Part 2:-21

The remnants of Hurricane Sally are moving east, still pouring rain onto parts of the Southeast. In the storm’s
wake, heavy flooding along the Gulf Coast is keeping rescuers busy, while others begin the work of cleaning
up. Hundreds of thousands of people in Alabama and Florida are without power. John Yang reports on how
residents are coping with the storm’s trail of destruction.

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Notice: Transcripts are machine and human generated and lightly edited for accuracy. They may contain
errors.

 Judy Woodruff:
Now the second major story, the aftermath of Hurricane Sally.

The storm moved east and kept dumping rain today. In its wake, heavy flooding along the Gulf Coast
kept rescuers busy, while others began the cleanup.

John Yang has our report.

 Gov. Kay Ivey:
It's been might bad. And our state is reeling just as our people are hurting.
 John Yang:
Hundreds of thousands of people across the Gulf Coast were without power this morning, in the
aftermath of Hurricane Sally. Alabama Governor Kay Ivey called for patience as her state recovers.
 Gov. Kay Ivey:
You all, I know it's uncomfortable and downright scary to be sitting in the darkness of your home
without any lights, but please be patient.
 John Yang:
Alabama has seen at least one fatality. The mayor of Orange Beach said one person died there and
another is missing, as the small coastal city grapples with continued floods.

Overnight, the storm weakened from a Category 2 hurricane to a tropical depression, but heavy rains
continue to pound Gulf Coast communities, like Pensacola, Florida, where bloated waters reduced
boat docks to driftwood.

In Perdido Key, residents like this business owner are picking up the pieces of buildings destroyed by
Sally's 100-mile-plus winds. Those winds also toppled the spire at this Mobile, Alabama, church.
 The trail of destruction has some coastal residents reflecting on the place they call home. Rocky Bond
of Pascagoula, Mississippi, calls his boat on the Singing River a piece of paradise, but a risky one.
 Rocky Bond:
The water comes up, and it takes the wood and the beams, and it lifts the whole thing up, and it pulls
the pilings out of the ground. So, this hurricane — living in this area and enjoying this kind of
paradise, there's a price to pay.
 John Yang:
Sally's slow pace as it moves north is also putting swathes of the South east under flash and coastal
flood warnings.

Today, thick rain clouds hovered over downtown Atlanta, as Sally barreled through Georgia with up
to two inches of rainfall.

For the "PBS NewsHour," I'm John Yang.

Part 2-11

we tend to think of the hamburger as a quintessentially American invention the fastest of fast food and a
relatively recent innovation but the idea of grinding up leftover meat and forming it into a handy patty goes
back hundreds of years the Romans were the first to write their version down in the shape of its akia omen
tartar a mixture of a minced pork wine pepper and garam the new mommy rich fish sauce ubiquitous in Roman
cuisine each was wrapped in caul fat the delicate tasteless inner lining of the thorax of cows sheep and pigs this
was high-end cookery and it survived the collapse of the Roman Empire with these proto burgers finding their
way into medieval recipe collections under various names there were resolves patties and pomp ease and they
could be flat or round more like modern meatballs they could also contain anything from fish to meat and
occasionally fruit and vegetables variations on the theme were also found in the Middle East and beyond some
of which such as kebabs were brought back by travellers to join the European repertoire by around 1700 the
fried flavoured minced meat concept had become established as part of the British culinary repertoire as oval
or round balls they were very popular for garnishing large spectacular dishes such as roast meats the Georgians
also came up with a thing called the Hamburg sausage which was based on minced beef and isn't a million
miles distant in flavor from its eventual successor and they decided to use tomatoes to make catsup lady wood
ketchup another fundamental element of the modern dish by the end of the 19th century all of the elements
were in place but it was in the US that they finally came together by the 1870s American restaurants were
serving Hamburg steaks named after the German port from where high-quality beef was shipped across the
world this version was a dish of fried flushing meatballs though made from offcuts from the more prized and
expensive actual steaks by now the mincing machine had been invented making it easier than ever before to
turn bits of random meat into tasty and cheap meals by the 1890s the flat meatballs were being served in bread
rolls to hungry workers at factory gates across the US with relation optional addition and pickles on one side
the hamburger state was shortened to the simple hamburger and a classic was born of course it could have
simply stayed as an urban curiosity and died out like other street food such as dried apples and pickled oyster
but it was very practical very easy and very popular in 1921 the White Castle fast food chain was founded
marketing Barre hamburgers as pure a hygienic li produced something somewhat lacking from the average
street version by the nicely 30s hamburgers had become simpler burgers and White Castle had competition
from the first wimpy and then McDonald's in 1954 the first wimpy reached the UK tucked into a Lyons Corner
House injecting some american and glamour into a britain just released from rationing they were initially
served on a nice plate with knife and fork things change rapidly however and burgers gained a dual purpose as
a cheap forgettable takeout and barbecue fodder in 2013 the uk's horse meat scandal revealed just how much
bad burgers relied on cheap off cuts and filler to keep the price down and posh burgers boomed along with the
brioche bun and homemade sources worldwide despite slowly decreasing beef consumption in the West burger
consumption is going up and while Australia the UK in the u.s. lead the pack France and washer are catching
up look on burger anyone thanks for watching don't forget to subscribe and click the bail to receive
notifications for new videos see you again soon

