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Bob Woodward had my quotes for many months. If he thought they were so bad or dangerous, why didn’t he immediately report them in an effort to save lives? Didn’t he have an obligation to do so? No, because he knew they were good and proper answers. Calm, no panic!— Donald J. Trump (@realDonaldTrump) September 10, 2020 327

Broward County Sheriff Scott Israel says he's not stepping down amid criticism of his department's response to the deadly shooting at Marjory Stoneman Douglas High School in Parkland, Florida.Israel's declaration comes after a Florida state representative called on Gov. Rick Scott to remove Israel from his post for his deputies' "incomprehensible inaction" during the massacre.An investigation "by Sheriff Israel will do nothing to bring back the 17 victims," Bill Hager said in a letter to the governor, referring to the students and teachers confessed shooter, Nikolas Cruz, killed."The Sheriff was or should have been aware of the threat Cruz presented to his community and chose to ignore it," Hager claims.  732

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

BONITA, Calif. (KGTV) -- Sweetwater Bike Park in Bonita is the first of its kind for San Diego County parks, and it was a long time in the making."As an organization, we have been advocating for over 10 years for this type of park in the county, so we're thrilled," says Susie Murphy, the Executive Director of the San Diego Mountain Biking Association.The park opened in January, and riders of all ages and levels showed up on two wheels."On opening day, I like to say the youngest rider was seventeen months old, and the oldest was seventy-four. It's for all ages, from tiny kids on their Strider bikes, up to teenagers from the neighborhood on their BMX bikes," Murphy says.And Murphy says she loves the design of the park. It comes with jumps, two flow trails, and a skills zone."Every day it puts a smile on my face," Murphy says. Unfortunately, soon after the park opened, it had to be shut down due to the COVID-19 pandemic. "We did not know what to expect, it was definitely a disappointment," added Murphy.The park was closed for a couple of months, but is now back open for business, but with a few rule changes."Right now we're only letting fifty people come in at a time," says Park Ranger Adair Flores. "They are required to wear a mask when they come in and they do have to stay six feet apart from each other. They can't group up in the gazebo areas when they are riding, and it's recommended they wear a mask, but you know, it's harder to breathe with it." 1482

BOISE, Idaho — Two high-profile geothermal water-line breaks in Downtown Boise have residents a bit concerned — especially since the city has plans to expand the system.But the City of Boise said the leaks were a lot less dramatic than the cool air mixed with steam made them look (images show bright green colors in the air), and are looking forward to the future of innovative geothermal ideas.Boise's geothermal heat system has been in full operation since the 1980s, and as usual, using water and metal is a recipe for corrosion. But the city says it is doing its best to remain proactive."A lot of people walk the streets of Downtown Boise and have no idea that such a big footprint of Downtown Boise is heated with this renewable, clean resource that we take advantage of in a big way every day," said Colin Hickman, communications manager in the Public Works Department for the City of Boise.It's a system that dates back to the 1890s when Boise began using geothermal heat for Victorian homes and the original natatorium. In 1983, Boise began the geothermal heat system, now holding the record for the largest geothermal system in the United States, supplying heat to 92 buildings in Downtown Boise."That equates to about 6-million square feet," Hickman said.It’s primarily used for heating buildings but it also provides heat for the YMCA pool, as well as sidewalks, providing shovel-free snow removal in the winter.JUMP is one of the buildings that uses the system."It's really a smart investment for JUMP, and for our community, as it's a low cost, clean, renewable, and local energy source, it made sense on a lot of levels," said Kathy O’Neill, the community engagement director at JUMP.The geothermal water is pumped from a well in the Boise Foothills. It's then brought downtown underneath buildings and run through pipes, where the water is sitting at 170 degrees. It's then put in a heat exchanger where it takes off about 55-degrees of that water, to heat the building.Afterward, it's taken back to be redeposited at Julia Davis Park.That process only started in 1999. Before then, the geothermal water was taken out of the aquifer, then disposed of in the Boise River — and aquifer levels started to decline. That happened until that re-injection site was made at Julia Davis Park, bringing aquifer levels right back up to where they began."The carbon footprint is almost nothing. it relies almost entirely on electricity just to pump up. There's no fossil fuel being used. It's a really clean and efficient energy," Hickman said.It also comes with a relatively low price tag."As far as our overall utilities, the geothermal is not a substantial cost for the city," Hickman said.The geothermal heating bill is costing about ,000 each winter month for the entire downtown area. And lucky for Boise, it's a system very unique to the Western U.S."It really comes down to where geothermal, an aquifer is available. And so it's really, Boise is very fortunate to have this aquifer right under our streets," Hickman said.The City of Boise's representatives said they are looking forward to expansion plans and new innovative uses of the geothermal system. 3208