Azalea Magazine Summer 2011

Page 1

TRAGEDY & MOVING FORWARD by Will Browning pg.54



THE LEGACYof BIG RED The f ive battalions of The Citadel are carrying the real Big Red for the f irst time in 150 years


Gruber Farms’ CSA program is cultivating the community by bringing farm fresh goodness to the table


Here in the Lowcountry the sport of kayak f ishing is growing like a weed

Part One


3 of the most important letters in Southern vernacular

Pg. 44


A historic home f illed with a mixture of influences that match just perfectly

ULTIMATE WAVE RIDING VEHICLES Two friends are fulf illing a mutual dream of building beautiful hollow wooden surfboards

THEIR SIGHT IS PRECIOUS TOO Ocean Eye 717 Old Trolley Rd. Ste#3 843.873.1889



44 7 Editor’s Letter 9 Letters 9 Contributors



A modern approach to the vintage style of bridal hair pieces by Margie Sutton

/ COLUMNS 40 The Things We Collect

54 44 / Taste

SUMMER FARE: BBQ-Part 1 Rubs, Mops and Sops by The Carolina Gourmand

54 / Faith TRAGEDY & MOVING FORWARD 4 cornerstones of the healing process by Will Browning

A look at some unique local collections



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58 Water Level

Here in the Lowcountry the sport of kayak fishing is growing like a weed by Ken Bergman

64 Mix & Match

Jen & Rick Olson’s historic home is filled with a mixture of influences that just seem to match perfectly

72 The Legacy Of Big Red

The Citadel cadets are carrying the real Big Red for the first time in 150 years by Katie DePoppe

76 Farm Fresh

Gruber Farms’ CSA program is cultivating the community by bringing farm fresh goodness to the table by Will Rizzo


82 Seasonal Calendar 85 Kid’s Meal Deals 86-87 For the Cause - ABCC Critique My Antique - Pinewood Preparatory School Disco Nights Auction Gala

88 Last Call

68 Ultimate Wave Riding Vehicle

Two friends are building beautiful hollow wooden surfboards by Will Rizzo

ON THE COVER: Fresh picked spinach from Gruber CSA Farm / Photography by Dottie Langley Rizzo


Will Rizzo Publisher and Editor Dottie Langley Rizzo Managing Editor

Sales Representative Jenefer Hinson 843.729.9669

ISSUES WINTER Dec.-Feb. SPRING March-May SUMMER June-Aug. FALL Sept.-Nov.

Azalea Magazine 119 W. Luke Avenue Summerville, SC 29483


Anything And Everything /

When we launched Azalea Magazine nearly two years ago, we had no idea what to expect. With a little uncertainty on how things would progress, we were fixed on what we wanted to accomplish. With a community alive with spirit, Summerville was ready for the spotlight, ready to have her stories told. And we wanted to do just that. Believe me, this has been quite a ride. It’s been tough at times, but I can not image anything else that could be more rewarding. We have gotten to know so many wonderful people, visit all sorts of beautiful places, and tell some amazing and inspiring stories. So with everything steaming forward, we are busier than ever, but we are also driven to do more.

are still able to read the articles, shop the Azalea Store and renew your subscriptions, but our new site offers so much more.

Whether you want to know what’s happening Friday night, you need to find the perfect new home, or you want to find out what’s trending this season, AZALEAMAG.COM is the We are so excited about our latest place to look. It truly is anything and venture. This June we launched the all everything Summerville! new AZALEAMAG.COM, a perfect counter part to Azalea Magazine. You Log on, we’ll see you there. Will Rizzo / Editor





EVER Log on to to place your order. Also, come see us at the Summerville’s Farmer’s Market. AZALEA MAGAZINE / SUMMER 2011

Birthplace of Southern Hospitality It’s true. Southern hospitality began right here in Summerville. And it seems that everyone who lives in Summerville knows how special it is, and knows of all the great things one can do here. But just in case you need a reminder, please stop by the Visitor Center for a dose of that famous hospitality and some helpful information. Summerville Visitor Center {äÓÊ °Ê > Ê-Ì°ÊUÊ-Õ iÀÛ i]Ê- ÊÓ {nÎ

Toll Free: 866-875-8535 843-873-8535 - «ÃÊUÊ ÕÌ µÕiÃÊUÊ,iÃÌ>ÕÀ> ÌÃÊUÊ E ÃÊUÊ Ìi ÃÊUÊ-i v Õ `i`Ê/ ÕÀÊ vÊ ÃÌ À VÊ ÃÌÀ VÌÊUÊ*iÀ > i ÌÊ"ÕÌ` ÀÊ-VÕ «ÌÕÀiÊ iVÌ Ê Ê â> i>Ê*>À

Every Saturday Morning at First Citizens Bank. (Next To Town Hall)



Katie DePoppe / writer Katie DePoppe is an awardwinning freelance writer. She lives in historic Summerville with her husband Ryan, their son Maxwell, and their three dogs--Oliver, Atticus, and Poe.

Paul Zoeller / photographer Paul Zoeller is a portrait and editorial photographer based in Summerville, SC specializing in location photography and telling the story through pictures.

Let me tell you how much I enjoy your magazine. I look forward to every issue. I work here at Rollings and all of us here are so proud of Kevin Morrissey and his work. The article is great. The pictures and articles of Larry Barnfield are wonderful also. -Pam Autry PROUD

You make us proud!! I love Azalea Magazine!! -Kandy Harrell OH-SO-VERY-IMPRESSED

I want to say I am oh-sovery-much impressed with y’all’s Azalea Magazine! I grew up in Summerville and definitely believe that Azalea Magazine presents the ville in such a great way! -Meghan Locklair NEXT ONE TO ATLANTA

Will Browning / writer and pastor Will is the Teaching Pastor at a new modern church in Summerville, The Journey Church. He is the father of three kids and is married to his college sweetheart, Tarah. Will is an avid sports fan, a voracious reader, and a coach for young leaders.

Margie Sutton / stylist This mother of 4 and grandmother of 2 is a 30 year veteran of the beauty and fashion industry. Margie manages the Summerville Stella Nova location, and has been the lead stylist for Charleston Fashion Week.

Ken Bergmann / writer Taylor Rizzo / photographer A graduate of Dorchester Academy in St. George, Taylor is a local filmmaker who resides in Summerville.

Ken Bergmann, is a retired Air Force Combat Photojournalist and a lifetime fisherman. He currently holds two world records for his fly catches while deployed in Iraq. Ken can usually be found stalking the flats with his fly rods chasing tailing redfish.

I just wanted to take a moment and tell you that you have done a great job with the magazine. I was recently visiting my mother and she had a copy. I read it and thoroughly enjoyed every article and have asked her to send me the next one to Atlanta. Congratulations on a successful first year! Keep up the good work and thank you for the service that you are doing for the community. -L. Travis Wansley We Want To Hear From You: We welcome your letters and comments. Email letters to Emails should include full contact info. We reserve the right to edit letters for legibility and length. Editorial Submissions Send manuscripts or outlines to: The publisher assumes no responsibility for any unsolicited material.




Those things we love to enjoy at a Southern pace.


A native Midwesterner (a Hoosier to be specific), Liz has adopted the Southern way of life for the past 9 years. She lives in Summerville with her husband Brad, and two wildly wonderful children, Ava and Max. Liz is a passionate advocate for the YMCA, possibly because she is their Marketing Director, possibly because of all of the good they do?

“Stop The Numbers”


Things are beginning to change around our home. My Princess is about to turn 5. I find myself wondering… where has the time gone? It seems like just yesterday that my little girl was just this bald-headed little peanut... the baby at the Y that everyone wanted to hold… the baby that all the little girls named their dolls after. I find myself wanting to stop the clock, to freeze her in this moment. Why does it seem that the older I get, the faster time flies? I have to share a story, about an incident that happened just shortly after my daughter turned 4. We were spending time with her “older” cousin who had just lost his first tooth. My daughter was fascinated. Why, or more importantly how, did that happen? Her cousin then began to tell her that you lose your “baby” teeth, one-by-one, and when you do, this lady named the Tooth Fairy comes into your room, takes the tooth from under your pillow and leaves you money in exchange. To my daughter, this was wrong on MANY levels. First, a tooth comes out? And you might even have to pull it out? (I saw the look on her face and it read, “You have GOT to be kidding me!?”) Second, a strange lady that she had NEVER met would come INTO HER ROOM-AT NIGHT?! And third, this lady, this so called “Fairy,” would TAKE the tooth? At the time, I thought it was comical. But then to watch my daughter’s expressions change from intrigue to fear actually made me stop and think. What were we teaching our children about strangers and stealing, when those are completely allowable actions when done by the Tooth Fairy? Immediately after that, my daughter decided that she did not want to be 5. Five meant you were getting “older,” and “older” meant you were that much closer to loosing your teeth. So she asked me, actual pleaded with me, to write the Tooth Fairy a note requesting that she “stop the numbers”. My princess was perfectly happy being 4. It was decided. She did not want to be 5, then 6. The Tooth Fairy was to “stop the numbers.” There have been times when I have wished that I could have “stopped the numbers” with a well-written note. (Most recently when I tuned 40, for one, but that’s a whole other story.) So today, as my daughter edges closer and closer to becoming 5, I too want to “stop the numbers” and keep her this age, my sweet little peanut that is growing up much too quickly. - Happy Birthday Baby Girl.

I find myself wanting to stop the clock, to freeze her in this moment. Why does it seem that the older I get, the faster time flies?



