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Embattled Puerto Rico Governor Ricardo Rossello is expected to resign Wednesday morning after a week of massive protests and calls for his resignation, Puerto Rico's top newspaper 192

DEER PARK, Texas — A fire burning at a petrochemical storage facility in suburban Houston could burn for two more days as firefighters take a defensive posture and let the blaze burn through fuel stored in tanks at the site, officials said Monday.Ray Russell, spokesman for Channel Industries Mutual Aid, which is helping in the response, said firefighters have had "pretty good success controlling the fire" and stopping it from spreading to other tanks. The tanks that are burning contain gas, oil and chemicals, according to Intercontinental Terminals Company, which owns the facility.In one tank, Russell said, crews are working to pump out a flammable liquid to deprive the fire of fuel. Even with that effort, the fire could burn until Wednesday, he said.A column of black smoke rose from the plant, but the city of Deer Park and ITC said tests indicated the air was not dangerous as of late Monday morning. Schools in Deer Park and La Porte were shut down as testing continues.The cause of the fire remains under investigation.Asked whether the result of air-quality tests could be released to the media, ITC spokeswoman Alice Richardson said they had already been provided to city officials and she would check on whether she could share them with reporters.A private air monitoring contractor declared the readings "favorable," Deer Park's Office of Emergency Management said just before noon (1 p.m. ET). The latest results indicate "no detections during the latest reporting period exceeded recommended action levels," the office said.Low levels of "particulate matter" were detected early Monday, the company said, and "a single, volatile organic compound detection has been found 6 miles southwest of the facility. These readings are currently well below hazardous levels."ITC reported the fire began in a single tank on Sunday afternoon and spread to a second tank. Richardson told reporters that firefighters were using foam in their efforts to douse the blaze and they were hoping that once the fire was contained, they could close the tank valves and the fire would put itself out.By Monday morning, seven of the Deer Park facility's 242 tanks were involved in the fire, and the blaze spread to an eighth tank before 5:30 a.m., the company said.Later, however, David Wascome, ITC's vice president of terminal operations, said only seven tanks were affected and that one of the tanks originally cited was empty. The fire is confined to an area containing 15 tanks, he said."Although the risk of explosion is minimal, we continue to take precautions to further reduce this possibility," the company said.One tank stores naphtha, another contains xylene, the latest to catch fire contains toluene and the others hold "gas blend stocks used in the production of finished gasoline, and base oil commonly used as machine lubricants," ITC said.The tank containing the naphta, which is highly flammable, was the one being pumped, the company said.Xylene is a solvent that occurs naturally in petroleum, and swallowing or breathing the substance can cause death, while nonlethal exposure can cause eye, nose, throat and skin irritation, among other maladies, 3178

Crazy weather conditions in the downhill in Val d’Isère ?????? @LeTour #TDF2019 #TDF pic.twitter.com/Dv6TcYbr9a— Wanty-Gobert Cycling Team (@TeamWantyGobert) July 26, 2019 183

Dental offices across the country are shut down to prevent the spread of COVID-19, meaning teeth cleanings, checkups, and other elective procedures are on hold. That's prompted some people with dental emergencies to show up at hospital emergency rooms seeking help."I think that our role as oral surgeons, specifically in what's going on right now, is to try and keep the emergency rooms free of people having dental problems," said Dr. Paul Koshgerian, a San Diego oral surgeon. When the American Dental Association called for all dentists to postpone elective procedures, he knew his doors at 607

CHICAGO – According to the USDA, the average head of lettuce travels 1,500 miles from harvest to plate. That transport leaves a heavy carbon footprint as flavors in the produce also begin to degrade. While many have looked to vertical farming as an Eco-friendly alternative, high costs have been a challenge.But inside a warehouse on Chicago’s south side, one entrepreneur hopes to unlock the secret to the future of farming.For the last three years Jake Counne, the founder and CEO of Backyard Fresh Farms, has been pilot testing vertical farming using the principles of manufacturing.“Being able to have the crop come to the farmer instead of the farmer going to the crop,” said Counne. “That translated into huge efficiencies because we can start treating this like a manufacturing process instead of a farming process.”It’s a high-tech approach – implementing artificial intelligence, cameras and robotics that help to yield leafy, organic greens of high quality, while reducing waste and the time it takes to harvest. Some have called it Old McDonald meets Henry Ford. Large pallets of vegetables are run down conveyor belts under LED lights.“The system will be cuing up trays to the harvester based on where the plants are in their life-cycle,” explains Counne.It’s the automation and assembly line he says that makes this vertical farming model unique. Artificial intelligence algorithms and cameras monitor the growth of the crops. Lead research and development scientist Jonathan Weekley explains how the cameras work. “They’re capturing live images, they’re doing live image analysis,” he said. “They’re also collecting energy use data so we can monitor how much energy our lights are using.”“So, what essentially happens is the plant itself is becoming the sensor that controls its own environment,” Counne added. Another factor that makes the process different is scaleability. Right now, Backyard Fresh Farms can grow 100 different varieties of vegetables with an eye on expansion.“There’s really no end to type of varieties we can grow and specifically in the leafy greens,” said Counne. “I mean flavors that explode in your mouth.”And it’s becoming big business. The global vertical farming market valued at .2 billion last year is projected to grow to nearly billion by 2026.Daniel Huebschmann, Corporate Executive Chef at Gibson’s Restaurant Group, says the quality of Backyard’s produce is of an extremely high quality. “We’ve talked about freshness, but the flavors are intense,” he says. “It’s just delivering an unbelievably sweet, tender product.”Counne says he has nine patents pending for the hardware and software system he and his team have developed in the 2,000 square foot space. But, he says the ultimate goal is to have the product make its way to grocery shelves nationwide. “The vision is really to build 100 square foot facilities near the major population centers to be able to provide amazing, delicious greens that were grown sustainably,” he said. If he succeeds where others have failed, his high-tech plan could get him a slice of the billion U.S. produce market. At the same time, he hopes to bring sustainable, fresh vegetables to a table near you. 3212