The Southern Edge Magazine - Fall 2019

1 5 0 G LO R I OUS YEAR S the SOUTH CAROLINA STATE FAIR UNDER T H E N EON SI G N Mot or S up p l y C o m p a n y B i s tr o I T T A S TES L I KE M EM O R I E S A da m s Ap p l e M e rca n ti l e

F O L L O W U S on S O C I A L M E D I A the_southern_edge

The Southern Edge Magazine thesouthernedgemagazine.com

THE

southernE D G E Philosophy

A MODERN APPROACH TO CAROLINA LIVING

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.

CONTENTS LIFE

HEART

8-13: 150 Glorious Years The South Carolina State Fair

61-63:TRAILBLAZERS of the SOUTH

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14-19: MASTER HUNTER Meet Jager 22-25: THE MYSTERY of a Carolina Bay

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WELLNESS

FLAVOR

28-33: IT TASTES LIKE MEMORIES 34-37: UNDER THE NEON SIGN Motor Supply Company Bistro 38-42: QUEST for the BEST Bloody Marys in the South 44-46: WINE & CHEESE

INNOVATION 54-57: EVERYTHING OLD is NEW AGAIN

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78-71: LET YOUR STRESS FLOAT AWAY 82-85: THE POWER OF VINEGAR

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LETTER from the EDITOR Michelle McCollum

Fall 2019 marks the 1-year anniversary of the launch of The Southern Edge. Before the release of our first issue, our team spent many hours daydreaming, contemplating, and philosophizing what a Southern lifestyle magazine could and should be. We wanted our magazine to be about much more than fashion, food, and fun. We wanted it to truly reflect the integration of modern living in a traditional South.

We carefully crafted our “Philosophy” and now place it place it strategically on page 1 of each issue. We do this with the intent of holding ourselves responsible for the pages that follow. We set out to honor the people and places that work tirelessly to sustain the traditions we all hold dear, to highlight both individuals and industry that are moving the South into a new era, and to showcase how traditional and modern mindsets can coexist. We dare say that the merging of these two attitudes is the true essence of Southern living and makes the South one of the most desirable places to live and visit in the world.

We have made it our mission to encourage our readers to not merely exist on a day-by-day basis, but to live with intent; to give back, to leave this place better than we found it; and, to not just live life, but live a better life. We hope our readers feel the passion we have for meeting this mission.

We pledge to remain true to “The Southern Edge Philosophy” and we thank you from the bottom of our hearts for joining us on this journey.

Join us this season as we not only celebrate our 1-year anniversary, but also milestone years for several TSE partners.

The SC State Fair is celebrating 150 years of making people smile, Motor Supply Company Bistro is celebrating 30 years of serving amazing food, and Adams Apple Mercantile has been growing strong for 6 years this year. So…. there are many reasons to celebrate!

THE SOU THERN EDGE

AND ALL T H AT J AZ Z : the Charleston Jazz Scene NE W YE AR'S T RAD I T I ONS : E a t Lu ck y, Li v e H a p p y

A new magazine for a new South WINTER 2018

ONE NAT I ON C OF F E E : A S t o ry o f F ri e n ds hi p , Bra v e ry, S e rv i ce a n d S u cce s s

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Michelle McCollum CEO & Editor in Chief Anna Joyner Artistic Director & Production Manager Yuka Greer Managing Editor & Operations Director Abbey Stevens Editorial Assistant

SOUTH CAROLINA NATIONAL HERITAGE CORRIDOR BOARD OF DIRECTORS Don Alexander

Bob Alexander

Bobbi Kennedy

Ken Durham

Donna Livingston

Rhoda Green

Neal Workman

Pete Weathers

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.

CONTRIBUTORS

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.

JAMES SAXON WRITER

RHONDA GAFFNEY BLOGGER

JOSHUA WALKER 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 currently is Associate Probate Judge for Anderson County. He loves books, jazz, food, friends, Labs, and his crazy southern family.

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 Speaker 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. Jane is the bestselling author of four books and a professional Southern humorist.

For speaking engagements visitjaneherlong.com

Rhoda grew up in Belton, SC, but has lived in Spartanburg for 25 years, and has been a “stay at home” mom for the majority of those years. Now that her children are both grown, she and her husband Jeff love exploring to find great food and drinks across the South. They started posting about their Southern Field Trips on Facebook and friends quickly began looking forward to those posts each week.

Those posts led to The Southern Field Trip segments on The Southern Edge blog.

Joshua Walker owns one of Charleston’s only retail shop and wine bar combinations, Wine & Company. His passion for wine started after first being hired as a valet at the former Woodland's Inn, a Forbes Five Star, AAA Five Diamond hotel and restaurant in Summerville, SC. He worked his way into the dining room which was the perfect ground to cultivate a passion for wine—surrounded by guests and colleagues who valued the quality and story behind each label. Now he spends his waking hours at Wine & Co serving wine, craft beer and small plates with energy and respect and loves introducing regulars to new or adventurous wines that match their palate.

MAYUMIFOOD ADVISOR

PATTY BENNETT FLORIST & GARDENER

NIKI MIZE PHOTOGRAPHER

VANESSA COLE WRITER & ARTIST

Mayumi is an anti-aging food adviser from Anti-Aging Food Association based in Tokyo. She lives in South Carolina with her husband and her daughter.

Mayumi spreads the philosophy of healthy eating through her cooking classes.

We are always willing to consider freelance writers & photographers.

Please send queries to info@thesouthernedgemagazine.com

JANE JENKINS HERLONG - WRITER

Patty has built a career from her passion of design and “all things flowers." A master gardener and florist, Patty designs everything from interior pieces to outdoor vignettes to full-scale wedding venues. Aside from her work with Linda’s Flower Shop in Anderson, SC, she loves spending time with family, especially her two wonderful grandchildren.

Owner of MFarmHouse Photography, Niki has a passion for photography and loves to capture “unposed” moments. She loves to look through the lens and find an angle which some may not see and turn it into something beautiful. Not only does she have a passion for photography, but she enjoys being with her husband and two children on their growing farm.

Vanessa grew up in Summerville, where she resides with her husband and three children. She has written numerous articles about the television series Game of Thrones and Westworld, but she enjoys writing about real life too. When she isn’t sitting in front of her computer, you can find her engaged in her other favorite pastimes – art and music. Vanessa is proud of her southern upbringing and relishes the opportunity to share her experiences.

L I F E

glorious years

150

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ho doesn’t love the bustle and jangle, the smells, the sounds, the energy, and the tastes of a lively state fair? In this fast-changing world, keeping any endeavor alive and thriving for 150 years is an accomplishment, but through many challenges and with determination, and flair, this year we are excited to celebrate 150 years of the South Carolina State Fair!

The long story of the fair is inextricably bound to the history of South Carolina, of course, and indeed the history of the United States. In his book, Meet Me at the Rocket, Rodger Stroup ably weaves many strands together through archival records, newspaper reports, anecdotes and vintage artifacts, illustrations, paintings, and photographs from the fair’s inception to the present. The fair has been an admixture of serious agricultural and animal husbandry and pure entertainment—the scandalous as well as the wholesome, and Stroup investigates them all, from the “Colored State Fair” to the infamous “girlie shows” to the prizes won for livestock—and touches on characters as diverse as Preston Brooks and Seabiscuit.

As lively and entertaining as a state fair itself, Meet Me at the Rocket is as thorough a history of an important state institution as can be found. To whet your appetite, we have included an excerpt from the book. In this most momentous of celebratory years, we encourage you to read the entire book. Then, buy a cotton candy, visit the exhibits, and ride the merry-go-round.

We’ll meet you at the rocket.

Agricultural Society reincarnated the fair in 1856, railroads were completed between Columbia and Charleston, Charlotte, and Greenville, and within the next few years to Spartanburg and Florence. The state fairs from 1856 to 1861 attracted participants from across the state and began to offer entertainment and the first vestiges of later midway activities.

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ost of the current sources on the history of fairs in the United States cite a 1765 agricultural fair in Windsor, Nova Scotia, as the earliest fair in North America. Other sources mention a fair in Pittsfield, Massachusetts, in 1807 as the first fair in the United States. However, primary sources that I discovered while researching this book report agricultural fairs in the lowcountry of South Carolina as early as the 1720s. These rural fairs, held in both the spring and fall, were organized by local merchants who operated stores in Dorchester, Ashley Ferry, and Childsbury. While selling and trading enslaved persons, cattle, horses, provisions, and other merchandise was the initial purpose for fairs, these gatherings took on the character of later fairs as people came from great distances and stayed for all four days, competed in a variety of activities for prizes, and visited with neighbors.

Today’s South Carolina State Fair traces its origin to early-nineteenth-century county and regional fairs held across the state. During the late 1830s there was widespread interest in establishing a statewide fair. The State Agricultural Society was founded in 1839 expressly to host a State Fair in Columbia, the capital city located in the center of the state.

While the fairs held between 1840 and 1845 were deemed successful, they failed to attract many participants from beyond fifty miles primarily due to the difficultly in transporting people and livestock on the state’s dirt roads. When the State

Following the Civil War, the state’s prewar leadership wanted to throw off the Reconstruction regimes imposed by the federal government. Rather than revive the State Agricultural Society established in 1869, they chose to expand the scope of the fair of South Carolina. The expanded scope reflected in the name of the new organization recognized the need to develop more industry in the state. Held on the reconstructed fairgrounds on Elmwood Avenue, the 1869 fair hosted the founding of several organizations destined to emerge as the leaders in ending Reconstruction in the state.

Throughout its history, the State Fair has not only promoted agriculture and industry but also reflected the culture and mores of the state. Evidence indicates that the early fairs were integrated, but by the late 1880s the African American community was being pushed aside, leading to the founding of the Colored State Fair in 1890. Even after the colored fair began staging an annual event in 1908, Richard Carroll, the president of the Colored State Fair, commented in 1909 on the presence of men of both races at the girlie show at the White State Fair. The presence at the White State Fair of racially tainted activities, like the African Dodger prior to World War II, mirror the racial attitudes present in the state. Following World War II, the Colored State Fair changed its name to the Palmetto State Fair, abandoning the increasingly unpopular colored designation. The separate fairs continued to operate until 1969. However, following the Civil Rights Act of 1964, the white fair saw the 4-H program integrated at the 1965 State Fair.

While even the earliest colonial fairs had entertainment activities, the focus was on agriculture. The fairs before the Civil War

contained entertainment and began to offer premiums in categories like fine arts that were not associated with agriculture. In the early twentieth century the development of the midway, with the rides, games, and sideshows, saw the focus begin to shift away from agriculture to the midway activities.

On numerous occasions the society board addressed this change of focus at their meetings but were not able to find ways to refocus on agriculture without potential loss of visitors. An editorial in the State on October 18, 1965, summarized the dilemma: “For many, entertainment is the primary lure of the fair and this is not to be underrated.