Part 2-12

(mysterious music) - [Narrator] Along the dark edges of the Solar System, it floats. Anchored by a star but
barely graced by its warmth, this traveler drifts alone as deceptively calm and elusive as the deep blue sea.
Neptune is the eighth planet from the Sun. At about 30 times the distance between our star and the Earth, or 30
astronomical units, Neptune is the most distant planet in our Solar System. This distance creates the longest
orbit of the eight worlds, about 165 years, with the seasons lasting little over 40 Earth years each. Being so far
away from the heat and light of the Sun, Neptune is cold, dark, and icy. At its heart is a solid core about 1.5
times the size of Earth. Making up about 45% of the planet's mass, the core is made of water ice and silicate
rock. The rest of the planet is believed to be a hot pressurized ocean of water, methane, and ammonia ices
surrounded by a layer of clouds. These clouds, predominantly made of hydrogen and helium, include traces of
methane, which give this ocean world its rich blue color. While the clouds create a cool, calm veneer from afar,
up close, they are whipped around by the most severe weather in the Solar System. Winds on the planet reach
speeds of over 1,200 miles per hour, nearly five times faster than the strongest winds recorded on Earth. In
fact, the winds are so powerful that they break the sound barrier. Drifting high above this windy ice giant is a
quiet ecosystem of rings and satellites. Six rings encircle the planet, with some containing ring arcs, or clusters
of dust particles in a ring. Also revolving around the planet are 14 known moons, with the largest called Triton.
Named after the son of the ancient Greek sea god, Triton has ice volcanoes and may even contain a subsurface
ocean. Much is left to be discovered about Neptune, its rings and its moons. Only one spacecraft, Voyager 2,
has visited these cosmic bodies, but future missions to this mysterious icy world would have even more stories
to tell.

