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.

Vidalia Onions: A Crop With an Image to Uphold [via NYT]

Food nerds tend to bang on about ramps at this time of year, but Kim Severson reveals the crazy competition down south to sell the first Vidalia onions of spring. It’s $150 million a year industry for growers in southern Georgia, and there’s no shortage of shenanigans in the biz.—Chris Schonberger

Ex-Taco Bell Interns Claim They Invented The Doritos Taco [via HuffPo]

There are always people coming out of the woodwork claiming they invented various hugely successful fast-food items. Rarely do they have photographic evidence, though. Four Taco Bell interns say they pitched the idea of a Doritos-shell taco during their internship in 1995. Now, they want some credit.—Chris Schonberger

What Does Organic Actually Mean? [via Neatorama]
From the sticker on your banana to the future of farming, Neatorama breaks down the definition of organic into digestible pieces.—Erin Mosbaugh

The Invention of the Slurpee [via Priceonomics]

The 7-Eleven staple has an intriguing history—find out where it started, how it got its name, and how it became “cool” in the ’60s and ’70s.—Chris Schonberger

Pete Wells Reaffirms Jean Georges’ 4 Stars [via NYT]

Frank Bruni was the last Times critic to visit Jean Georges—he gave it four stars in 2006.  “Jean-Georges is still a four-star restaurant. That is all,” writes Pete Wells in this week’s Dining section. Read Well’s full, glowing review of Jean-Georges, then watch the chef discuss one of his signature dishes: asparagus under morels in hollandaise.—Erin Mosbaugh