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DENVER — Farmers' markets have begun to return after a lengthy COVID-19 shutdown — and at the One Belleview Station Farmers' Market in Denver, a laid-off restaurant worker is doing her part to get fresh produce to those that need it.Alexandra LittleJohn lost her job as a barista due to the pandemic. But she used her restaurant connections to buy produce boxes for co-workers."Once I got laid off, people just started sending me money and said we wanted to donate a box. So I found a way to donate the boxes," she said.Her work evolved into the LittleJohn Produce Box Project. Using restaurant suppliers, she's boxing up fresh vegetables to be sold and donated amid the pandemic."This is a produce box project that was founded out of COVID-19," LittleJohn Produce said. "I never thought I'd be slinging produce at the farmers market in a pandemic."She started selling the boxes online and at farmers' markets, like the one at Belleview Station. She fills the boxes with locally-grown produce from Fresh Guys Produce that would usually be sold to restaurants, but due to the pandemic, it's not."It would just go to waste, and the farmers wouldn't be getting their full price for them," LittleJohn said.LittleJohn wanted to help farmers, the local produce companies, and, of course, the people who needed fresh food."We use some of the profits for operating expenses like buying a banner, getting a tent, or paying for gas, but then we also buy boxes to give back to other people," LittleJohn said.They have sold almost 800 boxes so far, and with the help of sponsors, they've donated over 350 boxes.LittleJohn says she's applying for 501(c)(3) status to get grants and do even more."It makes me feel like I'm contributing in a positive way to just get us through this. We're all in this together," she said.This story was originally published by Sean Towle on KMGH in Denver. 1883

DETROIT, Mich. -- Ford Bronco lovers are rejoicing after the Ford Motor Company revealed brand new versions of the vehicle Monday.A lot of people have been waiting decades for another Ford Bronco to be revealed. Now they have more than one to choose from.“Love for the Bronco continued to grow even after it left market,” said Jiyan Cadiz, a team member of the Ford Bronco.The Ford Bronco is making its return in a big way after a 25-year hiatus. 454

DEHESA, Calif. (KGTV) - Cal Fire completed even more training this year, this time integrated with other agencies, sharpening their firefighting skills.Cal Fire sprang into action Wednesday, attacking the Vista Fire in Dehesa."I was shocked, so many helicopters, dropping off so many bodies, when you looked at the hill, gosh I don't think I'm exaggerating when I say there were 100 firefighters on that hill," neighbor Sherry German said.When the fire started, German's dog Joey let her know something was wrong. When she let him out, she heard the sirens coming, turned and saw the flames right next-door."I panicked when I saw the flames, I told my husband I'm out of here, I'm grabbing the dog, I'm grabbing my work and I'm out of here," German said.Some of the force fighting that fire took off from the Ramona Air Attack Base. On the tarmac perch two planes equipped to make retardant drops, a guide plane for the air buses, two tanks holding 50,000 gallons of retardant mixed with water, ready to go. They also have more than a dozen bags of red retardant powder, each weighing a ton.They used two and a half bags in the Vista Fire fight."This is the peak part of our season so we're definitely staffed up and ready to go, Cal Fire has a ton of resources," Public Information Officer Thomas Shoots said. He said the extra training integrated with other agencies is what strengthened their ability to respond instantaneously."We've been blessed with a couple weeks of marine layer and cooler weather but it is getting hotter it is getting drier," he said, concerned about the rest of the summer.German said she feels safe knowing how fast they respond, "the fact that it actually came close to a number of my neighbor's properties, in yet they were on it so fast that no property damage was done and really it was remarkable, I'm so grateful." 1857

DEL MAR (KGTV) — For the first time, researchers set up receivers along San Diego coast with the ability to record when sharks are near. California State University Long Beach spent Wednesday working with Del Mar lifeguards as they dropped three receivers along the coast and tried tagging sharks nearby. Unfortunately, no sharks were tagged.Chris Lowe, with Shark Lab, tells 10News, “we just got money from the state to expand it throughout all of California.” They have receivers from Avila to the Mexico border but none located between Oceanside and La Jolla."This is a big gap for us,” Lowe says.Each receiver collects data from any tagged shark within 500 yards of the device. The receiver logs the time, date and is able to identify the exact shark based on the scanned tag. For a decade, CSU Long Beach has been studying the patterns of sharks and working to collect enough data to eventually predict where sharks will be at certain times of the year. 967

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