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but it's not because they were shot. It's a result of other animals being shot and the type of bullets being used.The Raptor Recovery Center at Fontenelle Forest has treated nearly 30 birds for lead poisoning this year, including a 4-year-old bald eagle that died as a result of it."She was in pain, she was vocalizing, and unfortunately she died about two hours after I got her," said Denise Lewis, the director of the Raptor Recovery Center.Staff says the issue is a common problem. "They ingest the lead from the environment, either like from (a) carcass that was shot with lead or from lead sinkers that fish swallow," said Betsy Finch, rehabilitation manager at the Raptor Recovery Center.They are asking that hunters change ammo from lead to other types of bullets like copper. Nebraska hunter Douglas Finch made the change and recommends others to do the same. "The copper bullets they retain 95% or better of their weight which transfers that energy into the animal and, in my experience, I think it results in a cleaner kill," Finch said.For now, the dead bald eagle serves as a reminder of change Lewis hopes to see. "If you're a hunter, you can choose to use something that's non-toxic so that this doesn't happen," he said.This story was originally published by 1276

by switching to take-out and delivery only. Some restaurants have had to lay off workers or put them on furlough. As restaurants struggle to stay in business, one Arizona boss is going all out for his employees.Pete Stidham, owner of the Original Breakfast House in North Phoenix, has decided to donate 100% of all his take-out order proceeds to the employees he has had to put on furlough."This way at least they get a little something in their paychecks. It's not the full amount but it's something," said Stidham.The California beach-themed restaurant has been a staple in the neighborhood for the last seven years. Stidham, who has worked in the restaurant industry since 1966, says he knows the plight of his employees."I started as a dishwasher at Denny's 50 years ago. I know how hard it is and how employees are struggling, just barely making their bills. It's tough. They're the ones suffering the most," said Stidham.Employees who worked at the Original Breakfast House told KNXV they were extremely touched by their boss' move."John is just a remarkable man. We're his family. He is our family. [We're] just so thankful. He didn't have to do that," said Seta Garabet, who has been a server at the diner for five years.She, like others, suffered a big hit to her paychecks due to the sudden decline in business, and the move to take-out only. "It's been about 0 less. It's tough. We're deciding what bills to pay. It's a roll of the dice right now as to what bill I'll pay," said Garabet.Stidham, who is in his early 70s, says he could have easily closed the shop and gone home to take a break. The only reason he's kept the doors open, he says, is so his staff can get paid. "I'm a single man, got no wife, no kids. But here we've got 30 employees. Among those 30 employees, they've got 25 kids. Those kids gotta eat," he added.Loyal customers have also been generous to the staff, giving them big tips. While KNXV was in the restaurant a customer dropped off a check for 0 with a note stating it was "for your wonderful staff". The diner is located at 13623 N 32nd St, Phoenix, AZ 85032.This story was originally published by Sonu Wasu at KNXV. 2164

— he was not on the ballot in New Hampshire or Iowa and will not be in the two remaining pre-Super Tuesday contests in Nevada and South Carolina — a 155

With winter weather rolling in, the restaurant industry is changing with the seasons.Since the pandemic hit, many restaurants were forced to operate outside, but as it becomes too cold to dine outdoors, the pressure to pivot is heating up.“I’m terrified for the winter months,” said Jennifer Jasinski, owner of Rioja, an award-winning restaurant in Denver, Colorado.Jasinski is trying to keep her customers warm and her business open by recently pitching a tent for outdoor dining.“I can’t control what’s happening out there,” she said speaking about the weather. “I can kind of control what’s happening in here and, you know, just do the best I can.”Across the country, many restaurants are facing similar dining restrictions, which has cost this industry big bucksAccording the to the National Restaurant Association, one in every six restaurants have closed since the COVID-19 crisis started and sales are down 0 billion compared to this time last year.Now, there’s also some concerns about the safety of eating in “dining bubbles” during a pandemic.“There could potentially be placement on the walls of those bubbles,” said Sheryl Zajdowicz, Ph.D., an infectious disease specialist with MSU Denver.She says while the winter months do see more transmissions of diseases like the flu, with proper cleaning and ventilation, outdoor dining tents could provide some protection.“In these small, individual tents or domes, where it’s just for your dinner party, you don’t have to worry about that as much,” Zajdowicz said. “And hopefully you’re familiar with the individuals with whom you are dining.”As temperatures drop and COVID cases continue to rise across the country, restaurateurs like Jasinski are looking to survive the winter by adjusting to a changing environment and a new way of eating.“We want to make sure people are safe and that we can stay alive,” she said. “So we can come back to cook for you another day.” 1935

-- all sent their thoughts to the coach.Sports writers also paid tribute."Howard Moore isn't one of the good ones," Brian Hamilton, from The Athletic, 152

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