Sedaris – food writer
….Even before the menus were handed out, you could see what sort of a place this was. Order the pork and it might resemble a rough-hewn raft, stranded by tides on a narrow beach of polenta. Fish might come with shredded turnips or a pabulum of coddled fruit. The younger an ingredient, the more highly it was valued, thus the baby chicken, the baby spinach, the newborn asparagus, each pale stalk as slender as a fang….
– from “Laugh, Kookaburra” by David Sedaris in the New Yorker, August, 24, 2009