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Do I have a motion to exit executive
session?

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» Make a motion to exit.
>> Second.

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» Motion by Mrs. Hoy, second by Mr.
Grimes. All in favor? Unanimous. Do I

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have a motion to approve personnel A
1-13, B 1-5, C 1- 24? I make a motion.

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» All right.
>> I second. Okay.

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» Motion by Mrs. Hoy, second by Mr.
Asherwood. All in favor? Unanimous.

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Welcome everyone. Trisha, could you
welcome us so they can hear you?

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[laughter]
>> Welcome everyone. Joining us.

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» All right. If you're able, please join
us for the pledge.

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» Congratulations.
I pledge allegiance to the flag of the

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United States of America and to the
republic for which it stands, one nation

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under God, indivisible, with liberty and
justice for all.

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» All right, welcome everyone. We're going
to get right into our program tonight,

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which is relatively brief. First on the
agenda's recognitions, I'd like to

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welcome Dr. Amy Bartlett.
>> Thank you so much. Good evening,

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everybody. We are so excited to be here
tonight for one of our favorite events

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of our board meetings. Tonight, we are
proud to recognize individuals and teams

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who have gone above and beyond in their
service to our schools, demonstrating

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exceptional leadership, commitment, and
excellence. It is my privilege to share

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their accomplishments with you this
evening. For our first recognition this

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evening, we are honored to celebrate our
leadership employee of the month.

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Congratulations to Jen Davies, assistant
principal at Lakeside Middle School.

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Jen's colleagues share the following
reflections highlighting her dedication,

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professionalism, and positive impact on
those she serves in her school

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community.
One one teammate writes, "Jen builds

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strong relationships with students,
staff, and parents. She is visible,

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approachable, and always available,
whether it's offering support,

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listening, or stepping in to solve a
problem. Jen takes the time to truly

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know people and follow through on what
matters." Another colleague writes,

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"Jen's care shows in intentional and
personal ways. She handwrote notes to

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every sixth grade teacher at the start
of the year, regularly shares positive

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feedback from students with staff, and
consistently checks in on colleagues."

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Another colleague writes, "Jen leads
with kindness, empathy, and purpose. She

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encourages others to be their best,
handles difficult situations with care,

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and goes out of her way to build
relationships across the entire school

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community. Many see her not only as a
leader, but as a mentor.

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As another colleague shared, life is
better at the lake and Jen makes life

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better at the lake. Jen leads with
consistency, heart, and purpose. She is

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deeply involved in all aspects of the
school, advocates fiercely for students

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and staff, and supports other through
both visible leadership and behind the

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scenes work. Her thoughtful, caring
approach makes a lasting impact on

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everyone she serves. Please join me in
recognizing Jen Davies on behalf of the

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board and the district. Thank you for
all you do and the difference you make

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every day. RIGHT [applause]

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[applause]

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in the middle.

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About two steps left.

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[applause]

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Yes.
>> Come on down.

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Hey buddy.

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[applause]

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» Congratulations.
Wonderful.

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Well, as our board and superintendent
make their way back to the

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the stage. Yeah. Um I have to say we are
in for quite a treat uh this evening

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with our superior spotlight. It is with
great pleasure that we welcome Mrs. Pam

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Bibbeck, principal of South Force High
School, who will present this month's

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Superior Spotlight.

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» [applause]

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» Good evening. I'm going to wait for the
team to join me. We are so excited to be

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able to present to you tonight the
outstanding work that our culinary

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pathway accomplishes all the time.
Tonight, I have with me Chef Laura King.

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uh Chef Don Martin as her partner in
creating our comprehensive pathway that

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prepares our students for success. And
then we also have our students Caleb

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Pereie and Cooper Little here with us
tonight. So you're going to hear from

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all three of them. So with that, I'm
going to turn the microphone over to

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Chef King.
Hi, good evening. Thanks for having us.

