400 The Life - November 2017

November 2017

Art his way

Inside the world of a local cartoonist and illustrator making art on his terms

Inside: Linda Ledbetter delivers food to seniors • Thanksgiving recipes for everyone

Publisher

from the

With this issue of 400-The Life I would like to begin by welcoming a few things.

For one, a change of seasons, and the more pleasurable temperatures that are finally coming with it.

For two, our new editor at the paper, Frank Reddy, who brings with him a lot of experience in community writing.

While you won’t see his writing in this edition of the magazine due to deadlines, it is definitely something readers will want to be on the lookout for in future editions. Frank is a wonderful storyteller, who I believe will bring some great content to our readers in the upcoming months.

And lastly, the upcoming holiday season.

Our wish for you all is that you take a little extra time this season to enjoy moments with your friends and family. You will find a list of happenings on pages 28-30 that could provide some fun for you, your family or your friends.

Inside this edition, readers will find a story about a local artist who followed his dreams, as well as a local man who knew from a young age, as well, what he wanted to be and held the course to become a deputy, a woman who gives back to seniors in the community, some twists on traditional Thanksgiving fare and a DIY project that can help create a perfect centerpiece.

We will continue the holiday theme next month for our December issue.

Stay tuned, we have some great things in the works.

Stephanie Woody

Publisher, Forsyth County News

4

|

November 2017

10

TABLE OF CONTENTS COVER STORY: Meet artist Ben Boling

10

AgeWell Forsyth providing food to seniors

14

Thanksgiving recipes cover all the bases

18

Owen Tozier went from Explorer to deputy

26

Entertainment Guide

28

Events

30

14

26 18 6

|

November 2017

CONTRIBUTORS

Stephanie Woody Publisher

Frank REDDY Editor

Tracie Pike Production Manager

Angie decker Graphic Designer

BRADLEY WISEMAN Director of Video Production

Isabel Hughes Staff Writer

KELLY WHITMIRE Staff Writer

Connor Kelly

lou ann brownlee Advertising

Advertising

allison althauser Advertising

This magazine is a product of the

Facebook.com/400TheLife www.ForsythNews.com/400TheLife Advertising rates available upon request.

Call (770) 887-3126 or email marketing@forsythnews.com

8

|

November 2017

Ben Boling's childhood dream was to create art He got his wish

Story by Kelly Whitmire

I

t takes some people a long time to find their life’s calling, but that was never an issue for Ben Boling.

“I would say probably my earliest memory is my parents had a chalkboard down in the basement of our old house and I remember sitting down there and drawing on that chalkboard,” Boling said. “I would draw Snoopy ... things out of the comic strips.”

“That’s about my earliest memory, and I knew I always wanted to do something with art.”

In his home just north of downtown Cumming, Boling creates colorful works of art, which more often than not contains cartoon characters, some that he watched as a child and some original.

“I’ve always thought of myself more as a cartoonist, and I’ll say that to friends of mine who know I’m an artist and they’ll say: ‘Oh, don’t denigrate yourself, you’re more than a cartoonist,’” he said. “In my eyes, that’s not an insult. I think being a cartoonist is great.”

The inspiration for his cartooning goes back to childhood.

“I would say my biggest influence has been old cartoons that I used to watch as a kid, like Looney Tunes and The Flintstones,” Boling said.

By his own admission, Boling spent most of his early school days doodling in notebooks, saying his “grades weren’t fantastic of course, but I had lots of notebooks filled with cartoons.”

“I went to school with a bunch of people that didn’t know exactly what they wanted to do,” he said, ”and I’ve always known. It was always that one thing; it’s just how do I get to it?”

Boling graduated from the then Forsyth County High School — now Forsyth Central High School — before earning an art degree from Reinhardt University.

“The program that they had ... it was not quite specific enough for the type of art I wanted to do,” he said. “I’ve

Continued on 12

Photos by Bradley Wiseman always thought of myself, I guess, as a cartoonist or an illustrator as opposed to a fine artist.”

He eventually landed at the Savannah College of Art and Design, which he said was the first time he made the dean’s list.

There he said he met a friend who gave him some advice that pushed him toward painting.

“At the time I was mainly working in digital,” Boling said. “He saw my stuff and said it was great, but if you want to sell it at galleries … you have to make actual paintings because if someone is looking at something in a gallery they don’t want something that’s digital that can just be reproduced an infinite number of times. They want something original.”

