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Shoestring Potatoes

Fresh potatoes become shoestring potatoes (also known as “potato sticks”) by being peeled and then julienned into 1/8 inch wide, 1/8 inch thick, and 1–3 inch long slices.

The slices are fried in oil, salted, and packed in rigid canisters. The original packing method of vacuum sealing in metal cans gave shoestrings two advantages over potato chips: It ensured a longer shelf life and protected the product from breakage.

Even though the U. S. Department of Agriculture defined Shoestring Potatoes as early as 1915, trademarked U.S. commercial production didn’t get underway until the 1930s—first at Olney & Carpenter in New York, later at Tasty Foods in Denver and Pik-Nik in San Jose, California. The latter two companies would be combined in the 1960s under ownership by Beatrice Foods.

•	In 1935, New York vegetable canners Olney and Carpenter (sold as “O&C” or “OC”) experimented with commercial production of shoestring potatoes at their Wolcott facility.

•	In 1937, Leon and Silas Kobey of Denver, Colorado, organized Tasty Foods and trademarked their Kobey’s brand of shoestring potatoes, potato chips, and other snacks. Their products were extremely popular in the Midwest and Texas.

•	In 1939, Theodore Eggers of San Jose was granted the Pik-Nik trademark. He partnered with A.J. Poole, who contributed production expertise, and George Burger, a potato broker who helped finance the construction of Pik-Nik’s plant and supplied the raw product. The building arose in San Jose, California, next to the Southern Pacific railroad tracks and a stone’s throw from the huge Calpak (later Del Monte) Plant #3.

All firms followed the traditional sales practices of the time, establishing personal relationships with store buyers and with sales firms in major cities and continuing to deliver smaller shipments to local customers. O&C products were advertised in Los Angeles; Kobey’s in Arizona. Even the venerable New York Times food section called shoestring potatoes “habit-forming to an alarming degree” (August 19, 1941).

During World War II, all three companies obtained contracts to supply various products to the U.S. military. Kobey’s supplied dehydrated vegetables; O&C and Pik-Nik both shipped shoestring potatoes in their own steel cans. Pik-Nik also sold its product in bulk as a component for the Army’s “4 in 1” meals.

Once the war was over, the companies returned to their snack-food roots, experimenting with different flavorings, including cheddar and barbecue, on their shoestrings.

In 1959, Beatrice Foods acquired Kobey’s as part of a corporate expansion policy. Pik-Nik was similarly purchased in 1961, joining other companies such as La Choy, Rosarita, and Aunt Nellie’s as part of Beatrice’s new Grocery Division. During this period, both factories produced both brands: The Tasty Foods plant shipped Pik-Nik–labeled canisters, and Pik-Nik’s plant shipped cases of Kobey’s. Beatrice also oversaw the transition to composite canisters. After the Kobey brothers retired, Beatrice closed their Denver plant but continued to sell both Kobey’s and Pik-Nik brands of shoestring potatoes—all produced in Pik-Nik’s San Jose facility.

In 1962, O&C was purchased by Glidden and eventually marketed its most popular products under the Durkee Fine Foods and, later, French’s label. Their French Fried Onions became staples in American holiday recipes. The Wolcott facility was purchased by the British firm of Reckitt & Colman—later Reckitt Benckiser Group plc—which closed the plant in 2007. The production of French Fried Onions moved to another location.

Pik-Nik was sold in 2000 to long-time customer Alliance Global Inc., a manufacturer of diverse products headquartered in Manila. The company’s strategies led to fundamental changes in Pik-Nik’s operation. Production was moved to a more modern California facility. Further flavored extensions to the product line were developed, including Trans-Fat Free Shoestrings.

Credits Olney & Carpenter information courtesy of Norma Stewart, Wolcott Historian, courtesy of Wolcott Historical Society. Advertising dates and trademark details courtesy of L. Olver, www.foodtimeline.org. Kobey’s and Pik-Nik history details courtesy of H. Kobey, H. Berry, and J. Poole.

Shoestring Potatoes
Shoestring Potatoes

Fresh potatoes become shoestring potatoes (also known as “potato sticks”) by being peeled and then julienned into 1/8 inch wide, 1/8 inch thick, and 1–3 inch long slices.

The slices are fried in oil, salted, and packed in rigid canisters. The original packing method of vacuum sealing in metal cans gave shoestrings two advantages over potato chips: It ensured a longer shelf life and protected the product from breakage.

