At Home Fall 2015

athome FALL 2015

For unique clients with a passion for excellence, only the best will do.

Located just north of the city of Greenville, Fairview Builders is a multi-generational custom home builder that believes in excellence of service and character. We know that the quality of the home building experience is just as important as the quality of the finished home itself, and we welcome all those that wish to learn of the value that we bring in building your dream home.

We Proudly Support Clemson CSM! Go Tigers!

864-836-1133

|

www.FairviewBuilders.com

Marguerite Wyche.

THE NAME TO KNOW. 106 Abbot Trail lots $495,000 & $525,000 respectively Marguerite R. Wyche, President 16 W. North Street Greenville, SC 864.270.2440 www.wycheco.com

Located on the most desirable streets in Chanticleer, Abbot Trail, these 2 lots are part of a 1.25 acre parcel fronting on #5 fairway with vistas beyond.

The gently sloping terrain lends itself to multiple floor plans and life styles, all taking advantage of the location and breathtaking views. Both lots are currently under one Tax Map No. but will be subdivided. Chanticleer is located close to downtown, I-85, and GHS Memorial Campus.

121 Kettering Cour t Greenville $832,500 This sophisticated “ in town” residence in Kellett Park, offers the ultimate in an open and bright floor plan with its spacious master bedroom on the main and it has its own dressing room, spacious bath, limestone fireplace, and views of pond.

The gourmet kitchen is often sought by hosts and guests alike with its soaring two story ceilings and skylights. Alfresco dining under as established arbor and adjoining water fountain are enchanting at twilight.

The large living room and dining room are separated by a shared fireplace, creating a fabulous open room for relaxing or entertaining. Exceptional value at $832,500

19 Southland Avenue Greenville $725,000 The graceful circular drive welcomes as you approach 19 Southland Avenue. This rare gem of a home with its character, exquisite moldings, and hardwood floors remind you of an older Alta Vista property, yet built in the 80’s, it thus offers newer construction than most in this neighborhood. This 3 or 4 bedroom home gracefully invites the visitor into its well porportioned entrance hall which reaches all the way to the back of the home. The 10 foot ceilings, classic moldings, arched cased entrances are just some of the many exceptional features of this custom designed residence. The dining room opens off of the foyer with its large kitchen, pantry, and utility room adjacent. The living room with its handsome bookshelves, and cased openings opens into the den. The den or family room offers lots of bright light, bookshelves, fireplace with a classic mantel. The loggia or sunroom runs from the entrance hall to the attached two car garage as well as opening onto a brick walled, private courtyard and patio. Downstairs is also a versatile room that could be used as a downstairs master or an office. Upstairs are three large bedrooms each with its own bath.

The master bedroom also has a large dressing room and separate vanity. Within walking distance of Cleveland Park, the Swamp Rabbit Trail, and downtown Greenville, this property offers a rare opportunity in highly sort after Alta Vista!

110 Huckleber r y Ridge Greenville $2,495,500 “International by design, this superb ten acre mountaintop estate offers an unobstructed 270 degree view of the valley below. This magnificent residence is a peaceful place surrounded by waterfalls, koi ponds and gardens that are stunning throughout the year.

The home has over 7000 square feet, 5 bedrooms and six baths, all with a magnificent indoor and outdoor swimming pool as well as a hot tub . The entire house takes advantage of the breathtaking view including all of the bedrooms, the living room, dining room, library, and the kitchen. The dining room and living room share a stunning open fireplace.

A detached studio features a soaring ceiling and fireplace and could be used as an office or separate guest quarters. This exceptional residence is definitely a rare opportunity to own such an incredible private property with unobstructed view all within minutes of downtown Greenville!

607 McDaniel Avenue Greenville $1,175,000 In the heart of Alta Vista, this exceptional two story brick home offers an open, updated floor plan complimented by its exquisite décor. Jack Thacker designed several extensive renovations which enhance the original character of the home yet create a casually elegant residence that lends itself to today’s lifestyles. The high ceilings, slate and hardwood floors, handsome large windows are a superb backdrop for the large living room, dining room, den, and updated kitchen and breakfast room. A separate study on the first floor is tucked beside the living room and is a cozy retreat.

Upstairs are 4 bedrooms and 3 baths. The master suite enjoys its own den and 2014 updated bath.

A large rec room is on the 3rd floor. There is a two car attached garage. The backyard and garden are surrounded by lush landscaping and a brick wall which provides a private retreat to enjoy entertaining or just relaxing. This is a superb location and exceptional home within walking distance of downtown and the park!

230 Riverside Dr. Greenville $1,275,000 This handsome, classic Georgian with 4 or 5 bedrooms and 4 1/2 baths overlooks GCC golf course and features high ceilings, open floor plan, hardwood floors, custom moldings...and new construction! The open floor plan affords superb flow from the gracious foyer, large dining room, living room, family den and kitchen. The striking kitchen with handsome moldings, granite countertops, stainless appliances, and views of the private back yard and brick terrace. An inviting screen porch can be accessed from the large master suite which is conveniently located on the main floor. Upstairs large bedrooms, baths, and an optional study await. The two staircases offer great access throughout the home. The lower level has large rec room, full bath, laundry and dumb waiter! Excellent custom home in extremely desirable location!

866.411.5771 | CliffsLiving.com Homes and Homesites at Seven Carolina Lake and Mountain Communities G L A S SY

M O U N TA I N PA R K

WA L N U T C OV E

K E OW E E V I N E YA R D S

VA L L E Y

K E OW E E FA L L S

K E OW E E S P R I N G S

Obtain the Property Report required by federal law and read it before signing anything. No federal agency has judged the merits or value, if any, of this property. This is not an offer where registration is required prior to any other offer being made. Void where prohibited by law. In South Carolina, Cliffs Realty Sales SC, LLC, 3851 Hwy 11, Travelers Rest SC 29690, Harry V. Roser, Broker-in-Charge. In North Carolina, Walnut Cove Realty, 158 Walnut Valley Parkway, Arden, NC 28704, Dotti Smith, Broker-in-Charge. Copyright Š2014Cliffs Land Partners, LLC. All rights reserved.

the

S EVE N

T I M E S

HOME When families build at The Cliffs they’re creating more than a home, they’re building friendships and indelible memories — because from the moment you join, you belong. The Cliffs are seven vibrant communities, three on Lake Keowee, four high up in the cool mountain air, all with spectacular vistas.

There isn’t one that’s best, but whichever you choose to call home, the amenities of all seven are yours to enjoy. Come, be our guest and discover why we say, “There’s life, and then there’s living.”

Beautify your outdoor oasis with Tile and Stone

Visit our showrooms today!

SERVING THE UPSTATE FOR 50 YEARS OPEN TO THE PUBLIC GREENVILLE 535 Woodruff Road 864.288.6290 GREENVILLE 7 Task Industrial Court 864.297.1496 ANDERSON 1718 Pearman Dairy Road 864.225.0884 SPARTANBURG 530 S. Blackstock Road 864.587.9732

ClaytonTileCo.com

“My expert advice?

Rely on an expert.”

AMY MATTHEWS TV Host and Licensed General Contractor

TV host and Licensed General Contractor Amy Matthews has built and remodeled lots of homes over the years. As an expert, she knows better than anyone the value of working with professionals – like the ones at Ferguson. Our product experts will help you find the perfect products from the finest bath, kitchen and lighting brands in the world, so you can take pride in your home – on every level. Set up your consultation with Ferguson today, and let us show you the possibilities for your next project.

Visit Ferguson.com/Showrooms and schedule your appointment today.

©2015 Ferguson Enterprises, Inc.

FERGUSON.COM/SHOWROOMS

Greenville 575 Woodruff Rd (864) 288-0281

LIF

THE L AKE IS T A E

late night

A

ghost story The Reserve at Lake Keowee is a playground for fun and adventure.

Nestled in the rolling foothills of South Carolina’s Blue Ridge Mountains, The Reserve is a private community located two hours from Atlanta and Charlotte, one hour from Greenville and just down the road from Clemson University. Begin your day by playing a round of golf on our Jack Nicklaus Signature course, hiking miles of trails and then wrap it all up with spooky tales over a roaring fire. Your perfect day at the lake is waiting.

To learn more about life at the lake, visit ReserveatLakeKeowee.com/AtHome.

Homes selling from the $500K-$2M+ and homesites from $100K-$600K+.

ASK ABOUT OUR LIMITED TIME BUYER INCENTIVES.

THANK YOU FOR A GREAT YEAR

Ron Peterman REALTOR® 864.884.2640

Amanda Irwin REALTOR® 864.520.6748

Janet Sandifer Broker In Charge REALTOR® 864.979.6713

Charlotte Sarvis Associate Broker REALTOR® 864.346.9943

Aften Briggs REALTOR® 864.569.1929

Jack D. McCall, Jr. Hannah Green Office Manager REALTOR® ® REALTOR 864.905.4547 864.508.1781

We are committed to maintaining the highest level of knowledge about real estate in The Upstate.

THAT Realty Group is your partner in finding that home for you to enjoy for years to come.

Buying or Selling? DISCOVER that DIFFERENCE!

339 PRADO WAY, GREENVILLE • 864-520-8567 • THATREALTYGROUPSC.COM

A location without comparison. A home without compromise.

Ten distinctive residences, luxury details and a desirable Augusta Road location await you at Cureton Place.

• 2 & 3 Bedroom Luxury Townhomes with Garages • 1700–2100+ Square Feet • Elevators Standard in All Units • Starting at $365,000 Sales and Marketing by

Becky Orders

864-270-0743

borders@cdanjoyner.com

Leigh Irwin Currently taking reservations.

CuretonPlace.com General Contractor

864-380-7755

lirwin@cdanjoyner.com

Developer

Plans, prices and specifications are subject to change. All information deemed reliable, but not guaranteed.

You could be watching the game here.

