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.

So You Want to Be a Food Writer [via Medium]

Ozersky argues there are two kinds of food writers: ones whose work consists of telling of the glories of good cookery, who tend to live cushy lives, and then the type that relates to: “Always broke, always bloated. No insurance. Lives in a hovel or shanty, getting by on cheap rum and ramen noodles. Most of the time a pauper, except when they go to sleep, gorged with foie gras, on an unmade bed. They tend to live alone. Tend to be overweight. Hard drinkers, potheads. Former line cook and journalism washouts, bristling with resentment. First a wide-eyed gastronaut, later an enervated voluptuary.” We’re pretty sure Ozersky is just describing himself; nevertheless, his tips for “how to bloom and blossom” as a food writer are amusing.Erin Mosbaugh

Maine Lobster Under Threat From Rapidly Warming Seas [via The Guardian]

This essay looks into the effects of warming seas and increased carbon dioxide on lobster colonies along the East Coast. Lobsters are flourishing, which is causing a price drop. Meanwhile, fish populations, puffins, and other species such as scallops are suffering from the temperature increase, causing them to either die off or migrate north.—Liz Barclay

New York’s Best Bagel Comes from a Department Store [via Serious Eats]

Mark Strausman is Barney’s unofficial Jewish food historian and a bagel obsessive. He also happens to make NYC’s best bagels, according to the folks at Serious Eats. Take a peek inside Strausman’s bagel-making headquarters, inside Barney’s in Midtown.Erin Mosbaugh

Can Ethan Brown Reinvent Meat [via Fast Company]

Faux meat products, like tofurkey and Boca burgers, generally get a bad wrap for tasting nothing like the source material. But Ethan Brown is changing that stigma with his company, Beyond Meat, which first made waves when it introduced Chicken-Free Strips at Whole Foods in 2012. The science involves creating animal proteins using plants, and as 39% of Americans say they are trying to cut down on eating meat, the company is poised to win big in the marketplace. No wonder Bill Gates and Twitter cofound Biz Stone were early investors.—Chris Schonberger

How Data Made Me A Believer In New York City’s Restaurant Grades [via Five Thirty Eight]

Big Data takes on NYC’s controversial restaurant grades over on Nate Silver’s site, finding that—at least by their nerdy mathematical standards—it’s a pretty reasonably system. Many would disagree, but in the sage words of Desus vs. Mero, “you gotta hear both sides.”—Chris Schonberger