Part 2-13

it has been more than 16 months since a pandemic took over the world in in the last one and a half years we
have learned a lot of new things about the virus but new symptoms still keep showing up every day one such
symptom is doing grounds in hospitals across india and it is called mucor mycosis better known as a black
fungal infection while the news of the symptom has sparked widespread alarm it is important to understand
that it doesn't affect everyone so let's understand what causes this infection and why is it suddenly being
reported in covert 19 survivors much or my causes or black fungus is a rare fungal infection it is caused by a
group of moles called mucour mystiques these moles live throughout the environment and it is often seen in
the form of blackish moles the black fungus affects the sinuses the brain and the lungs while it has been
observed among recorded covert 19 patients it mostly affects immunocompromised patients those with
diseases like diabetes cancer and others according to the uss cdc it is most common among diabetic patients so
what are the symptoms it ranges from a headache to even nasal congestion patients typically have a stuffy and
bleeding nose swelling and pain in the eyes the drooping of eyelids and often loss of vision if diagnosed late it
even has a mortality rate of around 50 percent prior to the pandemic the infection was very rare but the sudden
rise can be attributed to multiple factors one is the use of steroids among covert 19 patients the black fungal
infection is being triggered by the use of steroids exposure to wet surfaces also increases the chances of
infection the top indian doctors have attributed the rise of the infections to steroid overuse the use of hygienic
oxygen like clean concentrators can also prevent infections several hospitals in gujarat maharashtra and delhi
are now witnessing a rise of black fungal infections eight people have lost their eyesight in gujarat and while
the news of a new symptom has added to the panic niti yoga member vk paul says that it is not a big issue he
also reiterated that it is not a big outbreak while the frequency of this fungal infection is on the rise during the
second wave one way to stall it is administering the right dose and duration of steroids when treating over 19
patients when detected on time it is often treated with an anti-fungal intravenous injection beyond world is one
is now available in your country download the app now and get all the news updates on the move

Part 2-14

Eighty per cent of the British population say they visit a fish and chip shop at least once a year, and we
consume 382 million meals from the chippie per annum. That’s pretty impressive for a combination that’s only
been with us for around 150 years – for the first fish and chip shop only appeared in around 1860. Separately,
both fried fish, and chips, were enjoyed by the British well before they came together. Chips as a term for
something edible was in use in the 18th Century, often in relation, rather curiously, to oranges - orange chips
were candied chunks of peel. It was in the same century that the potato was going from knobbly curiosity to
staple food, especially for the poor, and given how well potatoes lend themselves to deep frying, it was
inescapable that potato chips would soon be on the scene. By the Victorian era, chipped potatoes were
everywhere, from the delicate little ‘straw potatoes’ - which resembled, well, straw - eaten by the rich, to the
French street food, which Dickens described as “husky chips of potatoes fried with some reluctant drops of
oil”. The British preferred baked potatoes, but they ate them fried too. Fried fish, meanwhile, was also on the
tables of the rich and the poor. Bread-crumbed filets, delicately fried in butter and garnished with fried parsley,
were a staple for upmarket meals. Whitebait, fried in lard, were considered a delicious delicacy. But there was
another place fried fish could be bought, and that was the street - in the Jewish quarters of London and other
big cities. There, Sephardic Jews sold cold fried fish intended for eating on the Sabbath when no cooking was
allowed in Jewish homes. It quickly took off, being cheap, filling and tasty, and fried fish shops and market
stalls - hot and cold - sprung up in cities across the UK. It was inevitable that these two street foods, so popular
with the masses, would end up being sold in combination. It proved a winning formula and fish and chip shops
took off immediately. Trawl fishing and the railway boom of the 1870s helped fish to reach inland areas
quicker than ever before, and potatoes were already grown everywhere. By 1910 there were 25,000 fish and
chip shops in the UK, and by 1929 there were 10,000 more. Such was the hold of fish and chips - and its
genuine goodness, especially for its mainly working-class consumers - that during the Second World War, fish
and chips remained off the ration, though the type of fish available was not always the most delicious or
desirable of species. Across the UK, accompaniments vary - from the mushy peas of the north, to curry sauce,
ketchup, mayonnaise or the chip shop spice which is on every counter in Hull. Salt and vinegar remain the
staples. In the 21st Century chippie, vegetable fats have often replaced beef dripping or lard for frying.
Newspaper used to be the wrapping of choice - outlawed, unless fresh from the printers and unsullied by
readers’ hands, in 1968. Now it’s mainly plain paper and polystyrene, but the skillful wrapping and excitement
of unwrapping remains. There are, however, fish and chips… and fish and chips. Witness the disappointment
on the faces of tourists, lured by the promise of a great British delicacy, only to find they’ve happened upon the
bad version, all grease and soggy batter. But then when it’s good… well, it’s crispy and fluffy, with a hit of
vinegar, and a punch of salt. It's unbeatable.