Even though the U. S. Department of Agriculture defined Shoestring Potatoes as early as 1915, trademarked U.S. commercial production didn’t get underway until the 1930s—first at Olney & Carpenter in New York, later at Tasty Foods in Denver and Pik-Nik in San Jose, California. The latter two companies would be combined in the 1960s under ownership by Beatrice Foods.

• In 1935, New York vegetable canners Olney and Carpenter (sold as “O&C” or “OC”) experimented with commercial production of shoestring potatoes at their Wolcott facility.

• In 1937, Leon and Silas Kobey of Denver, Colorado, organized Tasty Foods and trademarked their Kobey’s brand of shoestring potatoes, potato chips, and other snacks. Their products were extremely popular in the Midwest and Texas.

• In 1939, Theodore Eggers of San Jose was granted the Pik-Nik trademark. He partnered with A.J. Poole, who contributed production expertise, and George Burger, a potato broker who helped finance the construction of Pik-Nik’s plant and supplied the raw product. The building arose in San Jose, California, next to the Southern Pacific railroad tracks and a stone’s throw from the huge Calpak (later Del Monte) Plant #3.

All firms followed the traditional sales practices of the time, establishing personal relationships with store buyers and with sales firms in major cities and continuing to deliver smaller shipments to local customers. O&C products were advertised in Los Angeles; Kobey’s in Arizona. Even the venerable New York Times food section called shoestring potatoes “habit-forming to an alarming degree” (August 19, 1941).

During World War II, all three companies obtained contracts to supply various products to the U.S. military. Kobey’s supplied dehydrated vegetables; O&C and Pik-Nik both shipped shoestring potatoes in their own steel cans. Pik-Nik also sold its product in bulk as a component for the Army’s “4 in 1” meals.

Once the war was over, the companies returned to their snack-food roots, experimenting with different flavorings, including cheddar and barbecue, on their shoestrings.

In 1959, Beatrice Foods acquired Kobey’s as part of a corporate expansion policy. Pik-Nik was similarly purchased in 1961, joining other companies such as La Choy, Rosarita, and Aunt Nellie’s as part of Beatrice’s new Grocery Division. During this period, both factories produced both brands: The Tasty Foods plant shipped Pik-Nik–labeled canisters, and Pik-Nik’s plant shipped cases of Kobey’s. Beatrice also oversaw the transition to composite canisters. After the Kobey brothers retired, Beatrice closed their Denver plant but continued to sell both Kobey’s and Pik-Nik brands of shoestring potatoes—all produced in Pik-Nik’s San Jose facility.

In 1962, O&C was purchased by Glidden and eventually marketed its most popular products under the Durkee Fine Foods and, later, French’s label. Their French Fried Onions became staples in American holiday recipes. The Wolcott facility was purchased by the British firm of Reckitt & Colman—later Reckitt Benckiser Group plc—which closed the plant in 2007. The production of French Fried Onions moved to another location.

Pik-Nik was sold in 2000 to long-time customer Alliance Global Inc., a manufacturer of diverse products headquartered in Manila. The company’s strategies led to fundamental changes in Pik-Nik’s operation. Production was moved to a more modern California facility. Further flavored extensions to the product line were developed, including Trans-Fat Free Shoestrings.

Credits Olney & Carpenter information courtesy of Norma Stewart, Wolcott Historian, courtesy of Wolcott Historical Society. Advertising dates and trademark details courtesy of L. Olver, www.foodtimeline.org. Kobey’s and Pik-Nik history details courtesy of H. Kobey, H. Berry, and J. Poole.

Shoestring Potatoes
Shoestring Potatoes The U.S. Department oF Agriculture defined Shoestring Potatoes as early as 1915: French Fried Potatoes. Wash, pare, and cut into eighths lengthwise. Soak in cold water one hour; drain, and dry between towels. Fry in deep fat, which must not be too hot. Drain on brown paper and sprinkle with salt. Shoestring Potatoes. Potatoes cut in long, narrow strips and prepared by the above recipe are called Julienne or shoestring potatoes. (U.S. Dept. of Agriculture Weekly News Letter, August 11, 1915) •	In 1935, New York vegetable canners Olney and Carpenter (sold as "O&C" or "OC') experimented with commercial production of shoestring potatoes at their Wolcott facility. •	In 1937 Leon and Silas Kobey of Denver, Colorado, organized Tasty Foods and trademarked their Kobey's brand of shoestring potatoes, potato chips, and other snacks. Their products were extremely popular m the Midwest and Texas. •	In 1939, Theodore Eggers was granted the Pik-Nik trademark. He partnered with AJ. Poole, who contributed vital production expertise, and George Burger, a potato broker who helped finance the construction of Pik-Nik's plant and supplied the raw product. The building arose in San Jose, California, next to the Southern Pacific railroad tracks and a stone's throw from the huge Calpak (later Del Monte) Plant #3. All firms followed the traditional sales practices of the time, establishing personal relationships with store buyers and with sales firms in major cities and continuing to deliver smaller shipments to local customers. We find O&C products advertised in Los Angeles and Kobey's in Arizona. Even the venerable New York Times food section called shoestring potatoes "habit-forming to an alarming degree" (August 19, 1941).

