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FRANKFURT, Germany (AP) — Air travel will take even longer than previously thought to return to pre-virus levels. That's the gloomy prediction from the air transport trade association or IATA. They are pushing their forecast back by a year, to 2024. That's when they say travel will make it back to 2019 levels. "A slower recovery will put more airlines in financial peril," a release from the trade association stated. "And, as we have said many times in these briefings, government relief measures are essential."In June, air travel around the world was down 86% compared to a year earlier. IATA says air travel recovery will take longer because of the resurgence of cases in many places including the U.S. 716

For an artist who's known for his stunts, this could be Banksy's most perfect art world prank.After the gavel fell Friday at Sotheby's auction house in London, Banksy's Girl with Balloon was reduced to shreds -- another apparent act in the disruptive career of the anonymous British graffiti artist.The iconic image of a girl reaching out for a red, heart-shaped balloon, sold for .4 million. Moments later, a shredder hidden inside the "artist's frame" started its work and the art "self-destructed," according to a news release from Sotheby's 554

For almost 30 years, John Chhan and his wife, Stella, ran the doughnut shop in Seal Beach, California, a constant, reassuring part of countless customers' lives. But now the hard-working couple is facing a medical crisis, and their patrons are returning the sweetness.Since Stella suffered a brain aneurysm last month, John has longed to spend as much time as he can with her."She's in a nursing home," Chhan said. " My sister-in-law is here helping me."With a business to run and bills to pay, the doughnuts still have to roll. Chhan thought he would have to spend most of his time working at the doughnut shop -- away from his wife. 642

Fourth of July celebrations may look a little different this year, but the U.S. Department of Agriculture says you should still be able to enjoy your favorite patriotic foods in a safe way.No matter how you’re celebrating, the USDA is encouraging Americans to make food safety and other public health recommendations a part of their festivities.USDA officials offered these tips to ensure a food safe Fourth of July:Don’t cross-contaminateAlways keep raw meat and their juices from touching other foods.While grilling, avoid using the same utensils for cooked and ready-to-eat foods that were previously used with raw meat or poultry products. Wash and sanitize all surfaces and utensils after they touch raw items. (A recent USDA survey showed that 34% of respondents do not follow an important step to use a different utensil to take food off the grill.)Bring enough tools to keep your raw meat and poultry away from any cooked or ready-to-eat foods and have extra cleaning and sanitizing supplies ready for your surfaces, plates and utensils.Use a food thermometerSome grill masters may say they know their food is done just by looking at its color when it comes off the grill, but the USDA says that’s not possible and shouldn’t be relied upon. That’s where a food thermometer comes in.“More than 25% of burgers can turn brown inside before they are fully cooked,” said FSIS Administrator Paul Kiecker. “Although your grilled foods may look done, foodborne illness causing germs are not killed until the safe internal temperature has been reached. Using a food thermometer is the only way to know your food is done and safe to eat.”The USDA recommended safe minimum internal temperatures are:· Beef, pork, lamb and veal (steaks, roasts and chops): 145°F then rest for three-minutes· Fish: 145°F· Ground meats (beef, pork, lamb and veal): 160°F· Whole poultry, poultry breasts and ground poultry: 165°FKeep foods at safe temperaturesPerishable food items should not be left outside for more than two hours, and only one hour if the temperature is at or above 90°F.Keep your food at or below 40°F, in coolers or containers with a cold source, such as ice or frozen gel packs. This includes any leftovers from the grill, cold salads and even cut fruits and vegetables.Leftovers should be refrigerated or placed back in the cooler within 2 hours of being placed outside (1 hour if temperatures are at or above 90°F).If you are not sure how long food has been sitting out, throw it out immediately.Questions?If you have questions about these tips, or any other food safety topics, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.“Foodborne illness can increase during summer because of the warmer temperatures and extended time spent outside,” said Dr. Mindy Brashears, the USDA’s Under Secretary for Food Safety. “You may not be grilling at the park this year, but instead you may be grilling at home. As we celebrate this Fourth of July holiday, I encourage consumers to use food safety steps to reduce their risk of illness.” 3150

FRESNO, Calif. (KGTV) - More than 200 Marines and Sailors from Camp Pendleton have been helping in the Creek Fire fight for nearly two weeks."This is why Marines sign up, this is why they join the Marine Corps, is to serve," Commanding Officer of the 7th Engineer Support Battalion, Lt. Col. Melina Mesta said during a trip to The Sierra National Forest last weekend.The 233 Marines and Sailors with the 7th ESB deployed September 19th after a day of firefighting training on Camp Pendleton. Lt. Col. Mesta said this task force is equipped with the right tools to pivot on a moment's notice to an unconventional mission like this."Like we say in the Marine Corps, 'Any Climb, Any Place.' We like to adapt to our environment and anything that is asked of us," Operation Chief Master Sgt. Juan Guillen said.Mesta described the mission at the Creek Fire as a lot of manual labor, "really hard dirty work with some long hours."Master Sgt. Guillen said Marines and Sailors wake up at 5:30 a.m., wash up, and go to a briefing. Then they head out around 7:30 a.m. and work the fire line until around 6:30 p.m. That's an 11 hour work day every day, with breaks to keep them safe."They're assessing any hot spots any areas that could potentially flare up." Master Sgt. Guillen said there is also a night shift that patrols with the same mission.Master Sgt. Guillen acknowledged how difficult the work is and said Marines and Sailors appreciate what firefighters do. He said one of the differences in this work is where the heavy backpack filled with supplies sits on your back as a firefighter.He said Marines are used to having a heavy pack that sits high up on the back. This versus what they use on the fire line, which is much lower, closer to the waist to allow for bending and work closer to the ground.During their deployment, containment of the fire jumped 22% to 44%, making a tangible difference that hits close to home."It's an honor to be back here and help out the community. I spent a lot of time up here camping near where the Creek Fire's at." Master Sgt. Guillen said he grew up in Fresno, his parents were migrant workers in the fields.He said he's thankful to see businesses nearby opening back up now that the fire's threat is dwindling."We're here to support as long as needed and the mindset of the Marines and Sailors that are out here is that mission accomplishment is our priority," he said.All of the Marines and Sailors at the Creek Fire volunteered for this mission. They do not have an end date to head back to Camp Pendleton. 2554

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