[0:08] Do I have a motion to exit executive
session?
[0:11] » Make a motion to exit.
>> Second.
[0:15] » Motion by Mrs. Hoy, second by Mr.
Grimes. All in favor? Unanimous. Do I
[0:20] have a motion to approve personnel A
1-13, B 1-5, C 1- 24? I make a motion.
[0:29] » All right.
>> I second. Okay.
[0:32] » Motion by Mrs. Hoy, second by Mr.
Asherwood. All in favor? Unanimous.
[0:38] Welcome everyone. Trisha, could you
welcome us so they can hear you?
[0:41] [laughter]
>> Welcome everyone. Joining us.
[0:44] » All right. If you're able, please join
us for the pledge.
[0:48] » Congratulations.
I pledge allegiance to the flag of the
[0:52] United States of America and to the
republic for which it stands, one nation
[0:58] under God, indivisible, with liberty and
justice for all.
[1:09] » All right, welcome everyone. We're going
to get right into our program tonight,
[1:12] which is relatively brief. First on the
agenda's recognitions, I'd like to
[1:17] welcome Dr. Amy Bartlett.
>> Thank you so much. Good evening,
[1:21] everybody. We are so excited to be here
tonight for one of our favorite events
[1:25] of our board meetings. Tonight, we are
proud to recognize individuals and teams
[1:31] who have gone above and beyond in their
service to our schools, demonstrating
[1:37] exceptional leadership, commitment, and
excellence. It is my privilege to share
[1:42] their accomplishments with you this
evening. For our first recognition this
[1:47] evening, we are honored to celebrate our
leadership employee of the month.
[1:53] Congratulations to Jen Davies, assistant
principal at Lakeside Middle School.
[2:00] Jen's colleagues share the following
reflections highlighting her dedication,
[2:05] professionalism, and positive impact on
those she serves in her school
[2:11] community.
One one teammate writes, "Jen builds
[2:16] strong relationships with students,
staff, and parents. She is visible,
[2:22] approachable, and always available,
whether it's offering support,
[2:26] listening, or stepping in to solve a
problem. Jen takes the time to truly
[2:33] know people and follow through on what
matters." Another colleague writes,
[2:40] "Jen's care shows in intentional and
personal ways. She handwrote notes to
[2:46] every sixth grade teacher at the start
of the year, regularly shares positive
[2:52] feedback from students with staff, and
consistently checks in on colleagues."
[2:57] Another colleague writes, "Jen leads
with kindness, empathy, and purpose. She
[3:03] encourages others to be their best,
handles difficult situations with care,
[3:09] and goes out of her way to build
relationships across the entire school
[3:14] community. Many see her not only as a
leader, but as a mentor.
[3:20] As another colleague shared, life is
better at the lake and Jen makes life
[3:26] better at the lake. Jen leads with
consistency, heart, and purpose. She is
[3:32] deeply involved in all aspects of the
school, advocates fiercely for students
[3:38] and staff, and supports other through
both visible leadership and behind the
[3:43] scenes work. Her thoughtful, caring
approach makes a lasting impact on
[3:48] everyone she serves. Please join me in
recognizing Jen Davies on behalf of the
[3:54] board and the district. Thank you for
all you do and the difference you make
[4:00] every day. RIGHT [applause]
[4:06] [applause]
[4:24] in the middle.
[4:30] About two steps left.
[4:53] [applause]
[5:00] Yes.
>> Come on down.
[5:31] Hey buddy.
[5:41] [applause]
[5:43] » Congratulations.
Wonderful.
[5:48] Well, as our board and superintendent
make their way back to the
[5:53] the stage. Yeah. Um I have to say we are
in for quite a treat uh this evening
[6:00] with our superior spotlight. It is with
great pleasure that we welcome Mrs. Pam
[6:06] Bibbeck, principal of South Force High
School, who will present this month's
[6:12] Superior Spotlight.
