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Beyond the beaches of the world, lies the potential for oceans of energy."I'm very excited about this because it's a very renewable energy-based technology,” said Professor Bruce Logan of Penn State University.Logan and university researchers recently created a device that removes salt from seawater in a cheaper way, allowing that water to then be used to create a renewable form of hydrogen fuel.“There's a lot of interest in renewable hydrogen,” Logan said. “Most of the hydrogen made today is made from fossil fuels, and so, we're interested in making that hydrogen from water.”That involves splitting water molecules into oxygen and hydrogen. The problem? Seawater also has salt, which needs to be removed first and that’s expensive to do.However, the “seawater electrolyzer” that Logan and his team worked on takes care of that issue cheaply by using a special membrane and without requiring expensive desalination plants. The findings were recently published in the Journal of Energy and Environmental Science.“Hydrogen is a great fuel,” he said. “It's been examined as a fuel for many decades now.”About 97 percent of all the water on earth is in the ocean, which means if it could be used efficiently to make hydrogen fuel, it could be a game-changer.“As we look to de-carbonize our fossil fuel infrastructure, we also can use it primarily for heavy-duty vehicles,” Logan said. “Airbus is looking to actually make airplanes that fly on hydrogen.”For now, though, their device would need to be scaled-up to a much larger version.“There are many nations and companies and nations across the world looking to do this. One of the biggest proposed hydrogen plants is in Saudi Arabia -- billion,” Logan said. “I would hope to convince them that it might be cheaper and better to use seawater directly, you know, in a system like this.”It’s a possibility that might one day create a bridge between our energy needs on land and the power in the sea. 1962

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

BONITA, Calif. (KGTV) - On Thanksgiving Day, one Bonita family hosted dozens of volunteers who assembled gift bags for children in need.The tradition started seven years ago when Diane Zoura and her family went to an orphanage in Tecate, Mexico, and helped with their Christmas Party. They brought gifts and loved the impact they had on the children.Every year since, they raise money and stuff gift bags for foster children in San Diego. In 2017, the County of San Diego reported 2,300 children in foster care. The average age was 8 years old and most of those kids suffered neglect or abuse from their birth-parents. This year their gifts are reaching farther, partnering with the non-profit Build A Miracle, to give presents to kids in need in Tijuana."It takes ,000 to build and furnish homes for families in need in Tijuana, Mexico," 13-year-old Gabriel said. He and his family raised money and sponsored homes in the past. Thursday he was stuffing bags to give to those in need."Just imagine without their home they're just living in this rain, getting wet and their clothes are soaked and they might not have anything else to change into," he said.Each bag has an assortment of items. Some on the list: bubbles, slime, puzzles, coloring books and crayons and a beanie."Especially orphans and those who don't have that much, who don't feel loved, so we're trying to plant seeds of hope and seeds of love into these children's lives," Zoura said. "If we just share love with other people how much better would the world be?"Zoura wants people to realize they don't have to be well off or dedicate a ton of time to volunteering to still make an impact, and that everyone can do their part to add a little magic this holiday season.This year the crew stuffed 750 bags, they hope with more help they can double it next year. 1838

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

BANNING, Calif. (AP) — Authorities say a malfunctioning diesel vehicle sparked the first big Southern California wildfire of the year, which has forced thousands of people from their homes east of Los Angeles. State fire officials say the vehicle's exhaust system spewed burning carbon Friday in Cherry Valley in Riverside County, although it hasn't been found. The blaze is raging for a fourth day and has burned one home. It's one of several burning around the state amid sweltering temperatures. Evacuations were ordered for a blaze in Colusa County in Northern California. Another fire in San Luis Obispo County is 60% contained. 641

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