Azalea Magazine Fall 2018 by AZALEA Magazine

THE GOLDEN HOME / THE DUALITIES OF ARTIST KEVIN MORRISSEY / GARDEN PARTY THE LITTLE COTTAGE COMMUNITY CAFE / Q&A DAN RILEY / COASTAL PRODUCE MARKET CHARLESTON ARTISAN CHEESEHOUSE / LOCAL TORTILLAS / HOLY CITY RECLAIMED

Fall 2018 ~ FREE

COFFEE BREAK The Lowcountry has a coffee shop for every atmospheric persuasion, from minimalist to eclectic. Weâ&#x20AC;&#x2122;ve selected a sampling of some of our favorite local shops and roasters, and we encourage you to try one, or try them all.

AZALEAMAG.COM Fall 2018

EDISTO ISLAND, SOUTH CAROLINA Summerville’s Most Affordable Family Beach!

Edisto Island is the Lowcountry’s best kept, most affordable secret. Discover an unspoiled,

family oriented beach without traffic lights or hotels just 45 minutes from Summerville. Enjoy 8

miles of pristine shell strewn beach, Marina, galleries, & local seafood. Encounter historic churches & plantations nestled among signature Live Oaks. Our birdwatching and fishing are some of the best on the coast. Enjoy a nature tour or sunset cruise and watch dolphins & sea turtles at play. Crab or shrimp off the dock at Bay Creek Park. Choose kayaking, paddleboarding, golf, or biking our extensive trails. You will see why we love to call Edisto home. All your friends in Summerville & Charleston are buying! Don’t be the last one! Call Marie today for the best values on the coast!

Marie C. Bost Edisto’s Real Estate Specialist® selling edisto sinCe 1982

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EDISTO@MARIEBOST.COM|MARIEBOST.COM EDISTO@MARIEBOST.COM|MARIEBOST.COM 843-830-8669 | 843-830-8669 | 143 143 JUNGLE JUNGLERD, RD,EDISTO EDISTOBEACH, BEACH,SC SC

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A Z A L E A

M A G A Z I N E

F E AT U R E S Fall 2018

Stalking Stuffers Balsamic Glazed Bacon Wrapped Asparagus

THE KING OF BEANS

A guide to grabbing the best cups of joe in town

THE DUALITIES OF KEVIN MORRISSEY A local artist and educator adds to the creative landscape with his thoughtful artwork and teaching style

GARDEN P A RT Y

Celebrate the season as fall comes to the table

CONT ENT S

/ Fall 2018

23 08 Editorâ&#x20AC;&#x2122;s Letter 12 Contributors FIELD GUIDE A Brief Look Into Our Local Culture 15 The Pumpkin 16 Q&A Dan Riley SOUTHERN LIFE 19 Southern Spotlight - Community 23 Southern Spotlight - Artisan 27 Southern Spotlight - Food 30 Southern Spotlight - Artisan 33 Southern Spotlight - Craft

AZALEAMAG.COM Fall 2018

51 COLUMNS 37 Natural Woman by Susan Frampton

41 Kids These Days by Tara Bailey 45 Life & Faith by Lili Hiser

51 Open House - The Golden Home As a classic Lowcountry property with a rich history of thoughtful caretakers, Plainsfield Plantation is anything but plain 80 THE VILLAGE POET - This One Is for All Those Boys We Love Knowing

“We love living here because of the community feel. We know our neighbors. Everyone’s super friendly. There’s definitely a southern charm to it.” Sacha W., current resident

NEW HOMES FROM THE MID-$200s BY FIVE OUTSTANDING BUILDERS

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Service Learning

Mentoring

Arts for All Ages

Student Enrichment

EDITOR’S LETTER

...I ordered my first cup strong and black, like the cowboys in the movies.

Our Cups Runneth Over I didn’t try my first cup of coffee until college. Once I was an adult, I decided it was time I started acting like it, so I ordered my first cup strong and black, like the cowboys in the movies. It would be a long time before I gave coffee another try. Much later, when those blended iced coffees became popular—the ones loaded with bits of chocolate, topped with whipped cream, and smothered in caramel sauce—I finally braved a coffee shop again. I mean, who wouldn’t like starting their day with a milkshake for breakfast? While I had my fair share of those sweet, sugary drinks, I am glad to say that my taste in coffee has become a bit more sophisticated since those days. I have learned that I am not a fan of hot drinks, unless I need it to keep my hands warm. After years of searching for my perfect caffeinated beverage, I settled on iced coffee with a splash of cream; not quite as cool as the movie cowboys, but as close as I can get.

21st Century Programs for Pre-K3 through Grade 12 • • • • • • • •

College preparatory curriculum Idea Lab engineering program Visual and performing arts Smaller class sizes Interscholastic athletic teams Community service opportunities Extracurricular clubs and organizations Experiential learning through class trips

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Learn more: www.pinewoodprep.com Schedule your visit today!

843.873.1643, ext. 2001 admissions@pinewoodprep.com

One of the great things about coffee is that it comes in so many different varieties that just about anyone can find their cup. You can even get coffee that has so much flavor added, it doesn’t even resemble the taste of coffee. In this issue's cover story, The King of Beans, page 58, we found some of the best roasters and shops in the area. But, if coffee is not your thing, you can still enjoy what coffee has brought to our culture. Coffee shops are so much more than just a place to drink steaming cups of liquid caffeine; they are places to meet friends, talk business, grab a bite to eat, cram for an exam, check out some local art, or catch a show. So, we invite you to read on, find a local shop near you, and give it a shot. We guarantee that you will find your cup.

Will Rizzo Editor In Chief

Fall 2018 AZALEAMAG.COM

Will Rizzo Co-Publisher and Editor in Chief will@azaleamag.com Dottie Rizzo Co-Publisher and Managing Editor dottie@azaleamag.com Susan Frampton Senior Editor Jana Riley Senior Editor & Copy Editor Lewis Frampton Distribution Manager Contributors Tara Bailey Elizabeth Donehue Susan Frampton Lili Hiser Ellen Hyatt Jana Riley Jason Wagener

Advertising Susie Wimberly susie@azaleamag.com 843.568.7830 Subscribe *Available for $16.99 a year (4 Issues). Visit azaleamag.com for details. Azalea Magazine is published by

114B E. Richardson Ave. Summerville, SC 29483 info@azaleamag.com www.azaleamag.com 843.478.7717

AZALEAMAG.COM Fall 2018

Stretch. Giggle. Live.

Great mom and baby care starts with caring. We have the technology and team to make your birthing experience a memorable one. Go to CharlestonHealthy.com/Maternity to find a doctor or register for a class.

Live your healthy

CONTRIBUTORS

JANA RILEY Writer /Editor

LILI HISER Writer

JASON WAGENER llustrator

SUSAN FRAMPTON Writer

TARA BAILEY Writer

Jana Riley alternates her working time between interviewing people about their passions, writing inspiring stories as quickly as her fingers can type, and editing some of the most interesting magazines she has ever read. The rest of the time, you can find her immersed in love for her family while exploring places near and far.

Lili Gresham Hiser was born in Charleston, SC and raised in both the Lowcountry and Central Florida. She invested more than ten years of service in the non-profit/higher education sector. She and her husband enjoy re-experiencing life in the South through the eyes of their young children.

Jason started his illustrious art career when he won a coloring contest in third grade, subsequently entitling him the proud owner of a Mickey Mouse dry erase board. He moved to the Lowcountry in 1990, before attending The Savannah College of Art and Design.

An accidental writer, Susan Frampton lives in Summerville, SC. Along with a fluctuating number of wiener dogs, chickens, turtles, snakes, and the occasional pig, her husband and family provide endless material for her musings on life, love, and laughter. Her life is full of adventure and comedy, and some days she contemplates having wine with breakfast.

Tara Bailey lives in Summerville with her husband and three daughters, assuming the one in college comes home to visit. She has worked as a naturalist, a teacher, a writer, and an editor, balancing her love of the outdoors with her compulsion to alter sentences. She enjoys natural history, horror movies, and reads anything in print. She can usually be found on her bike or behind a coffee mug.

Leviner Law Firm provides thoughtful consideration and a personalized approach in matters of family law, small estate planning, and probate. 207 West Ric hardson Ave. / Sum m e rville (843) 5 01-0 602 / info@ levine rlawfirm .com

AZALEAMAG.COM Fall 2018

A B R I E F L O O K AT L O C A L C U LT UR E

The word "pumpkin" showed up for the first time in the fairy tale "Cinderella." The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake. The largest pumpkin ever grown weighed 3,699 pounds. Eighty percent of the pumpkin supply in the United States is available in October. Native Americans flattened strips of pumpkins, dried them, and made mats.

The Pumpkin

From jack-olanterns and pumpkin spiced lattes to one of the South's most cherished pies, there's a whole lot to love about fall's favorite fruit. Sales of items with pumpkin flavor totaled over $414 million in 2017. Jack-O-Lanterns originally started in Ireland, as part of a Celtic tradition on All Hallowâ&#x20AC;&#x2122;s Eve. People would carve turnips and rutabagas to help ward off evil spirits. The classic pumpkins widely used as jacko-lanterns are Connecticut Field Pumpkins, named for where they were discovered.

Fall 2018 AZALEAMAG.COM

Who or what are you a fan of? My family. My wife is one of the most talented, interesting, open-hearted, and compassionate people I've ever met; we are best friends and she makes me laugh all the time. My children are truly the joy of my life. It can get hectic at times with four kids, but they are all beautiful individuals and I can't wait to see who they become as adults. Coffee or tea? Both, coffee from Coastal Coffee Roasters in the morning, and Sleepy Time tea at night. What's one thing you've bought in the last five years that you couldnâ&#x20AC;&#x2122;t live without? This is a tough question, I think I could probably get by with just a towel and a spoon. What's one thing you've bought in the last five years that you could go the rest of your life without? Our Xbox One and Nintendo Switch, I don't think the rest of my family would be in on it though.

Q& A

Dan Riley Business Owner / Musician

What is your favorite thing about living in the Lowcountry? The people. I've met so many people with open hearts since moving here in 1994. I'm thankful for the countless number of folks who have welcomed me and extended kindness and acceptance. The culture of hospitality in the Lowcountry has been a joy to experience. What is your dream job? I have it: being an entrepreneur. Owning and running a commercial cleaning service for the past 20 years has had its up and downs, but at the end of the day it is about helping people, and that's what I love to do! If I were to choose a different dream profession though, it would probably combine my love for performing live music with serving the community in some way. Is there a motto that you live by? Love. Live and lead with love, empathy, and compassion, and everything else will work itself out.

