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Land February 2014

A new breed of farmer crops up

SC Sc e n e

Breaking down barriers

SC Sto r i e s

Chasing white lightning Humor Me

Go easy on the bull

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THE MAGAZINE FOR COOPERATIVE MEMBERS Vol. 68 • No. 2 (ISSN 0047-486X, USPS 316-240) Read in more than 470,000 homes and businesses and published monthly except in December by The Electric Cooperatives of South Carolina, Inc. 808 Knox Abbott Drive Cayce, SC 29033

February 2014 • Volume 68, Number 2

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


Diane Veto Parham FIELD EDITOR


Pam Martin


Sharri Harris Wolfgang DESIGNER

Susan Collins



Andrew Chapman

15 The new face of farming

Van O’Cain Susan Scott Soyars Contributors

Becky Billingsley, Mike Couick, Jim Dulley, Tim Hanson, Carrie B. Hirsch, Jan A. Igoe, Charles Joyner, Susan Hill Smith, S. Cory Tanner

Mic Smith


Young farmers bring fresh ideas and energy to South Carolina agriculture.




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

National Country Market Tel:  (800) NCM-1181


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

Periodicals postage paid at Columbia, S.C., and additional mailing offices. © COPYRIGHT 201 4. The Electric Cooperatives of South Carolina, Inc. No portion of South Carolina Living may be reproduced without permission of the Editor.

Learn how unelected bureaucrats in Washington, D.C., want to raise your power bill by 50 percent—and what you can do to stop them.


10 Buzz words

“Off the grid” has become a trendy concept, but do we as a society really understand what it means? ENERGY Q&A

12 Efficient cooking

Use these simple tips to save energy in the kitchen. SMART CHOICE

14 Easy does it

Need a hand with household chores? Try these ergonomic devices to make everyday tasks a breeze.


21 Chasing white lightning

Printed on recycled paper

Retired lawman Dennis Vess looks back on a career spent in hot pursuit of moonshiners.

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

The University of South Carolina celebrates 50 years of desegregation. GARDENER

26 Building better blueberry bushes Judicious pruning is the secret to a bumper crop of berries. TR AVELS

28 Heroism on display

The Congressional Medal of Honor Museum in Mount Pleasant celebrates the extraordinary courage of U.S. military personnel who have earned the nation’s highest award for valor.



30 Pizza that steals the show

Actor-turned-restaurateur Rick Marzan brings authentic Neapolitan pizza to the Midlands.

FUDIO / iStock

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.



22 Breaking down barriers

Mic Smith

Paid advertisements are not endorsements by any electric cooperative or this publication. If you encounter a difficulty with an advertisement, inform the Editor.

Cooperative news


32 Foods to warm the heart

Garlic cheese bread sticks Sweetheart sweet potato pockets Three-generation eggplant meatloaves Almond-crusted butter cake



38 Go easy on the bull

See what happens when a 135-pound near-vegetarian rides herd on 180 curious cows.



LAND A new breed of farmer crops up FEBRUARY 2014



Breaking down barriers


Chasing white lightning HUMOR ME

Go easy on the bull

Edisto Electric Cooperative members Steven and Heather Walters enjoy the simplicity of the farming lifestyle with their son, Rhett. Photo by Mic Smith.

On the Agenda

Highlights February 20

Hilarity for Charity

Good, clean family fun takes center stage at this fifth annual comedy show sponsored by Broad River Electric Cooperative. Enjoy two acclaimed young comics: Joey I.L.O. (left) and Mike Goodwin. A high-energy performer with a popular stage show in Branson, Mo., I.L.O. has appeared on NBC’s “Last Comic Standing.” Goodwin, a native of Camden and a Columbia resident, bills himself as “The Bowtie” and is known for family-friendly Christian comedy. Proceeds benefit the Jerusalem Project, which aids needy residents of Cherokee, Spartanburg and Union counties. The show starts at 7 p.m. at the BREC auditorium in Gaffney. For details, visit or call (866) 687-2667.

For a listing p m co lete s, see of Event 6 page 3


Juilliard in Aiken

Aiken plays host to the national debut of a historically accurate production of Bach’s “Saint Matthew Passion” at this year’s music festival. Grammy-nominated conductor Julian Wachner will lead the acclaimed Trinity Wall Street Choir and Juilliard musicians in a performance on March 14. March 1–2

Winyah Bay Heritage Festival

How to call a duck, paint a decoy and cast a fishing net are just a few of the traditional outdoor skills kids can practice at this celebration of Winyah Bay’s hunting and fishing heritage. The festival moves to Front Street in Georgetown this year and features athletic feats by Palmetto Dock Dogs, a new kayak race and the state duck-calling contest. For details, visit or call (843) 833-9919.


SOUTH CAROLINA LIVING  |   February 2014  |

For details, visit or call (803) 226-0016.

March 10–15

Hilton Head Wine and Food Festival

Indulge your taste for fine wine and food at Historic Honey Horn Plantation, home to the largest outdoor public wine tasting on the East Coast. New York Times wine critic Eric Asimov and Southern cookbook author Christy Jordan are featured guests. For details, visit or call (843) 686-4944.


WIRE scholarship helps women earn degrees WIRE (Women Involved In May, Seyward Jeter will in Rural Electrification, a finally get the piece of paper community service organizashe’s been working toward since 1999—a diploma from Coastal tion affiliated with the electric Carolina University. cooperatives in South Carolina) Jeter was the 2013 winner awards the scholarship based of the WIRE Jenny Ballard on financial need and personal Opportunity Scholarship, a goals. one-time, $2,500 scholarship An applicant for the WIRE that goes each year to a woman scholarship must: who is an electric cooperative l be a member of a South Seyward Jeter member, who has been out of Carolina electric cooperative school for several years and who is ready l have graduated from high school or to complete her education. earned her GED at least 10 years ago Jeter, an Horry Electric Cooperative l be accepted into an accredited S.C. member from Murrells Inlet, started crying college or university, and when she learned she had won the scholar­ l demonstrate financial need and ship last year. A combination of health personal goals. issues and the demands of work and raising Women who have previously obtained a family interrupted her previous efforts to a four-year college degree are not eligible. complete her degree. Thanks to the scholar­ Applicants may have previously earned a ship, she returned to college last fall and two-year degree or some college credits. plans to graduate in May with a B.A. in The scholarship, which can be used for the sociology. fall 2014 or spring 2015 semester, will be Application forms are now available for paid jointly to the winner and her college the 2014 WIRE scholarship, which will be of choice. awarded to a woman who may not have Applications are available at your local been able to attend college after high school electric cooperative or by download from but now wants to further her education. The deadline to apply is June 2. Mail the application to WIRE Scholarship Committee, Attention: Bobbie Giving credit Oops. We failed to give proper Cook, Aiken Electric Cooperative, Inc., credit to the images of Old Santee Canal Park in P.O. Box 417, Aiken, SC 29802, or fax to the January S.C. Travels article. Those images were (803) 641-8310. taken by Jim Huff.

S.C.RAMBLE! By Charles Joyner, See Answer ON Page 35

Fill In the blanks The pundit says, “Teachers eventually _ _ _ _ their  _ _ _ _ _ .” v e d l o v s d d Use the capital letters in the code key below to fill in the blanks above. A C E L O S spells “solved”

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

AM Major


PM Major

February 17 7:31 1:16 7:31 1:46 18 8:01 1:46 8:16 2:16 19 2:01 8:16 9:16 3:01 20 2:31 8:46 10:46 4:01 21 3:16 9:16 — 5:16 22 1:31 10:16 — 6:46 23 3:16 11:46 — 8:01 24 8:46 4:01 1:31 9:16 25 9:46 4:31 2:46 10:01 26 10:31 5:01 3:46 10:46 27 11:16 5:31 4:46 11:31 28 11:46 6:01 — 5:31

March 1 — 6:31 2 7:01 12:46 3 1:16 7:31 4 1:46 7:46 5 2:16 8:16 6 2:46 8:31 7 3:01 9:01 8 — 9:46 9 11:46 4:16 10 9:31 4:16 11 10:01 4:31 12 10:31 4:46 13 10:46 5:01 14 11:16 5:31 15 11:46 5:46 16 6:01 12:01

12:31 7:16 8:01 9:01 10:01 11:46 — — — 1:46 3:01 3:46 4:31 5:01 — 6:16

6:31 1:01 1:46 2:31 3:16 4:16 5:31 7:01 8:16 9:16 9:46 10:31 11:01 11:31 5:46 12:16

energy efficiency tip  

Fighting winter chills? A crackling fire warms the house, but don’t let it heat up your electric bill. To cool energy costs, keep the fireplace damper closed when not in use. Caulk around the fireplace hearth. Double up on woodearned warmth by lowering the thermostat setting to between 50 degrees and 55 degrees Fahrenheit. Learn more at Source: U.S. Department of Energy   | February 2014   |  SOUTH CAROLINA LIVING


Sick of D.C. bureaucrats raising your power bill? Join the campaign to keep your electricity affordable and reliable The Environmental Protection Agency (EPA) wants to impose new power plant regulations that rely on costly, unproven technology to reduce carbon dioxide emissions. If adopted, these policies could increase your power bill by 50 percent. Join your local electric cooperative and tell the EPA you disagree with new rules based on sensationalism and bad policy. It’s free and takes just seconds.

u Go to and join our online petition u Fill out and mail this postage-paid card

Take action at today

Flawed EPA policies could mean higher bills What is the EPA up to?

How will this affect S.C. co-op members?

EPA bureaucrats have proposed new rules placing strict limits on the amount of carbon dioxide emissions from power plants. These regulations rely on the use of expensive and unproven carbon capture and sequestration (CCS) technology. “The EPA believes that CCS is a commercial technology, and it is not. It simply has not been proven on a large scale,” says Ron Calcaterra, CEO of Central Electric Power Cooperative, the whole­ sale supplier of electricity to your local co-op. According to the EPA’s own analysis, these regulations will effectively eliminate construction of new coal-fired power plants. When applied nationally to existing power plants, EPA’s new policy could drive up the cost of generating electricity by 75 percent, according to estimates by the Congressional Budget Office.

Almost 60 percent of the electricity distributed by your cooperative comes from coal-fired plants. The effect on South Carolina consumers would be devastating. “It could be less expensive for us to tear down those coal plants and build new plants,” Calcaterra says. Replacing South Carolina’s existing coal-fired plants with a 50-50 mix of new natural gas and nuclear facilities would still be costly to electricity consumers, according to his estimates. “The total cost of that would increase bills by about 50 percent, if not more,” he says.

