60 Minutes (1968) s46e24 Episode Script
Season 46, Episode 24
One of the most popular television shows in the Middle East is hosted by an Egyptian satirist named Bassem Youssef.
He never thought he'd be a comedian, he was a respected heart surgeon.
But today, he's called the Jon Stewart of Egypt.
Unlike Stewart, though, he has been interrogated by the authorities.
He's been labeled an infidel and a traitor.
His weekly show was yanked off the air last October and, though he is back on now, he doesn't know for how long or how seriously he should take the death threats he receives with some regularity.
Youssef does political satire on TV, and nobody's seen anything like it -- not in Egypt, not in the rest of the Arab world.
We traveled to Cairo last month to watch Youssef as he was preparing his first show on a new network.
He knows it could be cancelled any day, not because of poor ratings, but because people in power so often feel threatened by laughter.
He has such a fervent following that all he has to do is say, "Welcome to the program" for his audience to crack up.
[Bassef Youssef: Welcome to the program, "The Program!".]
It's the kind of show with which Americans are very familiar.
["The name of the game, what's up!".]
Every week, an estimated 30 million people tune in.
Egyptians have never seen anything like this before.
And Bassem knows he's never quite beyond the reach of the authorities.
"We won't listen to anybody who intimidates us," he says.
"We want freedom, freedom!" Bassem saved his best material for former President Mohammed Morsi.
Look at what Morsi wore when he received an honorary doctorate in Pakistan.
Now look at how Bassem portrayed it on the air.
Bassem was accused of damaging Egypt/Pakistan relations.
Bob Simon: You made him look like a clown.
Bassem Youssef: I never-- I never meant to actually make him look like a clown-- Bob Simon: Oh come on.
You wore a hat-- Bassem Youssef: Yeah-- Bob Simon: --that made him look like a clown-- Bassem Youssef: I made fun of the hat not about the president.
Bob Simon: Oh come on Bassem Youssef: I impersonated the hat.
Egyptians across the country laughed themselves silly, but Morsi was not amused by the hat joke.
A warrant was issued for Bassem's arrest.
He was formally accused of insulting the president and insulting Islam.
Serious charges in Egypt, but at his interrogation, he reacted the only way he knew how.
Bassem Youssef: They called me in an interrogation.
It was fun.
Bob Simon: It was fun? Bassem Youssef: Yes.
Because there were some people in the area that were actually fans of the show.
Bob Simon: Now when they read you out the joke, were they laughing? Bassem Youssef: The-- the-- the guy was reading it with a straight face, but the guy who was actually writing was laughing, and the lawyers were laughing.
He records in this 75-year-old Art Deco theater, built in the same style as Radio City Music Hall in New York.
Bassem Youssef: Each episode, we have 100,000 requests for 200 seats.
100,000 requests, can you imagine that? Bob Simon: No.
Bassem Youssef: So this is a whole new lobby.
It's a far cry from the chaos or Cairo.
His set is worthy of any late night talk show.
Bassem Youssef: And this is, sir, my desk.
He's make-- he's keeping my seat warm.
Thank you.
Bob Simon: Now, it-- it does-- does have a certain resemblance to "The Daily Show with Jon Stewart," doesn't it? Bassem Youssef: Yeah.
But we have a bigger theater.
And a much bigger audience, around 20 times bigger.
Jon Stewart took notice, and invited him to New York to appear on his show.
[Jon Stewart: Please welcome Bassem Youssef!.]
Bassem couldn't believe he was there.
Last year in a show of support for Bassem, Stewart went to Cairo.
He was led onto the set by a couple of nasty looking guys.
This time, it was Stewart who was heading for an interrogation.
["Ladies and gentlemen, Jon Stewart!.]
Bassem was the one asking the questions.
[Bassem Youssef: Does satire get you into trouble, I mean, what about the love that you get from the people? Jon Stewart: I'll tell you this -- It doesn't get me into the kind of trouble it gets you into.
I get in trouble, but nowhere near what happens to you.
Bassem may have been in trouble with Morsi, but Morsi was in real trouble.
His regime was a disaster, the economy was in shambles, and his Islamist agenda was angering people across Egypt.
After months of protests, the military stepped in and deposed him.
Some held Bassem partly responsible for demolishing Morsi's reputation.
Bob Simon: Did you help destabilize Morsi? Bassem Youssef: Of-- well, it's like helping-- what I did is I did a political satire show.
If his regime was destabilized because of a show that comes one hour a week, that is a very weak regime.
So it's-- maybe it's not about my strength, and maybe it's about their weakness.
Bob Simon: But laughter is a very powerful instrument, you know that better than anyone.
Bassem Youssef: I just wanna have fun, dude.
I mean, what are you getting me into? With the generals now in charge, Egypt became a military dictatorship.
Field Marshal Abdel Fattah el-Sisi, the new leader, was lionized for having overthrown Morsi.
But he was slamming the door on dissent.
Since last summer, over a thousand protestors have been massacred.
Journalists and dissidents of all stripes have been arrested and tortured.
But Bassem Youssef refused be deterred.
Bob Simon: Are you the only voice that's not in this syndrome of pleasing the army? Bassem Youssef: Let's say that I am not in part of the massive current going in the certain direction to please certain people.
You can see which way that current is flowing.
Everywhere, posters of Field Marshal Sisi dominate the landscape.
Instead of baseball cards, vendors sell Sisi cards.
Pastries adorned with the Field Marshal's face are sold in shops across Cairo.
That was too delicious for Bassam to resist.
So in a skit last October, a baker walks in with a tray full of Sisi cakes.
At first, Bassem isn't interested.
But he soon realizes it would better for his health to buy one.
"Only one?" the baker asks.
"You don't like Sisi, or what?" Bassem hesitates.
"OK," he says.
"Give me everything you've got.
" Bob Simon: And the reaction you got was? Bassem Youssef: People were laughing.
But that's immediate reaction.
There's another reaction that we have to deal with it.
And that reaction came a week later.
There were protests outside of Bassem's theater, and the network pulled his next episode just minutes before it was due to air.
Then the show was cancelled altogether.
Was that a surprise? Bob Simon: These were very powerful people.
Weren't you scared? Bassem Youssef: I'm always not scared.
I'm always-- Bob Simon: You're always not scared? Bassem Youssef: I'm fine.
I mean, what could happen? Bob Simon: They could hurt you.
Bassem Youssef: Like what? Bob Simon: There are many ways, and we both know what they are.
Bassem Youssef: So it will happen.
I mean if it happens, it happens.
You should let go of your fears in-- in-- so you can be able to operate.
Bob Simon: And you're able to do that? Bassem Youssef: I'm trying to.
Because sometimes fear is crippling.
Fear is everywhere in Egypt today.
But just three years ago, millions gathered across the country to demand freedom.
At first, Bassem didn't really participate in the movement.
He was a respected heart surgeonhad never shown any interest in politics.
But when people started getting bloodied and killed in Tahrir Square Bassem Youssef: We got medical supplies, and we went to the square.
And we started treating patients, stitching wounds, and in the makeshift clinics in the square.
So this was our involvement.
Bob Simon: When you were there tending to the wounded, was this for you, a moment of truth, an epiphany, something like that? Bassem Youssef: No.
It-- I think it was a moment of solidarity.
I mean, I'm not into the business of throwing rocks.
All I did was just, like, fix the wounds.
Bob Simon: You were being a doctor.
Bassem Youssef: Yeah.
I'm just being a doctor.
That experience led him to make an astonishing career change.
He'd always loved the limelight and dreamt about being a comedian, so when a friend approached him about doing his own show on YouTube, he jumped at the chance.
Bassem Youssef: And so we set it up in my house.
One camera-- Bob Simon: In your house? Bassem Youssef: Yes.
My spare room.
One desk, one camera, and me on the camera writing scripts and getting clips of the media at that time.
Egyptian media had never been called upon to broadcast anything resembling truth.
Bassem was a trailblazer.
Bob Simon: When you started uploading onto YouTube, what did you expect? Bassem Youssef: I expected about 10,000 views.
For-- Bob Simon: And, did you get-- did you get Bassem Youssef: I got 5 million.
And then he got an offer any comedian would die for: his own TV show.
But that wasn't the only offer on the table.
