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Bill Chavez has always been fascinated with big trucks. He comes from a long line of truckers, which is one of the reasons he’s devoted his life for 39 years to the profession. To most people, Chavez’s truck looks like any traditional semi. However, it’s not ordinary, because with a push of a button, it can drive itself. “What we’re trying to do is create the world’s safest self-driving trucks,” says Chuck Price, the chief product officer of TuSimple, the company behind the self-driving semis. TuSimple is currently operating 15 self-driving semis, and Price says by June, they'll have three times that number. “This is actually a laser radar unit; we call it lidar, built into the mirror. This gives us a close-in view,” Price describes. “Then, we have cameras along the top of the vehicle that show us…much further away.” TuSimple’s trucks are already in the southwest part of the country, on interstates across the region. "Our systems see farther, track more objects and respond faster than a human can operate," Price says. Right now, a human must be in the trucks at all times as back-up protocol, but the company says a fully self-driving semi could happen by 2020. The company says when that day comes, it will alleviate one of the industry's biggest problems.Tony Bradley, with the Arizona Trucking Association, says nationwide they're currently 50,000 drivers short. "This is the worst shortage we've seen in the history of trucking,” Bradley stresses. Bradley says 15 years from now, the shortage could be as high as 200,000, thanks to the large number of drivers approaching retirement age. "It's a job that is frankly, not very glamorous," Bradley says. However, the job continues to be appealing to Chavez. "It's just very enjoyable to be out there on the road and being your own boss," Chavez says. He knows that a time may come where drivers might be replaced by this technology. However, he's OK with that idea and says roads will be safer for everyone. "This is a system that's gonna help,” he says. “Either way, it’s helping," Chavez says.However, he says that day is much further down the road. 2133

LONGMONT, Colo. — As some struggle with the decision on whether to hold a Thanksgiving celebration, a Colorado man says his family averted a worst-case scenario by canceling theirs.Shakeel Dalal’s family comes together every year from around the country for a large Thanksgiving celebration that usually lasts several days. A mandatory event that usually includes around 40 family members. “Everyone brings their own dish, one of my cousins brings the mashed potatoes, my cousin makes the green bean casserole, and it’s the progressive arrival of people when they get home hugging, everyone hugging all the kids, my parents,” Dalal said.They decided to still hold a small Thanksgiving this year with around a dozen people at his parent's home in the Midwest.But as the days grew closer and COVID-19 cases broke records, Shakeel grew uneasy.“Every morning I would wake up and think to myself, 'What is the risk like that I am going to get my parents sick?' My parents are in their 70’s,” he said.The Dalal family made the tough decision last week to cancel their plans.Then Monday, his father tested positive for COVID-19.The family narrowly avoided the kind of gathering health officials are concerned about.“We would never had known after I had already been there for three days and my sister would have been there for a day,” he said. “As much as I would like to tell myself, 'I would have been good to social distance and wear a mask the whole time,' it’s impossible.”Dalal shared his experience on social media hoping others would also take precautions.“Consider what you might regret if your family gets together, somebody gets COVID, and whether or not you get to see them next year,” he said.His father has minor symptoms and will hopefully fully recover. His mother has miraculously remained negative for the virus.He says the sacrifice they are making now will be worth it when they can all come together next year.“I am planning to make a full spread for myself. I bought a chicken, I am making rolls from scratch and I expect to spend a lot of time on Zoom and Facetime talking to my family,” Dalal said. This article was written by Jessica Porter for KMGH. 2191

Doctors are seeing more children with an illness that can look a lot like the flu or cold. It's known as RSV. It stands for respiratory syncytial virus. It comes with the typical runny nose, cough and congestion we see in the wintertime. Adults can usually get over RSV without a problem. But it can be a lot more severe for young children.“From a newborn to a 3- or 4-year-aged child, and they go to a daycare or they're exposed to other kids who have a runny nose, cough or congestion. These kids can fall sicker much more, and will have more respiratory distress and dehydration than kids who are older,” says Dr. Purva Grover with Cleveland Clinic. Respiratory distress and dehydration are what makes RSV different from the typical cold. Doctors say some of the signs include shortness of breath and difficulty breathing. Parents may be able to tell this is happening in a child if they're heavily breathing from both their nose and chest, as well as grunting noises. It's important that families see a doctor before this becomes respiratory failure. There isn't a vaccine specifically for RSV. But some doctors say they've been able to treat it with other vaccines. “There is a vaccine which is actually an antibody treatment that we give to the most vulnerable premature infants, those that are in their first year of life and were born very prematurely,” says Dr. James Gaensbauer, a pediatrics and infectious disease specialist at Denver Health. “But it's not an ideal thing, you have to give a shot every month for every five months that is typically the season.” Doctors can also do other things to treat the symptoms, like giving kids extra oxygen.RSV usually lasts about two weeks. 1707

It was not a quiet afternoon Monday at Madison Square Park.Brian Kemsley was walking with his girlfriend when he saw and heard a commotion on the Fifth Avenue side of Madison Square Park. He saw a man trying to rip away a stroller.“It's not a matter of stepping in it's a matter of duty, when you see a woman and her child screaming,” he said.He says the man was asked to let go of the stroller but kept reaching for the baby. The mother was also holding another toddler and everyone was screaming.Kemsley pinned him down and waited for police to arrive. It was captured by a witness on social media. Witnesses recorded video and called 911. Rangers arrived after about fifteen minutes and Kemsley says police took the man into custody. He was taken to a hospital and no one was hurt. This article was written by Greg Mocker for WPIX. 859

Handmade tortillas and rice and beans are all ingredients in some of Silvia Hernandez' most beloved meals. “I'm from Mexico City, so I love tacos,” she says. “My favorite dish is the carne asada taco.” Hernandez is an immigrant and came to the U.S. a few years ago. She knew how to cook, but she wanted to turn her passion and skill and wanted to turn her traditional Mexican cooking into a business. But she had no idea where to even start.“I didn't know anything about, you know, [the] process, license, requirements,” she says. “I did not even know where offices are located.” That’s where Slavitca Park came in. Park created the Comal Heritage Food Incubator as an outreach program. It’s for low-income immigrants, who needed help to start food businesses based around the cuisines of their homelands. “Everything from understanding, how do you build a menu, how do you source food, how do you price it, what kind of licensing, permitting, you need financing,” Park explains of the education the program provides. The incubator, which acts as a learning kitchen of sorts, is packed five days a week. Here, the women create their own dishes and train with professional chefs. The program now includes refugees from Syria and Ethiopia. “I always say food is one of those things that absolutely transcends everything,” Park says. “I just really think that food is the vehicle that builds the community. Breaking breads. That's what it’s all about.” Hernandez completed the program and now has her own catering company. But she says she just can’t stay away from the program. She still works a couple shifts a week in the incubator. Park loves hearing the stories of those who complete the program."What comes out of it, it’s nothing short of pure magic,” she says. 1783