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In 2015, Lesley Stahl traveled to Kenya, where a “mobile money” revolution was sweeping the country. Kenyans were sending and receiving money on their cell phones through the platform M-Pesa, which improved commerce and brought basic necessities to poorer areas.
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Digital workers in Kenya had to sift through horrific online content to train AI, but say they were underpaid, overworked, and got inadequate mental health support. So they’re fighting back.
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Houston’s Flying Saucer Pie Company has a devoted following, with people camping out overnight and lines up to half a mile long to get dessert for Thanksgiving. Janet Shamlian takes a look at what makes this shop so special.
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Training AI takes a heavy toll on Kenyan workers, who say they earned $2 an hour to label and sift through gruesome content for American companies.
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Digital workers in Kenya had to sift through horrific online content to train AI, but say they were underpaid, overworked, and got inadequate mental health support. So they’re fighting back.
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Commercially-produced pet food is a $50 billion a year industry. But some advocate for healthier meals for your beloved pets. Correspondent Nancy Giles visits Just Food for Dogs, in Hollywood, Calif, which sells delicious canine fare that is also USDA-approved for human consumption; and with pet nutritionist Christine Filardi, author of “Home Cooking For Your Dog.” Bone Appétit!
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The butter made at Animal Farm Creamery, in Shoreham, Vermont, is almost exclusively sold to fine dining restaurants around the country. Correspondent Faith Salie visits the family farm churning out a golden (and expensive) product.
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Few desserts are so shrouded in mystery as the enigmatic Baked Alaska. While it’s thought people were eating baked ice cream dishes in the 19th century, the recipe for the dish that would become known as Baked Alaska was first published in 1894. Correspondent Luke Burbank looks at why this classic, paradoxical dessert that melds heat with frozen sweets continues to captivate.
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The following is a transcript of an interview with Sen. Tammy Duckworth, Democrat of Illinois, on “Face the Nation with Margaret Brennan” that aired on Nov. 24, 2024.
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At the Johnson Space Food Systems Laboratory in Houston, NASA scientists develop dishes – freeze-dried, heat-stabilized, or irradiated – to serve on the International Space Station. Correspondent David Pogue checks out what’s on the menu in Earth orbit.
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