In this episode of the Calvert County Lifestyle podcast i’m joined by Gary Armstrong of Heavenly Chicken & Ribs. We discuss:
- How Heavenly came to exist
- The menu options & specials
- The 14 sauces
- Sinful Sweets
- & More!
Subscribe To The Podcast
Leave A Voicemail
Its free and you don’t need dial anything. Press the record button and begin. It will use the microphone built into your laptop, tablet, smartphone, etc. When the recording begins please state your name, city you live in, and message. Thanks so much and you may just hear yourself in in our next show.
Sponsor The Podcast
Full Audio Transcript:
You’re listening to the YourCalvert.com Calvert County Lifestyle Podcast. Episode number five.
Welcome to the Calvert County Lifestyle Podcast by YourCalvert.com. The original podcast exclusively for Calvert County. And dedicated to helping you get the most from the place you love to play or call home. Listen for the latest events, food and drink reviews, business and real estate updates, interesting interviews and more. Now. Here’s your host, Clif Bridegum.
Welcome to the show. Later in this episode, we’re going to interview Gary Armstrong from Heavenly Chicken and Ribs. Also known by his customers as the Chicken Man. We’re going to talk about how Heavenly Chicken and Ribs came to exist, all the wonderful menu options that they have there, in the 14 different sauses for their chicken wings, the sinful sweets and more. Stay tuned for that interview later in the show. First, coming up, it’s almost March 1 and if you’ve been paying attention to the podcasts, you know that that means that Mardi Gras is coming up. The United Way of Calvert County’s biggest event of the year. United Way, Mardi Gras. That will happen this Saturday so I look really for that. If you come out, you’ll even get to see me in a tuxedo. If you are going to the event, come up and introduce yourself. I would love to meet you. So this is episode five of the show. Anything that we’ve talked about, or that we are going to talk about, in this show, you can get at the show notes, that’s YourCalvert.com/5. In addition, don’t forget you can subscribe to the show via e-mail at YourCalvert.com/go. You can find us in iTunes, Microsoft and the Stitcher radio catalogs. We’ve also updated our voicemail system, so you can actually leave a voicemail directly from the show notes page. You can still go to the YourCalvert.com/VM but you can also, instead of having to go through that, if you’re on the show notes page, you can leave it right there from that page. You’ll see the little widget right there on the page. It’ll say, send a voice message to Your Calvert. It asks you if your microphone’s ready. You’ll go ahead and click that big orange button. It says start recording. It’ll let you record a message with the microphone built into your computer, laptop, mobile device, tablet, however you’re accessing the podcast here or the page. It’ll let you go ahead and record a message. You can then play it back to yourself to listen to what it sounds like, and if it’s all good, you can send it on in. So use the voicemail system to send in any shout outs for people in the community. Leave us a message, a testimonial or s question or anything else that you’d like to say. If you expect us to play your message back in the future episode of the podcast, go ahead and make sure you leave your name, or at least your first name, and the city that you’re from. We look forward to hearing from you. Without further ado, let’s get straight into the interview. Today, I’m joined by Calvert County resident, local businessman, restaurant consultant and owner of Heavenly Chicken and Ribs, Gary Armstrong. Gary, why don’t you come on and say hello to everybody.
Why don’t you tell us a little about your background and how Heavenly Chicken and Ribs came to be.
I’ve been in the restaurant business pretty much all my life. Started as a business manager when I was young. I managed a pizzeria in Fort Washington where we made all of our sausage and sausages and sauce and pizzas and homemade Italian food from scratch. I grew up in the restaurant business. Went to Towson State University. Studied business and economics and was a music minor. And grew up here, my parents moved to Calvert County about 30 years ago. Basically came back to Calvert and knew I wanted to stay in Calvert County. So I built my house in Lusby and started my business in north in Dunkirk.
What kind of business was that?
