Category Archives: The Weekly News

Instrumental Music Building Construction Begins at Diamond Bar High

Superintendent Dr. Robert Taylor, Principal Dr. Reuben Jones, Board Members Helen Hall, Cindy Ruiz, Larry Redinger, Dr. Tony Torng, Layla Abou-Taleb, DBHS alumni Janeen Yamak, Katie Samrick, Teachers Marie Sato and Steve Acciani.

By Kelli Gile

DIAMOND BAR, CA—Walnut Valley USD marked the groundbreaking of a three-story Instrumental Music Building at Diamond Bar High School on February 19.

Over 150 residents, parents, students, staff, and community leaders attended the celebration for the state-of-the-art addition to the premier music program.

“It’s truly going to be amazing!” exclaimed Principal Dr. Reuben Jones at the site of the building located on the northwest end of the campus at Brea Canyon Road.

“I am so excited to say that we’re going to have the best instrumental music building in the country!”

The nearly $9.8 million project was made possible by voter approval of Bond Measure WV passed in November 2016.

Superintendent Dr. Robert Taylor celebrates groundbreaking of new instrumental music building at Diamond Bar High School on Feb. 19.

“We are tremendously grateful for the support of our community,” said Superintendent Dr. Robert Taylor.

The new 15,700 square-foot “Music Box” will feature three strategically designed levels with a 4,320 square-foot band room at the ground level, mid-level floor ensemble rooms, recording studio, library, and office space, and upper level 3,631 square-foot orchestra classroom with adjacent rehearsal spaces for piano, harp, percussion, and individual practice.

The 465-day construction project is slated for completion in Summer 2021.

“I am truly moved to think about how many thousands of students will pass through this building in the next 10 or 25 or 50 years and the impact it will have on the lives of so many young musicians,” Taylor commented.

DBHS Principal Dr. Reuben Jones, Alumni Janeen Yamak, Katie Samrick, Teachers Marie Sato, Steve Acciani, and Superintendent Dr. Robert Taylor.

The District chief also praised music teachers Steve Acciani and Marie Sato for their “relentless commitment and dedication to the program” and for engraining a love and appreciation of the arts into the school community.


“It is truly a part of the culture here and we’re thankful for that,” he said.

“I’d to thank our spectacular Diamond Bar High students and staff who gave up their time to help the Measure WV campaign and our amazing community for responding to their efforts,” said Board President Larry Redinger.

Diamond Bar High’s comprehensive, 700-student, instrumental music program comprises nearly one-third of the school’s population.

The program has earned the prestigious Grammy Signature Award as the top school in the nation.

For the past nine years, Diamond Bar High has broken records with the number of high school students selected for the SoCal and All-State Bands and Orchestras.

“The best thing about the new building is that it is designed around the specific needs of the uniqueness of our program at Diamond Bar High,” Acciani explained.

“Even though we have tremendously successful large groups, the program is structured around the maximizing potential of individuals.”

Two teen leaders spoke of their passion that generated impressive student involvement during the campaign.

“Measure WV gave us the opportunity to give back to our school and leave a legacy behind,” said 2017 graduate Janine Yamak.

“I remember spending every weekend knocking on people’s doors and calling people,” Yamak said.


“We did it for a purpose because we knew that all our hard work would pay off with a new three-story band building. I’m very excited to see the end result!”

Diamond Bar High alumni Katie Samrick, Janeen Yamak take stage during groundbreaking ceremony.

Katie Samrick, a 2019 graduate, hoped the efforts of fellow band members would make an impact on future generations who spent weekends walking precincts in the “blazing sun to inform homeowners of the benefits.”

And it did.

“The morning after the election day, November 7, 2016, Mr. A. (Acciani) informed us that Measure WV had passed!” We couldn’t be happier!”

Attendees were able to take a tour of the plans using 3D virtual reality goggles and view architectural renderings on display.

“Music is such a powerful thing,” said Principal Jones. “It will be truly wonderful to have it coming from this new building.”

