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SAN DIEGO (KGTV) - Video showing Customs and Border Protection agents detaining a mother of three in National City has sparked outrage in the community. 160

SAN DIEGO (KGTV) - Tucked within City Heights are natural wonders along a winding system of trails and walkways.But many of those scenes of nature go unnoticed. Not by intention, though.Justin Boone, owner of Burly and the Bean, noticed visitors coming into his coffee shop looking for a way to connect to the nearby canyons and beyond.RELATED: Mariachi dances above Interstate 5 in San DiegoThe trend got Boone thinking. So he began leading hikes once a week through the canyons for the outdoorsy, java-hungry customers, and anyone in between."I decided to do a user-friendly map and started doing the canyon hikes," Boone told 10News anchor Ariel Wesler. Wesler and 10News Chief Photographer Steve Reusch joined Boone on a hike for a look at how he's bringing the local community together. 824

SAN DIEGO (KGTV) --A 26-year-old man was arrested Saturday night after police say he stabbed a 50-year-old in San Diego’s Gaslamp Quarter.According to police, the two got into a fight on the 500 block of Fifth Avenue around 10:30 p.m.That’s when the suspect, identified as Matthew Morrow, walked up to the victim and stabbed him several times in the back, police say.Police were able to find Morrow and arrest him for assault with a deadly weapon.The victim was taken to the hospital with non-life threatening injuries. 527

SAN DIEGO (KGTV) - Two guided-missile destroyers were simultaneously dry docked at a Barrio Logan shipyard Wednesday. The USS Stethem and USS Decatur were lifted together inside the BAE Systems’ “Pride of California” dry dock. The dry-dock is 950 feet long, 160 feet wide and has a lifting capacity of 55,000 tons. The destroyers each are 505-feet-long and displace about 9,000 tons, according to BAE Systems. Crews will conduct repairs on the ships’ hulls, internal ballast and storage tanks, ventilation, propulsion and engineering systems, and living spaces. The ships should be re-floated by April 2020, BAE systems reports. 636

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