It is that variety of entertainment which children and adults find nowhere else.

For thousands at the State Fair each year it provides moments of merriment and excitement.” In addition, over the years the ever-expanding categories of entries brought more people to the fair as both participants and visitors.

With over a half-million visitors each year, the State Fair still has an avid following.

Perhaps the best characterization of the fair’s attraction appeared in an editorial in the State on October 18, 1960: “The South Carolina State Fair may mean different things to different people, but it is still what it is, and the need is for the individual to rise to it. It is not in any real sense the games of chance, the girlie shows, the cages and caterpillar rides of the Midway. In a very real sense, it is the opportunity to take stock within our state as to where we stand in agriculture and industry, in science and art and history. It is foremost the reflection of our educational values and where we put our faith.”

"Here's an aerial photo of the South Carolina State Fair October of 1986.

I was 7 years old." - William M.

Meet me at the Rocket

Since the rocket’s installation in 1969 and its 12-foot lift in 2015, the rocket has long been a formal gathering spot or a meeting place reuniting lost fairgoers.

On October 17, 1963, the US Air Force presented the City of Columbia with a medium-range Jupiter ballistic missile to stand as a monument to deterrence and to highlight the military traditions of South Carolina. “The Rocket�, as it came to be called, was erected six years later at the fairgrounds. It remains there today.

HUNTER Words and Photos by Michelle McCollum

JAGER.

Jager is a six-year-old Weimaraner from Summerville, South Carolina. He is the funniest and goofiest dog you’ll ever meet (I can say that because he’s also my canine nephew); until, that is, he is hunting. Then, he means business.

My brother, Matthew Cole, is an avid bird hunter and when selecting his companion hunting dog, he decided on the Weimaraner breed because of it’s intelligence – often dubbed “the dog with the human brain”, and because of the regal look of the breed. Jager’s formal name is “Champion Silversmith Catch the Hunting Trophy”, which is a noble name considering he comes from a champion bloodline.

Jager was bred by Silversmith Farms, a world renowned Weimaraner breeder, owned by Elena Lamberson, who also serves as an American Kennel Club (AKC) breed mentor.

To prepare Jager for hunting, Matthew sought out the training expertise of Scott Edwards, owner of Bird Dog Adventures. Scott, who breeds German Shorthairs, is well known in the dog world for his compassionate training methods. Scott feels strongly about the need to work with and train your dog. He explained, “from the house to the field, your best friend can sleep on the living room floor or by your bed and still be a master in the field. There is no greater joy than hunting behind a master hunter bird dog.”

With Matthew’s dedication, Jager now holds a long list of titles including Shooting Dog Expert, Novice Retrieving Dog, Versatility, and Senior Hunter; and, now he is testing for his Master Hunter title. Last November, Matthew invited me along to watch a test being held in Seneca, South Carolina. It was a cold, dreary, and wet day, but the dogs did not seem to mind. I had my camera and my coffee, so I didn’t mind either. I was actually excited to see how it all worked.

On the way there, Matthew explained the basics. Unlike a field trial where there are winners and losers, hunt tests are non-competitive pass/fail tests and each dog is judged individually. The Junior and Senior hunt tests assess each dog based on attributes such as display of desire, boldness, independence, speed, and ability to assess confusing scent patterns to find the location of the birds. Categories include bird finding ability, pointing, trainability, and in the Master test, honoring. In a “honoring” scenario there are two dogs, a working dog and an honor dog. Once the working dog finds a bird and goes on point, the second dog must stop and point at the dog that found the bird (this is honoring the other dog’s point). The honor dog cannot release his point until the shot has been made and the bird is retrieved by the first dog. Interesting, and intense. I was ready to see Jager in action.

It was 6:00 AM when we arrived, and it was still dark. We sat in the truck until daybreak and Jager was getting restless. He could sense that he was about to go to work and he was ready to get to it. As light broke, owners and dogs began to mill about waiting on the judges to get things started. I was enjoying seeing the different breeds of dogs – 24 breeds are eligible for the Pointing Breeds Hunt Test – and meeting owners that came as far as Miami and New York.

Courses for the test take place on a bird field and are to be no less than 5 acres and have enough cover to hold planted birds. All handling of the dogs must be done on foot, but judges can ride on

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horseback. Two game birds are released for each brace. This can be pheasant, quail, pigeon, or any other upland game bird indigenous to the region where the test is being held. Junior Hunters run for 15-30 minutes and Senior and Master Hunters run for 30 -45 minutes.

These tests were designed to highlight what a dog and hunter might face in a normal hunt situation. And, they test a dog at three different skill levels: Junior Hunter, Senior Hunter, and Master Hunter. Junior Hunter must show a desire to hunt, work independently, follow commands, seek out objects, find birds, and point. They must hold their point until the handler gets within gunshot range.

Senior Hunters must show all attributes of a Junior Hunter.

Additionally, the dog must retrieve and whenever it sees another dog pointing, it must honor. At this level, the dog may be given a verbal command to stop when a bird flushes or it encounters the other dog on point.

Master Hunters must show all attributes of a Senior Hunter but must execute these abilities in a more exceptional manner. A Master Hunter must retrieve and deliver tenderly to the hand of the handler.

The Master Hunter is judged more stringently on elements of bird finding, pointing, honoring, gun response, and retrieving. In essence, the Master Hunter can do everything that is expected without commands or restraint.

“Every dog is different and cannot all be trained the same. Dogs are pack animals and, as such, they respect and cherish the guidance of their pack leader. Formal training by the right professional trainer will help your dog become a family companion in the home and a field companion for years of enjoyment. A professional trainer is important because he/she has had more exposure to different breeds, personalities, and situations. Training should not just include the dog; instead, it is imperative the training include the owner as well. When dogs are part of your family, you need to be that leader and your trainer can give you the guidance to be the pack leader in your home and in the field.� Scott Edwards, owner of Bird Dog Adventures Photo by Scott Edwards thesouthernedgemagazine.com

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Several cold and wet hours later, Jager was up. He had been patiently waiting for his turn (not really – he paced constantly in his holding pen). Scott, his trainer, was serving as his handler for the test and together they disappeared over the hill to make their way to the field.

Matthew and I stood watching and I’m pretty sure I was as nervous as he was. There’s nothing like watching your kid and nephew compete (albeit, four-legged kid and nephew).

Across several acres we saw the judges in place on horseback and Scott and Jager finally came into view. The test began and, wouldn’t you know it, the drizzle of rain turned into snow. The test was delayed, then cancelled. Matthew, Scott, and Jager plan to test again this fall and will be hoping for better weather. Jager says he’ll meet you in the field.

YOU LISTENED.

As we approach hunting season in the South, check out these reader submitted photos of their Master Hunters.

/ Jennifer Ansberry @jennivasansbury

/ Owner Will "Buckshot" Cheatham

/ Owner Alex Cheatham

/ Owner Warren Whitlock

/ Owner Heather Simmons Jones

the mystery of a

Carolina Bay Words & Photos by Phil Gaines

Mystery creates wonder and wonder is the basis of man's desire to understand.

~Neil Armstrong

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ho doesn’t love the wonder of discovery, or even better… a good mystery? With this question in mind, I set out to discover and solve one of the Palmetto State’s greatest mysteries, the origin of a Carolina Bay. The bays are mysterious impressions in the earth located throughout the Atlantic Coastal Plain.

While most Carolina Bays are found in North and South Carolina, I was specifically interested in the bay at Woods Bay State Park. Oriented in a northwest-southeast direction along their long axis, Carolina Bays range in size from less than one acre to several hundred acres or larger.

They are unmistakable from the air with their oval egg-like appearance, yet this is not their only unique characteristic.

Most remaining bays are in rural areas, just off the beaten path.

And, most have features that serve as a perfect location for a mystery. In the case of Woods Bay, it’s a swamp, complete with the unfamiliar sights and sounds and even a bit of “eerie” as you amble down the boardwalk over the quiet, black waters.

I arrived on a hot, muggy, summer day where the temperature and the humidity competed to see which could reach the century mark first. On this day, the humidity won. thesouthernedgemagazine.com

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Infrared aerial view of the Carolina Bay / Photo Courtesy of SC Parks

Before the advantage of aerial photography, it was difficult to distinguish the elliptical shape of the bays from the ground.

Therefore, the most distinguishing feature of these mysterious depressions went generally unnoticed; except for a few distinctive features on the ground that seemed odd for the landscape of the area.

The uniqueness of the bay was not lost on both locals and outside observers from the beginning, as people would marvel and even question the large amounts of sand found near the swamp. This large deposit of sand, referred to as a “sand rim”, is characteristically most visible along the southeastern edge. This large deposit of sand creates its own micro-ecosystem filled with curious and unusual species of plants and animals that seem out of place, at best. Soils in the bay’s interior differ dramatically from the adjacent soils along the edge of the bay as well. While the interior soils are high in organic matter and hold water, soils surrounding the bay are dry, and drain quickly, thus creating the swamp environment. The bay serves as a type of collection basin for rainwater, often keeping water above the normal water table for the area. Mysterious, to say the least.

In the 1930s, when the Carolina coast was being photographed from airplanes for the first time, this unusual geological feature was noticed. These strange, elliptical depressions were arranged in the same direction, seeming more like the landscape of the moon than a rural Carolina landscape. When viewed from above, Carolina Bays create a dramatic imprint on the landscape. The first aerials stirred up quite the debate.

The theories were plentiful, among the most popular of how the bays were formed still stir up debate some 80 years later. One theory is they were formed from under sea springs after the ancient ocean once covering most of the landscape rescinded to its current location.

Then, there is the meteorite theory, for obvious reasons after looking at the aerial photography and the artesian spring theory where underground springs created this mysterious formation. And, lest we forget, the theory of unexplained extraterrestrial activities from ancient aliens was, and still is, considered a possibility. Mmmm?

After all these years, it is still unexplainable how Carolina Bays have a mathematically precise elliptical geometry, all aligned in the same direction across the Eastern Coastal Plan. Moreover, the fact that there are no meteorite fragments, no shatter cones (geological features that are only known to form in the bedrock beneath meteorite impact craters) found in any of the bays, really narrows down the possibilities, or does it? Bottom line, the experts have reached no definitive conclusions after seeing the first aerial photography some 80 years ago. The Carolina Bay remains a mystery.

Now you may be asking yourself, “I thought we were going to solve a mystery, this is disappointing.” To the contrary, it only adds to our visit. As Neil Armstrong stated, “mystery creates wonder.” Hopefully you are now captivated in the mystery and your exploration of the Bay will be even more interesting.

Although images from the air are very bizarre, explored from the ground, Carolina Bays may not seem dramatic enough to stop us in our tracks. Oftentimes, we miss the wonders of nature while only looking for the dramatic. I took a walk through the swamp one more time with a different perspective; slowly this time to “discover” all the things I might have missed on my first walk.

