Campfire’s octopus, chorizo, and celery-root entrée.
Gage Forster
Digital thieves are nothing if not persistent and innovative.
They keep finding new ways to try to part you from your money.
Phishing — where thieves pose as trusted entities or send legitimate looking emails or messages to trick you into giving them access to your accounts — is a widespread method. And it is constantly evolving.
“We’ve seen phishing go through the roof,” said Eva Velasquez, the CEO of the Identity Theft Resource Center, a San Diego-based national nonprofit.
But knowledge is power. So here are three emerging phishing threats to look out for, according to internet safety experts. All three threats target key parts of people’s digital lives: email attachments that lead to fake login pages, multi-factor authentication trickery and deceptive calendar invites.
Spending a few minutes reading these pointers could help you avoid getting your ID or money stolen and save you countless hours of dealing with the fallout.
Imagine a busy professional who is in email action mode. In the past 30 minutes on a Saturday morning, he has filled out emailed liability waivers for his seven children’s summer camps, filed an expense report for work, answered a secure portal message from the veterinarian about his sick puppy’s prescription, skimmed 182 email subject lines and paid five bills from his email inbox, including a car insurance premium and his beloved cheese-of-the-month club.
Amid this flurry of inbound emails, ads, invoices and secure messages, he is working on autopilot: opening messages, skimming, clicking and signing in.
What a perfect opportunity.
Scammers are taking advantage of user distraction — and their trust — by sending emails with HTM or HTML attachments. When clicked, those open a browser file that looks like secure, familiar login page. These pages might look like secure invoice viewers, file-sharing services like DocuSign or Dropbox, or sign-in pages to platforms including Microsoft 365.
“Once the user enters their credentials, they are sent surreptitiously to the attacker’s server,” said Vlad Cristescu, the head of cybersecurity with ZeroBounce, a Florida company that helps businesses lower their rate of bounced marketing emails.
Why this method is especially insidious: “There isn’t a clickable link in the email, so standard email security filters (which scan for malicious URLs or attachments like PDFs and ZIPs) may not catch it,” Cristescu added.
To prevent this, he added, companies should “restrict HTML attachments unless essential, and users should treat unfamiliar HTML files the same way they’d treat a suspicious link — don’t open it unless you’re absolutely sure of the sender.”
If you do receive incoming communication with an HTML link or attachment, don’t engage, said Velasquez, with the ITRC.
“Don’t click on links, people. That’s the big, overarching message,” she said. Instead, go to the source: call the phone number on the back of your credit card, visit the bank in person.
If you are one of the many people who uses multifactor authentication, take note.
Multifactor authentication is still very helpful and should be used.
But Cristescu flagged one way that scammers are taking this tool — which is designed to make people’s online accounts more secure — and using it to slither in.
As a refresher, multifactor authentication is an added layer of protection that prevents data thieves from logging into your accounts if they have your username and password. It helps ensure that you’re the one who typed in your password when you log in, and not some scammer in the Philippines or Poughkeepsie.
To use multifactor authentication, you typically download an app, such as Google Authenticator or Microsoft Authenticator. You register your sensitive online accounts, such as Facebook, bank or email, with that app. Then, every time you log into a registered website, the authenticator app generates a new, random code that you enter after your password as a second layer of verification.
With the rise of this protection, a new threat has emerged: Scammers who have your username and password can send log-in requests to your authenticator app. Next, the scammer can pose as an IT expert from your workplace and ask you to approve the log-in request.
If you fall for it, then boom — the scammer is in.
This technique “exploits a user’s frustration and trust in IT. If you’re receiving multiple (authenticator) prompts you didn’t initiate, that’s not a glitch – it’s an attack,” Cristescu said. He recommends pausing, never approving these unexpected requests and flagging the interaction with IT.
Velasquez added that if you get an authenticator notification and you didn’t just log in yourself, “That is a huge red flag. Stop and address it. Don’t ignore it.”
Anytime you interact with IT, be sure you’re the one initiating that contact, she added. If someone from IT calls or emails you, disconnect and reach back out using a trusted method, such as the same phone number you always dial.
