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Black Friday is supposed to be a day when consumers are able to find merchandise at rock bottom prices. Although many consumers will find good deals on Black Friday, it is also a day filled with fine print and restrictions. Those restrictions can cost consumers time and money. For those looking to find the best door-busting deals on Black Friday, the Better Business Bureau has compiled a list of tips for consumers:Learn about advertising tricks and gimmicks. The new BBB #AdTruth campaign highlights bad ads and helps you learn to identify the most common schemes and cons. Check it out at bbb.org/adtruth.Do your research. Read product reviews, check out bbb.org for Business Reviews, look at the sales flyers and ads, compare prices, look for early promotions and “flash sales.” For tips on searching online, check out the new BBB Digital IQ project at bbb.org/digitalIQ.Read the fine print. Some stores only honor sale ads during a certain time frame, or on certain days. Some stores may only allow you to purchase one item, particularly large, popular and/or deeply discounted products.Know the advertiser. Some of the best deals are only available online, but be careful. It’s easy for a fake site to mimic a famous retailer’s website, so make sure you are shopping with a legitimate site. Check out bbb.org to read more about stores or websites unfamiliar to you.Sign-up for email alerts. Many stores release their best Black Friday deals to people who have signed up to receive their emails. Just make sure it’s the real business and not a scammer.Ask for gift receipts and save warranty information. A gift receipt can be tucked into a gift item or card so that the recipient can return or exchange a gift if it’s not just right. Be sure to pass along any information about returns, exchanges, repairs, and warranties to the person who will use the item. 1944

Bob Gibson quite literally changed the game of baseball.He was a fierce competitor and beloved by Cardinal Nation.We will miss him dearly. Rest in peace, Gibby ?? pic.twitter.com/TQDT21c6wU— St. Louis Cardinals (@Cardinals) October 3, 2020 247

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

Black Lives Matter. We continue to listen to our partners and communities and their desire to stand for justice together. The Starbucks Black Partner Network co-designed t-shirts with this graphic that will soon be sent to 250,000+ store partners. pic.twitter.com/Wexb45RcTE— Starbucks Coffee (@Starbucks) June 12, 2020 327

BATAVIA, Ill. – ALDI and Target are recalling peaches due to a possible Salmonella contamination.The Wawona-brand bagged peaches were sold at ALDI stores in Connecticut, Illinois, Iowa, Kentucky, Massachusetts, Michigan, Minnesota, New Hampshire, New York, North Dakota, Ohio, Rhode Island, South Dakota, Vermont, West Virginia, and Wisconsin between June 1, 2020 and the present, according to the Centers for Disease Control and Prevention (CDC).The peaches were sold at ALDI in 2 lb. bags and had the following UPC codes, 033383322001 or 849315000400.The CDC says the peaches were also available for purchase through ALDI's partnership with Instacart, a grocery delivery service.Target also announced a "fresh peach" recall on Wednesday, which links to a press release from the Minnesota Department of Health about the Salmonella outbreak. The department says Target is "in the process of removing peaches from its stores."Target says the following of its products are being recalled: Peaches sold per pound: Target item number 267-03-4038 and UPC 492670340386Peach sold "by the each": Target item number 266-03-0010 and UPC 204038000005Two-pound bags of peaches: Target item number 266-03-0002 and UPC 033383322056Two-pound bag organic peaches: Target item number 267-50-4044 and UPC 849315000400White peach sold per pound: Target item number 267-03-4405 and UPC 492670344056.Consumers should not eat the peaches. Instead, the CDC says to throw them away, even if some of them were eaten and no one has gotten sick.Once the peaches have been discarded, health officials suggest washing and sanitizing the places where the produce were stored, like countertops, refrigerator drawers and shelves. The CDC also urged restaurants, retailers, suppliers and distributers not to sell or ship the recalled peaches.As of Wednesday, the CDC says a total of 68 people in nine states had been infected with outbreak strain of Salmonella Enteritidis. Fourteen of those people were hospitalized, but no deaths have been reported. Illnesses started on dates ranging from June 29 to Aug. 3.Evidence indicates that bagged peaches are a likely source of the outbreak.“Many ill people report purchasing bagged peaches sold at certain ALDI stores in several states,” writes the CDC.The CDC is investigating to find the source of contamination and to identify other retailers that may have sold tainted peaches.Symptoms of Salmonella infectionMost people infected with Salmonella develop diarrhea, fever, and stomach cramps six hours to six days after being exposed to the bacteria.The illness usually lasts four to seven days, and most people recover without treatment.In some people, the illness may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.Children younger than five years, adults 65 years and older, and people with weakened immune systems are more likely to have a severe illness.If you have Salmonella symptoms, talk to your health care provider, write down what you ate in the week before you got sick, and report the illness to your local health department. 3178