I opened up a Heavenly Chicken and Ribs. It started as another franchise, which I was on a board of, called Cluck-U Chicken. Cluck-U had a great menu and a great, fun atmosphere and some great products and I was on the board to help to grow that chain and decided that, after a few years with them, that I wanted to venture out on my own and saw that we needed something fresh and fun and something that supported the community. Converted over to Heavenly Chicken and Ribs.
So Gary, now that you summed up your life story in two minutes and you’ve taken us all the way from how you got to be in the restaurant business and how you open a restaurant in Dunkirk, why don’t you go ahead and tell us what people get to see when they come into your restaurant.
When I designed the restaurant, we knew we wanted to be fast casual. Not a fast-food restaurant and we didn’t want to be a sitdown restaurant, similar to some of the bigger chains. We wanted you to feel comfortable, that your children and your grandmother could come in and either your grandmother could spill the drink or your children could spill the drink and it wouldn’t be a big deal. We’d be able to clean it up and you’d enjoy your dinner. We wanted the turnaround time to be 7 minutes or 11 minutes or in that zone. So it wasn’t fast food but we wanted to try to expedite it as quickly as we could. If you get into our store, when you first walk in, you’ll see big clouds and blue skies. On one side, you’ll notice on the wall is all red and you’ll see flames on the bottom of it. The other side is blue with waves of clouds. And they have a symbol. About that, the red represents the hot sauces and spiciness of our products and the flare of our sauces and things like that. It also represents the firemen and some of the services that have supported our community, as well as my restaurant. And I’ll tell you a little bit about that in a minute. But I’ll describe the other side is blue, and the blue represents more of the freshness of our products. And we don’t have preservatives in any of our products. There’s no MSG. There’s no hormonal or… There is spices but there’s not anything that’s not either (inaudible).
Preservatives. It’s closer to more towards organic as best as we can. Organic’s now a bigger words but…
Yeah. So that’s kind of what you’ll see. You’ll see pictures of teens and of, there’s an All-American on the wall from lacrosse. David Taylor, who was nice enough to coach Joe, actually honored us with his jersey. There’s swim teams and famous football ballplayers actually, our friends of ours that love our product and they’ve come into our store. And people don’t know that if you go to Heavenly, Lydell Mitchell has been there. He was an old Colt fan and people who know Pittsburgh, Penn State and know the Pittsburgh Steelers and remember the Colts, will know his name very well. He’s a running back. And there’s different people like that. But it’s kind of unique, we’re a unique restaurant.
You’re really supporting the community and have that community vibe.
Yeah. So that’s the atmosphere. Music, TVs, colors and we always have sports on. We always have some cartoons on for the kids and something for the adults. Something learning. You’ll see some kind of learning in there. So it’s different than a sports bar or any other restaurant. We really think about what we’re putting up in the restaurant as your there experienceing our fresh, quality food.
All right Gary. So before we get too far, let’s go ahead and back a little bit and talk about the red wall.
Excellent. The red walls and the colors. About, let’s see now. It’s been five years. Five years ago or so our house got hit by lightning in the middle of the night. A lightning bolt came down the side of the house and went into my son’s room. He was luckily in bed with my wife and I was with my older son. The wall outside of his room caught an fire and within seven minutes, the whole house was on fire and the roof was imploding within seven minutes. We live about a mile and half away from Dunkirk fire department. They were volunteers and everyone was out on, the volunteers that were there were out on calls. So they couldn’t respond to my house very quickly and one of my friends, who is another fire chief and who lives in my neighborhood, drove up and got the pumping truck and slowed the fire down. But we lost everything. It was a five alarm fire. We were homeless for six months and we were blessed by a family who lived behind us who took us in and we lived in a 20 foot by 12 foot room but we could stay by our house and our kids ccould have a normal life and go to school. Our church and the community really came out and supported my family. And it’s kind of where, from the ashes of my fire, where the word Heavenly came from because it was a blessing that no one got hurt and that Heavenly really meant what the restaurant we wanted to do for the community is what they did for me. After all is said and done, every day we remember that and there is a fire jacket on my wall with a helmet that was at my fire and one of the guys that came in and went in and found my wife’s wedding ring and a couple of personal pictures and brought them out, and those items we saved fire when we lost everything. So that’s the story of Heavenly, why is there. That’s the reason why the name is there and the colors and we unconditionally give support to the fire and police and whenever they have anything, we give them discounts and that’s unconditional. The something that I do because of their service. So we will always extend an arm to those guys and ladies that have helped the community and helped us.
