HuffPo's Food Informants spends a week with Raven & Rose executive chef David Padberg, who chronicles, in-depth, the inner workings of his newish kitchen. Among Padberg's weekly to-dos: growing backyard herbs like "lovage, costmary, burnet, anise hyssop and red veined sorrel," breaking down a whole lamb, and cleaning the grease trap. "This is not an enviable job, but at least we are able to recycle all our fryer oil into biodiesel." [HuffPo]
