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(KGTV) - Fact: students with involved parents, no matter their income or background, are more likely to:Earn higher grades and test scores, and enroll in higher-level programsBe promoted, pass their classes and earn creditsAttend school regularlyHave better social skills, show improved behavior and adapt well to schoolGraduate and go on to post-secondary educationIs your child in a position to succeed? Are you in a position to help? Much of what you need for a positive start to the school year is available online, if you know where to look. 10News has done the navigation for you and put together this web guide for your district.District OverviewSouth Bay Union School DistrictEd-Data provides you with interactive, at-a-glance information about your district, including:Student DemographicsStudent PerformanceLocal Revenue ElectionsFinancial DataSchool Directory/District MapsClick here for a list of schools in the districtNew to the district? Click here to find your school by address.Click here to access a map of school boundaries.Bell Times/Bus InformationWhen does school start? When do classes end? And when does the bus show up? Here are the links you need, including how to get in touch with the Transportation Department.Bell times/bus schedule (contact individual schools)Transportation Services: Parent informationSchool MenusClick here for the most recently posted menus for breakfast, lunch, and snack options for each grade level.Click here for nutrition services information and FAQs, such as making special dietary requests.Parent PortalClick here for the District's main parent resource page. Turn to this website for information about important district forms, engagement opportunities, and parent FAQs.AccountabilityIs your school showing academic progress? How much is the district paying its administrators? How many discipline problems are there in the classroom? 10News has collected the data to help hold your district accountable.Transparent California: District Salary DataSchool Accountability Report Cards (SARC)Classroom Behavior/DisciplineSchool BoardThe Board of Education provides policy and financial oversight for the district.Main PageBoard Meetings and Agendas 2214

(KGTV) – A U.S. Forest Service firefighter was injured while battling a vegetation fire that has burned 10 acres in the Cleveland National Forest near the community of Alpine.The firefighter was taken to an area hospital for treatment according to U.S. Forest Service's Anabele Cornejo. No other details were available.Amid strong Santa Ana winds in the area Friday, a wildfire erupted in the Japatul Valley area of San Diego's East County.The blaze was reported just before 1 p.m. Friday near the 21000 block of Japatul Road, southeast of Alpine, according to the California Highway Patrol.According to the CHP, dark smoke was visible from the agency’s Interstate 8 viewpoint. The CHP also noted the strong winds swirling in the area.Cal Fire San Diego said the fire went on to burn at least 10 acres as of 1:55 p.m., but good progress was made in the firefight thanks to crews on the ground and aerial water and retardant drops.No evacuation orders were issued, but residents in the nearby area were told to shelter in place as a precaution.With Santa Ana winds whipping in the county’s inland and mountain areas, a Red Flag warning was in effect until early Saturday morning. 1186

(KGTV) — If you happen to lose an hour of sleep, perhaps 4 million could ease the pain?Powerball fever is still griping the country, as Saturday night's jackpot climbs to 4 million. It's the largest Powerball jackpot of 2019 thus far, and the 16th highest Powerball ever offered.The winning ticket matching all five numbers plus the Powerball will walk away with cash out prize of 7.9 million. Your chances? One in 292.2 million. But then again, it only takes one ticket, right?RELATED: Historically lucky spots in San Diego to buy a lottery ticketPlayers have until 7 p.m. PST to purchase tickets.If you do happen to win, just remember to claim your prize. Winners have 180 days to do so.Winners won't be faulted should they choose to take their time. The winning .5 billion Mega Millions jackpot winner didn't come forward for more than four months until recently in South Carolina. The winner chose the cash lump sum, for a one-time payment of 7,784,124. It's considered the largest payout to a single winner in U.S. history. They have chosen to remain anonymous. 1088

(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 new report shows which entry-level jobs pay the most in 2019. According to Glassdoor, tech roles and tech companies are the most represented among highest paying entry-level jobs. Ranking at the top of the list are data scientists, which has a median base salary of ,000. According to Glassdoor, not only does the job pay well, but it’s also ranked as the best job in America for four years in a row. Making It in San Diego: Millennials leaving San Diego in the thousands, according to reportAnd data scientists aren’t going anywhere. According to Glassdoor, more and more companies in different industries are investing in technology to collect massive amounts of data, meaning data scientists will continue to play a valuable role in those companies. Software engineers and product managers placed second and third on the list, coming in at ,000 and ,000. Check out the full top 25 list below: Rank Job Title Median Base Salary 1 Data Scientist ,000 2 Software Engineer ,000 3 Product Manager ,000 4 Investment Banking Analyst ,000 5 Product Designer ,000 6 UX Designer ,000 7 Implementation Consultant ,000 8 Java Developer ,000 9 Systems Engineer ,000 10 Software Developer ,600 11 Process Engineer ,258 12 Front End Developer ,500 13 Product Engineer ,750 14 Actuarial Analyst ,250 15 Electrical Engineer ,000 16 Mechanical Engineer ,000 17 Design Engineer ,000 18 Applications Developer ,000 19 Test Engineer ,000 20 Programmer Analyst ,000 21 Quality Engineer ,750 22 Physical Therapist ,918 23 Field Engineer ,750 24 Project Engineer ,000 25 Business Analyst ,000 Making It in San Diego: San Diego's median rent more than starting salaries for Class of 2019To compile the list, Glassdoor used its salary reviews left in 2018 from US-based employees 25 and younger. 1930