Moments May/June 2013

Leading Students, Teachers & Families

a Matterof Principal

May - June 2013

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CHILDREN’S AT FORSYTH - 410 PEACHTREE PKWY., CUMMING, 404-785-3100

4 Moments Magazine | May - June 2013

John HallPublisher

Kevin AtwillEditor

Adlen RobinsonDirector of Content

Ryan GarmonAdvertising Director

Jeff BucchinoGraphic Design

Contributing WritersCrystal LedfordJennifer Sami

PhotographyAmber Cloy

Jim DeanCarrie Ann Sienkiewicz

Autumn Vetter

ForsythMom - Page 8

Home Matters � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 12

From the Cellar � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 14

Moms at Work � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 18

Frugal Focus � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 20

Dinner Matters � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 22

Community Notes � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 24

School Spotlight � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 30

Contents8 Moments Mom

Meet Tracey Smith, the energetic principal of Mashburn

Elementary.

10 Smart Snacking

Cucumbers are the perfect healthy warm weather snack, great all

year ’round.

26 Gifts for Mom

Featuring wares from local merchants to fit any gift budget.

28 Treat the Troops

Baking, packaging and sending deliciously sweet smiles to our

troops overseas.

Moments Magazine is published bimonthly by the

Forsyth County News Co�,302 Veterans Memorial Boulevard,

Cumming, GA 30040� Advertising rates and deadlines

available upon request� Contact Ryan Garmon at

(770) 205-8960 or [email protected]�

Follow us online atforsythnews.com, as well as:

Facebook.com/ForsythMomentsand

Twitter.com/ForsythMoments

5Moments Magazine | May - June 2013

We Proudly SuPPort our Community

706.216.14685711 Hwy 53 East, Dawsonville


I love springtime and early summer. The trees and flowers are beautiful, my little garden is growing, the scent of freshly cut grass is in the air,

and every night we sit on the deck enjoying the mild temperatures before the heat of summer is upon us.

This has been a fun issue to work on because I met so many fantastic people.

This issue’s Moments Mom, Tracey Smith, is truly an inspiring mother and leader in our community. As principal of Mashburn Elementary School, Tracey already has her hands full. Add two young daughters, a husband, plus all of her activities, you too will be awed by her energy.

Maureen Bixler, who recently won a school social worker of the year award, may very well be one of the most compassionate women I know.

And I can’t wait for you to read about my friend, Marty Somoza, a “coupon queen” who wants to help us learn how to save on our grocery bill.

There is much more inside, including my fool-proof recipe for risotto and some terrific wines for summer sipping.

We love hearing feedback and ideas for future issues, so please feel free to e-mail me.

Best,

Welcome to

Adlen W. Robinson is an award-winning columnist and feature writer who has been a contributor to the Forsyth County News for more than a decade.

Adlen has lived in Forsyth County with husband Paul for 23 years and they have four children. Author of “Home Matters: The Guide to Organizing Your Life and Home,” Adlen is also busy working on her first cookbook.

E-mail her at [email protected]

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Moments Mom

N ext to the definition of “multi-tasking” there is certain to be a photograph of Mashburn

Elementary Principal Tracey Smith. This busy wife and mother of two young girls has an energy level that appears as robust as it is limitless.

When it comes to her style of leadership within the school, Smith likes to think outside the box.

“Last year we began sending students to a school we felt operated how we wanted Mashburn to,” she explained. “We covered some of their

rules on our ‘Good Morning Mashburn’ show, and that prompted us thinking we wanted the kids and teachers to work together to create some rules for us.”

After much work, they narrowed the rules down to “The Mashburn 20.” In addition, Smith oversaw revisions to the school’s mission statement — “Creating deep levels of relationships, engagement and rigor,” also called RER.

“We firmly believe in developing relationships with our students, peers and families first,” Smith said

emphatically. “We cannot do the work that needs to be done without a fun and healthy work environment, as well as a firm commitment and trust toward each other.”

Smith went on to note that once those things have been established, they can then work on creating “engaging lessons and events that are both rigorous and deep.” The transformation, she said, has been an exciting adventure for everybody.

Smith comes to the profession partly because of her childhood,

Multi-Taskingat MashburnEmpowering school community through

relationships


where she often helped her father, an administrator at Valdosta High School in south Georgia.

