In his recent Wallet Pop post on 7-Eleven's move to provide more 7-Eleven private-brand products, Geoff Williams mentioned the U.S. and Canada as two 7-Eleven countries. There are more than that. There are so many that it can make your head spin. With so many companies struggling, here's one that continues to make its mark. The company started up in Dallas, Texas in 1927, and as far as I know, is still going strong more than 80 years later.

I have never seen as many 7-Elevens in my life as I did when we lived in Taiwan. If you were in need of a 7-Eleven in Hsinchu where I lived, there was one just up the street or around the corner. At some 7-Elevens you could see another 7-Eleven just a block away--or across the street. The products were Taiwan products besides a mix of others. With the 7-Eleven brand coming onto the scene, it might be a hard choice to pick between the shrimp crackers or 7-Eleven potato chips.

7-Elevens can be found in 17 countries outside the U.S. Along with Taiwan and Canada, the other countries include: Japan, Australia, Mexico, Singapore, the Philippines, Sweden, Denmark, South Korea, Thailand, Norway, Malaysia , China, Macau, and Hong Kong. There are approximately 27,250 of them. [from 7-Eleven profile page] Of these, almost 4,500 (or more) are in Taiwan.

When 7-Eleven started in Dallas, it was the first convenience store ever. The first products were ice, milk, bread and eggs.

A month ago, I wrote about a Civil War driving tour in Tennessee. Here's another one I found out about in an engaging article by Jodi Helmer in the November/December issue of AAA's Home and Away magazine.

Helmer followed North Carolina's Blue-Gray Scenic Byway on a quest to find historic sites connected to the Civil War. The journey was a hunt and ask venture that wound through small towns and tobacco fields. As she found out, even a nondescript field where a battle took place has significance. Such was the case when she went into the Harper House, the now museum, but once farmhouse that was turned into a hospital during the war in order to treat soldiers who were wounded.

Other points of interest along the way were the Cliffs of Neuse State Park, the remnants of CSS Neuse--a ship used by the Confederate Navy, and small towns like Dudley, Seven Springs and Deep Run.

People in these towns pointed Helmer in the direction of terrific barbecue. She suggests Wilber's Barbecue in Goldsboro.

Reading Helmer's article reminded me of the importance of pulling off the road once in awhile to read those brown historic markers and asking the locals, "Where would you eat and what's worth seeing here?"

For more information about the Blue-Gray Scenic Byway, click here. One thing to keep in mind, many places are closed on Sundays. Here is a down-loadable brochure of the Civil War Trail another tour option.

The unnatural trio of turkey, duck, and chicken might initially make your stomach curl, but the supposed supernatural taste of the turducken might just appease the staunchest of food critics. This chicken in a duck in a turkey has become a nationwide phenomenon in the past decade - so much so that NFL commentator John Madden awards a turducken to the winning team of the Thanksgiving Day game (usually the Detroit Lions versus the Dallas Cowboys). Just this year, though, Madden announced he would be returning to the traditional turkey for Thanksgivings henceforth.

The unlikely combination of birds actually makes for a nice blend of dark and white, dry and juicy meats. Preparing and cooking the perfect turducken takes at least ten hours. Start by deboning all the birds and preparing a cornbread and sausage stuffing. Basically, the turkey is laid flat and spread with a layer of stuffing. The duck is placed on top of the turkey (add another layer of stuffing), and the chicken (with leftover stuffing inside) is placed on top of the duck. Carefully wrap the turkey as you normally would and cook as usual.

I have a postcard of a cartoon that says something like this, "Erma, unsure of what to bring to the potluck, brought a loaf of bread." All the other cartoon people in the postcard picture were sporting a loaf of bread as well.

In the case of this photo that was taken by jrodmanjr in the Ferry Building in San Francisco, I'm mostly reminded of abundance. I'm also drawn to the repetition and the crispness of the bread, and the fact that tomorrow it's Thanksgiving.

If you are celebrating Thanksgiving tomorrow, may there be delicious bread and loved ones at your table.

If you have any shots of abundance, share them with us at Gadling's Flickr photo pool where they might be chosen as a Photo of the Day.

If you or your loved ones are traveling for the holidays and those travels take you through either of Chicago's airports, you need to read this.

If you thought airport food was gross before, you ain't seen nothin' yet. At Midway airport in Chicago, an investigator recently found toxic black mold in the ice being served, and there was rat hair in a sandwich at O'Hare.

The big offenders:
Lalo's - repeatedly stores their meat at unsafe temperatures, and the drinking water may be tainted.
Luigi Stefani's - where they found the black mold, as well as unsafe sandwiches. Luigi Stefani's failed health inspections in 2005 and 2006.
Reggio's Pizza Express - failed three inspections since 2007 for various violations including the coolers not working.
The Doghouse - meat and cheese at unsafe temperatures.
Chili's - failed four inspections in the last three years and is suspected of giving multiple travelers E. coli.
Manchu Wok - two failures since 2006.
Wolfgang Puck - two cooks with open sores on their hands.

