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Climate change, education, abortion rights and other hot button issues are all on the ballot this year. And they will generate tens of millions of dollars in spending and countless campaign ads before Election Day. Here’s everything voters need to know about California’s ballot props.

Cumin seeds and curry leaves fried in coconut oil. Versatile homemade curry powder. Rich cashews and coconut cream cut with bright lime juice. These are some of the flavors and smells of O Tama Carey’s home cuisine of Sri Lanka, and she’s here to welcome you in. The author of “Lanka Food” and owner of the restaurant “Lankan Filling Station” in Sydney, Australia, O Tama will start by teaching you to make your own curry powder, a unique “white” blend made with untoasted spices. Then, we’ll put that blend to good use in a cashew curry. This isn’t a curry with nuts scattered on as an afterthought: cashews are the star and they make this curry so satisfying that nobody will guess that it’s actually vegan. Then, she’ll make lunu miris, one of Sri Lanka’s most beloved sambols. It’s a complex combination of dried fish flakes, chilies, onion and spices, and once you’ve tried it, you’ll never want to be without this spicy, umami-rich condiment. To round out the meal, we’ll cook up a batch of shockingly delicious simple dhal, a dish that O Tama calls “a thing of beauty and comfort.” Using economical lentils and easy-to-find aromatics, dhal is home food at its very best. You’ll learn to make one that’s anything but dull with the addition of mustard seeds, turmeric and cinnamon. As we cook, you’ll learn about the geographical and historical forces that have shaped the food of Sri Lanka. Follow on social media! Facebook + Instagram

Don’t miss the free Downtown Chula Vista Block Party on Friday, July 8, from 4 to 9 p.m. on historic Third Avenue between E Street and Park Way. This kick-off to summer event will feature a low rider car show, multiple vendors, live music, entertainment, children’s fun zone, and more. A highlight of the event will be recognition of Chula Vista Champions for their diverse contributions to the community at 5 p.m. on the Main Stage near E Street. The City will recognize more than 3,000 individuals/groups for their efforts during the COVID-19 pandemic, as well as other community, scholastic and athletic achievements. In addition to the above activities, at 6:40 p.m., there will be a San Diego Padres Watch Party on a giant screen located on the corner of Third Avenue and Davidson Street. The Padres vs Giants game also will be aired in many Third Avenue businesses. Several food and snack trucks will be on hand for food purchases or visit one of the many restaurants or breweries along Third Avenue. The Sesame Place Children’s Fun Zone will have activities for the little ones and a Prize Patrol will be giving random lucky winners two free tickets to Sesame Place. You better know your Sesame Street trivia to win! City of Chula Vista on Facebook + Instagram

While the main issue is that energy prices are high, some consumers might wonder if there’s anything they can do to lower their bills.

Autumn is a time of abundance and gratitude. This hands-on workshop will include a tea tasting of a nourishing and abundant herb, making infused honey and preparing the popular fall remedy fire cider. Join us in community and learn simple yet powerful holistic herbal preparations to care for yourself and those you love. Herbal Tea Infusion Tasting •Learn how to make an herbal tea infusion, how to taste an herbal tea and understand the different ways your body might respond. Infused Honey • Learn the medicinal properties of honey and how infusing herbs can make a simple & delicious home remedy. • Leave with a jar of infused honey. Fire Cider • Learn the history of fire cider, how to make it and why this simple preparation is helpful for cold & flue season. • Leave with a jar of Fire Cider + recipe card. The instructor for the workshop is Cindy Saylor. About Cindy: I’m a certified herbalist & nutritionist. I offer workshops, private consultations, herbal potions and work at a monthly free clinic. I believe we all benefit by remembering our connection to the natural world and plants help us make the connection. Learn more: https://everydayplantmagic.com/classes-workshops Follow Wild Willow Farms @everydayplantmagic at Instagram

San Diego County is monitoring an increase in hepatitis A cases, with five recent confirmed cases and one death, health officials said Tuesday.

If you think enchiladas are a dish you need to dine out to enjoy, think again. Guest teacher, author and Friend of Milk Street Mely Martínez is here to show you how simple and satisfying homemade enchiladas can be—especially when you commit to a do-it-yourself adobo sauce. In this class, you’ll learn how to make Mely’s spin on her own mother’s version of Enchiladas Rojas. There is no one prototype for these enchiladas. With Mely as your guide, you’ll learn about common variations on the theme, from the ancho-based ones in Zacatecas to the spicier version from Huasteca. What all these variations have in common is a deeply flavorful, bright red sauce that cloaks tortillas stuffed with your choice of meat, beans or veggies. The version that Mely will demonstrate is her own personal favorite, the Enchiladas Placeras sold at the plaza in Morelia, Michoacán. Forget goopy refried beans and sad rice: these enchiladas are served with a colorful side dish of fried carrots and potatoes. You’ll learn why pre-frying your tortillas in a thin coating of your homemade adobo sauce is critical to the perfect texture and appearance of your finished dish. You’ll get guidance from Mely on how to choose peppers that deliver a spice level to suit your preference, whether that means opting for mild guajillo or punchier árbol. And you’ll learn Mely’s ingenious way to ensure that not a single drop of your adobo gets left behind. Finished with a crumble of cotija cheese or queso fresco, your homemade Enchiladas Rojas just might be better than anything you’ve had in a restaurant.

What’s on the Menu: Cashew Curry Lunu Miris (Chili Onion Sauce) Dhal Homemade White Curry Powder Cumin seeds and curry leaves fried in coconut oil. Versatile homemade curry powder. Rich cashews and coconut cream cut with bright lime juice. These are some of the flavors and smells of O Tama Carey’s home cuisine of Sri Lanka, and she’s here to welcome you in. The author of “Lanka Food” and owner of the restaurant “Lankan Filling Station” in Sydney, Australia, O Tama will start by teaching you to make your own curry powder, a unique “white” blend made with untoasted spices. Then, we’ll put that blend to good use in a cashew curry. This isn’t a curry with nuts scattered on as an afterthought: cashews are the star and they make this curry so satisfying that nobody will guess that it’s actually vegan. Then, she’ll make lunu miris, one of Sri Lanka’s most beloved sambols. It’s a complex combination of dried fish flakes, chilies, onion and spices, and once you’ve tried it, you’ll never want to be without this spicy, umami-rich condiment. To round out the meal, we’ll cook up a batch of shockingly delicious simple dhal, a dish that O Tama calls “a thing of beauty and comfort.” Using economical lentils and easy-to-find aromatics, dhal is home food at its very best. You’ll learn to make one that’s anything but dull with the addition of mustard seeds, turmeric and cinnamon. As we cook, you’ll learn about the geographical and historical forces that have shaped the food of Sri Lanka.

TJ the muppet joined actor Kal Penn and Korean American muppet Ji-Young this week to discuss the word of the day: confidence. He debuts during Asian Pacific American Heritage Month.

The memetic name didn't make the cut in a naming contest for the city of San Diego’s new mini electric street sweeper. Voters chose “SWEEP-E.”