Ignacio Evangelista disinfects his counter shortly after opening on a Thursday morning. Photo by Skyler Obispo <\/div><\/div><\/li>

Evangelista and one of his employees prepare to make a fresh batch of kettle corn. Photo by Skyler Obispo<\/div><\/div><\/li>

Evangelista prepares some popcorn kernels to be added to their industrial popcorn machine. Photo by Skyler Obispo<\/div><\/div><\/li>

Evangelista at his stand at the Guam Museum. Photo by Skyler Obispo<\/div><\/div><\/li>

Evangelista adds oil to begin the kettle corn making process. Photo by Skyler Obispo <\/div><\/div><\/li>

New precautions are in place due to the COVID-19 Pandemic. Photo by Skyler Obispo<\/div><\/div><\/li>

Evangelista's industrial popcorn machine. Photo by Skyler Obispo<\/div><\/div><\/li>

A look inside the kettle corn cooking process. Photo by Skyler Obispo <\/div><\/div><\/li>

Evangelista and his employee beginning spreading out the cooked kettle corn for flavoring. Photo by Skyler Obispo <\/div><\/div><\/li>

Kettle corn is being mixed in order to begin the flavoring process. Skyler Obispo<\/div><\/div><\/li>

671 Kettle Korn employee adds seasoning for a batch of sweet and salty kettle corn. Photo by Skyler Obispo<\/div><\/div><\/li>

Evangelista and his employee begin the packaging process for their kettle corn. Photo by Skyler Obispo<\/div><\/div><\/li>

Evangelista packaging sweet and salty kettle corn. Photo by Skyler Obispo <\/div><\/div><\/li>

Putting the final touches. Photo by Skyler Obispo <\/div><\/div><\/li>

Posing with the final product. Photo by Skyler Obispo <\/div><\/div><\/li><\/ul><\/div>