All right, it's six o'clock. So we'll call the meeting of the County Board to order. Are we certified in compliance with the open meeting law? Yes, the agenda was posted on the 11th of December at three p.m. All right. Please join, I do have a flag over my right shoulder. If you'd please join me in the Pledge of Allegiance. The Ladies and Ladies, please join me in the Pledge of Allegiance. The flag. Oh, my God, I'm in stoneness of America. I'm in poverty. Richard is here. I'm in poverty. I'm in one nation. You can stick ahead of it. I'm with slavery and justice for all of us. Okay, we'll call. All right, this will be my voice, if you would, Supervisors, Supervisor Smith. Supervisor Gruber, Supervisor Schneider. Here. Supervisor Montemayor. Here. Supervisor Clark. Here. Supervisor Nelson. Present. Supervisor Procek. In attendance. Supervisor Koch. Here. Supervisor Schobert. Here. Supervisor Brower. Here. Supervisor Jorgensen. Here. Supervisor Ziegelbauer. Present. Supervisor Nenig. Here. Supervisor Obler. Here. Supervisor Kulow. Here. Supervisor Dampe. Present. Supervisor Wagner. Here. Supervisor Emel. Here. Supervisor Ojay. Here. Supervisor Hoffman. Here. Supervisor Hilbelink. Here. Supervisor Bosman. Here. Supervisor Veldman. Here. Supervisor Gehring. Here. Supervisor Tostruti. Let me give one more request for Supervisor Gruber. And if anyone sees him on the visual, I do not have that. And Supervisor Tostruti. Roger. Still muted. Yeah, he's here. Is he Roger? Yeah. OK. Any visual on Supervisor Gruber? All right, there are 24 supervisors present. All right. As you know, we are meeting remotely tonight. As such, it poses a challenge to have each supervisor sign the resolutions and ordinances coming before the board. Unless there are any objections, I ask that the clerk affix electronic signatures or on the ordinances and resolutions reflecting each supervisor's vote at the committee level and on the county board as applicable. Are there any objections to having the county clerk do that? OK. Hearing no objections, the clerk is directed to affix the electronic signatures to those documents. Our next item of business is a consideration of memorial resolution. Resume to county board rule 2.13. This resolution will be brought to the floor for immediate action. Regarding honoring the life of former county board supervisor Curtis Nineheiss, whereas former county board supervisor Curtis Nineheiss passed away on November 21, 2020, and whereas Mr. Nineheiss served as county board supervisor for 10 years from 1978 to 1988, on the personnel committee from 1978 to 1986, on the institutions committee from 1982 to 1988, on the law committee from 1986 to 1988, and whereas Mr. Nineheiss also served as his community as citizen member of the Health and Human Services Board from 1989 to 2017, as clerk for the village of Usberg, and both clerk and treasurer for the village of Kohler, as elder and decanate treasurer, and member and director of the Bethel Orthodox Presbyterian Church, choir and men's chorus, as member of the Bethel Men's Society and the Pinehaven Men's Chorus. He taught Bible class and Sunday school for years, was Sunday school superintendent, serving also on the Usberg Christian School Board, and he served his country in the US Army at Aberdeen Proving Ground, Maryland, and in Verdun, France, as well as being part of the 32nd Division National Guard Band, and whereas Mr. Nineheiss will be remembered for his ability to listen to people, taking his responsibilities seriously, effectively advocating for all Sheboyin County residents and putting service above self. Now, therefore, be it resolved that by passage of this resolution, the county board herewith makes public its recognition of Mr. Nineheiss's dedicated service to the citizens of the county and expresses its heartfelt sympathy to the family and friends, and especially his wife, Elizabeth, and his children, David Nineheiss, Paul Nineheiss, Jill Ludens, Nancy Rodey, and Tim Nineheiss. Be it for the resolve that the clerk be directed before to copy this resolution to Elizabeth, David Nineheiss, Paul Nineheiss, Jill Ludens, Nancy Rodey, and Tim Nineheiss, respectively submitted the 15th day of December, 2020. This Mr. Chairman would like to move that resolution. Oh, second. Thank you, Supervisor Hubelink, and thank you. Thank you, Supervisor Hoffman. On a voice vote, all those in favor of honoring the life of former county board supervisor Curtis Nineheiss, say aye. Aye. Aye. Aye. Opposed? Motion carried. Thank you all. Next item of business is the approval of the November 3, 2020 journal. I'll move to approve, Mr. Chair. I will second that. Is that Jacob Imel and Fran Damp? Yes. Okay, thank you very much. Is there any discussion or adjustments? Okay, seeing none, all those in favor of the November 3, 2020 journal, signify by saying aye. Aye. Aye. Opposed? Motion carried. Consideration of appointment by chairperson. Chairperson. Yeah, to Monarch Library Systems Board, William Gehring of Random Lake, reappointment. Henry Nelson moves to approve. Thank you, Supervisor Nelson. Is there a second? Second. Thank you, Supervisor Imel. Is there any discussion? Okay, all those in favor of the appointment, say aye. Aye. Aye. Aye. Opposed? Motion carried. Consideration of appointments by county administrator. We'll take these all as one. Sheboygan County Industrial Development and Revolving Loan Agency, Donald Hammond of Sheboygan Falls, Gary Maples of Sheboygan Falls, Tom Brickley of Sheboygan, and Gary Dalmas as an alternate from Sheboygan. I will make a motion to approve those appointments. Thank you, Supervisor Dampas. Is there a second? Gehring. Second. Thank you, Supervisor Gehring. Any discussion? Hearing none, all those in favor of the appointments to the Industrial Development Revolving Loan Agency, say aye. Aye. Aye. Opposed? Motion carried. Presentation. Aaron Braul, Planning and Conservation Director, giving Planning and Conservation Department program updates. Good evening, everyone. Tonight, I've asked to speak a little bit about Amsterdam Dunes and Sheboygan Marsh. If you recall, last year I gave a similar presentation, so I'll give a few updates on those two properties. Specifically, I'll talk a little bit about the mitigation bank, the non-mitigation bank at Amsterdam Dunes, and then the bypass gate dam in the new Marsh building out at the Marsh. So just to take a step back maybe for some of the new board members, why are mitigation banks there and what are they? So if there's a development, whether it be a private entity or a public entity and wetlands are affected, laws throughout the nation state that you have to mitigate that disturbance to wetlands. Wetlands are important. They're nature sponge. They clean water for us, filter out pollutants, slow water down during flooding. So they're pretty valuable. And what happens is if you affect it or affect a wetland during your project, the typical mitigation ratio is one to one and a half. So if you're filling one acre of wetland for your project, you typically have to mitigate one and a half additional acres somewhere else. So there's mitigation banks set up where you can buy credits or you can buy credits from DNR now, which