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.

What Does It Mean to Be Born into a Restaurant Family? [via MADfeed]

Consumers hold stalwart restaurants dear, but what about the generations of family members that have to run them? What if you don’t want to take up the mantle at a legendary Texas BBQ joint, or carry the burden of preserving the legacy of a classic New Orleans restaurant? Jordana Rothman goes to all the right sources—Di Fara, Canlis, Arzak—to explore these complicated questions.—Chris Schonberger

The Twisted History of Jungle Juice [via Punch]

Jungle juice is not one thing, but it always gets you drunk. Kenzi Wilbur explores its fascinating linguistic history, writing, “It’s a blank slate of a drink, a balls-to-the-wall, cocktail equivalent of an alcoholic dumping ground.”—Chris Schonberger

Waitresses with Blond Hair Receive Larger Tips [via New Republic]

Research has shown that what restaurant customers actually reward often doesn’t have much to do with service. Instead, it has to do with the server’s hair color, whether or not they touch the customer, and clothing choice.—Erin Mosbaugh

Laurie Colwin: A Confidante in the Kitchen [via NYT]

Jeff Gordinier writes beautifully about the legacy of Laurie Colwin, a novelist and food writer who gained a cult following for her unfussy, down-to-earth cookbooks. As Ruth Reichl says, “She’s like the anti-Martha Stewart.”—Chris Schonberger

Did Prohibition Kill the Cocktail? [via Shakestir]

It is a common misconception that American Prohibition created the cocktail, argues Rhett Williams. He writes, “Prohibition wiped recipes, techniques, and ingredients from existence. It took previously high-standards of drinking culture and flushed them down the proverbial toilet. It raised an entire generation on bad-quality liquor and trained them to expect nothing more.”—Erin Mosbaugh

Closing the Passover Seder with Something New [via NYT]

Melissa Clark takes the best parts of a French macaron and a Jewish macaroon and creates a delicious-looking sandwich cookie for Passover. Clark also gives Passover-friendly recipes for matzoh toffee with candied ginger and a flourless hazelnut citrus torte.—Erin Mosbaugh