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I want to tell you just a little bit
about our program. Is it hot? kind of

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it's a little much. Um, like Miss Bivik
said, I am one of two chefs at South

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Forcy High School. Chef Don Martin began
this program, as you can see in this

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first picture, in 2001.
Some of you may know this. Um she began

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this program in an old um home economics
kitchen and then very quickly we were

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provided with a commercial kitchen,
something that the students would be

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able to work out of and really our
program took off at that point. I was

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not there at that time but Chef Martin
um she really put a lot into the program

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and after you know 25 years now our
program is the culinary arts program is

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very successful within 5 years they
begin competing not just at a state

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level but at a national level and um
we're just very proud of the culinary

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arts program that we have there. While
Chef Martin was kind of working on the

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program at South, I actually began
teaching and started the program at

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Lambert High School. So, in 2013, I
started the culinary arts program there.

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So, Chef Martin and I have worked
together side by side for quite a while,

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sometimes competing against each other,
but um we both really are have a passion

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for for culinary arts. About three or
four years ago, um I actually started

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Oops, am I doing it right? I started
kind of um talking to Dr. Low about

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offering a baking and p pastry pathway,
just kind of taking it one step further

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for some of our culinary arts students.
So, I had the opportunity to work um at

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the state level to develop help develop
the curriculum for the baking and pastry

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pathway for the state of Georgia. And as
soon as that those standards were um you

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know passed for Scythe County was so
supportive in allowing us to to put this

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pathway in our schools and South for
Scythe was the place it was going to be

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because now we have two culinary
kitchens there. So two years ago I left

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Lambert came over to South for Scythe
and we were able to kick off the baking

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and pastry pathway and that's what we're
here to tell you a little bit about.

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We're super excited about this pathway.
students have the opportunity to take

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first they'll take that intro to
culinary course and then they can choose

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baking and pastry or culinary arts
pathway. We just feel like that this has

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not just grown our program but we're
servicing a lot more students this way.

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And we brought two to tell you a little
bit about their experience. So um this

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is Caleb and he's going to tell you a
little bit about the culinary pathway

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and then Cooper will talk some about
bacon and pastry.

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» Uh good evening y'all. Uh, I'm Caleb Pri
from South for Scythe. I'm a senior at

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South Forcy. I began culinary arts my
freshman year with that intro to

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culinary arts class she was talking
about. My sophomore year, I took

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culinary arts 1 and two. Uh, following
my sophomore year, Chef Martin invited

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me back to the program to work with her
as an intern. We work directly with

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internship for Scythe so that we can
continue our culinary instruction

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throughout the last two years of high
school or however long we would like to

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remain in the program. Being an intern,
uh, we've stepped into much more of a

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leadership role. So we work directly in
the kitchen with the students uh helping

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them to improve whatever we might be
learning that week whether it be cooking

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a steak or making cookies. Uh we work
directly with the students. We also work

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on recipe costing so determining how
much it costs us to produce you know one

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cookie or a batch of cookies. We also
work with ordering in bulk. We order our

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products in bulk. We help to essentially
make uh large grocery lists for our

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program uh almost every week. Um in
accordance with that we have the 585

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cafe and the 585 grill which is
supervised by the chefs and run by the

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students. Uh the 585 cafe is where our
students can come during our uh

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instructional flex period to purchase
cookies, drinks, snacks, those sorts of

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things. The 585 grill is where we sell
lunches directly to teachers so that

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they can give back to our program a
little bit more. Uh with that we use

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Shopify, the program used throughout the
county and uh we've done a lot of

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research and development uh on new
recipes that we've put into practice and

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we've also um found ways that work the
best to use it with the students to sell

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even outside of our school. We set up an
online store that we used to sell

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Thanksgiving pies, sides, and cakes
which was available publicly throughout

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the whole county. We had people
unaffiliated with the school uh purchase

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items and you know help support our
program as well. Uh we also work with uh

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international travel. We like to say you
can learn a lot about a place by tasting

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their food. Uh in 2024 uh I was blessed
to be able to go on a trip with Chef

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Martin to Italy. We took a pasta making
class in Rome. Uh last summer I was also

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blessed to go on a trip with them to
Costa Rica as well where we took an

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impanada class on a farm. Uh this summer
we will be going to South Africa and

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being on a safari for a few days. Uh and
this year we were also invited to a

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competition in Walt Disney World this
coming April. So I'd like to turn it

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over to Cooper to tell you all a little
bit more about baking and pastry. Hi,