“I think deep down I always knew I wanted to be an educator, but originally I thought I wanted to be a veterinarian,” she recalled.

After changing her major to education, Smith found she had a love for teaching when she began her career leading software classes in Atlanta.

“I met my husband Jeff that year and he would say whenever I talked about teaching or my students my face would light up,” she said.

After praying about what to do, Smith sent a single resume to Joey Pirkle, who was then principal of Cumming Elementary. Apparently, she made quite an impression because she was hired immediately to teach kindergarten. She quickly realized she had found her calling.

“I absolutely loved those years,” she said. “I knew I was where I was supposed to be.”

See Smith pg. 16

Tracey Smith has been principal at Mashburn Elementary since 2009. Her family, bottom left, includes husband Jeff and daughters Jordan and Josie.

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Smart Snacking

Cucumbers areone

Few Calories, High Water Content

N othing says refreshing like cucumbers. Ever wondered where the phrase “cool as a cucumber” comes from?Some say it’s because the inside of a cucumber is a few degrees cooler than the outside temperature.

Thankfully, we can get cucumbers year round, but I especially love the upcoming months when my garden is prolific with its production.

Cucumbers are nearly all water, so they are practically void of calories.You can eat an entire one for less than 50 calories, making them a perfect snack during the warm months. I also love to make cucumber water. It’s refreshing and satisfying and has no sugar or artificial sweetener.-- Adlen W. Robinson v


Photos: Amber Cloy

Cucumber rounds 1 European cucumber or regular cucumbers

3 ounces smoked salmon

¼ cup light vegetable cream cheese (or favorite type of light cheese spread)

4 radishes, thinly sliced

¼ cup shredded carrots

1 boiled egg

Fresh dill sprigs

If using European cucumbers, slice into rounds�

If using regular, wax-coated cucumbers, peel them first and then slice into rounds�

Spread rounds with a little bit of cream cheese, and top with desired toppings of smoked salmon, radishes, carrots and boiled egg�

Garnish with dill�

Cucumber/lemon/mint water 1 cucumber

1 lemon, washed and thinly sliced

1 handful of fresh mint leaves

Water, preferably filtered

Place cucumber, lemon slices and mint leaves in a pitcher� Fill to the top with water� Refrigerate until very cold�

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Home Matters

I ’ve known Marty Somoza for a few years, since she began donating pantry items to a

nonprofit organization with which I was involved.

At the time, she explained she was an avid “couponer” who wanted to donate some of her surplus items to a worthy cause. Intrigued, I asked her to share with me some tips to pass along to readers.

Marty said she got started couponing when she learned how much money a friend had saved.

“When she told me she was getting yogurt for free, I thought, well I am going to try it for myself,” she said. “Once I discovered how easy that was to achieve, it almost became a game to me — to see how many food items I could get for free or at a much reduced cost.”

Often Marty buys “expensive” food items she would normally not go for, simply because her coupons allow her to get them at such a reduced price.

Marty said that the world of couponing can seem overwhelming

because there is simply so much out there.

“There are so many … places to find coupons, and a variety of different systems to help you,” she said. “But in the end, you have to figure out what works for you.”

Your local newspaper is a great place to start. Also, some websites carry coupons you can print and clip, including newspaper websites.

Since there are a number of resources out there, Marty said it’s best to narrow options. Stick to coupon fliers and a handful of websites.

She prefers ones that “do so much of the work for you — telling you what things are on sale at what store that week.”

Also, coupon clippers leave valuable tips in online message boards, Marty said.

“The thing about successful couponing is that you have to keep up with the coupons and keep things organized,” Marty explained.

Her system is simple. She has a three-ring binder filled with the same type of dividers used for collecting baseball cards. She labels each section accordingly: breakfast, cleaning products, dairy, frozen foods, lunch, pets, snacks and toiletries.

In her notebook, she also has a pouch that holds scissors and pens.

“I carry my notebooks and other tools with me everywhere in a giant bag,” she said. “I am always known as ‘the bag lady.”

Having her supplies means this busy mother can clip and organize coupons while she runs her two daughters, ages 8 and 11, around to gymnastic practices and meets.

“It is also important to plan for your shopping day and have everything

Marty Somoza enjoys sharing coupon tips with other Forsyth County residents.

Coupon Queen on a Mission

Savings can add up quickly!


