The kodiak bear, native to Alaska, can smell a mound of discarded roast pork, curdled custard and overcooked carrots in the Southern Hemisphere

Newcomers to Benign to Five, a column which I occasionally transpose into blog form for your delectation, may not be aware that, for a short period in the 1990s, I worked at the all-you-can-inhale restaurant, Smorgy’s (Burwood). Patrons entered through a fibreglass volcano and every three to five months thick black smoke spewed from its roof; these two facts were entirely unrelated.

In my 35-day period of employment at this venerable house of engorgement, I learnt almost everything I’ve ever needed to know in my professional career.

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