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<v Speaker 1>D and Will Johnson from veganberg in out there Insparia

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<v Speaker 1>and we welcome them to the show.

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<v Speaker 2>Hey folks, heyhow how the going.

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<v Speaker 3>Hey, I got it going very well.

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<v Speaker 2>So.

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<v Speaker 3>Uh. It takes, as you know, doing what you do.

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<v Speaker 1>It's hard to do what you do and uh, you know,

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<v Speaker 1>with YELP and all these things, and to look at

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<v Speaker 1>the fact that you guys are so beloved online and

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<v Speaker 1>off must be a great point of pride for you.

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<v Speaker 2>Yes, that is very true. First and foremost, thank you

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<v Speaker 2>Andrew for giving us the opportunity, you know, for this interview.

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<v Speaker 4>Uh.

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<v Speaker 2>Yeah, the love is shown very much so through vi A, YELP,

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<v Speaker 2>thee A, Google, our personal customers, family support obviously. Uh,

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<v Speaker 2>you know, Andrew, thank you for the you know, for

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<v Speaker 2>this interview. I had no idea that he even felt

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<v Speaker 2>so so highly favored of us. So we just thank

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<v Speaker 2>you guys so much.

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<v Speaker 5>Well, just so everybody knows. Before Neil continues the interview,

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<v Speaker 5>this I never I rarely put an endorsement behind places

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<v Speaker 5>and for for southern California, people that go between Vegas

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<v Speaker 5>and LA that are clean and healthy eaters. This is

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<v Speaker 5>this is a place that people stop to to they

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<v Speaker 5>they have to stop here to eat because this is

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<v Speaker 5>this is probably one of the best non meat places

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<v Speaker 5>I've ever been in my life to eat that they're

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<v Speaker 5>they're in the high desert. So I'll let Neil continue

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<v Speaker 5>the interview.

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<v Speaker 1>No, you jump in any time, Andrew, I think, and

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<v Speaker 1>it's he's being honest. He you know, he's had access

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<v Speaker 1>to me for a long time and it's not like

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<v Speaker 1>he comes in every day saying how about these people?

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<v Speaker 3>How about these people? How about these people?

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<v Speaker 1>So a special act for him to say this place

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<v Speaker 1>is special.

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<v Speaker 3>I've not been.

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<v Speaker 1>But I'm looking through the menu and doing a little

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<v Speaker 1>mind tasting right now as we often do on the program,

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<v Speaker 1>and these are spectacular combinations of flavors and textures just

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<v Speaker 1>by the ingredient list. Now the fact that they're plant

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<v Speaker 1>based as well makes it, you know, even more spectacular.

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<v Speaker 3>So explain how long you've been around what you know?

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<v Speaker 1>The mission statement is your focus is of vegan Berg.

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<v Speaker 4>So we have been in business.

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<v Speaker 2>We just celebrated our one year anniversary April fifteenth. We

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<v Speaker 2>are the first franchise owners of Veganberg. The original one

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<v Speaker 2>originates in Singapore, so we decided that we wanted to

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<v Speaker 2>move forth with this chain because, like you mentioned, the

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<v Speaker 2>fresh ingredients. We did have to localize of course, just

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<v Speaker 2>because of the different countries. But I wanted to give

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<v Speaker 2>back to our community because I've seen that by us

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<v Speaker 2>going to plant based this worked for my husband. So

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<v Speaker 2>I wanted to, you know, not just have you know, vegetarians,

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<v Speaker 2>not just to have vegans here. I wanted flexitarians to

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<v Speaker 2>also enjoy the meals that we do have prepared because

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<v Speaker 2>I feel that it's for everyone.

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<v Speaker 1>So did either of you taste the vegan Berg in

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<v Speaker 1>Singapore or how did you hear about that?

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<v Speaker 4>Yeah?

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<v Speaker 5>Yeah, we did.

