Powell PTA Meets Tuesday Night

Committees will meet at 6:00PM. Regular gathering at 6:30pm. Come be a part of making our schools the BEST………………………….

Don’t forget:

The Powell PTA will be meeting tomorrow, March 20th.

Members who have signed up for committees will meet at 6:00PM.  If people are interested in the upcoming Mother/Son special event, please come and give input.

The regularly scheduled PTA meeting will begin at 6:30. New members are always welcome!

NB Village Finance Report – March 6, 2018

North Baltimore Village Finance Officer Chris Kirk submitted the following Finance Report to Village Council on March 6, 2018.

North Baltimore Village Finance Officer Chris Kirk submitted the following Finance Report to Village Council on March 6, 2018.

FINANCE OFFICER’S REPORT
Council Meeting
Mar 6, 2018

1) Income tax collections 2018 vs. 2017 as of 3/2/2018:

2) The Bill List from 2/16/2018 – 03/2/2018 is included for council review and approval.

3) The 2017 North Baltimore annual financial statements have been produced, and are on file with the Finance Officer for anyone who would like to review.

SECOND READINGS

1) Appropriation Ordinance: Adding $225,000.00 to the street cleaning and 901 budgets for the purchase of a new street sweeper in the amount of $224,545.28, per a quote from Southeastern Equipment Company.

HWE celebrates its 80th anniversary in April

HWE is holding a recipe contest and is asking Members to submit their favorite dishes…………………..

Hancock-Wood Electric Cooperative is turning 80 on April 20, 2018. Members and the public are invited to stop in the office and enjoy giveaways and a special treat, while supplies last.

As part of our 80th celebration, HWE is holding a recipe contest and is asking Members to submit their favorite dishes. The winning recipes will be printed in a new cookbook available at this year’s Annual Meeting on June 9 at Hancock County Fairgrounds.

Call our office at 800-445-4840 for any questions. Submissions will be accepted until April 30 and can be mailed to our office or e-mailed to info@hwe.coop.

 

NB School Board Agenda for March 20

NORTH BALTIMORE LOCAL SCHOOLS – BOARD OF EDUCATION – NORTH BALTIMORE MIDDLE/HIGH SCHOOL – 2012 Tiger Dr. – March 20, 2018 – 6:00 PM

NORTH BALTIMORE LOCAL SCHOOLS
BOARD OF EDUCATION
NORTH BALTIMORE MIDDLE/HIGH SCHOOL
2012 Tiger Dr.

March 20, 2018
6:00 PM

Submitted agenda: School Board March Agenda 2018 in pdf

(agenda below was edited with the voting tally removed)

REGULAR AGENDA

This meeting is a meeting of the Board of Education in public for the purpose of conducting the School District’s business and is not to be considered a public community meeting.

1. Call to Order

2. Pledge of Allegiance

3. Roll Call

4. Make adjustments and corrections to the agenda as needed.

Exhibit 1
5. Approve the February 27, 2018 regular meeting minutes.

OPPORTUNITY TO ADDRESS THE BOARD A pamphlet is provided at the board meeting for members of the community to review the proper procedure to address both agenda and non-agenda items. Please review this pamphlet before making any statements to the Board. After being recognized by the President, please provide your name and address to the Treasurer. Please limit your comments to three minutes.

RECOGNITION OF VISITORS –

News Media
The Courier – Eric Schaadt
The Sentinel – Marie Thomas
NB Xpress – Jeff Miklovic/Sue Miklovic
NB News – Bonnie Knaggs

TREASURER’S REPORT/TREASURER’S CORNER
Exhibit 2
1. Approve the monthly financial statements for December and January.

ADMINISTRATIVE REPORTS
Superintendent’s Report: Mr. Ryan Delaney
Principal’s Reports:
MS/HS Principal – Dr. Falkenstein
Elementary Principal – Mr. Lange

SUPERINTENDENT’S RECOMMENDATIONS

Exhibit 3
1. Approve a Paternity Leave of absence for Zachery Walls, beginning
approximately May 22, 2018 for 5 consecutive days following.

2. Approve a resolution with the North Baltimore Education Association
Certified and Classified Staff and the North Baltimore Board of Education
to approve a Two Year Agreement and an increase to staff of 2.25% for
each year of the contract beginning July 1, 2019 through June 30, 2021.

3. Approve the Wood County Interagency Transition Agreement for the
2018-19 school year at no cost to the district.

Page Three – 3/20/18

4. Approve the following Board of Education Policy with current updates
and revisions:

4121 7530.02 8600.04
4162 7530 9141
5111 7542 8400
5112 7543

5. Approve authorization to accept bids to purchase one 78 passenger school
bus on Friday, March 23 at 12:00 noon in the Board of Education Office.

Exhibit 4
6. Approve an agreement with Learn 360 Infobase for educational support
Software at a cost of $1,170.00 for the 2018-19 school year.

