A chili burger is a type of hamburger. It consists with the patty topped with chili con carne, it is served open-faced, sometimes the chili is served alongside the burger rather than on top. The chili may be served alone, or with cheese, onions, or tomatoes as garnishes. Chili burgers appear to have been invented in the 1920s by Thomas M. "Ptomaine Tommy" DeForest, who founded a sawdust-floored all-night restaurant, "Ptomaine Tommy's", located in the Lincoln Heights neighborhood of Los Angeles. Ptomaine Tommy's was open from around 1919 to 1958, where his chili burger was referred to as "size", chopped onions as "flowers" or "violets"; the term size for a chili burger arguably derives from the portion size of the chili used at Ptomaine Tommy's. Ptomaine Tommy "had two ladles, a large and a small" with which to serve his chili, whether smothered on top of the burger or in a bowl; the use of the shorthand term "size" for burger-size portion of chili gained currency throughout Los Angeles. Ptomaine Tommy was forced to close his restaurant August 10, 1958 and sell his property to satisfy creditors, he died just a week later.
His service to the community and his invention was noted by resolution of the California State Senate that same year. Food author John T. Edge considers the invention the milestone that marks the start of "traceable history of burgers in LA", a first step to what he considers the "baroque" character of the Los Angeles hamburger scene. By interviewing former customers and friends decades after the fact, columnist Jack Smith wrote a definitive article in 1974 about DeForest and the dish that he had invented which became a important part of the history of Los Angeles. What helped spread the popularity of this dish was Deforest's diverse clientele which included doctors coming off the late shift at the local county hospital, fight fans on their way home after attending matches at the Olympic Auditorium, people associated with the Hollywood film industry. Several US food chains specialize in chili burgers. One of these is Original Tommy's, which dates to 1946; the Carolina Burger is a regional variant of the chili burger served with coleslaw and chopped onions.
Common in local restaurants in the Carolinas, it is periodically offered at Wendy's restaurants as the Carolina Classic. Chili dog List of hamburgers Sloppy joe
Pei Wei Asian Diner
Pei Wei Asian Diner, LLC, doing business as Pei Wei Asian Kitchen, ) is an American restaurant chain serving Pan Asian fare, operating in more than 200 locations in the U. S. and six international locations. Pei Wei's dishes are made to order in an open concept kitchen using cooking methods like wok firing; the restaurant offers guest customization that includes gluten-free options. Pei Wei's concept is defined by the restaurant industry as fast casual, offering the convenience of counter service and cashier orders, paired with table service once an order has been placed. Pei Wei has a designated door in the restaurant for cashiers to service takeout food orders; the restaurant chain was created as Pei Wei Asian Diner in 2000 by P. F. Chang's China Bistro to compete in the fast casual restaurant segment with a Pan Asian menu and quick, made-to-order service model, while P. F. Chang's remained in the full-service restaurant segment; the first Pei Wei location opened in Scottsdale in 2000. The first location outside of Arizona, the fourth in the chain, was opened in Dallas, Texas, in December 2001.
The company opened its first California location, the sixth in the chain, in Irvine in June 2002. Pei Wei was able to open its 100th location in Little Rock, Arkansas in October 2006. By 2010, the company had 168 locations in California, Texas and Florida, with a growing presence in the Northeast and Midwest. P. F. Chang's China Bistro, Inc. was acquired by Centerbridge Partners in July 2012, making P. F. Chang's China Bistro an indirect, wholly owned subsidiary of Wok Parent L. L. C. Over the years, Pei Wei’s dining experience has evolved to feature modern conveniences. In July 2015, the company started a customer loyalty program in which customers accumulate points during each visit that can be used to redeem rewards, including free food. Pei Wei was among the first restaurant chains to accept Apple Pay, rolling out the technology to all locations in August 2015. Customers can place takeout orders online or through the Pei Wei mobile app, launched in the App Store and Google Play in September 2016 to allow customers to find locations, view the menu and pay.
Pei Wei opened their first college campus location in August 2015 on the campus of Arizona State University. That year, Pei Wei opened their 200th location in Richardson, Texas in October 2015. During 2016, Pei Wei withdrew operations in several states, including closing all three of its restaurants in Ohio and all three of its locations in Louisiana; that same year, the company opened four in Texas and one in Arkansas. Pei Wei undertook an extensive rebranding campaign during the same period; the new brand position, designed to tap into the national dining trend toward more healthful eating, included the rollout of quinoa on its menu, as well as the addition of a salad category and several lighter small plate options. In 2016, the company opened its Pei Wei Test Kitchen restaurant in Scottsdale to develop and test new menu items and gather public feedback in real time. Pei Wei hired restaurant industry veteran John “J.” Hedrick as CEO in 2017. Hedrick had served as COO of NPC International, the nation's seventh-largest restaurant operator with 1,300 fast food outlets with revenues exceeding $1.2 billion.