AZALEAMAG.COM Fall 2018

What is your favorite music? I love all different types music. I'm listening to Thelonious Monk, iconic jazz pianist while I write this. My favorite genre, if I had to pick one is, is probably what can be referred to as American roots music: music that has elements of blues, folk, gospel, rock, jazz, and country. I probably lean closer to the blues, folk, and rock side of things. Any music that touches the soul is what really appeals to me. What is your dream vacation? Anywhere in the world where I get to connect with the natural elements. I never feel more at home than when I'm surrounded by the grand and vast beauty of nature. What is your fondest memory of growing up/or living in The Lowcountry? In March of this year, I started hosting the Knightsville Porch Jam at the Knightsville General Store on the second Saturday of each month. The Porch Jam is a music event that gives local musicians of all experience and skill levels the opportunity to showcase their talent, and it gives the community the opportunity to connect over music. I get so much joy from listening to new musicians honing their craft, seeing seasoned musicians rock the porch and move people's hearts, watching parents playing music with their children, and witnessing so many people connecting with one another. The Porch Jam really has become one of my favorite things about living in the Lowcountry. AM

ARTISAN CRAFTED JEWELRY

DOTTIE LANGLEY

T H E C O O P E R - h a n d c r a f t e d , s o l i d b r o n z e o y s t e r n e c k l a c e . d o t t i e l a n g l e y. c o m

Historically

Modern

Shop, dine, and play in downtown Summerville, where charm and Southern hospitality blend gracefully with a modern, forward-thinking sensibility. Our lovingly preserved downtown, complete with beautiful public art, a friendly town square, and an array of businesses from boutiques to brewhouses, is the hub of activity in Summerville.

For info about Downtown Summerville, visit summervilledream.org/azalea

Southern L I F E & C U L T U R E from O U R L I T T L E S L I C E of T H E S O U T H

Community Kitchen

Sweet treats are almost as enticing as the welcoming atmosphere at Summervilleâ&#x20AC;&#x2122;s newest gathering place.

Connecting Over Food Passionate about bringing people together and fostering personal growth for all individuals, two local residents offer a delightful and delicious place to gather and grow in Downtown Summerville by Jana Riley

Featuring: Connecting Over Food pg. 19 / Say Cheese pg. 23 / Local Color pg. 27 / Mix and Mash pg. 30 / Following the Grain pg. 33 / Columns Fall 2018 AZALEAMAG.COM

Connecting Over Food

When David Coss and Kathy Schuler decided to move to South Carolina to follow an exciting new career opportunity for David, they werenâ&#x20AC;&#x2122;t quite sure what to expect. Having most recently lived in Richmond, Virginia, the married couple sought to find a place to call home, where they could become positive changemakers for their neighbors, and where they could truly be a part of their community. Luckily for Summerville, they chose to start their new lives as Lowcountry residents right in the heart of the â&#x20AC;&#x153;Flowertown in the Pines,â&#x20AC;? and their beautiful impact on their neighbors has only just begun. David and Kathy spent months looking for the right place to live, but finally, they found it: a piece of land in the middle of Historic Summerville, tucked away down an unassuming lane, complete with private pond. The neglected house on the property was far from a deal breaker; Kathy and David were adept at handling any challenges thrown their way. Instead, the two visionaries saw what the land could become: their place of shelter and comfort, of course, but also a place where they could embrace their mutual passion for often overlooked individuals. Their dream, to create a homestead where people with special needs could visit, learn, and grow, could become a reality on the property, they just knew it. They purchased the land and set to work. Back in Richmond, Kathy worked as the Program Director for a nonprofit for people with special needs called the Positive Vibe Foundation, and also worked in the floral design world. David was a college professor in Virginia, a job he continues at the College of Charleston, and previously 22

AZALEAMAG.COM Fall 2018

Made With Love This page, clockwise: the charming restaurant, located on a historic property in downtown Summerville; half-andhalf combinations allow guests to try a multitude of menu options; David and Kathy on the porch of their passion project. Opposite: An artfully blended salad encompasses a variety of textures and flavors.

held a number of resort and restaurant management positions and worked for some of the top accounting firms in the country. Both are well-educated; David is a PHD, while Kathy holds a Masters Degree in Education. The two of them together could not make a better pair to begin a community-focused venture with intentions of using their platform to reach and educate people with special and unique needs. As they repaired and renovated their new home in Summerville, they discussed the different avenues toward reaching those with whom they wanted to connect. At the same time, they began to feel isolated in their new town, spending much of their time either home working or at the hardware store. Before long, they began to toy with the idea of opening up a restaurant, noting that the venture could not only introduce themselves to their neighbors in a productive way, but also open doors for opportunities to volunteer their skills and services to those who needed them. When they saw that the adorable building at 106 East Doty Avenue in Downtown Summerville was up for lease, they decided to commit, and phase one of their project began.

The pair toiled for months at the building, nearly taking it down to the studs. They scraped all of the popcorn ceilings, painted every wall (except for the wood in the bathroom, which David said has too much character to cover), and redid flooring and molding throughout. When they were finished, they had a three-story destination they called “The Little Cottage Community Cafe,” complete with restaurant and seating on the first floor, additional seating and event space on the second, and a lovely little attic space with a cozy free library and round gathering table. Kathy and David furnished the place with only reused and repurposed items from Goodwill, Craigslist, Habitat for Humanity, and other local thrift stores, lending a comforting, lived-in element to the brand-new interior. Then, they consulted with Chef Michael Carmel to create a menu that would surpass the expectations of diners, hoping to establish themselves as not just a place to eat in Summerville, but a place to eat well. After 11 months of labor, they finally opened the doors to their cafe in November of 2017. Eschewing advertising campaigns for good-old-fashioned word of mouth referrals, David and Kathy didn’t expect much when it came to their fledgling days as the new restaurant in town. But, Lowcountry residents have a way of supporting small business owners, and more quickly than they expected, word got around town about the place. Soon, they were serving up Brunswick stew, cranberry walnut chicken salad, a wide range of paninis, and more to diners, who often became regular customers after just one visit. With nearly every element of the menu made in-house, including dressings, soups, and their soon-tobe-famous pimiento cheese, the delicious food made an impression on all who walked through the doors. Local clubs, baby showers, and bridal showers began gathering in the various spaces available in the cottage, enjoying the refreshing cuisine and beautiful atmosphere while spending time with loved ones. In short, the cafe was embraced by Summerville, exactly how the couple hoped it would be. At first glance, The Little Cottage Community Cafe may seem like simply a place to grab a bite to eat, but behind the scenes, it is so much more. The word “community” in the name is a reflection of the mission behind the restaurant, a mission that permeates nearly every aspect of its existence. Shortly after they opened, Kathy began volunteering at a nearby group home, intent on helping youth to grow into their best selves. Utilizing her background working with people who had what she calls “additional needs,” Kathy created a program that enables the young men and women to learn entrepreneurial, social, and life skills through work with the cafe. Over the summer, she tested the program, bringing tools and ingredients over to the group home, teaching the residents how to make exclusive menu items, and setting up a fund within the restaurant where the proceeds of their sold menu items could be directed. Later, the young people would choose what to do with their money, an exciting prospect that kept them motivated throughout the course of the experience. Kathy’s work with the group home extends even further through another program she created that aims to individually hire some of the group home residents when possible, giving them the opportunity to work on-site and learn valuable job skills while establishing a place of work to later list on a resume. The initiatives are a solid first few steps toward the work Kathy and David would like to do on a slightly larger, yet more personal scale: a community organization that provides people with additional needs the chance to secure gainful employment in local businesses, grow together over different nature experiences, and learn skills while interacting with one another at the couple’s “secret garden” homestead.

As the cafe becomes more established in the town of Summerville, it becomes more established as a place where community is fostered at every turn. Recently, Kathy and David set up a public pantry, or “blessing box” on the porch, encouraging visitors to stock it with non-perishables and hygiene products for those in need. Upstairs, the couple created a free library complete with books, audio books, and movies, and diners regularly trek up the stairs to leave an item, take an item, or both. Kathy recently began offering classes on environmental floral design, teaching attendees the benefits of using more sustainable and environmentally-friendly materials to design showstopping arrangements. The pair also open their walls to local artists, allowing them to show their work for no commission fee, only asking them to donate 10-25% of any sale proceeds to a charity of their choice, a setup that has worked well for all involved. They hold themselves to a similar arrangement during their monthly Giveback Friday events, where they donate 10% of all cafe proceeds to a local charity. Finally, there are the themed dinners: once-monthly events organized with a local chef that bring people together over large, family-style dinners at sprawling farm tables. Inevitably, by the end of the evening, previous strangers become friends, swapping email addresses and phone numbers, a sight that makes the proprietors of this sweet shop feel as though their dreams of facilitating interpersonal connection are being realized right before their eyes. For now, Kathy and David pour their hearts into The Little Cottage Community Cafe, working to establish a firm groundwork on which to build future endeavors. Securing positive staff members who understand and help to further their collaborative community mission is a high priority, and thus far, they have found a number of kind team members who fit the bill. As they grow, they look to the future, keeping their eyes on their goal of reaching and connecting as many people as possible. With earnest, authentic hearts, and a passion for every single resident of their new hometown and beyond, Kathy Schuler and David Coss are true community leaders, and their cafe is a generous contribution to all. AM Fall 2018 AZALEAMAG.COM

AZALEAMAG.COM Fall 2018

*Not all procedures advertised are performed at all locations. Both specialists and qualified dentists are utilized to perform specialty procedures at our locations.

SOUTHERNSPOTLIGHT Artisan Cheesehouse

Say Cheese With their growing selections of small-batch, hand-crafted cheese, Heather and Pete Holmes of Charleston Artisan Cheesehouse are putting smiles on Lowcountry faces. by Susan Frampton

Chances are, you’ve never stood at the dairy case and pondered where cheese comes from. If you’re like most of us, it has just always been there; appearing cut, shrink-wrapped, and labeled as though dropped from the heavens. But once you’ve watched 80 gallons of milk

Dream Team Heather and Pete in their element; wheels of cheesy goodness

begin the journey to its final destination of small batch, hand-whipped fromage frais, or watched rounds of brie hand-turned in their aging room, you may never be satisfied with anything less perfect and fresh. The late Anthony Bourdain once opined of the art of cheesemaking, “You have to be a romantic to invest yourself, your money, and your time in cheese.” All three of these elements are well-represented in the West Ashley operation that keeps owners Heather and Pete Holmes turning out an amazing line of cheese at Charleston Artisan Cheesehouse on Ashley River Road. The two New York City transplants were no strangers to long hours and hard work when they left careers in retail in the Big Apple. Though it may have looked like the perfect life for a couple of movers and shakers, battling blizzards, dealing with corporate structure, and eating dinner at 11 PM didn’t leave them much time to enjoy with their son, Declan.