What can co-op members do? Join your local electric cooperative and let EPA bureau­ crats know that their plan has serious consequences for South Carolina and our economy. Without input from co-op members, Calcaterra says, “the decision will be influenced by people who have other agendas.”


Buzz words In November, I shared my frustration About

Washington political leaders who do far more talking at each other rather than to each other, but politics does not have an exclusive license on imprecise speech. Businesses of all types also have their misdirected buzz words, whether referring to food or alternative energy sources.

‘Farm to table’

Mike Couick

President and CEO, The Electric Cooperatives of South Carolina

It seems as though every restaurant menu and grocery produce aisle now touts “farm to table” or “eat local” selections. There is nothing bad (and a lot good) about producing and consuming food locally, but this is not farm to table as I knew it growing up. It’s not the same as eating a tomato in July from a vine you set in the garden in late April, hoed and watered through the summer, and picked that very morning. In my experience, farm-to-table green beans are the half-runners you planted in April and picked under a late-June sun while looking down the row to see whether it was getting any shorter. Farm-to-table stew beef was last year’s 4-H project retrieved from the freezer. In the absence of any sufficient acreage, time or desire to invest in making my family meals truly “farm to table,” I accept these restaurant and grocery store offerings as the next-best thing—a choice that lets me go on with the other commitments I’ve made. I promise myself that one day I’ll get back to real farm-to-table ­growing, cooking and eating.

‘Off the grid’

I hear this term applied to our residential energy future. It suggests that we can dodge monthly power bills and surround our homes with a virtual moat of distributed energy resources (DERs) like rooftop solar panels. But, truly living “off the grid” and supplying our own energy comes with very real challenges. My family experimented with energy independence in the 1970s. My dad had an additional chimney added to our home and installed a wood-burning Buck stove in the basement. It became a favorite place to gather and share family stories. The heat rose up the stairs to the 10

SOUTH CAROLINA LIVING  |   February 2014  |

upper reaches of the house, and we used less heating oil in the furnace. There was a lot of good in that stove—and a lot of work. I know, because I spent most of every summer and fall cutting and splitting wood for that stove. In the winter, it had to be fed at all hours, even when ice and snow were on the ground around the woodpile. The ashes routinely had to be removed and dumped. My father’s ­appreciation for that Buck stove waned in the 1980s just as my brother and I left for college. I wonder if there was any connection. What finally doomed the stove was the bird. We think it intended to roost in the chimney, only to fall down the flue into the stove. Its constant chirping led my mom to open the door one day, and you can guess what happened next. Over the years, the description of the bird’s wingspan has grown wider—it now spans somewhere between condor and pterodactyl. Up the stairs it flew. Using a kitchen broom, Mom eventually chased the bird out the back door, and before long, the old Buck stove was gone, too. Today’s efforts to live “off the grid” using residential solar panels are a far cry from that stove. The price of photovoltaic panels has fallen over the years, federal and state tax incentives are available, and we have professional solar installation crews working across South Carolina. As with the Buck stove though, the challenge is not the product itself but the misguided notion that alternatives are an effortless way to energy independence. That stove needed regular fuel and maintenance. A solar panel needs fuel (sunshine) and maintenance, too. Until affordable battery-storage systems exist, the lack of a continuous fuel supply (the sun doesn’t always shine) means consumers will still need an electricity supplier to make up the difference. Homeowners with distributed energy resources will also need trusted experts to help them ensure proper sizing, operation and maintenance. To whom will they turn? Stay tuned. It will likely be your very own electric cooperative.


BY jim Dulley

Efficient cooking


I am a bit of a chef, so I want to update my kitchen with the most efficient appliances. Can you share some ideas for energy-efficient appliances and cooking tips?


A microwave oven is the most efficient way to cook smaller amounts of food.


Make the most of your appliances while using the least energy regular resistance element, heat transfers from the range top to the base of the pot. A lot of heat is lost to the air, never reaching the food. If you don’t always use magnetic cooking vessels, you may want a range with only one or two induction elements; the others should be resistance or halogen. Halogen elements heat up quickly but are not as efficient. Opt for different sizes, then match the size of the pot to the element size for less heat loss. When it comes to ovens, electric is preferred by most professionals. It holds more even heat than gas for baking. Another advantage, especially during summer, is that electric does not introduce extra moisture to your house, as gas and propane do when they burn. Extra moisture means more work (and energy use) for your air conditioner. A convection oven saves energy as compared to a standard oven. Its small air-circulation fan uses some

SOUTH CAROLINA LIVING  |   February 2014  |

James Dulley


If you’re a frequent cook, you eat up a lot of energy in the kitchen. By using energy-saving appliances and simple kitchen tips, you can reduce energy consumption in that part of the house. The major energy user is the refrigerator. Odds are, if you prepare a lot of food, you have a large refrigerator and you open it often, letting cool air out and warm air in. Place commonly used items near the front of your fridge to minimize the time the door is open. Keep the fridge fairly full; that helps regulate the temperature. Use water jugs if needed. Properly located kitchen appliances run more efficiently. Don’t place the refrigerator right next to the cooking range and oven. Their heat makes the refrigerator compressor run longer. Also, don’t put the range or oven under a window; a breeze can carry away heat before it gets into your pots and pans.

For electric ranges, the most efficient heating elements are induction units. These elements produce magnetic energy, which warms magnetic (usually iron and steel) pots and pans. When there is no utensil on an induction element, the element does not get hot. Induction elements provide heating control almost as precise as gas burners and offer an energy advantage: nearly all of the energy goes into the pot or pan to heat food. With a

When the air conditioning is cooling the indoors, use smaller cooking appliances, like this slow cooker, outdoors if possible.

electricity, but the oven cooks much faster, so there is significant overall savings. Not all foods roast and bake well in convection mode, so you can’t use it for all oven cooking. Want more kitchen energy savings? Use small countertop appliances when possible. A small toaster oven uses significantly less electricity than large oven elements. Countertop electric woks and rice cookers are other good examples. Keep in mind that, during winter, the heat and humidity from cooking help warm your house and reduce the heating load on your furnace or heat pump. During summer, this same heat makes your air conditioner run more, increasing electric bills. This is a good time to use countertop appliances outdoors to reduce indoor heat. Microwave ovens are the most efficient way to cook individual food items. They run on lower wattage and offer short cook times. But for cooking larger quantities of food, a large oven remains the best choice. Plan ahead so foods that cook at the same temperature can be baked simultaneously or consecutively, while the oven is hot. Send questions to Energy Q&A, South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033, email or fax (803) 739-3041.

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WHOLE-HOUSE HELPER Painful joints or aching muscles can make bringing grocery bags in from the car or toting gardening supplies excruciating. The Overland Carts C44-6T 6-Cubic-Foot Electric Wagon will carry almost any load up to 750 pounds, and its rechargeable battery can operate up to 11 hours. $1,875. (877) 447-2648;

IMMERSE YOURSELF The De’Longhi DHB716 tri-blade immersion blender runs with one hand and the push of a button—easier on the wrist than whisking. Another hand-friendly function is its included chopping attachment. $70. (800) 322-3848;

GRATE EXPECTATIONS Cuisinart’s CMG-20 Cordless Rechargeable Multi‑Grater shreds soft cheeses and chocolate, slices vegetables and hard cheeses, and grates nuts and spices, all with one button push. The ergonomic handle fits right- or left-handed users. $40. (800) 927-7671;

LOOSEN UP Loosen lids on glass jars in seconds with the Hamilton Beach 76800 Open Ease Automatic Jar Opener. The easy-to-store device has a push button that activates two AA batteries to twist and open lids from 1 to 4 inches in diameter. $6. (800) 851-8900;

EASY UNCORKING Replace the frustration of removing a bottle cork with a fun alternative. The Wine Enthusiast Electric Blue Push-Button Corkscrew has a clear, blue-lighted window that reveals the cork sliding out of the bottle neck; on its recharger, the device doubles as a blue nightlight. $30. (800) 356-8466;

OFFICE ERGONOMICS ADJUSTABLE HEIGHT The right desk height is critical for ergonomic balance. The Ergo Depot AD17 Adjustable Desk uses pushbutton electric adjustment to raise or lower the desktop from 26 to 46.5 inches for a range of sitting or standing work heights. It’s also mobile, with lockable casters. $549. (888) 508-3725; UPRIGHT SURFING If you’re uncomfortable using your mouse hand in a flat position, try a more neutral angle with the Anker 2.4G Wireless Vertical Ergonomic Optical Mouse. It’s used upright, as if shaking hands, and is suited for Web surfing, gaming and long stretches at the computer. $24. (800) 988-7973; 14

SOUTH CAROLINA LIVING  |   February 2014  |

COMPUTING CUSHION Compute in comfort with an L5V-0001 Sculpt Ergonomic Desktop from Microsoft. The keyboard has a cushioned palm rest and an arc designed for the way fingertips naturally curve. Compatible with Windows 8, 7 and RT, the kit includes a separate number pad and a mouse, all designed to ease the strain on wrists and arms. $130. (800) 642-7676; DOUBLE DUTY Having a comfortable work space is nice, but being able to work out while earning a salary can be thrifty and wise. The LifeSpan TR-1200-DT5 Treadmill Desk allows for adjustable desk heights, plus it counts your steps as you walk on the 2.25-horsepower treadmill and displays the total on its console. $1,500. (888) 311-0332;

Young farmers bring fresh energy and ideas to S.C. agriculture

teven Walters looks out at the fields on his family’s farm in Dorchester County, just outside the town of St. George, and BY SUSAN HILL SMITH sees what’s not yet there. Photography by Mic Smith It’s a humid, buggy morning at the end of July during one of the wettest summers in memory for the South Carolina Lowcountry. In his short career as a farmer, Walters has never had to deal with too much water, and he’s behind on planting several crops because of the 25 inches of rain that has fallen in the past month and a half. With a boyish smile peeking out from his beard, he proudly points out emerging plants that promise to produce Roma II green beans, Crimson Sweet water­ melons and Edisto cantaloupes, which have a loyal following.   | February 2014   |  SOUTH CAROLINA LIVING


Fa rmi n g i n S .C . by t h e n u mb e rs

148,000 South Carolina farms in 1949 25,867 South Carolina farms in 2011 $11 billion

What South Carolina residents spend each year on food

$1 billion

Walters takes an artisan approach to food that favors growing heirloom and exotic varieties.

