Five Centuries of History

HBF’s ‘Five Centuries of History’ Lectures

Five lectures in January and February will once again feature three top historians sharing their knowledge and research into Beaufort’s five centuries of history, focusing on specific events that shaped Beaufort’s changing role in South Carolina’s development as well as the city’s broader roles in the scope of American history.

Hosted by Historic Beaufort Foundation

(HBF) and the USC Beaufort Center for the Arts, the Winter Lecture Series features John M. McCardell, Ph.D; Larry S. Rowland, Ph.D; and Stephen R. Wise, Ph.D.

“To have these three acclaimed historians share their time and expertise with our community is an exceptional opportunity,” Historic Beaufort Foundation Executive Director Cynthia Jenkins said in a news release. “To those of us who miss our college days and learning in lecture halls, this is a chance to dive deeply into our own local history with three of the best experts on South Carolina history.”

Dates for the lectures are each Thursday Jan. 19, Jan. 26, Feb. 2, Feb. 9 and Feb. 16, all at the USCB Center for the Arts on Carteret Street in historic downtown Beaufort.

Tickets for the event are expected to go fast – last year’s lectures sold out. Tickets go on sale to the public Dec. 15 online at https:// historicbeaufort.org/.

Tickets are:

– $30 per lecture and $150 for the lecture package for Historic Beaufort Foundation members; – $35 per lecture and $175 for the full series for HBF non-members; and . . .

– $20 per lecture and $100 for the full series for full-time students (students must show current school ID at check-in).

The 2023 lectures will expand on topics covered during the first series, but all three historians will provide plenty of background material for first-time visitors.

“We are so grateful to John, Larry and Steve for again donating their time and decades of research to teach us all the authentic history of Beaufort,” Jenkins said. “Whether you are a native of Beaufort or it is your adopted hometown, you will not want to miss this series.”

“Beaufort’s history is the foundation of the great architectural legacy we inherited and all cherish. These three historians bring to life the pivotal role Beaufort played in South Carolina and the nation over the centuries,” she said.

JOHN M. MCCARDELL

McCardell graduated from Washington and Lee University and earned his Ph.D. in history from Harvard University. For his dissertation, The Idea of a Southern Nation, he earned the 1977 Alan Nevins Prize by the Society of American Historians. McCardell served as vice-chancellor of Sewanee: The University of the South from 2010 until June 2020.

LARRY S. ROWLAND

Rowland is the Distinguished Professor Emeritus of History for the University of South Carolina, Beaufort, and previously held roles with USC as Professor of History and Associate Dean for Academic Affairs. He earned his bachelor’s degree from Hamilton College in New York and both his Master’s degree and Doctorate from the University of South Carolina. He has authored numerous books and articles about South Carolina and the Sea Islands.

STEPHEN R. WISE

Wise is director of the museum and the Cultural Resource Manager for the Marine Corps Recruit Depot at Parris Island. He earned his bachelor’s degree from Wittenberg University, his Master’s degree from Bowling Green State University, and his Ph.D. from the University of South Carolina. He has written and edited several books and articles including Lifeline of the Confederacy: Blockade Running During the Civil War, and Gate of Hell: The Campaign for Charleston Harbor.

Historic Beaufort Foundation is a 501(c)3 nonprofit education foundation created to preserve, protect, and present sites and artifacts of historic, architectural, and cultural interest throughout Beaufort County. For more information on the entity's mission and history, please visit historicbeaufort.org and follow them on social media, including Facebook and Instagram.

Author Beth M. Howard Visits the Rhett House Inn

The nonprofit Pat Conroy Literary Center and The Rhett House Inn will host an evening of pie and stories with Beth M. Howard, author of World Piece: A Pie Baker's Global Quest for Peace, Love, and Understanding. The $25 registration fee includes a copy of the book, a sampling of pies, and the author talk and pie-making demonstration. This special event will be held at The Rhett House Inn (1009 Craven St., Beaufort) on Tuesday, January 17, at 5-7 p.m.

Register by January 15 at https://bethmhowardattherhetthouse.eventbrite.com

“Beth Howard is the Marco Polo of the baking world. With her trusty rolling pin in hand, she circles the globe in search of peace—the absence of war, yes, but also the more elusive peace of mind. She writes with a keen eye and open heart, leavening her tale with dollops of humor. World Piece is part travelogue, part culinary adventure, part love story—and wholly delightful.” — Eric Weiner, NYT bestselling author of The Socrates Express and The Geography of Bliss

Beth Howard always dreamed of circumnavigating the planet; not to tick off a list of tourist sites, but to immerse herself in the culture of each country by making pie with local residents. Pie had healed her grief after her husband’s death, so why not use it to heal the world and promote peace? Hauling her rolling pin from New Zealand to Australia, Thailand to India, Lebanon to Greece, Switzerland to Germany and Hungary, Howard uses America’s iconic comfort food as a means for connecting with people in their homes, kitchens, and cafés. A balanced blend of multi-cultural insight, world history, social commentary, immersive travel, and the comfort of pie, World Piece could be described as Waitress meets Anthony Bourdain: Parts Unknown, as Howard takes the reader on a deeply intimate, delicious, and inspirational global adventure.

