Where fresh fruit goes, fruit flies will follow

Remember last summer when Macy's food service operation on State Street endured a fruit fly infestation? Well, my kitchen hasn't exactly been infested this month, but despite my best food-storage efforts I have caught a few of the little buggers buzzing around my very-quick-to-ripen bananas and nectarines.

I tried clapping the tiny flies to death in my palms, but sometimes they're just too fast. So I needed another way to get rid of these things.

A couple of commercial traps are available, but it was late in the evening when I discovered them and I didn't have time to run to the store, so I turned to the Internet and found of ways to dispatch these pests with items already in my kitchen.

The flies are attracted to rotting fruit (duh), so first order of business was to get rid of the bad fruit. Then, I needed to bait the fellas with something with a sweet-sour aroma, such as juice, cider vinegar, wine or fruity liquid dish soap. One method involves putting a small bowl of such liquid under a cut-up 2-liter bottle (www.wikihow.com); another involves the same liquid in a glass capped with plastic wrap that's been poked with fly-sized holes and secured with a rubber band. The idea is the flies are attracted to the liquid and either drown in it or can't figure their way back out.

If you think fruit flies are in your drain or garbage disposal, pour in bleach or toss a few handfuls of ice down the drain (seems they don't like the cold).

If moths in your pantry become a problem, the cleanup is a bit more involved and, unfortunately, costly.

First, get rid of open and unopened boxes of dry goods (rice, pasta, cereal, oats, etc.). Think of it as an opportunity to pitch outdated items and restock. I had moths earlier this year that came from an unopened bag of cashews that was in a plastic (but unfortunately not-well-sealed) container, so believe me, these insects and their larva can get anywhere.

Once all the shelves are cleared, wipe down the shelves (top and bottom), brackets and walls with a bleach solution, getting into all cracks and crevices where the eggs might be.

When it's time to restock, consider investing in sturdy plastic containers with tightfitting lids.

Politically correct candy: You can't escape the presidential campaign, even in the confection aisle.

A couple of companies have jumped on the election-year bandwagon with gum and chocolates catering to Democrats and Republicans.

The chocolatiers at Moonstruck (with locations in Oak Brook and Chicago) developed adorable elephant- and donkey-shaped truffles. The Republican version contains extra-bittersweet ganache, while a bite into the Democrat truffle reveals Mayan chocolate. A box of four (two of each affiliation) costs $15; they're also available bulk or individually wrapped.

At L.A. Burdick, candy makers created two boxed sets with flavors reflecting the presumptive nominees' backgrounds. Democrat Barack Obama's assortment includes Hawaiian pineapple and Kenyan coffee (Obama was born in Hawaii), while Republican John McCain's box is infused with Arizona citrus and hot pepper tequila (McCain represents Arizona). The Burdick Election Chocolates are available in quarter- and half-pound boxes for $15 and $28 from www.burdickchocolate.com.

Gum chewers as well can support their favorite candidate.

Vote Democrat and Vote Republican boxes of Bonus! Election Gum are available now online (www.bonusgum.com) and should show up soon at Walgreens and other retailers. The peppermint-flavored gum is sold in 12-piece packs.

What's the beef? Learn about grass-fed beef during a lecture Saturday with Chicago newsman-turned-rancher Bill Kurtis.

Kurtis, a documentary host, producer, conservationist, cattle rancher and author of the "The Prairie Table Cookbook," will discuss his decision to raise grass-fed cattle and talk about the differences between grass-fed and grain-fed herds from 10 a.m. to noon at the Chicago History Museum, 1600 N. Clark St., Chicago.

Kurtis also will also sign copies of "The Prairie Table Cookbook." Copies will be available Saturday for purchase; all proceeds will benefit the Culinary Historians of Chicago.

The lecture program is free for CHC members and free with admission to Chicago History Museum visitors. Reserve a seat at (708) 788-0338 or rsvpchc@yahoo.com.

• Contact Food Editor Deborah Pankey at (847) 427-4524, food@dailyherald.com or c/o Daily Herald, P.O. Box 280, Arlington Heights, IL 60006.