To view a virtual walkthrough video, please visit: http://bit.ly/2w16AzY.

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]

Centro Basco: Menu and Temporary Hours of Operation

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

TheCityofDiamondBarNews.com March 2020 theCityofWalnutNews.com is available online!

The SGV-IE News covers local news for Walnut, Diamond Bar, Chino, Chino Hills and the surrounding areas. Click the following link to access the complete issue in pdf format:

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:

COVID-19 Patient Visits Walnut, Dies in Pomona

Staff Reports

Walnut/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.

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!”

Autism Mom: Are You Happy?

Columnist Melody Kraemer, AKA: Autism Mom

By Melody Kraemer

Are you happy? I am. I wake up each day with a grateful heart. I do get questioned at times of how I can be happy and stay positive with so much going on in my life. Plus, raising two autistic boys who need constant care and attention.


I am not saying my life is perfect. I’m not saying I don’t cry most days and I’m not saying life is easy. I am saying I am happy.


But you cry, how can you be happy, another question I get asked.


God chose me to have, love, and raise these two special boys.


They may be a handful and life can be overwhelming though, at the end of the day, my heart is filled with joy and love.


I have the patience that I didn’t know I had. I have learned to be so understanding, and I’ve learned to enjoy the simplest smallest things in life. I’ve learned to stop and smell the flowers, though my little one will eat them if I let him. I’ve learned to enjoy life and be silly, along this autism road I am on.


I have met some of the most exceptional people on this autism road who have become my supporters, my cheerleaders, my sounding block and close friends.


I am thankful and happy every day that God chose this road for me. Did I want or ask for the autism world? No, I didn’t! The autism world chose me. I’m happy despite the obstacles in the road of my life. I have the most amazing kids and the most gracious God who loves me unconditionally and will never leave me and just knowing that is comfort and happiness. “Happiness is not having what you want. It is wanting what you have.” ― Rabbi Hyman Schachtel


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.

An Invitation for Wellness in 2020

By Nancy Stoops

Make 2020 the year you celebrate yourself.  I would like to extend two invitations to all of you. The first one is to join my new wellness website at NancyStoopsMFT.org and receive a new wellness message daily and lots of other wellness ideas as well. The second one is to attend the Taste of Wellness 2020 event sponsored by the city of Walnut This wonderful and free event will take place Saturday March 28, 2020 from 8a.m. till noon at the Walnut Senior Center located at 21215 La Puente Rd. in the city of Walnut.  Their phone number is (909) 598-6200 and all you have to do is call to reserve your spot today.  This event will offer classes on meditation, the myths of diets, proper stretching techniques, yoga, a sage burning ceremony and a free tea and snack bar. Midnight the therapy dog will be there to comfort your souls and make you smile. This will be the fourth wellness event.  For those of you that have attended before keep on coming back and invite everybody you know.  If this will be your first time attending a wellness event be prepared to be delighted!

              I can’t think of a better way to help you meet your goals then by attending an event that will teach you so many wonderful ways to embrace wellness into 2020!  I personally will be running two of the five workshops offered and would love for all of you readers to come out to this amazing opportunity to enhance your wellbeing. I’m very excited to share all the facets of my very healthy lifestyle that have served me so very well for my life.  I will be discussing so many common sense ways to help yourself and just feel better so you can all improve the very quality of your life.  I look forward to seeing all of you there and sharing all of the secrets that have provided me and my patients with a life of quality and joy!!!!!

This article was written by Nancy Stoops M.A., M.F.T.  Nancy is a licensed Marriage and Family Therapist.  Nancy is now accepting new clients.  She also works as a motivational speaker.  Nancy runs free family support groups, a group on loss for seniors, and groups for teens and can handle many court mandated needs.  For more information about any of these services contact Nancy at (909) 229-0727.  You may e-mail Nancy at nancyjstoops@verizon.net. You may purchase Nancy’s books Live Heal and Grow and Midnight the Therapy Dog at Amazon.com.

