>> good morning, everyone, want to give you the latest information on the blizzard crossing at least parts of the tristate region, and this is today into tomorrow. we have blizzard warnings in effect for a good part of the tristate, coastal sections of connecticut all under that blizzard warning into tonight, through tomorrow morning, and rough conditions. this is a winter storm warning up to the north and even some winter weather advisories in the extreme northernmost counties, not nearly as much in the metro areas. take a look at the radar, we've had some pretty heavy snow out there and at times some lightning strikes as well.

strikes have been over the open waters, but it's not out of the question to get some thunder snow out near the twin forks. snow rates at around 1-2 inches per hour, quite common, in some places as much as 3 inches per hour even over the metro hours. totals as of 7:00 this morning, trenton the big winner, if you will, so far. as of 7:00 this morning -- two and a half hours ago, but these updates only come in every few hours -- anyhow, 10 inches of snow, 7.2 at laguardia, central park, half a foot of snow. and, again, this is still the early part of the whole storm altogether. five and a half inches in the harrison and suffolk county, 2.1 inches. we're continuing to see these snow totals, numbers will ramp up. in fact, we're going to see some impressive numbers. here we have the radar and satellite. you see these dark blue shades? that's the heavier snow in the tristate. lots of moisture keeps speeding in.

much, but they will see some minor accumulation, 2-5 inches is possible. as you start heading downhill closer to the metro areas, that's where the totals go up quite a bit. norb westchester -- northern westchester, 6-14 inches, but as you come closer to the metro areas, 14-22 inches, getting close to two feet of snow is what we are looking at, that possibility, and then two feet plus as you head down closer to philly and the central sections of new jersey. so this will be a huge snow dump. cold temps, everyone's freezing here especially for mown talk city -- montauk city at 32 degrees and along parts of the jersey shore. if you get some mix, that takes some of the snow totals down, but still this is going to be a big mess, going down in the record books, for sure. winds coming in from the northeast at around 15-25 miles per hour, those are your sustained winds, but the wind

miles per hour, 44 in islip. that ease reducing the visibility down to zero for you. central park, down to zero. .06 which is a sixteenth of a mile out in newark, an eighth of a mile in islip. very low visibilities, whiteout conditions, icy roadways, you've got to stay in on days and conditions like this. here's the future cast as we roll you forward, this is going to go on with more or less the same type of condition. the winds will be about the same, up to 30-40 miles per hour, gusting up to 50-60, and the snow will be quite heavy until we get to about midnight. still have the last of the moderate snow bands over the city, and then it pulls out to sea. we'll see drier skies as we head into tomorrow, in fact, sunny skies pretty much throughout the day as the winds start coming back down, and you're going to have a great day to get out there and dig out. for the time being, we are going to see some drier weather coming up. so through the day we've got that snow coming at you here,

at sixth avenue, man, that snow is really coming down. actually, this is the lie in riverhead. we are looking at almost whiteout conditions. you can see why it is that we're saying stay off the roadways here. we are expecting whiteout conditions throughout a good part of the tristate, so that's our live shot there. here's sixth avenue and what we have going on there. the plows are trying to keep those streets clear, but it's a tough job, so just a few cabs out there, few folks out there on foot. if you can, wait this whole thing out until the storm backs tomorrow. drier skies coming at us as we head into sunday and the rest of the week. we'll have another full newscast coming up at 10:00, and we're going to have jenna mers and ben simmoneau and the full crew. we'll now opportunities and ideas on my website. >> of course, once money starts rolling in, we need a way to

what do you think about setting up a student paypal account? >> there are a lot of benefits, but i would suggest talk to your parents about that first. >> thanks so much. your advice certainly makes sense and, hopefully, lots of dollars, too. >> thank you. >> no question -- starting your own business takes lots of work. but it can be lots of fun and great for your college application. in fact, it might even help you pay for college. for "teen kids news," i'm eden. >> i'll tell you why some kids may be dancing their way into

>> dance is a beautiful form of art, but make no mistake -- it takes as much training and physical effort as any sport. and as daniella reports, injuries among young dancers are on the rise. >> i have a crack in my big toe from breaking that and never letting it heal. >> lindsey competes in irish dance. she's been to eight world championships. but she's also been to the

