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The Winds of


The past, present and uncertain future of S.C. shrimping

SC Sto r i e s

June 2013

Armed and stylish

SC Tr av e ls

A family adventure

SC G a r d e n e r

Hot-weather veggies




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THE MAGAZINE FOR COOPERATIVE MEMBERS Vol. 67 • No. 6 (ISSN 0047-486X, USPS 316-240) Read in more than 450,000 homes and businesses and published monthly except in December by The Electric Cooperatives of South Carolina, Inc. 808 Knox Abbott Drive Cayce, SC 29033

June 2013 • Volume 67, Number 6

Tel:  (803) 926-3 1 75 Fax:  (803) 796-6064 Email: EDITOR


Diane Veto Parham FIELD EDITOR


Pam Martin



Sharri Harris Wolfgang

12 The winds of fortune


Susan Collins PRODUCTION

Spend the day with South Carolina shrimpers as they trawl the coast in search of a healthy catch.

Andrew Chapman WEB EDITOR


Susan Scott Soyars Becky Billingsley, Mike Couick, Reid Creager, Hastings Hensel, Carrie B. Hirsch, Jan A. Igoe, Charles Joyner, Brian Sloboda, S. Cory Tanner

Mic Smith


4 CO-OP CONNECTION Cooperative news



Tel:  (800) 984-0887 Dan Covell Email: Keegan Covell Email:


National Representation

National Country Market Tel:  (800) NCM-1181 Paid advertisements are not endorsements by any electric cooperative or this publication. If you encounter a difficulty with an advertisement, inform the Editor. ADDRESS CHANGES: Please send

to your local co-op. Postmaster: Send Form 3579 to Address Change, c/o the address above.


10 Summer on a plate

Deviled eggs and freshpicked corn on the cob are two of Mike Couick’s favorite summertime foods. Now it’s your turn. What seasonal treats will you chow down on this summer?

Periodicals postage paid at Columbia, S.C., and additional mailing offices. © COPYRIGHT 201 3. The Electric Cooperatives of South Carolina, Inc. No portion of South Carolina Living may be reproduced without permission of the Editor. SOUTH CAROLINA LIVING is brought to you by your member-owned, taxpaying, not-for-profit electric cooperative to inform you about your cooperative, wise energy use and the faces and places that identify the Palmetto State. Electric cooperatives are South Carolina’s — and America’s — largest utility network.


19 Armed and stylish

May we present Kristy Olson Cuthbert, one of five South Carolina women featured in the award-winning documentary The Debutante Hunters.

22 Laur en King / iStock

Calling all Duckaholics: Meet Uncle Si from A&E’s Duck Dynasty at the Great Falls Rescue Squad Rodeo this month. Plus: Three great ways to control home lighting costs.



20 A family adventure

Learn the Colonial-era history of South Carolina’s Upstate region through the restored homes and the historic adventures of the Bratton family. RECIPE

22 Dining al fresco

Yolanda’s cucumber dip Honeymooners’ grilled red snapper Betty’s apple pineapple coleslaw Summer berry pie



24 The heat is on

With the right seasonal vegetables and planting techniques your garden can bloom right through another summer swelter. HUMOR ME

30 Glue the tail on the mastiff

6 Member of the NCM network of publications, reaching more than 7 million homes and businesses


The Winds of


The past, present and uncertain future of S.C. shrimping

SC Sto r i e S

Armed and stylish

June 2013

Printed on recycled paper

He’s back. Enjoy the latest misadventures of Clyde, that lovable, slobbering dogasauras who makes life so interesting for Jan Igoe.

SC tr av e l S

A family adventure

SC G a r d e n e r

Hot-weather veggies

Third-generation shrimper Rocky Magwood prepares the trawl nets on The Winds of Fortune in preparation for the summer shrimp season. Photo by Mic Smith.

On the Agenda For a listing p m co lete s, see of Event 8 page 2

Highlights TOP PICK FOR



Forest Enchshanyoteu coduldSthaoverynibbbleood onk the gingerbread

Ever wi ered nsel and Gretel, ste witch’s house with Ha or roamed Cinderella’s ship the Treasure Island pages tures spring off the uc str le -ta iry castle? Fa explore to s w exhibit for kid of storybooks in a ne ar Pawley’s Island. The ens ne at Brookgreen Gard yhouses, Storybook Forest pla d te an ch En l ica ag m are ilders and architects, all crafted by local bu s and nursery rhymes storie based on children’s trees, arts rytelling under the sto th wi and coincide ens. rd re lessons at the ga . and crafts, and natu call (843) 235-6000 or For details, visit br


Uncle Si at Great Falls JUNE 22–30 Rescue Squad Rodeo Hampton County Calling all Duckaholics: You’ve Watermelon Festival watched him blow up a pickup truck, use “scientistic” methods to hunt beavers and even surf (sort of). Now you can meet Uncle Si Robertson of A&E’s Duck Dynasty in person. Organizers of the Great Falls Rescue Squad Rodeo snagged Uncle Si, one of the popular members of a Louisiana bayou family famed for its down-home lifestyle and multimillion-dollar duck call business, to visit one on one with fans from 3 to 5 p.m. at William States Lee Industrial Park, 2536 James Baker Blvd. Bonus: Tickets to meet Uncle Si include admission to the 8 p.m. rodeo that night.

Watermelons must be serious business in Hampton County, a prolific producer of the summertime treat. The 71st annual festival, coinciding with harvest time, is dedicated to “honoring our watermelons, one slice at a time.” Take your own stand on whether to salt or not to salt, to spit your seeds or no, but expect plenty of melon-loving fun. Start outdoors with Family Fun Day on June 22 at Lake Warren State Park, where they’re serving up free hot dogs, cool treats, and “watermelon, watermelon and more watermelon.”

For details, visit or call (803) 482-4315.

For details, visit or call (803) 943-8324.



JULY 11–13

South Carolina Festival of Discovery

Here’s the menu for this Main Street festival in Greenwood: a smorgasbord of barbecue, oldfashioned black-kettle hash and a heaping helping of free blues music. The “Blues Cruise” concerts, scattered across multiple uptown venues, feature the biggest musical lineup in festival history. Check out the Pam Taylor Band (above) in its Greenwood debut on July 13, featuring daughter-father duo and S.C. natives Pam and Mike Taylor. The buffet of tastes and tunes is designed to show off Greenwood’s local folklore, arts, crafts, music, dance and culture. For details, visit or call (864) 942-8448.

JULY 11–13, 19–20

South Carolina Peach Festival

There’s no disputing Gaffney’s rightful claim to peach fame, what with its giant peachoid towering over the town. But its festival also celebrates wellcooked BBQ, mud-slinging trucks and a mighty music lineup over the course of two weekends. Downtown festivities crank up on the 12th, Mother’s Finest brings its Southern funk rock to the stage on the 13th and mud-spattered trucks compete on the 20th. For details, visit or call (864) 489-5721.


Cool roofs create cooler homes

Solar reflectance: The fraction of solar energy that is reflected by the roof

Only on The Debutante Hunters. After you’ve turned to page 19 and been properly introduced to hairdresser/hunter Kristy Olson Cuthbert, visit to watch the trailer and meet all five of the South Carolina women featured in the award-­winning documentary. Summer on a plate. Mike Couick shares his favorite summertime foods and family traditions on page 10. Now it’s your turn. Visit and share your best summer recipes and memories.

Like us on Facebook

Armed and stylish: (left to right) Beverly Mebane Helms, Kacey Bates Patrick, Kristy Olson Cuthbert, Sara Frampton and Susan Frampton are the stars of the documentary The Debutante Hunters.

