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The American rock musician and former paratrooper was arrested last year on drug trafficking charges.

We eat food, but what do the women and girls who pick it have to endure? This Saturday, a large mixed media installation opens illustrating struggles of campesinas/female farmworkers. Centered around a colorful family banquet table with place settings featuring quotes from campesinas, the intricately researched and visually captivating “Because We Eat - How Growing Our Food Affects Farmworkers,” is shown in conjunction with the Centro Cultural de la Raza’s, “Connecting en la Cocina: Empowerment, Resistance & Wisdom-Keeping.” Artist / activist (Artivist) Antonia Davis says of her installation, “Farmworkers most often work under dangerous, unjust and oppressive conditions. Every stitch sewn in this installation reflects our respect for the hours farmworkers spend, the distances they travel, the heartaches they endure and the strengths they embody.” Other Connecting en la Cocina exhibits include “Ancestral Roots” by Mariana Raquel and “Sacred Altars of MMIW - 7 Peaks for 7 Sisters” by Way of the Sacred Mountain, Artist Teyana Viscarra, and works from other local artists. Opening celebration/fundraiser: This Saturday, from 6 to 10 p.m., Centro Cultural de la Raza celebrates the International Day of Women at the opening of Connecting en la Cocina, curated by Jenn Frost Moreno and Norell Martinez, with mixed media artists plus music and performances. It is fundraiser with two related purposes. First, it focuses on the kitchen as more than a space for cooking but a powerful site of empowerment, resistance, and wisdom-keeping. Second, to raise funds to remodel Centro’s kitchen, which for decades has been a hub for community creation and organization and increasingly links with food trucks. Opening/fundraiser music by Bunny the Selector, Niomie Soulfly, DJ Ana Brown. Performances by Claudia Ramirez en colaboracion con Inés de la Crass y Panqui Blue in Cuerpa y Canto, and Mujeres en Resistencia. Vendors, sponsors include Mujeres Mujeres Brew House. Suggested donation $10 to $15. RSVPs through Eventbrite requested but not required. Connecting en la Cocina: Empowerment, Resistance & Wisdom-Keeping Opening Tickets, Sat, Mar 2, 2024 at 6 p.m. | Eventbrite All exhibits on display from Saturday March 2, 2024 through Sunday April 7, 2024, Noon to 5p.m., closed Mondays, suggested donation $5 at the door. Visit: https://centrodelaraza.com/ View this event on Facebook

Make your own protective puffer bag for your favorite take-along device. In this class you will learn about simple patterning, sewing channels, applying bias binding and setting snaps. Some sewing experience is required. You should be confident threading a machine, winding a bobbin and pivoting for turns. If you are new to sewing, please check out our Sewing Fundamentals | Meet the Machine or Family & Beginners Sewing 101 | Sewing Machine Basics before enrolling. If you are bringing your own sewing machine, it is very important to make sure it is fully functional. This class is ideal for ages 12+, 8-12 can attend with a dedicated adult helper. All materials included. • Military and sibling discounts. • Scholarships available. • Homeschool funds accepted. • If this class is full, join our Interest List. Stay Connected on Social Media! Facebook | Instagram | X

Home sales slowed in August in San Diego County and across the state, the California Association of Realtors announced Tuesday.

Since its Olympic debut in 1996, St. Lucia has never won a medal of any kind. Sha'Carri Richardson, who had entered the Paris Games as the 100-meter favorite, finished in second to win silver.

Learn to Carve a Decorative Spoon! April 13 & 14 from 9 – 11:30 a.m. both days In this 5-hour workshop, students will learn to carve a decorative spoon in basswood in the European carving tradition. Students will learn and apply the following skills that are needed to carve a simple decorative spoon: - Carving safety - Honing/sharpening - Tracing and transfer of the spoon layout to a piece of basswood - Hollowing out the spoon; carving the back; and removing thickness under the handle - Carving out the handle - Sanding the spoon and handle Finish can be applied at home (instructor can offer shellac, which is non-toxic) This class is designed for the beginner as well as more experienced carvers. Different techniques and styles make it interesting for all skill levels. There is no prerequisite for this class. All of the necessary tools and materials will be available to students for this class. It is recommended that you bring your own safety gear (eye protection, hearing protection, dust mask, gloves). We have hearing and eye protection available if you do not have your own. No experience necessary. Ages 18+ welcome, or 14+ years with an accompanying adult! • Scholarships available. • Homeschool funds accepted. • Military and sibling discounts. • If this class is full, join our waitlist. Stay Connected on Social Media! Facebook | Instagram | X

Lyles, the clear favorite, won bronze behind his American teammate Kenneth Bednarek and Letsile Tebogo of Botswana won gold. Lyles said after the race that his positive test came on Tuesday.

The United States and Russia have completed their biggest prisoner swap in post-Soviet history.

Early adolescence is a time when kids are becoming more independent and spending more time on social media. When it comes to curbing screen time in this age group, new research suggests some parental strategies work better than others.

Culinary Historians of San Diego will present “Cali-Baja,” featuring author Michael Gardiner, at 10:30 a.m., Saturday, March 16, in the Neil Morgan Auditorium of the San Diego Central Library. There’s a line between Northern Baja and Southern California. From the northern side, it’s called “the border.” From the southern side, some call it “la linea,” or “la frontera.” But fish don’t care about that line. Neither does the climate. And the soil types do not suddenly change. Nature knows no such borders and, it seems, neither does food. Join us as we explore the connections between our neighbors about our culture and cuisine. After more than 3 decades of law practice, Michael Gardiner retired to become a full-time award winning food writer. In addition to his two published cookbooks: Cali-Baja Cuisine: Ensenada Aguachiles, Tijuana Taco Stands and San Diego Cali Burritos; and Modern Kosher: Global Flavors, New Traditions, both published by Rizzoli, Michael is a regular food feature writer for the San Diego Union-Tribune and has freelanced for Local Magazine, Edible San Diego, Tasting Table, Thrillist, and the Cook’s Cook. He was also the restaurant reviewer for the late San Diego City Beat. Michael won San Diego Press Club awards every year since 2018 for his contributions. He also won a National Championship at Australian Rules Football! The presentation is free and open to the public. A tasting and book signing will follow. Stay Connected on Social Media! Facebook | Instagram | X