Bob Simon: You were offered a job as a cardiac surgeon-- Bassem Youssef: Yes, in Cleveland.
Bob Simon: --in Cleveland.
You could have had a lovely house, with a white picket fence, and a swimming pool, and a good school.
You were being offered the American dream.
Bassem Youssef: Yeah, the American dream.
I chose the Egyptian dream, the dream to make a TV show, and then be called an infidel by the end.
Bob Simon: An infidel, and now? Bassem Youssef: And now a traitor.
But the traitor, as he's called, began conspiring to make a comeback.
After three months off the air, Bassem found another network that was willing to take the risk.
His army of researchers snapped to it, scouring the Internet and the airwaves for new targets to skewer.
Even if it was far from certain that there would be another show.
Bassem Youssef: And this is the key, this is the whole key, if you lose faith in what you do, all of this doesn't mean anything.
A day before the taping, Bassem's writers are busy and bewildered.
Bob Simon: What do you think is gonna happen this time? Are you confident that it's gonna be on the air? Bassem Youssef: Show of hands that we are going to continue without stopping.
Show of hands we are going to be pulled off air very soon.
Group: Whooo! Anything could happen.
The police or the army could step in, shut Bassem down before he even gets to the stage.
The network could get cold feet.
But they keep on going.
The theater has come alive in a frenzy of preparations.
Bomb sniffing dogs, surveillance cameras, a steel gate.
It's easier to get a ticket to the Super Bowl.
Valet parking, a cordon of riot police.
Everything but certainty.
Even the people who came to see the show didn't know whether there would be a show.
Female voice: I cannot predict that.
I hope so.
And, it's gonna be stupid, because the more you ban something, the more like people wanna see it more.
People knew that Bassem would have to be careful this time around.
He would try to make people laugh of course, but wouldn't make fun of Sisi.
Well, people were wrong.
Sisi wasn't spared.
Bassem's team spun a wheel hoping to find a TV program that wasn't about the Field Marshal.
First up: A food channel then a fashion channel.
It featured jeans signed by Sisi.
He couldn't do it.
Every channel he turned to had nothing on it but Sisi.
Bassem had had enough.
He cut to a commercial.
The brand of THIS cooking oil? Sisi.
As a last resort, he tried a foreign channel.
But that didn't work either.
While Bassem was ready to pull the trigger, people across Egypt were killing themselves laughing.
But will there be an encore? Bob Simon: The punch line of your next joke could be jail.
Bassem Youssef: Why? Why are you being so gloomy? Just expect the best, man.
I will be OK.
For the second week in a row, Bassem's broadcast signal has been jammed mysteriously.
Right after the show was knocked off the air this past Friday, Bassem told us: "This has never been done in the history of TV here.
We don't know who is doing it and we frankly don't know what to do.
" It may surprise you to learn that drones are flying across America.
Not the impersonal killing machines that patrol the badlands overseas, but drones none the less.
Used by the FBI, by university researchers, by amateur photographers, even by your nosy neighbors.
Domestic drones are poised to become a multibillion dollar industry, revolutionizing everything from crop management down on the farm to - possibly -- package delivery to your doorstep.
The Federal Aviation Administration is trying to figure out the rules of the road for drones, but for the moment, they're barely regulated.
Tonight, we offer a quick once-over of just what these gizmos can do.
We begin in a park in Austin, Texas.
Colin Guinn: So I'll go ahead and I'll hit record and I'll start flying this for you.
And then just slowly tilt up my camera to reveal the city.
We're looking at the future.
Colin Guinn: And then I can spin around us here And whether we like it or not, the future is looking back at us.
Colin Guinn: and then come in on us.
There you go.
And it's just gonna hang out there 'til we're done with it.
Colin Guinn is showing us his flying cameras, his own squadron of drones.
These are definitely not your grandfather's model planes.
Colin Guinn: This shows me that I have seven satellites in view.
They navigate by GPS signals.
This one controlled through a very smart phone.
Colin Guinn: This is a WiFi repeater that the phone only has to talk this far.
And then this talks to that.
Sensors onboard tell the drone exactly where it should be and how to get back home.
Colin Guinn: Now if I take it and move it over here? If I let it go, where does it go? It knows where it's supposed to be.
It goes right back to where it's supposed to be.
Sophisticated as they are, any idiot can fly one.
Colin Guinn: Now just push up on this one.
Morley Safer: Up? Colin Guinn: Push up and just let it keep going.
Just let it keep going.
And in the hands of someone who actually knows what they're doing, you can get a bird's eye view of things.
Literally.
Colin Guinn: So say I want to fly right through this hole in the tree.
That little gap.
So I'm gonna bring it down and fly it back through that hole.
Right at us.
It takes a little practice to be able to, you know, stick 'em down through areas like that, but.
And there you go.
Guinn saw the potential of drones early on.
And became an entrepreneur, selling small drones for the consumer market.
Colin Guinn: We thought the people that would be buying 'em would be just your photographers and your videographers, right.
But what's interesting is that people see this thing flying around and they go, "Man, I'm not really too sure what I'm gonna take aerial photos or video of.
But that thing's really cool and I want one.
" And the pictures they take are often breathtaking.
Here, a drone hovers over Niagara Falls, looking straight down.
Gadget guys and girls - as Guinn calls them - have sent drones weaving their way through the leafy avenues of New York's Greenwich Village - and through the Grand Canyons of Times Square.
And at the other end of the country, and they've watched the endless summer unfold in Hawaii, the surfer dudes in paradise.
Young gadgets for a young crowd.
Morley Safer: I noticed the average age in this business seems to be somewhere in the Colin Guinn: Absolutely, it's definitely a very young business.
Increasingly, drones are being used for much more than fun and games.
Environmental research, for example.
They monitor marine wildlife off the Washington coast.
And there are other uses.
Colin Guinn: Anything from a farmer that wants to take a photo every week of his crops to look for hot spots, to know where to not use too much pesticide or where they might need to add more water, right.
They've been used to help the forest service battle wildfires.
Colin Guinn: They can just monitor it.
They can be 200 feet in the air, looking at this fire.
Where is it moving? Colin Guinn: There's a ton of environmental uses to fly around after an earthquake or after a flood and see what the damage is, and, you know, who needs help.
Indeed, after the 2011 tsunami in Japan damaged a nuclear reactor, drones flew in to measure radiation when it was still too dangerous for humans.
And after last year's typhoon in the Philippines, they surveyed the devastation, flying lower than any helicopter or plane could do.
Michael Toscano: We have a saying that we build unmanned systems for the four Ds.
That's the dirty, dangerous, difficult and dull missions.
Michael Toscano presides over the world's biggest trade show for drones.
He heads the association for unmanned vehicle systems, which is what he'd prefer you call them.
Morley Safer: You don't like people calling them drones? Michael Toscano: Well, drones is, most people when they hear the word drone think of something that's military, something that's large, a system that's weaponized, something that's hostile.
And that's not what we're talking about.
Morley Safer: I'll call 'em drones.
Michael Toscano: You can call 'em drones.
To the first time visitor, the drone show is part sci-fi, part video extravaganza, and part old-fashioned sales pitch, reflecting the steady movement of the technology from military to civilian use.
Michael Toscano: The manufacturing of these systems is a whole new industry.
So these are new jobs that are being created.
The big defense contractors are here, but so are the gadget guys and the software developers who write the code for piloting - or simply monitoring - unmanned aircraft from the ground.
Missy Cummings: We're actually moving from a Tom Cruise "Top Gun" persona to the geeky "Revenge of the Nerds" persona, right? We toured the floor with Missy Cummings, a former Navy fighter pilot, now a professor in charge of drone research at both MIT and Duke University.
She's become an expert on teaching new drones, new tricks.
Morley Safer: Just give me a sense of how big this industry is, as we speak.
Missy Cummings: Most of the dramatic leaps in technology will now be happening in the commercial sphere.
We will see small drones that deliver wedding cakes.
We will see large drones that deliver your FedEx packages.
We will see medium size drones that do air quality management.
Morley Safer: There's something spooky - Missy Cummings: It is spooky, right? Morley Safer: About no windshield.
This experimental Medivac chopper can be programmed to fly itself if need be.
