An operator of 17 Church’s Chicken stores has switched over to non-trans fat oil because of repeatedly hearing customers say they wouldn’t eat there. The result: an increase of over 3500 customers weekly. The oil? A canola oil made from a special canola seed grown by Dow AgroSciences. [via CNW]

One thing that many people (including restaurant owners) forget is that when you cook with oil at the proper temperature (350-425 F, depending), and change the oil regularly, the food does not absorb as much oil, and hence isn’t as bad as you might think. Of course, baked, broiled, or barbequed is even better.