No caged cluckers

No caged cluckers
What's the latest from a national food service company that caters to a college crowd? Bon Appetit Management -- and its 200 cafeterias -- has announced that, starting Nov. 5, it will be buying eggs from hens that haven't been confined in cages.
The company has embraced one of the newest causes in the animal rights world. The cage-free egg policy was initiated in response both to a suggestion from American University student David Benzaquen and from information Bon Appetit sought out from the Humane Society.
Whole Foods, which has 178 stores nationwide, adopted a similar policy in January.
Fat of the ham
Ham, also known as the hind leg of a pig, comes in a lot of forms, most of which are excellent for get-togethers. They require minimal effort (most of the time), are simple to carve and make a great centerpiece for a holiday table.
Generally, bone-in hams have the best flavor, though fully or partially boned hams are easier to slice. City hams, also known as wet-cured hams, are most common in supermarkets; they're fully-cooked but not entirely preserved, so they have to be stored in the fridge. But all you need to do to serve them is glaze them and heat them through.
Country hams, which are usually salt-cured and smoked, require a first step of soaking (to remove the excess salt), then simmered in water for a few hours before either being glazed or just sliced and served. Leftover country ham is one of the biggest rewards of the whole process; it keeps in the fridge for at least a week and is delicious on biscuits, sandwiches or just by itself. And, when the ham's all gone, use the bone to make smoky pea soup. It's a win-win situation.
Chew on this
Cadbury Adams -- makers of Black Jack and Beemans chewing gums -- is celebrating the 135th anniversary of chewing gum.
The chewy confection was invented in 1871 by Thomas Adams, who first mass-produced chewing gum in his factory in New York City.
As part of the celebration, the company is reintroducing four nostalgic flavors: Black Jack, Beemans and sour apple and cherry. Locally, you can find the flavors at Publix and World Market.
For more information, go to ilovegum.com.
Saveur the holidays
Saveur magazine's annual collection of winter recipes will be on newsstands soon. Cost is $9.95.
The special issue of the upscale food magazine, "Favorite Recipes for Winter Cooking," includes more than 150 recipes for Thanksgiving, Christmas, Hanukkah and the New Year.
The collection also includes specially designed menus such as an autumn harvest feast, Thanksgiving with a twist and an Italian-American Christmas Eve supper.
Junior epicure
The clever bibs from Chicago-based Ellie's Party! Gear for Growing Gourmands aren't costumes exactly, but they will certainly dress up Junior and Junior Miss with a sense of humor through Halloween and the holidays beyond. "Aspiring Foodie," "Food Critic in Training" and our favorite, "Sippee Cup Sommelier," are just some of the catchphrases on these 100-percent cotton bibs. (Onesies and kids' T-shirts to size 10-12 are offered too.) The bibs are $15 each by mail-order: Visit elliesparty.com or call Cafe Press at (877) 809-1659.
Targeting salt
"The Hasty Gourmet Low Salt Favorites" (InData Publishing, 2005, $19.95 paperback) is by Bobbie Mostyn, targeting people who need to reduce their salt intake.
The book offers about 300 recipes along with nutritional analyses that include sodium and fat totals for individual ingredients, as well as for the finished dishes. Mostyn also offers plenty of general advice on choosing foods, based on her own experience of following a low-salt regime, and her medical research. The recipes call for familiar ingredients available at supermarkets and keep things simple.