This is an Independently published publication, NOT an Approved nor Official publication of the Fairfield Plantation POA Find us at www.fpnav.com or Facebook at: https://www.facebook.com/fairfieldplantationnewsandviews?fref=ts OCTOBER 18, 2014 PRSRT STD ECRWSS U.S. POSTAGE PAID EDDM Retail ********ECRWSS*** RESIDENTIAL CUSTOMER VILLA RICA, GA 30180 Tast of Fairfield & Beer Garden — PG. 4 Ragsdale Heating and Air — PG. 15 Michelle Nyberg — Girl’s Got to Eat — PG 10 Christina Henggeler — Dolling Up the Nest — PG 10 Virginia Westlake — Sold in Fair- field— PG. 7 Plantation Women’s Club — BBQ Cookoff — PG. 5 Steve Barden — Paper or Digital? PG 3 Beth Spears — Letter from Beth Spears PG. 2 Yt|Üy|xÄw cÄtÇàtà|ÉÇ NEWS AND VIEWS CONGRATULATONS! Dr. Habiba Shaw — Let’s Hear It for the Boys — Part 4 — PG. 6 & 7 Yard of the Month — Sandra & Don Williams — PG. 8 & 9 Tovey’s World — PG 11 Don Rich Ford—PG 15 INSIDE THIS ISSUE: Phil O’Brien — Field of Screams PG. 2 & 4 NEW OFFICERS OF THE BOARD Market Place — PG 12 & 13 Deryck Cook — Kiwanis — PG 11 To all Homeowners: Please join us in congratulating our new officers for this board year: • President – Lee Sundberg • Vice President – Paul Sanford • Secretary – Brenda Auger • Treasurer – Darrell Halley The remaining board members are: • David Hightower • Tom Ishee • Chris May • Bill Priest • Beth Spears Their willingness to serve in these positions is much ap- preciated. We also want to thank last year’s officers; Howard Ray, Tom Ishee, Brenda Auger and Beth Spears for the dedication and hard work. David O. Durgin, Jr., PCAM ® , LSM ® , AMS ® , CMCA ® Chief Operating Officer Fairfield Plantation Property Owners Association, Inc. ELECTRONIC EDITION Kiwanis Club — Honey Baked Gift Cards — PG. 5 2014 Elected Board Members , Left to Right: Lee Sundberg, Chris May, and Beth Spears (Ms. Spears was re- elected)
Transcript
This is an Independently published publication, NOT an Approved nor Official publication of the Fairfield Plantation POA
Find us at www.fpnav.com or Facebook at: https://www.facebook.com/fairfieldplantationnewsandviews?fref=ts
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Tast of Fairfield & Beer Garden — PG. 4
Ragsdale Heating and Air — PG.
15
Michelle Nyberg — Girl’s Got to
Eat — PG 10
Christina Henggeler — Dolling Up
the Nest — PG 10
Virginia Westlake — Sold in Fair-
field—PG. 7
Plantation Women’s Club — BBQ Cookoff — PG. 5
Steve Barden — Paper or Digital? PG 3
Beth Spears — Letter from Beth Spears PG. 2
Yt|Üy|xÄw cÄtÇàtà|ÉÇ N E W S A N D V I E W S
C O N G R A T U L A T O N S !
Dr. Habiba Shaw — Let’s Hear It
for the Boys — Part 4 — PG. 6 & 7
Yard of the Month — Sandra &
Don Williams — PG. 8 & 9
Tovey’s World — PG 11
Don Rich Ford—PG 15
I N S I D E T H I S I S S U E :
Phil O’Brien — Field of Screams PG. 2 & 4
N E W O F F I C E R S O F T H E B O A R D
Market Place — PG 12 & 13
Deryck Cook — Kiwanis — PG 11
To all Homeowners:
Please join us in congratulating our new officers for this
board year:
• President – Lee Sundberg
• Vice President – Paul Sanford
• Secretary – Brenda Auger
• Treasurer – Darrell Halley
The remaining board members are:
• David Hightower
• Tom Ishee
• Chris May
• Bill Priest
• Beth Spears
Their willingness to serve in these positions is much ap-
preciated. We also want to thank last year’s officers;
Howard Ray, Tom Ishee, Brenda Auger and Beth Spears
for the dedication and hard work.