A third technique data thieves are using is calendar invites.
“I just get really very angry about this one,” Velasquez said. “It is super hard to detect.”
Here’s what to look out for. If you use an online calendar like Google calendar or the native iPhone calendar app, you might receive an invitation to an event you didn’t see coming. Sometimes these meetings are legitimate. Sometimes, they are not.
Scammers “are now sending meeting requests with malicious links embedded in the invite or ‘join’ button. These invitations sync directly into calendars and often go unquestioned,” according to ZeroBounce.
Scammers use calendar invites because they have “built-in credibility – they’re not usually scrutinized like emails,” Cristescu said. Look for meeting requests from unknown senders and vague event names like “Sync” or “Project Review,” he added.
In some jobs or roles, meetings routinely get added to calendars by other people — clients, prospects, coworkers, bosses, peers.
“I have gotten these repeatedly,” said Velasquez, with the ITRC. “Depending on your lifestyle and your job and how you work, these are going to be particularly challenging. They are real calendar invites. The problem is they have malicious software embedded in them — so when you click on portions of them, ‘Click to join,’ it’s like opening an attachment (or) clicking on a suspicious link. It’s the same principle.”
Cristescu, with ZeroBounce, shared this tip: “Treat those just like a phishing email. Disable auto-accept where possible and review every invite manually before clicking anything.”
Never stop questioning what lands in your inbox or calendar, Cristescu added. “Always verify the sender’s email address, ensure that any link you click matches the legitimate domain, and look out for subtle red flags like spelling errors or unusual formatting.”
“All three of these (scams) are so common that it has probably happened to every single person reading the article — at least one of them. That’s how ubiquitous these are,” Velasquez said.
She shared this broader thought: It’s less important to know how to respond to each scenario and more important to pause, be skeptical, double check.
It’s important to be ever more skeptical, because AI makes it easier and easier for thieves to create convincing ruses, Cristescu and Velasquez both said.
AI “really helps with making these phishing offers look and sound so much more legitimate,” Velasquez said. “And with the amount of data that is out there from public sources and from data breaches, it’s very easy to see what relationships people have.” Where you bank, where you do business — that is all fodder for someone to create a copycat page designed to trick you into logging in.
Adopt an “investigator mindset,” Velasquez said. Use this helpful reminder: the acronym STAR, which stands for Stop. Think. Ask questions or ask for help. Reassess.
The ITRC nonprofit can answer questions, for free, through phone and live chat. Toll-free phone: 888-400-5530. Live chat staffed by people, not bots: https://www.idtheftcenter.org/victim-help-center/
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SANDY, Utah — SANDY, Utah (AP) — Sergi Solans had two goals and an assist, Diego Luna added a goal and two assists, and Real Salt Lake beat San Diego FC 4-2 on Saturday night to extend its unbeaten streak to six games.
Morgan Guilavogui scored his first goal in MLS and had an assist for Real Salt Lake (5-1-1). The 28-year-old designated player has five goal contributions in his first six career games.
RSL hasn’t lost since a 1-0 defeat at Vancouver in the season opener.
San Diego (3-3-2) has lost three in a row and is winless in five straight.
Luna opened the scoring in the fifth minute when he re-directed a misplayed pass by Duran Ferree, San Diego’s 19-year-old goalkeeper, into the net.
Moments later, Solans headed home a perfectly-placed cross played by Luna from outside the right corner of the 18-yard box to the back post to make it 2-0. Solans, a 23-year-old forward, flicked a header from the center of the area inside the right post and past the outstretched arm of Ferree to make it 3-1 in the 37th minute.
Guilavogui slammed home a first-touch shot to give RSL a three-goal lead in the 45th.
Marcus Ingvartsen scored a goal in the 14th minute and Anders Dreyer converted from the penalty spot in the 66th for San Diego.
Ingvartsen has five goals and an assist this season and has 10 goal contributions (seven goals, three assists) in 16 career MLS appearances.
Rafael Cabral had three saves for RSL.
Ferree finished with five saves.
