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.

Mastering the Art of the New York Eat-and-Walk [via Narratively]

“You’re not a New Yorker until you inhale your meals at full sidewalk speed,” writes Adee Braun. The native New Yorker loves eat-walking, and points out that “eating and walking are co-activities that perfectly compliment the mathematical equation that fuels the city: time = money.” Braun goes on to explore why the eat-and-walk isn’t as popular in other parts of the world (looking at you, France).—Erin Mosbaugh

Are Out-of-Body Flavor Experiences Possible? [via The New Yorker]

Chef Charles Michel, along with experimental psychologist Charles Spence, did a study involving a mirror, a small box with an opening, and a fake tongue. Each person put their real tongue into the box’s small opening, while the mirror inside reflected a fake tongue. When the fake tongue was stroked with a wet Q-tip, participants claimed to feel the “sensation” and the mind was tricked into believing the tongue was real. This experiment lead to another question: if you can feel things with a fake tongue, can you also taste things with a fake tongue? The results of the experiment, called “the butcher’s-tongue illusion,” suggest that it might be possible to one day enjoy out-of-body flavor experiences.—Liz Barclay

The Joys of Grazing [via The Guardian]
Everything tastes better when eaten right out of the fridge. “Why do we get so much pleasure from illicit picking away from the table?” asks Amy Fleming. Points to consider: first bites are the best, being out of context makes food taste new and vivid, and illicit snacking can become ritualistic.—Erin Mosbaugh

Life and Death on the Avocado Trail [via Narratively]

We all overuse the word epic these days, but for this story, it’s truly fitting. Chris Cowley shares the tale of Denisse Chavez, who routinely makes the over 2,000-mile journey from the Bronx to Puebla—traveling through dangerous territory engulfed in the Mexican drug wars—to get ingredients that taste like home. That’s real love.—Chris Schonberger