Our Facebook page celebrates all that’s great about living in South Carolina. Join the conversation and share your photos with us at   | June 2013   |  SOUTH CAROLINA LIVING


Cool Roof Rating Council,

replacement or repair. But by installing a “cool” roof you can The sun’s Thermal emittance: The relative save money—and energy—for little to no additional cost radiation ability of the roof surface hits the roof and effort. to radiate absorbed surface heat Cool roofs reflect the sun using materials that have a special coating. During summer, they stay 50 to 60 degrees Fahrenheit cooler than traditional construction. Because these roofs maintain a lower temperature, less energy is needed to cool the space beneath them. According to the U.S. Department of Energy (DOE), cool roofs trim cooling Some heat is loads by up to 15 percent. absorbed by the The coolness of a roof is determined by For more information on roof and transferred two properties: solar reflectance and thermal metal roofing options, to the building below emittance. Solar reflectance simply equates to read the Energy Q&A the amount of solar radiation reflected, while article “Metal roofing keeps things cool” thermal emittance spells out how efficiently the online at roof cools itself by re-radiating that heat. The combination of these two properties, called the solar reflectance index (SRI), is typically shown as a rating from 0 to 1. Higher ratings mean increased reflectivity and emissivity. Cool roofs boast an SRI of up to 0.85, while a conventional roof may only rate 0.05. Cool roofing options include asphalt shingles with specially coated granules, light-colored wood shakes, tiles made of clay, slate or concrete, and coated metal roofs. The main cost of installing a cool roof involves the type of material you choose. DOE estimates you’ll spend an average of 75 cents per square foot extra, but you’ll experience quick payback from the investment, thanks to energy Specially coated metal roofing systems cost a little more but can help savings and a longer roof life. —Brian sloboda reduce power consumption over the long haul. Most homeowners dread the thought of roof

On the Agenda S.C.RAMBLE!

GOIN G TO The G a r d e n BO u nT y

Big harvests from small spaces

















Solve this multiplication problem and write your answer in the boxtops, one digit to each box. Then match boxes to find the seat of Colleton County in your answer.

SC STO r i e S

When in Rome humOr me

My other car is a tank MARCH 2013




A Carolina tradition


I received my March 2013 South Carolina Living magazine and thought, “I am keeping this one.” What a beautiful, expressive cover. The article “Top Dogs” reflected the bond between owners and their dogs, and showed men, women and children participating in a Southern tradition of hunting with hounds—taking advantage of what comes naturally to the dog. As for the comment from one offended reader who stated, “I don’t believe this reflects well on South Carolina,” please consider that hunting with dogs—be it bird, coon, deer, rabbit or whatever is in season—will always be a part of our Carolina culture. Last time I checked there were 49 other states you might find less offensive. Pick one.


Lights out If you need a smarter way to control your home’s

lighting, or if you’re just tired of telling the kids, “Turn out the lights when you leave the room!” maybe it’s time for an automated solution.

Timers can be set to turn lights on

Buddy wilson, aiken

Jim Dulley

Occupancy sensors are helpful for extinguishing indoor lights when a room has been empty for a predetermined length of time. They’re also good for controlling task lighting—above a desk or kitchen sink, for example—so you get the extra light you need while working but won’t accidentally leave the light on all night.

This motion sensor is mounted near the ceiling to cover the entire room.

or off as needed. They can help ward off would-be burglars by making an empty home look occupied, and they can control holiday light displays. Plug timers into a wall outlet or install them in the wall, like a light switch or thermostat.

Photo sensors are generally used with outdoor lighting systems. Simple photo sensors can improve safety and security by ensuring that outdoor areas are well lit when the sun goes down, but they may increase power consumption, since the lights will operate all night. Combination motion and photo sensors can be set to turn lights on temporarily when someone walks within range. For more information on automatic lighting controls, visit Source: U.S. Department of Energy


Letters to the editor

Inside the Grand American Coon Hunt and Show



Write SCL


By Charles Joyner, See Answer ON Page 26




Your swimming pool doesn’t have to be a drain on your electric bill. Simply covering it will go a long way toward reducing evaporation, which will cut back on refilling and reheating. Also, consider investing in a high-efficiency or multi-speed pool pump when it’s time for a replacement— they cost more but save a lot more energy than older models. Visit for more info. Source: NRECA’s Cooperative Research Network

We love hearing from our readers. Tell us what you think about this issue, send us story suggestions or just let us know what’s on your mind by clicking on the Contact Us link at You can also email us at, mail to Letters, South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033, or send a note by fax to (803) 796-6064. All letters received are subject to editing before publication.

GONE FISHIN’ The Vektor Fish & Game Forecast provides feeding and migration times. Major periods can bracket the peak by an hour. Minor peaks, ½ hour before and after. Minor

PM Major

16 — 7:37 1:07 17 1:07 8:37 7:37 18 1:52 9:22 8:52 19 2:37 10:07 10:07 20 3:22 10:52 11:07 21 4:07 11:37 11:52 22 — 4:52 7:52 23 12:52 5:52 8:22 24 1:37 6:37 9:07 25 2:22 7:22 9:52 26 3:22 8:22 10:22 27 4:22 9:22 11:07 28 10:37 5:22 4:37 29 — 6:37 12:22 30 — 7:52 2:37

6:07 3:07 4:37 5:37 6:22 7:07 12:22 1:07 1:52 2:37 3:22 3:52 11:37 12:22 6:22




AM Major

1 1:07 8:52 7:52 4:37 2 1:52 9:37 9:22 5:37 3 2:37 10:22 10:22 6:07 4 3:22 11:07 11:07 6:37 5 4:07 11:37 11:52 7:07 6 — 4:52 7:37 12:07 7 — 5:22 7:52 12:37 8 12:52 6:07 8:22 1:07 9 1:37 6:37 8:52 1:37 10 2:07 7:07 9:07 2:07 11 2:37 7:52 9:37 2:37 12 3:22 8:37 10:07 3:07 13 9:37 4:22 10:37 3:37 14 10:52 5:22 4:22 11:07 15 — 6:22 12:52 11:52 16 — 7:37 6:37 3:22


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Summer on a plate Summer is about here, and it’s as good a time as ever to come clean

about something from my past. In 1977, my senior year of high school, I went to extraordinary lengths to avoid class. On one such occasion, I, along with most of the football team, chose to participate in the Betty Crocker Homemaker of Tomorrow exam. A test on family economic issues was a small price to pay for a few hours of escaping class.

Original banana pudding 4 large eggs, at room temperature 1 cup sugar, divided N cup all-purpose flour 2 cups whole milk 1 teaspoon vanilla extract 2–3 ripe bananas 1 box vanilla wafers

Preheat oven to 350 degrees. In the top portion of a double boiler, mix flour and ½ cup sugar. Separate egg yolks and reserve whites for topping. With a spoon or whisk, beat flour, sugar and egg yolks until smooth. Bring the doubleboiler water to a boil. Add milk to flour mixture, stirring until smooth. Reduce heat to medium and stir constantly for about 10 minutes, until mixture thickens. Reduce heat to low and stir in vanilla. Set custard mixture aside. In an 8-inch-by-8-inch baking dish, layer vanilla wafers. Slice bananas on top and spread custard on top of bananas. Add another layer of wafers. Beat egg whites on medium speed until they begin to form peaks. Add ½ cup sugar and continue to beat until thick and glossy. Spread over prepared pudding mixture. Bake 15 to 20 minutes or until topping is nicely browned.