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[clears throat] I'm Cooper. I'm a junior
at South. By the end of this semester, I

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will have completed the culinary arts
pathway and also the baking and pastry

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pathway. And I'm also an intern with
Chef King. This year during baking and

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pastry, we got to use ancient grains to
mill our own flour. It was so fun doing

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that just because you get to see how
science and math is actually

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incorporated into culinary. Um some of
the other things that we did were our

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cake cake decorating competitions and
it's so fun just because we get to be

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creative with everything. And we also
used um laminated doughs to make our own

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French pastries. We also had our
Thanksgiving pie and side sale which

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Caleb talked about. We sold over 750
cakes, pies, sides, and cheesecake. And

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it was so fun just being able to see
everybody like actually buy our products

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that we made. [laughter]
>> Your product. [clears throat]

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» All right. Well, to close, I would just
like to say thank you to the chefs for

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having me all four years. It's one of
the best things I've done in my life,

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and it will be one of the best things I
do in my life. And I would like to thank

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you all for having us here tonight to
speak to y'all. And uh we like to give

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you all a little token of gratitude for
having us here tonight.

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» So these [clears throat] are some
>> pastry kids.

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» He'll if you give it to him, he'll eat
it all. Don't [laughter]

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» But um but all this is coming directly
out of our baking and pastry pathway. So

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just a small
>> So you can have a sample of some of the

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things.
>> Thank you guys.

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» We wanted you to experience it.
>> Are you going to continue this? Um, I

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would like to if it if it paid the bills
a little bit better, but uh [laughter]

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it's a it's a little difficult to to
keep it going that long. So, it's a

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passion, but
>> something you do on the side hopefully.

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» What I'll tell you, uh, I love to cook.
The They all know I love cooking. It's

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And I will tell you, it's one of the
greatest skills that you can have. And

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when you go to South Africa, try the
kangaroo tenderloin. It's outstanding.

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» I got you.
>> Yeah.

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» I I will try. Thank you.
>> Thank you. I'll say I don't know. So,

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some of you know this, but I was a
whenever you were talking about Miss

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Chef Martin um starting in 2001, I
remember the early days cuz I was

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actually a student there during that
time when she started it and I wasn't in

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the culinary program. I did enjoy a lot
of treats that came out of the culinary

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program. [laughter]
>> Um, but I it's amazing to see how it's

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grown over the years. Um, and I know
that has taken a lot of time um, and a

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lot of commitment from a lot of a lot of
people down there, but it's it's it's

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great to see just where the program has
been and just also how you all give back

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to the community as well.
>> Well, and I would just love to tell you

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I forgot to tell you this part, but
since you spoke to it, um, one of the

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great parts that we love to see, not all
of our students continue with, you know,

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a culinary arts degree, which is fine.
We still feel like this is a this is a

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skill that they will need to eat for the
rest of their lives and it is a

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practical skill. Many of them do
continue on. What we've had students

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that even come back and are working in
industry in this area. One of our

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favorite stories is one of my students
from Lambert in 2016. She went on to

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Culinary Institute of America in High
Park and she took my position at

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Lambert. She came back and is now
teaching at Lambert High School in

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culinary. So we're very proud of our
students. They go on to do a lot of

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different things. They may be in
industry, but they may also come back

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and teach here in Cride County. They
learn a lot just about entrepreneurship.

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They [clears throat] do.
>> One thing I didn't find surprising that

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maybe others did, but it was Dr. Low who
gave the go-ahad on the pastries. I I

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don't think anybody's shocked that Josh
Low would want his past.

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» I'm [laughter] sure. I'm sure. Well, I
have

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00:16:01,120 --> 00:16:05,040
» Maybe that was the other Dr. Low.
>> I think it was the other one, but you

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know.
>> Cooper, what are you going to do next?

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» I don't know yet. She's [laughter] four
year. Yeah,

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00:16:08,720 --> 00:16:12,480
» she's a junior. She's six. One more
year.

