Category Archives: IE News

LA County Fair Canceled Due to COVID-19

Staff Reports


Pomona – The LA County Fair, slated for Sept. 4-27, was recently canceled due to the COVID-19 Pandemic. This is the first time the LA County Fair has been canceled since World War II. Since the fair’s opening in 1922, the fair has only been canceled once from 1942 to 1947 due to the war. The fair did close for one day on Sept. 22, 2001 after the 9/11 terrorist attacks, but it reopened the following day.


The 2020 LA County Fair was canceled due to the “limitations placed on large public gatherings by state and county public health officials because of the COVID-19 pandemic,” said Renee Hernandez in a news release. “For the safety and well-being of guests, Fair officials are following the guidelines of public health officials who are advising against large public gatherings for the remainder of the year,” added Hernandez.


The LA County Fair sees approximately “1.1 million guests during its 19-day run and has an estimated economic impact of $324 million annually in Los Angeles County, with $58 million in the City of Pomona and securing more than 500 full-time equivalent jobs,” according to the news release. The Fair is expected to celebrate their 100-year anniversary in 2022.


Fairplex President and CEO Miguel A. Santana says that the decision to cancel the event was not easy to make. “My heart is heavy, for our guests who come out to make memories, our vendors who rely on the Fair circuit for their income and our employees who work so hard all year-long to create this special event,” Santana said. “The LA County Fair is an iconic event that celebrates the best of Southern California. It is beloved by many. But we had to take into consideration the health and safety of everyone.”


Los Angeles County Fair Association Board of Directors’ Chair Heidi Hanson agreed by saying they had no choice but to cancel, even though it was hard to do. “The one thing we can promise is that the LA County Fair will be back, better than ever – especially as we plan for our Centennial,” added Hanson.


Los Angeles County First District Supervisor Hilda L. Solis also spoke about the cancellation, since the Fair resides in her district. Solis said it will be disappointing, but necessary to miss the end-of-summer celebration, according to the release.


“Like many of you, I grew up eagerly anticipating each year’s opening of the LA County Fair, and I cherish my family memories of this special yearly event,” said Solis.

“Unfortunately, we have had to make the difficult decision to cancel the LA County Fair due to our current public health crisis. We must make these short term sacrifices to preserve the health of the people we love. We do this to protect our communities. I am certain that once we get through this challenging time, we will come back stronger and even more appreciative of the things we love and hold dear.”


Los Angeles County Fifth District Supervisor Kathryn Barger also commented on the closure, since a portion of the Fairplex is located in her district.


“Like every fan of the LA County Fair, I am saddened to hear of its cancellation this year. I love the Fair and have many fond memories from my experiences with family and friends,” Barger said. “But we are in the middle of a major public health crisis and our priority is the safety and well-being of all of our residents. Through our efforts to slow the spread, I know we will soon be able to enjoy activities like the LA County Fair again.”

That sentiment was echoed by the head of the Los Angeles County Department of Public Health, Dr. Barbara Ferrer, PhD, MPH, MEd. “Our recovery journey is underway, but it will be a slow one. Working together to slow the spread of COVID-19 is our new normal for the foreseeable future. But I have faith that if we continue to make these difficult but necessary decisions now, we will be able to enjoy all that the LA County Fair has to offer next year.”


Those who have already purchased season pass boxes were informed that they can receive a refund. The following three refunds options are available: credit toward the 2021 Fair plus one extra season pass; turning their purchase into a donation to the Fairplex COVID-19 emergency fund for the community; or a full refund. Information on refunds can be found at www.lacountyfair.com/refunds.

The Fairplex in Pomona, CA has been the home of the LA County Fair for years, in addition to the 300 year-round events. However, they announced they are canceling the remainder of its self-produced events for the rest of 2020, including June’s Cheers Wine, Beer and Food Festival; Fourth of July spectacular KABOOM!; Oktoberfest; and the Day of the Dead celebration En Memoria.


However, the Fairplex has continued its community benefit mission by working with partners to offer coronavirus testing, hold drive-thru food pantries and offer free childcare for the children of healthcare workers, first responders and essential workers at its Child Development Center. For more information on Fairplex, visit www.fairplex.com.