On my second trip through this mysterious swamp, I noticed new things. I stopped for a moment to hear the unmistakable sounds of a forest alive… a red bellied woodpecker singing over a canopy of bald cypress and carpenter frogs echoing their familiar “clack-it” chorus in perfect harmony. It was peaceful. The air that was once only filled with the humidity of a Carolina summer, was now filled with green and blue dragonflies dancing on lily pads. All this activity was taking place against a backdrop of black water with swirls of green that resembled marble more than water. Then there were the cypress knees, mysterious in their own right, protruding out of the dark waters. Upon a closer look, I discovered a “knee” that appeared to be looking right at me. It was not a cypress knee after all. It was the monarch of the swamp, the American alligator; the closest thing you’ll find to a dinosaur still walking the earth. Wonder, discovery, mystery; all are present when you truly look.

Further down the boardwalk was the largest community at Woods Bay, the trees and shrubs. They overwhelm you and separate the outside world from this place of mystery. Swamp tupelo and bald cypress dominate the canopy, while fetterbush, button bush, and swamp sweet bells dot the landscape. Admiring the luscious greens of the swamp floor, I noticed there were snakes on the ground and birds roosting in the protected treetops. To think I almost missed it.

The reality is, the bay itself can only been seen from aerial photos and satellites, but the wonders of the bay are found on the ground.

Much like the people who lived near the bay for centuries and never realized the mystery until aerial photography, when suddenly they “discovered” what had been there all along, we miss so many things on our quest for discovery. Too often this is simply because we forget to slow down and take it all in. Discovery stimulates the senses and re-charges the soul; when there is a little mystery, it keeps us on our toes. Did I solve the mystery? I have my own theories about the formation of the mysterious Carolina Bays, but nothing that would hold up in a scientific review, so the mystery remains. Come to think of it… I like it better this way.

Meet you outside!

Explore the outdoors at Explore the outdoors at South Carolina State Parks!

South Carolina State Parks!

Order a guide at SouthCarolinaParks.com or pick one up at any astate park, and collect a stamp at each park you Order guide at SouthCarolinaParks.com or pick one up visit to start your journey toward becoming an Ultimate at any state park, and collect a stamp at each park you Outsider.

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Outsider. Share your adventure using #SCStateParks and #UltimateOutsider.

Start your outdoor adventure today by visiting one of South Carolina’s 47 adventure state parks.

Start your outdoor today by visiting one of South Carolina’s 47 state parks.

SouthCarolinaParks.com SouthCarolinaParks.com

F L A V O R

Photo by Forrest Clonts

It Tastes Like Words by Tina Bulloch (Theresa's Sister) Editorial Photos by Danna Castillo

It’s Fall, and as of late, pumpkins have been stealing the show during this most favorite of seasons (we owe this to pumpkin spice lattes, maybe?). So, for this issue we wanted to give a shout-out to apples.

After all, they keep the doctor away, right? Specifically, we wanted to introduce you to Theresa Adams; lover of all things plaid and everything “apple.” Below is her story. We hope you’ll check out her website and try out her products. You’ll be very glad you did.

eeting Theresa, owner of Adams Apple Eatables in Lexington, SC, is as familiar as chatting with the neighbor next door as she talks about how she got to this place and her love for not just apple butter, but what the giving and receiving, oh, and the eating of it, does for the soul.

Theresa has the kind of personality that warms your heart like a piece of hot apple pie. Seriously. She smiles as she explains her love for apples, and cinnamon, and the journey therein. It is her dream that drives her entrepreneurial spirit to redeem this beloved fruit into more than just a jar of apple butter. It is sweet, cinnamon-sass, wrapped in a smartly dressed glass jar with a vintage plaid label, coordinating gift box/bag, complete with twine, and a signature Adams Apple wooden spoon.

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It is a far cry from Theresa’s first encounter with apple butter. She recalls that “Apple Aha!” entrepreneurial moment while watching her aunt and uncle’s family make apple butter in a giant copper kettle over a fire at their farm in rural Illinois. They used an oversized wooden paddle to cook down the apples and mix in bags of sugar bigger than her 6-year-old self. The business end of it was watching this sweet, dark yumminess packaged and sold for money at the Mennonite Relief Sale in Peoria, Illinois.

Theresa, daughter of a career Navy father and a music teacher mother, was born in Maine. Life is life, often beyond our understanding, and 5-year-old Theresa, along with her father and sister, moved to Illinois to be close to their grandparents after losing her mother to cancer.

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“My grandmother seemed to live in the kitchen,” Theresa tells us. “When she finished preparing breakfast, she was

on to preparing lunch, then baking yeast rolls every evening for ‘supper’. Apple pies were frequently on the menu, and I

remember coming home from kindergarten every day where

Grandma would have sliced apple and Ritz crackers with cream cheese. It’s funny that now my favorite way to eat apple butter is on a Ritz cracker with cream cheese.” She also says, “one of

Grandma’s ways of showing love to her family was by cooking.

She definitely instilled that in me, because there is so much joy

in what I do. No one is ever upset because they received a jar of apple butter.”

Theresa began trying her hand at making apple butter while in college as an inexpensive way to give gifts to family and friends.

Little did she know that a few years later, she would meet this “really good-looking guy who swept me off my feet," Theresa laughs. “And wouldn’t you know it, his last name was Adams.”

They married, and Theresa continued to make apple butter every Christmas, changing the recipe over the years until she got it just where she wanted it. Adams Apple Butter was born. After twenty years of gifting her Adams Apple Butter, she tried selling it one Christmas as a fundraiser for her youngest son to go on a student ambassador trip. “Friends, family, and even strangers were so supportive that I quickly sold out and had to make another batch,” Theresa says. “I had so many people tell me it was the best apple butter they’d ever had, and that I should make a business of it.”

After winning a blue ribbon for her apple butter at the SC State Fair in 2014, she began the painstaking process of getting samples tested, finding a DHEC approved kitchen, passing inspection, doing proper labeling with nutritional facts and ingredients, all while buying 80 pounds of apples for each batch, peeling, cooking, and canning from morning till night.

After a successful first “official” holiday season in 2014, she quickly realized that changes would need to take place in 2015 in order for the business to succeed. Her time would be better spent using her marketing background to grow the business instead of spending countless hours making the product. She now has her product manufactured, using her very own recipe she’s developed over the years. She also introduced Adams Apple Pie Jam in the fall of 2015, Adams Apple Cranberry Butter in the fall of 2016, Adams Apple Pumpkin Butter in 2017, and 5 more products in 2018, all with an element of apple, of course. Theresa says, “I’d love to see a line of Adams Apple products in specialty stores across the country.” Her products can be found at a growing list of stores in the Midlands in South Carolina and around the country.

She hopes that everyone who tastes her products will say what so many customers have already said…. “it tastes like memories”.

"Our products are made with apples that really are the fairest of them all "

Streusel Muffins

Makes 6 jumbo muffins or 12 regular size.

Use original Adams Apple Butter, Adams Apple Cranberry Butter, or Adams Apple Pumpkin Butter.

Preheat oven to 425° F. Spray jumbo muffin tin with cooking spray.

DRY INGREDIENTS: 2 cups all-purpose flour 1/2 cup sugar 3 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt Blend together dry ingredients in a small bowl. In a larger bowl, mix the wet ingredients. Mix together the dry and wet ingredients to make the batter.

WET INGREDIENTS: 1 egg 3/4 cup milk 1/2 cup vegetable or canola oil

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STREUSEL TOPPING: Prepare streusel topping and blend until butter is blended and mix is crumbly.

1/2 cup all-purpose flour 1 tsp. ground cinnamon 1/2 cup dark brown sugar 1/4 cup finely crushed pecans 4 tbsp. softened butter Place large spoonful of batter into the bottom of each muffin cup.

Place a tablespoon of Adams Apple Butter of your choice into the batter. Sprinkle streusel topping over apple butter, then distribute remaining muffin batter equally over each of the muffin cups.

Sprinkle remaining streusel over the top of each muffin.

Bake at 425° F for 5 minutes. Reduce oven temperature to 375° F and bake an additional 15 minutes or until a toothpick test comes out clean. Time may need to be adjusted for smaller muffins.

Adams Apple

GOURMET APPLE BUTTERS • • • • • • • • • • • •

Mix into French toast or pancake batter Add to maple syrup and heat Mix apple butter or cranberry butter with white wine, honey & Dijon mustard for a pork or chicken glaze Stir into cottage cheese or yogurt Blend into softened cream cheese or butter Blend into plain oatmeal or grits Blend into smoothies or with vanilla ice cream for flavored milkshakes Serve apple butter as a dip for sweet potato fries Add apple pumpkin to hot cocoa Serve apple pumpkin as a dip for ginger snaps or ginger thin cookies Baked brie with cranberry butter and pecans And, of course, they are perfect on toast, English muffins or hot biscuits!

Adams Apple GOURMET JAMS

• • • • • • • • •

Perfect topping for a plain cheesecake Top your vanilla ice cream with a few tablespoons of hot jam Fill pastry with jam and make turnovers Pour over a block of cream cheese and serve with salty crackers Peanut butter and gourmet jam sandwiches Grilled cheese (sharp white cheddar is the best!)

Top toast rounds with goat cheese and gourmet jam of your choice Get creative with turkey, croissant, and brie sandwiches with a spread of jam And, of course, they are perfect on toast, English muffins or hot biscuits!

CHEESE PARTNER GUIDE: When in doubt, cream cheese goes with everything! But here are a few other options for pairing: Apple: Mozzarella, goat cheese, fontina, or sharp white cheddar Blackberry: Manchego, blue cheese, camembert, goat cheese, or feta Cranberry: Goat cheese, cream cheese or brie Strawberry: Goat cheese, cream cheese, or brie

FIND MORE RECIPE IDEAS AT ADAMSAPPLEMERCANTILE.COM thesouthernedgemagazine.com

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Under the Words by Michelle McCollum Photography by Jonathan Sharpe, Forrest Clonts & Sean Rayford

I

am no cook. Just ask my family, who all wait with bated breath every time I place bread in the oven. Instead, I leave the hard work to the pros and place my efforts into eating. I actually fancy myself a food critic, although I have no training. Like many Southerners, I just simply know good food. And, with my job, I’m able to travel the state and meet the amazing people behind good food. Let me introduce you to one of my favorites: Motor Supply Company Bistro in Columbia, South Carolina.

Housed in a circa-1846 brick building that once served as the original “Motor Supply Company” (a warehouse supplying – you guessed it – motor supply parts), this trendy bistro has received recent accolades from Southern Living, Food Network, The Local Palate, Food & Wine Magazine, and more. Joining art galleries, boutiques, specialty shops and other restaurants and bars, Motor Supply is located just a stone’s throw away from the State House in the sophisticated Historic Congaree Vista District of the city.