At the end of 2017, Pei Wei announced its separation from parent company, P. F. Chang’s China Bistro; this separation would lead the company to undergo a slight name change, as well as the relocation of its headquarters from Scottsdale to Irving, Texas. As a part of their separation from P. F. Chang's, Pei Wei undertook a major rebranding campaign by hiring a new creative agency to revitalize the brand by replacing the company's longtime logo with the new tiger logo and to change the trading name of the business to Pei Wei Asian Kitchen in February 2018. In 2011, Pei Wei announced an agreement with Alsea to open franchise locations in Mexico; the first location in Mexico opened in 2012. Due to lower than expected performance, all Mexico City locations were closed by the end of 2014. All three locations were in Mexico City. In August 2012, Pei Wei opened its first location in Kuwait, operated by M. H. Alshaya Co; the same franchisee opened the first location in Dubai, U. A. E. in April 2013. By the end of 2014, Pei Wei had five international locations: two locations in Kuwait, three in the United Arab Emirates.
In September 2016, Pei opened its first East Asian location in South Korea through a partnership with ELX Food & Beverage. The Korean location in Seoul's Starfield Hanam, the country’s largest shopping mall, is one of 11 locations that the chain plans to open by the end of 2017. Official website Ruggless, Ron. "P. F. Chang's readying Pei Wei's fast-casual offshoot". Nation's Restaurant News
Panda Express is a fast food restaurant chain which serves American Chinese cuisine. With 2,000+ locations, it is the largest Asian segment restaurant chain in the United States, where it was founded and is located. Panda Express restaurants were traditionally located in shopping mall food courts, but the chain now operates units in many other environments and formats, including stand-alone restaurants, as well as universities, airports, military bases, amusement parks and other venues. Panda Express has over 2,000 restaurants, located in 50 U. S. states, the District of Columbia, Puerto Rico, Canada, Guatemala, El Salvador, South Korea, the United Arab Emirates. The chain offers a variety of Chinese-cuisine-inspired dishes. "Combo meals" are served with customer's choice of either fried rice, steamed rice, chow mein, or mixed vegetables. No MSG is added to any of the items at Panda Express after it has been delivered to the restaurant, nor does Panda Express purchase from any suppliers who add MSG.
Panda Express is headquartered in California. The Panda Express brand is a fast-food variation of corporate sibling Panda Inn; the Panda Restaurant Group, parent company of Panda Inn, Panda Express, Hibachi-San, was founded by Andrew Cherng, Peggy Cherng and Andrew's father, Master Chef Ming Tsai Cherng. Andrew Cherng and his father are from the Yangzhou region of China's Jiangsu province, while Peggy was born in Burma and raised in Hong Kong. Both Andrew and Peggy Cherng are alumni of Baker University in Kansas. Andrew went into business with his father in the United States in 1973, opening their first Panda Inn restaurant in Pasadena, California. At the beginning, business was lacking to the degree that Andrew had to offer special deals and freebies so that customers would dine at Panda Inn. In 1982, Peggy joined Andrew in the restaurant business. While operating Panda Inn, Andrew became acquainted with then-UCLA head football coach Terry Donahue, as well as Terry's brother Dan, who happened to be in the real estate business.
It was because of this connection that in 1983, Donahue Schriber Real Estate, the manager of the Glendale Galleria, invited the Cherngs to develop a fast-food version of Panda Inn for the Galleria's food court, Panda Express was launched that October. A second location was opened two years at the Westside Pavilion in 1985; the chain has expanded across the United States since then. Chef Andy Kao claims to have developed the original Chinese-American orange chicken recipe at a Panda Express in Hawaii in 1987. At first, Panda Express restaurants were found in food courts in major shopping malls. During the late 1980s and early 1990s, the Cherngs began experimenting with supermarket-based branches, through a deal with Vons, stand-alone restaurant locations. In 1997, the company opened its first stand-alone, drive-through restaurant, in Hesperia, California. Today less than 2% of its restaurants are in malls; because Peggy had worked for several years as a software designer & engineer for defense contractors like McDonnell Douglas, Panda Express computerized its operations early on.