Autism Mom: Mother of Two Autistic Boys

Proverbs 3:5-6 New King James Version (NKJV)-
“Trust in the Lord with all your heart, and lean not on your own understanding; In all your ways acknowledge Him, And He shall direct your paths.”


This time of “social distancing” and “shelter in place” has presented challenges for all of us.


The kids are adjusting to a new routine, and we adults are trying to be creative and positive.

My life before “shelter in place.”


Kids attended school. They had homework and weekends off. We went out to eat, attended events, saw movies, said hello to people, and gave them hugs. Family gatherings and seeing friends were a part of our life. Parks, playgrounds, shopping, and socializing is what we did.
After “Shelter in place.”


Kids are home all day. Teaching autism kids from “social distancing” is not my forte. Many tears have been shed, mostly by mommy. Video conference calls have become the norm, and we can have up to five a day with all the boy’s services and school. Masks now has to be worn when we are out. We no longer visit people or go to places. The confusion and lack of understanding bring frustration to my boys.


We are thankful for the technology we have to be able to communicate by all means and even have a face to face talk with loved ones. Being creative, making the best out of the situation, having faith and staying positive is vital. We are taking a day at a time and riding this wave out. Life changes all the time, sometimes more extreme than we would like, but it happens

.
All we can and must do is trust in God above.

Melody Kraemer is the Editor and Publisher of Macaroni Kid Jurupa Valley-Eastvale and Autism Mom Adventures. For more information or general encouragement, feel free to email her at: autismmomofboys@gmail.com.

Eastvale News Complete Print Edition- April 2020

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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.

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

Eastvale News Complete Print Edition- March 2020

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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!”

Intro to Composting: Free Smart Gardening Workshop

Teacher Arrested On Suspicion Of Cruelty To Student

Staff Reports

Chino Hills – A teacher in Chino Hills has been arrested for allegedly attacking a student at school according to a news release issued by the Chino Hills Police Department.
On January 24, officers investigated a report about a 6-year-old- boy who was allegedly attacked by his teacher the day before at Butterfield Ranch Elementary School in Chino Hills.
Police identified the teacher as Tina Bozikis-Coccia, 62. The alleged incident happened on Jan. 23 at 2:20 p.m. at the elementary school. The specifics of what happened were not provided by officials.
Following an investigation, Bozikis-Coccia was arrested on suspicion of willful cruelty to a child, according to the news release.

Eastvale Girl Graces New Girl Scout Packaging

            Sunday marks the official start of Girl Scout cookie sale season, and a familiar face will be featured on the newly redesigned packaging.

            Girl Scout Anneliese Brasher, of Eastvale, will be featured on the newly redesigned 2020 packaging for the Caramel Chocolate Chip variety, which debuted as a new gluten-free flavor last year.

          Now a fifth grader, Brasher, 10, has been involved with the Girl Scouts since kindergarten.  She says that her six years of Girl Scouts has helped her to become more confident, outgoing, and fearless. “My Girl Scout sisters always encourage me if I am scared to try something new,” she said.  

          Her chance to appear on the group’s famous cookie boxes came in 2018, when the Girl Scouts ran a contest for the honor. Brasher submitted an application with the simple goal of earning a limited edition patch, answering essay questions about her cookie-selling techniques, goals, and accomplishments within the organization.

            Her primary technique, Brasher said, was to anticipate all the ways a customer could say no, and have a response ready.  Short on cash? “I take credit cards, debit cards, and Venmo,” she said.  Still sticking to your New Year’s diet resolutions?  “It you can’t eat them, treat them!” Brasher said, “we accept donations,” noting that she personally delivers her cookie donations to the local fire department.

In May of 2018, Brasher was notified that she had won the cookie-box contest, selected as the sole Brownie Girl Scout “Cookie Pro” in an organization of 2.5 million – she was sworn to secrecy until the nation-wide debut of the new packaging this year. 

            Her victory included a trip to New York City, where she was able to meet with female business leaders, designers of the new cookie packaging, and Girl Scout CEO, Sylvia Acevedo.

            During the trip, Brasher also participated in a photo shoot for the contest, the results of which are now featured on this season’s boxes of Caramel Chocolate Chip Cookies as a part of the packaging redesign that was eight years in the making.

