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.

David Lynch Talks Coffee [via Munchies]

Twin Peaks director David Lynch describes his ideal cup of coffee to interviewer Helen Hollyman: “It should have no bitterness, and it should be smooth and rich in flavor. I like to drink espresso with milk, like a latte or a cappuccino, but the espresso should have a golden foam. It can be so beautiful, Helen.” The legendary filmmaker consumes 10 cups a day.—Erin Mosbaugh

When Restaurants Become Culture War Battlegrounds [via Boise Weekly]

The antics of Open Carry—a group that believes in the right to brandish loaded fire-arms in public—have forced restaurants to take a stand and decided whether they will allow guns on their premises. In Boise, where the issue has been felt particularly acutely, Harrison Barry reports: “Some [restaurants] are fighting with a charged social and political climate that threatens to hijack restaurants’ ambiance and seize control of their space. Others are turning the political moment into a marketing opportunity. In either case, the line between business and the cultural environment is eroding, and increasingly, businesses are adapting in different ways.”—Chris Schonberger

Roy Choi, King of L.A. Food Trucks, Moves on to a Hotel [via New York Times]

In addition to reading about Choi’s latest evolution, get his recipe for instant ramen with an egg and butter from his 2013 book, L.A. Son. The chef says, “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal. It’s something that has been a part of my life forever.”—Erin Mosbaugh

What the Blues Brothers can teach us about the universal language of food [via National Post]

Much ink has been spilled about food-on-film, but one movie that’s been overlooked in the discussion is the cult 1980 comedy Blue Brothers. Trust Lucky Peach editor Peter Meehan to make the strange but illuminating connection. In this personal essay, he explains how specific scenes in that film—as well as Wong Kar Wai’s Chungking Express—taught him about the exclusivity of high-end restaurants, the joys of being a regular, and how “what’s on the plate matters less that what transpires between the people [eating it.]”—Chris Schonberger

How Restaurant Pros Are Handling the Surge of Food Allergies [via Eater]

Amy McKeever digs into the challenges that restaurants face as more and more diners come in with dietary restrictions. While some chefs stick with a “no substitutions” policy to reduce the strain of modifying menu items, some  are evolving to the needs to customers—Austin’s Odd Duck prints seven nightly menus, including a nut-free and dairy-free version.—Chris Schonberger