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(CNN) -- We all do it: buy fresh fruits and veggies with the best of intentions to gobble them down, only to open the fridge a few days (or weeks) later to discover a rotten mess.One tweetfest tapped into our pervasive shame over store-bought salad: "Almost left the grocery store without buying a bag of spring mix to throw, unopened, into the garbage in two weeks.""I thought I was the only one!""I have one in the fridge. I'm afraid to make eye contact.""I have a friend who calls the veg drawers in her fridge, the rotters.""I find comfort in knowing this is a universal epidemic.""Good lord, there's so many of us! What percentage of store-bought spring mix is actually consumed? 8%?"It doesn't have to be that way. You can learn to choose the freshest fruits and veggies, clean and store them properly and be assured at least a few more days of usable life.Store bought spring mix and leafy greensLet's start with our "universal" waste disgrace -- store-bought spring mix. First, check out the best-by or expiration date (it may help to pull from the bottom or back of the stack to get a date further in the future). Then before you buy, inspect. Are any wet or bruised leaves visible? If so, keep looking.Once you've bought the freshest and driest salad you can find, you'll want to open it as soon as you get home and, with freshly washed hands, transfer the leaves into a large bowl. As you put those leaves back into the plastic container, remove any bruised or spoiled pieces and discard. Just as a bad apple will more quickly rot the barrel, those leaves will shorten the life of the rest of your salad greens.Trouble keeping spinach fresh in those large, cheap containers? The same trick applies.And if the greens say "pre-washed" there's no need to rewash them, according to Shuresh Ghimire, an extension vegetable specialist at UConn Extension at the University of Connecticut."The assumption is that the pre-washed salad is washed at a commercial washing facility with quality water following the FDA guidelines," Ghimire said.Your sink, on the other hand, may be full of bacteria. In fact, it's one of the dirtiest places in your home. No wonder Uncle Sam has more faith in commercially pre-washed greens.Greens by the bunch If you buy lettuce by the head or greens by the bunch from the farmer's market or grow your own, they may contain sand or dirt as well as bacteria.Before washing, trim the ends, discard outer leaves as well as any broken leaves. Breaks in the stem or leaves offer pathways for pathogens to enter the cells, therefore escaping a rinse or any antimicrobial you use.Immersing the leaves in a bowl of tap water for a few minutes can loosen up any dirt. Again, don't use the dirty sink to soak.But be careful with the water temperature -- and this applies to all vegetables and fruits -- it should be about the same temperature as the produce you are washing.If immersed in water more than 10 degrees Fahrenheit colder than the produce, it will create a vacuum -- due to air cells contracting within the produce -- and pull in wash water, Ghimire said."If the wash water is contaminated, anything in that water, including foodborne pathogens, will be internalized or sucked into the produce," he explained, adding that it's likely to happen at the weak points of the stem and blossoms."Hot water is not desired as it would increase the temperature of the produce and decrease shelf-life," Ghimire said.Studies show adding vinegar to the water before you soak leaves can reduce bacteria, but it also can leave an aftertaste and may affect the texture of the greens. Balsamic and white vinegar seemed to be the best at killing E. coli and other nasty bacterias. Try 50% vinegar and 50% fresh water.If you choose a commercial produce cleaner, be sure it's labeled EPA certified.After washing, spin the leaves in a salad spinner. If you're storing, pat dry with paper towels before putting them into perforated or vented plastic bags and putting them into the crisper section of your refrigerator."Using the crisper in your fridge can prolong the freshness of fruit and veggies," said nutritionist Lisa Drayer, an author and CNN health and nutrition contributor."I rinse and dry lettuce leaves or raw veggies, such as celery, broccoli, and cauliflower, wrap them in paper towels, and store them in plastic bags or in plastic containers lined with paper towels," Drayer added.And don't forget to wash your salad spinner after about three uses -- if it will fit into the dishwasher, that's a great option to sanitize it.Veggies"Select veggies in season for maximum freshness, flavor, and nutritional value," said Drayer. And they cost less when in season, an extra bonus.To find out what veggies (and fruits) are in season, use