here is for me the best raw stuff. >> oh, yeah. >> yum. >> it's great, right? the texture is really nice. >> yes. >> yes. >> reporter: tuna is well-known. other fish are not. >> any time we're expecting or demanding from the ocean the same five or six species, we're not acknowledging the diversity of the species that are coming up in a fisherman's net. >> reporter: conservationists like amy mccown, who we met aboard a small independent shrimp boat are trying to turn the tide. . there are so many underutilized species that are a part of our ecosystem and can be relied on as a sustainable source of protein. >> reporter: mccown works for good catch, a nonprofit that connects restaurants with local fishermen. that means fishermen being open to different catches. it means people when there are restaurants being open to eating different fish. >> absolutely. fishermen are waiting. they are ready for people to say yeah, i want to eat scup, or a few years ago here in charleston

it was wreck fish. there are these species out there and fishermen are waiting for them to be demanded enough that they bring value back in the dock. >> reporter: mccown says looking local and in season is key. ideally, consumers should also be able to find out where their fish was caught, how, and by whom. 99% of people who are buying fish at their local market aren't getting that information. >> you're right. what we see when people go into the grocery stores that. >> go to the fruit section, they know they want no gmos, then they want organics. the beef and egg, they want grass-fed, free range. when they go to the seafood counter that. >> go all right, what's on sale. how do we spread those values of the other market into the seafood counter. >> reporter: why hasn't that information reached the seafood counter yet? >> i think it's because seafood and fisheries is so complex. >> reporter: in charleston, progress is being made. now in lotta's restaurants, fish

most of us haven't heard of are hits. >> we can sell amberjack. we can sell porgy, sheep'shead, rudder fish. there is a host of species that you would have never seen on a menu 20 years ago that you do now. and the good thing is that people are much more adventurous. >> reporter: in his kitchen, lotta cooked us a fitting arrangement. >> a good way to do it is go to a restaurant that you trust and let them make something new for you. this is wreck fish and smoked amberjack pate, and one of my favorites is the shrimp. >> reporter: these are so clean, right? >> sweet. it's sweet. >> fishing and fish is the only wild foods that we eat. my interest in seafood cookery was born from the diversity of species that we get in on a daily, weekly basis. and to imagine my world without the pleasure of that variety of seafood, i don't know where i would find my inspiration.

>> anyway, that's what we do. >> thank you very much. >> thanks for coming by. >> sure. it's a riot. >> jeff glor in the kitchen with the chianti. the "overnight news" will be right back.

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climate change is taking a toll on your morning cup of coffee. higher temperatures have caused drought in some of the coffee producing regions. it's also spawned new diseases that killed off insects that pollinate the coffee plants. but there are projects under way to save the coffee bean. dana jacobsen has the story from california's uc davis. >> the main goal today is to illustrate the principle of -- >> reporter: bill isn't your average chemical engineering professor. >> part a, we're going to be doing a whole bunch of brews in the mr. coffee. use the same amount of water every time, but systematically vary the mass of the coffee grounds. >> reporter: in his introduction to chemical engineering class, the design of coffee, students get to discover the science inside a cup of joe. >> and then part b, this is real exciting we get to do our first roast. are you guys excited about that? okay, cool, right? >> reporter: he started the class in 2013 as a freshman seminar. the idea came to him during,

what else, a coffee break with a colleague. >> we were drinking coffee one day thinking about how to improve our engineering labs, and she suggested the idea of why don't we have our students take apart a mr. coffee drip. oh, my gosh, why don't we make a whole class about coffee. >> reporter: the class that started with just 18 students is now attended by 2,000 a year. its popularity was highlighted a few years back in a campus poll. >> one of their questions what is the best general education class, and number one was the design of coffee. number two is introduction to human sexuality, and number three was introduction to beer brewing. so now we like to say that a uc davis coffee is better than beer and sex. >> reporter: it's a good selling point for a lot of people. >> it is. what we didn't anticipate was how much interest there was from the industry. they came to us and said hey we need research. there are a lot of unanswered questions about coffee, coffee faces a lot of issues, and we would love to partner with

somebody. >> reporter: uc davis is well-known for its agricultural research in fields like beer brewing and viticulture, or wine growing. >> one of our big goals is to make uc davis an international recognition of excellence to support the coffee industry. >> reporter: they have already built a coffee center with a prototype roastry, a brewing and a espresso laboratory, and a dedicated sensory lab. in all, there are about 35 professors teaching courses on everything from food science to global social change in coffee cultures, 1500 to present. >> why do we need somebody who know house to do these things? >> anything that helps the coffee industry produce better cups of coffee, better quality to increase demand helps not only people here in the united states, but also there is a tremendous number of people around the world who live in

developing countries whose livelihood depend on coffee. they make a living by picking coffee. >> reporter: one of the existential threat to their livelihoods and our cups of coffee is climate change. >> it's a huge concern. there are lots of discussions right now about whether we'll have coffee in 30 years. >> reporter: three years ago, uc davis had a breakthrough that could have a profound impact on coffee's survival. when juan medrano and allen van dines became the first geneticists to create a reference jet stream money for the coffee bean. for the layperson, what does that mean? >> there was no reference genome. so there is no book that tells me what is the sequence in the genes in the coffee jean momentum. >> reporter: okay. >> and that was very surprising to me, because being an industry that is $20 billion industry, 2.4 million cups of coffee every year, and there is no genome sequence, when most crops have a sequence. >> reporter: why do we need the

