南昌高级出生婴儿附脐带模型(郑州透明肺段模型) (今日更新中)

SORRENTO VALLEY (KGTV): An 11-year old volunteer is proving that age doesn't matter when it comes to helping the hungry.Aiden Gruby has been volunteering at Feeding San Diego since he was six. His parents brought him as part of a family activity. He was hooked immediately."I think it’s really great. I love that feeling of helping people," he says.He loved it so much that his family started coming every week. When Aiden turned 10, Feeding San Diego asked him to become a team leader.Typically, the organization waits until people are 13 before they can take a leadership role.As a leader, Aiden helps with orientation and rules. He also directs volunteers as they sort food."I’m just so proud of him wanting to give back to our community," says mom Janessa Gruby. "There are kids who would rather spend their weekend playing sports, or playing video games, and he has asked us to come every weekend."Aiden says his favorite part of the job is "reclamation," which is the process of checking all incoming food for package integrity, expiration date and then sorting it by category.He has no plans to slow down any time soon."I think it’s really good to help people in need of food," he says. "These are people who have everyday lives and work like full-time jobs but can’t get enough food."If you want to help Feeding San Diego, click here to donate to 10News' Month of a Million Meals. There is also a telethon planned for Giving Tuesday (November 27) from 4-7 pm. Every dollar donated will buy four meals for a family in need. 1543

SPRING VALLEY, Callif. (KGTV) — New video shows a man using a massive brick to break into a Spring Valley dessert shop and steal the cash register. A little after midnight on Feb. 28, the video shows a man breaking into Snoice dessert shop in Spring Valley, walking to the bakery in the back and stealing the register, which had 0 inside. Jayrell Ringpis, the store owner, said he felt violated when he saw the video. "It's just disheartening because we're not alone," he said.The thief hit at least two other businesses in the same strip mall as Snoice, which is on Paradise Valley Road. On Friday, a door was missing from a Mexican restaurant halfway down, and a donut shop had a glass door boarded up. The worker at the donut shop says this is not the first time someone has broken in through the glass.Sheriff's Deputies responded to a call around 4 a.m. Thursday but did not find the suspect. The brick left behind did have some blood on it, but the Sheriff's department didn't immediately respond to further questions. Anyone with information can call the San Diego Sheriff's Department at 858-565-5200. 1120

SOLANA BEACH, Calif. (KGTV)- As San Diego county's COVID-19 cases continue to climb, restaurant owners hope outdoor dining isn't banned next. Los Angeles County shut down outdoor dining last Wednesday for a minimum of three weeks due to a surge in infection rates.Piero Tarantino owns Parioli Italian Bistro on Highway 101 in Solana Beach.He's down to just two employees, with the restaurant open only four days a week."We have a problem retaining employees cause we have to cut their hours since we don't have a lot of business, and we have to close a few days cause there are not enough sales to even pay one employee," said Tarantino.He says outdoor dining was going well in the summer, but it's a struggle now that cooler weather is here even when using heaters. "It's not comfortable cause you have heat coming from one side, but then the rest of your body is cold," said Tarantino.Restaurants across the country are trying to continue with outdoor dining even as the weather gets cold. Some owners are getting creative using everything from igloos, to individual pods, to tents and canopies.Dr. Anne Rimoin is an epidemiologist at UCLA. She said eating outside is only safe if you are truly outside."The issue is it needs to be completely open, wide open, ventilation if you have a roof, if you have sides, that's not outdoors, outdoors means in the open air," said Dr. Rimoin. Rimoin said everyone needs to do their part to bring down the infection rates."Right now, we're at the most dangerous point of this pandemic that we've been in, so far," said Dr. Rimoin.San Diego County Supervisor said right now there is no talk of banning outdoor dining locally."I have not seen evidence to suggest there's significant spread, at least from outdoors settings," said Supervisor Fletcher. Tarantino doesn't know how much longer his family owned business can survive."A lot of uncertainty, and you don't know what to do. It's a day by day situation," said Tarantino. 1973