A big emphasis at the school, Boling said, is the history of the art, which seems evident in his work.

Boling described a sizeable portion of his work as mashups, typically between two cartoons, comic characters or movies or putting a pop culture spin on an existing well-known piece of art.

“It’s usually based on either some type of a pop culture touchstone or maybe some of the characters I have designed myself,” he said.

Lying on the desk of his studio awaiting completion was a take on Jacques-Louis David’s Napoleon Crossing the Alps, but replacing the iconic stance of Napoleon on horseback with Fred Flintstone atop a

Local artist Ben Boling describes a sizeable portion of his work as mashups including comic characters or movies or putting a pop culture spin on an existing well-known piece of art.

Continued on 12 November 2017

|

11

velociraptor.

“Frequently, a certain idea will strike me,” Boling said. “I’ll think about it and think about it and think about it and eventually I’ll start sketching on it.

Sometimes it will happen very quickly.”

Sometimes the process isn’t as quick.

Another mashup, and one of Boling’s most popular pieces, is “Supper at Sea,” which replaces the subjects of da Vinci’s Last Supper with characters from Popeye cartoons. While it was a longer process, it made for a more interesting end result.

“I spent probably a month researching and sketching and refining the sketch and doing more research,” he said. “I was like, I want the poses of his characters to be as close to the folks in the actual painting as possible and I want certain things of significance in this painting.”

Along with the cartoons, musicians like Jerry Garcia, Tom Waits and Jimmy Hendrix work their ways into his art, as do movie and TV characters.

On top of a previously painted background, Boling painted the likeness of Mr. Pink, Steve Buscemi’s character from Reservoir Dogs, in about 10 minutes.

While painting with such vibrant characters sounds fun and is fun to look at, Boling said that is not always the case when creating it.

“Lots of people will say they enjoy painting, it helps them relax; it doesn’t help me relax at all,” he said. “I like sketching and drawing, but the closer I get to being done with a painting, the more nerve-racking it is for me.”

“It is something that once I’m done with it I really like seeing the finished product.”

Bowling said he has recently started taking his work to art festivals, where he has been getting positive feedback.

Locally, his work can be seen at Mellow Mushroom restaurants, where the cartoony and psychedelic décor is a perfect landing spot for Boling’s art.

12

|

One of Ben Boling's most popular pieces, is “Supper at Sea,” above, which replaces the subjects of da Vinci’s Last Supper with characters from Popeye cartoons.

November 2017

“Especially for a person like me, it was more along the lines with the things I like to draw and paint,” Boling said. “Typically with corporate clients, they’re a little more straight laced, but Mellow Mushroom lets you spread your wings more.”

The work also meant he was collaborating with similar artists.

“I met some great people and some great young artists as well, which I would not have met had I not been doing that. Especially meeting the younger artists, it’s inspiring sometimes and I’m not easily inspired,” he said.

“Working with a whole crew of artists, like on a mural ... was something I had never done before and it was lots of fun.”

Some of his work for the restaurants was shipped to other stores in the southeast, but many have required Boling to come to the store.

“One of the things I’ve liked about traveling for Mellow Mushroom is seeing all these little neighborhoods and towns,” he said. “I’m like, ‘well yeah, I’ve never been to Louisville, Kentucky but I’ve been there for a Mellow Mushroom installation,’ and ‘hey, this is a really cool little town.’”

Boling said he considered drawing for comic books or creating his own strip, but said he likely would have been bored drawing the same thing every day.

With illustrations, he said, he not only gets to draw something unique each time but can also get a message across.

“Just this week I had a friend ask me, ‘what exactly is the difference between fine art and something like illustration?’” Boling said. “I said I think illustration is … something to tell a story, like either comic books or if you’re doing an illustration that accompanies a story in a magazine or a newspaper or children’s books.”

Boling said with illustrations, he not only gets to draw something unique each time but can also get a message across.

November 2017

|

13

The of

Through AgeWell Forsyth, Ledbetter delivers food, more to area seniors

Linda Ledbetter and Kate Holmes deliver food and other items to residents.

14

|

November 2017

Story and photos by Kelly Whitmire

O

n an unusually muggy Monday morning, Linda Ledbetter and Kate Holmes walked the roads of a Cumming neighborhood, knocking on residents’ doors.

While most of the neighbors knew the two and accepted the bags of food they brought, as they do every other week, those who didn’t were asked if they needed food, and at least one was added to the list for future weeks.