is a newer program, or you can create your own. Not too many people choose the latter, just because it's a long drawn out process. And the middle, or the DNR, the in-loop fee program is second fiddle to mitigation banks. So the priority is mitigation banks. So a few years back, we were paying a lot of money for mitigation credits and still continue to pay a lot of money for mitigation credits. So we started to look at this as an option for the county to have our own bank. I reported last year at this time that we had to do some additional archeological digs, which we did in December of last year. We resubmitted that additional information early in the year and then waited until about end of July, early August to hear back from the three agencies we deal with, which are the core, EPA and the DNR. We heard back, knock on wood. We only had four comments this time, which was great, and they were pretty minimal comments. So things that are currently moving along pretty nicely. The last update I had from the core was that it is in the final approval stages at the core. So one of those comments we had to address was, last year when I reported to you, we were proposing 31.9 credits. We lost 0.14 credits because we had to subtract out the actual stream width of the intermittent streams in the property. So we're down to 31.7 credits rather than the 31.9 I reported to you last year. The good news with some of the delays that we've had in getting this approved is that if you recall, when we first started talking about this, credits were going for 50, 60, $70,000. They're currently going for 80 to $110,000 right now. So we've had a little benefit in having to wait for approvals. However, if we take a conservative estimate of $70,000, a credit that gives us about 2.2 in revenue versus an expense estimate currently at about $700,000. So that's a difference of about $1.5 million that we'll be able to put into additional conservation practices at the property, maybe develop some trails and things like that over time. So the next steps, hopefully, again, knock on wood. It seems to be that we're in the final stages of approval at the core. So hoping for that here in the next month or two. We'd have some paperwork to complete after that, our financial assurance and the easement that will go on the property. That'll be hopefully completed early spring, late winter. And then depending on when we get all those approvals, hopefully construction starts spring or fall. And that'll depend on where we are in the planting season. You typically don't want to start planting things. You know, that early June period when things start to warm up and you don't want to plant until things start to cool down, but before freezing. So knock on wood. Hopefully we'll be moving dirt come 2021. Other notes on the property. Again, more so for the new members of the board, but our acquisition costs have fully been accounted for. So that's good news. Once the bank is approved, we can sell up to 10% of the credits upfront before we start moving dirt or planting anything that gives us some positive cash flow upfront to begin the construction. And then no surprise. There's no beach left on the property. So between 14 and 20, we've lost about 185 feet of beach there. And that's up and down the Lakeshore. So we're not the only one dealing with that. So moving on to the non mitigation bank. I don't know if you can see my arrow or not, but the middle portion of the property is where the mitigation bank is. And then these colored areas are the non mitigation bank. So we started to do some restoration work and non mitigation starting back in probably 15 or 16. And we continue to plug along on that area of the property. The biggest effort that we've had so far and most recently was trying to repopulate or reforest the property. So if we recall back in 19, we did some ash logging while there was still some value in the timber. And some of the areas of that property, unfortunately, like many parts of the county are, or were about 80 to 90% ash. So a lot of our focus, like I said, in the last year or two has been trying to set the next generation up for success on the property. So we planted about 7,000 trees or more on different or various parts of the property. So now moving to the marsh, I'll start with the bad and then hopefully get to the good. So no doubt we've had four or five of the wettest years on record these past few years. We've been trying to draw down the marsh since 2017. And because of the high water we've been experiencing, we've had no success. So the last drawdown we had was 2011. Our management plan calls for a drawdown every five years or as ecological indicators warrant and our primary ecological indicator are bog. And as you all know, and perhaps some of the new members of the County Board don't know, but that causes a big issue for us behind the dam. It clogs up the dam, clogs up the boat landing and whatnot. And then we have to remove them. And every five years, or the last five years, we've averaged about $47,000, unfortunately, in removal costs. It's 1993 when the department started keeping these records. It's about 17 and a half. And after a drawdown, and this is why drawdowns are important, we don't see very many bog removals at all. So we averaged about 1,100 in a three-year period after a drawdown. And what the drawdown does is it allows that vegetation to look better. The marsh is 134 square mile watershed and it backs up to that 60-foot dam. So if Eastern Fond du Lac County gets into the rain, that water level rises pretty rapidly and it tears up the vegetation. So the goal of the drawdown is to have that vegetation rough a little bit better, and then we don't see the large influxes of cattails until usually about year four, year five somewhere in there. And that's why we have in our management plan that we want to draw down every five years. So this just is a graph that shows from 93 to current times. And you can see after the drawdown we have the valley and then if we're not able to draw down, then we get these peaks. And we're really not able to draw down because we don't have a good water control structure out there. We have a five-foot bypass tube. You've probably heard me say this before, but if Lambeau Field was filled up with water, that'd be like trying to drain it with a straw. So it takes about a good month without any kind of precipitation event to actually draw down the marsh. So it's really a gamble. Like I said, we've been trying to draw it down since 2017 and we've had no luck. So the good, if you recall in 18, the bypass gate failed and we spent 19 working on the engineering to put the new one in. That project was completed in 2020. So now we actually have a control structure whereas before it was wide open, although it's been wide open pretty much since the install to try to draw it down. We're looking at that new dam for some of the new board members. We're looking at that to be able to be better pass more water and also keep it drawn down when it's drawn down. A lot of issues we have once we finally get it drawn down. Again, if we get a little bit of rain, it fills right back up and we're back to square one. So we're still