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(CNN) -- If you're systematically stealing money from a bank vault, it may not be a good idea to post the evidence on your social media pages.A bank employee in Charlotte, North Carolina, allegedly stole ,000 from the bank's vault, according to a release from the United States Attorney's Office Western District of North Carolina.And he wasn't bashful about advertising to his social media followers the life of luxury he was funding.The release said a criminal indictment was unsealed this week in federal court following the arrest of Arlando Henderson, 29, by the FBI in San Diego. The unsealed indictment alleges Henderson stole cash out of the vault in separate allotments on at least 18 different occasions this year."Throughout July and August 2019, Henderson used a social media account to post several pictures of him holding large stacks of cash," according to the release.He then allegedly committed "loan fraud in connection with the purchase of a luxury automobile," it said.Henderson's numerous Facebook and Instagram photos depict him posing with stacks of cash, and the US Attorney's Office says he used the money to make a ,000 down payment on a new Mercedes-Benz.He allegedly also falsified bank documents to obtain a car loan from another financial institution to cover the remaining balance of the vehicle, prosecutors said.Henderson's Facebook and Instagram posts from September show him posing with a white Mercedes-Benz in Hollywood, California. He was arrested in San Diego about three months later on Dec. 4.CNN has reached out by phone and email to Henderson's federal public defender in California for comment, but has not heard back.He repeatedly stole cash from a bank vault, prosecutors sayAccording to details from the indictment contained in the release, Henderson allegedly took bank customers' cash deposits out of the bank vault for months.Many of those times, he deposited money into an ATM near the bank where he worked, according to the release."I make it look easy but this shyt really a PROCESS," he wrote in one Facebook post, part of a string in which he talked about building his "brand." That post, showed him him holding a stack of money and smoking a cigarette.Detailing information from the indictment, the release says that Henderson "destroyed certain documents" and that he "made, or caused others to make, false entries in the bank's books and records to cover up the theft."He could face decades in prisonHenderson has been charged with two counts of financial institution fraud, 19 counts of theft, embezzlement, and misapplication, along with 12 counts of making false entries, which carry a maximum penalty of 30 years and a million fine, per count.He is also charged with transactional money laundering, which carries a penalty of 10 years behind bars and a 0,000 fine.He appeared in US District Court in southern California earlier this month, according to the release, with the case set to be tried in North Carolina by the US Attorney's office in Charlotte. 3037

(KGTV) — An Amber Alert was issued to counties across California for a 4-year-old girl abducted by her non-custodial mother in Washington.The alert was issued for a 2005, red Chevy Cobalt with Washington state license plate "BLK 1552" just after 1 p.m. by California Highway Patrol on behalf of the Vancouver Police Department.Vancouver Police say Aranza Maria Ochoa Lopez, 4, was taken on Oct. 25, by her mother, 21-year-old Esmeralda Lynn Lopez. Authorities believe the mother may be intending to head to Mexico.Esmeralda Lopez is described as a Hispanic female, standing 5-feet tall, and weighing about 138 pounds. She has black hair and brown eyes. Aranza is described as a Hispanic female, with blond hair and blue eyes.The alert was sent to the following California counties: Marin, Napa, Contra Costa, San Joaquin, Alameda, Santa Clara, San Mateo, Santa Cruz, Monterey, San Benito, Merced, Fresno, Kings, San Luis Obispo, Santa Barbara, Ventura, Kern, Los Angeles, Orange, San Diego, Riverside, Stanislaus, Merced, Madera, and Tulare.Anyone with information of the pair's whereabouts is asked to call 911.10News is monitoring this breaking news. 1190

(KGTV) — A Maryland woman is accused of sparking a massive apartment fire because she was upset over her then-boyfriend.Prince George’s County firefighters arrived at an apartment complex engulfed in flames on Sept. 17 just before 3:30 p.m. The 3-alarm fire took crews nearly 2 hours to extinguish.About 130 residents were displaced and four buildings were damaged, causing an estimated .2 million in damages.MAP: Track crime happening around San Diego CountyNatasha Ciara Joyner, 32, was arrested Thursday and charged with multiple counts of arson and reckless endangerment, according to Prince George’s County Fire Department.Officials alleged Joyner had set the fire because she was upset with an ex-boyfriend. The woman reportedly used a lighter to ignited bedsheets in a unit, according to the Washington Post.Additional charges against Joyner are pending. 886

(KGTV) - California regulators are considering a plan to charge a fee for text messaging on mobile phones to help fund programs that make phone service accessible to the poor.The California Public Utilities Commission (CPUC) is set to consider the proposal in a vote scheduled for next month, according to The Mercury News. It's not clear how much mobile phone users would be asked to pay under the proposal, but it would likely be billed as a flat surcharge, not a per-text fee, according to the paper.And wireless industry and business groups are not "LOLing." The groups are reportedly already trying to defeat the proposal before it makes its way to the commission.“It’s a dumb idea,” Jim Wunderman, president of the Bay Area Council business-sponsored advocacy group, told the Mercury News. “This is how conversations take place in this day and age, and it’s almost like saying there should be a tax on the conversations we have.”The new surcharges could generate a total of about .5 million a year, according to business groups. The same groups warned that under the proposal's language, the charge could be retroactively be applied for five years, totaling more than 0 million for consumers, the paper reported.Click here for a look at the proposal.The proposal argues that the state's Public Purpose Program budget has increased from 0 million in 2011 to 8 million in 2016, while revenues funding the program from the telecommunications industry saw a "steady decline" from .5 billion in 2011 to .3 billion in 2017.The report calls this "is unsustainable over time."In a statement to the Associated Press, CPUC spokeswoman Constance Gordon said, "from a consumer's point of view, surcharges may be a wash, because if more surcharge revenues come from texting services, less would be needed from voice services." 1845

(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