Category Archives: Ontario

On the Border To-Go Menu

STARTERS

BORDER SAMPLER [2000 CAL]

$17.49  – 

When you can’t pick just one! Chicken quesadillas, fajita steak nachos and mini chicken chimis.

STACKED NACHOS [2030 CAL]

$13.49  – 

Chips piled high with seasoned ground beef, refried beans and queso. Topped with lime crema, pico de gallo, pickled jalapeños and guacamole.

EMPANADAS [1110/1170 CAL]

$10.99  – 

Handmade pastries filled with mixed cheese & chicken tinga or seasoned ground beef. Served with our signature queso.

FIRECRACKER STUFFED JALAPEÑOS [920 CAL]

$10.99  – 

Six handmade, tempura-fried jalapeños filled with mixed cheese and chicken. Served with our signature queso.

GRANDE FAJITA NACHOS

Tostada chips topped with refried beans, fajita chicken or steak and melted mixed cheese. Guacamole, sour cream, pico de gallo and pickled jalapeños served on the side.

$13.99  –  Chicken [1280 CAL]

$14.99  –  Steak [1410 CAL]

GUACAMOLE [240 CAL]

$9.99  – 

Made in small batches throughout the day.

GUACAMOLE LIVE!® [750 CAL]

$11.99  – 

Made fresh at your table with whole avocados, tomato, jalapeño, cilantro, red onion, lime and a pinch of salt.

GUAC/QUESO DUO [530 CAL]

$11.99  – 

The best of both worlds. Guacamole and a cup of queso.

SIGNATURE QUESO

Prepared in-house with tomatoes, green chiles, onions, cilantro, poblano & jalapeño peppers.

Make it Primo Style [add 50/100 cal]

Seasoned ground beef, guacamole and sour cream (add 2.00)

$6.99  –  Cup [300 cal]

$7.99  –  Bowl [480 cal]

BORDER QUESO

Our signature queso mixed with green chile sauce for an extra kick.

$7.99  –  Cup [170 CAL]

$8.99  –  Bowl [280 CAL]

BRISKET QUESADILLAS [1300 CAL]

$12.99  – 

Brisket with sautéed onions & pickled jalapeños. Served with jalapeño-BBQ sauce, fresh guacamole, sour cream and pico de gallo.

FAJITA QUESADILLAS

Fajita chicken or steak with poblano & onion. Served with fresh guacamole, sour cream and pico de gallo.

$13.49  –  Chicken [1190 CAL]

$14.49  –  Steak [1280 CAL]

TEXAS WINGS [880/810 CAL]

$13.99  – 

Breaded, crispy-fried wings tossed with jalapeño-BBQ or buffalo sauce. Served with celery sticks and ranch dressing.

SALAD & SOUP

FAJITA SALAD

Served sizzling on a fajita skillet. Mesquite-grilled chicken or steak and onions, topped tableside with a crisp blend of lettuce & shredded cabbage, pico de gallo, roasted corn, fresh avocado and queso fresco.

$13.99  –  Chicken [430 CAL]

$14.99  –  Steak [500 CAL]

TOSTADA SALAD [750-840 CAL]

$13.49  – 

Shredded or ground beef, or chicken tinga over a crisp blend of romaine, iceberg & cabbage, mixed cheese, fresh guacamole, sour cream sauce, pico de gallo and pickled jalapeños. Served in a crispy tortilla shell.

MANGO CHICKEN SALAD [380 CAL]

$13.99  – 

Mesquite-grilled chicken tossed with a crisp blend of lettuce & shredded cabbage, roasted corn, black beans, mango, jícama, pico de gallo, queso fresco and lime vinaigrette.

CHICKEN TORTILLA SOUP

Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips.

$7.99  –  Bowl [540 CAL]

$5.99  –  Cup [330 CAL]

HOUSE SALAD [250 CAL]

$6.99  – 

Served with choice of dressing.

ENCHILADAS

RANCHILADAS [1060 CAL]

$18.99  – 

An 8 oz. mesquite-grilled steak topped with ranchero sauce and melted Jack cheese, plus two hand-rolled cheese & onion enchiladas smothered in red chile sauce.

BORDER QUESO BEEF ENCHILADAS [440/510 CAL]

$12.99  – 

Two savory shredded or ground beef enchiladas topped with our border queso.

TOMATILLO ENCHILADAS [420/460 CAL]

$12.99  – 

Two spinach & mushroom or chicken tinga enchiladas with tomatillo sauce and pico de gallo. Served with cilantro lime rice.

ENCHILADAS SUIZAS [800 CAL]

$14.99  – 

Three hand-rolled chicken tinga enchiladas with tomatillo cream sauce and melted Jack cheese inside and out.

TACOS

SOUTHWEST CHICKEN TACOS

Mesquite-grilled chicken, cheddar cheese, creamy red chile sauce and fried onion strings in warm, hand-pressed flour tortillas.

$13.99  –  Two Tacos [1090 CAL]

$14.99  –  Three Tacos [1510 CAL]

DOS XX® FISH TACOS

Warm, hand-pressed flour tortillas with Dos XX beer-battered fish, creamy red chile sauce, shredded cabbage & carrots, mixed cheese and pico de gallo.

$13.99  –  Two Tacos [1090 CAL]

$14.99  –  Three Tacos [1510 CAL]

BRISKET TACOS

Shredded beef brisket, Jack cheese, fried onion strings and jalapeño-BBQ sauce in warm, hand-pressed flour tortillas.

$13.99  –  Two Tacos [850 CAL]

$14.99  –  Three Tacos [1250 CAL]

STREET-STYLE MINI TACOS

Three mini white corn tortillas with chicken or steak, sautéed onion, Jack cheese, fresh avocado, pico de gallo and roasted red chile salsa.

$12.49  –  Chicken [670 CAL]

$13.49  –  Steak [720 CAL]

GRILLED FISH TACOS DEL MAR [340 CAL]

$14.99  – 

Seasoned, mesquite-grilled whitefish brushed with lime-cilantro chimichurri, lime cabbage-carrot slaw and pico de gallo in two white corn tortillas.

CABO GRILLED SHRIMP TACOS [240 CAL]

$14.99  – 

Two white corn tortillas filled with chimichurri-grilled shrimp and lime cabbage-carrot slaw, topped with fresh pico de gallo and avocado.

FAJITAS

THE ULTIMATE FAJITA® [1680 CAL]

$23.99  – 

The ultimate combo of mesquite-grilled steak, chicken and shrimp, carnitas and sautéed vegetables.

MONTEREY RANCH CHICKEN [1320 CAL]

$18.99  – 

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon and ranch dressing.

BORDER SMART℠ CHICKEN [650 CAL]

$16.99  – 

Mesquite-grilled chicken with sautéed onions and red & green bell peppers. Served with black beans, white corn tortillas, pico de gallo and guacamole.

CLASSIC FAJITAS

$16.99  –  Portobello & Vegetables [830 CAL]

$17.99  –  Carnitas [1350 CAL]

$17.99  –  Grilled Chicken [950 CAL]

$18.99  –  Grilled Shrimp [1110 CAL]

$19.99  –  Grilled Steak [1050 CAL]

$19.99  –  Mix Two

Choose any 2 Classic Fajita styles.

SHRIMP SKEWER [50 CAL]

$3.99  – 

Add a shrimp skewer straight from the mesquite-wood grill.

BURRITOS & CHIMIS

THE BIG BORDURRITO®

A HUGE serving of fajita chicken or steak wrapped in a seared flour tortilla with Mexican rice, mixed cheese, black beans, caramelized onion & red pepper, pico de gallo and sour cream sauce.