Photos: Amber Cloy

organized and ready,” she said.“Many people don’t know that sales

cycles run every six to eight weeks, so save your coupons and when the items go on sale, stockpile them —especially when it is something you know your family will eat,” she said.

It’s also important to know what the coupon policies of the various stores.

“Every store has its own coupon policy and some stores are more coupon friendly than others,” she said. “I have even had to show cashiers their own store policy sometimes when I am using multiple coupons.”

So just how much can you save? Marty said saving just a few dollars here and there can add up.

“My personal record is one time I paid only $50 for $200 worth of food,” she said, adding that on average she saves at least $50 dollars a week with coupons.

Marty also enjoys giving people advice and tips about coupons, gardening, and crafts. Her website, martysomoza.com, is up and running and she hopes in the future to offer classes and other information to those who want to learn from her experience and success.

According to Marty, it’s all about making your food budget go further. She also stressed that couponing is not just for those who are “struggling to make ends meet.

“Saving money is saving money, period,” she said. “There are many millionaires who got where they are because they were smart with their money.”

-- Adlen W. Robinson v

“There are many millionaires who

got where they are because they were smart

with their money”

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From the Cellar

H urray for warm weather! For many of us, that means

entertaining on the deck or patio, sipping a glass of wine.

While I love red wine, in the warmer months I find myself choosing crisp and refreshing white wines.

Martin Codax was a 13th century Galician troubadour who was an important man of the times who also wrote romantic poems about love and the ocean:

The early summer months are ideal for crisp whites

Lovely sister, come with meTo the church in Vigo where the sea is rough,And we will gaze at the waves.

Lovely sister, come willinglyTo the church in Vigo, where the sea is up,And we will gaze at the waves.

To the church in Vigo where the sea is rough,And my mother and my darling will come,And we will gaze at the waves.

To the church in Vigo, where the sea is up,And my mother and my boyfriend will come,And we will gaze at the waves. -- Martin Codax


This winery produces some of Spain’s most respected wines made from the Albarino grape.

Considered medium bodied, this wine is fit for summertime sipping and goes great with seafood or poultry. At less than $10 a bottle, you can’t go wrong with this one.

The Cantena family in Argentina has been making wine for more than 100 years and is considered around the world as a “pioneer” for producing quality Argentinean wines.

The family’s Alamos chardonnay is made from grapes grown on the rolling hills of the Andes Mountains in Medoza.

This 2009 chardonnay is full flavored, making it the perfect pairing for grilled seafood or chicken. Of course, it is also good on its own.

At less than $15, this is the ideal wine to serve at your next gathering with friends.

Last on my summer sipping list is Mini: White. I love the combination of half viognier and half sauvignon blanc.

I also love the price, at less than $10. I found this bottle for just $7!

It’s great on its own or paired with mild cheeses or seafood.

The experts say white wine should be chilled but not too cold. I say with our climate, the colder the better if you are sipping outside.

Enjoy this weather before the scorching days of summer move in.


FeedbackIf you have a favorite (affordable)

wine, please let me know at [email protected].

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Moments Mom Continued from Page 9

“We firmly believe in developing relationships with our students, peers

and families first”

After teaching for seven years, Smith felt drawn to go into administration. She served as assistant principal at Chattahoochee Elementary for two years, followed by one year at Mashburn before she was asked to become principal in 2009.

“I love serving our students, our teachers and our families,” Smith stressed. “My goal is to have the best teachers and then being there to

fully support them. That is truly my passion.” Smith said a big perk to her job is she is able to bring

her daughter Jordan, a first-grader, with her. “For the first time, I am getting to see both sides — as the educator and as the parent.”

In addition to being principal of Mashburn Elementary, Tracey Smith is the mother of daughters Jordan, left, and Josie.


Moments Mom

“You really just have to embrace the chaos, and

whenever possible, have fun with it”

So just how does she juggle the responsibility of running a school and what advice does she have for other working mothers?

“You really just have to embrace the chaos, and whenever possible, have fun with it,” she said with a smile. “And there is no way I could do all of this without the help and support from my husband.”

The couple makes communication a priority. “I always share my calendar with him so he knows when I have to be where,” she said. “That way, with regards to evening meetings I might have, he knows when I need him to get the girls or handle dinner.”

Speaking of dinner, how does this busy family manage meal time?

“My slow cooker is my friend,” laughed Smith. “And leftovers work as well, whether it is for me to take to work the next day or tomorrow night’s dinner.”

