SWC will meet in the Ballroom downstairs at Sedgefield Country Club. There will be a beverage station and social time starting at 9:30. The meeting will start at 10:00. The program will be provided by Environment.

Meetings will also be available via Zoom. Please see the Member Resources for the Zoom Details.

The Environment Committee will host the program for the meeting. They have invited Scott Jones from Tiny Homes Community Development to talk about their programs in our community. Scott A. Jones serves as Executive Board Chair in Greensboro for Tiny Houses Community Development, where he has development one of North Carolina’s first permanent tiny house communities to address the growing population of homelessness and create permanent, safe, affordable housing.  He has worked with multiply municipalities to address zoning ordinances and building code requirements. Working closely with High Point, NC Planning staff they created one of North Carolinas first Tiny House Community Zoning Ordinances. His recent activities include partnering with universities and community colleges to create future tiny house plans for Winston-Salem, High Point, and Burlington, NC.  These communities are in multiply stages from planning to construction.  

Scott primary works is on development of tiny home communities and assisting other Non-Profit originations across North Carolina as they look to build tiny home communities.  He speaks frequenting at multiple housing functions along with numerous local small groups across North Carolina. Scott lives in Pleasant Garden, North Carolina.  He has served in the Army National Guard and full time in the fire service.  Scott has volunteered on many mission teams throughout his life.  

Lunch is immediately after the meeting in the Formal Dining Room on the main level. We will need to have a total of 15 lunch orders to hold our meeting in-person.

The menu options for November are:

Southwest Black Bean cake over Herbed Quinoa finished with Cilantro lime Crema

Or

Greek Salad - Romaine, Olives, fire roasted red peppers, red onions, cucumber, tomatoes, feta cheese with white balsamic vinaigrette and Grilled Chicken

The cost is $17 per person and reservations can be made by sending an email to Brenda Keany at swclunch@gmail.com and are due on the Thursday (11/11) at midnight. If we meet the minimum number of reservations, then we will continue to accept reservations until Monday (11/15) at midnight.

Please include your name, the lunch item you want with quantity, whether dining-in or to-go, if paying with SCC member number include that number. Checks are written to SCC. If paying with cash please bring exact amount.

There will be a raffle at the meeting, and someone who placed an order for lunch will win. The prize this time is Grace Mitchell Turkey Platter with Gold Accent, Grace Mitchell Pumpkin Sugar Bowl with Gold Accent, and Saw 4.7” x 1” Stainless Steel Gold Leaf Sugar Spoon with Leaf Handle.