BOARD COMMITTEE REPORTS

Athletic/Recreation Council

Superintendent’s Advisory Council

Policy Committee

Technology/Planning & Resource Committee

OTHER BOARD BUSINESS

Page Four – 3/20/18

Motion to move to Executive Session for the purpose(s) of:

Time Out: ________ Time In:__________

_____a) consideration of the appointment, employment, dismissal, discipline, promotion, demotion or compensation of an employee, student, or school official or to investigate charges or complaints against such person, unless said person requests a public hearing.

_____b) Consideration of the purchase of property for public purposes or the sale of property at competitive bidding.

_____c) Conferences with an attorney involving pending or imminent court action.

_____d) Preparing for, conducting, or reviewing negotiations with employees regarding their compensation or other terms and conditions of their employment.

_____e) Matters required to be kept confidential by federal law or rules or state statues.

_____f) Specialized details of security.

_____g) To discuss confidential information related to an applicant for economic development assistance, or negotiations with other political subdivisions respecting such requests for economic development assistance.

Motion to Adjourn

Time:______

Note:
1) Please review for policy updates.
2) Check all contract/ agreements against the auditors list per ORC Section 9.24 of the ORC and for any findings against vendors over $25,000.
3) Check for 412 Certificates
4) Check for Homeland Security – Check Expenditures over $100,000 annually

OHSAA Boys Basketball State Tournament Pairings and Information

96th Annual OHSAA Boys Basketball State Tournament tips off Thursday morning at the Schottenstein Center….GOOD LUCK PANDORA GILBOA

COLUMBUS, Ohio – The Ohio High School Athletic Association announced Sunday the pairings and other information for this week’s boys basketball state tournament, which begins Thursday morning at the Jerome Schottenstein Center.

 

Fan Parking

Due to several construction projects underway on campus, parking around the Schottenstein Center during business hours on Thursday and Friday will be affected. Fans should allow extra time for getting to the arena and parking. Please see the CampusParc event map posted at: http://osu.campusparc.com/docs/default-source/maps/OHSAABoysBasketball.pdf?sfvrsn=18

Tickets

For state tournament ticket information, including discount rates for groups of 10 or more people, please visit http://www.ohsaa.org/theschott for details. State tournament tickets are available from the participating schools or at Ticketmaster.com, search “OHSAA.” Tickets are also available from the Schottenstein Center ticket office.

Radio and TV Coverage

Spectrum Sports and the OHSAA Radio Network will cover all 12 games from the boys basketball state tournament. Spectrum will show the games on channel 311 (channel 510 for former Insight areas). The OHSAA Radio Network is available at http://www.ohsaa.org/news/radio with 36 affiliates carrying selected games.

 

Boys Basketball State Tournament Pairings

Home Team Listed First. Rankings are From Associated Press Final State Poll.

All games at the Jerome Schottenstein Center, Columbus, Ohio

 

Division IV

No. 8 Berlin Hiland (23-5) vs. No. 9 Willoughby Cornerstone Christian (20-7), Thursday at 10:45 a.m.

Pandora-Gilboa (26-1) vs. Maria Stein Marion Local (23-4), Thursday at 2 p.m.

State Final: Saturday at 10:45 a.m.

 

Division III

Cle. Hts. Lutheran East (14-13) vs. No. 2 Cin. Deer Park (27-0), Thursday at 5:15 p.m.

No. 1 Canal Winchester Harvest Prep (28-0) vs. No. 10 Cols. Africentric (20-6), Thursday at 8:30 p.m.

State Final: Saturday at 2 p.m.

 

Division II

No. 5 Trotwood-Madison (25-3) vs. Byesville Meadowbrook (22-6), Friday at 10:45 a.m.

Lexington (23-5) vs. No. 9 Akron St. Vincent-St. Mary (19-8), Friday at 2 p.m.

State Final: Saturday at 5:15 p.m.

 

Division I

No. 2 Cin. Archbishop Moeller (25-3) vs. Lorain (22-5), Friday at 5:15 p.m.

Pickerington Central (18-8) vs. No. 1 Solon (26-1), Friday at 8:30 p.m.

State Final: Saturday at 8:30 p.m.

 

 

Girls Basketball State Tournament Coverage

Recaps, stats and audio highlight clips from the girls basketball state tournament are available at: http://ohsaa.org/Sports-Tournaments/Basketball-Girls/Girls-Basketball-2018/2018-OHSAA-Girls-Basketball-State-Tournament-Coverage

 

Better, Healthier Baking

Olive oils high smoke point helps keep those goodies moist, and with strong flavors like chocolate, it also lets the sweetness come through……

(Family Features) Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sauteing, stir-frying, dressing, marinating and grilling. It can also earn your trust when it comes to baking.

With seven olive oil varieties to fit almost any need, each Filippo Berio olive oil has its own distinct color, aroma and flavor characteristics. Among those seven, the Extra Light Olive Oil offers a delicate aroma and subtle flavor that can complement your favorite baked goods. Its high smoke point helps keep those goodies moist, and with strong flavors like chocolate, it also lets the sweetness come through.

