always bring us on weekends[br]because we have school on weekdays.
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I really dread waking up on the weekend[br]just to come make donut, you know.
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They told me one day[br]I'm going to own my business
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and I kind of say[br]I didn't want to do this.
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This is not my first choice[br]of what I really wanted to do.
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For me, going to school[br]what I really wanted to do,
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I wanted to experience that life.
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One day I woke up and I realized[br]I didn't want to work for somebody else.
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I called my mom and I told her[br]I wanted to come back home
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and try this again,
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and she was very excited,[br]very happy for me
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that I can kind of woke up[br]and I wanted to do this.
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I get up at 4:00 am,
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and my sisters get up[br]at around 2 - 2:30 am,
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they're closer to the plant[br]so they wake up earlier,
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to go to the plant and--
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I'm fortunately to have[br]a little bit of both,
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so I can stay in bed a little longer[br]and they can--
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So when I first got to Houston[br]I didn't know--
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I thought my family was the only one[br]that was doing donuts
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but I come to find out that
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a lot of Cambodian people[br]have done this way before we have...
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You know, it's like a community[br]of helping out each other, you know,
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like, people were telling each other[br]what can make you successful
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and I don't think anybody[br]was envious of each other,
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just wanted to see our culture succeed,
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and the donut business [br]is where it started
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for a lot of these Cambodian cultures.
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It's definitely a dream
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that a lot of people want[br]when they are in Cambodia,
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to have their own place, back in Cambodia.
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It's a fast-pace life.
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Every day is a struggle to find[br]money and food for the family.
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It made me realized[br]what I have out here in America.
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As hard as I work down here,
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I think that they work harder over there[br]to make a small living.
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My first place when I came,
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are the one along with Donald's Donut[br]on el Dorado in Webster.
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Then I preach it out to[br]Yankee Doodle Donuts.
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And that's when I met David[br]on the El Dorado store.
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I was teaching him since he was young.
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I taught him probably [br]about five years, I believe.
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(David Buehrer) My name is David Buehrer
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and this is Morningstar.
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(Uncle Sam) Most of the time[br]I don't ask for help, you know.
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It surprises me it came up from David
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just to ask me to get into [br]a business partnership with him.
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(David B.) This is the first I'd learned with--
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when I was in high school[br]was how to roll kolaches
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and Sam's family [br]they would let me roll a kolache
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and they would immediately[br]unroll the kolache,
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and then they would roll it again[br]to make sure it was perfect.
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And for like the first three [br]or four months of me working there
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they never served any of my kolaches.[br](chuckles)
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One day they just saw one of them[br]and decided it was okay,
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and from then on, [br]they let me roll kolaches for them.
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But it took like months
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before they even serve [br]one of the kolaches that I rolled.
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It shows the attention to details[br]on level of quality
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and maybe, I just needed to learn more,
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but it took months to roll [br]the kolaches with them.
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(David B.) One of the things[br]we wanted to do with Morningtar
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is bring in the technique that we learned[br]from the Cambodian donut shops
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and apply it to the foodie nature[br]that specialty copy exists in.
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We have a lot of bartenders, and chefs,[br]and sommelier friends,
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and a lot of our donuts [br]are inspired by them.
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Yeah, at one point in high school[br]I was driving at two in the morning
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to go and learn how to make donuts[br]in Magnolia, Texas, with Sam.
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And then, an hour back,[br]and then go to school by 7:30, so...
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but you do what you gotta do to learn.
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(Sam P.) In the nineties, you know,
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that's when the donuts started here[br]in Houston by the Cambodian community
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to now is a long time to me...
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You feel like it needs change,[br]it needs some time to change.
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(Sam P.) And then, [br]all of a sudden one day,
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he called me pou, [br]which is Cambodian for uncle,
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and said, "Would you like to do[br]a donut shop and a coffee together?",
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I said, "Sure", but, you know,[br]I never expected it.
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In the future, you know,
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the new generations[br]they know that I own the store
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and they want to do something like this.
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I don't want to do[br]the same thing every day, you know.
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Especially, because I've been doing it[br]for almost 20 years.
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You're doing the same thing every day,
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and to me, I wouldn't want to go back[br]and do the same shop
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like a mom-and-pop shop.
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This is the shop that I want to do [br]as the next one...
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And the next one, and the next one...
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People have no idea [br]what goes into a single donut here.
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English subtitles by[br]Jenny Lam-Chowdhury