Pastor’s Corner: Navigation

By Mark Hopper

I grew up during the Space Race of the 1960’s as America and Russia worked furiously to be the first to land a man on the moon. It was an amazing time in our nation’s history. Apollo 8 was the first time men orbited the moon and Apollo 11 was the first landing of men on the moon in 1969. America won the Space Race.

It is hard to believe that was fifty years ago. In 2019 I enjoyed reading several books and watching TV documentaries and movies about both of those remarkable moments. One of the things that caught my attention was how essential reliable navigation was to the success of those missions. I learned that the American astronauts were required to memorize the locations of a number of stars and constellations. Even though they had computers and sophisticated navigational equipment the astronauts knew they could rely on the locations of constellations and stars to chart their course to and from the moon.

I have read that Polynesians used the stars to navigate their way across the vast Pacific Ocean. They rested in the day and paddled and sailed by night aiming toward certain stars and constellations. The European explorers like Henry the Navigator from Portugal and other nations used the location of the sun and the stars to identify their location and chart their courses, too. They knew the locations of the stars were predictable and reliable in ancient times and they still are today. Now we have GPS (Global Positioning Satellites) to chart the paths for ships, aircraft and our own automobiles. These provide a reliable source for navigation and travel.

The Bible says that God created the universe. He placed the sun, moon, earth and stars in their places. The planets follow predictable orbits and the location of the stars are consistent and trustworthy. The Bible says, “Lift up your eyes and look to the heavens – who created all of these? God calls each of the stars by name. Because of His great power and mighty strength not one of them is missing” (Isaiah 40:26).

Let me encourage you to reflect on the beauty and order of the stars in the sky. When you see a beautiful full moon rising up in the eastern horizon I hope it reminds you of the regularity of the seasons and the reliability of each day and month. Give thanks to God who created the world we enjoy. You will be glad you did and He will too!

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.

Shining With Kindness

By Kelli Gile

WALNUT, CA—Westhoff Elementary launched its Great Kindness Challenge with a “Wheel of Fortune” game show on January 24 starring grade level teams competing to solve word puzzles in three categories: Great Kindness Challenge, Shine, and Rock Garden.

Westhoff Elementary students join a “Wheel of Fortune” game show during the Great Kindness Challenge.

Counselor Erica Robledo performed as television host Pat Sajak during the interactive digital contest assisted by Student Council co-hosts and Elementary Learning Specialist Therapi Kaplan flipping letters in true Vanna White style.

Players took turns spinning the wheel and guessing letters of familiar phrases including Westhoff Shines, Smile at Others, The Golden Rule, Make A New Friend, Give a Compliment, Do Your Best, and more.

You are my sunshine! Westhoff Elementary unveils new rock garden during Great Kindness Challenge kickoff.

The kindness week kickoff also featured the unveiling of the new Westhoff Shines garden.

Six hundred rocks were painted bright yellow and then decorated by students and staff with powerful messages and affirmations aimed at inspiring kindness.

“We’re hoping the impact of this massive kindness movement will create a positive change throughout the school culture,” Robledo said.

“This will help decrease bullying and make kindness shine at Westhoff Elementary!”

Daily activities included students wearing nametags to encourage greeting each other by name, schoolwide Bingo, arts and crafts, and mindfulness exercises promoting the “Shining with Kindness” motto.

Westhoff Elementary’s new kindness rock garden features 600 inspiring messages written by students and staff.

On Thursday, students dressed in sunny colors and classes joined a kindness garden walkthrough taking a moment to read messages written on the rocks like “You are loved” and “Be the light when others are in the dark”.

On January 31, the final day of the challenge, youngsters journaled feelings about kindness, including how they felt about giving and receiving gifts of thoughtfulness.

Fifth grader Sienna Duong successfully completed a personal goal of smiling at 25 schoolmates during the challenge.

