W e e k l y RIALTO RECORD
Febr uar y 20 , 2020
Vol 18, N O. 2 3
Bloomington High School Vir tual Enter prise Team headed to National Competition Education News
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or the second time, a Bloomington High School team will compete nationally at the Virtual Enterprise National Business Plan Competition in New York City. The school’s Mace Case Virtual Enterprise company will compete at the 2020 Youth Business Summit April 21-23 in New York. The team earned the spot after placing fifth in the state competition in Bakersfield earlier this month. Another BHS team, Life Cycle, also made it to the finals at the state level, placing 8th. The top six California teams are eligible to compete nationally. Two years ago, Bloomington’s High Rise Gardens Virtual Enterprise team participated in the National Business Plan Competition and placed among the top 6 teams in the nation. This year’s winning team is working hard to do even better than their
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successful predecessors, and hope to continue getting better and better. “It’s amazing how much we’ve changed and progressed,” noted team member Jeanne Gonzalez,
who serves as the Mace Case CEO. “We never thought we’d make it this far, especially New York,” added fellow team member (and Jeanne’s twin sister) Jazmin
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blends two cultures…Mexican and American.
hihuahua Cerveza, cofounded by Phil Jamison, former Rialto and Inland Empire resident, has found much success over the past two years.
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Gonzalez. Virtual Enterprise Business Plan competitions involve student teams developing virtual
Chihuahua Cer veza quenching thir st in the Inland Empire and beyond By Manny B. Sandoval
SB Symphony presents cirque
CJUSD
Bloomington High School’s Mace Case Virtual Enterprise company will compete at the 2020 Youth Business Summit April 21-23 in New York.
“We compete in the Mexican lager category. In the grocery store, we are located in the Mexican import section...but the beer is created here in the United States. We are not a craft brewery, our focus is simply Mexican lagers,” Jamison shared.
Jamison, a graduate of California State University, San Bernardino and former Rialto resident, has found a niche in beer that makes his product stand out from the rest by focusing on generating lagers.
Another special element that makes Chihuahua Cerveza so special is that it does not have to be imported; which makes it one of the freshest beers in the market.
“Our two best-selling beers include the Rico-Mexican strong lager. It’s 6.5% by volume and it has a malt flavor. The other is the El Primero which is brewed with Pilsner and Vienna malt. It’s light and crisp at 5% alcohol,” Jamison said. The Northern California brewed beers “Rico” lager is described as featuring a light cereal character and a subtle fruit note, without the bitterness. Jamison shared that his beer
“We are 100 percent focused on Mexican lagers. The beer is very fresh and we make sure that it goes from the brewery to the refrigerated warehouse and then to our distributor in less than 30 days. We do not have to ship our beer by train, as many other lagers do,” explained Jamison. COURTESY PHOTO
Former Rialto resident Phil Jamison, co-founder of Chihuahua Cerveza, is passionate about blending two cultures to formulate his product, Mexican and American.
Not only is Chihuahua Cerveza currently in many local grocery stores and restaurants, they are Cerveza, cont. on next pg.