As part of AgeWell Forsyth, a non-profit dedicated to helping seniors and local senior centers, Ledbetter takes food every week, alternating between two neighborhoods, to seniors in need and with limited options to provide for themselves.

“We’ve just gone around the community, and we basically went to the public housing and the state housing and asked people, ‘are you over 55 and do you need additional food?’” Ledbetter said. “If they say yes, we are basically taking them food. We add to that list anytime anybody wants to be added.”

As they knocked on doors, the pair would catch up with whoever was home before moving to the next house. It doesn’t Continued on 16

Vote For Us!

Winner

Vote Daily till October 31st

BEST OF FORSYTH 2018

www.forsythnews.com/BestOf November 2017

|

15

Yesterday, I bought a microwave because one of the ladies on Meals on Wheels’ microwave was torn up and you need a microwave in order to [make] those meals.

16

|

November 2017

take long to see how grateful people are for the meals.

“If we don’t come, they call us,” Ledbetter said. “Most of them are very, very pleased to get it because we don’t put pressure on them. It’s something AgeWell wants to do for them and they are very receptive and they really appreciate it. Some of them really, really, really need it.”

While delivering meals, Holmes explained that one of the seniors made less than $10 over the amount to be considered for government assistance.

AgeWell Forsyth began in 2006 as a nonprofit to help senior centers in Forsyth County. Notably, AgeWell is allowed to write grants, which the county-owned agencies could not do.

Other work for seniors has included setting up a group for those suffering from Alzheimer’s and helping with the local Meals on Wheels program.

Ledbetter, a member of the Cumming City Council and a former Forsyth County Commissioner, said the group has also helped seniors with other necessities including fans, heaters and “anything they request.”

“We also provide extra money for Meals on Wheels to provide cat and dog food for their people, so they won’t feed the animal their food,” she said. “We also provide incontinence products, and yesterday, I bought a microwave because one of the ladies on Meals on Wheels’ microwave was torn up and you need a microwave in order to [make] those meals.”

With Thanksgiving coming up and the holidays r i g h t a r o u n d t h e c o r n e r, L e d b e t t e r w a s a s k e d months ago to help with the senior center meals.

“Right now I’m buying pies for the Thanksgiving

November 2017

dinners at senior centers,” she said.

She also has plans for those she delivers meals to.

“The people that I deliver to, we try to provide t h e m a T h a n k s g iv i n g a n d a C h r i s t m a s m e a l ,” Ledbetter said. “… I think for Thanksgiving we will try to buy them a rotisserie chicken and then food to go with it [that is] already cooked.”

Ledbetter said seniors in need are a hidden problem locally that doesn’t get the proper amount of attention.

“People forget about old people, they remember children, but they don’t remember old people,” she said. “Then older people are embarrassed they don’t have enough money to pay for their food; they’re embarrassed their children don’t take care of them; they’re embarrassed for lots of reasons that we can’t understand.

Added Ledbetter: “So, we don’t ask them a lot of questions, we just bring them the food.”

|

17

More than a turkey dinner Vegetarian dishes, fun twists on Thanksgiving classics Story by Isabel Hughes

18

|

November 2017

In most American households, Thanksgiving is an annual affair filled with family, food and fun. While certain foods are dinner staples — the turkey, the cranberry sauce — we’re cooking up some unique twists on holiday classics, as well as offering some vegetarian options for the non-meat eaters.

Appetizers Pumpkin Dip Total Time: 15 minutes Ingredients 1 (8 ounce) package cream cheese, softened 2 cups confectioner’s sugar 1 (15 ounce) can solid pack pumpkin 1 tablespoon ground cinnamon 1 tablespoon pumpkin pie spice 1 teaspoon frozen orange juice concentrate Directions In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice until smooth and well blended.

Chill until serving.

