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Bill Cosby's retrial begins in Pennsylvania on Monday -- the first time the comedian's case returns to court since the #MeToo movement began six months ago.A topless protester charged Cosby yelling "women's live matters," according to video taken at the scene. The demonstrator was taken down by police and taken into custody before she could reach Cosby, according to the Huffington Post.  Cosby, 80, faces three counts of aggravated indecent assault. He has pleaded not guilty to the charges. 517

BALTIMORE, Md. - "I never thought that I would be on Facebook again, and going on Facebook is literally what changed my life."It was a lifesaving change for Rachel Rockwell.Her old classmate Kate Corzine would be her agent of change.“After having this condition for 12 years and knowing that I eventually needed to look for a liver donor, the time had come.”Rachel opened up on Facebook about her autoimmune disease, Primary Sclerosing Cholangitis. It was attacking her liver. She needed a transplant to survive.She and Kate hadn't spoken in about 15 years.Kate, a nurse, and mother of five did her research on live liver transplants answered Rachel's call for help."I approached my husband and said an old classmate of mine Rachel needs help and I think that this is something that we can do. I'd like to offer my help and after hearing a bit more he said, go for it."There was an outpouring of support for Rachel on social media. More than 50 people responded, but Kate ended up being the perfect match.They met for lunch two weeks prior to their Sept. 29 surgery date in the middle of a pandemic."It has been a challenging year for a lot of people and to have this hope that is shared and the joy that comes from it, it's pretty amazing."There's a lot of darkness and for people to see an opportunity for light and then see that happen so abundantly with Kate is very moving."While Rachel's grateful for Kate, both women are grateful for the medical team at Johns Hopkins that made it happen.Their surgeon, Dr. Andrew Cameron says the amazing story of Kate's willingness to share more than half of her liver with a former classmate.... is a testament to the importance of transplants.Their road to recovery is smooth so far.....Kate's liver is regenerating....and Rachel is on the mend with her PSC thanks to her new organ.“I'm on a lot of medication to keep the liver happy, Kate's liver happy, but a year from now it'll probably seem like my liver."While the two shared sisterhood at Bryn Mawr graduating from the girls' school in 1997. Now they consider themselves liver sisters.It's the piece of Kate that's giving Rachel a new lease on life. Kate has no regrets just advice.“Whether you have a loved one or a friend or you come across a bumper sticker or a Facebook post and you say wow that’s someone who needs help I think I can give that help, I would encourage you to do it."This story was first reported by Kelly Swoope at WMAR in Baltimore, Maryland. 2472

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

BERLIN — The European Medicines Agency said it would convene a meeting on Dec. 29 to decide if there is enough data about the safety and efficacy to approve a COVID-19 vaccine candidate developed by Pfizer and BioNTech.The agency also said Tuesday it could decide as early as Jan. 12 whether to approve an experimental COVID-19 vaccine developed by Moderna Inc. In a statement, the EU medicines regulator said it had already begun a “rolling review” of the vaccine based on laboratory data previously submitted by Moderna and would now assess data on how well the vaccine triggers an immune response and whether it is safe enough for broad use across Europe.Germany’s science minister, Anja Karliczek, said Tuesday that the same safety standards are being applied in the approval process for coronavirus vaccines as for other drugs, adding that ensuring the same standards is key to gaining the widest possible public acceptance for the COVID-19 vaccine.Karliczek also said that the vaccine will be voluntary and that authorities will work hard to inform the public about possible side effects that might be excepted after immunization, such as headaches, localized pain and fever.Marylyn Addo, a doctor at Hamburg’s UKE hospital who is involved in the trials for a rival vaccine, said that the rapid development of a vaccine was the result of enormous efforts by scientists, early funding and experience from previous vaccines. 1436

BALTIMORE, Md. — A mom walks into a bar. There is no punch line. Just a punch in the gut. A mom sold her baby, Marion Louise Smith, for cash and her older daughter for a car 51 years ago at a bar that use to be called Ken Tins. It sat right on the corner of Chester and Fairmount in Butchers Hill in Baltimore.Kenneth Suggs was asked if he wanted the baby for cash. Shocked and concerned for the child, Suggs used his whole paycheck to take Smith.Suggs, an electrician, and his IHOP waitress wife Gail took in Smith and raised her. Smith now lives with her family in Middle River, Maryland.But when her father died, his wish for Smith was to find her sister.  And that's what she's doing. 761