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For 22 years, Derick Waller protected and served in New York City as a member of the New York City Police Department. He joined the NYPD in 1995, starting out as a street cop, but he eventually became a detective.“I absolutely loved being a police officer,” said Waller. “I loved helping with their problems, and I was fortunate to work in the communities of color, which I thought I could serve best.”While Waller enjoyed the comradery with other officers, serving in his hometown communities and helping people in need, there were things about the job he didn’t love and didn’t agree with.“The police department is basically a business, like you work at Macy’s you have to sell. Once you become a police officer, you have to bring in bodies,” said Waller.Bodies, he explained, is a term many officers use to describe when an officer makes an arrest and brings someone in to be booked and processed.“Let’s say you have the company commander of your precinct, he basically gets promoted based on how many arrests he gets,” Waller added.On the surface, that may not seem concerning, but what Waller witnessed was some officers over-policing, especially in communities of color, for the purpose of promotions, higher pay, or because of pressure to fill unofficial quotas.“There are so many amazing officers that just want to do right, but with that pressure on them, how can they?” asked Waller.Toward the end of Waller’s career, he began speaking up about arrest and citation quotas. He made his concerns public on what they were doing to officers’ mentality and the community.He believes what happened to him is a prime example of why so many officers around the country are concerned to speak up when they see another officer potentially doing something wrong or the department implementing questionable policing practices.“A lot of officers want to speak out, but they are so afraid of the retaliation that the police department is going to come after them,” said Waller.After Waller spoke out, he went from being named Officer of the Month to being written up and ridiculed.“I would come back after my days off my locker would be flipped over; they put a big rat poster on your desk, all kinds of stuff,” Waller recalled.Breaking through, the often referred to “blue wall of silence” made the last few years of his career tough, but he left the job still hopeful that improvements with policing could come.“There are many officers who love the job and there are good officers, more than not,” said Waller. “Right now, the definition of a good officer is the one who brings in those arrests. If we can change the definition, then maybe we can change the mentality of the police department.”Waller’s definition of a good officer is one who is respected but not feared in their community. 2796

FLAGSTAFF, Ariz. (AP) -- Police in Flagstaff say a group of teens killed a 23-year-old man after he allegedly inappropriately touched one of the girls involved in the killing.Flagstaff police said on Friday that Jaron James was found dead on Sept. 7 and that four teens, including two who are underage, have been arrested.Police say James was killed at a motel and that the suspects knew him. They say the group attacked James after he touched one of the suspects, a 16-year-old girl from Flagstaff.Eighteen-year-old Lawrence Sampson-Kahn and 19-year-old Kayson Russell are among the four arrested. The Associated Press does not typically identify underage crime suspects.  686

FORT MYERS, Fla., - A new class is coming to Florida Gulf Coast University and it's raising eyebrows.The class is called ‘White Racism’ and will be offered in the Spring. “I thought the name was a little dramatic,” student Jamar Arrindell said. “It's been a growing topic of conversation."The topic took center stage at an open forum Thursday night titled “Race, Immigration and White Supremacy in the Post-Obama era.”“I saw the flyer for the event and had to come,” said Vanessa Fernandez, a former FGCU student. "I think it's important for us to talk through it so we can understand each other's sides”Dr. Ted Thornhill, a sociology professor, will be teaching the course."I understand why some people might be uncomfortable by the title," he said. "But in order to move the conversation forward people have to get comfortable with getting uncomfortable." Thornhill said the new course wasn’t developed in response to racially charged messages found around campus last fall, but to give students a broad idea of the history of racism, white supremacy and how to challenge racism in today’s society. “Silence is not the answer," he said. "Conversation, knowledge, education is the answer and that's what I'm hoping to provide students with the opportunity to gain.”The course was expanded from 35 to 50 students due to high demand, and it’s currently at capacity. 1402

FREE AT LAST!!!From L to R: Attorney John Pierce @CaliKidJMP THE KYLE RITTENHOUSEActor Ricky Schroder @rickyschroder13 Thank you, All Donors.Thank you, All Patriots.Thank God Almighty.#FightBack pic.twitter.com/37Ly66itT8— Lin Wood (@LLinWood) November 21, 2020 269

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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