Imagine my surprise when it was announced that I was the recipient of that year’s Miss Betty Crocker Award. For my yearbook picture, I posed in the gym weight room in a weak attempt to blunt the challenge to my manhood. While I never expected to receive a homemaking award, I have always tried to learn from good cooks. I am never more reminded of my love for cooking than during the month of June. For me, this month brings memories of going to the garden and “shopping for dinner” the oldfashioned way. Here are some of my favorite summertime foods: Better Boy tomatoes (gotta be local), picked that day, still warm from the sun. For the ideal sandwich, place a single, large tomato slice in between two pieces of white bread coated with Duke’s mayonnaise and sprinkle with salt and pepper. Silver Queen corn, boiled and satu-

rated with salt, pepper and butter. Someone once told me that the very best way to enjoy Silver Queen is to have a pot boiling right there in the field so you can start cooking the moment the ears are shucked and silked.

Fried chicken livers—not too heavy on the breading. Deviled eggs—mayonnaise, mustard,

vinegar, salt and pepper. Sprinkle with paprika.

These are just a few of the “Southern staples” that come to mind. Now it’s your turn. Visit this month and tell us about your favorite summer foods and recipes. To start us off, I’m sharing my favorite banana pudding recipe. It’s ­delicious, and I should know—I am, after all, a Betty Crocker Homemaker of Tomorrow.

Fried and boiled okra. Cut small and

tender. I love to eat it, but I hate to cut it.

Real banana pudding—warm and


Biscuits. Truly great biscuit recipes

start with butter­milk and end with a flaky, powder-dusted top.

Graveled new potatoes—small, tender

potatoes harvested early. Boil and add salt, pepper and butter.


Betty Crocker Homemaker of Tomorrow award winner Mike Couick mans up his high school yearbook photo by posing in the weight room.


President and CEO, The Electric Cooperatives of South Carolina Mike Couick

Share your recipes Visit this month and use the Favorite Summer Foods online submission form to share your best seasonal recipes.

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the 12

W i n ds



A day in the life of an S.C. shrimp boat by Hastings Hensel Photography by Mic Smith

Dawn had yet to br e ak on a cool

mid‑December morning, toward the end of the white shrimp season, when Captain Wayne Magwood got into his pickup truck, left his Shem Creek office and headed out to round up his crew from the town of Mount Pleasant. In his absence, only a few lights shone on The Winds of Fortune, his 68-foot trawler, and from the docks, which smelled of fish and oyster shells, one could hear music from A Charlie Brown Christmas blaring from a stereo he had left on inside the cabin. The trawler itself looked like some sort of maritime cathedral—its spires and wires and ropes and nets rising into the starless sky—and when Magwood returned with deckhands Richard Grassie and Carl Lee Jefferson, all three of them stepped on board to ready the boat for the day’s trip. The 60-year-old Magwood, who was wearing white tennis shoes and a Hampton University sweatshirt, did not, as one might expect of a veteran shrimp

F o rt u n e   | June 2013   |  SOUTH CAROLINA LIVING


the wi n ds of f o r t u n e

boat captain, cut an imposing figure. Nor did he bark any orders at his crew but spoke instead in a soft Lowcountry accent that made its way unhurriedly and reflectively through tale after tale of his 50-plus years at sea. His whole presence, in fact, seemed to contrast with the near-mythical legend of his father, the late Captain Junior Magwood, a man revered as one of the most rugged and brash pioneers in the South Carolina shrimping industry. “I’m a hard worker like he was, but I’m not as rough and tough as he was,” Magwood said about his father. “My dad was a pretty damn big person.” And by big, Magwood means physical size—you used to be able to see his father’s husky, life-size statue standing in downtown Mount Pleasant, before it mysteriously disappeared—as well as influence. His father started fishing in 1942, making the Magwood name nearly synonymous with South Carolina shrimping.

B e t t e r d ays

That hard-work ethic is the most important thing Magwood inherited from his father, for the shrimping industry, facing overseas competition and rising fuel costs and increasing regulation, has certainly seen better days. “The best day I ever had we caught 10,000 pounds, and I made $30,000 in one day,” he said just before sunrise, helping the deckhands untangle a particularly nasty

the system, then you have a competition for food, and the shrimp tend to get smaller.” Whatever the reason, Magwood still had to go out and keep working hard at the only job he’s ever really known, so when all the knots were untangled, The Winds of Fortune left the dock with Magwood leaning back in his captain’s chair and steering the boat with his right foot. It was not hard to see that he had done this before. All the modern equipment around him—sonars and radars and depth gauges—bleeped and flashed, but one sensed that he was more comfortable with the pre-technology methods of locating and catching shrimp. “We’re just gonna go out here to my favorite spot,” he said, referring to a 50-foot hole past the jetties and in clear view of the city of Charleston.

N e t l o ss e s

The different species of South Carolina shrimp—brown, white and pink—have similar life cycles, with the spawning taking place in the ocean and the post-larval stages occurring farther back in the estuaries and inlets. For nearly three months, shrimp will stay in this nursery habitat and grow up to 2 to 2.5 inches per month. Once they get to be more than 4 inches in length, the shrimp begin an offshore migration back to the ocean, and these are the shrimp that commercial trawlers seek.

“The best day I ever had we caught 10,000 pounds. ... But that was in 1996. We only caught 24 pounds the other day. It was slow. It’s been slow.” twist in the nets. “But that was in 1996. We only caught 24 pounds the other day. It was slow. It’s been slow.” Slow for South Carolina commercial shrimpers meant only 353,522 pounds in November and December of 2012, compared to the 514,826 pounds that commercial shrimpers caught in those same two months in 2011. “I really don’t know what the problem is,” Magwood said. “Once in a while we’ll get a good day. This year started out promising, and it should have been a bumper crop. But it didn’t pan out.” And that has left everybody searching for ­explanations and reasons. Some shrimpers blame it on a parasite that causes black gill disease, while others think it may have to do with the runoff and pesticides from all of the development along coastal waters. And then there is the allimportant weather, especially the presence of large storms or harsh winters, which can have a negative effect on the spawning, overwintering shrimp that make up the following year’s crop. “There’s no magic answer,” admits Mel Bell, director of the Office of Fisheries Management at the S.C. Department of Natural Resources. “There might have been a lot of shrimp, and sometimes when you get a lot of shrimp in 14


So at 7:15 a.m., under a gray sky, it was time to try to lower the nets. All around the boat, seagulls screamed and large container ships made their way in and out of the Port of Charleston. “You don’t ever know what you’re gonna get,” crew­member Richard Grassie said about trawling the seafloor, and indeed part of shrimping’s fun is in pulling up and sorting through “Shrimping’s been real good to me,” says Captain Wayne the bycatch—the term for Magwood, despite a promising all the non-shrimp species 2012 season not panning out. and the non-living things— that the net pulls up. Magwood has discovered just about everything in his nets over the years—lots of sunglasses, hats, beach toys, trees and bicycles, but also a $50 bill, a running watch and a Jet Ski right after Hurricane Hugo.

Crewmembers Richard Grassie (left) and Carl Lee Jefferson tend to the nets and separate the shrimp from the bycatch on The Winds of Fortune. Each haul back has its own surprises, and sometimes shrimpers find more than just seafood. In past seasons, the men have recovered everything from a $50 bill to a jet ski.

