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(KGTV) -- Disneyland fans can expect a little bit of magic starting next month.Disneyland Resort officials announced Friday that Disneyland California Adventure will reopen its Buena Vista Street in November for shopping and dining only.The exact reopening date was not immediately announced.RELATED: San Diego attractions hosting Halloween events for all agesBuena Vista Street’s opening is considered an extension of the Downtown Disney district, which reopened to the public in July.The Buena Vista Street area, like all of Downtown Disney, will have health and safety measures in place for guests, including temperature screenings, face mask requirements, and social distancing guidelines.Here’s a breakdown of what visitors can expect:Holiday shopping at the retail locations along Buena Vista Street, including Elias & Co., Julius Katz & Sons, and Kingswell Camera ShopSnacks available from Trolley Treats, Fiddler, Fifer & Practical Cafe, and a variety of snack carts all along Buena Vista StreetSit-down dining at Carthay Circle Lounge and mobile order options at Smokejumpers GrillBecause Disneyland and Disney California Adventure are still closed due to the state’s COVID-19 restrictions, guests will not have access to any rides/attractions within the theme parks. 1296

(KGTV) -- A woman traveling with her daughter was arrested after Border Patrol agents found nearly 30 pounds of methamphetamine hidden in her car.The arrest and seizure occurred July 21 during a traffic stop on northbound Interstate 5 in San Clemente, Customs and Border Protection officials said.According to CBP officials, an agent patrolling the area stopped a 2003 Honda Accord and asked the 38-year-old female driver for permission to search the car.After obtaining permission, the agent’s K-9 was alerted to something, prompting an in-depth inspection. The agent then found 28 bundles of meth inside the Accord’s gas tank.CBP officials said the bundles, weighing a total of 28.88 pounds, all tested positive for methamphetamine. The drugs were turned over to the DEA, and Border Patrol agents seized the car.Agents arrested the woman, a U.S. citizen; her six-year-old daughter was placed with child protective services. 933

(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 class-action lawsuit has been filed in Maricopa County against Dr. Mario Almanza, a doctor who performs weight loss surgeries in Tijuana.There are more than 20 people and businesses named in the lawsuit. It also includes an Arizona woman believed to have been recruited for doctors in Mexico. It alleges fraud and negligent misrepresentation.Jessica Ballandby is a plaintiff in the class action lawsuit. She also filed her own lawsuit against Dr. Almanza and his alleged recruiter, Sandy Brimhall.Ballandby, a mother of two, got weight loss surgery with Dr. Almanza back in Tijuana back in March 2014. She said she experienced problems almost immediately.“I woke up from surgery and was feeling the most pain I’d ever felt in my life,” Ballandby said. “You could literally take my hoodie and ring it out and blood was dripping from it.”Ballandby blames Dr. Almanza, who claims to be the leading weight loss surgeon south of the border. After her surgery, she thought the worst.“I’m going to die over here. I’m never going to see my family again,” Ballandby remembers thinking.She admits she did not think twice about surgery in Mexico.“I was thinking long-term effects of being able to support my two kids,” Ballandby said.It is expensive in the United States and the gastric sleeve procedure came highly recommended and referred by Brimhall. In a 2015 interview, Brimhall said she collected 0 for people she sent to surgeons in Tijuana. Brimhall was with Ballandby in Mexico and admitted there were issues with her surgery.“When she crossed the border, she was having significant problems so she went to another bariatric center in Scottsdale and they told her he had nicked her intestines,” Brimhall said.In the court documents, it alleges that Brimhall used “high-pressure sales tactics” on people like Ballandby looking to lose weight and recommended doctors like Almanza.The class-action lawsuit also named Fill Centers USA and claimed Almanza was working with the business. The attorney representing Ballandby said Fill Centers USA would arrange trips to Mexico and aftercare in the U.S. for patients who received the Lap-Band surgery.“It would be a quick in and out. The surgeries would be done by doctors who are qualified and competent and that’s not what happened,” said Ballandby’s attorney, Robert Gregory.A trip to the emergency room delivered devastating news to Ballandby.“Your spleen’s been cut,” she said doctors told her. “He’s like, you’re bleeding internally.”Ballandby said she is now 102 pounds and has trouble keeping on weight. She also lost hundreds of thousands of dollars. She said none of it was covered by insurance because she chose to have surgery in Mexico.Brimhall was a school principal in Arizona. A records request showed she used her district email to recruit for surgeons across the border. Emails showed Brimhall recruited hundreds of people, escorted them to Mexico, used district resources to transmit HIPAA protected medical documents and started a business, making professional referrals allegedly based on her own experience having weight loss surgery in Mexico.Team 10 has confirmed four Americans died after having weight loss surgery with Dr. Almanza. In January 2016 during an interview with Team 10, he said he had performed more than 14,000 surgeries. Currently, his website now says over 16,000 surgeries have been performed.Dr. Almanza told Team 10 in 2016, the only patients he knew who passed away after surgery were the ones featured in Team 10 stories. He believes his unhappy patients were bribed by a disgruntled employee who wants to ruin his reputation.Ballandby compared Dr. Almanza’s operation to a “pig farm.”“That’s what he’s treating human beings over there like," she said. "Just like a pig. Slaughtering them." 3805

(KGTV) -- Denver, San Francisco and Los Angeles are among the best airports in the world in 2019, according to a new report by Skytrax. Denver ranked 37th on the list followed by San Francisco at 48th, Seattle-Tacoma at 57th and Los Angeles 71st. Denver, the highest rated airport in the U.S., was ranked 37th Unfortunately for America’s Finest City, the San Diego International Airport didn’t make the list. All three of the world’s top airports are located in Asia. The Singapore Changi airport took home the list’s top spot for the seventh year in a row followed by Tokyo Haneda and Seoul Incheon. The Singapore Changi Airport connects to more than 200 destinations around the world. In 2017, the airport served 60 million passengers from nearly 100 countries. According to its website, the World Airport awards began in 1999 when Skytrax launched its first global airport satisfaction survey. The goal of the survey is for customers to "make their own, personal choices as to which airport they consider to be the best." Airports are ranked on the list based on a a survey taken by travelers around the world. Skytrax is regarded as a benchmark for the world airport industry. Check out the list below for the top 10 airports in the world:Singapore Changi AirportTokyo Haneda International AirportIncheon International AirportHamad International AirportHong Kong International AirportChubu Centrair International AirportMunich AirportLondon Heathrow AirportNarita International AirportZurich Airport 1514