“We had toyed with opening a retail store of some kind on King Street in Charleston, but the numbers just didn’t add up,” says Heather of their growing dissatisfaction with city life. “A couple of years later, Declan said to us one night, ‘We don’t get to enjoy being a family much.’ That was it. We decided that very night that we were going to make a change, and called a broker the next day about selling our apartment.” “We get one chance at doing this together. We get one shot at raising our son,” Pete remembers saying of their resolution to make a change. “I don’t want him to remember us just working all the time.” With the decision to relocate made, they looked at various cities up and down the East Coast. Charleston offered everything they were looking for, and they also had friends in the Holy City. “We left two feet of snow on the ground the day the moving truck pulled out. Navigating through the snow, we knew we Fall 2018 AZALEAMAG.COM

Say Cheese

Farms in Edgefield into a giant stainless steel hopper, while Pete explains the process used to create what will be eventually become their signature fromage frais. When the milk reaches the proper temperature, microbial culture, or rennet is added to knit the proteins together, and it is left to sit for 13 hours. The resulting curds and whey are placed into bags to drain for 8 hours, after which they will be turned out of the bags and hand mixed. Flavored cream cheese options currently include Charleston Caviar Pimento Cheese and Roasted Garlic Herb.

Milking It

Expertly blending ingredients; the finished products, as unique in taste as they are in name.

had made the right choice.” It was a big leap from retail to cheese, but a conversation with their friends in Charleston revealed an opportunity to purchase the cheese store from its original owners. “We jumped right into it,” laughs Heather. “We arrived on a Saturday, and started learning to make cheese on Sunday.” The two initially partnered with their friends in the venture, but after two years decided to go it on their own, turning the endeavor from a hobby into a viable business.

When Heather and Pete say cheese, they say it not only with fromage frais, but also with dozens of rows of bloomy-rind cheese.The soft, delicious cheese that is a cross between brie cheese and farm cheese lines the aging room where controlled temperature and humidity and daily turning makes the magic happen. The outer part of the cheese is creamy, with a center that is still firm and a little crumbly. Battery Park Brie, the flagship of their brie line, has a mild bouquet. Aged for 3-4 weeks, it has a full range of flavor; sweet, grassy and with just enough salt. Wild Boar Black Truffle, Chardonnay Wash, and Dutch Chocolate are among the flavor options in this line.

Though cheese is a labor-intense product, for the Holmes family it satisfies their passion for growing something and seeing the fruits of their labor become a reality. “It doesn’t feel like work,” says Pete. “We get to work together, and our son gets to be a part of what we do. Quality of life—that’s really the reason we moved here. It’s exciting.”

When asked what is next on their cheese plate, Pete says of delving into new directions. “I hope in the next year or so to become a Certified Cheese Professional, which requires a lot of studying and testing.”

The actual origins of cheese are lost in the shrouds of time, but it is thought that humans discovered the principles of cheesemaking over 7,000 years ago in the Middle East. When man began domesticating animals, it became inevitable and economically prudent for milk to evolve into a form that would preserve it for consumption. “Cheese is milk’s leap toward immortality,” wrote American anthologist, Charles Fadiman, a description that isn’t far off the mark. Legend has it that in preparation for a journey, a nomad poured milk into his trendy, goat stomach-skin saddlebag before taking off on his camel. After a couple of days in the desert, slow stirring of the milk by the camel’s ponderous gait, and the heat of the baking sun, the enzymes from the goat-gut bag separated the curds from the whey, creating the product that became the first cheese. Fortunately for those of us without camels, the process was refined over time. English dairy farmers brought the art of making cheese with them when they arrived in the new colonies in the early 17th Century. Hand-crafted cheeses had a good run, but over time, the conveniently packaged dairy products we find at the grocer

came to bear little resemblance to the pure, full-bodied cheeses of simpler times. “We were lucky to have arrived here right on the cusp of the Farm to Table movement in Charleston. The timing was right because people were starting to become much more interested in knowing where their food was coming from, and in buying local,” explains Heather. Having learned the basics of cheesemaking in their first two years in the business, the two now find themselves literally elbow-deep in the fine art of fromage. Today, the Cheesehouse’s fromage frais, the fresh, unaged product we commonly call cream cheese—is on deck. The two artisans pour gallons of fresh, whole milk from Hickory Hill

Their latest creation is Carolina Reaper Cheddar, a white cheddar cheese with a touch of South Carolina’s world-renowned hot pepper. Unintentionally, but fittingly introduced on Friday the 13th, the spicy cheese has just the right blend of flavors for those who like a little heat. “It was a big success at the launch,” Heather says with a grin. “Only one person screamed.” With their ever-growing list of products, Charleston Artisan Cheesehouse has the Lowcountry saying cheese, and retail outlets and fine dining establishments like Husk, The Obstinate Daughter, EVO, and Slightly North of Broad breaking out in smiles. You’ll also find their products at farmer’s markets from Savannah to Summerville. Check out charlestonartisancheesehouse.com for a full description of their products and updated lists of outlets, and be on the lookout for the addition of a storefront to their kitchen at 2457 Ashley River Road, Suite 3 in the near future. AM

Piazza Home Perfect for the season, this oyster shell chandelier will add a little Lowcountry to you home. 29"x18" $359.50 127 Central Ave.

Hanebrink Jewelers Personalized jewelry made in your choice of precious metal. Sterling Silver prices starting at $75! Visit our website for more information. 112 S. Main St.

Every Thing Chic~ETC Handmade game day spoon jewelry. Necklace and Bracelets $30 Earrings prices vary 126 S. Main St.

People, Places & Quilts This vibrant store offers anything and everything you will need for sewing, quilting and fabric projects. PPQ offers Janome sewing machines, clubs, and instructional classes for both machine and hand sewing. Stop by today and be inspired in Historic Downtown Summerville. 129 W. Richardson Ave.

d Train Town Toy & Hobby An American Tradition; John Deere and Lionel Trains available at Train Town Toy & Hobby. John Deere Steam LionChiefÂŽ Train Set $449, Book $20 128 W. Richardson Ave.

Antiques and Artisans Ceramic coasters with images from SC and Summerville, past and present. $6.95 140 W. Richardson Ave.

28 AZALEAMAG.COMALL Fall 2018 SH O P S A R E W IT H IN W A L K ING D I S T AN C E I N H I S T O RI C D O W N T O W N S U M M E RVI L L E

SOUTHERNSPOTLIGHT Coastal Produce Market

Local Color For almost three decades, the colors and flavors of Coastal Produce Market have marked the changing of Summerville’s seasons

Fruits of Labor Behind the counter at Frankie's Lunch Hut; seasonal produce is abundant at the quaint roadside stand

by Susan Frampton

In the Lowcountry, the thermometer isn’t always the best indicator of the season. Mother Nature regularly exercises a lady’s prerogative to change her mind, and as soon as we pack away our shorts and swimsuits, an October heatwave will arrive. Put the sweaters up for the winter and she’ll laugh while we shiver in May. But on the corner of North Cedar and West 4th Street, a quick glance at the offerings on display at Coastal Produce Market never fails to set Summerville’s seasons straight. In the fall, a cornucopia of ornamental squash

and pumpkins tumbles from wooden crates, and ears of colorful Indian corn flaunt the reds and golds of autumn. In winter, Christmas trees stand awaiting adornment, and brilliant poinsettias are potted and ready to deck the halls. Spring offers new promise with baskets of cheery flowers and tender plants for freshly tilled gardens, and in summer the bins all but spill over with the flavors of fresh, local fruits and vegetables. As iconic as the pink azaleas in the park, for almost three decades Coastal Produce Market

has pulled residents and visitors alike to its local, fresh produce and the old-fashioned, friendly service and hospitality that is as warm and rich as sun-steeped tea. Since his dad convinced him to open an 8’ x 12’ produce stand in 1991, owner Mike Gray would have it no other way. The man with the booming voice and easy smile was born right across the street in the old Summerville Hospital, and from this corner of Cedar Street, Gray has watched as the town has grown and changed. Back then, the town issued him a permit on the condition that he “Keep it nice.” “Treat people right, and you won’t have anything Fall 2018 AZALEAMAG.COM

Local Color

to worry about,” his dad told him. With that philosophy at the forefront, the business took off. Gray credits his wife, Judy for helping him through the early years, along with the loyal following the business attracted. When disaster struck in January of 1999, the thriving business burned to the ground. So faithful were his customers that as soon as the debris was cleared, customers began to show up to buy their produce from the tailgate of his truck. “People have always been so nice and so friendly,” Gray remembers. “That’s what kept us going.”

Ask anyone about the SC Certified Roadside Market on Cedar Street, and their eyes will grow dreamy as they speak of boiled peanuts and tomatoes.

Ask anyone about the SC Certified Roadside Market on Cedar Street, and their eyes will grow dreamy as they speak of boiled peanuts and tomatoes. Both will be spoken of with a reverence reserved for the two holy grails of Southern produce. An entire generation of Summerville sluggers were once fueled by brown bags of hot peanuts picked up on the way to the baseball and softball diamonds of Doty Field, and the juicy, vine-ripened “Come Back” tomatoes that are a little bit of heaven between two slices of white bread, continue to live up to

30 AZALEAMAG.COM Fall 2018

Southern Staple

Opposite: The market is an enticing stop during any sort of road trip. This page: Hot boiled peanuts are a popular specialty at Coastal Produce.

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the fitting name. As Gray has recognized and risen to meet the needs of his customers, the market has expanded on the corner lot. Always honoring his promise to “keep it nice,” he has added specialties along the way such as stone ground grits, fresh shrimp, a bait and tackle shop, outdoor furniture and fixtures, fireworks, local honey and jams, sauces and syrups, and unique items such as alligator and rabbit. These days, it’s a family affair, with daughter Jessica Coleman and her husband Chuck helping to keep things running smoothly, and Gray’s long-standing customer service philosophy is being passed his grandchildren, the next generation of greengrocers.