F a mily t r a di t i o n

Yet shrimping isn’t always as romantic a profession as one sees in, say, Forrest Gump. Sometimes the work is boringly routine, and shrimpers, like all fishermen, pass the time by telling stories, mostly about the good times in the past. Magwood, in particular, likes to tell stories about his family and his childhood on the salt waters of the local creeks. Wayne Magwood was born as the second son of “Cap’n Junior,” who started shrimping by rigging up freight boats that ran vegetables from Johns Island to Charleston in the 1940s, before any connecting bridge had been built. Junior grew up on Little Bull Island near McClellanville, and to hear Wayne Magwood talk about this side of his ancestry is to go back into a seemingly quaint and idyllic frontier-like world. His grandmother cooked only on a wood stove and

put her daughter through college by making money shucking oysters. The Magwood men spent almost all their time in the creek—fishing, oystering, crabbing, shrimping, hunting. Magwood’s mother, Alba, was born to Italian parents, and he remembers her as the best cook he’s ever known, someone who “could make hot water soup taste good.” She also loved Westerns and so named her second son after one of America’s most famous cowboys, John Wayne. Indeed, out on the open sea it isn’t hard to imagine shrimping as a sort of final frontier, and Magwood has been compared to a modern-day East Coast cowboy. Yet that sort of myth-making neglects how tough it is to make money these days, and it’s no secret that shrimpers face stiff challenges. “Individually, it’s been our most single important fishery in this state forever, but over the years the guys are really struggling,” Bell says. “The primary thing that hits them hard is competition with foreign imports. What’s happening is they go out there, they’re trawling shrimp, but fuel costs more, waterfront property costs more, insurance costs more, boat maintenance costs more. And they can’t really   | June 2013   |  SOUTH CAROLINA LIVING


the wi n ds of f o r t u n e

sell their shrimp for the price they need to sell them for.” There have been efforts to help: “Save the Fleet” fundraisers sponsored by the town of Mount Pleasant, which raised money for shrimpers who lost boats to fire or storm; and grants for Direct Marketing Associations, which let fishermen sell their product directly to customers, right off the dock. Shrimpers like Magwood have also seen some benefit from the “Buy Local” movement that has trended in youthful, hip cities like Charleston. And there are other things he can do with his boat to make money, including beach restoration and turtle relocation. But it’s shrimping that he knows best and shrimping that he always imagined would be his entire life’s work. “I always thought I’d be the last one standing,” he said. “But I’m starting to have second thoughts now.”

H a u l b a ck

There’s a huge demand for South Carolina shrimp, but the annual harvests are down. Wayne Magwood could sell 1,000 pounds a day, if only he had it.







Fifteen minutes after the nets had gone down, Magwood stood up and told his crew to bring up the test nets, a smaller set of nets that gauge whether or not the boat has are always wanting more shrimp and why Magwood been trawling over any shrimp. They needed around 50 spends so much time chasing after the little crustaceans shrimp in the test nets, he said, to warrant pulling up the in the first place. big nets. “We’ve always got the market,” he said. “We just don’t The first test nets produced only a dozen or so shrimp, have the shrimp. But when we had the shrimp, we didn’t but 45 minutes later, when they pulled up the test nets for have the market. It’s a catch-22. We could be selling 1,000 a second time, Magwood declared a “haul back”—the term pounds a day, if we had it.” “The problem is not overfishing, because there’s only that means it’s time to pull up the big nets and unload the 10 boats 20 miles this way and 20 miles that way,” he said, catch. There was a cry of pulleys and winches, and the big pointing north and south along the South Carolina coast. nets started to surface with a flock of seagulls and a pod of “We got all this fishing grounds that we could work, and porpoises giving chase. there should be plenty of shrimp. There used to be 100 Upon the release of the nets, the bycatch plummeted boats in that creek, and now there’s only 10.” onto the deck floor, a colorful amalgamation of horseshoe In the early afternoon, resigned to the fact that it was crabs, pufferfish, stingrays, starfish, spots, flounder, skate another slow one, Magwood called it a day. The day’s small and shark. Deckhands Jefferson and Grassie shoveled most catch, it was obvious, frustrated him, but it also caused of it through the scupper hole and back into the ocean, him to reflect about his life in the business. but they also set aside some of the bycatch to take home “Shrimping’s been good to me,” he said. “I raised and eat or to sell to neighbors and friends. four girls, all got educated. I paid for two shrimp Somewhere in all that bycatch, however, were the boats, and I had three houses at one time. shrimp—gray and fat and long as a finger. The crew Shrimping’s been real good to me.” selected these from the pile like jewels and tossed He began steering The Winds of Fortune back them into the baskets. Magwood estimated they’d Captain to the dock with his right foot like always, gotten about 25 pounds in the first catch, and Wayne with 37 pounds in the baskets and the he took two dozen of the biggest shrimp, put Magwood bills needing to be paid. For a moment, it them into a pot of water on a boiler plate on wound up in Port Arthur, Texas, seemed as if this might be Magwood’s the cabin stove, sprinkled some spices over over the winter, running last season, and he spoke about going to them and served the shrimp to everybody a 30-foot crew boat on the run tugboats in Texas for the winter on board. Sabine River, but his heart or getting a job as a diesel mechanic There may be nothing like eating and his head were still back in in town. a shrimp caught five minutes the Lowcountry. As this issue went to But Grassie shrugged it off. beforehand from the ocean. The press, he was keeping tabs on conditions “If anybody can make it, he supremely meaty and salty in South Carolina and planning to return for can make it,” he said when the taste​—infinitely better than the start of the brown shrimp season in late May. captain was out of earshot. anything imported and sold at “I’m not sure if I’m coming back for good or not,” he says. “It all depends on how the shrimp are looking.” “He’s the toughest man I’ve an all-you-can-eat buffet​— is why local restaurants ever known.”  16


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“I didn’t do nothing but try to save a few people.” Tomie Gaines of Greenville, S.C., served as a medic in Italy during World War II and later went into nursing. Today, Mr. Gaines visits elementary schools to teach children about WWII and how war is as much about saving lives as taking them.

Honor FligHt BRINGS HISTORY ALIVE! From the bombing of Pearl Harbor to the Battle of the Bulge, Iwo Jima, and the Berlin Airlift—it’s all here. Tomie Gaines is one of 100 South Carolina World War II veterans featured in this absorbing collection of stories, period photos and portraits. Order Honor Flight online at or complete and return this form with a check made payable to Electric Cooperatives of S.C. PLEASE PRINT CLEARLY YouR nAmE AddRESS






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Her dad carrying her on his back up a deer stand at age 3. “I usually would sleep, and he would wake me up right before he pulled the trigger. I’d put my fingers in my ears.” FAVORITE QUARRY: Turkey. “That’s my thing. I love turkey hunting!”

Mic Smith


A deer stand, for Kristy Cuthbert, is a place of solitude and early-morning reverence as the woods awaken. “I thank and pray over every animal I take— for their life, for their provision,” Cuthbert says. “It’s not just about blowing stuff up in the woods. It’s very spiritual for me.” A wife and mother, a professional hair stylist whose work has been featured in Martha Stewart Weddings, Cuthbert challenges the stereotypes of hunters and Southern women in The Debutante Hunters, a 12-minute documentary directed by filmmaker Maria White, her best friend at Summerville High and Winthrop University. “Maria would call and I’d say, ‘Honey, I gotta go, I can’t get my pearls off, I’ve got 10 minutes to get in the deer stand, I’m trying to get my camouflage on, I can’t get my earrings out’— and she’d laugh and say, ‘One day, I’m going to write a film about this.’ ” Filmed in the Lowcountry, White’s awardwinning documentary follows five South Carolina hunters—former debs, all articulate professionals—embracing hunting’s blunt reality, emotional beauty and camaraderie. “These are strong women that juggle incredible amounts of things in their lives and go back to the rawness of providing their families with meat,” says Cuthbert, who made her cotillion debut sometime between getting her first and second hunting rifles. That a well-bred career woman with styled hair and polished nails is an accomplished hunter “really blows people’s minds,” Cuthbert says. “But I feel like I can hang with both crowds.” —diane veto parham

Web Extra Learn more about The Debutante Hunters and watch the trailer at   | June 2013   |  SOUTH CAROLINA LIVING




A family adventure

The American Revolution comes alive during annual reenactments of the Battle of Huck’s Defeat (above). On weekends, costumed interpreters demonstrate the daily farm chores, including the care and feeding of sheep, that defined life in York County in the 1700s and 1800s.