“I liked that we set aside a week that was all about kindness – it was really fun!”

“When I look at the rock garden it makes me feel happy inside because of all the kind messages everyone wrote,” added second grader Jolyn Yu.

Teachers and staff members were also observed performing random acts of kindness by inviting students into their classes, making conversations with youngsters sitting alone at lunch, and pulling together to help alleviate the burden of a sick team member.

“This week, Westhoff Elementary took on the Great Kindness Challenge to inspire others, never give up, encourage teamwork, and shine!” said Interim Principal Denise Rendon.

Walnut Valley USD Trustees Laud Star Parents, Students

Suzanne Middle School parents Betsy Castellanos and Sonal Choksey honored with Partner in Education Awards. Shown with Principal Dr. Amy Smith and Board President Larry Redinger. Also shown with staff and family members.

By Kelli Gile

WALNUT, CA–During the January 15 meeting, the Board of Trustees paid tribute to stellar students and parents from Maple Hill Elementary, Walnut Elementary, and Suzanne Middle School.

Maple Hill Elementary 4th grader Irene Park honored as winner of 2019 holiday greeting card contest. (Shown with Principal Kelly Morris and Board President Larry Redinger.

Maple Hill Elementary 4th grader Irene Park received a certificate of special recognition as the winner of the 2019 holiday greeting card contest. Irene’s creative submission depicted a friendly snowman in a winter wonderland scene. The contest was open to third and fourth grade students throughout the District. Irene also received a gift card courtesy of Yogurtland in Walnut.

WVUSD Board of Trustees honors Walnut Elementary fifth grader Alicia Clark with Super Star Student Award on Jan. 15. Shown with Principal Robert Chang and Board President Larry Redinger.

Walnut Elementary fifth grader Alicia Clark was spotlighted with the Super Star Student Award. Alicia is an outstanding student who always has a positive attitude in everything that she tackles. She displays great enthusiasm toward learning and academics, and gives 100% effort in class projects, assignments, and tests. She is involved in singing, dancing, and acting, and her creative talents have earned an award for a short film in China. She also displays exemplary leadership qualities while guiding and teaching her peers how to sing and dance. Additionally, Alicia is one of the few students on campus who is helping choreograph the upcoming Lunar New Year Celebration.

Parent volunteer Stella Hess receives the Partner in Education Award. Shown with Principal Robert Chang, Board President Larry Redinger, staff, and family members.

Parent Stella Hess received the Partner in Education Award for her dedicated work as Community Club vice president and schoolwide volunteer. Six years ago, Stella started out as a classroom helper and quickly found herself “addicted” to volunteering, according to Principal Robert Chang. “She soon was in the Library, carting around our STAR prize store, revamping the whole STAR Store system, heading the library volunteers, cheering at the track meet, reading aloud to our Genius Hour Story Time and Sketch class, chaperoning field trips, and organizing book fairs,” he said. Stella thinks with her heart and makes sure everyone on campus feels welcomes, loved, appreciated, and noticed. She is truly a cheerleader for educating the whole child by making the school a better, happier, safer, and more fun place to learn and grow.

Suzanne Middle School parents Betsy Castellanos and Sonal Choksey honored with Partner in Education Awards. Shown with Principal Dr. Amy Smith and Board President Larry Redinger.

Suzanne Middle School parents Betsy Castellanos and Sonal Choksey were honored with Partner in Education Awards. “They are not only phenomenal volunteers, but also help build stronger school and family relationships,” said Principal Dr. Amy Smith. They have helped raise over $175K as Community Club Booster Fundraiser co-chairs for the past two years. During summer registration, they helped advertise the impact of the parent volunteer group, highlighting technology, field trips, grade level summits, assemblies, and much more. They have a true passion and dedication for students!

Suzanne Middle School 8th grader Calvin Chen presented with Super Star Student Award. Shown with Board President Larry Redinger.

