001hello good evening y'all got quiet so we can start and I'm just kid um we were having some audio issues and just getting things settled so we we'll get going now uh I'd like to call the meeting to order uh welcome to the Wednesday February 7th 2024 uh J unified special meeting Workshop um we will start with the flag salute so please stand for the pledge salute pledge I pledge alance to the flag of the United States of America and to the Republic for which it stands one nation under God indivisible with liberty and justice for all uh next on the agenda we have student reports I'm going to allow superintendent Staley to speak on it but before that I can already tell we're in for a treat because this group of kiddos know how
002to project their voices and that was very impressive okay go ahead well we indeed are in for a treat uh typically we do not have student performances at board workshops but we made an exception because this crew has a play that is starting in just two days right so we said we're going to give you a chance to use your own multi-purpose room that we take over several Wednesdays a month and practice right in front of our board so Shanise do you want to tell us what we're in for okay thank you so much for having us is it on all right um this is our wonderful cast of Mary Poppins Jr and and the musical has been directed and produced by Darren Clark Hannah Cooper Morgan Phil Morgan Trish Morgan and Crystal Proctor and
003they've put in Timeless hours we have a lot of parent support and a lot of people putting in time and energy just out of the kindness of their hearts and because they love music and they love the Performing Arts so to bless our students they're going to be singing us one song so they've been rehearsing since November almost daily and I want to give you a copy of our poster here if you'd like to buy tickets we have one show February 9th this Friday at 6:30 then February 10th we have our matina at 1 and then a show at 6 those are all at PV so I'll hand this off to you and then you're up I know what to [Music] say [Music] [Applause] [Music] he you I wasn't born a minute housea meten oh
004yes you because when you take a walk with you go Dre [Music] Wonder [Music] Sun hey [Music] hey [Music] what was that [Music] [Applause] [Music] Happ [Music] feel heart [Music] [Applause] w [Applause] we hope you enjoyed that and if you are not available Friday Saturday um at all but you would like to see a little snippet of it they are performing for our students tomorrow at 1:00 here so you could sneak in the back and check that out tomorrow if you want to see more um do you have any questions for our producers and directors or our students I mean I kind of want to just swipe the agenda and let them just do do the whole thing do the whole thing right I just going to add in there you guys were so incredibly
005Brave I didn't see a nervous person out there I know I could not do it so thank you so much for putting all your practice time in and coming here and giving us just a little glimpse of it we really appreciate it and I think we might have a favor to ask of you so yeah um along that line I have a a comment in um and a question of you guys first of all I want to say that you you guys essentially you know your kids you're performers but you are kids and this is what really impresses me you guys project so well do you know raise your hand if you know what it means to project good most of you that's good because man A lot of times when kids get on stage
006you know they talk so soft not you guys you guys are loud I can hear every word that you're saying and you're doing such an awesome job you guys really have a good sense of what it means to be on stage so well done you um and then I have a request from you guys we happen to have a situation up here that you guys might be able to help us with okay and that is that we have a very special birthday here tonight um Miss Rebecca okay Miss Rebecca one of our board members it's her birthday this very day today can you believe that yeah she's 37 years old today and so I thought you guys might be able to help uh me sing Happy Birthday to miss Rebecca can you do that for
007Miss Rebecca all right here we go you ready happy birth to you happy birthday to you happy birthday Miss Rebecca happy birthday to you very good thank you best part of my day right there thank you thank you thank you kids that was wonderful what a treat thank you so much we do want to thank our families for being here and your support through all this but we do understand if you you don't want to stay for the whole meeting and you want to take your kids home but you're welcome to stay too so we'll give you a little bit of time to make that decision to we did have a speaker signed up under uh student reports yes I was just saying that I'm having trouble logging into my comp my my email that's
008okay um yes I think we're ready to also was giving space for the the shuffle uh right so there is a speaker signed up for student reports um it's not necessarily I think related to to the performance and so um the thought was maybe we see if it would be acceptable to the speaker to speak on um item 5.4.3 uh because we don't have an items from the floor um on Workshop nights um and 5.4.3 is the draft letter to State leaders regarding student discipline and I think that the speaker wanted to speak on um uh student Behavior concern uh so I don't know if there's we just want to move forward with that or still give the opportunity for the speaker to speak now knowing that it's about that item that's later tonight maybe
009the person doesn't want to be here the whole evening that's kind of what I was think I think if they sign to speak there I think we just let them do it yeah yes the that I sign this is for are you Maria yes this is mar I yeah sure yep it sometimes is confusing about how and where and when it's it's very understandable it happens hello everybody thank you so much for having me over uh as you guys mention my name is Maria trenda and first of all I want to thank you guys for having me here for being able to share uh our voices our concerns and uh in behalf of our kiddos um I came for a very specific reason well couple of reasons um due to the sad situation that happened
010exactly a week ago with the stabing downtown I wanted to address uh to you guys uh as a parent not just as administrator running a as a local preschool um I wanted just to come to you guys and ask pick your brains and see what are we doing about this uh for the safety safety measurements of our our students um I put myself in your shoes as administrator this is a really difficult situation because we're not able to really protect everybody but at the same time um as a parent I'm coming to you uh to see can we talk about some preventive measurements I know that the incident didn't happen on site on campus but it happened during lunchtime and that's one con big concern that I have uh so I just wanted to come
011and see as a parent are we doing working on some measurements I know that is still under investigation the situation but I am more preventive approach so I wanted to come and say um please help let's let's serve through some collaborations um my daughter her daughter um is very very concerned about uh school policy and protection of the sibl of peers there was a a threat done at the school the next day that the stabbing happened and if feels like everything was put under the rug and I was informed of the situation because again the rumor went around so um anyways I just want to express I want to share my concerns again not just as administrator but also as a parent of a a young woman yes where are you an administrator i r
012Mita Maya preschool and children's performing arts program uh we've been in business for 15 years and I have 80 students enroll and I also am part of um subcontractor of Cho UniFi School District I run the M uh rosale by fcor of rosale we actually have come and performed for you guys quite a few times my apologies for not remembering you no that's fine um thank you for your concerns I am as a parent I absolutely share them so yeah thank you yes thank you so much thank you all righty with uh item number two down we will move on to number three which is our consent calendar uh is there an item that from consent that anybody would like to pull for further discussion all righty seeing none is there a motion I move
013the consent calendar I'll second that motion okay we have a motion by member Lando and sorry member tennis and a second by member Robinson um this is our first vote for the night so we'll do a Voice vote um we'll start with Mr tennis tennis I Conan I Doby I Robinson I Lando I all righty it passes um unanimous um I just caught something are you did did you catch something that I didn't catch just now uh because I can't pull it up on my computer right now um was the meetings for the last the the minutes for the last meeting on there it's not in there okay just making sure because that would have been something that we would have had a PLL I I don't know why I logged into my everybody gets
014to hear my problem right now I logged into my Chromebook but now my same login password is not working for my email and they're supposed to be the same password I just wanted to see the the the details um I'll keep trying um okay so as long as the minutes we're not on the consent we can move on I'm sorry okay um we're fine um thank you Rebecca moving on to item three sorry four is our B board Workshop topic this is informational nutrition services and local food sourcing and I will turn it over to Vince I'm not sneaking up on anybody good evening thank you for letting me have the opportunity tonight to talk a little bit about our program um as you have in front of you the the program worksheet um if