Intro Photo: Jonathan Sharpe Top & Left Photo: Forrest Clonts thesouthernedgemagazine.com

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Owner, Eddie Wales; Executive Chef, Wes Fulmer; and, Head Barman, Josh Streetman form the “dream team” that has turned this restaurant into a progressive upscale dining scene, and they have quite a following. Along with craft cocktails that keep the bar menu interesting, the lunch and dinner menus change twice per day, every day. Did you get that?

The menu changes every day. How amazing is that?

Proteins like fatty meats, fresh fish and shellfish are staples, but the preparation of the dishes is a daily surprise.

Made-from-scratch cuisine with an emphasis on farm-to-table and a Slow Food philosophy of supporting good, clean, and fair foodways are some of the things that make Motor Supply a favorite spot for the team. Chef Fulmer buys from local sustainable, organic, and near-organic farms, using classical French culinary techniques to create contemporary American, Asian, Mediterranean and vegetarian dishes; all with Southern influences, of course. And everything not locally sourced is made in-house, including stocks, sauces, dressings, infused vodkas, gins, bourbons, and tequilas.

The atmosphere is one-of-a-kind. The building, which is listed on the National Register of Historic Places, was completely refurbished. The special touch of the restored original 1930’s neon sign found in the basement by the owners brings the history of the place to life. Original brick walls, exposed wooden beams and industrial iron elements create a warm and comfortable feel. Unique features like barn wood tables by local company Bricker and Beam, patio seating with roll-up garage door windows, and a rotating display of local artwork are all distinct elements that add to the cultured charm.

2019 marks the 30 Year Anniversary of the opening of Motor Supply Company Bistro, and Eddie is pretty darn excited. “We want our anniversary celebration to be about our customers and our staff. We are one big family here and would not be celebrating our success if it were not for this amazing family.” The official celebration will be a month-long event in December bringing back old menu favorites, price-fixe specials and drink specials.

We invite you to join our team during the month of December to help celebrate 30 great years of Motor Supply Company Bistro. Come hungry. We’ll meet you under the neon sign.

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Staff Photos: Sean Rayford Collage Photos: Forrest Clonts thesouthernedgemagazine.com

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BLOODY MARYS IN THE SOUTH Words & Editorial Photos by Rhonda Gaffney Before my quest for the best Bloody Mary in the South, I decided to do a little research on the history of this traditional and classic cocktail. The stories of ownership of the recipe and the naming of the drink read like a bestselling murder mystery, but most mixologists believe the first Bloody Mary was made

by Fernand Petiot in Paris in 1921. The original drink was very basic compared to the Bloody Mary’s of today, which basically have an entire meal skewered on top. The original Bloody Mary was equal parts tomato juice and vodka or gin.

That’s it. Petiot also gets credit for spicing the original up a bit by adding black pepper, cayenne pepper, lemon juice and ice.

Sound familiar? Still, pretty basic compared to the drink that we order today!

And what about the naming of this iconic drink? There is more than one story here, too. Many historians believe the cocktail was named after the famous British monarch, Queen Mary Tudor. Known for her reign of terror for killing over 300 protestants, the name was thought to be sort of a dark joke, poking fun at this era in British history.

Others think the cocktail’s name was an ode to a barmaid named Mary that Petiot liked at the Bucket of Blood nightclub in Chicago. What an inviting name for a nightclub huh? One thing that we know for sure is that the original name for the tomato juice and vodka combo was a Red Snapper. This name has actually stuck around in a few places, so if you see it on the menu, now you know what you’re getting!

Another prominent tale as to how the Bloody Mary earned its name stems from another bartender who also claimed to be the inventor of the drink. This gentleman, Jessel was his name, mixed vodka with tomato juice, Worcestershire sauce, and lemon juice to kill the smell of the vodka. A friend by the

name of Mary Brown Warburton walked in, took a sip of his concoction, and promptly spilled it down the front of her white dress. From there on out, she earned the nickname of Bloody Mary and so did the drink.

Choose the story you like best because its origin is definitely unclear. Regardless of the history behind the drink, aren’t we just glad it was invented? The answer, of course, is yes. Now, let’s get to the topic of finding the best and might I note that research for this assignment was a breeze. Bloody Mary tasting all over the south? Yes, please!!

So, what makes the perfect Bloody Mary? Of course, this is subjective, but since I’m the one writing, you get to hear what I think makes a perfect Bloody Mary. The mix is critical in my opinion, and while there are some really good pre-made mixes out there, you cannot beat a super-fresh mix made from scratch! The fresh taste of the tomatoes, along with each bartender’s secret ingredients, are what I look for in the perfect Bloody Mary. Spicy enough to get some heat, but not so spicy that I need to follow each sip with water. Where is the fun in that? I’m not a huge cracked black pepper fan so those particular ones do not make the top of the list for me.

My daughter is just the opposite and enjoys a heavy dose of cracked black pepper in hers.

There are a couple of mixes that I enjoy at home because I’m lazy, so making mine from scratch is simply not going to happen. The Charleston Bloody Mary Mix is a winner for me.

It tastes fresh and you really don’t need to doctor this one up.

Another great choice is Seaside Grown Bloody Mary Mix made from hand-picked, vine ripe tomatoes. Two pounds of fresh picked tomatoes are in every bottle of mix. The best part is that it is made right here in South Carolina! Seaside Farm is in the heart of Frogmore, SC, on St. Helena Island. You cannot get fresher than that! Field to glass, baby!!

Now, in no particular order, I present to you my favorite Bloody Marys in the South!

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The Farmer's Table Spartanburg, SC

First up is The Farmer’s Table in Spartanburg, SC. You have a choice of vodka with this one. Pick from a pepper vodka or jalapeño pickle vodka. I chose the jalapeño pickle vodka, and I’ll say it was a good choice! This Bloody was so fresh tasting and packed a ton of flavor in just one glass. There was great complexity in this drink, and it went down smooth. There was a taste that I could not put my finger on, so I spoke with the bartender who created the mix. Smoked paprika gave this cocktail a subtle smoked flavor that really elevated this Bloody Mary to my list. It was a perfect complement to their breakfast and brunch menu items.

Amen Street Fish and Raw Bar in downtown Charleston is up next. My husband likes a spicier Bloody Mary and he really loved this one. When I say he loved it, I mean I had to tell him to stop drinking it. “I’m working here!!” Although I’m not a cracked pepper fan, I don’t mind “heat”. This one delivered. Pretty darn spicy, but it was a good heat. The house-made mix was thick and rich with a deep tomato flavor. This was not a thin, watery Bloody Mary, and I loved that. They use a house infused jalapeño, peppercorn and lemon vodka. This one was perfect with a lunch of raw oysters and steamed shrimp. My mouth is watering now just thinking about it!

Amen Street Fish & Raw Bar Downtown Charleston, SC

Down to the Lowcountry for my next pick. Page’s Okra Grill in Mount Pleasant, SC, is a must if you are in or near Charleston. If you are there on a Sunday, their Bloody Mary bar is outstanding!

Their house mix has a full tomato flavor with a spicy back end zest.

The spice is the kind that builds heat in the back of your throat and not the mouth. This is the heat I prefer in a good Bloody; I don’t want a drink so hot that it makes my lips swell. They are out there, I promise. This cocktail has a great consistency, not too watery. They used bacon infused vodka which gives this drink a very distinctive flavor profile and the glass is rimmed with Old Bay Seasoning which is a flavorful and pretty touch.

The Famous Toastery Blowing Rock, NC

The Famous Toastery in Blowing Rock, NC, had an amazing housemade mix that they were nice enough to customize for me so that it wouldn’t be too spicy. I’m a touch wimpy about spice, if you haven’t gathered that by now. This mix was super fresh tasting because they make it daily. There was a good amount of horseradish and black pepper, so it was on the spicy side. They let me do a “mix only” taster so they could make it exactly how I wanted it. I’m a traditionalist and I love a nice stick of celery in my Bloody Mary to cool my palate.

That sounds a little ridiculous, but hey, its who I am. This was the perfect drink with my breakfast because a “little hair of the dog” was in order on this particular day!

Back to Greer, SC, for Blue Ridge Brewing Company’s Bloody Mary.

This mix was also made in house and they offer a couple of different versions. Each version features their house mix and Miss O’s spicy pickled carrots. The Bloody Mary is amazing and the pickled carrot has some heat, but it is a great addition to the drink. And, this mix is really good with or without the vodka. I’m an olive girl, and the super salty olives in this drink really paired well with the mix. It was also at a great price point at $6 for Tito’s vodka. I paired mine with the best fried mushrooms I’ve ever had, and it was a delightful combination.

Blue Ridge Brewing Company Greer, SC

Page's Okra Grill Mount Pleasant, SC

Cribb's Kitchen Spartanburg, SC

Let’s head back to the Upstate for our next drink. Cribb’s Kitchen in Spartanburg, SC, has an excellent Bloody Mary that pairs well with their delicious burger selection. A burger and a Bloody for lunch?

Sign me up! Cribbs makes their mix in-house with the addition of Sriracha for heat. I loved this one because the horseradish and the Sriracha gave it such a great flavor. They also added their house-made stout mustard which made this Bloody truly unique. I’m a sodium addict, according to my blood pressure, so I loved the salted rim on this one. The heat on this one was present without the addition of a ton of cracked black pepper.

The Ordinary Pub Savannah, GA

One last suggestion to you is more of an honorable mention because it isn’t technically a Bloody Mary. It’s called a Spicy Bloody Tommy and you can find it at The Ordinary Pub in Savannah, GA. Ladies and gentlemen, this is a must try. It is so spicy, but so very refreshing!! It is made with a housemade tomatillo mix, Ghost Coast House Pepper infused vodka, with a kimchi, orange and olive skewer. It sounds so bizarre, but it is so very good. I recommend pairing this with their Loaded Fritter Tots. You’ll be amazed, and you can thank me later!

I want you to know that a lot of research, and vodka, went into this article and I’m so happy I could do it for you! Even though the invention of the Bloody Mary wasn’t in the South, to me, it is the quintessential Southern drink. Whether you’re making them at home to sip on your front porch or having lunch at your favorite restaurant, a Bloody Mary is always in fashion! Drink up my friends!

Husk on Queen Street Charleston, SC

One more trip to Charleston for my next choice. Husk on Queen Street in Charleston, SC, had a super refreshing house made Bloody Mary that was perfect on the patio in the Southern heat. This one is very light and refreshing, but still packed a flavorful punch. The heat builds on this one but isn’t overpowering at all. Topped with a slice of prosciutto and a sliced sweet pickle, the presentation is different and simple. This one also paired well with their giant cheeseburger and fries!

Check out Rhonda's Blog Southern Field Trips at thesouthernedgemagazine.com for some traveling inspiration as she ventures through the South finding unique eats, charming towns and eclectic shopping.