Peggy brought a systems analysis perspective to the business and worked through the logistics and standardization issues necessary to scale up the concept. In 2005, Panda Express began to open units in food courts on college campus, some of which participate in the residential student meal plans. In 2008, the Cherngs were the recipients of the City of Angels Award, given by the LAX Coastal Area Chamber of Commerce, for their contributions to the greater Los Angeles area; as of 2007, the company's highest revenue location, bringing in over US$4 million annually, was located at the Ala Moana Center food court in Honolulu, Hawaii. On November 23, 2009, it was announced that Panda Express had selected Trusonic to provide Asian themed background music to its store locations. On the ABC News TV program Nightline, April 18, 2011, there was a feature segment on Panda Express and its success; the segment described how Andrew Cherng encourages his workers and management to go through self-help programs emphasizing Landmark Education.
In June 2013, it was announced that the restaurant chain will pay $150,000 to settle an Equal Employment Opportunity Commission action on behalf of at least three female teenagers who were sexually harassed between 2007 and 2009 by one male kitchen supervisor in Kauai, Hawaii. That year, Panda Express opened its first location in the western Pacific by opening a location in the American territory of Guam; the first location in the state of Alaska was opened in December 2015. As of 2017, the Panda Restaurant Group had annual sales of over $3 billion and close to 39,000 employees, they opened Panda Innovation Kitchen in Pasadena with their daughter, Andrea Cherng, overlooking a majority of the restaurant's business. The idea for Panda Innovation Kitchen is to experiment with new flavours and ingredients to come up with new menu items. In addition, they opened a tea bar to introduce Taiwanese drinks such as boba milk tea and new drinks like the Fortune Cookie Shake. In December 2017, Panda Express had opened the chain's 2,000th location, located in New York City near Columbia University.
As of February 2019, Panda Express has ended its agreement with PepsiCo and is serving Coca-Cola products at all company-owned locations in the United States. Panda Express operates in Canada, Japan, Mexico, El Salvador, South Korea and the United Arab Emirates; the first
Greece the Hellenic Republic, self-identified and known as Hellas, is a country located in Southern and Southeast Europe, with a population of 11 million as of 2016. Athens is largest city, followed by Thessaloniki. Greece is located at the crossroads of Europe and Africa. Situated on the southern tip of the Balkan Peninsula, it shares land borders with Albania to the northwest, North Macedonia and Bulgaria to the north, Turkey to the northeast; the Aegean Sea lies to the east of the mainland, the Ionian Sea to the west, the Cretan Sea and the Mediterranean Sea to the south. Greece has the longest coastline on the Mediterranean Basin and the 11th longest coastline in the world at 13,676 km in length, featuring a large number of islands, of which 227 are inhabited. Eighty percent of Greece is mountainous, with Mount Olympus being the highest peak at 2,918 metres; the country consists of nine geographic regions: Macedonia, Central Greece, the Peloponnese, Epirus, the Aegean Islands, Thrace and the Ionian Islands.
Greece is considered the cradle of Western civilisation, being the birthplace of democracy, Western philosophy, Western literature, political science, major scientific and mathematical principles, Western drama and notably the Olympic Games. From the eighth century BC, the Greeks were organised into various independent city-states, known as poleis, which spanned the entire Mediterranean region and the Black Sea. Philip of Macedon united most of the Greek mainland in the fourth century BC, with his son Alexander the Great conquering much of the ancient world, from the eastern Mediterranean to India. Greece was annexed by Rome in the second century BC, becoming an integral part of the Roman Empire and its successor, the Byzantine Empire, in which Greek language and culture were dominant. Rooted in the first century A. D. the Greek Orthodox Church helped shape modern Greek identity and transmitted Greek traditions to the wider Orthodox World. Falling under Ottoman dominion in the mid-15th century, the modern nation state of Greece emerged in 1830 following a war of independence.
Greece's rich historical legacy is reflected by its 18 UNESCO World Heritage Sites. The sovereign state of Greece is a unitary parliamentary republic and developed country with an advanced high-income economy, a high quality of life, a high standard of living. A founding member of the United Nations, Greece was the tenth member to join the European Communities and has been part of the Eurozone since 2001, it is a member of numerous other international institutions, including the Council of Europe, the North Atlantic Treaty Organization, the Organisation for Economic Co-operation and Development, the World Trade Organization, the Organization for Security and Co-operation in Europe, the Organisation internationale de la Francophonie. Greece's unique cultural heritage, large tourism industry, prominent shipping sector and geostrategic importance classify it as a middle power, it is the largest economy in the Balkans. The names for the nation of Greece and the Greek people differ from the names used in other languages and cultures.