An onboard pilot is optional.
Missy Cummings: This helicopter will take itself off, navigate itself, land itself, and then you will load that injured person and it will fly off, back to the trauma center, all by itself.
This kind of helicopter in the future will be how first response missions are done all over the world.
Morley Safer: So put your Styrofoam gadget together.
On the other end of the scale, it takes just a minute or so to assemble the skate, an almost-lighter-than-air drone equipped with night vision.
American troops in Afghanistan use it to seek out enemy forces.
Morley Safer: And weighs Man: About two pounds.
Morley Safer: I would say nothing.
The common denominator in the world of most drones is the camera.
Small drones deliver perfect high definition pictures.
And more sophisticated cameras are able to track vehicles and people from great distances.
Looking around the hall, our crew had the sense, once again, that the future was looking back at them.
Morley Safer: The issue that really comes to mind is the issue of privacy.
I mean, these machines are all Peeping Toms.
Missy Cummings: All sensors are Peeping Toms.
And so anything that you have that's electronic is a Peeping Tom.
I would say probably your greatest privacy invasion is your cell phone, if not your Facebook account.
Yes, there are potentially flying cameras everywhere, except that in many cities there are cameras everywhere.
Cummings and others argue that like it or not, we live in a surveillance society.
And that using a drone for pictures is no different than using high-powered binoculars or telephoto lenses.
Others aren't so sure.
Dianne Feinstein: The privacy concerns are very, very major.
Dianne Feinstein is chairman of the Senate Intelligence Committee, which oversees spying at home and abroad.
She's a defender of the NSA's controversial telephone tracking.
But is troubled by the proliferation of drones over America.
Dianne Feinstein: This is a whole new world now and it has many complications.
And the question is: how does it all get sorted out? What is an appropriate law enforcement use for a drone? When do you have to have a warrant? When don't you have to have a warrant? What's the appropriate governmental use for a drone? A recent government report says the FBI has been using small drones in "very limited circumstances" for the last seven years, to track suspects and photograph crime scenes.
Customs and border protection - which operates unarmed predator drones along the border - has flown them on behalf of other law enforcement agencies hundreds of times in recent years.
Dianne Feinstein: When is a drone picture a benefit to society? When does it become stalking? When does it invade privacy? How close to a home can a drone go? For Feinstein, it's not a hypothetical question.
Dianne Feinstein: I'm in my home and there's a demonstration out front.
And I go to peek out the window and there's a drone facing me.
Well, whoever was running it turned it around quickly and it crashed.
The demonstrators - who were protesting government surveillance - say it wasn't a drone, just a toy helicopter.
But as questions about their use loom larger, camera drones are getting smaller.
There's one that looks like a hummingbird.
Another that flaps its wings like a dragonfly.
Morley Safer: Once this genie's out of the bottle, how do you stop this? Dianne Feinstein: It's going to have to come through regulation.
Perhaps regulation of size and type for private use.
Secondly, some certification of the person that's going to operate it.
And then some specific regulation on the kinds of uses it can be put to.
Feinstein counsels going slow on drone development.
Drone advocates think the process is moving too slowly.
Especially since the machines are already out there in the marketplace.
Missy Cummings: Governments don't just get to have drones now.
Your everyday person can go buy a drone on the Internet.
Morley Safer: Well, I find that scary, quite honestly.
Missy Cummings: A little scary, you know.
And I'm always worried that my students are trying to fly a drone over to my office window and peek in on me and see what I'm doing.
But I'm willing to accept the possible negative consequences of the technology because it's revolutionizing science and technology in a way that, particularly in the aerospace industry, we have not seen in 25 years.
So when will a drone be at your front door? It makes for great fun on YouTube videos, as in this spoof from Netflix, but the idea of Amazon or FedEx or indeed Domino's doing home deliveries in the next couple of years is just pizza pie in the sky.
There are too many issues of privacy, safety, and liability to work out.
In the meantime, time and technology wait for no one.
Morley Safer: What do you see in reality is the future of these devices? Colin Guinn: I wouldn't be surprised if, you know, one in five people owns some kinda small, flying camera that they can use to take aerial photos and videos with you know, and that's a lot of people.
And as with any technology, new uses tend to pop up that nobody could foresee.
On our Sunday in the park with drones, we discovered that man never needs to exercise the dog again.
Just sic the drones on him.
Tabasco is more than a mere condiment -- it's an American artifact.
The sauce was first made in 1868 and within a few years, it was being served in the White House.
Since then, it's made its way to nearly every country in the world.
It is one of America's most prolific exports.
Which is why we decided to take a closer look and what we discovered is that every bottle of Tabasco has been made by the same family, a very private family, producing their famous sauce, known locally as Cajun ketchup, on their very own private island in the middle of Cajun country for five generations.
The McIlhenny clan has done it by adhering to 150 years of tradition in how they make their sauce and also what they say about it publicly - which is typically very little.
Letting 60 Minutes come in with our cameras and our questions was a break from tradition.
Avery Island is located in the bayous of Louisiana, west of New Orleans.
Only two miles wide, the island has been owned by the McIlhenny's and their family for almost 200 years.
It's 9 a.
m.
That means Tony Simmons, the fifth generation CEO, is heading to the warehouse for his daily taste test.
Farmers all over the world grow the peppers, mash them and ship it all back to Avery Island.
Sanjay Gupta: You do this every morning that you're here? Tony Simmons: Every morning I'm here I check these barrels if they're making mash.
Where's this from? Man: Colombia.
That means every bottle of Tabasco in the world has his personal seal of approval.
Tony Simmons: So I'm looking at the color and that's why I've got an incandescent light.
I want to look at the color, I want to look at the seed.
And when I taste the mash, usually what I'm looking for is I get some salt out on the edges of my tongue and then about the time you think, "Well, this isn't that much of a big deal," the heat comes late.
You want to try? Sanjay Gupta: Sure.
I'm watching you first, though.
How was it-- Tony Simmons: I do this every morning.
It's not so bad for me.
Sanjay Gupta: Is that a good chunk? Tony Simmons: Yeah that's good.
You just put it on the front of your tongue and then just let it sit there for a minute If you think Tabasco is hot, the raw ingredients are 10 times hotter.
Tony Simmons: And then the heat-- the heat kicks in.
Sanjay Gupta: Yeah, it does.
Tony Simmons: So.
Sanjay Gupta: Wow, Tony.
I have newfound-- Man: Peru.
Sanjay Gupta: --respect.
Man: Peru.
Tony Simmons: Tastes like candy.
Sanjay Gupta: Tastes like candy? Tony Simmons: Smells like money.
Man: Honduras.
Sanjay Gupta: Are there secrets in here though that you don't want the rest of that world to know? Tony Simmons: Our formula is only red Tabasco mash, vinegar, and a little bit of salt.
So I don't know how many secrets we could really have with a process that simple.
It was Simmons' great-great grandfather, Edmund McIlhenny, who created the sauce shortly after the Civil War.
He began selling his concoction in old cologne bottles in New Orleans - calling it: Tabasco.
Tony Simmons: There was no commercially-sold hot sauce before Tabasco.
Edmund invented the category.
Sanjay Gupta: He is sort of the father of hot sauce? Tony Simmons: He's the father of hot sauce.
Sanjay Gupta: That would make this the first family of hot sauce.
Tony Simmons: That sounds real good.
The first family of hot sauce turned Tabasco into one of the oldest and largest family owned-and-operated businesses in the country.
Sanjay Gupta: You're the fifth generation family member to run this business? Tony Simmons: Uh-huh.
Sanjay Gupta: How unlikely a story is this? Tony Simmons: Only 30 percent of companies outlive the founder or move to a second generation.
And only 12 percent of companies actually make it to the third generation.
So for us to be the fifth generation and still be doing this is a much smaller subset, I'm sure.
From the beginning, the company has always been run by, and for, family members.
The top management, board and 130 stockholders are all McIlhenny descendants.
Sanjay Gupta: Estimates are that sales are close to $200 million a year.
Am I in the right ballpark? Tony Simmons: You're probably in the right town.
Sanjay Gupta: Could you put me in a better ballpark? Tony Simmons: No, like I said, we just don't give out financial information.
