Purposes set to open for grant cash for coastal houses to arrange for hurricanes

CHARLESTON, SC (WCSC) – South Carolina Home Mitigation Grant Program applications will open in a few weeks, and South Carolina Department of Insurance officials are encouraging you to prepare for the application now as the money is being distributed quickly.

According to Ray Farmer, director of the SCDOI, the grant funding from this program will help homeowners along the coast retrofit their homes to prepare them for hurricanes and severe wind damage.

Farmer said the grant can be used for things like secondary water barriers, hurricane shutters, stiffening gable ends, and more.

“The most popular attempt is to build a fortified roof to make it stronger,” said Farmer. “Either the $ 5,000 or $ 4,000 grants, they won’t build a bunker for you, but it will go a long way in helping our consumers prepare for the upcoming hurricane season.”

According to the SCDOI, the amount of funds depends on the applicant’s income.

“If you hit certain low income levels, you can get a $ 5,000 grant,” Farmer said. “If you fail to meet these thresholds, you will still be eligible for a corresponding grant of up to $ 4,000.”

Farmer said they give away between $ 2 million and $ 2.3 million every year. This money will be split over two application periods, one from July 1st and one from December 1st. He encourages everyone to apply in July and again in December if they don’t get the money in the first round of applications.

According to the SCDOI, retrofitted or reinforced houses reduce the likelihood and intensity of storm damage, which ultimately leads to fewer and fewer insurance claims and ultimately lowers insurance premiums for citizens.

“For every dollar we spend on containment upfront, it will save six dollars after a storm,” Farmer said. “It certainly makes sense to make our houses more resilient, also against flooding.”

More information on applying for the grant Visit the SCDOI website.

Copyright 2021 WCSC. All rights reserved.

Valerie’s Taco Stand from San Diego brings it coastal model to Dallas

An authentic Mexican street taco concept from San Diego has been expanded to the Dallas area. Called Valerie’s Taco StandIt’s a family-owned chain that specializes in fish tacos, which San Diego is best known for.

Valerie’s made its Texas debut in mid-2020 with an initial location in Princeton. A second location has just opened in Plano, in a former Schlotzky’s in front of the Home Depot in 1130 N. Central Expwy.

Valerie’s was founded in 1997 in San Diego, California by Valerie and Steve Swanson, who have since opened nine locations in Southern California.

The menu is extensive and includes most of the prototypical Mexican categories, including tacos, tortas, enchiladas, quesadillas, burritos, and chimichangas.

A dozen Combination plates Come with rice and beans and offer combinations like chili relleno and beef taco.

Tacos There are two types, crispy and soft, with fillings like carne asada, fried mahi, potatoes, and vegetables. Breakfast tacos with an assortment of meats, potatoes, and cheeses wrapped in a homemade flour tortilla are available throughout the day.

A unique category is Fries, either smooth or with toppings such as Carne Asada, Surf & Turf, Queso and Guacamole.

And a unique signature is their marinated / pickled Carrots, offered as a refreshing side dish.

They also make a clever Mexican version of the buzzy “Peel, “With rice, chilled beans, guacamole and queso, topped with a choice of chicken, beef, pollo asada, carne asada or prawns.

They pride themselves on the fact that their corn tortillas are made from ground corn rather than cornmeal, and they use good quality meat.

With its proximity to the ocean and Mexico, San Diego admits they have the best fish tacos, and Valerie’s makes a classic version of lightly whipped and fried fish for a crispy crust that deserves a place lots the best of Lists.

Mariana Monoya, a representative of the chain, told Plano Magazine that Valerie came to Texas because family members moved to Collin County and couldn’t find Mexican food they liked.

They also addressed the current staff shortage, which was such a challenge for the restaurant industry after the pandemic, and caused the Plano site to close for a few days until it could be properly staffed.

“This is new Mexican food, real San Diego food, it’s authentic,” she said.