GetThere Historic Brattonsville is located at 1444 Brattonsville Rd. in McConnells. HOURS: Tuesday–Saturday, 10 a.m. to 5 p.m.; Sunday, 1 p.m. to 5 p.m. GENERAL ADMISSION: $6 for adults 18–59; $5 for seniors 60 and older; $3 for children ages 4 to 17; free for children age 3 and younger. DETAILS: (803) 628-6553,  UPCOMING EVENTS:

Independence Day celebration: July 4, 10 a.m. to 4 p.m. Battle of Huck’s Defeat reenactment: July 13–14, 10 a.m. to 3 p.m. By the Sweat of Our Brows living history program: Sept. 14, 10 a.m. to 3 p.m. Piedmont Pottery Festival: Sept. 28, 10 a.m. to 4 p.m. Spirits and Stories: Oct. 19, 3 p.m. to 9 p.m. Civil War Reenactment: Oct. 26–27, 10 a.m. to 3 p.m. Christmas Candlelight Tour: Dec. 7 and Dec. 14, 3 p.m. to 9 p.m.


The pace is leisurely when you stroll the grounds of Historic Brattonsville, but the centuries-old stories of family, courage and the struggle for independence are sure to get your imagination racing. Here’s the original Bratton House, a 1½-story home where Col. William Bratton, his wife and their five children lived in the 1780s. Across the street is The Homestead, John Simpson Bratton’s 1823 ­plantation, which served as a set during the filming of The Patriot, starring Mel Gibson. Over there is the Revolutionary War battlefield where South Carolina militia­men defeated British Loyalists in the famous Battle of Huck’s Defeat. Along the property’s southern edge is a recreated slave house, a poignant reminder of the men and women who performed the hard work of daily life in colonial South Carolina. Historic Brattonsville is a 775-acre living history park near McConnells that explores the early days of the Upstate through the adventures of the Bratton family, who first settled in York County in the 1740s. “What the three generations of Brattons did was not unusual, but they are a great example of life in the region during this period,” says Kevin Lynch, site manager for York County Culture & Heritage Museums. The park, served by York Electric Cooperative, includes 30 historic structures, two house museums and an 8½-mile network of backcountry walking and riding trails. Daily hands-on


activities for kids make Brattonsville a family-friendly destination where children can ooh and aah over live hogs, chickens and sheep. Every Saturday is living history day, with costumed interpreters and volunteers populating the grounds and showing guests the seasonal chores and daily routines of an Upstate plantation. In addition to the daily and weekly attractions, the park hosts festivals and special events throughout the summer and fall. One of the biggest annual events—the reenactment of the Battle of Huck’s Defeat—takes place this summer, July 13–14. The program commemorates the 1780 skirmish in which Upcountry Patriots (known as Whigs) ambushed and decimated Loyalist troops who were raiding farms and threatening families under the command of Capt. Christian Huck. The fight set the stage for Patriot victories at King’s Mountain and the Battle of Cowpens and marked a turning point in the American Revolution, Lynch says. “This is where the backcountry Whigs started thinking, ‘We can beat these guys,’ ” he says. On Sept. 14, the park will explore the history of African-Americans during the Colonial era with a program called “By the Sweat of Our Brows.” Historic Brattonsville is an appropriate location, given that the plantation was home to 139 enslaved men, women and children. Descendants of some of those slaves will be on hand to pay tribute to their ancestors, says Mary Lynn Norton, community relations manager for York County Culture & Heritage Museums. “That’s what we’re about—all of the people and things that connect us throughout the generations,” Norton says.

Gotta Get Away!

nament r u o T & r e n in D s e Medieval Tim hts Resort presents and Harbour Lig e to Myrtle Beach!” the “Royal Escap Enjoy a long weekend with Medieval Times Dinner & Tournament, North America’s longest running dinner attraction, as we invite you to return to the 11th Century with the rollout of a completely new show—and an all-new upgraded menu—at our Myrtle Beach castle!

Enter now to win this amazing long weekend where you’ll experience our all-new show and enjoy the beach in royal style! Package includes: n 3 Days/2 nights in a one-bedroom n 2 Adult admission tickets w/Royalty to Medieval Times Dinner & Tournament suite with fully-equipped kitchen at Harbour Lights Resort. Myrtle Beach, S.C.

Located at 2690 Harbour Dr., Myrtle Beach, this beautiful Bluegreen Resort offers adventure on the Sea Thunder (seasonal). an indoor and outdoor swimming pool, clubhouse, BBQ area and fitness center! Official Entry Rules: No purchase is necessary to enter and/or win. Entrants must be 21 years of age or older to enter and win. One entry per person per household; all entries must be received by noon EST July 5, 2013. Winner(s) will be selected on July 10, 2013 and will have up to 120 days to redeem and use the package. Winner will be notified by email and/or by phone. Restrictions and blackout dates may apply for hotel dates and usage. Non Transferrable and not redeemable for cash or equivalent; cannot be used with other offers/discounts. n 2 Tickets for Myrtle Beach Watersports’

By entering, you may receive travel information from these great sponsors:

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April/May Winner of a 4-night getaway in Cancun, Mexico will be announced next month. Send coupon to: South Carolina Living, 133 Yoshino Circle, Lexington, SC 29072 or Entries must be received by July 5, 2013 to be eligible for drawing.   | June 2013   |  SOUTH CAROLINA LIVING



EDITED BY CArrie Hirsch

Dining al fresco YOLANDA’S CUCUMBER DIP 1 medium cucumber 1 8-ounce tub sour cream 1 8-ounce package cream cheese, softened 1 teaspoon white distilled vinegar 2 teaspoons celery salt 2 tablespoons fresh chives, chopped

Peel cucumber and chop finely. In a medium serving bowl, mix together sour cream and cream cheese. Add vinegar, celery salt and chives, then fold in chopped cucumber. Cover and refrigerate until ready to serve.

Karen Wiesner/iStock





Debbi Smirnoff/iStock

2½–3 pounds whole red snapper, scaled and cleaned* 4 tablespoons extra virgin olive oil 1 cup cooked lump crab meat ½ stick butter, cut into 4 slices 1 sweet onion, thinly sliced 1 green bell pepper, seeded and sliced 1 tomato, coarsely sliced Salt Pepper 1 lemon, sliced Heavy-duty aluminum foil

Preheat the grill to 325–350 degrees. Lay out a large sheet of aluminum foil. Pour 2 tablespoons olive oil in the center of the foil. Salt the inside and outside of the snapper. Stuff cavity with crab meat and 2 butter slices, then place on top of the oil. Place onion, green bell pepper and tomato slices in a small bowl and toss with remaining olive oil, salt and pepper. Arrange vegetables over the snapper and top with remaining 2 butter slices and lemon slices. Close up the fish and vegetables inside the aluminum foil, crimping edges well. Place on the grill, keeping top closed, for 30 minutes. When the snapper flakes apart, it is ready to eat. * For dramatic presentation, leave the head and tail intact. You may substitute fillets for the whole fish, but adjust cooking time to 20 to 25 minutes, checking for doneness. LIZ AND LUKE McCARY, COLUMBIA

Turn your recipes into cash Send us your original recipes Appetizers, salads, entrees, side dishes, desserts and beverages—almost anything goes. For each one of your recipes we publish, we’ll send you a $10 BI-LO gift card. Be sure to specify ingredient measurements. Instead of “one can” or “two packages,” specify “one 12-ounce can” or “two 8-ounce packages.” Note the number of servings or yield. Entries must be original and they must include your name, mailing address and phone number.