aiming for a 23 construction on that. We have a million dollar ask at the DNR in their current budget proposal. That's looking pretty good at this point. We've had a $100,000 pledge from the Local Conservation Association. Ducks Unlimited is looking at putting some money towards it and hopefully if we can cob together enough funds, we're looking at starting design in 2021. The new building is moving along. No major hiccups to date on that project. The walls have started to go up. So here's just a few pictures of the footings and walls going up. And then that tree in the top left corner, if you recall some of the plans for the building, it's actually going to be held up by trees in a lot of areas. And this tree here is they call it the Glory Tree and that's the tree that's going to be in the atrium. So that was harvested from the site. So that'll be a nice story. You can see it's an ash tree. I don't know if you can see too well, but you can see all the little channels and stuff from the critters that ate it and killed it. But it's a solid tree. We counted 115 rings plus or minus. So it's been there quite some time. And then this is hopefully what it'll look like once it gets done. The colors will be a little different, but that's sort of the gist of what the building will look like when it's done. So with that, that's what I have for you this evening and I'll entertain any questions you may have. Anybody have anything they want to ask Aaron Brault? I do. Aaron, when we took down the trees along the lake, what trees did we plant? So again, we're trying to set the next generation up for success. So we've planted a variety of species. So it's not just one monoculture species, like we pretty much had out there. So they planted a lot of different types of oak, swamp white oak, some red oak, white oak, different types of maples, some beech, I think. A variety of them. Great. Sir. Thank you. Anybody else have any questions? If not, thank you very much, Aaron. Yep, thank you. Have a good evening. You too. Next is public addresses. All right. We have Jessica Huss, speaking combat perspective of COVID-19. Jessica Huss, 1904 North 23rd Street, Sheboyton. Good evening. Thank you for the opportunity to speak tonight. Since very early on, COVID-19 has been compared to war with healthcare workers serving on the front lines. I'm a combat vet, and I would like to share my perspective on COVID-19 as it relates to war. I served with a 30-second military police company in Baghdad, Iraq from 2003 to 2004. Our mission was to provide area security and to train the new Iraqi police force. We reported for duty on March 15, 2003, and the war began March 18. When we arrived in Baghdad in early May, the U.S. military was not ready for us to be there. Like with COVID-19, they had very little information to share with us about the area or about our enemy. We lived in the remains of a compound that was targeted in the initial air attacks. What I structurally found, we had no windows, plumbing, or electricity. Food was rationed and we drank hot bottled water. The area was hostile and we were ill-equipped and unprepared. Due to a manufacturer shortage, we had to dress for the first three months here in Iraq, but even without plates, we still wear our vests. When it's a life-or-death situation and the odds are not in your favor, you use whatever you have available to you to approve those odds. When the plates arrived in July, the average temperature in Baghdad was 140 degrees. With the plates, our vests weighed approximately 50 pounds. It was uncomfortable, hot, and we had to consume a lot of water and salt to keep from becoming dehydrated. We knew there was no guarantee by wearing a vest and being uncomfortable that it would save our lives when we needed it to. Yet, I don't think it ever crossed anyone's minds just not to wear it. It's a memory that has come to my mind when I hear people say that wearing a mask is unconstitutional, uncomfortable, or unsafe. I don't like wearing masks either, but I personally put it in the same category as wearing clothes in public. No shoes, no shirt, no mask, no service. Just like wearing a seatbelt when you drive or wearing a helmet when you ride a bike. We are a divided nation and it has made us weak. Everyone affect the team and most are passionate about where they stand. I'm not here tonight to claim that anyone is right or wrong, but the reality is with COVID-19, someone is wrong. With that in mind, I'd like to talk about the consequences for each side. I believe that by wearing a mask and spending more time at home, I am protecting myself. If I am wrong, worst case scenario is I missed a few social events, celebrated holidays a little bit differently, and perhaps gained a little bit of weight. It's true that mental health has declined and our local economy has taken a fall, but with our continued support, I believe they can recover. But what are the consequences for those who do not believe in COVID-19 and are refusing to follow the recommendations? You could end up in a hospital on a ventilator with long-term damage. You could die. You don't recover from that. I wish that people would stop and think a little bit more about the risks of making it and decide if it's really worth it. I know that it feels like this is never going to end. I didn't think Iraq was ever going to end either. Our deployment was made up of three sets of orders with the last set coming nine days before we were supposed to go home. I was angry and I was frustrated. I had everything set up to go back home. All I had to do was get on a plane, but they just wouldn't let me. But eventually it did end, and this will too. Vaccines have been developed, FDA approval obtained, and they are en route to our area. The end is in sight, but that doesn't mean it's time to let your guard down. This is the part where we tend to become the most complacent and you don't want to stop fighting the war until it is really over. Mask up, stay home, and maybe start some new holiday traditions this year. I promise you this will be a memory you look back on for the rest of your lives. A year and a half ago, or a year and a half after coming home, the 32nd Military Police Company was awarded the Valarist Unit Award. It was the third highest honor you can receive as a equivalent to the Silver Star. This accomplishment is recognized in 2005, Wisconsin State Assembly in grossed resolution number 44, signed and dated December 15, 2005. Coincidentally, 15 years ago today. Believe it or not, there are differing opinions about why we received this high honor. We were on a high profile mission with tremendous odds to overcome, but I believe being a National Guard Unit was our strength as we were naturally diverse. Yes, we had different ages, races, and genders, and different civilian jobs, which our leadership team, to their credit, used to our advantage. Additionally, if you read the resolution, there's a statement that talks specifically about our compassion for the Iraqi people, about our kindness. Many of you present today have taken a little bit of fire from your constituents this year. I think if you've never had to pioneer your way through a situation like this, it can be