Noah Adams

A legendary airplane that helped America win World War II is being reborn at age 75. The B-17 bomber "Memphis Belle" flew 25 missions against Nazi Germany and then came home to help sell war bonds and raise spirits.

In recent years, the Belle has been undergoing a patient and precise restoration at the National Museum of the Air Force Museum near Dayton, Ohio. I went to see the work in progress and talk with some of the many technicians and volunteers.

The young women in this story have labels. Three labels: Single, mother, college student. They're raising a child and getting an education — three of the 2.6 million unmarried parents attending U.S. colleges and universities.

Getting a degree is hard enough for anyone, but these students face extra challenges. And when it comes to helping out with their needs, Wilson College in Chambersburg, Pa., is considered one of the best in the country.

"Knee-high by the Fourth of July" is an old favorite saying, when you'd drive past a field of corn out in the country. And many of the old favorite varieties, called heirloom corn, have lots of new friends.

In recent years, seed companies have been reporting big sales numbers for these varieties. Baker Creek Heirloom Seeds in Missouri says sales are "skyrocketing" — a fitting verb for the fireworks holiday.

A trusty Boeing 707 is inside a new home at the National Museum of the U.S. Air Force in Dayton, Ohio. The plane has graceful lines of color: white, blues and gold. In large letters: "United States of America."

Nowhere does it say Air Force One — that call sign is only used when a president is actually on board. The permanent tail number is SAM (Special Air Mission) 26000. Historian Jeff Underwood used to pronounce the tail number, like you would say the number 26,000, but he was wrong.

Marietta College has earned a global reputation for its program in petroleum engineering, drawing students from as far away as Kuwait, Saudi Arabia and China to this liberal arts school in southeast Ohio.

In the past, nearly every one of the program's graduates has scored a good job in the surging energy field. But not this year. As the price of oil has plummeted, companies are cutting back on production and expansion, and cutting into Marietta's placement rate.

Thanksgiving feasts are always in need of something special.

Can a sprinkle of artisanal salt noticeably pump up the experience?

Let's meet a new Appalachian salt-maker in West Virginia and find out.

J.Q. Dickinson Salt-Works is nestled in the Kanawha River Valley, just southeast of the capital city of Charleston in the small town of Malden (not to be confused with Maldon, a sea salt brand from the U.K.). It's mostly pasture land, with cows nearby.

Here in Pall Mall, Tenn., you can walk up on the front porch of the Forbus General Store, est. 1892, and still hear Alvin C. York's rich Tennessee accent.

Every day, the older neighbors gather on the store's front porch.

"My grandfather used to cut Sgt. Alvin York's hair," Richard West recalls. "He would pay a quarter. He was a big man, redheaded."

If you could make a lot of bourbon whiskey these days, you could be distilling real profits. Bourbon sales in this country are up 36 percent in the past five years.

But you'd need new wooden barrels for aging your new pristine product. Simple white oak barrels, charred on the inside to increase flavor and add color, are becoming more precious than the bourbon.

Here's what might have sounded like a pretty shaky business plan for a neighborhood pizza cafe: "We'll only be open one day a week. Won't do any advertising. No prices on the menus. We'll serve mostly what we grow in the garden – and no pepperoni. And we'll look on this work as an 'experiment of faith.'"

That's what Erin and Robert Lockridge said two years ago, when they decided to open a pizza place called Moriah Pie in Norwood, a small town part of greater Cincinnati.

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