015you go to the oh I don't have the ability to turn it right okay let's see there we go um I have some notes on here so I that I've been making throughout the day so um what we what do we offer our program offers pretty much everything that's out there for our students um in some form or capacity uh we offer National School breakfast program the lunch program obviously we offer after school snack and supper program um we also offer the subn feeding program um our program there's many many different opportunities for us in how we present our food how we claim our food and every program works in a different way which kind of makes it difficult because you can get our managers have to know each and every program and all of
016their rules rules and regulations um so offer versus serve we offer food to our students we don't just tell them this is what you have for the day so those are the two options that you have through all of the programs that we have um meal times again all the programs are different so you have one program that says you have to have an hour in between breakfast and lunch another one says you have to have two hours um so you have to stay on top of which programs which schools they operate under different programs and after school programs are the same way um so those are just some of the things and how we we are all the programs are intertwined and and how we make that happen for our students every single day
017um one of the things that's going to change for next year is uh we will become C which is community eligibility provision which will make all of our schools free which they are currently but they'll fall into a different they've lowered the the threshold for schools to be able to qualify for C and so we'll qualify through there and all of our students will be paid or will be free for all of our meals again um and the nice thing about that is is then those programs should merge together and we should have a lot more commonalities and the rules and the regulations that we're up against um be easier for all all of our managers at the school sites and and all of our employees at the school sites to make sure they got
018what they need to serve all right go to the next one so long time ago I was a chef and country clubs and hotels and you realize people don't have to come and eat your food they have an opportunity to go anywhere they want they don't have to come to the hotel when they're there they don't have to come to the country club and eat after they play golf or play tennis or do whatever they're going to do and when I moved over to school Food Service one thing that really stood out to me was is our students don't have the opportunity to make a decision as where they go every single day um the high schoolers sure they get to go off campus and do that but our elementary our elementary school kids in
019middle school kids don't have that opportunity um and so it was kind of 20 years ago it kind of was I sat there and went wow kids go to school they're told what to do get on the bus get in class sit down do your homework run to your next class do this do this and when lunchtime comes it's supposed to be kind of a free time for them to do they come to the line and there's one or two options there's not a lot of choices so the one time they get the chance to make a decision in their day I really want to have something to eat but you don't really have what I want to eat so that kind of got me thinking on how do I want to approach the program
020as I became a director in in school food service and coming from the restaurants you don't change what you do every single day you're not a Italian food one day and American food the next day Mexican food the next day is impossible to do and so we do all of those things and we do them very well but we do them for a long period of time and we offer them every single day rather than changing our menu every every single day and not getting good at what we do and so as we go through one of the things that I also was really profound when I first got into my first school food service service job was I stand there and they every single person knew exact knew every single kid's name and half
021the time they knew exactly what they wanted to eat and I just was blown away by that and it hasn't I mean every school that I've ever been in and every single kitchen they all do the same thing and what what it comes to be is is they go to that person that they feel comfortable with the one that smiles the one that gives them high five the one that recognizes that they're having a bad day and asks a question or does whatever and it's pretty fun to watch like and when you work side by side with them if I have to work as a cafeteria assistant and and run a POS and and I'm standing next to them it's really fun just to watch the smiles come up you know I'm a different person
022they just come up and get the food for me but they go to that person and it's just a different interaction and it happens every single day because they go to that line every day and I think that's a really cool thing that our program provides and what I what I've always what I've always professed for them is welcome them every single day you know their name whatever their name is um ask them what they'd like to have thank them and ask them to come back again the next day um it's pretty simple and we have about 15 seconds to have that interaction every single day with them but it's it's a it's a pretty amazing interaction a lot of the times with with the kids and kids that are having an issue or or
023whatnot so um we do our part um both breakfast and lunch I think once the one of the one of the the the the funny things that that I always talk about is uh 45% of our breakfast come from before school and 55 come from Second Chance breakfast and I always thought that was going to mess up our numbers because they eat at 10:30 and then they're going to come back in and they're going to eat again at 11:30 or 12:00 and they're not going to be hungry but breakfast went through the roof and so did lunch and it just didn't make any sense to me but I still can't figure it out but I always think it's interesting um lunch looks the same opportunities we have lots of options for our students to have
024every single day um again welcome them um ask them to come back it's important smile um it's your interaction that you have with somebody for the day so one of the cool things is to watch the numbers grow and I just went back to 20156 um and how many breakfasts we served at that point in time and how many we're going to serve through this year we we're going to be close to serving 700,000 breakfasts this year current through today because that number right up there is not right through today we are at 397,000 breakfasts and this year we lost two schools which had an impact of what was the number did we have 750 meals a day yeah yeah 750 meals a day and we've made those meals up with just more meals increasing
025our our meals um so if you go on to the next one lunch same thing um we're going to be close to 1.2 million uh lunches this year we're at 636,000 as of today Vince yes you just said you lost two schools what Charter school so it got to so for many many years Chico country day it was so much better for them to be part of our program than it was for them to go out because the reimbursement rates were so low but now the reimbursement rates actually cover the cost of the food and it was beneficial for them to go and do their program on their own and then the other one was uh uh blue Oak and they're in the same boat they serve a lot of kids and they can they're
026going to run their program and make money in their program now so do the other charter schools that are on Chico campuses take advantage of our restriction services so Inspire and sure shw yes and they're included in in those numbers all right summer meals it always kind of blows me away we're from the day we get out of school till a week before we go back to school we're open at whatever campuses we can be open every summer is a weird thing because every single year the demographic or the area changes and you qualify different schools based on that so we don't really have control over which schools but once once C happens then we'll be we'll we'll be able to qualify schools the ones that we want to not based on the on the
027area eligibility um so hopefully those meals will go up at that point we'll be able to Target certain areas and have more of the city covered uh after school snack program at 11 at 11 um serve 750 800 of those every day um one of the things that we started last year and June is um the 530 food rescue Coalition they're the ones who come and get leftover food from us and they're not right now they can take anything that has not been put out on the line for students to come and get stuff that we have extra Bakery items um items that we may not serve any longer we can they will come and take those items from us um but they're working on a program to be able to take some of those
028meals that we have at the end of the day um and get those to people who can use them and so we've been working with them um since June and we have a meeting with them once a month and go over what we have and how we can get it to them and whatnot um next page we have some of the local local uh uh Farms that we've used for I'm showing through 21 but like Papa Citrus we've used we've been in business or been in Partnership was since 17 Tri Tri Mandarin since 13 crystal creamy since 13 Central Milling since 16 Rob Ross since 11 Ramirez Farm since 14 and plot since 14 we've been doing business off and on with them um for that amount of years but this is our this is
029what we've boughten from them um in the last few few years um you'll see that the central Milling um last year and also Rob Ross on the flower has gone down and also in 22 um we just aren't making as many items it's hard to get folks in the bakery working um and we just don't have the staff to do it so we're working on as we'll get to the next page we're working on a plan to put our energies in another place and and be able to increase meals in another way what's sorry what's the definition of local farms that you're using here so the state the state of California they say when we go out to go bid California the whole state of California when we did ours back in 13 when we