>> i have hip problems. my most recent injury was my upper quad. i had a sprain there. >> any aches or pains, anything new that showed up? >> her athletic trainer says lindsey's injuries are typical for kids who are serious dancers. >> there could be a lot of impact, particularly feet. that's a very big one. but it works up the chain. everything connects through. so, as the feet are affected, it becomes -- work its way into the shins, the knees, the hips. >> and those injuries are mounting up. researchers at nationwide children's hospital studied dance injuries. >> in 2007 alone, over 8,000 children and teens were treated for a dance-related injury. that's about 23 children every day or almost an injury an hour. >> even more worrisome is the fact that these kinds of injuries have been increasing over the years. why the increase? it could be that young dancers are pushing themselves harder than ever. >> i practice, basically, every day for an hour at least. usually 1 1/2 hours is our practice times on mondays and

two hours, usually, on the weekends. >> the most common injuries are sprains and strains. that's why experts recommend you stretch properly both before and after practices and performances. also, get plenty of rest. and if you do have an injury, give it time to heal. >> little faster, michaela! up! >> whether you do irish, tap, jazz, ballet, or any other form of dance, remember -- it's up to you to take the right steps to avoid injury. for "teen kids news," i'm daniella. >> this important message is brought to you by the national road safety foundation.

>> so, how was your drive? >> interesting. >> they're one of the top predators in the ocean and yet one of the most friendly sea creatures. coming up, we get very up-close

>> i'm about to have a close encounter of the dolphin kind. hello. >> hi, scott. i'm carolina. >> nice to meet you. >> nice to meet you. welcome to the national aquarium. >> well, thank you. i've always wanted to be here. >> excellent. are you excited? >> i'm super-excited. >> awesome. >> the national aquarium in baltimore, maryland, is right on the harbor leading to the chesapeake bay and atlantic ocean. that's where some of the aquarium's star attractions come from. bottlenose dolphins are crowd favorites.

they're mammals. the babies get milk from their mothers, and just like us, they're sociable. and how smart are dolphins? >> dolphins are very smart. it's kind of hard to categorize exactly how smart they are because there's no true way of knowing, but they're very socially complex animals. they learn pretty easily. so, it's a lot of fun to work with them. >> i was soon going to find out just how true that is. but one more question first. and how do they communicate with each other? >> they communicate in a lot of different ways. so, most of the time, when people think of dolphins and communication, they think of vocalizations, like clicks and whistles. and that is part of it. we don't know, obviously, what they're saying. that's between them. but the other ways they communicate, sometimes, is body language. so, a lot of times, they will jump out of the water, make really big splashes. they'll kind of hit their pectoral or flukes against the surface of the water, and that's

dolphins. >> dolphins have something in common with us teens. we both time in... schools. >> yeah, so, "schools" is the term that we use when dolphins hang out together in big social groups. it can also be called a pod of dolphins. and it can be a different range of numbers, anywhere as few as about 10 or 12 to as big as a couple of hundred dolphins at a time. >> but "school" has an extra-special meaning for these dolphins. they get lessons. first, they're taught by following a pole. but soon, they learn to respond to hand signals. and that's how the trainers guide them through their show. carolina introduced me to the family -- sisters maya and chesapeake, and chesapeake's daughter, bayley. >> we're gonna go ahead, and we're gonna meet maya first. >> all right. >> okay? so, i want you to come down next to me on either side, whatever is the most comfortable for you. we're gonna go ahead. [ slaps water ]

so, this is maya. maya is 12 years old. [ maya clicks ] >> just like a puppy waiting to be petted, maya stretched out so i could run my hand along her back and her tail, or fluke. >> what do you think she feels like? >> like a dolphin, i guess. >> like a dolphin? yeah. sometimes people describe it as like a hard-boiled egg, like, with the shell taken off. >> yeah. exactly. it seems maya didn't like that comparison. >> all right, scott. are you ready to ask her for some behaviors? >> yes. >> [ laughs ] all right. so, we're gonna ask her to applaud. so, what i want you to do is put both hands straight up and just wave to her really big. good job. very nice! all right. all right, now we're gonna ask her to do some vocalizations on cue. so, what i want you to do is put your hand like a fist. and just show it to her right in front of her face. just like that. [ maya squeaks ] let's try it again. [ maya cackles ] >> [ laughs ]

now we're gonna go ahead and ask her to twirl around in a circle for us. okay? so, what i want you to do is actually stand up with me. and just twirl around in a circle, and you can do it once or twice, and you can actually stop and watch her. good job! [ blows whistle ] good job! and i let her know she did a great job by actually blowing on my whistle. that's exactly what that means to a dolphin. >> they also know they'll be rewarded with a snack. that's why maya responded right away when i signaled her to wave her fluke. >> now, are you okay with getting a little wet? >> yeah. >> just a little bit? all right. so, what i want you to do is just go ahead and reach in the water and just splash her. >> [ laughs ] >> good job. very nice! very nice! you can never win a water fight trust me. >> i don't think so. no. >> and i got the wet shirt to prove it. coming up, we'll find out why