The Greek name of the country is Hellas or Ellada, its official name is the Hellenic Republic. In English, the country is called Greece, which comes from Latin Graecia and means'the land of the Greeks'; the earliest evidence of the presence of human ancestors in the southern Balkans, dated to 270,000 BC, is to be found in the Petralona cave, in the Greek province of Macedonia. All three stages of the stone age are represented for example in the Franchthi Cave. Neolithic settlements in Greece, dating from the 7th millennium BC, are the oldest in Europe by several centuries, as Greece lies on the route via which farming spread from the Near East to Europe. Greece is home to the first advanced civilizations in Europe and is considered the birthplace of Western civilisation, beginning with the Cycladic civilization on the islands of the Aegean Sea at around 3200 BC, the Minoan civilization in Crete, the Mycenaean civilization on the mainland; these civilizations possessed writing, the Minoans writing in an undeciphered script known as Linear A, the Mycenaeans in Linear B, an early form of Greek.
The Mycenaeans absorbed the Minoans, but collapsed violently around 1200 BC, during a time of regional upheaval known as the Bronze Age collapse. This ushered from which written records are absent. Though the unearthed Linear B texts are too fragmentary for the reconstruction of the political landscape and can't support the existence of a larger state contemporary Hittite and Egyptian records suggest the presence of a single state under a "Great King" based in mainland Greece; the end of the Dark Ages is traditionally dated to the year of the first Olympic Games. The Iliad and the Odyssey, the foundational texts of Western literature, are believed to have been composed by Homer in the 7th or 8th centuries BC. With the end of the Dark Ages, there emerged various kingdoms and city-states across the Greek peninsula, which spread to the shores of the Black Sea, So
Chili con carne
Chili con carne or chilli con carne, meaning "chili with meat" and sometimes known as "chili" or "chilli", is a spicy stew containing chili peppers and tomatoes and beans. Other seasonings may include garlic and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes. Chili con carne is used as an ingredient in other dishes. In Spanish, the word chile from the Nahuatl chīlli refers to a "chili pepper", carne is Spanish for "meat". A recipe dating back to the 1850s describes dried beef, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could be boiled in pots on the trail. Chili originated from what is now southern Texas. Unlike some other Texas foods, such as barbecued brisket, chili originated with working-class Tejana and Mexican women; the chili queens of San Antonio, Texas were famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual "chili joints".
The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by giving many Americans their first taste of it. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U. S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. Before World War II, hundreds of small, family-run chili parlors could be found throughout Texas and other states those in which émigré Texans had made new homes; each establishment had a claim to some kind of secret recipe. By 1904, chili parlors were opening outside of Texas, in part due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century. After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, serving Mexican Chili. Varallo's, the oldest restaurant in Tennessee, opened as a chili parlor in 1907, competing with other chili parlors that had opened in Nashville during the 1890s.
In the 1920s and 1930s, chains of diner-style chili parlors began opening in the Midwest. Cincinnati chili, a dish developed by Greek immigrants deriving from their own culinary traditions, arguably represents the most vibrant continuation of the chili parlor tradition, with dozens of restaurants offering this style throughout the Cincinnati area, it can be traced back to at least 1922. In Green Bay, the chili parlor Chili John's has existed since 1913; as with Cincinnati chili, it is most served over spaghetti with oyster crackers, but the recipe is less sweet with a higher proportion of fat. The original proprietor's son opened a second location in Burbank, California in 1946, still in existence; until the late 2000s, a chili parlor dating to 1904, O. T. Hodge, continued to operate in St. Louis, it featured a chili-topped dish called a slinger: two cheeseburger patties, hash browns, two eggs, smothered in chili. As of 2014 no O. T. Hodge-branded locations remain. Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century.
The question of whether beans belong in chili has long been a matter of contention among chili cooks. While it is accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history to be considered authentic; the Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats. Small red or pink common beans are used for chili, as are black-eyed peas, kidney beans, pinto beans, great northern beans, or navy beans. Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is called "chili no beans" in the United States; some U. S. manufacturers, notably Bush Brothers and Company and Eden Organic sell canned precooked beans that are labeled "chili beans". Tomatoes are another ingredient. Wick Fowler, north Texas newspaperman and inventor of "Two-Alarm Chili", insisted on adding tomato sauce to his chili — one 15-ounce can per three pounds of meat.
