this is bbc news. the headlines: jewish worshippers have converged on the western well for the passover blessing injerusalem. there's a heavy security presence as officials fear violence could breakout. meanwhile, the funerals of two british—israeli sisters killed in a shooting in the occupied west bank are expected to begin in the next hour. they were named as 20—year—old maia and 15—year—old rina dee. tens of thousands of catholic worshippers have gathered in saint peter's square in rome — as pope francis presided over easter sunday mass. the pontiff called for an end to conflicts in ukraine and syria, and raised concern over attacks injerusalem and the surrounding region. king charles, the queen consort camilla as well as other senior royals gather at windsor castle for easter sunday.

the royal family have been attending st george's chapel for the first now it's time for click. this week we've plenty of stomach to whet your appetite. we are in singapore to taste the future, with the starter of pink gold, followed by your main course. this is my first ever taste of cultivated chicken. there is a special 50th birthday treat as we chatted a man who made the first mobile phone call. and for dessert, an internet legend tells us what it was like to be part of the twitter takeover.

i really did get to see what was happening, right in the thick of it. it's hot, it's bustling, it's intense. welcome to singapore. i have come to a city—state that is home to more than 5 million people and atjust 50 kilometres wide and less than 140 kilometres from the equator, this place feels like it is at the centre of everything. east meets west here, nature meets future. this is a thriving financial hub that seems to be doing pretty well for itself. when you think of singapore you might think of the tropical climate or all of the greenery, or even the critical architecture. everyone that i know

who lives here, they say it is a pretty nice life. but this tiny island nation does face its challenges. land is at a premium here. and they need to import pretty much everything. although it's brilliant to dip into the melting pot of different cuisines and cultures, it is a reminder that 90% of singapore's food is grown and farmed elsewhere. singapore is a very small country, so you can imagine, we don't have the same amount of land to grow many of the crops or animals that we need to feed ourselves, particularly when we see how food supply chains have been stressed, whether it's because of climate change, geopolitical considerations, or pandemics. but being so small has its advantages too. singapore's government can make quick decisions, acting like a nimble start—up, while bigger countries pass legislation as fast as super tankers change course. so it has become the first country to approve the sale of lab—grown meat and it is

trying to become a global hotspot for alternative protein products. we also expect that, going forward, many other locations in the world will encounter similar challenges as we do, so singapore aspires to one day be that location where new technologies are developed, commercialised, scaled up into the region and globally to help other locations address their own food security issues. we think that if we can be successful at that, that represents notjust an opportunity for us to address our own needs, but we need to address these large economic opportunities in terms of creating good jobs for people who live and work in singapore and for businesses to thrive in serving the needs in this space. all of which means that tomorrow i am going to taste something very special. my first ever lab—grown chicken. yes, i'll be putting my mouth in the hands of an experienced chef. hopefully it will go a bit

better than tonight. i have no idea whether this is really hot sauce or not, so let's find out together, shall we? oh, yes, it is really hot sauce! but first, something to take the pain away. milk is a really complex liquid. it is full of fats and minerals and proteins, many of which are really good for us. one of the best proteins around his lactoferrin, which we could all have more of in our diet. the thing is, it only really comes from animal milk, so it's really hard to make more of it to put in other stuff. that is, until now, because these guys have worked out how to do it. this is lactoferrin. it's been called pink gold. pink because of the iron, and gold because it is rare and expensive. but this company, turtletree,

is finalising a way of mass—producing it, not from cows, and not even from cow cells. no, they are fermenting it. using yeast. the process is similar to brewing. these are large fermentation tanks that will be culturing the yeast cells, and each of those cells acts like a little factory, basically producing lactoferrin. the secret here is the yeast has been genetically modified. tu rtletree has ta ken the genes from cow dna, that are responsible for making lactoferrin, and transplanting them into the dna of yeast cells. find the right strain of yeast, brew it in the right conditions, and you've got yourself something called precision fermentation. with these producing far more of the protein that you'd be able to get from milk. cows�* milk has little lactoferrin in terms of concentration, so you need something like 10,000 litres of cows�* milk to get one

