June 14, 2025 • 26 mins
In this episode of the What's Happening MoCo Podcst, we talk to father and son Potato Chip business duo Gary and Brian Edell. When Gary Edell started making homemade potato chips for his son Brian's baseball team gatherings in 2009, he never imagined those crispy, thin-sliced snacks would eventually become a thriving business competing against industry giants.
From an operation that once produced 20 pounds of potatoes in two hours in Gary's kitchen, they now process 2,000 pounds per hour and can be found in over 950 stores including Giant, Wegmans, and Fresh Market.
Gary's advice to fathers everywhere: support your children's passions, even when they differ from your own.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Good day and welcome to what's Happening MoCo, an
authentic unscripted podcastfrom your Montgomery County
government.
Now here's your host, derekKenney.
Speaker 2 (00:17):
Good day and welcome to what's Happening MoCo.
In today's episode we talk to afather and son duo that have
made a savory business from adelicious gesture.
Join me in welcoming Gary andBrian Edel of my Dad's Chips to
the podcast.
Just a few weeks ago we weretalking about an event where a
great many local and someregional entrepreneurs in the
(00:42):
food industry and hospitalityindustry were coming together
and during that we were able tosample different types of food.
I was able to enjoy these verycrisp and flavorful and savory
chips called my Dad's Chips.
Fast forward a few weeks, a fewweeks later, I'm at a golf
tournament and there's a tablefull of chips that were there.
And again, they're my Dad'sChips and I knew which flavor I
(01:12):
liked because I tried thembefore and I love the French
onion Very tasty, very tasty.
And now I find out that GaryEdel is not only a great chip
maker, he's also a MontgomeryCounty resident long-term and a
Montgomery County business ownerhere in Montgomery County,
maryland.
Welcome to the podcast, garyand Brian.
Speaker 3 (01:28):
Thank you for having us.
Thank you very much for havingus.
We're very happy to be here.
Speaker 2 (01:31):
I'm glad that you guys are here today, because I
love to talk about good news.
We don't always have a chanceto talk about good news, but
today is great news because whenpeople are hearing this, it's
either very close to Father'sDay or Father's Day just passed,
and we have a chance to honorall the great sacrifices in ways
that fathers show their lovefor their families, and you in
(01:52):
particular and I don't want tospoil the story, because we're
going to talk about the journeyfrom where you started to
becoming MoCo's own chip.
What do you call it?
Chip barons, chip makers thereyou go, there you go, so let's
talk about it.
This is your son, brian, allright, and Gary, so tell us a
(02:13):
little bit about yourself, gary.
Where did you start in businessand before you got into potato
chips?
Speaker 3 (02:20):
So my background is commercial real estate, which is
a natural transition into thepotato chip industry.
Speaker 2 (02:25):
Of course, of course.
Speaker 3 (02:26):
I've been in commercial real estate for about
35 years.
I've been mostly on thetransactional side.
I did work for a developer forabout 15 years and I've had my
own commercial real estatebrokerage company since 2011.
Oh wow.
Speaker 2 (02:39):
All right, and here's your son, brian.
And here's your son, brian.
And Brian, how is it that youhelped to inspire your father
from his traditional business orhis longtime career to starting
your own business in potatochips, of all things?
Speaker 4 (02:56):
Yeah, my dad, my whole life has been a great chef
, always making fantastic mealsfor my family, and he started
making these chips back in 2009.
And pretty much everywhere wetook them, people would say man
chips, you got to sell thesethings when I went to college.
I went to school in Missouri mydad would send me big care
packages, huge Tupperwares ofpotato chips and people would
say, where'd you get them?
I'd say, oh, they're my dad'schips and I studied economics,
(03:19):
finance and statistics and saidto my dad hey, we have a really
good product here.
Let's figure out how much wedon't know about the potato chip
business and see if we can turnthis, this product, into a
commercially viable company.
Turns out it's a lot.
Speaker 2 (03:32):
But what you didn't know then is that you could be
successful.
Um, I'm not sure how, how longago was that that was about 2018
, 2019.
Speaker 4 (03:42):
When we when we first had the idea of let's let's see
what we can do uh, the I guessif, if there was one aha moment,
it would have been uh, I played, I played baseball in college.
Okay, my coach was a bit of a atough, tough love type of coach
.
We had had a series inlouisville, kentucky, and my dad
had brought chips to the seriesfor me to take on the bus back
(04:02):
home.
We had just gotten our buttswhooped by Bellarmine University
and I was going after asuitable amount of time to be
sad on the bus, I started goingup and down and giving chips out
to people and I got to my coachand I said hey, coach, do you
want to try some chips?
And he said, no, I don't, Idon't want any chips.
Go back to your seat.
And I said, coach, come on,they're my dad's chips.
Speaker 3 (04:21):
They're really good, I guarantee you he didn't say it
quite like that, not quite likethat.
There might have been a fewchoice words in there and four
letters four letters.
Speaker 4 (04:27):
And so he, he begrudgingly, eventually takes a
handful of chips and I I goback to my seat and about 10-15
minutes later he walks back andgoes hey, you got any more of
those chips?
And that was kind of the momentwhere I said we really, if I
can make him happy with thesechips, we can make anybody happy
with these chips, we can makeanybody happy with these chips,
and what was the firstconversation like?
Speaker 2 (04:46):
when you got home and or when you were ready to have
a serious conversation with yourfather about going into
business?
What was when?
What was that like and whatspurred what inspired that exact
moment?
Speaker 3 (04:57):
We started that conversation when Brian was
still in school.
He was like cause.
You know Brian was takingbusiness classes and learning
all about business and you knowBrian was one of the first
people to really say dad, thesechips are just different than
any other potato chips.
And then, when he got out ofcollege and was working in
healthcare finance and startingto really understand the
business world a little bitbetter, brian would still says a
(05:20):
lot Our, our chips have a lotof differentiable qualities.
It's taken me about three yearsto be able to say that properly
.
Yeah, but they do becausethey're thin sliced and they're
kettle cooked and they're madefrom a russet potato.
The russet potato gives it alot more real potato flavor and
that golden brown color, whereasmost potato chips are more of a
pale yellow and really don'thave a lot of flavor because
(05:41):
they use just a plain whitepotato and end up being a
vehicle for salt and otherseasonings.
Our chips have their ownnatural, inherent flavor from
the russet potato and then whenwe thin slice and kettle cook it
, it gives it a really uniquepotato chip.
Speaker 2 (05:57):
And so the first time , what was it like the first
time you decided I'm going tomake potato chips?
I'm not sure many people intheir kitchens feeding their
families would have thought Iwill make my own potato chips.
What was that first thoughtlike, and what was the process
like to get to the point whereyou have your style of potato
chip?
Speaker 3 (06:15):
So the chip sort of came to be because, as Brian
said, he played a lot ofbaseball.