[6:17] » [applause]
[6:19] » Good evening. I'm going to wait for the
team to join me. We are so excited to be
[6:26] able to present to you tonight the
outstanding work that our culinary
[6:31] pathway accomplishes all the time.
Tonight, I have with me Chef Laura King.
[6:38] uh Chef Don Martin as her partner in
creating our comprehensive pathway that
[6:43] prepares our students for success. And
then we also have our students Caleb
[6:48] Pereie and Cooper Little here with us
tonight. So you're going to hear from
[6:52] all three of them. So with that, I'm
going to turn the microphone over to
[6:57] Chef King.
Hi, good evening. Thanks for having us.
[7:02] I want to tell you just a little bit
about our program. Is it hot? kind of
[7:08] it's a little much. Um, like Miss Bivik
said, I am one of two chefs at South
[7:13] Forcy High School. Chef Don Martin began
this program, as you can see in this
[7:18] first picture, in 2001.
Some of you may know this. Um she began
[7:24] this program in an old um home economics
kitchen and then very quickly we were
[7:32] provided with a commercial kitchen,
something that the students would be
[7:37] able to work out of and really our
program took off at that point. I was
[7:42] not there at that time but Chef Martin
um she really put a lot into the program
[7:48] and after you know 25 years now our
program is the culinary arts program is
[7:54] very successful within 5 years they
begin competing not just at a state
[7:59] level but at a national level and um
we're just very proud of the culinary
[8:04] arts program that we have there. While
Chef Martin was kind of working on the
[8:09] program at South, I actually began
teaching and started the program at
[8:14] Lambert High School. So, in 2013, I
started the culinary arts program there.
[8:19] So, Chef Martin and I have worked
together side by side for quite a while,
[8:23] sometimes competing against each other,
but um we both really are have a passion
[8:28] for for culinary arts. About three or
four years ago, um I actually started
[8:34] Oops, am I doing it right? I started
kind of um talking to Dr. Low about
[8:39] offering a baking and p pastry pathway,
just kind of taking it one step further
[8:45] for some of our culinary arts students.
So, I had the opportunity to work um at
[8:51] the state level to develop help develop
the curriculum for the baking and pastry
[8:55] pathway for the state of Georgia. And as
soon as that those standards were um you
[9:02] know passed for Scythe County was so
supportive in allowing us to to put this
[9:07] pathway in our schools and South for
Scythe was the place it was going to be
[9:12] because now we have two culinary
kitchens there. So two years ago I left
[9:16] Lambert came over to South for Scythe
and we were able to kick off the baking
[9:21] and pastry pathway and that's what we're
here to tell you a little bit about.
[9:24] We're super excited about this pathway.
students have the opportunity to take
[9:29] first they'll take that intro to
culinary course and then they can choose
[9:33] baking and pastry or culinary arts
pathway. We just feel like that this has
[9:38] not just grown our program but we're
servicing a lot more students this way.
[9:43] And we brought two to tell you a little
bit about their experience. So um this
[9:47] is Caleb and he's going to tell you a
little bit about the culinary pathway
[9:51] and then Cooper will talk some about
bacon and pastry.