$16.99  –  Chicken [1570 CAL]

$18.99  –  Steak [1750 CAL]

THREE-SAUCE FAJITA BURRITO

Fajita chicken or steak, Jack cheese, pico de gallo, sautéed onion & poblano, topped with ranchero sauce, sour cream sauce and our signature queso.

$15.49  –  Chicken [920 CAL]

$16.49  –  Steak [1100 CAL]

CLASSIC BURRITO [740-1010 CAL]

$14.49  – 

Shredded or ground beef, chicken tinga or carnitas, pico de gallo and cheese rolled in a flour tortilla smothered with red chile sauce, sour cream sauce, green chile sauce, ranchero sauce or our signature queso.

GRILLED SHRIMP BURRITO [2170 CAL]

$17.49  – 

A grilled flour tortilla with seasoned shrimp, melted Jack cheese, pico de gallo, corn, black beans, fresh avocado and cilantro lime rice. Served with Mexican rice, refried beans and a side of avocado ranch.

CLASSIC CHIMICHANGA [880-1130 CAL]

$14.49  – 

Our Classic Burrito fried crispy and smothered with red chile sauce, sour cream sauce, green chile sauce, ranchero sauce or our signature queso.

FAVORITES

CHIMICHURRI CHICKEN & SHRIMP [620 CAL]

$18.99  – 

Mesquite-grilled chicken breast brushed with lime-cilantro chimichurri, topped with pico de gallo and melted Jack cheese. Plus, a skewer of grilled chimichurri shrimp. Served with cilantro lime rice and sautéed vegetables.

GRILLED QUESO CHICKEN [860 CAL]

$16.49  – 

Simple and delicious, this perfectly seasoned mesquite-grilled chicken breast is topped with our signature queso and fresh sliced avocado. Served with sautéed vegetables and cilantro lime rice.

MEXICAN GRILLED CHICKEN [670/620 CAL]

$16.49  – 

Mesquite-grilled chicken breast topped with pico de gallo and tomatillo sauce or spicy salsa fresca. Served with sautéed vegetables and cilantro lime rice.

CARIBBEAN MANGO GRILLED FISH [640 CAL]

$17.99  – 

A seasoned, mesquite-grilled whitefish fillet topped with warm pico-mango salsa. Served with sautéed vegetables and cilantro lime rice.

CARNE ASADA [980 CAL]

$18.99  – 

An 8oz. marinated and seasoned mesquite-grilled steak served on a skillet with seasoned butter, sautéed vegetables and Mexican rice.

COMBOS

SUPERIOR DINNER [1150 CAL]

$16.99  – 

One crispy seasoned ground beef taco, one chicken enchilada with sour cream sauce, one cheese & onion enchilada with red chile sauce and a mini chicken chimi. Served with a side of queso.

CHILE RELLENO COMBO [820 CAL]

$13.99  – 

One Jack cheese-stuffed poblano, hand-battered and fried golden, and a carnitas enchilada with green chile sauce.

CREATE YOUR OWN

Choose two, three or four of your Mexican favorites.

CLASSICS

• Beef empanadas [510 cal]
• Chicken empanadas [480 cal]
• Mini chicken chimi [320 cal]
• Cheese chile relleno [510 cal] (add 1.00)
• Chicken chile relleno [510 cal] (add 2.00)

ENCHILADAS

• Shredded or ground beef with red chile sauce [250/280 cal]
• Chicken tinga with green chile or sour cream sauce [210/250 cal]
• Cheese & onion with red chile sauce [340 cal]
• Spinach & mushroom with sour cream sauce [220 cal]
• Carnitas with green chile sauce [250 CAL]

TACOS

• Shredded or ground beef [210-260 cal]
• Chicken tinga [210/200 cal]
• Carnitas [230-240 cal]
• Dos XX® fish [420 cal] (add 2.00)
• Brisket [390 cal] (add 2.00)
• Southwest chicken [420 cal] (add 2.00)

$14.49  –  Any 2

$15.49  –  Any 3

$16.49  –  Any 4

SOUP or SALAD

• Chicken tortilla soup [330 cal]
• House salad [220 cal]

BORDER BOWLS

Grilled chicken, steak, shrimp or portobello brushed with lime-cilantro chimichurri. Served with cilantro lime rice, black beans, bell peppers, queso fresco, shredded lettuce, pico de gallo and sliced avocado.

$12.49  –  Grilled Chicken [670 CAL]

$12.49  –  Grilled Portobello [580 CAL]

$13.49  –  Grilled Shrimp [660 CAL]

$13.49  –  Grilled Steak [720 CAL]

LUNCH

BORDER’S BEST LUNCH FAJITAS

A lunch-size portion of mesquite-grilled steak or chicken brought sizzling to your table. Served with warm flour tortillas, pico de gallo, sour cream, cheese, guacamole, Mexican rice and refried beans.

$12.99  –  Chicken [1330 CAL]

$13.99  –  Steak [1400 CAL]

QUESADILLA COMBO [850-1070 CAL]

$11.49  – 

A lunch-size chicken, steak, brisket or spinach & mushroom quesadilla served with pico de gallo, sour cream and guacamole, plus a cup of chicken tortilla soup or house salad.

Steak Quesadilla (add .50)

CREATE YOUR OWN

Pick any two or three. Served with Mexican rice (add 220 cal) and refried beans (add 220 cal). Black beans (add 200 cal) available upon request.

CLASSICS

• Beef empanadas [510 CAL]
• Chicken empanadas [480 CAL]
• Mini chicken chimi [320 CAL]
• Cheese chile relleno [510 CAL] (add 1.00)]
• Chicken chile relleno [510 CAL] (add 2.00)

ENCHILADAS

• Shredded or ground beef with red chile sauce [250/280 CAL]
• Chicken tinga with green chile or sour cream sauce [210/250 CAL]
• Cheese & onion with red chile sauce [340 CAL]
• Spinach & mushroom with sour cream sauce [220 CAL]
• Carnitas with green chile sauce [250 CAL]

SOUP OR SALAD

• Chicken tortilla soup [330 CAL]
• House salad [240 CAL]

TACOS (SOFT/CRISPY)

• Shredded or ground beef [210-260 CAL]
• Chicken tinga [210/200 CAL]
• Carnitas [240/230 CAL]
• Dos XX ® fish [420 CAL] (add 2.00)
• Brisket [390 CAL] (add 2.00)
• Southwest Chicken [420 CAL] (add 2.00)

$11.49  –  Any two

$12.99  –  Any three

LUNCH BURRITO [850-1070 CAL]

$12.49  – 

Shredded or ground beef, chicken tinga or carnitas, pico de gallo and cheese in a flour tortilla smothered with your choice of red chile sauce, sour cream sauce, green chile sauce, ranchero sauce or our signature queso. Served with Mexican rice and choice of beans.

LUNCH CHIMICHANGA [1190-1430 CAL]

$12.49  – 

Our Lunch Burrito fried crispy. Served with Mexican rice and choice of beans.

TOSTADA SALAD [750-840 CAL]

$11.49  – 

Shredded or ground beef, or chicken tinga over a crisp blend of romaine, iceberg & cabbage, mixed cheese, fresh guacamole, sour cream sauce, pico de gallo and pickled jalapeños. Served in a crispy tortilla shell.

PARTY PLATTERS

PARTY PACK (SERVES 10-12) [14940-15060 CAL]

$89.99  – 

Includes a mini chimichanga platter, small 5-layer dip (chilled), quart of queso, quart of salsa and tortilla chips.

SUPREME PARTY PACK (SERVES 10-12) [17300-17420 CAL]

$109.99  – 

Includes a mini chimichanga platter, small 5-layer dip (chilled), Texas wings with ranch dressing, quart of queso, quart of salsa and tortilla chips.