What South Carolina residents spend on fruits and vegetables

90 percent

How much of South Carolinians’ food comes from out of state

$160 million

Wholesale value of fruits and vegetables sold by South Carolina farmers in 2007, most of which was exported

$1.2 billion

Edisto cantaloupes and Chioggia beets are two of the specialty crops Steven Walters grows to sell to restaurants and South Carolina consumers seeking farm-fresh produce. He uses a hand-pushed planter to seed crops.

Potential added revenue if each South Carolina resident purchased $5 of food each week from the state’s farmers Source: “Making Small Farms into Big Business,” commissioned by the S.C. Department of Agriculture


SOUTH CAROLINA LIVING  |   February 2014  |

“People are always talking about Edisto cantaloupes,” Walters says. “They say the flavor is better.” Walters, 30, is a new breed of young farmer drawn to this challenging way of life not to grow mass quantities of crops for commodity markets but to supply high-quality fruits, vegetables and other agricultural products close to home in a socially responsible and environmentally sustainable way. Creative forces also drive Walters, who used to cook professionally and takes an artisan approach to food that favors growing heirloom and exotic varieties you wouldn’t expect to find at the supermarket. Consider his selection of beets. “I don’t just grow beets. I grow golden beets, Chioggia beets, white beets, black beets. I grow one that’s called Cylindra—a cylindrical-shaped beet. We try to do a variety, so you don’t just have a round, red beet like everybody else does.” Named for a coastal town in Italy, Chioggia beets are striped like a candy cane. It’s easy for Walters to envision them on plates at top-tier Charleston restaurants, because that’s where much of what he grows winds up. Supplying selective restaurants in a foodcentric tourist destination has played a key role in Walters’ success so far and has helped give him the confidence to give up his part-time landscaping job in May to focus on farming. Even so, it was a big step for the husband and new father, and Walters will need to hold onto his optimism to get through the challenges ahead.

Learning and growing

Turning the farm into a viable enterprise has been a bumpy path since Walters tried a crop of tomatoes for fun more than five years ago, when he still worked in the restaurant industry. His mother continues to live in the house that sits at the front of the family’s 200 acres and is letting him use the land and equipment, which has helped him avoid the struggles that many would-be farmers face in securing capital. When he started talking about farming as a way of life, she thought he was crazy, as did most of the people he told, but Walters says his mom sees more possibility in it now. When Walters was growing up, his father and grandfather worked at the Naval Weapons Station full time and farmed on the side. Both of those men have died, so Walters does not have anyone in the family to go to for farming advice now. Rather, he has learned how to grow crops through horticulture classes at Trident Technical College, advice from the Clemson Extension Service, independent research and his own experiences. He thinks about how he might have saved a crop of blueberries that he lost to stem rot. “I guess if you grew up with family that was into farming, you would know more things like this and how to handle these problems and have somebody you could go to and say, ‘Hey, what’s wrong with my blueberry plant?’ But I have to do it myself, and it’s all trial and error.”

Family land and farm equipment help keep expenses low as Steven Walters learns the art of farming by trial and error.

When Walters started talking about farming as a way of life, he says, his mother thought he was crazy.

He has also learned that being a successful farmer is about more than growing crops. It’s about selling them, too. Early on, he cultivated a crop of 2,000 watermelons only to go to market in Columbia and find tractor-trailer loads of melons from large farms with already established contacts, so he could only sell half of his haul and just break even. As a small farmer focused on quality, he would have to find other ways to turn a profit.

The new farming family

His wife, Heather, has offered her savvy in the business world to help him make that side of the equation click. While she grew up in a rural area of neighboring Berkeley County, her family didn’t farm, and before she met Walters on a blind date, she wouldn’t have expected to be a farmer’s wife. She was the first in her immediate family to go to college and turned an early love for writing into a successful career that currently includes full-time marketing work for a hospice agency plus additional work as a journalist. She looks back to the start of their relationship and admits she had reservations about Walters’ dreams and how it would shape their lives together. “I knew that I was proud of him, and I knew that I respected what he did, but I also knew that farming is not a 9-to-5 job, and I knew that farming is all-encompassing,” she says.   | February 2014   |  SOUTH CAROLINA LIVING


Steven and Heather Walters, members of Edisto Electric Cooperative, face the timeless challenge of running a family farm with a mix of optimism and marketing savvy.

Almost two years into their marriage, her realistic approach balances his romanticism. She also pitches in with communications, business development and branding. With her guidance, Walters Farm has a logo, T-shirts and a website (, which a friend helped design. And the arrival of Rhett, the couple’s redheaded baby boy, has inspired them both to dream of a line of natural baby foods they plan to label Ginger Baby. For the moment, they are busy building the farm’s Consumer Supported Agriculture (CSA) program. Through a CSA, ­consumers purchase a share of the farmer’s crops in advance. This gives the farmer seed money and allows consumers to obtain seasonal food directly from the farm, which distributes produce on a regular basis through the harvest season, often using a network of drop-off sites. The CSA concept has been growing in popularity for the past 25 years and has started to take hold in South Carolina in recent years. “We researched the market,” Heather Walters says, “and we found out that people were hungry for it.”

“I knew that I respected what he did, but I also knew that farming is not a 9-to-5 job.” —Heather Walters

S e a rc h i n g f o r fr e s h lo c a l f o o d ? See the Certified South Carolina website (​certified) to look for roadside markets, community farmers markets, farms that utilize CSAs and local restaurants that feature food produced close to home. 18

SOUTH CAROLINA LIVING  |   February 2014  |

At the same time, Walters Farm has benefited from GrowFood Carolina, an emerging Charleston-based food hub that serves as a go-between for local farmers and potential customers, big and small. While Steven Walters previously tried to line up restaurant orders one at a time and still deals with some directly, he consolidates much of that sales work through GrowFood, which is a huge time-saver for him and the restaurants. “GrowFood was a way to make it work,” he says.

Small farms, big business

State agricultural leaders see the potential for new farmers like Walters to cultivate the increasing demand for fresh, local food while boosting the state’s economy and the health of its people and communities, especially in rural areas. In December, the South Carolina Department of Agriculture (SCDA) released the comprehensive report “Making Small Farms into Big Business,” which urges expanding the state’s local food infrastructure and supporting collaboration among small farms to increase their overall odds of success. It recommends establishing 15 to 20 “food nodes,” or clusters of small farms that share resources, such as irrigation systems, packing facilities and greenhouses that can extend growing seasons. It also advises the addition of three more food hubs like GrowFood Carolina. Agribusiness in South Carolina is already a big factor in its economy, the study explains. Together, the state’s top 20 farm commodities accounted for $2.4 billion in sales revenue in 2011. But most of that revolves around top commodities, such as peaches, tomatoes, tobacco and broiler chickens, all of which are mostly sent out of state. At the same time, South Carolina residents spend an estimated $11 billion on food each year, 90 percent of which is imported. With easier access to fresh produce, education and effective marketing, the report asserts, South Carolina residents and restaurants could be encouraged to purchase more local farm products and keep that money at home. Many consumers are already motivated to buy fresh and local, not only because they believe it can be healthier, safer and better for the  l l

Jonathan Sharpe/Free Times

Eric McClam left a budding career as an architect to help his father launch Columbia’s only urban farm in 2009, and while City Roots has a romantic appeal that has captured the community’s imagination, McClam admits that farming remains a challenging pursuit. Eric McClam, 28, enjoys the “You are working with a product that can spoil or day‑to-day challenges of running an expanding farm operation in go bad easily,” he says. “You are dealing with Mother the heart of Columbia. Nature. You’re dealing with markets and sales, and you’re having to deal with a lot of moving parts. Nothing is static.” Looking back at the mistakes he has made in the past five years, the 28-year-old has to laugh. “It’s a passion of love, not profitability,” he says. Profit is not specifically referenced in City Roots’ vision state­ment, which instead emphasizes the production of clean, healthy and sustainable products as well as educating the com­ munity about the benefits of locally grown food and environ­ mentally friendly farming. But City Roots’ success has required — Eric McClam community buy-in. McClam’s father, also an architect, initiated City Roots after January, became managing partner. He wears many hats for City being inspired by a segment about urban farming on NPR. One Roots and draws on his past training to make things happen. of the first steps Robbie McClam took was asking the City of “The role of an architect is to facilitate projects, and that’s Columbia to rezone land in the Rosewood kind of the role of a farmer as well,” he says. neighborhood for the 2.75-acre farm so it City Roots now grows 125 varieties of fruits and vegetables. could be used for agricultural purposes. The farm also keeps bees for honey and pollination, raises Eric McClam returned to South free-range chickens for eggs and natural fertilizer, and also Carolina from New Orleans after earning produces tilapia in a 3,000-gallon tank. In the summer, City his graduate degree in architecture. He Roots received USDA organic certification, which is no small expected to stay a few months to oversee feat. An additional 20 acres of family land that the McClams construction for his dad yet wound up are developing in Lake City also has been certified as organic. staying on as the farm’s manager and, as of McClam’s marketing skills have come in handy as he drums up business and support. City Roots has an extensive website with a blog by McClam that covers what’s in season, news, and social events such as on-site, farm-to-table dinners and “weedand-meet” get-togethers. The farm benefits from volunteer help in the fields plus college-educated interns, and while there’s more to the bottom line than money, McClam admits that he has to “squeeze a dollar out of every part of the farm” to keep it going. That includes renting City Roots out for events such as fraternity and sorority socials and a new effort to host weddings, which McClam tested out in October as he and his bride, a speech therapist, got married and celebrated afterward at City Roots. “The farm is somewhat an extension of me, and it was nice for my wife to become a part of that as well.” —Susan Hill Smith

Photos courtesy of City Roots

“You are working with a product that can spoil or go bad easily. You are dealing with Mother Nature. You’re dealing with markets and sales. Nothing is static.”

Founded in 2009 by Robbie McClam (above), City Roots has also become a popular venue for receptions and farm-to-table dinners.

For more information on Columbia’s only urban farm, visit   | February 2014   |  SOUTH CAROLINA LIVING


professor Dave Lamie started in October 2010. Lamie’s program covers principles of land stewardship as well as marketing plans and other skills to help participants become successful entrepreneurs. “There’s a real need for this,” says Lamie, who also strives to connect participants with established mentors. “The average age of farmers in South Carolina is 59 now. Trying to find replacements for current farmers is a big issue.”