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“I’ve been blessed to have good help from the start,” says Gray. Freshly prepared lunches are now served up by Frankie Santanella at Frankie’s Lunch Hut. Classic hamburgers, hot dogs, Philly cheese steak, grilled cheese, and thick-sliced tomato sandwiches are served up alongside potato knishes with a variety of fillings. Lunch is available Monday through Saturday, and is available via Uber Eats. Whether you’re craving boiled peanuts (regular or Cajun flavored), preparing a Thanksgiving feast, hungry for lunch, looking for a hostess gift, searching for a tube of crickets or merely seeking a friendly face, chances are that Mike Gray and the folks at Coastal Produce are on the way to wherever you’re headed. If not, you need to turn around. The peanuts will be hot, the produce fresh, and if the crickets don’t catch you a big fish, circle back for a pound of shrimp and a side order of local color. AM

Fall 2018 AZALEAMAG.COM

SOUTHERNSPOTLIGHT M i t l a To r t i l l e r i a

Mix and Mash Inspired by the authentic recipes and traditions of Mexico, a local couple focuses their talents on creating the South's most delicious tortillas Grace Newland has loved tortillas for years. When she was young, her after-school staple was two flour tortillas with heaps of gooey, melted cheese between them. She later worked at a Mexican restaurant where coworkers joked that, at the rate she consumed chicken quesadillas, she was sure to eventually become one. Grace had no idea at the time that she’d someday produce and sell her own tortillas. She was working in Public Relations when she married Cliff Newland, a graduate of Johnson & Wales and pasta-maker with Rio Bertolini. They’d fantasized about making a food product together, but the path to making this vision into a reality was unclear. As with so many scenarios, when we pause in the pursuit of what we want, it falls right into our laps. This is how Mitla Tortilleria was born, during an anniversary trip in 2013 to Oaxaca, Mexico for the Dia de los Muertos celebrations. Grace 32

AZALEAMAG.COM Fall 2018

Flour Couple

Grace and Cliff pose in the kitchen; Mitla Tortillas come in a variety of flavors and styles

was amazed at the robust quality of the flour tortillas served by the food vendors. What was once a simple vessel was now the highlight of the dishes. They later travelled to the Southern town of Chiapas where they watched as a local woman ground corn by hand and pressed it flat with a handmade wooden press over an open fire. She served her creations with toasted pepitas, commonly known as pumpkin seeds. Where most corn tortillas are flimsy, grainy discs barely capable of carrying their contents, these were pliable with a distinct corn flavor. Every ingredient the Newland’s needed to create their own company was unexpectedly discovered in this trip. Even the name “Mitla” is inspired by a ruin they visited where intricate patterns carved into the stone walls have been

incorporated into the company logo. Grace and Cliff craft their tortillas with respect for the culture that inspired them. They duplicate an ancient cooking process known as “nixtamalization” where dry corn is cooked in lime and ground into fresh masa. In their wholesale kitchen in West Ashley, they lovingly mix and mash fresh corn every Tuesday and Friday, often working late into the evening to meet demands. Other days are reserved for flour tortillas offered in a variety of flavors from beet to sundried tomato. Mitla tortillas have been picked up by local restaurants and retailers from Charleston to Savannah. Their tortillas are certified organic, vegan, non-GMO, dairy free, soy free, and nut free. AM

Butternut Squash, Kale, and Caramelized Onion Tortilla Pizzas Ingredients 4 cups, ½ inch diced butternut squash 4 cups chopped baby kale 2 garlic cloves, chopped 2 medium yellow onions, sliced thin 1 cup feta cheese ¼ cup toasted pumpkin seeds 4 tablespoons vegetable oil 2 tablespoons butter Salt and pepper to taste 2 large Mitla Tortilla Flour Tortillas

Preparation Preheat oven to 450°. Heat a tablespoon of vegetable oil and a tablespoon of butter over medium heat. Add the sliced onions and cook for approximately 30 minutes while stirring every few minutes to prevent burning. When onions reach a dark caramel color, remove from heat and set aside. Add the remaining oil and butter to a sauté pan and heat over medium high heat until the butter starts to lightly brown. Add chopped garlic and stir for about 1-2 minutes. Add the chopped butternut squash and cook until browned and soft (about 7 minutes). Add the chopped kale and cook another 2 minutes until wilted. Salt and pepper to taste. To assemble the pizza, heat tortillas in a large nonstick pan over medium heat. Cook tortillas on both sides for about a minute, or until the tortillas brown and puff. Transfer tortillas to a sheet tray and add caramelized onions, kale, and butternut squash. Top with crumbled feta cheese and cook for 5-10 minutes until feta starts to slightly brown and the tortillas are crispy. Finish with toasted pumpkin seeds and sprinkle with sea salt to taste. Fall 2018 AZALEAMAG.COM

The Woodsman Robert Buxton in his Johns Island shop.

SOUTHERNSPOTLIGHT

Holy City Reclaimed

Following the Grain

In the knots and burls of old wood, Robert Buxton of Holy City Reclaimed finds beauty and dignity in cast-off timbers. by Susan Frampton

Robert Buxton has begun this day like he does many others: by brewing tea. He’ll drink at least a gallon of it as he works in the woodshop that stretches out over almost the entire first floor of his Johns Island home. Though the large doors to his workshop are flung open, and a fan keeps the air circulating, it is thirsty work. Buxton’s interest in working with wood was

piqued early on. “When I was little, there was a couple that lived next door. He was an optometrist, and a woodworker, and had this great woodshop at the bottom of the hill where our properties met. I was the fourth of five kids, and I was always off getting into something. I spent a lot of my time with them, and he taught me woodworking. I really loved it, and my interest never stopped.” What was a hobby morphed into Holy City Reclaimed, an endeavor he started when the economic downturn slowed his homebuilding business. Today, most of his referrals come from interior designers that have seen other projects and are looking for unique custom design for their clients. Upstairs in his living room, a walnut coffee table holds court in front of the sofa. “This is only the second piece I ever made for myself,” Buxton says, as though he has just this minute realized the fact. “Everything else has been sold.” It’s a good problem to have. The wood finds its way to him from all over, mostly by word of mouth or Craigslist. Buxton laughs, “You know—it’s like I know

a guy that knows a guy that knows a guy.” This table was built from a walnut tree pulled from a pile of storm debris in Linton, NC. “I was able to get ten slabs out of that tree, and turn them into two console tables, one huge dining room table, a 6’ x 8’ kitchen island, and this coffee table. I have one slab left.” It has been said that a tree’s wood is also its memoir. Buxton’s skills reclaim the beauty and dignity of timbers that have been cast aside or forgotten. Following the grain, knots and burls are celebrated, and irregular lines are allowed to meander along their paths in homage to their unique shapes. His designs are elegant in their simplicity, allowing the wood to tell its own story of the tenacity and endurance that created it. On the walls of the shop, every manner of woodworking tool is lined up and ready to perform its duty. Saws and clamps, hammers and rasps, routers and joiners are the instruments that will bring the wood to life. In the corners and stretched across sawhorses, planks of every shape, size, and color await their turn. Fall 2018 AZALEAMAG.COM

Following the Grain

Wood Work Buxton's work requires constant focus; the carpenter applies his stain; a finished product

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Then there are the two suspicious-looking liquids in jars atop the workbench. One, Buxton explains, is also a tea that he has brewed, but not one that he will drink. Made with ten tea bags, it is as dark as a blackwater river, and a rag stuffed into its depths has turned a tawny brown. This tea will add another dimension to the project on his bench. “I started making this concoction kind of by accident. I bought a box of decaf tea by mistake and thought, ‘what will I ever do with that?’ I’d heard of using tea as a stain, so I did some research.” A search of YouTube revealed information detailing how tea can be applied to wood before it is stained as a kind of conditioner to raise the grain. The tea reacts with the wood’s tannic acid to slightly change its color, and once it dries, make it absorb stain more uniformly. He further explains the second jar of liquid —this one containing steel wool and white vinegar. “The two create iron oxide,” Buxton says of the pungent liquid. “It’s called iron staining, or ebonizing because it causes a reaction between iron oxide and the tannins in wood to create a dark black color in the fibers.” As he paints the base of white oak he has made for a table base, the process takes place as if by magic, turning the lightcolored wood into rich ebony. As he handles the boards that will create a one-of-a-kind dining table, it is clear that the connection between Buxton and the reclaimed wood that finds its way to him is visceral, and the work deeply satisfying. “I get caught up in it. Some days I don’t see anyone all day long except for my kids.” With a commute that consists of only a stroll down the steps to the work that he loves, a nearby creek over his shoulder to unwind on paddleboards with his teenage son and daughter at the end of the day, Buxton has truly found his cup of tea—and it runneth over. AM

36 AZALEAMAG.COM Fall 2018

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N AT U R A L WOMAN

Sitting in the Twirly Chair On a bad hair day, it sometimes takes a magician, a counselor, and a confessor to keep your head in the game. by Susan Frampton

air: It is the subject of fairy tales, a lesson learned in scripture, and the cultural icon of civilizations. Rumpelstiltskin spun it into gold, and Samson lost his to a pretty face. George Washington faked his, Elvis’s shone in the spotlight like a polished black Cadillac, and it is entirely possible that our current leader’s is a live animal. Show me a gathering where hair —good or bad—is not the elephant lurking in the room, and I’ll show you a squad of squids. There are people I trust with my money, those I trust with my health, and the very few I might trust to keep my dog overnight, but as I recently sat in the twirly chair awaiting my monthly

beautification, it occurred to me that there is no greater trust than that between hairdresser and client. I watched as women streamed into Pazza Bella with looks on their faces akin to those of thirsty travelers arriving at an oasis. Few relationships are as critical to our confidence and overall well-being as the one we share with the person we entrust with our hair. Admit it, whether you blow it dry, curl it, dye it, slick it back, braid it into an origami swan, or shave it off—there isn’t a day that goes by that your hair isn’t on your mind just as surely as it is, or isn’t, on your head. As I pondered it, Trish, the stylist who figures out what I want even when I have no idea what I want, twirled me to the mirror

ILLUSTRAT ION BY JASON WA G E N E R Fall 2018 AZALEAMAG.COM

N AT U R A L WOMAN

and asked, “Okay, what are we doing today?” I looked at her in the mirror with new eyes and remembered past requests for whipping my crowning glory into the ‘do du jour. “I want something kind of long, or maybe short, or kind of poufy here, that stands up here and curls under there, and makes me look taller.” Huh? Though I can never quite articulate it, she somehow translates what I’m saying. Sometimes she simply shakes her head. I never argue. My head is a walking billboard, and neither of us wants it saying something ugly. She does not judge me when I cut my own bangs, or go rogue and snip a little off the top, making myself look like an angry rooster. Her chair is a confessional, and she has seen and heard it all. She is the keeper of secrets, the dispenser of truth, sage counselor, and magician. I cannot imagine the weight of the fragile egos that rest on her shoulders, or the burden of that responsibility. There are worse things than a bad hair day, but like most of us, I can’t think of one off the top of my head. Trust is essential to the relationship. I dated a hairdresser once. He told me I should never wear my hair short, and permed my locks into a kinky ‘do that was wrong on so many levels that it would not have been approved by the American Kennel Club, much less any reputable cosmetologist. “You don’t want that hair—you want that face,” he would tell me when I presented pictures cut from magazines of what I wanted. He was a jerk, and cutting him loose was as smart as cutting out the waves he created on my head and in my life. 40 AZALEAMAG.COM Fall 2018

I’ve worn a lot of hair-don’ts over the years. Though I am now at peace with my silver hair, this was not always the case. One year, I decided to take my hair color into my own hands. I went through the entire color wheel before accidentally arriving at something close to the color of algae. I wisely decided it was worth every penny to pay a professional.