Smith’s enthusiasm for her job is inspiring to say the least. Quick to say she is blessed with a fantastic team, Smith noted her staff is dedicated to their commitment to educate, as well as encourage and empower the students at Mashburn.

“I want school to be a place where students not only learn, but also have such an incredible experience that it changes their lives,” Smith said.


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Moms at Work

T hose who know and work with Maureen Bixler were not surprised to learn she recently

won the prestigious School Social Worker of the Year award during a ceremony on St. Simons Island.

Bixler’s passion and enthusiasm for her career comes through when she talks about her duties.

“I absolutely love what I do,” she said. “There is nothing more rewarding than helping these children and their families be the best they can be.”

Bixler serves five schools, including Forsyth Academy, in the local public school system.

“I love the way they operate at the Academy,” she said. “They are all about a team approach when it comes to doing what is in the best interest of the students.

“I do a lot of group sessions. We

are always trying to see what the needs are and address those, whether it is a group about quitting smoking, improving study habits, dealing with grief, social anxiety, whatever the students and their families need.”

While Bixler feels she has found her true calling with social work, that wasn’t her initial plan. As a student at the University of Georgia, she first thought she wanted to be a dietician.

“I always knew I wanted to help people, and I was always interested in health-related issues, so I thought that was the natural profession for me,” she explained. “Then, I heard a speaker who said if you were not excelling in your classes, you were probably in the wrong major.”

That resonated with Bixler because she was struggling with several classes related to her field of study.

The next day while waiting tables, Bixler spoke with a customer who told her how much she was enjoyed her own major in social work. Something told Bixler to explore the field, and she soon began volunteering with the Division of Family and Children Services.

“I knew almost immediately this was the field I needed to be in,” she said. “I volunteered as much as I possibly could. I bonded with the people I was helping and loved everybody I worked with.”

So much so, that Bixler changed her major and ended up interning at the Clarke County DFCS, where she had begun as a volunteer.

Bixler said all children in today’s society have challenges, but the students she works with typically face incredible obstacles.

Top social worker finds field rewarding

Called to help


“Some of these kids are on their own,” she said. “So we want to make sure they know what resources are available to them, and also how important it is for them to get their high school diploma or GED.”

Clearly an empathetic person, Bixler said school did not come easily for her, a fact that helps her relate to students who struggle.

“I had to work twice as hard in school as other people,” she said. “I use my own experiences to share with students that they can do anything they put their mind to.”

Bixler stressed the most important thing she does is to meet students where they are. “Children want to be heard. It is vital that they feel their voice has been heard.”

On equal footing when it comes to her passion for work, is Bixler’s love of being a wife and mother. Bixler and husband Bennett have been married for five years and have two young children.

“Being a mom is such a privilege,” she said. “They keep me incredibly busy, but I love it.”

Bixler exemplifies someone who has found her calling as a social worker.

“For me, I don’t even think of what I do as my job,” she said. “It is more of a passion. I feel so blessed to have found a

career where I can see positive outcomes from my efforts to help others.”


“Children want to be heard� It is vital that they feel their

voice has been heard�”

Photos: Carrie Ann Sienkiewicz

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R aising four children meant buying in bulk was the norm.

Even if cooking for just one or two other people, you should consider buying foods in bulk — especially when it comes to meat, poultry or seafood.

Buying in bulk doesn’t mean you have to rush out and join a warehouse club (although I love mine for buying items such as black pepper, deli meat, olive oil, olives, organic salad

leaves and parmesan cheese).It does, however, mean you have to pay attention to the loss leaders at the

grocery store.Every week certain items go on sale in the protein department. And when

something your family eats frequently appears, you need to stock up. For example, when bone-in chicken breasts go on sale, and they usually

come with two in a pack, I may buy four or more packs.

Frugal Focus

for buying in

Meat, Poultry and Seafood Best Choices

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and music lessons included in tuition• Offering Pre-Primary classes (18

months-3 years), Primary classes (ages 3-6) and Elementary classes (1st-6th grade)

Montessori Kids Academy3034 Old Atlanta RoadCumming, GA 30041

678-208-0774www.montessoricumming.com

Montessori Kids Academy provides a carefully prepared environment

and excellent teachers to lay a strong educational background for your child.

Now accepting applicationsfor 2013-2014 school year.

