Our nighttime lead line cook Miguel Schwarzenbach has developed a strong interest in a cookbook called ” The Whole Beast”, by Fergus Henderson. Mr. Henderson is the chef and proprietor of a restaurant in London called St. John, which specializes in humble and overlooked cuts of meat. Miguel requested some lamb brains in order to replicate Mr. Henderson’s Deep Fried Lamb’s Brains with Green Sauce recipe. I passed the request on to John Bledsoe, our pork and lamb farmer, and he obliged. We’ll be offering said brains tonight through Thursday and possibly Friday too. Any hungry zombies out there?