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BONITA (KGTV) -- Neighbors in Bonita say their street is becoming congested with "toll dodgers" - drivers who are going out of their way to avoid paying the .55 toll on State Route 125.   It's not just the traffic buildup that neighbors find concerning, it's that these drivers are often speeding - right past an elementary school, parks and horse tracks. In a community meeting Tuesday, the City shared plans to fix the issues on Briarwood and San Miguel Ranch roads. RELATED: Drivers dodging tolls on SR 125 cause problems in South Bay neighborhood"There's a lot of concern about people trying to evade the tolls," said Greg  Cox, with the San Diego County Board of Supervisors. As a result, Cox said the City lowered the speed limit on San Miguel Road to 25 mph and placed a stop sign at a popular horse crossing. They also plan to intall a traffic signal at Sunnyside Elementary School. "If the County can secure a grant for the funding, that could be done within the next year," Cox said. John Scott has been in the neighborhood since the mid 1980s. He's noticed the buildup up of traffic over time, and says...he can't fault the drivers for trying to save a buck. "They got as much right to use the road as anybody else has to use the road," he said.  1327

BPD requested the @CDHidaho meeting adjourn in the interest of public safety. Our first priority is to maintain safety and public order. Officers are currently monitoring the crowd and responding to reports of additional incidents in the city.— Boise PD (@BoisePD) December 9, 2020 295

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

Body camera video released Friday shows YouTube shooter Nasim Aghdam telling Mountain View Police she had no plans for violence hours before she opened fire at the company's San Bruno headquarters.The police recording shows officers identify Aghdam’s car in a Walmart parking lot in Mountain View at about 1:30 a.m. PT on April 3. Less than 12 hours later, Aghdam would open fire in a courtyard at the YouTube campus, injuring three people before turning the gun on herself. Mountain View Police said the license plate showed Aghdam's vehicle was linked to a San Diego missing persons report filed by her family. The Mountain View Police Department (MVPD) said seven record systems were checked during this time, including the Armed and Prohibited Persons System (APPS). The APPS cross-references records of persons who lawfully purchased weapons with the records of those who are prohibited from owning them. The systems checks for Aghdam came back negative, police said.Two officers knocked on the window and woke up Aghdam, who had been sleeping in the back seat. During their conversation, officers asked Aghdam if she knew her family in San Diego had reported her missing.“We didn’t get along together so I left them,” Aghdam said. She explained that she didn’t get along with her father and drove straight to Mountain View from San Diego. Aghdam also said she went to Northern California to start fresh in a place without memories.Officers asked Aghdam if she was taking medication or needed to take medication. She shook her head, “no."During questioning, Aghdam also told officers that she didn’t want to hurt herself or anyone else, and had no plans to commit suicide.Shortly after the police body camera recording ended, one of the officers called Aghdam’s family in San Diego to report that she had been found. Her father, Ismail Aghdam, answered the phone and confirmed that he had not been getting along with his daughter, police said. He thanked officers for the call and hung up.One hour later, the father called Mountain View Police to let them know his daughter had recently become upset about changes on the YouTube platform that had impacted videos she had created on living a vegan lifestyle, police said. The father suggested that may have been one of the reasons Aghdam was in Mountain View.Scripps station KGTV in San Diego talked with Aghdam’s family at their home in Menifee the evening of April 3. They said that they tried to warn authorities before the shooting.The family said she felt she reached the most people through her YouTube page but her relationship with the company turned ugly when YouTube changed its filters and she began to lose followers and viewers."I Googled 'Mountain View' and it was close to YouTube headquarters, and she had a problem with YouTube," her brother said. "So I called that cop again and told him there’s a reason she went all the way from San Diego to there, so she might do something."Mountain View Police said that during their call, Aghdam’s father did not bring up any concerns about his daughter’s behavior, any potential for violence, or a likelihood that she could be a danger to herself or others.RELATED: Female shooters are rare, YouTube attacker joins short list“A review of the incident revealed that our officers followed proper procedure and protocol. In this case, they checked on the welfare of a person who, at the time, was reported missing but whose actions, demeanor, and answers did not present any information which would cause us to believe she would be a threat to herself or others,” said Chief Max Bosel. "The tragedy of the incident at YouTube weighs heavily on our hearts but we support and stand by the actions taken by our officers in their contact with Ms. Aghdam.”The YouTube shooting case is being investigated by San Bruno Police. 3881

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

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