濮阳东方医院治疗阳痿口碑放心很好濮阳东方医院男科看早泄口碑很好放心,濮阳东方医院男科看阳痿评价很高,濮阳东方男科医院割包皮口碑,濮阳东方治病不贵,濮阳东方医院治阳痿技术专业,濮阳东方医院治疗早泄评价很高,濮阳东方医院妇科做人流口碑很好价格低

BROOKFIELD -- You may not know the chemical used in your A/C, but that may soon change.The U.S. government will soon stop the manufacturing of a chemical, eating away at the ozone. It is called 'R-22.'R-22 contains chlorine that can deplete the ozone when exposed. This is why it will no longer be manufactured or imported in the United States, starting in 2020. The price has skyrocketed since this announcement.Eble Park Ice Arena in Brookfield, Wisconsin has been using this type of freon since it opened nearly 30 years ago.The facility is owned by the Waukesha County Park System. The county has made about 0,000 in upgrades to this ice rink.Waukesha County Park System Director Duane Grimm said that is a far better deal than switching over to a common chemical used these days, such as ammonia."This will save us money to replace all the chiller plant here we would also have to replace the floor all the piping under the floor," Grimm said. "If we did this you're kind of looking at million to .5 million.This may affect you at home. Air conditioning units before the 2010 cutoff most likely still use the outdated refrigerant, if you spot 'R-22' or 'R-410A' on your compressor unit.You could still buy some recycled R-22 after the cutoff date in two years. It's going to be expensive. An instructor at MATC tells us it will run you about 0 dollars for just 30 pounds.For more information on 'R-22' Freon, visit the EPA's website.  1473

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

Bonsall, Calif.,- Many horses and their owners are returning home to San Luis Rey Training Center, after the Lilac Fire devastated their homes. Chomping away at her breakfast is 6 year-old thoroughbred, Miss Napper Tandy.She is a sweet, race horse, who is also a survivor. “I smelled the smoke, and knew there could be trouble,” owner, Sam Nichols said, while recalling the troubling moments that changed their lives.Last December’s Lilac Fire burned 4,100 acres of North County, destroying 157 structures.One of them was their home— the stables at San Luis Rey Training Center in Bonsall.Miss Napper Tandy managed to get away from the flames, but found herself in a small pen with six other horses.In the chaos, she was badly injured.“She had been kicked pretty bad in the leg,” Nichols said.For a race horse, it was devastating. But thanks to donations and community support, she and dozens of her stable mates found a temporary home at the Del Mar Fairgrounds.“I rehabbed her here, I started working her here,” Nichols said.It worked. In her first race since the fire and her injury, Miss Napper Tandy took first.Adding to her title of “survivor,” she became a first-time “winner.”“It toughened her up, it made her more of a fighter. She’s always been a fighter, but she came through it pretty well,” Nichols said proudly.But five months after the devastation, temporary stables are now being opened up at San Luis Rey.Many riders and their horses are moving back.Miss Napper Tandy’s stay in Del Mar will soon come to a close.“It’s bittersweet going back. It’s been great for us and the horses. But also, we’re ready to go home,” Nichols said.10News is told more horses will be moving back into San Luis Rey Training Center in waves, throughout the next month.  1792

Baltimore County Executive Kevin Kamenetz died of a heart attack Thursday morning. Kamenetz was a Democratic candidate for the 2018 gubernatorial contest.Baltimore County officials announced his death in a tweet.  281

Britain's Prince Harry and Meghan Markle announced their engagement in November last year, sparking months of speculation about the details of their upcoming wedding.Rumors about the dress, the performers and the all-important guest list continue to swirl. Here's what we know so far and what's still under wraps. 321