Additionally, it provides high levels of mono-unsaturated fat (“good” fat) and low levels of saturated fat (“bad” fat), making it a more nutritional choice when compared to butter or margarine. Because you need less olive oil than butter in baking, you’ll save calories as well.

One easy way to incorporate olive oil in your baked goods is during the prep work: where recipes call for buttering or flouring pans, instead brush the pan with olive oil and dust with flour for the same effect as butter.

Avoid Olive Oil Enemies

Maintain olive oil’s flavor and quality by avoiding exposure to heat, light and air. Be sure to store olive oil in a cool, dark place and not over or near the oven.

Explore more tips and recipes using olive oil at filippoberio.com.

Dark Chocolate Souffle

Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2

  • 1/2       tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan
  • 1/4       cup granulated sugar, plus additional for coating pan
  • 4          ounces 70 percent cocoa dark chocolate
  • 1          ounce 30 percent heavy cream
  • 3          egg whites
  • 2          egg yolks
  • pinch of cream of tartar
  1. Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar.
  2. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.
  3. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.

Double-Chocolate Olive Oil Cake with Salted Chocolate Caramel Icing

Recipe courtesy of Chef Sharon Sanders
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 8-10

  • 1/2       cup, plus 2 tablespoons, Filippo Berio Extra Light Olive Oil, divided, plus additional for coating pan
  • 1          cup all-purpose flour
  • 1          cup granulated sugar
  • 1/4       cup unsweetened cocoa
  • 1/2       teaspoon baking powder
  • 1/4       teaspoon baking soda
  • 1/4       teaspoon table salt
  • 1/2       cup half-and-half
  • 1          teaspoon pure vanilla extract
  • 1          large egg, lightly beaten
  • 1/4       cup, plus 1/3 cup, mini dark chocolate chips, divided
  • 1          cup canned dulce de leche
  • flaky sea salt (optional)
  1. Position rack in center of oven and heat to 350° F. Lightly coat 9-inch round cake pan with olive oil and line bottom with parchment paper. Lightly coat parchment with olive oil.
  2. In large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Stir in half-and-half, 1/2 cup olive oil and vanilla. With electric mixer, beat in egg until well blended. Scrape batter into prepared cake pan and sprinkle top with 1/4 cup mini chips.
  3. Bake cake 25-30 minutes, or until toothpick inserted into center comes out clean. Place cake on cooling rack 10 minutes then turn cake out onto rack and let cool completely.
  4. In medium saucepan, heat dulce de leche over medium heat, stirring occasionally, until softened. Add remaining olive oil and chocolate chips and stir until chocolate has melted and mixture is smooth. Remove pan from heat.
  5. Transfer cake to serving plate. Pour icing over cooled cake, sprinkle with flaky salt, if desired, and serve.

Double-Chocolate Biscotti

Prep time: 30 minutes
Cook time: 25 minutes
Servings: 40

  • 3          cups all-purpose flour
  • 1/2       cup cocoa powder
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon ground cinnamon
  • 1/4       teaspoon salt
  • 1/2       cup Filippo Berio Extra Light Olive Oil, plus 1 tablespoon for coating pans
  • 1          cup packed light brown sugar
  • 2          eggs, plus 1 egg yolk
  • 1/3       cup milk
  • 1          tablespoon balsamic vinegar
  • 1          cup semisweet or bittersweet chocolate morsels
  1. On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.
  2. Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.
  3. Heat oven to 325° F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.
  4. Reduce oven temperature to 300° F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

SOURCE:
Filippo Berio

WOOD COUNTY HISTORICAL SOCIETY RECEIVES STATE SUPPORT

Grant Awarded to Further Preservation Efforts……………..


On February 28, 2018, the Wood County Historical Society was awarded $4,010.00 from the Ohio History Connection to further the Society’s Preservation for Generations campaign for collections storage and preservation efforts. The Ohio History Connection’s History Fund is a competitive matching grants program funded by Ohioans through the tax check-off on the Ohio state income tax return.

The award was presented by Burt Logan, Executive Director of the Ohio History Connection and received by Wood County Historical Museum Curator Holly Hartlerode. The Historical Society was one of nine receiving agencies out of 46 applications.

According to Hartlerode, “the preservation of the collections is the highest priority because it ensures we are using the resources provided by the community to tell the relevant and compelling story of Wood County.”

The “Preservation for Generations” annual campaign kicked off in November 2017 and has raised $1,954.00 towards the $10,000 goal. The first phase of the collections storage initiative is to prepare 9,000 identified objects for new, conservation quality cabinets by 2020, coincidentally Wood County’s bicentennial year.  The Wood County Historical Society is expected to match the 60/40 grant through dollars raised from the campaign.

The community will benefit from this project because their “legacy resides at the Wood County Historical Museum,” says Hartlerode. The Wood County Historical Society, which was formed in 1955, began collecting Wood County memorabilia in the 1970s to “help us tell the story.”

Financial contributions to the Society’s Preservation for Generations campaign can be made online at woodcountyhistory.org

Support for the History Fund can also be made through the tax check-off on the Ohio state income tax return, and is detailed at www.ohiohistory.org/ohfund