Sunday #Longreads: Our Favorite Food Stories of the Week

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

New York, NY - October 29, 2013:  Melissa Clark prepares a brisket, latkes and matzo ball soup

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.

Last Stop, Last Drop: Metro-North Bar Cars Chug Into History [via NYT]

Matt Flegenheimer pens a great eulogy for the Metro-North bar cars, which went out of service on Friday night. “Even to defenders,” he writes, “the [bar] car is a curious anachronism, culled from an era of liquid lunches and onboard cigars.” R.I.P.—Chris Schonberger

It’s Impossible to Find Good Cooks Nowadays [via Munchies]

Chef Jordan Kahn of L.A.’s Red Medicine argues that today’s young generation of cooks is unwilling to go through the dues-paying process that it takes to become a real chef. He also thinks too many people are driven by fame instead of passion. “I believe you need to spend a long time working in kitchens before you can even begin to think about getting your own place, at least ten or twelve years—or more,” he writes.—Chris Schonberger

Apples of Eden: Saving the Wild Ancestor of Modern Apples [via NatGeo]

Learn about the “original apples,” which still grow in Central Asia but are threatened by extinction. Scientists believe that they can use these throwback fruits to better understand ways of breeding positive traits such as disease resistance and heat tolerance.—Chris Schonberger

The Art of Eating [via T Magazine]
Here’s a fascinating look at how meals function in the creative community, through three snapshots of NYC-based artists. There’s a dumpling-and-duck feast in Chinatown; an artist gathering at the home/studio of sculptor Marianne Vitale; and a Greek feast in Red Hook with Urs Fischer and friends. The location, menu, and tone of each meal differs, yet each one provides a break from the daily act of creation.—Liz Barclay

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