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.

Is Bottle Service Growing Up or Going Away? [via Punch]

When was the last time you bought a bottle at a club? Regan Hofmann looks into the history of pay-to-play tables and investigates whether the gauche tradition is on the way out. “These days, there’s little cachet in being the bottle service big shot,” she writes. “As the barrier to VIP status has become purely about money—that great equalizer—the original lure of exclusivity has faded.”—Chris Schonberger

The Brief History of the Straw [via Bon Appetit]

Back in the 1800s, straws were actually made of straw—or rather, a stalk of rye grass. Washington D.C. resident Martin Stone got tired of the gritty residue the grass straw left in his Mint Julep as it broke down, so he made his own drinking device by wrapping strips of paper around a pencil, then gluing the strips together. Fast forward to today: we now have the spoon-straw hybrid that is the Slurpee straw, which is up there with the best inventions of all time.—Erin Mosbaugh

A Meditation on Being Eaten [via Guernica Mag]

Vorarephilia is a fetish wherein an individual’s sexual arousal occurs in response to a fantasy of themselves, another person, or an object eating or being eaten. Travel writer Lance Richardson explores this bizarre paraphilia.—Erin Mosbaugh

Two Friends are Brewing a Colonial Farm Drink in Bushwick [via Modern Farmer]

Switchel’s origins are murky—some place its roots in China, others in the Caribbean—but the variety brewed by Up Mountain Switchel, a company in the industrial heart of Bushwick, Brooklyn, comes from 18th century Vermont. Centuries ago, this sweet-and-spicy beverage—made with water, ginger, cider vinegar, and a sweetener—was the thirst-quencher of choice for many farmers. Soon every hipster in Bushwick will be mixing it with whiskey and serving Switchel cocktails at their trendy barn weddings in Upstate NY.—Liz Barclay

The Rise of the Zombie King [via Eater]

Robert Simonson delves into the colorful world of drinks historian Jeff “Beachbum” Berry, who has spent the better part of 50 years researching tiki culture. The big news is that he’s finally opening his own bar in New Orleans (this will be a must-visit), but the backstory of his Polynesian obsession is fascinating reading for now. Mix up a Mai Tai and dig in.—Chris Schonberger