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.

A Linguist Decodes Restaurant Menus [via NYT]

Dan Jurafsky, a linguist and author of the book The Language of Food, deciphers the menu at Root & Bone in NYC. Jurafsky is puzzled over the redundancy of the description “local upstate New York grits,” and finds that the menu contains a few more participles (grilled, dusted, brined) than you typically see on menus where entrees cost $24.—Erin Mosbaugh

Around the World in 8 Hospital Meals [via NPR]

Aatul Jain is the executive chef at Saint Clare’s Health Systems, a private hospital in New Jersey—but he grew up in India and keeps track of the international hospital food scene. Jain says, “In India and in China…you have these [private] hospitals that are like super, five-star deluxe hotels. It beats any of the care we get over here. It beats any of the services we get over here in the Western world.”—Janaki Jitchotvisut

The Awful Reign of the Red Delicious [via The Altantic]

Here’s the story of how the “worst” apple took over the United States, and continues to spread.—Janaki Jitchotvisut

Why Eating Endangered Species Might Save Them [via Munchies]

Roger Beattie, a New Zealand wildlife magnate, is encouraging people to eat New Zealand’s famous, beloved, and endangered native birds (like the weka). Beattie says that endangered native birds need to be farmed for consumption to help sustain the animal’s populations. He calls the taboo around eating our native species a “modern thing.”—Erin Mosbaugh

Snackwave: A Comprehensive Guide To The Internet’s Saltiest Meme [via The Awl]

Snackwave is a term used “to describe the current Internet phenomenon of young women and teenage girls expressing an obsession with snack foods.” It’s the opposite of Kale. It’s Tina Fey, not starving models. It’s an Instagram of pizza with a funny caption, not avocado toast with the hashtag “#cleanliving.” It’s funny and weird, and the ladies at The Awl nailed this guide.—Chris Schonberger