really difficult to understand. It isn't always about finding a way, because in some cases, there just isn't one. It takes courage and it takes grit. I came here tonight to share a slightly different perspective and to tell you that I think you've all done an outstanding job navigating your way through this battle. You are diversified by collaborating with different organizations, healthcare, the school district, and the Chamber of Commerce to name a few. Your communication has been transparent and stellar. You showed respect by filing ordinance 3 despite your personal opinions, and even more you stood up for each other to act. In my opinion, you have taken the same approach my leadership team took in our unprecedented situation, which was declared to be a success. It is a proven approach. Thank you to all of our elected officials, those appointed by our elected officials, public health staff, and of course the healthcare workers if you are listening. None of this has been easy and I sincerely appreciate your service. Thank you for your time. Thank you, Jessica. Thank you. Next is letters, communications, and announcements. There are none. Very good. County administrators are part. Thank you, Mr. Chairman, and good evening everyone. I want to express my sincere appreciation to everyone who's been working together to slow the spread of COVID-19, support our healthcare workers, and keep our businesses and schools open. Although it is really encouraging that vaccines are on the way as Ms. Jessica Husch just stated, now is not the time to let our guard down. As you know, we have experienced a steady increase in positive COVID-19 cases in Cheboyton County, the state, and our country, and sadly, a lot of people have died. My heartfelt thoughts and prayers to families that have suffered such a terrible loss. People that continue to experience serious health concerns are unemployed and may be struggling to put food on their table. I am also concerned about our healthcare workers and our first responders who continue to put themselves in harm's way in order to help all of us. The ongoing battle with this deadly virus impacted all of us, but certainly some have felt the brunt of it more than others. We should all show our support and concern by taking some personal responsibility to defeat this horrible virus. This is no hoax and it is worse than the flu. It is an understatement to say a lot has happened since March when our president, Senator and the Sheboygan County Board all declared a national state and local state of emergency. Since March, Sheboygan County's confirmed COVID cases crying from 1 to 10,406. 82 people have died. The Wisconsin confirmed case count is now at 442,396 with over 4,100 COVID-related deaths. Nationally more than 16 million people have contracted the virus and over 300,000 people have died. Thank goodness vaccines are on the way. We learned just yesterday Wisconsin received its first shipment. As you might expect, healthcare workers will be among the first immunized followed by long-term care staff and residents. As an employer, Sheboygan County is not planning to require our staff to be vaccinated, but we do intend to follow the advice of health professionals and getting everyone vaccinated will certainly be encouraged. We continue to have a pandemic administrative panel that's been meeting since March. Every Monday morning we have a group of representatives from our area hospitals and clinics, nursing homes, first responders, public health professionals, law enforcement, corrections, schools and universities, county board supervisors and city and county administration. Our public health officer star Grossman leads and facilitates the meeting and provides state and local updates. We also report on personal opportunities, hospital capacity, long-term care considerations, jail and corrections, emergency services, school system challenges, vaccine plan and how we can effectively share information with the public. As you well know, our hospital bed capacity is a key indicator of how prevalent this virus is. In our southeast region, hospital and ICU bed use continues to hover right around 90% capacity. We were pleased to hear just this Monday that our local hospitals have dipped below that a little bit, but it continues to be at a very high rate. And of course if there were some mass accident or something like that in the community that could really put a strain on our ability to care for people. Another area of focus of late in the pandemic administrative panel discussed was our messaging. A few weeks ago there was a feeling that maybe our messaging was growing a little stagnant. People were growing numb to the data. And of course we're struggling to reach some people. Even at this time, we continue to struggle to reach some people and encourage them to be part of the solution. So to that end we discuss what can we do differently. And one of the suggestions and I want to thank and acknowledge Vicki Schneider for suggesting it was to develop a public service announcement. We talked about that after the meeting and I'm very pleased to share that David Kohler, Louie Genting, Michael Super, we get from Kohler Company, Sargento and Johnsonville, a representative Terry Kotzma, Chairman Vern Koch, a doctor, a nurse. We put together a diverse group of leaders, killers in our community to encourage the community to step up and be part of the solution to obviously social distance, wear masks in public and again help slow the spread of COVID. And again it was heartwarming for me personally to reach out to these individuals and every single person we asked to participate agreed to do so in a very short order. That public service announcement is going to be coming up before Christmas. We also are going to improve our messaging through the use of more billboards. We've got two billboards to date, we're going to increase that to 14. And I want to thank a number of you who submitted photos in particular Supervisor Marilyn Montemayor. We have selected our photos will be again going up to Christmas as well. And then updating our website because we receive far more than we can use. We further engaged our first responders. Our first responders are just incredible. And the demands that our police officers, sheriff's deputies, firefighters that they have on them you never know what each day is going to bring but there's a lot going on. Yet to their credit they're going to now be more proactive and working with businesses and individuals as time permits to share information, to engage and to encourage people to take precautions to be safe and for business to put up signage and again making sure that people are wearing masks and being part of the solution. So we appreciate their teamwork in this process of sharing information and encouraging people to step up. I also want to give a shout out to the Sheboygan Press and Plymouth Review. They've really stepped up to help us disseminate information. The Plymouth Review is doing it routinely now with data we provide directly from public health and the Sheboygan Press you may have noticed is doing a lot more personal stories which I know certainly resonate with me and I think resonate