Part 2-22

oil moves the world around and creates powerful countries oil is such a vital commodity that it provoked Wars
throughout the 20th century the few countries that produce it try to keep control of it to ensure its riches stay at
home those who do not have it strive to get it in the 1930s Saudi Arabia was one of the poorest countries in the
world but the discovery of oil transformed it and Saudi Arabia has amassed 515 point six billion dollars in
sovereign wealth funds it has become the linchpin of a powerful cartel that sometimes rations oil to push up
prices the United States is now the biggest producer of oil and gas going to its shale revolution it is tapped
abundant reserves through fracking a technology that uses high-pressure water and sand to fracture rock deep
below the ground to extract hydrocarbons this shale revolution has helped the United States become less
dependent on oil imported from Saudi Arabia Venezuela Iraq and other OPEC countries more oil and gas on
global markets has also benefited the world's energy consumers by pushing down costs oil still remains the
primary fuel supplying almost 1/3 of the world's energy but its heyday may soon be over despite growing
demand while 2014 the world's global energy use is set to increase by 30 percent that energy must be much
cleaner if the world wants to prevent catastrophic global warming in the past coal and gas were less expensive
than renewable technology but their costs have come down dramatically there is now a race among some
nations to create more efficient renewable technologies to reduce pollution and be more energy self-sufficient
China is the world's largest consumer of coal and the second largest of oil but it also now leads the world in
clean energy one third of the world's new wind power and solar panels is installed in China and it sells more
electric cars than any other country the quest for energy self-sufficiency is a big motivation than many
countries China is moving fast an America under President Donald Trump is securing its energy independence
with oil and gas but unlike oil and gas renewables will not increase global warming the long term transition to
clean energy will throw up new global challenges it will create tensions in unstable parts of the Middle East as
oil revenue starts to dry up another challenge is that wind and Sun are intermittent renewables may require vast
shared electricity grids spanning borders to make them more efficient to stop global warming the world needs a
huge collaboration over our shared energy future if we fail wars over scarce resources could be even worse in
the 21st century than in the 20th

Part 2-23

[Music] about 11 million deaths a year can be blamed on dietary factors but developments in artificial
intelligence for food production could alleviate the problem and make the food sector more sustainable
brightseed a san francisco company uses ai to discover new nutritional compounds within plants that offer
health benefits to both humans and animals less than one percent of these compounds are currently known so
far the company has raised over 50 million dollars in funding in canada startup soma detect uses optical
sensors and deep learning algorithms to provide dairy farmers with real-time information about herd health and
milk quality the company believes that increased milk production per cow thanks to better management will
lead to lower greenhouse gas emissions since fewer cows will be needed the coronavirus pandemic and a
shortage of agricultural workers has led to a spike in investment in farm robotics and automation to improve
efficiency and reduce wastage california's abundant robotics has created a robot that can scan apples and use
deep learning to determine when they're ripe for picking a robotic arm with a vacuum then sucks the apples off
the tree last october swiss company furminish in collaboration with microsoft created the first ever ai generated
flavor a lightly grilled beef taste for use in plant-based meat alternatives the ai technology essentially looks for
the most promising taste combinations through its database as the product becomes more sophisticated the
company says it'll be able to better enhance flavors as well as optimize raw material usage producing less
waste food sorting technologies are also embracing ai belgium's tomra food combines sensors with machine
learning and big data analysis to analyze harvested foods and sort them based on their best final use again the
idea is to reduce waste and maximize output the cost of implementing and maintaining ai can be high which
may limit the opportunities for smaller businesses and in farming the variety of ecosystems and patchy
connectivity can also be problematic but the technology is constantly improving and with it the potential to
create a healthier more sustainable food system