David O. Durgin, Jr., PCAM®, LSM®, AMS®, CMCA®
Chief Operating Officer
Fairfield Plantation Property Owners Association, Inc.
E L E C T R O N I C E D I T I O N
Kiwanis Club — Honey Baked Gift Cards — PG. 5
2014 Elected Board Members , Left to Right: Lee Sundberg, Chris May, and Beth Spears (Ms. Spears was re-
elected)
Page 2 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
Neighbors:
Thank you for your sup-
port in my re-election to
the Fairfield Plantation
Property Owner’s Asso-
ciation Board of Direc-
tor’s and for your support
during my previous term.
Over the past three years Board members
and residents have expressed great ideas for
positive growth and improvements to our
community. We accomplished some of
those, the major one being the change in our
management structure. With the General
Manager and his team handling day to day
operations the board should now be free to
focus our efforts on these new ideas and
how to bring them to fruition.
We will be asking for more of your great
ideas in the next few months as we finalize
the Strategic Plan and work on next year’s
budget. I hope you will participate.
Sincerely,
Beth Spears
L E T T E R F R O M B E T H S P E A R S
KEVIN HEAD, AGENT AMERICAN FAMILY INSURANCE 141 N Bay View Dr. Villa Rica, GA 30180 Office: 770.462.1005 Mobile: 678.725.1459 Fax: 770.462.1009 Website: http://insurance-agency.amfam.com/GA/kevin-head/default.aspx
The Field of Screams is in desperate need of volunteers this year. It is coming up quickly and very few people have
committed to helping out as actors and stage hands, and a few of those have already backed out. I am not terribly
concerned about help with setup, although it would be nice, push comes to shove, I can suck it up and get it done
with very little help. It can not happen though without at least 20 actors, 5 stage hands, and 3-5 guides. It would also
be very nice to have some help with makeup, so if you think that you can help out in anyway, please let me know
ASAP. This is the 5th anniversary of the event and my last year doing it, so I would really appreciate some volun-
teer help to pull it off. The event is on the 25th and actors will need to report to the rec center at 5:30pm and stage
hands will need to be there no later than 7:00. There will be a walk through and safety brief for all volunteers Friday
the 24th at 7:30, at the rec center. No experience is required to participate and it really is a lot of fun.
Phil O’Brien
F I E L D O F S C R E A M S O C T O B E R 2 5 , 2 0 1 4
Continued on page 4
E D I T O R I A L — P A P E R O R D I G I T A L ?
Page 3 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
For more information, comments, letters to the editor, suggestions and/or complaints. Please ad-dress to Steve Barden at
Page 6 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
L E T ’ S H E A R I T F O R T H E B O Y S P A R T 4
Simply
Catering Simply Call:
770-830-8901 SimplyCatering.org
Prostrate Cancer Preven-
tion: Ways to Reduce Your
Risk
By Dr. Habiba N. Shaw
The cause of prostate cancer is un-known, which means it’s hard to
suggest preventive strategies. Researchers have not found a powerful association with lifestyle, although there is some evidence that diet may play a role.
There is evidence that a diet rich in fruits and vegetables may reduce the risk for prostate cancer. In 1995, a large epidemiological study by Harvard research-ers found that men who ate at least 10 servings a week of tomato-based foods reduced their risk for the disease by 45%, while those who had 4–7 servings lowered their risk by 20%. Researchers suspect the protective agent is lyco-pene, a carotenoid and antioxidant found mostly in toma-toes and tomato products.
