T H E DELICIO US D OZEN 12 South Car olina Br e w e r ies that ar e making their mark CH EERS to the HOLI DAYS A FEAST of UNI T Y
A Conversation with Hope Blackley
GIVE A GIFT THAT KEEPS ON GIVING THIS HOLIDAY SEASON! Annual gift subscriptions are available for The Southern Edge Magazine.
Gift subscription orders placed before December 11th will send the recipient the current Winter issue along with a card announcing the gift of four issues in 2024.
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Philosophy We believe the idea of tradition is ingrained in the souls of Southerners. We have a relentless respect for our deep heritage and an unwavering dedication to living out the traditions of the past.
We believe tradition can be honored while simultaneously welcoming contemporary thought and style and that there is a movement to merge these two lifestyles through intentional, healthy and meaningful living.
We believe happiness is rooted in simplicity. If our minds and places are free of clutter, there is more room for things that matter.
We believe local is better. It’s about being a part of a larger community. It’s about connecting with
those who grow, catch, brew and create our food and that closer means fresher, tastier and healthier.
It’s choosing fruits and vegetables in season, drinking wines from vineyards in the region, seeking out the work of local artisans and supporting independent, locally owned stores.
We believe in leaving a positive fingerprint. The measure of our success will be the condition on which we leave the world for the next generation.
We believe these thoughts embody the emergence of the “New South” and we’re honored to be presenting this movement in our pages.
Thank you for joining us on this journey.
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FLAVOR
42-45: CHEERS TO THE HOLIDAYS 46-49: A NIGHT TO REMEMBER Tips for Hosting an Elegant New Year's Eve Party 50-55: PAINT YOUR PLATE a colorful way to eating healthy 56-59: EMBRACE THE HARVEST Preserving Fresh Herbs for Seasonal Flavors
LIFE
HEART 66-67: A FEAST OF UNITY A Conversation with Hope Blackley
8-13: IT'S THE MOST WONDERFUL TIME OF THE YEAR
68-70: OUTNUMBERED 20-TO-1 A Vietnam War Biography by Col. William P. Collier Jr.
14-19: THE MAN WHO PUTS ART ON ROOFING TIN Folk Artist Leonard Jones 24-27: SAVORING SOUTHERN HOLIDAYS Your Guide to a Stress-Free Celebration 28-40: THE DELICIOUS DOZEN 12 South Carolina Breweries that are making their mark
72-73: HONORING HEROES A Glimpse into Florence Veterans Park
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WELLNESS 76-79: BOOST YOUR IMMUNITY to fight Against the Cold & Flu this Season
LET TER FROM THE EDITOR Dear Readers, As the holiday season approaches, our lives tend to get extremely busy. It's easy to get caught up in the hustle and bustle, but this year, I'd like to encourage all of our cherished readers to be more intentional with their time and focus on what truly matters. The holidays are a special time to connect with family and friends, to express gratitude, and to embrace the warmth of the season. But too often, the rush and demands of the holidays can overshadow what truly matters. That's why we urge you to take a step back and consider how you can make the most of this season. First and foremost, prioritize quality time with your loved ones. It's not about the number of gifts or the extravagance of decorations, but the moments you share. Create lasting memories with your family, share laughter, and engage in meaningful conversations. Make those cherished connections your most treasured gift this holiday season.
With the spirit of intentionality in mind, consider giving back to your community during this season of giving. A small act of kindness can have a significant impact on someone's life. Whether it's volunteering, donating, or simply offering a helping hand to those in need, your efforts can brighten the lives of others and bring deeper meaning to your own. Finally, as we gather with loved ones and reflect on the year gone by, let's make it a point to express our gratitude and appreciation. The Southern Edge family wishes you all a very Merry Christmas filled with love, warmth, and joy. May the New Year bring new adventures, growth, and happiness.
thesouthernedgemagazine.com 3
Michelle McCollum CEO & Editor in Chief Anna Joyner Artistic Director & Production Manager Yuka Greer Managing Editor & Operations Director Abbey Stevens Editorial Assistant Lauren Alcorn Editorial/Circulation Assistant
SOUTH CAROLINA NATIONAL HERITAGE CORRIDOR BOARD OF DIRECTORS
Don Alexander Bob Alexander
Donna Livingston Neal Workman Ken Durham Rhoda Green
Dr. Susan Johnson Hope Blackley
SOUTH CAROLINA NATIONAL HERITAGE CORRIDOR
Publisher Profits from The Southern Edge will go back into the preservation, conservation, and environmental educational programs of the South Carolina National Heritage Corridor. National Heritage Areas are designated by Congress as places where natural, cultural, and historic resources combine to tell nationally significant stories.
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Disclaimer: The content of this column is for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any question you may have regarding a medical condition. The Southern Edge Magazine (TSE) does not recommend or endorse any specific tests, physician, products, procedures, opinions, or other information that may be mentioned on the magazine. Reliance on any information provided by TSE, TSE employees, other contributors appearing on print issues, website, social network, and other digital platforms is solely at your own risk.
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NILUFER ECE BOZKAN - WRITER
Nilufer is a holistic health coach and yogi living in Greenville, SC with her partner and kitten. She enjoys going on hikes, swimming in lakes, and practicing yoga. You can normally find her teaching a vinyasa class, playing with her kitty, or researching about nutrition and food. wellnesswithnilufer.com
JANE JENKINS HERLONG - WRITER
Jane Jenkins Herlong is a Sirius XM Humorist, bestselling/award-winning author, professional singer, recording artist and professional Southern humorist. A recent inductee into the prestigious Speakers Hall of Fame, Jane is the best-selling author of four books. A former Miss America contestant, Jane’s award-winning singing and comedy is featured on Sirius XM Radio, Spotify and Pandora Internet Radio. For speaking engagements visitjaneherlong.com
TOM POLANDWRITER
MAYUMI CORRON FOOD ADVISOR
Mayumi, a certified anti-aging Tom Poland grew up in Lincoln County, Georgia, and graduated food advisor and a fermented food sommelier, has lived in Upstate from the University of Georgia with degrees in Journalism and South Carolina and now bases her living in Yokohama, Japan where Education. He taught at the she continues to share healthy University of Georgia, Columbia lifehacks and recipes with the College, and the University Southern Edge. Her motto is to of South Carolina. He writes create simple, healthy (calorie, about nature and the South sugar, fat, sodium, etc.) and and its people, traditions, and lifestyles. His work appears in nutritious meals that can be make ahead. She maintains her health books & magazines, journals, by exercising, eating healthy, and newspapers throughout the South. He’s a member of the S.C. watching calories, avoiding snacks between meals, avoiding food Humanities Speakers Bureau. Tom is a recipient of the Order of and drinks after 8 pm, and taking a bath for detoxing. She enjoys Palmetto. He lives in Columbia, South Carolina. cooking, photography and hiking.
PHIL GAINES WRITER
Phil Gaines is a Professor of Practice in the Parks Recreation and Tourism Management Department at Clemson University. Phil completed a 37year career in State Parks in 2018. He began his career in parks as an entry level Park Ranger at Kings Mountain State Park and served as Park Superintendent at three different state parks. Phil served as Director of South Carolina State Parks for 13 years. Phil also served on the Board of Directors for the National Association of State Park Directors, and the National Association of State Outdoor Recreation Liaison Officers.
W. THOMAS SMITH, JR. WRITER
W. Thomas Smith Jr. is a formerly deployed U.S. Marine Infantry leader, counterterrorism instructor, and retired colonel in the S.C. Military Department. A New York Times bestselling editor and an internationally acclaimed writer whose work has appeared in countless newspapers and magazines worldwide, Tom has traveled to Iraq, the Balkans, elsewhere and other wars. He is also a senior officer with the National Security Task Force, S.C. Floodwater Commission. Among Tom’s many awards, honors, and military decorations, he is a recipient of the Order of the Palmetto. uswriter.com
JAMES SAXON WRITER
James "Jamie" Saxon is a Red Hills and Cotton native of the South Carolina Upcountry, to which he returned after a couple of decades in other places. A graduate of Furman University, the University of South Carolina, and the Cumberland School of Law of Samford University, he has been a college administrator, worked in private practice and public service, and former associate probate judge for Anderson County. He loves books, jazz, food, friends, labs, and his crazy Southern family.
We are always willing to consider freelance photographers & contributors. Please send queries to info@thesouthernedgemagazine.com
SESQUI CENTEN NIAL STATE PARK
Whether you’re looking for a way to spend quality time with your family or the perfect gift for the outdoor enthusiast in your life, an ALL Park Passport is a great way to explore the Palmetto State. ALL Park Passports are valid for a year from the date of purchase, so you can take the time to experience everything South Carolina state parks have to offer.
