captiong sponsored by wnet >> sreenivasan: on this edition for saturday, july 13: the gulf coast braces as tropical storm barry makes landfall in louisiana. vice president pence visits the border ahead of scheduled ice raids. and, in our series "the future of food:" cell-based meat, grown solely in a lab. next, on pbs newshour weekend. >> pbs newshour weekend is made possible by: rnard and irene schwartz. sue and edgar wachenheim iii. seton melvin. the cheryl and philip milstein family. the j.p.b. foundation. rosalind p. walter. barbara hope zuckerberg. corporate funding is provided by mutual of america--

designing customized individual and group retirement products. that's why we're your retirement company. additional support has been provided by: and by the corporation for public broadcasting, and by contributions to your pbs station from viewers like you. thank you. from the tisch wnet studios at wlincoln center in rk, hari sreenivasan. >> sreenivasan: good evening, and thanks for joining us. barry brought its heavy rain to veuisiana today as it move slowly out of the gulf of mexico and on land, briefly becoming a hurricane before turning back into a tropical storm. the storm's winds reached 75 miles an hour, making it a catery one and the first named hurricane of 2019. it was downgraded to a tropical storm within hours, as its wind speeds dropped after making landfall west of new orleans. but, it was the rain, not the wind speeds, that caused evacuations and preparations for days of possible flooding.

water flowedver the tops of some levees, but as of the afternoon, no levee breaches have been reported. this afternoon, officials said the mississippi river is now predicted to peak at 17.1 feet on monday, below the 20-foot levee height. but, governor john bel edwards continued to warn residents to stay home or go to shelters, telling them the first hours are "just the beginning." forecasts show as much as 25 inches of rain from barry could bring life-threatening flooding across eastern louisiana and mississippi. andre moreau is anchor and managing editor for louisiana public broadcasting's statewide news magazine show, "the state we're in." he joins me now from baton rouge. we're chatting saturday afternoon what do we know about this storm right now? >> well, we know that the storm has lived up to the forecast, so far, but that it's done it in its own sweet time. it's hours late but it did become a minimal hurricane at

75 miles an hour. much of the storm, though, is still offshore. all of the huge rainmaking clouds are offshore in the gulf of mexico, so, a it's coming in on shore and maing its landfall, the drier part of the storm, but the real wet part of the storm, wh people in baton rouge and new orleans, but baton roe perhaps more so, are so fearful of because there are forecasts of rain, people are saying 10 to 2 inches, up to t o feet, and, if that happens anywhere in a shount of time, you're going to be in trouble, and it's sort of lie a harsh memory from the floods of 2016 when there were 25 inches of thraint fell in aday and a half and a lot of people have never gotten back in the homes that were destroyed from that ton rougeetro ba >> sreenivasan: tell me about what happens in those first couple of days taf -- after the rain when all the tributaries

soak the water iup and fento rivers? >> what happens is that the water just rises and it can inundate homesas it did in the flood of 2016. but, as you saw in other hurricanes where floods have been theig story -- and that's what this big story for ba -y would it's the water, not so much the the wind, and that's the fear t, you know, it's a matter of you can't do anything till that water goes down, and then the real trouble begins because you've got homes that have been soaked in water that's dangerous, so it has to be clead out, dry wall removed, if the home is still one that can be saved, d thas a process. it takes a long, long time. so it's something that people don't want to think about. you know, it's a horble thing to think about. it's a reality in this part of the world, and it's something that i think people are prepared

for this time but are just hoping it doesn't get to that level buty are rer it. >> sreenivasan: speaking of the preparations and speaking of how it's part of life there, how many people are evacuating just to get out of harm's way? how many people are deciding to ride out the storm? how do thue localthorities deal with that? >> well, they looosk at thet disaster-prone area, so there are two parishes that have been out of mandatory evacuation, plaquemines parish which feeds down the mississippi delta, the last part of louisiana where much of it is diminishing anyway, and then parts of jefferson parish.r otrishes are under voluntary evacuations, though. so in terms of massive exodus evacuation, you have ad that for this, but there are shelters set up in place in alexandria, louisiana, for

