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.

Red Velvet Cake: A Classic, Not a Gimmick [via New York Times]

Kim Severson discusses the honest roots of red velvet cake, a confection which has turned into a commercial product tainted by artificial food coloring and benign cocoa sweetness. Severson writes, “Red velvet cake, once a reasonably tender, softly flavored culinary gimmick, has become a national commercial obsession, its cocoa undertones and cream-cheese tang recreated in chemical flavor laboratories and infused into all manner of places cake should not exist.”—Erin Mosbaugh

You’re Eating Fake Tortillas, and Diana Kennedy is Pissed About It [via VICE Munchies]

“People are losing taste, especially in the US, and then it passes to Mexico,” says Diana Kennedy, a cookbook author and authority on Mexican cooking. Kennedy tells VICE Munchies, “Nobody has paid attention to the agriculture in Mexico.”—Erin Mosbaugh

Dim sum, oysters and wings: Eating Toronto with Momofuku’s David Chang (and his A-list friends) [via The Globe and Mail]

This ride-along hangout with David Chang is packed with fun moments, particularly because the Momofuku boss hangs out with the Dave McMillan and Fred Morin, the two very funny chefs behind Joe Beef in Montreal. They go out to a dim-sum joint, an oyster place, and finally a sports bar, where McMillan floats the brilliant idea of a Momofuku sports bar.

Chefs Weigh in on the Influence & Importance of Awards [via Eater]

Do James Beard Awards and Michelin stars really affect restaurants? And are lists like the World’s 50 Best Restaurants taken seriously within the industry? Amy McKeever gets some thoughts from chefs around the country, including Dave Beran of Next and Jon Shook of Animal.

Where Your Gooseneck Barnacles Come From, and How [via New York Times]

It’s rough times for gooseneck barnacle collectors on Spain’s Galician coast. Licensed divers scrape gooseneck barnacles in roiling surf to serve eager gourmands who pay up to 100 euros a kilo for the prized crustaceans.—Erin Mosbaugh