Welcome to historic Summerville, located in the heart of the Lowcountry and surrounded by the unique culture of South Carolina’s coastal communities. Enjoy our famous sweet tea and small town charm, fine dining and shopping, only minutes away from sundrenched beaches, cobblestone streets, arts and architecture. See it all from Summerville the center of your Lowcountry experience.

Summerville Visitors Center 402 N Main Street Summerville, SC 843.873.8535

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I DON'T LIKE YOU, DEBRA SUE excerpt from "Bury Me With My Pearls"

southern perspectives from a southern lady

By: JANE JENKINS HERLONG

I remember the day well. The high school girls were coming to my first grade class to select the cutest girls to compete for the coveted title of Little Miss Merry Christmas.

socks, or lipstick from the local Avon lady, but I had a fishbowl. I realized later that small glass bowl was my contribution towards where I wanted to go.

I was a tomboy. I’d chosen to wear corduroy pants, a flannel shirt and penny loafers. I’d brushed my hair and shined the coins in my shoes. I was looking fine.

The night of the pageant was magical. I sat on a broken chair on the front row of the old high school auditorium. I was mesmerized by the wannabe beauty queens as they glided across the stage, wearing Mike Benet empire waist gowns with matching shoes. My heart pounded as my fishbowl was brought to center stage. The big-hair girls each put their long, white-gloved hand in my fishbowl and retrieved a small slip of white paper.

The only glitches were my over-sized lips and the loss of my two front teeth.

But that didn’t stop me from marching myself to the front of the classroom and smiling my heart out.

Snickers and lots of whispering rippled across the room when I took my place.

Making matters worse was the “irritant” standing right beside me.

Her name was Debra Sue, and she was the class diva. Her momma had put her in a “stick-out” (crinoline) dress and poodle socks. She was wearing her Easter shoes. Bright red lipstick coated her lips. (I’m sure she’d used the tester tube left by Miss Ann, the local Avon lady.)

Debra Sue’s hair was a mass of ringlets and bows, glued in place by Extra-hold Aqua Net. As we say in the South, “Her hair was jacked up to Jesus.” A Category Five hurricane couldn’t have ruffled her “do.” To make matters worse, she had all of her teeth.

Of course, she was picked to be in the pageant.

Something strange happened to me that day. I became more determined than ever to be “better.” I was motivated. Debra Sue was my first grain of sand.

My brother was helping with the pageant, and he told me they needed a fishbowl because the contestants were going to select questions out of it. I did not have the “stick-out” dress, poodle

That night irritated me enough to redirect my young mind. It was the beginning of something big, something special. A seed pearl began to form in my soul.

Little did I know that seventeen years later, I’d be walking across the stage competing for one of the most prestigious titles of all, Miss America.

And it all started with a girl who was my first irritant. Thank you, Debra Sue. But I still don’t like you.

Jane is the best-selling author of four books and a professional Southern humorist. For speaking engagements visit-janeherlong.com

SOUTHERN FUNERALIZING By: JAMES C. SAXON

if no one brought pickled shrimp (but it likely involved gossiping about how disliked the deceased was during his or her life and “bless his heart” will be said more than once).

In addition to food, the primary ritual is the funeral, whether at a church, synagogue, home, or graveside. Nice clothes are worn, hats are removed, heads are bowed, and Psalms and prayers are said. As natural as breathing, any well-bred, well-raised southerner pulls his or her car to the side of the road as a funeral procession passes—regardless of any traffic laws that discourage this practice. You just know the car that passes a funeral procession is filled with tacky people (you’re thinking it even if you don’t say it aloud). It wasn’t long ago that people working in their yards or gardens or fields stood upright with sun hats over their hearts as a procession passed, and isn’t that something worth recalling and telling our children?

We write notes using our best paper and send store-bought sympathy cards, too. And the recipients frequently display them on a shelf or mantelpiece, after which they’re placed in a shoe box or zipper plastic bag for keeping and re-reading on occasion.

In many parts of the south, before or after the funeral, we gather to tell stories of the dearly departed, sometimes fueled by various sorts of alcohol, and it often is quite a shindig.

No one lets the truth get in the way of a good story, and these aren’t the stories normally found in an obituary, but fun, maybe raucous tales of youth and misadventure and fun. People may be terribly sad, though that sadness likely is on minimal display at these gatherings. But don’t think they’re disrespectful: we southerners, whether or not we admit it, are a religious bunch, and we’re pretty confident our departed have been welcomed as good and faithful servants, so our grief may be more for our loss of someone who

made our lives better or more interesting.

All these things are part and parcel of a southerner’s ability to slop sugar. Even the most macho or burly or reticent southern man expresses his sympathy, gives a hearty pat on the back or hug, without the slightest embarrassment.

We’ve learned from tough experience that losing someone we love is a club in which we’ll all become members, so we support one another.

A loved one who has passed no longer needs us, of course, though we may feel a need for him or her. Funerals and all these rituals are for the living and are a means of showing kindness, love, care, and one of life’s most important components: community. Young people don’t seem to attend visitations and funerals as much as their elders or previous generations, so let’s teach them the importance of participating by taking them to these functions even when they’re children. Remember that it isn’t just so-called old people who die, and children may come face-to-face with grief and mourning much earlier than we’d like. Certainly, we adults should make every effort to attend them ourselves, teaching by example not just by lecturing. You know as well as I that the older a person is when he or she dies, the fewer people there may be at the services. Let’s put a stop to that. Life and work and meetings, kids and school and our usual daily busyness or tedium can be halted long enough to acknowledge such an important life event, and show respect and uphold folks who are sorrowful, just as we hope others will be present for our loved ones when we are being mourned. It boils down to caring for one another.

I don’t know about you, but despite my love of travel and experiencing other places, I hope the good Lord lets me leave this earth while living in the south, and that someone remembers to bring the iced champagne.

southern perspectives from a southern gentleman

Growing old, as they say, isn’t for sissies, and neither is dying. No one in the United States handles dying, and the rituals associated with it, better than a southerner. The best we can hope is that we depart this earthly coil with a modicum of comfort and dignity, but it’s a trip each of us will make—we hope at a ripe old age. I won’t go into the details of what southerners do when someone is gravely ill. Let’s face it, most of what is done to care for the ill person and his or her family is handled by women. While we men may be scant competition for a southern lady when it comes to dealing with illness or the death of a loved one—similar to how we need to go to a specialty hospital when we have a bad cold—we increasingly have begun involving ourselves as we evolve into joint caregivers.

With sickness and death, there’s food.

Lots of food. Ancient Rome, the court of Louis XIV, King Henry VIII—none of them can compete with the foods provided when a family is in mourning in the south. There will be every casserole ever found in a church or Junior League cookbook, plus enough fried chicken to shock Colonel Sanders.

There also will be ham, barbecue, salads galore—including congealed salads (don’t turn your nose up, they’re delicious), sandwiches, dozens of pound cakes and other sweets, gallons of tea sweet enough to pour over waffles, and urns and urns of coffee. The food isn’t for dieters or health nuts, but for people who need nourishment of the body and soul. The ladies, and sometimes gentlemen, who put all this together could have ended World War II in half the time had they been in charge. The connection between all these sorts of foods is comfort and love. As an aside, the great southern writer and erstwhile theologian, Pat Conroy, who wrote his own fine cookbook, remembered there being pickled shrimp at every funeral of a well-liked person in Beaufort; the Lord only knows what folks whispered

It'sF A L L Y'all

Words by Patty Bennett Photography by Niki Mize The air is cooler, the leaves are slowly turning, and festivals are popping up everywhere. Oh, and the pumpkins!!! PUMPKINS!!! Although people nowadays usher in fall with “pumpkin spice lattes,” this fruit (yes, it’s a fruit), has been a staple for food and décor for quite some time.

It is believed that pumpkins originated in North America, with seeds found in Mexico dating back to 7000 B.C. Native American Indians used pumpkins in their diets, roasted the seeds over open fire, and dried strips of pumpkin to weave into mats. When the pilgrims arrived, they learned from the Indians and the pumpkin soon became a staple in their diets, using them in everything from desserts to stews and soups. The first version of pumpkin pie surfaced when colonists would simply slice off the pumpkin top, remove the seeds, and fill it with milk, spices, and honey. They would then bake it over a fire. Yum! Pumpkins are also easy to decorate with and can be utilized in a variety of ways, both indoors and outdoors. So, slice, dice, bake, and decorate your hearts out. It’s fall y’all!

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TT H H EE H HE EA AR RT T O O FF SS O OU UT TH H C CA AR RO OL L II N NA A II SS FF O OU UN ND D II N N O OU UR R F F II E EL LD DS S ..

South Carolina South Carolina

AGRITOURISM AGRITOURISM

PASSPORT PASSPORT

Pick up your passport to SC Farm Fun at participating farms across Pickstate up your to SC Farm Funtoday at participating farmsSC across the and passport start collecting stamps to win Certified prizes! the state and start collecting stamps today to win Certified SC prizes!

View the list of participating farms at scagritourism.org.

View the list of participating farms at scagritourism.org.

Find your next farm experience Find your next farm experience

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I N N O VA T I O N

EVERYTHING IS

AGAIN Words by Michelle McCollum

A new day is dawning at John de la Howe School.

YOU HAVEN'T HEARD ABOUT THIS SCHOOL? WELL, DON'T LET IT BOTHER YOU. MANY PEOPLE HAVEN'T. BUT, THAT IS ABOUT TO CHANGE.

J

ohn de la Howe is the oldest educational institution in South Carolina for children under college age. The school was established in 1797 in accordance with the will of Dr. John de la Howe, a French physician who originally settled in Charleston at age 50 and eventually came to the area that is now McCormick County.

Tradition places his birthplace in Abbeville, France, and he chose that name for the western tip of the Ninety-Six District when counties of this portion of South Carolina were formed in 1785. Dr. de la Howe acquired more than 2,000 acres between Long Cane Creek and Little River, where he built his homestead.

Dr. de la Howe died in 1797 at age 80 and left his estate to establish an agricultural school. His will directed that “the yearly income was to be used to feed, clothe, and educate 12 poor boys and 12 poor girls in Abbeville County,” and the school’s mission was to help these students acquire skills they could use for a lifetime. The school became a state agency in 1918 and, through the years, educated thousands of children while also providing a home for young orphaned students.

Beginning in the 1990s, the school changed focus and began to help students with behavioral and emotional problems. But, as school districts began to develop alternative schools to serve the needs of these students, enrollment drastically declined. There was a need to change focus once again.

Under the direction of the South Carolina Legislature, a feasibility study was conducted in 2017. This study found that John de la Howe could become the nation’s first school focused on educating students for careers in agriculture, forestry, and land management.

With the support of Governor Henry McMaster, the South Carolina Department of Agriculture, and the South Carolina General Assembly, there is pending legislation to develop the South Carolina Governor’s School for Agriculture on the John de la Howe campus.

