Sunday #Longreads: Our Favorite Stories of the Week

Spend your sunday reading some exceptional food writing, recommended by the FWF team.

Photo: Liz Barclay

Photo: Liz Barclay

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 Brief History of the Knish [via NPR]

Laura Silver, the author of Knish: In Search of the Jewish Soul Food, discusses the history of the carb-heavy delicacy, and what it means to the people who love it.—Erin Mosbaugh

A Taste of Charleston, Old-School and New [via NYT]

Charleston is a city in which bartenders say things like, “It’s bourbon weather out there”—in other words, it’s magical. Writer Suzanne MacNeille explores the city’s vibrant restaurant and bar scene, from the 24-year-old Charleston Grill to recently-opened hot spots like Edmund’s Oast.—Erin Mosbaugh

 Gastronomic Bigotry [via Slate]

Andrew Simmons brings up a point that would have fit well into our food taboos piece: “Do you think an ethnic restaurant caused your food poisoning? You might be a little bit racist.” As someone who rolls his eyes at the tired Chinese-food-induced-diarrhea jokes, I’m glad he brought it up. In the story, he looks at the instances of Yelpers blaming ethnic restaurants for food poising, and questions whether they’re fueled by stereotypes rather than facts.—Chris Schonberger

The Rise of the $8 Ice Cube [via Priceonomics]

A lot of us are used to see crystal-clear, hand-cut ice in our cocktails these days. But did you know that ice is big business? Zachary Crockett takes a look at companies like Gläce Luxury Ice, which now sells its wares through Dean & Deluca. “As Gläce charges $325 for a 50-cube box, $3,250 of product could hypothetically be harvested from one $100 ice block,” he writes.—Chris Schonberger

Recalling Maya Angelou’s Love of Cooking [via NYT]

Jessica Harris shares wonderful memories of cooking and eating with the recently departed Maya Angelou over the years.—Chris Schonberger

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