Carrying on

environment, but also because it can be tastier and less expensive. These shifts in food consumption are leading more young men and women to careers as farmers, too, but the newcomers are typically coming to it without the benefit of family background, experience or money to leverage into land, equipment and other start-up costs, according to the SCDA report. In addition to infrastructure, they need training like that provided by the South Carolina New and Beginning Farmers Program, which Clemson University associate

GetMore Walters Farm: or City Roots: or GrowFood Carolina: or South Carolina New and Beginning Farmers Program:


Despite intense summer rainfall that ruined most of his crop, Walters was able to deliver a few boxes of micro-greens in September to chef Stephen Thompson at Charleston’s Prohibition restaurant.

“I don’t even see it as work, I enjoy it so much.” —Steven Walters

SOUTH CAROLINA LIVING  |   February 2014  |

Walters knows firsthand that farming requires fortitude. He has watched over his crops in the dark hours of the night to scare off hungry deer. He has endured Lyme disease that he believes he contracted from the bite of a tick he picked up in the fields, and he suffered a gash in his leg in a freak equipment accident. It’s not unusual for him to change his T-shirt three times a day. That’s how sweaty and dirty he gets in the fields. And now he knows that hard work, planning and investment can quickly be washed away through no fault of his own. The Lowcountry’s severe rains stretched through the summer, and in mid-August, South Carolina Gov. Nikki Haley surveyed the damage at another Dorchester County farm less than 20 miles away as the state applied for disaster relief funds from the U.S. Department of Agriculture. With the deluge keeping him from the fields, Walters wound up taking extra work as a crop insurance adjuster to help make ends meet. Yet, he does what he can when it’s dry enough, and by mid-September, he delivered two boxes of microgreens to a longtime friend’s restaurant on King Street in historic Charleston. It’s lucky for him and the rest of the state’s farmers that South Carolina’s climate, while sometimes fickle, usually allows for a yearround growing season. With the fall, he reaped a large crop of greens in spite of a frost scare and started making regular deliveries to GrowFood again. “I don’t even see it as work, I enjoy it so much,” he said while standing in the fields, midsummer. “I just see the end product in my mind and think, ‘If I do this, I’m going to have the best tomatoes in Charleston, and we’re going to make some money.’ I don’t know. You just have to love it.”

SC Life


Chasing white lightning

Dennis Vess Age:


Born in Converse, he currently lives in Gaffney Co-Op Connections: Vess is a member of Broad River Electric Cooperative and Laurens Electric Cooperative. Career Path: Before becoming an ATF agent, worked as a state trooper for the South Carolina Highway Patrol near Aiken Latest Project: Writing a second volume of his adventures as an ATF agent. For details, or (864) 487-4512.

Carroll Foster /


Retired lawman Dennis Vess can’t help but smile when he recalls his first day on the job as a special agent for the Bureau of Alcohol, Tobacco and Firearms. He had just rigged an illegal moonshine still with dynamite and was crouched behind a pine tree when a ­bone-­jarring explosion launched about 30 55-gallon barrels of corn mash into the air. For the next decade, the South Carolina native chased moonshiners from Mississippi to Virginia and helped destroy more than 200 other stills. Vess, who joined the ATF after a six-year tour with the South Carolina Highway Patrol, quickly became known for his ability to second-guess what moonshiners were up to. “For me, that was the perfect job,” he says. “I looked forward to going to work every day. I enjoyed working with my partners.” To commemorate his rough-and-tumble days in law enforcement, Vess recently built a replica still near his Gaffney home and recorded his memories in the self-published book, The Moon Always Shines. Originally written for his granddaughters, the book brought Vess back into contact with his old life. Last fall, he was selling copies at the Moonshiners Reunion and Mountain Music Festival in New Prospect when two men—their manner and dress suggesting they knew a thing or two about backwoods distilling—walked up to him and eyed the book real hard. “Mister, didn’t you ever feel guilty ’bout arresting those moonshiners?” asked one of the men. Vess smiled his lawman smile and replied, “Well, they were all grown men, and they all knew exactly what they were doing.” —Tim Hanson   | February 2014   |  SOUTH CAROLINA LIVING




The University of South Carolina celebrates 50 years of desegregation A girl of just 16, Henrie Monteith bravely

shouldered a state’s hopeful expectations in September 1963. On the morning of Wednesday, Sept. 11, she climbed the steps to Osborne Administration Building on the University of South Carolina campus, alongside Robert Anderson and James Solomon Jr. Inside, the three of them became the first African-American students to enroll at the Columbia school since Reconstruction. This dramatic moment was just one of many in that era. Only two weeks earlier, on a different set of steps, Martin Luther King Jr. had delivered his “I have a dream” speech in Washington, D.C., voicing a growing public outcry for civil rights. Across the Deep South, segregation of public universities was collapsing—sometimes amid violent resistance. Battle after battle in the courts and in political arenas had led to the inevitable conclusion that public schools must open to all citizens, regardless of race. When USC, the last of the South’s flagship public universities to desegregate, acceded to the change, it aimed to do so without the riots, protests or bloodshed that had marred similar transitions in Mississippi and Alabama. The state and the nation were watching. In that powerful, historic moment, the determined young Monteith—now Dr. Henrie M. Treadwell—was keenly aware of the many eyes watching her, but she was steadfastly focused, she says, on doing “what was morally right.” “I needed to do well and study and graduate, because it would be a letdown to so many if I did not,” Treadwell recalls. “I felt no pressure. This was just something I needed to do, and I knew I would do it, and I did it.” 22

Photos this page and Matthew J. Perry: Courtesy of South Caroliniana Library, University of South Carolina, Columbia, SC

Breaking down barriers

SOUTH CAROLINA LIVING  |   February 2014  |

After enrolling at the University of South Carolina in September 1963, students Robert Anderson, Henrie Monteith and James Solomon Jr. (left to right) walked down the steps of Osborne Administration Building and into Hamilton College (below), where they registered for classes.

and continuing through April of this year, USC has planned a series of events that offer opportunities for remembrance and reflection about this turning point in South Carolina history, Starting last September

Patricia Evans, USC Museum of Education

Courtesy of The Hollins family

Civil rights attorney Matthew J. Perry represented Harvey Gantt, as well as Robert Anderson, Henrie Monteith and James Solomon Jr., in their quests to desegregate public universities in South Carolina.

James H. Hollins Sr. was an 18-year-old AfricanAmerican Marine stationed at Parris Island when he accepted an invitation, issued to all Marines at the facility, to attend classes at USC’s Beaufort campus. He enrolled on Sept. 12, 1963, the first African-American student on the extension campus. He was also among the first African-Americans to integrate the U.S. Marine Corps. Hollins died Jan. 5 in Joliet, Ill., where he had worked as a tax accountant for 30 years before retiring in 2006. He was 85. The USC Museum of Education has created an extensive exhibition, “1963-2013: Desegregation—Integration,” that commemorates the desegregation of the USC system. It is on display both on site at Wardlaw Hall on the Columbia campus and online at The website exhibition includes a page devoted to Hollins’ story, as well as pages for each of the three students who desegregated the main campus.

Courtesy of USC

Special Collections Library, Clemson University

Harvey Gantt speaks to the media after becoming the first African-American student at Clemson University in January 1963.

She was reminded recently that she had helped disarm the curious and watchful onlookers by declaring that there would be no violence. The new students’ enrollment took place peacefully, as she predicted and as South Carolina leaders had hoped. Similarly, in January of that year, Clemson University had desegregated without incident when Harvey Gantt of Charleston enrolled to study architecture. And on Sept. 12, the day after Monteith, Solomon and Anderson entered USC, an African-American Marine sergeant named James Hollins registered for classes at USC–Beaufort, quietly integrating that campus. “It was past time for the University of South Carolina to open its doors to all,” USC president Dr. Harris Pastides noted on Sept. 11, 2013, at the kickoff event for the university’s year-long commemoration of the 50th anniversary of its desegregation.

Dr. Henrie Monteith Treadwell returned to USC last September for the kickoff events commemorating the school’s 50th anniversary of desegregation.

including a look toward the future. On April 11, USC will dedicate a commemorative garden beside Osborne building and wrap up on April 12 with a closing ceremony. “We wanted the good, the bad and the ugly” included in the anniversary observances, says Dr. Valinda Littlefield, a USC history professor and co-chair of the committee planning the commemorative events. “We wanted to commemorate, we wanted to celebrate. We wanted people to understand the historical significance but also to understand what happened at the time and to understand what’s happening now,” she says. South Carolina’s path to desegregation was impacted, like the rest of the nation, by the pivotal 1954 U.S. Supreme Court decision in Brown v. Board of Education, which declared that separate schools for different races was unconstitutional. Here in South Carolina, prominent civil rights attorney Matthew J. Perry was fighting on the home front, successfully representing Harvey Gantt in the legal battle to secure admission to Clemson. In the summer of 1963, Perry also took up the fight in U.S. District Court to get Monteith,   | February 2014   |  SOUTH CAROLINA LIVING


Photo and garden plan Courtesy of USC

SC Scene | Breaking down barriers

USC’s Desegregation Commemoration Garden

Anderson and Solomon into USC. “South Carolina was the last state to actually desegregate,” says USC history professor Dr. Lacy Ford, Littlefield’s co-chair on the planning committee. “Fritz Hollings gave a speech when he was in the governor’s office, in part of which he said that we’re out of courts and we’re out of time, so we have to do this lawfully,” Ford says. Having seen the handwriting on the wall, state and university leaders orchestrated a peaceable transition into the era of desegregation. Within a decade of the universities’ desegregation, Southern public primary and secondary schools would also drop their resistance to integration, in some cases under pressure from the federal government and not always without incident. Certainly racial tensions did not disappear in the wake of school desegregation, in South Carolina or elsewhere. In 1968, the state witnessed the tragedy of the Orangeburg Massacre, when three students were killed and many more injured in a conflict with police during a racially focused protest on the South Carolina State University campus. Although USC’s 1963 enrollment of its first three African-American