with people if the numbers don't. We've seen incremental progress. I'm sure everyone agrees that if you go to a fleet farm or many other stores at this point most people are wearing masks and we appreciate the incremental progress we've seen and more and more people stepping up to take some personal responsibility and be part of the solution. The National Guard continues to test that our Aging and Disability Resource Center every Wednesday and Friday. That took some work for us to get that lined up and it also took additional work to have that extended now through March of 2021 so we're feeling good about that. We continue to work with our state and federal legislators regarding additional COVID funding. The CARES Act or Router Recovery funding has pretty much been utilized and we're hoping for another round as you know there's negotiations going on at the federal level. Yesterday we received an update from the Wisconsin County's Association at NACO and it continues to be up in the air on whether or not they're going to include funding for state and local government. They should. We spent over four million dollars in response to COVID over the last eight, ten months and it's not going to go away in January. We're going to continue to need some help. We're working on state budget issue papers internally as we ramp up with our own state budget development process so that's in play working with the Executive Committee or department heads.  It is the season we just had a Thanksgiving holiday Christmas is ahead and every year my mom writes a Christmas letter that made me kind of an old fashioned thing for people to do nowadays but she always does so and it's short and sweet but she gives a little update and this year she wrote and made me chuckle and I hope it does you too. We're a drink. If 2020 we're a drink it would be a colonoscopy prep. I was a retired school teacher I was a little surprised just to see an inner Christmas letter but that's what she wrote and I'll readily admit that the other day I was feeling a little downhearted Thanksgiving not getting together with as much family Christmas obviously we're going to keep it small just our children and it was just feeling a little downhearted and perhaps many of you can empathize with that and I opened up a Christmas card from Charlie Conrad as many of you know Charlie served on the county board from April 1994 to April of 2020 and he's 91 years of age and Charlie's Christmas card has a photo of him wearing a Johnson Badger cap with the caption grateful now more than ever a simple, positive and powerful message from a well respected and admired man who has seen and experienced a lot in his life Inspired by Charlie I found a pen and paper and reflected on what I have learned and appreciate now more than ever you know I'm so grateful for my parents my wife, my children, my extended family and I'm sure like many of us will never take a family reunion for granted again I'm grateful that this fall I got to spend a week with my dad never done that whole week we drove west together and went on an elk hunt together and my dad's 81 those days are numbered and we're on a safe trip together I'm grateful for my health my friends, my hard working caring and dedicated coworkers I'm grateful for our incredible public health professionals and direct care givers I'm grateful for our law enforcement our first responders and everyone who puts themselves in harm's way to help keep our community safe I'm grateful for our school districts and business owners for all they are doing to help protect their coworkers and people they serve I'm grateful for our teachers and parents who work so hard to educate our children our future leaders I'm grateful for everyone who has taken some personal responsibility to help slow the spread of COVID-19 and show empathy and compassion for those who are sick or who have lost a loved one I'm grateful for our local, state and federal elected officials who strive to find common ground and problem solve to make our communities and country even stronger I'm so grateful for all of our non-profit organizations and places of worship that focus on lifting people up and offering a helping hand I'm grateful for people who are kind considerate and look for the good in others and I'm grateful to have worked with and know people like Charlie Conradie I hope and pray that 2021 will be a year we can all look in the mirror and take some satisfaction that we work together to defeat COVID-19 and that this time next year we'll all have one of the most joyful thanksgivings Christmas and New Year holiday celebrations ever surrounded by family and friends and with that I hope everyone has a safe Merry Christmas New Year and thank you all members of the county board and people participating in this meeting this evening for all that you have done and continue to do to help keep our community safe Back to you Mr. Chair Thank you Administrator Payne for the following resolution and ordinance that we'll be voting on this evening we will use a voice vote if there's opposition to one of them then we'll do a roll call vote so consideration of committee report from the executive committee Resolution number 19 regarding declaring official intent to reimburse expenditures from proceeds of borrowing recommendation to adopt Is that a motion Supervisor Gehring? Gehring moves to adopt Sorry I didn't have the speaker on Wagner will second Thank you Supervisor Wagner Is there any discussion? Okay hearing no discussion all those in favor of resolution 19 say aye Aye Opposed? Motion carried consideration of committee report from the law committee Ordinance number 6 regarding establishing speed zone on county roads A and J town of Rhine county road S town of Scott county road T T town of Sheboygan Falls committee recommendation to enact All right Supervisor Hoffman moved up Thank you Supervisor Hoffman Is there a second? Supervisor Imel Thank you Supervisor Imel Any discussion? Hearing no discussion All those in favor of ordinance number 6 say aye Aye Opposed? Motion carried Then I will hand over the gavel or computer mouse Supervisor Zigglebar Good evening to you all Resolutions introduced Resolution number 21 from the finance committee regarding disallowance of bus claim against Sheboygan county Resolution number 21 referred to executive committee Resolution number 22 from human resources committee regarding authorizing human resources committee to enter into labor contract with Sheboygan county law enforcement employees association Resolution number 22 referred to finance Resolution number 23 from the law committee regarding adopting updated county all hazards mitigation plan Resolution number 23 will be referred to executive Resolution number 24 from transportation committee regarding petitioning the secretary of transportation for airport improvement aid Resolution number 24 will be referred to finance Ordinance is introduced Ordinance number 7 from the executive committee regarding renumbering chapter 8 Sheboygan county industrial development and revolving loan agency to chapter 9 Resolution Ordinance number 7 will be referred to finance or business . . . . . . . . . . . . . . . . . . . . . . . . .


