[THEME MUSIC]
- Five, core stage engine start, three,
two, one booster ignition and liftoff of Artemis 1.
We rise together, back to the moon and beyond.
COY WIRE: Happy Thursday, everyone, or as I
like to say, Happy Friday eve.
I'm Coy, thankful to be hanging out with you.
Time for the best 10 minutes of news right here on "CNN 10."
Let's rise together.
We start today with liftoff of the rocket we just saw.
Yesterday, NASA launching its long-awaited Artemis Moon
rocket.
The mission was a long time, and a lot of money, coming.
NASA has spent more than $40 billion
to date getting Artemis off the ground,
but there were scrubbed launches,
hurricanes, and mechanical issues that
delayed takeoff for months.
But the rocket finally got off the ground.
This mission kicks off a key test
of America's ability to send astronauts back to the moon.
Can you believe the last time humans were on the moon
was way back in 1972?
That's 50 years ago.
But hold on a "moon-ute." there won't be any
humans on the moon just yet.
There's no crew for this expedition.
The rocket will come within 60 miles of the lunar surface
before flying 40,000 miles beyond the moon
and then looping back to Earth over three weeks' time.
The journey will conclude with a splash
when the rocket lands at sea on December 11.
We're going to hear now from CNN space and defense correspondent
Kristin Fisher about the first test flight
of the Artemis Moon rocket.
KRISTIN FISHER: This is, of course,
an uncrewed, first test flight for the Artemis Moon rocket.
It is a SLS rocket, the Space Launch System rocket,
with the Orion crew capsule on top.
And so what we've seen over the last few hours is launch,
and then the capsule separating from the rocket,
and the rocket falling back to Earth,
and now this little capsule, the Orion capsule,
is now making its way to the moon.
It's going to take about five or six days to get there.
When it gets there, it's going to fly by very close
to the moon, just about 60 feet off the lunar surface,
before then traveling farther out into space
than any spacecraft ever designed to carry humans
has ever flown, before flying back to Earth, testing out
that all-important heat shield at the base
of the Orion capsule before splashing down into the ocean.
COY WIRE: 10-second trivia, Thanksgiving-themed.
What type of food was definitely not
present in 1600s New England, when Pilgrims first arrived?
Cranberries, pumpkin, potatoes, or corn?
[TIMER BEEPING]
Potatoes, which are native to South America,
hadn't been introduced to North America yet.
They weren't established crops there until the 1700s.
Officially one week away from Thanksgiving now.
What's your favorite Thanksgiving side dish?
Mashed potatoes?
Creamed corn? cornbread or stuffing, or dressing,
as some folks like to call it?
Whatever you love, be sure to really love
and appreciate it this Thanksgiving
because, due to inflation, Thanksgiving dinner will cost
20% more this year than last.
And that was already considered the most
expensive Thanksgiving ever.
We'll hear now from chief business correspondent
Christine Romans on what you and your families
can expect at the grocery store this holiday season.
CHRISTINE ROMANS: On the menu this year for Thanksgiving--
rising prices.
Overall, prices are up 7.7% from last year,
and grocery prices are more than 12% higher than a year ago.
Here's what it means for the family grocery bill
as you shop for the big day.
First, the turkey.
Per-pound prices for turkey are up 17% year over year.
In average, frozen turkey costs roughly $2.38 a pound.
That's up from $1.74.
Now, you can blame the avian flu outbreaks and higher fuel,
feed, and labor costs because of inflation
running near 40-year highs.
What about eggs?
Eggs cost 43% more than a year ago.
Butter and margarine are up 34%.
Flour is up nearly 25%.
Your pies are going to cost more to make.
These higher prices could potentially
change Thanksgiving plans.
A new Wells Fargo report suggests
some Americans may opt to eat out rather than shop
and cook at home this year.
Dining out also could be costly, the report says,
but it may be a better value than one might expect.
Government data backs that up.
Year over year, the cost of dining out
rose at a slower pace than the cost
of a typical grocery-store run.