The number three figures prominently in the garden space that the University of South Carolina has set aside as a permanent tribute to its historic desegregation. The new 6,000-square-foot garden, designed by university architect Derek Gruner, will be dedicated on April 11. “We’ve got a really nice design that will transform the space into something that’s both present and, I think, poignant all at the same time,” says USC history professor Dr. Lacy Ford. Located beside Osborne Administration Building, the garden will honor the three African-American students who were the first to desegregate USC—Robert Desegregation anniversary events at USC G. Anderson, Henrie n F eb. 11, 6 p.m. nM  arch 27, 6 p.m. Henrie Monteith Treadwell and James Monteith (now Treadwell) L. Solomon Jr. broke ground for USC’s and James L. Solomon Jr. Russell House Ballroom Spigner House new garden space during a ceremony “Building the Future,” networking I. DeQuincey Newman Lecture with A three-stepped on Sept. 11, 2013. The garden is social and panel discussion of the Dr. Henrie Monteith Treadwell monument, symbolizing the located beside Osborne, the building black experience at USC steps the students climbed where USC’s first three Africann April  11 American students enrolled in 1963. to register on Sept. 11, 1963, n F eb. 19, 6 p.m. Desegregation Commemoration will be the focal point. Russell House Ballroom Garden dedication, adjacent to Poetry from USC professor Nikky Finney will be inscribed Benjamin Todd Jealous, former Osborne Administration Building on the steps. They will lead up to three topiary sculptures president and CEO of the NAACP n April 12, 7 p.m. designed by South Carolina topiary artist Pearl Fryar and will n F eb. 25, 7 p.m. Koger Center for the Arts be linked together to represent unity. Law School Auditorium Closing ceremony and arts Circling a seating area at the base of the monument will be President’s Leadership Dialogue performances three stone benches, encouraging contemplation. with Diane Nash, founding leader n T  hrough April 14 “There needs to be not only some celebration and some of the Student Nonviolent “1963–2013: Desegregation– hard reckoning, but also some reflection about what’s Coordinating Committee Integration” exhibit, USC Museum happening now and what we need to do in the future,” n F ebruary and March of Education, Wardlaw Hall Ford says. “So we wanted to create a place of reflection, Essay contest in public schools for and we feel like this will be that place of reflection.” grades 3, 5, 8 and 11 —Diane Veto Parham


SOUTH CAROLINA LIVING  |   February 2014  |

Treadwell graduated from USC in 1965

with a B.S. in biology and went on to earn a master’s degree and Ph.D. in biochemistry from Boston University and Atlanta University, respectively, with postgraduate work at Harvard School of Public Health. She has had a distinguished career in public health and now teaches at the Morehouse School of Medicine in Atlanta. Her professional areas of focus—helping underserved people find “health care homes” for primary care instead of emergency rooms, and helping men successfully reenter community life

Courtesy of USC

students had occurred smoothly, life on campus “was not all sunshine and roses,” Littlefield says. Of the first African-American students, Anderson may have been most vulnerable to acts of hate and discrimination, she says. Solomon was a graduate student, a military veteran, older than the others and married, living off campus. Monteith was a Columbia resident with family nearby. But Anderson was from Greenville, the only black male living on campus, and he was targeted by students shouting obscenities and venting their anger. “People bounced balls at his door all during the night, then they’d take off when he opened the door,” Littlefield says. “They threw things out the windows. They banged on the door. They gave him no rest. They called him names. All sorts of things happened, nasty things happened to him.” Henrie Monteith Treadwell recalls those days as a lonely time, but she found her own strength and leadership abilities grew through that trial. “I don’t know that I felt welcome, but I didn’t feel not safe or that people were out to get me,” Treadwell says. She does remember Dr. H. Willard Davis of USC’s chemistry department handing her a packet of registration materials, wearing “such a warm and friendly smile, I could not believe it— but it was genuine,” she says. “I will always remember him as someone who broke the barrier right there.”

Now retired, James Solomon Jr. was an honored guest, along with Treadwell, at USC’s kickoff events.

after prison—are closely tied to the lessons she learned from her own desegregation experiences. Solomon’s pursuit of his Ph.D. was interrupted by an opportunity to establish, in partnership with a USC math professor, a fellowship program for training elementary school teachers. He devoted four years to that project, followed by a successful career in educational administration and state government, retiring in 1992 as the commissioner of the S.C. Department of Social Services. In his retirement, he serves as interim CEO of the Palmetto Development Group, a nonprofit that promotes economic development in the I-95 corridor counties. “I wasn’t that concerned about not being liked or being treated badly” at USC, Solomon recalls. “I had a couple of professors I knew were obviously prejudiced and racist, but I expected that, and it didn’t bother me.” After graduating from USC, Robert Anderson served in combat in Vietnam and later was a social worker in New York City and worked for the Veterans Administration. He died in 2009. Thousands of African-Americans have graduated from USC since Treadwell, Solomon and Anderson opened the door—a fact driven home to Treadwell as she has participated in the anniversary events. Current students have tearfully approached her on campus to thank her for helping to broaden access to a college education.

Columbia attorney Tommy Preston, who in 2006–07 served as USC’s most recent African-American student body president, says Treadwell and her trailblazing peers made it possible for today’s students to attend college in a drastically different educational environment. “Never once was there a time at USC that I felt like I had any different experiences as a student because of the color of my skin,” says Preston, now the chairman of USC’s Board of Visitors, the first person of color to serve in that role. Harvey Gantt, now a Charlotte architect and former Charlotte mayor, participated in Clemson’s 50th anniversary observances during the 2012–13 academic year. His greatest satisfaction from the role he played in Clemson’s 1963 integration is the knowledge that “the opportunity to go to school there or anywhere in South Carolina is much better than it was in my day.” “The fact that one has access now,” Gantt says, “means that a larger part of the responsibility for getting there lies with the students and the quality of the public school systems.” Among the spring events planned for USC’s ongoing commemoration of its desegregation will be opportunities for alumni and others from different generations to gather and compare notes on how far the state has come in its efforts to provide educational access for all students, regardless of race, gender, ethnicity or other factors, and what needs to happen next. “There are still inequities,” Littlefield says. “You cannot ignore that although you’ve made progress, you have a long, long way to go.”

GetMore Learn more about the historic desegregation of the University of South Carolina system and its anniversary observances at these websites:   | February 2014   |  SOUTH CAROLINA LIVING




Building better blueberry bushes Blueberries are popular backyard

bushes for good reasons: They are easy to grow, bear nutritious fruit, have few pest problems and make attractive landscape plants. Give them proper conditions at planting, and your blueberry bushes will produce well for many years with relatively little care. In fact, an early spring fertilization every year and light pruning once or

Photos by S. Cory Tanner

Blueberry flowers and fruit form on stems that grew the previous summer.

twice a year are the biggest chores. Understanding how blueberry bushes produce fruit will help you master their fertilization and pruning needs. They fruit on 1-year-old shoots—stems that were produced the previous spring and summer. Sturdy shoots that grow 6 to 12 inches in the spring will produce the best fruit the following year, so you want to manage your plants to produce vigorous shoots each year while not pushing excessive growth. Fertilizing your plants is a doubleedged sword. It encourages new growth, which is good, but over­fertili­ za­tion will result in excessive growth 26

and decreased fruit production. If you haven’t done so in several years, take a soil sample from around your blueberry planting and submit it to a Clemson Extension office. This is your best way to determine how much ­fertilizer is needed. Generally, blueberry plants more than 3 years old will need about one-half cup of a complete fertilizer, such as 10-10-10, each year. Spread this dose within a 3-foot circle around each plant in March, just as new growth begins to emerge. Your plants should produce 6 to 12 inches of new stem growth by June, but if they don’t, side-dress the plants with one-half cup of calcium nitrate or similar fertilizer. Do not fertilize after July 1. Pruning seems like a daunting task, but it really isn’t. If your blueberry plants are less than 5 years old, they will require very little pruning. In late winter, just remove any broken or dead stems and weak, lower growth. Stems in the lower half of the shrubs

Left: Pruning the oldest and tallest stems from a blueberry bush makes room for young fruiting stems. Cut old stems close to the soil surface to allow new fruiting stems—identified by their reddish-brown bark—to grow. Right: Cutting back strong vertical shoots encourages branching and increased fruit production.

SOUTH CAROLINA LIVING  |   February 2014  |

may be shaded by the foliage above, leading them to become twiggy and less productive. It can also be helpful to selectively remove one or two of the oldest stems in the center of the plant. This allows more light into the center and encourages production of new shoots. Finally, cut back any excessively long and limber shoots during the early summer and right after harvest. This will encourage branching and multiply the productivity of those shoots the following year. Older blueberry bushes can grow larger than you might like and become less productive. For rabbiteye varieties (the most common type grown in South Carolina), this happens after the plants are about 5 years old. Judicious pruning is just what these plants need. It’s easy to spot the oldest stems on your overgrown blueberry plants— they are the least productive and the tallest. These are the stems you want to remove. You can remove up to onethird of these in any one year without damaging your plants. If you’ve kept up with pruning each year or have plants that are only 5 or 6 years old, you may need to remove only one or two stems. Sturdy loppers will remove these stems all the way back to the ground or to a side stem that emerges a few inches from the soil line. Late January to early March is your best window for this work. Keep up with these simple tasks, and you’ll have a bounty of blue­ berries for summer pies and breakfast cereals. 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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Heroism on display

Photos by Mic Smith

The centerpiece of Patriots Point

The Congressional Medal of Honor Museum is located in the hangar deck of the USS Yorktown at Patriots Point Naval and Maritime Museum. Visitors enter the museum’s main exhibit area through a tunnel depicting the sights and sounds of combat.


Naval and Maritime Museum is the USS Yorktown, a historic aircraft carrier dubbed “The Fighting Lady” during World War II. Visitors can tour much of the ship, long docked on the Charleston Harbor, to explore what life was like for her sailors. Yet the heart of Patriots Point is arguably the Congressional Medal of Honor Museum housed on board. Located just inside the Yorktown’s main entrance, the museum honors the heroism and sacrifice of nearly 3,500 recipients of the nation’s highest award for military valor. “None of these recipients planned on being heroes,” says programs coordinator Cindy Clark, who leads large tour groups at Patriots Point and has met several of the 77 living recipients of the medal. “They would tell you that ‘I was just doing my duty.’ ” While it has been a part of Patriots Point for several decades, the Medal of Honor Museum reopened in 2007 after an extensive overhaul and expansion. Using interactive audiovisual technology, exhibits seek to honor all the medal’s recipients, while zeroing in on some of the most compelling stories. Visitors enter the main exhibit space through a tunnel that envelops guests with gritty photographs and blasting sounds of bombs and gunfire. The sequence moves from Civil War

The Congressional Medal of Honor Museum is located on board the USS Yorktown at Patriots Point Naval and Maritime Museum in Mount Pleasant. Hours: Open 9 a.m. to 6:30 p.m. daily with limited hours on Thanksgiving Day, Christmas Eve and New Year’s Eve. Closed Christmas Day. Admission: Access to the Medal of Honor Museum is included with admission to Patriots Point. Tickets are $18 for adults; $15 for seniors (62 and older) and active-duty military with ID; $11 for children (ages 6–11). Admission is free for active-duty military in uniform and children under 6. Parking is $5 per vehicle. Details: See or call (843) 884-2727.