030decided it's 200 miles from Chico And so so we go that's what we're considering in that in that when it was important back and I think it was 13 that was what what we all agreed on a 200 mile radius we we do though consider as you look on that next page we require our grocery biders to have local being the state of California which the CDE recognizes as local um so they are required to go when we ask for apples and we ask for those they're required to get them local first per the per the the bid contract do you have a list somewhere of like what what foods that we have that aren't local locally locally sourced there's a lot of produce which is great like flour and dairy like what time type
031of item give me an item and I can give you an example like like meat um no we do not cheese oh cheese is kind of dairy yeah yeah so we do get that through Crystal cream um meat we have not worked with any local farmers with as far as meat goes um eggs no cuz we don't use raw eggs in that in that capacity we get them raw eggs already precracked and ready to use because we use gallons and gallons and gallons of them and that's not local no okay no not at all that wouldn't be local at all who knows where all the eggs come from probably multiple different places all in one and so that goes that goes back to if we were able to find a a egg farmer that was
032able to put them into containers that were useful for us because it's so cost not cost effective to sit and crack hundreds and hundreds and hundreds of eggs we would absolutely go and Source them locally um I just don't know that they offer those I don't even know who they are but to do some research on it yeah meat's the first thing that comes to mind just curious no I have I've I've had one person contact me last year and we went went back and forth and back and forth and it just kind of fizzled out to be honest with you um for all the produce that's listed are there is it always locally sourced um like on the next well you're I can go to the next page but like for example broccoli or
033Romain lettuce it's listed as you know your locally sources in California but is it always coming from that or is it like a portion of it but if we don't have enough then it comes and so when we went and I got these these numbers I just contacted my Pro and said I need you to go in and itemize it out where it came from and got the got the amounts back from them thank you any other questions on that all right does that one say Walkin yeah it's yellow up there um so we all know that you guys approved the walk-in it's uh uh we're getting ready to get started on that um it's going to be really really helpful to have everything in one location right now drivers take things back and forth
034the Corp yard's not paved you got rolling carts going back and forth through potholes and forklifts going through potholes and it's going to be nice to have everything in one place and delivery to one one one location um you don't have to touch things multiple times um some of the cool things that I think are going to happen on it we're going to offset this offset the usage with the solar over the top of our um uh loading area off the back side of it um the new equipment that will go in obviously be less energy from trying to lower that footprint the upgrades to the bakery um and bringing all this over there along with the new equipment is our ultimate goal is to get back to more scratch cooking um back in before
035the fire we did an awful lot of scratch cooking and we were pretty well known for it throughout the state lots of people contacted us all the time for information on how we were doing it how we process the food what did we do with it how did we get it to our sites all those kinds of things um and then when the fire happened it it took a toll on us and we're at where we are where we are at today um but the goal has always been to get back to that point and I think starting with that with the walk in freezer um and getting all that product over to that area is going to help us out tremendously in in in that goal getting to that point um one of the
036things that we also are working on is working on some job descriptions that reflect the needs of our kitchens better um the job description has been around for 30 years and things have changed obviously in 30 years so um we're working on different different job titles not different information in them but just getting better job titles that people understand what they're doing when they apply for them and hopefully also create some jobs that will be very specific jobs very for a chef for line cooks for those type of positions um also working on with Pedro um we've been working with a uh Pleasant Valley High School culinary arts program to incorporate our programs together uh to get the culinary arts kids to work on some projects some costing of things because they do lots of
037costing um of recipes and give them uh the USDA guidelin so they can go read through the guidelines and see boom boom they can go take the items they can take a USDA commodity item and then go and process it into something and then come back for come back to the table with some uh items to sample and then go from that go from that process and and give them the opportunity to to help us make some things for the high schools more more so for the high schools at that point like a specialty item that would be on Mondays and then a specialty item that would be on Tuesdays and then Wednesdays and Thursdays and have them be a part of that I might be getting ahead or just too far in the future
038if it hasn't been I know that there's things that are in the works but is there potential or opportunity or plans to maybe um have the chico High farm and a program co- collaborate with the PV culinary arts program so that and and they they can actually be growing food to feed into kind of a a mingling of the high schools I know that that's not always popular but you know is that is that something that's been brought up as an idea or possible or is it not okay to grow your own food to serve in the schools which I we've done that no we absolutely back in like 145 we grew zucchini yellow squash cantaloupe watermelon um Tomatoes we grew all kinds of stuff and and for for our sites and then they we
039had a some kind of a fungus on the ground and it took a couple years to get rid of it and now we're back now they're back to the point of of starting to put stuff back in the ground um so yeah I'm I'm in with with Ronnie who helps do that program over there so when they talk about those things I'm usually part of that and I'm just going to jump in there and add now PB also has an FFA program and so that is starting to grow and I would not at all be surprised to see them also using the property to grow food yeah so we we did it and the kids the kids were out and they picked they picked all the product for us and delivered out to the to
040the Corp yard to our refrigerators and um back when we did it was a lot of fun yeah get it all going and planted in the summer um yeah so uh on that working with some local farmers um we signed up with a spork food Hub they are California specific um they buy in quantity they can get certain items that we use and quantities that we can we can use so we're we're working with them to get delivery schedules uh started so we can get product coming in um and one of the more exciting things that we've got going is um reached out to kche Creek Farms and they've expanded by 40 acres in the last couple of months and they are um their downtime is our busy time for and so they have lots
041of acreage to be able to grow things that we want specific things that we want and so we're in process with working with Sean on you know what would we like to grow and how much would we use and we're getting him usage numbers like like you see here but on more specific items that that we don't buy as much of and he grows lots of different colors of things which will be fantastic for us to take into the schools and show to the kids um and then they're also uh willing to come in and and do little talks and stuff to the kids as well about the different colors of what they grow and what where it came from um so we're in the process of that right now the the exciting thing with
042that is is that we're going to start buying our Lett uses for them from them um they're actually in the process process of formulating spring mix has lots of different things in it ruget it's kind of bitter kids don't really like it so we're starting with just some colorful Red Oak and those things that kids will eat and getting our own blend of a spring mix for a lack of a better way of saying it um that we will then turn around and replace uh the current lettu uses that we're using right now so then all of our local all of our lettuce will be local for the remainder of the year um all right um on that note yes uh is so does the menu yet or is it the goal to have the
043menu really reflect like current local growing season so I know obviously like certain things are available at certain times of the year and if you want to serve a particular item all year long sometimes you're going to have to Source it from very far away because it's not the growing season correct so we we all of our produce stays during the growing seasons and and is when it's in season and we we for we get it in and we use lots and lots of it and then it goes out and then we're on to the next crop and so that's what's going to be so exciting about working with Sean is this one's going to be ready then this one's going to be ready then this one's going to be ready and we'll just use
