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Data obtained by The Associated Press shows U.S. Postal Service districts across the nation are missing the agency’s own standards for on-time delivery as millions of Americans prepare to vote by mail.The lag times are especially pronounced in key regions of some battleground states, where delivery times are below the national average.That raises the possibility that scores of mailed ballots could miss deadlines for reaching local election offices if voters wait too long.Missing a deadline is one of the key reasons mail-in ballots get rejected.Postal service leaders have said the agency will prioritize election mail.The USPS strongly recommends that voters request their mail-in ballots at the earliest point allowable, but no later than 15 days prior to Election Day, which is on Nov. 3.The USPS also recommends that voters mail their ballots at least one week prior to their states' due dates to allow for timely receipt by election officials.If you don’t want to rely on the USPS to deliver your ballot to election officials, many communities provide locations where you can drop your ballot off yourself.Click here for learn more from the USPS about voting by mail. 1185

DEHESA, Calif. (CNS) - A man was killed Monday morning when his car struck a fire hydrant and overturned off the side of a rural road east of El Cajon.The crash happened around 5:30 a.m. on Dehesa Road, west of Sloane Canyon Road, California Highway Patrol Officer Travis Garrow said.The driver was westbound on Dehesa Road when, for unknown reasons, his 2001 Toyota Camry crossed into the eastbound lanes, then struck a fire hydrant on the south side of the road and overturned, Garrow said.The motorist, who was not immediately identified, was pronounced dead at the scene, the officer said. 601

DEER SPRINGS (CNS) - A motorist died Saturday in a traffic accident near Old Highway 395 and Interstate 15 in the Deer Springs area, authorities said.The crash happened at 4:36 p.m. when a vehicle went over the side of the road at the Old Highway 395 off-ramp near the northbound 15, named the Avocado Highway along that stretch of roadway, according to Thomas Shoots of Cal Fire.The California Highway Patrol and North County Fire were called to the scene along with Cal Fire, Shoots said.The motorist was pronounced dead at the scene. There was no further information. 578

DENVER – In a matter of days, Christopher Watts went from pleading in an interview with Scripps station KMGH for his wife and kids to come home, to wearing an orange jumpsuit and becoming one of Colorado's most notorious accused killers.Police arrested Watts late on the night of?Aug. 15 for allegedly killing his pregnant wife, Shanann Watts, and young daughters Celeste and Bella.Watts faces three counts of first-degree murder, two counts of first-degree murder – victim under 12 in a position of trust, one count of first-degree unlawful termination of a pregnancy, and three counts of tampering with a deceased human body, according to Colorado court records and documents.This isn't a story about why he did it; it is a story about a decision that could cost him his life.Five of the aforementioned counts make him eligible for the death penalty. Many Coloradans and people from around the world are already calling for Watts' execution and have even created a private Facebook group dedicated the topic.Ultimately, the decision on whether to seek the death penalty against Watts lies solely on the shoulders of one person: Weld County District Attorney Michael Rourke.Rourke has 63 days to make the decision after Watts' arraignment, a hearing that has not yet even been scheduled. A status conference hearing is scheduled for Nov. 19.As the world waits for his decision, we're taking a deeper look at capital punishment in Colorado through the eyes of those who have been there.A mother and lawmaker whose son was gunned down, the prosecutor who decided the Aurora theater shooter should face death, a lawyer who says capital punishment is nothing short of murder, and a juror whose belief forever changed from one experience.Death penalty juror says experience changed him"I grew up believing an eye for an eye, a tooth for a tooth, kind of deal and so I was in support of the death penalty,"  former juror Nate Becker said.Becker said he changed his mind on capital punishment after serving on the Edward Montour death penalty case in Douglas County."I walked away angry, I walked away disappointed in our judicial system," he said. "I felt the death penalty is not justice. It's vengeance and vengeance doesn't belong in our courts."Becker's time on a death penalty jury came to an abrupt and emotional end after the judge let the defense present evidence sympathetic to the defendant. Evidence Becker believes should have come to light long before he was asked to potentially put a man to death. Evidence so strong, the prosecution ended up taking the death penalty off the table."It became very apparent to me that we are asking people to come to this conclusion and not providing them all of the information. We're hiding facts and we're hiding the information and asking them to do that," said Becker.He also brings up another perspective: what about the heavy burden that kind of decision leaves on jurors?"Is it fair? Is it fair to ask a person to live with that for the rest of their life?" Becker asked.Watch the full interview with Nate Becker below:  3134