This mission is an important fit with agribusiness, South Carolina’s largest industry. The South Carolina Department of Agriculture reports that agribusiness has a $42 billion economic impact on our state each year and represents 200,000 jobs. Dr. Sharon Wall has been hired as Interim Superintendent responsible for preparing the school for students beginning in the 2020/21 school year. Dr. Wall feels strongly that, “this school is not only good for the region and the state; it will also serve as a model for the nation.”

Plans include upgrading campus buildings to meet the technological needs of future students, renovating the campus’ brick cottages to become modern living-learning environments, developing a comprehensive curriculum that will showcase how genomics, technology, robotics and drones are changing today’s farms, and working to ensure that the state tax dollars are spent wisely to attract the best teachers and students.

Nestled in the heart of the Sumter National Forest, John de la Howe School is on the National Register of Historic Places and is an official Discovery Site of the South Carolina National Heritage Corridor. The burial tomb of Dr. de la Howe and the surrounding old-growth forest were named a National Natural Landmark by the National Park Service, and portions of the property run alongside Lake Thurmond.

With its sprawling landscapes, beautiful gardens, state-of-theart agriculture facilities, and historic buildings, John de la Howe is a spectacular setting that could rival any college campus. Most importantly, however, is the educational opportunities that will happen at this place. If Dr. John de la Howe could only see it now, we know he would smile.

To stay up-to-date on the progress of special events, programming and enrollment, please visit the website at www.delahowe.k12.sc.us/

THE BEARD COLLECTION

The

Best Gun

Collection in the

AUTUMN

is our favorite coLor

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LAKEHARTWELLCOUNTRY.COM

CamdenSChistory.com

H E A R T

trailblazers OF THE SOUTH "WITH OVER TWO DECADES OF SERVICE WE'VE BEEN TRAILBLAZERS FOR OUR GREAT STATE. AND, WE'RE NOT SLOWING DOWN ANYTIME SOON." ~Michelle McCollum, President & CEO

I

n a world of globalization and rapidly changing economies, much of what has defined our communities for generations has been swept away. And, yet, some things are simply too important to lose. National Heritage Areas (NHAs) are the guardians of the unique character, culture, history, and natural resources that are essential if our communities are to thrive.

The South Carolina National Heritage Corridor is one of 55 congressionally designated National Heritage Areas in the country. First introduced during the Reagan Administration as a way to promote sustainable development through public-private partnerships, NHAs are designated by Congress and are part of the “National� family of National Parks, National Historic Landmarks, National Historic Properties, etc. They are not national park units and the National Park Service does not assume ownership of land inside heritage areas or impose land use controls, but NHAs help to further the mission of the National Park Service outside of traditional park units. They do this by fostering community stewardship, leveraging technical and financial assistance, protecting resources, and creating jobs.

Since its designation in 1996, the South Carolina National Heritage Corridor has funded over 500 projects and has partnered with countless communities and organizations to fulfill its mission. They have created large-scale tourism destination plans for communities,

funded the creation of hiking, biking and blueway trails, leveraged resources to restore important historic structures, helped to conserve natural areas and created recreational spaces. Although you may not realize it, you most likely come across projects daily to which the Corridor provided technical or financial assistance over the years.

A few current projects of the Corridor include the management and promotion of blueway trails through www.gopaddlesc.com and the facilitation of a kayak-share program in the Lowcountry through a Rivers, Trails, and Conservation Assistance grant. In addition, the Corridor works in partnership with the Barbados and Carolinas Legacy Foundation and SCETV to promote the historic and cultural connection between South Carolina and Barbados, and this partnership trio recently released an hour-long documentary on the subject, with accompanying curriculum standards and educator workshops. This documentary has been featured on SCETV, PBS and the Caribbean Broadcast Network. Screenings have taken place in South Carolina, North Carolina, Florida, Barbados, and London.

And, finally, the Corridor has placed over $9 million into local communities through grants and investments. thesouthernedgemagazine.com 61

The newest project is the YES! (Youth for Environmental Sustainability) Initiative that launched this fall across South Carolina.

After managing the website portal, www.eeinsc.org, for six years, the Corridor not only built a great network of educators around the state, but also formed partnerships with organizations that have amazing STEM-based environmental education programs.

Building from this success, YES! partners with universities, non-profits, corporations and government to introduce students to environmental issues and empower them to lead a cultural transformation in their community through project engagement.

Environmental education provides important opportunities for students to become engaged in real issues that affect their communities and their world. Engaging in environmental lessons and projects, students can see the relevance of their classroom studies to complex environmental issues and they can acquire valuable problem solving and leadership skills that will serve them in a variety of ways throughout their lives. Across our state there are many great organizations providing quality STEM related programing. What is missing, however, is a hub connecting these organizations to educators and students. YES! is that hub.

Through four key focus areas (energy, litter & waste management, air & water quality, and conservation) YES! programs are designed to reach students of diverse ages, interests, and backgrounds. Whether students are interested in entering the workforce immediately after high school or continuing their education at a trade school or university, YES! will introduce students to educational options and career pathways.

President of the Heritage Corridor, Michelle McCollum, stated, “We are developing YES! in a way that engages students in a meaningful and interesting way. We want students to understand their role in not only personally protecting the quality of life we enjoy here in South Carolina, but also in growing a strong and vibrant workforce.”

She stressed, “YES! will highlight the fact that business development and a sustainable environment can and are working together here in our state. As the next workforce generation, they need to understand their important role in the future of South Carolina. We all need to ensure we are adequately preparing them for this role.”

Abbey Stevens is the Program Director for YES!. With a biology degree from the University of South Carolina, Abbey is passionate about the environment and in helping students navigate educational and career opportunities in STEM related industries. We encourage you to visit the YES! website at www.wewillbethechange.com and to follow them on Facebook to keep up-to-date on new and exciting programs.

schoolers don’t have a clear (and let’s be honest, realistic) vision of where they want to be when they are 25. Many graduate high school not fully understanding the higher education and career opportunities that are available to them.

Building from my personal education and career experiences, I want to grow YES! in a way that opens doors for South Carolina students. There are myriad career paths in STEM related industries in our state and beyond. We want to ensure they have as much information as possible to guide them along their paths."

wewillbethechange.com

words from

Abbey Stevens, Program Director

CURRENT PARTNERS

"There were two common questions that I was frequently asked when I was growing up “what do you want to be?” and “where do you want to go to college?” I can almost guarantee that most of you have been probed with questions very similar to these at some point in your life.

Most of us dreamed of being a doctor, lawyer, or maybe a ballerina.

Others, like my brother (3-years-old at the time) dreamt of getting to ride on the back of the trash truck.

Through high school, most of the leaders around me made it clear that if I didn’t go to college, I would never have a chance at finding a job. After years of this idea being embedded in my brain, going straight to college after high school wasn’t a choice for me, I had to go. It was to the point where I believed that going the much cheaper route of going to technical college wouldn’t even land me a good enough job. Silly, right?

Now that I have graduated from college, I look back and can clearly see the things that I could have done differently. After all, hindsight is 20/20.

I am overwhelmingly thankful for where I am today, and I know that my college experience is what got me here, but I’ll be the first to tell you that student loans are nothing short of torture.

Don’t get me wrong, I don’t want to discourage youth from going to college. I understand that many careers require a particular background that only college can provide. However, I also understand that most high

ENERGY.SC.GOV

T H E E N D OF A T E L E V ISION E RA Words & Artwork by Vanessa Cole

F

ew shows have had an impact on pop culture like Game of Thrones. The series debuted in 2011 and aired its finale episode in May, and no matter if you watched it or not, you couldn’t escape it. Whether it was referenced in other media, overheard in conversation, seen in advertisements, or splashed all over merchandise, it was everywhere.

Not only was Game of Thrones one of the most watched series of all time, it sparked tremendous devotion in its fan base. People would organize watch parties, obsessively listen to podcasts discussing it, cosplay as their favorites characters, and engage in intense online discussions. Even with the divisive final season, fans turned out in droves in July to attend Con of Thrones in Nashville, a convention specifically centered on the show and the book series on which it is based, A Song of Ice and Fire.

Why did it become such a phenomenon?

It helped that fans of the book series began generating enthusiasm for the series as soon as it was announced, and that it brought on incredibly

talented cast and crew. But the real draw was the gritty realism in a fantasy setting, where main characters could be killed off in surprising and cruel ways. Thrones made fantasy cool again.

It became “appointment television” in an era where streaming options were taking over. You couldn’t binge an entire season in a day unless you waited until the season was over – and at that point, the twists and turns would have been spoiled for you. No, Thrones was a show that demanded you watch as it aired…or you’d be left out of the conversation entirely.

Of course, shock and awe aren’t enough to engage viewers. Thrones also gave us wonderfully real, complex characters and settings with which we could identify – they weren’t lofty idealized versions of people, they were messy and flawed, and the regions and cultures of Westeros were places and people we could compare to our own world.

We southerners, for instance, could strangely find ourselves connecting with the North, where tradition was sacred and guests were treated with courtesy and honor. The Stark family, in

particular, valued family and home, and went to great lengths to protect both. The North was also more rural and was viewed as less sophisticated than the rest of the continent – a stigma which many southerners still fight today.

Will we ever experience another cultural moment like Thrones? Perhaps, or perhaps it was lightning in a bottle, and - to paraphrase a line from the show - “we shall never see its like again.” And if you’ve never watched it, well…it’s never too late to join the conversation.

v kcol e a rt .com

The visit of a lifetime.

Now joined by a world-class museum.

See it and be moved.

C H A R L E S T O N, S O U T H C A R O L I N A D R A Y T O N H A L L .O R G

Designed by Rebecca Ceron Martin

Designed by Amanda Patrick

Designed by Carleton Whilden

The Kaminski House Museum presents DESIGNER

Holiday S H O W C A S E ,

A 2 5 0 t h C E L E B R AT I O N

NOVEMBER 18th - DECEMBER 31st 250th Birthday Party & Light Up the Lawn November 16th Candlelight Tours December 5th & December 12th Family Night December 21st

,

to Christmas It's beginning to look a lot like Christmas!

After all, it's never really too early to begin celebrating the festivities the holiday season brings. We're offering a sneak peek to Christmas featuring events in Aiken, South Carolina.

Mark your calendars and plan to visit AIKEN THIS HOLidaY SEASON!

for AIKEN WILL BE UNVEILING NEW & EXCITING ADDITIONS TO THEIR HOLIDAY CELEBRATIONS! Make sure you visit on December 6th for the Annual Downtown Tree Lighting! Taking center stage will be a new state-of-the-art 20-foot digital Christmas Tree! Watch in wonder as the lighting will be constantly changing in sync with your most cherished Christmas melodies.

