the life 400 north

BUILDING ATLANTA

The team behind The Avalon,Braves Village & more

Spring Flavors With Chef Todd Hogan

All in the acting family

The Lintz kids are grabbing big roles on the big screen

THE

LIFE400 NORTH

2 | THE LIFE 400 NORTH February•March 2015

MORE ATHLETESWHO TAKE ONE FOR THE TEAM

GO TO CHILDREN’S.As the leader in pediatric sports medicine, we see and treat every type of injury. So if your child gets hurt, count on us to help him get back in the game. Learn more at choa.org/sportsmed.

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3February•March 2015 THE LIFE 400 NORTH |

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from the Editor

We almost didn’t get this issue out in time. Deadline was creeping up just as the ice storm was rolling in, but we prevailed. What a relief. Starting a new magazine from scratch can be a daunting task. In fact, the month of February

2015 has been one of the most stressful in my life. But since putting the finishing touches on the final pages, I have been nothing but excited. There is so much going on in the North Atlanta metro at this point in history, and though we’re headquartered in Forsyth County, we get to bring you the stories that are accumulating off of all the exits of Georgia 400 North. In this, our inaugural issue, we take you to the men that are helping shape the future of development on this corridor. Wakefield Beasley and Associates, having just finished Phase 1 of The Avalon, is ready to take on the mixed-use development surrounding the new Braves Stadium – one they assure us will be the best in baseball.Through these pages and our storytellers, you’ll see that this really is Atlanta’s platinum corridor. The high level of education, the quality of life, the diversity in business, all these things are coming together to make one of most impressive 30-mile radiuses in the country. This is “The Life – 400 North.”

— Micah Green


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Contents

9 Teeing off in the Metro

10 Wakefield Beasley & Associates

The men behind The Avalon, Atlantic Station and the new Braves Village.

14 Success STEMS from

KnowledgeRobotics team at Forsyth Central works in 3-D.

18 Grassroots Approach

Interview with Branchwater Chef Todd Hogan.

22 All in the Family

The Lintz kids are snagging big roles on the big screen.

26 Liquid Health

Alternatives to coffee and soda.

From the Editor 4

Sports Gallery 16

Events 29

7

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Pediatrics • Adult Dentistry • Orthodontics • Oral Surgery


Content DirectorMicah [email protected]

AdvertisingRyan Garmon - [email protected]

Cheri [email protected]

Connor [email protected]

Graphic DesignAngie Decker

Copy Editor/PaginatorTracie Pike

Contributing Writers Kelly WhitmireKayla Robins

Executive StaffPublisherVince [email protected]

EditorKevin [email protected]

Circulation DirectorLisa [email protected]

Online EditorJim [email protected]

Contributors

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TEEING OFF IN THE METRO


WAKEFIELD Two of Atlanta’s very own are building the metro’s future.

A 26-year-old Lamar Wakefield was about to take the Architecture Registration Exam for the first time.

Up to that point, it was the most signifi-cant test of his life.

All the years of schooling, all of the internships, seminars and the hours of studying lead up to this exam.

Yet, strangely, Wakefield was not wor-ried one bit.

But it was hardly because he was confi-dent.

“No one passes it on the first time, any-way,” he recalled.

Wakefield shouldn’t have even really

been taking the exam this time.He missed being eligible for the ARE in

Georgia by about a month, but he was eager to get to work so he asked for a favor.

The late Rocky Rothschild, a partner in the Atlanta firm FABRAP - which was responsible for the iconic AT&T Headquarters in Midtown and the Coca-Cola Headquarters off North Avenue - was the man who answered that call.

He wrote a letter for Wakefield asking that the state of Florida allow him to take the test in Tallahassee at Florida State University, and, of course, with Rothschild being who he was, the state obliged.