When my mother lost her hair to chemo, I cut my hair to a half-inch to show support and make her feel less selfconscious. When I whipped off my baseball cap to surprise her with this gift of solidarity, she recoiled in horror, “Oh, my Lord! When my mother lost her hair to chemo, I cut my hair to a half-inch to show support and make her feel less self-conscious. When I whipped off my baseball Fall 2018 AZALEAMAG.COM

N AT U R A L WOMAN

cap to surprise her with this gift of solidarity, she recoiled in horror, “Oh, my Lord! What have you done?” I should have realized that she was not the least bit self-conscious, and looked way cuter bald than I did with a crew cut. Though most won’t admit it, men care deeply about their hair—a fact made evident by late-night commercials for spray-on hair. So it’s a strange truth that I’ve cut my husband’s hair for many years. For the life of me, I don’t know why the two of us participate in this monthly ritual that is the ultimate test of our relationship—like those team-building games where you fall backward to show confidence that your team members will catch you. Let’s put it this way; sometimes I catch him, and sometimes he crashes to the ground. I’ve no earthly idea what I’m doing and no business on the business end of a pair of shears. I just cut off everything that doesn’t look like it belongs on his head, and remind him that you get what you pay for. He has often offered to reciprocate—a generous gesture that sends me fleeing to the speed-dial button connecting me to Trish’s chair like an oxygen line to an astronaut. So, though it puts me at risk of a mortifying case of hat-head, it is with gratitude and no small amount of admiration, that I confirm my upcoming appointment, and tip my cap to those who willingly take on the challenges of reading our minds, hearing our confessions, forgiving our sins, and helping us keep our heads in the game. Save me a seat in the twirly chair! AM

Growing Up Pains

K ID S THESE D AY S

by Tara Bailey

hen our oldest daughter turned eighteen, she gave my husband and me a presentation on what she was legally allowed to do along with a list of the things she would actually be doing, with or without our blessing. As she constantly reminded us, she was an adult now. Some of those things did have our blessing, such as registering to vote and giving blood. Others did not, such as buying lottery tickets and getting a tattoo. A few were downright terrifying, like sky diving and going on solo camping trips. When her presentation was over, she closed her laptop and looked at us with a smile, awaiting our reaction. We then gave her a presentation of things we financially support with regard to her education, transportation, and meal plan. It wasn’t long until we all agreed that being an adult does not mean living without safety, boundaries, and responsibilities.

seriously and appreciates having her car at school. We’ll see about the apartment. But her reentry into college life happened after a fun, yet tense, summer of everyone readjusting to having five people in the same house while also adapting to one of those people suddenly being a young adult.

Of course, that was then. She’s back at college now, where she’s responsible for her classes, an internship, her car, and an apartment. I have faith that she will successfully manage all—or most—of these things at the end of the day. She takes work and class quite

“I’m an adult.”

Because she had a full-time, Monday-through-Friday internship, I began the summer imagining a season of fun family weekends with weekdays reserved for early bedtimes and spry mornings. Wasn’t I so clever? The first week of her job, I climbed into bed at my usual reasonable hour, told her goodnight, and said I would see her in the morning. She answered, “Yeah, I’m about to go out. See you tomorrow.” Hold up. Go out? Now? It’s almost eleven o’clock! At night!

She left before I could remove my mouthguard to protest, and my husband was blissfully engrossed in a movie that blocked cognition of

ILLUS TRAT ION BY WIL L RIZZ O Fall 2018 AZALEAMAG.COM

KIDS THESE D AY S the world around him. I marched into the den: “Are we justh going to let her leave like that and not even ask where she’th going?” (War movie sounds in the background) “What?” I spit out my mouthguard to better express my anger that she was going to come in at 1:00 a.m. and wake us all up when we had to get up a few short hours later. Of course, I was wrong. She came home closer to 3:00. But, according to her, it was cool because a colleague of hers had hosted a pool party at his house for all the summer interns. The next day we had a family discussion about coming home at a reasonable hour on work nights so that everyone gets adequate rest. She understood and was in full agreement, but soon lack of communication moved in where lack of consideration had once resided. “I’m going out of town this weekend.” “Oh, really? Where?” “Columbia.” “Why? When?” “To see friends. Leaving after work. I’ll be home sometime before Monday.” Was this an okay thing to let happen without permission or details? I certainly respected and condoned her desire to visit friends, but I was pioneering new territory. My husband seemed to think this was overall okay, but he did want to know when we could expect her return. “I’ll be home mid-afternoon Sunday. I’ll text before I leave.” That wasn’t so hard. Maybe we could live peacefully together as adults with different lifestyles. Well. If you’re thinking that by midafternoon on Sunday we hadn’t even heard from the child—er, adult—you would be right. I casually texted her to find out if she had left yet. Forty minutes later, I heard from her. “No.”

AZALEAMAG.COM Fall 2018

“Okay. So, when do you think you’ll leave?” “Not sure.” “Can you give me an idea?” “I’ll let you know.” A few hours later… “Have you left yet?” “In Summerville.” “Great, see you soon!” “I’m actually out with friends. See you later tonight.” Needless to say, none of these exchanges went over well for us parents. When she returned, another family discussion ensued. It concerned respect and communication and the assurance that we are not trying to control her. We would simply like updates on her whereabouts and schedule, as we plan meals and activities around the information she gives us. Once again, she agreed to be more respectful and communicative. And she followed through. Her final act of the summer was a camping trip in the mountains, where she would meet up with more friends. She told us her agenda and asked if we were fine with it. We were. She bought her own equipment and tested it before she left. She paid for her own gas and food. She texted us when she arrived safely. She texted us when she left to come home. When she returned, she cleaned out her car, washed her dirty clothes, and went to bed early to start the new work week fresh. She was finally behaving like the adult she claimed to be. At nineteen, she hasn’t exactly mastered adulthood yet. But at middle age, neither have we. Some reading this might think we’re overbearing parents, and others might think we’re lax. All would be correct. We encounter new experiences in child rearing—and adult rearing—every day and often find ourselves figuring things out as we go. But ultimately our family had a great summer together, gritted teeth and all. If only I could find my mouthguard. AM

Fall 2018 AZALEAMAG.COM

SOUTHWEST SUNDAY

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L IF E & F A IT H

Perfect Timing by Lili Hiser

had recently moved back to Charleston adjusting to my new job when I received a message from an old college friend. Sydney asked if I would play on her dodgeball team for a league that met weekly. Why not? I had the free time and desired to establish a new social life- the timing was perfect! I said yes. That season our team lost every single game—but between the hard hits, wimpy throws and belly hurting laughs, I won the best friendship. Sydney and I spent the next several years side-by-side during girls’ weekends, countless shopping trips and game nights, co-hosting Bible studies, and even starting a ladies ministry. As Forrest Gump would say, we went together “like peas and carrots.”

Sydney and her husband Josh were with me on my first group date with the man who would become my husband. A few months later, she collaborated with him for a surprise, romantic marriage proposal. Through the wedding planning process and showers, she was by my side all the way, even at the altar as my Matron of Honor. Five months into my marriage, I discovered I was expecting— news I welcomed but didn’t know how to tell Sydney. The world knew Sydney as a beautiful and talented family photographer, but few knew of her dreams to experience motherhood. After eight years of marriage, dozens of invitations to friends’ baby showers, and nearly daily questions about having children, Sydney only had handfuls of negative pregnancy tests. Few knew about her

ILLUSTR AT ION BY JASON WA G E N E R Fall 2018 AZALEAMAG.COM

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LIFE & FA I T H

heartache of infertility and even less knew she and Josh were in the emotional and early stages of seeking an adoption—but I did. At my news, Sydney showed love and support, but we both knew it was a complex struggle of emotions. She later described her infertility battle as a constant state of spiritual warfare, with strikes coming from all angles. Even in sharing others’ joyful moments, she felt disappointment and isolation intertwined with the joy. Yet she did not let infertility define her; she used it to stretch her faith, encourage others, and pray for God’s will. As my pregnancy progressed, I prayed continuously they would experience the joys of parenthood they deeply desired. They filled a closet with clothes for either gender, and decorated the nursery with the cheeriest teal and green— but the crib remained empty.

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The moment had arrived, when years of silence transitioned into a tidal wave of faithfulness. August came, and I was nine months pregnant and waddling around a craft store when I received a call from Sydney. The moment had arrived, when years of silence transitioned into a tidal wave of faithfulness. An anonymous birth-mother, for whom they are eternally grateful, selected Sydney and Josh to be the parents of a newborn little girl. Fall 2018 AZALEAMAG.COM

LIFE & FA I T H

The days following were a blur of excitement, but I clearly remember sitting beside Sydney on her couch as she proudly placed her beautiful daughter into my arms. I was finally meeting the baby that had grown in her heart all these years. Sydney was now a mother. Eleven days after Sullivan came home, we welcomed our son, Keegan.

Both of our lives changed that August. Our conversations evolved into chats about teething, diaper ointments and surviving sleepless nights Both of our lives changed that August. Our conversations evolved into chats about teething, diaper ointments and surviving sleepless nights. When we are together these days, it involves dance recitals, Easter egg hunts, kiddie birthday parties and the occasional mom's outing, if we are lucky. The blessing is we both get to experience the joys, laughs and exhaustion of motherhoodtogether. Going through the wait, some may have thought God was not listening or running late. But as Sydney and I watch our two preschoolers laugh and giggle at one another it is a tangible reminder that Godâ&#x20AC;&#x2122;s timing was not only amazing, it was perfect. AM

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Fall 2018 AZALEAMAG.COM

Introducing Etched Glass Ornaments by Lex Melfi Collectibles

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The Golden Home

Golden Opportunity Plainsfield Plantation provides a beautiful backdrop for memories made.

