Kimberly Beth Wygant Kimberly Beth Wygant of Albuquerque, NM
Jun. 7—Kimberly Beth Wygant Kimberly Beth Wygant of Albuquerque, NM succumbed to complications associated with an ongoing illness on June 1, 2025. Kimberly attended Las Cruces High School and NMSU graduating both. Her work as a Paralegal was rewarding and afforded her the opportunity to serve her community. She is survived by mother, brother, and dear friend. If you knew Kim through work or fellowship please send a note in kind to clay.wygant@gmail.com. Please visit our online guest book for Kimberly at www.FrenchFunerals.com.
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CBS News
28 minutes ago
- CBS News
Window displaying transgender pride flag in Stockton smashed with brick
Stockton Police said they are investigating two hate incidents that happened during the first week of Pride Month. The first incident happened on El Dorado Street on June 4. Police said someone threw a brick through a building window that was displaying a transgender pride flag. They were gone before police arrived, and officers took a report of the incident. The second incident happened on June 5 in the Yosemite Street Village area. Someone removed a pride flag that was displayed on a home. Police responded to the scene, but the person had already left the area. Both are being investigated as hate incidents, police said. "We strongly condemn all acts of hate, including those targeting the LGBTQ+ community. These crimes are unacceptable and will be investigated with the utmost seriousness. We are committed to protecting every member of our community, regardless of sexual orientation or gender identity. Hate has no place in our city. We will continue to strive for a more inclusive and secure future for all," Stockton Police said. Anyone with information is asked to call police.
Yahoo
30 minutes ago
- Yahoo
10 foods you should never grill because they are hazardous, ruin your grill, or won't taste good
Summer's here, and firing up the barbecue is one of the best ways to celebrate the season. But let's face it, not everything thrives on the grill. Some foods collapse, stick, or dry out before they even have a chance to shine. This article reveals common grilling pitfalls, foods you might want to skip, and shares expert tips on cooking them perfectly without the mess or stress. You'll keep your grill cleaner, your dishes tastier, and impress everyone with your grilling know-how. Soft Cheeses Brie, Camembert, and fresh mozzarella melt almost instantly once they are placed on a 500°F grate. Seconds later, they drip through the bars, spark flare-ups, and glue themselves to the metal. Instead of rescuing cheese strings with a spatula, nestle the whole wheel in a small cast-iron skillet on the coolest part of the grill or slide it into a 350°F oven. Ten minutes later, the center is perfectly gooey, and the rind is still intact. Bring it straight to the table with baguette slices for dipping, and every creamy bite ends up on your plate and not in the coals. Delicate Fish Fillets Tilapia, flounder, and cod taste wonderful kissed with smoke, but their paper-thin flesh tears at the first flip. High heat also drives out moisture faster than you can close the lid, leaving dry, ragged pieces stuck to the grate. It is a better idea to wrap each fillet in parchment or foil, drizzle with olive oil, squeeze with lemon, and garnish with a few sprigs of dill. Rest the packet on a cedar plank or over indirect heat, allowing the fish to steam gently while still absorbing a hint of smoke. You'll open the parcel to moist, intact fillets that slide effortlessly onto the plate. Leafy Greens Lettuce, spinach, and baby kale look sturdy in the bowl, but on an open flame, they shrivel to crispy confetti. Their moisture evaporates in seconds, and a stray breeze can blow the leaves right off the grate. To give greens a subtle smoky note without losing their flavor, set a lightly oiled cast-iron pan over medium heat and toss the leaves just until they turn glossy and bright. Finish with a squeeze of citrus and a pinch of salt, and they'll still taste fresh while sporting that gentle grill aroma. Eggs in the Shell Whole eggs behave like tiny pressure cookers on a roaring grill. As the interior heats, the air pocket expands, hairline cracks appear, and eventually, you may get a loud pop followed by runny whites everywhere. Skip the drama: hard-boil the eggs first, peel them, and arrange them on the cool side of the grill (lid closed) for 20–30 minutes. The whites will stay firm, the yolks will remain creamy, and your grate will stay spotless. Bacon Strips Bacon is renowned for its distinctive flavor, largely due to its high fat content. On open bars, that fat drips, flares, and cooks the strips unevenly. They curl, stick, and burn on the edges while the center stays soft. Instead, lay bacon on a foil-lined sheet pan and roast it in a 400°F oven until crisp, turning once for even browning. If you still want a kiss of smoke, finish the cooked slices on the grill's cool zone for 30 seconds to 1 minute per side. No flare-ups, just a pure bacon aroma. Silken and Soft Tofu Silken tofu is basically soy custard, and it crumbles the moment you try to lift it off the hot bars. Direct heat also turns the curds rubbery and leaves a stubborn skin on the grate. What can you do instead? Press extra-firm tofu for twenty minutes, cut it into half-inch planks, and marinate with soy sauce, ginger, and a touch of sesame oil. Grill the slices on a well-oiled perforated tray so they pick up grill marks while holding their shape. You get a crisp exterior, a tender center, and no broken bits slipping through the gaps. Frozen Shrimp Grilling shrimp straight from the freezer seems convenient, but you'll end up with scorched outsides and icy centers. The melting ice douses your coals and steals the sizzle you need for proper caramelization. What I recommend doing instead is thawing the shrimp overnight in the fridge, patting