Passports are valid for a year from date of purchase
Order your Park Passport, shop for official park gear and find unique gifts at SCParkStore.com
LIFE
Words by Phil Gaines
T
he morning starts with both hands clasped tightly around a mug filled with coffee. The smoke from the top of the cup seems to collide with my breath made visible by a Carolina winter mornings touch. A fresh cup of coffee, and a new mix of GORP (good ol’ raisins and peanuts, with some M & M’s for good measure) and I’m ready for my walk in the woods. A walk in the woods anytime of the year is great, but winter often provides a different perspective. Vistas once hidden by a blanket of green are open, much like a curtain opening at a theater, and the fallen leaves reveal a whole new world. Creeks, rivers, and lakes feel cold, even from a distance and best of all, you don’t have to deal with any of the bugs or heat that seem to dominate the summer. Winter landscapes are different. First, there’s the obvious absence of leaves clinging to the trees. The greens have turned to crimson, yellow, red and eventually brown to announce the changing season and the
arrival of winter. Bluebird colored skies showcase the day as daylight arrives late and darkness arrives early, adding a sense of urgency to make each hour count. As I leave the comfort of the warm coffee mug I set off to see a winter forest, experience one of my favorite hikes, and to leave deadlines, problems and any worries of an often too structured world behind. I make my way across the bridge where the sounds of the Middle Saluda drown out any cry from the world I thought there was no escape from. The hike up the Jones Gap Trail to the Rainbow Falls Trail magnifies all the things I love about hiking in the winter. The walk by the river is therapeutic, as the white water seems to cleanse the soul. The translucent clear water and chill in the air tell me the Middle Saluda’s waters are cold. I stop along the banks of the river to satisfy my curiosity much like a child reading a wet paint sign. I can’t resist, as fast as my hand goes under the water, it comes back out. Yes, it’s cold!
As I walk higher in elevation I see vistas once hidden by the green leaves of summer as the trees appear to bear their souls through the morning light. The temperature goes down as I get closer to my destination, Rainbow Falls, a 100-foot falls surrounded by step granite walls that frame the cascade perfectly. They never disappoint; there is just something about falling water. The temperature has dropped an amazing 10 degrees as the mist from the falls fills the air. After a few moments staring at the beauty in front of me, it’s time to leave. One more handful of GORP and its back to the real world. I feel better, both mentally and physically, and a check of my watch tells me I’ve gotten in my steps, and then some. The benefits of hiking and being outdoors are well documented but taking the first step is often easier said than done. First there’s the calendar, while it says winter it also is full of holiday activities, football, deadlines and appointments. Let’s face it, in the wintertime exercise is not at the top of our “to do “list. How about a New Year’s resolution – no, make that a New Year’s tradition – and start the New Year off on the right foot with a First Day Hike in a state park. This year there are tons to choose from throughout the entire state. The State Park Service has answered any of your possible “justifications” for not participating. There are difficult hikes, easy hikes, even just a stroll in the park. Times? Not to worry, morning hikes and afternoon hikes are available. Your state parks are open and have addressed any apprehensions you may have thought of.
Winters are short in South Carolina, so we’ve got to get busy if you’re going to experience the most wonderful time of the year! I love the quick and easy hike to Station Cove Falls and the opportunity to touch the falls! The difficult hike to the top of Table Rock in the winter, with its open vistas and cool breezes never gets old. The diversity of our trails matches the diversity of the landscape of South Carolina; dramatic from the mountains to the sea. Hikes along the Foothills trail and the Palmetto Trail are on my winter list. When making out your winter hiking list don’t limit your thinking to the upstate as Hunting Island and Edisto Beach State Parks have great trails that wander through maritime forests, across salt marshes, and end up with a walk on the beach. Not a bad deal for a winter day. As I walked toward the parking lot, I couldn’t help but think of the John Muir quote: “In every walk with nature one receives far more than he seeks.” Indeed Mr. Muir, indeed. So, it’s time to replace the flip flops for hiking boots and discover the beauty of South Carolina through the eyes of winter. Oh, but don’t put those flip flops away, it is South Carolina and summer has a habit of showing up, even in the middle of winter! It’s the most wonderful time of the year! Meet you outside!
IN SEASON, EVERY SEASON. LEARN MORE AND VISIT EACH OF SOUTH CAORLINA’S 7 WONDERS
southcarolina7.com
The artist at work Photo by Eddie Drinkard
THE MAN WHO PUTS ART ON ROOFING TIN
Folk Artist Leonard Jones Words by Tom Poland
MANY A COUNTRY BOY CUT HIS TEETH ON A FARM POND Photo by Tom Poland
H
e paints with his fingers, brushes, and sticks. From them emerge figures wearing hats, more often than not, faceless more often than not. A woman making biscuits. A man milking a cow. A woman picking collards. A boy fishing a pond. Scenes of house paint applied to tin from old barns, sheds, shacks, and chicken houses. Back in 1972 when those buildings still stood, when all that tin warmed beneath the Southern sun, I taught creative writing in my hometown of Lincolnton, Georgia. At the end of class, a young man would slide a sketch onto my desk, a perfect reproduction of a photograph. The school year ended, and I returned to the University of Georgia to graduate school. Two years later I moved to South Carolina. On visits back home I began to see artwork on tin, striking in its portrayal of the rural
South. The student who had given me his sketches? His name was Leonard Jones. And now Leonard was living the homespun life of a folk artist. One Christmas my sister gave me one of Leonard’s paintings. A fellow, white hat obscuring his face, sits on a shack porch jutting over a blue pond. The line’s taut. Trees overlook this battle between fish and boy. Our family often had Sunday dinner at a country store turned restaurant now closed. The store’s tin roof is giving in, a sad note of irony. Leonard’s paintings of the rural South once covered its walls. I remember them well. They impressed me. So much so, that I wrote a column in the Lincoln Journal about him. In it I quoted Kristin Beals of Abbeville, South Carolina’s Trinity Street Market & Gallery.
“A lot of people claim to be folk artists, but they aren’t. Leonard, though, he’s the real deal.” And just what is a folk artist? A storyteller in images. Leonard’s colorful images chronicle rural life. Fields of sunflowers; collard patches; whiteface cows in pastures; a horse standing in front of a red barn; hunting dogs; dairy cattle; a pick-up bed filled with watermelons; chickens pecking at corn. The images hold your eye. President George H.W. Bush liked one of Leonard’s paintings so much he put it in his office and wrote Leonard a letter. Philanthropist and art patron Alice Walton of Walmart owns Leonard’s art, as does Bruce Willis. Leonard’s bright, colorful paintings hang in the House of Blues and galleries throughout the South. That’s quite a journey from those pencil sketches of 1972.
The Early Years A memory lives in Leonard. “I had to be two or less. I had a piece of cardboard and pencil and was sitting on the porch when I heard dad tell mama, ‘I dreamt I was flying last night.’ When I heard that, I drew a man flying. I had never seen Superman but I had this man in the air with his hands out like Superman. I didn’t put some cape on him; I put some trees under him. You know he’s in the air then. And my folks had a fit when they saw it, like I had did something.” Art consumed him early on. “I grew up drawing on the ground. If a book didn’t have pictures in it I didn’t want to look at it.” School didn’t thrill him. “If it was up to me I wouldn’t have gone to school even one day. All the while I was going to school I was trying to come up with some way to not go. In the tenth grade I knew you could quit at 16. I throwed out a hint about quitting, but mom didn’t go for that.” Leonard’s lived in Lincolnton most of his life. He worked in pulpwood the summer of his seventeenth year heaving 8-foot short wood onto trucks. In 1986 he lived in Elberton for a stint where he worked at a plant packaging chickens. His plan was to stay in Elberton just long enough to earn two paychecks and then check out an art school in Atlanta where his brother lived. That gave him a place to stay. He wanted to meet some folks who might know the people at Coca Cola. “For what I was doing I didn’t need to go to art school. I wanted to go for a semester and I was pretty sure I would meet some people who mattered, but it didn’t happen.” That old adage “It’s not what you know, but whom you know” often proves true, and what drives many an artist—be it musician, actor, or writer—is that big break. Leonard hoped to meet a difference maker. “I went to an art show in Savannah where I was supposed to meet some Coke Cola people or whoever represented Coca Cola in Atlanta or Seagram’s Gin or Absolute.” He slept through the art show’s reception and
missed the people he hoped to meet. That was twenty years ago. Undeterred, Leonard kept painting. Now it’s September 17, 2023. The sketches Leonard gave me fifty-one years ago are on my mind as I sit beneath an oak in his front yard. Our friend, Eddie Drinkard, sits with us. Summer’s swan song is upon us. Cicadas sing. An occasional log truck roars by. Then it’s quiet. In his Southern drawl, Leonard tells Eddie about efforts to promote his art. Leonard’s melodic talking sounds like music. “I went to New York City with a man who had a cookie company. It was a trade show we rode to. I hadn’t started flying yet. We rode up there. He set up his cookies and all, and I was out front painting. I got to sell some small pieces. I got to sell a few larger ones.” Leonard flew up there twenty-two times. “The 22nd time was as scary as the first time. I had to stop that. Flying’s kept me from a lot of art shows.”