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<v Speaker 2>So I wanted to open up a restaurant, and I'm

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<v Speaker 2>not my history is not from the restaurant industry, but

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<v Speaker 2>I do cook very often. So as I was trying

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<v Speaker 2>to get established with opening up a restaurant, I did

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<v Speaker 2>come across Veganberg and per my research, there was a

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<v Speaker 2>location out in San Francisco, and we decided to drive

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<v Speaker 2>up to San Francisco. US in the family and my

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<v Speaker 2>kids are meat eaters, and so I said, you know,

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<v Speaker 2>let's get them to try the food and we're not

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<v Speaker 2>going to tell them, of course, that it's vegan. And

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<v Speaker 2>they fell in love with the food. So we decided

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<v Speaker 2>to reach out to the franchise and we wanted to

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<v Speaker 2>open up here. But before we did get started, my

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<v Speaker 2>husband Will and I we did fly out to Singapore

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<v Speaker 2>and just a wonderful man, Alexander Tan he is the

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<v Speaker 2>founder of Beigenberg. What an amazing man and he just

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<v Speaker 2>made us feel that much more stronger to decide to

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<v Speaker 2>bring this back to the US.

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<v Speaker 3>That's amazing.

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<v Speaker 1>Right now we're talking to d and Will Johnson from

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<v Speaker 1>vegan Berg there in Hysperia. What a cool thing to

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<v Speaker 1>be able to bring something to the States. This only exists,

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<v Speaker 1>vegan Berg only exists in Singapore until you bring it here.

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<v Speaker 1>Was it franchised at all, even in Singapore?

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<v Speaker 4>Yes, what they do have at the moment they have

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<v Speaker 4>one location in Singapore and then they opened up one

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<v Speaker 4>location in San Francisco.

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<v Speaker 1>Oh wow, So that's that's pretty exciting to be on

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<v Speaker 1>the crest of a wave like this.

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<v Speaker 3>And you folks from Hysperia.

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<v Speaker 4>Yes we are. Yes, by the way of Los Angeles.

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<v Speaker 4>We moved out of Los Angeles to Hysperia and around

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<v Speaker 4>two thousand and five and we've been made it from

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<v Speaker 4>the high desert since then.

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<v Speaker 2>Wow.

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<v Speaker 3>You're smart people moving out of LA I mean it

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<v Speaker 3>really is. It really is lovely there.

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<v Speaker 1>It's like you can feel you can feel the weight

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<v Speaker 1>of Los Angeles off your shoulders. My wife and I

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<v Speaker 1>have a place in Big Bear and we will sometimes

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<v Speaker 1>go via the via what we refer to as the

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<v Speaker 1>back way because it is.

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<v Speaker 3>What's that.

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<v Speaker 2>Yeah, we love the We love Big Bear.

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<v Speaker 3>Oh yeah, it's great. It's a stone's throw for you.

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<v Speaker 4>Yeah.

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<v Speaker 3>Do you guys ever use.

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<v Speaker 1>Yeah, you guys ever use the term that's hyperical.

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<v Speaker 3>My wife hates that joke, that one. I love it.

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<v Speaker 4>I have to put that in the I'm to put

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<v Speaker 4>that up in the restaurant.

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<v Speaker 3>Use that on the side.

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<v Speaker 1>Maybe it's spectacular that this uh smoking barbecue looks fantastic.

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<v Speaker 2>That is one of our cop sellers. Yep, your name

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<v Speaker 2>is the ones that that sells them most. So our

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<v Speaker 2>smoky barbecue first, first, and foremost. Our patty is our housemates.

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<v Speaker 2>So we have two housemade patties, which one is a

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<v Speaker 2>crispy patty. It's a soy protein patty. We do the

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<v Speaker 2>crumb mix in house, and then our grill patty is

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<v Speaker 2>made out of Chautauqi mushrooms. Kel carrots, onion, cellar and seasoning,

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<v Speaker 2>so our customers do have the options between a grilled

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<v Speaker 2>and a crispy patty. And then some of our top

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<v Speaker 2>favorites are our smoky barbecue, which have that grilled patty

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<v Speaker 2>with some caramelized onions, vegan cheese, vegan bacon, red onions, lettuce, tomatoes, pickles,

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<v Speaker 2>and our vegan male. We do make all of our

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<v Speaker 2>sauces in house. Our shroomsburg as a mushroom sauce that

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<v Speaker 2>we do prepare fresh with some caramelized onions, lettuce. That's

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<v Speaker 2>our crispy patty. Those are like our main two. One

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<v Speaker 2>of my personal favorites is the Abval Beats, very fresh,

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<v Speaker 2>very clean and includes our grilled patty with lettuce, tomatoes,

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<v Speaker 2>red onions, beets, sprouts, avocado. It's really it pairs really good.

