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.

Chef Mike Solomonov’s Greatest Success? Kicking His Crack Addiction [via NYT]

Most people know Philly chef Mike Solomonov because of his fried chicken at Federal Donuts and hummus at Zahav. But that is not his “real success,” writes Frank Bruni. His greatest achievement is kicking his crack cocaine habit. In 2008, the chef “smoked it compulsively. Sometimes he mixed things up and smoked—or snorted—heroin instead. There was also booze: Scotch, vodka, triple sec, whatever was within reach.” Until talking to Bruni, Solomonov hadn’t gone into detail about his battle with addiction publicly. “Nobody expects somebody like me to be a recovering crackhead. I felt I was holding back,” he tells Bruni.—Erin Mosbaugh

Is Chipotle’s Skyrocketing Success Too Good to Continue? [via Esquire]

For the September issue of Esquire, Ken Kurson puts Chipotle’s massively successful model under a microscope and speculates about possible chinks in its armor. The burrito chain’s rise to dominance has been well-documented, but Kurson points to some potential problems that might hamstring its momentum, like rising labor and food costs. It also remains to be seen whether Chipotle’s branding and production standards will translate to new areas of expansion, like airports and mall food courts.—Chris Schonberger

For a More Ordered Life, Organize Like a Chef [via NPR]

Mise-en-place (the principles of culinary organization) is a way of life for professional chefs. “It’s like a very…Zen-like thing,” says Esca sous-chef Greg Barr. “All my knives are clean. Clean cutting board. Clear space to work. Clear mind.” We can use the philosophy of mise-en-place to better our lives and our world, argues writer Dan Charnas.”Practiced at its highest level, mise-en-place says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn’t that a philosophy for our time?”—Erin Mosbaugh 

The Meat Hook‘s Tom Mylan is Changing How Americans Eat [via Eater]

Here’s the fascinating story of how NYC butcher Tom Mylan evolved from a vegetarian into “a spokesman of the sustainable meat movement”—plus gorgeous accompanying photos.—Erin Mosbaugh

The Way We Eat Now [via The Financial Times]

The FT looks at three news books that explore modern eating habits. For much of human history, food was a practical matter, driven mostly by our natural survival instinct. But in today’s world of skinny lattes and veganism, there are a lot of other factors that influence our dining decisions—oftentimes, ones that distort our natural relationship with food. The Big Fat Surprise sounds particularly compelling, as it sets out to demonstrate that many of the studies used by the government and big business to demonize fat have actually been inconclusive. Read it if you want to feel better about eating that rib-eye.—Chris Schonberger