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.

Will Western Culture Kill the Dosa? [via The Morning News]

While globalization is good for booming economies like India and China, it can be pretty sad from a culinary perspective. “Indian culture is under siege by Westerners enamored with yoga, authenticity, and convenience. The dosa—a beloved, inconvenient tradition—could be next to fall,” writes Nikkitha Bakshani.—Erin Mosbaugh

What Butchering Your Animals Really Feels Like [via Modern Farmer]

Oregon farmer Katherine Dunn has some complicated feelings about butchering animals, even if it is part of her job. Dunn writes, “It will always be uncomfortable, just like taking a dying animal to be euthanized: You know, and they don’t…But I come back to the same decision each time: I am part of nature, not above it.”—Erin Mosbaugh

Homer Alaska [via Eater]

Eater’s new long-form initiative, helmed by Saveur vet Helen Rosner, brings us to the middle of nowhere—also known as Homer, Alaska—to show us how vibrant food scenes can exist far from the country’s major metropolises. “Homer has an intimate sort of culinary ecosystem,” writes Julia O’Malley. “Farmers know chefs. Chefs know diners. Homer residents are sophisticated eaters, making a strong support network for culinary businesses.”—Chris Schonberger

The Chicken Wings Boom [via The New York Times]

Chef Chaz Brown of newly-opened Seoul Chicken has dreams about “ethereal flocks of crispy chicken wings.” Jeff Gordinier points out that there is a chicken wing boom in New York and elsewhere, and that fusion is alive and well when it comes to wings. He writes, “To order wings is to convert a meal into a potential bacchanal.” Our thoughts: Bring on the wangs!—Erin Mosbaugh