That’s fantastic Gary. We really appreciate all of your support for the community.
But I do want to tell you about the great food.
Yes. Let’s definitely transition over to what’s going on at Heavenly and what you guys do there.
So Gary, what do you guys have there? What are like your daily specials or what else do you have going on?
Clif, we have daily specials, we stay very consistent. We only change them once a year so the local community, you fall in love with a product or something that we make fresh, you come in those days and you kind of get rewarded with a big discount. Starting with the beginning of the week on Monday, we give full racks of ribs for $12.95 and they are baby back. They are cooked Memphis style. Slow cooked for 6 to 8 hours and they fall off the bone and just melt in your mouth. You can have them dry rubbed or you can have them wet. They come with a side. We sell quite a bit of them on Monday. We do sell them all week long but because there’s such a big discount, it’s a pretty busy day for rib day. Ribbed day Mondays.
Ribbed day Monday.
Yep. Tuesday we do Tender Tuesday. And Tender Tuesday came about, we had a big heart and we used to be how tender is your Tuesday? We gave, you get five tenders, you get three free. You can get them grilled. You can get them with teriyaki. You can get them grilled with jerk. You can get them fried with our 14 sauces — which I’ll cover a little later — on the side or on them. So you’ve heard boneless chicken and all those crazy names. We use all white meat, tenders from the chicken tender come from the breast. And it’s just done very fresh and that’s the secret behind it, but if you haven’t had fresh tenders, I challenge you to come on Tuesday. Wednesday is our Wing Wednesday. I used to call it Wine Wings Wednesday. So I would have wine with my wings, buy 10, get 5 free. Of course, with all the 14 sauces and stuff. And we do wing eating contests and fun things there. A lot of the football players, when they’re trying to pump up to get some weight, they need to get some protein in them, they come in. We used to, in the wintertime, we would run all-you-can-eat wing nights and things like that. So Wing Wednesday. Thursday is my burger. We do an Angus burger that we do and it’s fresh to cook. A lot of people come in and what my burgers and they want it like now and it just takes a long time because we’re making them fresh in the back. But burger Thursday’s a great success. We do a bubba burger, which is probably one of the best-known. It comes with a huge onion on it with barbecue sauce and it has the lettuce and tomato and onion, if you like it. It just melts in your mouth. I like the mushroom Swiss burger myself. Grilled mushrooms, grilled onions with Swiss cheese all on an open grill. And it’s my favorite. Fridays, if you like seafood, we mix it up. Right now, we always have salmon on the menu but we have rock fish and we also have mahi mahi right now on our seafood fish side. Grilled or fried, we do that every day but on Fridays, it’s buy one, get the second one half off. So you can’t beat that. We do also shrimp. We have a shrimp kebab bowl. We have a ym yum shrimp bowl. We do a fried shrimp also with hush puppies. Homemade hush puppies and fries and stuff. So on the seafood category, we have some pretty unique items for you to try. On the seafood Fridays, we make homemade cream of crab soup, Maryland crab. Cause if you are from Chesapeake Bay, you gotta have it.
Gotta have Maryland crab.
Yep. And I have a bunch of my relatives are from New England. So I have, and always will have, is clam chowder. This year, we are messing around with my grandma’s recipe with the fish chowder with the fresh haddock. And I’m hoping this year to bring something new from New England from my relatives up in Maine. So that something to look forward to. And then on Saturday, pretty much is open day. We run specials like gyros and we might run a steak special or it’s a pretty mixed bag. I let my staff kind of create some specials on Saturday, so I leave it open. Sundays are football days and pizza, buy one get the second one half off and buckets, bucket deals and things like that. Buckets of ribs. Bucket of fried chicken. And of course, you got to have your fried chicken after church. That’s a big thing in Calvert County. A lot of churchgoers come in for their chicken and sides on Sundays, which is a blessing.
