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CINCINNATI — The Scripps National Spelling Bee is suspending the 2020 national finals in National Harbor, Maryland. The Bee recognizes the important responsibility to take action that protects the health and well-being of its participants including the spellers, their families, the local sponsors, employees of The E.W. Scripps Company and others who support the event known as Bee Week. The executive order from Maryland Governor Larry Hogan prohibiting gatherings of more than 50 people until the termination of the state of emergency in Maryland as well as recommendations from the Centers for Disease Control and Prevention underscore the decision to suspend the national finals.The suspension includes all in-person events and the live national broadcast the week of May 24. If possible, the Bee will work with local sponsors, spellers, convention partners and ESPN to reschedule the 93rd Scripps National Spelling Bee for later this year. The world is navigating through uncertainty, and while the timing of the national finals is just outside the eight-week window recommended by the CDC, this is the safest and most responsible action. This was a difficult decision that unfortunately will disappoint students who have spent a great deal of time studying and preparing, along with their parents and teachers who have supported them. The focus now shifts to exploring all options to possibly reimagine a competition for later this year.The Bee will keep local sponsors, spellers, parents and teachers informed in the coming days and weeks through direct emails, 1582

CHICAGO – According to the USDA, the average head of lettuce travels 1,500 miles from harvest to plate. That transport leaves a heavy carbon footprint as flavors in the produce also begin to degrade. While many have looked to vertical farming as an Eco-friendly alternative, high costs have been a challenge.But inside a warehouse on Chicago’s south side, one entrepreneur hopes to unlock the secret to the future of farming.For the last three years Jake Counne, the founder and CEO of Backyard Fresh Farms, has been pilot testing vertical farming using the principles of manufacturing.“Being able to have the crop come to the farmer instead of the farmer going to the crop,” said Counne. “That translated into huge efficiencies because we can start treating this like a manufacturing process instead of a farming process.”It’s a high-tech approach – implementing artificial intelligence, cameras and robotics that help to yield leafy, organic greens of high quality, while reducing waste and the time it takes to harvest. Some have called it Old McDonald meets Henry Ford. Large pallets of vegetables are run down conveyor belts under LED lights.“The system will be cuing up trays to the harvester based on where the plants are in their life-cycle,” explains Counne.It’s the automation and assembly line he says that makes this vertical farming model unique. Artificial intelligence algorithms and cameras monitor the growth of the crops. Lead research and development scientist Jonathan Weekley explains how the cameras work. “They’re capturing live images, they’re doing live image analysis,” he said. “They’re also collecting energy use data so we can monitor how much energy our lights are using.”“So, what essentially happens is the plant itself is becoming the sensor that controls its own environment,” Counne added. Another factor that makes the process different is scaleability. Right now, Backyard Fresh Farms can grow 100 different varieties of vegetables with an eye on expansion.“There’s really no end to type of varieties we can grow and specifically in the leafy greens,” said Counne. “I mean flavors that explode in your mouth.”And it’s becoming big business. The global vertical farming market valued at .2 billion last year is projected to grow to nearly billion by 2026.Daniel Huebschmann, Corporate Executive Chef at Gibson’s Restaurant Group, says the quality of Backyard’s produce is of an extremely high quality. “We’ve talked about freshness, but the flavors are intense,” he says. “It’s just delivering an unbelievably sweet, tender product.”Counne says he has nine patents pending for the hardware and software system he and his team have developed in the 2,000 square foot space. But, he says the ultimate goal is to have the product make its way to grocery shelves nationwide. “The vision is really to build 100 square foot facilities near the major population centers to be able to provide amazing, delicious greens that were grown sustainably,” he said. If he succeeds where others have failed, his high-tech plan could get him a slice of the billion U.S. produce market. At the same time, he hopes to bring sustainable, fresh vegetables to a table near you. 3212

Dozens of protesters bearing bearing photos of Stephon Clark and Black Lives Matter signs were arrested Monday night in a show of disobedience against the decision to not file charges against the police officers who killed Clark.More than 80 people were arrested, police said.Sacramento Police Capt. Norm Leong, who live-tweeted the protest, said the arrests were for unlawful assembly. He also said that 417

Doctors and patients should beware if they're hoping to use steroid injections to relieve the pain associated with osteoarthritis.The shots may be doing more harm than good.In a new study published in the journal 225

DENVER, Colo. – Colorado leaders are connecting relatively small businesses with the idea of making big, positive impacts on the environment.“Cannabis and beer, this is the perfect thing,” said Charlie Berger, the co-founder of Denver Beer Co. Berger’s team is taking part in the state’s pilot program in which his brewery captures its own carbon dioxide and sells it to marijuana growers.“It’s a really cool opportunity for us to reduce our greenhouse gas emissions,” he said. “Talking about two of Colorado’s, really the epitome of our state’s small business environment, is an easy one to talk about.”And it’s a relatively easy process. This brewery captures the Co2 emitted during the fermentation process, stores it in a machine, then ships it off to pot growers where it’s used to help with their harvests.“In front of me is Earthly Labs Co2 capture system,” said Amy George, Earthly Labs CEO. “It has the potential to capture the equivalent of 15,000 trees a year for our craft brewers.”George says this technology was once only available to really large brewers.Her team recently designed a more affordable carbon capturing process for smaller craft brewers, with the goal of reducing a billion metric tons of waste while basically turning IPA into THC.“Climate change is in front of us,” George said. “It’s important to for us to think of all the ways we can invest in technology or change our behavior to meet the needs of future generations.”And it meets the needs of The Clinic, a cannabis company based in Denver.Chris Baca, the operations manager at The Clinic, says this technology will help reduce his company’s carbon footprint – while increasing its yield of the sticky icky.“It’s always good to be ahead of the curve and with something that every grow room uses so much of it; think it’s a great opportunity,” he said. It’s an opportunity to turn what would be waste into a gas needed to grow weed.“Co2 is pretty much used in a combination with the lights to create the photosynthesis process of plants,” Baca said. With thousands of craft breweries across the country and more states legalizing marijuana, this technology is creating an environmental big buzz between beer and buds. 2214