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.

Good Food Goes to Baja, California [via KCRW]

KCRW Good Food goes to Baja, where chef Javier Plascencia gives a tour of a Tijuana market. Then, the Good Food team travels to Ensenada for uni tostadas at La Guerrerense and to the Valle de Guadalupe for wine.—Erin Mosbaugh

The New Golden Age of Jewish-American Deli Food [via NYT]

Young Jewish-Americans all over the country are preserving and improving Jewish food traditions. Writer Julia Moskin profiles Black Seed Bagels and Russ & Daughters Cafe in NYC, along with General Muir in Atlanta, Wise Sons in San Francisco, and more.—Liz Barclay

In Defense of Pink Slime [via Gizmodo]

We all freaked out the first time we saw photos of the “finely textured beef” (a.k.a. “pink slime”) that goes into fast-food burgers and tacos. But Matt Novak argues that the uproar is misguided. “Pink slime is no filet mignon, but it wasn’t designed to be,” he writes. “With everything currently broken in our messy little world, it’s probably the least scary of our many food dystopias.”—Chris Schonberger

Why We Have Norman Van Aken to Thank for the Way We Dine Out Today [via Smithsonian]

Norman Van Aken doesn’t get talked about as often as chefs like Alice Waters and Paul Prudhomme, but he’s had a massive influence on cooking—Mario Batali has said, “the American culinary landscape would not be the same without his vision.” In this interview, he discusses “New World Cuisine” and coining the term fusion.—Chris Schonberger