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BOULDER, Colo. -- Ashley Patchen is the studio owner of Alchemy of Movement. The tag line of the adult dance fitness studio is "Dance for Joy." It’s something she communicates daily through movement and her personality.As fun as running a dance studio may be, she’s had a lot of weight on her shoulders the past five months trying to keep her studio alive during a pandemic.“I knew that if I closed completely, I’d be letting a lot of people down,” Ashley Patchen said.When everything shut down across the nation in mid-March, it only took Patchen four days to start offering virtual dance classes.“I bought some teachers speakers for their houses, I gave people laptops, and I probably spent a full month trying to get the audio right.”All was donation-based, but Patchen says they were able to make about 70% of their normal revenue thanks to some generous people.“Some were in the form of people coming regularly and paying a class instead of . Or some of our teachers were going to each other’s classes and paying for those classes. And some of the teachers were donating their payroll back to the studio. And we had a few clients who donated large chunks,” Patchen said.Sarah Hershey who donated a lot of money says Alchemy of Movement has been a God-send in her life.“Years ago my grandma, when she passed away, left me a pretty sizeable amount of money that I always felt kind of guilty just being handed to me. So this kind of felt like a good opportunity to pay it forward and help people that I love and a place that I love in a way my grandma helped me,” Hershey said.So Patchen was able to continue offering virtual classes for two-and-a-half months. Then in May, when many of the quarantine restrictions were lifted in the state of Colorado, Ashley, dancers and instructors like Bethany Wilcox were eager to start in-person classes again.“It’s amazing. It’s just an awesome amount of energy that just infuses everything,” instructor Bethany Wilcox said.A majority of classes were shifted outside and boxes were drawn to ensure a 6-foot distance between people. Patchen was able to start charging for in-person classes again. But the donation-based virtual streaming continued for those who still felt it necessary to stay home.“I knew about half of our clients at least were not going to be coming in,” Patchen said.This month, Patchen was surprised to find out revenue has surpassed what it usually is in the middle of summer.“Usually our summers are like the slowest ever. And now that we’re doing the outdoor classes, everyone is like ‘yayyy, I love being outdoors! I love dancing! This is the best thing ever!’ So it’s actually worked out really well like a lot of people who cancel their membership in the summer are keeping it going because we have outdoor stuff.”Beyond these creative solutions to continue classes, Patchen says there’s one secret ingredient to why she thinks the studio has continued to thrive during this time.“We are strong because we are a community. And we have survived because we are a community. Our dancers love each other, and our teachers love each other, and they all support each other,” Patchen said.The dancers and instructors agree.“I like a lot of people don’t have a lot of family close by so this is definitely my second family, my dance family,” dancer Megan Ramirez said.“Honestly dance saved my mental stability during the pandemic," dancer Taylor Best-Anderson said. "Being able to just do Alchemy classes online for the first few months was really helpful. It was the only way I was really able to see my friends.”“It’s so nice to be with actual humans again!" instructor Ayla Satten said. "Ya know, you’re so used to your community and your sisterhood and then it gets ripped away from you, you miss it so much.”Patchen says she’s worried about the change in seasons several months down the road knowing classes outside may be more of a challenge. However, she plans to continue taking it month by month – finding some humor to stay positive amid the circumstances.“If you have the right mask it’s not that bad. Especially if you’re sparkly," Ashley said with a laugh. 4145

BELDING, Mich. — We’ve all likely experienced delays with the post office, but probably not like this. A Belding, Michigan, woman says she just got a postcard on Tuesday that was postmarked 100 years ago.“Yea, that’s a little too slow,” Brittany Keech said about a potential USPS delay in delivering a postcard.When she walked to her mail on Tuesday, she had no idea what she was about to find.“It was sitting right on top of the mail,” she said.It was an old Halloween postcard that was possibly lost in the mail.“I start looking at it and I’m like, ‘Okay, it’s been through some wear and tear,'" she said.You can see just how old it is. There’s a George Washington one-cent stamp in the corner, and a postmark of October 29, 1920.Keech talked about the front of the card that fits with this time of year.“It shows a witch with a cat and and a goose and an owl and says, ‘Halloween greetings. Which would you rather be? A goose or a pumpkin head?’" Keech said.The writing is old and in cursive and addressed to a Roy McQueen on Division Street.The note says:Dear Cousins,Hope this will find you all well. We are quite well but mother has awful lame knees. It is awful cold here. I just finished my history lesson and am going to bed pretty soon. My father is shaving and my mother is telling me your address. I will have to close for a night. Hope grandma and grandpa are well. Don’t forget to write us - Roy get his pants fixed yet.Flossie BurgessKeech posted the letter on the “Positively Belding” page on Facebook and it already has more than 100 comments and dozens of shares.She hopes out of all those views someone can put her in touch with a relative to get it to the family.“This might be something that their parents can say, ‘Yeah, I remember when your great-great grandma would tell me stories.’”KeechKeech says if she can’t find the family, she’s going to try and get it put into the museum in Belding.A USPS spokesperson said, “In most cases these incidents do not involve mail that had been lost in our network and later found. What we typically find is that old letters and postcards – sometimes purchased at flea markets, antique shops and even online – are re-entered into our system. The end result is what we do best – as long as there is a deliverable address and postage, the card or letter gets delivered.”This article was written by Ryan Cummings for WXMI. 2388

BREAKING NEWS from @CharlesRobinson: a name change for Washington is coming within 24 to 48 hours.As first heard on the Saturday Sports Brunch with @clarencehilljr and @DJR1033. pic.twitter.com/bWYLT6tUrs— 103.3 FM ESPN (@1033fmESPN) July 11, 2020 255

Before your food makes it to your table, or even to the grocery store, it starts here in farms across America. It's planted, grown, and picked by farmworkers."We would typically work from 5 [a.m.] to anywhere like 10, 10:30 at night, Monday through Sunday," said former farm worker Monse Gonzalez.Gonzalez grew up near the farm where she worked in northern Colorado. But, many of her former co-workers are migrant workers from Mexico on H-2A visas for the growing season, usually April through October."I don’t think they really realize how important they are to everybody else," said Gonzalez.Which is why it’s vital they stay healthy.Deb Salazar runs a mobile health unit through Salud Health Systems. Three days a week, the unit travels to different farms in the north Denver area."Without us, a lot of these folks wouldn’t have the opportunities to see anybody who’s medical. And also, because we go to them, they don’t have to miss work," said Salazar.The mobile unit provides a place for the migrant workers to get screened for diabetes, high or low blood pressure, get lab work done, and even see a medical provider for free through a federal grant."If one of their workers gets sick, it’s going to spread super quick, because they work in such close contact. And if they’re out, we’re not going to have any food," said Gonzalez."I don’t think most people realize that agriculture is the backbone of this country," said Salazar. "If we didn’t have a program to take care of the workers, then agriculture would fall, and the country would fall as well."The workers labor from sun up to sundown, making sure our food gets from the ground to the grocery store."I feel like to them, it’s the job that puts food on their family’s table," said Gonzalez.And, the tables of families all across America. 1809

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