If you're concerned about your risk of prostate
cancer, you may be interested in prostate cancer preven-
tion. Prostate cancer is the most common cancer diag-
nosed in men. You may have friends or family members
who have been diagnosed with prostate cancer, and this
may make you wonder about what you can do for prostate
cancer prevention.
There's no sure way to prevent prostate cancer. Study
results often conflict with each other, and no clear ways
to prevent prostate cancer have emerged. In general, doc-
tors recommend that men with an average risk of prostate
cancer make choices that benefit their overall health if
they're interested in prostate cancer prevention.
Choose a healthy diet There is some
evidence that choosing a healthy diet that's low in fat and
full of fruits and vegetables may reduce your risk of pros-
tate cancer, though study results haven't always agreed. If
you want to reduce your risk of prostate cancer, consider
trying to:
Choose a low-fat diet. Foods that contain fats in-
clude meats, oils and dairy products, such as milk
and cheese. In studies, men who ate the highest
amount of fat each day had an increased risk of pros-
tate cancer. While this association doesn't prove that
excess fat causes prostate cancer, reducing the
amount of fat you eat each day has other proven
benefits, such as helping you control your weight
and helping your heart. To reduce the amount of fat
you eat each day, limit fatty foods or choose low-fat
varieties. For instance, reduce the amount of fat you
add to foods when cooking, select leaner cuts of
meat and choose low-fat or reduced-fat dairy prod-
ucts.
Eat more fat from plants than from animals. In stud-
ies that looked at fat and prostate cancer risk, fats
from animals were most likely to be associated with
an increased risk of prostate cancer. Animal products
that contain fats include meat, lard and butter. When
possible, use plant-based fats in place of animal fats.
For instance, cook with olive oil rather than butter.
Sprinkle nuts or seeds on your salad rather than
cheese.
Increase the amount of fruits and vegetables you eat
each day. Fruits and vegetables are full of vitamins
and nutrients that are thought to reduce the risk of
prostate cancer, though research hasn't proven that
any particular nutrient is guaranteed to reduce your
risk. Eating more fruits and vegetables also tends to
make you have less room for other foods, such as
high-fat foods. Increase the amount of fruits and
vegetables you eat each day by adding an additional
serving of a fruit or vegetable to each meal. Eat
fruits and vegetables for snacks.
Eat fish. Fatty fish — such as salmon, sardines, tuna
and trout — contain a fatty acid called omega-3 that
has been linked to a reduced risk of prostate cancer.
If you don't currently eat fish, try adding it to your
diet.
Reduce the amount of dairy products you eat each
day. In studies, men who ate the most dairy products
— such as milk, cheese and yogurt — each day had
the highest risk of prostate cancer. But study results
have been mixed, and the risk associated with dairy
products is thought to be small.
Drink green tea. Studies of men who drink green tea
or take green tea extract as a supplement have found
a reduced risk of prostate cancer. If you like to drink
tea, consider choosing green tea. Green tea contains
antioxidants such as polyphenols that may help pre-
vent certain cancers and other health problems.
Because lycopene is tightly bound inside cell
walls, your body has a hard time extracting it
from raw tomatoes. Cooking breaks down these
walls. Cooking oil dissolves it and helps shuttle
it into the bloodstream. Quercetin, a flavonoid
most abundant in apples, onions, black and
green teas, and red wine, is also showing prom-
ise as a source of protective benefits.
Try adding soy and legumes to your diet. Diets that
include tofu — a product made from soy beans —
have been linked to a reduced risk of prostate cancer.
It's thought that the benefit of soy comes from a
specific nutrient called isoflavones. Other sources of
isoflavones include kidney beans, chickpeas, lentils
and peanuts. Soybeans and other legumes contain
phytoestrogens, which are plant-based chemicals
that behave like the hormone estrogen in the human
body. These chemicals might help to prevent pros-
tate cancer. In fact, one possible explanation for
lower rates of prostate cancer in Asian men is that
they eat more soy protein.
