11 Facts About 7-Eleven on 7/11

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Happy 7-Eleven day! Don't forget to pick up a free Slurpee—and while you're enjoying the iconic slushie, read up on little-known tidbits about the popular company.

1. 7-ELEVEN STARTED IN 1927.

That was when Joe Thompson, an employee of the Southland Ice Company in Dallas, Texas, began selling eggs, milk, and bread from a makeshift storefront in one of the company’s icehouses. These bare necessities were kept cold thanks to the ice Southland produced, and local residents liked the convenience of avoiding the crowds and aisles of a regular grocery store if they only had to pick up a few items.

Thompson eventually bought out the ice company and started opening convenient little stores all over Texas. Shortly after, a company executive brought a souvenir totem pole back from a trip to Alaska, and set it in front of one of the busiest locations. Soon, the spot had earned the nickname the “Tote’m Store,” not only because of the totem pole, but because customers toted away their purchases. The company officially adopted the name and decorated their locations with an Inuit-inspired theme to match. The name changed to 7-Eleven in 1946 to reflect their new store hours—7:00am to 11:00pm—in order to capitalize on the post-World War II economic boom.

2. 7-ELEVEN'S NEW SCHEDULE WAS UNHEARD OF AT A TIME WHEN GROCERY STORES CLOSED MUCH EARLIER IN THE EVENING.

No one thought there would be demand for a store that was open 24/7—until one night in Austin in 1962. The local 7-Eleven had seen such a rush of students following a University of Texas football game that they were forced to stay open until dawn the next day. Sensing a trend, the store continued to stay open all night on the weekends, and soon more and more locations adopted the new schedule as well.

3. 7-ELEVEN IS ONE OF THE WORLD'S LARGEST FRANCHISE COMPANIES. WITH MORE THAN 55,000 LOCATIONS.


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They beat out McDonald’s in 2007 and have since outgrown them by about 20,000 stores. Japan is the largest market with more than 20,000 stores under the name “Seven & I Holdings,” the parent company of 7-Eleven since 2005 [PDF]. America ranks among the top with 7896 locations, along with by Thailand and South Korea with more than 11000 and 7000 stores, respectively. And the company keeps growing, with a brand new store opening somewhere in the world every two hours of every day.

4. 7-ELEVEN RAN THE FIRST TELEVISION ADVERTISEMENT FOR A CONVENIENCE STORE IN 1949.

The ad touted their curbside grocery delivery service, and an animated rooster and owl reminded customers that the store was open early and closed late.

5. THE SLURPEE WAS INVENTED AT A DAIRY QUEEN.

In the late-1950s, Omar Knedlik of Kansas City owned a rundown Dairy Queen. When his soda fountain went on the fritz, he improvised by putting some bottles in the freezer to stay cool. However, when he popped the top, they were a little frozen and slushy. Folks loved them and started requesting "those pops that were in a little bit longer." Realizing he had a surprise hit on his hands, Knedlik built a specialized machine using the air conditioning unit from a car, and cranked out slushy soda by freezing a mixture of flavored syrup, water, and carbon dioxide to make it fizz. He called it an ICEE, but when the drink concept was licensed to 7-Eleven in 1965, the company’s marketing department renamed it the Slurpee after the sound made while sipping it through a straw.

6. EVERY YEAR SINCE 2002, 7-ELEVEN HAS GIVEN AWAY FREE SMALL SLURPEES TO CELEBRATE THE COMPANY'S BIRTHDAY ON JULY 11(7/11).

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On this one day, 7-Eleven gives away about 500,000 gallons of Slurpees ... in North America anyway. In Australia, where the ice cold drink is also very popular, Slurpees are given away on November 7 (written Down Under as 7/11) to the tune of about 270,000 gallons.

7. ALMOST ALL SLURPEE FLAVORS ARE CONSIDERED KOSHER PAREVE (FOOD THAT IS NEITHER MEAT NOR DAIRY).

There are a few, such as Diet Pepsi and the Jolly Rancher mixes, that are considered kosher dairy (due to the chemical tagatose in the artificial sweetener), while others, like the popular Piña Colada drink, are not certified at all. Some 7-Eleven stores get the machines themselves certified kosher as a selling point for their Jewish customers.

8. FOR 14 YEARS RUNNING, THE RULING SLURPEE CAPITAL OF THE WORLD HAS BEEN MANITOBA, CANADA.

The province has an average of over 188,000 Slurpees sold in five regional stores every month. According to 7-Eleven, Calgary—and America’s #1 Slurpee market, Detroit—are closing in on the champs, though. Maybe next year, guys.