She walks up and down the aisles of the walk-in refrigerator, her eyes scanning the massive wheels of cheese that have been sitting here for years aging to the point of perfecting. Then, Pam Robinson pulls out the block of Swiss cheese she’s been looking for.The temperature inside this cheese cave never changes; it’s a constant 55 degrees to ensure the dozens of wheels of cheese sitting on the wooden shelves here can age slowly over time. It’s an art Pam Robinson and her husband, Raymond, have been perfecting for the last decade.“When you’re making cheese, you smell the sugar from the cheese as it’s being stirred. It’s mesmerizing, almost calming in a way,” she said as she places a block of cheese on a scale to weigh.Pam and Ray Robinson are fourth-generation farmers. Ray Robinson’s great-grandparents started Robinson Farm more than a century ago. The centerpiece for this farm in Hardswick, Massachusetts, is an iconic red barn that sits in the center of the property. It’s surrounded by woods and open fields where about two dozen cows spend their days grazing on grass.For the last 10 years, the Robinsons made most of their money, selling cheese to high-end restaurants in the Boston area. But once COVID-19 hit, that stream of revenue disappeared overnight.“Our distributor has not ordered a wheel of cheese since March, and it’s now September,” Pam Robinson explained.Like farmers across the country who sell their products directly to restaurants, the Robinsons found themselves having to suddenly pivot their entire business model. Almost as soon as restaurants closed in March, Pam Robinson noticed an incredible increase in the number of individual online orders they were receiving.Demand for delivery of the gourmet cheese this farm produces has skyrocketed in recent months. Online sales have doubled as the Robinsons have seen more Americans looking to get their food directly from local farms because of COVID-19. Many customers are also still unable to leave their homes because of health concerns.“People aren’t going out. They want things delivered to their door,” Pam Robinson added.Finding farms that deliver like the Robinsons though can sometimes be difficult, which is why a new website has gained popularity during the pandemic.David Pham and Jason Curescu are two guys in their 30s who live in New York City and started the website Farmsthataredelivering.com. They've spent months creating a free online database where people can search for farms in their area that deliver.“By going back to our food source, that’s how we can really know what’s in our food,” Pham said.The idea has taken off. Not just with Americans ordering food, but with the farmers themselves.“A lot of the farmers we talk to this is the part of the job they don’t like,” he added.It's the kind of boost farms could use now more than ever. In a recent survey, 73 percent of farmers said COVID-19 affected their operations in some way. Thirty-four percent of dairy farmers said the pandemic is forcing them to speed up plans to leave farming altogether, which includes the Robinsons, who have decided it's time to sell the family farm.“It’s hard to let it go, but it’s time,” said Pam Robinson, while looking at the land she’s lived on most of her life.But for now, they still have plenty of cheese that's ready to be packaged and shipped. And if the pandemic has taught them anything, it’s how grateful people are that they can get food directly from the farm. 3477

ST. JOHNSBURY, Vt. -- From the outside, it looks like a typical white clapboard chapel. Step inside, though, and you’ll find yourself transported to thousands upon thousands of memories about man’s best friend.“It was it was a labor of love for sure,” said Scott Buckingham, with the nonprofit Friends of Dog Mountain. “They were constantly making trade-offs: ‘eating or should I buy materials for the chapel?’”“They” are Stephen and Gwen Huneck, husband and wife artists, who bought an old dairy farm outside St. Johnsbury, Vermont, and proceeded to build a chapel in honor of dogs.Scott Buckingham heads up the nonprofit running it all.“Steven and Gwen's background was in art, in wood prints and furniture and sculpting, and their primary subject matter was dogs,” he said. “So, when they purchased this property that was their intent, was to make this a place that served dogs and honored our relationship with dogs and pets.”They finished the chapel 20 years ago.Since then, with 30,000 people visiting each year from around the country and the world, the walls of the chapel have become a host to personal and emotional notes, cards and photos, inches thick, in honor of departed dogs.“When that relationship comes to an end, we're left very empty,” Buckingham said. “And what you see here are notes that are trying to capture and express their gratitude for a really, really fantastic relationship.”One visitor noted, it “brings back memories of my last dog. I’m going to be in tears if I don’t start thinking of something else.”Yet, it’s more than just a dog chapel. It’s a whole mountain property of 150 acres called “Dog Mountain.” There’s trails for dogs to explore, along with wide open spaces to run in and several ponds to swim in.“A place where they can come and their dogs can be free and play,” Buckingham said.Stephen and Gwen Huneck have since passed away, but their artwork – mostly about dogs – lives on in a gallery on the property and, of course, in the dog chapel they built from scratch.“It's a really profound experience to come here and spend some quiet time reading the notes,” Buckingham said. “You'll see, even when I think about it and I talk about it, it just chokes you up a little bit. There's a whole lot of love in this room.”It’s an unconditional love captured there to stand the test of time. 2338

来源：资阳报