We look at the role of school counselors in helping troubled kids and discuss the psychological toll of experiencing, hearing about, and preparing for mass shootings.
Oysters, yes. Crabs? Definitely. When it comes to shellfish, the Chesapeake Bay abounds with delicious options to satisfy local seafood cravings. But for more than 80 years, local scallops haven’t been a part of the region’s offerings. In 1933, a deadly hurricane and disease outbreak decimated the bay’s scallop population. Now, a local oyster company is hoping to resurrect the Chesapeake scallop – one harvest at a time. Kojo discusses their efforts.
- Tim Carman Food Writer, The Washington Post
- Ryan Croxton Co-founder, Rappahannock Oyster Co.
Rappahannock Oyster Company revives Chesapeake scallops
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