Cultivating the Desire to Grow


www.laniertech.eduPh 770-781-6800

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Chicken freezes well, and I know we will always eat chicken.

Incidentally, bone-in chicken breasts are perfect for grilling since the bone helps keep them from drying out like boneless breasts tend to do.

I almost always brine bone-in chicken breasts for at least a few hours to ensure juiciness through and through.

You can also buy pork loin roasts when they go on sale and cut them up into different sizes before freezing.

You can cut some up in bite-sized pieces and label it “stir fry,” and some into roast-sized pieces, ready to throw into a slow cooker.

Just remember to label and date everything. How many times have I been unable to solve the mystery of what was in a freezer bag and had to toss it out.

Talk about throwing your money away!


Remember to label and date

everything


Dinner Matters

W hen I first read about risotto many years ago in an Italian cookbook

(yes, I still read cookbooks like novels), it sounded dreamy.

A medium-grain rice, most commonly used is called Arborio, is sautéed with olive oil, butter and shallots, then hit with some dry white wine and allowed to reduce.

Then, hot chicken stock is added to the rice and the risotto is stirred frequently over a medium-low heat.

All the while, the rice slowly absorbs the stock and becomes creamy, thick and, well, heavenly.

Once the rice is cooked to where there is still a bit of a texture to the kernels, some Parmesan cheese and a final pat of

butter are stirred into the risotto, resulting in a most delicious rice dish.

It’s so amazing, in fact, that in Italy risotto is its own course.

Plain risotto is fantastic, but when a few extras are added, it reaches the level of sublime.

Asparagus and peas are a lovely addition to the risotto, making it as good to look at as it is to savor.

If you think risotto isn’t a good fit for serving when entertaining, think again.

Give the guests a glass of wine, hand them a wooden spoon and let them help with the stirring.

They will love that they had a part in helping create such a delicious part of the meal.

Springtime risotto with asparagus and peas 1 ½ tablespoons olive oil 3 tablespoons butter 2 small shallots or 1 large, finely minced 1 ½ cups Arborio rice ½ teaspoon salt ¼ teaspoon pepper 2/3 cup dry white wine Lemon zest and 1 tablespoon lemon juice 3 tablespoons chives, finely minced 1 cup frozen peas, defrosted 2 cups asparagus tips, steamed or roasted (do not overcook) 5 cups hot chicken stock

Leftovers: Risotto will never taste

exactly the same once it has been

refrigerated. However, it still can be

used to make another delicious side

dish. Simply form it into patties and

sauté in some olive oil and butter

until lightly browned on both sides.

Also, form it into balls, roll in bread

crumbs and deep fry. Scrumptious!-- Adlen W. Robinson v

Can’t RushRisottoSublime dish awaits the adventurous


Heat the chicken stock and keep sim-mering on the stove top. In a fairly large pot, heat olive oil and 1 tablespoon butter over medium-high heat. Add shallots and cook until very soft, about four to five minutes. Add rice all at once and stir so that every kernel gets coated with the oil and butter. Sprinkle with salt and pepper. Turn up heat and pour in dry white wine. Stir constantly until all of the wine has absorbed into the rice. Add enough stock to just cover the rice and then turn the heat down so that the stock has a lively simmer to it, but is not boiling. Stir the risotto and continue cooking until the stock has been absorbed, but is still moist. Add another ladle or two of hot stock, again, just to cover the rice and con-tinue stirring until liquid absorbs. Continue adding stock in batches until the risotto is creamy but the rice is al dente and not mushy. The entire stirring is about 25 minutes.

Do not rush the process. If so, you won’t get the correct creamy texture. It’s important not to overcook, since there will be some carryover cooking when adding the remaining finishing touches. Add more salt and pepper if needed, which depends on how salty the chicken stock was. When done, remove pan from heat and vigorously stir in Parmesan cheese and remaining 2 tablespoons butter. Stir in lemon zest, juice, peas, cooked asparagus tips and chives.--Adlen W. Robinson v

All Ages. All Skill Levels.United Futbol Academy

P.O. Box 1168Cumming, GA 30028

[email protected]

Skills for Soccer. Skills for Life.

It’s time to register for some summer, soccer fun!

UFA Camps are aimed at players aged 5 and up. The players will be split into age and ability appropriate groups to better facilitate the developmental level of the players.

