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Rob Reves-Sohn preparing a Mexican meal for the cruise crew.

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During oceanographic research cruises, it is customary for scientists to cook for the crew. Midway through this summer's expedition to the Gakkel Ridge, chief scientist Rob Reves-Sohn found himself in the galley of the icebreaker Oden concocting a south-of-the-border dinner for a hungry crew north of the Arctic Circle—fish tacos with guacamole, sour cream, shredded cheese, taco sauce, jalapeño peppers, rice, and refried beans. (Photo by Chris Linder, Woods Hole Oceanographic Institution)

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