So Wakefield made the trek to Tallahassee and started prepping for

Story and photographs by Micah Green

‘He does all the inside stuff, and he is so good at

it; the details, that’s his thing’

LamarWakefield


BEASLEYTwo of Atlanta’s very own are building the metro’s future.

the five-day exam.“And, long story, short, I passed it,” he

said. “It was hilarious to me; I honestly thought they had to have curved it.”

At the time, Wakefield knew one other person who had passed the exam the first time around: John Beasley.

Today, those two men, both Atlanta natives, are heading up some of the city’s – and the world’s - biggest develop-ments together. In May, Wakefield Beasley and Associates will celebrate its 35th anniversary.

“I think anniversary is an appropriate term too,” Beasley said. “In a lot of ways, two people starting a business together is like a marriage.

“I guess the only difference would be that in 35 years of business, we have only had maybe five cross words between the two of us.”

The dichotomy between Wakefield and Beasley is immediately apparent when you meet the two men. They both understand each other’s strengths and operate their business to fit them.

“Lamar has got his foot on the gas, and I have my foot on the brake,” Beasley laughed. “He is the rainmaker. He is out there selling Wakefield Beasley everyday … I am thinking about clauses and contracts and fees.”

Wakefield said Beasley fits a role that he just can’t fill.

‘He is the rainmaker, he is out there selling

Wakefield Beasley everyday’

JohnBeasley


“He does all the inside stuff, and he is so good at it,” he said. “The details, that’s his thing.”

Whatever they are doing is working.

Wakefield Beasley & Associates has been head-quartered in Atlanta since 1980, but the reach of the company is global. With offices in Jacksonville, Florida, Abu Dhabi, the United Arab Emirates, Panama City, Panama and Shanghai, WBA has a port-folio that could rival any firm in the country.

And in Atlanta, there is almost no firm hotter than WBA, especially when it comes to mixed-use live, work, play developments.

With projects like the Atlantic Station remodel, The Avalon in Alpharetta and the mixed-use area sur-rounding the new Braves stadium in Cobb County, WBA is in high-demand.

“We have left a footprint, clearly,” Wakefield said. “And because of projects like (The Avalon) and Atlantic Station, we are in the con-versation of most mixed-use deals in America.”

Mixed-use projects aren’t anything new, but demand for these type projects has skyrocketed recently, partly because of the increase in land prices. Beasley doesn’t see the demand dwindling anytime soon, either.

“Malls are done for,” he said. “This trend is so strong, I see it sticking around for the foreseeable future.”

According to Wakefield,

mixed-use development isn’t about leasing the space, it’s about merchandizing it, and extending “dwell” time, something malls and shop-ping centers struggle with.

“If you can’t extend dwell time through some kind of experience so that you are promoting cross shopping up and down this avenue, then these retailers can’t make it,” Wakefield said, referring to The Avalon. “Especially the food and beverage, they just can’t do it.”

Combining live, play and work aspects into one mixed-use component means that when the office guy leaves at 5:30 p.m., that apartment resident is show-ing up at 6:00 p.m., and you’re energizing your space for 16 to 18 hours a day.

It all has to be demo-graphic driven, though. Most retailers, when looking at moving into a space, look at three-mile, five-mile or ten-mile radius demographics.

“We aren’t the wealthiest 3-mile or 5-mile radius, but that 20-mile circle is the wealthiest in America,”

‘We have left a footprint,

clearly.’Lamar

Wakefield


Wakefield said. “One of the hardest things to do is just getting kids to work here. They simply don’t need the money.”

The retailers at The Avalon, which still has an entirely new phase to com-plete this summer, know that their demographic is willing to drive all the way to Lenox or Phipps to shop, so giv-ing them an option in their backyard is a no-brainer.

The work being done to widen 400 is vital.

Wakefield said that with nearly 80,000 high tech jobs in North Fulton, the goal now is to figure out how to get the kids that are reverse commuting

from the city to relocate to the suburbs where they work.

“Our biggest problem up here is obviously infrastructure,” he said. “It’s just as bad going north on 400 as it is south now.”