DENVER, Colo. -- Sam’s No. 3 has been serving customers since 1927.“My grandfather was Sam,” said Sam's No. 3 restaurant owner Alex Armatas.Armatas says the business has made it through historic upheavals like the Great Depression and uprisings after Dr. Martin Luther King Jr.'s assassination, but never has the restaurant had to close for 10 weeks straight.“The impact has been brutal. You go from 100% of business to zero,” Armatas said.Employees like Jason Salazar were temporarily furloughed.“I’ve never not worked since I was 17. So, to just be unemployed was like… what do I do,” Salazar said.When it was time to come back, Salazar says they had to adjust to a new lengthy process.“Just walking in, somebody takes my temperature right away, I wash my hands right away, I put on gloves right away. We don’t even enter the building without a mask.”Masks, social distancing, sanitation -- so much had to be considered when thinking of ways to prevent the potential spread of the virus.“We would normally have a [ketchup] bottle at the table or whatever, but now they’re just individual little containers for them,” Salazar said.The less people touch, the better. Armatas says they’ve fully transitioned to a contactless ordering system. The menu is now on an app.“We got a new app so we can track how many people are in the restaurant so we’re not allowing more than 50 people in the restaurant,” Armatas said.Normally, they can seat more than 200 people. So they’re operating at 25% capacity. However, customers say they’re happy to be back. Anne Wesley says Sam’s No. 3 has been one of her favorite spots more than the past 15 years.“We love it because neither of us are great cooks so it’s wonderful to have somebody prepare a meal for us that we would never prepare for ourselves,” Wesley said.She says she feels completely safe.“I mean you walk in there’s hand sanitizer right away. There’s plenty of social distancing. Our server had a mask and gloves on and so I didn’t feel in any way that our health was being compromised.”The servers say they’ve been grateful for generous tips from customers like Wesley, especially considering they’re operating under thin margins.“The bottom line has been crushed. The restaurant industry has been hurt quite a bit,” Armatas said.According to the National Restaurant Association, the restaurant industry has suffered more job and sale losses than all other U.S. industries since the pandemic began. Some restaurants have permanently closed their doors. Senior Vice President Larry Lynch says those that have stayed afloat are eager to open up dining rooms again, but it will actually cost restaurant owners more.“If you’re takeout and delivery, your cost structure has gone down some so you can at least maintain at that point. But once turn on the lights and open the doors and turn on the air conditioning and bring back the staff, your costs go up,” Lynch said.“How much food should I bring in? How much labor can I afford?” Armatas said.Lynch says it’s more important than ever for restaurant owners to be smart with their finances.“The one thing they could do is manage those menus carefully. Reduce the number of offerings, make it the ones that are most popular. Limit the risk of food waste, and you’ve done a lot to bring yourself closer to profit,” Lynch said.He wants restaurants to feel encouraged and know that they can open again it just takes a lot of work.“It usually takes a week or two to get in and make sure everything’s operating: the refrigerators are clean, the walk-ins are clean, everything’s working properly, you get the staff back in,” Lynch said.Once the logistics are sorted out, Armatas says owners need to remind themselves of why they opened in the first place.“If people know that you really truly care about them and want to make their experience great, that has to be your focus. Because if your focus is money, it won’t work,” Armatas.Whether a business stays open or not, is ultimately up to the customers.“As a community, if we want to thrive, we have to help each other out. And by supporting local businesses, it’s a very easy way, and it’s an enjoyable way,” Wesley said. 4171

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