At Arthur Rutenberg Homes we not only build the most beautiful homes in the neighborhood we also design homes, and rooms, for the way people live. So whether you want to watch the game, entertain friends, or cozy up with the latest blockbuster movie we’ve got the room for you.

Visit the Asheville model in Acadia 208 Saluda Run Drive, Piedmont, SC Located off I-85 at SC 153, travel toward I-185, Acadia will be on the right prior to I-185 For more information contact:

864-655-7702

Nichole Moore • NMoore@arhomes.com 864-804-9463

Calum MacKenzie • CMacKenzie@arhomes.com 813-541-4645

Sales and Marketing by Berkshire Hathaway HomesServices / C Dan Joyner REALTORS® American Eagle Builders, Inc., an Independent Franchise

Contents

Feature Homes 66 All in the Details 86 Land of

Enchantment 106 Go Small and Stay Home Departments 16

Notes From Home

59

Wine & Dining

25

Arts & Antiques

121

Simply Unique

37

Design Radar

131

Labor of Love

41

Book Shelf

141

Green at Home

45

Building Character

145

Garden to Table

51

Ideas in Bloom

Majolica

When Opportunity Knocks, Which Door Will You Choose?

Food52 Genius Recipes The Design/Build Paradigm

In the Kitchen with‌Chef Teryi Youngblood No Mad Hatters Here!

No Place Like Home Healthy Can Be Beautiful Eating Ethically

Autumn Thrillers, Fillers and Spillers

athome FALL 2015

COVER PHOTO from Land of Enchantment, p.86.

Photo by Kris Decker. CONTENTS PAGE PHOTO from All in the Details, p.66. Photo by Rebecca Lehde.

A vibrant mixed-use development is taking shape on more than 1,000 acres of untouched real estate within the city of Greenville. A smart, flexible plan comprises diverse housing at varying price points, thriving commercial districts and an array of recreational amenities.

Fostering a walkable environment, Verdae’s vision ranges from corporate headquarters and niche offices to a village square filled with specialty retailers, local restaurants and professional services, all interconnected by pedestrian-friendly streetscapes, a lush central park and abundant greenspace. It’s happening at Verdae.

Garden photo by Promotion Imaging, LLC

Verdae Development Visit Our New Corporate & Sales Office 340 Rocky Slope Road, Suite 300 Greenville, SC 29607 (864) 329-9292 • verdae.com

NotesFromHome “I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.” ~ Nathaniel Hawthorne

T

here are so many wonderful things to do in the Upstate during the autumn months – and almost always there’s glorious weather in which to do them. So you can’t help agreeing with Hawthorne about spending as much time as possible outside.

But I do hope that when you are inside you will pick up this issue and discover that it is packed full of articles that will hold your attention and inspire you toward thoughts of great interior design, new food ideas for your family’s table, collectible antiques to consider, and sustainable farming practices. There’s also the first in an educational series on how to have a healthy home environment.

There is a bit of diversity in the featured homes. One has a beautiful attention to detail that makes it gracious but comfortably livable both inside and out. Another has a classic themed décor with enough touches of whimsy to make it very welcoming. Plus it has a guest house that makes you wonder how the homeowners ever get anyone to leave who is lucky enough to stay there. The third is a young family’s home that via a renovation project went from mostly traditional to having a mid-century modern flair.

We thank all three families for sharing their homes with us.

If you haven’t prepared your entry or patio pots for the fall and winter seasons just yet, you’ll want to be sure to see the tips for creating some stunners in Ideas In Bloom.

There’s a lovely wedding to celebrate in Labor of Love, a chance to explore a variety of doors in Design Radar and a unique setting for a display of one woman’s creativity in Simply Unique.

Please enjoy! We’ll meet up again in January.

Lynn Greenlaw, EDITOR-IN-CHIEF

If you have comments, questions or suggestions please contact me at Lgreenlaw@communityjournals.com. I’d love to hear from you.

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Historic West End, Greenville, SC 864.233.3730 Biltmore Park Town Square, Asheville, NC 828.251.4535 www.AtwoodCabinetry.com KITCHENS • BATHS • LIBRARIES • WARDROBES • WINE CELLARS • HOME THEATERS

athome Mark B. Johnston PUBLISHER

Lynn Greenlaw EDITOR-IN-CHIEF Kristy M. Adair Angie Paden ART DIRECTORS Holly Hardin OPERATIONS MANAGER ADVERTISING DESIGNERS Kristy M. Adair | Michael Allen Whitney Fincannon MARKETING REPRESENTATIVES Nicole Greer Kristi Jennings Donna Johnston Annie Langston Lindsay Oehmen Emily Yepes CLIENT SERVICES Anita Harley Jane Rogers Kate Madden DIRECTOR OF EVENTS Shannon Rochester BILLING INQUIRIES Marla Lockaby CIRCULATION COORDINATOR Kristi Fortner EXECUTIVE ASSISTANT CONTRIBUTING WRITERS Chuck Hartman | Jill Hendrix Terry Gillespie | Reggie Meehan Leigh Savage | Angela Self Allison Walsh | Janette Wesley CONTRIBUTING PHOTOGRAPHERS Patrick Cox | Wayne Culpepper Kris Decker | TJ Getz | Rebecca Lehde ADVERTISING (864) 679-1200 DISTRIBUTION (864) 679-1240 PUBLISHED BY COMMUNITY JOURNALS LLC LOCALLY OWNED & OPERATED SINCE 1999 581 PERRY AVENUE, GREENVILLE, SC 29611 COMMUNITYJOURNALS.COM

AT HOME Magazine (Vol. 14, No. 4) is published four times per year (with occasional special editions). Information in this publication is carefully compiled to insure accuracy. No recommendation regarding the quality of goods or services is expressed or implied. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written consent of the Publisher. Copyright 2015 by Community Journals, LLC. all rights reserved. Designed and printed in the USA. SUBSCRIPTIONS: AT HOME Magazine is published Spring, Summer, Fall and Winter. The cost of a subscription is $20 annually. For subscription information, visit communityjournals.com/subscribe/.

18 TradeRoute_2/3V_AH | athom e Fall15.indd

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9/18/15 10:50 AM

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Compliment Your Figure At the Aesthetic Center, you can achieve beautiful, natural-looking results and receive personalized treatment of the highest quality. We specialize in breast enhancement procedures. Now’s the time to get the look and shape you’ve always dreamed of.

Meet Dr. Graham, learn more about our practice and ask questions in a comfortable environment.

Upcoming Open Houses October 13 at 6 pm – Breast Enhancement November 10 at 6 pm – Body Contouring November 10 all day – CoolSculpting® Event Register today at

AestheticCenterGreenville.com/Promotions or call the office at 864.676.1707

Dr. Sutton L. Graham II, M.D., F.A.C.S. Aesthetic Center 615 Halton Road, Suite 100 Greenville, SC 29607

Beauty That Is Enduring and Timeless

Excited to announce the arrival of Dr. Beth Browne, Aesthetic Medicine Physician!

Full-Brick Homes • Maintenance-Free Living in Simpsonville

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Minimize maintenance and maximize first floor living.

At NewStyle Communities, we believe time is the biggest gift we can give ourselves. Time to spend with our children and grandchildren. Time to travel.

Come find out about how our award-winning, smartly designed new homes in friendly communities minimize maintenance and maximize first-floor living space. We look forward to meeting you soon at our new model home.

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Elegance is more affordable than you think.

Stop by our showroom to see the latest styles in Kitchens and Baths and our new selection of LIGHTING for your entire home.

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Arts&Antiques

Majolica Bold, bright earthenware is big fun for collectors Written by Sarah Stephenson Photography by TJ Getz - GetzCreative Photography

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ineteenth century majolica seems as current today as it did to those collectors who enjoyed it 150 years ago. It’s easy to see why.

Brightly painted in bold colors, the designs on majolica incorporate a vast array of shapes such as flora and fauna, birds, insects and sea creatures. There is a sculptural quality to all the designs: leaves are seen in low relief on plates, octopus tentacles entwine handles and spouts on teapots, and palm trees sway on pitchers.

Majolica is a low-fired earthenware created in plaster of Paris molds. An open vessel such as a pitcher (#1) or jug is made in two different molds and then put together before the glaze is applied. Relief decorations sometimes also require two molds.

Once the molding is complete, a glaze or slip with an opaque lead or tin base is applied to conceal the color of the clay. Next

the piece is placed in the kiln on three-legged stands and fired for the first time.

When it is removed, the stands are snapped off leaving marks on the back of the plate. The item is then decorated with brightly colored metal oxide glazes and fired again. During the second firing the glazes interact, creating the rich colors so highly valued in this pottery. A final glaze adds the shiny appearance to the piece.

Sometimes small potteries bought used molds from larger companies, then reused them to create the same forms. The differences are obvious: those pieces made first are crisper and more defined than those made later from the same mold. Much of the majolica that was produced was not marked so it is important to study the piece carefully for brightness in color, crispness and well-defined designs.

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Arts&Antiques 2

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Majolica, first known as Maiolica, was originally made in Italy, France and Spain during the 15th century. In France during that period, Bernard Palissy became renowned for his work. His earliest period was known for its brilliant enamels; his second, for rustic enameled earthenware with naturalistic molded and painted decorations; his third period for geometric designs in relief with pierced borders. His centuries-old work was very appealing for Victorian sensibilities and was the inspiration for the works of Le’on Arnoux, who was hired in 1848 as art director and chief chemist by Herbert Minton of the Minton Porcelain Manufacturing Company of Staffordshire, England. Arnoux created tasteful reproductions of Renaissance antiquities.

In the mid-19th century, the best way to market and distribute a product was through International Exhibitions.