During World War II, all three obtained contracts to supply various products to the U.S. military. Kobey's supplied dehydrated vegetables; O&C and Pik-Nik both shipped shoestring potatoes in their own steel cans. Pik-Nik also sold its product in bulk as a component for the Army's '"4 in 1" meals.

Once the war was over, they returned to their snack food roots. Pik-Nik experimented with different flavorings, including cheddar and barbecue, on their shoestrings. In 1959, Beatrice Foods acquired Kobey's as part of a corporate expansion policy. Pik-Nik similarly purchased in 1961, joining other companies such as La Choy, Rosarita, and Aunt Nellie's as part of Beatrice's new Grocery Division. During this period, both factories produced both brands: The Tasty Foods plant shipped Pik-Nik-labeled canisters, and Pik-Nik's plant shipped cases of Kobey's. Beatrice also oversaw the transition to composite canisters. After the Kobey brothers retired, Beatrice closed their Denver plant but continued to sell both Kobey's and Pik-Nik brands of shoestring potatoes—all produced in Pik-Nik's San Jose facility.

In 1962, O&C was purchased by Glidden and eventually marketed its most popular products under the Durkee Fine Food and, later, French's Iabel. Their French Fried Onions became staples in American holiday recipes. The Wolcott facility was purchased by the British firm of Reckitt & Colman—later Reckitt Benckiser Group plc—which closed the plant in 2007. The production of French Fried Onions moved to another location.

In 1978, Beatrice sold Pik-Nik to a group of investors headed by Joseph F. Grimes, formerly a vice president at Jewel Companies. In a Chicago Tribune article (Aug. 2, 1978, p. C3), Grimes estimated Pik-Nik's annual sales at about $7 million. During his tenure, the company continued to be consistently profitable and enjoy national distribution. A large portion of its product was delivered directly to stores. Mr. Grimes was president of Pik-Nik until its sale to S&W Fine Foods (a subsidiary of Tri Valley Growers) in 1986.

S&W, headed by Norman Correia, acquired the company to help increase sales during the summer–a time when purchases of S&W’s canned fruits and vegetables were slowest. S&W closed the San Jose plant and moved production to its own Plant 9 in Modesto, California. Kobey's products were rebranded as Pik-Nik, the Pik-Nik label was redesigned, and shoestring potatoes joined the long list of S&W Fine Foods purchased by consumers worldwide.

In 1990, S&W Marketing VP Richard Fink oversaw the product line's first expansion in decades as Pik-Nik introduced new flavors: Ketchup Fries, Fabulous Fries and, later, a variety of flavored shoestrings. Other line expansions, including Snackin' Croutons and Russet Chips, were also created during this period and promoted with free-standing inserts in markets.

By 1995, Pik-Nik held the number-two brand share in canister potato snacks—just behind Pringles—in the total U.S. market. Product sales were supported with market-by-market advertising timed to focus on the Super Bowl and on summer barbecue season. However, most major growth occurred in international markets: The Philippines and the Far East. As part of Tri-Valley's corporate restructuring, Pik-Nik was sold in 2000 to long-time customer Alliance Global Inc., a manufacturer of diverse products headquartered in Manila. AFI (now known as EDI International) instituted fundamental changes in Pik-Nik's operation.

Production was moved to a more modern facility in California and further extensions to the product line—including Cheddar Cheese Shoestrings, Honey Mustard Shoestrings, Hot! Shoestrings, Chili Lime Shoestrings, and Trans-Fat Free Original Shoestrings—were created. In 2010, French Fried Onions, Cheese Balls, and Cheese Curls were introduced.

Sources and Photo credits: Olney & Carpenter information: Norma Stewart, Wolcott Historian, courtesy of Wolcott Historical Society. Advertising dates and trademark details: courtesy of L. Olver, www.foodtimeline.org Kobey's and Pik-Nik history details courtesy of H. Kobey, H. Berry, and J. Poole. Kobey's and Pik-Nik label art courtesy of R. Fink and N. Bush; photographed by C. Lombardi. Pik-Nik plant schematic, 1950 Sanborn Map, vol. III, p. 175, photographed by S. Lombardi.