044it and and have it set up so it's ready when we need it as we've used used our our existing products I'm sorry Vince Who's Sean Sean's the owner over at commanche Creek Farm sorry all right and they're located um off Dayton Road maybe um where where are they located at so yep Dayton Road is that going and then turn left like right past the Smuckers yeah and they go down so long about a mile down on the right hand side okay one that's on Midway Midway I'm sorry so it's off of Midway next one pass going to Durham on Midway off Midway yeah they got uh can't remember how many acres but a lot quite a few Acres now okay yeah the the other thing he's working on is uh they're going to do
045um uh field trips and so he's working on building a Cita type thing to be able to do field trips where kids can come in and cut the stuff up and eat it and Sample sample the stuff out of the farm so yeah where does our rice come from Matt tennis ohed on the the menu no it it actually comes we it's a us it's a commodity item we get it through commodity okay yeah can you explain better what that means for those of us who might not know yes so the USDA has commodity products so pork chicken canned beans canned fruit uh fresh fruit program they have as well um and we get a percentage of all the free meals that we serve as free money for lack of a better way of saying
046it we get about $350,000 every single year to spend we can spend it we spend it in the dod fresh fruit fresh fruit program and then we direct it to different purveyors that we have and and get food from them and one of those items is brown rice and so where does it come from who knows okay I'll email you I'll find out I'll go look on I'll go look on the bag and I'll tell you but I really have no idea think about like the the kind of like locally known for in terms of in terms of Agriculture and of all those things i' we've never had one approach us before about offering it to us um and I've never reached out to anybody Lumberg no never Lumberg has great snacks too well I
047know are they compant well shout out to those I know some people over there uh In fairness to a lot of local Growers they produce uh an item that that would not be suitable in the form that it comes off the field right it has to go somewhere else first like a mill you know before it could be right delivered up to the school so go talk to them you get off my back talk to them you know the Mills maybe maybe you could do something about it it's possible you know those people better than I do no it's it's good information I was really just curious because that's one of our you know big big items in this County and um obviously sew our nuts but I don't think that that's something we necessarily
048sell in schools because or serve in schools because of allergies and things like that yeah correct yeah um so next one a return to getting back to scratch Co um it's what every person in my Department's wanted to do since we stopped doing as much as we've done um for whatever reason they're not the ones at the school site that are actually doing a lot of the scratch cooking but they get better results our numbers started to grow at that time when we were doing it started to really uh take off so as I've been looking and trying to figure out the best way to get back to that is to do kind of a Central Kitchen Bakery combination and get away from baking as many items as we're baking in the in the mornings
049and get to more production for lunch entree items and cooking of meat and working with local folks to to to get meat so we can actually take different cuts of meat and bring them in and then cook them properly um and get them broken down right and doesn't the Chico State Farm have a meat program yeahh they do and so as we talked about getting back to that some of the needs I mean the biggest needs in in and in that is getting these positions kind of clarified and and so we're hiring for the right hiring the right folks for the right jobs and so in what I see and and and what the folks in my office see is the best for us would be um to get a production Chef somebody that's in
050there that has banquet experience that can can come in and and break down some of these pieces of meat cook things properly get them the way that we want them how we used to have them for the kids um would have to have four extra cooks and a couple folks to to package and and keep things clean along with the other folks but that would be a an ongoing cost of about $300,000 um wow were you going to say something oh I want to say something if no one else does um really really what 300 ,000 because you have to have the person who's kind of masterminding um making things that can be sort of served out in bulk right you're talking about like preparing it on a large kind of banquet scale so I'm
051talking about taking large quantities of meat 2,000 pounds of meat cooking them down overnight and then breaking them down and then sending them out to the school site so that they turn around in how many meals sorry how many meals what how many meals a day on average do we do 11,000 meals, so we we'd be talking about like just a brainstorm with you a little bit here Vince let's imagine an entree like a good school entree like you know the kind of thing that maybe I would have had when I was in school that I like this kind of stuff but like you know you somebody's going to have a bad experience somewhere and they're going to post a picture on social media you know I mean you know there's no way to predict
052how all this would would turn out but I still think it's a great idea Okay and like like so like a like a hambur helper sort of like a macaroni thing with a meat sauce or something right would that be like the kind of thing maybe they would make absolutely so we would get we would get so we would get raw beef ground beef we would cook it down and then what we would do with it like we did in the past is we would just put neutral season SE seasonings in it break it down into what would go to a recipe so say you're going to make yeah ground beef tacos there you go it's 5 pounds it makes x amount 5 pounds makes x amount in another recipe they get it they have
053a recipe at the school site add taco seasoning Miss amount of taco seasoning to it because you're making tacos this one would be add your sauce your cheese you're putting it on as a whatever it's kind of like blue apron or hellofresh except it's on a large you know large instead going to a person's house it's going to an entire school full of kids I think this is a really great idea and so you're saying that like $300,000 would be the price tag on being able to do that for many employes right for those for those employees right there yeah yeah ongoing yeah ongoing benefits everything so I want to say that I think that is a great idea and and for what it's worth coming to me I think that that's totally worth it
054because Society has gotten so weird okay I mean with the you know the Uncrustables PBJ sandwiches that we've discussed you know I mean the bags of you know snack chips that have uh you know palm oil in them that are you know uh taking away wildlife habitat on the other side of the world and I mean just for all these reasons absolutely you know I think that as a a very very wonderful F goal and I would totally support it well good I appreciate that um currently right now we're probably scratch or speed scratch cooking the speed scratch would be the sending the product out to the school site and they're not actually cooking it from raw but they're adding product to it and then making it that's called speed scratch cooking um we're at
055about 35% in two before the fire we were at about 65% on breakfast and lunch um and that would get us back to 55 to 65% there's certain things you just you can't do we can't fry food at school so you can't do orange chicken buy it from the orange chicken people and the funding for for this Jaclyn Krueger uh the funding for that would come from the same pot of money that we're that we taking to to to uh hire teachers and stuff like that yes or no no actually the nutrition services has a completely separate fund I'll tell you all about it in just a second we get federal and state funding for the meals okay I wanted to break this down because it's when you break the number numbers down it's incredible
056$350,000 is not that much money when you break it down especially um for 180 school days that's $1,944 per school day not that much money that's uh divided by those seven positions $277 per person per day really not that much money that you're you're you're scoping out here 11,000 meals a day that is um 39 meals per dollar good bud accurate math that she just did this person this person I mean 300,000 on the surface sounds like a lot but when you look it up you're talking about seven staff members um and even if you round up to about 350 events and I talked about this um because a production Chef would be um on the higher end of a salary schedule to be able to manage all of these meals every day um but
057in the grand scheme of things I will say Vince does an amazing job with keeping food costs and labor cost down um to be able to stay within the reimbursement that we get from the federal and state governments I mean my question question is is it enough I mean Bes besides the budget constraints obviously like is that enough to do 11,000 meals a day so they don't they wouldn't be doing the 11,000 meals they would be doing parts of the 11,000 meals and like I said they would we have big giant Ovens that you put 1,000 pounds on and it rotates overnight and it Cooks anything in it slow coat and then you shred it in the morning and then that product then goes to the school sites and then the school sites turn it
