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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

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franckreporter/Getty Images

Practical Tips To Get The Most Out Of Your Grilling Experience

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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

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Samantha Shanahan/KQED

San Francisco Is Poised To Ban Plastic Straws. That's Got Bubble Tea Shops Worried

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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

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Ace Kvale

Are You Up For Trying Mayonnaise Ice Cream?

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No Goldfish? No Problem: Make Your Own Crackers To Cope

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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

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Esther Honig/Harvest Public Media

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

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Gerry Broome/AP

Tariffs Are Having A Chilling Effect On More U.S. Businesses

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Hot Dog! 13-Year-Old Keeps His Stand Open With Help Of Minneapolis Health Department

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Papa John's Founder Trying To Regain Control Of Company After Using Racial Slur

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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

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Cheryl Juetten/Penguin Random House

Food Writer Becomes A Butcher To Better Understand The Value Of Meat

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This ancient piece of bread, more than 14,000 years old, is changing what archaeologists thought they knew about the history of food and agriculture. Amaia Arranz-Otaegui hide caption

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Amaia Arranz-Otaegui