Fantastic. With all of the talk about all these sauces, though, I gotta have you rattle off that full list of, what are all those sauces?
Well, I hope I can remember them all. I know I have mild. I’ll do the barbecues. That’s easier. We’ve got mild, medium and hot on the barbecue side. We also have a honey hickory, which is our number one selling sauce. It’s a honey hickory. We have a spicy Asian, a teriyaki, or that Asian flavor. It’s spicy with hot with a sweet. All of our sauces are recipes that I have created and you will find them to be different than anything you can buy at a store or anyone you can find anywhere. The teriyaki, for an example, is a traditional Japanese style teriyaki. It’s not a Kikkoman. So when you have my teriyaki wings or nuggets or tenders or even on the shrimp, you’ll find that it’s a browner, a little bit thicker sauce but it’s authentic recipe that came from Japan. My spicy Asian, for an example, has big chunks of red chilies in it and it has that sweet and sour flavor with a little bit of heat. So it’ll kind of wow you. And of course, my honey hickory. It’s a real brown, dark, kind of rich, smooth barbecue sauce, which is good on pretty much everything. The other ones I didn’t cover was, of course, we have traditional, which is a buffalo. We make it kind of on the mild side. If you like it hotter, we can bring the heat all the way up. I do, with the wing challenge, I had a, I can’t remember, it’s an insanity sauce. Our insanity, our hottest sauce, which it is off the charts. It’s made with a ghost pepper. And very limited people can eat that sauce. So I put a warning out there and I make sure that everyone knows. If you’re looking for something hot and spicy, go with my hot barbecue or you can go with our hot traditional sauce, pretty much. We also have Caribbean. Cause we’re from the Chesapeake Bay, something different than we do that other people have copied and we’ve had for years was the Old Bay wings. It is not Old Bay sprinkled on wings. It is Old Bay sauce, meaning that it has vinegar in it, it has all the seasonings of Old Bay and then a couple of secret ingredients that make it really good. It’s a wet sauce on your wings. And then I do a lemon pepper sauce and I think that covers, other than my Caribbean and my jerk. Caribbean sauce is an authentic, again, Caribbean sweet fun, like you’re in the Caribbean. And my jerk sauce is straight up hot, got a little bit of heat to it, straight up Jamaican, man. Straight up jerk. So I hope I covered all the sauces. That’s pretty much them.
That is quite a load of sauces there to cover.
It is. And they’re all made from my recipes and I think you’d enjoy them. You have to come up and do a tasting. Absolutely. You like the wine tasting in Calvert County?
It’s the sauce tasting event now.
We’re the sauce tasting in Calvert County.
We should set one of those up.
We should. I’m in.
All right. So now that we’ve talked about all your sauces, and by the way, the Old Bay is one of my favorites, as well as that honey hickory one. Let’s go ahead and transition over to see what else you have on the menu or what else we’ve got there to talk about.