SOUTH CAROLINA LIVING  |   February 2014  |

The Medal of Honor is the nation’s highest award for military valor and is presented in three versions—Army, Navy and Air Force. Coast Guard and Marine Corps recipients are presented the Navy medal.

battlefields to a World War II blitzkrieg to buzzing helicopters in Vietnam and is realistic enough that combat veterans sometimes bypass the tunnel and avoid its potential emotional triggers. Individual displays in the heart of the museum profile the heroism of select Medal of Honor recipients, including the youngest, Willie Johnston. A drummer boy from Vermont, Johnston received the medal in 1863, at the age of 13, for refusing to abandon his drum during a disastrous retreat the previous summer in Virginia. With the touch of a button, visitors can call up presentations on 18 more representative heroes, including the only woman to receive the medal, Dr. Mary E. Walker, who cared for sick and wounded Civil War soldiers, and Pfc. Ralph H. Johnson, a South Carolina native who threw himself on a grenade in Vietnam to protect two fellow Marines. The museum includes a special display that shows the three most recent Medal of Honor recipients, as well as a remembrance board for those who have recently died. Visitors can use touchscreen stations to explore a recipient database by name, conflict, branch of service, birthplace or special milestones. “They are all amazing in different ways,” Clark says of those who are honored here. While it’s impossible to tell the complete stories of all 3,463 recipients, many yearn to do more. The Medal of Honor Museum Foundation recently launched an effort to raise $100 million to build a new, freestanding museum on seven acres of land leased from Patriots Point. “We’re all working on this together to get this (new) Medal of Honor Museum built in five to seven years,” says Patriots Point executive director Mac Burdette. “It’s such a great honor to have it here in South Carolina.”

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SCChefÕs Choice


Pizza that steals the show My first time in Noah’s Antica Pizzeria,

Pizza Margherita MAKES 9 12-INCH PIZZAS

4 ½ cups warm water 3 teaspoons salt 10 cups Caputo flour ½ teaspoon dry yeast, dissolved in warm water 1 28-ounce can San Marzano tomatoes (marked “D.O.P.” or “certified”) Sea salt to taste Fresh mozzarella cheese (buffalo mozzarella, if available) Fresh basil leaves Garlic powder Grated pecorino cheese Grated Parmesan cheese Extra virgin olive oil


Photos by Rick Smoak

I admit to being a little starstruck. Having watched Bull Durham dozens of times, I was more than curious to see one of the film’s stars running a pizza joint. On an average day, you don’t Rick Marzan’s woodNoah’s Antica burning pizza oven is based run into Holly­wood expaPizzeria on a traditional design that triates in Irmo. is thousands of years old. 7719 St. Andrews Rd. He greeted us at the Irmo, SC 29063 front counter, dusted in (803) 445-1376 900-degree, wood-burning pizza flour and wearing Pompeii oven that cooks a few more years and a pizza in 90 seconds, so pounds than when he the crust comes out soft in the middle, played Jose, the Durham Bulls’ first crispy and charred around the edges. baseman, in the movie. Then Rick Perfect, authentic Neapolitan crust. Marzan quickly diverted my attention “You’ve never had pizza like this,” from movie stars to real Neapolitan Marzan states boldly, “unless you’ve pizza. been to Naples.” “First timers?” he asked. We’d Marzan’s modest little restaurant barely nodded yes when he rattled off has taken some flak for being short his spiel: Only genuine Caputo flour on atmosphere, but he knows the real in his pizza crust, direct from Naples, star of his show is his pizza, not his Italy. San Marzano tomatoes, grown décor. in the shadow of Mount Vesuvius. A

“Everybody that comes in here is comfortable here. They know this is a hole in the wall,” he says with a chuckle. “You don’t come here for ambience or atmosphere. You come here to eat good food.” And don’t come looking for pepperoni or the routine chain pizzeria pies. Be bold—try the signature Pizza Noah, or “Blue,” as it’s known in house— blueberries, pancetta (Italian bacon), mozzarella and tomato sauce. Or the astonishing Pizza Emma—whipped cream, spicy sausage, mozzarella and

Pour warm water into a 5-quart stand mixer with dough hook. Add 3 teaspoons salt; mix to dissolve salt. Add 1 cup flour; mix for 5 minutes. Add remaining flour and dissolved yeast, and mix well. Knead the dough by hand for a few minutes and divide it into nine 9-ounce dough balls. Wrap each ball well in plastic and chill in the refrigerator for at least 2 hours. (Dough will keep for 72 hours in refrigerator, or it can be frozen.) To make the sauce, pour tomatoes in a large bowl and squeeze them by hand until they are soupy (do not use a blender). Add sea salt to taste, and mix well. To make a pizza, preheat the oven to 550; heat pizza stone for 10 minutes. Bring a dough ball to room temperature. Shape the dough by hand into a 12-inch pizza round. Do not use a rolling pin, as this will take the air out of the dough and prevent it from rising. Top the dough with tomato sauce, hand-torn chunks of mozzarella and several basil leaves. Transfer to pizza stone. Reduce oven heat to 500. Bake in oven for about 7 minutes. Crust should be burnt and crispy at the edges, soft and wet in the middle. When the pizza comes out of the oven, sprinkle it with garlic powder and grated cheeses and drizzle with a little olive oil to enhance the flavor.

SOUTH CAROLINA LIVING  |   February 2014  |

G o t t a G e t A w ay !

black pepper. There are pizzas here for more traditional tastes, but the adventurous can enjoy toppings like smoked salmon, peaches, walnuts, gorgonzola, pistachio puree or chili apricot sauce. What path takes a man from acting in TV and movie roles in Los Angeles to crafting creative pizza combos in Irmo? For Marzan, it was a little bit about coming home, a little about chasing dreams. Marzan graduated from Spring Valley High School in Columbia in 1978, then left to play college football, followed by a little professional baseball. When that ended, he took up acting. Bull Durham was a big break, and multiple TV roles followed. But none of that made him happy. Cooking made him happy. Three years ago, Marzan packed up his belongings in a Toyota Tundra, left L.A. and drove east, back to South Carolina, where his parents still live. On the way, he hatched his plan to open Noah’s, named for his young son and based on the techniques for crafting authentic Neapolitan pizza taught to him by his friend Peppe Miele, a Naples native and L.A. restaurateur. Noah’s opened for business in August 2012 and serves pizza seven days a week, from 4 p.m. “until we run out of dough.” Traffic and satisfaction are high enough to have Marzan looking into a second location in downtown Columbia, plus several more around the state in years to come. “Since I’ve been back, I’ll be honest with you, I’ve been extremely happy. I’m the happiest I have been in over 20 years,” Marzan says. “I have passion, and I respect my art. That’s what it’s all about.” He boxes up our leftovers and predicts we’ll eat the rest of our “Blue” before bedtime. If not, then maybe breakfast—the fruit is already on there.

Win a two-night escape in the Great Smoky Mountains Our winner will receive: A room for two for two nights at Clear Creek Ranch, surrounded by the Pisgah National Forest in Burnsville, N.C. Stay includes three meals per day and horseback riding twice a day. April, May, Sept., Oct. or Nov. only, and subject to availability. By entering, you may receive information from these great sponsors:

jj Clear Creek Ranch, Burnsville, N.C. jj Cheraw Visitors Center jj Brookstone Lodge, Asheville, N.C. jj Rock Hill Parks and Recreation jj Pendleton Historic District jj Alpine-Helen/White County, Ga. jj Lowcountry Tourism

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YES! Enter me in the drawing for a two-night escape to Clear Creek Guest Ranch in Burnsville, N.C., nestled in the Great Smoky Mountains. Name Address   City State/Zip  Email  Phone

NOVember WINNER: Jennifer Brock, Lexington. Prize: An Asheville Getaway for two! (Two nights accommodations, king or double room, at Asheville’s beautiful new Brookstone Lodge, with hot breakfast both days; two adult 2-day daytime passes to Biltmore wine and chocolates). Send coupon to: South Carolina Living, 133 Yoshino Circle, Lexington, SC 29072 or Entries must be received by February 28, 2014, to be eligible for drawing.   | February 2014   |  SOUTH CAROLINA LIVING



EDITED BY CArrie Hirsch


2 cups all-purpose flour 2½ teaspoons baking powder ½ teaspoon salt 2 tablespoons granulated garlic* ¼ cup cheddar or Mexican-style cheese, shredded ¾ cup milk N cup vegetable oil 2 tablespoons butter 1 tablespoon Italian seasoning

Preheat oven to 450 degrees. In a medium bowl, mix flour, baking powder, salt, granulated garlic and cheese. Stir in milk and vegetable oil and incorporate well until soft dough forms. The dough will be tacky, so sprinkle with flour before kneading to avoid dough sticking to your hands. Turn out onto a lightly floured cutting board and knead at least 10 times. Shape dough into a 12-inch-by-3-inch log. Cut log in half horizontally, then cut each half vertically (4 sections total, each 6 inches long). Cut each section horizontally

W h at Õ s C o o k i n g i n June: On the grill

Grill masters know there is an art to this cooking form, be it the marinade, the seasonings or that flick of the wrist. Share your creative secrets for beef, poultry, fish or vegetable dishes that come off the grill in a blaze of glory. Deadline: March 1 July: A taste of the coast

into 5 small pieces, creating 20 total pieces. Roll each piece on a lightly floured board until it is 4–5 inches long. Twist each piece 3–4 times and place on a greased cookie sheet. Melt butter, stir in Italian seasoning and brush each piece with butter mixture. Bake 8–10 minutes. *Granulated garlic is a dried garlic product. The same amount of garlic powder can be substituted, but garlic salt and fresh garlic are not recommended. BARBARA PHILLIPS, LAKE LURE, N.C.


Turn your recipes into cash!

For each one of your original recipes we publish, we’ll send you a $10 BI-LO gift card. Send us your recipes—appetizers, salads, main courses, side dishes, desserts and beverages— almost anything goes. 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 must include your name, mailing address and phone number. Entries without a phone number will not be considered. Recipes may be edited for clarity and editorial style.