COMBO SUPREMO (SERVES 6-8) [6440-6550 CAL]

$58.99  – 

36 pieces. Empanadas, Texas wings, chicken mini quesadillas and firecracker stuffed jalapeños. Served with queso and ranch dressing.

CREATE YOUR OWN PLATTER (SERVES 6-8) [3680-8690 CAL]

24 pieces. Pick any two, three or four: empanadas, mini chimichangas, mini quesadillas, Texas wings with ranch dressing, chicken tenders or firecracker stuffed jalapeños. Served with queso.

$48.99  –  Any 3

$49.99  –  Any 2

$49.99  –  Any 4

MEXICAN SAMPLER (SERVES 6-8) [6620-6670 CAL]

$57.99  – 

24 pieces. Empanadas, mini chimichangas and chicken mini quesadillas. Served with queso.

MINI TACO PLATTER (SERVES 6-8) [2100-2500 CAL]

$29.99  – 

18 mini crispy taco shells filled with chicken tinga or seasoned ground beef, lettuce, mixed cheese and tomato. Served with tomatillo sauce and salsa.

MINI CHIMICHANGA PLATTER (SERVES 6-8) [6100-6720 CAL]

$36.99  – 

24 seasoned ground beef, chicken tinga, black bean & corn or spinach & mushroom mini chimichangas. Served with queso.

MINI QUESADILLA PLATTER (SERVES 6-8) [7590 CAL]

$39.99  – 

24 mini chicken quesadillas. Served with sour cream, pico de gallo and guacamole.

EMPANADA PLATTER (SERVES 6-8) [5210-5530 CAL]

$39.99  – 

24 handmade pasteries filled with mixed cheese and chicken tinga or seasoned ground beef. Served with queso.

5-LAYER DIP

Served chilled with layers of refried beans, guacamole, sour cream, pico de gallo, mixed cheese and pickled jalapeños. Served with tortilla crisps.

$49.99  –  Large (Serves 15-20) [9450 CAL]

FAJITA WRAP PLATTER (SERVES 8-12) [6020 CAL]

$59.99  – 

16 six-inch fajita wraps filled with fajita chicken, mixed greens & cabbage, mixed cheese, pico de gallo and dressing. Served chilled.

MINI SOPAPILLA PLATTER [3030 CAL]

$19.99  – 

48 mini sopapillas with honey and chocolate sauce for dipping.

MINI BURRITOS BY THE DOZEN

$21.99

Black Bean & Corn [3120 CAL]

Brisket – with or without BBQ sauce [2750/2460 CAL]

Chicken Tinga [2810 CAL]

Seasoned Ground Beef [2870 CAL]

Spinach & Mushroom [2400 CAL]

EMPANADAS BY THE DOZEN [2370/2530 CAL]

$34.99  – 

Handmade pasteries filled with mixed cheese and chicken tinga or seasoned ground beef.

ENCHILADAS BY THE DOZEN [2580-4390 CAL]

$34.99  – 

Choose from seasoned ground beef, chicken tinga, cheese & onion or spinach & mushroom.

TACOS (CRISPY OR SOFT) BY THE DOZEN [2160-3100 CAL]

$34.99  – 

Choose from seasoned ground beef or chicken tinga. Served with lettuce, tomato and mixed cheese.

DESSERTS

BORDER BROWNIE SUNDAE [1340 CAL]

$7.99  – 

Rich chocolate & walnut brownie topped with vanilla ice cream and drizzled with chocolate sauce. Feeds up to four.

CARAMEL CHURROS [810 CAL]

$6.99  – 

Four traditional churros filled with warm caramel and dusted with cinnamon-sugar. Served with vanilla ice cream.

$4.99  –  Two Churros [360 CAL]

Served with vanilla ice cream.

SOPAPILLAS [1330 CAL]

$6.99  – 

Five Mexican pastries coated in cinnamon-sugar. Served with honey and chocolate sauce for dipping.

$3.99  –  Two Sopapillas [620/540 CAL]

With honey or chocolate sauce.

SEASONAL CHEESECAKE

Please ask for details.

KIDS MENU

ENCHILADA PLATE [660-830 CAL]

$5.99  – 

Pick your enchilada – beef, chicken or cheese. Served with Mexican rice and refried beans.

GRILLED CHICKEN SOFT TACO [700 CAL]

$6.99  – 

Mesquite-grilled chicken in a flour tortilla. Served with mixed cheese, lettuce, tomatoes, Mexican rice and refried beans.

BIG KID NACHOS [740 CAL]

$6.29  – 

Nachos amped up! Big nacho chips topped with refried beans, seasoned ground beef, mixed cheese and our famous queso.

$0.50  –  Sub fajita chicken [minus 30 CAL]

BUILD-YOUR-OWN MINI TACOS [810 CAL]

$6.49  – 

Calling all taco chefs! Three mini crispy taco shells, seasoned ground beef, mixed cheese, lettuce and tomatoes. Served with Mexican rice and refried beans.

CHEESE QUESADILLA [1210 CAL]

$5.29  – 

It’s like a grilled cheese, but with a tortilla cut into 4 triangles. Served with french fries.

$7.28  –  Add fajita chicken [add 80 CAL]

CORN DOG [580 CAL]

$5.49  – 

All of your hot dog goodness on a stick. Served with french fries.

BORDER CHICKEN STRIPS [820 CAL]

$6.99  – 

A fan favorite! Three all-white meat crispy chicken tenders. Served with french fries.

FAMILY MEALS

CLASSIC FAJITA FAMILY MEAL [7820-8220 CAL]

$61.99  – 

Mesquite-grilled chicken with onions & peppers, flour tortillas, pico de gallo, sour cream and cheese or guacamole.

TACO & CHEESE ENCHILADA FAMILY MEAL [5730-6160 CAL]

$35.99  – 

Five soft or crispy seasoned ground beef or chicken tinga tacos topped with lettuce, mixed cheese and tomato, and five cheese & onion enchiladas.

TACO FAMILY MEAL [4800-5620 CAL]

$35.99  – 

Ten soft or crispy seasoned ground beef or chicken tinga tacos topped with lettuce, mixed cheese and tomato.

ENCHILADA FAMILY MEAL [5150-6140 CAL]

$35.99  – 

Ten hand-rolled enchiladas. Choose from seasoned ground beef, chicken tinga, cheese & onion or spinach & mushroom.

KING RANCH ENCHILASAGNA FAMILY MEAL [5170-8270 CAL]

$35.99  – 

Layers of white corn tortillas, sour cream sauce, chicken tinga, poblano & onion, queso and melted mixed cheese. Served with a house salad and choice of dressing.

GREEN CHILE CARNITAS ENCHILASAGNA FAMILY MEAL [5810-8910 CAL]

$35.99  – 

Layers of white corn tortillas, green chile and sour cream sauce, carnitas and melted Jack cheese. Served with a house salad and choice of dressing.

VEGGIE ENCHILASAGNA FAMILY MEAL [4270-4960 CAL]

$35.99  – 

Layers of white corn tortillas, ranchero or tomatillo sauce, sauteéd vegetables, black beans, poblano & onion, queso and melted mixed cheese. Served with a house salad and choice of dressing.

ADD QUESO AND SOPAPILLAS TO ANY MEAL [3520 CAL]

$24.99  – 

Make it a 3 course meal and add a quart of queso and a mini sopapilla platter with honey and chocolate sauce.

BEVERAGES

FOR THE WHOLE FAMILIA

COCA-COLA® [180 CAL]

COFFEE [0 CAL]

DIET COKE® [0 CAL]

DR PEPPER® [140 CAL]

ICED TEA [0-110 CAL]

JUICE [30-150 CAL]

MILK [170 CAL]

MINUTE MAID® LEMONADE [150 CAL]

SPRITE® [150 CAL]

STRAWBERRY LEMONADE [210 CAL]

WVUSD Closes Due to COVID-19

Staff Reports

Walnut – On March 13, Superintendent Robert P. Taylor announced that all Walnut Valley USD schools will be closed for five weeks, effective Monday, March 16. The schools will re-open on April 20.

