20-23 Segment 1: One Country, Two Systems: The Deepening Political Crisis In Hong Kong

20-23 Segment 1: One Country, Two Systems: The Deepening Political Crisis In Hong Kong

Tensions between the people of Hong Kong and the Chinese communist government are quickly escalating in recent months. With the proposal of a new national security law in late May further tightening the grip on the semi-autonomous territory of Hong Kong, the city is a tipping point as protesters risk their lives to fight for political democracy and civil liberties.

20-19 Segment 1: An Essential Industry: Construction In The U.S.

20-19 Segment 1: An Essential Industry: Construction In The U.S.

In most states, construction is deemed an essential service during the COVID-19 pandemic. With roadways fairly clear and schools temporarily closed, crews are getting to work while still adhering to social distancing rules. In effect, construction spending was up 4.7 percent in March 2020 compared to March 2019. Viewpoints speaks with two people working in the industry to get an inside view on growth and job opportunities as well as current challenges facing the sector.

The Slow-Looming, Invisible Crisis Of Climate Change

20-17 Segment 1: The Slow-Looming, Invisible Crisis of Climate Change

With billions across the world staying home right now due to coronavirus, air pollution in many major cities has cleared making way for blue skies and new views of nature. This week, Viewpoints speaks with journalist and author Thomas Kostigen about the role of geoengineering in tackling another approaching global crisis: climate change.

Deploying School Meals To Those Who Need Them Most Right Now

20-15 Segment 1: Deploying School Meals To Those Who Need Them Most Right Now

On a typical day, the National School Lunch Program serves 20.2 million free lunches to students in need, according to the USDA. With sweeping school closures across the U.S. in response to the COVID-19 pandemic, millions of students are going hungry. Viewpoints discusses the new reality foodservice workers face and the balance between staying safe and serving meals.