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FEEDING SAN DIEGO VOLUNTEER PROGRAMS MANAGER SAM DUKE HAS A PASSION FOR HELPING PEOPLE HELP OTHERS. HE'S BEEN HOOKED ON HELPING SINCE THE FIRST TIME HE VOLUNTEERED. — SAN DIEGO (KGTV) - An army of 14,000 volunteers help Feeding San Diego fight food insecurity across the county every year.One man makes sure that each and every person who volunteers their time is put to work in the most efficient way possible."My job is so amazing because I get to work with these amazing volunteers that come in," says Sam Duke, Feeding San Diego's Volunteer Program Coordinator. "I'm just so thankful they're giving their time to come help us end hunger. I can't thank them enough."Duke started as a volunteer in 2013. He was hooked from the first time he walked into the warehouse."It was cool, the energy that was here, the staff was so welcoming and supportive and made me feel right at home," he says.After that first experience, he started volunteering on a regular basis. Eventually he became a full time employee and worked his way up to his current position."I love setting up the project and I love engaging with the volunteers and hearing their stories and hearing about how they heard about us or came to us. I just love being able to connect with those volunteers," he says.Without the volunteers, Feeding San Diego wouldn't be able to help the 1 in 8 San Diegans who face food insecurity. The collective work they do amounts to an extra 22 full-time employees. "Volunteers are at the heart of what we do," says Sam.If you're interested in volunteering, go to the "Get Involved" section of feedingsandiego.org. 1617

FRESNO, Calif. (KGTV) - The former Camp Pendleton Marine accused of supporting a Christmas Day terror attack at San Francisco's Pier 39 popular tourist destination was sentenced Monday to 15 years in prison.Everitt Aaron Jameson, 26, pleaded guilty to the plot in June. He supported radical ISIS jihadi beliefs, wrote social media posts supporting terrorism, communicated with people he believed supported his views, and offered to provide services to them with a tow truck, according to a report written by FBI Special Agent Christopher McKinney.A confidential source alerted the FBI last fall to a Facebook account Jameson ran, agents said.  Jameson “liked” and “loved” posts that were pro-ISIS and pro-terrorist, the source told the FBI. Among the posts was a picture of Santa Claus standing in New York with a box of dynamite.RELATED: Ex-Marine who planned Christmas Day terror attack pleads guiltyJameson met with an FBI undercover employee he believed to be associated with ISIS and described his interest in planning and undertaking a violent attack in San Francisco, the report said.Agent McKinney said James specifically mentioned Pier 39 in San Francisco because he had been there before and knew it was a densely crowded area.According to the undercover agent, Jameson said he wanted to use explosives and “funnel” people into a location where he could inflict casualties. He said he needed ammunition, powder, tubing, nails, timers, and remote detonators. Jameson planned to go to the mountains and build the devices at a remote campground, then store them at his home in Modesto, said officials.A search warrant was executed at Jameson’s Central Valley home on Dec. 20. Investigators found his will and a handwritten letter. Jameson said he did not have or need an escape plan because he was ready to die, according to the report.RELATED: Father of terror suspect details son's recent troublesJameson also voiced support for the October 31, 2017 terror attack in New York City during which a driver used his truck to kill eight people and mentioned the 2015 San Bernardino attack, the report said."Jameson put his fellow Americans at risk by supporting ISIS and planning an attack on behalf of the terrorist organization," said Assistant Attorney General for National Security John C. Demers in a statement Monday. "This is unacceptable, and I am grateful for the hardworking agents and prosecutors who are responsible for this successful result."Agent McKinney said Jameson attended basic recruit training for the U.S. Marine Corps at Camp Pendleton in 2009. He earned a ‘sharpshooter’ rifle qualification and a National Service Medal. Jameson was discharged for fraudulent enlistment due to an undisclosed history of asthma. 2767

For the first time since March, one of the five major team sports leagues in the US welcomed fans into the stands.FC Dallas welcomed nearly 3,000 fans to its 20,000-seat venue on Wednesday.Before the start of the game, the national anthem was played. During the anthem, both Dallas’ and Nashville’s starting lineups knelt as a smattering of fans booed.The teams knelt in support of Black Lives Matter, and in opposition to racial inequality. The on-field protests are akin to the demonstrations by former NFL quarterback Colin Kapernick in 2016.While kneeling during the anthem has become common place in the NBA, the MLS did not have the national anthem performed during its mid-summer tournament in Orlando because no fans were in attendance.The MLS has said that the national anthem will only be performed if there are fans in attendance. As the MLS shifts from playing its games in a “bubble” in Orlando to teams’ home stadiums, some clubs will begin allowing a number of fans inside.One FC Dallas player spoke out, frustrated by the response from fans.“You can’t even have support from your own fans in your own stadium. It’s baffling to me,” FC Dallas’ Reggie Cannon told reporters. “As a team we try to give the best possible product on the field and these last six months have been absolute hell for us. Absolute hell.”But Cannon’s club said it supports the opinions of those who disagree.“FC Dallas supports our players and fans in their right to express themselves in a peaceful manner,” the club said in a statement. “The National Anthem was played before last night's match while the players were on the field which Major League Soccer requires when fans are in attendance. While we understand the decision to stand or kneel for the National Anthem is a polarizing issue, we hope that FC Dallas can be a leader in helping our community accept diverse viewpoints in a respectful way as we all work together in the ongoing fight for racial equality.” 1968

