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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

BLAINE, Wash. (AP) — Heavily protected crews in Washington state have worked to destroy the first nest of so-called murder hornets discovered in the United States. Workers with the state Agriculture Department had spent weeks searching, trapping and using dental floss to tie tracking devices to Asian giant hornets, which can deliver painful stings to people and spit venom but are the biggest threat to honeybees that farmers depend on to pollinate crops. Crews wearing thick protective suits vacuumed the invasive insects from the cavity of a tree into large canisters Saturday. The nest found near the Canadian border is about the size of a basketball and contained an estimated 100 to 200 hornets. 710

BUFFALO, N.Y. - At a house in Buffalo, you'll find a resource to help neighbors in need."I think Buffalo really has the chance and ability to want to really come together and put some positivity into the air right now you know?" said Jessie Reardon.Reardon is the woman behind the Buffalo Community Fridge. She's also a registered nurse at Roswell Park Comprehensive Cancer Center.The fridge is for anyone who needs fresh produce, baby food, or even a pre-packaged meal. She got all the logistics together starting in July and put the fridge out last week.Reardon said the fridge was a donation from a friend. Since then, a few others have offered to find fridges for the effort."The ultimate goal is to for there to be refrigerators all over the city, in every neighborhood, all over. Spreading mutual aid giving food to people that need it," said Reardon.It's a resource critical to Buffalo's east side, which is considered a food desert."It's hard to get fresh fruit and the natural resources that our families need for their children, so they have the proper nutrition," said Pastor Dwayne Jones, with Mt. Aaron Missionary Baptist Church.Pastor Jones, an advocate for getting produce to food deserts, said there's only one supermarket on the east side.He's been working on a local, state, and federal level to get more supermarkets to that area."We need a supermarket down on this part of the east side," he said. "Everybody needs an apple, fresh milk, everybody needs fresh milk, fresh produce."Right now, Reardon wants other people to get encouraged to host a refrigerator themselves, and she is more than willing to help them get started."Anyone can do this, absolutely. It is anyone's project, it's just as much as your project as it is my project," she said.Any food items are accepted, except for raw meat or seafood. And if you prepare a meal at home, she asks that you list the ingredients and put a date on it.This story was first reported by Ala Errebhi at WKBW in Buffalo, New York. 2005

BEIRUT (AP) — Lebanon’s prime minister says he is stepping down from his job in the wake of the Beirut port explosion last week that triggered public fury and mass protests.In a brief televised speech, Prime Minister Hassan Diab said on Monday that he is taking “a step back” so he can stand with the people “and fight the battle for change alongside them.”He said: “I declare today the resignation of this government. May God protect Lebanon,” repeating the last phrase three times.A brief while earlier, Diab’s Cabinet resigned.The resignations risk opening the way to dragged-out negotiations over a new Cabinet amid urgent calls for reform.The developments follow a weekend of anti-government protests in the wake of the Aug. 4 explosion in Beirut’s port.The massive blast on Aug. 4 destroyed much of Beirut's port, damaged large parts of the city, killed at least 160 people and injured about 6,000 others.It brought a new wave of public outrage at the government and Lebanon’s long entrenched ruling class. 1020

Beginning May 11, Amazon Prime cost 9 per year, up from , for new members. Existing members will see the increased annual price for renewals starting June 16.Despite some displeasure about membership crossing the 0 threshold, the new price tag most likely won’t be a deal-breaker for you and your fellow consumers — at least according to experts. Here’s why many shoppers will still make room for it in their budgets. 439