He believed that chili should never be eaten freshly cooked but refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to the medical profession." Vegetarian chili acquired wide popularity in the U. S. during the 1960s and 1970s with the rise of vegetarianism. It is popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, or a starchy vegetable, such as potatoes; these chilis nearly always include beans. Variants may contain corn, mushrooms, or beets. Chili verde is a moderately to spicy New Mexican cuisine stew or sauce made from chunks of pork th
French fries, or fries. French fries are served hot, either soft or crispy, are eaten as part of lunch or dinner or by themselves as a snack, they appear on the menus of diners, fast food restaurants and bars, they are salted and, depending on the country, may be served with ketchup, mayonnaise, tomato sauce, or other local specialties. Fries can be topped more as in the dishes of poutine or chili cheese fries. Chips can be made from other sweet potatoes instead of potatoes. A baked variant, oven chips, uses no oil. One common fast food dish is fish and chips. French fries are prepared by first cutting the potato into strips, which are wiped off or soaked in cold water to remove the surface starch, dried, they may be fried in one or two stages. Chefs agree that the two-bath technique produces better results. Potatoes fresh out of the ground can have too high a water content—resulting in soggy fries—so preference is for those that have been stored for a while. In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat to cook them through.
This step can be done in advance. They are more fried in hot fat to crisp the exterior, they are placed in a colander or on a cloth to drain and served. The exact times of the two baths depend on the size of the potatoes. For example, for 2–3 mm strips, the first bath takes about 3 minutes, the second bath takes only seconds. One can cook french fries using several techniques. Deep frying submerges food in hot fat, most oil. Vacuum fryers are suitable to process low-quality potatoes with higher sugar levels than normal, as they have to be processed in spring and early summer before the potatoes from the new harvest become available. In the UK, a chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips. Most french fries are produced from frozen potatoes which have been blanched or at least air-dried industrially. Most chains that sell fresh cut fries use the Idaho Russet Burbank variety of potatoes, it has been the standard for french fries in the United States.
The usual fat for making french fries is vegetable oil. In the past, beef suet was recommended with vegetable shortening as an alternative. In fact, McDonald's used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they switched to vegetable oil with beef flavoring. Starting in the 1960s, more fast food restaurants have been using frozen french fries. In the United States and most of Canada, the term french fries, sometimes capitalized as French fries, or shortened to fries, refers to all dishes of fried elongated pieces of potatoes. Variations in shape and size may have names such as curly fries, shoestring fries, etc.. In the United Kingdom, South Africa and New Zealand, the term chips is used instead, though thinly cut fried potatoes are sometimes called french fries, skinny fries, or pommes frites, to distinguish them from chips, which are cut thicker. A person from the US or Canada might instead refer to these more thickly-cut chips as steak fries or potato wedges, depending on the shape, as the word chips is more used to refer to potato chips, known in the UK and Ireland as crisps.
Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802. The expression "french fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by E. Warren: "French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, a little salt. This account referred to thin, shallow-fried slices of potato – it is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared. In the early 20th century, the term "french fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken; the French and Belgians have an ongoing dispute about where fries were invented, with both countries claiming ownership. From the Belgian standpoint the popularity of the term "french fries" is explained as a "French gastronomic hegemony" into which the cuisine of Belgium was assimilated because of a lack of understanding coupled with a shared language and geographic proximity of the countries.
Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was the Spanish Netherlands: "The inhabitants of Namur and Dinant had the custom of fishing in the Meuse for small fish and frying among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here." Gérard has not produced the manuscript that supports this claim due to the fact that it is unrelated to the history of the French fry, as the potato did not arrive in the region until around 1735. Given 18th century economic conditions: "It is unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At most they were sautéed in a pan...". At least one source says that "french fries" for deep-fried potato batons was introduced when American and British soldiers arrived in Belgium during World War I; the Belgians had been catering to the British soldiers'
The Washington Post
The Washington Post is a major American daily newspaper published in Washington, D. C. with a particular emphasis on national politics and the federal government. It has the largest circulation in the Washington metropolitan area, its slogan "Democracy Dies in Darkness" began appearing on its masthead in 2017. Daily broadsheet editions are printed for the District of Columbia and Virginia; the newspaper has won 47 Pulitzer Prizes. This includes six separate Pulitzers awarded in 2008, second only to The New York Times' seven awards in 2002 for the highest number awarded to a single newspaper in one year. Post journalists have received 18 Nieman Fellowships and 368 White House News Photographers Association awards. In the early 1970s, in the best-known episode in the newspaper's history, reporters Bob Woodward and Carl Bernstein led the American press' investigation into what became known as the Watergate scandal, their reporting in The Washington Post contributed to the resignation of President Richard Nixon.