Available for download at

The American South has arguably given the world more popular music than any other culture in history. Genres such as; Rock-nRoll, Blues, Jazz, Country and Western, Bluegrass, Southern Rock, Indie Rock, Beach Music, and Gospel, among others. We at Azalea Magazine will be assembling compilations of our favorite Southern artists and the vast variety of music that they have created–a playlist for every occasion.

//:Play List 2

BLUES MIX 1. How Blue Can you Get / B.B. King (Mississippi) 2. Turn on Your Love Light / Bobby Blue Bland (Tennessee) 3. Manish Boy (I’m a Man) / Muddy Waters (Mississippi) 4. Boom Boom / John Lee Hooker (Mississippi) 5. Sweet Home Chicago / Robert Johnson (Mississippi) 6. Smokehouse Lighting / Howlin Wolf (Mississippi) 7. I’m a Women / Koko Taylor (Tennessee) 8. Born Under a Bad Sign / Albert King (Mississippi) 9. Caldonia / Muddy Waters (Mississippi)

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Sadler Vaden, Jonathan Carman, and Jason Fox of the band Leslie.


True Fan Fare Fan’s donations fund Leslie’s new album

After almost two years writing and recording, the local boys of the rock band Leslie have released their first full length studio album “Lord, Have Mercy.” With years of experience opening for bands like Lynyrd Skynyrd, Drive By Truckers, Shooter Jennings, Drivin and Cryin, The Avett Brothers, and others, the trio were more than ready to get into the studio. Bassist Jason Fox, drummer Jonathan Carman, and lead singer/guitarist Sadler Vaden, recorded “Lord, Have Mercy” at Ardent Studios in Memphis, TN. For this album, Leslie partnered with producer Paul Ebersold who has worked with the likes of Sister Hazel, 3 Doors Down, Third day, and others. “When 14


cheers, beers, and more cheers 139 Short Central Ave. / 843-832-2999 Check for daily specials and special events on our Facebook page.

I went to meet with Paul we decided to write something,” Sadler says. “We just hit it off.” After talking with a some major record labels, Leslie decided to release “Lord, Have Mercy” independently. The band turned to the fund-raising website, to raise funds for the production and manufacturing of the CD. is popular with many idie bands as a source of raising money. Leslie’s goal was $7,500 with a minimum pledge of $10, which was essentially a pre-order of the album. If we didn’t reach the goal we wouldn’t receive any money,” says Carman. Fortunately, Leslie’s fundraising campaign exceeded its goal. With their first album in the bag, Leslie held a CD release party at the Music Farm on April 15. The guys are currently on a promotional tour of the East Coast. For tour dates, or to take a listen to the new tracks, visit


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SOUTHERNSPOTLIGHT Julianne Woods (Artist / Teacher)

Into the Woods

Q&A with Artist Julianne Woods who is sharing her love of all things art,with the next generation Why are you an artist? I’ve always enjoyed being creative! My parents remember sectioning off a corner of our kitchen where I would sit for hours creating paintings and collages to give to them as gifts. I guess I’ve always found joy in creating different forms of art, and I haven’t outgrown that feeling yet, and I hope I never do. Tell me about your art. I love color contrast and unique compositions that give the hint that there might be a ‘secret garden’ or ‘hidden place’ deep in the painting. In the ‘Dreamy Daisies’ painting, in the top far left of the painting I added in small hints of shadows that suggest a small patch of tall grass hidden behind the bushes. In another painting I did, ‘La barca Carnevale’ I placed bright green areas behind the sillouhetted trees 16


to indicate warm coves clustered around the edges of the body of water. I love to paint landscapes, birds, flowers, ‘really girly stuff ’ I guess. I paint when I’m happy, which is often! I painted the Van Gogh style bird oil painting when I first opened The Looking Glass Art Studio, it reflected my joy and freedom and absolute delight in being free to teach all that I know to kids and adults who are just as excited about art as I am. I am still a young artist, and I feel that I am still growing and learning and love the journey. I continue to take watercolor workshops, oil painting workshops and pastel workshops from professional artists around North America, I love traveling to other states and just ‘being the student.’ I always get so inspired and learn new techniques that I can use in my own art as well as pass on to all of my students!

This Page: Woods with one of her nightly classes, Woods giving instruction, students at the art desks Opposite Page: A student works on a new painting, two of Woods’ original paintings. Where do you get inspiration from? When you begin to paint and draw, you start to notice things, details of plants, shadows, animals eyes and color. I believe that when you become a painter, you become a happier person, you start to look at the beauty in the world around you.It’s like you’ve been given a small area of your life where you now have licence to put on rose colored glasses and keep them on, so that you can notice the small things that make paintings beautiful. I drive out to Canton, Georgia regularly to visit my parents, and while I drive I take in my surroundings, the trees, flowers, sky, clouds, and changing seasonal colors around me. I put things together in my mind, write down my thoughts, what I saw, the colors or movements that caught my eye, and start to put together an idea that I





can paint. My daughter Hailey is an 8th grader at RMSA and is a fabulous artist and photographer, we take walks at the local Plantations and my daughter takes pictures, I then look through them and gather 4 or 5 that I can then draw ideas from to create a landscape or other nature painting. Tell us about your business. I created The Looking Glass Art Studio in 2009 to be a place where kids and adults could come and learn the joy of drawing and painting. We offer weekly art classes for kids ages 4 thru adult. The weekly classes consist of a tried and true curriculum that take the aspiring artist 18


through 7 levels of drawing and painting projects that build upon each other in skill and technique. Our students learn art, by doing art. It’s all hands on experiences with watercolor, oil paint, acrylic, oil pastel, soft pastel, prismacolor and charcoal. The amazing results from our students are due to our small class sizes of 6 students per qualified teacher which allows our students to receive small group and individual attention. Each of the six students progresses in their art endeavours at their own pace. Each student’s art class is tailored to fit their needs and progression desires as well as their own media and subject. The teachers at The Looking Glass Art Studio are well trained, pa-

tient and enthusiastic teachers who love to paint and draw themselves! We offer many different programs at The Looking Glass. Our most popular programs being our weekly classes: The Well Rounded Artist and Creative Expressions classes. We also teach Art Party Classes on Saturdays. These classes focus on a particular technique and painting that is completed that day. We offer 3 Art Saturday classes per day, ranging from kids classes, to technique classes, to Ladies Nights Out. Our Ladies Nights Out classes on Saturday Nights have become increasingly popular and fun! We teach our ladies how to create beautiful oil paintings while listening to great music and spending time with their friends. We also offer fabulous birthday parties for kids ages 3 to adult. Each party guest creates a beautiful painting, enjoys food and music and party time with their friends and family. Our second year in a row we are also offering amazing summer camps. Our summer camps are filled with fun quality art projects. Our students will be creating Venetian glass and tile mosaics on custom cut boards in many intersting shapes such as dolphins, suns and more. Creative and unique clay sculpting projects will be taught by Four Green Fields, our neighbor here on Short Central, as well as painting projects such as acrylic square tryptychs, mixed media pieces, water color and oil paintings and much more. We also teach Winter Wonderland Camps during Winter break, giving our kids excellent, fun, quality experiences during the holidays! The Looking Glass Art Studio is a place where everyone is welcome. For more info, visit

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Dentist On A Mission To “Pay It Forward” by Dr. Eric Heiden

During the last few years I’ve come upon the realization that most dentists readily admitted not liking to do hygienist’s work, and were not nearly as adept at cleaning teeth and deep scaling as hygienists were. Also hygiene procedures were not nearly as lucrative as fillings and prosthetic restorations.

Hygienists are required to complete a three or four year certified college curriculum and are seriously licensed and trained to only do certain specific functions in the field of dentistry. Ideally, they could be called “specialists” just as oral surgeons, periodontists, etc., who are also trained and licensed in their fields. During this recent economic slowdown, dentists have also experienced a reduction in patient numbers and have lower income levels that are almost unprecedented. Several startling observations have been noted in that dentists have either dismissed their hygienists or made them part-time, and are doing these hygiene procedures themselves in an effort to lessen overhead. Our dental hygiene schools are still producing large numbers of qualified graduates, that in today’s marketplace have few full time employment opportunities and have become only part of a huge number of experienced hygienists who are out of work. Worst yet is these graduates, whose education is mostly paid for by us, South Carolina taxpayers, are leaving our State to find jobs elsewhere. Understanding that before any expensive dental restoration is initiated, the bone and gingival foundation MUST be healthy and sound for any dental procedure to be successful. Any home must have a solid foundation before construction is even started and these procedures should be done by the hygienists and dentist team. The consumer MUST be made aware of these pitfalls before intricate dental procedures are undertaken. One may have also heard from the American Medical Association about poor oral health leading to a plethora of associated medical problems that are initiated through bad oral hygiene and mouth problems.

who happen to be on Medicaid have no dental benefits to relieve their suffering from a painful toothache or infection, thanks to new state legislation that has recently removed those benefits during our budget shortfall. These patients now have nowhere to get relief, yet the incarcerated prisoners in our State penal system have access to complete dental care including expensive prosthetics at the taxpayers expense. Something is badly wrong here and needs to be evaluated quickly. Hence my Hygiene Center has been created on Ashley Phosphate Road in North Charleston. We provided the public with dental hygiene services from hi tech x-rays and teeth cleaning and deep scaling to root planning and teeth whitening and much more. We have state of the art equipment and procedures not regularly found in most dental offices. We offer complete comprehensive dental examinations and will readily do second opinions on other dentist’s treatment plans, something that has not been done in the field of dentistry to my knowledge. We accept most all dental insurance plans as payment in full and accept Medicaid as well. We will provide treatment to any senior that needs our services at no charge if they are having dental pain and we are presently offering these services to the local senior centers and nursing homes. I personally receive no salary, bonuses or fringe benefits for my services. This has simply become my mission to “pay it forward.” We are simply a hygiene and referral service that can determine what one might need to have better dental health by identifying your dental problems and then recommending treatment options to you on computer readouts and digital intra-oral photographs. We have no ulterior motive to recommend non-existing dental problems to any patient because our office will not be doing the follow-up dental procedures. I repeat, we are a dental referral service. All gain and no pain is our motto. You owe it to yourself and family to know what your dental needs are, and have the opportunity to get that work done when you would like and when you can afford to do so. Our in-office cash fees are considered average or below that of local dental offices. We have now established in the greater Charleston area the first of a completely new dental speciality, “the Hygiene Center.” Hygiene procedures are all we do. Financial gain is not our primary goal, community service is. Come check us out.