Sanjay Gupta: What about margins, profit margins? Can you talk about that? Tony Simmons: Nope.
Sanjay Gupta: None of it? Tony Simmons: None of it.
It's a private, family-held business.
Sanjay Gupta: Is there any advantage to not sharing this information? Tony Simmons: We're not sure.
But we're probably not gonna find out either.
Harold "Took" Osborn - another of Edmund's great-great-grandsons and Tony Simmons' younger cousin - is next in line to run the company.
Sanjay Gupta: Everyone calls you Took.
I mean, you're one of the senior guys in the company, the No.
2.
What does that say about this culture here? Harold Osborn: When I came here I-- I put my name in the company directory as Harold.
I didn't get any calls for the first six months 'cause no one knew who Harold Osborn was.
They all knew me as Took.
Sanjay Gupta: A decade from now, will one of the best known companies in the world be run by a guy named Took? Harold Osborn: Well, we might-- we might change that a little bit.
Tony Simmons: They gonna call you Mr.
Took? Harold Osborn: Mr.
Took.
That's right.
Mr.
Took.
Even though he's the heir to the Tabasco crown, Osborn inspects the pepper bushes himselfmuch as his ancestors did, as this company film shows.
Harold Osborn: You have to walk through the field.
And we take rope.
And we say, this plant, that plant.
You can almost see the personality of the plants.
And then we tie a string around 'em and come back and pick, just those plants for next year's season.
The company grows peppers on 20 acres of Avery Island - not to produce sauce, but to produce seeds, which are sent to farmers abroad.
Harold Osborn: It's essentially an heirloom plant.
It's essentially the original stock.
Sanjay Gupta: So you're saying these peppers are-- are genetically the same as the ones that-- Harold Osborn: As-- Sanjay Gupta: --the original peppers? Harold Osborn: As far as we know, yes.
We've never modified them.
Sanjay Gupta: These peppers are hand-picked.
Why not use a machine or some sort of automation to make that easier? Harold Osborn: We don't want to change the plant.
That's the way most-- like, in the cucumber world, or potatoes or anything else you modify the plant to work for a harvester.
Every time you breed something you give away something and taste is always the first thing that gets cast away.
Key to the taste of the sauce are the seeds - and they're irreplaceable.
Harold Osborn: We have a vault in our office.
Sanjay Gupta: A vault? Harold Osborn: --a vault.
We keep them-- Sanjay Gupta: You keep seeds in the vault? Harold Osborn: Keep seeds in the vault.
Farmers in Latin America and Africa use those seeds to grow 10 million pounds of peppers.
They mix them with salt, grind them and ship the mash back to Avery Island, where it's aged in oak barrels that were once used by the finest whiskey makers in the country.
The barrels do have to be modified, though.
In particular: the metal hoops.
Coy Boutte: We'll have to put stainless steel on 'em.
Sanjay Gupta: Why? Coy Boutte: The acidity of the peppers.
Sanjay Gupta: The peppers could eat through the steel that's down there in the first place? Coy Boutte: Correct.
Coy Boutte is in charge of the warehouse.
He's also a fourth generation Tabasco employee, something that's pretty common around here.
Coy Boutte: My grandfather, he ran our processing department.
My mom works in our HR Department.
And my dad runs our maintenance shop.
Sanjay Gupta: How big a part of your life would you say Tabasco is? Coy Boutte: It's my whole life.
I was born and raised here.
Sanjay Gupta: Do you eat Tabasco every day? Coy Boutte: I eat Tabasco every day - morning, lunch and supper.
As the mash slumbers for three years, spider webs grow on the 60,000 barrel inventory.
Sanjay Gupta: The last time I saw this many barrels is usually a place like a winery.
Tony Simmons: We think about our process similar to the way, I think, a winemaker would think about his process.
Once Simmons approves the mash, it moves on, to the next pungent stage.
Tony Simmons: We add vinegar to fill the tank and then we mix it and stir it for up to about Sanjay Gupta: Takes your breath away-- Sanjay Gupta: Do you ever-- do you ever get used to it? Tony Simmons: I don't know if you can get used to it but it doesn't affect ya quite as much if you-- Sanjay Gupta: After awhile? Tony Simmons: After awhile.
The sauce is then strained and bottled.
The company's 200-person workforce can produce more than 700,000 bottles a day.
Sanjay Gupta: This is a big product around the world.
I mean, how big are we talking about? Tony Simmons: We are currently shipping to Sanjay Gupta: Do you want to be in every country in the world? Tony Simmons: Well, yes, we do.
Meanwhile the hot sauce industry in the U.
S.
is on fire with revenue of more than a billion dollars.
Eating spicy food has risen in popularity.
It's even become a competitive sport.
[Chili Head Festival: You got hotter? This'll be a 20 minute burn.
.]
As can be seen at this chili festival near Dallas [Chili Head Festival: That's hot.
.]
Lately, Tabasco, the grandfather of condiments, is trying to keep pace with these brash, new rivals.
Tony Simmons: The market itself has been growing.
And the more people that come into this category, we think the better it is.
Because if you begin to use hot sauce, we think sooner or later, you're gonna find Tabasco.
And when you do, we're gonna get you.
Sanjay Gupta: You're gonna hook 'em.
Tony Simmons: We're gonna hook 'em.
Avery Island is located in hurricane country -- making Tabasco very vulnerable.
In 2005, Hurricane Rita caused massive flooding.
Sanjay Gupta: How at risk was Tabasco? Tony Simmons: We had four inches before water would've come into a food plant.
And you can imagine, we would've been shut down for months and months.
Sanjay Gupta: That's very close to being on the edge.
Tony Simmons: It's the only place in the world we make Tabasco.
In order for the family to protect Tabasco, they must first protect Avery Island.
Fighting the erosion of Louisiana's picturesque bayous is a constant challenge for Took Osborn.
Harold Osborn: Some of the problems that we have are saltwater intrusion.
If you bring direct sea salt in it'll kill all this grass.
Without the grass, the area's biodiversity will also disappear.
So the company has a program to replant new grass.
Harold Osborn: It's an indigenous grass.
It's very inexpensive to do.
It's very effective.
It grows fast.
What you see here, this grass will start spreading out by the roots.
And it stops the sediment that's floating by.
And the sediment drops out, and builds marsh.
In just a few years, this will turn into this As much as they like to talk about their conservation efforts, the family also leases their land for oil and gas drilling, as well as, salt mining.
Sanjay Gupta: Those two things seem at odds with one another.
Harold Osborn: No, 'cause we use those resources, to actually help the parts of the land where the oil isn't.
Sanjay Gupta: How does that benefit Avery Island and Tabasco? Harold Osborn: All this land protects the island, protects it from storms-- protects it from erosion.
And it's part of our heritage.
That heritage includes unique Cajun musical and culinary traditions that the McIlhenny family cherishes.
[Tony Simmons: If you work on the leg to get some of that nice crab meatyeah.
.]
And at the heart of Cajun cuisine is Cajun ketchup.
Sanjay Gupta: Could you do what you've done here with Tabasco someplace other than Avery Island? Tony Simmons: I think we could make Tabasco but I'm not sure that the joy would be anywhere near as great if it wasn't being done where it is.
They are fiercely protective of their island, their business and their sauce, which has been trademarked since 1906.
Sanjay Gupta: Now that I've been here for a couple of days, I sort of feel like I got the formula for this Tabasco down.
And if I wanted to go out and create Sanjay's Tabasco Sauce, what would happen to me? Tony Simmons: If you called it Sanjay's Tabasco Sauce, you'd get a cease and desist letter from us pretty quickly saying that you can't use the word "Tabasco" in that context.
You could call it Sanjay's Hot Sauce made with tabasco peppers.
But you couldn't call it Sanjay's Tabasco Sauce.
Sanjay Gupta: How far would you guys go to enforce that? Tony Simmons: We'll go to court with you.
Absolutely.
Sanjay Gupta: There will be no other Tabasco sauces out there? Tony Simmons: No.
Sanjay Gupta: There have been rumors that there have been offers for purchase of Tabasco.
People that offer a billion dollars, maybe even more.
Is there any amount of money that would make this company for sale? Tony Simmons: The shareholders of the company would have to decide what they want to do.
Sanjay Gupta: And they say, "Mr.