From Wood To Tin
Leonard uses his fingers to paint details on all that roofing tin. A lady told him the paint could get into his system and be bad for his health but he paid her no mind. “Another lady told me that people want the rusted look so bad some artist who works on tin uses acid to make the tin get older quicker.” Leonard pauses. “I like some rust.” He pauses again. “It gives my work a rustic look.” Eddie likes how Leonard leaves tin unpainted to create a tin roof in paintings featuring barns. In a way the tin has come full circle. Once again it covers a structure. Back in 1972 Leonard’s sketches looked like photographs. Not so today. “I have what I call my cartoon style. That’s what I do now.” Leonard’s paintings tell stories of the rural South. His art depicts people playing music, picking fruit, washing clothes, carrying pies, hanging out clothes, and when he portrays faces they’re smiling, happy.
Leonard was painting on thin plywood when a local fellow, Jimmy Phillips, stopped by one day. “Leonard, I know somebody in Bogart who will buy your art on tin.”
A man asked him why he always portrays smiling faces.
“I hadn’t ever heard the word, ‘Bogart,’” said Leonard. Bogart, Georgia is 73 miles from Lincolnton. Leonard met a man there with antiques and art in his house. “I saw a piece of art on tin as tall as a door. Do people buy that I asked. He said, ‘yeah,’ and I started laughing cause I thought he was joking, but he was serious. I began going to the city dump to scavenge tin.”
Leonard even gives chickens a happy look. “I don’t want them to look scared like someone’s going to eat them.” He laughs. “Most everyone likes chickens.”
“Why do I want to paint people frowning?”
One of Leonard’s recent paintings is one of a lush South Carolina saltwater marsh in autumn. The vibrant gold, green, and blue jump off the tin.
Thus began Leonard’s self-described cartoon style of art on tin. Leonard knows why people like art on tin better than plywood. “Tin represents rural America. It fits in better with all the antiques and stuff.”
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A Friend and a Fan Eddie Drinkard has bought a hundred or more of Leonard’s works and given them to friends. Among them are Brian Kemp and Kirby Smart, one a governor, one a coach. Kemp has Leonard’s painting of the log cabin behind his house. “Jumping Man” portrays the moment Georgia defensive back Kelee Ringo scored a pick six to ice the 2021 national championship against Alabama.
LEONARD foregoes the traditional yellow cap and tops his duke's mayonnaise with a blue lid. Photo by Tom Poland
“I was able to get a photo of Kirby jumping,” said Eddie. When Leonard saw Eddie’s photo, he said, “Look at that jumpin’ man.” Coach Kirby Smart and Coach Mike Bobo each have paintings of “Jumpin’ Man.” “Coach Mark Richt has two of Leonard’s paintings I gave him,” said Eddie, “one of the flag and one of the crosses. And now Chuck Leavell of the Rolling Stones has two paintings from Leonard.”
LEONARD JONES & EDDIE DRINKARD Photo by Tom Poland
Leonard didn’t know Georgia had won the 2021 national championship. “Everybody knew about it but I didn’t cause I didn’t look at college football. I hardly ever looked at pro football unless Dallas was playing.” Leonard’s interest in pro football and Dallas goes back to a cousin from Lincolnton, Pettis Norman, who played for Dallas when Leonard was around seven or eight. “It was something to see my cousin on TV.” Leonard’s cousin played in the 1967 National Football championship, the legendary Ice Bowl. “He was as tall as that tree limb.” Leonard pointed up to the tree we sat beneath. Leonard painted a work for a competition involving the Dallas Cowboys.
EDDIE DRINKARD'S COLLECTION Photo by Eddie Drinkard
Folk Artist, Folk Hero Gallery owners describe Lincolnton’s folk artist as having gone “from obscurity to fame.” That’s true, but he prefers a life in isolation. In town one day a local came up to Leonard. “June, you all over the place. I saw you on TV. You ought to have plenty of money.” “I hurt my sides I laughed so hard,” said Leonard. Leonard’s nickname, June, comes from Leonard Jones Junior. “My dad worked at the sawmill and had a liquor still. Every once in a while my mom picked cotton.” Leonard grew up in a family with seven siblings. Leonard picked a little cotton too.
Surely Leonard has painted kids near a merry-go-round walking sideways. If he hasn’t, I will ask him to paint one for me. Eddie adds some final thoughts. “I took a photo of a country store for Leonard to paint. I gave the painting to Ed Walker. It was his granddaddy’s store. He put it up in his house. Every morning he would walk by and stare at it. His exact words were, ‘It’s mesmerizing.’ He said there was always something he didn’t see the day before.” That’s the mark of true art. You see something different each day. You feel something too.
“The county fair was a big deal, one of the highlights of the year,” said Eddie.
“Scenes are what Leonard does best,” said Eddie. “He’s done some barns that have chickens scratching around eating with corn on the ground and sometimes he puts a house behind a barn. I’d look at one and notice there was a dog on the porch I’d never seen. You don’t tell him to do that; it just comes out of his head I reckon.”
“I rode the merry-go-round,” said Leonard. “I couldn’t keep doing that. I’d get off and the ground would be going sideways.”
“They come out of my head,” affirms Leonard. “I put hills in my pictures because everyone loves hills.”
“I picked it to get some fair money.”
Leonard’s body of work is sizeable. His spartan lifestyle lets him focus on his work. He’s never had a driver license. He lives a reclusive, isolated life along a back road. If you think that makes him dependent, it does not. He lives without the conveniences you and I deem essential. Failing technology doesn’t cripple him like it does us. He’s the freest man I know. He’s freer than you and I are by a country mile. I thought about all the painting he does on his porch and out in the yard. I thought about all the tin Eddie gives him, tin I saw as a boy. I thought of all the collapsing barns I see and it occurred to me that I should get some tin for Leonard too. One final question came to me. “Leonard, how many hours a day do you commit to your art?” “All of them.” I knew this was the truth.
CHRISTMAS WITH LIBERACE... WITHOUT THE PIANO
The evening was a glitzy disaster waiting to happen. Picture this: You're gearing up for a swanky Christmas event, knowing full well that your hubby has a knack for leaving important things behind. So, you risk becoming a "NAG" (where did that term even come from?) once again. You decide to play it cool and say, "Honey, don't forget to pack your tuxedo accessories, you know, those fancy studs, cuff links, and such." And just for kicks, you throw in, "Of course, you're the real STUD." This line always works, except for this time. Fast forward to the gorgeous venue for the black-tie soirée, and you hear those legendary words, "Ohoh." After being married for eons, you've become fluent in husband verbiage, and you instantly decode it to mean, "I left my studs and cuff links at home." You know all the grunts and groans, but you don't want to remind him about that one time he did the same thing because you'd be accused of being a cardcarrying member of the Nags Across America. So, you, being the over-packer extraordinaire, had enough earrings in your bag to rival a jewelry store display case. You had pearl studs, fake-diamond studs, opal studs—basically, a treasure trove of bling. Then you got to work and do what women do best... fix stuff. In a hot minute, your usually conservative,
dapper husband transformed into a scaled-down version of the master showman himself, Liberace. It was a bling-tastic transformation. Seriously, you try not to laugh/snort and restrain yourself from saying, “That’s what happens when… Of course, as Thomas twinkled, he complained relentlessly about how ridiculous he looked and felt, but you were having none of it. You simply say, "Too bad, so sad. Embrace the bling and be grateful I packed enough to compensate for your lack of packing prowess." But the real comedy began when you arrived at the ballroom. Thomas' frustration turned into pure hilarity when you spotted the boss, the man who organized the entire evening, standing there in pants that barely clung to his ankles and a tuxedo jacket that could have housed a family of four comfortably. Sheepishly, he admitted, "I accidentally grabbed my son's tuxedo bag instead of mine." And just like that, Christmas with Liberace, without the piano, became a dazzling spectacle of wardrobe mishaps and unexpected bling, leaving everyone in stitches and making for a holiday memory worth cherishing.
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Jane is the best-selling author of four books and a professional Southern humorist. For speaking engagements visit - janeherlong.com
DON'T LET ANOTHER SEASON PASS
Even here in the South, we have four seasons, albeit two of which are shorter than in other parts of the country. Let’s think beyond the usual Winter, Spring, Summer, and Fall, and remember we have other “sort of ” seasons like Thanksgiving, Hannukah, Advent, Christmas, New Year, Lent, birthdays, anniversaries, reunions, and all sorts of things that have many of the makings of a season. Seasons come and go far more rapidly as we age, and imperfect beings that we are, we sometimes barely notice them. If not for social media, would we remember our friends’ birthdays and anniversaries? If not for electronic notices, would we remember much of anything going on in anyone’s life but those of our most intimate friends? My point of view, use it as you like, is that we owe ourselves and those who mean something to us to notice every possible season, the normal four and otherwise, and make something of them. Celebrate the joy, be grateful for the positive and negative, notice, notice, and notice. The people in our lives are the most important part of our lives.