kilogram of lactoferrin. lactoferrin is used in a variety of products presently. most of it goes into infant formula, which is great because it really increases the nutritional value of that infant formula. unfortunately only around 5% of infant formula has lactoferrin because it is so expensive and in such limited apply. the other issue with cows�* milk is lactoferrin and other bioactive proteins in the cows�* milk are sensitive to heat, so the majority of them get broken down during pasteurisation. even if you drink cows�* milk, you aren�*t benefiting from things like lactoferrin. when it launches the product at the end of the year, tu rtletree has the precision fermentation processes that should make the protein cheap and abundant enough to add to lots of products like sports drinks and of course plant—based milk like oat and almond milk. all without the need for animals or the land for grazing and feeding them. now the company has cracked

lactoferrin, it�*s started to open other proteins that are normally found in milk which could then be added to other things that are not milk. there will be people, consumers, for whom this sounds unnatural. what would you say to them? even though it is not coming directly from cows�* milk, it is the same protein. what we are showing is that it is so similar and there is so much experience with cows�* milk—derived lactoferrin, we are showing that this is structurally the same and functionally the same. so, we�*re going for a regulatory process called — generally recognised as safe. it�*s already in the food system and we are already consuming it. interestingly, if you want to make milk itself in the lab, that�*s a different process entirely. that would need to use animal cells themselves. something that�*s involved in the chicken that is waiting for me later in the programme.

now, five decades ago an american engineer made history by placing the very first mobile phone call on a busy street corner. and zoe kleinman has been chatting to marty cooper to find out more about that iconic moment. zoe: mobile phones. we love them. the un estimates three quarters of the world�*s population owns a mobile phone, and there are more mobiles than people in the united kingdom, according to the industry�*s trade body. this man helped make it all happen. marty cooper was an engineer at motorola. and on 3 april 1973 on a street corner in new york, he made the world�*s first public mobile phone call to a competitor at a rival company. i was on sixth avenue, demonstrating this cellphone. i took out my phone book — that gives you an idea what primitive times these were — and i called my counterpart in the bells systems building, joel engel.

i dialled his number and basically he answered. i said, "joel, i am calling you on a cellphone." "but a real cellphone, a personal, hand—held, portable cellphone." silence on the other end of the line. i think he was gritting his teeth. dialtone. bell had been focusing on developing a car phone and marty was not impressed. we had been trapped in our homes and offices by this copper wire for over 100 years and now they were going to trap us in our cars, and we at motorola did not believe that was the way to go. goodbye. the way the first call was made has not really changed. the phone converts your voice into an electric signal which then modulates a radio wave. the radio wave goes to a mast, the mast sends your voice to the person you are calling, and by reversing the process, that person can hear you speak. except there weren�*t many masts around in 1973 and mobile phones are now unrecognisable

from the first model. there are some real icons from the mobile phone timeline here. ben wood knows all about the history of mobile phones, and has his own collection. here we have a true icon, the motorola dynatac 8000x. the first truly hand—portable mobile phone. conceived in 1973, when the first phone call was made on a prototype of this, launched eventually in 1984, and that device cost about $4,000 at the time which would be about £9,500 today. £9,000! and it is pretty heavy, again. what�*s the battery life like, dare i ask you? so, the battery life on that was about 30 minutes. it would take about ten hours to charge. it had a standby of a similar time as well. wow. marty cooper, the pioneer of the mobile phone, is not a fan of current designs. today�*s phone is suboptimal. it is not really a good phone in many respects. just think about it.