example, for people if they need to go there. they get ready for this because theye goat through the drll so many times before and knows the drill so we're doing what we know how to do. >> sreenivasan: andre moreau of louisiana public broadcasting, thank you so muchn >> all right, you. >> sreenivasan: for the latest on barry and its impact on the gulf coast, sit www.pbs.org/newshour. >> sreenivasan: on a tour of border detention facilities yesterday, vice president p mice came face-to-face with hundreds of men being held in a concrete and chain-link enclosurin mcallen, texas. there were no cots or mats, only mylar blankets, and the men shouted that they had not had showers for weeks. the agent in charge confirmed that many had not showered in n to 20 days because the facility only recently added ale trwith showers. many of the nearly 400 men were shirtless and reporters said the ro. was hot and foul-smelli

after seeing the conditions, pence told reporters he was "not surprised" and that knew he would see a system that was overwhelmed. earlier, pence and his wife toured a facility for children and families in donna, texas,ra where heed customs and border protection agents in their care for families. after the trip, pence tweeted that he toured the facilities to show that the migrant crisis "is overwhming our system," and blamed democrats for the situation, saying thathe men were "in a temporary holding area because democrats in congress havrefused to fund additional bed space." border officials said the longest any man waerheld in the rowded concrete and chain-link pen was 32 days. thousands of people turned out last night and today to protesti imation and customs enforcement raids planned for tomorrow. in chicago, immigration activists held a rally protesting the raids. in colorado, near denver, which is one of the nine cities where atmigration raids are expected tomorrow, demonss gathered

outside an ice detention facility.d an downtown los angeles, thousas of people held a candlelight vigil. t,e group "lights for liberty" organized the evnd an estimated 800 other candlelight protests across the country. tse trump administration won a legal victory infforts to crack down on sanctuary cities yesterday. in a two-to-one decision, the ninth circuit court eals upheld a justice department decision to give preferential treatment to cities that cooperate with immigration authorities when it awards community policing grants. the city of los angeles, which is a sanctuary city, sued when it did not receive grant money, and a federal judge issued an innction, which the appeal court overturned. supporters of sanctuary agties say encog local police to participate in federal immigration enforcement makeke people less to report crimes because they fear they will be deported. demonstrations in hong kong turned violent today, as marchers battled with police. the protest was against cross- border trading, in an area popular with tous sts and

tradwho buy goods in hong kong to resell in mainland china. the demonstration began peacefully, but clashes broke out after policesed pepper spray and batons to try and disperse the crowds. hong kg has been the scene of a series of protests over the past month against the semi- autonomous territory's government and its relationship with mainland china. in somalia, the islamic extremist group al-shabab killed more than two dozen people and injured more than 50 others in an attack on a hotel overnight. the attack began with a suicide car bombing at the entrance to te building, which allowed at least three gunmen to enter thea hotel where lawmakers were meeting. the battle between the al-shabab gunmen and somali security forces lasted more than 14 hours and ended when all of the attackers were shot dead. the victims of the bombing included two americans, a prominent somali-canadian journalist, a somali politician and a u.n. ageaff member. a u.s. service membefgwas killed innistan today. officials have not yet released

details or identified the seice member. also today, in northwestern gghanistan, three afghan police officers died in battle with militants who attacked a government compound. two of theilitants were killed, and others arrested. there was no claim of responsibility, bua spokesman for the taliban said his group was behind the killing of the u.s. service member. peace talks between the u.s. and taliban to discuss possible withdrawal of troops and an end to the 18-year war wrapped up earlier this week. serena williams will have toit or her chance to tie the record for most grand slam singles titles. romania's simonaalep defeated williams today in the women'sna singles fils at wimbledon. it took only 56 minutes for halep to win in straight sets with a final score of 6-2, 6-2. today marked the 37-year-old williams third grand slam fina loss in a row. her last tournament win was the australian open in 2017. the victory was halep's first at the all-england club. williams will get another shot