jet stre genomes? >> it's the second most traded in the world. >> reporter: the pair honed in on arabica. coffee is grown almost exclusively outside of the united states, but van dines and medrano picked a geisha variety grown in goleta, california, from the goodland organics farm we first featured nearly three years ago. >> basically, you take leafs of coffee, of a coffee plant. >> right. >> and the leaves are mass rated and you extract dna from the cells inside the leaves. >> reporter: okay. >> and then you create a collection of the dna fragments. >> what we ended up putting to was 1.2 bill base pairs, so pieces of dna. they're not 100% in order, but they're in very good shape. >> reporter: the goal is to breed a plant that can grow at higher altitude and fight diseases like rust. >> we say this all the time. but the coffee bean is magical. >> reporter: outside of academia, the seattle startup at

tomo coffee is taking the exact opposite approach to coffee research. food scientists jared stottforth and his partner want to make coffee without the bean. they call it molecular coffee. >> we talk about how when he told me he wanted to hack coffee, that it blew my mind. but what is that? how does it work? >> ship it to seattle. >> reporter: they make plant-based agricultural by-products and caffeine that when combined mimics actual coffee down to the aroma and flavor. the company, which launched last february on kick starter has raised $2.5 million in venture capital. >> we joke around that this is the $10,000 cup of coffee right now. but as we scale our production, we'll see our costs drop pretty dramatically, and which we should be able to make coffee that is great-tasting, that is cheaper to produce than coffee today. >> reporter: atomo plans to role

out its cold brew later this year while it waits for patent approval. while uc davis has made the genome available to anyone why not make money off of it? >> it's really an opportunity for many scientists, many people in different parts of the world to benefit and crow perot duce great coffees from it. and that's the ingenuity. >> we're a public institution. and the idea is let's raise the bar for everybody. >> reporter: medrano, who is now retired from the university is a co-founder of fringe coffee with jay ruske of goodland organics. >> this is our greenhouse. this plant right here, this one that says geisha. >> reporter: yeah? >> this is exactly the one that was sequenced. this is a unique hybrid that is resistant to frost. this coffee has 40% less caffeine. >> the midday. so you're not too awake and not too tired.

>> it has a floral exquisite flavor. >> the aroma is fantastic. i would say in i

new hampshire voters go to the polls today in the nation's first in the nation primary. and by now, a few of those voters have already cast their ballots. the tiny village of dixville notch is one of the places that made midnight voting famous. nikole killion played a visit to new hampshire's north country to find out why they take such pride in being the first to vote. >> reporter: dixville notch is one of three towns here in new hampshire that votes at midnight. this year they only have five voters. each will choose from this slate of candidates, or they can write someone in. but this ritual has spent more than half a century, though this time it almost didn't happen. buried deep in the tip of new hampshire, the tiny hamlet of dixville notch is known for its picturesque powder and its power

to pick presidents first. >> 15 for ronald reagan. >> reporter: for 60 years -- >> donald j. trump, 2. >> reporter: the poll has opened at the stroke of midnight. >> this is 1960. predominantly republicans here. nixon, 9. kennedy, 0. >> reporter: tom tillotson is the town moderator. >> in dixville, we take advantage of quirks in the new hampshire laws that allow us to open the polls at midnight. >> reporter: but this year, they were on the verge of closing because there simply weren't enough voters who still live there. >> we were down to four. >> the town moderator saying you might be the fifth. we need you. >> reporter: that's when developer les otten decided to move back. do you feel like you're coming in to save the day? >> no, not really. dixville matters because dixville voting at midnight is what snow is to skiing.

>> reporter: and what candidates are to campaigning. >> this is our museum. >> reporter: from mitt romney's father george. >> as the sto goes, herrived here with popsicle, the 700 pound elephant. >> reporter: to reagan. >> he was such a gentleman and such a personable person. >> reporter: dole, clinton, bush, and mccain. they've all been here. why is it important for the candidates to come here to dixville notch? >> in retail campaigning, anything i guess you can do to get an edge. >> reporter: colorado senator michael bennet is the only candidate in the current presidential field who has sited. does it make a difference, though, to have that presence just to press the flesh, take a photo? >> it does make a difference. but, again, i think we're getting a good feeling of who the candidates are. we would love to see them, but i think we can carry on our tradition without them being here. >> nikole killion for us in northern new hampshire. and that is the "overnight news" for this tuesday. from the cbs broadcast center in

new york city, i'm vladimir duthiers. it's tuesday, february 11th, 2020. this is the "cbs morning news." primary focus. voters in new hampshire casting ballots overnight. where the candidates rank as the first in the nation primary gets under way. coronavirus diagnosis. another case confirmed in the u.s. where the latest patient is being quarantined and the new measures being taken in china to keep the virus from spreading. and the aftermath. exclusive new video moments after kobe bryant's helicopter nt dow the message his wife now has for others who suffered a similar others who suffered a similar loss. captioning funded by cbs good morning from the studio 57 newsroom at cbs headquarters here in new york. good to be with you. i'm anne-marie green.