What’s cooking in SCRecipe Shrimp and grits October: Pumpkin


Shrimp and grits is practically the state’s signature dish, but nowadays folks like to add a little something—goat cheese, green chilies, barbecue sauce, even beer. If your shrimp and grits keep people coming back for seconds, share the recipe with our readers.

Pumpkins look great on porches, but they can be tasty in the kitchen, too. Send us your best recipes for pumpkin—breads, casseroles, desserts, soups—and don’t forget about the seeds! Deadline: August 1

Deadline: July 1

Submit • online at • email to • mail to Recipe, 808 Knox Abbott Drive, Cayce, SC 29033 22



iSto ck Lee Ann Wh ite/

6 cups raspberries or triple berry mix of strawberries, raspberries and blackberries 2 9-inch pie crusts 5 tablespoons cornstarch 1 ¼ cups plus 1 tablespoon granulated sugar, separated ¼ cup half-and-half Vanilla ice cream (optional)

In a medium bowl, combine the cabbage, diced apple, pineapple chunks and miniature marshmallows. Add the celery and mayonnaise and toss lightly until well coated. Cover and refrigerate until ready to serve.

crusts, they should be slightly thawed; if using refrigerated pie crusts, bring them to room temperature. In large bowl, combine berries, cornstarch and 1¼ cups sugar, then toss gently to mix. Pour berry mixture into bottom pie crust, then top with other pie crust. Fold top crust over edges of bottom crust, then crimp edges and flute. Brush lightly with half-and-half to coat top, then sprinkle with 1 tablespoon sugar. Cut 5 slits in top. Place pie on cookie sheet. Bake for 15 minutes, then lower heat to 375 degrees and continue to bake for 45 minutes. Remove and cool. Serve with vanilla ice cream.




3 cups green or red cabbage, shredded 1 cup apple, unpeeled, cored and diced 1 cup pineapple chunks, drained 1 cup miniature marshmallows ½ cup celery, chopped ½ cup mayonnaise

Donna Moulton/iStock

BETTY’S APPLE PINEAPPLE COLESLAW Preheat oven to 450 degrees. If using frozen pie

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The heat is on Carolina know the lull that shrinks harvests during July and August. Tomatoes, peppers, squash and cucumbers simply can’t take the heat when daytime temperatures climb past 95 and nighttime lows exceed 75. The plants may survive, but the crops won’t set fruit. Fortunately, some Southern staples love hot weather. Two that come to mind are okra and cowpeas. They go as well together in a sweltering garden as they do in a simmering pot on the stove. Clemson Spineless is a widely planted variety of okra, but others are appealing. Choppee is an heirloom variety that originated in the Choppee community of Georgetown County. Cowhorn produces pods that stay tender even at 6 to 10 inches long. Want a more decorative planting? Try Burgundy—it has burgundycolored stems and pods, but the pods turn green when cooked. Cowpeas—also known as black-eyed


A creamy white bloom is the start to an okra pod. Most varieties taste best when the pod is 2 to 3 inches long.



Vegetable gardeners in South

Orange and black ladybug larvae will satisfy their voracious appetite for aphids on this cowpea plant.

peas, crowder peas, Southern peas and field peas—are more closely related to beans than peas. Typically, cowpeas are shelled and eaten fresh or frozen for storage, but they can also be left to dry on the vine and stored as dry peas. Popular varieties are Colossus, Pinkeye Purple Hull, Clemson Purple and Dixie Lee. Now is a great time to plant okra and cowpeas. Sowing either crop too early in the spring is a common mistake. Planting in cold soil can result in seedling death, poor growth, or pest and disease problems. Officially, both crops will grow well from seed planted directly into soil that is at least 65 degrees at a 4-inch depth— around April 1 on the coast, April 10 in the Midlands and May 1 in Upstate gardens. But midsummer plantings often outperform earlier plantings. A horticulture professor taught me to plant Southern peas soon after July 4 to avoid the cowpea curculio,


an insect pest that lays its eggs in the developing pods of cowpeas, resulting in “spotty peas.” This small, black weevil is active only in early summer, so by planting near Independence Day, you can avoid this pest altogether. Okra is safe to plant anytime from May through early July. A late okra planting anywhere in the state will bring a welcome fall crop. Be sure to harvest okra pods at 2 to 3 inches long, when they are the most tender and tasty. If pods aren’t picked daily, plants will stop bearing. Midsummer plantings need ample irrigation during this dry time of year to ensure good seedling emergence. Once cowpeas are up and growing, they are surprisingly tough; further irrigation may not be necessary. Okra, however, will appreciate more uniform moisture. Wet the soil to a 6-inch depth once or twice a week in the absence of rainfall, and you will be rewarded with a bounty. Go easy on the fertilizer. Two to three pounds of 5-10-10 or ­equivalent fertilizer for each 100 feet of row before planting should be sufficient for cowpeas. Okra may need additional nitrogen when blooms appear. Too much nitrogen fertilizer on either crop, however, can result in excessive plant growth and limited production. Keep an eye out for insect pests, such as aphids or ­stinkbugs. Insecti­ cidal soap can help combat aphids. You can pick off small numbers of stinkbugs or use approved garden pesticides with bifenthrin or cyfluthrin if populations become excessive.  is an area horticulture agent and Master Gardener coordinator for Clemson Extension based in Greenville County. Contact him at S. CORY TANNER

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Calendar  of Events Please confirm information before attending events. For entry guidelines, go to


11–13 • South Carolina Festival of Discovery, 120 Main St., Greenwood. (864) 942‑8448. 11–13 • South Carolina Peach Festival, various venues, Gaffney. (864) 489‑5721. 13 • Heirloom Gardening, Rose Hill Plantation State Historic Site, Union. (864) 427‑5966.

