Fisherman Darius Kasprzak searches for cod in the Gulf of Alaska. The cod population there is at its lowest level on record. Annie Feidt for NPR hide caption
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With financial aid declining, many college students can't afford to eat, studies show, even though about 40 percent are also working. Nearly 1 in 4 college students are parents, which can add to their financial stress. franckreporter/Getty Images hide caption
Bubble tea, or boba, features large tapioca balls at the bottom meant to be sucked up through a plastic straw. Vendors say paper straws don't always work as well, and they're more expensive. Samantha Shanahan/KQED hide caption
San Francisco Is Poised To Ban Plastic Straws. That's Got Bubble Tea Shops Worried
Hell's Backbone Grill is located in Boulder, Utah, about 250 miles south of Salt Lake City. The restaurant's owners are fighting Trump's plans to slash the size of nearby Grand Staircase-Escalante National Monument by more than half. Ace Kvale hide caption
While some water filters are designed to screen out potentially deadly lead, many filters and bottled water with added minerals simply improve the taste of water. PhotoAlto/Antoine Arraou/Getty Images hide caption
Worker Esperanza Yanez gives a cow a full physical. She says she's learned to spot a sick cow just by looking at it. Esther Honig/Harvest Public Media hide caption
With Spanish Classes, Vet Schools Aim To Break Down Barriers With Farmworkers
Harvest Public Media
Waymo self-driving cars will be used to chauffeur "early riders" to and from their Walmart online grocery pickup location. Courtesy of Waymo hide caption
Young hogs are seen at a farm in Farmville, N.C. From farmers to meat-storage facilities, to auto parts manufacturers, the impact of tariffs is spreading. Gerry Broome/AP hide caption
Hot Dog! 13-Year-Old Keeps His Stand Open With Help Of Minneapolis Health Department
Papa John's Founder Trying To Regain Control Of Company After Using Racial Slur
Camas Davis is the founder of the Portland Meat Collective. "Because I now am involved in the processes that get that meat to my table, I just understand the value of it," she says. Cheryl Juetten/Penguin Random House hide caption