[9:54] » Uh good evening y'all. Uh, I'm Caleb Pri
from South for Scythe. I'm a senior at
[9:59] South Forcy. I began culinary arts my
freshman year with that intro to
[10:02] culinary arts class she was talking
about. My sophomore year, I took
[10:05] culinary arts 1 and two. Uh, following
my sophomore year, Chef Martin invited
[10:09] me back to the program to work with her
as an intern. We work directly with
[10:13] internship for Scythe so that we can
continue our culinary instruction
[10:16] throughout the last two years of high
school or however long we would like to
[10:19] remain in the program. Being an intern,
uh, we've stepped into much more of a
[10:23] leadership role. So we work directly in
the kitchen with the students uh helping
[10:28] them to improve whatever we might be
learning that week whether it be cooking
[10:31] a steak or making cookies. Uh we work
directly with the students. We also work
[10:36] on recipe costing so determining how
much it costs us to produce you know one
[10:40] cookie or a batch of cookies. We also
work with ordering in bulk. We order our
[10:45] products in bulk. We help to essentially
make uh large grocery lists for our
[10:50] program uh almost every week. Um in
accordance with that we have the 585
[10:55] cafe and the 585 grill which is
supervised by the chefs and run by the
[10:59] students. Uh the 585 cafe is where our
students can come during our uh
[11:04] instructional flex period to purchase
cookies, drinks, snacks, those sorts of
[11:08] things. The 585 grill is where we sell
lunches directly to teachers so that
[11:13] they can give back to our program a
little bit more. Uh with that we use
[11:17] Shopify, the program used throughout the
county and uh we've done a lot of
[11:22] research and development uh on new
recipes that we've put into practice and
[11:26] we've also um found ways that work the
best to use it with the students to sell
[11:32] even outside of our school. We set up an
online store that we used to sell
[11:36] Thanksgiving pies, sides, and cakes
which was available publicly throughout
[11:41] the whole county. We had people
unaffiliated with the school uh purchase
[11:44] items and you know help support our
program as well. Uh we also work with uh
[11:50] international travel. We like to say you
can learn a lot about a place by tasting
[11:54] their food. Uh in 2024 uh I was blessed
to be able to go on a trip with Chef
[11:58] Martin to Italy. We took a pasta making
class in Rome. Uh last summer I was also
[12:03] blessed to go on a trip with them to
Costa Rica as well where we took an
[12:06] impanada class on a farm. Uh this summer
we will be going to South Africa and
[12:11] being on a safari for a few days. Uh and
this year we were also invited to a
[12:16] competition in Walt Disney World this
coming April. So I'd like to turn it
[12:20] over to Cooper to tell you all a little
bit more about baking and pastry. Hi,
[12:23] [clears throat] I'm Cooper. I'm a junior
at South. By the end of this semester, I
[12:26] will have completed the culinary arts
pathway and also the baking and pastry
[12:30] pathway. And I'm also an intern with
Chef King. This year during baking and
[12:34] pastry, we got to use ancient grains to
mill our own flour. It was so fun doing
[12:38] that just because you get to see how
science and math is actually
[12:41] incorporated into culinary. Um some of
the other things that we did were our
[12:45] cake cake decorating competitions and
it's so fun just because we get to be
[12:49] creative with everything. And we also
used um laminated doughs to make our own
[12:55] French pastries. We also had our
Thanksgiving pie and side sale which
[13:00] Caleb talked about. We sold over 750
cakes, pies, sides, and cheesecake. And
[13:05] it was so fun just being able to see
everybody like actually buy our products
[13:09] that we made. [laughter]
>> Your product. [clears throat]
[13:14] » All right. Well, to close, I would just
like to say thank you to the chefs for
[13:18] having me all four years. It's one of
the best things I've done in my life,
[13:21] and it will be one of the best things I
do in my life. And I would like to thank
[13:24] you all for having us here tonight to
speak to y'all. And uh we like to give
[13:27] you all a little token of gratitude for
having us here tonight.
[13:32] » So these [clears throat] are some
>> pastry kids.
[13:36] » He'll if you give it to him, he'll eat
it all. Don't [laughter]
[13:39] » But um but all this is coming directly
out of our baking and pastry pathway. So
[13:45] just a small
>> So you can have a sample of some of the
[13:47] things.
>> Thank you guys.
[13:49] » We wanted you to experience it.
>> Are you going to continue this? Um, I
[13:54] would like to if it if it paid the bills
a little bit better, but uh [laughter]
[13:58] it's a it's a little difficult to to
keep it going that long. So, it's a
[14:02] passion, but
>> something you do on the side hopefully.
[14:06] » What I'll tell you, uh, I love to cook.
The They all know I love cooking. It's
[14:10] And I will tell you, it's one of the
greatest skills that you can have. And
[14:13] when you go to South Africa, try the
kangaroo tenderloin. It's outstanding.
