Each Sunday, the FWF team selects the most inspiring, enlightening, and fascinating stories from the previous week. Spend your day of rest reading some exceptional food journalism.

Food Trends, Quinoa, and Drinking on the Cheap in Vietnam [via KCRW]

Journalist David Sax talks about what makes a food trend stick. Deeply Rooted author Lisa Hamilton tells KCRW Good Food about the fight over quinoa in Bolivia. Plus, Jonathan Gold tries a new great spot for paella in L.A. called Smoke Oil Salt.

Project Renewal Combats Homelessness with Culinary Arts Training [via Edible]

Learn about Project Renewal, a culinary arts training program that has “had the foresight and humanity to actually treat the problem of homelessness—and the mental illness and addiction so often accompanying it—rather than criminalize it.” The innovative Bowery homeless shelter started the six-month culinary arts job training program nearly five years ago; it offers 12 weeks of kitchen training and 12 weeks of internship, followed by ongoing job placement services.—Erin Mosbaugh

The Future of Iced Coffee [via The Atlantic]

If you’ve ever had Blue Bottle’s New Orleans Iced Coffee, you’ll know that it’s a thing of beauty. But now that it’s available in cartons that you can pick up at the supermarket, will it lose its luster? Alexis Madrigal investigates the growing brand as a case study in what happens when an artisan purveyor tries to go mainstream. (BTW, it’s still delicious in the carton.)—Chris Schonberger

What do Chinese dumplings have to do with global warming? [via NYT Magazine]

This story made the rounds this week—we posted about it here—but it’s worthy of an additional plug. Writer Nicola Twilley reports on the spreading of refrigeration and cold storage in China. The good news? It’s helping to cutdown on food-borne illnesses and food waste. The bad news? All those refrigerators and freezers are about to have a major impact on global warming. Be sure to check out the accompanying videos of The Sanquan frozen dumpling factory in Zhengzhou, China—they’re mesmerizing.—Erin Mosbaugh

In Search of Great American Beer [via Smithsonian]

Could wild American hops be the future of terroir in domestic craft beer? Natasha Geiling offers a flyover history of the American beer scene and hops growing, and details the challenges of taking a new varietal to the market. Essential reading for all you IPA fiends out there.—Chris Schonberger