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Meet The Team: Eric M. Fisher

Eric Fisher

His first job was stacking firewood at the family tree farm, but today Eric Fisher puts up sticks for WP East Builders as a senior project manager. Find out more things you didn’t know about Eric below!

Name: Eric M. Fisher
Title/Position: Senior Project Manager – WP East Builders, LLC / Wood Florida Builders, LLC
Office Name/Location: Charlotte, NC Office

Fantasy career: Professional Golfer.

Favorite ethnic cuisine: Native New Yorker so I love them all.

Most exotic travel experience: Not too exotic but it was a blast, a week of camping/hiking in Yosemite.

Starbucks order: Prefer Dunkin or Tim Horton’s.

Most played song on iPod: Any album by The Tragically Hip, Roger Waters or Mumford and Sons.

Best advice you ever received: No matter what you do in life, strive to be the best at it.

Your secret talent: According to my wife, being Superman!

What you like most about your work: Teaching the new generation of construction professionals as much as I can before I start to forget.

Favorite weekend activity: see fantasy career above; or drinking…I mean boating on Lake Norman.

Worst subject in high school:

What inspires you? Two women; the love of my life, Tiffany and Mother Nature.

Most productive time of day: usually when all the emails stop coming in and the phone is quiet, just haven’t figured out when that happens.

Reality show you’re embarrassed to admit you watch: all U.S. Politicians.

Person you’d like to have dinner with: My Father, God rest his soul.

Your first job: Stacking firewood at the family tree farm; I think it was a violation of child labor law now that I ponder it.

What you’re most proud of: My family.

A business tool you can’t live without: Samsung S III.

Next travel destination: most likely NYC to visit my son.

What’s next for you: Building the Florida and Atlanta boys’ projects, so a lot more airplane time, Chairman’s here I come.

A bad habit: procrastination in filing paperwork.

Favorite possession: hopefully by the time this is published, Sig P226 Elite.

What book is on your nightstand now? E-book “Dante’s Inferno”, yes it’s a pain trying to follow old verse.

A job you’d want if you weren’t doing this job: God there are too many; where do you start?

Words you live by: a wise man once said “don’t deal with a liar or thief”.

First thing you do when you get to the office: say ‘Good Morning’ to Ann Adair; well at least until she retires at the end of October. No matter how hard we try, we will never be able to replace you Ann! You will be missed.

Last thing you do before you leave your office: turn off the lights.


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Waste not, want not

Food wasteHow many times have you done something like this?

Bought a beautiful head of green cabbage at the grocery, intending to make an ultra-healthy meal with it – and ended up throwing it out (and feeling ultra-guilty) because it had grown moldy?

You’re not alone.

Every day, Americans waste enough food to fill the Rose Bowl.
Jonathan Bloom, author of American Wasteland, says we waste more than 40 percent of the food we produce – in our homes, in restaurants and schools, and even at the farm —http://www.americanwastelandbook.com/ — at an annual cost of about $100 billion.

He points to a 30-year study, the Garbage Project, which found that as much as 25 percent of the food we bring into our homes is wasted. Bloom calculates that a family of four that spends $175 a week on groceries squanders more than $40 worth of food each week and $2,275 a year.
And it’s not just our pocketbooks that suffer.

Food makes up about 19 percent of the waste dumped in landfills, where it ends up rotting and producing methane, a greenhouse gas. Squandering so much of what we grow also wastes the fossil fuel that went into growing, processing, transporting and refrigerating it.

Considering the millions of Americans who don’t get enough to eat every day, the issue of food waste is also a moral one.
At his website, Bloom writes that in 2005, he had two experiences that opened his eyes to the problem of food waste:
“Volunteering at D.C. Central Kitchen, a homeless shelter that rescues unused food from restaurants and supermarkets, illuminated the excess in those areas. Gleaning, or gathering crops that would otherwise be left in the field and distributing them to the hungry, illustrated the agricultural abundance that is often plowed under.”

