By TSB Staff
Following more than two weeks on administrative leave, Cindy Johnson was reinstated as executive director of Chestnut Square Historic Village at a special meeting Wednesday night by the Board of Directors.
As previously reported by TownSquareBuzz.com, Johnson said she was told the board’s initial actions April 23 to place her on administrative leave were due to “insubordination and and lack of respect for the office of the vice-chair of the board.” She said it happened after a strategic planning meeting in which she questioned strategies put forth by Vice Board Chair Hamilton Doak.
But after Wednesday’s reinstatement, Chestnut Square Board Chair Pat Rodgers said Johnson “has full support of the Board of Directors.”
Johnson said Thursday in a statement to TSB, “I would like to thank the board, staff and volunteers at Chestnut Square for all the hard work they put in keeping it `busy as usual’ at Chestnut Square while I was on leave. Their hard work has made it easy to step back into the job, barely missing a beat. I appreciate the strong support the board showed me last night in their feedback and vote to keep me on board as the Executive Director of The Heritage Guild of Collin County.”
Chestnut Square and The Historic McKinney Farmers Market are a labor of love for Johnson and her family, she told TSB. She also said she’s focused on the 18th Annual Killis Melton Ice Cream Crank-Off on Saturday, June 8 and the first Farm to Table Dinner to support the Farmers Market on June 14.
“All of us at Chestnut Square look forward to a positive and successful future,” Rodgers added in a statement to TSB. “Chestnut Square is a treasure to this community and we will always work to assure that it remains a place where history comes alive for young and old. We are proud to be the home of a great Farmers Market where the community gathers on Saturday mornings.”
Johnson added more details about the upcoming events she’s preparing for,.
“The Ice Cream Crank-Off promises more ice cream than ever before and fun, old-fashioned games on the green space,” she said. “The Farm to Table dinner will feature offerings from the Farmers Market crafted into a one-of-a-kind six course dinner by Tim Blevins, Executive Chef at Rick’s Chophouse.”
After financial struggles in recent years, Chestnut Square is now profitable, partly due to the weekly farmers’ market that is held on the Chestnut Square grounds on Saturdays during the spring, summer and early fall. Johnson was instrumental in bringing the market to Chestnut Square and has grown the market to include nearly 50 different vendors. The Farmers’ Market at Chestnut Square has been chosen as the second-best farmers market in Texas and third-best in the nation.