Drink alcohol in moderation, if at all. If you choose
to drink alcohol, limit yourself to no more than a
drink or two each day. There's no clear evidence that
drinking alcohol can
affect your risk of prostate cancer, but one study
found men who drank several drinks each day over
many years had an increased risk.
Maintain a healthy weight Men with a body mass index
(BMI) of 30 or higher are considered obese. Being obese
increases your risk of prostate cancer. If you are over-
weight or obese, work to lose weight. You can do this by
reducing the number of calories you eat each day and
increasing the amount of exercise you do. If you have a
healthy weight, work to maintain it by exercising most
days of the week and choosing a healthy diet that's rich in
fruits, vegetables and whole grains.
Exercise most days of the week Studies of exercise and
prostate cancer risk have mostly shown that men who
exercise may have a reduced risk of prostate cancer. But
not all studies have agreed. Exercise has many other
health benefits and may reduce your risk of heart disease
and other cancers. Exercise can help you maintain your
weight, or it can help you lose weight.
If you don't already exercise, make an appointment with
your doctor to ensure it's OK for you to get started. When
you begin exercising, go slowly. Add physical activity to
your day by parking your car farther away from where
you're going, and try taking the stairs instead of the eleva-
tor. Aim for 30 minutes of exercise most days of the
week.
Foods to Avoid
Red Meat. Studies show men who eat red meat and de-
velop prostate cancer are 33 percent more likely to have
advanced disease.
Dairy. Intake of calcium supplements and dairy products
is associated with higher prostate cancer rates and aggres-
siveness.
Fast food. In general, these are high in fats, cholesterol
and sugar and low in fiber.
Sugar. There is mounting evidence that sugar fuels cancer
growth.
Acrylamide. A substance found on food like French fries,
potato chips and other “burnt” foods like toast is associ-
ated with a higher risk of prostate cancer.
Grilled foods. Well-done grilled foods are exposed to
carcinogens that can be cancer-causing.
Alcohol. Regular heavy-drinking doubles the risk of de-
veloping high-grade prostate cancer.
Remember supplements are supplements. They are not
intended to replace an intelligent diet; their purpose is to
supplement an intelligent diet. Supplements are a poor
alternative to eating foods that are high in the desired
nutrients.
Source: Mayo Clinic
Page 7 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
L E T ’ S H E A R I T F O R T H E B O Y S P A R T 4 ( C O N T I N U E D F R O M P A G E 6 )
September Closings in Fairfield
• 4216 Green Court for $155,000,
• 2215 Harper for $179,600;
• 7167 Tara Dr. for $269,000;
• 4174 Essex Dr. for $82,500,
• 316 Berry Ct. for $84,000 and
• 1288 Heritage Dr. for $330,000.
Brought to you by : Virginia Westlake
at Better Homes and Gardens, Metro
Brokers Real Estate
S O L D I N F A I R F I E L D
Page 8 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
Y A R D O F T H E M O N T H — S A N D R A A N D D O N W I L L I A M S
Sandra and Don Williams moved to Fairfield in September of 2000. They were both nearing retirement from the Douglas County school system and wanted a quiet, attractive community with amenities to spend their retirement years. After months of searching and looking at many houses they found the home of their dreams under construction at 1321 Forest Ct.
The house was built on a lot that some considered unbuildable. It was on a small cove of the ski lake and required several loads of fill dirt just to build. The front yard bordered the street and was mostly unusable. With the ex-ception of a narrow strip for the driveway, it was covered with thick under-brush as well as pine, sweet gum and poplar trees. A deep, wide drainage ditch ran the entire depth of the lot. It was badly eroding, thus compromis-ing the root systems of some large trees. Although the landscape left a lot to be desired, they decided to purchase because of the location and the desirability of the house.