058into 11,000 meals so so on a day-to-day basis they would be doing 55 to 65% of that 11,000 meals would be coming out of there in some form or fashion headed to the school sites that's amazing that's I mean 350,000 over seven positions comes out to you know $50,000 on average I'm sure the production Chef gets more and the prep and dishwasher are probably going to be part-time so it's I mean it's a reasonable amount of money for yeah for that work so do you have a plan to I know you're about to get there but we have a plan Prov finding this money or I yes yes we're gonna get we'll get there right now let's go there right now come on Vince come on we want hear know right so the business plan
059that I've always used keep food cost between 33 and 41% this year will be the highest that we well we're projected to be the highest that we've been since I've been here usually we're down 34 35% um keep labor costs under 50% try to put 5% back into equipment and making sure that we have if something breaks I believe that my folks need to have the tools that they need to do the job um I don't if it's broke let's if it costs too much money let's get a new one and they have the tools that they need to to do what they need to do and then the rest goes into reserves where we are required to have three months operating costs um per CDE um and USDA so an interesting thing nutrition services
060are the only only Department that has to create their own revenue and support themselves so we are kind of our own business um and I just wanted to do a quick comparison just so you get a grasp of of how difficult it is to do the job that we do every day with the amount of money that we get an average price of a public meal is $4.75 that's the reimbursement that we receive we do about 2,000 meals I mean two 2 million meals 9,500,000 my buddy is uh does the same thing but at at a university um he G he helped me get a bunch of numbers for one swipe on the meal plans $9.32 for 2 million meals which they don't serve anyways but they would be $18 million double what we do
061but they have half the labor that we have in order to be able to do that and so we as we go to the next page it'll show you the average cost of what we do a breakfast average cost from Spork container everything they get is $180 lunch the cost of the foods $2.30 $25 um labor cost is fortunate and unfortunate it's not a controllable cost for me it's a fixed cost I don't can't send people home if there's nothing going on um so that is a fixed cost um uh can you go back oh did I end it oh Somebody went back thank you whoever went back so so that brings the total price to $4 32 cents for the whole kitten Kaboodle per meal here yep and it leaves us about 43 cents
062per meal profit and so Jacqueline previous to Jacqueline Kevin he had we had gotten a raise and he did like how's this going to affect the program I think it was an impact of like $118,000 on the on the program and I said at that time we made a dollar a meal and I told him we have to do 118,000 more meals to pay for that raise that you just that we just got and he was said I said we'll be lucky to increase by 18,000 meals this year let alone 180,000 that was way back in the day and since then we do increase by 180,000 breakfast lunches um consistently in the last five six years can you say everything that you just said over the last 45 seconds differently because I didn't really I
063didn't get what you said basically you you were talking to Kevin Kevin Kevin bolma yes so we got a raise and so we got a raise yes and so a dollar a meal a dollar a meal from Kelly a dollar a meal she was the nice one that gave us the race a dollar a meal in order to pay we had to do a new meal and a meal every for every dollar we had to produce a new meal so we had to do a increase by 118,000 meals in order to pay for that that raise essentially when our reimbursement from the federal and state government is fixed yeah so when there are compensation agreements that increase the salary for our classified staff then that squeezes that profit um per meal so in order to
064be able to have money to put back into the program to fix ovens and freezers um as well as to maintain the reserve that the state requires we have to increase the volume or the number of meals that's essentially what he's saying that's what I'm saying and and you have to have a quote buyer unquote who wants it in order to increase the number of meals that is correct student that's our students that's a student you have to have a student per student and so now we get 43 cents a meal and in order to do 50,000 meals we'd have to do $116 or $50,000 raise we'd have to do 116,000 meals in order to pay for that what there's a demand the way it's being characterized it's almost like we just decided that we
065were going to do this many more meals I thought that the demand was there whether we decided to generate those more meals or not no I'm imagining people a line of people standing there wanting a meal right correct and you negotiate or got you know we got a raise that doesn't make the line longer longer we have to go out and go and recruit people and get more folks to come in and eat and eat yeah higher quity yeah and we're achieving that goal we are achieving that goal thank you I understand now yeah what's the what's the lag time in that like if suddenly we had a surge in the need for more meals to be served for whatever reason um obviously we would need more Personnel in order to do that right depends
066on the amount so give me an example on how many more meals your yours is going to be different than mine I don't I I don't want to say a daily on a daily Bas say extreme thing out loud but just say on a daily basis another thousand meals nothing wouldn't wouldn't be anything the name of the game is bulk right I mean if you can if you can do it in bulk volume you have the same number of people instead of using a pot this big you use a c this big I always tell people when I was a chef it was just as easy to cook for 30 people as it was to cook two 200 people because you're just doing the same thing it's just it's all the same stuff it's just
067a little bit more the idea idea behind meal prepping too which I wish I was better about yeah um so on this same topic we would be in a to answer your question 2500 meals we would be adding 15 minutes to school sites to people to to get them through we would be having conversations at some of the schools about extending Lunch Period times because we wouldn't be able to get some kids through at that point um but those are good conversations to have suddenly for some reason we needed to serve a lot more meals at the high schools MH then at what point would there be like a squeeze of reimbursement you know the lag time between like oh now we've upped our number of of sales of meals um but we have had
068this Personnel cost increase suddenly because it happens now you know is that why there's the thre Monon kind of um reserve and you would dip into that until that starts to catch up with you right yeah cuz there's naturally a lag from when the month ends then we have I think six weeks until we get the che yeah 60 days I think or 30 days to get it into the state Reporting System then by the time they process it and get us a check you're probably six to eight weeks out that answers my question yeah cool um sorry I had a follow on question that unless you wanted to um so I don't know if this was said in certain terms at the beginning of your presentation but do we have the numbers um that
069are like the rate of students that are using that are that are utilizing the school's meal Services versus not so like I'm sure at the elementary schools and the middle schools it's much higher at the high schools it's probably lower do we have those numbers so it used to be it used to be are you talking demographics like free reduced and paid meals or are you talking we sered this many hamburgers this many just whatever feeds into that meals served that feeds back into the or or level you know Elementary secondary elementary middle school oh do I yes I can yes I have that yes I can get you that I guess my question is like at the elementary school is it roughly 60% of students who who um on average depends on the scho
070get school school meals depends on the school depends on the school 100% right so I'm just saying Elementary average not not by School site I'm not asking you to answer that right now I'm just curious if that exists and I I would be interested to see the breakdown email from elementary middle school and high schooled I can run a report and get that out for you yeah yeah for sure cool okay thank you I was just going to um comment I mean it seems like with the shift in um for most students or for all students now um meals being covered free no charge to them I mean we're seeing like a continue like increase in number but I feel like there must be a ceiling point with this where you're not going to see
071continued growth because perhaps everybody is already who would um um utilize the lunches as maybe already utilizing them so how would we continue to see like continued growth if that makes sense right yeah absolutely so I'll just give you an example when we really went full force and started doing Mass uh uh scratch cooking and you go back and you look at the numbers our numbers started to take off and we've had a lull so most of the a lot of our kids haven't even seen scratch cooking because it's been since the fire and now we're in 2014 so a lot of kids don't even have no recollection or we're never even around for that so I would imagine we'll have that same surge again um yes we don't have X amount more students at
072the school but we do have room for um Chico high does 700 lunches and we've got 2,000 students um one of the things that we've been working on is trying to get to the off-campus points because food is free and allow them to grab their food and walk down the street and hopefully not throw it in the street do those kinds of things and I'll deal with that when that time comes but to be able to capture them as they're going off campus and still capture that meal um so we've been working on some plans to to try to make that happen I guess we could just close the high school campuses and then capture all that market share and we'd really make a lot of money right is that a good idea just saying