CEO, what's your recommendation?" Tony Simmons: You know, I like owning a family business.
He never thought he'd be a comedian, he was a respected heart surgeon.
But today, he's called the Jon Stewart of Egypt.
Unlike Stewart, though, he has been interrogated by the authorities.
He's been labeled an infidel and a traitor.
His weekly show was yanked off the air last October and, though he is back on now, he doesn't know for how long or how seriously he should take the death threats he receives with some regularity.
Youssef does political satire on TV, and nobody's seen anything like it -- not in Egypt, not in the rest of the Arab world.
We traveled to Cairo last month to watch Youssef as he was preparing his first show on a new network.
He knows it could be cancelled any day, not because of poor ratings, but because people in power so often feel threatened by laughter.
He has such a fervent following that all he has to do is say, "Welcome to the program" for his audience to crack up.
[Bassef Youssef: Welcome to the program, "The Program!".]
It's the kind of show with which Americans are very familiar.
["The name of the game, what's up!".]
Every week, an estimated 30 million people tune in.
Egyptians have never seen anything like this before.
And Bassem knows he's never quite beyond the reach of the authorities.
"We won't listen to anybody who intimidates us," he says.
"We want freedom, freedom!" Bassem saved his best material for former President Mohammed Morsi.
Look at what Morsi wore when he received an honorary doctorate in Pakistan.
Now look at how Bassem portrayed it on the air.
Bassem was accused of damaging Egypt/Pakistan relations.
Bob Simon: You made him look like a clown.
Bassem Youssef: I never-- I never meant to actually make him look like a clown-- Bob Simon: Oh come on.
You wore a hat-- Bassem Youssef: Yeah-- Bob Simon: --that made him look like a clown-- Bassem Youssef: I made fun of the hat not about the president.
Bob Simon: Oh come on Bassem Youssef: I impersonated the hat.
Egyptians across the country laughed themselves silly, but Morsi was not amused by the hat joke.
A warrant was issued for Bassem's arrest.
He was formally accused of insulting the president and insulting Islam.
Serious charges in Egypt, but at his interrogation, he reacted the only way he knew how.
Bassem Youssef: They called me in an interrogation.
It was fun.
Bob Simon: It was fun? Bassem Youssef: Yes.
Because there were some people in the area that were actually fans of the show.
Bob Simon: Now when they read you out the joke, were they laughing? Bassem Youssef: The-- the-- the guy was reading it with a straight face, but the guy who was actually writing was laughing, and the lawyers were laughing.
He records in this 75-year-old Art Deco theater, built in the same style as Radio City Music Hall in New York.
Bassem Youssef: Each episode, we have 100,000 requests for 200 seats.
100,000 requests, can you imagine that? Bob Simon: No.
Bassem Youssef: So this is a whole new lobby.
It's a far cry from the chaos or Cairo.
His set is worthy of any late night talk show.
Bassem Youssef: And this is, sir, my desk.
He's make-- he's keeping my seat warm.
Thank you.
Bob Simon: Now, it-- it does-- does have a certain resemblance to "The Daily Show with Jon Stewart," doesn't it? Bassem Youssef: Yeah.
But we have a bigger theater.
And a much bigger audience, around 20 times bigger.
Jon Stewart took notice, and invited him to New York to appear on his show.
[Jon Stewart: Please welcome Bassem Youssef!.]
Bassem couldn't believe he was there.
Last year in a show of support for Bassem, Stewart went to Cairo.
He was led onto the set by a couple of nasty looking guys.
This time, it was Stewart who was heading for an interrogation.
["Ladies and gentlemen, Jon Stewart!.]
Bassem was the one asking the questions.
[Bassem Youssef: Does satire get you into trouble, I mean, what about the love that you get from the people? Jon Stewart: I'll tell you this -- It doesn't get me into the kind of trouble it gets you into.
I get in trouble, but nowhere near what happens to you.
Bassem may have been in trouble with Morsi, but Morsi was in real trouble.
His regime was a disaster, the economy was in shambles, and his Islamist agenda was angering people across Egypt.
After months of protests, the military stepped in and deposed him.
Some held Bassem partly responsible for demolishing Morsi's reputation.
Bob Simon: Did you help destabilize Morsi? Bassem Youssef: Of-- well, it's like helping-- what I did is I did a political satire show.
If his regime was destabilized because of a show that comes one hour a week, that is a very weak regime.
So it's-- maybe it's not about my strength, and maybe it's about their weakness.
Bob Simon: But laughter is a very powerful instrument, you know that better than anyone.
Bassem Youssef: I just wanna have fun, dude.
I mean, what are you getting me into? With the generals now in charge, Egypt became a military dictatorship.
Field Marshal Abdel Fattah el-Sisi, the new leader, was lionized for having overthrown Morsi.
But he was slamming the door on dissent.
Since last summer, over a thousand protestors have been massacred.
Journalists and dissidents of all stripes have been arrested and tortured.
But Bassem Youssef refused be deterred.
Bob Simon: Are you the only voice that's not in this syndrome of pleasing the army? Bassem Youssef: Let's say that I am not in part of the massive current going in the certain direction to please certain people.
You can see which way that current is flowing.
Everywhere, posters of Field Marshal Sisi dominate the landscape.
Instead of baseball cards, vendors sell Sisi cards.
Pastries adorned with the Field Marshal's face are sold in shops across Cairo.
That was too delicious for Bassam to resist.
So in a skit last October, a baker walks in with a tray full of Sisi cakes.
At first, Bassem isn't interested.
But he soon realizes it would better for his health to buy one.
"Only one?" the baker asks.
"You don't like Sisi, or what?" Bassem hesitates.
"OK," he says.
"Give me everything you've got.
" Bob Simon: And the reaction you got was? Bassem Youssef: People were laughing.
But that's immediate reaction.
There's another reaction that we have to deal with it.
And that reaction came a week later.
There were protests outside of Bassem's theater, and the network pulled his next episode just minutes before it was due to air.
Then the show was cancelled altogether.
Was that a surprise? Bob Simon: These were very powerful people.
Weren't you scared? Bassem Youssef: I'm always not scared.
I'm always-- Bob Simon: You're always not scared? Bassem Youssef: I'm fine.
I mean, what could happen? Bob Simon: They could hurt you.
Bassem Youssef: Like what? Bob Simon: There are many ways, and we both know what they are.
Bassem Youssef: So it will happen.
I mean if it happens, it happens.
You should let go of your fears in-- in-- so you can be able to operate.
Bob Simon: And you're able to do that? Bassem Youssef: I'm trying to.
Because sometimes fear is crippling.
Fear is everywhere in Egypt today.
But just three years ago, millions gathered across the country to demand freedom.
At first, Bassem didn't really participate in the movement.
He was a respected heart surgeonhad never shown any interest in politics.
But when people started getting bloodied and killed in Tahrir Square Bassem Youssef: We got medical supplies, and we went to the square.
And we started treating patients, stitching wounds, and in the makeshift clinics in the square.
So this was our involvement.
Bob Simon: When you were there tending to the wounded, was this for you, a moment of truth, an epiphany, something like that? Bassem Youssef: No.
It-- I think it was a moment of solidarity.
I mean, I'm not into the business of throwing rocks.
All I did was just, like, fix the wounds.
Bob Simon: You were being a doctor.
Bassem Youssef: Yeah.
I'm just being a doctor.
That experience led him to make an astonishing career change.
He'd always loved the limelight and dreamt about being a comedian, so when a friend approached him about doing his own show on YouTube, he jumped at the chance.
Bassem Youssef: And so we set it up in my house.
One camera-- Bob Simon: In your house? Bassem Youssef: Yes.
My spare room.
One desk, one camera, and me on the camera writing scripts and getting clips of the media at that time.
Egyptian media had never been called upon to broadcast anything resembling truth.
Bassem was a trailblazer.
Bob Simon: When you started uploading onto YouTube, what did you expect? Bassem Youssef: I expected about 10,000 views.
For-- Bob Simon: And, did you get-- did you get Bassem Youssef: I got 5 million.
And then he got an offer any comedian would die for: his own TV show.
But that wasn't the only offer on the table.
Bob Simon: You were offered a job as a cardiac surgeon-- Bassem Youssef: Yes, in Cleveland.
