You probably can’t afford the truffles and caviar they serve at five-star restaurants — but you’re paying for them anyway. In 2016, the USDA used $34,210 in taxpayer money to conduct “feasibility studies” on producing pricey truffles in the U.S., which has so far been an elusive task. And in 2015, nearly $52,000 was spent on studying the feasibility of “value-added fish products,” including herring caviar.
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