073you know um uh how does supper snack factor into this uh discussion as far as like what like supper snack is this schools out and then as kids line up to get a u meal basically right is that that's not a lunch that's not a breakfast what is that it's different every day and it's very much a lunch at this point in time oh you're classifying that it's it's a second lunch I mean it's it's one of our Entre that we have from the lunch menu it's not the same one from the day it's not the same one that they're going to see for the week it's a different item that they would have but it is you know pretty much just like a lunch I mean they're getting the same components break milk and
074fruit and vegetables and and then the Onre so at an average Elementary School what percentage of the kids are getting lunch at lunchtime and then just a preview I'm going to ask you how what percentage are probably getting supper snack because I'm curious so you the supper snack part is only the students that are in the after school program so it's not open to everybody all right yeah so we can't I mean you can't really compare yes apples and oranges yeah does that count into the meal count yes in the in the supper supper category but it's its own separate category because it's a it's a separate funding yes um mechanism from the state with its own rules and regulations on when you conserve at the time the nutritional value Etc does it have a
075similar 43 Cent profit margin also or is it completely different and everything's handled different on that no they it just depends on it's all fact into that 43 Cent profit margin so supper has a different reimbursement than lunch and breast taken into consideration that's whenever you end up got it okay thanks can can staff purchase meals they get a meal for oh staff my staff or just anybody in Chico Unified yes they absolutely can yeah everybody has an account they have to pay for it though they do yes can I get a meal you have an account yeah how much does this cost gosh I think they're $5 now for a lunch yeah cool nice they charge you more because you can afford it please um I like the idea these days of easy meals
076because meal planning is so hard when you have a a four-year-old yeah there you go and so the plan for the scratch cooking is we're really working super hard right now and I'd really like to have the kitchen ready to accept people coming in into it and start working in August um it's we have the space we have the energy in there that's ready to go it's just a matter of getting the pieces of equipment that we want in there and and having it ready to ready to go when we're ready to hire Madam president I have a little teeny bit of a segue it could be related to this um but it's a little bit of a segue relates to the Food Services that I want to ask a question of him I think
077we can always Circle back I have a list of questions eventually to get to you also but yeah I mean I'm not I'm not opposed as long as Vince is not opposed no I'm not opposed I'm done with that so now were just question time I was traveling the past few days I had intended to send you guys a message letting you know that I was going to be bringing this up um but I was kind of traveling and wasn't able to get to it so my apologies for surprising you with any of this but the share table is this matter of official policy is it official that there's a share table or is it just something that's organic that's just kind of taking shape so it it is through the CD they do ask
078that you have a shared table so that the food doesn't go into the trash MH I've had a one constituent in particular come to me very frustrated that their child is um stockpiling um the less nutritional items that wind up on the on the share table this tends to be processed foods like bags of chips and things like that um this is my segue this is my connection to what he was already talking about I have a question on my on my list that actually lines up really well with what you're bringing up so and that resonates in in my family actually as well we don't like our kids raiding the share table you know um for processed foods we make their lunch you know and send it with them and stuff like that and
079I understand that you know a lot of families don't do that or can't do that sure um so we and then this other constituent you know but would just kind of prefer that the share table not be there and the BR discussion of what is the right policy for Chico Unified it's hard for me to imagine you know us all coming to the conclusion that a share table is a Bad Thing sure um certain items though um you know it doesn't there is you know obesity is a consideration and I mean I don't know what the statistics are on Obesity and Chico Unified does anyone we have never focused in on that you know um you hear from time to time that obesity is a concern in America you know um you never heard that
080yes I have yeah yeah there there is data and there's an effort um in the community in but County there's a but County food collaborative that has been working on that for a couple years um along with Center for Healthy Communities at Chico State and there's there's data that's being gathered and and things like that but it's not something that we necessarily have here and I haven't been part of that group for over a year or for almost a year now so I I don't know either but there's dat out there that is collected from but that comes from our our health our our healthare Comm to Circle back to that let me finish crafting my question then I'll they'll give the CCH to you and you can you can finish address it um you
081know the stuff that's prepackaged right so we're talking about having chefs and Cooks prepare something oops on a bulk scale and distribute it to school sites you know um and and kids like it you know but with the uh the products and here here again we're talking about the Lunchables the bags of chips I don't know what which ones you are out there but you know this stuff is designed by people wearing light white lab coats that're employed by corporations and their job is to make something that's going to be you know they call them like hyper palatable Foods you know they're made from oils that are manufactured in Labs you know that are that are specifically made to be appealing to kids you know corn syrup you get in there and I'm assume that
082you're paying attention to how much corn syrup is you know is in is in our those those prepackaged foods but still if that share table accumulates those things there might be a child who doesn't need it at all but we're making it available to them they're completely off the grid in terms of their parents can't regulate it um and there's not an adult there regulating it but just like free access and so that's bad so lots of the schools do have somebody that kind of monitors it because you do have a lot of kids that will go and take them and then sometimes they just take the orange and they'll walk by and roll it around Roll It on the Ground just to go and Roll It on the Ground um so a lot of
083them do have somebody that sits there and they'll ask are you going to eat it are you going to take it do you need all those and but it's not at every School site it's not a requirement to have somebody there doing it but I do know that there are people that do that do kind of limit clearly not at all schools I appreciate you telling me that uh my message to you and to everyone is yeah if we can do that that would be great I would like to put a limit on maybe the if there's some way we could equip people to keep an eye on how much um you know quote junk food maybe you would say we don't have any junk food that's going out I don't know um what your
084view on that is exactly Vince but but just the prepackage process stuff I would not be throwing a bunch of that stuff out on the share table because just cuz it's going somewhere doesn't mean it's necessarily a good situation right you know MH yeah um my follow on question that's related that I had is um this was a question that I wrote down really early on in your presentation um so I'm going to just read my notes and then kind of maybe hone in on what the actual question is so um my first question was how confident are we that students are getting adequate and balance nutritional intake each day because of the choice you know so they could be choosing a muffin and then something else that's like more high sugar high carbs and
085then not really getting a balanced nutritional meal throughout their day at school um especially not knowing if or what quality meal they're getting in the evenings at home right so if we think about the student who may not be eating at home or who is only accessing something very simple like french fries for dinner how do we know that that kid is getting their their necessary nutritional intake while they're with us so they're required to take certain components in in order to be able to walk walk away from us and fruits and vegetables are part of that what they do with them after that that's the hard piece um yeah I agree with you I don't it's a challeng it is so we do offer it and I mean and that's just the the bottom
086line is we offer fresh fruits and vegetables and give them every opportunity to eat as much food as they really would like um and what they do when they walk away is yeah I mean they can honestly just take the food and just throw it in the crash right after they leave our table and we can't do anything as we increase our our scratch made food capacity um I don't I don't really have I I I can't find nutrition labels for the meals that are prepared so I don't know if that's somewhere where we could look up the actual nutrition values of the items that are listed on the menus i p the menus yeah um and I just haven't dug deep enough on the website if I'd imagine that they're accessible um to the
