Probably not, but the proposed New York initiative to sell fresh fruits and veggies through vending carts in poorer neighborhoods does sound like a step toward the ideal Trillin imagined at the end of his not-online rhapsody on Singaporean street food: a movable market full of delicious, unmysterious (except in the good way) eats for all New Yorkers. But let’s not put the cart before the hors d’oeuvres. On a more serious note, will the carts take food stamps?

WARNING: FAMILY MEMBERS, PLEASE STOP READING HERE. SERIOUSLY. I MEAN IT. ALSO RESTAURATEUR [YES, THAT WORD IS SPELLED CORRECTLY] FRIENDS. YOU KNOW WHO YOU ARE.

This seems like a swell place to mention that the new anthology Secret Ingredients: The New Yorker Book of Food and Drink, edited by David Remnick (with help from young man of books Leo Carey) and just out from Random House, is a pip, exceeding even my expectations, and you know that’s saying something, right?

In fact, with sheepish apologies to A. J. Liebling, I can report that the book is in fact better than food. Come on, have some excerpts. Then go back for seconds—the book will last months and months and people will steal it from your house when they stay over. Although it’s pretty heavy and it might make their luggage suspiciously bulky.

Fun fact: The anthology’s working title was I Say the Hell With It. I objected to the change when I learned of it, but now I think the final title is properly celebratory of culinary pleasures familiar and foreign; our young leafy-green-loathing friend has a dismissive attitude less fitting for such a world-embracing, gleefully descriptive cornucopia. More New Yorker-themed book gift suggestions to follow; add your own in the comments!