“Most people associate dental visits with pain and costs, even though this is not true in 2011.”

I would be remiss if I did not mention the known fact that over one half of our population does not see a dentist on a regular basis, even though they may be paying for dental insurance. Why, I ask, is this happening? Most people associate dental visits with pain and costs, even though this is not true in 2011. This appalling statistic has been documented by most dentists over the last fifty years and has not changed appreciably. I may also note that our senior population

Dr. Eric Heiden D.D.S. Owner of “The Hygiene Center” 843-225-1809


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Katherine Russell

Katherine Russell attends Ashley Ridge High School and is a member of National Honors Society. Upon completion of High School, Katherine plans to attend Clemson University and major in Communications. She enjoys going to Clemson football games and the beach, is an active member in her community and church, and aspires to one day be a news anchor.

Friends Forever by KATHERINE RUSSELL

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Friend: A person one knows well and is fond of; a person whom one knows, likes, and trusts. While the dictionary defines a friend as a person one simply knows and likes, I do not think that even begins to scratch the surface as to what a friend truly is. I prefer Aristotle’s defi-

nition; a friend is “a single soul dwelling in two bodies.” To me, a friend is someone you know better than yourself, one you trust completely, and most importantly someone whom you know will be by your side through each and every emotional obstacle you encounter. Friendship is that feeling of both comfort and emotional safety. Friendship is being comfortable enough with someone that you do not have to worry about what you say, what you look like, what your opinion is, or what you believe. When I transferred to Ashley Ridge, I began with not one friend. I had lost almost each and every friend I ever had over the course of a year. I prayed each night that God would not only provide me with a friend, but provide me with someone with whom I could relate, one I trusted, and one I could reveal my thoughts to without being judged. While this did not happen immediately, God did answer my prayers. A few months ago, a girl transferred to ARHS from a different state, and from the day she got there I knew I had to try and be her friend. We had a few classes together, but we actually ended up getting paired together to complete a project in our leadership class. Through the project we found that we share similar interests, share many of the same beliefs and have both encountered difficult obstacles over the past year. We are now best friends, but not only that, she is a true friend. She meets each and every characteristic I described as to what a friend is. When I first transferred schools I was lost, lost in my faith, and lost in my ability to socialize. Now however, I can honestly say that I have uncovered myself, built my faith, and have a friend whom I am forever grateful for. I once believed that there was absolutely no way I would ever build myself up to who I used to be, but I now look back and recognize that God does answer prayers. They may not come as soon as you ask for them, but they will be granted when He feels you are ready. Friendship is not something easy to build, but it is very easy to break. True friendship however, is something that will withstand any obstacle thrown at it. While it is not easy to find, when you do find it, it is something that will last forever.

Barry Katz, MD

Sara Montoya, MD

412 North Gum Street Summerville, SC 29483

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Brian Keller, MD Sarah Ann Rogers, MD 300 West 4th North Street Summerville, SC 29483

(843) 873-0202 Otis Engelman, MD Edward Giove, DO Marcella Tabor, DO Suzann Weathers, MD 87 Springview Lane, Suite B Summerville, SC 29485

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Amy Black, MD Nicole DeBerry, MD 102-A West 8th North Streeet Summerville, SC 29483

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7 offices in Summerville

SOUTHERNSPOTLIGHT Lynthia Piccioni (Baker/Entrepreneur)

Easy As Pie

Move Over Miss Crocker, Here Comes Lynthia Piccione For many years, friends and family have enjoyed Lynthia Piccione’s homemade cream pies. The idea of packaging her pies has been a secret ambition of hers for years. “I thought of preparing and canning the pie fillings, but including a prepared meringue proved challenging,” Piccione says. As every Southerner knows, you can not have a cream pie without meringue. In 2010, after much contemplation, she decided to revisit the innovative idea. She spent months researching and developing a dry blend pie filling mix and a compatible dry blend meringue mix. “My home economics degree definitely became a useful tool during this process,” she says. After extensive field-testing and refining the ingredients, she was finally ready to take the plunge and start Easy As Pie Desserts. Piccione offers a high quality, unique product that reduces time in the kitchen while producing delicious desserts. After conducting thorough research, Piccione discovered that there are no other combination cream pie and meringue mixes on the market. She makes sure that the ingredients of each mix are methodically selected to represent the powder form of the same quality ingredients that are found in your kitchen. Simplifying the directions for the consumer was also very important to her. “For an experienced baker, the idea of making a pie can be overwhelming,” Piccione says. “Even those confident in the kitchen can be intimidated making a homemade egg white meringue.” Easy As Pie Desserts takes the pressure off of the baker with the ease of preparation, and of course, the homemade taste.

Opposite Page: Lynthia Piccione shows off two of her cream pies Left: Two packages from the Easy As Pie line. The Easy As Pie product line currently includes: Chocolate Fudge, Coconut Cream, Banana Pudding, Lemon Cream and Key Lime Cream. Available at Four Green Fields on Central Ave. and




AZALEAMAG.COM Whether you want to know what’s happening Friday night, you need to find the perfect new home, or you want to find out what’s trending this season, AZALEAMAG.COM is the place to look. It truly is anything and everything Summerville!




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Visit our website, or give us a call for class schedules and registration. 843.819.4177 227B South Cedar St. Located on Short Central in Historic Downtown S’ville

Amazing One Of A Kind Summer Camps! Including Quality Mosaics! Clay Sculpting! & Painting Projects! Ladies Night Oil Painting Classes! Beginners Welcome!

227 S. Cedar St. 843.871.3888 HOURS Mon. - Sat. 10am - 5pm

Summerville Art Walk Third Thursdays March-Sept. 2011, 5pm - 8pm LOCAL ARTISTS & FINE CRAFTS LIVE ENTERTAINMENT MERCHANTS OPEN LATE

117-A Central Avenue 843.261.7680 Mon - Sat 10am - 5pm

130 Central Ave. 843.871.0297 HOURS Mon. - Sat. 10am - 5pm Open until 8pm on Third Thursdays A gallery of fine art and crafts all made by local artists. Located in Historic Downtown Summerville.



102 Central Ave. 843.261.9276 HOURS Mon. - Fri. 10am - 6pm Sat. 10am - 5pm

129 Short Central Ave. 843-832-7222 HOURS Mon-Fri: 10am - 6pm (Open until 8pm on Thurs) Sat 10am - 5pm

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Styled by Margie Sutton / Photos by Dottie L. Rizzo Model Amanda Jones Hand-made head pieces created by Margie Sutton of Stella Nova

A large white silk flower creates a soft and beautiful look for a casual wedding

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THE THINGS THAT WE COLLECT Collecting things began when the human race transitioned from wandering nomads to settled down farmers. We found things that we liked and now had a place to put them. Whether we collect things to show off our conquest, personalities, or intelligence, collecting is fun.















“My grandmother gave me a set of miniatures when I was a child. When I came across a set a few years ago, it was so nostalgic that I had to get it. Hundreds of miniatures later, I am still reminded of my childhood”

“Back in college, I loved the smell of “fix” on my hands and the joy of printing my pictures in the darkroom. After switching to digital cameras, I wanted to collect a few older film cameras to use for fun. One thing led to another and I now have over 80 film and 8mm motion cameras including the first Nikon I ever used.“

“I started the collection by chance. I found an owl that I thought was cute, so I bought it. The more I began to pay attention to owl collectibles, the more they intrigued me. I think that it’s amazing how one animal can be interpreted so many different ways.”







“I am passionate about all things white, I love the sereneness of it, the cool, clean crispness. I have been collecting for 20 years. Ironstone is classic, It’s timeless, and for me it is worth blowing my whole budget.”

“In college, I found a gorgeous, old turquoise ring–and that one piece would turn out to be the first of many. A few years later, I found out that my great, great grandmother was Cherokee, and I’d like to think that has something to do with my “connection” to turquoise. I also highly believe in its protective qualities, but the reason I wear such large pieces is simply because the stones, themselves, are so beautiful–so the bigger, the better!”

“For some reason I have always been drawn to old things. I think what I like the most about old portraits is their authenticity. Back then, photography was a long process. The person being photographed had to stay still for a long time, so they didn’t smile. You get to see them as they are.”