These Exhibitions drew vast arrays of goods from manufacturers around the world. In 1848 Prince Albert and Henry Cole of the Royal Society of Arts planned for the 1851 Exhibition to be held in England. They wanted to showcase English pottery and porcelain and sought to compare English skill and craftsmanship to that of the rest of the “civilized” world. Minton introduced majolica to the world at this Exhibition and sales quickly escalated. A period of intense innovation and production of majolica began in 1851 and lasted until 1890 when styles began to change. In America majolica continued to be manufactured and collected until the turn of the century, thanks to the transcontinental railroad which allowed distribution across the entire nation.

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Many other lesser-known potters and potteries worked during the same time with all of them creating many of the same objects. Few of them were marked by the maker.

THE MAJOR COMPANIES OR POTTERS WERE: English Herbert Minton Sarreguemines Wedgwood George Jones Joseph Holdcoft Worcester Royal Porcelain W. T. Copeland

The Victorians were renowned for creating dishes that reflected the nature of the food being served, such as the strawberry plate (#2) or the fruit platter with grapes, cherries and strawberries (#3).

The shell and seaweed patterns were generally used for seafood (#4). The shell pattern is especially effective in the dolphin-footed compote. Compotes were useful serving pieces, centerpieces for the table or decorative items in any collection (#5).

American Griffen, Smith & Hill Edwin Bennett Eurika Potteries George Morley Continental Luneville St. Clement Choisy-le-Roi

The yellow plate with olives on a basket weave background (#6) again shows the range of decorations used in majolica.

The lattice pattern is also used in the two-handled footed bowl that was used for fruit or bread. Note the nosegay of flowers in the center. (#7) The aqua blue plate demonstrates the use of low relief figures of birds and grapes. This particular one was made by the American company Griffin, Smith & Hill (#8).

5

The two-handled serving platter with the raised lattice form (#9) was often used for asparagus. It was said that if you were unsure what food was being served, to simply look at the serving piece and you’d know!

27

Arts&Antiques Many pieces of majolica were collected both for their usefulness and for their decorative value. The pitchers shown represent an array of patterns and shapes. The pitcher in the shape of a shell was popular (#10). The one with the frog (#11) at its base shows the whimsical nature of majolica, while the foursided pitcher with the fan and lattice design (#12) shows the influence Japan exerted later when its wares were exhibited at the 1861 International Expo.

Corn was a popular motif. It can be seen on almost any piece from plate to pitcher. The plate shown here has five ears and their shucks in a decorative arrangement. Some people collect only objects with the “corn pattern.” (#13) Majolica with a cauliflower motif is also frequently collected. The teapot shown here is an example of that pattern (#14). Teapots themselves are a separate collecting category and make a beautiful display. The two illustrated in this article are very desirable. The cobalt blue teapot is particularly interesting. Its handle and spout are decorated with octopus tentacles, the sides have fish in raised relief and the knob on the top even has a sea creature resting on seaweed. (#15)

9

“Leaf ” plates are also avidly collected. The leaf could cover the entire surface of a plate or be part of other designs like the basket pattern. Here we have one in yellow (#16) and green (#17). Some

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collectors collect only one kind of leaf while others collect a variety.

The begonia leaf was collected most often.

The Japanese motifs became more and more influential toward the end of the 19th century as evidenced by the lotus blossoms on the pale blue plate (#18). The cup and saucer, which are hard to find today, are beautifully decorated with soft colors and with a chrysanthemum blossom (#19).

16

The blue plate with white lotus flowers decoration and the mug decorated with lotus plants (#20) are transitional in form, introducing the new art deco form which was the next style to become popular.

We end with the whimsical figure of a man with a hat. The hat is removable. This quaint figure was a humidor! (#21) Majolica is fun to collect or just to observe. Look for it in your local antique shops. ah

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Greenville, SC | barbaradaltoninteriors.com | 864.509.1134

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FALL 2015

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DesignRadar

When Opportunity Knocks, Which Door Will You Choose?

Written by Terry Gillespie

Photos provided by Sun Mountain Doors

A

ncient pictorial records reveal doors of wood and metal used to block off and allow access, both to interior and exterior space. Often referred to as gates, similar structures are used to access courtyarads, gardens, cemeteries, parks and pools. Styles can be as simple or elaborate as the designer imagines.

Generally, the functional purpose of an open door is to admit people, animals, ventilation or light. When designing a space one must consider the building aesthetics, who will use the space, what purpose the door or gate will serve, and how formal the design should be.

Stiles, rails, panels or planks, hinges and other functional components of a door have remained similar over time. However, door styles have changed throughout history, revealing doors both primitive and elaborate, functional and decorative. Typically speaking, most of us identify with the traditional door – rectangular in shape, swinging inward or outward.

The design becomes interesting with the pairing of materials, architectural style and embellishments that bring life and purpose to the door.

DesignRadar STYLES PANEL DOORS often called “stile and rail doors,” are built with frame and panel construction. Panels may be flat or raised.

PLANK DOORS can be similar to panel doors, but with panels made of large vertical slats or vertical boards filling the width of the panel space.

ARTS & CRAFTS DOORS also called “Craftsman” or “Shaker,” consist of stile and rail frame with simple square “sticking” (corner edges).

BARN DOORS once thought to be utilitarian in purpose, have become quite widely used in rustic and contemporary settings.

Often space is a consideration. Perhaps a hinged door impedes functional space but, when placed on a sliding hardware mechanism, the barn door can be both functional and an artistic aesthetic in the space. The materials chosen will set the tone for your personal space. To achieve a more contemporary look, try frosted glass with polished nickel hardware.

FRENCH DOORS add grandeur – who isn’t awestruck by the elegance of all things French in style? The look is in the Old World craftsman skills adding moldings, arches, handsome hardware, glass, intricate iron grills and beautiful, fine woods. When viewed from the curb, one imagines what beautiful interiors lie behind these doors. Homeowners may choose to have a more simple style double door leading to a patio. Each door may have a solid glass panel within the doorframe or be divided by muntins.

POCKET DOORS which are often used for small water closets, slide into the wall, saving space while providing privacy when needed.

CONTEMPORARY DOORS are making a pivotal change, turning away from traditional hinges for a cleaner look accomplished with an off-set pivot that runs through the entire door. Another alternative for bringing the outdoors inside is the use of doors that slide into the wall for a completely open concept.

DUTCH DOORS are sometimes referred to double-hung doors or stable doors. The lower half can be closed while the upper half is open for ventilation or simply to have a view into another place.

Dutch doors evoke memories of Colonial or Early American lifestyle.

MECHANISMS All doors must have the capability to swing inward, outward or both directions. Most doors are mounted with pin and barrel hinges. Depending upon its height and weight, a door may need three or sometimes four hinges. Traditional hinges are visible on the opening side of the door. More recently, concealed hinges are being used to create “Invisible Doors.” When combined with Kerfed Flat Jambs, case-less interior door openings provide clean, contemporary styling. Pivot hinges are becoming more widely used in contemporary settings. With the rod running the length of the door, pivot hinges are engineered to function according to the specifications of the door.

38 | athom e

In commercial settings, we experience additional choices and building codes that must be taken into consideration.

Rotating or revolving doors have several wings or leaves forming compartments that allow people to enter and exit simultaneously while forming an airlock between inside and out.

Automatically opening doors, powered by electricity, spring or both, detect approaching traffic by sensor; these can be opened by remote devices or operated manually. These are often seen in gated communities, hospital settings and office buildings. ah Terry Gillespie is Owner & Designer of Hennessee Haven LLC. She can be contacted at 864-558-0300 or terry@hennesseehaven.com.

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FALL 2015

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FIVE FORKS AREA | 4 BR/4.5 BA | MLS 1307221 OFFERED AT $679,000 | UNDER CONSTRUCTION | AVAILABLE NOV - DEC 2015

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theBookshelf

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook Book written by Kristen Miglore Review by Jill Hendrix, owner of Fiction Addiction

I

n her Genius Recipes column on Food52.com, executive editor Kristen Miglore picks a recipe each week made legendary by luminaries of the food world – cookbook authors, chefs, bloggers – and explains just what’s so brilliant about it. In her recent cookbook Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook, she has compiled 100 of what she considers the most essential genius recipes, nearly half of which have never been featured in her column.

After two years’ experience with Fiction Addiction’s cookbook club and several years’ experience eating out in New York City, I’m already a big fan of several of the authors featured in Food52 Genius Recipes, especially Yotam Ottolenghi and Jean-Georges Vongerichten. After following the simple directions to cook the juiciest chicken breast I’ve ever tasted in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, I will probably never cook chicken breast any other way. That’s what a “genius recipe” will do – inspire you to change how you make a standard dish, so it becomes one of your default, go-to recipes for the rest of your life.

Here are a few of the recipes from Food52 Genius Recipes that specifically caught my eye: • For a Southerner, I am notoriously bad at making biscuits, so I can’t wait to try Touchof-Grace Biscuits from Shirley Corriher (page 6). Not having to roll out dough or hunt down my biscuit cutter in the depths of a drawer sounds too good to be true.

• I hate dry turkey, so for Thanksgiving this year, perhaps we’ll try the Dry-Brined Turkey by Russ Parsons (page 111), which promises an absolutely juicy, tender turkey.

• My roma tomatoes did very well in my garden this year. I mostly turned them into salsa, but I’ve been on the lookout for a perfect tomato sauce recipe to give me an excuse to plant even more next year. Marcella Hazan’s Tomato Sauce with Butter & Onion (page 151) looks like the perfect candidate.

