I came home from south Tampa's Wimauma restaurant with two buckets of scraps for the poultry, and gave kitchen manager Cody big green papayas, Greek columnar basil, and for the first time each, Mexican oregano (Lippia graveolens) and Papalo, a Mexican herb with a flavor reminiscent of cilantro touched by arugula and rue. I'll be curious if he finds them useful. Happy ducks and chickens tonight.