As for the biggest-selling single Slurpee location in the world, that title goes to the 7-Eleven in Kennewick, Washington, which locals have dubbed “The Slurpee Factory.” But 7-Eleven crowns more than just a Slurpee king. According to 7-Eleven, Maryland is the leader in hot dog sales, Long Islanders drink the most coffee, and Utah residents can’t go anywhere without a Big Gulp in their cupholders.

9. SINCE THE 2000 PRESIDENTIAL ELECTION, 7-ELEVEN HAS RUN A PROMOTION CALLED "7-ELECTION."

Customers vote by purchasing special red or blue coffee cups printed with each candidate's name. The cups are scanned at check-out and automatically entered in this unscientific, but surprisingly accurate poll—in 2000 and 2004, the number of coffee cup votes and the number of actual popular votes for both candidates was only off by 1 or 2 percentage points. While 2008's 7-Elections results were still correct, they gave the election to Obama by a landslide—60 percent to 40 percent—when the margin was really only about 7 percent. The trend continued in 2012, as caffeine addicts went blue to the tune of 59 percent for Obama to 41 percent for Romney, while the actual vote wound up being 51 percent to 47 percent.

10. TO PROMOTE THE RELEASE OF THE SIMPSONS MOVIEIN 2007, 12 SELECT 7-ELEVENS IN NORTH AMERICA WERE CONVERTED INTO KWIK-E-MARTS.

That's the convenience store in Springfield owned by Apu Nahasapeemapetilon. At a cost of about $10 million, the 7-Eleven stores had their exterior signs replaced to reflect the fictitious store name and many of the products inside were modeled after those seen on the show. For example, customers could buy Krusty-O’s cereal, a limited edition Radioactive Man comic book, six packs of Buzz Cola, and even Squishees, the Simpsons version of the Slurpee. Sadly, Homer’s favorite swill, Duff Beer, was not available as the film being promoted was rated PG-13. Instead, they had a Duff Energy Drink with a label very similar to the animated brew. While not all locations were transformed into Kwik-E-Marts, special Simpsons merchandise was available at all 7-Eleven locations, including Homer’s own Woo-Hoo Blue Vanilla Slurpees with collectible straws.

11. 7-ELEVENS ARE DIFFERENT ALL AROUND THE WORLD.

In America, we see 7-Eleven as little more than a convenient place to grab a quick cup of coffee before work or a Big Gulp while we’re out running errands. But in other parts of the world, the shops are a lot more important to the local population. In Indonesia, for example, 7-Elevens are more like a hip, upscale coffeehouse where 65 percent of customers are under the age of 30. The stores offer free Wi-Fi, plenty of tables and chairs inside and out on the sidewalk, and often feature live musical performances. Young people gather there late into the night to socialize, work online, and eat local favorites like fried rice, tiny sandwiches filled with cheese or chocolate called pillow bread, and chicken katsu, a Japanese-style fried cutlet.

In Taiwan, 7-Elevens are more common than Starbucks in Seattle. In the capital city of Taipei, there are more than 4000 locations in a city of 23 million, with many city blocks capable of sustaining more than one location. Aside from purchasing local food and Slurpees, customers can pay credit card and utility bills, book travel arrangements, and buy small electronics like iPods. It’s also not unusual for people to have packages delivered to their closest 7-Eleven instead of their home, because it’s more convenient to pick it up late at night instead of trying to coordinate with a deliveryman. The government has even given into the popularity of the shops by allowing people to pay traffic tickets and property taxes there, and using them as a hub for special programs like health screenings.

9 Vintage Thanksgiving Side Dishes We Shouldn’t Bring Back

We all have that aunt—the one who’s been bringing her Miracle-Whip-bound pimiento-pea salad to Thanksgiving dinner since time immemorial. Although you may swear she got her recipe straight from the devil, it turns out that cheese-and-lime-Jell-O salads and their ilk were all the rage in her day. So it’s not (totally) her fault! To cut her a little slack, here are some examples of vintage Thanksgiving-themed recipes that will make her salad look like a perfectly golden-brown turkey.

