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Bank of America Merrill Lynch doctored paperwork on 16 million orders to fool institutional clients into thinking stock trades were taking place in-house when they were not, according to New York's Attorney General.The bank admitted on Friday to "systematically misleading clients" between 2008 and 2013 about how orders were handled for more than 4 billion shares of stock. 382

BROWARD COUNTY, Florida — The brother of the accused Parkland shooter told deputies he went to Marjory Stoneman Douglas High School three times since his brother allegedly committed a deadly shooting there in February, according to the Broward Sheriff’s Office.“I just went there to take it all in,” Zachary Cruz can be heard saying to deputies on recently released Broward Sheriff’s Office body worn camera footage. Cruz was arrested for trespassing on school grounds on March 19 despite being warned to keep away from the school, according to a BSO report.Over the radio, a deputy relayed that the brother of the deadly school shooting suspect was spotted riding through the Parkland school campus on his skateboard.The Broward Sheriff's Office released body-worn camera footage and radio transmission from their investigation into Cruz for trespassing.  In the video, Cruz is seen talking to deputies on the side of 10100 Holmberg Road in Parkland. Deputies say multiple people told law enforcement they saw Cruz riding on his skateboard at Stoneman Douglas High.“You can't go on the school property," a deputy told Cruz in the video. Deputies search his backpack, which he said was filled with clothes.Cruz said he was “taking a break” from school and left when he was in the eleventh grade. He told deputies a friend dropped him off there.Deputies have Cruz sit on the ground, with his skateboard nearby, place him in handcuffs and then put him in the back of a patrol car. He was later booked into the Broward County Jail.A Broward judge set Cruz’s bond for 0,000 for trespassing. Trespassing is a misdemeanor that usually carries only a bond. If released, he’s ordered to wear an ankle monitor, stay away from any school, and the suburban Lantana home where he’s living will be searched for guns and ammunition.The Broward Sheriff’s Office is asking a judge for a “risk protection order” to ban Cruz from purchasing or possessing any guns or ammunition for a year. The order has temporarily been granted and a judge is expected to make a final decision in April. 2109

Billions in business pass back and forth between the United States and Mexico. A new trade agreement to manage that trade kicks in this week. “You know, we were doing anywhere between 30 and 30 plus billion dollars worth of cross border trade here in the last five, six, seven years, I think that that number is only poised to increase," Jaime Chamberlain told KGUN. Chamberlain owns Chamberlain Distributing, a packing house that brings tons of produce from Mexico and he chairs the port authority for Santa Cruz County, Arizona. The USMCA, the US, Mexico, Canada Agreement that officially kicks in this week replaces NAFTA, the North American Free Trade Agreement and does things like modernizing record keeping for the digital age.Chamberlain says cross border trade does not mean U.S. jobs going to Mexico. He says, It’s a two-way highway that helps both sides.“There's a tremendous amount of American products going into Mexico. In fact, the majority of the raw products going into make a lot of the products coming out of Mexico especially out of the Maquila industry are American based companies that are supplying that raw product into Mexico.”Josh Rubin’s company Javid LLC/Javid De Mexico operates many of those Maquilas--factories U.S. companies operate in Mexico. He says, “I represent 27 different facilities over 3500 employees here in Nogales, Mexico, for our customers.”Customs charges are based on where a product is made. Rubin says one of the challenges under USMCA is defining country of origins when the parts come from all over the world.He holds up a pen as an example as says, “The metal from the pen might come from one country or from one location, the spring might come from another location, the plastic around the pen might come from somewhere else that he might come from somewhere else.”Rubin says some companies may feel they’re better off just paying ordinary customs duties and avoid record keeping and other requirements of USMCA, especially if they make small items that result in small customs fees.There is an element of wait and see for some companies especially as US Customs and Border Protection works out exactly how it will enforce the new trade rules.This story originally reported by Craig Smith on KGUN9.com. 2263

BOCA RATON, Fla. - Inside Boca Helping Hands, Mel Lazerick mans the pantry desk and hands out apples and bags of produce."I like to do things for other people because I've been fortunate," said Mel, who has devoted most of his life volunteering.At 100-years-old, Mel is the oldest volunteer and donates his time to help feed the hungry three days a week. Executive Director Greg Hazle describes Mel as an inspiration."Just to be active at that age and active helping people is an inspiring way to live," Hazle said.Mel has been handing out groceries at Boca Helping Hands for 20 years with a smile and a sense of humor."I worked it in with my golf and tennis, and I was able to find time," Mel said. "People are very nice to me, and I try to be nice to them."Mel moved from Ohio years ago and settled in South Florida. He recently celebrated his 100th birthday at Helping Hands, and has worked side-by-side with long-time buddy Harold Bader."He's very well-liked. He's very hard-working, even though he's 100," said Bader, who picks Mel up and drives him home. "It made me realize age has nothing to do with your abilities to do things, and he proves that every day.Mel has been volunteering for decades. He joined Big Brothers and Big Sisters more than 70 years ago, and he still keeps in contact with his two younger brothers."One is 65-years-old and one is 92," Mel said.Now, Mel will be honored for his service on October 20, when Boca Helping Hands will celebrate its volunteers. Mel said he has no plans to slow down and hopes to volunteer for another 20 years.  1581

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