this handy guide from the US Department of Agriculture."Firmness, shape, color, texture of skin, and aroma are keys to selecting the freshest produce," Ghimire said. "For example, a fresh broccoli would be firm, closed, dark-green florets, and tender stalks. Yellowing green-colored heads of broccoli are over mature."Once they are home, you'll want to take them out of the plastic bags if the bags aren't breathable or perforated."Produce are alive even after harvest and they continue to breath and transpire even on your counter top," Ghimire said.Brush off any loose dirt before storing.Storing veggies depends on the type. Many do fine in vented plastic bags or plastic containers. Others may fare better in brown paper bags."As brown paper bags absorb moisture and are breathable, they would better work for produce like mushrooms and strawberries that have a short shelf-life," Ghimire said.Potatoes and onions are also good choices for paper bags, Ghimire said. Because brown paper restricts the ability of light to penetrate, onions and potatoes won't turn as green as they would in clear plastic bags; it also reduces the chance of "hollow heart" in potatoes -- the black center you sometimes see which is caused by a lack of oxygen.Corn should be eaten immediately, but if it's still in the husk, it might last in the fridge one to two days, according to the University of Maine's Cooperative Extension. Asparagus degrades quickly after it's picked. When you get home, wrap a moist paper towel around the ends, then place in a plastic bag and store in the refrigerator.Some vegetables need to be kept out of the 40-degree Fahrenheit refrigerator to stay fresh and tasty. You probably know that tomatoes should be stored on the countertop.But did you know the same is true for basil, cucumbers, eggplants, onions, peppers, potatoes, pumpkins, squash and sweet potatoes?Cucumbers, for example, "may develop chilling injury if stored below 50 degrees Fahrenheit for more than two or three days," Ghimire said. "Produce kept outside the fridge should be stored in a cool, dry and well ventilated space."Wash before eating, of course, by using a vegetable brush on hard varieties like potatoes and carrots before peeling; more sensitive veggies can be rubbed briskly between your hands under running water.FruitsAgain, selecting fruits that are in season will allow you to buy them at the height of their freshness, flavor, and nutritional value."Fruits that still have their stems or leaf, such as in an apple, pear, and clementine, will be fresh longer," said registered dietitian Rahaf Al Bochi, owner of Olive Tree Nutrition and a media spokeswoman for the Academy of Nutrition and Dietetics."Look for fruits that are firm, don't have soft brown spots or bruises, and are not overly ripe," Al Bochi said, adding that they should not have an odor.Pears, peaches, plums and other soft fruits should be washed under slightly cool running water and dried with a paper towel before storing or eating."You should also wash the peels of bananas, oranges, avocados, and grapefruit with cool tap water as bacteria can transfer from the peel to the edible flesh," Drayer said.Melons, especially the type that have rough, pocked surfaces such as cantaloupes, should be washed with a vegetable brush under running water and patted dry before storing or eating. Why? Bacteria and other microorganisms can hide in those pits and be transferred to the inside flesh while cutting, or to other veggies and fruits while storing.The exception to the rule are grapes, cherries and berries."Berries should be washed just prior to eating because the moisture can cause them to spoil earlier," Drayer said.And here's a wrinkle: Some veggies and fruits don't play nicely together. That's because some release ethylene gas as they ripen, which can hurt some other produce."For example, apples, avocados, unripe bananas, peaches, nectarines, plums and tomatoes release ethylene gas -- and should not be stored with ethylene-sensitive produce, such as broccoli, Brussels sprouts, ripe bananas, lettuce, peppers, cucumber, eggplant, carrots, cauliflower, and sweet potatoes, as this can speed the decay of the sensitive produce," Dryer said.Fresh herbsLook for bright green foliage that isn't wilted. Once home, rinse them under cool water and then lay on paper towels in a single layer to dry. Some suggest using a salad spinner -- but gently.Storage will depend on whether the herb has a soft or woody stem.Soft herbs: Treat soft herbs like tarragon, parsley, cilantro, dill and mint like they are fresh flowers. Cut a half-inch off the ends and put the ends down in a jar of water. Cover the jar loosely with a plastic wrap and store in the fridge, changing the water every few days.Do the same with basil, but store it uncovered on the counter where it can get a bit of light.Woody herbs: Wrap herbs such as rosemary, thyme, oregano, sage, and chives in wet paper towels and store them in an air-tight container or sealed plastic bag to keep the oxygen out.Plan aheadThere's one more tip you need to be a star at getting the most out of your produce dollar: Plan your menus for the week in advance."Having a general plan of the meals you plan on cooking for the week will help you know what fruits and veggies to buy at the grocery store and help you use up your produce efficiently," Al Bochi said. "You'll reduce food waste and ultimately save money." 10206