Winter Squash Rolls Prep: 30 minutes Cook: 45 minutes Total Time: 2 hours 45 minutes Ingredients: 1 ½ cups cubed winter squash 1 cup scalded milk 2 (.25 ounce) packages active dry yeast ½ cup warm water 6 cups all-purpose flour ½ cup white sugar 2 teaspoons salt ½ cup shortening

Directions: 1. Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

4. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Source: Allrecipes.com November 2017

|

19

For the vegetarian Vegetarian Gravy Prep: 10 minutes Cook: 20 minutes Total Time: 30 minutes Ingredients: ½ cup vegetable oil 1/3 cup chopped onion 5 cloves garlic, minced ½ cup all-purpose flour 4 teaspoons nutritional yeast 4 tablespoons light soy sauce 2 cups vegetable broth ½ teaspoon dried sage ½ teaspoon salt ½ teaspoon ground black pepper

Quinoa Stuffing Prep: 25 minutes

Cook: 20 minutes Total Time: 45 minutes

Directions: 1. Heat oil in a medium saucepan over medium heat. Sauté onion and garlic until soft and translucent, about 5 minutes.

2. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.

Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil.

3. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Ingredients: 4 cups vegetable stock 2 cups quinoa 1/4 cup olive oil 1 butternut squash - peeled, seeded, and diced 2 small zucchinis cut into 1-inch cubes 1 bunch green onions, chopped 1 cup diced dried apricots 1 cup dried cranberries 1 cup chopped fresh parsley 1 lime, juiced, or to taste Directions: 1. Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes.

Remove from heat.

2. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

Source: Allrecipes.com

20

|

November 2017

For the meat-lover Ground Italian Sausage Stuffing Prep: 30 minutes Cook: 50 minutes Total Time: 1 hour 20 minutes

Ingredients: 1 (16 ounce) package Italian All Natural Ground Sausage ¼ cup olive oil 2 (12 ounce) loaves focaccia bread, cut into 1-inch cubes 1 teaspoon coarsely ground black pepper 1 cup shredded Parmesan cheese 1 small green bell pepper, diced ½ cup chopped oil-packed sun-dried tomatoes 1 (4.25 ounce) can ripe olives, chopped ½ cup chopped pimento-stuffed olives 5 large basil leaves, chopped 2 garlic cloves, minced 2 eggs 1 ½ cups water or white wine ¼ cup butter, cubed

Directions: 1. Preheat oven to 350 degrees F. 2. In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside.

3. In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat.

4. Transfer to a greased 10x15-inch baking pan. Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once. Remove pan to a wire rack to cool slightly.

5. In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.

6. Whisk eggs and water in a bowl; pour over bread mixture and toss to coat. Transfer to a buttered 9x13-inch baking dish.

7. Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes.

Stuffing bites: Prep: 15 minutes Cook: 6 minutes Total time: 21 minutes Ingredients: 2 cups mashed potatoes 2 cups stuffing 2 eggs ½ cup grated Parmesan cheese 1 teaspoon poultry seasoning 1 teaspoon salt 1 teaspoon ground black pepper 2 cups panko bread crumbs 1 pinch sea salt 1 cup cranberry sauce, warmed Oil for frying

Directions: 1. Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning, 1 teaspoon salt, and pepper together in a large bowl until well combined.

2. Pour panko bread crumbs into a wide shallow bowl. Form 2 tablespoonful’s of stuffing mixture into a ball. Roll in bread crumbs until well coated. Repeat with remaining stuffing mixture.

3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry stuffing balls, four at a time, until golden brown, 6 to 8 minutes.

Transfer to a cooling rack; sprinkle with sea salt.

4. Serve fried stuffing balls with cranberry sauce.

Source: Allrecipes.com

November 2017

|

21

Veggies for all French Onion Green Bean Casserole Prep: 45 minutes Cook: 45 minutes Total Time: 1 hour 30 minutes Ingredients: For the onions: 2 tablespoons butter 2 large yellow onions, thinly sliced lengthwise 1 tablespoon sherry vinegar Salt and ground black pepper to taste For the white sauce: 2 tablespoons butter 2 ½ tablespoons all-purpose flour 2 ½ cups milk 1 pinch ground nutmeg cayenne pepper to taste (optional) ¼ teaspoon ground thyme For the topping: 2 tablespoons melted butter 2/3 cup panko bread crumbs 2 pounds fresh green beans, trimmed 4 ounces shredded Gruyere cheese, divided 1/3 cup grated Parmesan cheese

Spiralized Brown Butter Sage Sweet Potato Prep: 10 minutes Cook: 9 minutes Total Time: 19 minutes

Directions: 1. Preheat oven to 375 degrees F (190 degrees C).

Grease a 9x13 inch casserole dish.

Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl,

and reserve.

2. In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes.

Transfer to a bowl and reserve.

3. Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.

4. Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes.

Drain very well.

5. Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese.

Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.

6. Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

Ingredients 1 large sweet potato, peeled and halved crosswise 1 tablespoon olive oil, or more as needed 1/4 cup butter 9 fresh sage leaves Salt to taste

Directions: 1. Cut sweet potato into spaghetti-like ribbons with a spiralizer.

2. Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.

3. Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter.

Add sweet potato; stir to coat well.

4. Season sweet potato with salt and garnish with crisp sage leaves.

Source: Allrecipes.com

22

|

November 2017

Dessert Caramel Apple Crisp Mini Cheesecakes Prep: 30 minutes Cook: 30 minutes Total Time: 1 hour Ingredients: Graham/Oats Crust: ¼ cup brown sugar 1 cup graham cracker crumbs ¾ cup rolled oats ½ cup melted butter Cheesecake: 2 8oz package softened cream cheese 2 tbsp corn starch ¼ cup brown sugar ¼ cup white sugar ⅛ tsp ginger 2 tsp vanilla extract ½ tsp cinnamon Apple Crisp Topping: ¼ cup all-purpose flour ¼ cup rolled oats ¼ cup brown sugar ½ tsp cinnamon 2 tbsp coconut oil 2 medium to large apple, peeled cored and finely chopped Caramel Topping, if desired Source: Cakescottage.com

Instructions: 1. Preheat oven to 350 degrees.

2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.

3. Line 16-18 muffin cups with liners.

Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) 4. Bake for 5 minutes.

Remove from oven to cool.

5. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.

6. Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.

7. Combine all streusel ingredients and mix together until crumbly.

8. To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.

9. Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

10. Top with caramel sauce and serve.

Drink Slow Cooker Pumpkin White Hot Chocolate Prep: 5 minutes Cook: 3 hours minutes Total Time: 3 hours 5 minutes Ingredients: 1 (14 oz) can sweetened condensed milk 2 cups heavy cream 6 cups milk 1 (12 oz) package high quality chocolate chips 1 (15 oz) can pumpkin puree 1 Tbs pumpkin pie spice Whipped Cream

Directions: 1. In 5qt slow cooker mix your sweetened condensed milk, heavy cream, milk, chocolate chips, pumpkin and pumpkin pie spice and stir well to combine.

2. Heat on low for 3 hours or high for 1.5 hours stirring frequently.

3. Pour desired amount in glass and top with whip cream and pumpkin pie spice if desired.

Source: Tornadoughalli.com November 2017

|

23

Do It Yourself

Thanksgiving centerpiece

By Isabel Hughes

Everyone dreams of a perfectly set Thanksgiving table that guests will gaze at admiringly, asking where the host got their wonderful centerpiece. Here’s an easy Thanksgiving centerpiece anyone can make with relatively few materials and from the comfort of their own home.

Time: 2 hours, 30 min Cost: Under $70 Materials: 1 wooden paddle 1 box 6-count, 2-inch candles 1 package tealight candles 1 mini bundle of ribbon 1 can 3 ounce white enamel spray paint 2 cans color of choice regular spray paint 2 miniature pumpkins 4 2-inch by 2-inch wood blocks 6 miniature mason jars Several bundles of choice flowers, preferably fake Pinecones or other outdoor material you’d like to add to the centerpiece Glue gun and extra glue

24

|

Prep: 1. Gather all your materials.

2. Start with the miniature mason jars. Flip them over so the open ends face down, and use the enamel spray paint to coat them. Several coats will make the white whiter – for frosted glass, hold the spray can further from the jars and use just

November 2017

Assembly: 1. When all materials are dry, gather together in work area that has easy access to a plug for the glue gun and begin decoration layout. one coat. Once happy with the opaqueness of your jars, let dry. *Enamel paint is important because the jars are glass and other paints will not coat glass properly.

3. Using the gold spray paint, spray the four blocks. One side – the side that will be facing down – does not need to be painted.

Do the same (with the white paint) for the paddle. Spray the pinecones with the white or gold cans as you like for added decoration. Let dry.

4. Clip off the stems of the flowers, leaving just the colorful heads as decoration. The stems will get in your way.

November 2017

Personally, I like to arrange my items on the paddle board before I lock them in one place with the glue. I try to leave some open space between the items, while also looking for some uniformity between them all. Glue the pieces (wood blocks, pinecones and flower heads) to the board.