Beth M. Howard is the author of four books, including Making Piece: A Memoir of Love, Loss, and Pie and the cookbook, Ms. American Pie. She has written for The New York Times, Real Simple, and Country Living, among many other publications. She is a regular commentator for Tri States Public Radio in Macomb, Illinois, and has given a TEDx Talk on the healing powers of pie. From 2010 to 2014, she lived in the iconic American Gothic House in Eldon, Iowa, where she ran the Pitchfork Pie Stand. Her story has been featured on CBS This Morning, CNN's Anderson Cooper 360, BBC, NPR, the Hallmark Channel, the History Channel, in the Los Angeles Times, Better Homes & Gardens, and more. She divides her time between Iowa and Los Angeles, and continues to write, bake pie, and advocate for peace. Her website is www.theworldneedsmorepie.com

Learn more about the nonprofit Pat Conroy Literary Center at www.patconroyliterarycenter.org. And about The Rhett House Inn at www.rhetthouseinn.com

Author Beth Howard

More Nutcrackers

This holiday season, look for nutcrackers all over Beaufort, courtesy of the Beaufort Art Association and local businesses.

Santa Claus is Coming to Town Three Steeples at Christmas Time

Lighting Up the Night Uniquely Local Christmas Cards

Habitat for Humanity Dedicates Another House

Kayla White and her daughter have a new home in Port Royal. LowCountry Habitat for Humanity handed the keys over to this deserving family in a dedication ceremony on Sunday, December 11th as staff, volunteers, donors and sponsors celebrated the completion of the organization's fifty fourth home built in Northern Beaufort County.

About fifty people attended the event at 3002 Walnut Street, and Pastor Steve Keeler of Sea Island Presbyterian Church blessed the home. "This community made this home possible. The money raised to build this house from local donors and sponsors gave this home its foundation, and the hard work and time given from construction volunteers created its bones. Kayla and her daughter will now give this home their love thanks to the generosity of the people of Northern Beaufort County. Home is truly where the heart is," says Barbara Thomas, Executive Director of LowCountry Habitat for Humanity.

Seeking to put God's love into action, Habitat for Humanity brings people together to build homes, communities, and hope. Since its inception in 1990, LowCountry Habitat for Humanity has built 54 homes in northern Beaufort County, providing safe, decent and affordable housing to more than 205 individuals.

Kayla White and her daughter

What happens when you put a great dentist and a top-notch staff together in front of 60 hand-painted nutcrackers for the “It’s a Nutty Christmas” exhibit in downtown Beaufort? Hilarity ensues!

Beaufort Art Association found out exactly that when they asked Doctor Mishka and the fabulous staff at the Aspen Dental Association if there were any dentists that had senses of humors to judge a smile contest between 6 foot and 4-foot-tall Nutcrackers painted by local artists. After the initial shock of encountering something completely out of the ordinary, the assignment seemed simple enough. They were experts in their field. How hard could it be? A heck of a lot more challenging than they’d anticipated!

This wasn’t going to be just a beauty contest. This time there were awards for crookedest teeth, shiniest braces, goofiest grin, deliciously dangerous dentals, happiest heavy metal braces, smirkiest smile and a plethora of newly ordained certificates pronouncing these Nutcrackers Tops in Chops!

If your curiosity is peeked, run, don’t walk, to downtown Beaufort where the colorful exhibit can be found on Bay Street and beyond! The Beaufort Art Association at 913 Bay Street has made it easy because they are selling a Nutcracker poster with just their foolish grins as a souvenir of the 2022 “It’s a Nutty Christmas,” a project created by artist/producer Danie Connolly as a fundraiser for local children’s art supplies.

Among the unusual contestants, you’ll see exactly why Wes Campbell‘s Giant Shrimp and Outrageous Crab garnered two awards, Tom Van Steenburgh’s Nutcracker Jimmy Carter won for a fun title, Lisa Rivers’ Nutcracker Mouse’s gold tooth and Lynne Morgan’s magnificent Nutcracker earned an award. Not wanting to be considered just a pretty face, check out Amanda Morris’s outstanding Nutcracker and Danie Connolly’s toothy alligator and her menacing raven, as well as Wyn Foland’s heavy metal Santa and Tiffany Jones’s Bulldog Marine. Give yourself a genuine gift of humor thanks to the Aspen Dental sanctioned Tops in Chops! A special thank you to Doctor Mishka and her very funny, tongue in cheek staff at Aspen Dental on Robert Smalls Parkway in Beaufort.