(KGTV) -- A class-action lawsuit has been filed in Maricopa County against Dr. Mario Almanza, a doctor who performs weight loss surgeries in Tijuana.There are more than 20 people and businesses named in the lawsuit. It also includes an Arizona woman believed to have been recruited for doctors in Mexico. It alleges fraud and negligent misrepresentation.Jessica Ballandby is a plaintiff in the class action lawsuit. She also filed her own lawsuit against Dr. Almanza and his alleged recruiter, Sandy Brimhall.Ballandby, a mother of two, got weight loss surgery with Dr. Almanza back in Tijuana back in March 2014. She said she experienced problems almost immediately.¡°I woke up from surgery and was feeling the most pain I¡¯d ever felt in my life,¡± Ballandby said. ¡°You could literally take my hoodie and ring it out and blood was dripping from it.¡±Ballandby blames Dr. Almanza, who claims to be the leading weight loss surgeon south of the border. After her surgery, she thought the worst.¡°I¡¯m going to die over here. I¡¯m never going to see my family again,¡± Ballandby remembers thinking.She admits she did not think twice about surgery in Mexico.¡°I was thinking long-term effects of being able to support my two kids,¡± Ballandby said.It is expensive in the United States and the gastric sleeve procedure came highly recommended and referred by Brimhall. In a 2015 interview, Brimhall said she collected 0 for people she sent to surgeons in Tijuana. Brimhall was with Ballandby in Mexico and admitted there were issues with her surgery.¡°When she crossed the border, she was having significant problems so she went to another bariatric center in Scottsdale and they told her he had nicked her intestines,¡± Brimhall said.In the court documents, it alleges that Brimhall used ¡°high-pressure sales tactics¡± on people like Ballandby looking to lose weight and recommended doctors like Almanza.The class-action lawsuit also named Fill Centers USA and claimed Almanza was working with the business. The attorney representing Ballandby said Fill Centers USA would arrange trips to Mexico and aftercare in the U.S. for patients who received the Lap-Band surgery.¡°It would be a quick in and out. The surgeries would be done by doctors who are qualified and competent and that¡¯s not what happened,¡± said Ballandby¡¯s attorney, Robert Gregory.A trip to the emergency room delivered devastating news to Ballandby.¡°Your spleen¡¯s been cut,¡± she said doctors told her. ¡°He¡¯s like, you¡¯re bleeding internally.¡±Ballandby said she is now 102 pounds and has trouble keeping on weight. She also lost hundreds of thousands of dollars. She said none of it was covered by insurance because she chose to have surgery in Mexico.Brimhall was a school principal in Arizona. A records request showed she used her district email to recruit for surgeons across the border. Emails showed Brimhall recruited hundreds of people, escorted them to Mexico, used district resources to transmit HIPAA protected medical documents and started a business, making professional referrals allegedly based on her own experience having weight loss surgery in Mexico.Team 10 has confirmed four Americans died after having weight loss surgery with Dr. Almanza. In January 2016 during an interview with Team 10, he said he had performed more than 14,000 surgeries. Currently, his website now says over 16,000 surgeries have been performed.Dr. Almanza told Team 10 in 2016, the only patients he knew who passed away after surgery were the ones featured in Team 10 stories. He believes his unhappy patients were bribed by a disgruntled employee who wants to ruin his reputation.Ballandby compared Dr. Almanza¡¯s operation to a ¡°pig farm.¡±¡°That¡¯s what he¡¯s treating human beings over there like," she said. "Just like a pig. Slaughtering them." 3805