Approximately seven years later they began phase I of a landscape plan that included clearing undesirable trees and underbrush, adding and grading fifteen loads of dirt, adding a circular driveway and a beautiful oval shaped flower garden, decorative trees and emerald Zoysia sod as well as an irriga-tion system. They also placed a four-tier fountain and a stationary platform swing inside the garden allowing them to sit and enjoy the fountain and flowers. About two thirds of the lot was now usable and landscaped.
Phase II began Spring of 2014 and has been recently completed. This pro-
Page 9 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
Y A R D O F T H E M O N T H – S A N D R A A N D D O N W I L L I A M S
ject was much more extensive. It included clearing the remaining underbrush, eliminating the drainage ditch by adding a 30” by 120’ culvert and backfilling the ditch. It also included adding and grading many more loads of soil, adding a parking pad for their RV, plant beds, additional Zoysia sod, decorative trees, and expanding the irrigation system. Most plants and trees added are low or no maintenance.
The back yard was gradually landscaped throughout their tenure but is scheduled for additional improvements during phase III at a later date.
Sandra and Don, who claim to live on the best street with the greatest neighbors, absolutely love living in Fairfield and they invite anyone to come, sit a spell with a glass of tea
or coffee and enjoy the beauty and the fragrances of their endeavors.
Page 10 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
We have been in our house for a
few years, and like people all
over the neighborhood, we are
dolling up the nest. This isn’t as
easy as it sounds, though, be-
cause I have a hard time making
a decision about style. For instance, we are hav-
ing the bathroom tiled this week, so the tile I am
going with is this week’s favorite. Last week I had
a different favorite and another favorite the week
before.
When Mister was speaking to the guy about com-
ing over to do the work on our bathroom, he
asked the guy to get over to our place as soon as
possible, that if it was many more weeks I would
have enough sample tiles to do an entire project.
They just laughed and laughed and then looked
at me.
I don’t understand people who can pick one look
and go with it for the rest of their life. They know
what style sofa or rug or tile they will buy before
they ever look over the options. I get excited
about the possibilities; I fall in love with the
dream. Kind people say my home is decorated
eclectically; truthful people say it looks like a sec-
ond-hand store. Each item is nice on its own, but
nothing really goes together.
Mister really is no help with choosing a style. He
says the house is my play pretty and that he just
wants a roof that doesn’t leak. That is another
type I don’t understand- total practicality when
decorating. When I ask him if he likes the glass
mosaic tile or the black and white ceramic he
says he just wants indoor plumbing and hot wa-
ter. I don’t mention curtains to him.
If you see me deep in thought looking as if I am
pondering quantum physics, just know that I am
trying to make a decision about style and am
mentally dolling up the nest.
Christina Henggeler
D O L L I N G U P T H E N E S T
Dining out, cooking in, and everything delish in-between
How often do you not have time to cook a homemade meal because you work late, are bouncing between activi-
ties, or you don’t want to cook because well, you just don’t want to cook? On days like this we used to run through a drive-thru, order pizza, or pull some store bought, processed meal out of the freezer. That is until I discovered the comfort and
convenience of freezer meals (insert superhero sound effect here).
You might have heard of these before but if not, freezer meals are dishes that you pre-cook/pre-prep and stick in the freezer for later use. Yes, you can crack Banquet’s code but instead of all those pre-servatives you can substitute a little bit of love. Some of our favorites are chicken pot pie, quesadil-las, lasagna, chicken nuggets, calzones, and chicken penne alfredo with spinach and sun-dried tomatoes. Almost anything your family loves you can prep as
a freezer meal. Here are a few exceptions that don’t freeze so well- sour cream, cheese or crumb toppings, egg whites, gelatin, fried food, and high water content veggies like cu-cumbers, cabbage, and celery. It is exciting to get home after a long day, take out an entire meal, throw it in the oven, go put on comfy clothes, chat a little with the family and then din-ner is ready. That truly rocks but what I love even more is being able to heat up a healthy, non-processed breakfast. If your house is anything like ours in the morning you can understand that all we used to have time for were pop tarts and bagged donuts. That is because most of the morning is spent trying to find one of our 8 brushes or matching socks or getting papers signed (yea, those ones
that I always swear I am going to start signing the night before but never get around to it). Since I have started doing freezer meals we can now easily eat homemade breakfast burritos, pancakes, and from scratch sausage biscuits. Yes that is right, at any point and time we are only 8 minutes away from eating a biscuit made with love (aka- real but-ter).