Food banks across the country are reporting a dramatic increase in people needing help. Many organizations are reporting the number of people they're providing food and services for have quadrupled, a continued effect of the COVID-19 pandemic."Prior to COVID, we had about 85 families that would come to our client choice pantry. And now since COVID, we’re averaging about 385 a week so it's been a huge influx of new clients," says Jacob Granados, the director of purposeful engagement for the Place of Forsyth County in Georgia. Some of their clients have never had to rely on help from food banks or non-profits before. Granados says the need since the start of the pandemic has not died down."I think it's important for people to understand that they are not alone," says Granados.Danah Craft, the executive director of the Georgia Food Bank Association shared a heat map, showing the increase in food insecurity in 2020 compared to 2019. Some areas of Georgia that rely heavily on tourism have seen their food insecurity rates double."We believe that we will be at sustained elevated levels for 12 to 18 months. We are here for the long haul. We are part of these communities and we are here to respond but what we don't know is what will happen this winter. We don't know how long we’ll need to sustain this response," says Craft.In California, Community Services and Employment Training, or C-SET, provides groceries and meals to families. C-SET used to deliver 300 meals monthly to seniors. That number is now up to 1,400."Then for rental assistance typically I would see maybe 150 applicants for emergency food and shelter services. We are probably close to 900," says CSET's Director of Community Initiatives, Raquel Gomez Collins.C-SET has joined with their local health and human services agency as well as other non-profits in their area to provide as many services as possible to residents who need it. Gomez Collins says sometimes it's not just about having the funding to buy the food but identifying where and how to get it."We are competing with larger cities for that food so it's being in line and ready to go when they give us a call and say, ‘Hey, we have four pallets of food and you can pick it up.’ It's having the access to trucks, it's having the access to manpower. All those things come into play now because of the competition for those resources," says Gomez Collins.Many organizations are thankful for all of the generous donations they receive and are now preparing for the upcoming winter."We are not planning for our numbers to drop anytime real soon. We are making preparations even now for Thanksgiving to get 500 Thanksgiving meal boxes ready. We anticipate that this need will be here," says Granados. 2748

For many restaurants, like Sam's No. 3 in downtown Denver, the experience is part of what they serve.“We were built to serve people inside,” said Sam Armatas, owner of the restaurant. But with ever-changing COVID-19-related dining restrictions and winter looming, delivery is becoming a more enticing option for customers. And for Sam’s No. 3, delivery apps make that easy.“We’re able to continue to serve our product, try and stay relevant as far as people eating our food,” Armatas said. The diner has three locations. At two of them. 90% of orders are now made through delivery apps. This can be convenient for customers, but costly for some of the restaurants. Exposure to consumers has it's price.“There are negatives. I mean they take a commission but those commissions are now capped,” Armatas said. “You're pretty much at the mercy right now of the delivery services hoping to get your food out hot, tasty and attractive still.”He chooses to stick with the apps to get his food out there to people, while for other restaurants, the cons of delivery apps outweigh the pros.“At the moment, we will not use any third-party services at all for delivery,” said Giles Flanagin, Co-founder of Blue Pan Pizza.Blue Pan relies on their team of 17 part-time in-house delivery drivers, instead.“In-house delivery can work cost-wise, if the restaurateur is willing to put in the time and the effort to build that specific revenue stream,” he said. “If I use Doordash, Grubhub, or Postmates and I pay a 25% commission, not only am I losing all of my profit, but I’m in the red.”Flanagin said Blue Pan has been using their own delivery since they opened in 2016. They tried a delivery app to serve areas farther away, but too many bad experiences led them to cancel.“When a customer gets a pizza from a third-party delivery and it’s a poorly delivered experience, they don't look at Grubhub or those businesses. They call us and they're upset,” he said. For him, the reputation of his business and their food is important.“I think the best way I can summarize making a decision to use a third-party delivery service is buyer beware. This is our experience and I’m not saying it's everyone's experience,” Flanagin said.It’s a balancing act for these apps like Uber Eats and Grubhub. They have a business to run, but they also have to consider the restaurant and the driver.“Restaurants are just trying to find any possible ways to break even or minimize their costs,” said Alexandre Padilla, an economist and professor at the Metropolitan State University of Denver. “It’s a very complicated issue where the apps are providing a service where they are trying to attract drivers to meet the increase in demand due to the pandemic.”As potential customers opted to stay home in March when lockdowns began, the demand for drivers went up.Gig economy workers like Julian Rai almost completely switched from rideshare apps to delivery apps backs in March.“Remember that we are basically waiters on wheels, we’re servers on wheels,” he said. “If it weren't for tips, we’re making less than minimum wage just from the delivery fee. Like a waiter, it’s very similar to what a server would make before tips. So at the end of the day, well over two thirds to three fifths of my income comes from tips.”Rai explained they may spend 20 to 40 minutes on one single order so, reasonably, they ask for some compensation for that.It’s a tough balancing act between restaurant, app, and driver.“I don’t know that that balance has been struck yet,” Rai said.For now, delivery is a means to an end for these restaurants that thrive on providing quality food and a great dine-in customer experience.“Our business model isn't built to survive this way,” Armatas said. “We’re just trying to stay relevant, trying to survive. If we can get through winter great. That’s the hope, the dream, is that by March we’re still here.” 3901

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