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SAN DIEGO (KGTV) — The National Center for Missing & Exploited Children is asking for the public’s help locating a 16-year-old girl who reportedly disappeared from her Northern California home.Lia Long is described as a light skinned Native American female, standing 5 feet 4 inches tall and weighing 125 pounds with long black hair and brown eyes. Long currently has one dermal (dimple) piercing on both her right and left cheek.Long is said to have a tattoo with the words “forever in my heart Alyssa 05/23/17” tattooed on her right clavicle and another with the upside down crescent moon on her right thigh.Police are also looking trying to identity a light skinned white or Hispanic male and a black male adult who are believed to have left the city of Williams with Long. No further information about the two males was provided.A vehicle associated in the search is a blue/silver colored BMW, possibly a 7 series, Lakeport Police said."We continue to be concerned for Long’s safety and ask anyone with information regarding her location or activity to contact your local law enforcement agency or the Lakeport Police Department via Facebook, anonymous text message from your cellular phone by texting the words TIP LAKEPORT followed by your message to the number 888777 or by telephone at 707-263-5491,” police said. 1368

SAN DIEGO (KGTV) — With the threat of yet another rollback for San Diego businesses, owners are concerned. San Diego County is on track to move into the most restrictive tier, meaning restaurants, personal care shops like nail salons, museums, zoos, places of worship, movie theaters, and gyms all have to operate completely outside. The county is expected to announce that rollback Tuesday, Sept. 22.Ricardo Zarate Jr is the Director of Operations for Leucadia Company, a group that manages three Encinitas restaurants, including Valentina and Moto Deli. He said they’ve been trying to adapt with the times, adding trees and decorations to their outdoor dining, but hearing the news that the community is moving in the wrong direction is hard.RELATED: What happens if San Diego County moves to California's most restrictive tier“You think ‘okay we’re doing our due diligence, we’re making steps, there’s progress,’ and then to find out there’s not going to be that progress and in fact there might even be some regress, it’s disheartening,” said Zarate.He said he anticipates more restaurants will likely permanently close if they have to shift to outdoor yet again. When asked about the roller coaster of opening and closing, he said his restaurants will make it, but knows it’s hard on others.“On one hand it would be nice to not be wondering when the next step back is going to come but on the other hand, I can see how some of our fellow restaurants do benefit, even if it’s briefly, from being able to open up their indoors,” he said.Jessica Huynh at Bella Paris Nails in Little Italy knows the benefits of being able to open indoors. Her nail salon does not have the space to open outside, so they stayed closed the whole pandemic. After almost six months of no business, they finally reopened when indoor services were allowed in September. Now, less than three weeks later, they’re faced with the possibility of only outdoor services again, which for them means another closure.“I don’t know if we can work outside, so maybe we close again,” said Huynh. 2070

SAN DIEGO (KGTV) - UC San Diego School of Medicine researchers believe they have discovered a way to reduce what they describe as health risks associated with red meat. A study published Monday in the journal Nature Microbiology considers whether bacterial enzymes could be used to clear from our tissues a carbohydrate created when humans eat red meat. The carbohydrate, known as Neu5Gc, builds up as we eat red meat, researchers say. They suggest our immune systems treat Neu5Gc as a foreign invader and generate antibodies against it, leading to chronic inflammation and other diseases. A team led by UC San Diego professor of pediatrics and bioengineering Karsten Zengler, Ph.D., believes bacterial enzymes could remove Neu5Gc from red meat before people eat it. “It’s our hope that this approach could be used as a sort of probiotic or prebiotic to help reduce inflammation and the risk of inflammatory diseases - without giving up steak,” said Zengler. The researchers bought steak and pork sausage from a grocery store and rubbed it with a lab-made bacterial enzyme. They found that “sure enough, most of the Neu5Gc came right off,” according to UC San Diego officials. Zengler and his team are working to optimize the enzyme to make sure it removes Neu5Gc and not similar carbohydrates. The group will also explore mass production possibilities and the potential for preventing inflammation and inflammatory diseases.The study was funded by the National Institutes of Health, National Science Foundation, UC San Diego Chancellor’s Research Excellence Scholarship, and Science Without Borders, officials said. 1624

SAN DIEGO (KGTV) - Brandon Steppe is used to surprising at-risk youth with state-of-the-art studio and video editing equipment but he wasn’t expecting Steve Atkinson 10News to surprise him with the 10News leadership award.Join 10news & LEAD San Diego, as we celebrate Brandon Steppe for his good work in the community through The David's Harp Foundation, Inc.  382

SAN DIEGO (KGTV) -- When professors at San Diego City College weren't prepping for fall semester, they were getting in on a little TikTok action thanks to English professor Christy Ball."I watched a lot of TikTok this summer, I fell in love with all the silliness in America and I really needed it when all the bad news was coming and coming," Ball said.She teamed up with 30 of her colleagues "to let students know we understand this isn't the ideal learning environment but that we believe in them, and we are so committed to their success and we're going to work with them the whole way." Together, they created a 2-minute TikTok-inspired clip with messages like "We're in this together," "You're not alone," and "We are listening."The video's editor and SDCC English professor Kevin Gossett said, "Putting something out like this is a good reminder that we're ready for this. We've been doing months and months of training in so many different ways just for this moment to support you."Gossett said it took a few weeks to edit the video but the hardest part was teaching writers how to TikTok."I did zoom recording sessions where I was walking them step-by-step. I'm like 'Throw it in air so it looks like someone threw it at you' because a lot of people didn't understand 'film magic.'"Ball added, "We recognize this is super strange seeing your class and their kids in the background, pets everywhere, so we wanted to play with that and have fun with the video."Overall, Ball said she wanted one message in the video loud and clear: "We care more about their well being than we do the assignment, we know we can help them get the work done. We're being very mindful about the changing environment and responding to it in a way that's very compassionate." 1768