Hey, hey, hey, am I on am I sorry trying to get sorted Okay Hello, hello looks like everything's working. How is everyone? Come on here. It's Wednesday, and I'm running around like crazy today But I'm excited to be here and I'm ready to do something different than working working I mean, I guess this is technically working Um So I'm excited about what we're gonna make today. I've started because Because I had to be over there and I didn't want to be like, oh, so I'll just wait till some people get on And we'll get started Um, and I'm just gonna read through so today What are we gonna make today we are making Okay Something that's called. Oh, is that baking soda? Yeah Hokey pokey biscuits today. We are making hokey pokey biscuits because of the name So do you guys know do the hokey pokey and turn yourself around? Hey, that's what it's all about. Whoo Um, yeah a little hyper in my kitchen today. Let me find my I'm just getting sorted. I'm not I've been rushing Yep, I still haven't got a new one Okay, this is my life. I'm barely surviving most days, but so hokey pokey biscuits because So hokey pokey is and correct me if I'm wrong. Hello. Yes, beautiful day in Wellington. I was just in the city and It's so stunning here. So if you're new to my channel if you're new to the cooking with edmund's show It is the first ever collaborative cooking show ever So basically I go live I'm cooking something that I've never made before out of the famous edmund's cookbook of new zealand Like this is what they call like their cook their cooking bible Like these are all the famous recipes of new zealand and they are quite different than anything i've ever made and so I kind of look for you guys to tell me if i'm doing something wrong I have learned a lot doing it this way and have just improved My baking new zealand stuff. Hello from johnsonville so fast because You guys are telling me what i'm doing wrong what i'm doing right if I mixed it too much and it's been so great So the first ever collaborative cooking show i'm excited And I chose hokey pokey biscuits because I still giggle inside when I say the word hokey pokey So hokey pokey in new zealand and correct me if i'm wrong uh means Like um honeycomb like like a honeycomb like it probably took me five years of living here before I tried um hokey pokey Ice cream and then when I did I was like well, I've really missed out. I haven't made hokey pokey before Um, and so then when I saw hokey pokey biscuits, I was like, yes, that's what we're making plus I have the ingredients and so that was also why um, okay, so Let's just jump in here because we can chat once it's being cooked. So I have the oven at 180 celsius. Um, which would be like Yeah, it's about 350 360 fahrenheit um Uh, so basically I've cooked 125 grams of butter. I put the butter I did a half a cup of sugar a tablespoon of golden syrup which looks like this Now let's talk about golden syrup So those are all in a tablespoon of milk and I cook those until they're boiling and now I'm supposed to let them cool So this is why I did it this way. So I could just be over there. I could do that um and So yeah, and I'm almost out of this but I had enough for this so golden syrup now you can tell that I haven't cooked so that many new zealand recipes because um, I've never cooked with I've never baked with golden syrup And like all these recipes that I'm in I'm like golden syrup golden syrup. I'm like wow I'm not baking many new zealand recipes Um, at least out of here. So what you do is you bring this to a boil And then it says to so you have again It's the butter the sugar a little bit of milk and a tablespoon of the golden syrup which that's what I meant to say is like Let me read it It is a subtle caramel flavor and light consistency ideal for toppings and you use it, you know, like we put on pancakes or piclitz as you say here And it's good, but it has a very different taste. I personally don't love it myself That's probably why I don't bake it, but it's basically like sugar That's not as refined. So it's like I don't know. It's like brown sugar Syrup would that be correct? Correct me if I'm wrong. This is just what I'm remembering off the top of my head Would have been good to do research, but didn't that's why I have you So, um, okay Here we go. Um, so you mix it stirring consistently remove from heat allow the mixture to cool to a lukewarm That's what we're doing ladies and gentlemen why I talk to you Um And then sip the flour and baking so together and add to the cool mixture.  Okay, cool. So I'll probably just use a spoon And here's my fork. Okay, cool Easy and then you just bake for 15 20 minutes and We're done. I have okay, but you have to listen This is also what made me want to make these Is these crisp biscuits is slightly On your tongue. Thanks to the baking soda and the golden syrup Ladies and gentlemen, I'm interested in the finish I am making my own paparazzi in cookie floor. Do you guys know what paparazzi are? Paparazzi should have my hair up when I'm cooking like Whoa, I just been running around. I literally got off a zoom call five minutes ago. So Um, we're living the dream people living the dream. So I think when I say that this is lukewarm. Yes, okay, cool All right, so I'm just going to use my handy dandy thing and I'm going to put this down so you can see what I'm doing Here we go Um, oh probably too far Here we go. So this is um Let me look uh one and a half cups of flour So I'm going to put that in there And then you just need a teaspoon of baking soda So this happens to be edmund. So be impressed be impressed Let's see one teaspoon of edmunds. There we go I just wanted to at least use one thing and it wasn't just because it was edmunds. I didn't realize that till now Okay, so I'm just going to do this So if they sift together as it goes in And then I should yeah probably having this kind of mixer will work Like this is so easy you guys like you could cook this like so fast like right before the kids come home I'm making a mess, but that's what you do right when you're baking I'm making a mess. Here we go So you can kind of see It's forming Oh, it's getting hard to mix.  Okay So it kind of looks like a shoe pastry if we've ever mixed that up french, you know, like what you make Oh, it looks almost exactly like shoes. Is that what I just made? Okay, let me get this off of here And I'm going to get another It's this one And we'll just mix it. I just want to make sure yeah, it's well mixed. It looks good. So you can see what it looks like Um, so then it just says tablespoon full and put it down On to here. I'm just gonna rewash my hands again just because I've been touching some things Oh So how are you guys doing like what is going on? So I can can you see this? Yeah, you can see us move the golden syrup Um And so tablespoon down. Is that right?  Sorry biscuits. Sorry forgot where I was Can you guys see what I'm doing? Yeah Um, so I'm just going to add all this And And then I'm going to push the fork down in the middle of it I have never made these if you're new if you just got on here. Uh, yeah, there's some new people. Um, this is hokey pokey biscuits Such a funny day. I'm sorry I have got I can't believe some of the words that have now started coming out of my mouth that I've been here for a while Like I say lollies as if that's a normal word to say as an adult um So yeah, it looks like I'll have to make two trays of this but we'll just do one Actually, maybe I'll add a little bit more to that cookie. This is actually quite easy to work with. Hopefully I added everything It's very buttery cookies Okay, so then it says, you know to push down with a floured fork all floured Okay, well that's on top of the flour. So we're not going to go with that. Okay. Oh, it's working fine Working fine kind of reminds me of like this is what you do with peanut butter cookies in the u.s. If you're in the u.s Da da da And we're ready to bake. So I've preheated my oven at 180 um Because look at this. I'm getting so professional at this now that this is my fifth show Bump bump bump. That's what they look like. Let's