RUBS, MOPS & SOPS Text and Recipes by The Carolina Gourmand AZALEA MAGAZINE / SUMMER 2011




ummer in the Carolina Lowcountry means many things to many people; long days, baseball, the beach, the creeks and rivers, no school, staying up late, and vacations. But the one thing that defines what is a quintessentially Southern summer is outdoor cooking, better known as ‘grill’n. Cooking over an open fire is how cooking began. It was that first, probably accidental, drop of meat into a fire that brought about a new taste for edible things – charred meat, thus man discovered the grill. Something mystical happens when food comes into contact with fire. In the South we see our grilling as a passionate art form. Slow cooking meat over aromatic wood is ritualistic in the way that some families pass along the generational secrets that make for legends and lore. Grill’n means more than tasty meat, it is a celebration. Summer weekends are where family and friends mingle under a canopy of smoke watching every move the ‘back yard pit-master’ makes, ever secretive about the ingredients of that special sauce generating local character and family pride. Barbeque…Bar-be-cue…BBQ…’Que’…Pig pickin’…Hawg roasting Over the years BBQ has taken regional shapes similar to a mysterious octopus with its multiplistic tentacles, spreading throughout the South amazingly developing local patriotism often called upon to defend the regional honor. We’re not talking flipping hamburgers, charring hot dogs, or searing steaks – that’s grill’n. No… here we are speaking about ‘Real-Queing’ translating to: pig…hawg…pork…porcine. Our love affair with pork began in the 1500’s when the Spanish introduced pigs to America as they explored the lower East Coast that is now, Florida, Georgia, and South Carolina. These animals were easily raised and copiously reproduced. In the following years, roasting pigs over an open fire was taken up by our Native Indians and quickly became a natural and tasty source of food. Soon an array of cooking styles took on regional personalities and advanced the cooking of pigs to a new delicacy. In the colonial Lowcountry, pig slaughtering became a time for celebration on the plantations evolving into the traditional Southern barbecue where family and friends gather in a rite of Summer-time. There are a lot of jabbering, heckling, debating, poking, and joking under the Southern Heaven about techniques and preparation of a pig.



Even the spelling of smoking hawgs is contentious and its origins stubbornly questioned. The word “barbecue” has fascinating tales of origin. The popularly held notion is that it originated in the Caribbean where the natives used the term “barbacot” for the wooden frame that held the meat for cooking. The word literally translates, “from sacred fire pit.” Perhaps this explains why barbecue takes on the aura of religious audacity for some. Then there is the French term for cooking whole pigs, “barbe a’ queue,” meaning “from beard to tail.” The most outrageous thoughts on origination are the sign post at roadhouse pool halls throughout the South announcing, “Bar, Beer and Cues.” However, the most convincing definition is that the method of roasting meat over powdery coals was picked up from Native Americans in the colonial period called, “barbecue” which has evolved to “barbecue.” According to experts, that is anyone owning a grill and affectionately called the ‘back-yard pit master,’ there are six solid regions that claim to be Barbecue Heavens: North Carolina, South Carolina, Texas, Kentucky, Kansas City, and Memphis - Each cultivating a distinct cooking style, ingredients, and a preferred meat to roast over a fire. As passionate opinions rise heroically defending the honor of their regional fair, it’s easily recognized that we Southerners take our barbecue seriously, defending the preeminence of a secreted sauce and the type of meat it covers. As a young boy, I can remember standing around a charcoal grill with our family or my parent’s friends wondering why that simple hunk of meat took so long to cook. It was a right-of-passage when my father trusted me to tend to the pit and keep an eye on the meat. Now, I seldom barbecue at home any more. Oh, I still grill a lot, but I’d rather take a leisurely road trip exploring out-of-the-way places and turn to a ‘realpit-master’ for all things smoked. In the South Carolina Lowcountry it is pretty well assumed that when discussing barbecue, we are talking hogs cooked “low and slow” – a low fire for a long period of time. People of the South, or at least everyone I know, have their pet BBQ places known fondly as “shacks.” There are these places that serve cooked pig and ribs 6-7 days a week which we call “restaurants.” Then we find these little back-road nooks open just on Fridays and Saturdays which earn the title of “shack” or “joints.” These diminutive and unassuming places are more often than not constructed of cinder blocks; painted white (at one time) yet now look more like a wash of brown. Their parking lots are always full (unpaved) and mostly occupied by pick-up trucks. On the inside you will find long tables, checkered tablecloths (plastic of course), large pitchers of sweet tea on every table and an open loaf of white bread. Don’t ever be fooled by the casual atmosphere (a rather loose term) of these joints; these are places where the legacy of Southern food is vigilantly protected and are considered eating icons. If the parking lot isn’t full, then keep on driving.

Local pit master Russ Cornette cooks up some bbq chicken for a competition

Each ‘shack, joint’ has its own personality, that’s the fun of discovering a new one. I love the variations of smoke, sauces, hash, vegetables, and those ever present desserts. Of course, all good ‘joints’ will have a long buffet line for serving yourself; eat all you want as long as it takes. These homey places serve-up large pans of pulled-pork, ribs, distinctive hash, and ‘skins’, and they generally have their own form of entertainment, at least for me. That is, watching a “real BBQ buffet line pro” pack his plate: that is artistry at its finest. Also, you can be certain that somebody in that place is named Bubba. Just ask, “Where’s Bubba?” and three quarters of the joint will stand. Watch him as he moves down the line with the grace of a ballerina and the power of an NFL tackle. First goes the vegetables that he delicately rings his plate with, courteously acknowledging that they exist (he’s here for meat), then a large scoop of rice with a crater for holding the hash. Think of a mini volcano whose lava is trickling down the sides. Then, with the most nimble of moves – almost like a mason placing mortar between bricks – he spreads the ‘que’ with constructed grace that resembles an Egyptian pyramid. Gently he balances a little white bowl of coleslaw on his protruding girth, and quickly grabs a bowl of banana pudding as he shuffles to the long tables. You know he’s a serious ‘hawgster’ when he heads back to the “come back line” for a third time. You’ve just got to love these guys, for they know how to pack a plate. When he’s finished, he leans back in the chair and takes that last sip of tea and as he leaves, he simply smiles, nodding his head and announces, “Now that’s how it’s done boys.”

RUBS MOPS & S O P S Pig is pig. The distinction between roasting is the wood used in the smoking and the cherished sauce that bathes the meat. In the Lowcountry, from the coast to about Columbia, hickory is the choice of wood and mustard is always the base for sauce. The most I can say about wood is to soak it well in water and keep adding it to the fire. However, it is a different story debating the ingredients of sauces. Wherever you find a hunded grillers you will have a hundred secreted sauce recipes. There are dry rubs, sweet rubs, tangy rubs; basting sauces and marinades known as mops; dipping sauces and finishing sauces also known as sops; and the variable lexicon of cooking styles, taste, and personal pride. Basically pork meat is rather bland; so many cooks apply concoctions of flavor laden spices to take the taste up a notch. Rubs are applied over the entire roast and left to set from two hours before cooking to overnight, depending on what essence you’re looking for. A good coating of a dry rub will help seal the juices making the meat tender and moist. Cont. on pg.51 50


RUSS CORNETTE Local / Award Winning Pit Master Q. What is good barbecue? A. When asked to define what good barbecue is, the answer might be as complex as the process of creating it. The word barbecue has different meanings to folks from all over the country, but since we are in South Carolina, barbecue must mean pork; specifically pulled pork shoulder or whole hog. Good barbecue looks and smells appetizing and is cooked to the perfect degree of doneness while all the elements of flavor are well balanced. We all eat with our eyes before a morsel of food passes our lips. Good barbecue must look like something you want to eat. It must look moist without swimming in sauce. It must not appear dry or mushy. The bark will have an appealing glazed, deep mahogany color, not a blackened or charred look. Bark is the outside surface of a pork shoulder or whole hog where the dry rub is applied and the smoke is absorbed to form that tasty crust. There will be an area of red or pink on the meat, just under the bark known as the smoke ring. The smoke ring does not impart a taste, but does give an indication that an experienced pit master prepared the barbecue. not forget the star of the show, the pork. All injections, dry rubs, and sauces should be used to enhance the pork flavor.

If attending a barbecue, whether it be in someone’s backyard, your favorite barbecue restaurant, or even a barbecue contest, chances are you will smell the aroma of smoked pork before sitting down at the table to enjoy the meal. Good barbecue will smell pleasantly smoky, a sweet smoky smell, not burnt. We may also smell the sauces and seasonings used to provide the flavor. If eating barbecue in South Carolina, chances are mustard or vinegar will be present in the sauces. These two types of sauces can have an overpowering aroma, especially vinegar. A whiff of hot vinegar pepper sauce in your nose is not very appetizing, and should be used sparingly. There’s a good chance, if the aroma is pleasant, the taste will be too.

Tenderness may be the most important aspect of good barbecue. Tenderness is determined by the degree of doneness. Pork that is tough and chewy is not cooked long enough. Pork with a mushy texture is overcooked. The experienced pit master knows when he’s reached that small window of perfect doneness and can produce this consistently. Perfectly cooked barbecue should be able to stand alone without additional flavor additives, such as dry rubs and sauces. Most folks’ opinion of what makes good barbecue is heavily weighted on the taste. The taste should be well balanced over all the taste buds on the tongue. The most important aspect of taste is do not forget the star of the show, the pork. All injections, dry rubs, and sauces should be used to only enhance the pork flavor. There may be elements of salt, sweet, sour, bitter, spicy and umami. Pork loves salt as the flavors are a natural marriage. Salt is applied to pork in several vehicles such as injections, dry rubs, and sauces. Sweet, sour, and spicy flavors are applied through dry rubs and sauces. Bitter is usually applied with the cooking process itself, smoked on a pit. Too much smoke, usually caused by poor fire management, will impart an overpowering bitter flavor. A well managed fire will create a pleasant smoky flavor. If the barbecue is exposed to very long hours of smoke, a well trained palate may be able to determine the type of wood used. Umami is the combination of flavors used to create savoryness within the pork itself. Umami is probably the most difficult to taste to impart, but will be present in great barbecue. All the elements of flavor should be invited to the party to create a well-balanced barbecue taste without overpowering the pork. This is not to say that good barbecue can not be spicy, or sweet, just not too spicy or too sweet. Good barbecue should be a marriage of flavors to complement and make the pork the guest of honor at the party. The definition of good barbecue is subjective to everyone. If you ask 20 people, you will get 20 very passionate answers and opinions. Good barbecue may be as simple as a salt and pepper dry rub with a humble vinegar sauce or as complex as using an injection, a 13 spice dry rub, and an award winning barbecue sauce. A balanced combination of aroma, taste, and tenderness will always make for good barbecue.