I helped coach when Brian wasyounger and one of the other
dads who coached with me mademilkshakes and the kids loved
his milkshakes.
Everybody used to come back toour house.
The other dad would makemilkshakes.
He's like, hey, you got to makesomething for the kids to have
with the milkshakes, but Istarted making potato chips and.
(06:37):
I started slicing them by handand started playing around with
different oil combinations, andthe more I kind of played around
with it, the more people werelike, wow, these are really good
potato chips.
A friend of ours bought me amandolin slicer and I was able
to start slicing after almostlosing a couple of fingers.
Speaker 2 (06:55):
Now, what's a mandolin slicer?
Speaker 3 (06:56):
So a mandolin slicer is basically like a blade and
you can adjust it.
You can adjust the height of itand you can slice things super
thin, oh, wow.
So I was able to start playingaround with the thickness of the
chip a lot more effectivelythan I could by hand cutting and
I was able to get them superthin.
And I made them so thin onetime that they actually just
(07:18):
evaporated.
So I knew that that was toothin, but I found the right
thickness or thinness, whateveryou want to call it, and that
was sort of became the potatochip at that point in time and
people really started sayinglike wow, these are really thin,
crispy, delicious potato chips.
At the time I didn't reallyunderstand the effect of the
russet potato so much, but as Istarted you know when we decided
(07:41):
to make it a business I startedlearning more about the
different types of potatoes andreally got a better
understanding of why the Russetpotato for us was making a
better potato chip.
Speaker 2 (07:51):
Oh, wow, that's incredible.
And not that you necessarilyneed a formal title when your
son and you are the leaders ofthe company.
So what do they call you?
Dad in chief and son 00?
Speaker 3 (08:06):
Or what are your official titles?
Chip off the old block.
Chip off the old block.
Yeah, how about that?
And I'm just the dad.
Speaker 2 (08:11):
Just the dad, hey, but it's my dad's chips, my
dad's chips, right?
Speaker 3 (08:13):
That's the reason why we're here.
Somebody's got to be the dad.
Speaker 2 (08:15):
There you go.
There you go Now, here at thispoint now, and let's talk about
the gravity of where we are interms of my Dad's Chips, and I
think we remarked a while agoabout the branding on these
chips.
It's very well done.
If I saw them in the store nextto Lay's and Utz, I would think
(08:37):
that these are three majorcompetitors that have been
around for eons.
While they are three majorcompetitors because you guys are
competing with those guys, butyou haven't been around for eons
.
While they are three majorcompetitors because you guys are
competing with those guys, butyou haven't been around for eons
.
What got you from let's Start aBusiness to my Dad's Chips?
And then were there other namesfor the chips before my Dad's
Chips?
Speaker 3 (08:57):
Well, believe it or not, they've only been my Dad's
Chips.
Speaker 2 (08:59):
That was the name.
Speaker 3 (09:00):
like Brian said when he was in college and my
daughter was in college andpeople would ask them where the
chips came from, the answer wasalways they're my Dad's.
Speaker 2 (09:08):
Chips.
Speaker 3 (09:09):
And that's just kind of what we referred to them as,
and when we decided to go intobusiness it was there was no
other.
Speaker 4 (09:19):
I don't think we had any other discussion on no, we
went back and forth on it alittle bit and we had the
discussion of well, what have wealways called them?
And we don't call them the, thecrispy chips or the crunchy
chips.
We just I just called them mydad's chips and that felt not
only was it accurate, but it youcan really build a brand around
that name.
It's something that people canrelate to, whether their dad has
made chips or not.
(09:39):
Everybody's a lot of people'sfamilies have longstanding
recipes or things that theirfamily does that reminds them of
that feeling, and that's reallywhat we're trying to tap into
with the brand.
Speaker 3 (09:51):
And the name really embodies the story.
It's as Brian says.
It's easy to build a brand off.
It's also the story is veryrelatable to people because a
lot of people you know, likeBrian said, there's recipes.
A lot of people say, oh, myaunt used to make potato chips
at home, or my grandmother madepotato chips at home.
So, my dad's chips reallyresonates with people and gets
(10:13):
that in and of itself gets theminterested in trying the chips.
Speaker 2 (10:16):
Right people and gets that in and of itself gets them
interested in trying the chipsRight, and so we.
So you started years ago andthere's been times you got a big
tub of chips somewhere tubs ofchips for your son's baseball
team.
So what type of volume are youdoing now?
So back then you had a tubwhere I could feed 20 hungry
baseball players.
What type of volume are youdoing now?
Speaker 3 (10:36):
so back then it would take, we would.
I would cook about 20 pounds ofpotatoes in roughly two hours.
Oh wow, now we're cooking about2 000 pounds of potatoes in an
hour, in an hour, in an hourokay, and how many hours are you
producing?
Speaker 2 (10:48):
uh?
Speaker 3 (10:48):
we're cooking chips usually for about 10 hours oh
wow.
Speaker 2 (10:52):
So so you're you're.
You have serious volume likeyou.
Yes, there's a serious supplychain of my Dad's Chips.
Speaker 3 (10:58):
Yeah, we're cooking.
Generally, each production run,we're cooking about 45,000
pounds of potatoes at a time.
All right Takes about two tothree days.
Speaker 2 (11:06):
And where are you guys located now?
So if someone wanted to pick upa bag of chips in Montgomery
County, or if they're traveling,where would they be able to buy
a bag of my dad's chips, Brian?
Speaker 4 (11:17):
So we just launched with Giant on a limited scale.
We're in about 50 Giant storesacross Montgomery County and
Northern Virginia.
Speaker 2 (11:23):
Round of applause for Giant.
Yeah, good job, giant.
Good choices, all right.
Speaker 4 (11:26):
We sell in all the food lines in Maryland.
We are in, I believe, all ofthe Wegmans locations in
Maryland and hopefully soon tobe the new Rockville location
that's opening up in a couple ofmonths.
Speaker 2 (11:35):
Remember Paul's Wegmans Good choices, all right.
Speaker 4 (11:37):
And several independent mom and pop delis
and grocery stores throughoutthe state, if you go to my Dad's
Chips Fresh Market as well.
Speaker 3 (11:43):
Fresh Market's in Maryland oh wow, if you go to
MyDad'sChipscom.
Speaker 4 (11:46):
we have a Find Us tab with an interactive map with
all the locations.
Speaker 2 (11:51):
Dad's chipscom, fantastic, yeah, 950 stores.
Now that we're in, all right.
So let's talk about thedifferent flavors.
Here I'm going to take liberty,since it's the what's happening
local podcast and I'm the host.
And there's these chips.
Here I'm going to have a fewchips.
Why don't you tell me about thedifferent types of chips you
have and what are some of the?
(12:12):
Uh like what's what's the mostpopular ones?
Uh, what are some of the likewhat's the most popular ones?