As a classic Lowcountry property with a rich history of thoughtful caretakers, Plainsfield Plantation is anything but plain by Jana Riley

round these parts, when the name of a property contains the word “plantation,” it is a sure bet that the land is steeped in history. Such is the case at Plainsfield Plantation in Meggett, South Carolina, where owner Andy Golden fills the home with antiques from all over the world, creating a place with more than a few stories to tell. Situated at the end of a quiet country lane in a town once known as the “cabbage capital of the world,” Plainsfield Plantation was established in 1690 by Joseph Blake, one of the Lord’s Proprietors, or overseers, of Carolina. Blake became governor of the colony in 1694, and served again from 1696-1700. He built a home on the land, which later burned to the ground. After his death in 1700, the land traded hands quite a few times, until Eunice

AZALEAMAG.COM Fall 2018

Middleton Towles, of the famous South Carolina Middleton family, inherited it in the mid-1900s. Towles owned two treasured oriental rugs that had been passed down through her family for years, and decided to have a home built around the two heirlooms. The result was a sturdy cypress structure with parquet floors, two bedrooms (one for Towles, one for her husband), and breathtaking views of the nearby Intracoastal Waterway and adjacent creeks. Towles enjoyed the home for years, and when she was ready to sell, she didn’t have to look far. Andy Golden, an antiques dealer in Charleston, was renting a home from Towles on the very same land, and, knowing he would appreciate and care for Plainsfield Plantation, she offered the place to Andy and his wife Shirley first. They readily accepted, purchasing the home, outbuildings, and land from Towles in the 1970s.

Land of Plenty Clockwise from top left: the entryway is full of unique pieces collected from all over the world; a gorgeous fountain flanks the back of the home; waterside views invite guests to relax; a variety of colors and textures make the home endlessly interesting; outbuildings once served as groundskeeper cottages; antique imported statues lend character to the outdoor spaces; the front door is welcoming

Coastal Haven This page: a chandelier provides both light and elegance from above; the view from the water. Opposite: the back garden; the breathtaking Intracoastal Waterway

As the owners of Golden and Associates Antiques on King Street in Downtown Charleston, Andy and Shirley Golden quickly made their new house a home, filling it with historical pieces from cultures near and far. Rather than subscribing to one influence, they simply chose what they liked, a decision that continued as their tastes changed over the years. They adored their new home together, raising their son, Drew, in it, and falling deeper in love as a family as time went on. Shirley was particularly fond of the many sunsets enjoyed over the creek, and the family recalls warm days spent fishing off the dock. When Drew and the love of his life, Tammie, got married, the Golden family welcomed her with open arms, and she, too, began to foster a deep appreciation for the home and surrounding land, visiting it as much as she was able.

Upstairs, a four-poster bed with gathered silk canopy is a luxurious and enticing place of rest, and the two bathrooms, still evoking a 1950s flair, are charming accompaniments to the two master bedrooms. Art is everywhere, reflecting the personal style of those who have cared for this home over the years.

As it stands today, the home is a quintessential Southern structure, situated perfectly between the lane and the water, offering absolutely gorgeous vistas in each direction.

A devoted daughter-in-law, Tammie Golden remembers Shirley’s passion for the home well. “My fondest memories are of her love for the house and the grounds,” says Tammie. “When renovating the house, she was so careful in all of her decisions. For instance, when choosing a paint color for the walls, she wanted something that would complement all the beautiful furniture, but she also wanted to be sure it would photograph well, because she knew that there would be many family events held there. She also had a passion for gardening, spending hours planting flowers in all of the urns and flower beds. Those live on, and are a beautiful reminder of such a lovely woman.”

As it stands today, the home is a quintessential Southern structure, situated perfectly between the lane and the water, offering absolutely gorgeous vistas in each direction. Inside, interesting details abound. Beautiful woodwork, relaxing paint colors, and arched doorways are backdrops to the well-furnished spaces. Gilded mirrors, oriental rugs, and chandeliers frame the rooms, and each contains global influences: downstairs, an antique Japanese folding screen sits near a massive Cuban mahogany table, flanked by an English mirror and sideboard.

Later in life, Shirley began to struggle with the symptoms of ALS, so she and Andy moved to another home on the property that was easier for her to manage. She passed away in March of 2018, leaving behind a lifetime of memories and loved ones. Though no longer physically present on Plainsfield Plantation, Shirley’s presence and influence can still be felt in the thoughtful elements she included around the home and land.

Though no one lives in the house currently, it is used as a gathering place for the Golden family, and has become quite a popular place to hold events. After decades in the education sector, Tammie looks toward a future where eventually, she may be able to manage the property, renting it out for weddings, parties, and other celebratory events. With an industrial kitchen now installed, the property can play host to any size event. Truly, it would be a shame to not share this place with more people; its extensive land, water and marsh views, and overall sense of peace are best when shared with loved ones. Impressive yet charming, and steeped in love and history, Plainsfield Plantation is a gift to all who visit. AM

A Z A L E A

M A G A Z I N E

F E AT U R E S

Super Cool

Iced Americano at Collective Coffee

THE KING OF BEANS p g. 5 8

THE DUALITIES OF KEVIN MORRISSEY p g. 6 6

GARDEN P A RT Y p g. 7 4

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Placing thousands of acres in conservation trusts, Berkeley County’s Oakland Club assures that future generations will feel the pride and sense of plac the area’s history and traditions inspire. Placing thousands of acres in conservation trusts, Berkeley County’s Oakland Club.

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Hot Shot Latte at Orange Spot Coffee

The King of Beans

Whether you prefer an iced mocha latte with soy milk or a piping hot cup of black coffee, here's a guide to grabbing the best cups of joe in town

Sun Day Ready to hit the water at Edisto River Adventures in Ridgeville, SC

by JANA RILEY photos by DOTTIE RIZZO Fall 2018 AZALEAMAG.COM

In the United States, nearly 70 percent of adults drink at least two cups of coffee daily, equaling over 400 million cups each day. The ubiquity of corporate coffee chains makes it easy to get caffeinated virtually anywhere, and even fastfood restaurants are stepping up their java game. But no matter how many dollars the big-name players pour into researching and marketing, they will never come close to the experience of visiting a hometown coffee shop. Something about thoughtfully roasted brews, a friendly neighbor behind the counter, regional artwork hanging on the walls, and the knowledge of supporting a local small business owner makes grabbing a cup of joe at a neighborhood joint feel like a meaningful transaction. In the Lowcountry, we have a coffee shop for every atmospheric persuasion, from minimalist to eclectic, and the skills of the baristas in town are unmatched. Here, weâ&#x20AC;&#x2122;ve selected a sampling of some of our favorite local shops and roasters, and we encourage you to try one, or try them all. Youâ&#x20AC;&#x2122;ll be glad you did.

The King of Beans

Art of the Process A minimalist interior at Second State Coffee is calming; roasting at Coastal Coffee Roasters

The Bearded Cafe Themed in the best kind of way, The Bearded Cafe occupies a small historic brick building on Spring Street in downtown Charleston. Serving up locally roasted King Bean Coffee, The Bearded Cafe boasts a menu full of entertainingly-named beverages that happen to be incredible, like The Bearded Lady, Bogard Beard, Bearded Bullet, and Caramel Moostache. Service is decidedly helpful and consistently friendly, with baristas often regarded as the “nicest baristas in Charleston” in online reviews and word-ofmouth suggestions. Don’t miss the charming community newsletter, including horoscopes crafted by the cafe’s creatively intriguing team. 121 Spring Street, Unit D, Charleston

Bitty & Beau’s Coffee With a tagline that states that they are “more than just a cup of coffee,” Bitty and Beau’s does not disappoint. Established in 2018 by the parents of two stellar individuals (Bitty and Beau) who happen to have Down syndrome, the shop employs people with intellectual and developmental disabilities, opening a multitude of doors for this valued community in the process. The downtown Charleston location is their second shop, conveniently located in the historic district. Offering a no-frills selection of well-made coffee drinks, Bitty and Beau’s is a coffee shop not to be missed. 159 Church Street, Charleston

Center Street Coffee On a blustery beach day, there is no better place to turn than a comforting coffee shop, and Center Street Coffee on Folly Beach offers just that. With minimal seating, the whole operation seems to encourage choosing your favorite beverage to take on a walk along the “Edge of America,” a suggestion that always seems to be a good idea no matter the weather. Their own custom coffee blend is roasted nearby on James Island, and fresh pastries are delivered daily from local bakeries. Whether you need an iced drink on a hot day, or a hot drink on a cold day, Center Street Coffee has you covered. 18 Center Street, Folly Beach

Charleston Coffee Exchange Located in a small strip mall on the corner of Ashley River Road and Bees Ferry Road, Charleston Coffee Exchange is so much more than meets the eye. The passionate team began roasting coffee in 2006, and their master roasters continue to hand-select their coffee beans from all over the world. Though their coffee is packaged and sold to hotels, grocery stores, restaurants, and other coffee shops, the very best place to enjoy a cup of Charleston Coffee Exchange coffee is right in their West Ashley shop. Cozy and quiet, the cafe is open seven days a week, and offers six fresh-roasted brews each day. 2875 Ashley River Road, Suite 1, Charleston Fall 2018 AZALEAMAG.COM

The King of Beans

City Lights Coffee City Lights Coffee is a hometown coffee shop if there ever was one. Truly in the heart of downtown Charleston, half a block away from the tourists on Market Street, the shop seems so well-established in its location that it is almost easy to miss, but to pass it by would be a mistake. Arty and welcoming, City Lights is cozy and quaint, and its window seats are perfect for the age-old tradition of people-watching. The coffee here is top-notch, brewed and served up by extremely friendly baristas. Art shows and music events happen often, so keep an eye on their social media for updates. 141 Market Street, Charleston Classic Coffee Roasters Nestled in an established strip of businesses in West Ashley’s Avondale neighborhood, Classic Coffee Roasters manages to hit all of the marks of the perfect coffee shop. Cozy couches and plentiful outdoor seating ensure that everyone is comfortable, and free wifi, delicious locally baked goods, and interesting artwork enhance the whole experience. The coffee is roasted in-house, and the knowledgeable staff can make practically any sort of coffee drink requested. Quaint and quiet, the shop is the ideal antidote to a busy or stressful day. 27 Magnolia Road, Charleston Coastal Coffee Roasters We’ll just go ahead and admit it: we have a soft spot for our neighbors at Coastal Coffee Roasters. Family-owned and operated since 2010, Coastal Coffee Roasters is more than a place where incredible coffee is roasted and brewed;

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it is a gathering place for the community. Here, strangers and friends come together over music, local events, politics, shared common interests, tasty food, and, of course, coffee. Micro-roasted in-house, the coffee here is sustainably sourced and creatively blended. Baristas are expertly trained and ready to assist in coffee selection, ensuring a delectable, delightful experience every single time. 103 East 3rd North Street, Summerville Collective Coffee A favorite among Mount Pleasant residents, Collective Coffee is a specialty coffee shop that feels like home. Featuring soothing minimalist decor that effortlessly blends rustic and chic elements, the vibe is upscale cozy, creating a welcoming atmosphere for all. Breakfast and lunch options are solid, making Collective Coffee a strong contender for one of Mount Pleasant’s best places to grab a bite to eat, and the exceptional Counter Culture coffee is brewed and blended just right, every time. 766 South Shelmore Boulevard, Mount Pleasant Cooper River Coffee Roasters Located in Mount Pleasant just two miles from Sullivan’s Island, Cooper River Coffee Roasters maintains a definitive beachy, casual vibe, making it the perfect neighborhood coffee shop for those who are fortunate enough to live nearby. Opened in 2015, Cooper River Coffee Roasters roasts thoughtfully-sourced beans in small batches, allowing them to create unique and seasonal offerings. Customers love the local, mom-and-pop feel of the establishment, complete with consistently friendly and helpful service.