Local Spin A look at BBQ Sauces by Region

Kansas City - Sweet and spicy tomato based BBQ sauce usually containing molasses. Memphis - Not quite as sweet as a Kansas City BBQ sauce, but it is vinegar and tomato based. It’s usually a thinner sauce with a little brown sugar and mustard thrown in for taste. Texas - Mainly ketchup based with worcestershire. On the west side of Texas, you run into hotter chili based sauces with a tomato base. Upper South Carolina, North Carolina and Virginia - Mostly vinegar with some salt, red pepper flakes, or cayenne pepper added to taste. Lower South Carolina - Home of the yellow mustard and vinegar based BBQ sauce. Sometimes a little ketchup is thrown in too but it is primarily a mustard based sauce. Georgia - A sort of melting pot of BBQ sauces. Being situated between Tennessee, South Carolina, Alabama, and Florida, ketchup, mustard, and vinegar based sauces are all popular. Florida - A tomato based sauce, on the sour side, with notes of lemon and/or lime. Alabama - Spicy tomato based BBQ sauce. Alabama is also the only state to claim the famous white, mayonnaise based BBQ sauce. Kentucky - A black worcestershire and vinegar based sauce. Also popular are tomato based sauces with a touch of bourbon added just for flavor.

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Southwest - Salsa-like tomato based sauces are popular with a Mexican influence. Southwest BBQ sauces have a little “kick” to them. Louisiana - A spiced up version of a thick tomato based sauce is popular with Cajun and Creole flavors. Hawaiian - Sweet and Sour in a tomato base. Pineapple is popular, along with other fruits.





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HAWG WILD RUB Ingredients 3 Tbsp. of white sugar 3 Tbsp. of lemon pepper 3 Tbsp. smoked paprika 3 Tbsp. of dry barbecue seasoning 1 tsp. garlic powder 1 tsp. ground cayenne pepper 1 tsp. of ground cinnamon ½ tsp. ground nutmeg Preparation Combine all of the ingredients and store in an airtight container. SMACK YO’ MOUTH RUB Ingredients ¼ cup of chili powder 1 Tbsp. of onion powder 1 Tbsp. ground cumin 2 tsp. salt 1½ tsp. dried oregano 1 tsp. garlic powder 1 tsp. ground red pepper Preparation Combine all of the ingredients and store in an airtight container.


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MEMPHIS RUB Ingredients 3 Tbsp. paprika 2 tsp. Seasoned salt 2 tsp. Black pepper 2 tsp. garlic powder 1 tsp. red pepper 1 tsp. ground oregano 1 tsp. dry mustard ½ tsp. chili powder

Preparation Combine all and mix well. This will enough to cover a good sized Butt or a rack of ribs.

Mops are nothing more than a catchy name for a basting sauce. They can be as complex as a guarded blending of spices, herbs, vinegar and wine or as simple as room temperature beer. A SIMPLE MOP Ingredients 3 ½ cups of water 1 ½ cups of dry red wine (I generally use Valpollicheli) ¾ cup of red wine vinegar 1 small onion, minced 1 stalk of celery chopped finely 1 clove of garlic, crushed Preparation Combine all of the ingredients and stir well. It is best if you let this mop set for several hours. Baste your meat periodically throughout cooking.

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Q. What is good barbecue? A.The perfect BBQ has a taste that must be in balance with a sweet smoky aroma.The meat must taste of SMOKE, MEAT FLAVOR, SWEET WITH A HINT OF HEAT. Any sauce must compliment not mask these qualities . The meat must be moist, tender but not mushy.



Local / Award Winning Pit Master Q. What is good barbecue? A. The phrase “Low and Slow� is the key to producing tender, moist, succulent Bar-b-que. Bar-b-que consists of pork (whole hog or shoulders), ribs (beef and pork) and beef brisket. It should have a delicate hint of smoke. Whether I cook with charcoal or propane, I add seasoned hardwood to enhance the aroma and taste of the Bar-bque. Hickory, Pecan, and or apple goes well on pork. I prefer mesquite and oak when smoking beef brisket. The temperature must remain constant during the cooking process, which I keep between 225 and 250 degrees. When the internal temperature has reached 193 degrees for the pork and 190 for the Brisket, I consider them done. It is imperative that the internal temperature is reached over a long period of time. Finally, a small amount of sauce is added to the finish meat. Great Bar-b-que should never be saturated in sauce!



JOHN WILLS’ BASTING MOP Ingredients Âź cup firmly packed brown sugar 1 ½ Tbsp. dry rub 2 cups of red wine vinegar 2 cups of water Âź cup Lea & Perrine Worcestershire ½ tsp. of McIhenny’s Tabasco Preparation Combine all ingredients and let stay for several hours before basting the meat.

Sops, or finishing sauces, are the essential items that give barbecue its enormous personality. To the true barbecue connoisseur, ready made, or shelf sauces, are a waste of good meat. The intrepid grill-master will always have a half dozen proven mixtures to top the meat just before serving. If you are cooking over indirect heat, the finishing sauce can be applied before moving the roast off the fire. However you choose, the sop will add individual distinction to your reputation as a BBQ master. Good ‘Queing’. A

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CAROLINA MUSTARD SAUCE Ingredients 1 cup of yellow mustard ½ cup white balsamic vinegar 1/3 cup of brown sugar, packed 2 Tbsp. of butter 1 Tbsp. of Lea & Perrine Worcestershire 1 Tbsp. lemon juice 1 Tbsp of mild molasses 1 Tbsp. cayenne pepper Preparation Mix all ingredients and simmer for 30 minutes until all are well melded. SOUTH CAROLINA SOP Ingredients ½ cup of yellow mustard ½ cup honey Ÿ cup cider vinegar Ÿ cup of apple juice 1 Tbsp. of Lea & Perrine Worcestershire ½ tsp. salt ½ tsp. of hot pepper sauce Preparation Mix all ingredients and simmer for 30 minutes until all are well melded.

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After The Tragic Loss Of Their Newborn Son, Matt And Layna Stafford Share The Four Cornerstones Of Their Healing Process Story by Will Browning Photography by Valery Schooling (Now I Lay Me Down to Sleep)

Imagine the son you have yearned to conceive contracts a deadly bacterial infection just a few weeks after he was born. That was how my life began. My father has often told me that as a young crop-farmer, he dreamed as he rode on his John Deere green tractor of one day passing on his name and life’s work to his son. In the fall of 1977, my dad’s dream of fathering a son was fulfilled. I was his namesake and his pride and joy. However, just weeks after my birth my frail body began to shrink. I had contracted spinal meningitis. The doctor walked into a cold, stale waiting room and delivered the horrifying prognosis to my parents: “Mr. and Mrs. Browning, I want you to prepare yourself. Your son has a very small chance to live and if he does, he will likely be mentally disabled.” As you read this, you can gather that my story, while full of challenges, did not have the devastating effects the doctors initially feared. However, my friends Matt and Layna Stafford dealt with the full blow that my parents were able to avoid. Matt, a police officer in Mt. Pleasant, and Layna, a third grade



teacher in Summerville, were elated when they received news that Layna was pregnant with their first child and it was going to be a boy! Layna began to prepare their home for their son, Jaxton Armor, who Matt dreamed would soon be his Saturday afternoon basketball-watching buddy. Little did they know the pain that was waiting just around the corner. At a routine appointment, Layna’s doctors discovered something abnormal about Jaxton’s ultrasound. Fluid had begun to build around the base of Jaxton’s neck, which concerned the doctors. They would soon discover that Jaxton had a rare and fatal skeletal disorder. Just like my parents 30 years earlier, a doctor gave the Stafford family even more dire news than had befallen on my family: “Baby Jaxton will likely only be with us for a few hours after his birth.” Unfortunately this time, the doctors were right. I was there for all six hours of Jaxton’s life. You may read this as hyperbole but I write them as fact: Jaxton’s six-hour deposit in my life has affected me more than the full lives of all the great men I have met and studied.



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Each April 6th on Jaxton’s birthday, a few of us gather around a restaurant table in view of scenic Shem Creek. At this year’s gathering I asked Matt and Layna, “How did you get through those days?” Confident there are others in our community who may be dealing with a life-altering tragedy themselves, I wanted to pass on their advice. Here are the four cornerstones I dictated from Matt and Layna’s healing process: A Solid Center It was clear as we gathered and listened to Matt and Layna recount their healing process that the essential cornerstone was their faith. Everyone who goes through tragedy asks the age-old question, “Why?”. If asked aloud and in the company of others, everyone has an answer, but their incohesive clamor only brings confusion. Finding a solid center like biblical faith, as the Staffords found, brings clear answers. Ambiguous answers rarely jettison pain, but eternal truth can.


Surround Yourself with Support Pain is lonely. The deep caves of depression can seem like a refuge to a troubled heart. Well-intentioned people can be the bane of your day when trudging through pain, but people, particularly loved ones, are the God-ordained companions on your healing journey.