>> it was awesome, and i love seeing the dolphins. they are, like, awesome. >> we're at the national aquarium in baltimore, home to some very cool atlantic bottlenose dolphins. now, they seem friendly 'cause they look like they're smiling. are they? >> well, that's actually one of the most deceptive things about them -- that they're always smiling because of the way their mouth is shaped. they can be friendly, but the thing is it takes really a lot of time to develop a bond with them. >> that's why the only time you should try to touch a dolphin is in a supervised program like the dolphin encounter here at the aquarium. >> and now we're gonna go ahead and meet our youngest dolphin at the nation aquarium. this is bayley. >> bayley just turned five, and she likes to play fetch. >> take this basketball. and, scott, what i want you to do is just go ahead and lob it right at her. don't worry. she's good at catching. and now get ready.

>> bayley's a basketball natural. she does her own version of dribbling around the court. >> good job! very nice. so, right now, what we're gonna ask her to do is do an aerial, water, okay? so, what i want you to do is put your right hand straight out. and bring it down. that. and you're gonna see bayley come up out of the water really high. >> that's awesome! >> it is awesome. [ blows whistle ] very nice! good girl! that was exciting! dolphins? >> we can learn a lot from dolphins. they're -- as you probably just animals. they can teach us a lot about how we communicate with animals, but most importantly, what we can do to help them. >> are dolphins endangered? >> so, atlantic bottlenose dolphins, which are the dolphins that are here at the national aquarium, are not endangered. but, as always, with any animal

human intervention sometimes that can threaten them. >> as "teen kids news" has often reported, all kinds of marine life can be harmed by pollution and debris like fish nets. dolphins are no exception. one way we can help protect dolphins is by learning more about them. we have a link to the national aquarium on our website. for "teen kids news," i'm scott. and i think i'm gonna need a new shirt. >> it's a dish developed by the ancient aztecs, easy to make, and fun to eat. i'll show you how to whip up a

>> nicole's in the kitchen getting some tips from an expert, chef johnny prep. this week, she's learning how to make a mean guacamole. >> so, i'm particularly excited about this, because i love guacamole. so, what's first? >> well, first, we got to talk about avocados, 'cause, basically, guacamole is

so, what you want to make sure is you buy as perfectly ripe as an avocado as you can get or buy them underripe and let them ripen at your home. 'cause, you know, if it's not ripe, it's too hard, it doesn't make good guacamole. if it's overripe, it's brown and yucky looking and it just doesn't make good guacamole. so, you really want to kind of feel. so, it's just -- just soft. it doesn't want to be real soft, but just soft. it starts to look wrinkly and stuff -- that's too ripe. if it's too hard, that's underripe. just a little pinch. these are in pretty nice shape. and then what you got to do -- and be careful with your knife, okay? but you want to cut it in half, okay? >> remember, you always need your parents' permission before you use a knife. >> so, i like to take my knife and put it between my fingers like this and then just -- >> so, you don't want your fingers anywhere near it. >> that's exactly right. and you can actually then rotate it. once you get your cut in, you can just rotate it like that. >> okay. >> and it cuts it right around the pit. and then you just twist it and open it up. see how it's nice and green and soft? >> oh, that's beautiful. yeah.

of getting that pit out. a lot of chefs will take a knife. if you're gonna make guacamole, okay, where it's gonna end up being smashed up anyway, you can just take it and squeeze it and pop it out. >> [ chuckles ] >> okay? that's an easy way to do it. >> okay. >> and then you can also just take a spoon and just... >> scoop everything out? >> ...scoop right out like that. now, if the avocados are a little bit firmer, sometimes if you take them and you just roll them like this before you cut them, it actually makes them nice and soft and mushy, too. >> so, i should roll it? >> yeah, just roll it gently. see how it softens up? >> oh, yeah. >> softens right up, doesn't it? it's almost, like, mashing it up >> [ chuckles ] >> all right, so, i'm gonna let you go ahead and finish off knocking off those avocados. okay, and i'm going to talk about how to cut an onion, because basic guacamole is gonna be just avocado with some lime or lemon juice, some salt, okay? >> mm-hmm. >> and a little bit of pepper. that's it. that's traditionally how it's served. but you also can dress it up and make it more flavorful by adding