Bob Simon: --in Cleveland.
You could have had a lovely house, with a white picket fence, and a swimming pool, and a good school.
You were being offered the American dream.
Bassem Youssef: Yeah, the American dream.
I chose the Egyptian dream, the dream to make a TV show, and then be called an infidel by the end.
Bob Simon: An infidel, and now? Bassem Youssef: And now a traitor.
But the traitor, as he's called, began conspiring to make a comeback.
After three months off the air, Bassem found another network that was willing to take the risk.
His army of researchers snapped to it, scouring the Internet and the airwaves for new targets to skewer.
Even if it was far from certain that there would be another show.
Bassem Youssef: And this is the key, this is the whole key, if you lose faith in what you do, all of this doesn't mean anything.
A day before the taping, Bassem's writers are busy and bewildered.
Bob Simon: What do you think is gonna happen this time? Are you confident that it's gonna be on the air? Bassem Youssef: Show of hands that we are going to continue without stopping.
Show of hands we are going to be pulled off air very soon.
Group: Whooo! Anything could happen.
The police or the army could step in, shut Bassem down before he even gets to the stage.
The network could get cold feet.
But they keep on going.
The theater has come alive in a frenzy of preparations.
Bomb sniffing dogs, surveillance cameras, a steel gate.
It's easier to get a ticket to the Super Bowl.
Valet parking, a cordon of riot police.
Everything but certainty.
Even the people who came to see the show didn't know whether there would be a show.
Female voice: I cannot predict that.
I hope so.
And, it's gonna be stupid, because the more you ban something, the more like people wanna see it more.
People knew that Bassem would have to be careful this time around.
He would try to make people laugh of course, but wouldn't make fun of Sisi.
Well, people were wrong.
Sisi wasn't spared.
Bassem's team spun a wheel hoping to find a TV program that wasn't about the Field Marshal.
First up: A food channel then a fashion channel.
It featured jeans signed by Sisi.
He couldn't do it.
Every channel he turned to had nothing on it but Sisi.
Bassem had had enough.
He cut to a commercial.
The brand of THIS cooking oil? Sisi.
As a last resort, he tried a foreign channel.
But that didn't work either.
While Bassem was ready to pull the trigger, people across Egypt were killing themselves laughing.
But will there be an encore? Bob Simon: The punch line of your next joke could be jail.
Bassem Youssef: Why? Why are you being so gloomy? Just expect the best, man.
I will be OK.
For the second week in a row, Bassem's broadcast signal has been jammed mysteriously.
Right after the show was knocked off the air this past Friday, Bassem told us: "This has never been done in the history of TV here.
We don't know who is doing it and we frankly don't know what to do.
" It may surprise you to learn that drones are flying across America.
Not the impersonal killing machines that patrol the badlands overseas, but drones none the less.
Used by the FBI, by university researchers, by amateur photographers, even by your nosy neighbors.
Domestic drones are poised to become a multibillion dollar industry, revolutionizing everything from crop management down on the farm to - possibly -- package delivery to your doorstep.
The Federal Aviation Administration is trying to figure out the rules of the road for drones, but for the moment, they're barely regulated.
Tonight, we offer a quick once-over of just what these gizmos can do.
We begin in a park in Austin, Texas.
Colin Guinn: So I'll go ahead and I'll hit record and I'll start flying this for you.
And then just slowly tilt up my camera to reveal the city.
We're looking at the future.
Colin Guinn: And then I can spin around us here And whether we like it or not, the future is looking back at us.
Colin Guinn: and then come in on us.
There you go.
And it's just gonna hang out there 'til we're done with it.
Colin Guinn is showing us his flying cameras, his own squadron of drones.
These are definitely not your grandfather's model planes.
Colin Guinn: This shows me that I have seven satellites in view.
They navigate by GPS signals.
This one controlled through a very smart phone.
Colin Guinn: This is a WiFi repeater that the phone only has to talk this far.
And then this talks to that.
Sensors onboard tell the drone exactly where it should be and how to get back home.
Colin Guinn: Now if I take it and move it over here? If I let it go, where does it go? It knows where it's supposed to be.
It goes right back to where it's supposed to be.
Sophisticated as they are, any idiot can fly one.
Colin Guinn: Now just push up on this one.
Morley Safer: Up? Colin Guinn: Push up and just let it keep going.
Just let it keep going.
And in the hands of someone who actually knows what they're doing, you can get a bird's eye view of things.
Literally.
Colin Guinn: So say I want to fly right through this hole in the tree.
That little gap.
So I'm gonna bring it down and fly it back through that hole.
Right at us.
It takes a little practice to be able to, you know, stick 'em down through areas like that, but.
And there you go.
Guinn saw the potential of drones early on.
And became an entrepreneur, selling small drones for the consumer market.
Colin Guinn: We thought the people that would be buying 'em would be just your photographers and your videographers, right.
But what's interesting is that people see this thing flying around and they go, "Man, I'm not really too sure what I'm gonna take aerial photos or video of.
But that thing's really cool and I want one.
" And the pictures they take are often breathtaking.
Here, a drone hovers over Niagara Falls, looking straight down.
Gadget guys and girls - as Guinn calls them - have sent drones weaving their way through the leafy avenues of New York's Greenwich Village - and through the Grand Canyons of Times Square.
And at the other end of the country, and they've watched the endless summer unfold in Hawaii, the surfer dudes in paradise.
Young gadgets for a young crowd.
Morley Safer: I noticed the average age in this business seems to be somewhere in the Colin Guinn: Absolutely, it's definitely a very young business.
Increasingly, drones are being used for much more than fun and games.
Environmental research, for example.
They monitor marine wildlife off the Washington coast.
And there are other uses.
Colin Guinn: Anything from a farmer that wants to take a photo every week of his crops to look for hot spots, to know where to not use too much pesticide or where they might need to add more water, right.
They've been used to help the forest service battle wildfires.
Colin Guinn: They can just monitor it.
They can be 200 feet in the air, looking at this fire.
Where is it moving? Colin Guinn: There's a ton of environmental uses to fly around after an earthquake or after a flood and see what the damage is, and, you know, who needs help.
Indeed, after the 2011 tsunami in Japan damaged a nuclear reactor, drones flew in to measure radiation when it was still too dangerous for humans.
And after last year's typhoon in the Philippines, they surveyed the devastation, flying lower than any helicopter or plane could do.
Michael Toscano: We have a saying that we build unmanned systems for the four Ds.
That's the dirty, dangerous, difficult and dull missions.
Michael Toscano presides over the world's biggest trade show for drones.
He heads the association for unmanned vehicle systems, which is what he'd prefer you call them.
Morley Safer: You don't like people calling them drones? Michael Toscano: Well, drones is, most people when they hear the word drone think of something that's military, something that's large, a system that's weaponized, something that's hostile.
And that's not what we're talking about.
Morley Safer: I'll call 'em drones.
Michael Toscano: You can call 'em drones.
To the first time visitor, the drone show is part sci-fi, part video extravaganza, and part old-fashioned sales pitch, reflecting the steady movement of the technology from military to civilian use.
Michael Toscano: The manufacturing of these systems is a whole new industry.
So these are new jobs that are being created.
The big defense contractors are here, but so are the gadget guys and the software developers who write the code for piloting - or simply monitoring - unmanned aircraft from the ground.
Missy Cummings: We're actually moving from a Tom Cruise "Top Gun" persona to the geeky "Revenge of the Nerds" persona, right? We toured the floor with Missy Cummings, a former Navy fighter pilot, now a professor in charge of drone research at both MIT and Duke University.
She's become an expert on teaching new drones, new tricks.
Morley Safer: Just give me a sense of how big this industry is, as we speak.
Missy Cummings: Most of the dramatic leaps in technology will now be happening in the commercial sphere.
We will see small drones that deliver wedding cakes.
We will see large drones that deliver your FedEx packages.
We will see medium size drones that do air quality management.
Morley Safer: There's something spooky - Missy Cummings: It is spooky, right? Morley Safer: About no windshield.
This experimental Medivac chopper can be programmed to fly itself if need be.
An onboard pilot is optional.