There will be plenty of emphasis on foot skills and small-sided games to help develop the technical and tactical aspects of soccer. During each session, mini competi-tions will be organized to encourage players to sharpen their play...and have some soccer fun!

Summer Challenge Camp 1 - Forsyth (Polo Fields)Dates: June 10-14, 2013

Summer Challenge Camp 4 - Lumpkin (Yahoola)Dates: June 10-14, 2013

Summer Challenge Camp 2 - Dawson (Rock Creek)Dates: June 17-21, 2013

Summer Challenge Camp 3 - Forsyth (Polo Fields)Dates: July 8-12, 2013

Elite Ball Mastery Camp - Forsyth (Polo Fields)Dates: June 10-14, 2013Times: 9:00 a.m.-12:00 p.m.

Elite Striker/Keeper Camp - Forsyth (Polo Fields)Dates: July 22-25, 2013

Fall Rec Soccer Registration Opens May 1st

Visit our website for more informationand to register!

www.unitedfa.org

SOCCER SUMMER CAMP

You’re Invitedto a

Book SigningNew York Times BesT selliNg AuThor

Cedar Key SeriesTerri DuLong

Wednesday, May 8th1:00pm - 3:00pm

Free to the Public!Call to reserve a seat!

770.886.5648www.fleecegeorgia.com

New LoCatioN!1735 Buford Highway, Suite 210

Cumming, Ga 30041(next to Publix)

FLEECEa yarn and knitting accessory boutique


Community Notes

T he FBLA program at North Forsyth High will have a merit badge event for local Boy Scouts at 8 a.m. May 11. Cost is $12. To register, e-mail [email protected].

T he American Legion Post 307 will celebrate Armed Forces Day from 10 a.m. to 3 p.m. May 18 with a barbecue fundraiser lunch. Tents will be set up in front of the Walmart on Market Place Boulevard, and plates plus a drink are $7. There will be a 105 mm Howitzer Cannon on display.

M eal sponsors are needed for specific Wednesday Noon Day Meals in 2013. Current openings are: May 8 and 29; July

3, 10, 24 and 31; Aug. 7; Sept. 4, 11 and 25; Oct. 2 and 23; and Dec. 4. If your group is interested in providing the meal for about 100 residents and serving and cleaning up, call Sandy or Ruth at The Place of Forsyth County at (770) 887-1098.

F amily Haven, a nonprofit organization supporting victims of domestic violence, has moved its thrift store from Canton Highway to City Shops, 598 Veterans Memorial Blvd. The thrift store also is in need of volunteers. For more information, call (770) 844-0842.

A ge Well Forsyth offers trips for local seniors: • Sept. 9-13 to Memphis, Tenn., and Tunica, Miss. -

Graceland tour, Tunica Museum and more • March 15-23, 2014, to Costa Rica - Informational meeting at 2 p.m. May 20 at 133 Samaritan Drive. For more information on any of the trips, call (404) 245-7949.

T he Cumming Civitan Club meets at 11:45 a.m. the first and third Thursday of each month at the Golden Corral on Market Place Boulevard. For more information, call Ann Raines at (770) 887-3778.

T he Cumming Sunset Quilters is open to anyone interested in joining them at 7 p.m. the second Thursday of each month in Northside Hospital-Forsyth’s Building 1400. For more information, call (770) 889-9471.

T he Chestatee River chapter of the Daughters of the American Revolution meet at 3 p.m. the second Sunday of each month at the Forsyth County Public Safety Complex on Setting Down Road. For more information, call (678) 513-6127.

Cal

enda

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The Collection ForsythThe Regus Building

410 Peachtree Pkwy., Suite 4245, Cumming, GA 30041

Schedule Your Appointment Today!

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Eyewear to enhance and protect your child’s sporting and other adventures.

We handle prescription and non-prescription lenses for all ages.

SPORTS EYE INJURY PREVENTION CENTER


Leave winter behindin an Andean Chevy


Fashion

S earching for that perfect gift for mom on her special day? Mother’s Day is May 12 and Forsyth County merchants have a

range of items, from small to large and budget-friendly to expensive, to offer for the occasion.

Carta Bella at The Collection, the outdoor mall in south Forsyth formerly known as The Avenue, specializes in cute gift items from stationary to scarves.

Linda Romaniello, who owns the gift boutique with daughter Gina Meyers, said they can help even the most clueless of children (or husbands) find a great Mother’s Day gift.

