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.

How Much Do You Really Know About Tim Hortons? [via Vox]

Burger King is in the midst of a potential takeover of Canadian coffee and donut chain Tim Hortons, and Canadians are not feeling it. “Understanding what a takeover of Timmy’s (as the chain is known north of the border) means to a Canadian is a story about culture and pride,” writes Sarah Kliff. Read this rundown to learn how much Canadians spend at Tim Hortons annually, who the national institution is named after, and more essential Timmy’s intel.—Erin Mosbaugh

NY Restaurants Pioneering the First CSA for Seafood [via Edible Manhattan]

We wrote about Montauk’s Dock to Dish earlier this week, but it deserves another mention. NYC chefs including Dan Barber, Bill Telepan, April Bloomfield, and Eric Ripert have signed up for the seafood CSA, or restaurant-supported fishery. The RSF model forces restaurants to return to an older way of doing things, working around what is in supply rather than creating the demand. Edible editor Eileen M. Duffy writes, “Chefs used to rely on fishermen who came to their kitchen doors offering what was local, plentiful and in season. Then they wrote the menu. It put excitement into preparations: a little surprise to get the creative juices flowing.”—Erin Mosbaugh

The Secret Language of Food [via Financial Times]

We all know that certain word, like pasture-raised and artisanal, are used to suggest a certain level of quality in food. But researchers have found that the words used on menu can actually predict price—foreign words litter high-end menus, mid-range restaurants are full of adjective like “fresh” and “tender,” and cheap places tend to use vague descriptors like “tasty” and “delicious.” Interestingly, customers’ online reviews also reflect linguistic ticks depending on the type of establishment: fancy restaurants elicit sexual language like “orgasmic,” while hole-in-the-walls make us speak in terms of addiction (.e.g, “the cookies must have crack in them”).—Chris Schonberger

I Hate You Bill O’Reilly [via The Pop Chef]

This has nothing to do with food at all, but it’s nice to see chef-turned-pop culture rabble rouser Eddie Huang back on his blog shit, that time taking aim at Bill O’Reilly’s recent claim that white privilege is a myth.—Chris Schonberger