In the Fortune Garden kitchen in El Centro, Calif., near the Mexican border, cooks speak to each other in Cantonese, and waiters give orders in Spanish. Courtesy of Vickie Ly/KQED hide caption

itoggle caption Courtesy of Vickie Ly/KQED

The new line of HiSo edible insects. The fried crickets are on the top row, in order: original flavor, cheese, barbecue, seaweed. The fried silkworm pupae snacks are seen on the bottom row, in the same order of flavors. Michael Sullivan for NPR hide caption

itoggle caption Michael Sullivan for NPR

Workers pick asparagus in early April at Del Bosque Farms in Firebaugh, Calif. This year, some farmers in the state will get water, others won't, based on when their land was first irrigated. David Paul Morris/Bloomberg/Getty Images hide caption

itoggle caption David Paul Morris/Bloomberg/Getty Images

Food on display at a Miami supermarket. Advocacy groups say they're concerned that Americans are consuming foods with added flavors, preservatives and other ingredients that have never been reviewed by regulators for immediate dangers or long-term health effects. Joe Raedle/Getty Images hide caption

itoggle caption Joe Raedle/Getty Images

A distinct version of the Mediterranean diet is followed on the Blue Zone island of Ikaria, Greece. It emphasizes olive oil, vegetables, beans, fruit, moderate amounts of alcohol and low quantities of meat and dairy products. Gianluca Colla/Courtesy of Blue Zones hide caption

itoggle caption Gianluca Colla/Courtesy of Blue Zones

The Mariposa border crossing, as seen from Nogales, Ariz., September 2013. This land port serves as the main point of entry into the U.S. for fresh produce from Mexico. A lot of that produce gets rejected just past the border, even though it's perfectly tasty and edible. David Kadlubowski/Corbis hide caption

itoggle caption David Kadlubowski/Corbis