“I appreciate your support during this challenging time,” said Taylor in a statement he sent to all parents and guardians. “As the parent of three children, I certainly empathize with the stress, fear, and inquiry that this time period has caused for many parents/guardians.”

Taylor said that the Los Angeles County Office of Education (LACOE) recommended that all schools in Los Angeles County close and/or be dismissed for a minimum of two weeks due to the Novel Coronavirus (COVID-19). After this announcement, the WVUSD Board of Trustees held an Emergency Meeting to discuss their plan of action. According to Taylor, the Board “approved a resolution through an emergency measure” that granted the Superintendent the authority to “take all appropriate action to respond to the Novel Coronavirus (COVID-19) pandemic.”

“I have decided to dismiss (‘pupil free’) schools effective immediately, followed by all schools being closed through Spring Break (5 weeks),” stated Taylor.

From March 16 to 18, students will be dismissed, and it will be considered a “Pupil Free” day. However, the entire school will be closed from March 19 to April 17. Additionally, all extra-curricular activities and athletics have been postponed.

“We continue to prioritize the health and wellness of students and staff as our highest concern,” said Taylor. “Given the advisement of Public Health, medical experts, and other state and county entities, we have decided to allow an appropriate amount of time for students, staff, and families to follow advice of medical practitioners and experts, practice healthy habits, and lessen opportunities for the spread of the Novel Coronavirus (COVID-19).”

“I recognize that my decision will impact everyone differently,” continued the Superintedent. “Our District will be working with staff to lessen the academic gap that typically occurs over extended recesses from school. Next week, parents and students will be notified of curricular resources that can be utilized during the school closure.”

In addition, he said that additional information will be provided next week, and all schools will answer questions and discuss next steps. “While this is an extremely difficult decision, I also am confident that it was made with the best interest of our staff and students in mind,” stated Taylor.

COVID-19 Patient Visits Walnut, Dies in Pomona

Staff Reports

Walnut – On March 11, the Pomona Valley Hospital Medical Center (PCHMC) announced that a patient who passed away at their hospital confirmed positive for novel coronavirus (COVID-19). This was the first reported COVID-19 death in Los Angeles County.

On March 9, the patient went to the hospital by ambulance and was in full cardiac arrest. Staff provided lifesaving care to stabilize her condition. Based on her travel history and symptoms, the patient was placed in isolation and infection control protocols were implemented according to the Los Angeles County Department of Public Health (LACDPH) and the Center for Disease Control and Prevention (CDC). LACDPH authorized to obtain samples for COVID-19 testing, but the patient died shortly after “due to complications from their illness,” according to a PCHMC statement. On March 11, LACDPH confirmed the patient tested positive for COVID-19.

A family member disclosed the patient’s travel status, which included a residence in the City of Walnut. However, the County confirmed that the individual “did NOT circulate around the City of Walnut and stayed primarily at the residence,” according to Walnut Public Information Officer, Melanie Tep. She stated that the City is communicating with LA County’s Department of Public Health for more information regarding the patients’ travel details. “We will communicate more information as it becomes available from the County.”

In addition, the LA County Department of Public Health confirmed that the patient’s family members are currently in quarantine.  PCHMC is also following LACDPH guidelines for the staff that came into contact with the patient.

“We extend our deepest condolences to the patient and family,” said Daniel Gluckstein, MD, Medical Director of Infectious Disease at PVHMC. “At this time, our top priority remains protecting public health and ensuring the safety of our patients, visitors, Associates, physicians, volunteers and community.”

“We understand people are feeling anxious about potential exposure to coronavirus, but we want to reassure our patients and their families that the risk of exposure from this case is low,” stated a PVHMC statement. “PVHMC remains a safe, high-quality facility to seek medical care.”

The City of Walnut issued a reminder stating that Public Health continues to recommend that the public do the following to protect themselves and others from respiratory illnesses:

• Stay home when you are sick.
• Wash your hands often with soap and water for at least 20 seconds, especially after going to the bathroom; before eating; and after blowing your nose, coughing, or sneezing.
• Avoid touching your eyes, nose, and mouth with unwashed hands.
• Limit close contact, like kissing and sharing cups or utensils, with people who are sick.
• Clean and disinfect frequently touched surfaces using a regular household cleaning spray or wipe.
• Cover your cough or sneeze with a tissue, then throw the tissue in the trash. If you do not have a tissue, use your sleeve (not your hands).
• Facemasks are most effective when used appropriately by health care workers and and those directly caring for people who are sick and by people who are sick (source control).
• Get a flu immunization if you have not done so this season.

COVID-19 Death Within 20 Miles From Eastvale

Staff Reports


Pomona
– On March 11, the Pomona Valley Hospital Medical Center (PCHMC) announced that a patient who passed away at their hospital confirmed positive for novel coronavirus (COVID-19). This was the first reported COVID-19 death in Los Angeles County.
On March 9, the patient went to the hospital by ambulance and was in full cardiac arrest. Staff provided lifesaving care to stabilize her condition. Based on her travel history and symptoms, the patient was placed in isolation and infection control protocols were implemented according to the Los Angeles County Department of Public Health (LACDPH) and the Center for Disease Control and Prevention (CDC). LACDPH authorized to obtain samples for COVID-19 testing, but the patient died shortly after “due to complications from their illness,” according to a PCHMC statement. On March 11, LACDPH confirmed the patient tested positive for COVID-19.
A family member disclosed the patient’s travel status, which included a residence in the City of Walnut. However, the County confirmed that the individual “did NOT circulate around the City of Walnut and stayed primarily at the residence,” according to Walnut Public Information Officer, Melanie Tep. She stated that the City is communicating with LA County’s Department of Public Health for more information regarding the patients’ travel details. “We will communicate more information as it becomes available from the County.”
In addition, the LA County Department of Public Health confirmed that the patient’s family members are currently in quarantine. PCHMC is also following LACDPH guidelines for the staff that came into contact with the patient.
“We extend our deepest condolences to the patient and family,” said Daniel Gluckstein, MD, Medical Director of Infectious Disease at PVHMC. “At this time, our top priority remains protecting public health and ensuring the safety of our patients, visitors, Associates, physicians, volunteers and community.”
“We understand people are feeling anxious about potential exposure to coronavirus, but we want to reassure our patients and their families that the risk of exposure from this case is low,” stated a PVHMC statement. “PVHMC remains a safe, high-quality facility to seek medical care.”
The City of Walnut issued a reminder stating that Public Health continues to recommend that the public do the following to protect themselves and others from respiratory illnesses:
• Stay home when you are sick.
• Wash your hands often with soap and water for at least 20 seconds, especially after going to the bathroom; before eating; and after blowing your nose, coughing, or sneezing.
• Avoid touching your eyes, nose, and mouth with unwashed hands.
• Limit close contact, like kissing and sharing cups or utensils, with people who are sick.
• Clean and disinfect frequently touched surfaces using a regular household cleaning spray or wipe.
• Cover your cough or sneeze with a tissue, then throw the tissue in the trash. If you do not have a tissue, use your sleeve (not your hands).
• Facemasks are most effective when used appropriately by health care workers and and those directly caring for people who are sick and by people who are sick (source control).
• Get a flu immunization if you have not done so this season.