3. Once you’ve got your board how you want it, it’s time to tackle the mason jars. Wrap the neck of the jar in ribbon (using dots of glue to secure the ribbon along the jar) and tie into a bow, or leave dangling.

4. After the ribbons are secured, use black paint to write one letter – T H A N K S – on each of the jars. Let dry. *Enamel paint not necessary Final Steps: 1. Place one tealight candle on top of each block and the six twoinch candles in the miniature mason jars.

2. Light the candles right before guests arrive.

|

25

'One team, One family' How a Forsyth County resident’s time in the Sheriff’s Office Explorer Post 740 prepared him to serve his community Story and photo by Isabel Hughes

Owen Tozier, who was recently sworn-in as a Forsyth County Sheriff’s Office deputy, spent many years as part of the Explorer Post 740.

26

|

F

rom a young age, Owen Tozier knew he wanted to be in law enforcement.

“Ever since I was a little kid, I knew I wanted to be a cop,” he said, smiling. “I think every little boy has that superhero mentality, but I stuck with it and never wanted to be anything else.”

The 18-year-old, who is a 2017 Forsyth Central High School graduate and month-long Forsyth County jailor, was recently sworn-in as a deputy, though his career with the Forsyth County Sheriff’s Office has been a long time coming.

For the last four years, Tozier has given the large majority of his free time to the Forsyth County Sheriff’s Office Explorer Post 740, where he worked his way up the ranks.

The Explorers, Tozier said, is “like ROTC for law enforcement.” A letter he received towards the end of his eighth-grade year was his way in.

“Whenever I was not in school, I was pretty much spending my time with the Explorers,” he said.

The group meets Tuesday nights and holds two competitions per year — GPSTC and Winterfest, which is held in Gatlinburg.

“GPSTC is really a teaching and learning experience that brings Explorer posts from all around Georgia, [whereas] Winterfest brings Explorers from across the country; it’s where you go to win,” Tozier said.

The Explorers program, which was established in Forsyth County in 1995, works to prepare young adults ages 14 to 21 for a possible career in law enforcement while giving them hands-on experience in the field.

The teens learn about criminal law, criminal procedure, traffic law and other areas of law enforcement and are expected to maintain their grades throughout school.

But it was more than that, Tozier said.

“If you got in trouble at school, [the deputies] would know what happened,” he said. “I wasn’t afraid of the principal; I wasn’t afraid of my parNovember 2017

“

Submitted Photos for 400 the Life

Ever since I was a little kid, I knew I wanted to be a cop

”

ents’ reaction. I was most worried about the deputies who lead the [Explorers program.]

Added Tozier: “We were all held to a high standard, but we were also one team, one family. The leaders were basically my other dads for four years, and the mentorship was huge. Some of the kids [in the program] don’t have both parents — I am lucky enough to — but the deputies step in as those [figures].”

The program also prepared him for his current work, as well as his future career.

“You work your way up, like you can at the sheriff’s office,” he said. “I think that was one of the coolest things, too. You work your way up and become a leader and it’s cool to see the kids you help train go to the competitions and win.”

What sets them apart, he said, “is that [while we] want to win, our Explorers program is building us into deputies, whereas I think a lot of other posts train to win. I think that’s also a reflection of the sheriff’s office, too; we’re looking at something beyond just the win.”

In part, it’s that mentality that kept Tozier around Forsyth County; while some sheriff’s offices in the state allow deputies to attend the police academy at 18, the Forsyth County Sheriff’s Office does not and requires deputies to wait until they are 21, due to state gun laws.

While there are exceptions for law enforcement, Tozier said the county follows the 21 age restriction to avoid any possible incidents when off duty and to make things less complicated.

Deputy Doug Rainwater, a spokesman for the sheriff’s office, added that working in the jail gives future deputies the opportunity to work with the people they will run into in their career.

“They’re quicker to respond to situations once they’re [on patrol] because they know what behaviors to look for and how to react to those,” Rainwater said. “It’s valuable experience and only helps them.”

Tozier said the Explorers program also aided him in working at the jail.

“I didn’t know it would, but it benefits me even working in the jail,” he said. “Because of the program, I don’t feel like I’m going in blind to certain situations, and the jail is a learning experience.

Added Tozier: “I’ve always wanted the opportunity to change or impact someone’s life and do something bigger than myself, and while I want to serve both my country and my community, I’ve got one, so now I’m working on the other. Still, I’m not going anywhere — this is just the first step of many.”

