NOW YOU KNOW

Duncan Hines - While working as a traveling sales
representative for a Chicago printing company during the
1930s and 40s, Duncan Hines kept a diary of the restaurants
where he’d dined along the way. He and his wife compiled a
list of 167 restaurant reviews, which eventually caught the
eye of a manufacturer of pre-packaged foods who decided to
use Hines' name on their products.

                     

Chef Boyardee - As Head Chef at Cleveland’s Hotel Winton,
“Hector” Boiardi featured a menu that emphasized the
traditional Italian cuisine he so loved, and it wasn't long
before people were asking for his spaghetti sauce recipe,
which he refused to share. He opened his own restaurant in
1924, and due to the large numbers of take-out orders, he
opened a separate factory that packaged his products for
sale in retail outlets. He decided on the phonetic spelling
of his name so there was no confusion as to how it was
pronounced.

                        
CliffsNotes - The "Cliff" behind those yellow study guides
known as CliffsNotes is Clifton Hillegass, a graduate of
the University of Nebraska and an Army Air Corps veteran.
Hillegass published his first Cliff’s Notes in the basement
of his Lincoln home with the intent of enriching the
reader’s experience and pointing out plot subtleties, not
providing a “cheat sheet.”


Oscar Mayer - Oscar Ferdinand Mayer and his brother
Gottfried leased the Kolling Meat Market in Chicago in 1883.
Their homemade liverwurst, bratwurst and weisswurst soon
gained popularity, and by 1900, they had expanded to include
delivery service throughout the city. When the brothers
found out that Chicagoland residents were purchasing their
products and sending them to relatives outside of Illinois,
they began branding their meats.