For every $1 that farmers spent on crop insurance premiums over the past 15 years, they got more than twice that much back in payouts, according to a new report. Andrew Baker/Ikon Images/Corbis hide caption

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Russ Finch holds up half of a Cara Cara orange grown in his geothermal greenhouse in Alliance, Neb. Courtesy of Grant Gerlock/Harvest Public Media hide caption

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A recent supper club in Josh Haynes' apartment in Birmingham, Ala. Ashley Cleek for NPR hide caption

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Object (or Luncheon in Fur), by Meret Oppenheim. In 1936, Oppenheim wrapped a teacup, saucer and spoon in fur. In the age of Freud, a gastro-sexual interpretation was inescapable. Even today, the work triggers intense reactions. Flavia Brandi/Flickr hide caption

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Divers around the open-ocean aquaculture cage at the Cape Eleuthera Institute in the Bahamas. These cages are not currently used in the Gulf of Mexico, but represent one type of farming technology that could work in the region. NOAA/with permission from Kelly Martin hide caption

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Sushi burritos from Washington, D.C., restaurant Buredo. These are delicious, but there's no way they'll earn certification as authentic Japanese cuisine under a new program from the government of Japan. Morgan McCloy/NPR hide caption

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Hongeo, a dish of skate left to ferment in its own urine, is a beloved delicacy in parts of South Korea — despite its overpowering ammonia smell. A sashimi platter of hongeo for three to four people usually costs anywhere from 60,000 ₩ (U.S. $49.78) to 150,000 ₩ (U.S. $124.46). Marius Stankiewicz hide caption

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High tides crash into The Marine Room in La Jolla, Calif. Courtesy of The Marine Room hide caption

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Calif. Restaurant Gives Diners — And Sea Lions — An Ocean View

The Marine Room is a restaurant right on the beach. When the tide is high, waves hit the windows, and bring in unexpected visitors.

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Sales for the Keurig, an individual coffee brewer, are down about $60 million from last year. Kathy Willens/AP hide caption

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Tortilla chips with guacamole and salsa. cziebarth/Flickr hide caption

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Monkey See

Small Batch: How To Eat The Super Bowl

Dan Pashman from The Sporkful podcast joins us for a talk about the eternal question: If you're watching the Super Bowl, what are you eating while you do?

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According to legend, the Explorers Club — a society of scientific adventurers — served its members a prehistoric dish at its annual dinner in 1951. By some accounts, the mystery meat was woolly mammoth; by others, extinct giant sloth. Now DNA analysis has provided a definitive answer — and unraveled a decades-long deception. Katherine Du/NPR hide caption

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Food writer Bee Wilson says that babies are most open to trying new flavors between the ages of 4 and 7 months. Duane Ellison/iStock hide caption

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