if you take a piece of plastic and glass that�*s flat and put it against a curved head, you hold your hand in an uncomfortable position. so, what does marty think about the future of phones? we are still at the very beginning of the cellphone revolution. we�*re going to eliminate poverty because we are becoming more productive because of the cellphone. i just bet we will eliminate disease. 0ur educational system is going to be revolutionised. i think all of these things are potentials of... ..the cellphone is not going to do it by itself, but it will be a central part of this great future. it is alasdair keane here with this week�*s tech news. tiktok have been fined £12.7 million by the uk�*s data watchdog. the information commissioner office says it�*s misused

children�*s data by failing to keep underage users from the platform between may 2018 and july 2020. tiktok says it disagrees with the decision. it is quite a big deal because it can get a lot from that data. you can track and profile children, but you can also target them with inappropriate content, of which there is plenty on tiktok. residents of paris have voted to ban rental e—scooters in a referendum held after rising injuries and even some deaths among their users. despite a small turnout, nearly 90% of votes cast favoured a ban on the battery—powered devices available for hire across the french capital. nintendo will fix faulty switch controllers for free in the uk and more parts of europe. it�*s after consumer authorities called on the gaming giant to offer free out—of—warranty repairs for drifting joy—con controllers. finally, happy birthday to the barcode, which is 50 this week.

they were first scanned on a pack of chewing gum, which are now used billions of times a day. 0k, have you ever booked a holiday on lastminute.com? you might have done it as early as 1988 and, if so, you have this internet pioneer to thank. not only did martha lane fox create that website, but since then she has become one of the world�*s leading voices in technology, and as a member of twitter�*s board of directors, found herself in the midst of the action as elon musk bought it, which was the first thing that shiona mccallum wanted to know about when the two of them sat for a chat. shiona: what was it like, having a front row seat when that was unfolding? exhausting! it was, you know, ifeel very as much as though i am still winding out from that experience and i really did get to see what was happening right in the thick of it, which, when you are seeing

the headlines over here on one level, and then you�*re dealing with stuff on a daily basis on another level, that was quite an extraordinary experience. can you take me back to when you found out that elon musk would indeed go ahead with this deal? all the directors were totally aligned that what we had to do, having sold the company to elon, we had to uphold the contract. that was absolutely resolute in our mind, so although there were twists and turns and we were not sure if we would end up in court or what was going to happen, actually, it was not as surprising as you might think, because we were very clear that was the direction of travel we were going and what we were going to hold him to. and you did not want him to become the new ceo, is that right? it wasn�*t really about what we wanted, it was not we had to do as directors. elon offered an amazing price for the company and it was clear, as shareholders, that we had to sell the company, so that was the trajectory that we were on. what do you think of the trajectory now? it is too early to tell. i know the media loves the frenzy around twitter. a huge amount of change

has happened, clearly, and some of it, it is just too early to tell what the platform will be like. did you have personal conversations with mr musk? i have directly dealt with elon, yes, as part of the process that we went through over the last 18 months. what was he like? i know that�*s the question everyone will be asking, wanting to know. i had minimal interaction with him, but the one—to—one conversations we had, he was direct and clear and gave me very clear answers to things we were trying to establish together. i feel like i had a slightly outlying experience, though. what you think is the next big thing for tech? technology is not slowing down, it is speeding up. we�*re digitising, so we have to decide if we are going to digitise in a way that is ethical, that is inclusive, that is sustainable, or whether we�*re going to just let it take over and we�*re going to sit there being grumpy. i�*m not that person, i want to try to keep suggesting we should put frameworks around this stuff, that companies should think carefully about the use of it, and they should think about the unintended consequences. do you think there are concerns around how it is being used

in some scenarios and, specifically, chatgpt and gpt—4, or is it an opportunity? both. if you look at any impact of transformative technology, you have a stress point and everybody is wrestling with what that�*s going to look like. of course, some jobs go and that is profoundly difficult for the communities those jobs effect. i�*m not diminishing that in any way. but you also look at the opportunities for newjobs and newjob creation, and that�*s also always, through time, been shown to be true as well. so you can have both aspects being true at the same time. you mentioned unintended consequences of ai. what kind of things concern you when it comes to how quickly this is now evolving? it�*s still only very early prototypes. i think we�*ll look back now at 2023 and think, "wow!" "we thought that was something that was giving us incredible "and good answers!" and we�*re all taking it to be gospel truth. you�*ve got to kind of be mindful that this is still a very early iteration. finally, and we�*ll get