I’m going to speed up because we have a huge menu but I can tell you, I told you about my history. Fresh dough pizza. The secret to my fresh dough pizza is, there’s no spices in that. It’s just fresh tomatoes, if you know, from San Marzano, Italy. It’s the fresh tomato that makes the pizza. And it’s what it is. Fresh dough, fresh sauce and then we do a secret in our mozzarella blend, which I’ll tell you if you come and see me and you ask. But our pizzas are, a lot of people have pizza nights on Friday nights. They were coming in for wings and for years I was getting the wing business and they kept on going, Gary, I wish you only had pizza. So I brought it in years ago and that’s why we have it. It’s great, fresh items. All vegetables are fresh. All of the toppings we make. So you’ll find it to be more authentic if you’re familiar with some of the old-school pizzerias in PG County. That’s where we learned it from and that’s where we brought it. I have kebab bowls. I do a good-eatins bowl. I have a Yum Yum shrimp bowl. Those are bowls that are over rice with sautéed vegetables and the sauces and fresh grilled chicken. On the Yum Yum shrimp you can get it fried or you can get it grilled. So there’s some healthy alternatives. Gotta have your fries. My fries. Old Bay fries. Cheese fries. Even have gravy fries. I’ve got sweet potato fries. You gotta have the good fries for southern Marylanders. So I brought those in. I fought my wife forever. She convinced me to go crinkle cut. I said, she’s crazy. We’re the only crinkle cut in town. It’s probably one of the best crinkle cut fries you’ve ever had. All of our side, we got things like broccoli and collard greens. Our collard greens are homemade with turkey necks and things like that. There’s an authentic way to make them. That’s how we make them. We slow cook them for three hours. You’ll see our homemade coleslaw. We make that from scratch. Potatoes. Our mac & cheese is probably, next to french fries, the number one seller. It’s a cheesey Mac and it is, it’s as good as any kid could scream, I want mac & cheese. Sweetcorn, we buy a lot of local when it’s in town. You’ll see I’ll have Swan Farms’s corn. I’ll have Frank Cleary’s sweet potatoes when they’re in. So you’ll find my sides turn into local farmers during the spring and summer when the seasons are in. And we use their fruit to make cobblers and things like that. Those are all seasonal things we do. Now, dessert. I gotta tell you about the desert. We’ve got the traditional chocolate chocolate cake. We’ve got a caramel, salted caramel crunch cake, which everyone’s loving this year and it’s all about these new flavors. The one thing that you can’t get anywhere is our sinful sweets. They are like a beignet. If you’ve ever had them. We have them with cinnamon. We have them was sugar. We have them with honey. Now you can go and ask for the ultimate sin, which is the beignet, which is our sinful sweets, powdered sugar and cinnamon on the outside, injected with honey, and they are just the bomb. If you have not experienced them, I would tell you, they are a treat and you can eat them the next day for coffee and it just makes your morning start up that much better.
Thanks Gary. I’ve never had a beignet before so that’s something I’m going to get in there and try myself.
And I couldn’t get anyone in Calvert County to say it. They wouldn’t say what it was. So I had to rename them sinful sweets to make sure that everyone could pronounce it.
So people could tell it to their friends what they just ate.
Unlike most other restaurants in Calvert County, Heavily Chicken and Ribs delivers. Go ahead, Gary, and talk to us a little bit about your delivery service.
Can you believe it? So you can go home, you’ve had a crazy day at the office and you’re driving and your wife’s picking up the kids and you got sports going on and you got karate and you got look across and you got football and you got the kids in two different places and your husband or your wife is coming in from the city or from the town, and you need food. The good news is, you call Heavily Chicken and Ribs and, you know, the kids want what kids want. They’re going to want mac & cheese and pizza and chicken tenders. We’ve got it. Well mom and dad want to have a nice dinner. They want to have, mom wants grilled fish. Or like a Greek salad. Or a pomegranate salad with salmon on it or with mahi mahi. She can get that. And I need it to be delivered at the house by six. Mom’s coming home, I’ll be home first. Mom’s coming home with the kids at six. I’ll have the plates all set on the table. Heavenly comes in the back door. Food comes in. You’re unpacking and your wife’s coming in, she’s exhausted from a long, crazy day. And you say honey, I just made you a nice salmon salad for dinner and I’m going to have my ribs and the kids, I got you guys some tenders and some wings and some pizza. And I got you a couple mac & cheese and some mashed potatoes. Sounds like Thanksgiving. But you just ordered it.
It sure does. So you’re right up there in the heart of Dunkirk. So what kind of delivery area are we talking or how far out do you go for people?
The fun part, we challenge our drivers, we go to the beaches, North Beach, Chesapeake Beach. We are at the edge at Herrington Harbor South. We delivered to Huntington, past Boeing’s Grocery and down past the high school, all the way to the river, the Patuxent River. So we go through Huntington lower Marlboro road all the way up in Owings, Sunderland, Dunkirk, South into Prince George’s County, believe it or not, and then we also go all the way up to Wayson’s Corner. Right to the water. Right to the bridge. So we’ve got a really big zone and we did that because so many of our regular customers said, you know Gary, I love that you deliver and I’ve had a crazy day at work and I can go home, put on my slippers, grab a newspaper or read my iPad and you’ll have dinner here for me when I need it. And it’s been well.
