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June 19, 2019

5/29/2019 12:58:00 PM
Johnson's outstanding record

Lettuce consider this bunch of actions:
A simple online search for the “La Conner Food System” results in a variety of sites – some with logistic details that highlight nutrition information, free/reduced lunch ratios, farm partnerships and practices. A simple online search for the La Conner School District website depicts similar information, along with the importance of establishing and supporting wellness, placing a high priority on serving students the most nutritious meals possible and the value placed on optimum good health.
Students are fortunate to have the opportunity to participate in culinary classes and learn the operations of a professional kitchen. All of these developments that support building community in a collaborative manner simply don’t line up with recent actions taken by the Superintendent to terminate Georgia Johnson, food services director.
Georgia is an active, enthusiastic and humble member of the Skagit community who has been dedicated to creating and expanding a vision and a plan of action that K-12 youth can participate in, and one that involves parents and the larger school system.
She has supported numerous community events as a volunteer chef, donor of delicious dinners and shared her wordsmithing and poetic talents. Just looking at the size of the La Conner school district (approximately 605 students) compared to the overall population of La Conner (approximately 900) and Swinomish Indian Tribal Community (of similar size) we are talking about a great many youth, parents, staff and faculty who have benefited from Georgia’s work.
As a state employee (WWU, Career Services Center) I work in the realm of public service, going above and beyond what the state classification might describe, and no one without just cause should ever experience the scenario Georgia currently is going through.
I encourage the La Conner School Board to ask themselves what merit the school superintendent has demonstrated in this case, and likely others coming forth. What message has been sent to the district employees, students and the larger school community? What message is being sent to incoming students, and to alumni who have chosen a culinary profession based on the enriching experiences provided over the past 17 years and to anyone who can now identify (and possibly even prefer) a garden-grown carrot over a corndog.
Thank you for considering this request.
Britta Eschete
Mount Vernon

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