Citizens Park will play host to a Wintry Wonderland Ice Skating Rink during the holiday season. There will also be a shuttle service to transport you to Hopelands Gardens. Test your skills on the ice, enjoy thousands of twinkling lights and start a new holiday tradition this year!

of November

December

NOVEMBER 14th Downtown Aiken Holiday Hop

DECEMBER 1ST Aiken Jaycees Christmas Parade

NOVEMBER 28TH Bloodies & Bagels Blessing of the Hounds One Table

DECEMBER 5th-31ST Festival of Trees

NOVEMBER 30th Small Business Saturday

DECEMBER 5TH-8TH / 12th-14th Aiken Community Theatre presents "A Christmas Story" DECEMBER 6TH Downtown Tree Lighting & Market DECEMBER 6TH AND 7TH Christmas Craft Show DECEMBER 7TH Polar Express DECEMBER 12TH Night of 1000 Lights DECEMBER 14TH AND 21ST Christmas Crafts at the Market

2019 AIKEN IS MAGICAL GIVEAWAY The city of Aiken is the perfect place to begin a Holiday Tradition. Christmas in Aiken means exciting holiday packages, magical events, festive shopping + dining experiences, caroling on the street corners and so much more. Experience the Magic of Aiken! Enter for a chance to win a getaway to Aiken, SC to enjoy decadent dining, exciting events and small town charm.

Visit AikenIsMagical.com for details.

DECEMBER 14TH - 23RD and DECEMBER 26TH Christmas in Hopelands DECEMBER 14TH Aiken Symphony Orchestra presents "Home for the Holidays" DECEMBER 20TH - 22ND Aiken Civic Ballet presents "The Nutcracker" DECEMBER 21ST Santa at the Depot

Fall in love with

South Carolina's Blueways

fall is the perfect time for enjoying the blueways of south carolina

THE RIVER IS CALLING AND I MUST GO...

A Music & Outdoor Festival Celebrating the Edisto

T

he Lowcountry is home to a special, wild kind of natural beauty. Cypress swamps, saltwater marsh, pristine beaches, enchanting woodlands, and winding rivers crisscross the region, giving rise to mysterious, awe-inspiring landscapes.

The distinctive natural characteristics of the Lowcountry are evident along the banks and atop the waters of the Edisto River.

This October, the Edisto Blackwater Boogie will provide a unique opportunity to enjoy and celebrate the Edisto and the Lowcountry with music, outdoor recreation, and community at picturesque Givhans Ferry State Park.

The Edisto Blackwater Boogie promises to be a one-of-a-kind festival, taking place during a full moon weekend from October 11th-13th. Guests will be treated to tons of paddling and land-based activities, offerings from local vendors, and performances from dozens of musicians from the Lowcountry and beyond, including headliner Pierce Edens.

Camping is strongly encouraged! After all, what better way to immerse yourself in such captivating natural surroundings than to sleep under the stars and the light of the full moon? Wake up in the morning and simply walk to the festivities. A limited number of campsites are available from Givhans Ferry State Park—visit the Edisto Blackwater Boogie website to reserve yours.

Dan Riley, the lead organizer of the Edisto Blackwater Boogie, first dreamed up the event a couple of years ago during a kayaking trip on the lazy blackwater river. His vision brings together his affection for South Carolina’s natural beauty as well as his love of music and community in this riverside festival.

The Edisto Blackwater Boogie is a family-friendly event, designed to be fun for everyone who attends. Whether it’s a musical performance, a visit to the interactive children’s play space, a ranger led tour, or a trip down the river there is something for all.

Additional musicians include Saluda Shoals, 40 Mile Detour, Logan and the Kidders, Tar & Feather, Jefferson Coker Band, Dan and the Wildfire, Chris Boone, the Paul Stone Project, Eldritch Root, Jerimiah King, Noah Grove, Montana, Corey Tate, and many more.

Three different stages will ensure a continuous stream of live music 2019’s Edisto Blackwater Boogie is the inaugural event in what will become an annual festival celebrating the Edisto. Event proceeds will fund exciting enhancements to Givhans Ferry State Park and will support future Boogies.

To date, support from the local community includes an eclectic array.

Dorchester County Parks and Recreation is organizing the event in partnership with Givhans Ferry State Park and SC State Parks.

Other local partners include title sponsor Showa Denko Carbon, Summers Corner, Edisto River Adventures, ADVYON Business Technology, Rusty Bull Brewing Co., and even Bee City.

Tickets and camping are limited and on sale now! Available options include day or weekend passes. Visit www.edistoblackwaterboogie. com today secure your spot, see the full schedule of events, and stay up to date on the latest news.

The Edisto Blackwater Boogie is also on social media—follow @ edistoblackwaterboogie on Facebook and Instagram to make sure you don’t miss out on anything!

We can’t wait to see you on the banks of a true Lowcountry gem, celebrating the Edisto River in all its glory this October.

Experience the “WOW” Blueway Adventures

N

estled away in South Carolina’s Lowcountry you’ll discover amazing cypress swamps, breathtaking flora and fauna, captivating wildlife and rich history on one of the many excursions offered by Blueway Adventures. The wide range of yearround excursions at a relaxed pace in calm waters making for easygoing paddling with no kayak experience needed. Throw in a Master Naturalist, American Canoe Association Certified Kayak Instructor, and a ‘Gentleman of the Woods’, and you’re guaranteed an authentic nature experience that will immerse you into the heart of the wild and natural blackwater waterways of the Lowcountry.

Owners Deb Mims and Ed Deal have nearly a decade of experience operating this outfit and are true believers in getting people acquainted with the natural environment by getting them outdoors. Since 2008, Blueway Adventures has been capturing the hearts of nature enthusiasts and providing quality and memorable experiences for every patron. Deb and Ed are also incredible environmental stewards. They are dedicated to keeping the blueways clean, improving water quality and helping save wildlife through cleanup efforts. They serve on Keep Berkeley Beautiful Board of Directors and provide at least 3-4 organized cleanups every year including the Francis Marion National Forest Cleanup, the Great American Cleanup and Beach Sweep/River Sweep. Their efforts to environmental stewardship are evident in their dedication to protecting and preserving waterways of South Carolina.

Ed has spent his entire life outdoors. From camping, fishing, hunting and mastering just about every kind of watersport, he has rightfully earned a title as a ‘Gentleman of the Woods’. He serves as Blueway

Adventure’s main guide and is a Master Naturalists and American Canoe Association Certified Kayak Instructor. Ed’s love of nature is infectious, his knowledge of the rich history of the area is immense and his sense of humor provide the perfect combination to guarantee an unforgettable blackwater experience.

Not only can you expect a great tour guide experience, booking your excursion has never been easier. Being a locally owned business, you will receive a highly responsive, customizable and personal booking experience. And, every tour includes a guide, kayak and paddle, lifejacket and whistle and basic kayak instruction. All of your necessary equipment is brought directly to you at your launch site making your excursion extremely convenient.

Experience the ‘WOW’ of South Carolina’s Lowcountry waterways by booking your trip with Blueway Adventures. You’re guaranteed an authentic outdoor experience that will keep you coming back for more!

Amazing Swamp Tours Renowned Sparkleberry Swamp

(located on Lake Marion; 15 minutes from Poinsett State Park)

Upper Wadboo Creek

(Moncks Corner on a tributary of the Cooper River)

Twinkleberry

(Poplar Creek on Lake Marion; 10 minutes from Santee State Park)

Stumphole Swamp

(Minutes from Santee State Park)

Chimney Island

Services Include

Guided Kayak Tours Freshwater & Saltwater Kayak Fishing Kayak Camping Kayak Rentals Kayak Instruction/Classes We make kayaking easy!

Relaxed pace to enjoy nature Calm water for easy paddling No kayaking experience needed - all welcome 2-hour, 3-hour, and 6-hour tours Kayaks/gear waiting for you at your tour location

Service Locations Locations near Charleston, Summerville, Moncks Corner, Sumter on these blueways: Lake Moultrie Lake Marion Santee River Ashley River Edisto River Upper Cooper River

Most Popular Tours Sparkleberry Swamp - Lake Marion Nature Lovers - Lake Moultrie Wadboo Creek - Tributary of the Cooper River

Blueway Adventures KAYAK TOURS - KAYAK FISHING Scenic Historic Authentic Lowcountry Paddling

(843) 697-2812 / (843) 697-3975 BluewayAdventures.com

The summer season may be over, but paddle season is not. fall is the perfect time for enjoying the blueways of south carolina

Fall kayaking on Lake Moultrie / Courtesy of Blueway Adventures

The air is cooler and those pesky little bugs are fewer; but the water is still warm. It’s a perfect recipe for a great adventure. From flatwater lake experiences and swamps to whitewater and black water rivers, the scenic beauty of our state’s waterways is unmatched during the autumn months. The foliage is certainly an added bonus and as leaves begin to fall, wildlife can be more easily seen as they prepare for winter. If you lean more towards ocean kayaking, you’ll find our intercoastal waterways with less boats and our beaches with less tourists. So, this year, add a little “blue” to your fall adventure. Find a great outfitter at www.gopaddlesc.com. Be sure to visit our featured outfitter, Blueway Adventures.

GoPaddleSC.com

Experience the “WOW” VISIT LOWCOUNTRY CYPRESS SWAMPS, SCENIC RIVERS AND FUN LAKES WHERE CALM WATERS, AMAZING WILDLIFE AND FASCINATING HISTORY SHOWCASE SOUTHERN BEAUTY.

Blueway Adventures

KAYAK TOURS - KAYAK FISHING Scenic Historic Authentic Lowcountry Paddling

BluewayAdventures.com

W E L L N E S S

float away Let your stress

Words by Michelle McCollum

I

have been on a quest; a quest to reduce stress and anxiety, to be more present in the things that matter, to find my calm in a crazy world. A friend suggested float therapy. Hmmm, float therapy? I had never heard of it, but I was intrigued and at her suggestion I booked a session at Drift Float & Spa in Greenville, South Carolina.

The website said “Expect Nothing. Find Everything." So, I decided to go in blind and did very little research prior to my session, other than reading the “Before Your Float” instructions. My appointment came at a perfectly stressful time for me; house guests, family weddings, work deadlines, you know…life. To top that off, I was also anxious about my float. It was something new for me and I typically have a little anxiety when trying new things outside of my comfort zone.

I made my appointment at the end of a workday so I could truly relax and have

nothing looming to take my attention away from full and utter relaxation. I was ready. As soon as I arrived, I was welcomed by the owner, Kelly Caldwell, and she gave me slippers to change into (nice), instructions, and walked me to my room where I was greeted with a sign reading “Michelle the Magical Mermaid."

Cute.