Daily, except Mondays • Living History Days, Historic Brattonsville, McConnells. 14–23 • Chautauqua Festival of (803) 684‑2327. Free Interactive Theater, various Daily, except Mondays and venues, Greenville. (864) 244‑1499. major holidays • Historic 15 • June Tunes Songwriters Camden Revolutionary War Showcase, Hagood Mill Site, Camden. (803) 432‑9841. Historic Site and Folklife Center, Daily, by appointment • Pickens. (864) 898‑2936. Overnights and Night Howls, ONGOING 15 • Kids Day at the Park, Riverbanks Zoo and Garden, Daily • Art Gallery at the Smithgall Woods State Park, Columbia. (803) 779‑8717, ext. 1113. Fran Hanson Discovery Center, Helen, Ga. (706) 878‑3087. Weekdays, June 10– South Carolina Botanical Garden, 15 • The Mighty Moo Aug. 16 • Summer Zoo Camp, Clemson. (864) 656‑3405. Festival, various venues, Riverbanks Zoo and Garden, Daily • Trail Riding, Cowpens. (864) 542‑6489. Columbia. (803) 978‑1113. Croft State Natural Area, 15–16 • Black Wings: American Tuesdays through Saturdays, Spartanburg. (864) 585‑1283. Dreams of Flight, Spartanburg through Aug. 18 • Summer Tuesdays through County Headquarters Library, Recreation Programs, Santee State Sundays • Art Exhibits, Spartanburg. (864) 596‑3505. Park, Santee. (803) 854‑2408. Spartanburg Art Museum, 17–21 • Garden Explorations: Tuesdays through Sundays, Spartanburg. (864) 582‑7616. Nature Discovery Camp, South through Aug. 11 • Picasso: Wednesdays through Carolina Botanical Garden, Master Prints, Columbia Museum August • Reedy River Concerts, JULY Clemson. (864) 656‑3679. of Art, Columbia. (803) 799‑2810. Peace Center Amphitheater, 2 • N.Y. Jazz Trumpeter Mark 21 • Friday Night Fights First Thursdays • Art Crawl Greenville. (864) 467‑4484. Rapp and the Psycho Jazz Criterium, historic downtown, and Streetfest, Main Street, Thursdays • Music on Contingency, SpeakEasy, Five Gaffney. (864) 487‑6244. Columbia. (803) 988‑1065. Main, downtown on Main Points, Columbia. (803) 255‑0869. 22 • Park Seed Flower Day, First Fridays • Meet the Street near the Clock Tower, 4 • Lexington County Peach 3507 Cokesbury Rd., Hodges. Artists, The Village Artists, Spartanburg. (864) 562‑4195. Festival, Gilbert Community (800) 845‑3369. Columbia. (803) 699‑8886. Thursdays • Downtown Alive! Park, Gilbert. (803) 892‑5207. 22 • Kidfest, The Museum, Fridays, July 5–Sept. 6 • First Main Street at Hyatt Regency 4 • Born in the U.S.A. 4 Miles Greenwood. (864) 229‑7093. Fridays! EdVenture Children’s Plaza, Greenville. (864) 467‑4484. Run/Walk and Team Relay, 4801 Museum, Columbia. (803) 779‑3100. 22 • Ribbit—Amphibians of Paris Fridays, Memorial Day through Forest Dr., Columbia. (803) 799‑4786. Saturdays through July • Mountain, Paris Mountain State Labor Day • Bluegrass Music 7 • XTERRA Half Marathon, Park, Greenville. (864) 244‑5565. Newberry SC Farmers’ and Square Dancing, Oconee State Harbison State Forest, Market, Memorial Park, 23 • Bee Buzzin’ Bike Tour, The Park, Mountain Rest. (864) 638‑5353. Columbia. (404) 421‑3231. Newberry. (803) 924‑7463. Fountain in Uptown Greenwood, Greenwood. (864) 223‑8411, ext. 232. Saturdays through November • 8–12 • Planetarium Producer, Saturdays • Behind‑the‑Scenes Hub City Farmers Market, Museum of York County, Adventure Tours, Riverbanks Zoo 24–28 • Hunt Cabin Time Magnolia Street Train Station, Rock Hill. (803) 981‑9182. & Garden, Columbia. (803) 978‑1113. Travelers, South Carolina Botanical Spartanburg. (864) 585‑0905. 9 • Butterflies of S.C. and Ga. Garden, Clemson. (864) 656‑3679. Second Saturdays • Saturdays and Sundays • and Landscaping to Attract Children’s Art Program, 29 • Lake Russell Freedom Blast, Historic Building Tour, Oconee Butterflies, Birds & Butterflies, Sumter County Gallery of Art, Lake Russell Blue Hole Recreation Station State Historic Site, Aiken. (803) 649‑7999. Sumter. (803) 775‑0543. Area, Calhoun Falls. (864) 378‑0280. Walhalla. (864) 638‑0079. 12 • Members’ Night Series, Second Saturdays • Second Saturdays • Music JULY Riverbanks Zoo and Gardens, Experience Edgefield: Living on the Mountain Bluegrass 4 • Hillbilly Days, downtown, Columbia. (803) 779‑8717. History Saturdays, Town Square, Jams, Table Rock State Park, Mountain Rest. (864) 638‑1967. Edgefield. (803) 637‑4010. 13 • Jammin’ in July, Historic Pickens. (864) 878‑9813. 4 • July 4th Mountain Style, Camden Revolutionary War Fourth Saturdays through Unicoi State Park, Helen, Site, Camden. (803) 432‑9841. September • Bluegrass Series, Ga. (800) 573‑9659. MIDLANDS Haynes Auditorium, Leesville ONGOING College Park, Batesburg‑Leesville. JUNE 4 • Easley Firecracker Frolic 5K, Daily through July 15 • (803) 582‑8479. Old Market Square, Easley. 11–16 • Summer Harvest Week, Nature Photo Contest, South (864) 561‑2423. Motor Supply Company Bistro, Saturdays and Sundays • Carolina Wildlife Federation, Gallery Tour, Columbia Museum 4 • Red, White & Boom, Barnett Columbia. (803) 256‑6687. (803) 256‑0670. of Art, Columbia. (803) 799‑2810. Park, Spartanburg. (864) 562‑4195. 15 • Great Falls Rescue Squad Daily through Sept. 8 • Rodeo featuring Uncle Si of 4 • Red White and Blue “Between the Springmaid Sheets” “Duck Dynasty,” 2536 James Baker art exhibit, South Carolina State Festival, downtown, LOWCOUNTRY Blvd., Great Falls. (803) 482‑2129. Greenville. (864) 467‑2776. Museum, Columbia. (803) 898‑4921. JUNE 15 • Southeastern Piano 4 • Red White and Blue Daily • Trail Riding, 15 • Blood Drive, Bluffton‑Okatie Festival, School of Music at the Shoes American Spirit 5K, Kings Mountain State Park, Outpatient Center and Coastal University of South Carolina, Furman University, Greenville. Blacksburg. (803) 222‑3209. Carolina Hospital, Okatie and Columbia. (803) 777‑0083. (864) 419‑6788. Hardeeville. (843) 689‑8246. Daily • Trail Riding, Lee State 8–12 • Garden Creativity Camp, 15 • Blooming Butterflies, Park, Bishopville. (803) 428‑5307. 15 • Shaggin’ on the Cooper, EdVenture, Columbia. (803) 779‑3100. South Carolina Botanical Garden, Mount Pleasant Pier, Mount Daily • Trail Riding, Poinsett State Clemson. (864) 656‑3679. 15 • Ridge Peach Festival, Trenton Park, Wedgefield. (803) 494‑8177. Pleasant. (843) 795‑4386. Town Park, Trenton. (803) 275‑9487. JUNE


17–21 • Junior Explorers Camp, Museum of York County, Rock Hill. (803) 981‑9182. 21 • Exhibit Opening of South Carolinians at the Battle of Gettysburg, South Carolina Confederate Relic Room & Military Museum, Columbia. (803) 737‑8095. 21–22 • Downtown Beach Blast, Newberry Festival Site, Aiken. (803) 649‑2221. 22–24 • Palmetto Adult Classic, Palmetto Tennis Center, Sumter. (803) 774‑3969. 22–30 • Hampton County Watermelon Festival, various venues, Hampton. (803) 943‑8324. 24–28 • Nature Detectives Camp, Museum of York County, Rock Hill. (803) 981‑9182. 29 • July 4th Celebration, Lake Murray, Columbia. (866) 725‑3935.


