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BOSTON, Massachusetts — Just a few years ago, Michael Farid was a mechanical engineering student, trying to build a powered skateboard that could be controlled with body weight, similar to a Segway.But that didn’t pan out.As Farid recalls, he and his three business partners—all MIT grads—dabbled with various ideas (and even some prototypes) before they said to themselves, “Hey, let’s build a robot that can cook food!”“It started more as an engineering project,” Farid said. “Then over the course of time we evaluated what business model might work for this and what might not work for this. Basically we decided that starting a restaurant was the best way to derive as much value as we could from it.”Thus Spyce was born.“We were in school. We had a hard time finding a healthy delicious meal for anything cheaper than say or , and we were studying robotics…so naturally this is what we came up with.”Situated in the heart of downtown Boston, Spyce is turning heads; lunch rush customers have lined up out the door. The main attraction is its seven rotating robotic woks, heated via induction, that cook meals all on their own.Farid, Spyce’s co-founder and CEO, knows customers may come in for the novelty, but he hopes they stay for the cuisine.The menu consists of various types of international cuisine; some of the menu items include the “Thai Bowl,” the “Latin Bowl” and an “Indian bowl.”Executive chef Sam Benson — under the guidance of world renowned chef with several Michelin stars to his name Daniel Boulud — worked to create a menu that reminded him of his upbringing in New York.“Every cuisine you can imagine is there in New York City,” Benson said. “That’s something I wanted.”As to the difficulties a chef is faced with when asking a robot to do his or her work?“It was a challenge,” Benson said. “[For example,] dispensing kale so it was perfect…making sure the ingredients were handled correctly. We are working with a tool and technology that hasn’t been invented yet. So it’s like ‘OK, here’s the chef, here’s the Spyce robotic kitchen, let's merge these two, hospitality and technology.”Customers order at a kiosk, and almost immediately they’ll see their name appear on a digital monitor positioned above the robotic wok that will start cooking their order.Ingredients are stored in refrigerated bins behind the woks, and a device they call a “runner” moves back and forth collecting various grains, vegetables and sauces to dispense. The menu offers items with chicken, but they say that “for food safety reasons” their chicken is pre-cooked at a commissary off site. Meals take roughly 2-and-a-half minutes to cook, and once finished the robotic wok tips over—by itself, of course—and pours the finished entrée into a bowl.  The only time a human interacts with the food is when an employee adds any garnishes that a customer has selected. That person then puts a lid on the bowl and affixes a pre-printed sticker with the customer’s name.Farid acknowledges the fact that a restaurant concept like this does employ fewer people, but he says it’s a trade-off for efficiency and quality food that costs less. (Each bowl costs .50)“Definitely the goal was not to eliminate people from the process,” Farid said. “The goal was to deliver a really great delicious, exciting bowl at a more affordable price point that’s accessible to people at a lot of income levels.”He demurs when asked if their concept is the future of restaurants—“it’s a little early to say”—but they aren’t shy about their desires to expand.“We see ourselves primarily as a restaurant company first and tech company second. We would love to serve more people by opening a bunch more restaurants.” 3746

BUFFALO, N.Y. — Several Buffalo police officers have come under fire for putting tape over their name tags while patrolling a protest in the city on Tuesday.Black Lives Matter protests took place in the city on Tuesday and Wednesday. Photographs from Tuesday's demonstrations show officers covering their name tags with pieces of black tape.The Buffalo Police Department Manual requires officers to wear name tags on their "outer most garmet."Buffalo Mayor Byron Brown said Wednesday that officers hiding their identities is unacceptable."Police also need to act responsibly by displaying their names and badge numbers as they're required to do," Brown said.However, both Brown and officials from the Buffalo Police Department added officers might have felt the need to hide their identity because several officers have been doxxed or had private personal information about them shared publicly on the internet. Doxxing has led to threats toward the officers and their families, officials said."Attacking officers through social media to get your points across, attacking their families, you've way crossed the boundaries," Buffalo Police Deputy Commissioner Joe Gramaglia said.The department says that it has addressed some threats toward officers and their families. Gramaglia later added that police need to abide by the manual rules and wear their nametags despite the threats.An official with the Buffalo Police Union said that the officers' decision to cover their name tags was reasonable."I don't blame them at all," the representative said. "We recently (last week) had death threats made to an officer, and the threatening individuals had information on the officers home address, wife and child. He had to move them for their protection.""We understand that we as police officers are targets, our families didn't sign up to have harm brought to them because they have a husband/father that is a police officer."Organizers of Tuesday's protest say covering nametags violates transparency laws."This just shows the type of corruption we have right here in WNY," said Darien Chandler, the founder of WNY Liberation Collective.All officers appeared to have their names displayed during Wednesday's protests.Gramaglia says the department is looking at which officers hid their name tags. Discipline could be handed down.This story was originally published by Hannah Buehler on WKBW in Buffalo. 2407

Ben Watkins died at the age of 14 from a rare form of cancer, after capturing the country’s attention in 2018 competing on MasterChef Junior.Watkins reportedly died in a Chicago area children’s hospital Monday, according to the family’s attorney. Watkins had a rare illness called Angiomatoid Fibrous Histiocytoma. Only six people in the world have been diagnosed with it, according to the family.“Our Ben went home to be with his mother this afternoon after a year-and-a-half-long battle with Cancer. After losing both of his parents in September 2017, we have marveled at Ben’s strength, courage and love for life. He never, ever complained. Ben was and will always be the strongest person we know,” reads a statement from the family on a GoFundMe page for Watkins.Shortly before Watkins’ appearance on MasterChef, when he was just 11 years old, his parents both died in a murder-suicide in 2017. He was cared for by an uncle and family members, according to reports.Just after his 13th birthday, Watkins was diagnosed with the rare cancer, with a soft tissue tumor. Chef Gordon Ramsay posted his tribute to the young chef on social media. Ramsay hosted the cooking competition show, and worked with Watkins in season 6.“Ben you were an incredibly talented home cook and even stronger young man. Your young life had so many tough turns but you always persevered. Sending all the love to Ben Watkins’ family with this terrible loss,” his tweet reads. 1459

BPD requested the @CDHidaho meeting adjourn in the interest of public safety. Our first priority is to maintain safety and public order. Officers are currently monitoring the crowd and responding to reports of additional incidents in the city.— Boise PD (@BoisePD) December 9, 2020 295

BONITA, Calif. (KGTV) -- After more than two decades in business, Giant Pizza King in Bonita is closing its doors. For the last 23 years, the Stephan family has operated the restaurant at the location. Several months ago, they learned their landlord wouldn’t renew their lease, replacing the pizza shop with a Starbucks. “I cannot believe it anyways; my last day is just so hard because I’m here every day, seven days a week,” said Nisreen Stephan, whose customers call her Nancy. After she makes her last pizza, Nancy says she’ll take some much needed time off and always cherish the memories she made at the shop. Nancy says she isn’t sure if Giant Pizza King will reopen in another location. If she decides to reopen the restaurant, she says she’ll make sure to let everyone know. 792