Suppers by Molly Gilbert, and OctoberDecember we will be cooking out of More Mexican Everyday by Rick Bayless.) So take your own cooking to the next level with Food52 Genius Recipes and join us the third Monday of each month at 7pm at Fiction Addiction. Just call in advance to let us know to expect you! ah

Fiction Addiction’s cookbook club decided that a New Year’s resolution to become cooking geniuses sounded like a great plan, so we have chosen Food52 Genius Recipes as our cookbook selection for the first quarter of 2016. (For September we are finishing up Sheet Pan

This book is available at Fiction Addiction (www.fiction-addiction.com), Located at 1175 Woods Crossing Road behind Haywood Mall, the store stocks new and used books for children and adults, takes customer special orders and hosts author events. 864-675-0540 FALL 2015

| 41

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The Design/Build Paradigm Written by Chuck Hartman, AJH Renovations LLC

M

any of us remember a game that was once – and may still be – popular amongst elementary school teachers: in my day it was called “Telephone.” The teacher gave a slip of paper with a sentence on it to the first person in a row. That student whispered the sentence to the next student, and on down the row to the last student.

The student at the last desk then went to the blackboard (yes, a blackboard … with chalk!) and wrote the “sentence,” which was NEVER the same as the one the teacher had given to the first student.

While this was a fun illustration of what is known as “loss in translation,” it represents a serious problem in the process of a successful home renovation project. The solution for many homeowners who want to remodel or expand their home is the Design/Build Renovation paradigm.

The Design/Build process model has increased in popularity within the commercial and residential construction industry over the past 30 years, as consumers realize significant cost savings and process efficiencies by utilizing “one-stop” shopping for their projects. Mark Richardson, a pioneer in the renovation Design/Build field, met with skepticism when he first presented the model at an industry seminar back in 1982. In the February 2015 issue of Professional Remodeler, Richardson comments: “Today, what seemed impossible 30 years ago is standard practice for a growing number of remodeling companies.”

The reason Design/Build has become commonplace in the market is the seamless process this paradigm brings to the overall construction effort. From start to finish, the client works with the same team within the same company.

As applied to home renovations, the firm that will be building the project also initiates the overall design during the first consultation meetings with the homeowner. This phase combines the experience of a renovation contractor with the imagination and creativity of a designer, so that there is greater confidence that what is designed can, in fact, be built. As the project shifts to construction and finishes, the inevitable field changes are reviewed with the design personnel to ensure an aesthetically pleasing solution to the various challenges that arise in any home renovation project.

When the Design/Build firm further specializes in specific types of home renovations – historic district remodels, wholehouse upgrades and expansions, or vintage kitchen and bath renovations, for instance – this brings a wealth of experience to each new project both in design ideas and construction skill.

The client gets a design that can be built, and a finished product that looks like what they originally dreamed.

By streamlining the design-procurement-construction process, the Design/Build paradigm helps ensure the sentence written on the blackboard is the same one that the teacher started with in the first place, with no loss in translation along the way. ah FALL 2015

| 45

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Opening Doors in Your Neighborhood.

It’s about home. It’s about family.

And if there’s anyone who knows a thing or two about home and family, it’s Beth Crigler. She and husband David managed to raise such a tight-knit clan that their three children are nearly inseparable as adults.

“They do everything together,” Beth says of her children and their spouses.

And she does mean everything. The oldest two share a birthday, got married three months apart, and they each have three children – all born within weeks of each other. And, of course, they all live within a mile of their parents.

“I’m the luckiest person in the world because I have the greatest in-law children,” Beth says. “I couldn’t have picked better spouses for my children.”

They are so close, in fact, that Beth shares an office with her daughter, Carmen, and daughter-in-law, Ellis. The youngest, Ginny, doesn’t work in real estate, but she does help feed hungry agents through The Traveling Peddler, a catering company owned by her husband, Geoff.

From their Augusta Road office, Beth, Carmen, and Ellis help clients from all walks of life through the process of buying and selling – whether they are

Ellis Crigler,

REALTOR® 864.616.1348

feathering a new nest, in search of a bigger nest, or downsizing an empty nest. Carmen and Ellis have particularly enjoyed helping their friends begin the journey of homeownership.

As the daughter of the legendary C. Dan Joyner, a career in real estate may have seemed a foregone conclusion, but Beth tried her best to avoid the family business. She taught kindergarten for several years, worked in banking for a while, but ultimately realized real estate was in her blood, and there was just no getting around it.

“I always said I would never be a Realtor, but one day I decided to get my license, and I’m so glad I did,” Beth says. “I love helping people find their dream homes and seeing them work towards the goal of the American dream.”

Beth’s kids most likely learned the importance of family from the example she and her own siblings have set. They still honor the longstanding tradition of vacationing together at Fripp Island – a trip the family has taken since Beth was in sixth grade. Beth and her immediate family have established their own tradition at Kiawah, where she enjoys spending time with her four – soon to be six – grandchildren.

Beth Crigler,

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FALL 2015

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Frank Pellegrino

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IdeasinBloom

Autumn Thrillers, Fillers and Spillers Written by Reggie Meehan of Martin Garden Center Photography by Patrick Cox/Cox Photography Arrangements created by Mary Beth Stagg of Martin Garden Center

After a brutal summer, the cooler weather beckons us back into the garden.

Show your whimsy this autumn with plants and accessories that reflect your spirit.

Don’t be afraid of combining several containers together to create a focal point.

IdeasinBloom 4

LARGEST CONTAINER (full sun) •C alico Ornamental Pepper (Annual). Replace with Red Bor Kale or other ornamental vegetable after first frost. (1) •C arex Everillo Golden Sedge (Evergreen Perennial) (2)

3 1

•M ammy Croton (Annual). Replace with Osaka White Cabbage or other ornamental vegetable after first frost. (3) •A dagio Maidengrass (Herbaceous Perennial). Cut back late winter/early spring before new growth appears. (4)

2

LARGE CONTAINER (sun)

1

• Lemon Cypress (Evergreen Perennial). (1) • Autumn Fern (Herbaceous Perennial but acts like an Evergreen).

Cut back early spring as new growth emerges. (2)

2

4

• Ascot Rainbow Euphorbia (Evergreen Perennial). (3) •G uzmania Bromeliad (Annual). Replace with Giant Red Mustard or other ornamental vegetable after first frost. (4)

3

MEDIUM CONTAINER (part sun/shade) • Corkscrew Rush.

Evergreen Perennial) (1)

1

2 4

• Variegated Indian Holly Fern (Herbaceous Perennial but acts like an Evergreen). Cut back early spring as new growth appears. (2)

2 1

• Variegated English Ivy (Evergreen Perennial). (3) 3

• Korean Rock Fern (Herbaceous Perennial but acts like an Evergreen). Cut back early spring as new growth appears. (4)

SMALLEST CONTAINER (part sun/shade) • Solar Eclipse Heucherella (Evergreen Perennial). (1) • Chocolate Chip Bugleweed (Perennial). (2)

Tips for planting a stunning pot: Remember that large containers demand dominant thrillers.

Try tall grasses like Adagio Maidengrass or tall shrubs like Lemon Cypress. Other tall shrubs that make great thrillers include Sky Pencil Holly and Degroot’s Thuja.

There are so many choices for fall filler color. Consider annuals such as crotons, bromeliads and ornamental peppers which can later be replaced after first frost with ornamental winter vegetables or Halloween, Thanksgiving and Christmas accents. Evergreen perennials such as Ascot Rainbow Euphorbia make fantastic filler in large pots, but stand alone as thrillers in smaller pots. Try other evergreen perennials such as Firepower or Blush Nandina, or Caramel, Electric Lime or Amethyst Myst Heuchera for other color palettes.

Brightly colored spillers such as Carex Everillo Golden Sedge and the Autumn Fern, which can tolerate full sun in the fall and winter months, provide just the right mix along with just the right spill. We also love our bloomers such as pansies and

violas, as well as evergreen sedums such as Lemon Ball and Angeline for spillers.

For part sun and shaded areas, use plants that can thrive in shaded environments. Corkscrew Rush provides the height for the backdrop for a smaller pot arrangement. Throw in various perennial ferns such as the Korean Rock Fern and the Variegated Indian Holly Fern, both of which act like evergreen perennials, for filler color and texture. Finally, add perennial evergreens such as Solar Eclipse Heucherella or Variegated English Ivy for the perfect spiller.

For whimsy, add a small stake, such as an owl, birch branch or fairy garden element and then finish it off with seasonal gourds and draping Spanish moss available in a variety of colors.

Experiment this autumn season with plants to suit your fancy, and don’t forget your bloomers! ah

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58 | athom e

Wine&Dining IN THE KITCHEN WITH…

Chef Teryi Youngblood Written by Lynn Greenlaw Photography by Patrick Cox/Cox Photography

A

fter numerous hours spent watching Julia Child and Jacques Pepin on TV, Teryi Youngblood – now Chef de Cuisine at Bistro Passerelle – began her cooking career in her grandmother’s kitchen at the tender age of 11 with her first loaf of banana bread.

A few years later, having gained experience at several well-known Greenville restaurants, she was offered the chance in 2013 to create a new concept for the Table 301 Restaurant Group. And voila … thanks to Teryi’s love for all things from France we now enjoy a French-themed bistro located near the Liberty Bridge at the entrance to Falls Park.

When asked about her favorite meal, Teryi says: “Autumn is my favorite time to grill out and even better time to grill out at the beach! I would really love to sit down to an oyster roast/BBQ with my family. It sounds simple but I would love a bushel of bulls bay oysters steamed open covered by a beach towel and a pit fire. I need my mom’s ribs and her Frogmore stew ... jalapeno hush puppies, old-fashioned slaw the way Nanny made it ... and for dessert mom’s banana pudding – it’s a classic. You would think I would have said something like Chateaubriand, Dauphinoise potatoes and asparagus with hollandaise, but when I really want to enjoy a meal, I need ceremony, tradition and my favorite people around me.”

When Teryi is not in the Bistro kitchen she is riding her bike, running mountain trails and enjoying time with her family.