Part2-24

well now to that triple threat most of the country on alert this morning severe weather in the midwest heat
waves on both coasts and a tropical depression on the path to florida rob is tracking that good morning to you
rob hey good morning eva we'll start with the severe weather it was another rough day for the midwest and the
northeast with heat and humidity fueling these storms over nearly 400 damaging storm reports leaving over
900 thousand without power this morning overnight severe storms sweep across the midwest through the town
of pulaski wisconsin as these images show a tornado on the ground it's starting to touch down again in one day
at least four powerful twisters in the badger state after nearly a week's worth of storms battering the region
severe winds up to 60 miles per hour downing trees and shattering windows homeowners fortunate to escape a
pretty loud boom so right away he came outside and just see everything just falling apart in pennsylvania
relentless rain causing flash flooding high waters stranding cars shutting down traffic this one immobilized in
mud first responders on the scene to rescue those stranded in stalled cars one dead during severe storms there
when a large tree came down on a driver on the road smashing the car's roof the passenger taken to the hospital
this is a very slow moving front so a lot of the people that got hit the past several days will get hit again today
and the heat humidity is going to build things up here's where the storms are going to fire most likely today
and isolated tornadoes are a possibility but damaging winds and certainly some hail from kansas city all the
way into the northeast and the heat and humidity as we said kind of fueling this especially across the
midsection of the country so we've got that those heat advisories there we've got the heat advisories and heat
warnings across the northeast with the humidity it will feel like 105 in new york 106 in philadelphia actual
temperatures in the northwest possibly breaking some records in portland all right here's fred it's now a tropical
depression but will regain strength as it heads towards florida over the weekend the track and the intensity
there's a lot of uncertainty here but all of florida will be impacted this weekend it's something we'll have to
watch and prepare for very closely michael back over to you now we'll keep our eye on that rob and make sure
you hydrate my friend well hey there gma fans robin roberts here thanks for checking out our youtube channel
lots of great stuff here so go on click the subscribe button right over right over here to get more of awesome
videos and content from gma every day anytime we thank you for watching and we'll see you in the morning
on gma

Part 2-25

firefighters and planes dropping flame retardants struggled to suppress a huge wildfire displacing roughly 2
000 residents in southern oregon this week the largest among dozens of blazers ranging across the drought-
stricken u.s west the bootleg fire has charred more than 227 000 acres of desiccated timber and brush in and
around the fremont winema national forest since erupting on july 6 about 250 miles south of portland chillicon
residents and firefighter garrett souza says the fight is grueling it's accumulated the cumulative fatigue that
really uh um i think wears a person down over time and then there is yeah there's very much emotional
attachment um one of my brothers he's my brother in fire but he's my brother like beyond that we grew up
together we went to school together his ranch is right down the road the mc ranch and he's lost all his cows lost
so much stuff and that that that's hard sean hogan is also fighting the fires it's our backyard so we you know we
have pride pride in our work and pride in protecting our own woods and countries here in country here so take
a lot of pride i get a lot of gratitude in it um you know you know you have the 80 year old couple out there that
have worked their whole lives for a home and you know we go and save it and say they don't have insurance
you know we get a lot of gratitude out of that a lot of thank yous and stuff you know we don't make a lot of
money but we work really hard and we have pride in what we do seventy major active wildfires were listed on
thursday as having blackened nearly one million acres in eleven states the national interagency fire center in
boise idaho reported california idaho montana and alaska are among the state's battling flames that have
erupted in an unusually early start to the western wildfire season scientists have said their growing frequency
and intensity is largely down to prolonged drought a symptom of climate change as of wednesday the centre in
boise put its national wildfire preparedness level at five the highest of its five-tier scale meaning that most u.s
firefighting resources are currently deployed somewhere across the country