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DAVID GREENE, HOST:

Good morning. I'm David Greene.

(SOUNDBITE OF FILM, "THE GOONIES")

COREY FELDMAN: (As Mouth) First, you got to do the truffle shuffle.

JEFF COHEN: (As Chunk) Come on.

FELDMAN: (As Mouth) Do it.

Copyright 2015 Colorado Public Radio. To see more, visit http://www.cpr.org.

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

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STEVE INSKEEP, HOST:

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Greek Island Of Kos Burdened By Migrant Migration

Aug 20, 2015
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STEVE INSKEEP, HOST:

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

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STEVE INSKEEP, HOST:

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

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DAVID GREENE, HOST:

Across the U.S., small farmers have been struggling for years with low commodity prices and rising production costs. Even for organic farmers, who can justify higher prices, making a profit is tough.

But throughout the Midwest, a new farm-to-table strategy is giving a boost to some farmers.

The people of Bayou la Batre, Ala., say you know their town by the four seasons.

"Shrimp, fish, crab and oyster," says Stephanie Nelson Bosarge. "That's your four seasons."

Bosarge grew up here in a house less than a thousand feet from the water — one of nine kids, the fourth generation to work in the seafood industry.

Today all that's left of the house is a concrete slab. Grass and weeds are creeping up over what's left of the oyster run, where a conveyor belt once carried shells between the shuckers.

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