Try out some of her favorite autumn recipes that she has so graciously shared with us. ah

FALL 2015

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Wine&Dining ROAST PORK RIB CHOP 4 thick-cut bone-in pork rib chops (7-8 oz each) 4 Tablespoons sea salt 1 Tablespoon fresh-ground white pepper 1 teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ cup blended oil

WARM SWEET POTATO SALAD 3 slender sweet potatoes, peeled and sliced into 1/8” rounds 2 Tablespoons of blended oil 1 shallot peeled and sliced into thin rings 4 oz blue cheese crumbles 2 cups arugula

For the sauce: 2 teaspoons minced shallot 1 teaspoon minced garlic 1 Tablespoon raw sugar 1 bottle of crisp apple cider (Stella Artois Cidre is great) 2 Tablespoons grained mustard 4 oz unsalted butter in 8 pieces Salt and pepper

Preheat oven to 400˚. Toss sliced sweet potatoes with oil, salt and pepper; spread in a single layer on a sheet pan then roast for 12 to 15 minutes or until just tender and slightly caramelized. Make dressing with crème fraiche, lemon juice and basil. Season with salt and Espelette pepper. Layer potatoes, arugula, blue cheese and shallot. Drizzle with dressing and top with chopped bacon.

Make a spice rub with the salt and spices, then season each chop generously on both sides. Heat enough of the oil to cover the bottom of a large sauté pan over med-high heat. Sear chops on either side for at least one minute. You will know when to turn them when they release easily from the pan.

Remove to a roasting rack on a baking tray to finish in a 400˚ oven for 8-10 minutes depending on desired doneness. I prefer to take them out at 140˚ so that as they rest, they will finish at 145˚ which is perfectly medium and completely safe to eat.

BRAISED PURPLE CABBAGE 1 small head of purple cabbage 1 small onion 4 whole cloves 2 cloves of garlic, minced 1 bay leaf

To make the sauce, heat the same searing pan over medium heat, add a bit more oil, if needed, to sauté the shallots and garlic gently for a minute or two. Add the raw sugar and deglaze with cider. Reduce until approximately ½ cup remains, then add the mustard and remove from heat before whisking in the butter a tablespoon at a time. Season with salt and pepper.

MUSSELS AND BRUSSELS 2 lbs cleaned and bearded Prince Edward Island mussels 2 cups thin-sliced Brussels sprouts 2 large shallots, sliced 2 cloves garlic, minced

8 strips of bacon cooked and chopped ½ cup crème fraiche ½ oz lemon juice 1 Tablespoon chopped basil Espelette pepper Salt

4 Tablespoons unsalted butter 2 Tablespoons champagne vinegar 1/2 cup white wine 1 cup vegetable or chicken stock Salt and pepper

Heat butter in a saucepan over med-high heat, then sauté garlic. Peel onion, cut in half lengthwise and stud each half with 2 cloves, then add to pan. Cut cabbage into quarters, remove core, slice into thin strips, and add to saucepan. Pour in vinegar and stock. Add bay leaf, salt and pepper.

Cover and steam for 10-12 minutes stirring occasionally. Taste, adjust seasoning and cook longer if needed to achieve desired tenderness.

2 cups white wine 2 Tablespoons butter Fresh chopped parsley Salt and pepper Baguettes

Heat butter in a large saucepan with shallots and garlic. Add mussels to the pot and top with Brussels sprouts. Season with salt and pepper, then pour in wine and cover to steam. Give the pot a shake to prevent burning of shallots and garlic. The mussels are done when they open. Discard any unopened mussels and sprinkle on the parsley. Serve with warm baguette.

FALL 2015

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Wine&Dining

PUMPKIN CHOCOLATE MOUSSE TORTE WITH BROWN BUTTER GLAZE, BORDEAUX SPICED APPLES AND CANDIED WALNUTS

THE CAKE 1 cup all-purpose flour ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon clove ¼ teaspoon nutmeg 3 eggs 1 cup sugar 7 oz pumpkin puree

Begin by preheating oven to 350˚ and preparing two 9” cake pans with pan release spray and a light dusting of flour. In a stand mixer, whip eggs and sugar on high speed until pale yellow and fluffy. Sift dry ingredients together, set aside.

Reduce speed to low before adding the pumpkin puree, then the flour mixture, until completely incorporated. Pour batter into prepared pans and bake for approximately 25 minutes or until tester is clean when inserted in the center of cake.

Cool in pans for at least half an hour.

BORDEAUX APPLES 1½ cups Bordeaux wine ¾ cup sugar 4 cinnamon sticks 4 diced Gala apples

Place all in a small pan and cook over low heat until apples are cooked and liquid is a rich syrup. Remove cinnamon sticks before serving.

CANDIED WALNUTS 1 pound walnuts 1 ½ cups sugar 1 cup water Pinch of salt

Combine water, sugar, and pinch of salt in large sauté pan.

Once sugar is dissolved and the liquid is thickened and has consistently sized bubbles, add the walnuts and stir constantly until all the water has evaporated. Cool.

62 | athom e

THE GLAZE 2 sticks unsalted butter 2 cups powdered sugar 2 Tablespoons orange juice 2 Tablespoons Lyle’s Golden Syrup ½ teaspoon vanilla Sea salt to taste

Gently melt butter in a small saucepan over low heat. Allow all liquids to cook out and the solids will begin to brown. Remove from heat as soon as the browning begins as it will burn easily and become bitter. Stir for a moment to ensure even browning.

Place the 2 cups powdered sugar in a bowl with the orange juice and syrup, stirring to dissolve the sugar. Add the warm butter, vanilla and a pinch of sea salt. Stir with a whisk until smooth.

Taste and add salt if desired.

Remove the cake layers from the pans, fill with mousse and top with just enough glaze to spill over the edge slightly. Top with candied walnuts.

THE CHOCOLATE MOUSSE 8 oz 60% dark chocolate 2 Tablespoons butter 1 egg yolk 2 Tablespoons whole milk 1½ cups heavy whipping cream

Melt chocolate and butter together over bain marie or in microwave. Stir until smooth. Add the egg yolk while still very warm, whisking vigorously, then add the milk. While the chocolate cools, whip the cream to medium peaks. Fold the whipped cream and chocolate together until just incorporated.

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Written By Leigh Savage Photography by Rebecca Lehde/Inspiro 8 Studios

FALL 2015

| 67

I

t’s all about the details for Fletcher and Becky Kirkland, who moved into their Parkins Mill-area home in 1996. Since then, they have taken their time to create just the look they want, waiting for a decade to find the perfect chandelier in their dining room, spending months looking for a fountain the exact right shade of green, and painting the cabinets three times to achieve the perfect look in changing light.

The Kirklands have also dotted their home with meaningful pieces from their travels, including a carved wooly mammoth tusk from Alaska, a comb from Rwanda, and fertility dolls from South Africa. Though the couple has worked with several interior designers over the years, they have always been actively involved.

“Becky is very particular about what we do, and especially what colors we use,” Fletcher says. “And Fletcher was involved with a lot of the details in the house,” Becky adds.

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Their hands-on involvement began early, when the couple sketched out their ideal home on a napkin at lunch one day.

They took their thoughts to renowned Greenville residential designer N. Jackson Thacker, and he was able to keep the French-style exteriors as the Kirklands envisioned, adding lots of windows, interior arches and unique design details throughout the 7,000-square-foot space.

The main downstairs living area is dominated by large palladian windows that overlook the courtyard – another labor of love for the couple. “It has evolved over the years,” Becky says. “It started out as a French garden.” They have made the garden more formal over the years, focusing on shrubs and greenery and no grass. “We’re trying to accomplish low-maintenance,” Fletcher says. “But it still takes time.”

The chandeliers throughout the home are indicative of the couple’s determination to find the just-right piece. They like old chandeliers from France and Spain, and finally came upon an antique chandelier dealer in Atlanta – The Big Chandelier – that rewires and reconditions old pieces.

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The yard is dotted with arches covered with trailing five-leaf akebia, trickling fountains, boxwoods and holly trees. The couple selected the lion head fountain after years of searching – mainly for Becky to find the color that best blended with the home’s Bunglehouse Gray exterior.

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The kitchen, keeping room and mudroom all feature brick floor accents in a herringbone design. They used full-size bricks, which required a subfloor for the extra weight, but they appreciate the unique look and durability it brings to the area.

The Kirklands have included personal art throughout the home, including many pieces selected from a gallery in a building Fletcher owns in the West End. Semi-retired from the family business he ran for decades, Fletcher has purchased, renovated and manages four properties downtown. Near the entryway is a pastel charcoal piece by artist Peter Helwing that depicts the same four buildings he renovated, which Becky found and gave to Fletcher as an anniversary present.

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The dining room chandelier is particularly special to the couple after years of not having one. “We just didn’t see anything we liked,” Becky says. The large piece was originally made for candles, but has been rewired. It’s dripping with older, less glitzy Baccarat crystal. “We wanted something older and more subtle for this house.”

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The walls were faux finished by Jim Clay with marble-like veins in soft green and red. A “Jack Thacker touch� sits between the entryway and the living room: a connector, or short hall, with hidden storage on either side.

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The formal living room – which the Kirklands admit they don’t use very often – is notable for its limestone fireplace, which a mover memorably dropped when it was being installed, breaking both the piece and his toe.

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A mistake led to a unique ceiling in the master suite. The bedroom turned out to be too small, but was already framed in. The couple asked for a few additional feet, leading to the arch over the bed. An octagonal tray ceiling and favorite art pieces complete the space.

Another creative architectural element hides in the dark-wood office: doors that open to reveal another hidden door with storage. Photos and accents, including a headrest women use to protect their hair as they sleep, show the couple’s love for Africa. “It gets in your heart forever,” Becky says.

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The home was built to accommodate four children, with four bedrooms upstairs built as suites connected by shared baths. Now, two children live in the area and the other two live in Los Angeles and Dallas, so the suites aren’t used very often, though the couple does enjoy occasional sleepovers with their grandchildren, who range in age from newborn to 10.