see how they turn out Okay, so as you guys know if you've joined me on other shows, I um There we go like play-doh. Yes. Am I making this right? Have you guys made this before? um Like other shows, um, what was I saying? I don't even know what I was talking about. Oh Oh my gosh, are these are these turning out right? It feels a little bit different. Um I am going to take another tray out and Get the rest of the bread as I were talking So I'm happy to answer any questions if you have any questions if some of you are traveling here moving here I just want to know baking questions because you know, I know everything about baking. Um It's a stunning day here in wellington. I was in the city And for one day only they have in and out burger And I stood in the line I did I stood in the line hour and 40 some minutes And if you are in new zealand Pretty sure I'm going to be on tv3 tonight. So I was with another american and um Yeah, so she's from california and knew like what a in and out burger should taste like and so They were very interested in her take on it. So We are both on there if you want to check that out. Um Let's see. It wasn't my attention. I was meeting with her and then I just happened to mention it and didn't realize she was such a big fan And so that's what we did and ended up being really fun But of course then I'm behind with everything else I was doing today but um, but it's going well And Yeah, it seems like a very like summery type day today So, um, I'm very excited about this fizz. It says it's going to lightly fizz on my tongue because of the baking soda and the golden syrup together So, yeah, should be interesting. Why is my hair all flimsy? Oh, it's like humid. It's hot in here um So, yeah But uh, let me see what else is going on. Oh, yeah So I get so many people you guys seem to like the show so hence the reason I keep doing it Um, and I enjoy it. I definitely enjoy it, but um So thank you for watching the show. This is the fifth episode if you haven't watched the other ones The first week I made afghan biscuits. So you can check that out. Then I made cheese scones. I believe Then I made um yo-yos uh What the heck else did I make? Is this this is the fifth episode I made something else Why am I not remembering it? I don't remember Oh, and then last week I made it's because it's the most it's the recency effect, right? You can't remember the most recent thing I made sponge cake For my daughter's birthday that day. It was her birthday last wednesday and we made sponge cake, which I had never made and she ended up loving If you didn't see it, I posted pictures on my instagram. I actually I meant to put it On my community here. So I'll do that. Sorry. I meant to do that and didn't um So yeah, so today we're making hokey pokey biscuits if you're not aware And yeah, so everybody's always commenting on my dancing as I'm waiting For the biscuits to cook. Actually, let me get uh, oh no, they look like they're like melty Oh Well only like two of them the rest of them look okay. So hopefully we are Money So my son with two year seven camp today. So I hope he's doing well up there And so that's exciting it says new school and new group of people and new camp. So, you know, there's Always they're running around getting ready for camp Up and so yeah Oh, let's see Yeah, just working a lot doing a lot of marketing for people and Doing all my own personal brand stuff and my business. So if you are thinking about moving to new zealand, definitely check out my website I have lots of services and my training hub is what I highly recommend because If you're coming here or traveling here just gives you everything you need to live set up life and thrive in new zealand I also have things on there like if you need some resume templates or some interviewing help and just because it can be different Oh, they do that they do go flat. Okay. Thank you. Thank you for being here and helping me Um, okay, so they are supposed to go flat looks like well mine aren't going too flat that I make them too puffy I might have made them too puffy the problem is is that they have pictures of things But they don't have it of everything and so I'm like do they have a picture of it? Because I'd like to see what it's supposed to look like Um, but man, there are a lot of recipes But they are quite simple because I've been looking for ones, you know That only take 10 15 minutes to bake because you know, that's all the time we have really I don't know what something that's going to take 45 minutes Okay, so we're five more minutes. Oh, they're looking really good They're looking really good. How fun those were so easy you guys like What felt like two seconds to make that because you just like put it in a pan melts it really quick Jump some flour and baking soda in there. Boom. You got cookies. You seem like Amazing But that's what's good about New Zealand is they don't put as much pressure on moms to be like this Pinterest mom That you feel in the states, but mostly it's probably because I just do it to myself Here let's put the start soaking Okay, so if anybody has any questions or anything that they would like me to make next week Let me know And because I'd be happy to because I literally picked this this like an hour ago Well, yeah, how do I decide? This is the true story ladies and gentlemen. This is a true story I Had all the kids in the car today. I had a run saw everybody in different places It was crazy and I was like I was about to pull out and I was like no I forgot the Edmunds book. So I ran and grabbed this Handed it to my daughter in the front seat and like pick something out So then it only takes 15 minutes to make and doesn't have crazy ingredients that I don't have Lemon delicious souffle.   That seems really hard Christie could do these. Yes. This is actually a really good Christie. What she's not going to have golden syrup Do they have golden syrup in the u.s? um I'm going to look it up right now because I've never seen it but that doesn't mean it's not there I bet you they do Because you can kind of get everything Okay, you'd find it in larger supermarkets specialty groceries and online. So it's not everywhere is what they're saying um It's also called bite traco Or a liquid sweetener. My grandmother always cooked with a liquid sweetener. So that's very interesting maple syrup can do similar if you have that But yeah, so you'll have to look it up It's a thick golden colored syrup made from sugarcane that is commonly used in baking or as a sweetener Yes, oh you can make homemade golden syrup Okay, so there's a golden eagle syrup company in alabama Um that makes it so i'm sure you can order it from them. So you may have to order it special I'll let you know if this is any good And if you should order it But there's so many recipes if you get the edmunds cookbook There's so many recipes in here. I don't know They're different We're trying them. We're going to see how good they really are Ginger slice would be great. Yes. I need to make ginger slice because I've never made it And I would never eat it like that would like if you go to the bakery and you know, you have the big beautiful clear Cabinet that you can pick out the stunning things that they make every day I would never pick the ginger slice never But my son So my kids become very much kiwi before me Because I'm more set in my ways if you will and they or like they love the ginger and I was like ginger like ginger and baking It just seems Like ginger bread would be like the most popular in the u.s. But I hate it, you know So in my mind i'm like But i'm gonna make it date loaf is yeah date loaf like dates being like oh like dates Not like raisins Because what I think I think I think I think when people say date loaf to me I think I was thinking raisins, but dates are very good. So That could be a winner date loaf. Let's look that up um, and then the ginger slice because Let's see A b c d this is it okay We have date bliss balls date loaf 25. Okay You guys know what page is so funny when I said I was doing this show everybody was like Do this on this page in this