            The refreshed Girl Scout cookie packaging continues to emphasize what the cookie program is all about.  The updated images feature actual Girl Scouts like Brasher, and every package showcases girls participating in a diverse range of leadership experiences from exploring science, designing robots, to adventure-packed camping and canoeing.

            The Caramel Chocolate Chip Cookies and other varieties of Girl Scout cookies are on sale beginning January 26, and as always, will only be available for a limited time with sales ending in mid-March. 

            Brasher hopes that her appearance on the box will inspire more girls to join the scouting organization.  “Girl Scouts has given me the opportunity to do things that I never thought I’d get to do – like archery, surfing, indoor skydiving, and or being on a cookie package!  I hope other girls see that they can do anything they dream of too!”

Eastvale News Complete Print Edition- February 2020

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

Sheriff’s Deputy Killed by DUI Driver

Left: SBSD Deputy, Nicholas O’Loughlin, was off-duty & traveling south on Euclid Ave. in Chino when he was struck & killed by a drunk driver in the early morning hours of February 23rd. Right: Yijie Mao of Alhambra was arrested on suspicion of gross vehicular manslaughter while intoxicated and DUI causing injury, after police allege that he was found to be driving under the influence of alcohol and marijuana. (Photo courtesy Chino Police Department)

By City of Chino

Chino – Twenty-Eight year old San Bernardino County Sheriff’s Deputy Nicholas O’Loughlin of Chino Hills was killed in an off-duty traffic collision in the early morning of February 17, 2019.

Officers responded to the intersection of Edison and Euclid Avenues at 12:31 a.m. for a report of a traffic collision. The preliminary investigation indicates that O’Loughlin was traveling south on Euclid Avenue in a 2006 Chevy Silverado when he was struck by 26-year-old Yijie Mao of Alhambra who was traveling west on Edison Avenue in a 2014 BMW compact SUV.

 O’Loughlin was pronounced deceased at the scene. Mao was determined to be under the influence of alcohol and marijuana. He was booked at the Central Detention Center for gross vehicular manslaughter while intoxicated and DUI causing injury. The road was closed for approximately nine hours while Traffic Investigators processed the scene. The investigation is ongoing.

Anyone with information is asked to contact Officer Bloch at (909) 334- 3018 or mbloch@chinopd.org.

1983 Murder Case is Back in News

Governor Brown Orders Retesting of Evidence

By Izabella Salinas

Chino Hills- In his last days in office, Governor Jerry Brown ordered retesting of four pieces of evidence from a 1983 Chino Hills murder case.

35 years ago, a man named Kevin Cooper was convicted for the murders of Doug and Peggy Ryen, their daughter Jessica, their neighbor Christopher Hughes, and the attempted murder of their son Josh. Cooper was given the death penalty and was scheduled for execution in 2004. However, the execution was blocked due to a federal appellate court in San Francisco ordering a review of the scientific evidence.

San Bernardino County District Attorney Mike Ramos argues that two existing tests have proven that Cooper is the killer. The tests show that Cooper was in the Ryen home, he smoked a cigarette in the Ryen’s stolen vehicle, and Cooper’s blood, along with the blood of one of the victims, was found on an abandoned T-Shirt along the road. The new testing would reevaluate this evidence.

“The purpose of this new testing is to determine whether another suspected person’s DNA, or the DNA of any other identifiable suspect based on a match in the FBI’s Combined DNA Index System (CODIS) database, is present on the items tested,” said Governor Jerry Brown in his executive order.

Cooper and his attorney argue that additional testing with new available technology will show he is in fact innocent.

This quadruple murder changed the perception of the community and instilled fear amongst people near and far.

“I never let my children sleepover at their friends’ houses solely because of this case,” said Eastvale resident Veronica Sahagun, “I heard the story and was mortified.”

Doug and Peggy Ryen’s son was the only survivor of the attack. Josh Ryen’s best friend Christopher Hughes was sleeping over the night of the murders.

“I invited my best friend Chris Hughes to spend the night at my house. If I had not, Chris would still be alive today,” said Josh in a letter to Governor Jerry Brown.

