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As officials try to put together a picture of the alleged synagogue shooter, one focus of the investigation is his social media postings, a federal law enforcement official told CNN. Here's what we know so far about the suspect Robert Bowers, 46:He allegedly made anti-Semitic statements after his arrestThe shooter made anti-Jewish comments during the incident, a law enforcement official told CNN. The shooting took place on the same day as Saturday Shabbat services. At the time of the shooting, three different congregations were holding services at the Tree of Life facility.In one post, he said he "can't sit by and watch my people get slaughtered" 662

BAKERSFIELD, California — Several students from East Bakersfield High School were arrested on Thursday after two fights broke out on campus, according to the Kern High School District.The two fights were unrelated, according to KHSD spokesperson Lisa Krch. Seven students were arrested by KHSD Police.One fight was recorded and the behavior shown is "clearly unacceptable," Krch said.A graphic video has been circulating social media that appears to show a student being jumped and assaulted by a group of other students. The post claims the student suffered a broken neck and was hospitalized, but that has not been confirmed by KHSD. KHSD cannot confirm that video is one of the fights that happened Thursday.KHSD said the incident has been investigated and appropriate student discipline will be implemented. The district cannot comment on student discipline due to FERPA laws protecting the individual right of students, Krch said. 978

As my 1st clinical week in the COVID ICU at Renown @renownhealth I want to thank all the incredible staff who are Fighting the Good Fight to help all those suffering from COVID-19. With 5 deaths in the last 32 hours, everyone is struggling to keep their head-up. Stay strong. pic.twitter.com/pHLp4PPzA6— Jacob Keeperman (@critcare_airems) November 29, 2020 366

As more and more public spaces open back up, many people are finding themselves a little jumpy when they hear someone cough nearby. Are they sick, is it allergies, is it coronavirus?Chances are, we are jumping to conclusions about those “sick” sounds we find disgusting, according to a recently published study from the University of Michigan and University of California, Irvine.“We find no evidence that perceivers can reliably detect pathogen threats from cough and sneeze sounds, even though they are reasonably certain they can,” said Nicholas Michalak, the study’s lead author and a University of Michigan psychology graduate student.In other words, we humans are not very good at distinguishing the seriousness of a cough or sniffle by the sound of it. In fact, the study found that the more disgusting a person perceived the sound to be, the more likely they were to believe the sound came from an infected person, regardless of whether it did.Previous research has indicated people can accurately diagnose infection in others using other senses, like sight and smell.The research is based on four studies that had participants judge whether a cough or sneeze sound came from people infected with a communicable (easily spread) disease or not. On average, participants guessed four out of ten sounds correctly.“Moreover, there was no evidence that accuracy improved when participants knew the true number of infectious sounds in advance or when participants focused on how clear or disgusting they perceived the sounds,” Michalak said. “Despite this poor overall accuracy, perceivers consistently reported reasonable certainty in their judgments.”The study’s authors theorized that people have a belief that a sound that disgusts them is likely to represent a disease threat - this could lead them to exhibit biases to avoid interactions with others who make disgusting but noninfectious noises, according to Mickalak.The study’s co-authors are Oliver Sng, assistant professor of psychological science at UC-Irvine, and U-M graduate student Iris Wang and U-M associate professor of psychology Joshua Ackerman.Read the full study here. 2150

ASHLAND, Ore. -- In the Rogue Valley of southern Oregon, you’ll find rows upon rows of vineyards. Rob Folin is the winemaker at Belle Fiore in Ashland.Although the grapes are different, the dry climate is similar to Napa Valley, making it very ideal conditions for wine-making. However, just like other crops, the weather can have a huge impact on wine grapes. As a winemaker, Folin says he needs to know what his vineyards are facing and how to handle what Mother Nature throws at him.“Rain, snow, frost, smoke, fire, we’ve got it all,” Folin said.In the summertime, it can be clear one day and smoky the next.“Right during harvest or right before is when it’s the worst time to have smoke – which would be right now,” Folin said.Harvest season in southern Oregon typically starts in mid-September and goes until mid-October. Folin says one of the stressors for a winemaker is smoke taint. That’s when smoke gets trapped in the skin of the grapes giving them a campfire aroma and ashy texture. It’s a flavor very few people enjoy.“If your vineyard had a fire right next to it and you just had solid smoke coming in there, then you can really have this barbecue or campfire kind of aroma,” Folin said.Unless you send your grapes in somewhere to get tested, Folin says there’s no way to know your grapes have smoke taint until they go through fermentation. He says whether a grape is impacted or not depends on a lot of factors, and it’s very unpredictable.“Our vineyard here could be totally fine, and the one across the street, their resulting wines could be smoky, like it’s just how the wind goes, the intensity of the smoke, how long it was there, how close it was, did it settle overnight.”When it comes down to it, there’s only so much you can control. As of right now, not much can be done to prevent smoke taint, and smoky summers in the western U.S. seems to be the norm lately.Folin says winemakers that face a lot of smoke taint can make more white wines since white wines are fermented without the grape skin. Or they can market their wines to consumers as a smoky wine for those that like the taste. At the end of the day, Folin says winemakers have to go with the flow.“Just roll with it," Folin said. "Ya know, fix what you can. If you can’t do anything about it, what can you do? Do what you can do and move forward.”With the exception of one fire near the vineyard in the past month, Folin says it’s been a very great year for his vineyard. He’s hopeful something good can come out of 2020 after all.“With all the stuff that’s going on, maybe we’ll have the best grapes this year. I don’t know. Just going to count on that.” 2649