at a grand slam next month at the u.s. open. >> sreenivasan: as part of ourri ongoing , "the future of food," we're taking a closered look at cell-beat. best-selling author and food expert mark bittman hosts the atseries, and has more on story. >> bittman: with all the ncerns about the ethics, environmental impact and sustainability of meat produc looking for alternatives. by now, you've probably heard about the surge in popularity in burgers made solelyplrom ts. even burger king plans to serve one in all of its restaurants. but could it be possible to grow what amounts to real beef or chicken in labs withedo animals kin the process? and could such a process actually be sustainable? it may sound like science fiction, but megan thompson traveled to california, where a

few companies were working to get lab-raised meat on your plate in the very near future. this report is supported in partnership with the pulitzer center. >> reporter: in 2005, uma valeti was an up-and-coming cardiologist in st. paul, minnesota. he'd just finished a prestigious fellowship at the mayo clinic and was treating patients with serious heart conditions, all while conducting cutting-edge research. >> in my practice in cardiology, i started working on this clinical study that took sm cells of patients that had large thart attacks or cardiac arrest. and we would take cells and inject them into patients' hearts to regrow the heart muscle. m that lto start thinking, can you just grow food from cells?de and once thegot into my head, it was really impossible to get it out. >> reporter: valeti d researching the idea of creating meat in a lab. he'd always been bothered by thm envital impacts of meat production, and also the fact that billions of animals are slaughtered for meat each year. >> it really started dawning one

hat all the pieces of what we needed to do existed in the world. and we had to put ither for this application of growing food. a reporter: valeti walkedy from his promising cardiology career and moved his family to the san francisco bay area to pursue the idea of creating what's known as "cell-based meat." in 2015, valeti launched memphis meats, one of the first private companies in the world focused on t technology. the next year, memphis meats debuted its first product. >> it tastes like a meatball. >> reporter: valeti's lab-grown meatballs take only a few weeks to produce. a beef cow, by comparison, takes around 18 months to get to market. valeti believes his fast-growing meat could help address the issue of increasing demand. with the middle class growing around the world, global demand for meat will double by 2050, according to the u.n. >> we're at a breaking point where i thinif this demand for meat continues in the way it is, there just isn't enough resources for it. that's kind of why i think the o crthe whole thing requires

massive innovation. >> reporter: valeti also talks about one day creating healthier meats less likely to cause the heart disease he saw in so tsny of his patients. today, memphis mas close to 40 employees and is working on duck and chicken, whichle gave me a sample of. okay, here i go. >> go for it. >> reporter: it's very tender. yeah, there's definitely no way at i would, if you hadn't told me, that i would know this was grown in a lab and that it didn't come from a conventionally-raised chicken. it tasted good, and it even had the fibers you'd expect. but the consistency was a little soft. turns out, growing animal cells is one thing; but reproducing the structure of fats, collagen and blood vessat give meat its texture is a big technological challenge. scientists are still experimenting with "scaffolds," as they're called, to give the meat structure. and there's other challenge. when you say to somebody, "here's a piece of meat that was

grown completely in a lab," some people might say, "eh, i'm not so sure about that." how do you... how do you get beyond that? >> i think we should be realistic, and the industry should be realistic, that we just can't expect everybody to say,yes, i'm behind it." it's going to take time. >> reporter: despite the hurdles, memphis has attracted t mon $20 million of investment from big-name backers like bill gates, richard branson and the food giant cargill. tyson foods, one of the biggest meat producers in the world, has a minority stake in the company. executive vice president amy tu oversees tyson's venture capital fund. >> our focus is on our traditional businesses, but we can't ignore the fact that the consumers are demand different types of products. we want to be at the forefront of the future of food. so, in order to do that, we may be looking at areas that may have been uncomfortable in the past. >> reporter: memphis meats is not the only company now trying to make cell-basedereat a commal reality. in just the last few years, several start-ups have launched in the u.s. and around the

