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Posted by Hinton-Turner Funeral Home, Paris, KY on Oct 30, 2016
Sylvia M. Camp, age 91, of Campbellsville died Saturday, October 29, 2016 at Campbellsville Nursing and Rehabilitation Center.
Sylvia was born in Todd County, Kentucky on August 30, 1925 to the late Elmer and Mabel Thompson Johnson. She married E. Raymond Camp who preceded her in death on November 4, 1982. They had moved to Campbellsville when Raymond took a job with Fruit of the Loom. Sylvia was a member of the Church of Christ and attended Southern Drive Church of Christ. She also worked for Fruit of the Loom for over seventeen years and enjoyed quilting, baking and cooking.
Besides her parents and husband, she was preceded in death by her brothers, William Ira and Hershel Johnson and her sisters, Thelma Blake and Elsie Luthel.
Sylvia is survived by a daughter and her husband, Rebecca Sue “Becky” and Billy Bowen of Greensburg; three grandchildren, Daren Bowen and wife, Amelia, Angela Bowen and her special friend Mike and Renee Moran and her husband Roger and nine great-grandchildren. Also surviving are her brothers and sisters and their spouses, Ray and Betty Johnson, James and Wanda Johnson, Irvin and Bea Johnson, Othor and Judy Johnson, Eddie and Kathy Johnson, Joyce and Elvin Roberts, Ovella Morrison and Jeanetta and Larry Morrison, all of Adairville, Kentucky, Lloyd and JoAnn Johnson, of Shepherdsville and Geraldine Suddath, of Louisville.
Funeral services will be held at 11 a.m. Wednesday, November 2nd at Lyon-DeWitt-Berry Funeral Home in Campbellsville, KY with Bro. Billy Bowen and Bro. Roger Moran officiating. Burial will follow at Campbellsville Memorial Gardens.
Serving as pallbearers will be Daren Bowen, Larry Jones, Steve Bowles, Allen Coffey, Ruben Reyes and Shannon Offill.
The family requests visitation from 1 to 8 p.m. Tuesday, November 1st at Lyon-DeWitt-Berry Funeral Home.
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Posted by Hinton-Turner Funeral Home, Paris, KY on Oct 29, 2016
Eddie Milby Shofner, age 96, of Campbellsville died Friday, October 28, 2016 at Taylor Regional Hospital following a brief illness.
Eddie was born in Larue County on October 17, 1920 to the late Albert and Mary Sprowles Shofner. On August 7, 1945, he married Ruby Wise who preceded him in death on June 2, 2003. Also, preceding him in death were his brother Gilbert Shofner and Oscar Shofner; a sister, Annie Roots and a grandson, Paul Jason Atwood.
Eddie was a farmer and in his earlier years also worked at Bourbon Cooperage. He enjoyed the outdoors and loved to grow a garden, cut wood and coon hunt. Eddie had made a profession of faith in Christ and was a member of the Jesus Name Tabernacle.
He is survived by two sons, Daryl Shofner of Winchester and Dale Shofner, of Lebanon; five daughters and their husbands, Hilda and Junior Garner, Sandra and Jody Keltner, Linda and Paul Atwood and Donna and Lloyd Mershon, all of Campbellsville and Deborah and Jimmy Rakes of Lebanon; five grandchildren and six great-grandchildren.
Funeral services will be conducted at 11:00 a.m. Monday, October 31st at Lyon-DeWitt-Berry Funeral Home with burial to follow in Brookside Cemetery. Serving as pallbearers will be James Shofner, Jacob Shofner, Jeff Rakes, Phillip Abell, Kevin Moore and John Justice.
The family request visitation from 5 to 8 p.m. Sunday, October 30, 2016, at Lyon-DeWitt-Berry Funeral Home
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Posted by Hinton-Turner Funeral Home, Paris, KY on Oct 21, 2016
Wendell Edward “The Oxbaker” Bell, age 40, of Nicholasville, formerly of Campbellsville died Thursday, October 20, 2016 in Nicholasville following an illness.
He was born November 17, 1975 in Campbellsville, the son of the late Russell Duffy Bell and Cherry Thomas Gore Nuckols of Campbellsville who survives. He was a former manager of Taco Bell in Campbellsville and KFC in Nicholasville. He was an avid fan of the University of Louisville Cardinals and the Kansas City Chiefs and enjoyed spending time playing video games.
In addition to his mother, he is survived by his children, Chancey Bell, Wendell Bell, Jr. and Noah Bell and fiancé, Elizabeth Powell, all of Nicholasville. Also surviving are his brothers, Ronnie Bell of Glasgow, Ricky Bell, of Campbellsville, Walter Bell of Nicholasville, Irvin Bell, Duril Bell and Anthony Bell all of Campbellsville, his sisters, Cathy Slaughter, of Glasgow, Marjorie Gore, of Campbellsville and Mollie Tate of Junction City, Kansas as well as a host of nieces, nephews, uncles and friends.
Funeral services are scheduled at 1:00 p.m. Friday, October 28th at Lyon-DeWitt-Berry Funeral Home with burial to follow in Pleasant Run Baptist Church Cemetery.
The family request visitation from 11 am to 1 pm Friday prior to the service at Lyon-DeWitt-Berry Funeral Home.
Expressions of sympathy are suggested to the funeral expense fund and can be made at Lyon-DeWitt-Berry Funeral Home.