(KGTV) -- As evacuation orders remain in place, those on the frontlines of the Valley Fire continue to work around the clock -- either battling the fire or helping get animals to safety.The San Diego Humane Society, like fire crews, have been working since the fire erupted. Although their jobs are drastically different, they do have some of the same training.The Humane Society¡¯s Emergency Response Team has been rescuing animals from the path of the flames. The team has helped small pets like cats and dogs, as well as larger farm animals.At one point during a rescue on Sunday, Humane Society teams were forced to turn around as the fire jumped the road in front of them.¡°It's still scary, you have to understand that fire behavior, you have to understand what's happening when you see it coming down and how far you need to be away from up,¡± said Lt. John Peaveler with the San Diego Humane Society¡¯s Emergency Response Team.RELATED COVERAGE:INTERACTIVE MAP: Valley Fire erupts in Japatul Valley areaPHOTOS: Valley Fire erupts in East CountySocial media reaction to Valley FireCheck today's weather forecast in your areaThe Humane Society is in need of donations to help care for the animals they are rescuing.¡°Food, buckets, hoses, shovels, all that type of stuff,¡± Peaveler said.Meanwhile, for firefighters, the work is never ending, and fatigue is a reality.¡°It¡¯s an assignment that we look forward to and certainly proud that we¡¯re able to serve in this capacity,¡± said Cal Fire Capt. Issac Sanchez.Over the weekend, one powerful image showed the firefight's effects on crews. The photo from the Lakeside Fire Protection District shows Engineer Danny Leetch taking a much-needed break after being on the fire's frontlines for 26 straight hours.Ahead of Santa Ana winds, crews are already preparing for what could come.¡°Discussions are being had as we speak, the plans are being built as we speak, it's just a matter of being ready for when the weather does change,¡± Sanchez said.Fire officials are asking those in the path of the fire to listen when evacuation orders are issued to avoid having to pull crews for a rescue.¡°We're taking those resources away from the firefight and nothing could have an impact on our operation than to have to redirect resources that could be engaged in putting out this fire,¡± Sanchez said. 2341

(CNN) -- We've all been tempted to bring a little bit of paradise home from our holidays. But the urge has backfired on a French couple, who are facing up to six years in prison for removing sand from a beach in Sardinia, where they had been on vacation.The Italian island's white sand is protected, and tourists face fines and even jail time for removing it from local beaches -- but the couple say they did not realize they were committing a crime.Police in the northern city of Porto Torres found the sand while making routine checks on cars waiting to board a ferry to Toulon in southern France.They spotted some bottles filled with sand through the window of the car, and arrested the couple, a man and woman in their 40s, police told CNN.Overall, 14 plastic bottles containing around 40 kilograms (88 pounds) of white sand were seized, police said.The couple were reported to a court in the city of Sassari for aggravated theft and they risk a fine of up to €3,000 (,300) and between one and six years' imprisonment.Police told CNN that the tourists said they were unaware of the laws about removing sand, but noted that the island's beaches have signs in several languages informing visitors.Theft of white sand and rocks from Sardinia's beaches is very common, a police officer said, and there is an illegal market for them on the internet."The people of Sardinia are very angry with tourists that steal shells and sand, because it's a theft (from) future generations that also puts at risk a delicate environment," the officer told CNN.Sand thieves are usually picked up at airports, in bag searches and by scanners.A Facebook page, "Sardegna Rubata e Depredata" -- "Sardinia, robbed and plundered" -- which was set up by a group of security officials from the island's airports, campaigns against the depletion of Sardinia's beaches."The purpose of the page is to raise public awareness about this problem," one of the page administrators previously told CNN Travel."During the last 20 years of activity we have seized tens and tens of tons of material ... Every year we take care to bring everything back to the places of origin at the end of the summer season." 2183

(KGTV) - Did the 1981 Dean Koontz book 'The Eyes of Darkness' accurately predict the coronavirus outbreak?No, but it does have an interesting coincidence.The paperback edition of the novel released in 2008 includes a biological weapon called 'Wuhan-400,' named after the same city in China where coronavirus started in December.But 'Wuhan-400' is a human-made weapon with a 100% fatality rate and a 4-hour incubation period. None of that matches up to coronavirus.Also, in other iterations of the book, the weapon was made in Russia and is called 'Gorki-400.' 568

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