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PAGE 10A PICKENS COUNTY PROGRESS THURSDAY. AUGUST 13. 2015
Sassafras Mountain resident inducted into
“Legends of the Outdoors” Hall of Fame
Speed Queen
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BUILT TO LAST
Outdoors television and radio host O ’Neill Williams <6 his
wife Gail at their mountain home on Burnt Mountain.
Williams is being inducted into the Legends of the Outdoors
Hall of Fame in Nashville, Tennessee on August 15th.
By David R. Altman,
Books and Writer editor
Jasper resident O’Neill
Williams, who has hosted a na
tionally syndicated hunting and
fishing television show for 34
years, is being inducted in the
Legends of the Outdoors Hall of
Fame this month.
The award was established
“to recognize those outdoor
sportsmen and sportswomen
who, through countless hours of
hard work and devotion to the
outdoors, in both hunting and
fishing, have played an integral
part in setting the standards and
guidelines for the rest of the out
door world to follow.”
Williams’ accomplishments
over three decades include cre
ator, producer and host of
“O’Neill Outside” television,
which is seen by more than
300,000 households across the
nation every week. He has also
hosted a weekly radio show
broadcast 23 years that reaches
nearly 400,000 people across 38
states. Williams also created and
produced the “Travis Johnson’s
Outdoors” television show,
aimed at the “new generation of
outdoorsmen and women”. Both
O’Neill and his wife Gail have
also spent numerous hours with
charitable work over his career,
most recently teaming with the
Wounded Warriors to bring out
door opportunities to veterans.
O’Neill and Gail (who pro
vides humor and wisdom as a co
host on his weekly radio show),
live in the Sassafras Mountain
area. The Williams often broad
cast the radio show live from
their Jasper home. It can be heard
between 4 and 6 a.m. every Sat
urday morning on AM 750 WSB
Radio.
In a 2012 profile in the
Progress, Williams said "I have
friends ask me 'what are you
going to do when you retire'?"
He added with a smile, “.. .heck,
I get paid for hunting and fishing
for a living, why would I ever
want to retire from that!".
The Legends of the Outdoors
is a pantheon of great American
fishermen and hunters, including
fishing greats Roland Martin,
Hank Parker and Jimmy Hous
ton, Bass Pro Shops founder
Johnny Morris, Terry Redkin,
named America’s most popular
outdoor artist for 8 consecutive
years and outdoor author and
personality Brenda Valentine.
Ray Scott, the founder of Bass
Angler’s Sportsmen Society, is
also an inductee.
The Legends of the Outdoors
Hall of Fame was founded by
longtime hunting and fishing
guide Garry Mason—who also
coaches one of the nation s top-
ranked collegiate bass fishing
teams at Bethel University. Nom
inations for the Hall come from
outdoor writers and previous in
ductees and are submitted to
“The Legends Committee ”—
where a final list of inductees is
announced each year.
Williams and five other indi
viduals will be inducted into the
Legends Hall of Fame at a cer
emony in Nashville, Tennessee
on August 15th.
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METAL ROOFING
Grilling tips for healthier meals
By Crystal Langlois, RD
One of the keys to maintain
ing a healthy diet is by consum
ing a mix of nutrients from both
meat and plant sources. While
preparing certain meats properly
on the grill can provide for a
tasty meal, the availability of
more plant-based foods in the
summer offers additional oppor
tunities to cook healthy, unique
dishes.
Although convenient, you
must also remember that grilling
has its risks. In addition to the
well-known issue of food-borne
illness from undercooked meats,
increasing evidence suggests
over-cooked foods can contain
carcinogens - especially food
items that are charred, burned or
blackened.
As you enjoy the summer
months, here are some sensible
tips for eating and cooking
healthy.
•Aim to keep portions of red
meat (beef, pork or lamb) to
three ounces or less, no more
than six times per week. Choose
lean cuts and trim the fat. Avoid
processed meats such as ham,
bacon, hot dogs, sausages and
deli meats; save these foods for
special occasions.