Cook Up Pumpkin-Inspired Comfort

Casseroles and soups are classic options for cooking up comfort at home, and if you’re looking for a filling feast, you can let your oven do the work with this Pumpkin and Spinach Layered Rice Casserole for an Italian-inspired solution. It doesn’t get much creamier than combining sweet pumpkin puree with three gooey cheeses while folding in a protein-rich egg, fresh spinach and fluffy jasmine rice makes it a truly satisfying meal.

Keep that seasonal pumpkin flavor on the menu by serving up Pumpkin Curry Turkey Soup with Rice as a simple recipe that takes only 20 minutes. With the addition of coconut milk, this rich and creamy soup is quick, comforting and tasty for a hot bite on cool, crisp nights.

PUMPKIN AND SPINACH LAYERED RICE CASSEROLE

2 cups Jasmine Rice 7 ounces pumpkin puree 1/2 cup heavy cream 2 tablespoons butter, cut into cubes 1 1/4 teaspoons salt, divided 1 1/4 teaspoons black pepper, divided 1 tablespoon olive oil 5 ounces spinach 1 clove garlic, minced 1 cup ricotta cheese 1 egg 2 cups shredded mozzarella cheese, divided 3/4 cup grated Parmesan, divided

Prepare rice to directions.

Stir in pumpkin puree, cream, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.

Preheat oven to 375 F. In large skillet over medium heat, heat oil. Add spinach and garlic; cook 2-4 minutes, or until wilted. Let cool completely; squeeze out excess moisture. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

In medium bowl, combine ricotta, egg and spinach. Stir in 1 cup mozzarella, 1/2 cup Parmesan cheese and remaining salt and pepper.

Layer half of rice mixture in greased 8-inch square baking dish. Top with spinach mixture then top with remaining rice mixture. Sprinkle with remaining mozzarella and Parmesan.

Cover with foil; bake 30 minutes. Remove foil; bake 15-20 minutes, or until golden brown and bubbling. Serves 4.

Christmas Brunch

The big day is finally here! It’s time to open gifts. It’s time to celebrate with family and friends. It’s also time to eat. Isn’t it interesting how everyone is extra hungry on Christmas morning? These delicious recipes will feed your crowd while you enjoy the joy and merriment of the day. Kick off the festivities with bloody marys, mimosas and Irish coffee. The addition of a fresh fruit salad is all you’ll need to create the perfect Christmas Brunch. Merry Christmas and Happy New Year! (Photography by Susan DeLoach Photography)

LOWCOUNTRY BREAKFAST CASSEROLE

I’d never eaten a breakfast casserole until I moved to Beaufort. Since then, I’ve made and served hundreds of them for corporate breakfasts, bridal brunches and Sunday morning after worship celebrations. Substitute ham, bacon or grilled veggies for the sausage to change it up a bit from time to time. 1 pound sausage 1 small onion, diced 1 small bell pepper, diced 3 cups day old bread, cubed 1 (7-ounce) can mushroom stems and pieces, drained 12 eggs ½ cup milk ½ teaspoon dry mustard Salt and pepper, to taste 1½ cups sharp shredded cheddar cheese Chopped fresh tomatoes, to garnish Chopped fresh Italian parsley, to garnish Cook sausage in a skillet until browned, drain well on paper towels. Drain all but 1 tablespoon of grease from skillet. Add onion and bell pepper, cook over medium-high heat until tender. Spray a casserole dish with

cooking spray. Spread bread evenly in dish. Top evenly with cooked sausage, onions, peppers and mushrooms. In a medium bowl, whisk eggs with milk and dry mustard. Season, to taste, with salt and pepper. Pour egg mixture over bread, sausage and vegetables. Top with cheese. Cover dish with aluminum foil and refrigerate for 8 hours or overnight.

Christmas Brunch

Bake, covered, in a preheated 350 degree oven for 60 to 75 minutes or until eggs are set in the center of the casserole. Garnish with chopped tomatoes and fresh parsley before serving. Serves 8 to 10.

BAKED BACON SKEWERS

Easy and fancy! Bacon skewers are also good reheated – assuming you actually have any left over.