Eastvale Schools Close But Learning Will Continue

Staff Reports

Eastvale – On March 13, Superintendent Dr. Lin announced that all Corona-Norco Unified public Schools will be closed from Monday, March 16 to Friday, April 3.
Dr. Lin stated that “the public health crisis created by the Coronavirus is not something any of us could reasonably have expected to happen, and we are in uncharted waters as we work to prevent the spread of the illness.”
“We have been following the direction of public health experts to keep our school community — students, staff, family members and visitors — safe in the midst of a growing health crisis,” he said. “We are now at a point where the balance has shifted and the appropriate path is to close schools. Additionally, President Donald Trump declared a national emergency.”
Therefore, the CNUSD schools will be completely shut down and all activities on or off campus will be cancelled. However, Dr. Lin said they will evaluate and determine if the return date will change. “Parents and staff will hear from CNUSD directly in the event that the return date of April 6, 2020 changes,” stated the Superintendent.
He also said that there are plans for CNUSD students to continue to learn during the closure. The statement included a link to three phases of learning while the schools are closed. During Phase 1 (between 1 and 5 school days), students are encouraged to engage in enrichment activities and read grade level materials. During Phase 2 (between 6 and school 21 days), information will be sent via email and posted on the district website regarding “how to support students with additional enrichment activities they can complete from home.” Then in Phase 3, (longer than school 21 days), further communication will be sent via email and posted on the district website with “specific instructions for completion of school curriculum from home.”
CNUSD did acknowledge that they are aware all students do not have regular access to technology or the internet. Therefore, hard copies of the materials will be provided, and more information will be released at a later date. Direct access to both electronic and paper resources options are currently available on cnusd.k12.ca.us.
“This is a difficult decision, but necessary, as we try to slow the spread of the virus,” stated Dr. Lin in his statement. “Corona-Norco Unified School District serves a wide-range of communities including a high-needs population, and our schools provide a social safety net for our children. The closing of any school has real consequences beyond the loss of instructional time. This is not an easy decision and not one we take lightly.”
Since this is a rapidly changing situation, CNUSD staff advises that parents and families check their email regularly and visit cnusd.k12.ca.us for frequent updates. Dr. Lin stated they will communicate via email, Facebook and Twitter during the course of this closure, as well.
“These are unprecedented and challenging times, but we will get through this as a community,” concluded Dr. Lin.

Planes of Fame Airshow 2020

Planes of Fame Airshow Fans

Planes of Fame Air Museum is proud to present the Planes of Fame Air Show on May 2-3, 2020 ‘Victory Through Air Power’. Celebrating the 75th anniversary of the end of WWII we will be  featuring over 50 historic aircraft, including the B-25 Mitchell, P-47 Thunderbolt, P-38 Lightning, F4U Corsair and P-51 Mustangs flying for your enjoyment. We invite you to join us in honoring the history, contributions, and sacrifices of our Veterans.

USAF Heritage Flight

Performers include: USAF A-10 Thunderbolt II Demo and Heritage Flight, Pacific, European & Korean war era Flight Displays, Gregory ‘Wired’ Colyer T-33 Aerobatics, Philipp Steinbach GB1 GameBird Aerobatics, Sanders Sea Fury Aerobatics, John Collver AT-6/SNJ Aerobatics, Rob Harrison the Tumbling Bear and more!

USAF A-10 Thunderbolt II Demo Team

There will be a Kids Zone, static displays and plenty of food & vendors!

In addition to many other fantastic airplanes that will be performing and on static display, there will be a special panel discussion with some of our honored Veterans. Follow our Planes of Fame Facebook page to receive up to the minute news on Performers, attending Aircraft and Veterans!

Start your Air Show weekend early! Planes of Fame Air Museum opens at 10:00 am on Friday May 1st. Regular admission to the Air Museum includes a tram ride out to the display area as well as access to Planes of Fame Air Museum. Participating aircraft will be arriving throughout the day. Display area closes to the public at 4:00 pm.


Planes of Fame Air Show, Saturday and Sunday May 2-3 2020  8am – 4pm   See all of your favorite airplanes fly!

Get there Early, you don’t want to miss the ‘Victory Through Air Power’ Opening Ceremony and National Anthem Commemoration!

F4U Corsair. Over 40 WWII aircraft will fly.

Free Admission Kids 11 Years & Under, General Admission $30, Preferred Parking $20,

Grandstand Seats, Sunrise Photo Access Passes and RV Parking are available to purchase online at: WWW.PLANESOFFAME.ORG

SAVE $5 on General Admission Tickets when you purchase online! (Limited Time Offer)

FOR INFO AND TICKETS GO TO WWW.PLANESOFFAME.ORG

For more information please contact :

Harry ‘T’ Geier

Director of Marketing Planes of Fame Air Museum

14998 Cal Aero Drive, Chino, CA  91710

Tel – 909-597-7576   harry.geier@planesoffame.org   http://www.planesoffame.org

Competitive Coverage to Meet Your Family’s Needs

Staff Reports

Norco – At the Melanie Smith-Rice State Farm Office, 24-hour good neighbor service is at the forefront. Smith-Rice is confident that she can meet your needs for all insurance and financial services, and promises to wow you with expert professional service.


A State Farm Agent since 1985 and a Corona resident since 1971, Smith-Rice understands the needs of the community and has worked hard to provide a palette of services that makes one-stop-shopping easy and affordable. Along with Auto insurance, Smith-Rice provides Home Owners and Renters Insurance.

“A home is a big investment, so let’s make sure you have enough coverage at the right rate,” says Smith-Rice. As well, protecting your personal property may be more affordable than you think. “The average person has over $200,000 worth of stuff that is probably not covered under your landlord’s policy. That’s where our State Farm Renters insurance comes into play,” she adds.


More important than the care of your property is the care of your family. Along with Life Insurance, the Melanie Smith-Rice State Farm Office can provide various types of health insurance, including Long-Term Care should you become unable to care for yourself.
And for the business owner, Smith-Rice says, “I understand the needs of a business owner like you. Together we can help protect your business and plan a roadmap for your financial future.

As if all this weren’t enough, the Melanie Smith-Rice State Farm Office can provide you with financial services such as Mutual Funds, Annuities, and even Banking (yes, Banking!), including Bank Accounts, Credit Cards, and Loans.


Don’t wait another minute to help ensure your family’s well being. Call the Melanie Smith-Rice State Farm Office today, and get peace of mind in return. A staff of professional experts is standing by at (951) 734-5290, or Toll-Free at (888) 734-5292. They are located at 2027 River Road in Norco, in the Stater Bros. shopping center at Second Street and River Road.

Make the Wright Choice for Your Insurance

Staff Reports

Chino – When looking for an insurance company, Wright Insurance Services is the right choice. For the last 30 years, they have been providing the best in auto, home, business, and life insurance…and they are still going strong!


JB Wright Insurance Services is an Independent Insurance Agency, which means they represent many different companies so they can find the one that is right for you. Their staff has the knowledge and experience of their insurance products to provide maximum benefit and protection to their clients.

“Our goal is to provide our clients with the insurance they want at the lowest possible price, while providing them with the highest level of customer service,” said owner and agent, Joel Wright. “We can furnish our clients with an assessment of their insurance needs and choice of which package fits them best,” he added.


Being an independent agency allows customers to have stronger coverage, better protection, and the lowest possible rates. Wright Insurance Services has access to more options than any one single insurance carrier can offer. “This ability to compare pricing helps us secure you a lower premium,” said Wright.

Wright Insurance was founded by Joel Wright and his parents Bob and Myrna, and their company is now an agency that the community knows and trusts.


“It’s quite fulfilling to have been a key source of insurance for thousands of people in the Southern California area, who have come to rely on us,” said Joel Wright.

Now, customers continue to spread the good word about Wright Insurance Services because they are treated like friends and family, rather than just clients. “Professional people who treat you like family is always The Wright Choice!”