But we can begin to do the right thing. Below, tips from Bloom and other anti-food waste crusaders:

  • Make friends with your freezer, using it to store fresh foods that would otherwise spoil before you have time to eat them.
  • Invest in special produce containers with top vents and bottom strainers to keep food fresh. Add a paper towel to the bottom of bagged lettuce and vegetables to absorb liquids.
  • Plan meals and create detailed shopping lists so you don’t buy more food than you can eat.
  • Don’t be afraid of brown spots or mushy parts that can easily be cut away.
  • When in doubt, throw it out, but also follow Bloom’s advice: “Try to give food the benefit of the doubt.”
  • Shop more, buy less. Resist buying the 20-pound bag of potatoes, even though it’s a great deal, if there’s a chance those spuds will sprout eyes before you can eat them. In the long run, it will probably save you a few bucks to hit the store more often, and buy only the perishable meat, dairy, bread and produce that you’ll use in the next few days. These tips, and those below, come from a CNN feature titled “Eatocracy.” eatocracy.cnn.com/2013/01/15/eat-this-list-4-ways-to-combat-food-waste-at-home-and-save-a-little-cash-while-youre-at-it/
  • If possible, opt for loose vegetables and bulk bin dry goods, rather than pre-measured amounts, so you can buy just what you need. Your food will be fresher, you’ll waste less packaging and food, and you’ll spend less time wandering around your kitchen searching for the cause of the mystery smell.
  • Clean and trim your vegetables as soon as you get them home. They’ll last longer, and you’ll be more inclined to eat them or use them in recipes.
  • Put those cleaned veggies in containers in front of the fridge, so you’re more likely to grab them for a snack.
  • Store smartly. Keep a roll of tape and a Sharpie in easy reach and write the date on each container or bag to remind you when you bought it. Include meat, dairy and baked good purchases as well.
  • Store fruit separately from vegetables, as it releases ethylene gas that will cause vegetables to spoil more quickly.
  • Use every last scrap. Most of us throw out perfectly edible parts of plants, just because we don’t know better. Many chefs and gardeners know that the stems, leaves, tops and peels are edible or usable. Radish leaves, for example, rival arugula, escarole and mache for crunch and distinctive flavor. Sturdy cauliflower and broccoli stems can be shaved thin to sauté, roast or add raw crunch to salads and slaws.
  • Take vegetables that have begun to wilt (but don’t show any signs of mold or rot) and turn them into a stock, stew or soup. Put what can’t be salvaged into the compost bin.

And that entire head of cabbage you tossed? Next time, before you put it in your basket, ask the produce worker to cut it in half for you. Be realistic, in other words, about how much you’re really going to consume.


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Going Green Making a Universal Impact

Is the green building movement just a fad, or will it truly make a universal impact?  LEED (Leadership in Energy and Environmental Design) projects are now a large part of the U.S. economy, generating 8 billion jobs between 2009 and 2013, and contributing $554 billion to the U.S. gross domestic products. (1)  GreenBuiltBlog.com shares more on how going green in home building will change the future: [READ More…]

A Green World is in Your Hands


via: http://www.greenbuiltblog.com/going-green-making-a-universal-impact-1517/


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Meet The Team: Grant Rice

Grant Rice

Grant Rice, our VP & Joint Venture Controller, could eat Mexican food all day, every day, loves to watch The Bachelor and The Bachelorette, and his dream job might surprise you — read on to learn more:


Name: Grant Rice
Title/Position: VP & Joint Venture Controller
Office Name/Location: Atlanta

Favorite ethnic cuisine: Could seriously eat Mexican for breakfast, lunch and dinner every day

Most exotic travel experience: Playa Mujeres, Mexico for my Honeymoon

Starbucks order: Grande bold blend coffee

Most played song on iPod: Anything on my running mix since that is the only time I use an iPod…Party Rock Anthem, Emimem, Muse, although that is pump-it-up music and nothing like what I really enjoy listening to.

A perfect day in would be: A Saturday during the Fall when Alabama has an away game…college football on the TV all day and night!

Best advice you ever received: “Don’t put the cart in front of the horse, unless he knows how to push it of course” – Pat Green. Challenging you to think for yourself and find alternative ways of approaching and solving a problem.