to the subject that i think we�*re both passionate about, is representation and gender equality and equity across tech. as a young woman starting a business that got successful, got lucky, that this was going to be something that was going to be able to happen to millions of people around the world, that we were going to see different types of people taking power. building things and doing different things. that has not been the case at all and it�*s one of the things that i feel so kind of perplexed by, i understand it in one way, but itjust matters so deeply. we have to keep talking about it because it�*s a huge, enormous issue. you can tell by the tone and the pace of my voice this is something that is so deeply ingrained in me. you can�*t take it away from being part of the agenda that i want to talk about all the time. we�*re in 2023, aren�*t we? you would have thought perhaps 13 years ago this would�*ve been addressed. i can tell you feel slightly appalled... i�*m totally horrified! slightly appalled is a complete understatement, i�*m horrified! there are a higher percentage of women in the house of lords

which is a 1,000—year—old institution where there weren�*t any women for decades and decades and decades — than there are in technology. i mean, this is unbelievable. but it�*s not just about women, it�*s about, as you say, all sorts of representation, socio—economic background, about racial background, it�*s a whole range of issues, so we need to just keep saying that this world is for everybody and we all have to build it and make it together or it won�*t be as effective and productive as it can be in the future. i feel like that feels like a good place to end. me too. thank you very much for your time and lovely to chat to you. thank you. 0k. fab, that�*s great. that was shiona mccallum talking to martha lane. roast, stirfried or grilled — how do you like yours? singapore�*s satay street is a smoky reminder of how much many of us still love our meat. but the meat industry is just

not good for the environment. we use a lot of land to grow food for the animals, and they produce a lot of greenhouse gases, and that�*s why we�*re looking at alternatives these days. now there are plant—based meat subtitutes, but it�*s also possible to grow meatjust from animal cells. that is why i�*ve come to this restaurant to have a very special meal — lab—grown chicken! prepared today for me by chefjeff. so all intents and purposes, this is still a chicken even though it didn�*t come from... a slaughtered animal? yeah. it is chicken, but from a cell. i guess this doesn�*t come out like a chicken breast covered in skin, it doesn�*t haven�*t veins in, so there�*s a difference in what you experience as you cut through it. yeah, it�*s a very wet product. we can add anything to it and we shape it the way we want it to be. the interesting thing is that we design it itself. whatever shape we want, we can make skin, thigh...

can you make feet? can you make beaks? can you make feathers? you don�*t need that, right? so we don�*t grow that, we don�*t make that yet. but he didn�*t say no... laughter. ok, i think it�*s time. can i trouble you to cook me a chicken skewer? absolutely. while my skewers are sizzling, it�*s time to discuss a not very well known and pretty unpleasant issue. now, lab—grown meat sounds a lot more humane, doesn�*t it? it sounds like no animals are harmed in the process. but unfortunately, that�*s not quite true. cultivated meat is possible. it allows the consumer to eat meat without the killing, that is the obvious, but in order for cultivated meat to grow, we need to introduce a catalyst, most traditionally up to today, fetal bovine serum, a serum that�*s extracted from the foetuses of cow is most commonly used. this unpalatable fact not only calls into question the ethics

of cultivated meat but also makes it very expensive to produce. however, good meat has received approval for a different type of catalyst — one that uses plant—based material instead of that from unborn cows. and it�*s not the only alternative approach either. at the nearby national university of singapore, they�*re using magnets to produce these so—called growth factors that help cells multiply. again, this doesn�*tjust remove the moral issues but, like the lactoferrin we saw earlier, if you can make the key ingredient easier to produce, you could unlock the whole industry. the reason that cell—based meat is so expensive is because the factors they have to add back to make the muscle grow in a dish. you know, if i�*m able to produce for you a hamburger but you have to pay six times more for it, you probably will actually opt for an animal—based product, right? so we have taken a large part

