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Jeff and MacKenzie Bezos announced Thursday that they have agreed to divorce terms, with MacKenzie Bezos set to hold on to a chunk of Amazon stock.In a 164

It’s a rift that some women feel when they go to the salon: women with short hair, simple cuts still end up paying more than men, even if the time it takes for the haircuts is the same.A new trend, though, aims to change that. Across the country, new gender-neutral salons are charging by the minute and not the gender.At Bee Sweet Salon giving unique cuts is nothing new, but how they price them is cutting edge."Our salon is gender-free, especially when it comes to pricing," said owner Dani Bee.Clients at the Bee Sweet Salon pay by the time spent in the chair, not by their gender."It's an arbitrary way to price a haircut," said Bee. On average, women pay about for a cut, while a man pays on average, according to The Beauty Association.Emily Hope Dobkin was tired of paying more for her haircuts than her husband was paying for his. She said the time they spend in the chair was the same. "The price would go up every year, and I was like maybe. I shouldn't be getting my haircut this often because I can't afford it," Dobkin said.It’s not just haircuts that are priced by gender. The Pink Tax has brought to light the extra money women pay for products such as razors, shampoo, clothes, dry cleaning and more."It allows us to see where things are gendered and where they don't need to be," said hair stylist Abrean Sophia Marie.Abrean believes it’s about making everyone feel included. Besides giving great cuts, both Bee and Abrean say equality and inclusion is just as important."I just hope companies and salons do more of this because it's so important,” Dobkin said. “And it's 2020; it's about time." 1633

In the first federal case of what could become thousands of lawsuits, a jury found the world's most widely used herbicide was likely responsible for a California man's cancer, according to 201

In the heart of Silicon Valley, people are keeping a pulse on a new product, as techies transition to foodiesAt Vina Enoteca, a restaurant located a few blocks from Stanford University, staff serve up new plant-based proteins.“We had a spike on the pizza with Impossible Meat,” says owner Rocco Scordella.Scordella put products created by the company Impossible Foods on his menu a few years ago. Now, they account for 20 percent of his pizza sales.“I think it’s as close as it can get,” Scordella says. “That’s why I think when a lot of meat eaters taste it they’re like, ‘Oh, wow. This is close to real meat.'"That’s the idea behind Impossible Foods, one of the top plant-based protein companies in the country. The company gave us an all-access inside look at their lab, showing us the science of turning plants into meaty-tasting patties.“The Impossible Burger is made of actually just four really simple categories of ingredients,” Laura Kliman, Impossible Foods senior flavor scientist, says. “We have proteins, our nutrients which generate flavor; we have our binders and we have fat.” They also use the blood red liquid hemoglobin.“Heme is what makes meat taste like meat,” Kliman explains. “It’s an iron containing molecule that is found in every living plant and animal and is essential for life.”This food tech startup was founded by a Stanford University biochemistry professor and a team of scientists back in 2011. After studying meat at the molecular level, they launched Impossible Burger 2.0 in 2014 and the sales have skyrocketed“Since then, we have grown from about 5,000 restaurants in January 2019 to now more than 9,000 restaurants that are serving the Impossible Burger,” Rachel Konrad, Impossible Foods chief communications officer.Those restaurants include some of the biggest fast food franchises in the world.“Just in the past six weeks, you’ve seen Burger King and Little Caesars jump on this trend,” Konrad says. “They’re both rolling out the Impossible Burger and the Impossible Sausage."Impossible Foods hopes to increase that demand by launching in grocery stores later this year.With a starting price point on par with grassfed beef and going down from there.“If we want to make a product that is affordable for many, we need to be using ingredients that are really part of the food chain now,” says David Lipman, Impossible Foods chief science officer.Lipman claims his team’s plant-based foods are better for your health and the environment.“Animal-based agriculture has been possibly the most damaging thing we are doing to the planet,” he says. “We can get the ingredients we need just from the earth at a 20th the amount of space and land, much lower water usage. So, we want to cut out that middle man and make the use of animals and agriculture no longer needed.”Cattle rancher Joe Morris, however, disagrees with those claims. “First of all, they haven’t been around really to understand if that’s true or not,” he says. “Whereas actually beef has been around since people have been people.”Morris’ family’s business T.O. Cattle Company is one of California’s oldest beef companies, dating back to the Gold Rush era. He believes in tradition over technology.“The people that are doing plant-based proteins are doing it with good intentions,” he says. “But there’s a failure to understand the ecology of just ecology and they really don’t know much about agriculture.”Instead, Morris says whatever damage caused by animal agriculture has to be healed by holistic animal agriculture.“The animals are incredible creatures and they do amazing work," he says. "And the results of their work is biodiversity beauty water in the ground. The plant-based proteins, there’s no romance, there’s no beauty there.”When it comes to customers, however, beauty is in the eye of the beholder. “It’s good,” says a man who bought an Impossible Burger from Burger King. “I could hardly tell it wasn’t a regular beef patty.”This customer also tells us that he added bacon to his plant-based protein patty. 4039

In just 48 hours, three Democratic hopefuls dropped out of the presidential primary election, leaving some voters wondering 136

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