By Debbi Covington

COCONUT BREAD

If loving coconut is wrong, I don’t want to be right. This is seriously the yummiest way to eat coconut. It will definitely show up on our breakfast table on Christmas morning. Crusty rustic bread ½ cup butter, melted 1 cup sugar 1 teaspoon vanilla extract 1 cup flaked coconut 1 egg Preheat oven to 350 degrees. Cut bread into 1-inch thick slices. Mix melted butter with sugar, vanilla, coconut and egg. Spread bread with coconut mixture. Place on a baking sheet prepared with cooking spray and cook for 15 to 20 minutes or until coconut is lightly browned. Serves 6.

1 pound bacon Maple syrup Fold bacon like a fan and skewer with long wooden skewers, two slices of bacon per skewer. Place skewers on a baking rack on a foil-lined baking sheet. Place baking sheet on the middle rack of a cold oven. Turn the oven on to 400 degrees. Bake for 20 minutes or until bacon is crispy. Brush hot bacon with maple syrup before serving. Makes 8.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-5250350 or by email at dbc@cateringbydebbicovington.com

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CFL Accepts Nominations for Community Impact Award

Spend time in our part of the Lowcountry, either as a resident or a tourist, and you quickly become aware how generous and charitable the people are. Whether it is feeding those less fortunate, providing transportation for workers, or offering free health services for those in need, often these charitable people’s good deeds go unnoticed.

With that in mind, the Community Foundation of the Lowcountry teamed up with one its most generous supporters to create the Joan and Wade Webster Community Impact Award. The award will recognize an individual within the Foundation’s four-county service territory (Beaufort, Colleton, Hampton, and Jasper) that has made a recent significant contribution to improving the quality of life in the Lowcountry, and has demonstrated visionary leadership in a community activity or on behalf of a community organization. This is not a lifetime achievement award. The award winner will receive a $10,000 grant to bestow to a charitable organization based in the Foundation’s service territory, as well as a keepsake to memorialize the honor.

Nomination forms are available to download on the Community Foundation website at https://cf-lowcountry.org/. The fillable PDF should be completed and emailed to info@cf-lowcountry.org. Answers to the three questions/statements should be included in the body of the email. You can also pick up a nomination form at the Community Foundation office located on 4 Northridge Dr., Suite A, Hil-

ton Head Island, SC. The deadline to submit your nomination is January 17, 2023.

The inaugural Joan and Wade Webster Community Impact Award will be presented at the Community Foundation of the Lowcountry’s Annual Community Meeting. The free event will take place on March 29, 2023 from 4:30-6:30 pm at Hilton Head’s Arts Center of Coastal Carolina.

The following are ineligible for the award: current board and staff of the Community Foundation of the Lowcountry; individuals currently serving in a public elected office; and individuals who are paid staff of a nonprofit.

If you have questions, or need more information, please contact Rob Ennamorato at rennamorato@cf-lowcountry.org or 843-681-9100.

If you’ve ever taken a bite of something and the only word that came to mind was “yum,” you know what it’s like to experience this dessert. It’s fluffy, sweet, perfectly crumbly and tastes delicious. It’s rich but light. It’s a dessert that will likely never go out of style.

You can stop guessing what it may be: this treat is a scrumptious bite of Fluffy Peanut Butter Pie drizzled with chocolate syrup. You will understand the craze once you sink your fork into the chilled triangle resting on your plate. With a chocolate cookie crust and a thick, delicious peanut butter filling, this pie is everything many people want in a dessert.

Although it tastes like you have been

in the kitchen all day, it’s a simple-tomake, delightful treat with luscious peanut butter flavor that melts in your mouth.

To make this pie, remove the filling from 20 chocolate cookies and crush them with a rolling pin until they are just crumbs. Mix cookie crumbs with melted butter and mold into a pie dish to create the crust.

Next, in a mixer, combine cream cheese and reserved cookie filling. Then add sweetened condensed milk, peanut butter, lemon juice and vanilla extract while you continue mixing.

In a mixing bowl, beat whipping cream until stiff peaks form. Fold peanut butter mixture in with the whipping cream.

Layer the peanut butter and whipping cream mixture on top of the crust in the pie pan. Chill for about 4 hours then drizzle with chocolate syrup just before serving.

This dessert is perfect for anyone with a sweet tooth. House guests, birthday parties or even just a simple treat after a meal; it’s an any-occasion kind of pie.

FLUFFY PEANUT BUTTER PIE

Serves: 6-8 20 chocolate cream-filled cookies 1/4 cup butter, melted 1 package (8 oz) cream cheese, softened 1 cup smooth peanut butter 1 can (14 oz) sweetened condensed milk 3 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup whipping cream Chocolate syrup

Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies.

In medium bowl, combine finely crushed cookies with melted butter.

Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling.

In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.

In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined.

Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving.