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In a series of emotional interviews on Tuesday, George Floyd's daughter and her mother remembered Floyd as a "good man" and "super fun dad."Roxy Washington, the mother of Floyd's 6-year-old daughter Gianna, told reporters that she hopes the officers who arrested him face consequences for Floyd's death."This is what those officers took from me," Washington said through tears. "At the end of the day, they get to go home and be with their families. Gianna does not have a father. He will never see her grow up, graduate. He will never walk her down the aisle. If she has a problem and needs her dad, she does not have that anymore."Washington added that even though she and Floyd and their "ups and downs," she still considered him a good person."I'm here for my baby, and I miss George because I want justice for him. I want justice for him because he was good. No matter what anybody says, he was a good man. And this is the proof that he was good," Washington said.In a later interview, Washington described talking to Gianna and telling her how her father had died. She said she wasn't planning on revealing everything about her father's death, but Gianna overheard TV coverage."She said, 'Mom, something is going on with my family.' I said, 'why do you say that?' And she said, 'because I hear them saying my daddy's name on TV," Washington said. "She wanted to know how he died. And the only thing that I can tell is he couldn't breathe."Gianna described her father to reporters as a "super fun dad" who often carried her on his back.A video of Gianna taken on Tuesday, which was later shared on Twitter by Bernice King, the daughter of Martin Luther King, Jr., Gianna said that her father "changed the world." 1731

In the heart of Silicon Valley, people are keeping a pulse on a new product, as techies transition to foodiesAt Vina Enoteca, a restaurant located a few blocks from Stanford University, staff serve up new plant-based proteins.“We had a spike on the pizza with Impossible Meat,” says owner Rocco Scordella.Scordella put products created by the company Impossible Foods on his menu a few years ago. Now, they account for 20 percent of his pizza sales.“I think it’s as close as it can get,” Scordella says. “That’s why I think when a lot of meat eaters taste it they’re like, ‘Oh, wow. This is close to real meat.'"That’s the idea behind Impossible Foods, one of the top plant-based protein companies in the country. The company gave us an all-access inside look at their lab, showing us the science of turning plants into meaty-tasting patties.“The Impossible Burger is made of actually just four really simple categories of ingredients,” Laura Kliman, Impossible Foods senior flavor scientist, says. “We have proteins, our nutrients which generate flavor; we have our binders and we have fat.” They also use the blood red liquid hemoglobin.“Heme is what makes meat taste like meat,” Kliman explains. “It’s an iron containing molecule that is found in every living plant and animal and is essential for life.”This food tech startup was founded by a Stanford University biochemistry professor and a team of scientists back in 2011. After studying meat at the molecular level, they launched Impossible Burger 2.0 in 2014 and the sales have skyrocketed“Since then, we have grown from about 5,000 restaurants in January 2019 to now more than 9,000 restaurants that are serving the Impossible Burger,” Rachel Konrad, Impossible Foods chief communications officer.Those restaurants include some of the biggest fast food franchises in the world.“Just in the past six weeks, you’ve seen Burger King and Little Caesars jump on this trend,” Konrad says. “They’re both rolling out the Impossible Burger and the Impossible Sausage."Impossible Foods hopes to increase that demand by launching in grocery stores later this year.With a starting price point on par with grassfed beef and going down from there.“If we want to make a product that is affordable for many, we need to be using ingredients that are really part of the food chain now,” says David Lipman, Impossible Foods chief science officer.Lipman claims his team’s plant-based foods are better for your health and the environment.“Animal-based agriculture has been possibly the most damaging thing we are doing to the planet,” he says. “We can get the ingredients we need just from the earth at a 20th the amount of space and land, much lower water usage. So, we want to cut out that middle man and make the use of animals and agriculture no longer needed.”Cattle rancher Joe Morris, however, disagrees with those claims. “First of all, they haven’t been around really to understand if that’s true or not,” he says. “Whereas actually beef has been around since people have been people.”Morris’ family’s business T.O. Cattle Company is one of California’s oldest beef companies, dating back to the Gold Rush era. He believes in tradition over technology.“The people that are doing plant-based proteins are doing it with good intentions,” he says. “But there’s a failure to understand the ecology of just ecology and they really don’t know much about agriculture.”Instead, Morris says whatever damage caused by animal agriculture has to be healed by holistic animal agriculture.“The animals are incredible creatures and they do amazing work," he says. "And the results of their work is biodiversity beauty water in the ground. The plant-based proteins, there’s no romance, there’s no beauty there.”When it comes to customers, however, beauty is in the eye of the beholder. “It’s good,” says a man who bought an Impossible Burger from Burger King. “I could hardly tell it wasn’t a regular beef patty.”This customer also tells us that he added bacon to his plant-based protein patty. 4039

It's a stark look inside some of the nation's public housing: Crumbling Walls, water-damaged ceilings and floors lines with mouse traps."It's just disgusting how we have to live," says Patricia Bishop, who lives at a public housing property in Washington, D.C.For 14 years, she says she has steadily seen conditions get worse." The mold, the rats, the mildew. ... It is just filthy and disgusting. We're humans but we're being treated like trash," she said.In some cases, conditions are so bad residents are being forced to leave. Mold drove out people who lived in that same property." When you don't have enough money, all you can do is move forward with band aid approaches," said Tyrone Garrett, who oversees public housing in DC.The federal government has cut funding in the past 10 years, he says, making conditions worse."I wouldn't want a family member of mine — my mother, my brother, my sister, my father or my grandmother living in conditions like this," he said. "Any more drastic cut to what we're doing and they'll be major impacts to our families — more than what we've seen here today."The White House argues a different approach is needed. The Trump administration says tax breaks will motivate private developers to help renovate these properties and invest in low-income communities."Our actions will directly improve the lives of countless low-income Americans, it's pretty much aimed at that," President Donald Trump has said.While some agree that public-private partnerships can help, the concern is it will take years to see the benefits."We can't revitalize 2600 units, even if we use private capital in any way shape or form quickly. It won't happen within a year," Garrett said.Any proposal will need the approval of Congress, and members of the President's own party have expressed concerns with parts of the plan. 1853

In the heart of Silicon Valley, people are keeping a pulse on a new product, as techies transition to foodiesAt Vina Enoteca, a restaurant located a few blocks from Stanford University, staff serve up new plant-based proteins.“We had a spike on the pizza with Impossible Meat,” says owner Rocco Scordella.Scordella put products created by the company Impossible Foods on his menu a few years ago. Now, they account for 20 percent of his pizza sales.“I think it’s as close as it can get,” Scordella says. “That’s why I think when a lot of meat eaters taste it they’re like, ‘Oh, wow. This is close to real meat.'"That’s the idea behind Impossible Foods, one of the top plant-based protein companies in the country. The company gave us an all-access inside look at their lab, showing us the science of turning plants into meaty-tasting patties.“The Impossible Burger is made of actually just four really simple categories of ingredients,” Laura Kliman, Impossible Foods senior flavor scientist, says. “We have proteins, our nutrients which generate flavor; we have our binders and we have fat.” They also use the blood red liquid hemoglobin.“Heme is what makes meat taste like meat,” Kliman explains. “It’s an iron containing molecule that is found in every living plant and animal and is essential for life.”This food tech startup was founded by a Stanford University biochemistry professor and a team of scientists back in 2011. After studying meat at the molecular level, they launched Impossible Burger 2.0 in 2014 and the sales have skyrocketed“Since then, we have grown from about 5,000 restaurants in January 2019 to now more than 9,000 restaurants that are serving the Impossible Burger,” Rachel Konrad, Impossible Foods chief communications officer.Those restaurants include some of the biggest fast food franchises in the world.“Just in the past six weeks, you’ve seen Burger King and Little Caesars jump on this trend,” Konrad says. “They’re both rolling out the Impossible Burger and the Impossible Sausage."Impossible Foods hopes to increase that demand by launching in grocery stores later this year.With a starting price point on par with grassfed beef and going down from there.“If we want to make a product that is affordable for many, we need to be using ingredients that are really part of the food chain now,” says David Lipman, Impossible Foods chief science officer.Lipman claims his team’s plant-based foods are better for your health and the environment.“Animal-based agriculture has been possibly the most damaging thing we are doing to the planet,” he says. “We can get the ingredients we need just from the earth at a 20th the amount of space and land, much lower water usage. So, we want to cut out that middle man and make the use of animals and agriculture no longer needed.”Cattle rancher Joe Morris, however, disagrees with those claims. “First of all, they haven’t been around really to understand if that’s true or not,” he says. “Whereas actually beef has been around since people have been people.”Morris’ family’s business T.O. Cattle Company is one of California’s oldest beef companies, dating back to the Gold Rush era. He believes in tradition over technology.“The people that are doing plant-based proteins are doing it with good intentions,” he says. “But there’s a failure to understand the ecology of just ecology and they really don’t know much about agriculture.”Instead, Morris says whatever damage caused by animal agriculture has to be healed by holistic animal agriculture.“The animals are incredible creatures and they do amazing work," he says. "And the results of their work is biodiversity beauty water in the ground. The plant-based proteins, there’s no romance, there’s no beauty there.”When it comes to customers, however, beauty is in the eye of the beholder. “It’s good,” says a man who bought an Impossible Burger from Burger King. “I could hardly tell it wasn’t a regular beef patty.”This customer also tells us that he added bacon to his plant-based protein patty. 4039

It's been more than five years since Jim Stauffer's mother died in hospice care in Arizona. Seventy-three-year-old Doris Stauffer suffered from Alzheimer's disease during the last years of her life, but doctors says she didn't have the gene for it. Doctors worried the disease may have mutated, and hoped to study her brain after her passing to find out more. When the time came though, her neurologist couldn't accept the body. Her son hoped reaching out to other donation facilities could lead to the same result."I feel foolish," said Jim Stauffer. "Because I’m not a trusting person, but in this situation you have no idea this is going on -- you trust. I think that trust is what they fed on.”Biological Resource Center came to pick up his mother's body within 45 minutes of her death. “There was paperwork signed stating what was and what was not to happen with her body," added Stauffer. Days later, he received a wooden box with his mother's information and an ID number. Inside, he was told, was a majority of her ashes. Years went by before Stauffer learned what he was told, wasn't the case. Stauffer says a reporter from Reuters contacted him with documents showing a paper trail of where his mom's body really went. 1241