What are some of the attributesof these chips?
And if you hear some crunch inyour ear, it's okay, we can take
that sound out.
We might amplify it a bit.
Just tell us about your productline.
What chips do you have?
And actually, what's yournewest one?
What's your oldest type of chip?
Speaker 3 (12:31):
So we have five flavor chips.
We also have an unsalted chip.
I'll start with the flavors.
The original chip, the yellowbag right here, is a lightly
salted chip.
It has about 22% less salt thanother salted chips on the
market.
That's what I used to make inmy kitchen, really, and we're
able to basically provide a chipwith less salt because of the
(12:53):
russet potato, because of thatreal potato flavor that you get
from the chip.
We don't have to over seasonand over salt our chips let's,
let's just hold it right there.
Speaker 2 (13:01):
You mentioned the russet potatoes several times,
as, uh, the the one of thefoundations of why chips are so
great.
How does the average persondifferentiate a russet potato
from other potatoes?
Uh, I, I don't.
Is it, is it?
Speaker 3 (13:15):
I mean a russet potato is much heartier potato
okay, um, it's usually a lotbigger.
When you go to the grocerystore and are buying a, you know
what they put out as a bakedpotato and stuff.
Typically those are russetpotatoes oh nice um, usually,
like in giant, for example, youknow they'll sell bags of, you
know a 10 pound bag of russetpotatoes.
Um, the skin sometimes usuallyis a little bit darker, but the
(13:38):
potato itself has a higherstarch content and that leads to
a lot more flavor within thepotato it's kind of hardier.
Speaker 2 (13:44):
More it's a much harder.
Yeah, if you're having a meallike a baked potato or something
, then you're yep, russet potato.
Speaker 3 (13:49):
Okay, yeah, most french fries, like mcdonald's
french fries are made fromrusset potatoes and so that
typically when you're doingstuff like that, you want to use
the russet potato, but it'sdifficult to cook because of
that starch content.
That starch converts to glucosewhen it's being stored and
typically, if you don't knowwhat you're doing when you take
(14:10):
the potatoes out of storage,you're basically just cooking
glucose and that's why you getdark russets or burnt potato
chips when you use russets.
The very first production runwe ever did, we cooked 14,000
pounds of russet potatoes andburned every single chip that we
made.
Speaker 2 (14:25):
Whoa, your first production run as a business
that has a bottom line.
Yeah, 14,000 pounds and thrownaway.
Speaker 3 (14:34):
It wasn't pretty.
Speaker 2 (14:34):
Oh gosh Pretty much.
Speaker 3 (14:38):
I can imagine the discussion, yeah we brought them
home okay, we were like well,maybe they're not as bad as we
think.
And then my my wife brian's momtried them and some other
people tried them and they wereas bad as we thought they were
so but I I said to brian, I saidI'd call it the 12 hour rule.
we have 12 hours to feel sorryfor ourself and then we can
either put our tail between ourlegs and go say well, we tried,
(15:00):
or we can figure out what wentwrong and try to figure this out
.
Brian said let's figure outwhat went wrong.
Brian, in particular, did a lotof research, but we both did a
lot of research to learn aboutthe russet potato.
There's 32 varieties of russets.
Only about four of them canactually make a potato chip.
Really, yeah, most of them have, just they just don't cook
(15:22):
properly.
And we learned that the hardway.
Also, and you know, starting tounderstand which potatoes we
could use and which potatoes wecouldn't, and then understanding
how to coming up with a processthat we use to get the potatoes
out of storage.
That's a key part of um, of howwe cook our, what leads to the
cooking of our chips and allowsus to get a consistent golden
(15:44):
brown color as opposed to, as Isaid before, something that's
dark brown fantastic and I endedup kind of cut you short there
you were talking about, uh, howyou have 20, 22 less yes, less
salt in our salt in youroriginals.
And what?
Speaker 2 (15:57):
other types of chips do you have?
And of course I have Frenchonion here, very flavorful Yep.
You can taste the onion.
It has also a little smoky kindof flavor as well.
Very, very delicious.
Thank you.
So French onion.
It's not quite an endorsement.
I can't endorse anything.
I'm a government employee but.
I will say shop MontgomeryCounty Shop.
Speaker 1 (16:15):
Montgomery.
Speaker 3 (16:15):
County and we also have jalapeno sriracha.
Speaker 2 (16:19):
Oh, wow.
Speaker 3 (16:23):
As far as we know, we're the only jalapeno sriracha
chip out there.
You sort of get the tang of thesriracha and then a little kick
from the jalapeno.
So it's not like smoke out ofyour ears hot, but it does have
a nice spice to it.
All right, we also have a saltand balsamic vinegar chip.
That chip came about because wemake a snack in our house
called my Dad's Chips Nachos,where we take the original chips
(16:44):
and we coat them withmozzarella.
We melt the mozzarella and thenwhen it comes out of the oven
we put a little balsamic glazeon top.
Speaker 4 (16:53):
Wow, I told you he's a good chef.
This sounds great.
Speaker 3 (16:55):
So it's a great little snack, great for like a
Superbowl party or somethinglike that.
And, uh, when we decided to doa boss, uh, we needed, we needed
like a salt and vinegar chip.
We said, hey, let's try saltand balsamic vinegar, and that's
been been very popular for us.
Speaker 2 (17:09):
Wow, and this is the nuance, is this it's not just
salt and vinegar, becausethere's different types of
vinegar.
It's balsamic vinegar.
Speaker 3 (17:16):
Yep.
Speaker 2 (17:16):
And that's made a difference for the taste buds of
your audience.
Speaker 3 (17:19):
We like to say more flavor, less pucker.
There you go, all right.
And then we also have abarbecue chip which is more of a
traditional barbecue it's not,you know, it's got a little bit
of a spice but a little bit ofsweetness to it, so it's a real
nice flavor.
And then we have an unsaltedchip called my granddad's chip,
because my dad, who is not thedad of my dad, but just loves
(17:40):
the unsalted chips, and he wasthe one who really encouraged us
to bring that to market.
So people who either don't likesalt or are on a low salt diet,
they can eat potato chips withand get a very flavorful chip
with my dad's or my granddad'schips.
Speaker 2 (17:54):
I'm looking forward to trying those, because I
should be on a lower sodiumRight now, today for just 20
minutes.
We're not on one.
I'm enjoying my dad's chips.
And speaking of my dad's chips,you mentioned earlier that we
are close to Father's Day.
It's not lost on any of us nowthat you and your son have gone
to business together.
You were making him chips outof love, and he was offering
(18:19):
your chips not only becausethey're great chips, but also
because he's proud of what hisdad has done in terms of
providing chips for the team.
What type of message do youhave for fathers out there that
are raising young men like yourson?
And then, what advice do youhave, brian, when it comes to
asking your dad a tough questionor to support an idea that you
(18:45):
have?