I’ll share something a WASP like me rarely reveals. My great love died shortly before I wrote this. No advance notice. No known sickness or health problems. No hint of anything but great happiness. But a brain aneurysm doesn’t announce itself or leave a calling card. What it did in this instance, which is no small mercy, is do its evil work quickly and painlessly. As is our habit in this region, there follows plenty of visitors, prayers, bringers of food; cards, emails, texts, and telephone calls. These help, very much. They do not relieve a broken heart. Romantic plans for dinners and reunions and Hallmark-like getaways and the holidays turn to dust, and reality is something one tries, unsuccessfully, to avoid. Sleep comes with difficulty or is the only thing offering respite, or both. One’s mind is filled with cobwebs, racing thoughts, what-ifs, whys, anger, sorrow, and nearly every other emotion and thought in existence. Thankfully, last words were loving and thoughtful, with no rancor or regret. That cannot be said for everyone, and often is further reason for our hearts to be torn asunder.
You may be asking yourself what prompted this soap box, and you’re correct there’s a reason. During this past year, many good and at best challenging things have happened in our lives, am I correct? I and others in my family, you and those in your circle of family and friends, have experienced the loss of loved ones, enjoyable employment, pathways, and all sorts of life’s happenings. We’ve all celebrated milestones, weddings, reunions, holidays, and reveled in each other’s accomplishments and happiness. No matter how much we celebrate and remember, though, it isn’t always enough.
So, if ever you are in mourning and intense pain, as you think of what may have been, as you cry over loss and missed opportunities, remember to notice everyone else in your life. Do not take anyone or anything for granted. Each of us has the same twenty-four hours in a day, seven days in a week, twelve months in a year—don’t let the busyness or the press of life get in the way of what’s important. Never end even the slightest communication with anger or unkindness. Say “I love you,” before ending any interaction. Say thank you, show gratitude, be humble, and enjoy every single moment you have on this far-too-short journey. Make amends, express sorrow, acknowledge mistakes. Kiss, hug, snuggle, see so-called chick flicks she wants to see (or shoot-‘em-ups). Sit by the fire. Hold hands. Dance though you may have two left feet. Have dinner around the table, and on a regular basis. Go to planned events even when you're tired. Or go to bed early when you're exhausted, together. It is another cliché that one shouldn't go to bed angry, but few clichés are as truthful. God is love, and where true love is, God Himself is there.
Here’s the story. A great love began more than 32 years ago with a smart, beautiful, charming woman. Lives and hopes and plans and goals change; there are marriages and children, and those years pass with impossible speed. Sometimes, though, we have second chances, and one gets back together with the wonderful lady. Love revives, happiness ensues; there is sublime joy and fun, memories are remembered and new ones are made. But the Lord have mercy on our souls if we take any of it for granted. Our lives have a nasty habit of throwing us curve balls, and other clichés like pulling the rugs from under our feet. I have no answers, theological or any other, to explain why awful things happen, but one thing is a certainty: these awful things happen, just as scripture tells us the rain falls on the just and unjust alike. They’re damnably hard, aren’t they, these lives of ours?
Follow one of our grandmother’s favorite admonitions: love, like money and manure, must be spread around to do any good. Get out there and do some spreading before another season passes. Blessings to you, dear readers, and to those you love.
thesouthernedgemagazine.com 21
GIVE A GIFT THEY CAN OPEN AGAIN & AGAIN
acadiapublishing.com
@explorepickenscountysc
Experience
Magic Hour
in Pickens County
SAVORING SOUTHERN
Your Guide to a Stress-Free Celebration
THE HOLIDAY SEASON IN THE SOUTH IS A TIME OF WARMTH,
TRADITION, AND SHARED EXPERIENCES. BUT, LET'S FACE IT, IT CAN
ALSO BE A TIME OF STRESS WITH ALL THE COOKING, DECORATING, AND GIFT-GIVING. WE BELIEVE IT'S TIME TO TAKE A DEEP BREATH,
SLOW DOWN, AND SAVOR THE HOLIDAYS WITH THESE TIPS FOR A STRESS-FREE SOUTHERN CELEBRATION.
Plan Ahead
Embrace the timeless wisdom of planning ahead. Create a detailed to-do list well in advance, so you can spread out tasks over weeks, not days. Consider making a holiday calendar to keep track of events and deadlines.
Southern Hospitality Simplified
Instead of trying to host extravagant feasts, focus on the joy of gathering. Embrace potluck-style gatherings where guests bring their favorite dishes. It's a true celebration of shared love and tradition.
Homemade Delights with a Twist
Forgo store-bought gifts and opt for homemade presents that reflect your Southern roots. Infused spirits, homemade jams, or handcrafted ornaments add a personal touch to gift-giving without the stress of last-minute shopping.
Embrace Tradition, Let Go of Perfection
Southern holiday traditions are sacred, but don't let the quest for perfection stress you out. Enjoy the cozy chaos of family traditions and the occasional misshapen pecan pie. It's all part of the charm.
Nourishing Your Soul
The heart of Southern holidays is food. Simplify your menu by focusing on family favorites. Share the cooking load and consider catering or ordering a few dishes to reduce your workload. Remember, it's the love that goes into the food that truly matters.
Southern Sweet Tea & Stress-Relief
Pour yourself a glass of sweet tea, a Southern elixir for tranquility. Take time for self-care during the holidays—whether it's reading a book, taking leisurely walks, or practicing yoga. A calm host is a gracious host.
Mindful Decorating
Decorate thoughtfully rather than extravagantly. Incorporate natural elements like pinecones, magnolia leaves, and cotton bolls for a charming and stress-free Southern ambiance. Don't forget the twinkling fairy lights—they make any space magical.
Redefine Gift Giving
Swap the hustle and bustle of mall shopping for experiences. Give the gift of quality time by planning outings, events, or family game nights. Memories last longer than material possessions.
Connect with Community
Southern holidays are all about community. Volunteer your time or donate to local charities to give back to those in need. It's a wonderful way to create lasting holiday memories.
Embrace the Spirit of Gratitude
Pause to reflect on the things you're grateful for. Encourage your family to share their appreciations at the holiday table. Gratitude can turn stress into a heartwarming celebration. IN THE SOUTH, THE HOLIDAYS ARE ABOUT CELEBRATING LOVE, FAMILY, AND TRADITION. BY SIMPLIFYING YOUR APPROACH AND EMBRACING
THE WARMTH OF SOUTHERN HOSPITALITY, YOU CAN ENSURE THAT THIS HOLIDAY SEASON IS NOT JUST STRESS-FREE BUT ALSO FILLED WITH CHERISHED MOMENTS AND UNFORGETTABLE MEMORIES. SO, TAKE A STEP BACK, BREATHE, AND SAVOR THE MAGIC OF A SOUTHERNINSPIRED HOLIDAY SEASON.
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12 SOUTH CAROLINA BREWERIES THAT ARE MAKING THEIR MARK Nestled in the heart of the Southeast, South Carolina is home to a burgeoning craft beer scene that continues to captivate beer enthusiasts from far and wide. With a growing number of breweries spread across the state, it's no surprise that the Palmetto State has quickly become a hub for beer innovation and flavor. Join us as we take you on a tour of the top 12 breweries in South Carolina, each offering a unique experience and a palette of exceptional brews. Whether you're into experimental brews, sustainable practices, classic beer styles, or culinary pairings, there's a brewery in South Carolina that caters to your specific preferences.
1
PA L M E T T O B R E W
ING
C OM
PA N Y Charleston, SC Palmetto Brewing Company has been a steadfast presence in South Carolina's craft beer scene, boasting the title of the state's oldest craft brewery. The brewery marries tradition with innovation, with its amber ale and pale ale being local favorites. Their classic brews reflect a deep appreciation for beer history and the art of crafting timeless beer styles.
284 Huger Street Charleston, SC
palmettobrewery.com
2
WE
STBROOK BREW
At Westbrook Brewing Company, you'll encounter an experimental spirit that sets them apart. Known for their acclaimed barrel-aged Mexican Cake series, they consistently push the boundaries of flavor, crafting bold and innovative brews. With unique flavor profiles and a dedication to high-quality ingredients, Westbrook provides an experience for those looking to explore the uncharted waters of craft beer.
ING
C OM
PA N Y Mt. Pleasant,
SC
510 Ridge Road Mt. Pleasant, SC
westbrookbrewing.com
3
C OA S T B R E W I N
G C
OM P
C
A N Y North Charleston, S
Coast Brewing Company is a family-owned establishment that stays true to its roots. They specialize in creating both traditional and innovative beer with a focus on environmental responsibility. The brewery's commitment to sustainability, using ecofriendly practices in production, makes it a standout choice for those who want to enjoy their beer while supporting a responsible brewing approach.