Fresh from S.C. waterways, crab is popular across the state, not just on Lowcountry tables. Traditionalists steam, boil or devil them, while creative types serve crab atop nachos or in Asian-style roll-ups. Show us how you dress up crab in dips, soups, salads, entrees or more. Deadline: April 1 Submit • online at • email to • mail to Recipe, 808 Knox Abbott Drive, Cayce, SC 29033


SOUTH CAROLINA LIVING  |   February 2014  |

FUDIO / iStock

Foods to warm the heart


2 tablespoons honey 2 tablespoons salted butter 4 fresh sage leaves (optional) Salt and pepper to taste

Preheat oven to 400 degrees. Pierce sweet potatoes with fork, then roast for 45–55 minutes or until done. Allow sweet potatoes to cool slightly, then remove skins. Cut away any excess fibers or bruised spots. Reduce oven temperature to 350. Cut off the top of each red pepper and set aside. Use a spoon to scrape out seeds from inside the red pepper bottoms and tops. Place peppers together in a loaf pan to keep them upright while roasting. Cut each sweet potato in half and insert each half inside a pepper, mashing down with the back of a fork. In a small saucepan, combine orange juice, orange zest, honey and butter. Bring to a boil, then lower heat and simmer, stirring frequently, for 2–3 minutes. Divide the orange sauce among the peppers, spooning it on top of the mashed sweet potatoes, making small grooves so the sauce seeps down inside. Place a sage leaf inside each pepper; replace the tops. Bake for 45 minutes or until red peppers are roasted. Salt and pepper to taste. MARTHA BRADEN, HILTON HEAD ISLAND

Eddie Pierce / iStock

2 medium sweet potatoes 4 medium red bell peppers ¾ cup orange juice Zest of 1 orange


½ cup grated Parmesan cheese Salt to taste 1 teaspoon dried oregano, or to taste 1 8-ounce can tomato sauce

Preheat oven to 350 degrees. Cut eggplants into 1-inch cubes. Fill a large pot halfway full with water and bring to a boil. Boil eggplant for 10–15 minutes or until done, then drain well. Allow to cool slightly in a colander, then squeeze out excess water using the bottom of a measuring cup or by pressing with your hands. Place bread slices in a bowl and sprinkle with water. Break up the slices, squeezing out any excess water. In a bowl, combine eggplant, bread, ground beef, eggs, cheese, salt, oregano and half the can of tomato sauce. Shape into 8 small loaves. Place loaves into a lightly oiled 9-inch-by-12‑inch-by-2-inch baking dish. Spoon the rest of tomato sauce on top. Bake for 35–40 minutes or until nicely browned and bubbly. LINDA DE MINNO, BLUFFTON

Jean Gill / iStock

2 medium eggplants, skin on 8 slices bread (should be left out to dry) ¾ cup water ¾ pound raw ground beef 2 eggs


6 large eggs 2 teaspoons vanilla extract 1 teaspoon almond extract ½ teaspoon salt 2¾ cups sifted cake flour

Preheat oven to 350 degrees. Spread 3 tablespoons softened butter over bottom and sides of Bundt pan. Sprinkle sides of pan with slivered almonds and set aside. In a large bowl, beat 1½ cups butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts and salt. Gradually beat in flour until combined. Spoon batter into prepared pan and bake 50–60 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then carefully invert onto a wire rack to cool completely. MARY SUE GEIGER, SWANSEA

GwÉnaËl Le Vot / iStock

1 ½ cups plus 3 tablespoons unsalted butter, softened ½ cup slivered almonds 1 16-ounce package confectioners’ sugar   | February 2014   |  SOUTH CAROLINA LIVING


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



7–16 • “To Kill a Mockingbird,” Easley Foothills Playhouse, Easley. (864) 855-1817. 12–16 and 20–22 • “These Shining Lives,” Furman University, Greenville. (864) 294-2125. 15 • Soar with STEM, Spartanburg Science Center, Spartanburg. (864) 583-2777. 17 • President’s Day Camp, Children’s Museum of the Upstate, Spartanburg. (864) 233-7755. 20–23 • “Working: A Musical,” Brooks Center Theatre at Clemson University, Clemson. (864) 656-3043. 21 • State of Oconee Luncheon, Blue Ridge Elementary School, Seneca. (864) 638-2727. 28 and March 1 • TD Bank Reedy River Run, Main Street north of Poinsett Hotel, Greenville. (864) 599-4619. MARCH

7–8 and 14–15 • “Belles on Their Toes,” Abbeville Opera House, Abbeville. (864) 366-2157. 7–16 • “9 to 5: The Musical,” Spartanburg Little Theatre at Chapman Cultural Center, Spartanburg. (864) 585-8278. 8 • Junior First LEGO League Upstate Robotics Expo, Spartanburg Science Center, Spartanburg. (864) 583-2777. 12 • “Seussical,” Furman University, Greenville. (864) 294-2125. 13 • “Driving Miss Daisy,” Brooks Center Theatre at Clemson University, Clemson. (864) 656-3043. 15 • St. Paddy’s Day Dash and Bash 5K and 10K, Fluor Field, Greenville. (864) 879-6977. ONGOING

Daily • Art Gallery at the Fran Hanson Discovery Center, South Carolina Botanical Garden, Clemson. (864) 656-3405. Tuesdays, March 11–April 15 • Sowing and Growing: Fundamentals of Gardening, Greenville County Extension Office, Greenville. Register by Feb. 25. (864) 232-4431. Tuesdays through Sundays, through March 29 • Abstract Invitation, Spartanburg Art Museum at Chapman Cultural Center, Spartanburg. (864) 582-7616.


Tuesdays through Sundays, through June 15 • “Protests, Prayers and Progress: Greenville’s Civil Rights Movement,” Upcountry History Museum, Greenville. (864) 467-3100. Wednesdays and Saturdays • Hub City Railroad Museum, 298 Magnolia St., Spartanburg. (864) 316-6924. First Saturdays • Oconee Appalachian Kids, Oconee Heritage Center, Walhalla. (864) 638-2224. Third Saturdays • Milling Day, Hagood Mill Historic Site & Folklife Center, 138 Hagood Mill Rd., Pickens. (864) 898-2936. Saturdays and Sundays • Historic Building Tour, Oconee Station State Historic Site, Walhalla. (864) 638-0079. Sundays • Sundays Unplugged Musician, Chapman Cultural Center, Spartanburg. (864) 542-2787.


7–16 • “Puss in Boots,” Columbia Children’s Theatre, Columbia. (803) 691-4548. 15 • One-Stop Shop Hop, USC–Lancaster at Starr Hall and Carol Ray Dowling Center, Lancaster. (803) 273-9818. 15 • Winter Challenge Off-Road Triathlon, Dome Farms, Springfield. (765) 481-0938. 15 • The Lettermen, USC– Lancaster Bundy Auditorium, Lancaster. (803) 289-1486. 16 • “Valentines from France” by the Lake Murray Symphony Orchestra, Harbison Theatre at Midlands Technical College, Irmo. (803) 400-3540. 17 • Woodrow Wilson Boyhood Home Tours, 419 Seventh St., Augusta, Ga. (706) 722-9828. 21 • Darius Rucker: True Believers Tour, Colonial Life Arena, Columbia. (803) 576-9200. 21–March 1 • “The 39 Steps,” USC Longstreet Theatre, Columbia. (803) 777-2551. 21–22 • Francis Marion Living History Encampment, RM Cooper 4H Leadership Center, Summerton. (803) 478-2645. 22 • Tim O’Brien & Darrell Scott, McCelvey Center, York. (803) 909-7313. 22 • Nature Photography Workshop, Visitor Center at Santee National Wildlife Refuge, Summerton. (803) 478-2217.

Saturdays • Behind-theScenes Adventure Tours, Riverbanks Zoo and Garden, Columbia. (803) 978-1113. Saturdays • Historic Trolley Tour, Augusta Museum of History, Augusta, Ga. (706) 724-4067. First Saturdays • South Carolina State House Tours, 1100 Gervais St., Columbia. (803) 734-2430. Second Saturdays • Children’s Art Program, Sumter County Gallery of Art, Sumter. (803) 775-0543. Second Saturdays • Experience Edgefield: Living History Saturdays, Town Square, Edgefield. (803) 637-4010.


This poster by Hisamaro is part of “Japan and the Jazz Age: Unique Exhibition of Japanese Art Deco” at the Columbia Museum of Art through April 20. 22 • Lexington’s Race Against Hunger, Saxe Gotha Presbyterian Church, Lexington. (803) 359-7770, ext. 20. 22 • Harambee Festival, Benjamin E. Mays Human Resources Center Arena at Benedict College, Columbia. (803) 705-4409. 22–23 • Battle of Aiken, 1210 Powell Rd., Aiken. (803) 642-7557. 28 • “Sleeping Beauty,” Koger Center for the Arts at USC, Columbia. (803) 777-7500. MARCH

1 • Party Animals Mardi Gras Festival, City Roots, Columbia. (803) 254-2302. 1 • “Carmen” by the Palmetto Opera, Koger Center for the Arts, Columbia. (803) 777-7500. 1 • Joy of Gardening Symposium, Baxter Hood Center at York Technical College, Rock Hill. (803) 324-8296. 2 • Celtic Woman: The Emerald Tour, Richland Township Auditorium, Columbia. (803) 576-2350. 7 • Carolina Chocolate Drops, McCelvey Center, York. (803) 909-7313. 7–9 • Craftsmen’s Spring Classic Art & Craft Festival, 1200 Rosewood Dr., Columbia. (336) 282-5550. 8 • Armageddon Ambush— The Extreme Mud Run, Carolina Adventure World, Winnsboro. (954) 552-6256. 13–16 • “Alice in Wonderland,” Fine Arts Center of Kershaw County, Camden. (803) 425-7676.

SOUTH CAROLINA LIVING  |   February 2014  |

15 • Clarendon Christian Music Festival, Wheldon Auditorium, Manning. (803) 433-7469. 15 • Old Friends Barbecue Cook-off, Jim Thomas 4-H Horse Club Arena, Bamberg. (803) 682-5805. 15 • Southern Comedy Show, USC–Lancaster Bundy Auditorium, Lancaster. (803) 289-1486. ONGOING

Tuesdays through Sundays, through Feb. 23 • Snowville! Edventure Children’s Museum, Columbia. (803) 779-3100. Tuesdays through Sundays, through March 23 • “Tutankhamun: Return of the King,” South Carolina State Museum, Columbia. (803) 898-4921. Tuesdays through Fridays, through March 31 • Submissions accepted for Santee National Wildlife Refuge Photo Contest, Santee NWR Visitor Center, Summerton. (803) 478-2217. Tuesdays through Sundays, through April 20 • “Japan and the Jazz Age: Unique Exhibition of Japanese Art Deco,” Columbia Museum of Art, Columbia. (803) 799-2810. First Thursdays • Art Crawl and Streetfest, Main Street, Columbia. (803) 988-1065. Fridays • Bluegrass Open Stage, Silver Dollar Music Hall, Long Creek. (864) 647-0188. Saturdays in February • “By Way of the Back Door,” Historic Brattonsville, McConnells. (803) 684-2327.