Wright Insurance Services is located in both Chino, 909-628-0444 and in Santa Clarita, 661-244-5244. Visit one of their licensed professional insurance agents at 3340 Riverside Dr. Ste. L in Chino. However, if you want a quick quote, call 909-628-0444.
“It’s always FREE and always FAST! Better protection…lower premiums…the WRIGHT choice for 30 years!”

Voortman’s Farm Fresh Eggs

The Voortman family circa 1956. Voortman’s Egg Ranch is located at 13960 Grove Ave in Ontario. You can reach them at (909) 465-1319. They are open Monday through Sunday, 8 a.m. to 5 p.m.

By K.P. Sander

Ontario – Voortman’s Egg Ranch has been in the business of providing farm fresh eggs to friends and visitors to the local area for over 60 years. Originally from Bellflower, the Voortman family – who has always been in the egg ranching business – moved their operation to Ontario in 1951.

Voortman’s has a small-town farm ambiance, with the latest in technology.  Their happy chickens are enjoying their newly remodeled home; and their egg-processing machine can handle about 36,000 eggs per hour at its peak. If the average bird lays one egg about every 26 hours, that equals a lot of chickens at the Voortman ranch!

Did you know that you can tell how fresh an egg is by how high the yolk stands up in the frying pan after you crack it?  Voortman’s will have your over-easies standing tall.  Their fresh eggs are the highest in quality, with dark, nutrient-dense yolks.  You will immediately notice a difference in your cooking and baking.

Have you ever wondered how long the eggs in the grocery stores have actually been sitting around?  Despite the use-by date, there is really no way to know how long ago they were produced.  With Voortman’s, the eggs are selected daily, on site, and readied for you in their store.

Third-generation egg rancher, Eddie Voortman, says, “We are a local, family-owned business that provides fresh, quality products to the public.”

Customers of Voortman’s rave about their all natural, cage free eggs, touting the freshness, and great pricing.  One customer said, “They make the fluffiest scrambled eggs!”

The eggs come in all sizes and colors, depending on your needs.  Whatever you choose, you will not be disappointed.

Voortman’s is centrally located just minutes from Chino at 13960 Grove Avenue in Ontario (just north of Edison).  You can reach Voortman’s at (909) 465-1319; and Like them on Facebook at https://www.facebook.com/pages/Voortmans-Egg-Ranch.

Stop by any time Monday through Saturday, 8 a.m. to 5 p.m.

Favorite Nursery: Sunshine Growers

Sunshine Growers has 3 locations in Corona, Ontario & Yucaipa. The Ontario location will be moving to Eastvale in January 2020. For their current sales & offers, visit their website at http://www.sunshinegrowersnursery.com.

Courtesy Sunshine Growers

Corona- Russ & Marsha Lepper, the owners of Sunshine Growers, have sold their Ontario location and will be moving ¼ mile closer to the 60 Freeway in the City of Eastvale. They will be in their new location on Jan. 2, 2020 after being in business for 30 years in Ontario.
They will be building a brand new facility with new Greenhouses shade and bulk areas, new lighting, asphalt parking and many street improvements, all brand new with over $2,000,000 in improvements.
They are not leaving, they are just moving to a brand new facility. They will be having a Huge Sale, so go and visit them and landscape your home or business the professional way.
Sunshine Growers looks forward to a lifetime of service in the Nursery Industry.
They have three convenient locations:
CORONA 1508 Taber Street (951) 736-6000
ONTARIO
13130 S. Hamner/Miliken Ave. (909) 923-7277
YUCAIPA
34017 Yucaipa Blvd. (909) 797-9210
Visit them online at http://www.sunshinegrowersnursery.com. ■

Voortman’s Egg Ranch: Farm Fresh Eggs for 60 Years

The Voortman Family circa 1956. Voortman’s Egg Ranch is located at 13960 Grove Avenue in Ontario. You can reach them at (909) 465-1319. They are open Monday through Saturday, 8 a.m. to 5 p.m. (Photo courtesy: Voortman’s)

Staff Reports

Ontario – Voortman’s Egg Ranch has been in the business of providing farm fresh eggs to friends and visitors to the local area for over 60 years. Originally from Bellflower, the Voortman family – who has always been in the egg ranching business – moved their operation to Ontario in 1951.

Voortman’s has a small-town farm ambiance, with the latest in technology.  Their happy chickens are enjoying their newly remodeled home; and their egg-processing machine can handle about 36,000 eggs per hour at its peak. If the average bird lays one egg about every 26 hours, that equals a lot of chickens at the Voortman ranch!

Did you know that you can tell how fresh an egg is by how high the yolk stands up in the frying pan after you crack it?  Voortman’s will have your over-easies standing tall.  Their fresh eggs are the highest in quality, with dark, nutrient-dense yolks.  You will immediately notice a difference in your cooking and baking.

Have you ever wondered how long the eggs in the grocery stores have actually been sitting around?  Despite the use-by date, there is really no way to know how long ago they were produced.  With Voortman’s, the eggs are selected daily, on site, and readied for you in their store.

Third-generation egg rancher, Eddie Voortman, says, “We are a local, family-owned business that provides fresh, quality products to the public.”

Customers of Voortman’s rave about their all natural, cage free eggs, touting the freshness, and great pricing.  One customer said, “They make the fluffiest scrambled eggs!”

The eggs come in all sizes and colors, depending on your needs.  Whatever you choose, you will not be disappointed.

Voortman’s is centrally located just minutes from Chino at 13960 Grove Avenue in Ontario (just north of Edison).  You can reach Voortman’s at (909) 465-1319; and Like them on Facebook at https://www.facebook.com/pages/Voortmans-Egg-Ranch.

Stop by any time Monday through Saturday, 8 a.m. to 5 p.m.

Voortman’s Egg Ranch

The Voortman Family circa 1956. Voortman’s Egg Ranch is located at 13960 Grove Avenue in Ontario. You can reach them at (909) 465-1319. They are open Monday through Saturday, 8 a.m. to 5 p.m.

Staff Reports

Ontario – Voortman’s Egg Ranch has been in the business of providing farm fresh eggs to friends and visitors to the local area for over 60 years. Originally from Bellflower, the Voortman family – who has always been in the egg ranching business – moved their operation to Ontario in 1951.

Voortman’s has a small-town farm ambiance, with the latest in technology.  Their happy chickens are enjoying their newly remodeled home; and their egg-processing machine can handle about 36,000 eggs per hour at its peak. If the average bird lays one egg about every 26 hours, that equals a lot of chickens at the Voortman ranch!

Did you know that you can tell how fresh an egg is by how high the yolk stands up in the frying pan after you crack it?  Voortman’s will have your over-easies standing tall.  Their fresh eggs are the highest in quality, with dark, nutrient-dense yolks.  You will immediately notice a difference in your cooking and baking.

Have you ever wondered how long the eggs in the grocery stores have actually been sitting around?  Despite the use-by date, there is really no way to know how long ago they were produced.  With Voortman’s, the eggs are selected daily, on site, and readied for you in their store.

Third-generation egg rancher, Eddie Voortman, says, “We are a local, family-owned business that provides fresh, quality products to the public.”

Customers of Voortman’s rave about their all natural, cage free eggs, touting the freshness, and great pricing.  One customer said, “They make the fluffiest scrambled eggs!”

The eggs come in all sizes and colors, depending on your needs.  Whatever you choose, you will not be disappointed.

Voortman’s is centrally located just minutes from Chino at 13960 Grove Avenue in Ontario (just north of Edison).  You can reach Voortman’s at (909) 465-1319; and Like them on Facebook at https://www.facebook.com/pages/Voortmans-Egg-Ranch.

Stop by any time Monday through Saturday, 8 a.m. to 5 p.m.

