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(KGTV) - A professor who made disparaging racial remarks toward a student may be returning to the San Diego State University campus after a forced hiatus.Professor Oscar Monge is scheduled to teach three writing classes in the American Indian Students department for Fall 2018, according to registration records.Monge was suspended in the beginning of 2018 after the California Attorney General's Office said he made discriminatory remarks toward a white student.He referred to white student as a "white savior," a black student as an "Uncle Tom," and another as a "Cherokee princess" according to a state investigator’s report.RELATED: Professor makes?"racial insensitive" remarksA spokesperson for SDSU provided a statement to 10News:“A faculty listing does not constitute a confirmed appointment. The university will begin to process temporary faculty appointments for Fall 2018 during the month of July."Crystal Sudano, one of the students who Monge made comments toward, said this is bad idea.“How much more abuse is San Diego State going to take?” said Sudano, “He’s got everybody by the gonads and everybody’s afraid to do anything.”Monge is currently on administrative leave and has not returned multiple requests by 10News for comment. 1297

(KGTV) - Hawkins, Ind., is coming to Universal Studios Hollywood this Halloween, well, the upside down version of the town, anyway.Universal Studios Hollywood is partnering with Netflix to bring the world of "Stranger Things" to the theme park's Halloween Horror Nights event beginning Sept. 14. The park's mazes will be transformed into an alternate reality, the Upside Down, from the show.It's there in the Halloween mazes where horrors await.As guests make their way through iconic scenes and locales from the show, including the Hawkins National Laboratory to the Byers home, the fearsome Demogorgon will be stalking from the shadows.The "Stranger Things" themed scares will also come to Universal Studios' Orlando and Singapore locations.Halloween Horror Nights will not only transform mazes into scenes of terror, but the streets of Universal Studios will become scare zones, with monster jumping out around every turn. 938

(CNN) -- President Donald Trump on Friday had a lot to say about toilets, sinks and showers.The President claimed Americans are flushing their toilets "10 times, 15 times, as opposed to once" and argued that they are having difficulty with washing their hands in what appeared to be a tangent about low-flow sinks and toilets."We have a situation where we're looking very strongly at sinks and showers and other elements of bathrooms where you turn the faucet on -- and in areas where there's tremendous amounts of water, where the water rushes out to sea because you could never handle it, and you don't get any water," the President said during a roundtable with small business leaders about deregulatory actions."You turn on the faucet and you don't get any water. They take a shower and water comes dripping out. Just dripping out, very quietly dripping out," the President continued, lowering his voice as he spoke about the drips. "People are flushing toilets 10 times, 15 times, as opposed to once."It wasn't entirely clear what he was talking about but it appeared to have to do with bathroom fixtures with low-flow appliances. He said the Environmental Protection Agency was looking into the issue on his suggestion."They end up using more water. So (the) EPA is looking at that very strongly at my suggestion," Trump said, though he did not give details on what suggestions, if any, he made. Video of the President's comments has been viewed more than a million times online.Trump, speaking in the Roosevelt Room of the White House amid an impeachment inquiry, then turned his attention to Americans attempting to wash their hands."You go into a new building or a new house or a new home and they have standards only you don't get water. You can't wash your hands practically, there's so little water comes out of the faucet. And the end result is you leave the faucet on and it takes you much longer to wash your hands," Trump said.He went on: "There may be some areas where we'll go the other route -- desert areas -- but for the most part you have many states where they have so much water -- it comes down, it's called rain. They don't know what to do with it," to laughs from around the table. "So we're going to be looking at opening up that I believe. And we're looking at changing the standards very soon."It is also unclear what standards Trump was referring to or how they could be changing. The EPA has a voluntary program that labels efficient fixtures, such as showerheads, called WaterSense -- similar to EnergyStar for water, which helps conservation. A 1992 law also regulated showerhead pressure, but it was implemented through the Energy Department, not the EPA.The EPA said it is reviewing relevant federal programs. "EPA is working with all federal partners including Department of Energy to review the implementation of the Federal Energy Management Plan and how it's relevant programs interact with it to ensure American consumers have more choice when purchasing water products," EPA spokesman Michael Abboud told CNN.CNN has reached out to the Energy Department for comment.Touting his administration's decision to change energy standards on lightbulbs, Trump also claimed energy-efficient bulbs don't "make you look as good.""Being a vain person, that's really important to me," he said. "It gives you an orange look, I don't want an orange look." The President has made similar comments before, and the Department of Energy has moved to rescind Obama-era rules on energy efficiency.And of new car models, Trump added: "Frankly they don't work very well," because of standards which California put in place. "Right now the cars are made out of papier-mache, and ours are actually, we allow steel content," he said.In the past, the President has crusaded against windmills and wind energy. He has claimed that they create "bird graveyards" and the noise they produce "causes cancer." 3925

(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 Marine with a Camp Pendleton-based unit died and a search is underway for eight others from that group following a training accident off the coast of San Clemente Island, U.S. Marine officials said.Officials said the incident happened around 5:45 p.m. Thursday during a routine training exercise involving the 15th Marine Expeditionary Unit, I Marine Expeditionary Force, and Makin Island Amphibious Ready Group, according to officials.An amphibious assault vehicle with 15 Marines and one sailor inside reported taking water during the exercise, officials said.Seven members of the group were rescued and taken to the hospital, but officials confirmed another -- a Marine -- died at Scripps La Jolla Hospital. Two individuals, both Marines, were in critical and stable conditions, respectively.The five other members have returned to their assigned ship.The eight members — seven Marines and one sailor — remained missing as of Friday afternoon and were being searched for by the Navy's USS John Finn, three Navy helicopters, several smaller Navy vessels and a U.S. Coast Guard ship and helicopter, Marine officials said.Officials say that all families of the Marines and the sailor involved have been notified."We have not moved into a recovery operation," Gen. David Berger, USMC commandant, told reporters during a mid-afternoon briefing at Camp Pendleton, the home base of the personnel involved the accident.Friday, officials said that they have covered more than 200 square nautical miles in the search efforts.An immediate cancelation of AAV use was also ordered at the base and all vehicles will be inspected after the tragedy.Retired Lieutenant Colonel Hal Kempfer said these vehicles date back to World War II and historically can have issues."Even when they go through all the checklist, they can have mechanical problems in the water that they didn’t anticipate," said Kempfer.He also said that with only half getting out, it's likely that the vehicle took on water very quickly."One of the problems is if they take water, the Marines in the back of the vehicle are in a sealed compartment, so whereas the crew can get out fairly quickly, it's tough to get all the Marines out," he said.Kempfer added that while the goal is to keep everyone safe, even training comes with risks."We train like we fight, and we take all the precautions we possibly can but it’s a dangerous business and sometimes training accidents happen," he said, adding that whether a Marine died in combat or in a training drill, they should still be honored and remembered the same way.A Tweet from the First MEF reads “We are deeply saddened by this tragic incident. I ask that you keep our Marines, Sailors, and their families in your prayers as we continue our search,” said Col. Christopher Bronzi, 15th MEU Commanding Officer.The name of the Marine who died will not be disclosed until 24 hours after family was notified. 2930