November 2017

Tozier, left, salutes the Explorers’ Color Guard

Tozier, center, stands with two of his Exlporers mentors at his Forsyth County swearing in ceremony.

Tozier at his Forsyth County Sherriff Office swearing in ceremony.

Tozier practices making a driving under the influence arrest as practice for the Explorers' annual competition.

Tozier, second from the left, stands with his fellow Explorers

|

27

Movies // T movies

Our guide to the month's notable releases

Daddy’s Home 2 Friday, November 10

Justice League Friday, November 17

Mark Wahlberg and Will Ferrell team up again for a sequel to their 2015 comedies and have to deal with their own fathers, played by Mel Gibson and John Lithgow.

In an adaptation of the iconic comic series, Superman, Batman, Wonder Woman and other DC comics team up against supervillian Steppenwolf.

S.W.A.T Thursday, November 2

The Star Friday, November 17 This animated film voiced by an ensemble cast follows Bo, an donkey played byThe Walking Dead’s StevenYeun, and other animals at the first Christmas.

Inspired by both the 1975TV show and 2003 film of the same name, a S.W.A.T. sergeant and his team are the last stop for law enforcement.

Kevin Hart: Hart of the City Wednesday, November 3 Funnyman Kevin Hart returns for a second season of travelling stand up scenes across the country to find budding comedy stars.

television

28

|

Mythbusters Wednesday, November 15 After the end of the original show’s 282-episode run in 2016, new hosts Jonathan Lung and Brian Louden will bring the show to the Science Channel.

November 2017

V // Music Blake Shelton: Texoma Shore Friday, November 3

Taylor Swift: Reputation Friday, November 10

Country singer and formerThe Voice judge Blake Shelton will release his eleventh studio album and follow-up to 2016’s “If I’m Honest.”

Swift returns with her sixth studio album, featuring top-10 singles “…Ready for It?” and “Look What You Made Me Do.”

November 2017

Noel Gallaghers High Flying Birds: Who Built The Moon?

Friday, November 17

music

The former Oasis guitarists new band’s third album will feature 11 songs and be released ahead of an early-2018 American tour.

|

29

What’s happening?

Events in the area

November 2017

1-20 Uncle Shuck's Corn Maze

4

Recycle electronics and paint

Keep Forsyth County Beautiful (KFCB) invites residents to participate in their upcoming paint and electronics recycling event

Visit forsythco.com Cumming Fairgrounds Parking lot 3 on Castleberry Road Time: 9 a.m. to 1 p.m.

17

The Ice Rink at North Georgia

Through Jan. 5 The rink will be approximately 3,200 square feet with a maximum occupancy of 105 skaters.

www.facebook.com/ theicerinkatnorthgeorgia North Georgia Premium Outlets 800 Highway 400 S, Dawsonville 9 a.m.-10 p.m. Mon-Fri. 10 a.m.-11 p.m. Satrudays 11 a.m.-8 p.m. Sundays

Uncle Shuck’s Maze is a 12 acre field of corn that has approximately 4 miles of trails, twisting and turning, and sometimes, coming to a deadend!

Veterans Weekend, Nov. 10-12, 2017 Veterans get a free hayride.

www.facebook.com/ UncleShucks/ 4 to10 p.m. Fridays 10 a.m.-10 p.m. Saturdays 10 a.m.-6 p.m. Sundays

4

Daniel Graham at Bourbon Street Grille

www.songkick.com/ concerts/31062069-daniel-grahamat-bourbon-street-grille

6 p.m., Bourbon Street Grille 90 Public Square N. Dahlonega, Georgia 30533

30

|

2-5

Fiddler on the Roof

Set in Imperial Russia in the early 1900s, “Fiddler on the Roof” centers on Tevye, a Jewish father of five daughters, as he attempts to maintain his religious and cultural traditions as outside influences encroach on the family’s lives.

Visit www.playhousecumming.com

Cumming Playhouse 101 School Street 8 p.m. Thursday, Friday and Saturday, 3 p.m. Sunday

19

The Lighting of Avalon

Get in the holiday spirit with festive music and free activities for the whole family. From the annual opening of Avalon on Ice to the magnificent tree lighting, and an appearance from Jolly Old Saint Nick himself.

Visit experienceavalon.com The Avalon 2200 Avalon Boulevard Alpharetta, Georgia 30009 Check website for events that are ongoing from 1 to 8 p.m.

November 2017