087public um but you know items that maybe are prepackaged that have additives are processed um have you know elevated sodium fat or sugar that we wouldn't necessarily want kiddos to that's all that they're consuming throughout their time with the school rather than the fresh fruits and vegetables that that are also being offered sure um the state and USDA regulates all of those things for us so the things that we are offering may not be the best but they are better than what you're getting at the grocery store because they meet the nutrition guidelines that is set by the USDA does that make sense yeah so as we build out the scratch made foods will that help take away some of those oh yeah absolutely that's the goal items on the share table that Mr tennis
088is a little bit concerned about too like it'll help kind of balance that out a little bit so if we take those some of those options off the table it won't be on the share table anymore correct take them off the menu they won't be on the share table yeah that um follow-up question about the menu um where could I find photos of the school's meals nowhere on your phone I can't find any and we don't take I mean yeah I mean we probably should just take a picture of each and every one of the ones that we serve and put it on there we can do that that's I love to be able to click on the menu and see what it does it look like there's you know I can make that happen
089chicken fries or what not I recommend you find somebody who has like a sort of you know Instagram like social media type experience you know curating photos and and and do that like seriously that'd be a good good move cuz there's lot of people around who have experienced doing that now might need a media specialist for Food Services y'all they have one in San Diego San Diego unified they do they've had them for like five years now so Random I um I'm Facebook friends with a board member of a local other school district and um they posted a photo of a school meal today really serendipitous that it was today and um I was scrolling and I saw it and I was like oh that's great and then I was like oh that's not our
090school district that was David Loudermilk who who is on Durham and I don't know if the lunch he posted it was one he posted yesterday that was from wherever he works which is in South Orville Mo or something but then and then I think maybe he posted a Durham one today and it looked quite good so take notice Vince we're paying attention okay I'm just saying it was noticed okay good to know um yeah where's some photos of meals I want to I want to see what the what they look like I mean we listed what it sounds like the menus are online but I want to know what my kids eat if I if I'm sending her to school yep next year when I'm sending her to school next year she's going to be
091at LCC there you go um nutrition labels photos of meals ask that question ah um similarly longterm plan would we be able to demarcate the scratch made Foods on the menu so we could see which menu items are scratch made versus which ones you know may come prepackaged not tomorrow but just an idea as a parent that would be something that I think valuable to know great yeah those are all easy things I love giving you easy request I like getting easy requests U I feel like I've made enough requests and I've had a lot of talking time and I talk plenty so I'm gonna uh say that that's all my questions okay thank you anybody else I can definitely say that when I was an employee and I and you were in the the
092scratch cooking mode I loved lunch because everything was hot and tasty and it only took a walk to the cafeteria and back you didn't have to yeah you didn't have to worry about it in the morning it was just going to be there and good we will be back there soon H we'll be back there soon yep that's all I got unless you got anything else I don't okay there's there nothing nothing else you would like to say with is there you know sometimes I with these I like to add at the end um that if there are any needs or things that you could see bringing to us as you know policy type things or things that we can do to make our program help help make our program better just put it on
093make sure it gets on all of our radar that's what we're that's what we're here for okay thank you for the efforts for I appreciate it all of it all right thank you [Applause] okay how are we doing everybody's good we've been in the meeting for an hour and a half okay um item five is discussion action calendar uh number 5.1.1 is Educational Services Public hearing SL discussion action approval of the California Department of Education CDE General waiver for Academy for change AFC Community Day School to allow sixth grade students to attend the program I'm going to hand it over to Pedro Caldera while Pedro's walking up here one last note on nutrition services the salad bar always looked fantastic at Marsh so shout out to that as well yeah how we doing just wanted
094to uh introduce this wave I've worked with the CDE and I just want to make it very clear that this is a waiver of a pre-existing waiver and that we're just extending it and so um that's pretty much it so I gather if I may Madame President uh that I mean the waiver for what if we didn't have a waiver then we would be limited to fill in the blank you would have to separate the school settings completely so what the waiver is is allowing students to be on the same site and all grade levels and so if you didn't have this waiver then we would have to look at separating them completely on different uh School locations if you will sixth graders yeah we wouldn't be able to have sixth graders at AFC at
095the time it was 7 to 12 so we have now um since sixth graders are at the junior high level we moved sixth graders to AFC a few years back because previously sixth graders were at the grade school level correct um are we finding any uh negative effects with sixth graders being able to go to academy for change like I'm imagining a relatively you know innocent sort of sixth grader type guy who who gets shipped off to the academy for change now all of a sudden he's in the presence of you know 11th and 12th graders um who you know maybe it could be a bad influence on them is that a reason to have be concerned at all no they've been separated in a different part of the schools so the Junior High um
096the sixth seven eighth graders are different um than where the high schools are okay that would be my only concern they're even separated within uh when they do lunches and also in the village so and they all have their uh separate supervisors if you will are they like uh the sixth graders are probably bundled in maybe also with the seventh and eth or and then there's a break or yeah M kind of the same way it is sort of on the yeah okay okay doesn't look like we have any further questions um and we don't have public comment on this item so I will ask for a motion oh do we need to open a public hearing oh sorry officially listed to the public thank you I missed that um okay uh I open this
097as a public hearing thank good catch uh is there anybody from the public who would like to speak to this item seeing none I close the hearing and with that that was really productive please have a motion I I move approval of this uh this this waiver second okay we have a motion by Mr tennis and a second by Miss honin uh any further discussion board no all right um last vote was unanimous so all those in favor of approval please say I I I uh no nobody's opposed so it passes unanimously uh thank you we will move on to item five are we on five 5.2.1 uh business services this is a public hearing discussion action item resolution number 1627 d24 to approve the housing plan and use of pup's grants for new construction
098funding of a cafeteria and multi-purpose use sorry multi-use room at Pleasant Valley High School hi good evening thank you for your time tonight um good news the Office of Public School construction is evaluating our new construction funding application for the Pleasant Valley High School um multi-purpose building so we applied for minimum essential funding um basically saying that the old Valhalla building wasn't large enough to accommodate our student population so we get a little extra bump on the funding uh for building a larger facility previous board already approved the use of the pupil grants for the application um however opsc is now requiring that we also come back to the board with this public hearing and a resolution uh for an increase inre in loading in the classrooms from the 9 through 12 grade levels across
099the district um the state utilizes a 27:1 ratio for their funding applications for all classes and um we typically load uh 9 through 12 classes at 35 to one and sometimes as high as 38 to one um so this is really a um something that's already we're exceeding this in practice and have been for many many years so this is in some ways a formality for the funding application um I'll open it up to any questions you might have okay if there are no questions then we need to open the public hearing thank you um seeing no further uh technical questions from the board uh I open the public public hearing do we have public comment on this item seeing none I will close the hearing and with that uh do we have a motion
100sure I'll move adoption of resolution 1627 to4 second right we have a motion by Mr Lando and a second by Mr tennis uh any further discussion by the board all righty all those in favor hi hi it passes unanimously thank you thank you I will sign that at the end uh next up we're on 5.2.3 human resources discussion action resolution 1629 d24 release and non- reelection of temporary including probationary zero certificated employees thank you president Doby so this is a resolution similar to the one you passed in January uh my outstanding staff member Sharon Fields found four more um staff members we wanted to be sure we um we process these correctly just want to remind the board as we did last time that all of these folks will be included in the applicant and