1303 Ben Sawyer Boulevard, Suite 5, Mount Pleasant Cuppa Manna Cuppa Manna is a shop that seems to have two sides. By day, the place is a popular meeting spot for friends and business colleagues, the type of place where you’re just as likely to stumble into the mayor as you are to observe new mothers sharing a sweet postpartum pick-me-up while gently rocking their newborns. On Tuesday evenings, though, the place comes alive in a different way, hosting an open mic that can be heard all down the historic Main Street shopping plaza that it bookends. Whatever environment you fancy, the friendly staff welcome you with open arms, ready to create your favorite beverage. 100 South Main Street, Summerville The Daily A sister shop to nearby eclectic American restaurant, Butcher and Bee, The Daily is a one-stop-shop sort of place featuring a market of specialty grocery items, cookbooks, and locally-made artisan goods. Additionally, The Daily offers some of the best beverages in town, from a highly curated craft beer and wine selection to fresh, cold-pressed juices, and, of course, gourmet coffee. Serving up popular Stumptown Coffee, pure and simple, The Daily is a fabulous choice when you need to pick up a few market items while enjoying seriously good java. 652 King Street, Charleston, Second location at 135 Meeting Street, Charleston Kudu Coffee Just steps off of the busy King Street shopping district near

Marion Square downtown, Kudu Coffee and Craft Beer is a place where locals mingle with in-the-know tourists. Bright and airy, the place feels well-worn in only the best way, and the open courtyard is a real treat on nice days. Kudu takes a serious approach to their brews, roasting their own single origin coffee and espresso options that will satisfy even the most discerning caffeine seeker. As a rule, the shop does not offer wifi, instead encouraging visitors to enjoy conversations with friends, family, or even the friendly team members behind the counter. 4 Vanderhorst Street, Charleston Lowco Cafe For a place offering such an out-of-this-world coffee shop experience, Lowco Cafe is still flying under the radar for many locals due to its proximity off the beaten path, but its superb coffee is worth a detour from anywhere. The cafe extension of decades-old Lowcountry Coffee Roasters, conveniently located next door, Lowco Cafe takes incredibly fresh roasted beans and turns them into incredibly fresh-tasting cups of coffee. Situated on Clements Ferry Road, the shop features a convenient drive-thru, as well as lunch and breakfast options to satisfy all. 1171 Clements Ferry Road, Wando Metto Coffee and Tea Vegetarians and gluten-free eaters rejoice: there is a coffee shop in town where you can have your cake and eat it too, alongside a high-quality cup of java. At Metto Coffee and Tea on Coleman Boulevard, the skilled staff takes food preferences and ingredient

Beaning Business Outdoor seating at Orange Spot Coffee; the beginnings of a great cup; keeping an eye on the roasting process at Coastal Coffee Roasters; a beautiful latte.

Fall 2018 AZALEAMAG.COM

The King of Beans

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Shopping Local Opposite, clockwise from top left; focus is one of the key ingredients in a good cup of coffee; eclectic seating at The Daily; the art of the craft; a hot latte is a delicious start to any morning. This page: biking to local coffee shops is a lovely way to spend the day; Richard Mallett of Coastal Coffee Roasters is one of the most talented artisans in the business; the interesting interior at Collective Coffee.

sensitivities seriously, offering a wide range of delicious food and beverage options to satisfy any palate. Popular alongside some of their sweet and savory pastries is the spicy ginger latte, and seasonal offerings are always creative and enjoyable. Don’t miss house-made caramel and chocolate syrups, which add a sweet element to any one of their blended beverages. 354 West Coleman Boulevard, Mount Pleasant Muddy Waters Situated right on Maybank Highway on James Island, Muddy Waters is a local favorite that serves Counter Culture Coffee and good vibes. Friendly staff and high-quality coffee beverages abound, and the relaxed, expansive atmosphere lends itself well to connecting with community over a cup of joe. Adventurous drinkers are fans of the lavender honey latte, but any choice is the right one with the shop’s creative and qualified

baristas. 1739 Maybank Highway, Charleston

list, as you must first find it to try it. A passion project between longtime friends Mike Orange Spot Coffeehouse Berndt and Sheri Johnson, In the hipster enclave that is Sassyass Coffee is their attempt Park Circle, perhaps no place to approach coffee in the way is cooler than Orange Spot they often dreamed about while Coffee. Recently relocated following corporate orders at into new digs at one end of larger coffee chains. Here, the popular East Montague Avenue, two friendly baristas treat each Orange Spot Coffee is a casual beverage like an opportunity to neighborhood hangout with an showcase their craft, using their aesthetically gorgeous interior limitless wealth of knowledge and tastebud-pleasing menu on coffee, as well as a pretty offerings. Fast, friendly baristas fantastic espresso machine, serve up a variety of beverages to aid them in their venture. alongside a considerable amount Typically found at the Charleston of breakfast and lunch options, Farmers Market on Saturdays and the outdoor seating is always in Marion Square, but follow on inviting. Try a latte with one of social media for updates their interesting house-made syrups like lavender, sage, and Second State Coffee cardamom. First opened in 2012 as 1011 East Montague Avenue, North Black Tap Coffee, the newlyCharleston rebranded Second State Coffee brings a minimalistic approach Sassyass Coffee to the downtown coffee scene, As Charleston’s first and only both in their unadulterated, coffee shop located on the back pure approach to their beans of a bike, Sassyass Coffee Co. and the atmospheric ambiance occupies a unique place on our of their shop. Here, black and

white photographs and muted colors set the tone for a relaxing, serene experience, accompanied by beverages made with meticulously-roasted beans and good-old-fashioned Southern Hospitality. Don’t miss the cold brew coffee, which is always fresh and on-tap. 70.5 Beaufain Street, Charleston Vintage Coffee Cafe Located in a sweet little converted house, Vintage Coffee Cafe is adored by many, and for good reason. Warm and inviting, the shop offers expertly-crafted coffee drinks, alcoholic options, and an extensive breakfast and lunch menu. Even better, the large backyard encourages gathering among friends, family, and strangers, and the play area is an exciting treat for children. Don’t overlook the gorgeous latte art and delicious toast bar, full of unique versions of old classics. 219 Simmons Street, Mount Pleasant AM

Fall 2018 AZALEAMAG.COM

A local artist and educator adds to the creative landscape with his thoughtful artwork

and

teaching style.

by JANA RILEY

WITH A PASSIONATE BELIEF IN OUR RESPONSIBILITY TO CARE FOR GODâ&#x20AC;&#x2122;S CREATIONS, KEEPER OF THE WILD FOUNDER, JANET KINSER HELPS SET THE COURSE FOR THOSE BORN TO BE WILD

SUSAN FRAMPTON

PHOTOS BY

DOTTIE RIZZO

HEART Fall 2018 AZALEAMAG.COM

evin Morrissey thinks there is something in the water in Summerville, South Carolina: something that makes an unusual amount of its residents creatively inclined. Born and raised in the pine-studded town, Morrissey now plays a major role in shaping the artistic future of the Lowcountry enclave and beyond. Growing up in Summerville, Morrissey surrounded himself with friends who had similar talents and interests; it wasn’t hard for him to find his crowd, which eventually became a tight-knit group of budding artists.They practiced techniques together, critiqued one another’s work, and later, followed each other to Winthrop University, where they all honed their skills. Morrissey studied studio arts and education, intent on becoming the best artist and educator he could be. He dreamed of working in New York, California, or any number of exciting new locales, and started applying for positions as graduation approached. His friends, applying for jobs outside of the teaching realm, began securing positions in Chicago, Philadelphia, Los Angeles, and beyond, but Morrissey kept getting the same responses to his applications: there just weren’t many job openings for art teachers in the cities in which he was applying. Around the same time, a familial need arose that required him to move back to his hometown. He scanned the job listings in the area, and lo and behold, Rollings Middle School of the Arts was looking for an art teacher. Morrissey applied, got the job, and

upon graduation, headed right back home to Summerville. Fresh out of college, Morrissey dove into his career as an educator head-first, bringing with him a drive to teach students life skills such as creative problem solving, perseverance, and building community through arts education. “Good teaching is good teaching, no matter the subject. I have no business teaching a class on math or english, so I do what I can in art class,” says Morrissey. “Research supports that a solid arts education is essential to our development. The arts encompass every other area of study and synthesize it into application and creation. If you think of the pentacles of each area: math, language, history, and science, the crowning achievement of each is often a work of art. The arts give us emotional and historical context, cultural understanding, and real life application.” Immediately, Morrissey began reaching many of his students on a deeper level than simply with paint and ink. In his classes, students shared big ideas, confronted real problems, and were given a space to have meaningful discussions—aloud and through their projects. In the span of 14 years, he taught nearly 2000 students, all of whom are now finding their own successes and impacting society in their own ways.

