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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

BENOUVILLE, France (AP) — With the coronavirus pandemic preventing people traveling, this year's D-Day commemoration is a very different event. For families anguished that they can't be in Normandy themselves, an Englishman who lives there is laying wreaths on their behalf. Steven Oldrid says it is an honor to do it. He is also filming ceremonies and wreathlayings for the families. In return he gets their grateful thanks — and a few items of British food in the mail. 479

BOULDER COUNTY, Colo. — A large area of Boulder County, including the towns of Jamestown and Ward, are under a mandatory evacuation order after two new wildfires sparked over the weekend.The 8,788-acre Calwood Fire started Saturday and is burning near the Cal-Wood Education Center in the Jamestown area. Officials Sunday night confirmed that 26 homes were lost to the fire, so far, mostly on the eastern side of the fire along Mountain Ridge Drive and Foothills Ranch Drive. No injuries were reported.The Calwood Fire was about 15% contained as of Sunday night. The most concerning area of the fire was the northern ridge of the fire area, due to the steep, rocky terrain and dry fuels, officials said.On Sunday, a new wildfire, dubbed the Lefthand Canyon Fire, started in the 14000 block of Lefthand Canyon Drive near the town of Ward. It has charred 312 acres as of Sunday night. Crews were still battling the fire Sunday but had contained the blaze north of Lefthand Canyon Drive.Smoke from both fires can be seen throughout most of Boulder and the surrounding area.The Boulder County fires prompted authorities to send out pre-evacuation notices to thousands of residents nearby, including people in the town of Lyons. In the Calwood Fire, there are 1,600 homes and 2,600 structures total in the evacuation area, and around 3,000 people impacted.Several roads are closed, including County Road 87, and officials evacuated Hall Ranch and Heil Valley trails.The map below shows the areas under an evacuation or pre-evacuation order:There is an evacuation check-in point for the Calwood Fire set up at 3460 N. Broadway where evacuees and pets can go to check-in and receive further information.The evacuation point for the Lefthand Canyon Fire is the Nederland Community Center, 750 Peak to Peak Hwy.Boulder County Sheriff Division Chief Mark Wagner said the number of homes lost or damaged in the fire is likely "very large."Wagner said a massive air attack Saturday helped contain the Calwood Fire. However, unfavorable weather conditions Sunday grounded aircraft. At least 250 firefighters are on the ground fighting the blaze.The Calwood Fire has become Boulder County's largest wildfire on record.County and Forest Service investigators are investigating the cause of the Calwood Fire. Wagner said there was no lightning strike data in the area which could rule out a natural cause for the fire.This story was originally published by Robert Garrison on KMGH in Denver. 2483

BOULDER, Colo. — A Boulder, Colorado man reached out to KMGH, furious about the work done by a contractor hired through the popular online service Thumbtack, and the thousands of dollars he claims he lost. The more he dug into the service, the angrier he became.               Keeping his windows clean is key for Larry Koenigsberg, considering he has amazing views from his home a hilltop community in Boulder."I can see a panoramic of the Flatirons, Pike's Peak when the sun rises in the morning," said Koenigsberg. "It’s like being on vacation every day between Colorado's 300 days of sunshine a year."Using popular online service Thumbtack, he hired Top Window Cleaning and paid the owner to clean several large windows, a skylight and a shower door. It wasn’t until the next day he realized they were damaged."The sun came shining in through all the south-facing windows, and I see all these scratches and I go outside and they're still dirty," said Koenigsberg.KMGH reached out to the owner of the window cleaning service. His attorney said no comment.Koenigsberg said that the owner of the company and the only employee came back to clean them again, hoping it was only dirt."So severe, it looked like a prism with all the blue and orange. Very deep the scratches," said Koenigsberg.After confronting the man, Koenigsberg said he only got another bill, not an apology. He went online to several sites to share his experience."I wanted a way of venting and letting other people know, and I put my review on there, but also I indicated that his intentions were good. I don't think that anybody sets out with intentions to scratch windows," said Koenigsberg.Koenigsberg said he learned Top Window Cleaning is not licensed in Colorado and the owner has a criminal history. He believes it was after he notified Thumbtack of the situation they closed the cleaning service's account. A Thumbtack spokesperson told KMGH: 2026

BRUCE TOWNSHIP, Michigan — A company that supplies equipment to the University Hospitals fertility center said its storage tank did not malfunction. “The early stages of our investigation into this unfortunate incident indicate it was the result of human error,” Custom Biogenic Systems said in a detailed statement sent to E.W. Scripps Co. TV station WEWS in Cleveland, Ohio.In a letter to patients on March 26, University Hospitals said that a remote alarm system on a storage tank that was designed to alert a University Hospitals employee to changes like temperature swings was turned off. UH said that on the evening of Saturday, March 3, the temperature inside the tank, which contained thousands of eggs and embryos, rose. UH does not know when the alarm was turned off. During the period when the alarm was off, UH said it had been experiencing “difficulty with what is called the liquid nitrogen automatic fill on the storage tank” for “several weeks.” Liquid nitrogen is added to the storage tank to keep specimens frozen, and it can be added manually or automatically. According to UH, “We had been working with the tank manufacturer who had previously provided instructions on the necessary maintenance to ‘thaw’ the storage tank to correct this difficulty. To do that required transferring all specimens to an extra storage tank previously provided by the manufacturer. This process takes several weeks, and had begun when this event occurred, though no eggs or embryos had yet been moved to the extra tank.”Custom Biogenic Systems, of Bruce Township, Mich., says the extra tank was available to UH on Aug. 15, 2017, UH finalized its arrangements for delivery of the tank on Oct. 27, 2017, and the tank was delivered on Nov. 2, 2017. That’s almost four months to the day before 950 UH patients lost 4,000 eggs and embryos in an event the hospital would later call “catastrophic." With the automatic fill not working on the original tank, UH added liquid nitrogen to the tank manually. This was done by connecting the storage tank with a line to a tank of liquid nitrogen from the Embryology Lab. But, according to UH, “For several days prior to the weekend in question, a manual fill could not be done using the line in the Embryology Lab because there were no liquid nitrogen tanks available. So, containers of liquid nitrogen were obtained from the Andrology Lab. Those containers were then manually poured into the top of the tank, while amounts of liquid nitrogen and temperature were monitored.” Custom Biogenic Systems says its tank is not designed to be filled by liquid nitrogen poured into the top of the tank.The company said its product manual states:  2744