In the upstairs media room, a 60-inch television is popular with grandchildren, though the Kirklands usually watch the much smaller one downstairs. Unique accents abound here, including a chief ’s spoon from Botswana, walking sticks from a memorable day looking for gorillas in Rwanda, and Becky’s beloved collection of shark’s teeth.

Set amid the media room and four bedrooms upstairs is an eye-catching hall with a barrel ceiling, extensive molding, medallions and a desk with chair. Though the area is not used much as a functional space, it’s a pleasure to walk through and affords great views of the willow trees outside.

Just another special detail in a home where every detail speaks volumes. ah

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Enchantment Written by Allison Walsh | Photography by Kris Decker/Firewater Photography

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en and Nancy Ladner are no strangers to playing host and hostess. The couple honed their hospitality skills during Ben’s tenure as president of American University, where their Washington DC home served as the backdrop to as many as three events in a single day. The Ladners relocated to Greenville nearly a decade ago, and life is considerably slower – though maybe not quieter, as their home now regularly plays host to the bustle of six grandsons.

Both natives of Mobile, Alabama, the Ladners always knew they’d settle in the South after retirement. The children and grandchildren they have sprinkled across the region were another big draw, but also presented them with a choice between three fine cities: Mobile, Atlanta and Greenville.

“It was really this place,” Ben says of the extraordinary downtown estate that tipped the scale in Greenville’s favor.

“We turned that corner – I’ll never forget it – and I thought, this is the most enchanting place I’ve ever seen in my life,” Nancy remembers. “It’s just the land of enchantment.”

Nancy found it to be such a special place, in fact, she felt it deserved a name. After a particularly stunning trip up the winding drive on a fall day when the ground was carpeted with oak leaves, she knew what it had to be.

Built in 1921, Oakleaf sprawls across three acres on Bennett Street, surrounded by a towering border of hemlocks. Between the main house, the pool house and a guest house, it meets the Ladners’ every need.

“We wanted privacy after living such a public life, but we’re really urban people,” Nancy says. “We’ve got all the privacy you could ever hope for in the world and we’re two blocks from downtown.”

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Enchanted though they were, the Ladners discovered the home had fallen into a bit of disrepair over the years, and set about immediately on a major restoration project with the goal of preserving the integrity of the home. With the help of residential designer N. Jackson Thacker and interior designer Elizabeth Mann, who also happens to be their daughter, they have done just that. Dabney Peeples tackled the landscape design, adding more than 2,000 boxwoods and tea olives and clumps of mondo grass – along with extensive stone, granite and brickwork – to elevate the grounds to their full potential.

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Once the guest house was complete, the Ladners moved across the driveway and took up residence there while work on the main house commenced. Ceilings were raised, doorways were arched, and an exterior wall was removed to create a bit more space and make room for a well-appointed wine cellar. The heart pine siding was preserved and used as flooring for the standout kitchen Nancy helped design, calling on her years of experience living with a commercial kitchen in her home – a requirement for a couple that entertained as often as Ben’s position called for them to do.

Ben’s time as a university president also afforded the couple the opportunity to travel and spend time with potentates and dignitaries the world over. At nearly every turn you’ll find a memento from that time: gifts from Fidel Castro and the Dalai Lama, a sculpture by a famed Greek artist inspired by Ben’s own dissertation on Orpheus and Eurydice, and all manner of keepsakes from princes and prime ministers. There’s even a framed photo with Goldie Hawn, which Nancy jokingly touts as her claim to fame.

Longtime supporters of the Guild of the Greenville Symphony, the Ladners opened their doors once again this fall to play host to the Patron Party to kick off the 2015 Symphony Tour of Homes.

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All told the restoration took two and a half years, with the Ladners first living in the pool house while two other buildings on the property – which Nancy speculates once served as servants quarters – were combined to create a cleverly laid out guest house.

The main portion of the guest house includes a living area and kitchen downstairs with two bedrooms upstairs. A breezeway connects a second-story guest suite with a separate entrance, which offers a great deal of flexibility in housing varied overnight guests. Because the third floor of the main house is a dedicated clubhouse for the grandsons, the guest house is often a hideout for their grateful parents. ah

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Giving every aspect of your project the utmost attention...

BEFORE AFTER

...from concept through design, to completion of your new home or renovation.

“We were more than pleased with Evergreen Construction and the renovation of our home. Doug and his group went above and beyond to make sure we were informed and comfortable with every decision made. The attention to detail was impressive and the continued follow up after the project was completed has stood out the most. I would highly recommend Evergreen Construction for the renovation of your home.” – Thanks, The Mattice Family 8 Aberdeen Dr. Greenville | (864) 844-4833 | UseEvergreen.com

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BEFORE

B

igger isn’t always better. That perspective can be hard to maintain when your day job involves designing some of the biggest and best homes in town, but Matt and Julie Tindall can attest that with some thoughtful renovations, good bones in a good neighborhood can go a long way.

The Tindalls moved to Greenville after Matt, a Spartanburg native, finished graduate school at Clemson. They bought their modest Bennett Street home in 2004, after falling in love with the North Main area.

“We loved this neighborhood, so we got into the neighborhood in the block that we could afford,” Julie says. “We thought that this would be a starter house for us, and two children later we realized that small is good and so we made a conscious effort to not leave.”

Having an architect for a husband made that effort a bit easier. Together Matt and Julie run Tindall Architecture Workshop. Their tidy domicile does double duty as home to a busy family of four and command central for their growing business.

Written by Allison Walsh Interior Photography by Wayne Culpepper/Fisheye Studios Exterior Photography by Kris Decker/Firewater Photography

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Julie had a short list of must-haves for the renovation: no more being banished to the basement on laundry day; mid-century decor was welcome, but the mid-century storage needed an upgrade; and the kitchen had to be a marvel of modern efficiency. Beyond that the Tindalls were committed to preserving the defining elements of the home.

They called on Cynthia Masters and her interior design firm, Panageries, to help them define their style.

Matt and Cynthia first met several years ago when Panageries brought Matt’s former firm in on a project.

The two immediately clicked and have collaborated on multiple projects since. This easy working relationship made short work of the initial Q&A Cynthia takes each of her clients through, and a plan quickly evolved to blend Matt’s penchant for mid-century modern furnishings with the handful of traditional family heirloom pieces Julie had her heart set on keeping.

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BEFORE

“(In our business) we see a thousand cool things a day and for us to make up our mind for ourselves about what’s the right thing to do or the coolest thing to do, it’s really tough. There’s so much stuff out there,” Matt explains. “So it was nice to have Cynthia weigh in from a different perspective.”

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BEFORE

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“Divergent styles and time periods can live happily together. The key is to keep the differing styles to a minimum as we did here,” Cynthia says. “And it was great that Matt and Julie were open to refinishing and repurposing pieces in order to pull the design together.”

The Tindalls managed to get everything they needed – and a few things they wanted – and only added a scant 350 square feet to the existing structure.

“We really had to sit down and evaluate how to get the best bang for our buck and take advantage of every single square foot,” Matt says. “350 (square feet) is not a lot to add to a house to make it a forever house, but based on what we did it worked for us.”

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While choosing fixtures and finishes for the renovation, the Tindalls were mindful of the opportunity to create the perfect home for their family while also using it as a showcase of sorts for clients. White marble countertops, for example, are an element people often shy away from, but TAW clients can get a firsthand look at how well they function in a family kitchen.

Prior to the renovation, the kitchen was small and dark, and separated from the rest of the house by a staircase leading to the basement. Eliminating these stairs created an opportunity to not only expand the kitchen, but also

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mirror the arched doorway between the living and dining rooms with an identical opening between the dining room and kitchen, thus giving a clear view from one end of the house to the other. This was a small change that has had a big impact on how the family uses the space.

“I’m the one that primarily uses the kitchen, and with the old situation we had I felt very isolated. I still have really young children and I need to be able to multitask, and this layout allows me to do that,” Julie says.

“You can see everything that everybody else is doing from here,” Matt says. “(The kitchen) is like the captain’s chair.”

A sunroom on one end of the house, just off the living room, was repurposed as an office for Matt, where he’s highly visible to the rest of the family but tucked away enough to remain productive.

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A small but mighty mudroom off the kitchen wears many hats: laundry room, drop zone for the family’s belongings, and Julie’s workspace, which converts to a homework station after school.

“Everything has a place and everything is in its place to make the most use of that space,” Cynthia says. “The great thing about that house is they use every inch of it.” ah

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SimplyUnique

No Mad Hatters Here! Written by Lynn Greenlaw Photography by TJ Getz/Getz Creative Photography

SimplyUnique

T

ake one lovely, expansive, multilevel garden with a beautiful mountain setting; add colorful, artful quilts and good friends who appreciate both and what do you have? A perfect setting for a tea party!

That’s exactly what took place when Mary and Chuck Elder decided to have longtime friend DeElda Wittmack – a nationally recognized quilter and needlepoint designer – display her quilts in their garden.

The Elders have worked for the last several years to perfect their mountain garden with the expert help of J. Dabney Peeples Design Associates and the Collins Group. Together they have created the most exquisite setting that was the perfect backdrop for DeElda’s quilts.

Add in some scrumptious tea time goodies with an assortment of fine teas and life couldn’t be sweeter.

Browse through the lovely photos and try not to be too envious of those who were able to stroll through the garden and take pleasure in this unique setting.

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To learn more about DeElda, her quilts and her other creative talents, visit www.DEELDA.com. ah FALL 2015

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Contact us today for $150 off a water purification system.

Angela Self

CERTIFIED BUILDING BIOLOGIST / HEALTH AFICIONADO / FOUNDER + PRINCIPAL, VITAL SPACES Vital Spaces is a consulting business to help businesses and homeowners go beyond green to create healthy healing spaces with clean air, clean water, and minimal electromagnetic radiation.

“I love working with commercial projects such as senior living centers and schools because the impact is so great. It’s also very fulfilling to help a homeowner create a clean, healthy home.”