So we'll start off with dadgiving advice to dads.
Speaker 3 (18:49):
I mean.
My advice is always you know,be there to support your
children but also encourage themto find out what they're
passionate about and pursue thatpassion, whether it's baseball,
making potato chips.
You know my daughter's pursuinga career in science and you
know whatever that is be thereto support them.
It may not be something thatyou know.
(19:09):
You might be fortunate enoughfor me being a huge baseball fan
.
Have a son who loves baseball.
You know you might be fortunateenough for me being a huge
baseball fan.
Have a son who loves baseball,but your son may be in, or your
daughter may be into somethingthat that's not your favorite
activity.
But make it become yourfavorite activity, because the
more excited you are about it,the more successful they're
going to be, the morecomfortable they're going to be
about being themselves andreaching the best level of
success that they can in theirlife.
Speaker 2 (19:37):
That's incredible.
That's incredible.
All right Now, Brian, what doyou have to say for, as a son,
what are some of the best waysto honor your father?
But then also, what do you sayto young men that sometimes may
have a harder time communicatingwith their father?
Speaker 4 (19:48):
or asking something you know that might even seem to
be outrageous, like, hey, let'sstart a potato chip company,
because you make potato chips,yeah Well, the best way to honor
him is to start a business andsell his potato chips and that
is.
Speaker 2 (20:02):
That is pretty good Okay.
Speaker 4 (20:03):
No, I, I'm.
I'm very thankful to have a dadthat cares so much about his
family.
Uh, we mentioned that he's agreat chef.
He made growing up.
He would make my lunch everyday for school.
He made dinner every night forour family.
The dinner table is somethingthat both our immediate and
extended family we care verydeeply about and put a lot of
pride and emphasis in gettingtogether and spending time and
(20:25):
connecting about your day,talking about what went well,
what went poorly.
I think that that's an extremelyvaluable time for families and,
with respect to havingconversations like that, I'm
really lucky that my dad is avery easygoing guy he doesn't
get too high or too low and weboth operate under an
(20:46):
understanding that we didn'tknow anything about potato chips
, about retail, aboutmanufacturing, about
distribution, and we both havemade mistakes that have cost our
business thousands of dollars,and there is no time to dwell on
the past.
There's no time to say, well,this was your fault, if you had
done something different than wewould be in a different spot,
(21:07):
because it just doesn't helpanybody.
Speaker 3 (21:09):
It's a team effort all the way around.
Speaker 2 (21:11):
That's awesome.
Speaker 3 (21:12):
Yeah, the failures and the successes are all about
the team and you know we workthrough it together and you know
I'm super fortunate to bepartnered with Brian because he
does a lot of the stuff that Ihave absolutely no idea what
we're doing.
And it's really like he likesto say it might be my dad's
chips, but it's my business, andis really like he likes to say
(21:35):
it might be my dad's chips, butit's my business, and he really
takes that to heart and runs thebusiness and has created the
backbone of what is making mydad's chips successful.
Speaker 2 (21:45):
Wow, and for some of you out there, you hear the
chips and you hear our crunchyand how much I enjoy the chips.
But what you're also missing isthe way that Gary and Brian
look at each other Our fatherlooking at his son, his son
looking at his father a level ofadmiration and appreciation for
one another.
You're going to miss in thepodcast, but you will be able to
see on the cable channel Countyof Montgomery, which is the
(22:05):
county's government cable TVstation and speaking before we
started the interview today,this podcast episode.
We found out also that theirmom or your wife, is also a
talented person.
She's very talented Am I?
On the share?
Yeah, she worked with one ofour affiliate stations,
(22:28):
montgomery Community Media, awhile ago as a content creator a
while ago as a content creator,but she had her own take on
making things that wasappreciated by a large group of
people.
Let's take a moment just totalk about that, because it's
important to us that weemphasize how much of a resource
(22:48):
of course cable television is,not only in America but in
Montgomery County, but also as away to help provide more
awareness of the greatness inour communities.
Let's talk a little bit, andalso you can't talk too much
about mom.
You know dad and son withouttalking about mom, because
somewhere if mom is notsupportive.
There's, no, there's no chipcompany.
(23:09):
There's no thousands of dollarslost in recovery.
So let's talk.
Let's talk a little bit aboutyour wife.
Speaker 3 (23:14):
Sure, my wife's name is Bridget and Bridget is an
amazing person and does a lot ofgreat stuff, but one of the
things she loves to do isrefinish furniture.
She loves to go yard sailingand find all kinds of items that
look like they are just old,beaten up items and turn them
into really cool pieces offurniture.
(23:36):
Most of the items in our houseare probably items that
Bridget's turned into reallycool stuff, and she had a show
called Lip Gloss and a Sanderwhere she used to take people
out yard sailing.
Take a person out yard sailingand then she would bring them
back to our house and she wouldteach them how to refinish that
piece of furniture to make akitchen table or a dresser or a
(24:00):
coffee table, whatever.
She did share all kinds of stuffon her show and it was really
cool and people learned a lotfrom it and, uh, bridget was
really did a really great job ofexplaining it and it.
You know, I think the show wason for about two or three years
and it was just a really greatexperience for her and it's
something that really, you know,showed her skills off really
(24:20):
well.
Speaker 2 (24:21):
Right, and that's what's happening, moco, and
right now we are showing off myDad's Tips All right, with Gary
and Brian, who've done aphenomenal job of not just, of
course, being a great family andbeing evident of that, and I'm
sure you guys are going to becelebrating Fathers.
Are you guys going to celebrateFather's Day?
Are you working during Father'sDay?
I'm actually going up to do aproduction run of potato chips
(24:42):
on Sunday and I'm doing a demoat a grocery store.
That's okay.
Well, they are celebratingtheir legacies, developing my
Dad's Tips.
My Dad's Tips.
You all can celebrate father'sday by giving your loved one a
bag of my dad's chips.
Uh, courtesy, um of, or in thespirit of gary and brian, that
courtesy, pay the money, get thechips, give them to your loved
(25:02):
ones.
Uh, put them out next to thegrill.
They are delicious, I guaranteethey are delicious.
Um, they're crispy, they'recrunchy, they're delicious.
And um, they're made inmontgomery, montgomery, county
maryland.
Um, and the studio here youfind them at, where Wegmans, a
giant food store, severalsmaller organic stores as well.
Speaker 3 (25:21):
A lot of independent grocery stores, beer, wine
stores, delis all overMontgomery County.
Speaker 2 (25:26):
Incredible, incredible, and that's what's
happening in MoCo.
So please, out there, supportmy Dad's Chips, support the
what's Happening in MoCo podcast.
Please like, subscribe andshare, and, of course, it's
MyDadsChipscom for moreinformation.
Thank you.
Speaker 1 (25:42):
Thanks for listening to what's Happening MoCo.