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» Even if you don't pursue it
professionally, I love to cook. Also,

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you're going to make some of the God
willing, you're going to have a family

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00:16:17,040 --> 00:16:21,440
one day and you're going to make some of
the best memories around the in the

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kitchen, around the table with cooking
with your kids and sharing food with

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your family. So, no matter what, it's a
it's a valuable skill. So, thank you

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guys for coming and and sharing it with
us. And next time you cook something

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good, invite us over. Don't invite him.
[laughter]

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And he he'll have to explain to us how
the kangaroos got from Australia to

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South Africa. But we'll we'll [laughter]
we'll discuss that later.

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» Thank you. We appreciate the opportunity
to share. [applause]

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» All right, that concludes our
recognitions for the night. Um, we're

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going to take a short recess before we
enter into the business portion of the

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meeting. So, if you would like to go
home and enjoy the rest of your night,

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now's a good time. Or you can stay with
us and it's a fantastic cure for

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insomnia.

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All right.
>> I really don't. [laughter]

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» That's what I just said.

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» All right. Let's get this show on the
road. Next on the agenda is public

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participation on agenda items. I believe
we don't have anyone tonight.

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» Correct.
>> Correct.

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Item nine on the agenda is the consent
agenda. Did the members receive all the

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documents in question? Any questions,
comments? Do we need to bring Matt up

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here to answer anything or no? All
right. Is there a motion to adopt the

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consent agenda?

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» Motion by Mrs. Hoy, second by Mr.
Grimes. All in favor? Unanimous. All

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right. Next up is presentation
discussion items. Finance report with

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Mr. Larry Hamill.

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As a point of privilege, I do want to
say that somebody's holding out on the

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chocolate butt cakes tonight. And I'm
not in a good mood cuz I didn't get any

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chocolate.
[laughter]

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We have a basket behind. Trisha
>> will share some of her snacks with you.

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see how he does turn.

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» So, tonight we're going to uh talk about
the uh January 2026 financials. As

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always, we keep board goal 5 in mind.
So, we started the month off with about

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318 $319 million. We ended the month of
about 301.3. This time last year about

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309.7.
As we go along with the rest of the

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charts, uh I'll point out some good
news. Um, so as you can see the the both

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the cash balance and the fund balance
are getting closer to what we had last

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year. That's a combination of uh
expenses slow down a little bit and

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00:20:41,200 --> 00:20:50,320
revenues picking back up. Um,
and we dive into the next, you'll see

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that we're at 75.48%.
Last year we were at 76.04.

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Previous couple months we were more than
a point and a half point8 1.8 behind.

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We've caught up to that. Um, we're at
97.13 for Avalor. This time last year,

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00:21:03,679 --> 00:21:08,000
98.74.
So, we're catching up to that number as

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well. The couple things I do want to
point out though is both the intangible

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tax, the real estate transfer tax, and
the tile warn tax all came in strong

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00:21:14,159 --> 00:21:18,574
this month compared to previous months.
So, it looks like we're headed back in

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the right direction.
[clears throat and cough]

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If you look at the the chart comparison
to collected um versus last year, you

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can see that January is getting very
close to where we were January of last

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year.
And then of course, if you look at the

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breakdown, Ki again makes up the
majority of the funds we get um almost

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every single month except for those
couple months where Avalor is huge.

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And then on budgets for actual, you can
see that um we have actually caught up

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00:21:46,720 --> 00:21:54,400
to the budget numbers where we either
been behind or right on on schedule uh

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00:21:52,000 --> 00:22:00,240
for the last several months.
On the expense side, we're at four year

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today, we're at $457.5 million in
expenditures or 59.82%.

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00:22:03,760 --> 00:22:10,720
Again, last year this time we're about
59.03 and we were about a month we were

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00:22:07,840 --> 00:22:15,600
about 1.2 2 1.3 the last couple months
in terms of expenditures versus um ahead

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00:22:14,159 --> 00:22:20,159
of schedule we were last year. So that
slowed down a little bit.

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00:22:18,559 --> 00:22:24,559
On the expense side, we're still a
little bit ahead of the amounts we spent

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00:22:22,559 --> 00:22:28,799
last year, but nothing out of
proportion.

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[clears throat] Construction again makes
up the majority of the expenditures for

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00:22:30,240 --> 00:22:37,840
the month of January of about $61.2
million.