Speaking of Thanksgiving grubbin', one of the best parts
is eating leftovers, in my opinion,
like, for days and days, right?
But we all know some people get skeezed out by that.
Did you know, though, that the United
States wastes 108 billion pounds of food each year.
Well, maybe it doesn't have to be like that.
CNN reported on the science behind food storage,
with expert tips on how to best store your food
and to keep your leftovers from going bad.
[GENTLE MUSIC]
- The kitchen, the heart of our homes and fortress
for our fresh food.
Taking pride of place, these gleaming apples and bananas
might look safe now, but when you open the fridge
or cupboards a few days later, you
can find your once-fresh ingredients
in a very different condition.
And this often comes down to how you put
them away in the first place.
BRITTANY TOWERS LEWIS: A lot of food is wasted.
People buy in bulk and then end up not eating it.
- So much food, in fact, that if food loss and waste were
a country, it would be the third largest
emitter of greenhouse gases.
To keep food for longer and help the planet and your household
budget in the process, there are a few things to keep in mind.
BRITTANY TOWERS LEWIS: One is time.
So, obviously, the longer you keep something,
it will eventually go bad.
Oxygen. There's a lot of reactions that happen.
If you've heard of oxidation, that kind of
causes apples to go brown, for example, when you cut them.
Moisture can increase microbial growth, which
is something that we want to prevent because-- obviously,
bacteria, molds.
Light can also cause foods to spoil a little faster.
Like, potatoes, if they're exposed to light,
they can turn green.
They produce sprouts, for example.
- So to avoid waking up to potatoes like this,
you should keep them in a cool, dark place,
in a breathable bag to avoid moisture,
and away from fruits such as bananas.
This is because bananas are climacteric foods, which means
they produce a lot of ethylene.
BRITTANY TOWERS LEWIS: Ethylene-- very fancy term.
It's a gas that causes fruits and vegetables to ripen.
That's why a lot of times, when-- people are like, hey,
you want to ripen something?
Put it in a bag with a banana.
Because bananas produce a lot of ethylene,
so it'll cause it to ripen faster.
- Salad leaves are another victim
of bad storage, resulting in this
all-too-familiar kitchen scene.
BRITTANY TOWERS LEWIS: If you notice kind of your leaves
aren't lasting as long, a really great
way is to rinse them off and make
sure they're completely dry.
Vinegar not only will help kill or monitor bacteria,
but it's also very acidic.
So-- most bacteria also don't like acidic environments.
- And remember the role moisture plays?
BRITTANY TOWERS LEWIS: Bacteria love water,
and that's what they use to grow.
So the more water you try to take out,
the longer that they'll last.
So if you put a little paper towel in,
keep it in your refrigerator, that will help keep
the lettuce a little longer.
[LIGHT MUSIC]
- But when it comes to herbs, a little H2O, used correctly,
goes a long way.
BRITTANY TOWERS LEWIS: If you cut the bottom stem part
off and kind of put them in some water in your refrigerator,
that can help keep them a little longer.
They're like a living plant.
So they're in their little water,
and they're drinking it up, instead
of in, like, a bag from the grocery store that kind of just
harbors just bacteria because everything's stuck together.
[ELECTRIC GUITAR STING]
COY WIRE: Today's 10 out of 10 is "fin-tastic."
Scientists discovering never-seen-before deep-sea
creatures at the bottom of the Indian Ocean
near the Cocos islands, an Australian territory.
These fish are freaky.
There's a deep-sea batfish looking
like a baby Yoda thingy, and then this previously
unknown species of blind eel.
It makes me wonder, what else could be down there?
Or do we even want to know?
All right, all my "so-fish-ticated"
folks, it's about that time.
I want to give a special shout-out to Marianna High
School in Marianna Florida.
We see you.
I'm Coy Wire.
This is "CNN 10."
Go out and make someone smile today.
Do the little things that make this world a better place.
[THEME MUSIC]