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BRADFORD, England – An intensive care unit doctor in England ran about 22 miles in a mask to show people that face coverings won’t hinder their oxygen levels.Dr. Tom Lawton says he was upset about the misinformation going around about oxygen levels and masks, so he wanted to demonstrate how safe it is himself."I was frustrated because I've seen some photos where people who sat at a desk wearing a mask and claimed that the oxygen levels dropped just simply wearing a mask," Lawton told CNN in an interview Sunday.During his run to and from work, Lawton used a pulse oximeter to measure his oxygen levels, which he says were “stubbornly” 98% every time he checked, and his mask never came off.The mask didn't come off at all (no food or drink) - and oxygen levels were stubbornly 98% every time I checked. Please feel free to cite this when anyone suggests they're bad for you, and stay safe - and COVID-free.Thanks! https://t.co/ApgpoOTZCz (n/n)— Tom Lawton (@LawtonTri) July 20, 2020 In an interview with CTV News, Lawton said any oxygen level above 95% would be considered normal and safe.Lawton admits that wearing the mask wasn’t always comfortable during his journey, but he argues that it’s worth it to keep yourself and those around you safe.Lawton told CNN that he doesn’t think masks alone are going to solve the COVID-19 pandemic, but they should be worn in public, we should practice social distancing and we should practice good hand hygiene to help stop the spread of the novel coronavirus.As if spreading the message about mask wearing wasn’t enough, Lawton is also using his media attention to raise money for Trussel Trust, which operates food banks in the U.K. 1688

Ben Higgins examines how the virus is affecting San Diego & the world, what our leaders are saying, & tips how to make it through this time 155

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

BEND, Ore. -- It’s a crisp September morning. A good time to go for a hike. For 21-year-old Isaac Shannon, that means strapping into the AdvenChair.“I’m in a wheelchair because I have a mitochondrial disease, which is a progressive genetic disorder that affects pretty much everything in my body and makes me extremely tired and fatigued easily,” Shannon said.For the majority of his life, Shannon hasn’t been able to go on hikes. This is now his fourth time using the AdvenChair.“It’s rejuvenating to be outside, especially as a person with a disability because these resources are not exactly the most accessible,” Shannon said. “So when there is a tool that allows a person to be able to experience life in the most average way possible, I think it’s healing, and it’s nice to be out in nature where you’re not around people.”The AdvenChair is an adaptive, human-powered wheelchair designed to help people with physical disabilities get outside. Jack Arnold is the engineer who helped develop the chair.“It’s an all-terrain wheelchair. With a small team of people, you can go backpacking,” Arnold said.One person pushes from behind, and another – adequately referred to as a mule -- pulls from the front. Up to five people can help remove the chair with nylon straps and carabiners on more challenging trails.“There are so many people with physical challenges out there in the world,” Arnold said. “We take it for granted; we can get up and go for a hike. And everybody with physical challenges, they don’t want to be stuck indoors either. They want to get out.”The man who inspired and created the idea of the AdvenChair, Geoff Babb, was supposed to be on the trail with us, but a medical emergency rushed him to the hospital instead. Geoff is no stranger to the hospital. This visit is due to a complication with a pump in his abdomen that helps control muscle spasms. But as he puts it, it’s not his first rodeo.“I had my first stroke on November 10th, 2005,” Geoff said.Twelve years later, on the same date, Geoff had a second stroke. Now he lives with quadriparesis, which means he experiences weakness in all four limbs. His favorite medicine is nature.“For me, to start to heal, I had to be in my place of comfort and strength, which was being outside,” Geoff said.Outside is where he met his wife, Yvonne.“I mean, we weren’t born outside, but we’re just outdoorsy people,” Yvonne said with a laugh.Both worked as plant resource specialists. Geoff used to be a fire incident commander. As his primary caretaker, Yvonne’s life has been influenced by the AdvenChair as much as Geoff’s has.“To me, it’s a safe way to go out to the woods with Jeff and continue our life in an adventurous way,” Yvonne said.They can go on trips to the beach, or in the snow and trek through somewhat tricky trails.“Takes five or six people we’re like ‘ohhh we can do this,’” Yvonne said.Yvonne says Geoff is the most driven person she’s ever known. Geoff says his motivation is his desire to contribute to the world positively.“I have a purpose when I get up, and that purpose is to help people experience wild places eventually,” Geoff said.It’s a goal he’s already achieved on a small scale with other friends in Oregon.“I think this is one of the coolest things that I’ve gotten to experience in my life because I’ve been able to hike again without feeling tired or having any pain,” Shannon said.Geoff hopes to continue his legacy allowing more people to hike outside.“I want to be able to see other people in his chair… on the Camino, or climbing the Great Wall of China,” Yvonne said.No matter what life throws at him, Geoff says he will continue rolling boldly off the beaten path. 3684

BLOOMINGTON, Indiana — Hundreds of students have been removed from their Indiana University Bloomington campus dorms after mold was found growing in several units.  177