Missy Cummings: This helicopter will take itself off, navigate itself, land itself, and then you will load that injured person and it will fly off, back to the trauma center, all by itself.
This kind of helicopter in the future will be how first response missions are done all over the world.
Morley Safer: So put your Styrofoam gadget together.
On the other end of the scale, it takes just a minute or so to assemble the skate, an almost-lighter-than-air drone equipped with night vision.
American troops in Afghanistan use it to seek out enemy forces.
Morley Safer: And weighs Man: About two pounds.
Morley Safer: I would say nothing.
The common denominator in the world of most drones is the camera.
Small drones deliver perfect high definition pictures.
And more sophisticated cameras are able to track vehicles and people from great distances.
Looking around the hall, our crew had the sense, once again, that the future was looking back at them.
Morley Safer: The issue that really comes to mind is the issue of privacy.
I mean, these machines are all Peeping Toms.
Missy Cummings: All sensors are Peeping Toms.
And so anything that you have that's electronic is a Peeping Tom.
I would say probably your greatest privacy invasion is your cell phone, if not your Facebook account.
Yes, there are potentially flying cameras everywhere, except that in many cities there are cameras everywhere.
Cummings and others argue that like it or not, we live in a surveillance society.
And that using a drone for pictures is no different than using high-powered binoculars or telephoto lenses.
Others aren't so sure.
Dianne Feinstein: The privacy concerns are very, very major.
Dianne Feinstein is chairman of the Senate Intelligence Committee, which oversees spying at home and abroad.
She's a defender of the NSA's controversial telephone tracking.
But is troubled by the proliferation of drones over America.
Dianne Feinstein: This is a whole new world now and it has many complications.
And the question is: how does it all get sorted out? What is an appropriate law enforcement use for a drone? When do you have to have a warrant? When don't you have to have a warrant? What's the appropriate governmental use for a drone? A recent government report says the FBI has been using small drones in "very limited circumstances" for the last seven years, to track suspects and photograph crime scenes.
Customs and border protection - which operates unarmed predator drones along the border - has flown them on behalf of other law enforcement agencies hundreds of times in recent years.
Dianne Feinstein: When is a drone picture a benefit to society? When does it become stalking? When does it invade privacy? How close to a home can a drone go? For Feinstein, it's not a hypothetical question.
Dianne Feinstein: I'm in my home and there's a demonstration out front.
And I go to peek out the window and there's a drone facing me.
Well, whoever was running it turned it around quickly and it crashed.
The demonstrators - who were protesting government surveillance - say it wasn't a drone, just a toy helicopter.
But as questions about their use loom larger, camera drones are getting smaller.
There's one that looks like a hummingbird.
Another that flaps its wings like a dragonfly.
Morley Safer: Once this genie's out of the bottle, how do you stop this? Dianne Feinstein: It's going to have to come through regulation.
Perhaps regulation of size and type for private use.
Secondly, some certification of the person that's going to operate it.
And then some specific regulation on the kinds of uses it can be put to.
Feinstein counsels going slow on drone development.
Drone advocates think the process is moving too slowly.
Especially since the machines are already out there in the marketplace.
Missy Cummings: Governments don't just get to have drones now.
Your everyday person can go buy a drone on the Internet.
Morley Safer: Well, I find that scary, quite honestly.
Missy Cummings: A little scary, you know.
And I'm always worried that my students are trying to fly a drone over to my office window and peek in on me and see what I'm doing.
But I'm willing to accept the possible negative consequences of the technology because it's revolutionizing science and technology in a way that, particularly in the aerospace industry, we have not seen in 25 years.
So when will a drone be at your front door? It makes for great fun on YouTube videos, as in this spoof from Netflix, but the idea of Amazon or FedEx or indeed Domino's doing home deliveries in the next couple of years is just pizza pie in the sky.
There are too many issues of privacy, safety, and liability to work out.
In the meantime, time and technology wait for no one.
Morley Safer: What do you see in reality is the future of these devices? Colin Guinn: I wouldn't be surprised if, you know, one in five people owns some kinda small, flying camera that they can use to take aerial photos and videos with you know, and that's a lot of people.
And as with any technology, new uses tend to pop up that nobody could foresee.
On our Sunday in the park with drones, we discovered that man never needs to exercise the dog again.
Just sic the drones on him.
Tabasco is more than a mere condiment -- it's an American artifact.
The sauce was first made in 1868 and within a few years, it was being served in the White House.
Since then, it's made its way to nearly every country in the world.
It is one of America's most prolific exports.
Which is why we decided to take a closer look and what we discovered is that every bottle of Tabasco has been made by the same family, a very private family, producing their famous sauce, known locally as Cajun ketchup, on their very own private island in the middle of Cajun country for five generations.
The McIlhenny clan has done it by adhering to 150 years of tradition in how they make their sauce and also what they say about it publicly - which is typically very little.
Letting 60 Minutes come in with our cameras and our questions was a break from tradition.
Avery Island is located in the bayous of Louisiana, west of New Orleans.
Only two miles wide, the island has been owned by the McIlhenny's and their family for almost 200 years.
It's 9 a.
m.
That means Tony Simmons, the fifth generation CEO, is heading to the warehouse for his daily taste test.
Farmers all over the world grow the peppers, mash them and ship it all back to Avery Island.
Sanjay Gupta: You do this every morning that you're here? Tony Simmons: Every morning I'm here I check these barrels if they're making mash.
Where's this from? Man: Colombia.
That means every bottle of Tabasco in the world has his personal seal of approval.
Tony Simmons: So I'm looking at the color and that's why I've got an incandescent light.
I want to look at the color, I want to look at the seed.
And when I taste the mash, usually what I'm looking for is I get some salt out on the edges of my tongue and then about the time you think, "Well, this isn't that much of a big deal," the heat comes late.
You want to try? Sanjay Gupta: Sure.
I'm watching you first, though.
How was it-- Tony Simmons: I do this every morning.
It's not so bad for me.
Sanjay Gupta: Is that a good chunk? Tony Simmons: Yeah that's good.
You just put it on the front of your tongue and then just let it sit there for a minute If you think Tabasco is hot, the raw ingredients are 10 times hotter.
Tony Simmons: And then the heat-- the heat kicks in.
Sanjay Gupta: Yeah, it does.
Tony Simmons: So.
Sanjay Gupta: Wow, Tony.
I have newfound-- Man: Peru.
Sanjay Gupta: --respect.
Man: Peru.
Tony Simmons: Tastes like candy.
Sanjay Gupta: Tastes like candy? Tony Simmons: Smells like money.
Man: Honduras.
Sanjay Gupta: Are there secrets in here though that you don't want the rest of that world to know? Tony Simmons: Our formula is only red Tabasco mash, vinegar, and a little bit of salt.
So I don't know how many secrets we could really have with a process that simple.
It was Simmons' great-great grandfather, Edmund McIlhenny, who created the sauce shortly after the Civil War.
He began selling his concoction in old cologne bottles in New Orleans - calling it: Tabasco.
Tony Simmons: There was no commercially-sold hot sauce before Tabasco.
Edmund invented the category.
Sanjay Gupta: He is sort of the father of hot sauce? Tony Simmons: He's the father of hot sauce.
Sanjay Gupta: That would make this the first family of hot sauce.
Tony Simmons: That sounds real good.
The first family of hot sauce turned Tabasco into one of the oldest and largest family owned-and-operated businesses in the country.
Sanjay Gupta: You're the fifth generation family member to run this business? Tony Simmons: Uh-huh.
Sanjay Gupta: How unlikely a story is this? Tony Simmons: Only 30 percent of companies outlive the founder or move to a second generation.
And only 12 percent of companies actually make it to the third generation.
So for us to be the fifth generation and still be doing this is a much smaller subset, I'm sure.
From the beginning, the company has always been run by, and for, family members.
The top management, board and 130 stockholders are all McIlhenny descendants.
Sanjay Gupta: Estimates are that sales are close to $200 million a year.
Am I in the right ballpark? Tony Simmons: You're probably in the right town.
Sanjay Gupta: Could you put me in a better ballpark? Tony Simmons: No, like I said, we just don't give out financial information.
Sanjay Gupta: What about margins, profit margins? Can you talk about that? Tony Simmons: Nope.
Sanjay Gupta: None of it? Tony Simmons: None of it.