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Now this first um graph we're showing
you is the graph with the um reserve

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funds expenditures in there. You can see
that our actual is way above budgeted

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because of the extra funds we spent.
This graph is without the reserve funds

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in there. As you can see in the first
couple months, we were definitely on

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budget and it wasn't until about October
and on that we've been a little bit

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00:23:02,880 --> 00:23:06,280
ahead of schedule.

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00:23:07,120 --> 00:23:16,400
On the cash analysis for debt service,
you can see that right now we have about

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$10.7 million um
for [snorts] debt service account. We

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were about 185k last year. So, we built
up our balances a little bit. On the

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SPLA 6, we were at 8.3 this time. We're
about 17.4. We were spending our SPLA 6

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00:23:29,039 --> 00:23:36,080
uh amount just like it was scheduled to
be spent ahead, not ahead of schedule,

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but on schedule. We just closed SPLAS 4
last year. We're on part to close 5 this

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year. Split
that stays around for a couple years. At

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the rate we're going, we'll close it
pretty fast once we get into split

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revenue funds. The both the budget and
the revenue and expenditures are normal

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00:23:55,280 --> 00:23:59,080
for this time of the year.

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00:24:00,159 --> 00:24:07,280
Capital projects last year we had about
28.8 again six money and capital

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00:24:04,799 --> 00:24:12,880
projects money we're down to 142. Scoo
nutrition is down to 17.6 and we had

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about 20.8 this time last year.
On investment summary uh we're at $211

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million for general fund. We had about
236 uh million last year. Um

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school nutrition's at 16.5. We had about
16 last year and SPLA 6 was a about 17.4

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00:24:32,559 --> 00:24:40,720
versus our eight. In total we have about
$269 million, excuse me, 236 million

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versus 269. Again, it's a combination of
we're spending these loss funds on

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00:24:43,440 --> 00:24:50,480
schedule like we had planned to and not
drawing it out.

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Some good news on collections. Um
January we collected $6.5 million.

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00:24:53,360 --> 00:25:00,720
That's a little bit ahead of schedule
compared to what we thought we would

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have. So it's about 16% higher than the
previous month and about 2.7 higher than

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00:25:03,279 --> 00:25:10,799
the previous year. Uh we had a really
good December collections it looks like

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in January. That's kind of ties into the
revenue projection that came in better

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00:25:12,080 --> 00:25:20,799
with the helm sales and stuff like that.
We are still um only one quarter ahead

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00:25:17,760 --> 00:25:24,080
of schedule on collections for SPLA 6.
At the rate it's going, if everything

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00:25:22,480 --> 00:25:28,960
holds true, we should start making our
first collection of SPLA 7 in January of

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2027. That'll be the first month we
collect.

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00:25:33,279 --> 00:25:39,440
For the month of January for the
elementaryaries, we ended about $5.3

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million and ending fund balance, we had
about 5 million this time last year.

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00:25:41,840 --> 00:25:50,480
Middle schools were at 2.3 versus 2.4
and high schools are 7.4 versus 6.6.

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High schools have a higher percentage of
money than they've had previous year. Um

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00:25:53,200 --> 00:25:59,919
last year uh was about 47. They're at
49. In total, we have about $14 million,

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about a million less than we did.
>> And Larry, could you go back one slide

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00:26:01,679 --> 00:26:08,320
for me, please? When [clears throat] No,
no. Go go go back to where you showed

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the high schools.
There we go. when when we see things

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00:26:10,320 --> 00:26:15,120
that are so high like that in their
ending bouts I just want to say this for

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00:26:13,200 --> 00:26:19,039
public consumption but a lot of the
money you see sitting there you know in

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00:26:16,960 --> 00:26:24,799
the hundreds of thousands Lambert 1.2 2
million South 1.1. You collect funds for

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00:26:22,000 --> 00:26:28,240
things like AP exams in advance and then
you and then you make one big

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00:26:26,480 --> 00:26:31,840
dispersement payment to College Board
and you'll see a lot of these numbers

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00:26:29,679 --> 00:26:35,840
drop and I I think people see that and
think that schools are sitting on piles

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00:26:33,360 --> 00:26:38,480
of money, but really quite often we're
just holding those. They pass through

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00:26:37,200 --> 00:26:40,559
the school and then they move on for
testing and other things.