Suzanne Middle School 8th grader Calvin Chen was lauded with the Super Star Student Award for academic achievement, displaying outstanding character, school activities, numerous volunteer efforts, and striving to make those around him successful. Teachers describe Calvin as being “hardworking, a good citizen, respectful, and caring.” Most recently, the talented pianist and violinist was recognized during the Challenger Breakfast while volunteering at the event. Calvin also strives to make the world a better place through his efforts for disaster relief organizations, Breast Cancer Week, Toys for Boys, and tutoring, he is amazing!

Walnut Valley USD Pays Tribute to Top Classified Employees

A Class Act! Maintenance Worker Louie Del Real is named the 2019 Classified Employee of the Year.

WALNUT, CA–The Walnut Valley Unified School District honored to a dozen standout employees during the 22nd Annual Cornerstone Awards held January 23 at the Pomona Valley Mining Company.

Congratulations to the following 2019 honorees: Mary Weir, School Administrative Assistant – South Pointe Middle School; Lydia Garcia, Instructional Aide II-Special Education – Collegewood Elementary; Louie Del Real, Maintenance Worker III – Maintenance; Debbie Brown, Secretary II – Transportation; Susan Tran, Instructional Aide II-Bilingual/Bicultural – Castle Rock Elementary; Lena Tran, Instructional Aide II-Special Education – Maple Hill Elementary; Gary Reyes, Custodian II – Collegewood Elementary; Ron Honore, Custodian II – Walnut High School; Pete Rodriguez, Custodian II – C.J. Morris Elementary; John Archer, Custodian II – Suzanne Middle School; Francisco Espinosa, Custodian I – Diamond Bar High School; and Anita Guerrero, Nutrition Services Worker I – Evergreen Elementary.

Classified (non-teaching) employees work with dedication and commitment to improve the lives of students every day. They feed and transport students, nurture their minds, support teachers and administrators, and create a positive learning environment.

“I truly appreciate all that our classified employees do for kids on a daily basis,” said Superintendent Dr. Robert Taylor.

“They are the backbone and heart of our organization!”

The monthly Cornerstone Award recognizes exemplary classified staff members who have gone “above and beyond the call of duty” in providing outstanding customer service to the District and community.

Louie Del Real was named the 2019 Classified Employee of the Year at the culmination of the program.

“I work with an awesome team and Walnut Valley is the best!” he commented after accepting the award from Personnel Commissioners Ray McMullen, Michael Cobarrubias, and Gayle Pacheco.

Louie has been a valued Walnut Valley team member for 19 years and consistently rises above all expectations.

He is a talented “Jack of All Trades” craftsman that can tackle everything from carpentry, to painting, HVAC, and electrical work – and he even drives a truck.

“Louie truly cares about the wellbeing of Walnut Valley students and staff and that dedication is reflected in his quality workmanship,” said retired manager and nominator Ron Clouser.

The employee recognition ceremony was hosted by Dr. Matthew Witmer, deputy superintendent of Educational Resources and Dr. Danny Kim, administrative director of Human Resources.

A special thanks to the following sponsors who provided generous support for the Cornerstone Awards: Massage Envy, Benihana Restaurant, Chaffey Federal Credit Union, Schools First Federal Credit Union, California Pizza Kitchen, In-N-Out Burger, Sandy Best-McGriff Insurance, Walnut Valley Educational Foundation, and Lifetouch Photography.

Congratulations to the 2019 Cornerstone Award honorees. Front row: Mary Weir, Susan Tran, Louie Del Real, Gary Reyes, Ron Honore, Lena Tran. Back row: Lydia Garcia, Debbie Brown, Pete Rodriguez, John Archer, Francisco Espinosa, Anita Guerrero.

Centro Basco: French Cuisine in Chino

By Michael Armijo

Chino – If you’re tired of the traditional restaurants in your area you have to try a classy and delicious place locally here in Chino since 1940.