The logistics of creating freezer meals is relatively easy. I generally spend about 1 day/month prepping a month’s worth of freezer meals which consists of 30-40 breakfast items and 8 dinners. I put every-thing in zip-loc bags or disposable foil pans so not only do you not have to cook but you also don’t have all those dinner dishes. Then I write on the container what it is, when it was prepared and cook-ing instructions. 1 day invested for many, many days of convenience and a happier, healthier family is well worth it in the end. Now that said, when I first started I only did 1 meal. When the night came that I was having the cooking blahs and I was able to just pull out, pop in, and enjoy a meal like I had spent an hour+ in the kitchen I was instantly hooked. There are tons of websites/blogs out there with recipes and how-to’s. I frequently use oncea-monthmom.com because not only does she have recipes but also grocery lists, which makes my brain smile. This weekend I will be food prepping and I’m going to try out some new things like Chipotle Ranch Chicken taquitos and Cashew Chicken. Fin-gers crossed we don’t end up back in one of those drive-thrus.
Now if I could only find a way to clean just one
day and it stay that way for a month. Heck, I
would be happy if it even stayed clean until the
end of that day. A girl can dream I suppose : )
Until next time – happy eating!
Michelle Nyberg
A G I R L H A S T O E A T
Page 11 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
Tovey’s World
K I W A N I S On Tuesday November 4th 2014, the Fairfield Kiwanis have as speaker
Mike Wiggins, leader of the Southwire “12 for Life” educational guidance program, which
was written up in the Aug 8th Wall Street Journal. He will be accompanied by Dr. Doug
Wright from the Carrollton school system who handles the school side of the "12 for Life"
program.
This is a rare cooperative program between industry and education and it is happening
right here in Carroll County.
Guests are invited to the meeting which will be at the Fairfield Plantation Country Club starting at 11.45 a.m. Please
phone 770 838 1966 or 678 416 5974 to register. Lunch may be purchased if desired. Deryck Cook
Barry Gardner (left) congratulation Del Williams, the new Club
President.
Barry Gardner (right) congratulating Bernie Weidenaar, the new
President Elect.
Barry Gardner (right) with Past President, Mike Larson (center)
Treasurer and Past President, Tom Detscher (left) Assistant
Treasurer.
Page 12 F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S
JAMES OAKES
CPA CHRISTIAN PRINCIPLED
Practice License #ACF001123
Accounting & Bookkeeping Services
Tax Return Preparation Services
Office located at:
Corner of Moss Ferry,
Sandhill Hulett & Fairfield Roads
oakescpa.com
770-838-1115
Rick Nolan Construction , Remodeling,
Roofing
Boat Docks, Seawalls and
Decks
30 Years Experience
Fairfield Plantation Resident
22 years
Phone: 770-328-8106
Al-Anon Meets Tuesdays @12:00 noon. Carrollton Presbyterian Church
124 Maple St. Meets Tuesdays @7:00 p.m.
Bethany Christian Church 2862 Carrollton Villa Rica Hwy
For more information, Www.al-anon.alateen.org
Contact: Marge
404-308-2396
This is a
Public Service Announcement
Tony Netherland
Long Time Fairfield Resident With 28 Years Experience
Residential and Commercial Very Reasonably Priced
Call 770-652-4110
Market Place
F A I R F I E L D P L A N T A T I O N N E W S A N D V I E W S Market Place
George HurstGeorge Hurst
ConstructionConstruction
No Job too Big or SmallNo Job too Big or Small
We will Build you a House or a We will Build you a House or a