[14:17] » I got you.
>> Yeah.
[14:18] » I I will try. Thank you.
>> Thank you. I'll say I don't know. So,
[14:24] some of you know this, but I was a
whenever you were talking about Miss
[14:28] Chef Martin um starting in 2001, I
remember the early days cuz I was
[14:33] actually a student there during that
time when she started it and I wasn't in
[14:37] the culinary program. I did enjoy a lot
of treats that came out of the culinary
[14:40] program. [laughter]
>> Um, but I it's amazing to see how it's
[14:44] grown over the years. Um, and I know
that has taken a lot of time um, and a
[14:50] lot of commitment from a lot of a lot of
people down there, but it's it's it's
[14:53] great to see just where the program has
been and just also how you all give back
[14:57] to the community as well.
>> Well, and I would just love to tell you
[15:00] I forgot to tell you this part, but
since you spoke to it, um, one of the
[15:04] great parts that we love to see, not all
of our students continue with, you know,
[15:08] a culinary arts degree, which is fine.
We still feel like this is a this is a
[15:13] skill that they will need to eat for the
rest of their lives and it is a
[15:17] practical skill. Many of them do
continue on. What we've had students
[15:21] that even come back and are working in
industry in this area. One of our
[15:26] favorite stories is one of my students
from Lambert in 2016. She went on to
[15:31] Culinary Institute of America in High
Park and she took my position at
[15:35] Lambert. She came back and is now
teaching at Lambert High School in
[15:39] culinary. So we're very proud of our
students. They go on to do a lot of
[15:43] different things. They may be in
industry, but they may also come back
[15:46] and teach here in Cride County. They
learn a lot just about entrepreneurship.
[15:50] They [clears throat] do.
>> One thing I didn't find surprising that
[15:52] maybe others did, but it was Dr. Low who
gave the go-ahad on the pastries. I I
[15:57] don't think anybody's shocked that Josh
Low would want his past.
[15:59] » I'm [laughter] sure. I'm sure. Well, I
have
[16:01] » Maybe that was the other Dr. Low.
>> I think it was the other one, but you
[16:04] know.
>> Cooper, what are you going to do next?
[16:06] » I don't know yet. She's [laughter] four
year. Yeah,
[16:08] » she's a junior. She's six. One more
year.
[16:11] » Even if you don't pursue it
professionally, I love to cook. Also,
[16:14] you're going to make some of the God
willing, you're going to have a family
[16:17] one day and you're going to make some of
the best memories around the in the
[16:19] kitchen, around the table with cooking
with your kids and sharing food with
[16:22] your family. So, no matter what, it's a
it's a valuable skill. So, thank you
[16:26] guys for coming and and sharing it with
us. And next time you cook something
[16:29] good, invite us over. Don't invite him.
[laughter]
[16:31] And he he'll have to explain to us how
the kangaroos got from Australia to
[16:35] South Africa. But we'll we'll [laughter]
we'll discuss that later.
[16:40] » Thank you. We appreciate the opportunity
to share. [applause]
[16:47] » All right, that concludes our
recognitions for the night. Um, we're
[16:51] going to take a short recess before we
enter into the business portion of the
[16:54] meeting. So, if you would like to go
home and enjoy the rest of your night,
[16:58] now's a good time. Or you can stay with
us and it's a fantastic cure for
[17:01] insomnia.
[18:52] All right.
>> I really don't. [laughter]
[18:57] » That's what I just said.
[19:02] » All right. Let's get this show on the
road. Next on the agenda is public
[19:06] participation on agenda items. I believe
we don't have anyone tonight.
[19:09] » Correct.
>> Correct.
[19:12] Item nine on the agenda is the consent
agenda. Did the members receive all the
[19:16] documents in question? Any questions,
comments? Do we need to bring Matt up
[19:22] here to answer anything or no? All
right. Is there a motion to adopt the
[19:26] consent agenda?
