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SAN DIEGO, Calif. (KGTV) - A fire on the USS Bonhomme Richard at Naval Base San Diego started Sunday morning and as of Monday afternoon, continues to burn, adding smoke to the sky and raising concerns over air quality in San Diego.Related: USS Bonhomme Richard fire: 57 treated for injuries after fire erupts aboard Naval Base San Diego shipBill Brick is the Chief of Monitoring and Technical Services Division at the Air Pollution Control District and said there are concerns in some areas but not everywhere. He said they have received reports of people smelling the smoke as far away as Oceanside and Escondido. According to Brick, those people who are farther away may be able to smell the smoke but the particulate matter is less concentrated, so it should not pose a health risk.He said the people who should be aware of health concerns are those nearby the fire who end up directly in the path of the smoke due to wind and also those with prior health concerns such as asthma, lung or heart problems. He said if anyone is close enough to smell the smoke and also gets irritated eyes, they should also be aware that there could be health risks. For any of those people, he advises to avoid exercise, go inside and close the windows to avoid breathing in that air.Brick also said that a problem with this fire is they don’t know exactly what has burned. While the Navy has said they are still within EPA standards, Brick said the focus has been on fighting the fire so it has been hard for them to determine everything that has burned. Brick said they did take samples of the air to see if anything toxic is in the air, but those results will not come back for a few days, so he advises everyone to use caution while the fire still burns. 1751

SAN DIEGO, Calif. (KGTV) — Pacific Beach restaurants are open for dine-in service for the first time since the pandemic started."People look happy, people are just happy they don't have to cook for themselves right now, they have some place to go where someone can cook for them," Mavericks Event Manager Krista Marcheschi said.Mavericks is a popular destination for drinks and dancing weekend nights, but since the pandemic Marcheschi said they are adhering to the strict guidelines set by the county.RELATED: Encinitas lifeguards out in full force for Memorial DayMarcheschi said they closed on March 15th and reopened last week for take out. She said that made for a much smoother transition to the modified full reopening."We just made sure to call everyone that was employed here pre-pandemic and said hey come back here if you want to we would love to have you," Marcheschi said not everyone took the opportunity to come back.She said they are at about half of the staff and are looking to hire more people with restaurant experience.RELATED: What to know: Changes at San Diego restaurants, retail this Memorial Day weekendMavericks has adapted to the 'new norm'. They have a no-touch menu option, using a QR Code, or one use menu. There are signs on tables showing when it has been sanitized. Stickers on the floor mark socially distant waiting spots for the restroom and hand sanitizer is everywhere.Outside Mavericks turned their parking lot into another seating area, that looks more like a park, with grass and picnic benches.In front of the restaurant large orange cones dictate where parties wait for a table, spaced 10 feet apart, Marcheschi said.RELATED: Pacific Beach's El Prez shut down for violating health orders"If you're doing anything but sitting at your table taking a bite of your food or a sip of your drink you have to have a mask on," she said they're doing their best to stick to the guidelines.Just a few blocks away El Prez remains closed after officials shut it down Friday because guests were not following guidelines.The restaurant owner's sister sent 10News a message reading in part, "My brother (who owns El Prez) has been meeting with local officials coming up with plans all day [Friday]."RELATED: Businesses pushed to Stage 3 fight to reopen in San DiegoSaturday she sent 10News another message saying he was not a bad actor, "he got into a situation that was not intended and closed the restaurant down early. He knows he needs a better plan and is working on that. I hope that together we can come to a resolution. That’s what we all need right now. We need to figure this out together and stop attacking each other. And to remember that we’re all doing the best we can."San Diego Police were out Saturday educating people and businesses about the new policies.Friday Police Chief David Nisleit said they will shut down other businesses if they have to, adding they don't want it to come to that.Marcheschi said Mavericks hasn't seen any trouble so far."We're all in this together, we have to be or else it's just not going to work," she said.Mavericks cannot allow dogs under the current Stay at Home Order. If a patron orders an alcoholic beverage, they must also order food. 3226