So how do you convince millennials to stay here?

“Well, you build this, The Avalon,” he said. “There is no better corridor than the platinum corridor of 400 North,” he said. “Value, education - all the things that you think about where business and industry want to locate. It really does compete with most places in the U.S.”

As for the mixed-use component sur-

rounding the new Braves stadium, both men skirted the details due to client agreements, but did say that it’s an incredibly remarkable project with great leadership.

“[The Braves] are very much pushing to have the very finest mixed-use suc-cessful deal in the country,” Wakefield said. “Outside of the Braves 81 home games a year, we’ll have an entertain-ment venue and just a very successful village, that would simply have the Braves as a lead tenant.”

“Of course, we all hope it’s more than 81 games, right?”

A true Atlantan.

Renderings submitted by WBA


Success STEMS from knowledge

Program at Central boasts 3-D printer, other tech tools

As engineering careers contin-ue to develop new technolo-gy, David

Johnson wants to ensure Forsyth Central High School students are prepared for those jobs.

Johnson teaches engi-neering as part of the Cumming school’s Science, Technology, Engineering and Mathematics, or STEM, Academy. He also serves as adviser for the school’s Robotics Club. According to Johnson, his students have access to some of the best technology

and expertise in the area.“But it’s a lot of fun. There

are some amazingly talented, very creative and resourceful students and we have a phe-nomenal group of industry mentors and partners that come in and help the stu-dents understand particular

area of expertise that may not be my area of expertise,” Johnson said.

Students can go from a novice to building things that would have been considered science fiction not too long ago.

“They have to start with

baby steps. When they come through the door, some of them don’t even know how to measure as a ninth grader,” Johnson said. “To go from there to building robots and electric cars, it’s a four-year journey.”

Along with mentors, engi-neering students also have access to some of the best technology, including 3-D printers.

“The 3-D printer is amaz-ing technology that allows the kids to produce three-dimensional prototypes of their design,” Johnson said. “So instead of just being able to design it in the computer and look at a two-dimension technical drawing … they’re actually able to prototype working models.”

Story by Kelly WhitmirePhotographs by Micah Green

3-D models made by Forsyth Central students.


Chad Vranich, president of Digital Media Inc., is one of the mentors Johnson brings in to share expertise with students.

“This particular technology has been around for a long time, but it’s so expensive that it just now is becoming reason-able,” Vranich said. “This is $50,000, but that’s cheap. Eight years ago, this was $300,000 and it wasn’t nearly as good.”

Central students have access to three different machines, each of which prints with different materials. One printer uses acrylonitrile butadiene styrene, the same plastic used in LEGO blocks, while another uses gypsum, a material similar to drywall.

“There isn’t a 3-D printer that does everything,” Vranich said. “When you hear about them 3-D printing tissue or 3-D printing cake, it’s always a different machine.”

All around the classroom at Central sit chess pi eces, mugs and shoe models designed and printed by students. Included are parts for the robotics club’s FIRST Robotics Competition entry, a 120-pound robot that lifts and stacks totes using a chain mechanism, electronics and 3-D parts.

“[The part goes] between our chain and our slide, because otherwise you couldn’t hold this against the chain

because of the dis-tance,” said Drew McClain, a senior planning to study mechanical engi-neering at Virginia Tech.

“We also made these 3-D printed bearings for our spring mechanism, so when this is down it actually helps it go up. You

can’t buy anything like this, and it gives us a lot of different things we can do.”

Johnson said the students have made presentations to various groups around town, and that he wants to equip them with the experience to be successful.

“We work with the [Cumming-Forsyth County] Chamber of Commerce. We’ve presented to them and to the local Optimist Club and to the Rotary Clubs around town to make sure that they’re aware of the preparations that these kids are getting to be tomorrow’s work force,” Johnson said.