[19:30] » Motion by Mrs. Hoy, second by Mr.
Grimes. All in favor? Unanimous. All
[19:35] right. Next up is presentation
discussion items. Finance report with
[19:40] Mr. Larry Hamill.
[19:48] As a point of privilege, I do want to
say that somebody's holding out on the
[19:52] chocolate butt cakes tonight. And I'm
not in a good mood cuz I didn't get any
[19:56] chocolate.
[laughter]
[20:00] We have a basket behind. Trisha
>> will share some of her snacks with you.
[20:03] see how he does turn.
[20:07] » So, tonight we're going to uh talk about
the uh January 2026 financials. As
[20:12] always, we keep board goal 5 in mind.
So, we started the month off with about
[20:17] 318 $319 million. We ended the month of
about 301.3. This time last year about
[20:24] 309.7.
As we go along with the rest of the
[20:27] charts, uh I'll point out some good
news. Um, so as you can see the the both
[20:33] the cash balance and the fund balance
are getting closer to what we had last
[20:37] year. That's a combination of uh
expenses slow down a little bit and
[20:41] revenues picking back up. Um,
and we dive into the next, you'll see
[20:46] that we're at 75.48%.
Last year we were at 76.04.
[20:52] Previous couple months we were more than
a point and a half point8 1.8 behind.
[20:57] We've caught up to that. Um, we're at
97.13 for Avalor. This time last year,
[21:03] 98.74.
So, we're catching up to that number as
[21:06] well. The couple things I do want to
point out though is both the intangible
[21:10] tax, the real estate transfer tax, and
the tile warn tax all came in strong
[21:14] this month compared to previous months.
So, it looks like we're headed back in
[21:17] the right direction.
[clears throat and cough]
[21:20] If you look at the the chart comparison
to collected um versus last year, you
[21:26] can see that January is getting very
close to where we were January of last
[21:29] year.
And then of course, if you look at the
[21:33] breakdown, Ki again makes up the
majority of the funds we get um almost
[21:37] every single month except for those
couple months where Avalor is huge.
[21:42] And then on budgets for actual, you can
see that um we have actually caught up
[21:46] to the budget numbers where we either
been behind or right on on schedule uh
[21:52] for the last several months.
On the expense side, we're at four year
[21:57] today, we're at $457.5 million in
expenditures or 59.82%.
[22:03] Again, last year this time we're about
59.03 and we were about a month we were
[22:07] about 1.2 2 1.3 the last couple months
in terms of expenditures versus um ahead
[22:14] of schedule we were last year. So that
slowed down a little bit.
[22:18] On the expense side, we're still a
little bit ahead of the amounts we spent
[22:22] last year, but nothing out of
proportion.
[22:27] [clears throat] Construction again makes
up the majority of the expenditures for
[22:30] the month of January of about $61.2
million.
[22:35] Now this first um graph we're showing
you is the graph with the um reserve
[22:43] funds expenditures in there. You can see
that our actual is way above budgeted
[22:48] because of the extra funds we spent.
This graph is without the reserve funds
[22:54] in there. As you can see in the first
couple months, we were definitely on
[22:59] budget and it wasn't until about October
and on that we've been a little bit
[23:02] ahead of schedule.
[23:07] On the cash analysis for debt service,
you can see that right now we have about
[23:12] $10.7 million um
for [snorts] debt service account. We
[23:18] were about 185k last year. So, we built
up our balances a little bit. On the
[23:22] SPLA 6, we were at 8.3 this time. We're
about 17.4. We were spending our SPLA 6
[23:29] uh amount just like it was scheduled to
be spent ahead, not ahead of schedule,
[23:33] but on schedule. We just closed SPLAS 4
last year. We're on part to close 5 this
[23:38] year. Split
that stays around for a couple years. At
[23:42] the rate we're going, we'll close it
pretty fast once we get into split
[23:49] revenue funds. The both the budget and
the revenue and expenditures are normal
[23:55] for this time of the year.