world. the interest is spurred, in part, by growing concerns about sustainability as meat production requires more resources than other foods. about one-quarter of the world's ice-free land is used for livestock grazing; about a third of our cropland is used to grow livestock feed. and, according to the u.n., trlivestock production cutes almost 15% of the world's greenhouse gases, about the same as transportation.e >> mople will eat meat tomorrow than they are today, and it's a big issue. >> reporter: josh tetrick is the c.e.o. of safrancisco-based food company, just, inc. the company began launching vegan food products in 2013.s vel items, like eggless eggs made from mung beans, aree availaross the u.s. just, inc., is now trying its hand at cell-based meat.he if are so many issues withhe eating meat, tn why continue to promote it? >> people like eating meat, you know. it's just the way it is. if we can figure out a way to

allow them to eat all the meat they want, just a different kind of better meatithout all the issues, i just think that's the most pragmatic way to fix the problem. >> so, this is our early research lab for our cultured meat project. >> reporter: biomedical engineer vitor santo is just, inc.'s director of what's known as cellular agriculture. he explained, the process starts with a small biopsy of an animal. >> it can be from tiny piece of tissue, a small blood collection. >> reporter: and the animal then walks away. >> exactly. so, in this container, we havech some of ouken cells. >> reporter: the chicken cells feed on a cocktail of proteins, sugars and vitamins. the process also requires a substance to spur cell growth, often made from the blood of fetal cows. obtaining this "fetal bovine serum" is a huge obstacle to scaling up productn. it's usually used in medical research, and it's expensive and controversial. it comes from slaughtered- pregnant cowich means, for now, some of the cell-based

meats made by just, inc. and other compans aren't actually slaughter-free. is working to create a new, plant-based alternative. >> we really want to get rid of it for ethical reasons and also because it's very expensive. >> reporter: using the currentt process,kes santo about two weeks to produce this. >> so, this is our ground chicken meat, freshly harvested from the tank, the bioreactor where we are growing it. >> reporter: the meat is used in just, inc.'s crispy chicken nugget. another challenge here is the price; this nugget cost about $100 to produce. >> try it! you've got to try it. >> reporter: but c.e.o. josh tetrick says the price is falling quickly and that he'll be ready to launch his chicken nugget soon. the issue now is thaasn't been approved by the government. the u.s. food and ug administration and the department of agriculture have agreed to jointly oversee cell-based meats. >> and we want to be true world leaders on this topic, as we t have a challenfeed the world. >> reporter: but the government has not yet decided how it will

approve the products, inspect e cilities, or what the rules will be for packbeling. and cell-based meat companies aren't the only ones concerned wi that. >> we're not against technology whatsoever. we want them just to play by the same rules. >> reporter: cattle rancher kevin kester says he wants to see the same government inspections of cell-based meat labs that traditional meat facilities get. and he wants it made clear on labels that the meat came from a lab, not from a ranch. >> we want a level and fair playing field to where labeling claims and marketing claims are accurate and it doesn't confuse the consumers. >> reporter: kester is a fifth generation rancher raising more than 2,000 head of cattle on about 22,000 rolling acres in central california. kester's also served as esident of the national cattlemen's beef association. he bristles at the environmental claims that supporters of cell- based meats make abost the beef in. a lot of people say, you know, siit's really resource-int. it uses a lot of water and a lot of land.

what do you say? >> a huge amount of that land is not viable for any other production >> reporter: like the land on his ranch, which is steep d rocky. >> so, the highest and best use is for cattle. >> reporter: according to the u.s.d.a., american cattle production only contributes about 3% ou.s. greenhouse gas emissions. and kester says the industry is improving sustainability and .fficiency through better breeding and fee >> with less cattle, i can ndproduce 33% additional pof beef because we've improved through tenology and genetics what we... what it takes to produce a pound of beef. >> reporter: do you think that they'll ever be able to grow a hamburger like this in a lab? >> i think, given enough time and research and development, yes. i do. >> reporter: and you're okay with that. >> i can... sure. it'll be a long time before the majority of at least the

population of the u.s. would want to eat a lab-own product. >> reporter: even so, some experts say we need to start getting answers now to questions about th products. these new >> this is a very disruptived technology, at are the g ticipated risks? we should be thinkout those now rather than being reactive later on and to respond to them. >> rorter: barbara kowalcyk a food safety expert at ohio state university and sits on the f.d.a.'s science board. kowalcyk's not opposed to cell- based meat but says there are a lot of questionsnehe government s to get answered before it approves the meat for market. walcyk says we can't rule out the possibility of food-borne illness, and she wonbout the long-term health effects of the substances used to make the bat. >> and those migchronic health effects. so, they might not emerge until someone's consumed it on a repeated basis. and so, it may be years before