Deal with the Small Bitterness Layna told me that over the past two years she has been searching the smallest nooks of her heart for even the tiniest seed of bitterness that may lie dormant there. She recognizes, that if left untended, these seeds could one day rally to destroy her. Guilt, anger, and bitterness can hide behind smiles and laughter for a while, but if they are not rooted out early, they can come out in their own unexpected rage later.

Will Yourself to Move Forward It was a brave step forward for the Staffords, but eight months after the most difficult moment of their lives, they took a great risk. They continued to pursue their dreams of growing a family and soon were pregnant with their second child, McKayden Joye. Yes, every doctor’s appointment brought trepidation and every baby shower seemed a gamble, but the risk of greater pain paid off with overwhelming joy as they now experience the thrills of raising a healthy and beautiful baby girl.

If you are reading this and are still in the deep recesses of your pain, let me give you a final encouragement directly from my friend Layna, “When darkness comes, be honest with God for He can handle even your most painful questions. You can fight with Him because He will fight for you. A



by Ken Bergman / Photography by Taylor Rizzo


love summer—warm weather, barbecues, and best of all, good fishin’! For me it is a time to get in my kayak, find a nice sandy-bottomed flat, and chase tailing redfish through the spartina grass well into the evening. Kayak fishing is a sport that has grown in popularity in recent years, especially here in the Lowcountry. The ability to strap your boat on top of your car or in the bed of your truck and drop it in just about any body of water is very attractive. You can chase redfish in the tidal creeks and marshes, catch bass, bream, and crappy in small lakes and ponds, or score a nice bucket-mouth by tossing a fly under the moss-laden trees of nearly any shoreline. When you couple that with no gas costs, no engine maintenance, and the ability to get into any narrow waterway, it could get just about anyone in the mood for a paddle. 62


There are many brands of kayaks out there that are designed specifically for kayak fishing. A sit-on-top (SOT) design is more comfortable, more stable, and safer for fishing. And because some like to stand and fish, this gives a better angle for casting and seeing the potential catch. I like to use the Freedom Hawk 12, a SOT that provides extra stability and adds both comfort and a safe platform for fishing. The Freedom Hawk has outriggers to prevent capsizing, and because they deploy linearly with the hull, paddling while they are out is a breeze. There are other brands that are stable enough to stand in and fish. While they are cheaper, they are often cumbersome to navigate and inhibit comfort.






If you can fish, you can fish in a kayak. The same baits, lures and tactics are used. The only exception is that you are closer to the water. Like anything worth doing, it takes a little getting used to. When landing a fish, the process is tricky. Learning a steeple cast and adjusting to casting while sitting down takes a bit of practice. Also learning where to store equipment in such a confined space is a challenge too. Rod holders on the kayak will make a world of difference; they keep the lines free from tangles and out of the way when navigating. Fly fishing is my passion and doing it from a kayak is a great experience; a lot of us kayak fishermen consider it a means of getting from one place of playing in the water to the next. The thrill of seeing a redfish tail waving in the grass and throwing your fly out in front of them is a heart racing experience. The strong runs and hard-fighting reds remind me of freshwater bass fishing. In my humble opinion, there is nothing better than redfish on the fly from a kayak. From large lakes to small neighborhood ponds, kayaks are great way to relax and fish, especially in the warm waters and sunshine of the summer. A AZALEA MAGAZINE / SUMMER 2011


From classic to whimsical, modern to old-world, Jen & Rick Olson’s historic home is filled with a mixture of influences that just seem to match perfectly Photography by Dottie Langley Rizzo

Mix Match is a term usually associated with a negative connotation, but in the case of Jen & Rick Olson’s historic Summerville home, it takes on an all new meaning. Historic homes have a certain something, a rich soul, that is hard to find in newer houses. Although the architectural details of a historic building add special character to a living space, the decor that is chosen to adorn it can easily become cold and uninviting. This is not one of those instances. As you tour the Olson’s home, you will find that it is anything but uninviting. This South Magnolia St. home is furnished with transom windows, wide plank floors, working shutters and French doors that open onto the front porch. The Olsons have filled their home with a mix of old and new. As I made my way through the halls, each room had it’s own unique vibe. It felt as if I was in multiple houses, all neatly arranged under one roof. From the shag rug in the living room to the dark walls of the study to the chalkboard in the dining room to the fireplace in the kitchen that has been converted into an Italian brick oven, the Olson’s unique mixture of influences seem to just match perfectly. Clockwise: the main hallway, custom Italian brick oven, a place to relax, the Olson’s daughters, kid’s room, dining room with chalk message board, front view of the house

photo by Paul Zoeller





y family moved to the east coast of Central Florida when I was in the seventh grade. It didn’t take long for me to become a fixture at the local surf shop. I was intrigued with surfing and spent most of my free time soaking up the culture. I had the board my mother used to surf at Folly Beach in the 1960s, but for a seventh grade surf grom in the making, that was just not cool enough. That Christmas I got my first board, a bright yellow, six-foot Local Motion short board with neon green fins and a clear rubber nose guard. I can remember sitting in my driveway putting on the wax like it was yesterday. It was the coolest thing I had ever laid eyes on. That is, until I saw the hollow wooden surfboards designed by Franklin Blunt and John O’Sullivan of B&O Surfboards. When I first met Franklin and John, they were in the middle of shaping a fishtail for a customer in Florida. All of their designs were lining the fence of John’s backyard. I had never seen anything like these boards. The craftsmanship and detail in pattern and color reminded me of the body of a classic Chris Craft wooden boat. The first recorded accounts of surfing came from the travel logs of Captain James Cook in 1776. It is widely accepted that the Polynesians were the first to ride waves. They are also credited with the creation of the earliest surfboards, wooden ones. 72


Franklin and John met in 1984 while stationed at Charleston Air Force Base. They soon learned that they both shared a love for surfing and the ocean. “Even back then we talked about building a wooden surfboard,” Blunt says. After retiring from the Air Force, Blunt and O’Sullivan both took jobs with the Dorchester County School District. With the dream of building a wooden board still finding its way into their conversations, they decided to give it a try. O’Sullivan found some information on building wooden surfboards and kayaks, and they both built themselves a long board. “We made a few mistakes on the first two boards, but it turns out we are pretty good at it,” O’Sullivan says. B&O’s hollow surfboards are crafted with the most modern designs and materials and are unparalleled in beauty. “We can use almost any type of wood a customer requests,” Blunt says. “But you’ll definitely appreciate the lighter woods when carrying your board through the sand.” Blunt and O’Sullivan most often use light-weight cedar, paulownia, western red, fir and pine. It’s been a long time since that Christmas morning when I discovered my shiny new surfboard propped beside the tree. Sadly, that feeling for my first board has faded over the years, but I can’t help but think that Franklin and John probably get that same giddy feeling everytime they put the finishing touches on one of their boards. For more information on B&O Surfboards, visit

Just Add Water John O,Sullivan and Franklin Blunt with a few of their custom creations

BigRed The Legacy of

ED CARTER is a good ole’ boy— a bow tie wearin’, pick-up truck drivin’, Citadel ring sportin’ Carolina man. And he’s a gentleman too. It is a beautiful Saturday morning, and Carter has agreed to meet all of the Azalea Magazine folks at the Citadel Alumni Center to see “BIG RED” for ourselves. He smiles, shakes my hand, and gives me a folder full of papers. “These will help you,” he says. And he starts to tell the story…

by Katie DePoppe A retired Colonel in the United States Air Force and former President of the Citadel Alumni Association, Carter is one of several figureheads who led the effort for the return of the Star of the West Civil War battle flag, better known as “Big Red,” following its discovery in an Iowa museum. The flag’s story is nothing short of incredible, a real life DaVinci Code-esque puzzle put together with the help of many key people; from a curious former IBM executive to two Civil War historians to the entire Citadel Historical Council and Alumni Association, the journey of the battle flag across the U.S. and home again is nothing short of extraordinary.

flag appeared in the distance, fluttering over the heads of the 50 young men, junior and senior Citadel cadets (classes of 1861 and 1862), who had fired the shots, forever changing the course of history. Rightfully so, the red palmetto flag became an important part of the Citadel’s military history and their tradition, serving as a symbol of both the spirit of the Corps of Cadets and the Citadel ideals of duty, honor, and courage.

The whereabouts of the flag were a mystery for nearly 150 years following. A report in the Official Records still in existence states the flag was seen flying over the cadets’ encampment on January 21, 1861. The Citadel Historical Society believes the flag likely returned to Charleston with On January 9, 1861, a Union either the cadets’ return or the supply ship, Star of the West, return of Major Peter F. Stevens floated into Charleston harbor, (class of 1849), who served as Above: Colonel Ed Carter in front of Padgett-Thomas Barracks at The Citadel bringing supplies to Union Superintendant (President) of Opposite Page: Big Red in all of it’s glory troops at Fort Sumter. Cannons the Citadel during the firing. fired, and a haze of smoke The last direct mention of the covered the Morris Island battery. These were the first shots of flag is in the January 28, 1861 edition of the Charleston Daily what would become the American Civil War. As billows of smoke Courier, which simply states that the flag, presented to Major cleared and the ship turned back, a 7-foot-by-10-foot “blood red” Stevens, would be accounted for by the Major when necessary.