•Although red meats are a
good source of protein, they are
also high in calories, cholesterol
and saturated fat. Red meats also
contain compounds that can be
related to cellular damage and
can form carcinogens when pre
served by smoking, curing, salt
ing or adding preservatives.
•Cooking “muscle meats” (in
cluding beef, pork, fish or poul
try) at high temperatures can also
produce carcinogens, especially
in areas where meat may become
charred or blackened; the risk of
carcinogens forming is higher for
processed and red meats.
•Marinade meat for at least 30
minutes to help protect against
the formation of carcinogens and
improve flavor. A mixture of
vinegar, lemon juice, spices and
herbs (such as rosemary, thyme,
garlic, sage and red pepper)
makes a nice marinade.
•Pre-cook meats in the oven to
reduce the time spent on the grill.
When grilling, flip meats fre
quently to avoid charring, and be
sure to cut off any charred areas
before eating.
•To reduce the risk of food-
borne infection, ensure meats are
flilly cooked with no pink inside;
juices should be clear.
•Clean the grill after each use
to prevent harmful chemicals
from building up and transferring
to your next meal.
But as much as you might like
grilling meat, numerous studies
show that increasing your intake
of plant-based foods (fruits and
vegetables) is a great way to im
prove health and maintain a
healthy weight. In fact, the
American Cancer Society reports
that excess body weight con
tributes to as many as 1 in 5 can
cer-related deaths. So eating
more plant-based foods can not
only help you maintain a healthy
weight, but by doing so can also
reduce your risk of cancer.
Eating more plant-based
foods doesn’t have to be difficult
- and you can prepare many of
them on the grill too. Some good
examples include:
•Tofu, tempeh and plant-based
burgers are not only lower in
calories and fat than meat, but
are also good sources of protein
and other important nutrients.
•Fruits and vegetables can be
grilled to add a new twist to sum
mer favorites like asparagus,
com on the cob, peppers and
tomatoes; don’t be afraid to ex
periment.
•Other plant-based grilled
meals include bean burgers,
stuffed Portobello mushrooms
BUSINESS
PRESENTATION
MEETING
You are invited to attend a special Synergy Financial Partners Grand
Opening of North Georgia Business Presentation Meeting to be
held at Chattahoochee Tech in Jasper on August 20 th at 7:00pm.
This special presentation will cover dynamic new financial strategies
to help you plan better for the future, as well as ways
for you to earn additional income or maybe even upgrade your
current career. This is one meeting you cannot afford to miss!
Thursday, August 20 th
6:30 Doors Open
7:00 Presentation
Dress is business or sharp
business casual.
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Chattahoochee Tech
Education Center, Building 300
100 Campus Dr. Jasper, GA 30143
REGISTER FOR FREE ATTHE DOORTHE DAY OF THE EVENT!
€> Synergy Financial Partners • SynergyFinancialPartners.com
SYNERGY
¥^ financial partners
Come support the Grand Opening for Mike & Susan Piantedosi,
Joey & Chanda Livesay, Mike & Alexis McClure
and many more team members.
and flatbread with grilled vegeta
bles.
•Adding a salad with leafy
greens or a dessert of berries or
melon to your meal is a tasty way
to increase intake of fruits and
vegetables.
•Making kabobs is a great
way to incorporate fruits and
vegetables with just the right
portion of meat.
Crystal Langlois, RD, CSO,
LD, is a registered dietitian and
board-certified specialist in on
cology nutrition with Cancer
Treatment Centers of America at
Southeastern Regional Medical
Center in Newnan, Ga.
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706-265-3099*800-519-4616
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Silverado Crew Cab 1LT 2WD:
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MSRP: $42,690. Stk #15353.
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Off: $9,990
Silverado Crew Cab 2LT 4WD:
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MSRP: $47,425. Stk #15495.
Sale: $36,900
Off: $10,525
All prices plus tax, tag, title. Includes all Day’s discounts and GM Rebates.
Bonus Tag Cash on select models. See Day’s for details.
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