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West renovation would not address gym needs
West Elementary Gym
Lacy Garrison photo At the School Board meeting on Thursday evening, it was estimated it would take an additional $1.3 million to renovate West Elementarys gymnasium.

After looking at different options since the last School Board meeting, architect Allen Hill of Upland Design Group presented an overall plan Thursday evening for West Elementary renovations.

The School Board is still attempting to evenly split the $6 million allotted by Warren County government between Bobby Ray and West Elementary.
During the presentation, Hill addressed the main points of concern moving forward, including constructing a new kitchen, cafeteria area and toilet space, and renovating the existing toilet area. Additionally, the existing kitchen would become a computer lab, the existing dining room would become the library and the existing library would be converted into a full-sized classroom.

“We think this scope of work is approximately $3 million so we could identify some significant alternates that if we do get good bids they might can be afforded depending on what the bidding climate is when we actually receive prices,” said Hill. “The main thing we were talking about taking off the table is not doing anything to the gymnasium at this time.”  

After a brief silence, West Elementary principal Michelle Lewis spoke and asked the board to continue pushing for funds because West is the only school without a regulation-approved gym. She also reminded the board that gym funds came from a different budget for Bobby Ray.

“I’m sharing with Bobby Ray which is a little bit of a hardship and unfair to my kids,” explained Lewis. “They don’t have a home court advantage or a home court they can practice on. They don’t get to practice on a regulation court because they are trying to fit in practice time with Bobby Ray and it’s difficult.”

While looking at the PowerPoint slide with the overall scheme, School Board member Bill Zechman asked Hill, “So if we can’t afford what is in red right now, we are just not to have any improvement at all in the security situation, is that right?”

Answered Hill, “That’s correct because going the route of looking at a new kitchen-cafeteria that’s a large bite to swallow and it’s an either I’ve got to do it or not … I can’t do part of the plumbing, I either do it or not do it. This plan is more addressing capital maintenance needs.”

After deliberating on the safety and security of Bobby Ray and West students, the board discussed the viability of going back to the County Commission for more money after the election Aug. 2.

“If we get a good bid, nothing prohibits us from going back to the County Commission after that for other upgrades,” said Director of Schools Bobby Cox.

The board approved a motion to move forward with the plan by putting it out to bid.

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