In years since, the Post's investigations have led to increased review of the Walter Reed Army Medical Center. In October 2013, the paper's longtime controlling family, the Graham family, sold the newspaper to Nash Holdings, a holding company established by Jeff Bezos, for $250 million in cash; the Washington Post is regarded as one of the leading daily American newspapers, along with The New York Times, the Los Angeles Times, The Wall Street Journal. The Post has distinguished itself through its political reporting on the workings of the White House and other aspects of the U. S. government. Unlike The New York Times and The Wall Street Journal, The Washington Post does not print an edition for distribution away from the East Coast. In 2009, the newspaper ceased publication of its National Weekly Edition, which combined stories from the week's print editions, due to shrinking circulation; the majority of its newsprint readership is in the District of Columbia and its suburbs in Maryland and Northern Virginia.
The newspaper is one of a few U. S. newspapers with foreign bureaus, located in Beirut, Beijing, Bogotá, Hong Kong, Jerusalem, London, Mexico City, Nairobi, New Delhi and Tokyo. In November 2009, it announced the closure of its U. S. regional bureaus—Chicago, Los Angeles and New York—as part of an increased focus on "political stories and local news coverage in Washington." The newspaper has local bureaus in Virginia. As of May 2013, its average weekday circulation was 474,767, according to the Audit Bureau of Circulations, making it the seventh largest newspaper in the country by circulation, behind USA Today, The Wall Street Journal, The New York Times, the Los Angeles Times, the Daily News, the New York Post. While its circulation has been slipping, it has one of the highest market-penetration rates of any metropolitan news daily. For many decades, the Post had its main office at 1150 15th Street NW; this real estate remained with Graham Holdings when the newspaper was sold to Jeff Bezos' Nash Holdings in 2013.
Graham Holdings sold 1150 15th Street for US$159 million in November 2013. The Washington Post continued to lease space at 1150 L Street NW. In May 2014, The Washington Post leased the west tower of One Franklin Square, a high-rise building at 1301 K Street NW in Washington, D. C; the newspaper moved into their new offices December 14, 2015. The Post has its own exclusive zip code, 20071. Arc Publishing is a department of the Post, which provides the publishing system, software for news organizations such as the Chicago Tribune and the Los Angeles Times; the newspaper was founded in 1877 by Stilson Hutchins and in 1880 added a Sunday edition, becoming the city's first newspaper to publish seven days a week. In 1889, Hutchins sold the newspaper to Frank Hatton, a former Postmaster General, Beriah Wilkins, a former Democratic congressman from Ohio. To promote the newspaper, the new owners requested the leader of the United States Marine Band, John Philip Sousa, to compose a march for the newspaper's essay contest awards ceremony.
Sousa composed "The Washington Post". It became the standard music to accompany the two-step, a late 19th-century dance craze, remains one of Sousa's best-known works. In 1893, the newspaper moved to a building at 14th and E streets NW, where it would remain until 1950; this building combined all functions of the newspaper into one headquarters – newsroom, advertising and printing – that ran 24 hours per day. In 1898, during the Spanish–American War, the Post printed Clifford K. Berryman's classic illustration Remember the Maine, which became the battle-cry for American sailors during the War. In 1902, Berryman published another famous cartoon in the Post—Drawing the Line in Mississippi; this cartoon depicts President Theodore Roosevelt showing compassion for a small bear cub and inspired New York store owner Morris Michtom to create the teddy bear. Wilkins acquired Hatton's share of the newspaper in 1894 at Hatton's death. After Wilkins' death in 1903, his sons John and Robert ran the Post for two years before selling it in 1905 to John Roll McLean, owner of the Cincinnati Enquirer.
During the Wilson presidency, the Post was credited with the "most famous newspaper typo" in D. C. history according to Reason magazine. When John McLean died in 1916, he put the newspap