“[We’re] prepping these kids with the skills and thought process to be the problem solvers of tomorrow. They are already becoming valuable employees for these local com-panies.”

Teacher David Johnson speaks with students after school.

Because ofDANCEshe will grow up with

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Sports on 400 NorthOur favorite portraits of some of the area’s most talented athletes.

Photographs by Micah Green

THE

LIFE

Left: Lochlain Corliss, point guard, North Forsyth High School; Top: Blake Atmore, swimmer, South Forsyth High School; Bottom (L-R): Eric Furphy, Tucker Maxwell, Seth Beer, Jeremy Johnson, JD Dutka, baseball, Lambert High School.


Walking through the double doors of Branchwater in Vickery

Village, I see owner and operator Chef Todd Hogan chatting with a visitor whose son, I later find out, had just signed to play football at Georgia Southern University.

They talk for a good five or 10 minutes before Hogan notices me. I don’t mind, though. Witnessing that genuine encounter showed me an intimate side to Hogan. One that I would soon learn has been key to his success.

Hogan knows the food industry, inside and out. There’s no ques-tion. After graduating from

Johnson & Wales, the Duluth native helped develop and jump-start high-end restaurants across the country. From Miami to Dallas to New York, he is well traveled.

“Restaurants would recruit me,” Hogan explained. “Your name gets out there, write-ups in publica-tions, people ask if you would be interested in consulting, and it goes from that to would you consider taking on the project.

“I was never a partner, I was kind of a hired gun,” Hogan said. “I would come in, establish the menu, establish the recipes, train the staff. By the end of 12 months, I was ready to move on usually. Like, OK, where’s the next party?”

Hogan is a member and recurring

Branchwater Chef Todd HoganCooking up a lifestyle through grassroots

Story and photographs by Micah Green


guest chef of the illus-trious James Beard Foundation, a Distinguished Restaurants of North America Award recipi-ent, and has also appeared numerous times as a guest chef on the Food Network.

Despite the industry notoriety, and all the experience, even the most talented and vetted chef can flounder trying to open a restaurant over which he has complete creative control. When it comes to the bot-tom line, stubbornness can quickly override skill in the kitchen.

If a chef refuses to tailor a menu towards his customer base, then it’s going to be hard to keep people coming back.

Hogan, who also runs a catering company and previously owned other restaurants along the Ga. 400 corridor, nearly experienced this first hand with Branchwater, and he’s not ashamed to admit it.

When he opened Branchwater in June 2013, Hogan began with a much more expensive, gourmet menu.

“It was almost the kiss of death,” he said. “So we had to start literally asking our customers what they wanted to see.”

What they found out was simple. Customers loved the food, and the atmosphere for “date night” dinner was on point.

“But a lot of people also wanted a

place they could grab a beer and a burger on the weeknights and maybe just watch a game,” Hogan said.

After that, once a month, he and his staff would make minor changes to the menu. This continued for a few months until they felt as if they had come to a sweet spot. Meaning, the identity of Branchwater as a steak and seafood restaurant remained, but a new face had formed. One that made it more accessible, more neighborly.

“If we would have opened with our current menu, we would have knocked it out of the park since day one,” Hogan said. “But I also wouldn’t have gotten to meet the people that I have met and forged the friendships I have.”

And those friendships have led to countless others, as well as a grass-roots mar-keting cam-paign. Regardless of

whether he liked it (he did), the name Branchwater was becoming known in the

neighborhoods that dot western Forsyth County.That word of mouth has

been a huge part of the res-taurant’s success. But it’s

the people who work beside him there, including his wife

Lauren Carol, that Hogan considers the crux to that success.

If his customers are his friends, then his nearly 20 employees are his extended family. And Hogan tries to stay away from the term employee, anyway.

“I’ve got guys that have been working for me for 10, 11, 12, 13 years,” he said. “I had one guy that just left who was with me for 21 years.”

Even on the weekends, it wouldn’t be out of the ordinary to run into Hogan as he passes from the bar to the kitchen.