[24:00] Capital projects last year we had about
28.8 again six money and capital
[24:04] projects money we're down to 142. Scoo
nutrition is down to 17.6 and we had
[24:09] about 20.8 this time last year.
On investment summary uh we're at $211
[24:15] million for general fund. We had about
236 uh million last year. Um
[24:24] school nutrition's at 16.5. We had about
16 last year and SPLA 6 was a about 17.4
[24:32] versus our eight. In total we have about
$269 million, excuse me, 236 million
[24:37] versus 269. Again, it's a combination of
we're spending these loss funds on
[24:43] schedule like we had planned to and not
drawing it out.
[24:47] Some good news on collections. Um
January we collected $6.5 million.
[24:53] That's a little bit ahead of schedule
compared to what we thought we would
[24:56] have. So it's about 16% higher than the
previous month and about 2.7 higher than
[25:03] the previous year. Uh we had a really
good December collections it looks like
[25:07] in January. That's kind of ties into the
revenue projection that came in better
[25:12] with the helm sales and stuff like that.
We are still um only one quarter ahead
[25:17] of schedule on collections for SPLA 6.
At the rate it's going, if everything
[25:22] holds true, we should start making our
first collection of SPLA 7 in January of
[25:26] 2027. That'll be the first month we
collect.
[25:33] For the month of January for the
elementaryaries, we ended about $5.3
[25:36] million and ending fund balance, we had
about 5 million this time last year.
[25:41] Middle schools were at 2.3 versus 2.4
and high schools are 7.4 versus 6.6.
[25:48] High schools have a higher percentage of
money than they've had previous year. Um
[25:53] last year uh was about 47. They're at
49. In total, we have about $14 million,
[25:58] about a million less than we did.
>> And Larry, could you go back one slide
[26:01] for me, please? When [clears throat] No,
no. Go go go back to where you showed
[26:05] the high schools.
There we go. when when we see things
[26:10] that are so high like that in their
ending bouts I just want to say this for
[26:13] public consumption but a lot of the
money you see sitting there you know in
[26:16] the hundreds of thousands Lambert 1.2 2
million South 1.1. You collect funds for
[26:22] things like AP exams in advance and then
you and then you make one big
[26:26] dispersement payment to College Board
and you'll see a lot of these numbers
[26:29] drop and I I think people see that and
think that schools are sitting on piles
[26:33] of money, but really quite often we're
just holding those. They pass through
[26:37] the school and then they move on for
testing and other things.
[26:39] » Well, not only that, but they're also
collecting money for clubs and stuff
[26:42] like that halfway through the year or
they're still living off some of that
[26:45] money as well. Uh when you go typically
to high school, you're going to see
[26:48] about 40 different accounts make up
these balances. It's just not all
[26:51] they're discretionary funds.
>> And that's the financial for January 26.
[26:57] Any questions,
>> Larry?
[27:00] » Yes, ma'am.
>> Um I really appreciate the color block
[27:03] charts that you've been doing for us and
um for doing such a great job on those.
[27:08] I wanted to gift you [laughter] a
chocolate chip M&M cookie.
[27:16] to make sure that somebody knows that I
got a trouble check.
[27:22] » Thank you very much. Thank you, Larry.
All right. Next is action items. We have
[27:28] none on the agenda tonight.
After that, points of information. Um,
[27:33] have the members received all the
documents? Any questions, comments?
[27:39] Nope.
And that brings us to the last item on
[27:43] our agenda, which is public
participation on non-aggenda items. And
[27:46] we have one speaker, Mr. Jarro Crucial,
who needs no introduction or rules to be
[27:51] read to him.