15 • Tara Hall Paddle Fest, Tara Hall Home for Boys, Georgetown. (843) 546‑3000. 19–July 28 • “Chicago,” Arts Center of Coastal Carolina, Hilton Head Island. (843) 842‑2787. 19–28 • Beaufort Water Festival, Waterfront Park, Beaufort. (843) 524‑0600. 20–22 • Charleston Carifest, various venues, Charleston. (843) 276‑3738. 21 • Shaggin’ on the Pier, Edwin S. Taylor Fishing Pier, Folly Beach. (843) 795‑4386. 21–22 • Open Land Trust Tomato Open Golf Tournament, The Plantation Course, Edisto Island. (843) 869‑9004. 22 • Pageland Watermelon Festival Pageant, Pageland Community Center, Pageland. (843) 672‑6400. 28 • Summer Children’s Theater, Felix C. Davis Community Center, North Charleston. (843) 740‑5854. 28 • Carolina Day, White Point Gardens, Charleston. (843) 723‑3225, ext. 11. 29 • Isle of Palms 10K/5K Beach Run/Walk, 1008 Ocean Blvd., Isle of Palms. (843) 886‑8294. 29 • Riverfest 2013, Riverfront Park, Conway. (843) 248-2273. JULY

1 • Red, White & Blue on the Green, Town Square, Summerville. (843) 821‑7260. 3 • Cheraw’s Independence Celebration, Cheraw High School Stadium, Cheraw. (888) 537‑0014. 4 • Independence Day 8K/5K/1 Mile, The Market Common, Myrtle Beach. (843) 712‑2618. 4 • Firecracker 5000, Jarvis Creek Park, Hilton Head Island. (843) 757‑8520. 4 • Fireworks, Harbour Town, Hilton Head Island. (843) 785‑3333. 4 • Fireworks, Shelter Cove Harbour, Hilton Head Island. (800) 827‑3006. 4 • Patriots Point 4th of July Celebration, York Aircraft Carrier, Charleston. (866) 831‑1720. 4 • July 4th Celebration, Riverfront Park, North Charleston. (843) 740‑2520. 4 • 4th of July Celebration, Surfside Pier, Surfside Beach. (843) 913‑6111. 4 • Boat Parade & Fireworks Display, Murrells Inlet waterfront, Murrells Inlet. (843) 652‑4236.

4 • Fourth of July Parade, Myrtle Avenue, Pawleys Island. (843) 237‑1698. 4 • Uncle Sam Jam, Mount Pleasant Pier, Mount Pleasant. (843) 795‑4386. 10–12 • Coastal Ecology Camp, Hobcaw Barony, Georgetown. (843) 546‑4623. 10–13 • Megadock Billfishing Tournament, Charleston City Marina, Charleston. (843) 278‑4920. 13 • Reggae Nights, James Island County Park, James Island. (843) 795‑4386. 15–19 • ECO‑Film Summer Camp, ARTworks, Beaufort. (843) 379‑2787. ONGOING

Daily • Trail Riding, Cheraw State Park, Cheraw. (843) 537‑9656. Daily, except major holidays • Parris Island Museum, Beaufort. (843) 228‑2166. Daily, except Christmas • Day in the Life of a Sailor, Charles Towne Landing State Historic Site, Charleston. (843) 852‑4200. Tuesdays through Oct. 8 • Mount Pleasant Farmers Market, Coleman Boulevard, Mount Pleasant. (843) 884‑8517. Tuesdays and Thursdays, through July 30 • Loggerhead Sea Turtle Walk, Edisto Beach State Park, Edisto Island. (843) 869‑2156. Tuesdays through Saturdays • Education Center Displays and Programs, Myrtle Beach State Park, Myrtle Beach. (843) 238‑5325. Tuesdays, Thursdays and Fridays through August • Alligators, Huntington Beach State Park, Murrells Inlet. (843) 235‑8755. Wednesdays, Fridays and Saturdays • Myrtle’s Market, Mr. Joe White Avenue at Oak Street, Myrtle Beach. (843) 997‑1716. Thursdays • Farmers Market of Bluffton, Calhoun Street, downtown Bluffton. (843) 415‑2447. Thursdays through October • Blues & BBQ Harbor Cruise, Charleston Maritime Center, Charleston. (843) 722‑1112. Every other Saturday, through June 29 • Street Music on Paris Avenue, Paris Avenue, Port Royal. (843) 379‑2787. Third Saturdays • Birding on the Barony, Hobcaw Barony, Georgetown. (843) 546‑4623. Saturdays through Tuesdays • Mansion Tours, Hampton Plantation State Historic Site, McClellanville. (843) 546‑9361.


By Jan A. Igoe

Glue the tail on the mastiff Kids are built to withstand tiny

parenting deficiencies. Take mine, for example. My girls were around 8 when they realized the doorbell wasn’t just a Pizza Delivery Alert system after all. I’d forgotten to mention that. Then there was the Girl Scouts thing. When my daughter earned her new sewing patch— which Mommy painstakingly hot glued to her vest— they celebrated with a candlelight ceremony. The Scouts always celebrate around campfires or some form of open flame. Every girl held a candle, but my daughter’s patches were the only ones melting into the wax. Go figure. Somehow, my kids survived. And forgave. But if any harm ever comes to Clyde the mastiff, my first grand-dog, there would be no redemption. You may remember Clyde, the 165-pound, lumbering, drooling ­dogasauras who stays with me whenever my daughter deploys to a distant sand trap. The gigantic beast has a 34-inch neck. His other doggie parts are equally huge, so most of him is pretty indestructible. Except for his tail. Mastiffs have this thing called “happy tail.” Like most canines, they wag their tails when their tax refund comes. But Clyde would wag his way through an IRS audit. His tail is a steel-­ reinforced Weapon of Mastiff Destruction. One wag can shatter lamps, 30

demolish walls and send bystanders flying. And Clyde loves to wag. On Saturday afternoon, we noticed a tiny drop of blood on the tip of his tail. A heartbeat later, he was splattering red glop from floor to cathedral ceiling. With every wag, our living room looked more like the set of a Freddy Krueger movie. You’re probably aware of the agreement all dogs sign stating that no canine can have an emergency during the vet’s regular office hours. We had no idea where to take him when his tail started gushing like a fire hose. I panicked. “Please, Clyde,” I begged. “Nice, bloody doggie. Don’t die on my watch.” Jumping on his back, I called for reinforcements. (Clyde is actually two dogs. His hindquarters occupy one universe, and his head takes up another.) I struggled to apply pressure to his tail—which was still wagging. Meanwhile, Hub wrapped his arms around Clyde’s neck to keep his massive head from investigating


the universe I was riding. All of our eight limbs were pretzeled around the gyrating beast in a furry game of Twister. We only needed four more arms to Google “emergency vet” and dial the phone that was last seen upstairs. That night, a groggy Clyde came home minus two surgically removed tailbones. A cone roughly the size of Jupiter surrounded that monstrous neck of his. He was a pretty good sport about it until the drugs wore off. Clyde was lying in my art studio when he decided the cone had to go. He stood up and began ferociously wagging his wounded tail and coned head. Slamming into the shelves storing my bead collection, he scooped up every box and launched millions of carefully sorted, color-coded beads into orbit. Our little dogs rejoiced as Clyde rained ingestible objects on them like manna from heaven. Years from now, we’ll still be picking beads out of the molding. But that’s minor. The important thing is that Clyde healed, and my daughter never measured his tail. But if it had fallen off, I’m pretty sure I could have glued it back on. Jan A. Igoe ,

writer and illustrator, has never claimed to be a chef, housekeeper or seamstress. But you can leave a mastiff with her any time. Write Jan at

South Carolina Living June 2013