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(KGTV) - In the months since recreational cannabis became legal in California, the state's tax officials say millions in revenue have been generated.Figures released Friday indicate the state received .9 million in revenue generated by cannabis sales since January 1, according to the California Department of Tax and Fee Administration.First quarter sales revenue figures include cultivation, excise, and sales taxes from cannabis sales in California. They do not include local tax revenue collected by cities.REC WEED COVERAGE: 540

(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 man taken into custody last week after he was involved in a San Marcos crash and authorities discovered a dead body in his pickup truck has been arrested for murder and turned over to Anaheim Police.Anaheim Police say Abdulaziz Munther Alubidy, 30, was booked into Anaheim Detention Facility and is being held without bail.The San Sheriff's Department says Alubidy was involved in a crash just after 4 p.m. late Friday at San Marcos Boulevard and Rancho Santa Fe in San Marcos. When deputies responded and looked inside his Toyota Tundra pickup truck, they discovered the body of 56-year-old Jessie Villesca of Anaheim.RELATED: One person is dead after car crash in San MarcosDeputies said Villesca's injuries indicated she was murdered. Alubidy was detained at the scene.Anaheim Police were contacted after deputies say they found evidence indicating Villesca had been killed near W. Corporate Way and N. Muller Street in Anaheim earlier on Friday.Anaheim homicide detectives have taken over the investigation. Detectives didn't discuss any possible motives or any further details. Anyone with information about the case is asked to call the Anaheim Police at 714-321-3669. 1193

(CNN) -- When a World War II veteran turned 99, he had one regret. He had an opportunity earlier in life to meet some of the last living Civil War veterans, but he didn't go.Now 100-year-old Sidney Walton is giving people across the country the chance to meet one of the last living World War II veterans.Walton has been on a mission to visit all 50 states over the past year and a half, and he passed the halfway mark earlier this month. He's made it to 26 states, meeting with governors and anyone who will hear his story.He wants people he meets to remember the sacrifice World War II veterans made, especially as there aren't many left. Fewer than 400,000 of the 16 million Americans who served in World War II are alive, according to US Department of Veterans Affairs statistics.RELATED: Thousands of service members return to San Diego for ThanksgivingIn April 2018, Walton started sharing his message. He decided to leave his home in San Diego and meet with governors of each state as a way to reach a large number of people.He first met with Rhode Island Gov. Gina Raimondo and would hit 25 more over the next 18 months, ending with Maryland Gov. Larry Hogan. He calls it his "No Regrets Tour.""We're going to complete this tour," Paul Walton, Sidney Walton's 64-year-old son, told CNN. "We have 24 more governors to go and we're going to do it, as they say, 'Come hell or high water.'"When Sidney Walton was 21, he left college in New York City to join the US Army.RELATED: San Diego mother calls on community to sponsor wreaths honoring veteransAt first, he was trained in chemical warfare and was sent to get a degree in chemical engineering from Virginia Polytechnic Institute, now known as Virginia Tech. He never had to use those skills, though.He later was sent to India and served in the China-Burma-India Theater as a corporal, which some call the forgotten theater of the war.Paul Walton said this tour is meant to keep the memory of veterans alive and remember their sacrifices. He believes in the message his father is sharing so much, that he gave up his job to travel with him.The journey isn't always easy. At 100 years old, the amount of traveling and planning can be difficult. Paul Walton said all their plans are made a month in advance at most. They never know what could happen, but they hope to finish the tour in style.RELATED: San Diego veteran receives Congressional Gold Medal for WWII serviceThey drive a rental car with a magnetic sticker that tells people Sidney Walton, a 100-year-old World War II veteran, is inside. The two have big dreams of getting a large campaign bus to travel through the remaining states so everyone knows that Sidney is there."We want everyone in the next 24 states to know that Sidney is on his way," Paul Walton said. "He's going to accomplish this mission like he always has all of his life." 2867

(KGTV) - A nun died in court Friday during a proceeding related to the legal battle against the Los Angeles Archdiocese and singer Katy Perry.Sister Catherine Rosse Holzman, 89, died in court during the proceeding related to the sale of a Los Feliz property, according to ABC-affiliate KABC.Holzman was part of an order of nuns known as The Sisters of the Most Holy and Immaculate Heart of the Blessed Virgin Mary. The order owned a hilltop property that used to be a convent but sold it in 2015 to entrepreneur Dana Hollister.RELATED: Judge rules in Katy Perry's favor in land dispute case with conventThe Archdiocese intervened, however, saying the offer was void because the order did not get the sale approved by the Archdiocese or Pope Francis. This led to the court battle over whether Hollister, who offered million for the property, was a suitable buyer as opposed to Perry, who offered .5 million.Perry's offer has the approval of Los Angeles' archbishop but has yet to gain approval by the Vatican.A judge ruled in favor of Perry in 2016, saying the archdiocese has to first authorize any sale, and the nuns didn't have his permission before entering into the agreement with Hollister. 1260