SAN DIEGO (KGTV): A new study from the San Diego Military Advisory Council says the military industry in the area is the top economic driver.The SDMAC's "Military Economic Impact Study" says the armed forces spent billion in San Diego in 2018. That includes compensation for military employees (43%), procurement and other spending like defense contracts (38%) and retirement and veterans' benefits (19%).Additionally, the ripple effect of all that money creates billion worth of San Diego's Gross Regional Product. That's 22% and accounts for more than tourism or tech industries.The military also helps support 340,000 jobs in the county. That's 22% of the jobs across San Diego. It includes members of the Navy, Marines, Coast Guard, Reserves and civilians employed by the DOD, DHS or VA. It's the largest concentration of military employees anywhere in the world.There are also over 241,000 retirees or military veterans in the area, according to the study.Meanwhile, the study says the military's impact should grow in the future. It anticipated 4% growth next year.It could be more in the coming few years. President Trump recently announced a pay raise for military enlistees. He also signed a 7 billion defense budget for 2019, the largest ever. The Navy plans to homeport 20 more ships and approximately 15,000 more sailors to San Diego by 2025. And the Army has listed San Diego as a possible location for it's new "Future Command" post researching emerging technology.But the military faces some challenges in the coming years as well. Housing is a big issue, especially if the Navy wants to expand in San Diego. There are also concerns about the high cost of living in the area. And SDMAC says they're looking for ways to help military spouses find jobs. One of the biggest roadblocks they see is that California doesn't recognize many out-of-state certificates for jobs like teachers, nurses and real estate agents.The full report comes out at 10:30 am on Thursday. 2007

SAN DIEGO (KGTV)-- On a clear, sunny day in February, the sound of a bell announces the arrival of Naval Commander John C. Witte as he boards the USS Annapolis. He's in charge of the roughly 160 sailors who serve aboard the submarine, one of several boats stationed at Naval Base Point Loma."Submarining takes a lot of mental toughness and these guys will work long hours but they'll do what it takes to get the mission done," Witte told 10News. As you can imagine space is limited on board, nearly every inch is utilized, especially in the command area. RELATED: Self-driving ship travels from San Diego to Hawaii with no one aboardOnce underwater it's the instruments that are crucial to navigation, especially sonar. But that's not to say the crew doesn't ever use their eyes. The periscope is still something the submarine crew utilizes regularly. "We may want to look at what other ships are doing we may want to try to observe other navy's activity stuff like that," Witte said. Everyone on board has a specialized skill, but because of the isolation that comes with being underwater for long periods of time, everyone has to take on multiple roles. RELATED: City of San Diego teams up with Marine Corps to advance drone technologyOnboard the Annapolis or any submarine privacy is limited, with each rack of beds holding three grown men each. When it's time to eat, the culinary specialists use the limited supply of ingredients to make every meal and also bake things like fresh bread and cookies pretty often. "We don't carry a lot of pre-made bread because it takes up too much room so a lot of our bread is made fresh a lot of our cookies are made fresh so its a pretty good," Witte explained. Click on the video link above to hear what the sailors who serve on the Annapolis told 10News about the challenges they face when underwater for months at a time. 1877

SAN DIEGO, Calif. (KGTV) - A San Diego-based rancher says their business has grown as the corporate meat industry struggles.In the past months, Doug Lindamood, of SonRise Ranch, says they've seen their ranch experience a surge in business.“Surprisingly, in an odd set of circumstances, we’ve had a ranch that’s been very successful during these times,” he said. He said their business has easily tripled since the beginning of the pandemic. They’ve seen more people seeking food safety, so they’re buying meat in bulk. The ranch typically sells about 10-12 half or full cows a year, but that’s recently increased to 10-12 a week. This boost comes as the industrial meat industry is hurting across the country. Lindamood said a handful of companies produce a majority of the meat in the U.S. and the big players have been hit with sick employees, causing closures and less supply. “Highly consolidated plants being affected by basically a pandemic which then has the potential to shut down a vast portion of our production,” he said. Lindamood adds this has been a ticking time bomb that needs to be addressed. “For every one of those small plants that shut down over the last 20 or 30 years, we lost a small piece of our soul with respect to connecting to our consumers,” Lindamood said. “We need not one or 10 of me — which there are maybe five or six of us in the Southern California region. We need 50 or 60 or 200 of us.” 1433