and some cilantro. you can also put some finely diced onion in it. and i'm gonna show you a technique for cutting an onion. now, this is a nice, refrigerated onion, which is a cool thing. 'cause you know how onions kind you know? >> right. i don't like chopping onions because they always make me cry. >> everybody says that. if you refrigerate them, it makes them less likely to do that. >> mm-hmm. >> so, now we take the very edge of a knife. and remember how i showed you? we're gonna rotate the onion. instead of pushing the knife, we're gonna just pull it in and >> mm-hmm. >> we're gonna cut out that part right there. we're going to leave the root end attached at the back and cut it right in half. now, see that? i put the -- i put the flat side that i cut immediately down. because that's the side with the juice that's gonna burn your eyes. >> okay. >> okay? now, this is already kind of peeled, but it looks like it's got a little bit of a harder surface on it, so i'm gonna take that outer layer off. 'cause sometimes that's not nice. all right. so, now i have a half of an onion with the root end back

and i'm just gonna take my knife, and i'll put little slits through it like this. almost to the back, but not cutting all the way through. >> mm-hmm. >> okay. just like that. when i get to the other side, i turn it so i'm not cutting down a round slope into my hand. >> mm-hmm. that would be bad. >> and i'm gonna do one cut like that across. and then all you have to do -- it goes into a perfect dice... >> mm. wow. >> ...just like that. >> look how easy that looks. >> see? you're not crying, are you? >> no, i'm not. but i'm all the way over here. >> all right. so, we got our avocados going here. why don't you get one more in there, and we'll get the rest of this made up. >> all right. i'm working on it. >> you're doing great with that. you were meant to work in a kitchen. i can tell that. >> [ chuckles ] i'm trying here. >> you're doing wonderful. >> there we go. >> see that little dark thing right there? >> mm-hmm. >> you want to pull that out. >> okay. >> okay? >> is this also part of that? >> that's just a little skin. yeah, you can get that out right there. and then you just take a fork and you just mash it. okay? >> mm-hmm. >> now, avocados are gonna turn brown on you really quick. they oxide is the word for it.

>> right. how do you prevent that? >> well, you add some acid to it, and traditionally in mexico, they take lime juice, and they >> mm-hmm. >> some people will tell you if you leave the seed in it, it keeps it from browning, and that does work a little bit. and restaurants will actually use a little bit of sour cream. >> ooh. >> and the sour cream not only keeps it from turning color, it actually gives it a little lighter, brighter color. and it adds a little more flavor to it. trick. >> huh. >> okay? okay, i'm gonna season this with just a little bit of sea salt. >> mm-hmm. >> i like sea salt 'cause it's got some minerals in it. it's got a little bit more flavor. >> mm-hmm. >> we're gonna put just a little bit of it. we're gonna sprinkle it in there so we don't put too much in. and we're gonna add some diced jalapeo for that pepper. so, i don't necessarily need to add the fresh-ground black pepper. so, i'm gonna put that -- finely diced without the seeds, so they're not too hot. i'm gonna put a little bit of cilantro in there. i'm gonna put a little bit of finely diced tomato in there. >> all right. here's our last little bit of... >> last one? okay. let me get that off the spoon for you. >> ...avocado. all right.

>> here's the last little bit left. there we go. >> okay. we're gonna put some finely diced onion in here. okay? >> so, that's how we dress up our avocado? >> that's how we dress up our guacamole. we got to kind of put a tuxedo on it. >> [ chuckles ] here. >> it's ready for its black-tie >> it is. guacamole here. it makes it a little bit you'll see. it adds a little more complexity >> mmm! it's got a nice thickness to it. >> oh, it does. and, you know, avocados are so healthy for you. it's one of the few fruits that actually have a healthy saturated fat in it. >> mm-hmm. >> you know, you've got your tomatoes in here. i mean, this is a nice, healthy dish. and it's filling. here you go. see what you think. >> mm. it looks so good. >> nice and fresh with the tomatoes and the cilantro and can you taste it all? >> mmm! mm-hmm. kind of rocking it up a little bit. >> wow! that's really good! >> there you go. >> thanks, chef johnny. >> my pleasure. >> guacamole has become very

in fact, the sale of avocados rockets to 30 million pounds on two days each year -- the mexican holiday cinco de mayo and super bowl sunday. for "teen kids news," i'm nicole. >> that sure looks delicious. for all us here at "teen kids news," have a great