Even Gate Gourmet, who makes the airplane food, has repeatedly failed inspections due to insects, rodents, and unsafe temperatures. There's a lot of hot meat in Chicago.

Basically? If you have to eat something on the plane or at the airport, choose prepackaged items that could not be made toxic by being stored at an unsafe temperature, and stick to bottled water.

Be careful, because getting sick could ruin your trip.

[via cbs2chicago]

Having recently returned from a fantastic trip to Chile, I feel compelled to spread the good news about this long, thin pencil of a country. I've already sung the praises of its Torres del Paine National Park-- now here are five more reasons to make Chile your next travel destination.

1. The Atacama Desert, the driest spot in the world. There are some spots in this desert where precipitation has literally never been recorded. But despite its stark, lunar landscapes (see photo), northern Chile's Atacama Desert is actually one of the most-visited tourist destinations in the country.

San Pedro de Atacama, its largest and most popular city, is surrounded by gorgeous mountains, active volcanoes, and a massive salt flat. Also within a short drive are crystal-clear lakes, ancient fortresses, a geyser, and the archaelogical site of Tulor. Many restaurants have only outdoor seating-- no need to worry about the rain-- and your meals will often be eaten near a campfire-- hey, the desert can get chilly at nights.

2. Penguins! Who said penguins only live in Antarctica or at the zoo? These well-dressed birds can be found in southern Chile's Seno Otway Penguin Colony, where visitors will see them lounging on the beach and commuting to and from their nearby nests. The surrounding view would make it worth the price of admission by itself.

With Terence & Sarah eliminated, and Starr & Nick coming in 1st four times in a row, it was any one of the team's game during episode 9 of the Amazing Race 13. As the teams headed off to Moscow, Russia from Almaty, Kazakhstan, I was curious what would trip up Nick & Starr and if Andrew & Dan could dump their status as the team with the most trouble with tasks.

Moscow was shown as a complicated city that is more than a little expensive in the taxi department. The city gave two teams a bit of grief. Language barriers and a lack of being able to find directions were consistent problems. By the end of their day, I hope there were shots of vodka waiting.

Travel Tips:

• Hotel bedroom slippers will temporarily work as shoes.
• I would find someone who knows English to write down locations in Russian in order to find places more easily. That's just an observation I had after watching the teams struggle.
• Keep a sense of humor. It will help.
• Work out taxi costs before you get in a cab, but it may not do much good.
• On second thought, when traveling in Moscow, don't take taxis. They are EXPENSIVE.

Until last Sunday, I wasn't sure who Iron Chef Michael Symon is. Now, I do. My first introduction came with tickets to the Fabulous Food Show in Cleveland--my friend's pick.

Symon, who is from Cleveland, was one of the featured chefs who put on a show to an audience filled with foodies. While we stood in line like some sort of sheep waiting to claim our reserved seats, I still wasn't clear about why I should care about him.

That's changed. Symon is a Clevelander through and through. Celebrity chef or not, he knows how to talk to his people. Plus, the guy can cook, talk at the same time, and give tips about how to crush garlic and which part should be taken out to keep from being bitter. (You take out the green sliver in each clove. He called it the germ.)

Although we didn't get one of those scrumptious looking date appetizers at the show, afterward we ate at Lolita, one of Symon's restaurants. The dates were on the menu.

Lordy! Manna from heaven, pure and simple. Lolita is the companion restaurant to Lola--the high end eatery that Anthony Bourdain visited in the Cleveland episode of " No Reservations."

When it comes to chocolate, I'm a bit of a snob. I grew up on European chocolate so I never quite understood the fascination with the Hershey bar.

My favorite chocolate brand is La Maison Du Chocolat; a French chocolate maker with just a few stores around the world. Their prices are pretty steep, (about $45 for a box of champagne truffles) but the flavors are quite simply mind blowing. Thankfully they have something for every budget in their assortment, and you can pick up a box for as little as $7.50.

If you live in New York, you can visit one of their boutiques, including the recently opened Wall Street store, which opened just in time to sell chocolate to desperate traders.

If you are chocolate fan, then I highly suggest telling Santa about them, and begging for a sampler box. You will not regret it.

To me, nothing says I love you, more than A sweet and melting Gianduja praliné mixed with caramelized and finely ground hazelnuts.

The new Maison Du Chocolat store can be found at 63 Wall Street, if you can't make it to the store, they will gladly accept online orders from anywhere in the world.

Last year, Gadling's own Grant Martin wrote about Studiofeast, a New York-based underground eating club. Since then, Studiofeast has thrown several more semi-secret culinary events that have occasionally included guest chefs such as Ilan Hall (winner of Top Chef Season 2). This past weekend, Studiofeast joined forces with four other eating clubs to throw the two-night Undergrounds Unite event at a secret location in Manhattan.

Now seemed like the perfect time to revisit Studiofeast and learn more about the seductive world of underground eating. And what better way to do that than with an interview with the creator of Studiofeast, Mike Lee?