At the time, Josh was only eight years old and was initially unable to identify Kevin Cooper as the killer, but he can now positively say that Kevin Cooper is the murderer of his family and best friend.

“Kevin Cooper is a liar. He lies about everything. When he is caught in his lies, he lies more and more,” said Josh in his letter as he begs for the state of California to stop subsidizing Kevin Cooper.

“I take no position as to Mr. Cooper’s guilt or innocence at this time,” said Governor Jerry Brown.

A date for the retesting has not yet been set.

Left: Kevin Cooper was convicted for the Ryen/Hughes murders and was sentenced to death in 1985. Right: Cooper smiles from his cell on San Quentin’s Death Row in 2017.

I-15/Limonite Avenue Lane & Ramp Closures

By City of Eastvale

Contractor will be closing the freeway ramps and the Limonite Avenue Bridge on Tuesday and Thursday, January 15 and 17, 2019 from 9:00 pm to 5:00 am. The closures on Thursday, January 17, 2019 will only be used if the work is not completed on Tuesday.

CH Deputies are searching for suspect who assaulted homeowner with machete 

Deputies are searching for a suspect who assaulted a homeowner with a machete 

DATE/TIME: Tuesday, November 13, 2018 4:21 a.m. 
INCIDENT: Assault with a Deadly Weapon 

LOCATION: 13100 block of Le Parc Boulevard, Chino Hills 

VICTIM: Confidential 

SUSPECT: Unknown Hispanic Male wearing a grey hoodie 

SUMMARY: On Tuesday, November 13, 2018, at approximately 4:21 am, deputies from the Chino Hills Station responded to a residence in the 13100 block of Le Parc Boulevard following the report of a victim receiving an injury after being attacked by a suspect with a shiny object believed to be a machete. Upon arrival, deputies were informed by the victim that he heard his car alarm go off, went outside as he believed someone was trying to steal his truck when he encountered the suspect. The victim was transported to a local area hospital where he underwent surgery for a laceration to his right forearm. The victim described the suspect as a Hispanic male wearing a grey hoodie.  

The investigation is ongoing, and detectives are attempting to identify the suspect involved.  

The victim has been released from the hospital and is recovering from his injury. 

Anyone with information regarding this incident is urged to call the Detective Bureau of the Chino Hills Station (909) 364-200. Callers wishing to remain anonymous may contact the We-Tip Hotline at (800)78-CRIME (27463) or you may leave information on the We-Tip website at www.wetip.com. 

Refer: Detective Wendy Beaton 

Station: Chino Hills Station 

Phone No.(909) 364-2000 

Case No. DR#221803669

Arrest for felony evading and possessing a controlled substance for sale in Chino Hills

Saturday, October 20, 2018 / 10:01 P.M.

INCIDENT: VC 2800.2(a)- Felony Evading, HS 11378- Possess Controlled Substance for Sale

LOCATION: Roswell Avenue and Grand Avenue in the unincorporated area of Pomona

SUSPECT(S): Kevin Ceballos, age 21 a resident of Montclair

VICTIM(S): People of California

SUMMARY:

On Saturday, October 20, 2018, at about 10:01 P.M., Deputy B. Cervantes attempted a traffic stop at the entrance of a mobile home park. The driver, later identified as Kevin Ceballos fled, driving recklessly through the complex and collided with a tree. He ran from the vehicle and was later arrested. A large amount of narcotics packaged for sales was located at the end of the pursuit.

Sheriff’s Aviation, along with Chino and Montclair Police Departments assisted with the apprehension of Ceballos. The traffic collision is under investigation by the Californ ia Highway Patrol.

Anyone with information regarding this incident is urged to contact the Chino Hills Sheriff’s Station at (909) 364-2000. Callers wishing to remain anonymous may contact the We-Tip Hotline at 1-800-78CRIME (27463), or you may leave information on the We-Tip website at www.wetip.com.

Refer: Deputy Brian Cervantes or Sergeant Matthew Gordon

Station: Chino Hills

Phone No. (909) 364-2000

Case No. 021800824

Draft Environmental Impact Report Available

City Of Eastvale

Eastvale – This notice is hereby given that the City of Eastvale has prepared a Draft Environmental Impact Report (EIR), which is being distributed for public review pursuant to the California Public Resources Code and the California Environmental Quality Act Guidelines (CEQA Guidelines). The City is the Lead Agency for the proposed project.