1021 Aragon Avenue North Charleston, SC
coastbrewing.com
4
LY HO
CIT Y BREW
ING
Holy City Brewing distinguishes itself through its unwavering commitment to sustainability. The brewery emphasizes the use of local ingredients and minimizes waste in its operations. This focus on eco-friendliness is a breath of fresh air for environmentally conscious beer enthusiasts. The brewery's flagship brews, like the Pluff Mud Porter and Washout Wheat, reflect both their sustainable ethos and dedication to crafting delicious beers.
Nor th C
harlest on, SC
1021 Aragon Avenue North Charleston, SC
holycitybrewing.com
holycitychristmas.com
5
FROTHY BEARD
BR
EWI
N G North Charleston, SC
Frothy Beard Brewing Company offers a relaxed and inviting atmosphere that instantly makes you feel at home. What makes this brewery unique is its diverse beer lineup, which caters to a wide range of tastes. Whether you're a fan of classic IPAs, experimental brews, or seasonal specialties, Frothy Beard has something for everyone. The ever-evolving selection ensures there's always a reason to return for another visit.
1021 Aragon Avenue North Charleston, SC
charleston.frothybeard.com
6
REV
E L RY B R E W I
NG
CO
Revelry Brewing Co. is known for its adventurous spirit and innovation. The brewery's experimental brews and unique flavor combinations cater to the curious and the daring. The rooftop bar provides a stunning backdrop for enjoying a cold brew while soaking in the beauty of Charleston. It's a destination for those seeking craft beer with a side of breathtaking views.
M PA
N Y Charleston, SC
10 Conroy Street Charleston, SC
revelrybrewingco.com
7
E DMU N D ' S OA S
T B
REW
I N G Charleston, SC
Edmund's Oast goes beyond brewing and offers a complete culinary experience. What sets them apart is the way they elevate beer pairing with exceptional food. Their on-site restaurant takes beer and food pairings to the next level, making it a top choice for those looking for an immersive culinary adventure alongside their craft beer tasting.
RESTAURANT + BREWPUB 1081 Morrison Drive / Charleston, SC BREWING COMPANY + TAPROOM 1501 King Street #115 / Charleston, SC
edmundsoast.com
8
TR
ADESM AN BREW
Tradesman Brewing Company takes pride in offering a fresh perspective on traditional beer styles. Their unique approach reflects in their diverse lineup of classic and innovative beers, catering to a variety of tastes. Their taproom creates a welcoming atmosphere for beer enthusiasts to gather, try something new, and engage with a friendly community.
ING
C OM
PA N Y Charleston, SC
1647 King Street Extension Charleston, SC
tradesmanbrewing.com
RO RJ
9
CKERS BRE
RJ ROCKER
S B
WIN
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G C
WIN
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G C O.
artanburg, SC
SC rg, u b n a t r Spa
RJ Rockers Brewing Company has earned its reputation as one of the state's craft beer pioneers. Their Son of a Peach Wheat Ale is a standout favorite, and their innovative seasonal releases keep the brewery fresh and exciting. The brewery and brewpub provide a cozy atmosphere where patrons can enjoy a diverse selection of craft beer while appreciating their commitment to quality and tradition.
226-A W Main Street Spartanburg, SC
rjrockers.com
10
RIV
E R R AT B R E W
ER
Y Co
River Rat Brewery is all about community and camaraderie. What sets them apart is their dedication to creating a friendly and welcoming atmosphere, where friends gather to enjoy beer. With a mix of classic and seasonal brews, including their flagship River Rat IPA, this brewery reflects the spirit of togetherness and the joy of sharing a good brew.
lumb ia, SC
1231 Shop Road Columbia, SC
riverratbrewery.com
11
STEEL HANDS B
RE
WIN
G Cayce, SC
Inspired by the surrounding hard-working industries that have shaped the founding principles of commitment to quality products, Steel Hands Brewing is dedicated to serving the highest quality beer with exceptional consistency. They are an advocate to the local movement and they aspire to support the community and its organizations.
SOUTH CAROLINA 2350 Foreman Street / Cayce, SC NORTH CAROLINA 1918 W Gate City Blvd. / Greensboro, NC
steelhandsbrewing.com
12
AGE CR AFT A LE S AV
WO
RKS
West Columbia, SC
Savage Craft Ale Works is a veteran-owned beverage company that is committed to providing the highest quality products while providing an unparalleled experience for those that visit their taproom. They apply the same disciplined approach to constantly improving and refining their craft that they learned as members of this great country’s military.
430 Center Street West Columbia, SC
savagecraft.com
F L AVO R
CHEERS TO THE
The holiday season in the South is a time for gathering, celebrating, and indulging in delicious flavors. Elevate your Christmas and New Year's festivities with these delightful Southern-inspired cocktail recipes. From cozy and warm drinks to sparkly and effervescent sips, there's something for everyone to enjoy. Let's toast to the joy of the season!
SOUTHERN PECAN PIE
Martini
2 oz pecan pie-flavored liqueur (such as Pecan Pie Vodka) 1 oz vanilla vodka 1 oz butterscotch schnapps 1 oz half-and-half cream Crushed graham crackers (for rimming) Whipped cream and pecan halves (for garnish)
Instructions: Rim a martini glass with crushed graham crackers by dipping the rim in honey or simple syrup and then rolling it in the crumbs. In a shaker, combine the pecan pie liqueur, vanilla vodka, butterscotch schnapps, and half-and-half cream with ice. Shake vigorously until well-chilled. Strain the mixture into the prepared martini glass. Garnish with a dollop of whipped cream and a pecan half. Sip and savor the rich, nutty flavors of the South in cocktail form.
SOUTHERN
Sparkler 1 oz peach schnapps
2 oz sparkling wine (such as Prosecco or champagne) 1 oz cranberry juice Fresh cranberries and mint leaves (for garnish)
Instructions: In a champagne flute, pour the peach schnapps. Slowly top with the sparkling wine. Carefully add the cranberry juice to create a layered effect. Garnish with a few fresh cranberries and a sprig of mint. Raise your glass and toast to the New Year with this bubbly and refreshing Southern Sparkler.
SPICED SOUTHERN
Cider
2 oz bourbon whiskey 4 oz hot apple cider 1 cinnamon stick 1 star anise 1 orange peel 1 tablespoon honey
Instructions: In a heatproof glass or mug, combine the bourbon whiskey and hot apple cider. Add the cinnamon stick, star anise, and orange peel to the glass. Drizzle honey over the top and stir until well mixed. Garnish with an additional cinnamon stick or a slice of fresh apple. Serve hot and enjoy the comforting warmth of the season.
SOUTHERN EGGNOG
Delight
2 oz Southern-style spiced rum 4 oz eggnog Freshly grated nutmeg (for garnish) Cinnamon stick (for garnish)
Instructions: In a cocktail shaker filled with ice, combine the spiced rum and eggnog. Shake well until chilled. Strain the mixture into a rocks glass filled with ice. Garnish with a sprinkle of freshly grated nutmeg and a cinnamon stick. Sip slowly and savor the creamy, spiced goodness of this Southern twist on classic eggnog.
These Southern-inspired holiday cocktails are sure to add a touch of warmth and charm to your Christmas and New Year's celebrations. Whether you're gathered around the fireplace or counting down to midnight, these recipes will elevate your holiday spirits and create unforgettable moments with friends and family. Cheers to a festive and flavor-packed holiday season!
A NIGHT to REMEMBER
Tips for Hosting and Elegant New Year's Eve Party
New Year's Eve is a time for new beginnings and celebrations, and what better way to usher in the upcoming year than by hosting an elegant New Year's Eve party? Whether you're an experienced party host or a first-timer, these tips will help you create an unforgettable night that your guests will talk about for years to come.
Set the Scene with Elegance
Elegant Party Favors
Creating the right atmosphere is crucial for a successful New Year's Eve party. Start by decorating your space with an elegant touch. Think about classic color schemes like black and gold or silver and navy. Utilize tasteful decorations, such as crystal chandeliers, plush drapes, and soft candlelight, to create an ambiance of sophistication and refinement. Don't forget a countdown clock to build anticipation as the night progresses.
Send your guests home with an elegant party favor as a token of appreciation for attending. Consider fine chocolates, scented candles, or personalized keepsakes to enhance the sense of refinement.