“To me, healthy is of the body, mind and environment. Most people know to eat well, exercise, take your vitamins, and nourish your mind and spirit. But, what most do not realize is we are breathing and taking in toxins everywhere, especially indoors.”

As a builder and it made perfect sense.

My two passions combined into one.

“I love to educate people in such a way that Vital Spaces will play a role in buildings and homes being built healthier and this type of construction being the standard.”

When asked for three adjectives that would describe her, Angela replied, “As a Libra I’m fair if nothing else. I am conscientious and compassionate. And I hope the people who know me would say I’m loyal and trustworthy. I’m persistent too!”

Angela is licensed as a Residential Builder/Contractor in the State of South Carolina, a certified Building Biology Practitioner through the International Institute of Building Biology and Ecology, and holds a bachelor’s degree from the University of South Carolina.

Creat the vibrant health and well being you and your family deserve.

When was your last checkup?

People go to a doctor for annual exams but may not have their living and working spaces examined. Clean air, clean water, and low EMR create the environment that is vital to healing and well-being. Vital Spaces consults homeowners, businesses, builders, environmentally sensitive individuals, and parents to assist with building, remodeling, or just making a few critical changes to create the healthiest environment possible. Feel free to call or email to schedule a free 15-minute consultation to discuss your needs.

YOUR SPACE, OUR SOLUTIONS We provide solutions for those who suffer from allergies, asthma, fatigue, insomnia, headaches, or other health issues.

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9/18/15 6:50 PM

LaborofLove

No Place Like Home Written by Lynn Greenlaw Photography by Crafts Photography of Anderson

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LaborofLove

Kate and her flower girl, niece Ellis Hendricks, share a special moment before the wedding ceremony.

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E

ver since she was a young girl, Kate Hendricks dreamed of having her wedding reception in her parent’s lovely backyard. All she had to do was find her Prince Charming, who appeared in the form of Othniel Lafitte while the two were students at Wofford College.

Granted, it took a while for the match to become official.

The couple dated for seven years – through college and Kate attending law school in Charleston – but ultimately had a fairytale wedding and her dreamed-of backyard reception this past spring.

We thank them for allowing us to share their beautiful evening.

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LaborofLove

Kate says she and Othniel dined under the arbor at the beginning of the reception so that they “could watch all of our guests come in and reflect on what an exciting night it was.�

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Knowing how special her late grandparents’ farm was to Kate, Othniel proposed to her while she was living there after finishing law school.

Interior Design Window Treatments • Pillows Bedding • Drapery Hardware Shades • Blinds • Shutters Extensive Fabric and Trim Selection Wallpaper Furniture and Accessories

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Beth Satterfield, Owner and Designer A very special carriage that has been in the Hendricks family for over 100 years welcomed guests to the reception.

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LaborofLove Othniel with his parents, Monty and Carol Lafitte.

Kate, her parents and her cousin, Cheral Hendricks of Charleston, lovingly put together all of the colorful decorations in the tents and in the house to create Kate’s dreamed-of atmosphere.

Kate with her parents, David and Joy Hendricks.

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After a honeymoon in the British Virgin Islands, Kate and Othniel now reside in Greenville where he is a relationship manager at First Citizens Bank and she is a law clerk to the Honorable Helen E. Burris at the U.S. Bankruptcy Court in Spartanburg. Kate and Othniel enjoy spending time together outside, working in the yard, cooking, going to football games, and hanging out with friends. Sharing their home are two cats, Bootsie and Patch.

Fathers of the bride can surely relate to this pose by David Hendricks at the end of a most enjoyable wedding celebration for his daughter and new son-in-law. ah

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Healthy Can Be Beautiful What is Building Biology?

Written by Angela Self, Certified Building Biologist | Founder + Principal, Vital Spaces

Could a home, a place of refuge and comfort, be a contributing factor in one’s ill-health? Could an interior space, where more than 90% of time is spent, contribute to an inability to recover from an illness?

Questions such as these inspired a revolutionary way of looking at construction: Building Biology. Whereas the heart of the movement has taken root in California, where it is widely accepted and expected, the Upstate community’s increasing visibility via media outlets and successful marketing campaigns has primed the pump for our health-oriented population to understand and implement this innovative aspect of healthy living.

average, indoor air quality is 5-10 times more polluted than outdoor air. And, the EPA cites indoor air quality as a Top 5 Health Risk.

The 2014 McGraw Hill Construction Smart Market Report investigates the connection between buildings and health, and reports a definite link between buildings and health. Nonresidential building owners cite numerous benefits of healthy buildings: 47% report healthcare cost reductions, 66% report improved employee satisfaction and engagement, 56% report lower absenteeism, and 21% report higher employee productivity.

One of the big goals of the report is to get medical professionals to fold recommendations about their patients’ environments into their care policies.

What is Building Biology?

Building Biology, as defined by the International Institute of Building Biology and Ecology, is the joyful science that leads to naturally healthy, ecological homes, schools and workplaces that exist in harmony with the planetary environment. With emphasis on the word joyful, the ability to heal and assist with living one’s best life is a fundamental tenet of the movement.

Building Biology involves a relationship between the built environment and human health, as a means of generating a healing atmosphere. Via such outlets as clean air, clean water and minimal electromagnetic radiation, Building Biology seeks to achieve harmony in health. Founded in Germany in the 1970s, and brought to America by Helmut Ziehe, the movement espouses the building trifecta: green, sustainable and, most importantly, healthy.

Why would you not go beyond green to live or work in a clean environment? For many of us, it’s like taking your vitamins or exercising – another component of vital living. However, if you have an environmental illness such as multiple chemical sensitivity (18% of the population) or electrical hypersensitivity (at least 5% of the population), a healthy environment is a primary need. Or, you may be experiencing another health issue such as headaches, allergies, asthma, respiratory problems or insomnia. For sure, if you have any illness, reducing the load on the immune system with a healthy environment will assist with healing. Children and seniors are most susceptible to environmental illness due to undeveloped or lesser functioning immune systems. It’s invisible (if you can see it, you’ve really got a problem!) but not absent. Just because you can’t see it doesn’t mean you are not being affected.

We have all heard of sick buildings. If a building is sick, then it is very toxic. Sadly, most indoor spaces are sick to some degree. On

Building Biology would like all interior spaces to be healthy but stresses the importance of sleeping areas. This is because the body is in “healing mode” while sleeping and is 10-100 times more susceptible to any toxin or electromagnetic frequency while sleeping. At minimum, clean up your bedroom as your body can handle more stress during the day if allowed to heal while at rest.

Are you being inundated by electric fields, magnetic fields and radio frequency? Did you know wireless radiation genetically modifies all living things? Because this is the area of Building Biology that is least understood, it will be the next topic covered in this educational series on creating your healthy home sanctuary.

You deserve to live your best life.

Editor’s note: This is the start of a series to introduce you to the subject of Building Biology. ah

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Eating Ethically Conscious businesses and CSAs offer good options Written by Janette Wesley, Slow Food USA State Governor for SC Photos provided

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I

met one of my heroes, Ann Cooper, AKA “The Renegade Lunch Lady,” a chef and activist for more than 30 years.

She told me how she arrived at her personal mantra in ethical eating:

As a chef at the Putney Inn in Vermont, an historic farm dating from 1752 to the 1990s, she wanted to source locally raised foods so she would be vested in the local economy.

She contacted a local farmer to request 150 Racks of Lamb a week and he responded, “Well, what are we going to do with the rest of the lamb? That is 75 lambs a week.” Ann replied, “Well, it’s not my problem” – and the farmer said, “Ann, it IS your problem.” After some thought, she realized that both the farmer and the animal deserved respect and changed her plans to create a better way to serve farm to table. Recognizing that it takes time, resources and a lot of land and water to raise a lamb, she created a lamb sampler platter and other uses, “nose to tail.”

Hub Zwart in the Journal of Agricultural and Environmental Ethics said: “Moral concern with eating food is as old as morality itself.” Although most of us have read and heard the many concerning factors regarding farming and the environment, and how it is connected to the health of all life on Earth, we still have problematic food issues. The search for food has been at the center of human relationships and communities since the beginning because food is at the core of human needs. We developed “civilizations” based on the self-consciousness of individuals, values and purpose. Faith may enter decisions for some as it has throughout history, but there are many guiding principles and still some questions that shape what we elect to eat as we recognize the moral consequences of our choices.

The routine of food production has been associated with moral values, although history has changed the focus. In the 19th century, there was a rising fear that population growth would ensure widespread famine. Scientific discoveries offered relief of these fears, and industrial mass production allowed for cheap food, convenient for the consumer, but at a high cost to the environment. Shipping networks developed as technology made long-distance distribution of agricultural produce feasible.

Agriculture became dominated by multinational corporations. As a result, small-scale diversified farms, committed to place and community, dwindled each year. Consumers then became alienated from their food and, in turn, from awareness of the vital connections between food and health, local communities and the environment.

Generally, we waited and pondered priorities in the aftermath of war or major world events.

Convenience and low-cost continued to trump consciousness from many perspectives during the 1960s. We invented disposable products, ranging from diapers to cameras to all types of food product packaging, many designed to address health and sanitation in food service. It was common to watch left-over disposables get tossed on the roadside, as littering was accepted and frequently practiced.

But a new picture of ourselves emerged as we saw the “Earthrise,” a photo taken by astronaut William Anders in 1968, during the Apollo 8 mission. Galen Rowell declared it “the most influential environmental photograph ever taken.” The view from space altered the image of who we are, and our role to protect the planet began to evolve.

In the 1960s, legislation passed that drew attention to the fact that our growing population needed to be concerned not only about feeding the planet, but about clean air, soil and water. Species such as the Bald Eagle were deemed endangered. Iron Eyes Cody, the “Crying Indian,” portrayed a man

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GardentoTable devastated by the destruction of the earth’s natural beauty in Keep America Beautiful’s famous 1971 ad campaign. Shamed into changing their actions, good citizens recognized that trashing the earth went against our core values and beliefs.