“I like to stay sharp,” he said. “Plus, it shows everyone working. I think anyway, that I am a part of the family, and they are a part of my family, that we are interchangeable.”

BE ON THE LOOK OUT FOR SOME OF CHEF HOGAN’S

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ASK DR. GROSS Q) I worry about my skin and signs of aging. What can I do to keep it looking young?

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Cosmetic Procedures SeminarCome hear about new and advanced techniques

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All in the family

Two south Forsyth parents are raising four child actors. Not considering some inevitable

rejection, they’re learning how to adapt in life and in roles. It can be hectic. They love it.

Mackenzie, Madi, Matt, Macsen and parents Marc

and Kelly – no, that trend is not an accident – spend a lot of time in one room downstairs. There’s not much in it. It can’t be more than 12-by-12. There’s the one blue wall that plays background to their audi-tion tapes. Two lights. One stool. A chair.

There’s the carpet that maybe used to be a light tan that they won’t replace for fear of messing with its mojo. On it sits a “magic board” Marc and Kelly hold

up when someone can’t remember their lines.

Walls throughout the rest of the house are plastered with headshots, cast photos and posters of movies and TV shows the four siblings have worked in.

The house from the drive-way looks like many other houses in south Forsyth. Multi-story, nice neighbor-hood, a backyard on an incline. But maybe that’s why they like it.

The Life sat down with the Lintz family to talk about their life as actors, their favorite roles and why they love Forsyth County.

Story by Kayla Robins / Photographs by Micah Green

For interview see pages 24 & 25

Mackenzie, 18 - The Hunger Games (2012) Under The Dome (2013) Drop Dead Diva (2011)

Madi, 15 - The Walking Dead (2010) After (2012) Nashville (2012) Parental Guidance (2012) Bosch (2015)

Matt, 13 - Halloween II (2009) What to Expect When You’re Expecting (2012) Sleepy Hollow (2013) Kill the Messenger (2014) Pixels* (2015)

Macsen, 9 - Hall Pass (2011) What to Expect When You’re Expecting (2012) Scary Movie 5 (2013) Grudge Match (2013) Project Almanac (2014)

Roll Credits


The Life: So tell us a little about your family and how everyone got into acting.

Kelly: I’ve been doing it forever. I have a degree in performing and worked at the Orlando Shakespeare Theater in central Florida after school. I actually didn’t think Mackenzie would go into it because she always preferred sports. The mid-dle two worked with me when I had roles. There’d be people playing kids, and at a point it was like, Mom, we’re here.

Macsen is actually a funny story. I was going over lines with Matt for an audition, and he started saying the lines along with him. Matt got upset and screamed, “Be quiet!” So I ended up taping an audition for him, too.

The Life: Does it help that you’re an entire family of actors?

Madi: It stands out, but not as much as you would think.

Marc: She used to be recognized a few times when she was on “The Walking Dead,” but those fans are crazy. She would have fans waiting for her at the airport.

Madi: Yah, OK, Dad [laughs]. That happened once or twice.

Mackenzie: Sometimes it really just depends. I get recognized more when I straighten my hair because my character on “Under the Dome” has straight hair. Or at the Cracker Barrel in Wilmington [N.C.]. I’ve gone there multiple times and someone will be like, “Hey, it’s Norrie!”

The Life: How do you keep up with class when you’re filming?

Madi: It ends up being that I spend a lot of afternoons catching up on assignments. We have tutors on set, but a lot of people are homeschooled.

The Life: Right, I was going to ask if you are homeschooled.

Kelly: I used to homeschool them. I’m a big believer in it. [Now they go to a private Christian academy.]

Mackenzie: I’ve been doing dis-tance learning at Auburn, and that’s been the hardest part. It’s hard when you have a job you’re working 10 hours a day, then you have all this other work to do. But it’s just like I have to get it done.