Project Title: Project No. PLN18-20026 – The Merge Retail and Light Industrial Development by Orbis Real Estate Partners [SCH No. 2018061065]

Project Location: The Project is located in the City of Eastvale, and within Riverside County, California. Specifically, it is located at the northeasterly corner of Limonite Avenue and Archibald Avenue.

Project Description: The proposed Project would involve the development of a commercial/retail and light industrial center on an approximately 26.28-acre site. The proposed entitlements are as follows:

CEQA Compliance/EIR Certification. The City must certify the EIR prior to, or concurrent with, any approval of the Project.

General Plan Amendment on 10.8 acres to change the land use designation from Light Industrial (LI) to Commercial Retail (CR) to facilitate a proposed change of zone (see below).

Change of Zone on 10.8 acres from Heavy Agricultural (A-2) to General Commercial (C-1/C-P); and on 15.4 acres from Heavy Agricultural (A‐2) to Industrial Park (I‐P).

Major Development Review for the development of 71,100 square feet of commercial retail buildings and 336,501 square feet of light industrial/warehouse buildings.

Tentative Parcel Map to subdivide the 15.4 acres of land with the LI zone into eight (8) parcels, and to subdivide the 10.8 acres of land with the CR zone into between eight (8) and ten (10) parcels plus common area.

Conditional Use Permits for the sale of alcohol for off-site consumption, and for drive-throughs including restaurants, car washes, and a drugstore pick-up window.

Variance to Eastvale Municipal Code Section 120.05.040 to allow for landscape reductions/modifications consistent with Riverside County Airport Land Use Commission recommendations.

Government Code Section 65962.5: The Project site is not located on a site which is included in a list of hazardous materials sites compiled pursuant to Government Code Section 65962.5. As part of the Project Phase I ESA, a search of selected government databases was conducted using the EDR Radius Report environmental database report system. The Project site does not appear on a list of hazardous materials sites compiled by the California Department of Toxic Substances Control (DTSC) or the State Water Resources Control Board (SWRCB) pursuant to Government Code Section 65962.5.

Environmental Topics Evaluated: The Draft EIR examines the potential impacts generated by the proposed project in relation to the following environmental topics: Land Use and Planning; Transportation/Traffic; Air Quality; Global Climate Change and Greenhouse Gas Emissions; Noise; Geology and Soils; Hazards and Hazardous Materials; Hydrology and Water Quality; Cultural Resources/Tribal Resources; and Public Services and Utilities.

Significant Environmental Impacts: Based on the analysis in the Draft EIR, the Project would have significant and unavoidable impacts to air quality, GHG emissions, and traffic and circulation, as identified below and described in detail in DEIR Sections 4.3, 4.4, and 4.2, respectively.

Air Quality:

NOx Regional Threshold Exceedance (Operational-Source)

Contributions to Non-Attainment Conditions

AQMP Inconsistency

 GHG Emissions:

Greenhouse Gas Emissions:

SCAQMD MTCO2e Threshold Exceedance

Traffic:

Existing, Opening Year, and Horizon Year Intersection and Roadway Segment Level of Service (LOS) ImpactsHorizon Year Freeway Ramp Merge/Diverge Areas LOS Impacts

Horizon Year Freeway Ramp Merge/Diverge Areas LOS Impacts

Reviewing Locations: The Draft EIR can be accessed on the City website at:  http://www.eastvaleca.gov/city-hall/planning/environmental-documents.

Copies of the Draft EIR are available for review at the following locations during regular business hours:

Eastvale City Hall, 12363 Limonite Ave., Suite 910, Eastvale, CA 91752; Monday – Thursday, 7:30 a.m. and 5:30 p.m.; (951) 703-4421.

Eastvale Library, 7447 Scholar Way, Eastvale, CA 92880; Monday – Wednesday 3:00 to 8:00 p.m., Friday 3:00 to 6:00 p.m., Saturday 10:00 a.m. to 5:00 p.m. This branch is closed Friday and Sunday; (951) 703-4421.