Romaniello said some of this year’s most popular items include sparkly bangles by Alex and Ani, and bags by Spartina 449.

Gift ideas abound this Mother’s Day

Splurgeon Mom

Photos by Crystal Ledford

My Secret Closet, Inc.An Exceptional Consignment Boutique for

WomenWe offer clothing, shoes & accessories

for juniors and women of all sizes!

My Secret Closet, Inc.4910 Browns Bridge Road

Cumming, GA 30041678-648-6777

To find us follow Hwy 369 EastFrom GA 400 on the right

Find us on Facebook


Alex and Ani bracelets range in price from $24 to $70, while Spartina 449 offers electronics covers starting at $18 up to full-size handbags for more than $100.

Other popular gifts this year, Meyers said, are Lollia body products. With everything from body scrubs to lotions, the line has bath salts for as little as $15 up to perfumes for about $50.

If mom does a lot of baking or entertaining, she may also enjoy the Nora Fleming’s line.

Meyers said these are white serving dishes with decorative, colorful attachments that can be swapped out for different events.

She said the dishes range in price from about $35 to $60, while most of the attachments are less than $15.

For those with a bigger budget, Gems in Art at Vickery Village in west Forsyth offers handcrafted jewelry.

Owners Joshua and Gladys Avella said the store offers fine jewelry pieces from less than $70 up to thousands of dollars.

Joshua Avella, a master jeweler, creates many of the store’s offerings by hand, while others come from elite lines.

He said some of the most popular items for Mother’s Day this year include pieces that feature diamonds embedded in pearls.

Gems in Art offers the Galatea line with several earrings, bracelets, necklaces and rings featuring that theme.

Brooches and pendants with colorful stones and intricate metal work are also popular for mom.

--Crystal Ledford v

Where to shopCarte Bella is at 410 Peachtree Pkwy., Suite 4156, while Gems in Art is at 5930 Odell St., Suite 100.


C umming resident Suzy Harris first got involved with Treat the Troops when her neighbor and friend Linda Jones asked her to help out.

The organization, founded by Jeanette Cram, a.k.a. “the Cookie Lady,” puts together care packages and sends them to military personnel serving overseas.

Volunteers bring homemade cookies and other items such as candy, magazines, coffee, trail mix and — perhaps most meaningful — handwritten notes thanking the troops for their efforts.

Those are packed into boxes, which then head to the post office to be sent all over the world.

When Suzy and husband Joe, an Air Force veteran, first began helping with the program, they had no idea that one day they would be packing a box that could end up in the hands of their son, Robert, a Marine stationed in Afghanistan.

A 2006 Forsyth Central High School graduate, Robert first attended what was then known as North Georgia College and State University. After a while, he transferred to Jacksonville State in Alabama, but just couldn’t decide what he wanted to do with his life.

“Then he began considering the military,” Suzy said.

After attending the wedding of a friend, where he met a young man who was a Marine, Robert made up his mind.

After enlisting, Suzy said Robert was placed on a “wait

list” for eight months, during which time he worked with a personal trainer to get into tip-top shape for training. At the end of October 2012, Robert was deployed to Afghanistan.

As of this writing, Suzy said Robert is doing well and they cherish any and all communication they have with him.

“He sends us e-mails whenever he can. And we send him care packages quite a bit. He even received one from Treat the Troops,” she said.

Suzy said she knows firsthand how much the troops love receiving packages from “back home.”

Community

Group packs & ships care packages afar

Suzy Harris and her son, Robert, a U.S. Marine stationed in Afghanistan.

Growing together and depending

on each other.

Growing together and depending

on each other.

Photos: Autumn Vetter and submitted


“It really makes their day and they are so appreciative,” she added.Linda was so happy to start the chapter in Cumming, calling it “Treats for

Troops Southern Style.” Her motto: “The more cookies we bake, the more smiles we make.”

Even if you cannot bake cookies, you can come help pack boxes. Those who want to help in other ways are encouraged to consider a monetary donation.

The organization needs money to send the packages. The more postage funding it has, the more cookies it can send.

It costs less than $15 to mail a care package to one of our deserving soldiers.


I met Treat the Troops founder Jeanette Cram in fall 2012.

She was visiting from her home in Hilton Head, S.C., to see our local Treat the Troops chapter as they packed boxes to send overseas.