Marc: They’re supposed to do three hours of school a day. We’ve never had a problem with it because they’ve learned time management.

The Life: So what’s each of your favorite roles?

Matt: Definitely “Pixels.”

The Life: Why?Matt: We filmed in Toronto, which

was really cool. It’s with Adam Sandler and Josh Gad, who was Olaf [in “Frozen”]. They’re just all really nice.

Kelly: And Peter Dinklage [from “Game of Thrones”]. Meeting Adam Sandler.

Marc: That’s a story by itself. It could take pages. For another time.

Matt: There’s a story on that?Marc: [laughs] No, not yet.Madi: Mine was “The Walking

Dead.” It was just really cool seeing how everything was set up. It’s like its own world. You’d be walking around on the set during lunch, and you’d be like, oh, there’s a zombie eating lunch.

Kelly: I think especially with the original cast, we knew it was going to be something special from the begin-


ning, but maybe we didn’t know just how big it would be.

The Life: How long did your makeup take?

Madi: Two hours.Kelly: But even before that [final day

being a zombie], it was great because we would purposely have her not show-er or look nice because we knew how-ever she showed up they were just going to make her dirtier.

Mackenzie: I’m going to cheat because I have two. “The Hunger Games” was my favorite book series at the time, and I really wanted to audi-tion. It’d be something like being in the Harry Potter films. Like being on set was like jumping into the pages of my favorite book. But also “Under the Dome” because I’ve had the chance to really work on something and go through the story, and creating Norrie as a character has been a real privilege to me.

Kelly: Mac, what about you? He’s the only one I forced into acting. He wants to be a [football] kicker. But his problem is he’s really good.

Marc: Was it “Hall Pass”?

Macsen: Yah, “Hall Pass” with Owen Wilson because it was really funny.

The Life: So does everyone want to continue acting?

Mackenzie, Madi and Matt: [nods]Macsen: [Sits with one shoe off]Kelly: I’ve always said it’s a com-

mitment. Like being on a sports team. Once they’re 18, they can decide, and if they want to do something else, well frankly I would prefer it. But this is what I know how to train them in.

Marc: There are so many things this can branch into. Mackenzie is studying communications; she’s maybe interested in broadcast jour-nalism. It’s good to get you pre-pared to be professional.

The Life: What do you like about living in Georgia, in Forsyth County?

Matt: Pilot season can be heart-breaking.

Mackenzie: Yah, definitely. I mean, even when you’re just audi-tioning you spend so much time

on it you have to attach yourself to the character a little. And you may not even get it. A lot of times you don’t. Forsyth County is a good place to live because I have my school friends, my sports friends, and maybe a couple acting friends. In LA, all they have is acting friends. It can be over-whelming and kind of crushing.

Matt: I like that you can come back here. It renews your spirit.

Marc: I didn’t realize how much time I would have with my family. As a real estate agent, I would work until 6, come home for dinner and they’re in bed by 8. There’s always time to sell real estate. They’re only 0-18 for so long.

Kelly: I traveled 10 months out of last year between being with them all. It’s looking like the same this year. The most common question I get is how do you do it? I can do it because Marc stays with the other kids. We’re what I call working class actors. We do a lot of work, but we’re not in the spotlight getting those huge superstar roles.

Yet.


These recipes and businesses promote different items, but they all aim for the

same goal. We can drink our nutrients, and it doesn’t have to take away time from our busy days.

Story by Kayla RobinsPhotographs by Micah Green

We see trends come and go. That’s the nature of a trend. Interest peaks when it reaches a frenzy

before leveling out, making room for the next big thing. One trend that hasn’t seemed to go away, however, is healthy eats.

While the pinpoints may land on myriad options to stay healthy — eat kale, don’t eat kale; soy is great, soy is awful; vegan; Paleo; detox — those in the craze may agree that healthy options, overall, are here to stay.

