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Historic zoning officials seek guidelines with teeth
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Historic Zoning Commission members are looking at improving the historic district design guidelines in an effort to put more bite on property owners who choose to violate the rules.
“We would like for our guidelines to have teeth and not just be advisory,” said HZC member Ryan J. Moore. “Is that possible?”
“Of course it is,” said Dan Brown, a certified local government coordinator from the Tennessee Historical Commission. “State legislation gives you full authority and that your design guidelines have the force of law and are only changeable in Chancery Court. From a legal standpoint, you have the right and your design guidelines have the force of law in your historic district. In order to make changes to the guidelines, you do have to hold a public meeting.”
HZC members requested a presentation from the state organization to advise them on tightening their guidelines to prevent, among other items, any more historic wood windows from being replaced with vinyl ones.
“Wood windows are really one of the most character-defining historic elements to buildings,” said Brown. “They really, really are. Buildings that have lost their original windows usually cannot get on the national historic registry. It is a very important element.”
The Tennessee Historical Commission offers free consultations to municipalities, as well as reimbursable grants to pay 60 percent of master planning, design guidelines, surveys, training, brochures and school programs. The 40 percent match can be met with in-kind work.
HZC members have had prior incidents with property owners who replace wood windows with vinyl windows without approval. The situation has been left unchecked to the point where the city’s legal counsel has said it would be an uphill battle for the city to begin enforcement now.
Planning and Zoning manager Josh Baker asked about the possibility of enforcement with new guidelines.
“I’m assuming, if we revise the guidelines, that would be a good time to start fresh and we could start enforcing some things that maybe we haven’t in the past,” said Baker.
Brown agreed.
“It’s like the speed limit,” he said. “You may have had a 50 mph limit. However, you can lower that to 40 or 30. It doesn’t matter that it used to be 50 mph. You can still enforce the new speed limit.”
Moore added, “We don’t want to make it hard on anybody who has done something in violation of the current historic district guidelines. We just want improvement for the future.”
No steps were taken to begin the process of revamping the historic district guidelines.

Brown presented members with a printout of “popular window replacement myths.” According to the information, it’s a myth that:
• Vinyl windows are “maintenance free.”
• Old wood windows are not as energy efficient as vinyl windows.
• Replacement windows look just like historic wood windows.
• Replacement windows are the “greener” option.
• Old wood windows are highly susceptible to rot.
• It’s pointless to restore an old wood window when it will just be covered up with a modern storm window.
• It is more expensive to restore an old wood window than to replace it.
• Old wood windows have lead paint and should be discarded.

Local farm partnership brings fresh beef to Warren County Schools
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Warren County Schools has beefed up lunch menus this school year through a new community partnership. Thanks to a collaboration between the district’s School Nutrition Department and Barton Creek Farms, students at Warren County High School, Warren County Middle School, West Elementary, Eastside Elementary, and Dibrell Elementary are enjoying locally sourced, farm-fresh beef in their lunches as part of a pilot program.

The initiative, spearheaded by Terri Mullican, Director of School Nutrition, has already shown great promise in its first few months. The partnership with Barton Creek Farms, located in Rock Island, Tennessee, ensures that the beef served is not only local to Warren County but of the highest quality. Barton Creek Farms specializes in farm-to-fork beef, with grass-fed and grain-finished cattle. Each calf is born and raised in Rock Island and goes through USDA-inspected processing, ensuring it meets the strictest safety and quality standards.

“When the opportunity arose to provide fresh, local beef, we knew it was a no-brainer,” Mullican said. “The fact that it’s a product from right here in our community makes it even more special. We can’t wait to implement it district-wide.”

Barton Creek Farms delivers fresh ground beef to the district monthly, and the nutrition

department incorporates it into homemade recipes such as lasagna, meatloaf, chili, and tacos.

As of now, the beef is being served at five schools, but the ultimate goal is to expand the program to all ten lunch-serving schools in the district.

The pilot program originated from a conversation between Mary Roller of Barton Creek Farms and Mullican. Roller, recognizing the farm’s potential to support local schools, reached out to gauge the district’s interest in serving local beef to students. Around the same time, a Warren County school board member contacted Mullican to share information about a similar partnership in neighboring Dekalb County, which helped push the initiative forward.

The timing worked in the district’s favor, as the nutrition department was able to fund the purchase of the beef using existing resources, eliminating the need for additional funding. Now that the pilot program is enjoying a successful run, the department has budgeted to extend the partnership district-wide for the 2025-26 school year.

Dr. Grant Swallows, Director of Schools, praised the program’s economic approach to student nutrition.

“This pilot is a perfect example of how we can use local resources to continue providing nutritious, healthy meals for our students,” he said. “We are grateful for partnerships like this one that benefit both our students and our local community. We always strive to support our local businesses when we can because our community is so good to us.”

In addition to working with Warren County Schools, Barton Creek Farms also partners with local restaurants to offer farm-fresh beef on their menus. The farm’s offerings include ground beef, steaks, roasts, and custom cuts by the quarter, half, or whole cow, meeting diverse consumer needs.

As the program continues to grow, the district hopes to expand its focus on farm-to-school meals, benefiting students’ health and connecting them to the agricultural roots of the community