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.

The Dark Side of the Strawberry Industry [via Center for Investigative Reporting]

Strawberries like to grow where people like to live, in the perpetual spring of coastal California. Thus, growers are often forced to use some of the most dangerous pesticides near schools, homes, and businesses—and this makes people unhappy, and very unhealthy.—Erin Mosbaugh

The LA Cocktail Lab Fueling America’s Best Bars [via PUNCH]

In a lab-like cocktail lair in L.A., Alex Day can be found tinkering with centrifuges and figuring out how to carbonate grapes as he develops techniques that trickle out to his trailblazing bars, like Death and Company in New York. Come for an inside look at his process; stay for the remarkable photos by Dylan + Jeni.—Chris Schonberger

How the Craft Beer Revolution Made Cans Cool Again [via Quartz]

For decades, U.S. beer drinkers have operated on the assumption that high-end, foreign brews come in bottles, while down-home, budget beers are packaged in flimsy, 12-oz. cans, the better for pounding and crushing,” writes Quartz. But now, the craft beer world loves cans. Reporter Svati Kirsten Narula explores the reasoning behind this phenomenon.—Erin Mosbaugh

‘An Oasis of Beauty’: Gisèle Masson and the Enduring Spirit of La Grenouille [via Grub Street]

In light of Masson’s death this week in Paris, Hugh Merwin looks at the legacy of Le Grenouille, New York’s presiding temple of haute French cuisine. As the age of food TV and celebrity chefs dawned, Masson remained a true restaurateur; for her, the “only real accolade was if the customer came back to dine over and over.”—Chris Schonberger