page. It was just so cute how everybody knew the pages But then it's of course, there's different versions. So that doesn't always transit. Okay. Here we are Hold on. I feel like my super sniffer is going on Oh, yes, it is going off because my timer thing didn't go off Oh Guys look at this Look at this this looks so good. Look at how beautiful these look. Oh my gosh. These are stunning. Oh my gosh I'm so glad I made these and they're gonna fizz And i'm just gonna throw these in just to get it all cooked So I I think that my oven is A bit broken because you know sometimes it beeps really loud at me and other times it doesn't at all So like I'm very excited about these. So I'm gonna take One of these off so that I can try it although I should take a picture of it Didn't I have my phone because it's just so beautiful. They actually turned out perfect. They're like this beautiful golden Is that because of the golden syrup that they're so stunning and perfect? Or am I just really good at this? Which one is it? Oh my gosh, they look really good Okay, so I'm going to take one off so it cools a bit quicker My gosh stop messaging me. I'm going live. I'm live Um, so yeah Date loaf is yum. Oh, yeah, I was looking it up 25 page 25 Gingerbread loaf interesting. I'm interested. I'm very open to trying this I have to say these look a lot better than I was expecting Um, okay. So chopped dates boiling water Brown or brown sugar butter walnuts should I put walnuts in it? Like, you know, I love walnuts. My kids hate them, but too bad for them I if it says walnuts, I should put it in because I got to do the Edmonds A sim I simply made moist flour some low. Oh, but it takes 45 minutes Mmm Maybe I'll have to make two so I can bake some things ahead of time if I'm organized. We'll see Okay, so Is it cooled off? Yeah, it's pretty cool. Okay, so just look at how beautiful It's like this golden. Look at how perfect the golden texture is.  It's really nice Like look at how nice that inside looks. Oh, like what is that taste? It has I can taste the golden syrup like I can definitely taste that but like What is that taste? It's really good. My kids are gonna like these These are actually really good. I'm gonna pull this off so they start to cool because of course I have to go pick them up and Too long. So It's beautiful. They're so beautiful you guys So, yeah So if you're enjoying this show subscribe because I do this every week I think I'm sticking to Wednesdays, but every week looks so different. So I can't guarantee it But I need to have a consistent time, but I haven't found it yet Um, there's just so much going. Oh my gosh. These are really good. Do you guys make these a lot? Or is this just something people don't make I just did I wanted to fizz Am I getting a fizz? No, really Maybe my I've had the golden syrup for a while. So maybe it wasn't fresh enough. I would have bought it normally if I had time, but I did feel the earthquake yesterday. It wasn't too bad. It was like I think a four or something or five something um Wow That was good It's like this really nice buttery flavor Is there something I feel like I would add cinnamon Don't hate me for saying that Is there something that you could add into this to just have a little bit It is just really nice on its own that would be really good with a cup of tea, but Ain't nobody got time for that We're just gonna eat it Oh, let's see You guys are funny. Um So yeah, hey also I'll put the link in the description. I don't think it's in there because I just rushed everything but Join my community. I have a new online community For free doesn't cost anything Just I'm trying to connect everybody from all my social media just own one place so I can chat with you guys and Just kind of have deeper relationships. I just love my community. I love you guys I'm gals and Um, if you wanted to go there because I feel like it would be helpful people to meet each other to ask questions They are and do that so obviously if you're in my training hub you get an exclusive group of people Those people are actually moving here from America generally And that's that's a kind of a different group and what they're doing But this is kind of for everybody for all New Zealanders people from Australia People from around the world that watch all my different channels because I kind of do different things on different channels But a lot of the same um to kind of come together and we just share information and we just have A common link that you just watch my stuff And I'd like to get to know people better because it's getting hard to be like Responding to everything on all the different channels. So I put stuff out Let's bring everything into everybody in the community and then It's cool because it's just download kajabi on your phone and you could just be talking on there from your phone It's great. You just log in from there. So join it. It's free. Link is in the description Um, do I have what video? Oh, you're not going to want to miss the youtube video coming out on sunday I'm already done with it. Look at me. I'm still on top of it Um, I went to a really cool place It's a vlog. So if you like those watch it if you don't I don't care um Let's see what else. Yeah, join the training hub if you are coming here if you've already moved here And you're struggling a bit even if you've been here for a year Is a good place to be because it's what these are other places people that are moving here or are here um Lots of great videos one-on-ones with me or live q&a's with me. So How many americans have moved here since you've been doing your channel? That you've helped that's a good question. I should probably look that up I can look at like how many consults I've had It is a little bit different because I've used different platforms and so like I haven't done a like a cumulative number But you know, I don't do a ton like this business that I have the consulting and the training This isn't a big business You know, it doesn't bring in enough money um I just enjoy doing it and it's helpful and I love meeting people and connect. It's like in every way. It's me and so Yeah, so that's why I do it. I'm hoping to grow it because that would be nice um, because you know, none of these social medias make me anything significant. So um And so yeah, so I would say maybe a hundred consults a year But that was also before like during coven and stuff. So it's definitely picked up quite a bit I have quite a few a week. Um, so I think that's just you know, immigration is opening up immigration is also apparently changing their rules Midway through the year. So that could make it easier for people or harder depending on who's the government, right?  I don't know everything I'm not like I can't give like actual immigration advice, but I love this year my experience help connect people I have lots of great resources on the training hub that you'll need and that you should use are actually really great Um, and then just like like I just met with someone today I had a consult and like he's just traveling here and just want to talk about like where to go to do and like You know, and it's just even the cultural training with that. Well, this is how you should handle this situation Expect this in this situation. So it was good Oh, thank you. Yes, I am a get up and go if nothing else That's me. I know I keep signing on for new things. I've been writing more blogs. I think Getting information out that way is really helpful. Um, and you know my dance class coming up in april So anyway, it was lovely to see you all and I will see you next week and Make these these are so great. Look at this So good


Because on the day you decide to abandon me, betray me, hurt me, and I've put my emotional eggs in your basket, I've brought my emotional dependence in your bank, I've put my emotional well-being in your hands, and you abandon me, reject me, betray me, I am rendered instantly homeless in that moment. It's like I was kicked onto the streets, I have no address, because you were my address. You were my home.


What happened during that during that time out?