Hershey rolls out plant-based Reese's Cups, chocolate bars

The Hershey Co. said Tuesday that Reese’s Plant Based Peanut Butter Cups, which go on sale this month, will be its first vegan chocolates sold nationally.

'Bare Minimum Mondays' are the new workplace trend

First came "quiet quitting;" now comes "bare minimum Monday" – the latest workplace trend receiving more and more support from the U.S. labor force.

Housing affordability at record low, report says

The number of affordable listings fell 53% from a year earlier, the Redfin report found.

Future Ford vehicles could repossess themselves if drivers miss payments

A patent application describes multiple ways in which technology could make vehicle repossessions easier in the future for Ford vehicles.

Most drivers fear autonomous cars, AAA study says

Nearly seven in 10 respondents to a AAA survey said that they fear autonomous vehicles, which is an increase of 13% compared to last year's study.

German ice cream parlor expands menu, offers cricket-flavored scoops

The parlor has a habit of creating flavors that are far outside Germans' typical preferences for strawberry, chocolate, banana and vanilla ice cream.

In-N-Out has 2nd-healthiest fast-food cheeseburger in America, study says

California's quintessential burger chain In-N-Out ranked second in the US, and was beat by Texas' beloved Whataburger for the top spot. Fries not included!

Tesla says it will cut the cost of next generation vehicles in half

Tesla says it will cut the cost of its next generation of vehicles in half, largely by using innovative manufacturing techniques and smaller factories.

U.S. Postal Service buys 9,250 electric vans, 14,000 charge stations

US Postal Service will purchase charging stations from Blink Charging Co., Siemens Industry Inc., and Rexel USA Energy Solutions in contracts totaling $260 million.

Alameda chef makes dream come true for teen who had 2 wishes

A popular Bay Area chef granted a teen's wish last month after she was diagnosed with cancer. The teen came to the Bay Area for one-on-one culinary training from Giuseppe Naccarelli of Alameda's Trabocco.