Weekend Reading: Kale-Loving Cats, Beer and Cookie Pairings, and More

• I live for Girl Scout cookie season, which started this Friday. While I usually dunk my samoas in milk, this Distractify post on beer-and-girl scout cookie pairings makes me think a milk stout might be in order, instead. —Karen Shimizu

• Chef Marc Vetri's bringing sexy straight to your plate, and into the bread and pasta aisle, starting with a candid discussion about wheat—whether we should genetically modify it, what we're missing when we do (complex flavor profiles of different strains), and why this much-maligned ingredient deserves its heyday. —Judy Haubert

• I definitely won't be dabbing any vodka in my eyeball, but the drinking game suggestions (or maybe more so the accompanying photos and gifs) in First We Feast's Drinker's Guide to Watching Olympic Figure Skating are laugh-out-loud funny. —Cory Baldwin

• Dave Pickerell started at Maker's Mark when it "would have qualified as a craft distillery. Today it's producing about 1.3 million cases a year." Leaving his post as Master Distiller, he has moved on to newer and smaller distilleries, with a finger in many pies (or stills) such as Corsair, Hillrock Estate, and George Washington. Clay Risen, noted whiskey historian and editor at The New York Times, interviews Pickerell for Garden & Gun on drinking, making, and stealing bourbon. —Oliver Erteman

• Louisiana still has a ridiculous amount of sugarcane. So why not use it to make a ridiculous amount of rum? This article from Louisiana Life magazine explores the Bayou State's budding rum industry. —Keith Pandolfi