101interview pool as we go through the hiring process um because they're temporary or or Grant funded probationary zero we need to go through this process so my recommendation is for approval of these four um employees I'm seeing no questions for clarification uh and we do not have public comment uh at this time I will call for a motion I'll move approval I'll second motion okay we have a a motion by Mr tennis and a second by Miss Robinson any further discussion board all those in favor I I I it's unanimous it passes and moving on to the board um item 5.4.1 is a discussion action item resolution 1628 d24 resolution on board compensation for missed meetings so as we're aware the board members receive a small stien for attending board meetings there are uh reasons
102that board members miss that can be excused and they can still receive their stien and this is a resolution in order to allow Miss Robinson who did come to but then was not able to attend the last board meeting great try I got a question could she have kind of patched herself up a little bit and kind of pulled it together or was you know was that really you know I mean I wasn't there you know she tried and we said uh-uh no surprise there yeah um I don't think we have further questions of clarification and um um clearly there would be no public comment on this I don't think appropriately but if you know if anybody wanted to say something legally you you're allowed to um but with that uh I think that it's
103appropriate that um Miss Robinson doesn't actually vote on this item right so you'll you'll recuse yourself from the vote um and with that I move approval just to clarify is this for the one particular episode not as a general rule yeah okay it's for remaining in the parking lot I just meant is this for all situations moving forward or just this one and we have the we do have the authority to make that decision on a Case by case basis each time every time somebody misses a meeting they can bring forth something like this yeah yeah and we can do it on behalf of each other as well um or any any particular staff person could recommend that it gets put on the agenda for for that to take place but yeah it is it
104is UN under our jurisdiction to decide so um with that is there a second I second oh you oh you I thought sorry I'm sorry where are we at yep we're seconding okay sure yeah I so uh Dolby made the motion and it was seconded by conen uh no further discussion and we're going to do that's one say I'm glad you're okay yeah me too that's my discussion thank you glad you made it this time yeah was and thanks to Phil oh yeah shout out shout out to Phil Pedro and Pedro and the quick response time on that yeah um great so with that we will do a roll call vote because it's not all of us voting so um I'll start Doby I Mand tenisi conai okay Robinson abstain and Robinson abstains so it's
105uh four yeses no zero no NOS zero Nos and one abstain fantastic um 5.4.2 is a discussion action item approval of revised updated new board policies yes this is an item that we brought forward at the last board meeting and we are bringing back for a final reading and approval uh I like oh sorry go ahead please uh did you want to sorry ask pleas questions for clarification think no I want to comment um I think based on our conversation at the last meeting this is sort of takes the onus of deciding whether uh a visitor should be allowed on campus or not away from the principle by establishing sort of a more sort of top down protocol correct and and that sort of uh yeah the the relationship between a family and and a
106teacher and a family and a principal can get pretty personal you know and intimate and not necessarily in a good way and so I think it's uh a good kind of safety precaution for staff to sort of take that responsibility off the shoulders of the the staff of the Local School site and we felt so as well and services uh was in the middle of a couple of ones and just said this is much better decided at a different location yeah yeah so I yeah all right seeing no further questions um and no public comment uh do we have a motion I'll move approval okay second we have a motion by Mr tennis and a second by Mr Lando uh any further discussion seeing none uh we will do a Voice vote again we'll start
107with uh Miss Robinson this time Robinson I Lando I tennis I conen I Doby I it passes unanimously item 5.4.3 is a discussion action item draft letter to State leaders regarding student discipline and I will turn it over to whoever wants to take the mic on this one sure I'll just explain the process that we went through uh there was a committee designated by the board that was Mr Lando and Miss conin to look at a draft letter that had been provided at um last month's meeting uh we did get input into that letter some changes you'll see in your packet the original letter then you'll see the letter that had the changes that were submitted by board members those are the redline copy and that Redline copy then there is a clear final copy
108should the board decide to go there that we would submit to our state leaders so I will since this was a letter from the board I will leave it up to the board for discussion about whether or not they like the changes that were made um there's additional changes you want to make I approve of the changes made and um I personally like the the clean copy copy number three and think it is ready to go and I hope that we can come to an agreement on all of this so are there any questions for clarification on the process or the purpose or background or does all every board member kind of know where we're at in the whole scheme of things just a comment that I I too um was was quite happy with
109what the end product was and I I know I had some concerns and um this is worded um so that my concerns aren't at a level that would keep me from not signing on on to this do we have any um public comment okay um I'm going to open it for a motion um for example a motion to approve the final uh revised draft so number three that's attached um and uh that that that maybe I'll just make the motion I move to approve the final draft um as it is uh published in the agenda as attachment number three off second your motion thank you and now we can say all the rest of the things that we want or make any other alterations to this draft if we want to change any wording or
110anything like that at this time okay seeing none why don't we just go right on ahead and uh move to our voting um last vote was unanimous yes just for clarification the motion is to approve move and send sign and send the final draft copy yes thank you is it all is that all well and clear okay thank you sometimes you got to check the the real official minute taker um fantastic uh let's do a Voice vote again just for consistency on resolutions um I guess it's not really resolution but you know what I mean and we'll start with Mr Lando start with who Mr Lando sor oh Commando I Robinson I Doby I you back Conan I tennis I fantastic it passes unanimously so we will have this officially drafted up on lead and
111um will we all sign or have just do we all want to sign it wet ink or how do you want to our usual practice is that when we do something like this that we all sign um so we'll do a an all signature end I would avoid doing wet ink because I would hope that we would send this to anybody who would want to listen to it you know and I have in mind um the people who planned those student discipline uh working group seminars at the csba conference that were so just one-sided you know there was no none of this was was presented there it was like you know I don't want to go all into it but but basically there's a lot of people who who might benefit from seeing this I'm
112sorry I do mean like that we all sign it ourselves and then we can take a in electronic copy of of our signature you signed copy and and on that note too I intend to send it to um any advoc advocacy uh organ and individual contacts that are in in the in the policym realm I don't know what the word is right now that I'm looking for for some reason it's not coming to me but I plan to reach out to folks that I might be connected with too sorry brain yeah yeah yeah no I don't mind at all I I would make sure that we send it to the um State education Committee of the legislature because that's where Education Code um legislation goes through that committee I agree and I'm sure that that
113will be sent and the district will send to who we normally send to but some of us or all of us may have contacts that we are directly in touch with that we may want to have a an individual conversation in real real life with them with the letter and say this this is a concern that we would like to see you um advocate for and so you know we start to have a collective voice if we're feeling strongly enough about it and we can make sure you all have copies that you can then send to who you individually feel it's important to send might be uh worth like um circling back and I mean I'm sure many of the teachers and administrators will be already familiar but with the committee that met to talk
114about discipline issues just to um let them know that they're heard and we had a response to that great thank you all right I think we're prepared to move on and I number six board member request to agendize item at this time no board members submitted a request to ask an item to the the a future agenda and so with that um we will move into Clos session is there any public comment on our Clos session items um I don't have any on my list for our folks who are here no okay um and with that we will now go into Clos session um I will come back and announce any action taken during Clos session and adjourn the meeting at that time all right thank you for