Please subscribe via yourfavorite podcasting platform and
follow us on Facebook.
This podcast is brought to youby County Cable Montgomery, your
source for news and informationfrom the Montgomery County
government.
Connect with us via cable,facebook, instagram or YouTube
(26:04):
by searching for County CableMoCo.
Good day and welcome to what's Happening MoCo, an
authentic unscripted podcastfrom your Montgomery County
government.
Now here's your host, derekKenney.
Speaker 2 (00:17):
Good day and welcome to what's Happening MoCo.
In today's episode we talk to afather and son duo that have
made a savory business from adelicious gesture.
Join me in welcoming Gary andBrian Edel of my Dad's Chips to
the podcast.
Just a few weeks ago we weretalking about an event where a
great many local and someregional entrepreneurs in the
(00:42):
food industry and hospitalityindustry were coming together
and during that we were able tosample different types of food.
I was able to enjoy these verycrisp and flavorful and savory
chips called my Dad's Chips.
Fast forward a few weeks, a fewweeks later, I'm at a golf
tournament and there's a tablefull of chips that were there.
And again, they're my Dad'sChips and I knew which flavor I
(01:12):
liked because I tried thembefore and I love the French
onion Very tasty, very tasty.
And now I find out that GaryEdel is not only a great chip
maker, he's also a MontgomeryCounty resident long-term and a
Montgomery County business ownerhere in Montgomery County,
maryland.
Welcome to the podcast, garyand Brian.
Speaker 3 (01:28):
Thank you for having us.
Thank you very much for havingus.
We're very happy to be here.
Speaker 2 (01:31):
I'm glad that you guys are here today, because I
love to talk about good news.
We don't always have a chanceto talk about good news, but
today is great news because whenpeople are hearing this, it's
either very close to Father'sDay or Father's Day just passed,
and we have a chance to honorall the great sacrifices in ways
that fathers show their lovefor their families, and you in
(01:52):
particular and I don't want tospoil the story, because we're
going to talk about the journeyfrom where you started to
becoming MoCo's own chip.
What do you call it?
Chip barons, chip makers thereyou go, there you go, so let's
talk about it.
This is your son, brian, allright, and Gary, so tell us a
(02:13):
little bit about yourself, gary.
Where did you start in businessand before you got into potato
chips?
Speaker 3 (02:20):
So my background is commercial real estate, which is
a natural transition into thepotato chip industry.
Speaker 2 (02:25):
Of course, of course.
Speaker 3 (02:26):
I've been in commercial real estate for about
35 years.
I've been mostly on thetransactional side.
I did work for a developer forabout 15 years and I've had my
own commercial real estatebrokerage company since 2011.
Oh wow.
Speaker 2 (02:39):
All right, and here's your son, brian.
And here's your son, brian.
And Brian, how is it that youhelped to inspire your father
from his traditional business orhis longtime career to starting
your own business in potatochips, of all things?
Speaker 4 (02:56):
Yeah, my dad, my whole life has been a great chef
, always making fantastic mealsfor my family, and he started
making these chips back in 2009.
And pretty much everywhere wetook them, people would say man
chips, you got to sell thesethings when I went to college.
I went to school in Missouri mydad would send me big care
packages, huge Tupperwares ofpotato chips and people would
say, where'd you get them?
I'd say, oh, they're my dad'schips and I studied economics,
(03:19):
finance and statistics and saidto my dad hey, we have a really
good product here.
Let's figure out how much wedon't know about the potato chip
business and see if we can turnthis, this product, into a
commercially viable company.
Turns out it's a lot.
Speaker 2 (03:32):
But what you didn't know then is that you could be
successful.
Um, I'm not sure how, how longago was that that was about 2018
, 2019.
Speaker 4 (03:42):
When we when we first had the idea of let's let's see
what we can do uh, the I guessif, if there was one aha moment,
it would have been uh, I played, I played baseball in college.
Okay, my coach was a bit of a atough, tough love type of coach
.
We had had a series inlouisville, kentucky, and my dad
had brought chips to the seriesfor me to take on the bus back
(04:02):
home.
We had just gotten our buttswhooped by Bellarmine University
and I was going after asuitable amount of time to be
sad on the bus, I started goingup and down and giving chips out
to people and I got to my coachand I said hey, coach, do you
want to try some chips?
And he said, no, I don't, Idon't want any chips.
Go back to your seat.
And I said, coach, come on,they're my dad's chips.
Speaker 3 (04:21):
They're really good, I guarantee you he didn't say it
quite like that, not quite likethat.
There might have been a fewchoice words in there and four
letters four letters.
Speaker 4 (04:27):
And so he, he begrudgingly, eventually takes a
handful of chips and I I goback to my seat and about 10-15
minutes later he walks back andgoes hey, you got any more of
those chips?
And that was kind of the momentwhere I said we really, if I
can make him happy with thesechips, we can make anybody happy
with these chips, we can makeanybody happy with these chips,
and what was the firstconversation like?
Speaker 2 (04:46):
when you got home and or when you were ready to have
a serious conversation with yourfather about going into
business?
What was when?
What was that like and whatspurred what inspired that exact
moment?
Speaker 3 (04:57):
We started that conversation when Brian was
still in school.
He was like cause.
You know Brian was takingbusiness classes and learning
all about business and you knowBrian was one of the first
people to really say dad, thesechips are just different than
any other potato chips.
And then, when he got out ofcollege and was working in
healthcare finance and startingto really understand the
business world a little bitbetter, brian would still says a
(05:20):
lot Our, our chips have a lotof differentiable qualities.
It's taken me about three yearsto be able to say that properly
.
Yeah, but they do becausethey're thin sliced and they're
kettle cooked and they're madefrom a russet potato.
The russet potato gives it alot more real potato flavor and
that golden brown color, whereasmost potato chips are more of a
pale yellow and really don'thave a lot of flavor because
(05:41):
they use just a plain whitepotato and end up being a
vehicle for salt and otherseasonings.
Our chips have their ownnatural, inherent flavor from
the russet potato and then whenwe thin slice and kettle cook it
, it gives it a really uniquepotato chip.
Speaker 2 (05:57):
And so the first time , what was it like the first
time you decided I'm going tomake potato chips?
I'm not sure many people intheir kitchens feeding their
families would have thought Iwill make my own potato chips.
What was that first thoughtlike, and what was the process
like to get to the point whereyou have your style of potato
chip?
Speaker 3 (06:15):
So the chip sort of came to be because, as Brian
said, he played a lot ofbaseball.
I helped coach when Brian wasyounger and one of the other
dads who coached with me mademilkshakes and the kids loved
his milkshakes.
Everybody used to come back toour house.
The other dad would makemilkshakes.
He's like, hey, you got to makesomething for the kids to have
with the milkshakes, but Istarted making potato chips and.