The Background



Once back on campus, the flag was likely displayed over the Old Citadel with pride—as depicted in a print that originally appeared in the February 1861 edition of the New York Illustrated News. In February 1865, when word of Sherman’s fiery march through Atlanta reached the Citadel Academy, the school’s records were removed from Charleston and taken to the Arsenal in Columbia out of fear that Charleston awaited the same fate. The bulk of Sherman’s forces marched through Columbia instead of Charleston, where most Citadel Academy records and the buildings in which they were housed were burned on February 17, 1865, thus destroying any known whereabouts of the artifact. Only in 1954 when General Mark Clark assumed the presidency of the Citadel and planned to commemorate the 100th anniversary of the Star of the West and the Centennial of the Civil War, were historians able to document the existence of the red palmetto flag after so many years. This initial research led to the mural of the battle, including the flag, now displayed in the Daniel Library on the Citadel’s campus.

The Discovery

Everything began with Annette Asbill, a University of South Carolina graduate and now retired IBM executive. A longtime Civil War buff, Asbill was called to Iowa on business in early spring 2007. Juggling her hobby of Civil War research and only given a few days notice for her four-month stay, Asbill left

early for her trip to stop in Columbia to attend a presentation on the burning of Columbia during Sherman’s march through South Carolina. During the lecture, Asbill learned for the first time about both the incredible amount of troops from Iowa who fought in the Civil War and the state’s ties to the War in general. “I didn’t realize how important Iowa was in the War until then. I found later that Iowa is very interested in the Civil War, but that [it] just doesn’t quite grasp how much we love our flags down here,” Asbill said laughingly. With her next stop ironically the Hawkeye State, Asbill was excited to have some free time on her trip to study the connection further. She worked during the day and researched by night in her hotel room. Her first attempt to research Iowa troops on her own was a simple Google search. She was stunned when a familiar design popped onto her screen from the Iowa Historical Society Museum website: there sat a “blood red” flag, nearly identical in design to the South Carolina state flag. The caption read, “Unknown.” “It was just out there,” she said, “I couldn’t believe it. It just took someone seeing it who knew what it was.” The museum of the Iowa Historical Society houses the largest collection of Civil War battle flags in the country, known as the Iowa Battle Flag Project. Nervous but eager, Asbill contacted the museum director, who told her the flag was donated to the historical society in 1919 by Private Willard Baker, a member of the Company C of the 20th Iowa Volunteer Infantry, who acquired AZALEA MAGAZINE / SUMMER 2011


the flag on or about April 14, 1865 in Mobile, Alabama, most likely at the Battle of Fort Blakely. The director gave her copies of Baker’s letters. Immediately Asbill sought to gather proof that this was, in fact, the Star of the West Battery flag. For several months, pooling research by night, trying to convince herself what she stumbled upon was, in fact, the real thing, Asbill found Civil War scholars Ben Hudson and Mike Kirby online and began to exchange informational emails. “I just frankly told them what I’d found,” she said. Hudson is a descendent of a member of the unit at Fort Blakely, Alabama, and showed great interest in Asbill’s findings. An expert on Civil War battle flags himself, with particular expertise on Hugh Vincent flags (believed to be the maker of Big Red), he stayed on with the project long after she and Kirby, whose son was a cadet at the time, turned over their findings to Lieutenant Colonel Andy Kullberg (class of 1983), a member of the Citadel Historical Council. Along with Kullberg, Hudson, Glen Baldwin (class of 1971), and Chairman Ted “Tex” Curtis (class of 1964) served on the Council. 76


The Recovery Efforts

Nearly three years of research, found in the Big Red Report: Research, Analysis, Findings, and Recommendations produced by the Council included the input of fifty flag experts, numerous historians throughout the United States, and Iowa conservators who conducted extensive forensics and textile testing. “How in the world did you do it?” I asked Carter, “How did all of these people coordinate to have this end result?” “We set out to prove the flag was not Big Red, only to try and prove substantially that it was,” he said smiling. The nearly 20-page Report makes mention of numerous individuals’ personal research analyses that when compiled, build a strong case that this is, indeed, the real thing. Curtis writes in the report, “[Big Red] is the only Civil War era, red South Carolina palmetto flag, known to exist. We should not expect to find absolute and conclusive proof of every fact…[but] the Citadel Historical Council believes that the weight of all the evidence strongly suggests that the red palmetto flag in the Iowa

Above: The Star Of The West depicted in a painting that hangs in The Citadel’s Daniel Library

Historical Society collection is the red palmetto flag that flew over the Star of the West Battery on January 9, 1861.” The Historical Council published their recommendation that the Citadel Alumni Association and the college pursue the acquisition or loan of the flag from the Iowa Historical Society to undertake further historical studies and because the “flag and the study of the political and military events surrounding it could serve as an incredible learning tool for Cadets, faculty, and military/political historians to better understand the fateful events that took place at the beginning of the American Civil War.” Ongoing research is still being conducted by Asbill, Hudson, and the Citadel Historical Council, to one day fill the holes in the story that still remain.

The Reward

Once the case was made for Big Red’s return, the flag was loaned to the Citadel for four years. The loan was an expensive endeavor—

a project in upwards of $80,000. The Alumni Association raised the bulk of it in one weekend. First, the transportation of the flag had to be in a specially constructed vehicle that could keep the artifact “environmentally pure” and withstand a catastrophic accident. Once it arrived, the display, now built in the Citadel Alumni Center, had to meet strict climate and lighting requirements and have security measures to protect a priceless relic. Big Red arrived home on March 5, 2010, and was unveiled on March 19, 2010 in front of an audience that included the grandson and great-grandson (class of 1977) of Hugh Vincent, the flag maker, as well as the grandson and great-grandson (class of 1980) of Cadet Haynsworth, the soldier who fired the first shot at the Star of the West. In one of the last memos sent to Citadel alumni before the unveiling, Carter summarized the entire effort: “This Friday, the five battalions will be carrying the real Big Red for the first time in almost 150 years.” A



FARM FRESH Gruber Farms’ CSA program is cultivating the community by bringing farm fresh goodness to the table


A few miles south of St. George, South Carolina, Gruber CSA Farm is a Certified South Carolina Farm and is 100% family owned and operated. The farm has been in operation since 1948 when Stanley’s father, Wilson Birnell Gruber returned from World War II and purchased the land to begin his dream of farming for a living. CSA is a perfect fit for Gruber Farm. Stanley Gruber is a community man in every sense of the word. In addition to his work on the farm, Gruber is also the long-time head football coach at Dorchester Academy, and is the winningest coach in SCISA (South Carolina Independent School Association) history.

ith a long history of farming on both sides of my family, you would think that it would come easy to me. Unfortunately that’s not the case. With a thumb as dark as molasses, the only thing that I can manage to keep alive is monkey grass. I’m a little ashamed to admit it, but I’ve even potted it. For years, the idea of growing fresh produce has been a charming little dream of mine: tending the garden after work, picking what I need for that night’s supper. But after a short stint with an herb garden, I have accepted the fact that it must remain a dream. I recently learned about Community Supported Agriculture (CSA), a way for families to get fresh local fruits and vegetables—and for me—I could live out my little dream vicariously through a community farmer.

As we toured the farm, we stopped at each field. Gruber gave a quick lesson on which crop was which and how each had to be tended to. “Farming is tough these days” Gruber says. “It’s not like it used to be. That’s why I like the CSA program. It connects us directly to families and allows us to bypass the middlemen,” Gruber says looking out over rows of watermelon. “I worked with a farm broker in the past. It sure enough, like to broke me.”

“I worked with a farm broker in the past. It sure enough like to broke me.” -Stanley Gruber

Community supported agriculture (CSA) is a relativly new concept in farming, one that has been gaining in popularity since the mid-1980s when it was introduced to the United States via Europe. The idea of CSA began in the 1960s in Switzerland and Japan. Consumers looking for safer food options and farmers seeking stable markets for their crops joined in economic partnerships. Members of a CSA pay in advance for a share of the season’s crops. The advanced payment helps to cover the cost of operating the farm.

When I first met Stanley Gruber of Gruber Family CSA Farm, he was busy building produce tables for his community drop locations. 80


Gruber’s CSA program connects the community with his farm, a partnership between families and the farmer. Gruber Farm offers two annual seasons: Spring Season (late April to midJuly) and Fall Season (late August to late November). Each seasonal share consists of 12 consecutive weekly boxes of fresh,

healthy, locally-grown produce. The boxes are delivered to one of many drop locations (Charlotte to Savannah) that the consumer selects. With 175 acres of produce growing and 150 acres of row crops, Gruber Farms offers a wide variety of fresh food. As I pulled out of the long dirt drive of Gruber Farm, I took with me a snapshot of what it takes to be a farmer, a better understanding of Community Supported Agriculture, and a load of fresh picked produce that filled my truck with an assortment of wonderful smells. I feel a little less pity now over the color of my thumb and my lack of talent in my forefathers’ trade. Farming is hard work. It takes a lot of time and care to produce what we so easily pass off as just another Tuesday night supper. So, if you are anything like me and can only keep monkey grass from shriveling up, you care about what goes in your family’s mouths, or you are simply interested in the sustainability of our community’s farms, give Gruber’s CSA program a try. You might just be surprised at how fresh, “fresh” can taste. A For more information on Gruber Family CSA Farm and to find a drop location in your area, visit



“...I like the CSA program. It connects us directly to families and allows us to bypass the middlemen� -Stanley Gruber



Sharon M. Klaus Custom Clothier / 767.4780

THIRD THURSDAY 5:00pm-8:00pm BUY LOCAL! Come and join the fun in Historic Downtown Summerville (on South Main Street, Hutchinson Square and [Short] Central Avenue) and celebrate the continued ‘THIRD THURSDAY’ - Shops will be open late with specials. For more info call (843-821-7260) or visit GUIDED WALKING TOURS OF HISTORIC SUMMERVILLE Walks are daily by appointment The Summerville Dorchester Museum offers two guided walking tours of historic Summerville, one of old planter Summerville and one of the West End with its railroad history. Stroll past gracious old homes of the Antebellum and Victorian eras. Hear stories of the people who once lived in them and of the town’s Civil War and railroad experiences. Walks cover a little over a mile and take about an hour. For information call 875-9666 or see RED, WHITE & BLUE ON THE GREEN Sunday, July 3 (5-8pm) Summerville D.R.E.A.M., with title sponsor Palmetto Primary Care will kick off the Independence Day celebrations with the annual Summerville event, Red, White and Blue on the Green in historic Downtown Summerville. From 5 p.m. to 8 p.m. Hutchinson Square will be the center of old-fashioned family fun with musical entertainment provided by Bad Moon Band.