What you like most about your work: Two things: (1) I love what we do – developing communities that are individually unique and more than just bricks & mortar, which in turn creates value for our Company and our partners; and (2) the people that I work with and interact with on a daily basis. Our group here in Atlanta have a great bond and everyone in the Company values each other’s role in the business process and always treat each other with respect.

Favorite weekend activity: During the Fall – attending Alabama football games & tailgating all day with family & friends; every other weekend of the year I just value anytime I can spend a whole day with my wife and our 1-year old son Nathan.
Worst subject in high school: Anything scientific – biology, physics, etc.

What inspires you? Making the most out of the blessings I have received in my life.

Most productive time of day: Early, early morning before the emails and meetings start

Reality show you’re embarrassed to admit you watch: I am not embarrassed by anything I watch! The Bachelor/Bachelorette and of course Bachelor Pad – Duck Dynasty – Moonshiners – Teen Mom. All timeless classics.

Your first job: Cleaning houses under construction between subcontractors when I was 14 for a builder in Montgomery, AL
A business tool you can’t live without: 10-key. Come on I can fly on that thing!

Next travel destination: Miami for the BCS National Championship Game…ROLL TIDE!

What’s next for you: Keep on plugging away at Wood while hopefully staying challenged along the way.

What book is on your nightstand now? The latest FASB technical bulletin (that’s a joke)…I really don’t read books

A job you’d want if you weren’t doing this job: Architect

Words you live by: “Don’t put the cart in front of the horse, unless he knows how to push it of course” – Pat Green. I interpret those lyrics as challenging me to think for myself and that conventional ways of approaching and solving a problem might not be the best way.

First thing you do when you get to the office: Turn on music

Fantasy career: Fighter Pilot


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Let’s Make 2013 a “Greener” Year

Bill GreenAs we enter the New Year, making resolutions has not always been the easiest thing to do. We start with good intentions but somehow lose focus and forget the importance of why we chose the resolutions to begin with. We might set our goals too high or try to achieve something that might be too difficult. Resolutions should be a daily effort, setting goals that are reasonable and in the long term, pay dividends.

As I was trying to come up with a topic for the next Wood Partners Green Blog during the holiday break, a thought came across my mind on what we can do to become more ‘green’ in the year 2013. This thought was a segue into resolutions we can make for the year 2013. By making these ‘green’ resolutions, we can create better habits at home and set examples for our children, peers, and neighbors.

If you haven’t already, here are some ideas and goals you can start this year. Our family has been doing this for a while and you’ll immediately see the benefits of taking these sustainable best practices:

  • Replace incandescent light bulbs with compact fluorescent light bulbs.
  • If your city recycles, try to divert to landfills by separating glass, plastics and paper products in a separate bin. You’ll notice at least 50% of your trash will be for recycling.
  • Also, if you have a green thumb and like to garden, you can divert your leftover kitchen bio products and create compost for the soil. Items such as coffee grinds, onion peels, egg shells, etc. help add nutrients back into the soil.
  • Insulate leaky doors and windows.
  • Lower the thermostat to 68° in the winter and 78° in the summer.
  • Install low-flow toilets that use less water.
  • Cut back on the water being used in the shower by installing a low-flow showerhead.
  • If your home has an irrigation system, only water once a week. Long, deep waterings in the evenings only once a week help promote deeper roots for the turf and vegetation around your home.
  • Replace older appliances, especially refrigerators, hot water heaters and dishwashers, with Energy Star-rated appliances.
  • Install ceiling fans to help circulate air throughout your home during the summer and winter months.
  • Turn off ‘vampire’ appliances when not being used such as cable TV box sets, dvd players, computers, etc. to help reduce electrical usage and cost.
  • Ensure you have the proper insulation and ventilation in your attic.
  • Seal around electrical outlets on all exterior walls to help reduce drafts.
  • And finally, recycle that Christmas tree you might not have taken down yet. Cities will turn it into mulch or like New Orleans where I’m originally from, Christmas trees are brought to the marshes of southern Louisiana to help slow down coastal erosion.

Hopefully your 2013 would be a good and ‘green’ one.

William J. Greene III, LEED® AP BD+C
Architect/Design Manager
Wood Partners