>> Yeah, I like that. I like that rule. My
[27:55] family came to Georgia in 2020 as
refugees from the People's Republic of
[27:59] California. With every year that goes
by, our decision to make for Scythe
[28:03] County our permanent home looks better
and better. I've always had a healthy
[28:07] skepticism of government. While I
flirted with communism for about a month
[28:11] when I was 14 years old, for most of my
life, it's been clear to me that our
[28:14] ability to thrive as citizens depends on
the limits we put on government to
[28:19] preserve our freedoms and the controls
we put on government to prevent
[28:22] corruption. Sadly, we live in a day and
age where government corruption runs
[28:26] rampant. Whether or not it's billions of
dollars stolen through fake learing
[28:30] centers in Minnesota to fund corrupt
politicians or the violence caused by
[28:34] government leaders turning a blind eye
to illegal immigration and leftist
[28:37] street violence or even the massively
corrupt election cheaters in Fulton
[28:42] County, it can feel like our
constitutional republic has been overrun
[28:45] by demons. And arguably [clears throat]
it has. If not for the disastrous Biden
[28:50] years after the stolen election of 2020
in the triumphant return of common sense
[28:53] to the White House with the most
bipartisan administration in my
[28:56] lifetime, it might not have been made so
plain and clear to us. But by any
[29:01] objective measure in our dear country,
especially in deep blue cities and
[29:04] states, it we're failing to live up to
our potential. Yet throughout this time
[29:09] of strife and turmoil, as long as I
never get off the freeway in Fulton
[29:13] County, my family is blessed with a
local government that bucks this trend.
[29:17] From Greg Doolal, who personally
responded to my concerns about the 2020
[29:21] cheating in Fulton County as it was
happening, to Darla Light, who helped me
[29:24] address my concerns about DEI in the
district when she was a board member, to
[29:28] Matt Bor, whose Tiger team and
facilities punches way above their
[29:32] weight class, managing our valuable
taxpayer dollars. I live in an
[29:35] exceptional jurisdiction.
And so once again, I'd like to give
[29:40] thanks to the school district and the
board and all of our local government
[29:43] leaders and employees for building and
preserving this safe haven for
[29:48] responsible, patriotic Americans and our
welcome legal guests. Thank you for
[29:52] putting me in a position where no matter
how much corruption I can find in
[29:56] government elsewhere, I can't find a
lick of it here. As tright as it may
[30:01] sound, I have to believe that a great
deal of credit for where we are today
[30:05] and for Scythe County is due to the
culture and community values fostered by
[30:09] this school district 20 years ago. And
it warms my heart that today the
[30:14] district is led by a superintendent who
was part of that work as a young teacher
[30:18] who was just Mr. Mitch Young back in the
2000s. The fact that his story is not
[30:23] unique and that the district spends a
lot of time building leaders rather than
[30:27] trying to buy them off the shelf is
truly amazing. Good government requires
[30:32] [snorts] good character and good
character begins with good culture. The
[30:35] culture of war may still be raging out
there, but I'm proud to say we've got it
[30:38] figured out here in Force. And so on
that note, thank you very much for your
[30:42] time and again, I'd love to buy lunch
for anyone who disagrees with me.
[30:45] » Thanks, J.
All right, I think Matt Ward gets a
[30:49] cookie after that also. [laughter]
[30:54] All right, with that I'll seek a motion
to adjurnn.
[30:59] » Second.
>> Motion by Mr. Asha, second by Mrs. Ho.
[31:03] All in favor? Unanimous. Good night,
everyone. Thanks for coming out.
[31:52] these on.
>> Check. Test one, two, test one. I turned
[31:56] them all. See, even right there cuz I
walked up to see if this was on and
[31:59] maybe
>> I checked it. But even right now, this
[32:03] is
>> test one, two. I mean,
[32:07] » it seems hot right now. That's at
>> 8,
[32:11] » but
>> it was
[32:17] » and it wasn't like you talk at the same
time. It wouldn't have been a
[32:20] » check. Yeah.
>> Across.
[32:21] » We were getting feedback with both of
these on.
[32:27] » Should No, there it should not matter
whatsoever.
[32:32] » So, I muted this one and it was fine.
>> Yeah. Yeah. But the other one, like even
[32:39] right now at 8, this shouldn't be this
loud
[32:42] » right in here.