Centro Basco French Restaurant, located at 13432 S. Central Avenue, just south of Chino Avenue, has been the best kept secret and the oldest Basque restaurant in the Valley. Featuring delicious and tasty menu items brought here for the Basque lands stretch along the Pyrennes Mountains in the southern region of France and north region of Spain. The hometown of the owner Monique Berterretche can be found just outside of St. Jean Pied Port, France.

Featuring lunch menu items, served from 11 am to 2:30 pm, such as breaded shrimp, fettuccini Alfred, calamari state, rib eye and flat iron steak, lamb chops and their infamous meatloaf meals, among many other menu items.

Centro Basco also serves burgers and sandwiches: Angus beef, steak, French dip, tuna salad, tuna melt, Lukinka sausage and their infamous meatloaf on sandwich bread, among other items.

For dinner, a four course meal will be impressive among you spouse or your clients. Serving French onion soup, salad, and bread, entrees include Roasted chicken, chicken cordon blue, breast of chicken parmesan, fettucinni alfredo, Lukinka sausage and noodles, fresh baked salmn, trout, breaded shrimp, rack of lamb, angus prime rig (14 oz), rib eye and flat iron steak, veal cutlet or pork loin chops just to name a few!

 During lunch and before dinner you can always relax in their full service bar, open to those who want to have a relaxing drink prior to eating. Always greeted with a smile and a handshake, always feel free to enjoy the Basque family atmosphere.

Their freshly made entrees for lunch or dinner are always made from scratch and always available the four course meal option, with soup of the day, salad, sourdough break, and main course. The freshness of the food is always obvious along with the feeling of the Basqu Country: friendliness and sense of family that is experienced amongst the Basque people. An atmosphere that makes coming to Centro Basco in Chino a unique, memorable and cherished experience.

Centro Basco Restaurant is open Tuesday through Sunday and can be reached at 909.628.9014, http://www.centrobasco.com, or just stop by at 13432 S. Central Avenue, just a block south of Chino avenue in chino.

An Invitation for Wellness in 2020

By Nancy Stoops

Make 2020 the year you celebrate yourself.  I would like to extend two invitations to all of you. The first one is to join my new wellness website at NancyStoopsMFT.org and receive a new wellness message daily and lots of other wellness ideas as well. The second one is to attend the Taste of Wellness 2020 event sponsored by the city of Walnut This wonderful and free event will take place Saturday March 28, 2020 from 8a.m. till noon at the Walnut Senior Center located at 21215 La Puente Rd. in the city of Walnut.  Their phone number is (909) 598-6200 and all you have to do is call to reserve your spot today.  This event will offer classes on meditation, the myths of diets, proper stretching techniques, yoga, a sage burning ceremony and a free tea and snack bar. Midnight the therapy dog will be there to comfort your souls and make you smile. This will be the fourth wellness event.  For those of you that have attended before keep on coming back and invite everybody you know.  If this will be your first time attending a wellness event be prepared to be delighted!

              I can’t think of a better way to help you meet your goals then by attending an event that will teach you so many wonderful ways to embrace wellness into 2020!  I personally will be running two of the five workshops offered and would love for all of you readers to come out to this amazing opportunity to enhance your wellbeing. I’m very excited to share all the facets of my very healthy lifestyle that have served me so very well for my life.  I will be discussing so many common sense ways to help yourself and just feel better so you can all improve the very quality of your life.  I look forward to seeing all of you there and sharing all of the secrets that have provided me and my patients with a life of quality and joy!!!!!

This article was written by Nancy Stoops M.A., M.F.T.  Nancy is a licensed Marriage and Family Therapist.  Nancy is now accepting new clients.  She also works as a motivational speaker.  Nancy runs free family support groups, a group on loss for seniors, and groups for teens and can handle many court mandated needs.  For more information about any of these services contact Nancy at (909) 229-0727.  You may e-mail Nancy at nancyjstoops@verizon.net. You may purchase Nancy’s books Live Heal and Grow and Midnight the Therapy Dog at Amazon.com.