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 Modern Dairy Works [via Modern Farmer]

Milk has become a global industry, produced at a scale that defies nature. But does it have to be this way?—Erin Mosbaugh

Atlanta’s Food Desserts Leave Its Poorest Citizens Stranded [via The Guardian]

It’s crazy to think that in a major U.S. city, thousands of people can’t get to places where fresh, affordable food is available. U.S. development patterns have made Atlanta the third-worst urban food desert in the country (behind New Orleans and Chicago).—Liz Barclay

How Athletes Strategically Use Caffeine [via The Atlantic]

Caffeine has become the performance-enhancing drug of choice in competitive sports. In this story, athletes talk about the way in which they use the drug.—Erin Mosbaugh

How Chipotle and Pizzeria Locale Pulled Off Their Secret Partnership [via Eater]

For those interested in the machinations of Chipotle, this one’s a doozy. Amy McKeever investigates the story of Pizza Locale—the “Chipotle of pizza”—and how it kept its partnership with the fast-food giant quiet until last December.—Chris Schonberger

The Engineering of the Chain Restaurant Menu [via The Atlantic]

Chain menus are unmistkable, with their glossy photos and sale-pitchy dish descriptions. Megan Garber digs into the IHOP menu to reveal how it’s optimized to achieve the chain’s goals.—Chris Schonberger