of the cost out of actually ultimately producing cell—based meat. we have taken it out. whereas, fetal bovine serum comes at a good price so we�*re able to reduce it into a range that most people can probably afford. but making cultivated meat as affordable as normal meat doesn�*t guarantee that people will accept it. if you look across history, for example, humanity has embraced many foods that were unnatural to begin with. think yoghurt — really took off in 1900 because of the production of bacteria, lactobacillus. now we know, yoghurt is seen in every corner of the world, every supermarket shelf. i think about that same analogy for cultivated meat. the company that solves these basic factors, finds the lactobacillus, would catalyse the industry. and then obviously there will be a national consumer awareness journey but before long, perhaps, it will be something that we used to think or worry about. 0k.

the time has come. my lab—grown chicken skewers are ready. thank you. the anticipation is killing me. this is my first ever taste of cultivated chicken. yeah, it�*s nice. all right, now the real test. i�*m going to have the chicken on its own, without the peppers and the onions. i don�*t think there�*s any way that i would be able to tell that this is not traditional chicken. now, the truth is, in the near future we are going to have to rethink how we grow enough food for everyone. and look, i�*ve eaten insects, i�*ve eaten salad grown in food computers, and i�*ve drunk algae fed on c02 captured from a power station. there are plenty of really interesting food ideas

out there, if we�*ve got the stomach for them. and that is it for this week from singapore. if you�*d like to see more of my exploits, then you can check us out on the socials, as usual, @bbcclick. thanks for watching and we�*ll see you soon. hello there. good afternoon. weather fronts looming out towards the west, we will be seeing plenty of those into the start of next week. but for today, easter sunday, it is a very decent day of weather for the vast majority of us, from the highlands, all the way down to hampshire. sunny spells, rather hazy at times. there are some areas of cloud too. but enjoy the warmth and the sunshine while it lasts.

it is going to feel very different next week, unsettled, wet and really very windy at times. there will also be a drop in temperature too, below the seasonal average. but it�*s warm out there for most of us at the moment. here is our weather front across northern ireland, giving outbreaks of rain, also for western scotland and western wales. by the end of the day in the far south—west of england, some cloud out towards the north sea—facing coasts where it is cooler. but for most of us, there are more sunny spells. highs of 16 or 17 celsius. if we get to 18 degrees, it will be the warmest day of the year so far. but along with the sunshine come some very high tree pollen levels. bear it in mind, if you are a hay fever sufferer. as we head through this evening and overnight, our weather front continues to track its way eastward, giving outbreaks of rain, plenty of cloud, and of course, it is a milderfeeling night underneath all of that cloud and the rain. 0ur weather fronts continue to clear eastward throughout the day tomorrow, some very typical bank holiday monday weather. showers following on behind and blustery towards english channel coasts as well. 0ur rain will eventually clear

central and eastern england, it will be heavy for a time, round about lunchtime. after that goes, it is quite windy towards those english channel coasts, we will see bands of showers track through as well. so there could be shower after shower for some areas. other areas could stay completely dry. there will be some sunshine between the showers. expect perhaps a ramble or two of thunder and even some hail at times. the showers will frequent across western areas of scotland. temperatures here just 10 to 12 degrees celsius. on tuesday, a calm first half of the day and then this band of rain sweeps through, very windy towards the south and the west, windier still on wednesday with possibly some wintry showers over the higher ground of the north. then things calm down again for earlier in the day on thursday before this deep area of low pressure pushes its way in from the west. here is the outlook for our capital cities as we head through next week. it is going to be very unsettled, wet, very windy at times and also colder.

live from london. this is bbc news. jewish worshippers converge at the western wall for the passover blessing injerusalem amid simmering tensions. that�*s as the funerals of two british—israeli sisters killed in a shooting in the occupied west bank are expected to begin shortly. international delegations arrive in yemen as efforts to end eight years of war get underway in sana�*a. pope francis calls on the international community to help end conflicts in ukraine, syria and elsewhere, in his easter blessing at the vatican. king charles attends his first easter sunday service as monarch alongside the queen consort at windsor castle.