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Jermaine Bell was saving up to go to Disney World for his birthday. But as Hurricane Dorian approached, the 6-year-old decided he wanted to use the money elsewhere.The South Carolina boy saw people starting to evacuate because of Hurricane Dorian and decided they needed to be fed — and he would be the one to do it."The people that are traveling to go to places, I wanted them to have some food to eat, so they can enjoy the ride to the place that they’re going to stay at,” Jermaine 497

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

It took him six weeks, 150 semi-truck loads of snow and 12 people working full time. But in the end, a Canadian man was awarded a Guinness World Record for creating 177

If you park your car outside, you might want to look under the hood every once in a while. You could end up with a little surprise from the critters in your yard.The squirrels around Holly and Chris Persic's home seem to be stocking up for the winter by taking walnuts from their yard in Pittsburgh and shoving them under the hood of their car.Holly was driving her car Monday when she thought it smelled like it was burning and was making a strange sound. When she popped the hood, she found more than 200 walnuts and lots of grass."They were everywhere, under the battery, near the radiator fan," Chris said. "The walnuts on the engine block were black and smelt like they were definitely roasting."Holly had her car inspected last month but hadn't looked under the hood since then, her husband Chris told CNN on Tuesday. The walnuts started falling only a few weeks ago."The squirrels worked pretty fast!" Chris said. 932

In recent years, the recycling industry has taken a big hit.John Griffith with GFL Environmental in Denver, Colorado says the cost to recycle has gone up, and there’s more pressure to make sure what’s being recycled isn’t contaminated with trash.“We process probably 30 tons an hour,” Griffith said.Considering how much material the recycling facility takes in per day, low-cost efficiency is key, and technology has become its saving grace.“We’re using robotics and artificial intelligence to help deal with some of the primary challenges within the recycling facility,” AMP Robotics CEO Matanya Horowitz said.Created by AMP Robotics founder Matanya Horowitz, AMP Cortex is a high-speed robotics system guided by artificial intelligence.Here’s how it works: the brains and the eyes of the robot are at the top. As material passes below, its smart vision is able to pick out specific items to take out of the stream. Using its light-weight arms and rapid speed, a suction cup picks those objects up, and moves them to a different bin.“It’s very similar to just taking a vacuum cleaner you might have at home and putting it against a can and picking it up that way,” Horowitz said.The robot’s “smart vision” means it’s always learning new information. “This vision system is also connected with all the other robots across the country. So as one robot learns in a different part of the country or a different region, it also educates all the other robots so they’re constantly getting smarter,” Griffith said.However, the robot doesn’t work alone.“You could say these are the co-workers of our robot,” Griffith said as he passed human workers.Humans are still needed in the recycling process, but the robot has been able to take on sorting challenges that would otherwise be unsafe for people.“For obvious reasons, they don’t really mind getting stuck with hypodermic needles, or sifting through all the nasty stuff that ends up in the recycling like diapers, and so we can help move the manual sorter further away from these hazards,” Horowitz said.The robot at GFL Environmental is focusing its efforts on picking out items like milk jugs, coffee cups and margarine tubs. The materials were formerly considered trash, but now they can be put to valuable use and sold somewhere as another recyclable.“Our goal is to maximize the breadth of the recycling program, and by doing so, divert as much waste from the landfills into valuable purposes as possible,” Griffith said.Thanks to the robots, GFL Environmental is one of the first in the nation to recycle coffee cups. As more robots continue to deploy across the country, it’s clear artificial intelligence is helping to transform the recycling industry. Matanya says they’re efficient workers, but they’re also providing more transparency and data in the industry that has been historically difficult to obtain until now.“There hasn’t really been a sensor, or any means of automatically detecting how well things are working, where things are breaking down, where materials are ending up in the wrong spot. Artificial intelligence can do all that,” Horowitz said. 3127