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Chip Kelly


Merrill Reese

April 22, 2016
Merrill Reese

Growing up, Philadelphia native Merrill Reese knew he wanted to be a broadcaster. A sportscaster, to be specific.

While attending Temple University, Reese learned his craft at the college’s radio station, WRTI, where he did play-by-play for school sporting events and spun records on his weekly music show. After earning his bachelor’s degree in communications and broadcasting, Reese embarked on a radio career that would take him to the small Pennsylvania towns of Pottstown and Levittown before he eventually landed a job as a newscaster and sportscaster at WHAT and WWDB in Philadelphia.

After a few years, Reese moved to WIP, where he worked as a summer replacement and fill-in sportscaster and eventually began doing pre-game and post-game shows for the Philadelphia Eagles. From there, he became the color commentator during Eagles games, and took over the play-by-play duties during the 1977 season. READ MORE


Dan Dizio

December 18, 2015
Dan Dizio

Dan DiZio got his start in the pretzel business at the age of 11, when a neighbor by the name of Steve Nuel recruited him to help sell bags of fresh pretzels to drivers of cars stopped at red lights along Roosevelt Boulevard in northeast Philadelphia. Back then, there were just ten pretzel-making machines in the city of Philadelphia, with the bakers working all night and selling the fresh pretzels to vendors, convenience stores, schools and office workers before closing their factories each morning.

After graduating from East Stroudsburg University, DiZio briefly worked as a stockbroker before he and his college roommate, Len Lehman, returned to the pretzel business in 1998, when they purchased a 1920s pretzel-making machine for $11,500 and rented a space in the Mayfair area of Philadelphia. No strangers to entrepreneurship — in college, the pair ran a “party house,” charging $5 a head and hiring a cleaning crew to come in in the morning — they initially planned on baking at night and closing in the morning, like traditional bakers. But when the smell of freshly baked pretzels wafting through the neighborhood had¬†customers lining up at the door, they realized they were onto something. READ MORE