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.

Strippers, Priests and Non-Alcoholic Wine [via Punch]

Not sure how we missed this doozy from Jennifer Cacicio, which combines two of our biggest interests—weird strip-club stories and sobriety—in its investigation of the strange market for NA wine. The other key demographic that goes for the stuff? The religious community, of course.—Chris Schonberger

The Doritos Heir Wants to Be a Health Food Entrepreneur [via NPR]

The grandson of the Doritos inventor, Tim West, plans on “redefining comfort food with responsible choices that make us feel better.” While attending college in Colorado, West got food poisoning from Taco Bell (not from a Doritos Locos taco) and decided it was time to start cooking his own food instead of gorging on hot dogs and grilled cheese all the time. Now he’s developing a snack food that’s “equally as delicious as Doritos, equally as convenient as Doritos, but better for you and better for the planet,” and he’s launched a “farm to counter” pop-up in San Francisco.—Erin Mosbaugh

Dinner Lab Hopes to Be the World’s First Data-Driven Restaurant [via LA Weekly]

Besha Rodell investigates the idea behind Dinner Lab, a pop-up where diners’ feedback is collected on comment cards, to be used later to “reverse engineer a [new] restaurant” based on trends, likes, and dislikes. Founder and CEO Brian Bordainick explains, “We’re going to use our data to open the world’s first entirely open-sourced restaurant. A programmable restaurant, if you will.” But Rodell wonders “whether the public should really have that much of a say in how, and what, is cooked in a restaurant.” Maybe not.—Erin Mosbaugh

Going Wild for American Shrimp [via NYT]

Kim Severson goes deep on the American obsession with shrimp, discovering some disturbing facts about just how much shrimp we eat, and problems we might run into if we keep it up. There’s a potential solution, but it’s complicated. “With foreign supplies in question and local food in vogue, many cooks and shrimpers here say wild American shrimp is the solution,” she writes. “But to assure itself a place at a shrimp-lover’s table, wild American shrimp will have to persuade cooks to embrace its more pronounced flavor, seasonality and higher price.”—Chris Schonberger