Riverside County Clerk, 2720 Gateway Drive, Riverside, CA 92507; Monday – Thursday, 8:00 a.m. to 5:00 p.m., (951) 486-7000.

Public Comment Period: The Draft EIR and its technical studies are available for the CEQA required 45-day public review and comment period from Tuesday, September 18, 2018 through Friday, November 2, 2018.

Written comments on the Draft EIR and technical studies must be received no later than 4:30 pm on Friday, November 2, 2018.  Please submit comments to:

Eric Norris, Planning Director

Planning Department

City of Eastvale

12363 Limonite Avenue, Suite 910

Eastvale, CA 91752

Email:  enorris@eastvaleca.gov

 

Eastvale Holds Elections November 6, 2018

By Michael Armijo

Eastvale – Its election time again so you’ll see many candidate signs, flyers, mailers and people knocking at your door. But it’ll only be in certain areas as the City of Eastvale had converted to the “district” option of voting instead of their traditional “at large” option of voting. This means a few things:

  1. The city will have representation by all parts of the city. So as the city is cut up into 5 areas. There can only be a candidate who lives in those district areas that are up for election.
  2. The marketing costs will be more affordable. So if a “rich” candidate, or someone who has the ability to raise more money than the others, dominated past elections they can no longer do so. It levels out the political playing field financially.

What has also changed is the election cycle. State law now requires all elections to be held in November, with the exception of Primary elections, which are historically held in June. This has been a great cost saver to cities who ran their elections outside of the county election cycles. Now cities who paid for elections in odd months can now streamline their costs.

In Eastvale there are 3 districts up for election: District 1, 3, and 4. In District 1 the current council representative is Todd Rigby. He was unchallenged by the deadline last month so he will retain his seat. In District 3, Howard feng, Chris Hook and incumbent Councilman Clint Lorimore square off. In the final District, 4, Bart Moreno and Jocelyn Yow will compete. The elections are set for this November.

A little history on the decision to divide the city into districts: The City Council previously took action at the April 27, 2016 City Council meeting to initiate the process of converting to by-district voting beginning with the November, 2016 election. The Council approved Resolution No. 16- 09 initiating the by-district process.

The City Clerk is the local elections administrator and coordinates with the County of Riverside in the conduct of Municipal elections. This includes, but is not limited to, the preparation of necessary resolutions calling for General and Special Municipal Elections and declaring the result of the election, the coordination of the candidate nomination process and the receipt and processing of initiative, referendum and recall petitions. Regular elections are consolidated with statewide elections, scheduled on the first Tuesday of November of even numbered years to fill expired City Council terms. All election services are provided according the California Elections Code, according to the city of Eastvale’s website.

Council Members receive $400 per month stipend as compensation for their service.

Qualifications for Candidacy; to qualify as a candidate for member of the City Council, you must reside and be registered to vote within the jurisdiction at the time nomination papers are issued. More specifically, you must be:

Be registered voters at their current residence in the City of Eastvale

Residing in the district in which they are running

A citizen of the United States

18 years of age or older

Not disqualified from holding office by the Constitution or laws of the State of California.

To become a candidate, you must first be issued a Nomination Paper which specifies the office you are seeking. You must obtain the signatures of at least 20 and not more than 30 registered voters within the City of Eastvale. A number of additional forms are required to be filed.
The nomination period ran from July, 2018 through early August, 2018. Write-in candidates must file a statement of write-in candidacy, a nomination paper and a Statement of Economic Interests, as well as other forms, during the period of early September through late October. Signatures and voter registration information on the nomination paper are verified in the same manner as a regular nomination paper. Write-in candidates’ names do not appear on the ballot or in the sample ballot pamphlet.

Voter registration forms are available at all public libraries, post offices and City Hall. To receive a registration form by mail, please call the Riverside County Registrar of Voters office at (951) 486-7200 or the City Clerk’s office at (951) 703-4420. Completed registration forms can be hand-delivered to the Registrar’s office located at 2724 Gateway Drive, Riverside, CA 92507 or Eastvale City Hall located at 12363 Limonite Avenue, Eastvale, CA 91752 or dropped off in any U.S. mailbox. No postage is necessary. For additional voter registration information visit www.voteinfo.net.