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For U.S. Border Patrol agents who guard the area between the U.S. and the part of Mexico just south of San Diego, seeing people trying to cross the border illegally isn't uncommon."That's a daily occurrence," says Jeff Stephenson, a patrol agent. Border Patrol agents like Stephenson are tasked with protecting 60 linear miles between the two countries and 930 miles of coastline. This year, the U.S. government added 14 miles of a primary wall that stands 18-feet high. Next year, Stephenson says a 30-foot-tall secondary wall that will stand behind the primary wall it will be completed. "It gives our agents more time, because it's a much more significant challenge," Stephenson says. "This can’t be scaled the way the old primary fence could."The new bollard walls replace a system Stephenson says was easy for people to climb over. The primary wall used to be an 8 to 10-foot steel wall made from Vietnam War-era landing mats. The secondary fence was made of steel mesh. "That worked pretty well for a while," Stephenson says. "With the development of power tools and cordless power tools, smugglers could come over the primary fence and hit the secondary fence and cut through it and be gone in two minutes or less."Starting in 2015, Stephenson says agents in San Diego started to see an increase in people crossing the border illegally coming from places other than Mexico."That presents a significant challenge, because the processing of those people and as far as a government wide approach is a much more significant challenge with more time involved and more work that goes into managing someone from another country," Stephenson says. "If someone is from Mexico, it's a lot easier to bring them back to Mexico." Stephenson says the situation along this border is a crisis."When we see the large influx of people crossing the border illegally and as Border Patrol, we have no choice but to manage and deal with that," Stephenson says. He says managing the number of people attempting to come into the U.S. is overwhelming. "We simply don't have and haven't had the resources to manage that sheer number of people, not to mention we're tasked with protecting a border, enforcing the immigration laws between the ports of entry, but then we have all these sorts of people," Stephenson says. "We're supposed to house them, feed them, and continue them down the train and set them up for their cases and process them, and we've struggled to deal with the sheer number of people, so it's absolutely a crisis."As immigration continues to be a huge topic nationwide, Stephenson says people should know how important it is to protect the hundreds of miles that separate Mexico and the United States. "When you don't have border security, you're leaving yourself exposed,” he says. “You're open to anybody and anything that may want to enter the country that may do harm do us harm.”As crews continue to build miles of border fencing, Stephenson says it's only a piece to helping agents do their job. "Putting something as ‘the answer,’ that's not a realistic thing. You're going to face different challenges as time goes on, but this helps us on the front lines for Border Patrol agents and the work we do,” he says. “When you're talking about larger immigration and everything, that's for the politicians to decide. That's for them to figure out it. Our job is to secure the border and to enforce immigration laws and that’s what this helps us do, plain and simple." 3482

For three years, Comal in Denver has been a place for aspiring entrepreneurs to chase their culinary dreams.“I like to cook. I enjoy it,” Comal employee Martha Ordonez said in Spanish. When the restaurant first opened, workers were a group of women from the neighborhood. Most of them were immigrants who had been living in the United States for a while.Now the food incubator also serves refugees from Syria and Iraq who are fairly new arrivals to the U.S.The idea is to provide a platform and safe place for people in the community to learn skills that can better their lives and the lives of their families.“Business skills, language skills, marketing, basically anything you would need to run your own business,” Comal founder Slavica Park said.However, it’s become more than just a place for training.“I love my culture, and I know that culture can provide more than just a dish,” Comal employee Silvia Hernandez said.It’s become a place of cross-cultural exchange. A place where the workers and the customers can experience something different in their own backyard. “We really encourage them to dig deep, to go back to even their grandma’s recipes, because we really want it to be authentic and specific to their culture,” Park said.“Sometimes I have to call my mom to ask her ‘oh you know this dish? What did you put in that dish?” Hernandez said.Silvia Hernandez is from Mexico City. She’s been cooking at Comal since its inception.“Today I cook chicken with creamy poblano sauce, and I remember my mom cook the poblano sauce, but I add a little bit of spinach so I put a little bit of my own today,” Hernandez said.After a year of learning about the industry, Hernandez was able to open her own catering business.It’s an accomplishment she doesn’t think would have been possible if it wasn’t for her time at Comal, and her ability to get paid while she learned.“That’s good because that’s how we support our families. That’s how I support my family.”Hernandez said a lot of people who work at Comal are looking for hope. And what helps even more is when immigrants like her are welcomed into society.“While Denver has been extremely welcoming to the refugee and immigrant population, here and there obviously you’ll run across misconceptions. And I think one of those typically is that we’re here to get something. I think it’s quite contrary. I think we’re here to really work hard, and also, we do bring many talents and gifts,” Park said.The talents of Hernandez have brought her into a world of culinary success. She says integrating into U.S. culture hasn’t always been easy, but she believes it’s best to keep a positive attitude.“Changes or bad things sometimes make you learn, and have a new beginning,” Hernandez said.It doesn’t matter where you come from. Hernandez says anyone can have a new beginning.“We are welcoming any culture… any kind of cuisine. Can be American, African, Bolivian, Venezuelan, whatever.” 2945

FORT WORTH, Texas — American Airlines is extending flight cancellations into early June because of the Boeing 737 Max grounding.American, the world's largest airline, said Sunday it will cancel about 90 flights daily through June 5. American had previously canceled flights through late April."By proactively canceling these flights, we are able to provide better service to our customers with availability and rebooking options," American said 457

Honored to wear these cleats tomorrow for Riley Hospital, pediatric cancer awareness & in loving memory of Kadyn, Leah, Daija & Brianna???? pic.twitter.com/KFIu1HEN5h— Matt Overton (@MattOverton_LS) October 21, 2017 235

Hurricane Dorian flooded the streets of Charleston, South Carolina, on Thursday, spawned destructive tornadoes in two states and threatened a whole day of fierce weather.Dorian, a high-end 201

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