Plan Ahead with Grace To avoid any last-minute stress, plan your New Year's Eve party well in advance. Send out invites early to ensure your friends can mark their calendars. Consider using beautifully designed invitations or digital invitations to set the tone for your event. Encourage formal or semi-formal attire to enhance the elegance. Culinary Delights: The key to any great party is delicious food and drinks. Consider a carefully curated menu that includes gourmet appetizers and elegant hors d'oeuvres. For a bit of Southern flare, consider offering a shrimp and grits station and/or a biscuit bar with ham, pimento cheese, jams, and hot peppers. As for drinks, a well-stocked bar with a selection of classic cocktails, fine wines, and champagne is a must. Create a signature New Year's Eve cocktail to add a special touch to the celebration. Sophisticated Entertainment Keep your guests entertained throughout the night with a touch of sophistication. Consider hiring a live jazz band, string quartet, or classical pianist to create an atmosphere of refinement. Plan activities that align with the elegance of the evening, such as a wine tasting or a formal masquerade ball. Countdown to Midnight with Style The countdown to midnight is the highlight of the evening. Make it unforgettable with a live stream of the ball drop, a champagne toast, or even a grand fireworks display if possible. Hand out elegant party favors like crystal champagne flutes, fine noisemakers, and masks for a touch of mystery and glamour. 49
thesouthernedgemagazine.com
Capture the Timeless Moments Don't forget to capture the timeless moments throughout the night. Hire a professional photographer to document the elegant affair or set up a dedicated photo corner for guests to take pictures. These memories will be cherished for years to come. With these tips, you'll be well on your way to hosting an elegant New Year's Eve party that exudes sophistication and leaves your guests with memories of a truly refined celebration. As the clock strikes midnight, you'll not only be welcoming a new year but also creating lasting memories with your loved ones in a setting of elegance and style. Cheers to a night filled with grace, joy, and new beginnings
PA I N T YO U R P L AT E
A COLORFUL WAY TO EATING HEALTHY
Words by Yuka Greer / Knowledge by Mayumi Corron In a world where we're constantly bombarded by culinary temptations and fast-food options that often prioritize convenience over nutrition, there's a simple yet transformative secret to enhancing both the visual delight and the well-being of your meals: adding vibrant colors to your plate with fresh fruits and vegetables. This seemingly modest act is a celebration of nature's palette, infusing your dishes with a visual symphony of reds, greens, yellows, and purples that not only make your meal a feast for the eyes but also offer an abundance of health benefits. From the lush greens of spinach and kale to the fiery reds of strawberries and bell peppers, incorporating these colorful powerhouses into your diet is the ultimate recipe for nourishing your body while turning your meals into vibrant, mouthwatering masterpieces. In this issue, our healthy eating expert, Mayumi, shares a few of her favorite “colorful” recipes using beets. thesouthernedgemagazine.com 51
WHAT IS A BEET? This root vegetable resembling a red turnip for its appearance is loaded with nutrients often used for medicinal cooking. In some countries, this superfood is also called “drinkable blood” because of its ability to purify our blood.
NUTRIENTS CONTAINED IN BEETS: Potassium Excretes excess sodium from the body and helps lower the blood pressure. Iron As a component of hemoglobin, carries oxygen to the entire body. Vitamin B6 and Folic Acid Helps form DNA and cell division. Fiber Stimulates the digestive system, promotes bowel movements, and helps prevent constipation. Nitric Oxide Helps to improve blood flow, relax the blood vessels, and prevent blood clots. Betaine Helps retain moisture on hair and skin. Polyphenols Helps improve immunity and promotes antiaging effects.
HOW TO EAT BEETS? Raw – can be grated for a salad topping Roasted in the oven
Steamed with the skin on
TOO MANY BEETS COULD BEAT YOU... Beets are considered one of high-oxalate vegetables. For those who are prone to kidney stones or have kidney disease, it is recommended that you should carefully weigh the benefits against the risks.
B E E T S -N- B E A N S For visual effect, serve this colorful salad in glassware! You can use a goblet glass, sundae glass, or dessert bowl. Show off your artistic skills by matching the striking red-violet color of beets with colorful vegetables of your choice.
INGREDIENTS (4 Servings)
1 fresh beet ½ can kidney beans ¼ onion 2 Tablespoons white balsamic vinegar or apple cider vinegar 2 Tablespoons avocado oil 1 clove garlic, finely chopped Honey – optional Zest from 1 orange Salt and pepper to taste FOR TOPPING
Your favorite nuts Your favorite vegetables INSTRUCTIONS
Cook beets. Scrub beets with water. Cut in half. Wrap the beets in a piece of aluminum foil. Place them in a steamer basket in a steaming steamer. Cook for 20-30 minutes. Prep kidney beans. Wash the kidney beans in a colander. Drain. Mix all the ingredients in a large bowl. Rest at least 30 minutes to let the flavor settle. Serve in your favorite dinnerware topped with walnuts (or any nuts) and vegetables.
B E E T S M I N I Q U IC H E
INGREDIENTS (8-10 muffin cups)
1 frozen pie sheet Filling
3 eggs 3 tablespoons milk 3 tablespoons heavy cream 3 tablespoons cottage cheese 1/2 cooked beets (see note), chopped 1 clove garlic, finely chopped 1 teaspoon dried herb (tarragon or oregano) 2 teaspoons corn starch Salt and pepper to taste Topping
Italian cheese PREP
Mix all the filling ingredients in a bowl. Refrigerate for at least 30 minutes. For the best result, rest the filling mixture for 3-4 hours in the refrigerator. The mixture turns to a beautiful magenta color. Preheat oven to 350°F. INSTRUCTIONS
Cut the pie sheet into a 4-inch squares. Line the pie sheet in the muffin pan. Fold the corners inwards. Press the pie sheet to even the thickness. *COOKING NOTE: To cook beets, wrap the beets, with the peel on, in a piece of aluminum foil. Either bake in the oven at 400°F for 60 minutes or cook it in a steamer for 45 minutes. When a fork goes through easily and the inside is tender, the beets have finished cooking.
Pour the filling mixture into the pie sheet. Top with cheese. Bake for approximately 25 minutes at 350°F. Cover with aluminum foil after halfway to avoid burning the top. Cool the muffin pan on a cooling rack. Remove quiche from the pan.
BEET YO G U R T You can use any dried fruits of your choice. However, Mayumi recommends golden berries and goji berries for anti-aging effects.
INGREDIENTS (Single Serving)
1 (17.6 oz.) container plain yogurt, no added sugar 1/2 to 1 teaspoon beets powder 1 tablespoon chia seed 2 slices dried mango 5 golden berries Dried raisins to your taste 10 goji berries INSTRUCTIONS
Mix all ingredients into the yogurt. Refrigerate overnight.
HARVEST Embrace the Words by Lauren Alcorn
A
s the days grow shorter and temperatures drop, cherished traditions unfold within the cozy confines of homes across the South. Some eagerly retrieve seasonal decorations from their attics, adorning their homes and yards to infuse the atmosphere with festivity and cheer. For others, it’s a time for bonfires and hearty meals to stave off the encroaching chill in the air. And, what better way to enhance the flavor of your wintertime meals than with your own harvested herbs. Whether you’re an avid gardener or simply aspire to add a touch of culinary flair to your kitchen, cultivating and preserving herbs can be a delightful and accessible endeavor. While herbs can be readily found in most stores, the joy of growing and maintaining your own collection cannot be overstated. With the right care routine, these vibrant herbs can thrive for months, if not longer, depending on the plant variety. The key to elevating your culinary creations from good to extraordinary lies in harvesting and preserving the fresh, vibrant flavors that herbs offer. The question is, how to do it? While there are various methods for herb harvesting, I have personally adopted the slow drying technique, finding it to be the most flavor-enhancing and well worth the patience it demands. thesouthernedgemagazine.com 57
The initial step in herb harvesting involves identifying the specific herb you intend to gather. For example, basil is typically harvested for its leaves, while chives are known for their stems. Understanding your herb and your intended use will slightly influence the approach, but the process remains straightforward and effective for most herbs. For most of the herbs I cultivate, whether leaves or stems, I look for branches with the most abundant foliage. By doing so, you’re ensuring that you take the part of the plant that will benefit both you and the herb itself the most. When you select the stems with the most leaves, you allow the plant to redirect its energy and nutrients towards the growth of other leaves, promoting overall health. This principle mirrors the significance of pruning for flowers and trees, encouraging healthy and vigorous development. Once you’ve chosen your stems, there are generally two ways to trim and harvest: either cut at the base of the branch, right at the main stem, taking the entire branch, or trim at the point of strongest new growth on the branch. The latter is often more applicable to plants with leaves, where you can spot a visual difference between larger and smaller leaves. This location is an ideal point for trimming. Be cautious not to remove more than a third of the plant at a time to prevent shocking it. This guideline applies to leaf harvesting as well. Now that you have your precious bundle of herbs, it’s time to prepare them for the drying process. Whether you have stems or leaves, gather the freshly cut ends and secure them into a bundle with string or a rubber band. Once bundled, find a warm, sunny spot to hang the herbs upside down, initiating the slow drying process. Slow drying helps retain the flavors that can sometimes dissipate due to excessive heat. Hanging them upside down allows moisture to travel down into the leaves, preserving the flavor rather than losing it through the cut stem. Of course, if time is of the essence, you can opt for alternatives like using an oven at a low temperature or a dehydrator. The choice is entirely yours. If you choose the slow drying method, the most substantial step is simply waiting. Placing the herbs in a sunny spot, such as in front of a window, will help them dry without withering unnecessarily. The drying time varies depending on the type of plant you’re harvesting, but you’ll know it’s done when the herbs easily break apart and crumble. This indicates that there is no residual moisture, and they are ready to be stored in a dry environment, such as a spice bottle, to prevent contamination or moisture issues. Congratulations! You’ve successfully completed your first herb harvest and drying process. Happy cooking! 58
thesouthernedgemagazine.com
history charm.