12–16 • Beaufort International Film Festival, USC–Beaufort, Beaufort. (843) 522-3196. 13–15 • BI-LO Myrtle Beach Marathon, multiple venues, Myrtle Beach. (843) 293-7223. 14–16 • Southeastern Wildlife Exposition, multiple venues, Charleston. (843) 723-1748. 15 • CODA 5K Race 4 Love, Sanctuary Golf Course on Cat Island, Beaufort. (843) 593-4871. 15 • “Asian Fusion: Japanese Printmaking and the Culinary Arts,” Southern Season, Mount Pleasant. (866) 253-5317. 21–22 • Horry County Museum Quilt Gala, Ocean Lakes Family Campground, Myrtle Beach. (843) 238-5636. 21–22 • Bands, Brews & BBQ, Paris Avenue, Port Royal. (843) 525-6257. 22 • Brewvival, Coast Brewing Company, North Charleston. (843) 343-4727. 22 • LifePoint Race for Life, James Island County Park, Charleston. (800) 462-0755. 22 • Dancing and Romancing Broadway Spectacular with the Long Bay Symphony, Myrtle Beach High School Music and Arts Center, Myrtle Beach. (843) 448-8379. 27 • “The Evolution of the American Art Market: A Personal Journey with Peter Rathbon,” Gibbes Museum of Art, Charleston. (843) 722-2706. 28 • “George Washington Carver and Friends,” Sterett Hall Auditorium, North Charleston. (843) 740-5854. 28–March 1 • Cobblestone Quilters Guild Celebration of Quilts, Omar Shrine Temple Convention Center, Mount Pleasant. (843) 971-0131.

28–March 2 • Challenge Walk MS, Wild Dunes Resort, Isle of Palms. (704) 731-1430. MARCH

1–2 • Winyah Bay Heritage Festival, Front Street, Georgetown. (843) 546-4500. 6–8 • National Shag Dance Finals, Spanish Galleon, North Myrtle Beach. (843) 222-6706. 6–9 • BB&T Charleston Wine + Food Festival, multiple locations, Charleston. (843) 727-9998. 9 • An Evening at the Opera, Myrtle Beach High School Music and Arts Center, Myrtle Beach. (843) 448-8379. 10–15 • Hilton Head Wine & Food Festival, multiple locations, Hilton Head Island. (843) 686-4944. 14–15 • Palmetto Women’s Show, Florence Civic Center, Florence. (843) 679-9417. 15 • St. Patrick’s Day Parade and Festival, Main Street, North Myrtle Beach. (843) 280-5570. 15 • ArtFest, Mount Pleasant Towne Centre, Mount Pleasant. (843) 884-8517. 15 • Palmetto Swamp Fox Adventure Race, Francis Marion Forest, McClellanville. (803) 292-1900. 15 • Shamrock 5K Run, Pope Avenue to Coligny Plaza, Hilton Head Island. (843) 757-8520. ONGOING

Daily • Colonial-era Building Tour, Old Exchange and Provost Dungeon, Charleston. (888) 763-0448. Daily • Hiking on Beaver Pond Nature Trail, Little Pee Dee State Park, Dillon. (843) 774-8872. Daily through Feb. 28 • North Charleston City Gallery Exhibit, Charleston Area Convention Center, North Charleston. (843) 740-5854. Daily through December 2014 • “Finding Freedom’s Home: Archaeology at Mitchelville,” Coastal Discovery Museum, Hilton Head Island. (843) 689-6767. Mondays, March through October • Coastal Kayaking, Huntington Beach State Park, Murrells Inlet. (843) 235-8755. Tuesdays through Saturdays • Horry County Museum, new location at 805 Main St., Conway. (843) 915-5320. Wednesdays • Organic Farmers Market, 714 8th Ave. N., Myrtle Beach. (843) 429-0018, ext. 302.


By Jan A. Igoe

Go easy on the bull Of all the friends I have, Rachel is the only one who has

to move cattle before I visit. Other friends might lock a barking dog or two in the laundry room, but Rachel relocates 180 head of standing rib roast. Once a diehard indoor girl, Rachel has been my best bud since eighth grade, when she didn’t even own a goldfish. The closest she came to wildlife was babysitting six feral siblings. Throughout high school, Rachel never emptied a litter box, let alone mucked a stable. We voted her Most Likely to Stay Indoors. Then one day, she decided to buy a ranch in Florida and magically morphed into Dale Evans. When Rachel sets her mind to something, no matter how harebrained, it’s a done deal. One time, she decided to move to Vermont to run a ski lodge, despite a deeply held belief that people who voluntarily careen down snow-covered mountains with their feet nailed to boards are nuts. The downhill crowd swarmed her place. When she found work in New York as an accountant—her only experience being a second cousin who married a bookkeeper—Rachel rose to management. So, when she started collecting trophies for horse breeding about three minutes after she bought the ranch, it didn’t surprise me. That’s my Rachel. Every time I visit, we take a four-wheeler tour of her 250 cattle-covered acres. She proudly points out every calf, foal, mule, cow patty and hay bale on the landscape. Cattle don’t lead very interesting lives. They may stampede in movies, but in real life, they mostly eat grass and stare at everything that isn’t a cow. It’s all graze and gaze; graze and gaze, day after day. Rachel immediately put me to work opening every 38

SOUTH CAROLINA LIVING  |   February 2014  |

gate in our path. Since ranches have lots of gates, I felt important. Like a pro, I swung the gate to the south pasture wide open. That’s when she advised me not to scare the bull. Monitoring my every move were 360 curious eyes—all belonging to enormous, identical animals. Me: “Which one’s the bull?” Her: “The 1,600pound one closest to you.” About eight feet away, a mountainous beast was staring straight at me. He wasn’t dialing 911, but he still might have been nervous. Maybe he just misplaced his phone. Every muscle in my body and most of my cellulite hardened to steel, so if the frightened fellow charged, at least I wouldn’t crumple. I could go straight into rigor mortis the moment my heart stopped and save time. Me: “What exactly does a 135-pound near-vegetarian do to scare a bull?” Her: “He doesn’t know you.” Me: “Tell him I’ll mail my resume.” Her: “Just don’t move too fast.” Me: “I can’t move at all.” Then Rachel tells me not to fret, because her bulls aren’t usually aggressive. Me: “Not usually?” Her: “Well, he’s new. We’re not sure about him.” That’s another Rachel trait. She has lots of friends, so she doesn’t lose sleep over one or two getting stomped to paste by an animal that might need anger-management classes. That’s my Rachel. And that’s no bull.  Jan A. Igoe writes from her Little River home when she’s not bringing in the herd. Write Jan at

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$ 99


LIMIT 1 - Save 25% on any one item purchased at our stores or or by calling 800-423-2567. *Cannot be used with other discount, coupon, gift cards, Inside Track Club membership, extended service plans or on any of the following: compressors, generators, tool storage or carts, welders, floor jacks, Towable Ride-On Trencher (Item 65162), open box items, in-store event or parking lot sale items. Not valid on prior purchases after 30 days from original purchase date with original receipt. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.



LIMIT 1 - Cannot be used with other discount, coupon or prior purchase. Coupon good at our stores, or by calling 800-423-2567. Offer good while supplies last. Shipping & Handling charges may apply if not picked up in-store. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.


R ! PE ON SU UP LOT NO. 68048/69227 CO

SAVE $90







Item 68528 shown

$99 99

Silver Medal

Truckin’ Magazine


R ! • 70 dB Noise Level 4000 PEAK/ PE ON SU UP SUPER 3200 RUNNING WATTS IET! O QU C 6.5 HP (212 CC)



LOT NO. 95659/ 61634/

Item 68048 shown


Item 95659 shown

SAVE $200




LOT NO. 68528/69676/69729 LOT NO. 69675/69728 CALIFORNIA ONLY



REG. PRICE $159.99 LIMIT 3 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.








SAVE LOT NO. 5889/61637 REG. 60% $ 99 PRICE

with other discount 3-2567. Cannot be used while supplies last. .com or by calling 800-42 original receipt. Offer good stores or HarborFreight per customer per day. LIMIT 3 - Good at our ses after 30 days from original purchase with 6/12/14. Limit one coupon or coupon or prior purchal coupon must be presented. Valid through Origina le. nsferab Non-tra

SAVE 33%

Item 5889 shown

• 900 Peak Amps LOT NO. 38391/60657


Item 60657 shown



REG. PRICE $59.99


REG. PRICE $499.99

LIMIT 4 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.


SAVE $70



"The Perfect Compressor with Powerful, Quiet and Consistent Airflow... Plus we Love the Low Price" – Street Trucks Magazine


Item 67847 shown

LOT NO. 67847/ 61454/61693

REG. PRICE $219.99 LIMIT 8 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.



LIMIT 5 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.



LOT NO. 67979

SAVE $60

Requires four AA batteries (included).



REG. PRICE $129.99

LIMIT 4 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.




LOT NO. 44649/69591/6964

Item 44649 shown


50% • 1000 lb. Capacity






REG. PRICE $79.99

with other discount 3-2567. Cannot be used while supplies last. .com or by calling 800-42 original receipt. Offer good stores or HarborFreight per customer per day. LIMIT 3 - Good at our ses after 30 days from original purchase with 6/12/14. Limit one coupon or coupon or prior purchal coupon must be presented. Valid through Non-transferable. Origina

LIMIT 3 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.


LOT NO. 67646

• 300 lb. Capacity • 23 Configurations

SAVE $82


Item 91214 shown




REG. PRICE $199.99



$4199 $


REG. PRICE $89.99

LIMIT 4 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.




SAVE 38%

LOT NO. 69580



with other discount 3-2567. Cannot be used while supplies last. .com or by calling 800-42 original receipt. Offer good stores or HarborFreight per customer per day. LIMIT 3 - Good at our ses after 30 days from original purchase with 6/12/14. Limit one coupon or coupon or prior purchal coupon must be presented. Valid through Non-transferable. Origina



Item 68375 shown

LOT NO. 69774/ 68375/61986


SAVE $ 99 $90 REG. PRICE $249.99

REG. PRICE $29.99

LIMIT 5 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.

LIMIT 4 - Good at our stores or or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 6/12/14. Limit one coupon per customer per day.

500 Stores Nationwide

Profile for South Carolina Living

South Carolina Living - February 2014  

South Carolina Living - February 2014  

Profile for scliving