(06:37):
I started slicing them by handand started playing around with
different oil combinations, andthe more I kind of played around
with it, the more people werelike, wow, these are really good
potato chips.
A friend of ours bought me amandolin slicer and I was able
to start slicing after almostlosing a couple of fingers.
Speaker 2 (06:55):
Now, what's a mandolin slicer?
Speaker 3 (06:56):
So a mandolin slicer is basically like a blade and
you can adjust it.
You can adjust the height of itand you can slice things super
thin, oh, wow.
So I was able to start playingaround with the thickness of the
chip a lot more effectivelythan I could by hand cutting and
I was able to get them superthin.
And I made them so thin onetime that they actually just
(07:18):
evaporated.
So I knew that that was toothin, but I found the right
thickness or thinness, whateveryou want to call it, and that
was sort of became the potatochip at that point in time and
people really started sayinglike wow, these are really thin,
crispy, delicious potato chips.
At the time I didn't reallyunderstand the effect of the
russet potato so much, but as Istarted you know when we decided
(07:41):
to make it a business I startedlearning more about the
different types of potatoes andreally got a better
understanding of why the Russetpotato for us was making a
better potato chip.
Speaker 2 (07:51):
Oh, wow, that's incredible.
And not that you necessarilyneed a formal title when your
son and you are the leaders ofthe company.
So what do they call you?
Dad in chief and son 00?
Speaker 3 (08:06):
Or what are your official titles?
Chip off the old block.
Chip off the old block.
Yeah, how about that?
And I'm just the dad.
Speaker 2 (08:11):
Just the dad, hey, but it's my dad's chips, my
dad's chips, right?
Speaker 3 (08:13):
That's the reason why we're here.
Somebody's got to be the dad.
Speaker 2 (08:15):
There you go.
There you go Now, here at thispoint now, and let's talk about
the gravity of where we are interms of my Dad's Chips, and I
think we remarked a while agoabout the branding on these
chips.
It's very well done.
If I saw them in the store nextto Lay's and Utz, I would think
(08:37):
that these are three majorcompetitors that have been
around for eons.
While they are three majorcompetitors because you guys are
competing with those guys, butyou haven't been around for eons
.
While they are three majorcompetitors because you guys are
competing with those guys, butyou haven't been around for eons
.
What got you from let's Start aBusiness to my Dad's Chips?
And then were there other namesfor the chips before my Dad's
Chips?
Speaker 3 (08:57):
Well, believe it or not, they've only been my Dad's
Chips.
Speaker 2 (08:59):
That was the name.
Speaker 3 (09:00):
like Brian said when he was in college and my
daughter was in college andpeople would ask them where the
chips came from, the answer wasalways they're my Dad's.
Speaker 2 (09:08):
Chips.
Speaker 3 (09:09):
And that's just kind of what we referred to them as,
and when we decided to go intobusiness it was there was no
other.
Speaker 4 (09:19):
I don't think we had any other discussion on no, we
went back and forth on it alittle bit and we had the
discussion of well, what have wealways called them?
And we don't call them the, thecrispy chips or the crunchy
chips.
We just I just called them mydad's chips and that felt not
only was it accurate, but it youcan really build a brand around
that name.
It's something that people canrelate to, whether their dad has
made chips or not.
(09:39):
Everybody's a lot of people'sfamilies have longstanding
recipes or things that theirfamily does that reminds them of
that feeling, and that's reallywhat we're trying to tap into
with the brand.
Speaker 3 (09:51):
And the name really embodies the story.
It's as Brian says.
It's easy to build a brand off.
It's also the story is veryrelatable to people because a
lot of people you know, likeBrian said, there's recipes.
A lot of people say, oh, myaunt used to make potato chips
at home, or my grandmother madepotato chips at home.
So, my dad's chips reallyresonates with people and gets
(10:13):
that in and of itself gets theminterested in trying the chips.
Speaker 2 (10:16):
Right people and gets that in and of itself gets them
interested in trying the chipsRight, and so we.
So you started years ago andthere's been times you got a big
tub of chips somewhere tubs ofchips for your son's baseball
team.
So what type of volume are youdoing now?
So back then you had a tubwhere I could feed 20 hungry
baseball players.
What type of volume are youdoing now?
Speaker 3 (10:36):
so back then it would take, we would.
I would cook about 20 pounds ofpotatoes in roughly two hours.
Oh wow, now we're cooking about2 000 pounds of potatoes in an
hour, in an hour, in an hourokay, and how many hours are you
producing?
Speaker 2 (10:48):
uh?
Speaker 3 (10:48):
we're cooking chips usually for about 10 hours oh
wow.
Speaker 2 (10:52):
So so you're you're.
You have serious volume likeyou.
Yes, there's a serious supplychain of my Dad's Chips.
Speaker 3 (10:58):
Yeah, we're cooking.
Generally, each production run,we're cooking about 45,000
pounds of potatoes at a time.
All right Takes about two tothree days.
Speaker 2 (11:06):
And where are you guys located now?
So if someone wanted to pick upa bag of chips in Montgomery
County, or if they're traveling,where would they be able to buy
a bag of my dad's chips, Brian?
Speaker 4 (11:17):
So we just launched with Giant on a limited scale.
We're in about 50 Giant storesacross Montgomery County and
Northern Virginia.
Speaker 2 (11:23):
Round of applause for Giant.
Yeah, good job, giant.
Good choices, all right.
Speaker 4 (11:26):
We sell in all the food lines in Maryland.
We are in, I believe, all ofthe Wegmans locations in
Maryland and hopefully soon tobe the new Rockville location
that's opening up in a couple ofmonths.
Speaker 2 (11:35):
Remember Paul's Wegmans Good choices, all right.
Speaker 4 (11:37):
And several independent mom and pop delis
and grocery stores throughoutthe state, if you go to my Dad's
Chips Fresh Market as well.
Speaker 3 (11:43):
Fresh Market's in Maryland oh wow, if you go to
MyDad'sChipscom.
Speaker 4 (11:46):
we have a Find Us tab with an interactive map with
all the locations.
Speaker 2 (11:51):
Dad's chipscom, fantastic, yeah, 950 stores.
Now that we're in, all right.
So let's talk about thedifferent flavors.
Here I'm going to take liberty,since it's the what's happening
local podcast and I'm the host.
And there's these chips.
Here I'm going to have a fewchips.
Why don't you tell me about thedifferent types of chips you
have and what are some of the?
(12:12):
Uh like what's what's the mostpopular ones?
Uh, what are some of the likewhat's the most popular ones?
What are some of the attributesof these chips?
And if you hear some crunch inyour ear, it's okay, we can take
that sound out.
We might amplify it a bit.
Just tell us about your productline.
What chips do you have?
And actually, what's yournewest one?
What's your oldest type of chip?
Speaker 3 (12:31):
So we have five flavor chips.
We also have an unsalted chip.