Where meets
Hold Your Memorable Event in a Place Full of Memories
Formerly the McGee Mule Barn, the Iron Oak Barn was relocated from Starr, SC to Pendleton, SC in 2020. The McGee family ran a highly successful business out of the building until WWII, exporting mules across the South. Inside, literal "stock traders" ran the mule business from the loft office and the animals slept in their stalls below. As you walk through the barn, you can imagine the hustle and bustle of sale days and the gentle rest of early mornings gone by. This barn is a celebration of agricultural history and has been restored to its former glory - and modernized with several amenities - on the grounds of the Agricultural Museum of South Carolina, where it's waiting to be a part of your day in history. Perfect for weddings, corporate outings, graduation celebrations, birthday parties, and more, the Iron Oak Barn provides an amazing backdrop for your special occasion and can be transformed to match your specific theme or style. Whether you're going for a vintage, rustic, boho, or elegant feel, the Iron Oak can be adapted to suit your vision. Your event is unique, so shouldn't your venue be equally distinctive?
IRON OAK BARN 120 History Lane Ln Pendleton, SC (770) 773-6159
ironoakbarn.com
BRUNSWICK TOWN/ FORT ANDERSON, NC
NORTH CAROLINA
Three faces in floral design (1967), artist minnie evans
SOUTH CAROLINA Rainbow sunset pon de wada, ARTIST Saundra Renee Smith
GULLAH GEECHEE CORRIDOR HEADQUARTERS, BEAUFORT, SC
GEORGIA WOVEN KULCHEA, ARTIST GOMARI ADDISON
HISTORIC HARRINGTON HOUSE, ST. SIMONS ISLAND, GA
FLORIDA
ANNA MADGIGINE JAI KINGSLEY
HOWEVER FAR THE STREAM FLOWS, IT NEVER FORGETS ITS SOURCE. — African Proverb
TELLIN WE STORY Gullah Geechee people are direct descendants of Africans brought to the United States and enslaved for generations. Their diverse African Roots and enslavement on isolated islands created a unique culture that is embodied and displayed through cuisine, music, and performing arts, language and oral traditions, crafts and religion and spirituality.
GULLAHGEECHEECORRIDOR.ORG
Booths Christmas Tree Farm | Conway, SC
PL A N YO U R N E X T
farm adventure
AT S C F A R M F U N . O R G
Sign up for the
AG RITOU RISM N E WSLE T TER Scan the QR code to sign up for our monthly e-newsletter featuring events on the farms throughout the state!
HEART
A FEAST OF
UNITY A Conversation with Hope Blackley
HOSTS BETSY SIGMA & MITCH KENNEDY
In a world where differences often divide, there are individuals who tirelessly work to bring communities together, weaving a tapestry of diversity and inclusion. Hope Blackley is one such remarkable person and was the driving force behind a heartwarming and delicious initiative – a community dinner that celebrated diversity and fostered unity. Join us as we sit down with the visionary lady who planned and executed this extraordinary event. In this conversation, she shares her inspiration and the joy of witnessing her community come together in the spirit of togetherness and understanding. Get ready to be inspired by the extraordinary story of how one woman's vision transformed a simple meal into a powerful catalyst for change and inclusivity.
Tell us a little about the One Community Dinner? The One Community Dinner was a heartfelt endeavor designed to nurture deep conversations and forge powerful connections among individuals from diverse backgrounds. It was a poignant mission to create a sacred space where hearts could connect, souls could intertwine, and understanding could flourish; all with the resounding goal of kindling a profound sense of unity within our vibrant and multicultural community.
GUEST SPEAKER ELTON O. NDOMA-OGAR
What was your inspiration for the dinner? I had the distinct pleasure of serving on the board of directors for the Mary Black Foundation, a private foundation established to improve the health and wellbeing of Spartanburg, South Carolina. Each retiring board member is gifted a stipend by the foundation to utilize for a community project that upholds the mission of the foundation. I was inspired to bring our community together in a sense of “oneness” and what better want to do that than around the table, over a wonderful meal? Our guest speaker was Elton O. Ndoma-Ogar. He is a personal friend, a Spartanburg native, and a nationally known diversity and inclusion professional. We were very excited and honored to have him join us. He encouraged us to have the hard conversations and to be intentional about coming together as a community.
SPEAKER LAURA BAUKNIGHT
What can we learn by events such as this focused on diversity? If we are willing to not just talk, but more importantly, listen, we will learn that we are more alike than we are different. All it takes is time to stop and learn more about others, especially others that come from different communities, cultures, and social-economic groups. What we all want is a better community and deliberate, mutually respectful communication will help to build a strong community.
What do you think attendees learned from the experience? I received nothing but positive feedback from the attendees. We dined at long tables and each attendee was assigned a seat beside someone they did not know. This encouraged conversation and by the end of the evening, people were laughing, conversing, and enjoying one another. The dinner provided an opportunity for people to make friends with someone that might not ordinarily strike up a conversation with. New friendships were made and from that, I’m confident that these new friendships will flourish and make our community stronger.
What did you learn from the experience? I learned that all people need is an opportunity to come together. I learned that most people feel we are better “together” than separate and are willing to listen and learn. It was a magical evening and one that I feel very proud to be a part of. Hope would love to help other communities plan and execute a One Community Dinner in their community. Hope can be contacted at hopeblackley@gmail.com.
OUTNUMBERED 20-TO 1: A Vietnam War Biography by Col. William P. Collier Jr. Words by W. Thomas Smith Jr.
THERE ARE MEN WHO ARE SAID TO BE GREAT, though most of those “said to be great” are only penultimately exceptional. Then there are truly great men in the purest sense. South Carolina’s own Colonel William P. “Bill” Collier, Jr. is among the truly great. And not just because I say so. His greatness is objectively true and proven, though the sublimity of that greatness may never have been known were it not for a harrowing 54-hour-period in mid-September 1972 wherein he led a tiny besieged garrison in a desperate defense against waves of fanatically attacking enemy soldiers and accompanying guerillas: Thousands of them. Col. Bill Collier, then a tall, thin, bespectacled 34-year-old U.S. Army artillery major, was quite literally the man at ground zero who led, carried, saved the day – actually two-and-a-half days – when all seemed hopelessly lost. Even Collier, now in his mid-80s, concedes that he believed they were all going to die at Mo Duc. There was no way his tiny little 120-man outpost located in the Quang Ngai Province of South Vietnam was going to survive, especially when the fighting became close and in some quarters devolved into a hand-to-hand slugfest.
But survive they did, beating back a force that outnumbered them 20-to-one. Why? How? Collier, and his masterfully innate ability to compartmentalize his fear (which all men have, but not all are able to manage), his ability to constantly assess the devolving situation and the collapse of his perimeter in every direction, his outwardly confident command-presence, his judgment, encouragement, compassion, courage, and unassailable trust in God. Not to mention, Collier’s tactical and technical expertise enabling him to call for and coordinate supporting fires while running from one point inside the outpost to the next, with pistol (sometimes other weapons) in hand. The attacks continued in succession: Massed wave assaults supported by mortar and machinegun fire (even a 105mm howitzer which the NVA captured early in the fighting) with green-and-brown-clad NVA soldiers screaming their battle cries while bugles echoed from their command elements. Yes, it was an eerie panic-inducing hell on earth with seemingly no way out. Yet there was, and this story details it all. When I first learned of Collier’s story, I compared it to Texas’ ill-fated last stand at the Alamo or the British Army’s successful defense of Rorke’s Drift during the Zulu wars. I even said so in an Aug. 2013 piece I penned for the Daily Caller, “MAJOR COLLIER’S IMMORTALS AND THEIR FIGHT TO THE DEATH.” Little did I know that one of the U.S. Air Force OV-10 pilots flying forward-air-control missions over the Mo Duc battlespace also likened Mo Duc to the Alamo and the Drift: As did my close friend, Col. (Ret.) Steve Vitali, U.S. Marine Corps, who fought to have Collier awarded the Medal of Honor in 2012. Collier had received the Silver Star in 1972. The comparisons are undeniable. In the annals of recorded military history there are only a few standout “fight to the death” battles where the odds of the surrounded defenders or those caught in a complex ambush (where there was also a huge disparity in numbers) were bleak at best. Throughout history, many of those who found themselves surrounded by numerically superior forces were doomed like the aforementioned defenders of the Alamo.
