[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.

Forsyth County Schools | Board of Education Regular Meeting | February 17, 2026

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