I'll start with the flavors.
The original chip, the yellowbag right here, is a lightly
salted chip.
It has about 22% less salt thanother salted chips on the
market.
That's what I used to make inmy kitchen, really, and we're
able to basically provide a chipwith less salt because of the
(12:53):
russet potato, because of thatreal potato flavor that you get
from the chip.
We don't have to over seasonand over salt our chips let's,
let's just hold it right there.
Speaker 2 (13:01):
You mentioned the russet potatoes several times,
as, uh, the the one of thefoundations of why chips are so
great.
How does the average persondifferentiate a russet potato
from other potatoes?
Uh, I, I don't.
Is it, is it?
Speaker 3 (13:15):
I mean a russet potato is much heartier potato
okay, um, it's usually a lotbigger.
When you go to the grocerystore and are buying a, you know
what they put out as a bakedpotato and stuff.
Typically those are russetpotatoes oh nice um, usually,
like in giant, for example, youknow they'll sell bags of, you
know a 10 pound bag of russetpotatoes.
Um, the skin sometimes usuallyis a little bit darker, but the
(13:38):
potato itself has a higherstarch content and that leads to
a lot more flavor within thepotato it's kind of hardier.
Speaker 2 (13:44):
More it's a much harder.
Yeah, if you're having a meallike a baked potato or something
, then you're yep, russet potato.
Speaker 3 (13:49):
Okay, yeah, most french fries, like mcdonald's
french fries are made fromrusset potatoes and so that
typically when you're doingstuff like that, you want to use
the russet potato, but it'sdifficult to cook because of
that starch content.
That starch converts to glucosewhen it's being stored and
typically, if you don't knowwhat you're doing when you take
(14:10):
the potatoes out of storage,you're basically just cooking
glucose and that's why you getdark russets or burnt potato
chips when you use russets.
The very first production runwe ever did, we cooked 14,000
pounds of russet potatoes andburned every single chip that we
made.
Speaker 2 (14:25):
Whoa, your first production run as a business
that has a bottom line.
Yeah, 14,000 pounds and thrownaway.
Speaker 3 (14:34):
It wasn't pretty.
Speaker 2 (14:34):
Oh gosh Pretty much.
Speaker 3 (14:38):
I can imagine the discussion, yeah we brought them
home okay, we were like well,maybe they're not as bad as we
think.
And then my my wife brian's momtried them and some other
people tried them and they wereas bad as we thought they were
so but I I said to brian, I saidI'd call it the 12 hour rule.
we have 12 hours to feel sorryfor ourself and then we can
either put our tail between ourlegs and go say well, we tried,
(15:00):
or we can figure out what wentwrong and try to figure this out
.
Brian said let's figure outwhat went wrong.
Brian, in particular, did a lotof research, but we both did a
lot of research to learn aboutthe russet potato.
There's 32 varieties of russets.
Only about four of them canactually make a potato chip.
Really, yeah, most of them have, just they just don't cook
(15:22):
properly.
And we learned that the hardway.
Also, and you know, starting tounderstand which potatoes we
could use and which potatoes wecouldn't, and then understanding
how to coming up with a processthat we use to get the potatoes
out of storage.
That's a key part of um, of howwe cook our, what leads to the
cooking of our chips and allowsus to get a consistent golden
(15:44):
brown color as opposed to, as Isaid before, something that's
dark brown fantastic and I endedup kind of cut you short there
you were talking about, uh, howyou have 20, 22 less yes, less
salt in our salt in youroriginals.
And what?
Speaker 2 (15:57):
other types of chips do you have?
And of course I have Frenchonion here, very flavorful Yep.
You can taste the onion.
It has also a little smoky kindof flavor as well.
Very, very delicious.
Thank you.
So French onion.
It's not quite an endorsement.
I can't endorse anything.
I'm a government employee but.
I will say shop MontgomeryCounty Shop.
Speaker 1 (16:15):
Montgomery.
Speaker 3 (16:15):
County and we also have jalapeno sriracha.
Speaker 2 (16:19):
Oh, wow.
Speaker 3 (16:23):
As far as we know, we're the only jalapeno sriracha
chip out there.
You sort of get the tang of thesriracha and then a little kick
from the jalapeno.
So it's not like smoke out ofyour ears hot, but it does have
a nice spice to it.
All right, we also have a saltand balsamic vinegar chip.
That chip came about because wemake a snack in our house
called my Dad's Chips Nachos,where we take the original chips
(16:44):
and we coat them withmozzarella.
We melt the mozzarella and thenwhen it comes out of the oven
we put a little balsamic glazeon top.
Speaker 4 (16:53):
Wow, I told you he's a good chef.
This sounds great.
Speaker 3 (16:55):
So it's a great little snack, great for like a
Superbowl party or somethinglike that.
And, uh, when we decided to doa boss, uh, we needed, we needed
like a salt and vinegar chip.
We said, hey, let's try saltand balsamic vinegar, and that's
been been very popular for us.
Speaker 2 (17:09):
Wow, and this is the nuance, is this it's not just
salt and vinegar, becausethere's different types of
vinegar.
It's balsamic vinegar.
Speaker 3 (17:16):
Yep.
Speaker 2 (17:16):
And that's made a difference for the taste buds of
your audience.
Speaker 3 (17:19):
We like to say more flavor, less pucker.
There you go, all right.
And then we also have abarbecue chip which is more of a
traditional barbecue it's not,you know, it's got a little bit
of a spice but a little bit ofsweetness to it, so it's a real
nice flavor.
And then we have an unsaltedchip called my granddad's chip,
because my dad, who is not thedad of my dad, but just loves
(17:40):
the unsalted chips, and he wasthe one who really encouraged us
to bring that to market.
So people who either don't likesalt or are on a low salt diet,
they can eat potato chips withand get a very flavorful chip
with my dad's or my granddad'schips.
Speaker 2 (17:54):
I'm looking forward to trying those, because I
should be on a lower sodiumRight now, today for just 20
minutes.
We're not on one.
I'm enjoying my dad's chips.
And speaking of my dad's chips,you mentioned earlier that we
are close to Father's Day.
It's not lost on any of us nowthat you and your son have gone
to business together.
You were making him chips outof love, and he was offering
(18:19):
your chips not only becausethey're great chips, but also
because he's proud of what hisdad has done in terms of
providing chips for the team.
What type of message do youhave for fathers out there that
are raising young men like yourson?
And then, what advice do youhave, brian, when it comes to
asking your dad a tough questionor to support an idea that you
(18:45):
have?
So we'll start off with dadgiving advice to dads.
Speaker 3 (18:49):
I mean.
My advice is always you know,be there to support your
children but also encourage themto find out what they're
passionate about and pursue thatpassion, whether it's baseball,
making potato chips.
You know my daughter's pursuinga career in science and you
know whatever that is be thereto support them.
