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.

New York Chefs Suck at Breakfast [via New York Observer]

“When the sun rises, it’ll rise on a city that has no truly great breakfast restaurants,” writes Joshua David Stein. He argues that New York restaurants offer nothing but uninspired “fucking eggs, pancakes, waffles, and granola” in the wee hours of the morning.—Erin Mosbaugh

The Death of the Neighborhood Restaurant [via The Observer]

Josh Ozersky delves into the reasons—many of them economic—why neighborhood restaurants can’t survive in NYC. Anyone who mourns the loss of “old New York” and bemoans the ills of gentrification should read it.—Chris Schonberger

A Seed Vault in Norway Houses “Space Beer” Barley [via NatGeoFood.com]

National Geographic‘s new food site takes a look at Norway’s Svalbard Global Seed Vault, which has just taken in 20,000 new crop varieties—including 575 types of barley. One type of barley—used to make Sapporo’s limited-edition “Space Beer”—was grown from seeds that spent five months in Russia’s Zvezda Service Module on the International Space Station.—Erin Mosbaugh

The Walter White of Beer [via Vice Munchies]

This profile offers a glimpse into the creative process of Scandinavian gypsy brewer Mikkel Borg Bjergsø, the mastermind behind the cultish Mikkeller label.—Chris Schonberger

A Journey to the Edge of Europe [via Roads & Kingdoms]

It turns out that Magnus Nilsson, the chef behind celebrated restaurant Fäviken in the wilds of northern Sweden, is an accomplished writer and photographer as well. Here, he details his trip to the incredibly remote island of Stóra Dímun. If you’re lazy, at least look at the stunning photos.—Chris Schonberger

LA’s Restaurant Rule-Breakers: Roy Choi, Michael Hung And James Ta Cook Without Limits [via Epicurious]

Here’s a neat piece on three chefs who are changing the conversation about food in Los Angeles. You probably know about Roy Choi, but Hung and Ta are also drawing on the city’s polygot influences in innovative ways.—Chris Schonberger

I’m Only into Jean-Georges’s Early Stuff [via GQ]

Daniel Riley attempt to define the “foodie hipster,” and in so doing describes the journey many of us took from passive restaurant-goers to belt-notching obsessives. His argument is that food-world knowledge is the prevalining cultural capital of this generation.—Chris Schonberger