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» Well, not only that, but they're also
collecting money for clubs and stuff

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00:26:42,080 --> 00:26:47,120
like that halfway through the year or
they're still living off some of that

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00:26:45,039 --> 00:26:49,840
money as well. Uh when you go typically
to high school, you're going to see

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00:26:48,240 --> 00:26:55,039
about 40 different accounts make up
these balances. It's just not all

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00:26:51,919 --> 00:26:59,600
they're discretionary funds.
>> And that's the financial for January 26.

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Any questions,
>> Larry?

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00:27:00,320 --> 00:27:06,960
» Yes, ma'am.
>> Um I really appreciate the color block

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00:27:03,840 --> 00:27:12,159
charts that you've been doing for us and
um for doing such a great job on those.

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00:27:08,880 --> 00:27:17,919
I wanted to gift you [laughter] a
chocolate chip M&M cookie.

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00:27:16,240 --> 00:27:21,480
to make sure that somebody knows that I
got a trouble check.

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00:27:22,400 --> 00:27:31,919
» Thank you very much. Thank you, Larry.
All right. Next is action items. We have

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00:27:28,159 --> 00:27:35,679
none on the agenda tonight.
After that, points of information. Um,

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00:27:33,760 --> 00:27:41,200
have the members received all the
documents? Any questions, comments?

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00:27:39,679 --> 00:27:44,480
Nope.
And that brings us to the last item on

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00:27:43,279 --> 00:27:49,039
our agenda, which is public
participation on non-aggenda items. And

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00:27:46,960 --> 00:27:52,400
we have one speaker, Mr. Jarro Crucial,
who needs no introduction or rules to be

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00:27:51,840 --> 00:27:57,679
read to him.
>> Yeah, I like that. I like that rule. My

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00:27:55,520 --> 00:28:01,279
family came to Georgia in 2020 as
refugees from the People's Republic of

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00:27:59,279 --> 00:28:05,039
California. With every year that goes
by, our decision to make for Scythe

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00:28:03,039 --> 00:28:09,600
County our permanent home looks better
and better. I've always had a healthy

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00:28:07,200 --> 00:28:13,120
skepticism of government. While I
flirted with communism for about a month

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00:28:11,200 --> 00:28:17,120
when I was 14 years old, for most of my
life, it's been clear to me that our

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00:28:14,640 --> 00:28:20,880
ability to thrive as citizens depends on
the limits we put on government to

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00:28:19,120 --> 00:28:24,799
preserve our freedoms and the controls
we put on government to prevent

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00:28:22,399 --> 00:28:28,720
corruption. Sadly, we live in a day and
age where government corruption runs

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00:28:26,559 --> 00:28:32,399
rampant. Whether or not it's billions of
dollars stolen through fake learing

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00:28:30,640 --> 00:28:36,240
centers in Minnesota to fund corrupt
politicians or the violence caused by

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00:28:34,640 --> 00:28:40,399
government leaders turning a blind eye
to illegal immigration and leftist

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00:28:37,919 --> 00:28:43,520
street violence or even the massively
corrupt election cheaters in Fulton

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00:28:42,000 --> 00:28:47,520
County, it can feel like our
constitutional republic has been overrun

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00:28:45,600 --> 00:28:52,159
by demons. And arguably [clears throat]
it has. If not for the disastrous Biden

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00:28:50,320 --> 00:28:55,200
years after the stolen election of 2020
in the triumphant return of common sense

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00:28:53,919 --> 00:28:58,799
to the White House with the most
bipartisan administration in my

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00:28:56,880 --> 00:29:03,039
lifetime, it might not have been made so
plain and clear to us. But by any

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00:29:01,120 --> 00:29:06,640
objective measure in our dear country,
especially in deep blue cities and

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00:29:04,480 --> 00:29:11,919
states, it we're failing to live up to
our potential. Yet throughout this time

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00:29:09,760 --> 00:29:15,760
of strife and turmoil, as long as I
never get off the freeway in Fulton

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00:29:13,679 --> 00:29:19,440
County, my family is blessed with a
local government that bucks this trend.