It may not be something thatyou know.
(19:09):
You might be fortunate enoughfor me being a huge baseball fan
.
Have a son who loves baseball.
You know you might be fortunateenough for me being a huge
baseball fan.
Have a son who loves baseball,but your son may be in, or your
daughter may be into somethingthat that's not your favorite
activity.
But make it become yourfavorite activity, because the
more excited you are about it,the more successful they're
going to be, the morecomfortable they're going to be
about being themselves andreaching the best level of
success that they can in theirlife.
Speaker 2 (19:37):
That's incredible.
That's incredible.
All right Now, Brian, what doyou have to say for, as a son,
what are some of the best waysto honor your father?
But then also, what do you sayto young men that sometimes may
have a harder time communicatingwith their father?
Speaker 4 (19:48):
or asking something you know that might even seem to
be outrageous, like, hey, let'sstart a potato chip company,
because you make potato chips,yeah Well, the best way to honor
him is to start a business andsell his potato chips and that
is.
Speaker 2 (20:02):
That is pretty good Okay.
Speaker 4 (20:03):
No, I, I'm.
I'm very thankful to have a dadthat cares so much about his
family.
Uh, we mentioned that he's agreat chef.
He made growing up.
He would make my lunch everyday for school.
He made dinner every night forour family.
The dinner table is somethingthat both our immediate and
extended family we care verydeeply about and put a lot of
pride and emphasis in gettingtogether and spending time and
(20:25):
connecting about your day,talking about what went well,
what went poorly.
I think that that's an extremelyvaluable time for families and,
with respect to havingconversations like that, I'm
really lucky that my dad is avery easygoing guy he doesn't
get too high or too low and weboth operate under an
(20:46):
understanding that we didn'tknow anything about potato chips
, about retail, aboutmanufacturing, about
distribution, and we both havemade mistakes that have cost our
business thousands of dollars,and there is no time to dwell on
the past.
There's no time to say, well,this was your fault, if you had
done something different than wewould be in a different spot,
(21:07):
because it just doesn't helpanybody.
Speaker 3 (21:09):
It's a team effort all the way around.
Speaker 2 (21:11):
That's awesome.
Speaker 3 (21:12):
Yeah, the failures and the successes are all about
the team and you know we workthrough it together and you know
I'm super fortunate to bepartnered with Brian because he
does a lot of the stuff that Ihave absolutely no idea what
we're doing.
And it's really like he likesto say it might be my dad's
chips, but it's my business, andis really like he likes to say
(21:35):
it might be my dad's chips, butit's my business, and he really
takes that to heart and runs thebusiness and has created the
backbone of what is making mydad's chips successful.
Speaker 2 (21:45):
Wow, and for some of you out there, you hear the
chips and you hear our crunchyand how much I enjoy the chips.
But what you're also missing isthe way that Gary and Brian
look at each other Our fatherlooking at his son, his son
looking at his father a level ofadmiration and appreciation for
one another.
You're going to miss in thepodcast, but you will be able to
see on the cable channel Countyof Montgomery, which is the
(22:05):
county's government cable TVstation and speaking before we
started the interview today,this podcast episode.
We found out also that theirmom or your wife, is also a
talented person.
She's very talented Am I?
On the share?
Yeah, she worked with one ofour affiliate stations,
(22:28):
montgomery Community Media, awhile ago as a content creator a
while ago as a content creator,but she had her own take on
making things that wasappreciated by a large group of
people.
Let's take a moment just totalk about that, because it's
important to us that weemphasize how much of a resource
(22:48):
of course cable television is,not only in America but in
Montgomery County, but also as away to help provide more
awareness of the greatness inour communities.
Let's talk a little bit, andalso you can't talk too much
about mom.
You know dad and son withouttalking about mom, because
somewhere if mom is notsupportive.
There's, no, there's no chipcompany.
(23:09):
There's no thousands of dollarslost in recovery.
So let's talk.
Let's talk a little bit aboutyour wife.
Speaker 3 (23:14):
Sure, my wife's name is Bridget and Bridget is an
amazing person and does a lot ofgreat stuff, but one of the
things she loves to do isrefinish furniture.
She loves to go yard sailingand find all kinds of items that
look like they are just old,beaten up items and turn them
into really cool pieces offurniture.
(23:36):
Most of the items in our houseare probably items that
Bridget's turned into reallycool stuff, and she had a show
called Lip Gloss and a Sanderwhere she used to take people
out yard sailing.
Take a person out yard sailingand then she would bring them
back to our house and she wouldteach them how to refinish that
piece of furniture to make akitchen table or a dresser or a
(24:00):
coffee table, whatever.
She did share all kinds of stuffon her show and it was really
cool and people learned a lotfrom it and, uh, bridget was
really did a really great job ofexplaining it and it.
You know, I think the show wason for about two or three years
and it was just a really greatexperience for her and it's
something that really, you know,showed her skills off really
(24:20):
well.
Speaker 2 (24:21):
Right, and that's what's happening, moco, and
right now we are showing off myDad's Tips All right, with Gary
and Brian, who've done aphenomenal job of not just, of
course, being a great family andbeing evident of that, and I'm
sure you guys are going to becelebrating Fathers.
Are you guys going to celebrateFather's Day?
Are you working during Father'sDay?
I'm actually going up to do aproduction run of potato chips
(24:42):
on Sunday and I'm doing a demoat a grocery store.
That's okay.
Well, they are celebratingtheir legacies, developing my
Dad's Tips.
My Dad's Tips.
You all can celebrate father'sday by giving your loved one a
bag of my dad's chips.
Uh, courtesy, um of, or in thespirit of gary and brian, that
courtesy, pay the money, get thechips, give them to your loved
(25:02):
ones.
Uh, put them out next to thegrill.
They are delicious, I guaranteethey are delicious.
Um, they're crispy, they'recrunchy, they're delicious.
And um, they're made inmontgomery, montgomery, county
maryland.
Um, and the studio here youfind them at, where Wegmans, a
giant food store, severalsmaller organic stores as well.
Speaker 3 (25:21):
A lot of independent grocery stores, beer, wine
stores, delis all overMontgomery County.
Speaker 2 (25:26):
Incredible, incredible, and that's what's
happening in MoCo.
So please, out there, supportmy Dad's Chips, support the
what's Happening in MoCo podcast.
Please like, subscribe andshare, and, of course, it's
MyDadsChipscom for moreinformation.
Thank you.
Speaker 1 (25:42):
Thanks for listening to what's Happening MoCo.
Please subscribe via yourfavorite podcasting platform and
follow us on Facebook.
This podcast is brought to youby County Cable Montgomery, your
source for news and informationfrom the Montgomery County
government.
Connect with us via cable,facebook, instagram or YouTube
(26:04):
by searching for County CableMoCo.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy, Jess Hilarious, And Charlamagne Tha God!