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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

BATTLE CREEK, Mich. — When Devon Wilson purchased two acres of land on Kendall Street in late June, one of the first things he did was invite people to see it and give them space to grieve.George Floyd had just been killed in Minneapolis and his death sparked global and nationwide protest, including a few in southwest Michigan.“One of the first things I did was invite the community to come here in order to use a lot of that anger and hurt that we were feeling in our hearts and that passion that we were feeling in a good way,” Wilson said during an interview on Tuesday September 15. “We can sit out here and protest in the streets and that’s needed too. But, at the end of the day, we also got to perform some tangible action that’s going to create something that’s empowering.”For the 23-year-old, that’s food and nutrition education. Since June, Wilson and others have transformed the land into Sunlight Gardens, a farm where they now grow kale, collard greens, Brussels sprouts, tomatoes, peppers and other vegetables and leafy greens.“When you eat healthy, you get your body right. You get your mind right,” Wilson said, while wearing a blingy necklace that read "farmer." “It’s very foundational. This is where I’m starting my work is with the farming because this is building a foundation that our community can build ourselves up on.”Wilson said one of his goals is to teach inner-city communities how to grow their own foods so people aren’t always relying on groceries stores to get their foods. He said the coronavirus pandemic, and the food insecurity that rose because of it, reaffirmed for him the significance of communities becoming self-reliant.“A deer can take care of itself. It knows where to get food from and knows where to get water,” Wilson said. “We think we’re so smart and so advanced but it’s like really a deer can take care of itself better than a human can in certain aspects of just survival and being resourceful.”Wilson began learning about being resourceful and food and nutrition after years of eating unhealthy. He said he grew up in a food desert, less than a mile away from where the farm is today.“It’s only liquor stores and corner stores that are around here. I loved food. I was a chubby kid. I loved to eat a lot,” Wilson said. “I would go to the liquor store and buy hot Cheetos and Honey Buns and that’s what I ate.”He said he loved the taste of it. However, it wasn’t nutritional. And when he researched and learned at 16 years old about farming history and how it was rooted in slavery, it spurred him even more to eat right.“We have always been genius-level farmers,” Wilson said. “So, I’m just continuing that heritage. I feel my ancestors walking through me, always affirming me to do this work.”He’s grateful that grants from the Battle Creek Foundation and the Michigan Good Food Fund have allowed him to do the work. He envisions the farm one day being solar powered, and a place where kids not only learn how to purify water but can listen to music and talk about fashion.In the meantime, he’s focused on farming and food education and hopes it inspires people to be resourceful and take care of themselves.“When you think about farming right now, a lot of times the image that you get is kind of like old, white man on a tractor in the big field, in the country. And none of that’s happening here,” Wilson said. “We pride ourselves in being the people that are shaping the culture of farming and taking it back and making it ours again.”This story originally reported by Lauren Edwards on FOX17online.com. 3575

Brothers Erik and Lyle Menendez, who were convicted of the 1989 murder of their parents, are together again and housed at the same California state prison.Terry Thornton, spokeswoman for the California Department of Corrections and Rehabilitation, said Lyle Menendez was transferred to the Richard J. Donovan Correctional Facility in San Diego on February 22 and was moved Wednesday into the same housing unit as Erik Menendez.The move was made after a transfer request from Lyle Menendez. He previously had been held at Mule Creek State Prison in Northern California, Thornton said.The prison board found no reason that the brothers could not be housed together.Lyle Menendez, 50, and Erik Menendez, 47, have been imprisoned since July 1996, after a much-publicized trial. Both men are serving life sentences with no possibility of parole.In the sensational televised trial, the brothers, then teenagers, claimed they killed their parents, Jose and Mary Louise Menendez of Beverly Hills, California, after years of sexual abuse by their father.Prosecutors, however, said the two wanted to get their parents' million fortune.  1143

Before he was set to face his former team, Baltimore Ravens wide receiver Dez Bryant has tested positive with COVID-19 and will not play against the Dallas Cowboys.Bryant, who confirmed the news himself on Twitter, said he was pulled from warmups about 30 minutes before kickoff to get tested for COVID, which came back positive."Tell me why they pull me from warming up so I can go get tested... my s*** come back positive... I tested positive for Covid WTF."According to Dallas Cowboys beat writer Nick Eatman, Bryant was scratched from the game with an illness.After tweeting he had tested positive for COVID-19, Bryant said he was done for the season."Yea I’m going to go ahead and call it a quit for the rest of the season... I can’t deal with this," Bryant tweeted. 779

BEAVERCREEK, Ore. — Warnings of strong winds that could fan the wildfires on the West Coast have added urgency to firefighters' efforts.The alerts stretch from hard-hit southern Oregon to Northern California and last through Monday evening.Authorities say nearly all the dozens of people reported missing after a devastating blaze in southern Oregon have been accounted for, but the fires have killed 35 people from California to Washington state.Across California, Oregon and Washington nearly 100 wildfires have burned 4.5 million acres of forest. The flames have turned homes into rubble, forced tens of thousands to flee and shrouded the region with smoke so thick that air quality was some of the worst in the world.Many residents were forced to flee their homes on a moment's notice."It gives you a feeling of helplessness, and you don't know who to turn to, and where to go and what to take from the home," Allen Dadour, a California resident, told CNN.President Donald Trump is expected to receive a briefing on the ongoing crisis while in the Sacramento area on Monday. Democratic presidential nominee Joe Biden will deliver remarks regarding the fires and his campaign's environmental policy from his home state of Delaware this afternoon. 1257

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