Once alone in my room, I changed into my bathing suit, but you can go Au Naturel if you prefer, and showered (a requirement to remove any oils or dirt from your body) while my pod was filling up. The room was soundproof, light proof, and temperature controlled. Tiny lights were located around the inside of the pod providing ambient light and spa music played quietly. I felt like I was on an episode of The Jetson’s. It was time to enter my pod. thesouthernedgemagazine.com 79

I sat down, closed the lid and settled in. I’m a little claustrophobic but knowing that I could open the lid at any time gave me the confidence to shut it completely. I wanted to do this right! I noticed the water was almost skin temperature and once wet it was hard to feel where the water stopped, and my body started, and I floated without effort with help from the 1200 pounds of Epsom salts in the water. After about five minutes, the lights and sound faded. With earplugs in, the sound of my breathing became the only noise I could hear (except for the occasional sounds from my stomach). I was fully aware of my body and practically nothing else. This was true sensory deprivation.

I struggled at first to relax and fidgeted with my arms. I felt like Leonardo DaVinci’s “Vitruvian Man” as I put them above my head, by my side, on my belly, and finally, decided that I’d be a “starfish” and just let them float effortlessly out to the side. Ahh, that was it. I focused on my breathing, began to notice my heartbeat, and before I realized it, I was numb. No longer was I TRYING to relax; I WAS relaxed. I can only describe the sensation as slowing falling backwards. I found out later that I entered a state where my normal brain waves transformed into Theta waves. Most of us experience Theta waves as we drift off to sleep or are in the state of waking up.

Theta brain waves are much slower than Alpha or Beta waves, which provides for a deeper level of relaxation.

beta waves: 14-40 Hz, observed during normal waking hours of activity, thinking, problem-solving.

alpha waves: 9-13 Hz, observed during times of relaxation or reflection.

theta waves: 5-8 Hz, observed just before falling asleep or waking up, or during deep daydreams.

delta waves: 1-4 Hz, observed during deep sleep

I was floating (both mind and body) when I heard the all too familiar buzz, buzz, buzz. The Beta waves came crashing back. I had turned my phone on vibrate instead of completely shutting it off. Ugh! I felt as if I had just gotten in the water but immediately after my phone stopped buzzing, the lights began to slowly come back on and the spa music once again began to play. My hour was up! What? I clearly fell asleep. Coming from a self-proclaimed terrible sleeper, I was amazed.

After showering and dressing, I had a great conversation with Kelly. She gave the rundown on the scientific side of float therapy.

Floating, also called Restricted Environmental Stimulation (REST) Therapy, has been around since the 1950’s, but is just recently growing in popularity. Scientific studies have proven both mental and physical health benefits that include reduced muscle tension, lower blood pressure, improved heart rate, and decrease in levels of chronic pain.

As a survivor of sexual assault, Kelly suffers from Post Traumatic Stress Disorder. After listening to a pod cast about Float Therapy, she decided to give it a try and had such a positive experience, she wanted to bring this therapy to more people; so, she opened the business. For her, Float Therapy provided powerful results. Over time, the therapy sessions drastically improved her sleep which resulted in fewer flashbacks and lessened her “fight or flight” response to stressful situations. She is a true believer in the benefits of Float Therapy and encouraged me to do my own research. I did, and I encourage you to do the same. I also encourage you to give it a try. I have booked four more sessions. Signed…. the Magical Mermaid.

Owner, Kelly Caldwell

Words by Yuka Greer / Knowledge by Mayumi

V

inegar is not just an ingredient that adds acidic flavor to the food; this multi-tasking solution can be used to enhance the color of vegetables and even suppress the smell of fish. And, because of its acidity, it is recognized as safe for uses such as food preservation, and even household cleaning.

The history of vinegar goes way back to 5,000 B.C. in Babylonia where vinegar was made from date wine, raisin wine and beer. Vinegar is also mentioned in the Bible. In Ruth 2:14, Boaz offered Ruth bread to dip in vinegar. Hippocrates, an ancient Greek physician who is considered one of the greatest figures in the history of medicine, prescribed a mixture of honey and vinegar to treat his patients. During Age of Discovery in 15th century, vinegar played a vital role in preserving fruits and vegetables for who-knows-how-long expeditions all around the world. The preservation techniques such as fermentation were developed during this time to fight against scurvy, a disease caused by Vitamin C deficiency.

Over time, varieties of vinegar were developed by the intertwining of the food culture specific to each region: wine vinegar from wine countries in Europe, malt vinegar from beer countries (US, UK), date vinegar from the Middle East and Africa, and apple cider vinegar in US, Germany, and Ireland.

In this issue, we focus on apple cider vinegar (ACV).

Apples are produced throughout the US and ACV became a popular ingredient in the culinary world.

Our anti-aging food advisor, Mayumi transformed this basic staple item to an eye-catching versatile element. Prepare and store her ruby vinegar now and use it for the recipes later. These recipes will be a nice accompaniment to the traditional meal for the upcoming gathering season.

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thesouthernedgemagazine.com

This is for informational purposes only and is not intended to be a substitute for professional medical advice or treatment.

Always seek the advice of your physician. 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.

Boost metabolism

Fight aging with anti-oxidation

Help improve digestive health

Detoxing

Interfere with digestion of carbohydrates

Help improve digestive health

Burn fat

Beat fatigue

Beat fatigue

Prevent cancer

Help control blood sugar

Keep blood pressure in check

Lower cholesterol

Help prevent atherosclerosis

Help prevent hypertension, atherosclerosis, heart disease

May reduce risk of dementia

Helps remove excess sodium and fluid

Help prevent osteoporosis Helps remove excess sodium and fluid

Notes/Cautions

Cautions

Take 1-2 tablespoons a day Avoid consuming on an empty stomach Thoroughly rinse your mouth with water after consuming vinegar to avoid tooth decay

Fight aging with anti-oxidation Detoxing Help improve digestive health

Rhubarb can cause some side effects such as diarrhea, and uterine contractions. Pregnant and breast-feeding women should avoid eating rhubarb.

Do not eat rhubarb leaves! Toxins such as oxalic acid, oxalate, and anthraquinone are found in rhubarb leaves.

Also called "rock candy" or "sugar candy".

Sugar with larger crystals.

Commonly used for fermenting fruits and vegetables.

Beat fatigue Prevent cancer Keep blood pressure in check Help prevent atherosclerosis May reduce risk of dementia Help prevent osteoporosis Helps remove excess sodium and fluid

Commonly used for Asian cuisine as a thickener or used to coat meat/fish for frying. While corn starch is suggested as a substitute, it may not produce the thickness of potato starch and the taste of corn may overpower the other ingredients.

thesouthernedgemagazine.com

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RUBY ROCK VINEGAR

EQUAL PARTS OF: Apple cider vinegar, Rock sugar, and A preferred combination of rhubarb and beets PREP: Sterilize by boiling a glass container jar and letting it cool Cut rhubarb and beets to a shape/size of your liking DIRECTIONS: Place a half of the rock sugar into the container. Add rhubarb and beets and top with the remaining half of rock sugar.

Slowly pour the apple cider vinegar and close the jar.

Leave the jar at a room temperature for about a week until the rock sugar is completely dissolved.

It is ready to use once the rock sugar completely dissolves.

Store in a refrigerator for up to six months.

PINK PASSION DESSERT 1-2 Tbsp Ruby Rock Vinegar (per serving) ADJUST THE AMOUNT OF THE FOLLOWING INGREDIENTS TO YOUR PREFERENCE: Ricotta cheese Farro Pumpkin spice Rhubarb from the ruby vinegar (for topping)

DIRECTIONS: Cook farro in boiled water for 10-12

minutes. Drain in a colander and mix in pumpkin spice. Cool.

Finely chop the rhubarb for the topping.

Put the cooled farro in a wine glass and a layer of ricotta cheese. Pour over the ruby vinegar and top with chopped rhubarb to serve.

Mix well before eating.

SWEET & SOUR MEATBALLS

MEATBALL MIXTURE: 1 lb. ground meat of your choice (beef, turkey or chicken) ½ onion, finely chopped 4 Tbsp breadcrumbs 1 egg 1/3 tsp nutmeg 1/3 tsp salt Black pepper to taste 1 Tbsp olive oil SAUCE: 2 oz (4 Tbsp) Ruby Rock vinegar 2 oz (4 Tbsp) red wine 1 Tbsp soy sauce 1 tsp salt 1 clove garlic DIRECTIONS: In a bowl, mix well ground meet and all the

ingredients listed through black pepper. Shape meat balls.

Heat olive oil over medium heat and cook meatballs; frequently roll the meatballs to brown the entire surface.

Add the sauce ingredients. Cook for one minute on high heat to let alcohol evaporate.

Turn the heat to medium low and, stirring meatballs occasionally, simmer until the sauce is reduced to half and meatballs are cooked.

Turn off the heat. Add the starch mixture and the butter.

RUBY ROCK COCKTAIL/ MOCKTAIL Just add 1-2 Tbsp Ruby Rock Vinegar (per serving) to your favorite alcohol or non-alcohol beverage: champagne, sparkling wine, carbonated water, or etc.

artist

Craig Ragsdale Studio 101 Abney Street, Studio 8 Greenville, SC 29611 864.420.6983 @craig_ragsdale craigragsdale.com craig@craigragsdale.com 86

thesouthernedgemagazine.com

Craig Ragsdale

Words by Anna Joyner / Photography by Emily Bolt

Finding YourPassion

O

ne glance at the stunning and creative work of artist Craig Ragsdale and it is unmistakable that he has found his passion. From elementary school, through college and beyond, Craig was encouraged throughout his journey by art instructors that ignited his passion for art.

This passion led him to the extraordinary experience of traveling abroad for a semester in college to Florence, Italy, where he studied under renowned art restorer Lorenzo Casamenti. The knowledge and skill learned under Casamenti formed a foundation he continues to build on today; and, it remains his favorite life experience.

Following college, he completed painting and photography classes and after the birth of this twin children, his art took a back seat to life and family. Fast forward a few years, Craig completed a watercolor workshop led by award-winning artist Mary Whyte. She inspired him to dust of his paint brushes and to get back to his craft. In 2015, he completed a series of studies based on the work of one of his favorite artists, Betty Anglin Smith. It was at this point that Craig realized he should devote more time to creating his own work.

One of Craig's bucket list items was to participate in Greenville Open Studios. This weekend event takes place each Fall and is open to the public. Artists open their studios and share ideas, processes, and methods for producing artwork. In 2017, Craig was able to scratch this item off his list and participated in the event. Through the support of friends and family, he took the proceeds from his sales and moved his studio out of his home. He secured a permanent studio at the Greenville Center for Creative Arts in 2018.

You can check out Craig's amazing artwork at the Historic Brandon Mill. Studio hours are by appointment or you can plan to visit the first Friday of every month from 6-9 p.m. for the First Friday Gallery Crawl.

I was drawn to art at a young age.

I loved creating things and the idea that you could make something that could be semi-permanent – something that could live beyond you; that could tell a story and be handed down.

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