Man Convicted For Murder Of Ontario Woman

By Anthony Saude

Ontario – A 25-year-old man was convicted for his role in the 2011 torture and burning death of Maria Banuelos.

 

Johnny Hernandez was found guilty of First Degree Murder of Maria Banuelos by a Rancho Cucamonga jury. The jury finding was also in favor for the prosecution charge that the special circumstance her murder was committed during the course or commission of Mayhem. They added one count of Torture, one count of Mayhem and one count of Arson Causing Death.

 

Investigators arrested four other suspects linked to the brutal attack: 45-year-old Hector Meza of Yucca Valley, 27-year-old Genese Ramirez of Banning, 25-year-old Robert Zapata of San Bernardino, and 30-year-old Johnathan Zuniga of Rancho Cucamonga.

 

On Oct. 22, 2011, officers from the Ontario Police Department arrived at an apartment complex and found residents administering aid to 34-year-old Banuelos, who at the time was still on fire.

 

Banuelos identified Hector Meza and three others as her attackers at the scene. While in route to the hospital in the ambulance she spoke her last dying words: “Hector Meza set me on fire. He is abusive and obsessive.”

 

Banuelos was rushed to a hospital but two days later she succumbed to her injuries and died.

Only hours after the attack officers arrested Meza on suspicion of attempted murder.

 

According to Deputy District Attorney Kent Williams, who prosecuted the case, it was later determined by the coroner that the victim had been hit on the head three times with something consistent with a metal bar prior to being set on fire.

 

Meza was sentenced Jan. 4, 2017 to Life in State Prison Without the Possibility of Parole.

 

Zuniga was sentenced to 25 years to life in state prison March 24, 2017.

 

Ramirez is due back in court later this week for a status hearing.

 

Zapata is scheduled to appear in court for a Pre-Trial Hearing June 29.

 

Hernandez faces life in state prison without the possibility of parole when sentenced Aug. 31, 2018.

 

This case was investigated by the Ontario Police Department.

Voortman’s Egg Ranch

(Photo Courtesy: Voortman’s Egg Ranch) The Voortman Family circa 1956. Voortman’s Egg Ranch is located at 13960 Grove Avenue in Ontario. You can reach them at (909) 465-1319. They are open Monday through Saturday, 8 a.m. to 5 p.m.

(Photo Courtesy: Voortman’s Egg Ranch)
The Voortman Family circa 1956. Voortman’s Egg Ranch is located at 13960 Grove Avenue in Ontario. You can reach them at (909) 465-1319. They are open Monday through Saturday, 8 a.m. to 5 p.m.

By K.P. Sander

Ontario – Voortman’s Egg Ranch has been in the business of providing farm fresh eggs to friends and visitors to the local area for over 60 years. Originally from Bellflower, the Voortman family – who has always been in the egg ranching business – moved their operation to Ontario in 1951.

Voortman’s has a small-town farm ambiance, with the latest in technology.  Their happy chickens are enjoying their newly remodeled home; and their egg-processing machine can handle about 36,000 eggs per hour at its peak. If the average bird lays one egg about every 26 hours, that equals a lot of chickens at the Voortman ranch!

Did you know that you can tell how fresh an egg is by how high the yolk stands up in the frying pan after you crack it?  Voortman’s will have your over-easies standing tall.  Their fresh eggs are the highest in quality, with dark, nutrient-dense yolks.  You will immediately notice a difference in your cooking and baking.

Have you ever wondered how long the eggs in the grocery stores have actually been sitting around?  Despite the use-by date, there is really no way to know how long ago they were produced.  With Voortman’s, the eggs are selected daily, on site, and readied for you in their store.

Third-generation egg rancher, Eddie Voortman, says, “We are a local, family-owned business that provides fresh, quality products to the public.”

Customers of Voortman’s rave about their all natural, cage free eggs, touting the freshness, and great pricing.  One customer said, “They make the fluffiest scrambled eggs!”

The eggs come in all sizes and colors, depending on your needs.  Whatever you choose, you will not be disappointed.

Voortman’s is centrally located just minutes from Chino at 13960 Grove Avenue in Ontario (just north of Edison).  You can reach Voortman’s at (909) 465-1319; and Like them on Facebook at https://www.facebook.com/pages/Voortmans-Egg-Ranch.

Stop by any time Monday through Saturday, 8 a.m. to 5 p.m.

Mother Arrested For Murder

Sarah Gomez is seen in a booking photo provided by the Ontario Police Department on May 29, 2018.

By Anthony Saude

 

Ontario – A mother was taken into police custody early on May 29, after she, allegedly, struck her boyfriend and their 7-month-old daughter with her vehicle resulting in the child’s death. The boyfriend, and father of the child, suffered minor injuries.

According to investigators, the infant’s mother, 19-year old Sarah Marie Gomez, and her 21-year-old boyfriend and father of the baby, had been drinking at a family party just a few streets away. The couple had been arguing on and off throughout the day.  The couple left the party, with their child, just before midnight and the arguing continued.  Gomez was driving home when her boyfriend got out of the car and took the baby with him. Authorities said Gomez then intentionally struck him with her vehicle while he was carrying their child outside a home on the 500 block of West D Street in Ontario. Family members immediately took the father and child to a hospital where, sadly, the baby died. According to hospital reports, the child’s injuries were consistent with being hit by a car. The father was released from the hospital after receiving treatment for minor scrapes and bruises sustained in the incident.

Police are still investigating the father’s reason for exiting the vehicle with the child. Sgt. Jeff Higbee of the Ontario Police Department said “He got out of the car with the baby, and that’s when she struck them,” “But we’re not certain yet how that happened. That’s still under investigation.” He went on to say “It appears alcohol was involved,”.

Gomez was initially arrested at the hospital and taken to West Valley Detention Center on suspicion of assault with a deadly weapon. According to court records, she is now being charged with Vehicular Manslaughter with Gross Negligence, Child Cruelty resulting in injury or death and DUI causing bodily injury. She is being held on $100,000 bail.■

 

 

 

Ontario Woman Killed By Chino Driver

By Marissa Mitchell

Chino – On Sunday night, October 8, a woman was struck and killed by a car at Francis Avenue and Central Avenue in Chino. Misti Ann Lucas, a 44-year-old woman from Ontario, was pronounced dead at the scene. The collision occurred at 6:49 p.m. at the intersection between the two Chino cross-streets, stated police spokeswoman Monica Gutierrez. Investigators were quickly at the scene. It was reported that 51-year-old Darron Williams was driving a 1994 Honda when the car and pedestrian crashed as the woman stepped onto the crosswalk. The intersection of Central and Francis was closed off for three-and-a-half hours post-collision.“Mr. Williams remained at the scene of the collision and is cooperating with investigators,” declared Gutierrez. “Investigators do not suspect alcohol or drugs are involved in this fatal collision. The cause of the collision is still under investigation,” she stated.Anyone with information may call Cpl. Scott Trosper at 909-334-3153.

 

Brazilian Leaders Visit U.S.

Staff Reports

Photo Courtesy: Michael Armijo Jerry Silva hosted a dinner for local officials to meet with Brazilian leaders as part of the IVCLA.

Photo Courtesy: Michael Armijo
Jerry Silva hosted a dinner for local officials to meet with Brazilian leaders as part of the IVCLA.

Ontario– Local resident, Jerry Silva, hosted a Home Hospitality dinner for Brazil Leaders last month thanks to the International Visitors Council of Los Angeles (IVCLA). The visitors were invited to the United States under the auspices of the Department of State’s International Visitor Leadership Program.

The Department of State has outlined the following specific objectives for the project: Meet with youth initiatives, campaign organizers, political candidates, party officials, and media representatives to examine methods of youth engagement; learn about the structure, processes, and financing of political campaigns; discuss the role of political parties, conventions, and grassroots political organizations in federal, state, and local elections; examine the influence of domestic and international issues, media coverage, and civil society on candidates; and study young people’s impact on the upcoming Presidential, Congressional, and State 2016 elections.