DDT was banned in 1972, and in 1985, Nature magazine published an article that confirmed the ozone hole over the Antarctic, which gave an air of urgency to the environmental movement. A Gallup poll in 1989 said that 76% of Americans call themselves “environmentalists.”

Nearly 9 billion people call Earth home, and everyone needs to eat. The United Nations Environment Program reported that agriculture and food consumption were among the most important drivers of environmental pressures, including climate change and habitat loss. We questioned: Should I buy only organic certified foods? Should I stop eating meat or be concerned about animal welfare? Should I become a vegetarian or vegan? What should be called contaminated and uncontaminated foods? What about GMOs? Should I consider water usage?

And even with all the great purchasing options at our fingertips from farmers’ markets to health food shops, these concepts can still have various dilemmas, for example, How far away was my food raised? Can I really afford to buy organic food? How can I help the hungry? No matter what the approach may be, there is little doubt that we are in the process of reviewing our ethical relationship with the natural world. Our duty to future generations and to resolving hunger and health issues is inseparably bound to the care with which we treat nature. After all, it is our Mother Earth, and the only place we can live. Of course we care, we must.

The sustainable food movement began around the concept of nutrition, when studies found that the health of lowincome seniors and children were vulnerable. It developed into a system of production to achieve food self-reliance; as a notion of stewardship; and as a method for sustaining rural communities. Phrases like certified organic, “farm to table” or “nose to tail,” CSAs and “edible schoolyards” or “eating local” brought forward the idea that communities wanted to have control over the distance food travels, as well as the health impact associated with low-quality or processed foods, especially when feeding children at school. Sustainable stressed the environmental impact of production, packaging and distribution. Many organizations – local, national and international – focused attention on these matters, some addressing issues of food insecurity, some environmental factors; others, like Slow Food, drew attention to both of these and added the important economic driver – the good taste of food, which generally influenced the consumer,

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putting local biologically diverse foods on the plate in order to save them.

“The beauty of a LOCAL food system is that it brings you back into a relationship with the source of your food, with the land, the animals, the plants, the farmers, and with each other,” according to Jessica Prentice, chef, author and local foods activist. Some businesses and farms began to offer the consumer considerable options.

THE CONSCIOUS BUSINESS MODEL The conscious business movement in the US, which emerged from the theory of corporate social responsibility, pushed for values-based economic values where values represent social and environmental concerns at both global and local scales.

This effort has been related to “not-just-for-profit” business models, “conscious consumerism” and socially responsible investing. “Do no harm” is the underlying theme, with a three-part bottom line model: Profit, People, Planet. The term “conscious business” implies that a business will seek to be aware of its impact on the world in various spheres, and continue this inquiry over time. It is concerned with both its impact on a human’s inner and outer world as well as animal and environmental well-being.

On the macro-level, Whole Foods Market co-founder John Mackey, along with professor and Conscious Capitalism Inc. co-founder Raj Sisodia, wrote Conscious Capitalism. In this book, they argue for the inherent good of both business and capitalism to create value for all stakeholders: customers, employees, suppliers, investors, society and the environment.

According to Forbes magazine: “Mackey has led Whole Foods as it’s grown from a single store in Austin, Texas, founded in 1978, to an $11 billion Fortune 300 company and a top U.S. supermarket with more than 340 stores and 70,000 team members worldwide. While devoting his career to helping shoppers satisfy their lifestyle needs with high-quality natural and organic foods, Mackey has also focused on building a more conscious way of doing business. For 15 consecutive years, FORTUNE magazine has included Whole Foods Market on its ‘100 Best Companies to Work For’ list.”

On the micro-level, the Lockhart family has a small-scale farm in Virginia. Josiah Lockhart says “an important part of creating a more sustainable food system is preventing waste. When we talk about preventing waste in the meat industry, we have to get beyond just talking about not throwing away food that is past its sale by date. It goes all the way back to processing and the decisions chefs and consumers make when deciding what is on the menu.”

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The Lockharts focus their efforts on quality over economy. They raise only the highest quality rare and heritage breed pigs, poultry and sheep which are antibiotic-free, living free- ranged in the forest or out on pasture, supplemented when necessary with a non-GMO feed mix from a local Mennonite mill. They not only sell the tenderloin, but also sausage, liver and other items that help reduce waste by utilizing the whole animal.

Another farmer, Jason Mann, works with Full Moon Farm Coop, a collective of sustainable fruit and vegetable farms in Georgia. Jason says: “As a social and ecological entrepreneur, I believe in the power of thoughtful business models. They provide a benefit the public sector can’t compete with in the realm of creating social transformation. It’s not just about pasture-raised pork or locally sourced vegetables, but about everyone having access to these products. It’s about farmers being able to sustain their families and those in low-income communities being able to cultivate healthy and conscientious eating habits.

Both ends of the food chain must be sustained. By participating in the CSA season, we have not only built community around the majesties of fruit and vegetable, but we have spoken to the profit-driven powers that control our destructive food system, and said we will seek an alternative, we will seek responsible and healthy nourishment for our body, spirit, and culture. Coming to the farm once a week to get a share might not seem like an act of dissidence, but trust me it is.”

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COMMUNITY SUPPORTED AGRICULTURE The Community Supported Agriculture (CSA) model functions when people purchase a membership from a farm, which entitles them to a share of the harvest. Purchased before the harvest season, it provides the farm timely working capital to plant, hire employees and meet other basic seasonal start-up expenses. Basically, a membership is one of the equal parts into which a farm company’s capital is divided, entitling the holder to a proportion of the profits. The membership relationship provides farmers a secure market for their produce and minimizes the marketing risks normally involved in farming. The investing members receive, usually on a weekly basis, a supply of fresh farm products, have the satisfaction of knowing where and how their food is grown, have a tangible connection to the land through their farm (and farmers), and contribute to the health of their local community. Although it does not work well for everyone’s schedule, people who like to cook, who don’t mind someone else doing the shopping for them, who are home most weeks during the season, who like being introduced to new types of vegetables, and who enjoy getting to know the local farmers are prime candidates to become members of a local CSA. Those who don’t want to spend time cooking, or don’t like trying new foods, should reconsider.

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WHAT COMES IN THE BOX? The box – a simple recyclable package filled with fresh products – is returned to the farm so it can be filled again and again.

No waste or molded plastic added. When looking for a CSA, there is a lot of variety when it comes to what you get in each box.

For example, some boxes come with fruits and vegetables, some with meat, eggs or other dairy. Ask the farmer what you should expect.

Chris Sermons at Bio-Way Farm in Ware Shoals, SC, says that folks who subscribe to his CSA receive Certified Organic produce, “high quality, nutrient dense vegetable and fruit varieties chosen for their outstanding characteristics. These are types that the consumer would not be likely to see at the grocery store. I also give them the opportunity to try rare and unavailable produce like pawpaws.”

PRICE and FREQUENCY OF DELIVERY OR PICK UP Price is determined farm per farm, and can vary. Some offer meat and produce, or produce only, dairy, eggs, etc., and allow you to choose some options. Other price factors may stem from if you have it delivered to a dropoff point (in Greenville many use Whole Foods or Swamp Rabbit Café and Grocery) and some allow you to pick up directly at the farm for a discount. Mini-Miracles farm in Taylors will deliver to your home if you live within 15 miles. If you travel frequently or have some vacations planned, ask if the CSA allows you to put your box on hold, or if it can be donated to a food bank or soup kitchen, or delivered to a friend or neighbor, so that produce isn’t wasted and money isn’t lost.

Margie, at Crescent Farm in Clinton, SC, says that joining the CSA is like having a personal shopper.

Members “don’t have to take the time to walk the aisles and pick out individual vegetables, or go to the farmers’ market, they just go to their pickup location and grab their box which is packed with seasonal produce. It is a lot quicker and more convenient way to eat local.” Her produce is USDA Certified Organic, and includes over 30 different varieties of vegetables and herbs over the course of the 28-week CSA season.

DOES IT HAVE TO BE THE FARM? If connection to an actual farm is important to you, make sure you are going through a farm and not a third party (sometimes farmers’ markets offer CSAs, which are a collection of farms from the market).

Chris Sermons at Bio-Way Farm says he wishes there was a little more “community” in Community Supported Agriculture and would love for more folks to come out to visit the farm. He was happy when one of the shareholders took the initiative and established a Facebook group for the CSA to share recipes.

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GardentoTable HOW TO FIND A CSA IN YOUR CITY Local Harvest is a great resource for finding a CSA: just type in your city, state or ZIP code for a list of CSAs in your area.

Ask farmers at your local farmers’ market; they might have a CSA, but not be advertising it. Also ask at drop-off locations like Whole Foods Markets and Swamp Rabbit Café and Grocery.

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Farms offering CSA memberships in the Upstate: Bio-Way Farm, Ware Shoals, SC Crescent Farm, Clinton, SC Greenbrier Farms, Easley, SC Hurricane Creek Farms, Greenville, SC Mini-Miracles Farm, Taylors, SC

BEFORE

Parisi Farms, Abbeville, SC James Beard said, “Food is our common ground, a universal experience.” As our awareness of interdependence of all life on Earth grows, ethics must enter our world of eating. Eating ethically requires us to apply our personal moral values to our food choices, realizing that what and how we eat has broad implications for our planet and society.

AFTER

We have come a long way from the first thoughts to Keep America Beautiful, but there is still much to do. Is it enough not to throw trash from the window? What is going in the dump? Simply shifting trash from the side of the road to the dump is short-term at best.

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“Food, in the end, in our own tradition, is something holy.

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Toast hazelnuts on a baking sheet, tossing occasionally, until golden brown, 10-12 minutes, 350째F. Let cool, then coarsely chop. Toss kohlrabi, apple, lemon zest, lemon juice and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

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