Jeanette, also known as “the Cookie Lady,” took a few minutes to speak with me about the organization she founded more than 20 years ago.

Back in 1990, ironically on Sept. 11, Jeanette said she heard then President George H. Bush read a letter written by a soldier to his mother.

At the end of it, the soldier asked for cookies from home. Most of us may not have given that much thought, but it struck a chord with Jeanette.

“There are so many things we cannot do to help our troops, but making cookies? I thought, now that is something I can do!” she said.

“I guess it was just a ‘mamma thing’ for me. I just felt like all of the troops were mine.”

Jeanette is obviously one who wastes no time once she makes up her mind to do something. What began as one woman sending cookies to our troops, drew publicity and soon people everywhere began getting involved.

Over the years, Jeanette has appeared on “Fox and Friends,” “The Martha Stewart Show” and “The Montel Williams Show,” among other TV programs.

Perhaps the height of these meetings was when she met with then President George W. Bush in the Oval Office to talk about her efforts with Treat the Troops.

She told me the president and his wife, Laura, were “lovely and gracious.”

Jeanette refers to herself as the “mama crumb” and her volunteers as her “crumbs.”

Jeanette estimates that between 7,000 and 8,000 cookies go out to troops each month and that they have sent more than 3 million cookies overseas.

That ‘s amazing! You can read more about Jeanette’s adventures with our troops in her book, “Soldiers, Cookies & the Crumbs.”


ContactTo learn more about

Treat the Troops, go online atwww.treatthetroops.org.

‘Cookie Lady’ reflects on growth of group

Adlen Robinson, right, visits with Jeanette Cram, founder of Treat the Troops last fall.

Now EnrollingSummer

Camp

Now Enrolling!

Schedule a Tour Today

www.kidsrkidsofcumming.com

(678) 648-31753036 Old Atlanta Rd., Cumming, GA 30041

Get ready for a summer camp experience

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create, and share!ENJOY THE SUMMER

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Junior Campers - 5 and 6 year oldsSenior Campers - 7 to 12 year olds

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CSI Club Culture Club

Techno Club Action Club

Studio Club


School Spotlight

Chat

tahoochee Rd.

Hol

tzcl

aw R

d.

Fun facts: Teachers and parents work together to plan school and family activities that include

academics, physical fitness and community service. The school’s name comes from the Creek words “chatto,” meaning “stone,” and “hoche,” meaning “flowered” or “marked.” Every student at the school is exposed to visual art once a week, focusing on weaving art production, history, criticism and aesthetics into content. The school has a choir open to fourth- and fifth-graders, who are also taught how to play the recorder.

Special programs: The school prides itself on its variety of monthly clubs organized

by teachers. There are standard type clubs — such as drama, sports, cheerleading, Spanish, running and science — but there are also robotics, science Olympiad, crafts, pretty princess, fun and fitness, cooking, pets and gardening clubs. The school also holds a spirit week in March.

Get to know your schoolsChattahoochee Elementary

Mascot: Champions

Opened: 1993 Enrollment: 846 Size: 111,717

square feet

Contact: (770) 781-2240Fax: (770) 781-2244

Principal: Barbara Vella Address: 2800 Holtzclaw Rd�

Cumming, GA 30041

Phot

o: Ji

m D

ean

Dinner Menu12 noon - 8 pmReservations recommended.

We’ll be OPEN Sunday, May 12

Call 678-455-8310To treat Mom to a most memorable dining experience.

More information...www.tamsbackstage.com

Located indowntown Cumming on Ingram Ave. in the historic Cumming School building.

Mother’s Day12pm-8pm

Monday-Thursday- 11am-9:30pmFriday- 11am-10pmSaturday-4pm-10pm

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Chef Prepared Gourmet Meals™ starting at $7.00 per meal.Convenient pick up locations or delivery.See our current 4 week menu online.Our meals are prepared in a USDA inspected kitchen.

Carl Proctor Photography

We’re honored to serve youIt’s an honor to be recognized as the nation’s leading hospital for maternity and newborn care.

Look a little closer and you’ll discover that Northside performs more surgeries and diagnoses and

treats more breast and gynecologic cancer than any other hospital in Georgia. While people choose

Northside for our expertise, they also know us for our exceptional compassionate care.

Visit us online at www.northside.com

Moments May/June 2013

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Transcript of Moments May/June 2013