Your comprehensive list of what’s happening around town

SUMMERVILLE’S GOT TALENT Thursday, June 16, and Thursday, July 21, (5:00-8:00pm) Summerville D.R.E.A.M. has got the opportunity for you if you have always harbored a secret longing to sing and dance your way to fame and fortune! Summerville D.R.E.A.M. is hosting talent auditions for “Summerville’s Got Talent” live talent competition at June and July’s Third Thursdays. Semi-finalist contestants to perform June 16 and finalist on July 21. For more info call (843-821-7260) or visit MYSTERY DINNER THEATRE

Come join us at Atlanta Bread for the next whodunit dinner show. Dates TBA. Contact 842-225-2789 or go to our website: for more information. Sponsored by the Arts Business Civic Coalition(ABCC). INDEPENDENCE WEEKEND July 1st - 3rd Hear the fife and drums and smell the gun powder as re-enactors celebrate Independence Day at Middleton Place, home of Arthur Middleton, a signer of the Declaration of Independence. Walk through an 18th century military camp and see how the troops lived, including cooking and musket firing demonstrations. (July 1st - Middleton Place to host Naturalization Ceremony) Call (843) 556-6020 or visit 19TH ANNUAL EDISTO RIVERFEST

June 9 – 11 Enjoy the mystique of the longest free-flowing blackwater river in North America during the 19th Annual Edisto Riverfest at Colleton State Park. Scheduled for June 9 – 11, this 3day event features canoe and kayak

excursions, paddling skills enhancement, nature and cultural interpretations, music and that favorite food of Southern folk, Chicken Bog. The event attracts paddling enthusiasts from throughout the region. (843) 549-5591 RACE FOR THE ARK Saturday, August 27, 7:45 am The ARK, a nonprofit Adult Respite Care facility dealing with Alzheimer’s disease, will hold its Eleventh Annual Charity “Race for The ARK” at 7:45 am at St. Luke’s Lutheran Church in Summerville, South Carolina. Proceeds from the 5K run / walk will benefit The ARK. Pre-Race Entry fee is $20 with t-shirt and $15 w/o t-shirt. Runners and walkers of all ages are welcome. BEIDLER FOREST AUDUBON CENTER NIGHTWALK June 26th Ever wonder what goes on in the swamp after the sun goes down? We do! And we let you discover it firsthand with our Nightwalks! There’s nothing like a stroll into the swamp after dark. Reservations are necessary. Call (843) 462-2150 or visit DORCHESTER HABITAT FOR HUMANITY

An Evening At The Woodlands June 18th, 6:30 - 9:30 pm, $75 Dine and dance at the Five Diamond Woodlands Inn. Enjoy a live and silent auction including fabulous trips to Mexico, NYC, Las Vegas, and more! WINE STROLLS Middleton Place Every Wednesday, thru November 16th, 5:30 - 7:00 PM, $15 adult



EVENTS CALENDAR Enjoy wine tasting in the Gardens of Middleton Place! Each Wednesday, Middleton Place will host the wine tasting in a different garden location. Enjoy strolling through America’s oldest landscaped gardens while sampling a variety of wines. Wine Stroll participants are invited to extend their evening with dinner at the Middleton Place Restaurant. For dinner reservations, call 843266-7477.

Images courtesy of Virgil Bunao


The Knot “Best of Weddings” 2008 2009 2010 “Brides Choice Award” 2010

Your One-Stop-Shop for Everything Bridal 15% Off your Wedding Flower order at OK Florist when you purchase your gown at White House Bridal. 131 West Luke Ave. Summerville 843.873.3681



PICCOLO SPOLETO FESTIVAL 2011 May 27 through June 12 Spoleto Festival USA, one of the world’s leading performing arts festivals, celebrates its 35th Festival with a creative, multi-faceted program of opera, theater, dance, and music. This year’s Festival features more than 150 performances of 48 artistic ensembles that include U.S. premieres and debuts. We invite you to join us for one or more of this season’s events. SPOLETO FINALE Sunday, June 12 3:30pm at Middleton Place, Charleston, SC Grammy Award–winner and bluegrass legend Del McCoury will perform at the 2011 Spoleto Festival Finale. The Del McCoury Band—including sons Ronnie on mandolin and Rob on banjo—are instrumental and vocal bluegrass icons with broad appeal. Pack a picnic or dine in the Middleton Place Restaurant before or after the concert. The evening will end with a traditional fireworks display to end the 2011 Spoleto season.

KID’S MEAL DEALS All specials are subject to change without notice. Azalea Magazine is not responsible for changes in details. Please call to confirm times and prices.

-ATLANTA BREAD 1114 N Main St 843.875.7989 Monday (5pm-9pm) 1 free kid’s meal per adult meal purchased (12 and under) -BUFFALO WILD WINGS 109 Grandview Dr # 1 843.851.9242 Monday (all day) free kid’s meal with adult meal purchase -APPLEBEE’S 88 Old Trolley Rd 1310 North Main Street 843.851.3872 Tuesday (4pm-9pm) 99¢ kid’s meals with adult purchase -CHICKFILA 1312 N Main St 843.695.1112 Monday (5pm-8pm) 1 free kid’s meal per combo meal purchased -MOE’S SOUTHWEST GRILL 310 Azalea Square Blvd # C 843.486.0553 Tuesday after 5pm 2 free kid’s meals per adult purchase (dine in only) -PERKINS 1306 N. Main St. 843.821.8183 1700 Old Trolley Rd 843.875.8680 Tuesday (4pm-8pm) 2 kids eats free with adult drink & meal purchase of $7.99 Or more -JERSEY MIKES 310 Azalea Square Boulevard Outparcel #11, Unit B 843.875.3480 Wednesday (3pm-9pm) free mini mike for kids 10 & under with purchase of regular or giant sub -CAPTAIN D’s 300 E. 5th North St., 843.871.2653 Thursday (all day) 2 kids eat free with adult meal purchase -KICKIN’ CHICKEN 800 N Main St 843.875.6998 Every day-2 children (10 and under) get a $1.99 kid’s meal with adult purchase -SHONEY’S 1307 N Main St 843.873.6920 Mon-Fri 1 free child’s dinner buffet (ages 4 and under) per adult entrée purchase JO G’S SEAFOOD BAR & GRILL 110 Miles Rd. 832-6666 Wednesdays Only 5pm-9pm Kids 12 and under eat free with paying adult

Creating moments to be cherished forever -one photograph at a time. -- Paul Zoeller | 843.576.9540 |

Mr. and Mrs. George Tupper

We invite you to join us in supporting the all new Dorchester County Fund More than 70 of our community leaders have given to establish the Dorchester County Fund. This new endowment, which will be administered by Coastal Community Foundation, will distribute money exclusively to the more than 350 charities, houses of worship, and other nonprofits that serve Dorchester County residents. AZALEA MAGAZINE / SUMMER 2011


For the Cause

ABCC Critique My Antique Saturday, February 26, 2011 Summerville High School

The Arts Business Civic Coalition of Summerville / Dorchester County assembled a team of local and regional antique experts for the “Critique My Antique” event. For information visit



For the Cause

Pinewood Preparatory School Disco Nights Auction Gala March 19, 2011 Pinewood Preparatory School Board held their Disco Nights Auction Gala on March 19, 2011 raising over $130,000 for the school. For information visit photos by Kristen McMullen



Last Call

Oh, The Places We Roam: The Charleston Police Pipes and Drums

Corps performs at the 2011 YMCA Summerville Flowertown Festival.

Down River: A Brief History of the Kayak The name kayak means “hunter’s boat.” The first kayaks were fashioned out of driftwood and

animal skins by the natives of the arctic regions of Asia, North America, and Greenland. These long, narrow, covered boats were ideally suited for hunting seals and walruses.



Community Supported Agriculture Over the last 20 years Community Supported Agriculture (CSA) has taken root in North America and has gradually grown to include as more than 1,700 farms spread over every region.

LET OUR SPORTS MEDICINE PHYSICIANS GET YOU BACK IN THE GAME James McCoy, Jr., MD / James Spearman, MD / David Jaskwhich, MD Xray, Physical Therapy, MRI, and Outpatient Surgery Center By offering the newest techniques and most advanced technology, we have the knowledge to offer our patients an accurate diagnosis for the best possible treatment. North Charleston 2880 Tricom St. 843-797-5050

Downtown Summerville 130 E. Third North St. 843-879-9699

Summerville / Oakbrook 93B Springview Ln. 843-285-6060

L owcountry Orthopaedics Sports Medicine



Summerville Spa Salon & Beauty Boutique

Styled by Margie Sutton Gown provided by White House Bridal

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