we would actually be able to see a health impact. >> reporter: the problem, she says, is that the u.s. doesn't systematically track the health effects of new food products after they're introduced. she thinks cell-based meats should be regulated as biologic drugs. their approval requires a lot more up-front and follow-up research about their safety. >> we haven't stepped back and said, "before we embrace this, let's look at the unintended consequences." >> reporter: memphis meatsc. o. uma valeti acknowledges the concerns but points outti conval meat is one of the biggest sources of food-borne illness, and it's often d contaminating the slaughtering process. t because we're detaching slaughter from moduction, we are dramatically reducing the chances of contamination g, therefore making food safer. >> reporter: in the meantime, valeti's charging ahead with his bold vision. >> ultimately, this is coming. this is inevit le. >> reporter: he's hoping to get the green light from the government sn.

>> this is "pbsenewshour " saturday. >> sreenivasan: in new york city, a mode-day version of stonehenge is a delight for residents and visitors alike. it's aptly called manhattanhenge, and it lasts for just a few minutes if the weather cooperates, whis year it did. thousands run out onto the busy o streets of new york cityy and capture a rare and dazzling moment. it happens only four days a year, when the sunset aligns with manhattan's street grid, turning the city's high rises into canyon walls with a sunt perfectly in the center. the goal for those out in the streets is that perfect photo. >> it is almost spiritual. i've waited 20 years to see that, and it actually sets exactly in the middle of the street. i didn't expect that, but it was... it was very, very nice. >> sreenivasan: more than 200 whyears ago, the architect designed manhattan's streets decided to use a grid system,

with avenues running north and south, and streets east to west. as the earth tilts along its axis, the sun eventually is positioned in the perfect place for a sunset view one of the city's widest streets. astrophysicist neil degrasse tyson came up with a name for what happens every year, siml ar to the annlstice sighting at england's stonehenge. he dubbed "manhattanhenge." >> since we learned about the phenomenon, since neil degrasse tyson named it, we've been folling it. and so, we've been trying to time trips to be here when it happens. >> sreenivasan: this year's view did not disappoint. >> we were here three years ago, and we didn't get a successful sunset. was just cloudy right a the... right at the last moment. but tonight, it was pretty good. >>reenivasan: the next manhattanhenge won't occur until the spring of 2020, weather permitting.

>> sreenivasan: finally tonight, for the first time since 1965, egypt opened two of its oldest pyramids to visitorsoday. the two pyramids are part of a world heritage site about 25 miles south of cairo. archaeologists say they also recently uncovered evidence of hidden tombs there, and plan tox begin new cavations next month. a that for this edition of pbs newshour weekend. i'm hari sreenivasan. thanks for watching. have a good night. captioning sponsored by wnet captioned by media access group at wgbh access.wgbh.org >> pbs newshour weekend is made possible by:an

bernarirene schwartz. hiue and edgar wachenheim iii. the cheryl andp milstein family. the j.p.b. foundation. rosalind p. walter. barbara hope zuckerberg.fu corporating is provided by mutual of america-- designing customized individual and group retirement products. that's why we're your retirement company. additional support has been provided by: and by the corporation for public broadcasting, and by contributions to your pbs station from viewers like you. thank you. pbs.ore.

- [narrator] explore new worlds and new ideas through programs like this. made available for everyone, through contributions to your pbs station, from viewers like you. thank you. deepak chopra: what is the purpose for which we are here? why do we want to know ourselves? why do we want teaknow what happens aft? narrator: dr. deepak chopra world-renowned pioneer in integrative medicine and author of over 80 books, created the seven spiritual laws of success to help everyone overcome barriers to reachingt. deepak: the seven spiritual laws of success, that can change how we experience the world and allow us with very little effort to fulfill our goals