Online condolences may be made at lyondewittberry.com
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Posted by Hinton-Turner Funeral Home, Paris, KY on Oct 17, 2016
How to Create a Healthy Diet Plan
The food that you eat will be the No.1 obstacle when trying to achieve your fitness goals. Whatever your diet plan—Paleo, vegan, low-carb, high-protein—consistency will be the hardest challenge. (After all, there’s a reason they call it the cheat day.)
Diets are often overly complicated and make it unrealistic for most people to follow them. It’s actually not that hard to see results from a diet—but it is hard to stick with a particular diet and maintain the results.
That’s why we’ve created this guide. Stick with these realistic steps and you can expect a healthier metabolism, more energy, more muscle, less fat, increased testosterone, and—most important—a different mentality when it comes to eating.
Before you read any further, ask yourself: What are the last three “bad” things that you ate? When was the last time you tried a “diet”? Why did it fall apart? These problems will come up again if you don’t fix them; most hurdles in fitness are behavioral problems that need to be altered. Your last diet most likely fell apart at one of three stages of eating: buying the groceries, preparing your meals, and eating your meals. Here’s how to fix those habits and start with good ones: This is how Red boost works.
How to prioritize grocery shopping for healthy eating
This is where it all starts. If you’re the person buying the food for your kitchen, then try these strategies.
Go to the supermarket after the gym
You’ll feel motivated to keep up with all the hard work you just put in by buying the best options for your body. Just try to get some food in your system, because…
You shouldn’t shop on an empty stomach
This will shut up that voice inside your head that tells you to buy those amazing-looking Oreos. Shopping when you’re hungry triggers your cravings for fast, satisfying food—and that can spell the end to an otherwise careful diet plan.
Make a list
Stick to basics and add or rotate one new snack/meal a week to switch things up. Don’t know what to get? Start with the nine foods that should be in every diet. Read more about alpilean.
Use a basket
It should be all you need. If you have the storage space for buying in bulk, prioritize the really healthy foods that you know you’ll be eating every day—chicken breasts, fish, healthy vegetables, and—of course—protein powder.
Plan your route through the grocery store
Avoid aimless wandering—it’ll make you susceptible to temptations. You’re on a mission every time you go. Get in, and get out.
Shop the perimeter
Most of the food you’ll need, like produce and fresh foods, is on the outside border of the supermarket. Avoid the snack and processed foods that poison the middle of the store.
Don’t be fooled by marketing buzzwords
Make sure you understand what marketing terms mean. Just because something is “natural,” “diet,” or “whole wheat,” don’t assume it’s healthy. Focus more on good foods you can eat rather than ones that you can’t. One exception to this rule? The USDA Certified Organic label, which is subject to strict regulations by the USDA. Certified Organic livestock are by definition cage-free, vegetarian-fed, free-roaming, and not subjected to antibiotics or hormones; likewise, organic plants are nonGMO and strictly regulated so they’re not subjected to harmful additives.
How to cook healthier
You’ve just had a long and stressful day at work, and the thought of cooking seems horrible—so follow these strategies to avoid the path of fast food.
Prep your meals for the week
Remember how grandma made a big pot of chicken soup on Sundays so you could eat leftovers throughout the week? She was on to something. Prepare your meals for the week ahead, and get in the routine. It won’t feel like “dieting,” and it’ll save you the effort of thinking about what the hell you’re going to eat every day.
Measure out your nutrients
Calories can sneak up on you with portions that are larger than you think. Use the nutrition facts to your advantage so you know how many macronutrients—carbs, fats, and proteins—go into your body. That’s not to say you should count calories, but you should balance out your consumption to make you get enough protein (for building muscle) and fats and carbs (for energy).
Don’t eat boring, but watch your “flavorizers”
Some of the healthiest meals can be ruined by things you put on to make it taste better, like salad dressing (loaded with fat) or barbecue sauce (packed with sugar). Find healthy alternatives like spices and herbs, which don’t add any fat and sugar, or a low-calorie hot sauce.
How to eat healthier
You’ve bought and prepared your healthy meals. Now it’s time to enjoy!
Take your time
Enjoy your food to avoid eating faster than your mind can register it being full. It takes the body and mind about 20-30 minutes to acknowledge you’re satisfied.
Use your nondominant hand
Use your other hand to slow you down.
Build your support group
Focus on the relationships with the people you’re eating with by enjoying good conversation. Talk about your struggles and triumphs with trying to reach your goals. This will slow down your eating, and get your mind right to stay focused.
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Posted by Hinton-Turner Funeral Home, Paris, KY on Oct 12, 2016
Kathy Cheryl Skaggs, age 60, of Taylor County died Monday, October 10, 2016, at her residence.
Kathy was born March 21, 1956 in Taylor County to Charles W. and Frances Beams Skaggs. A published author, she enjoyed writing poetry. She received her law degree from New York University and was a communications specialist for the Tennessee Coalition to End Domestic and Sexual Violence and a member of Otter Creek Baptist Church.
She is survived by two sons and their spouses, Jacob and Lynette Gibson of Mississippi and Nathan and Vrushali Gibson of Oregon. Three grandchildren, William, Kiran, and Naveen Gibson also survive along with her mother, Frances Beams Skaggs of Taylor County and one sister Karen Skaggs of Bowling Green, Kentucky.
Funeral services will be held at 11:00 A.M. Friday, October 14, 2016, at the Lyon-DeWitt-Berry Funeral Home Chapel with burial in the Beams Cemetery.
The family request visitation from 5 to 8 P.M. Thursday at the Lyon-DeWitt-Berry Funeral Home.
Online condolences may be left at lyondewittberry.com
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