Thinking also now of Leonidas at Thermopylae, Custer at the Little Big Horn (though different in a tactical or maneuver sense), and the initial Sikh outpost in the Battle of Saragarhi. Some commands had the hand of God on them like the Brits at the Drift who miraculously beat back wave-after-wave of numerically superior Zulu impis and survived as a unit. Also my own Marines at Wake Island, or the airstrip at Guadalcanal, and elsewhere; of course Hal Moore’s isolated battalion in the Ia Drang Valley in 1965, and a year later the Australians at Long Tan. The Battle for Mo Duc was every bit as desperate as any of those actions: And but for a young Major Bill Collier who took over in the dearth of senior South Vietnamese leadership, the command would have mostassuredly been doomed. God was with Maj. Bill Collier in 1972. God is with retired Colonel Bill Collier in 2023. This highly readable, pulse-quickening tale of Divine hope in the midst of grim desperation is a testament to that fact. EDITORIAL NOTE: Col. Bill Collier’s nomination for the Medal of Honor, the nation’s highest award for combat valor was revived in September 2023. In the meantime, Collier, 85, is enjoying life, spending time with family, attending military reunions, traveling with his lady friend Carolyn, and dividing his time between Columbia and Myrtle Beach.
OUTNUMBERED 20-TO-1 IS AVAILABLE AT AMAZON.COM
Follow The Trail
PEE DEE STATE FARMERS MARKET
The Pee Dee State Farmers Market in Florence, South Carolina is a vibrant hub for local farmers, artisans, and vendors to showcase their fresh produce, handmade crafts, and unique products. There are 3 stops on the SC Pecan Trail at the Pee Dee State Farmers Market. Stop in and experience the rich agricultural heritage of the Pee Dee region.
JULIA BELLE‘S
Julie Belle’s is a beloved restaurant in Florence, South Carolina, known for its mouthwatering Southern cuisine and warm hospitality. The White Russian Pecan Pie is a must-have that will make you an instant fan and check off another stop on the SC Pecan Trail.
YOUNG’S PREMIUM FOODS
Young’s Premium Foods is a specialty store in Florence, South Carolina offering a wide selection of high-quality meats, cheeses, and gourmet products. Among their selection, you’ll find pecan cheese straws, fresh pecan pie, and many other pecan selections that make perfect gifts or souvenirs from the SC Pecan Trail.
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Visit our website for a printable itinerary of the SC Pecan Trail
F
lorence Veterans Park stands as a poignant testament to the courage, sacrifice, and unwavering commitment of the men and women who have served in the United States Armed Forces. Nestled in the heart of Florence, South Carolina, this memorial park serves as a solemn reminder of the debt of gratitude we owe to our veterans.
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A PLACE OF REMEMBRANCE Stepping into Florence Veterans Park, a sense of reverence and respect fills the air. The park's meticulously designed layout and serene atmosphere create an ideal setting for reflection and remembrance. From the moment a visitor enters, they are greeted by a striking display of monuments, statues, and plaques that pay homage to the brave souls who have selflessly defended our nation.
HONORING EVERY BRANCH One of the remarkable aspects of the Veterans Park is the dedication to honoring every branch of the military. Each branch is represented by a distinct monument, allowing visitors to appreciate the unique contributions and sacrifices made by members of the Army, Navy, Air Force, Marines, and Coast Guard. These monuments serve as powerful reminders of the collective strength and unity that our armed forces embody.
A SYMBOL OF GRATITUDE The Veterans Park not only serves as a place of reflection but also a symbol of gratitude from the community. The park is maintained with beautifully landscaped gardens, walkways, and seating areas that invite visitors to pause and pay their respects. The commitment to preserving the Veterans Park's pristine condition is a testament to the deep appreciation and respect the local community holds for their veterans.
EDUCATIONAL OPPORTUNITIES Beyond the role of memorial, Florence Veterans Park also serves as an educational resource for visitors of all ages. The park features informative plaques and displays that provide historical context, sharing stories of valor and sacrifice. This offers a unique opportunity for schools, families, and individuals to deepen their understanding of the importance of preserving the legacy of the Armed Forces and those that serve.
A COMMUNITY GATHERING PLACE Florence Veterans Park is a place that brings the community together. Throughout the year, the park hosts various events and ceremonies to honor veterans, including Memorial Day and Veterans Day observances.
A SCUPTURE TO REMEMBER Renowned sculptor Alex Palkovich used his talents to create a special tribute to 9/11 at Florence Veterans Park. Fragment #ES 76 is a 280-pound remnant of limestone salvaged from the Pentagon after the attack on 9/11/2001brought back to Florence by Retired Colonel Barry Wingard.The metal structure that clasps the fragment was designed by Palkovich. There are 4 additional structures around the Veterans Park created by Palkovich. Alone with Memories features a woman holding a triangular folded flat of the United States, which is given to the next of kin of deceased heroes and war veterans. The Wall of Tears water feature is located directly behind Alone with Memories and was specifically designed to honor those who mourn lost loved ones and the memories they shared. The sculpture Home Safe is in the southern area of the park. Beautifully surrounded by trellises, the monument conveys an emotional reunion between a soldier and his family on his return from combat. Alex Palkovich has positioned each family member so that their expressions can be clearly seen, creating a dynamic piece that reveals new details as you walk around it. The centerpiece of Florence Veterans Park, the Eagle Memorial, was designed in conjunction with Brown Memorial to honor the six branches of the US military. Three 30-feet-tall obelisks are crowned by an American bald eagle sculpted in great detail and cast in bronze.
FLORENCE VETERANS PARK is located at 842 Woody Jones Blvd in Florence, SC.
Wellness with Nilufer
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WELLNESS
B O O S T YO U R IMMUNITY to Fight Against the Cold and Flu this Season .. Words by Nilufer Ece Bozkan
While most of us are getting ready for the holiday season by
planning parties and baking delicious foods and deserts, many of us are not planning on getting sick. The best way to protect
ourselves from the cold and flu that is so prevalent this time of year is to naturally boost our immunity.
One of the best ways that I like to make sure my immune system is in good shape is by eating my fruits and veggies. This time of year, the fruits that are in season are various citrus fruits, all packed with fiber and vitamin C, as well as pomegranates which are filled with antioxidants. Some great in season vegetables that I make sure to add to my meals include brussels sprouts, kale, squashes, and root vegetables. They are all full of vitamins A, C and K which are amazing for immune support. A particular root that I love for my immune system is ginger. It’s so easy to slice it up and put it into tea with some honey or throw it into soups or curries. It has great antiviral and antibacterial properties that helps ward off colds and if you already have a cold, it helps you get rid of it faster. Another great way to boost immunity is to make sure to get as much outside time and movement as possible. This might sound counterintuitive to go outside in the cold, like that might be the very thing that will get us sick. However, regularly bundling up and getting fresh air, going on brisk chilly walks, and adding gentle movement to your day can boost your immune system, to fight off colds and lessening your chances of getting sick in the first place. During the holidays, we often find ourselves in crowded rooms with high heat and little ventilation, which can create a breeding ground for bacteria and viruses. Allowing cool, fresh air in from outside can help to ventilate and clean the air. Even if only for a few minutes, this change can keep the accumulation and growth of bacteria and viruses at bay.
Regular exercise can also provide great benefits for your immune system. It doesn’t have to be anything drastic, but a simple walk, to a swim or some gentle warm yoga can help your body get moving. Moving your body means that you move your lymphatic system and when they start moving, it helps to clear out all the old toxins stored in our blood and out through our sweat. Our lymphatic system helps to create white blood cells to help our body fight infection, but when the lymph’s are clogged with toxins, it makes it harder to support our immune system and thus we get sick.
There are various ways that we can support our immune systems, from eating clean fruits and veggies, to light daily movement, letting in fresh air, and bundling up and going in the chilly air. Pick something that easy for you to do every day, it can be different every day and see how much better you feel. Your immune system will thank you!
at the Kaminski House Museum in historic Georgetown, SC
NOVEMBER 6th - DECEMBER 30th HOLIDAY DESIGNERS’ SHOWCASE
DECEMBER 1st HOLIDAY VENDOR MARKET
DECEMBER 2nd
HOLIDAY VENDOR MARKET SALTWATER CHAMBER ORCHESTRA “LIGHT UP THE LAWN” Designer Rebecca Ceron Martin
DECEMBER 7th & DECEMBER 14th CANDLELIGHT TOURS (5:30 pm - 7:30 p.m.)
DECEMBER 9th YULETIDE TOUR (1 p.m. - 5 p.m.)
DECEMBER 16th FAMILY NIGHT + HOLIDAY TROLLEY Designer Kevin Jayroe
(843) 546-7706
KAMINSKIMUSEUM.ORG
PRINT & DIGITAL ISSUES AVAILABLE AT thesouthernedgemagazine.com Profits from The Southern Edge Magazine will go back into the preservation, conservation, and environmental educational programs of the South Carolina National Heritage Corridor.