That’s fantastic. That’s a really large delivery area, much more than pretty much every other place that we have around the county here.
It is. Just like I always say, we make it fresh. I tell them when we deliver, I say, look we’re not going to be there within 10 minutes. We don’t have a 30 minute time watch. My drivers are very safe out there and we usually get there about 40-45 minutes if it’s far. If it’s close, we can get there a lot sooner. But usually it’s a 40 minute. So call ahead.
Call ahead. All right
We can do that.
So now, Gary, we’ve seen that truck all around the county. Tell us a little bit about your catering and what you guys offer, where you go, all that good stuff for us.
Excellent. The big yellow truck, man. I call it the kitchen on wheels. We bring to your neighborhood. We have block parties. We do, again, a lot of the bull roasts. We’ve got a big smoker. I’ve done whole pigs. I’ve done top rounds and bottom rounds and ribs. We’ll take it to your town. We do crab feasts. If you look on our website, you’ll find it. www.heavenlychickenandribs.com, you will see all of our themes. We do luaus. I’ve done a lollapalooza. A palooza. I did a Grady White Palooza on the bay for several years, were all the boaters would come up to the beach and we’ll be smoking the product on there and we’ll be making steamed shrimp and oysters and clams and the whole 9 yards. And they’ll boat up and throw a big party, live music and we’ll feed them there. And we’ve done weddings. We’ve done funerals. We’ve done every kind of business party, Christmas party, Halloween, even your nine-year-old birthday party with chicken tenders and mac & cheese and all that stuff they love. So very, very versatile.
That’s great. So you can pretty much take care of any kind of catering job. How small or large do people have to get in order to call it a catering job, I guess? But how many people can you serve as well? What’s on your higher end as well?
We service, our largest event was 15,000. We do Kinder Fest every year out in PG County. But visualize the restaurant on wheels. So I can put out as much food as you guys can eat. So as long as I have my staff prepared and we’ve got the food on premise, we can cook to feed a lot of people. Some other fun things we’ve done is car races and even down in DC at some of the hospitals, some of the wings for doctors hospital. My father had a heart attack and they took care of him. I threw them a huge party and they said it was one of the best catering parties they’ve had. But it was all comfort foods. You know, ribs and chicken and sautéed beans and (inaudible) and mashed potatoes and Yum Yum. They were loving it. So that’s the fun things we do. We have good themes, we can do tables and chairs and plates, if you want tents. If you want moon bounces and you want zip lines, we’re connected with relationships in Calvert County.
So you’re much more than just food, huh?
Okay. So you also do tons and tons of events at your place. Do you want to talk a little bit about all the different kinds of events that you offer?
Absolutely. Some of the things that Heavenly is trying to do is we support the fine arts. And we are a venue for open mic and for people to perform. Saturday night, we’re doing this month, Saturday and Sunday nights, were if you have a child or if you have a grandfather or father that used to play guitar and he hasn’t been able to play and wants to go out and share his talent, we provide that venue. It’s a small venue. We’re the type of venue that a Bruce Springsteen would go in and you guys would go, remember that time we showed up at Heavenly Chicken and Ribs, there was 35 people there. It’s a small venue but it’s very personal and you don’t have to feel intimidated. So your child, if he’s seven years old and he plays the clarinet, or plays the drums and you need a little place for him to try his things, that’s what our place is for. We do a lot of local artists. We have comedy. We do magicians. We’ve even toyed around with trying to get an artist up there to do drawings, just painting up there. Someone local that you can come in and ask questions to and say, I’ve never oil painted and how do you do it? Some of the venues that we use for catering, we also do with the events like Hunters Dinners. Or like Fridays Creek Winery. Or the American Legion down at 260 and Chesapeake Beach. Or the firehouses, of course, Dunkirk fire house or even North Beach fire house. So I highly recommend them. They are super, super guys and gals to work with. So if you have a big family reunion or if you have a wedding or even a 50th birthday party or something, call me. We got the great food and we have some great, inexpensive, cost effective places to have some great events. What makes the event great? It’s the people that you invite.