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00:29:17,679 --> 00:29:22,880
From Greg Doolal, who personally
responded to my concerns about the 2020

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00:29:21,440 --> 00:29:26,960
cheating in Fulton County as it was
happening, to Darla Light, who helped me

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00:29:24,880 --> 00:29:30,480
address my concerns about DEI in the
district when she was a board member, to

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00:29:28,480 --> 00:29:33,679
Matt Bor, whose Tiger team and
facilities punches way above their

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00:29:32,080 --> 00:29:37,840
weight class, managing our valuable
taxpayer dollars. I live in an

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00:29:35,679 --> 00:29:41,919
exceptional jurisdiction.
And so once again, I'd like to give

353
00:29:40,320 --> 00:29:46,000
thanks to the school district and the
board and all of our local government

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00:29:43,679 --> 00:29:50,399
leaders and employees for building and
preserving this safe haven for

355
00:29:48,240 --> 00:29:54,720
responsible, patriotic Americans and our
welcome legal guests. Thank you for

356
00:29:52,559 --> 00:29:58,640
putting me in a position where no matter
how much corruption I can find in

357
00:29:56,559 --> 00:30:03,360
government elsewhere, I can't find a
lick of it here. As tright as it may

358
00:30:01,120 --> 00:30:07,200
sound, I have to believe that a great
deal of credit for where we are today

359
00:30:05,440 --> 00:30:11,919
and for Scythe County is due to the
culture and community values fostered by

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00:30:09,600 --> 00:30:16,320
this school district 20 years ago. And
it warms my heart that today the

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00:30:14,320 --> 00:30:21,200
district is led by a superintendent who
was part of that work as a young teacher

362
00:30:18,480 --> 00:30:25,840
who was just Mr. Mitch Young back in the
2000s. The fact that his story is not

363
00:30:23,919 --> 00:30:29,440
unique and that the district spends a
lot of time building leaders rather than

364
00:30:27,760 --> 00:30:33,120
trying to buy them off the shelf is
truly amazing. Good government requires

365
00:30:32,056 --> 00:30:36,799
[snorts] good character and good
character begins with good culture. The

366
00:30:35,039 --> 00:30:40,640
culture of war may still be raging out
there, but I'm proud to say we've got it

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00:30:38,799 --> 00:30:43,279
figured out here in Force. And so on
that note, thank you very much for your

368
00:30:42,159 --> 00:30:47,520
time and again, I'd love to buy lunch
for anyone who disagrees with me.

369
00:30:45,520 --> 00:30:53,071
» Thanks, J.
All right, I think Matt Ward gets a

370
00:30:49,440 --> 00:30:53,071
cookie after that also. [laughter]

371
00:30:54,640 --> 00:30:59,559
All right, with that I'll seek a motion
to adjurnn.

372
00:30:59,760 --> 00:31:05,039
» Second.
>> Motion by Mr. Asha, second by Mrs. Ho.

373
00:31:03,200 --> 00:31:08,919
All in favor? Unanimous. Good night,
everyone. Thanks for coming out.

374
00:31:52,399 --> 00:31:58,159
these on.
>> Check. Test one, two, test one. I turned

375
00:31:56,000 --> 00:32:01,840
them all. See, even right there cuz I
walked up to see if this was on and

376
00:31:59,679 --> 00:32:05,360
maybe
>> I checked it. But even right now, this

377
00:32:03,679 --> 00:32:10,000
is
>> test one, two. I mean,

378
00:32:07,279 --> 00:32:11,679
» it seems hot right now. That's at
>> 8,

379
00:32:11,200 --> 00:32:14,840
» but
>> it was

380
00:32:17,360 --> 00:32:21,200
» and it wasn't like you talk at the same
time. It wouldn't have been a

381
00:32:20,399 --> 00:32:24,399
» check. Yeah.
>> Across.

382
00:32:21,840 --> 00:32:29,440
» We were getting feedback with both of
these on.

383
00:32:27,279 --> 00:32:37,360
» Should No, there it should not matter
whatsoever.

384
00:32:32,080 --> 00:32:41,760
» So, I muted this one and it was fine.
>> Yeah. Yeah. But the other one, like even

385
00:32:39,519 --> 00:32:46,039
right now at 8, this shouldn't be this
loud

386
00:32:42,720 --> 00:32:46,039
» right in here.