Silva’s event did just that, as many Brazilian leaders and dignitaries were in attendance, including the Mayor of El Monte, Councilman Jerry Velasco, and political consultant Luis Alvarado. Various media agencies were also in attendance, including OurWeeklyNews.com.

Silva said that he hosted and paid for this event because he loves bringing people and groups together. “It allows me to share my values and the values of my guests with these dignitaries from other countries.”

“As a board meeting with IVCLA, I am able to assist our organization on the programming that is done in IVCLA on behalf of the State Department, and the quality of meetings and dialogue we are to put together will help better understand our similarities, rather than focus on the differences,” said Silva.

Another benefit from these meetings can be that each country will have a better understanding of how one country may solve a problem, based on their resources and knowledge. “By sharing our experiences and knowledge, you hope there is better dialogue in the future of how we both learn and take it back to our colleagues and communities, regardless of their branch of government,” said Silva.

Silva said he believes the dinner went very well. “My guests and I were able to build new friendships in Brazil in better understanding their challenges and their resources. In return, they have done the same and hopefully see IVCLA and my involvement as a future resource.”

Silva plans to host future events, however he would only be able to if the state department approves travel and programming for dignitaries that request to visit Los Angeles as part of their education.

“I would like to do 3-4 events per year. As a traveler of many countries, I’ve learned to appreciate various cultures and their traditions,” said Silva.

Silva is a former Public Affairs Manager for Southern California Edison, board member for Hispanic 100 and a former White House Fellows regional judge, among other titles.

For more information about the International Visitors Council of Los Angeles, visit http://www.ivcla.org.

Ontario City Council Public Hearing on Harvest Power Permit

Courtesy of the guardian

Courtesy of the guardian

By Nicole Leiva

ONTARIO– Harvest Power appealed a conditional-use permit denial at a public hearing on March 1, during the Ontario City Council meeting. Harvest Power, who wants to establish and operate an organic materials facility on 34 acres near the Chino border at Campus and Schaefer, composts green waste, manure, food materials, fats and grease.  Ontario’s zoning administrator turned down the original permit request, and on appeal, the Planning Commission unanimously turned it down as well.  Ontario City Councilman Alan Wapner requested a council review, and Harvest filed an appeal.

Robert Vandenheuvel is the General Manager of the Milk Producers Council, a non-profit trade association representing dairy farmers in Chino, Ontario and Eastvale. He and his members are concerned about the location of the proposed waste processing facility. The designated location for this plant is right next to a newly constructed water treatment facility for the City of Chino. The farmers and residents near the location are concerned about water contamination, increased truck traffic and fire hazards that have become common with green waste processing facilities.

Ten residents and farmers were allotted time to share their concerns about the green waste facility with the council members. The citizens that live and/or work near the designated location spoke of their concerns about the lack of regulations on compost waste facilities, increased traffic, potential water contamination, potential exposure to toxic smells in the air, and potential fires at the waste facility that can spread to the nearby dairies and kill livestock.  There have already been fires at some of the other eight composting facilities in the area.

The Director of Community Development for the City of Chino, Nick Liguori, stated his concern that so far, there have been no environmental studies done regarding the plant. In addition, other representatives from Chino were concerned that the location of the plant will be too close to the newly built water treatment facility. At the very least, the City of Chino said that they would like environmental studies to be conducted before the Ontario City Council approves the contract.

In opposition to those who spoke against the waste processing facility, a representative from the Ontario Chamber of Commerce gave the Chamber’s support for the project. A lawyer for Harvest Power spoke to defend the company and dispute the statements from the residents/farmers.  A representative from Harvest Power spoke during the public hearing and he listed off prestigious awards the company has been awarded, the services they provide and told how the company will develop into a member of the community.

After all the statements, Ontario Mayor Paul Leon was ready to vote to overturn the decision from the Planning Commission, but two council members, Bowman and Avila, were still adamantly against the project, citing concerns about resident and animal safety, increased traffic and potential water contamination.  Councilman Bowman also expressed that because the testimony from the residents/farmers was very compelling, he would be voting against the project. Councilwoman Dorst-Porada also had questions and concerns about the safety of the facility.

Mayor Leon said that although he was inclined to support the project, the council members could not come to an agreement, and because of that, he will request a town hall meeting with Harvest Power, so residents have their questions and concerns addressed.  The council will schedule a vote after the town hall meeting.

 

Deputies Reassigned to Unincorporated Areas

Courtesy of the San Bernardino Sheriff’s Department

The San Bernardino County Board of Supervisors approved the San Bernardino County Sheriff’s Department’s request for one detective and six deputies to be reassigned to the Chino Hills Station to improve law enforcement services for the Mission Corridor. The area includes an estimated four square miles of unincorporated area adjacent to the cities of Montclair, Ontario, Chino, and Chino Hills. The reassignment began on Saturday, January 23, 2016.

This reorganization will give the community a higher law enforcement presence. “The deputies dedicated to the Mission Corridor will be able to respond to our citizens faster and will be able to increase pro-active patrol for our community,” Sheriff John McMahon said.

Prior to the shift in personnel, deputies from the Fontana Station were responsible for providing law enforcement services for the Mission Corridor. The once 40-minute drive from the Fontana Station will drop to a six-minute drive from the Chino Hills Station. The area will now have dedicated deputies who will be responsible for responding to calls for service and conducting investigations. Fourth District Supervisor Curt Hagman stated, “This change will allow the public to be served quicker and more efficiently. It is proof the County is putting public safety first.”

 

Lawsuit Over Control of Ontario Airport Settled

Staff Reports

Photo Courtesy of LA/ONT Airport Facebook  L.A. City Council approves $250 million settlement agreement for Ontario International Airport Authority to take over ONT.

Photo Courtesy of LA/ONT Airport Facebook
L.A. City Council approves $250 million settlement agreement for Ontario International Airport Authority to take over ONT.

ONTARIO—The Los Angeles City Council approved last Wednesday the landmark settlement agreement that hands over the reins of LA/Ontario International Airport (ONT) to the Ontario International Airport Authority (OIAA).

In a closed-session meeting, the council unanimously settled the $250 million lawsuit brought by the city of Ontario in June 2013. In 1967, Ontario turned over airport operations to Los Angeles who then sold it in 1985.

“We are now one step closer to finalizing a historic settlement that will improve air travel throughout Southern California and benefit residents and airport employees in both Los Angeles and Ontario,” said L.A. Mayor Eric Garcetti in a statement. Ontario will pay $30 million from its reserves, take over the airport’s $60 million debt and make payments of $50 million over five years and $70 million in the final five years, officials said.

The OIAA must now obtain a certificate to operate the airport from the Federal Aviation Administration, according to the report. The entire process, including FAA approval, is expected to be completed next year.
“We are committed to working closely with FAA officials and Los Angeles World Airports to ensure a smooth transition of airport control in the second half of 2016,” Wapner stated.

“The OIAA will take all steps to ensure that Southern California has the airport capacity needed to meet the long-term demand for air travel while boosting the Inland Empire’s most important economic and jobs engine,” Alan Wapner, Ontario councilman and president of the authority, said in a statement.
Deborah Flint, executive director of Los Angeles World Airports, in unison with the agreement ensures that ONT operations and jobs will not be affected by a lapse in airport operation.
“The agreement ensures uninterrupted operations at ONT by providing the 191 Los Angeles World Airports employees with key employee protections and stability during the transition,” she said in a statement.  “My staff is committed to working closely and cooperatively with the City of Ontario and the OIAA to allow for a smooth transfer.”