Works of Heart This page: Peace in the End 33.5 x 31.5. Opposite, clockwise from top left: Morrissey often paints on unique canvases; the artist in his studio; showing off one of his new works; hard at work on a new piece 70 AZALEAMAG.COM Fall 2018

TO THE RESCUE

This page: A young raccoon ready for a bottle. Opposite: Janet Kinser with a newborn fawn; the rescue and rehab center

Fall 2018 AZALEAMAG.COM

AZALEAMAG.COM Fall 2018

Look Sharp Arise Ye Dead 26 x 8

Blades of Glory Row One: Instruments of Grace Hammer 3, 5"x14"; Heaven Above Earth, 27.5"x6"; Instruments of Grace, 4"x11" 13.5"x3 9"x2.23." Row Two: Instruments of Grace Limb Saw, 30.6"x6"; Sovereignty and Responsibility on Compass Saws 20"x8"; A Day's Work Done, 23"x7". Row 3: No Dominion, 60"x8"

“For some, staying in school and graduating is a huge accomplishment,” says Morrissey. “I am so impressed in a few particular students who overcame unfair and unsupportive odds to change their lives and set themselves up to improve generations of their families. Other students have gone on to become rocket scientists, doctors, engineers, teachers, molecular biologists, musicians, actors, dancers, illustrators, architects, builders, interior designers, graphic designers, photographers, sculptors, performance artists, and more. Some students have gone on to some of the most prestigious universities and art schools in the country, others went to vocational school. We all have different measures of success. One of mine is the quality of relationships we keep, and in that regard, I think I’ve been successful as a teacher, and my students have been successful as individuals.” This year, Morrissey will take that same drive and motivation to a new venue: Fort Dorchester High School. Here, the school is larger and the students are older, and Morrissey is ready for the challenges that will arise with his new career path. At the same time, he is forging ahead with his other, just as important career: his life as one of the region’s most talented artists. An artist for as long as he can remember, Morrissey dedicates just as much thoughtful consideration, passion, and perseverance to his art as he does to his teaching, which one glance at his impressive portfolio makes clear. With one foot in the arts education world and one foot in the art exhibiting world, as well as being a husband and father, it is often a challenge to give his full attention to each of his responsibilities and passions, but somehow, he manages to bring his best self to it all. Morrissey’s work is intimate and contemplative, opening doors for discussions on southern identity, racial issues, faith, death, expectations of youth, and more. His body of work contains many series that are wildly different from one another, showcasing the artist’s ability to switch gears, so to speak, and delve into a new technique or area of focus as he works through his own thoughts on the subject matter. “One of my college professors would say, ‘if you could explain your art in words, there would be no reason to paint it,’” recalls Morrissey. “I often don’t know what a painting is fully going to be or mean until it is done. I have a rough idea of what I want to express through imagery, but it is only through the process of sketching, researching, reflecting, adjusting, and working do I really find the meaning of the work. Sometimes, it is long after the work is completed that the motivation behind the work is revealed.” For a time, Morrissey focused his artistic eye on Southern iconography and identity. In this body of work, a cheerleader poses in front of a pawn shop sign that says “guns and diamonds,” a confederate soldier carries a confederate flag in front of a classic firework shop sign, and a guitarist plays soulfully atop a “hot boiled peanuts” sign. There are other paintings that evoke themes of the south, too: blueberries, hunting dogs, shrimp, sweet tea, grits, hot dogs, barbeque, and more classic Southern images grace the varied canvases of Morrissey’s artistic past. And varied they are: Morrissey uses mixed media on a variety of bases including stone, panel, cloth canvas, and anything else that inspires him. These days, he is pushing himself to a new limit, choosing to paint directly on vintage tools in a series he titles “Instruments of Grace.” Using enamel paints and found hammers, saws, wrenches, and other utilitarian objects, Morrissey breathes new life into the castoffs, using his medium to depict religious iconography. Winged skulls, crucifixes, doves, hearts, and diamonds are among the symbols juxtaposed with the tools themselves, often inspired by the imagery found in Lowcountry graveyards. For the artist, the works depict the conflicting dualities of life: faith and doubt,

wealth and wisdom, sin and salvation, and the like. Morrissey’s choice to paint not on canvas, but on reclaimed tools, represents the ability to have free will within a consistently conflicting life experience, a decision he hopes resonates with viewers of his work. “I am so interested in the personal, relational aspect of art,” explains Morrissey. “I want there to be an interaction between me as the maker and the audience as viewers and responders to the work. Conversation leads to relationships, relationships lead to understanding, understanding leads to empathy, and empathy leads to respectfully caring for one another. To start a path toward empathy and love with my art...well, I see that as important work, way more important than any fame or fancy gold frame. If my work is able to achieve those things, I’ll consider it a success.” While Morrissey measures much of his success based on the way his audiences respond, more conventional measures of success still reflect that the artist is nationally acclaimed. His work has been shown in galleries in Los Angeles, Philadelphia, New York, San Francisco, and beyond, sharing the ticket with even more well-known artists. His paintings hold court in private collections across the country, and each newly released series gains its own set of fans quickly, often selling pieces as soon as they hit his website. Still, he says, one of his major challenges locally is to establish the dualities of himself. “So many people here in Summerville simply know me as the middle school art teacher,” Morrissey says. “It’s hard for them to see me as an artist; I think they see it as just a hobby on the side. But in other markets, where they just see my art without any bias, my work sells well. I hope to let my art speak for itself more—locally and beyond—as I continue to evolve as an artist.” As Morrissey navigates the world of being just as serious about creating art as he is being an arts educator, he looks to the future, and is determined to help guide his hometown into an era of appreciating, facilitating, and encouraging art of all types. “The Lowcountry in general is a breeding ground for really creative people,” Morrissey says. “It’s like an incubator of creativity; so many incredible artists were born and raised here. The problem is, many creative people leave for bigger cities and more opportunities. I want to help establish Summerville as a place where creative people feel like they belong: encourage artists to stay and make their impacts here, and encourage those who left to come back and raise their families in their hometown.” As he raises his own young children, Martin Hatcher and Ruthie, with a wife he adores, Morrissey presses on, constantly looking for ways he can improve the artistic landscape. Sometimes, the answer is simply creating art to exhibit locally, sometimes, it is discussing painting murals around the town with the Chamber of Commerce or helping to establish a more vibrant art community. And, of course, there is his teaching career, where he shares his thoughtful wisdom and unrelenting talents with the next generation of citizens. “When my work is at its best,” says Morrissey, “I hope it is able to inspire, comfort, reassure, and encourage. Gratefully, I have the opportunity to do that not only with my artwork, but with my teaching career as well. I don’t think I could have chosen a more fulfilling life.” AM To find out more about Kevin Morrissey, visit kevinmorrisseyart.com

Fall 2018 AZALEAMAG.COM

G A R D E N P A R T Y Set free from casseroles and heavy sauces, vegetables have finally come into their own! Celebrate the season as fall comes to the table with varieties that are colorful, fullflavored and pack our plates with goodness.

by SUSAN FRAMPTON photos by DOTTIE RIZZO

Power Plant Simple Brussels sprouts are an oft-overlooked treasure of the cooler months

Roasted Brussels Sprouts with Feta and Almonds

Ingredients: 2 cups fresh Brussels sprouts, halved 1 tablespoon olive oil ¼ teaspoon salt ¼ cup sliced almonds juice of 1 lemon 1-2 tablespoons feta cheese, crumbled fresh ground pepper to taste Preparation: Preheat oven to 400°. Add Brussels sprouts, olive oil and salt in a large bowl and toss to combine. Bake the Brussels sprouts, cut side down for 20 minutes. Remove from oven and sprinkle almonds on top. Bake for an additional 5 minutes. Place roasted Brussels sprouts and almonds in serving dish and top with feta cheese. lemon juice and pepper to taste.

Fall 2018 AZALEAMAG.COM

Balsamic Glazed Bacon Wrapped Asparagus Ingredients: 16 asparagus spears, ends trimmed olive oil cooking spray salt to taste 8 slices of bacon, cut in half vertically 1 tablespoon light brown sugar 2 tablespoons balsamic vinegar Â˝ teaspoon dry pesto seasoning fresh ground peppercorns grated parmesan cheese Preparation: Preheat oven to 400Â°. Slightly crumple a large piece of aluminum foil. Line a baking pan with the foil, without pressing completely flat.Place asparagus on a plate and spray with cooking spray. Sprinkle salt over asparagus. Wrap a slice of bacon around each spear in a spiral. Transfer to prepared baking sheet. In a small bowl, combine brown sugar and balsamic vinegar and mix. Brush each bacon wrapped asparagus with the balsamic glaze and season with pesto and pepper. Bake for 20-25 minutes, or until bacon is crispy and asparagus is tender. Turn asparagus after 10 minutes of cooking. Top with parmesan cheese.

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VILLAGE P OET

This One Is for All Those Boys We Love Knowing by Ellen E. Hyatt

There's joy watching a young boy, bicycled with training wheels. His mother, near. The leaves letting go. Autumn's flutter in the air. (A father is, after all, more for throw and catch in spring fields and playing fair even if life does not.) Like a poem by Frost, this boy will evolve, become a composition of wisdom, whimsy, truth, and birches. Before long, the need for more quiet, solitude, and country skies hides behind the young man's patient grin. A mother's favor guides such boysâ&#x20AC;&#x201D;boys parents want their daughters to marry. Someday. Despite the right-of-passage wild streaks girls run and rave with, some will realize before it's too late that they want, need, desire the boy who's grown into one of those men whose mother's love taught him everything from standing when elders enter a room to using the heirloom 1930s slicer when prepping rustic vegetables for pot roast Sundays; from not drinking milk from its container to shaking hands; from making eye contact to carrying a fresh linen handkerchief ready to lend when someone's eyes are welling-up. Like now, another autumn. The boyâ&#x20AC;&#x201D; so ready to welcome new paths. But before saying goodbyes to his 18 years of boyhood and home, he turns to his mother, sees her tears, and offers his handkerchief.

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Award-Winning Orthopaedic Specialists in Your Neighborhood. Don O. Stovall, Jr, MD Spine Surgery

William Wilson, MD Spine Surgery

Shailesh Patel, MD Interventional Pain

Christopher Merrell, MD Interventional Pain

Keith J. Santiago, MD Hand Surgery

F. Patterson Owings, MD Hand Surgery

William S. Corey, MD Foot & Ankle Surgery

Joel R. Cox, Jr, MD Foot & Ankle Surgery

Richard H. Zimlich, MD Hip & Knee Surgery

Eric S. Stem, MD Hip & Knee Surgery

David H. Jaskwhich, MD Sports Medicine

James J. McCoy, Jr., MD Sports Medicine

James D. Spearman MD Sports Medicine

Adam Schaaf, MD Sports Medicine

David Johannesmeyer, MD Sports Medicine

LowcountryOrtho.com Summerville

93B Springview Lane Summerville, SC 29485 843-797-5050

Outpatient Surgery Center 93A Springview Lane Summerville, SC 29485 843-285-6065

Summerville

130 East Third North Street Summerville, SC 29483 843-797-5050

North Charleston â&#x20AC;˘ Daniel Island â&#x20AC;˘ Moncks Corner

styled by Margie Sutton, makeup by Krista Elam Barber Trevor Elam photographer Taylor Kennedy

Azalea Magazine Fall 2018

Articles inside

Garden Party

The Dualities of Kevin Morrissey

Say Cheese

Connecting Over Food