But there’s just one problem — not everyone has time to meal prep every week or stand in front of a Vitamix for hours. So here are some on-the-go options for those of us who want to be healthy. Now.

Detox with infused waterSome call it sassy water. Others call it

detox infusions. Whatever the name, it tastes great.

Just by soaking some fresh ingredi-ents in water overnight or even for a

few hours, you’ll get naturally flavored water packed with taste that doesn’t have all those added ingredients and sugars from energy drinks, soda and processed juices.

These recipes are so simple, you may want to experiment some, but here are two never-fail concoctions.

Cucumber-lemon water Ingredients -1 liter water -½ medium cucumber -¾ lemon -3 sprigs mint leaves

Strawberry-lime water

Ingredients- 1 liter water- ½ medium cucumber- 2 limes- 1 cup strawberries- 10 mint leaves quartered

DirectionsSlice cucumber and lemon thinly.

Think sandwich slices, maybe ¼ inch. Put ingredients into a liter container

and pour water over them. Let sit over-night or for a few hours. Serve chilled with ice.

Tip: Adjust the amounts of each ingredient. For example, if you want water that is less tangy, add more strawberries for a natural sweetener. For a cleaner taste, add more cucumbers over lemons.

Where to get the goodsThe produce matters. You’ll be

able to taste the difference in freshness between average produce and fresh, organic or local ingredi-ents.

You may already have a farmers market or favorite store, but Sprouts Farmers Market is a little of both, and it has a lot to offer.

The company recently opened a location in Cumming’s Lakeland Plaza and also has set up shop in Johns Creek on Peachtree Parkway. Sprouts’ produce is always new and fresh, so your water will taste equally as so if the ingredients come from there.

HEALTH

QILUI D


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Lanier Place, our senior living community, is known for being warm, inviting, and active. We develop individual care plans to meet the needs of each resident, and a full-time registered nurse is available 24 hours a day to provide clinical oversight and coordination of care. Our residents engage in a variety of activities, such as tai chi, bingo, pool, cards and board games, and yoga. We also offer four church services per week, weekly performances by musical groups, and shopping, dining, and entertainment outings. For senior living in Cumming, Georgia, schedule a visit at Lanier Place today.

Care Levels• Personal Care • Alzheimer’s, dementia and memory care • Respite Care • Short-Term Stay • Urgent Placement

Call (770) 888-1114 for more information or to schedule a tour

Lanier Place

440 Tribble Gap Road, Cumming,GA30040(770) 888-1114 • www.enlivant.com

If you don’t want to buy a bunch of produce, go back home and make water, juice or smoothie, why not just take a trip to the store?

Juices can benefit almost any part of the body. Drinking fruits and vegetables in liquid form allows you to absorb highly concentrated nutrients efficiently.

Sprouts squeezes fresh — that word keeps pop-ping up, but it ’s true — juice daily. How fresh? The orange juice tastes like liquid orange, tangy and sweet, not like an orange-flavored beverage. Nothing added, nothing taken away.

And there are four mixes to choose from. Ingredients include the basics like apples and carrots, as well as the trendy but now common additions like parsley, kale, ginger and celery.

Caribbean vibesHere’s a dilemma. You

want to do a juice cleanse, as you’ve heard the buzz. It’s supposed to help with a flat-ter belly, renew the liver, rid the body of toxins and stress. But does it work? You don’t want to spend all that time juicing hordes of produce.

Godfrey Lewis opened Avocado Vegan Café & Juice Bar about 11 months ago in Alpharetta, and he offers almost any type of healthy dish imaginable. All with a Caribbean flair.

Lewis said he was always interested in “health and healing through food,” but that was hard to maximize as a software engineering manager.

“It wasn’t that I was dissat-isfied with what I was doing,” he said. “I was dissatisfied with what I wasn’t doing.”

The Jamaican-born health guru took the leap of faith with his café on State Bridge

Road, pressing the idea that vegan food can taste delicious.