It's a private, family-held business.
Sanjay Gupta: Is there any advantage to not sharing this information? Tony Simmons: We're not sure.
But we're probably not gonna find out either.
Harold "Took" Osborn - another of Edmund's great-great-grandsons and Tony Simmons' younger cousin - is next in line to run the company.
Sanjay Gupta: Everyone calls you Took.
I mean, you're one of the senior guys in the company, the No.
2.
What does that say about this culture here? Harold Osborn: When I came here I-- I put my name in the company directory as Harold.
I didn't get any calls for the first six months 'cause no one knew who Harold Osborn was.
They all knew me as Took.
Sanjay Gupta: A decade from now, will one of the best known companies in the world be run by a guy named Took? Harold Osborn: Well, we might-- we might change that a little bit.
Tony Simmons: They gonna call you Mr.
Took? Harold Osborn: Mr.
Took.
That's right.
Mr.
Took.
Even though he's the heir to the Tabasco crown, Osborn inspects the pepper bushes himselfmuch as his ancestors did, as this company film shows.
Harold Osborn: You have to walk through the field.
And we take rope.
And we say, this plant, that plant.
You can almost see the personality of the plants.
And then we tie a string around 'em and come back and pick, just those plants for next year's season.
The company grows peppers on 20 acres of Avery Island - not to produce sauce, but to produce seeds, which are sent to farmers abroad.
Harold Osborn: It's essentially an heirloom plant.
It's essentially the original stock.
Sanjay Gupta: So you're saying these peppers are-- are genetically the same as the ones that-- Harold Osborn: As-- Sanjay Gupta: --the original peppers? Harold Osborn: As far as we know, yes.
We've never modified them.
Sanjay Gupta: These peppers are hand-picked.
Why not use a machine or some sort of automation to make that easier? Harold Osborn: We don't want to change the plant.
That's the way most-- like, in the cucumber world, or potatoes or anything else you modify the plant to work for a harvester.
Every time you breed something you give away something and taste is always the first thing that gets cast away.
Key to the taste of the sauce are the seeds - and they're irreplaceable.
Harold Osborn: We have a vault in our office.
Sanjay Gupta: A vault? Harold Osborn: --a vault.
We keep them-- Sanjay Gupta: You keep seeds in the vault? Harold Osborn: Keep seeds in the vault.
Farmers in Latin America and Africa use those seeds to grow 10 million pounds of peppers.
They mix them with salt, grind them and ship the mash back to Avery Island, where it's aged in oak barrels that were once used by the finest whiskey makers in the country.
The barrels do have to be modified, though.
In particular: the metal hoops.
Coy Boutte: We'll have to put stainless steel on 'em.
Sanjay Gupta: Why? Coy Boutte: The acidity of the peppers.
Sanjay Gupta: The peppers could eat through the steel that's down there in the first place? Coy Boutte: Correct.
Coy Boutte is in charge of the warehouse.
He's also a fourth generation Tabasco employee, something that's pretty common around here.
Coy Boutte: My grandfather, he ran our processing department.
My mom works in our HR Department.
And my dad runs our maintenance shop.
Sanjay Gupta: How big a part of your life would you say Tabasco is? Coy Boutte: It's my whole life.
I was born and raised here.
Sanjay Gupta: Do you eat Tabasco every day? Coy Boutte: I eat Tabasco every day - morning, lunch and supper.
As the mash slumbers for three years, spider webs grow on the 60,000 barrel inventory.
Sanjay Gupta: The last time I saw this many barrels is usually a place like a winery.
Tony Simmons: We think about our process similar to the way, I think, a winemaker would think about his process.
Once Simmons approves the mash, it moves on, to the next pungent stage.
Tony Simmons: We add vinegar to fill the tank and then we mix it and stir it for up to about Sanjay Gupta: Takes your breath away-- Sanjay Gupta: Do you ever-- do you ever get used to it? Tony Simmons: I don't know if you can get used to it but it doesn't affect ya quite as much if you-- Sanjay Gupta: After awhile? Tony Simmons: After awhile.
The sauce is then strained and bottled.
The company's 200-person workforce can produce more than 700,000 bottles a day.
Sanjay Gupta: This is a big product around the world.
I mean, how big are we talking about? Tony Simmons: We are currently shipping to Sanjay Gupta: Do you want to be in every country in the world? Tony Simmons: Well, yes, we do.
Meanwhile the hot sauce industry in the U.
S.
is on fire with revenue of more than a billion dollars.
Eating spicy food has risen in popularity.
It's even become a competitive sport.
[Chili Head Festival: You got hotter? This'll be a 20 minute burn.
.]
As can be seen at this chili festival near Dallas [Chili Head Festival: That's hot.
.]
Lately, Tabasco, the grandfather of condiments, is trying to keep pace with these brash, new rivals.
Tony Simmons: The market itself has been growing.
And the more people that come into this category, we think the better it is.
Because if you begin to use hot sauce, we think sooner or later, you're gonna find Tabasco.
And when you do, we're gonna get you.
Sanjay Gupta: You're gonna hook 'em.
Tony Simmons: We're gonna hook 'em.
Avery Island is located in hurricane country -- making Tabasco very vulnerable.
In 2005, Hurricane Rita caused massive flooding.
Sanjay Gupta: How at risk was Tabasco? Tony Simmons: We had four inches before water would've come into a food plant.
And you can imagine, we would've been shut down for months and months.
Sanjay Gupta: That's very close to being on the edge.
Tony Simmons: It's the only place in the world we make Tabasco.
In order for the family to protect Tabasco, they must first protect Avery Island.
Fighting the erosion of Louisiana's picturesque bayous is a constant challenge for Took Osborn.
Harold Osborn: Some of the problems that we have are saltwater intrusion.
If you bring direct sea salt in it'll kill all this grass.
Without the grass, the area's biodiversity will also disappear.
So the company has a program to replant new grass.
Harold Osborn: It's an indigenous grass.
It's very inexpensive to do.
It's very effective.
It grows fast.
What you see here, this grass will start spreading out by the roots.
And it stops the sediment that's floating by.
And the sediment drops out, and builds marsh.
In just a few years, this will turn into this As much as they like to talk about their conservation efforts, the family also leases their land for oil and gas drilling, as well as, salt mining.
Sanjay Gupta: Those two things seem at odds with one another.
Harold Osborn: No, 'cause we use those resources, to actually help the parts of the land where the oil isn't.
Sanjay Gupta: How does that benefit Avery Island and Tabasco? Harold Osborn: All this land protects the island, protects it from storms-- protects it from erosion.
And it's part of our heritage.
That heritage includes unique Cajun musical and culinary traditions that the McIlhenny family cherishes.
[Tony Simmons: If you work on the leg to get some of that nice crab meatyeah.
.]
And at the heart of Cajun cuisine is Cajun ketchup.
Sanjay Gupta: Could you do what you've done here with Tabasco someplace other than Avery Island? Tony Simmons: I think we could make Tabasco but I'm not sure that the joy would be anywhere near as great if it wasn't being done where it is.
They are fiercely protective of their island, their business and their sauce, which has been trademarked since 1906.
Sanjay Gupta: Now that I've been here for a couple of days, I sort of feel like I got the formula for this Tabasco down.
And if I wanted to go out and create Sanjay's Tabasco Sauce, what would happen to me? Tony Simmons: If you called it Sanjay's Tabasco Sauce, you'd get a cease and desist letter from us pretty quickly saying that you can't use the word "Tabasco" in that context.
You could call it Sanjay's Hot Sauce made with tabasco peppers.
But you couldn't call it Sanjay's Tabasco Sauce.
Sanjay Gupta: How far would you guys go to enforce that? Tony Simmons: We'll go to court with you.
Absolutely.
Sanjay Gupta: There will be no other Tabasco sauces out there? Tony Simmons: No.
Sanjay Gupta: There have been rumors that there have been offers for purchase of Tabasco.
People that offer a billion dollars, maybe even more.
Is there any amount of money that would make this company for sale? Tony Simmons: The shareholders of the company would have to decide what they want to do.
Sanjay Gupta: And they say, "Mr.
CEO, what's your recommendation?" Tony Simmons: You know, I like owning a family business.