So Gary, we’re getting close to the end of the show here and I just have a couple quick questions for you. Tell us one thing that surprised you the most, or that people would be surprised to know, about Heavenly. Do you have anything special that you want to share?
Surprise you the most about Heavenly. It’s where you’ll meet your County Commissioner. That’s where you’ll meet the guy that services the roads or fixes the power lines or the electrician that’s running up and down DC to back the union person. You’ll find people from unions that (inaudible). The doctors. The nurses. The businessman. It’s just a very well-rounded traffic.
That really supports the community. So now, Gary, when we close op this show here, go ahead and tell people how to get more information about you or what’s the best place to send people to if they want to get in contact with you.
In Calvert County, Route 4, you pass it some time, so you could just pull right in. It’s at the giant shopping center where there’s a Walmart in Dunkirk. If you’re heading northbound, it’s on the right-hand side. If you’re heading southbound, it’s before the park, the Dunkirk Park, on the left hand side. You can contact us by www.heavenlychickenand ribs.com. That’s ANDribs.com. Or you can call us at 410-286-9660 and ask for the Chicken Man. He’s always there.
Thanks Gary. So one final question before we close the show out. What do you love most about Calvert County or what’s your favorite thing to do in the county?
It’s easy. It’s the people. I love the people. The people of Calvert County are the nicest, probably the most well-rounded, educated. I love the history of Calvert County and the way it’s changing to a mix of people that have found Calvert County to be the place to bring and raise up their families. It’s a family town. It’s a family county. I’m hoping it always stays that way and I just appreciate the community that I live in and the people that are there. That’s why live in Calvert County.
Thank you Gary. And thanks so much for coming on the show. We really appreciate you being here and taking time away from your family to share the insights that you’ve given us tonight. Thank you. Thanks for listening to the YourCalvert.com Calvert County Lifestyle Podcast. You can subscribe for free, give you all updates that Your Calvert does at YourCalvert.com/go. That will take you to our out Why Subscribe page that lists out a bunch of reasons of why you should subscribe. Once you do that, you’ll get daily email updates from everything that we’ve released at the blog, including all podcast episodes as well, delivered directly to your inbox free of charge. If you’d like to subscribe to the podcast episodes only, you can do that via iTunes, Stitcher, Microsoft or the raw feed URL is listed on our website as well. So, to subscribe for iTunes, that link is YourCalvert.com/Apple. That will redirect you to the iTunes page where you can listen to our episodes there, as well as subscribe, so all future episodes are downloaded directly to your device. Next up is Stitcher. Stitcher Radio. You can go to YourCalvert.com/stitcher. That’s s-t-i-t-c-h-e-r. Stitcher. And that will redirect you to the Stitcher page where you can subscribe. In addition, we are also in the Microsoft catalog. If you’d like to leave feedback for the show, you can do so on the show notes page. That’s YourCalvert.com/the episode number. Just the numeral. So any episode that it is, it’s YourCalvert.com/that episode number. To leave a comment on that page, just scroll down to the bottom. You’ll see a little box where you can enter in any comment of your choice. If you’d like to leave a comment via voice, you can go to our voicemail page, which is YourCalvert.com/VM, like voicemail. VM. And that will allow you to record a voice comment. It’s not a hot line. It’ll let you record using your computer or the speaker and microphone on any of your mobile devices or tablets. And that’ll go, that’ll let you record your message, let you play it back to yourself and when you’re done, you can submit it directly to us. We’d also like to thank each and every one of you that has shared the podcast or any of our, the articles on our website with their friends and family. And we truly appreciate that you continue to share those articles or tell your friends and family members about the podcast and YourCalvert.com. Thanks so much. See you next week.