The menu boasts an array of Caribbean-influenced meals, but the smoothies — try the post-workout mix with bananas, dates, oats, cinnamon, chia seeds, vanilla extract and almond butter — and the juic-es are where it’s at if you’re low on time but high on health. Among the juice favorites are the Metabolism Booster,

Morning “Glowry” and Everyday Green.

Lewis even offers a juice cleanse program. For $36 a day, he’ll prepare six juices to replace all your meals. He’ll even recommend the optimal order in which to drink them.

So take your pick: water, juice, smoothie. All can be taken or grabbed on the go, and none sacrifice taste for health.

GHMS-Cumming Family Medical Center260 Elm Street, Cumming, GA 30040

770.887.1668Monday-Wednesday: 8:00 am-5:30 pm

Thursday: 8:00 am-7:30 pm

Friday 8:00 am – 12 pm, Saturday: 9 am-1 pm

GHMS-Canton Family Health Center220 Oakside Lane, Canton, GA 30114


Thursday: 10:00 am-7:30 pm, Friday 8:00 am-12 pm

GHMS-Bartow Family Health Center475 West Avenue, Ste A, Cartersville, GA 30120


Thursday: 10:00 am-7:30 pm

Friday 8:00 am-12 pm

www.ghms-inc.org

Family Practice • Pediatrics • Obstetrics • Prenatal Care • Pharmacy

On-site Laboratory Services

On-Site Certified Application Counselors

for the Health Insurance Marketplace

*We accept Medicare, Medicaid, and most Major Insurance

Sliding Fee Scale Program*

We Want to be Your Family’s

Medical Care Provider.

If you would like to request an appointment with any of our wonderful providers, or would like more information on our programs and services, please call (770)887-1668 or send us an email at [email protected]. Serving Forsyth and surrounding counties since 1979, GHMS is open to anyone; regardless of income, insurance status, or language spoken. New patients are always welcome to our practice.

Locations


EVENTS• “SMASHED LANDSCAPES” @ Beep Beep GalleryBeep Beep Gallery is proud to present new work by Atlanta based artist Steve Pomberg. His abstract work combines bright color-fields and simple precise geometric shapes to convey abstracted landscapes and objects. “Smashed Landscapes” continues through March 28.

Phone: 404-429-3320

• Art in Bloom @ High Museum of ArtFebruary 27 - March 1 will be a three-day celebration featuring exotic and imaginative floral interpretations of select work from the High Museum of Art’s permanent collection.

Phone: 404-733-4444


North Cumming DentistryWelcoming Smiles and Compassionate Care

• Most Insurances Accepted • Emergencies & Dental Anxious patients welcomed • Full Dental Services provided • Weekend & Evening Appointments • Accept Medicaid Kids & Adults

New Patients Welcome

FREE TEETH BLEACHING

With Adult Exam and Cleaning

Dr. Farid Moghaddam, D.M.D.1715 Friendship Circle | Suite 100 | Cumming, GA 30028

470-253-7349

EVENTS• Ringling Bros. and Barnum & Bailey Presents LEGENDSIn an all-new show, Ringling Bros. and Barnum & Bailey® Presents LEGENDS unveils the unbelievable to Children Of All Ages™. Experience epic family fun as legendary circus artists from around the globe perform awe-inspiring feats of daring, spectacles of strength and thrills of wonder to summon the mythical and the mysterious visions that have only existed in your imagination until now. Join us for an unforgettable family night of legendary proportions at Ringling Bros. and Barnum & Bailey Presents LEGENDS at The Arena at Gwinnett Center, February 19 – March 1.

Phone: 770-813-7600

“Our reputatiOn rides On everything We dO”

(678) 947-4040 www.ScottsAutoCenter.net

820 Peachtree Pkwy I Cumming, GA 30041 Business Hours: Mon-Fri: 8:00a-6:00p I Sat: 8:00a-3:00p

the life 400 north

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