them completely dry, and threading them onto skewers so they don't fall between the bars. Two minutes per side over medium-high heat is all it takes for plump, juicy shrimp with a light char and no rubbery surprises inside. Extra-Lean Burgers Ninety-five percent-lean patties sound healthy, but on a grill, they dry out long before they brown. With almost no fat to baste them, even minor flare-ups leave the crust scorched and the center granular. Add a tablespoon of olive oil, grated onion, or a spoonful of mayonnaise to boost moisture, or opt for an 80/20 blend that strikes the right balance. Cook the patties in a preheated cast-iron skillet set on the grates, allowing the rendered juices to pool underneath and baste the meat. The result is a burger that's both juicy and beautifully seared. Thick Root Vegetables Beets, rutabagas, and large carrots need more time to soften than their outsides can handle over direct fire. A good solution is to par-boil or microwave the chunks until they meet slight resistance with a knife. Let them cool briefly, then move them to medium-hot grates for a light char. In just a few minutes, you'll get sweet, caramelized edges and a tender interior without burning off the natural sugars. Watermelon and Other Juicy Fruit Watermelon, grapes, and oranges pack so much juice that they steam and turn mushy on a blazing grate. The sugary drips glue themselves to the metal and demand a serious scrub later. Serve these fruits chilled for a refreshing bite, or place chunks in a cast-iron skillet on the grill for a brief, gentle sear. You'll keep the fruit firm, pick up a hint of smoke, and save yourself from tackling sticky syrup when the party's over.
Yahoo
32 minutes ago
- Yahoo
Why did Trump deploy the National Guard to LA protests? How many have been arrested? What to know
WASHINGTON – National Guard members have started to arrive in Los Angeles after President Donald Trump ordered thousands of troops to the area over tense protests targeting the administration's crackdown on immigration enforcement. With demonstrations set to continue in the afternoon, area officials have declared an unlawful assembly and responded to protests over the weekend by firing tear gas, pepper spray and flash-bang concussion rounds toward gathering crowds. Video footage of some of the protests showed dozens of green-uniformed security personnel with gas masks, lined up on a road strewn with overturned shopping carts as small canisters exploded into gas clouds. Demonstrators allege the Trump administration's immigration enforcement has violated civil and human rights. The sweeping immigration efforts, a hallmark of Trump's second term, has also caught up people legally residing in the country and led to legal challenges. "Now they know that they cannot go to anywhere in this country where our people are, and try to kidnap our workers, our people – they cannot do that without an organized and fierce resistance," said protester Ron Gochez, 44. But where are the protests taking place? How is California Gov. Gavin Newsom responding? Here's what to know: More: Illegal border crossings at record lows as crackdown spreads Trump ordered approximately 2,000 National Guard troops to help quell the protests in Los Angeles, where helmeted police in riot gear clashed with protesters who opposed tougher federal actions against undocumented immigrants. Some protesters hurled large chunks of broken concrete at officers, slashed tires and defaced buildings, according to the U.S. Department of Homeland Security. White House press secretary Karoline Leavitt said that Trump signed a memo June 7 deploying the guardsmen 'to address the lawlessness that has been allowed to fester.' 'The Trump Administration has a zero tolerance policy for criminal behavior and violence, especially when that violence is aimed at law enforcement officers trying to do their jobs,' she said in a statement. On June 7, a large protest erupted in the city of Paramount in Los Angeles County, about 15 miles south of downtown Los Angeles. It came as Immigration and Customs Enforcement agents conducted enforcement operations in the area and arrested at least 44 people on alleged immigration violations. About 350 to 400 protesters had gathered, and some were seen throwing objects at agents. Since then, demonstrations have widened out across parts of Los Angeles. A second protest in downtown Los Angeles on Saturday night attracted approximately 60 people, who chanted slogans including "ICE out of L.A.!" The Los Angeles County Sheriff's Department said two deputies were taken to an area hospital for injuries, but they have since been released, according to multiple reports. Demonstrators have also reported injuries. One skirmish involved the arrest of a union leader, David Huerta, president of the Service Employees International Union of California, who said he was injured and detained by ICE. Newsom wrote in a post on X on June 7 that the move from the federal government to deploy National Guard troops is 'purposefully inflammatory and will only escalate tensions.' "LA authorities are able to access law enforcement assistance at a moment's notice. We are in close coordination with the city and county, and there is currently no unmet need," Newsom wrote, alleging "This is the wrong mission and will erode public trust." The Department of Homeland Security said that ICE operations have resulted in the arrests of 118 undocumented immigrants last week in Los Angeles, including five alleged gang members and others with criminal records for smuggling, drug trafficking and assault. Los Angeles police confirmed early on June 8 that one person had been arrested in connection with the demonstrations, along with several others who were detained but not yet formally charged, according to multiple reports. Contributing: Bart Jansen, USA TODAY; Reuters This article originally appeared on USA TODAY: What to know about tense immigration protests in Paramount, LA
