What do places that serve skinless chicken...

What do places that serve skinless chicken do with their chicken skins? Koo Koo Roo, a fast-food franchise, is pondering the problem. They think the answer might lie in donating the skins to the zoo; come fall they will launch a national campaign asking school children to write essays on why their local zoo deserves a lifetime supply of chicken skins. Says Mike Badalian, owner and founder of the skinless-chicken chain: “What to do with the copious skin that is generated every day from our chickens has posed a problem for each of our stores since we launched the company. With current expansion, this matter has become a grave corporate dilemma. After all, chicken skin isn’t exactly a traditional donation item.” For more information call (213) 669-1504.

Chuck Thompson, author of the Canned Chili Report, wants to be the ultimate authority on canned chili. Thompson judges chili for taste, eye appeal, aroma, consistency and aftertaste, and then rates each brand on a scale of one to four. Thompson’s thoughts on eye appeal: “There should be no unappetizing, fat, fuzzy scum across the top. You should not have to search for the beef. Large chunks should be visible at first glance.” For a copy of Thompson’s first annual report send $5 to: Canned Chili Report, Box 11652, Houston, Tex. 77293.

Salmon caviar canapes, ambrosia salad and strawberry banana cooler all have one thing in common: They contain cottage cheese. For the skinny on these and 27 other slim, cool menu ideas, write for your free copy to: “Friendship Dairies Lifestyle Recipe Booklet,” Friendship Dairies, Inc., P. O. Box 217, Dept. L, Maspeth, N. Y. 11378.

Sonoma dried tomato bits are made from Roma tomatoes that are harvested and dried using no salt, sulfur or preservatives. A sprinkling on appetizers, pizzas or in soups adds a zesty flavor. For other ways to use the tasty tomato bits (a BLTB?), write for a free copy of the “Tips on Bits/V Brochure,” Timber Crest Farms, 4791 Dry Creek Road, Healdsburg, Calif. 95448.

Are you always on a diet? Thee Diet Shoppe puts out a catalogue devoted to meeting the needs of those who must restrict their intake of sugar, salt, cholesterol, calories or fat. A free copy of the catalogue is available from Thee Diet Shoppe, P. O. Box 1343, Northbrook, Ill. 60065-1343.

Got an extra $1,500? Like to cook? You might consider enrolling in a Wine & Food Lovers’ Weekends (Oct. 4 to 6 and Oct. 11 to 13) offered by Madeleine Kamman, director of the School for American Chefs at Beringer Vineyards. Besides the cooking classes, the weekend includes a hot-air balloon trip, lodging, limousine service from the airport and a dinner at Chateau Souverain in the Alexander Valley. For more information, contact Beringer Vineyards, P. O. Box 111, St. Helena, Calif. 94574 or call (707) 963-7115, ext. 225.