___
AP soccer: https://apnews.com/soccer
When John Resnick opened Campfire on a quaint little street in Carlsbad, Calif., in 2016, some locals weren’t sure what to think. The coastal enclave wasn’t exactly awash in innovative, chef-driven establishments, so it was a shock to see the dining room consistently full. Early on, one woman wondered aloud to Resnick, “Where did all these people come from?”
It’s a moment he remembers vividly. “I was struck by her statement, because I think she was surprised that so many other people in Carlsbad were there,” Resnick says.
The rest of the culinary world would take some time to catch up to what was happening. In 2019, when Michelin expanded to rate restaurants throughout all of California—not just the San Francisco area—Addison was the only one in San Diego to earn a star. But since emerging from the pandemic, the region’s food scene has grown dramatically. Driven by outstanding farms, ingredients, a bumper crop of talented chefs, and a G.D.P. approximately the size of New Zealand or Greece, San Diego County has become one of America’s most underrated dining destinations.
Campfire’s octopus, chorizo, and celery-root entrée.
Gage Forster
Perhaps no single restaurant is a better emblem for this shift than chef William Bradley’s Addison, which opened in 2006. After landing his first star, Bradley knew he wanted more. To get them, he transformed his French-leaning fare to serve what he calls California Gastronomy, which combines the cultures of SoCal with impeccable ingredients and wildly impressive techniques, prizing flavor over flair. Michelin responded, awarding Addison a second star in 2022, and making it the first Southern California three-star restaurant just a year later. The accolade has created a halo effect, attracting culinary tourists from around the world.
Berry beet tartlets at San Diego’s three-star stalwart Addison.
Eric Wolfinger
“Earning three stars forces the global dining community to pay attention to a place that may not have been on their radar before,” says chef Eric Bost, a partner in Resnick’s four Carlsbad establishments.
Resnick recruited Bost, who spent time at award-winning outposts of Restaurant Guy Savoy, to run Jeune et Jolie, which he led to a star in 2021. They’ve since taken over an old boogie-board factory down the street and converted it to an all-day restaurant and bakery, Wildland. The space also hosts an exquisite tasting-counter experience called Lilo, which was given a Michelin star mere months after opening in April 2025. And as Resnick and Bost grew their successful Carlsbad operation, chef Roberto Alcocer earned a Michelin star for his Mexican fine-dining spot Valle in nearby Oceanside.
The stylish tasting counter at Michelin one-star Lilo in Carlsbad.
Kimberly Motos
About 25 miles to the south, another affluent coastal community is going through its own culinary glow up. In La Jolla, chef Tara Monsod and the hospitality group Puffer Malarkey Collective opened the stylish French steakhouse Le Coq. Chef Erik Anderson, formerly of Michelin two-star Coi, is preparing to launch Roseacre. And last year, Per Se alums Elijah Arizmendi and Brian Hung left New York to open the elegant tasting-menu restaurant Lucien, lured by the ingredients they’d get to serve. “A major reason we chose San Diego is the quality and diversity of the produce,” Arizmendi explains. “San Diego County has more small farms than anywhere else in the U.S., and its many microclimates allow farmers to grow an incredible range of ingredients year-round.”
Wildland’s spicy Italian sandwich.
Gage Forster
Chef Travis Swikard has also been a tireless advocate for the region’s ingredients since he returned to San Diego, his hometown, and opened Mediterranean-influenced Callie in 2021. There’s no sophomore slump with his latest effort, the French Riviera–inspired Fleurette in La Jolla, where he’s serving his take on classics like leeks vinaigrette and his San Diego “Bouillabaisse” with local red sheepshead fish and spiny lobster. Its food is bright, produce-driven, and attentive in execution, while the dining room maintains a relaxed and unpretentious style of service. And Swikard sees that approach cohering into a regional style with a strong network of professionals behind it.
“It’s really nice that we are developing our own identity, not trying to be like L.A. or any other market, just highlighting what’s great about the San Diego lifestyle and ingredients,” he says. “Similar to New York, a chef community is starting to develop where chefs are supporting each other. There is a true sense of pride to be cooking here.”
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