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BOULDER, Colo. – A 12-year-old boy was allegedly assaulted while holding a Trump sign as he rode his bicycle this week, according to a statement provided by the victim’s father to the Boulder Police Department.Jesse Rosales told officers his son came home from a bike ride early Monday afternoon and told him a woman had assaulted him.The boy told his father a woman on a moped spotted him, made a U-turn, drove up to him and said, “You want something to look at?”Police said the woman then used a closed fist to strike the boy in the back of the head and arms several times, and also caused a scratch on the boy’s left arm. While it did not cause pain, the boy told his father the scratch “burned,” according to the report.The police report states the woman then reportedly tried to take the Trump sign from the boy’s hands, who was using it to defend himself against the attack before she took off.The boy described the woman as white, in her late 20s to mid-30s with blondish brown hair past her shoulders. She was last seen wearing a small tan jacket, a blue shirt and blue jeans and was riding a grayish blue moped with a black seat.The boy said it wasn’t the first time he’s been attacked for showing support for President Donald Trump, though it is the first time it’s been done by an adult, the boy claimed.The boy said he was just holding the sign between his arms and riding his bike when the alleged assault happened, contradicting what the Boulder police report states – that the boy had the sign showing on the back of his bike.Recalling the attack, the boy said the woman “just looked at me and laughed” as she passed him before she reportedly started hitting him.The boy said he was confused as the attack was happening and said he is disappointed with people who attack others solely for their political views.“I like showing what I believe in,” the boy said. “I didn’t want any conflict – I just wanted to show what I believe in," the boy said.The boy, who said he’s now scared to show his support for Trump, asked for mutual respect and also asked that people stop attacking one another.“Just don’t attack people ‘cause what she did to me – that’s not okay,” he said.In a statement Wednesday evening, the Republican National Committee called on Democratic presidential nominee Joe Biden and Colorado Democrats to “disavow this act of hatred and violence on a child.”Boulder police said the boy’s father wants to pursue criminal charges against the woman.This article was written by óscar Contreras and Adi Guajardoor KMGH. 2549

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

BARTOW, Fla. — The grave of a U.S. veteran buried 19 years ago in Bartow, Florida was dug up, according to Bartow Police. His clothes were taken right off his body and found on the ground near the casket. Family members said they can’t understand who would do this. The grave belongs to 75-year-old Willie Graham, who was laid to rest in 1999 after he spent his entire life giving to others. He served in the Army during World War II and was a math teacher in Polk County for years. Graham is well known in the Bartow community, and his grave site is next to his mother and father and several other relatives."To take his funeral garb, his clothing off of him and just have it thrown on the ground, I just can't wrap my head around it,” said Cheryl Brown, Willie Graham’s niece. Her family came to the site Sunday to lay flowers down on her mother's grave when they noticed a blue tarp on top of Graham's grave site. According to police, it had been discovered by a city parks and recreation employee on May 10. "It had to take two or three people several hours to get this done. It had to be done at night where no one can see it,” said family member Otto Brown.  Family members are confused why police couldn’t find any of them to notify, but police said they don’t have records because it’s not city property.The report said police attempted to get information from the funeral home that did the burial 19 years ago, but said they also don’t own the property. Scripps station WFTS in Tampa reached out to Coney Funeral Home, and are waiting to hear back.Police said they are also trying to find out who did this. Brown said they don't bury their family members with valuables."That's a very evil human being that did this and the world could do without them,” Otto Brown said. Willie’s wife, who lives in Miami, can’t make it to the gravesite because she just had hip surgery, but said she is also sick to her stomach over this. "Right now what's important is for us to put my uncle back at rest,” Cheryl Brown said.The family is in contact with police at this point. Officers said they will work with the family to get this grave site cleaned up and back to where it should be.  2290

BONSALL, Calif. (KGTV) — The San Luis Rey Downs Country Club and Golf Course shut down after being a popular spot for many in the community for over 50 years.After four years of being a vacant property, a new project is underway to revamp the area. The Myrtle Creek Botanical Garden and Nursery has purchased the buildings that used to house the restaurant and banquet rooms. They’ll be revamping the inside and adding updates.The marketing director for Myrtle Creek, Kevin MacGregor tells 10News, “It’ll be basically what it was for the past 50 years, but with our spin on it minus the golf course of course”.RELATED: Evacuated horses begin to return home to San Luis Rey Downs after Lilac FireThe County of San Diego Department of Parks and Recreation tells 10News they purchased 200 acres from the golf course when it first shut down. They have plans to protect the natural habitats in the area with possibly adding some hiking trails. No revamped golf course is in any plans.Neighbors in the area are looking forward to the day the lot won’t be vacant and instead will bring them restaurants and bars right to their neighborhood.They tell 10News, over the past four years there’s been a problem with added trash and vandalism on the property. With construction underway and official new owners, they’re hopeful the mischief will subside.RELATED: Lilac Fire horses race at Del MarPhase two will include remodeling to the hotel also on the property. Myrtle Creek has plans to turn it into a 23-room boutique hotel.Christine Hoffman has lived in the neighborhood for 25 years, she even played on the golf course when it was open.Hoffman tells us the past four years have been sad for the neighbors nearby."To see it go in such disrepair the last few years is kind of heartbreaking," Hoffman said.Hoffman, like many other neighbors, are looking forward to the project. Because it’ll stay the same size and bring similar traffic as the golf course, no one is doubting the benefits of the project. 2013

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

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