1. CRANBERRY CANDLE SALAD

Best Foods Mayonnaise Ad 1960s with Jello Molds

Nothing complements the tart, refreshing flavor of cranberry sauce like some gelatin and salty, eggy mayonnaise. If that weren’t weird enough, this recipe also tells you to shove a real candle in there and then light it. Ostensibly, you’re supposed to eat around the melted wax, but we can’t be sure—maybe it’s considered a condiment.

2. CANDIED SWEET POTATOES WITH ANGOSTURA BITTERS

This recipe for candied sweet potatoes, which involves baking them in a mixture of butter, sugar, and angostura bitters, is probably either really good or really bad. It sort of makes sense, adding bitters to cut down on the sugar factor. Alternatively, you could just not make a candied version of something that already has the word sweet in its name.

3. CREAMED ONIONS

This once-popular Thanksgiving mainstay has been neglected over the last century, for perhaps obvious reasons. In some households, the idea was to pour creamed onions over the turkey, like gravy, to add a little moisture. Or possibly because eating a chunky mouthful of pearl onions and cream sauce by itself is gross.

4. TURKEY AND STUFFING ON JELL-O

Thanksgiving Jello Ad

There’s not much to this one, is there? It’s a pile of turkey and stuffing dumped on top of a cranberry orange Jell-O ring—sounds delicious!

5. WINTER CORN

This mixture of corn, sour cream, and bacon is sometimes found on Midwestern Thanksgiving tables. It’s mostly off-putting because its main ingredient is creamed corn. That said, creamed corn really needs all the help it can get, so adding bacon can only improve it.

6. SWEET AND SOUR TANG POPCORN (A.K.A. ASTRONAUT POPCORN)

Reportedly, this was a popular Thanksgiving dessert in the ’70s. The idea seems to be an offshoot of caramel corn, but … with Tang powder.

7. HOT DR. PEPPER

You gotta give the good folks at Dr. Pepper a few points for at least trying here. They noticed that soda was not often considered a cozy, comforting holiday drink, and they stepped up to the bat undaunted. Bold move.

8. FROZEN JELLIED TURKEY-VEGETABLE SALAD

There’s only one way to improve a dish as alluring as Jellied Turkey-Vegetable Salad, and that’s to stick it in the freezer. From the sound of the recipe—which combines cream of celery soup, salad dressing, diced turkey, vegetables, and gelatin—this is basically the inside of a turkey pot pie if it was served frozen. And also if it was square.

9. JELL-O FRUIT CORNUCOPIA

Sure, cornucopias were for holding food in olden times, but don’t you wish you could eat one? Well, guess what—your years of longing are finally over, because someone has made a Jell-O version of one with fruit trapped in it. You don’t even have to take the fruit out of the cornucopia this time—you can just pop the whole thing in your mouth. Dreams do come true.

Up Your Turkey Game With This Simple Buttermilk Brine

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iStock.com/4kodiak

Whoever chose turkey to be the starring dish of Thanksgiving dinner has a sick sense of humor. Not only does the bird take hours to thaw and cook before it's safe to eat, but its size makes it very difficult to cook evenly—meaning there are many opportunities for the millions of amateur cooks who prepare it each year to screw it up. But there's no reason to settle for dry, flavorless turkey this Thanksgiving. With this buttermilk brine recipe from Skillet, the breast will come out just as juicy as the thighs with little effort on your part.

A brine is a salty solution you soak your uncooked meat in to help it retain its moisture and flavor when it goes into the oven. A brine can be as simple as salt and water, but in this recipe, the turkey marinates in a mixture of buttermilk, water, sugar, salt, garlic, citrus, bay leaf, and peppercorns for 24 hours before it's ready to roast.

Rather than a whole bird, this recipe calls for a bone-in turkey breast. White meat contains less fat than dark meat, which is why turkey breast often turns out dryer and less flavorful than legs and thighs when all the parts are left to cook for the same amount of time. The buttermilk brine imparts a tangy creaminess to the turkey breast that it otherwise lacks, and by cooking the breast separately, you can pull it out of the oven at peak juiciness rather than waiting for the meatier parts to cook through fully.

After the turkey breast has had sufficient time to soak, remove it from the refrigerator and drain it on paper towels. Blot any excess buttermilk and pop the meat into a roasting pan and into a 375°F oven. In addition to lending flavor, buttermilk promotes browning, which is essential to a tasty Thanksgiving turkey.

When the internal temperature reads 150°F (which should take 90 minutes to 2 hours), pull out the bird, let it rest for 15 minutes, and commence carving the most succulent turkey breast ever to hit your Thanksgiving table.

[h/t Skillet]

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