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<v Speaker 2>But a lot of people do come in for our

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<v Speaker 2>Carnia sader fries. Everybody is h is unbelieved by how

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<v Speaker 2>great they paste well.

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<v Speaker 1>I mean, the food tech continues to grow. I mean

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<v Speaker 1>that I'm just a good food person and so I'm

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<v Speaker 1>like if it's if it's tasty, I'll eat it. I

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<v Speaker 1>don't care you know what it's made out of plant based. Fantastic.

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<v Speaker 1>I love doing that, and you reference this before. Nothing

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<v Speaker 1>better than having an omnivore or carnivore come in and

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<v Speaker 1>bite into something and just love it because it's delicious. Yeah,

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<v Speaker 1>you know the fact that it is you know the

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<v Speaker 1>fact that that it's plant based, that's just a bonus.

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<v Speaker 2>Yeah. Yeah. We also offer gloom free items as well,

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<v Speaker 2>because we do have a lot of gluten intolerant people,

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<v Speaker 2>so we do have patties, buns, and and and appetizers

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<v Speaker 2>for gloom free people.

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<v Speaker 1>Well, that's great, That is fantastic, and that makes you

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<v Speaker 1>know there are people out there with siliacs and the

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<v Speaker 1>like and having those options for them as well.

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<v Speaker 3>I yeah's a great way to do it.

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<v Speaker 2>Yeah, intolerant or dairy free, sure, that's that's it's great.

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<v Speaker 4>It's great.

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<v Speaker 1>So I tell you what, We got to get our

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<v Speaker 1>asses out to Hysperia and you know, do a show

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<v Speaker 1>out there because it's hard for you guys to bring food.

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<v Speaker 1>You know, we cover all of southern California, but we're

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<v Speaker 1>in burbank, so it's hard to be able to take

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<v Speaker 1>your food and travel here. So we got to come

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<v Speaker 1>out that way and talk to some of the folks

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<v Speaker 1>out there, because there's some wonderful food options of which

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<v Speaker 1>you are one, and I'll come check it out next

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<v Speaker 1>time we're pulling.

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<v Speaker 3>Off the fifteen.

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<v Speaker 2>That sounds great.

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<v Speaker 1>Tell everybody where they can find you on social media

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<v Speaker 1>and your location.

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<v Speaker 4>Absolutely so.

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<v Speaker 2>On Instagram we are Veganberg that's v e g A

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<v Speaker 2>N d u RG dot Hsparia we are. Our website

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<v Speaker 2>is Beigenberghysperia dot com. We're located off the fifteen Freeway

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<v Speaker 2>going north towards Vegas off Main Street and SPAA.

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<v Speaker 1>That's excellent. Thanks so much for taking the time to

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<v Speaker 1>come on. I hope people check it out. I certainly will,

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<v Speaker 1>and thanks to Andrew Caravella for the recommendation here on

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<v Speaker 1>the show.

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<v Speaker 5>D I'm stopping the.

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<v Speaker 2>Lunch on Monday, so well, I'm there all day, so

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<v Speaker 2>I hope to see I get to thank you personally.

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<v Speaker 2>Thank you. Are you doing the cooking or I am

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<v Speaker 2>I'm doing it all? I am doing it all. I

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<v Speaker 2>do the Yeah.

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<v Speaker 4>Yeah, we're there all.

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<v Speaker 3>Day though Monday, so Will just comes in and eats

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<v Speaker 3>and leaves.

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<v Speaker 1>Yeah.

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<v Speaker 4>Yeah, as you can see, d habit, I'm just like

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<v Speaker 4>I said, I'm just a glorified dishwasher. We got it.

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<v Speaker 4>She got the business, she's doing it. She's doing an

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<v Speaker 4>amazing job at it. And uh, like I said, I'm

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<v Speaker 4>just here to help her when she needs me.

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<v Speaker 2>Yeah.

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<v Speaker 3>Taste this.

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<v Speaker 2>Yeah, Okay, he's a good dish washer.

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<v Speaker 3>Hey, I'll tell you.

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<v Speaker 1>That's the way I have to work every you know,

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<v Speaker 1>on a family business.

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<v Speaker 3>It's all hands on deck, period.

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<v Speaker 2>I wish you both plate so much.

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<v Speaker 1>D and Will Johnson vegan Berg Inhysperia, vegan Burg in Hesperia. Thanks, folks,

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<v Speaker 1>we'll talk again.