SC Currents, MPD Electric, August 2026

Currents South Carolina

A PUBLICATION OF MPD ELECTRIC COOPERATIVE

AUGUST 2026

The Art of Salvage Piece of Work transforms reclaimed materials into functional designs PHOTO COURTESY OF PIECE OF WORK Page 6

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A Summer That United the World

MPD Electric Cooperative mpd.coop OFFICE LOCATIONS 1301 E. Pocket Road P.O. Box 100561 Florence, SC 29502 843-665-4070 676 Highway 9 E. P.O. Box 1057 Bennettsville, SC 29512 843-479-3855

REPORT POWER OUTAGES 866-747-0060

OFFICE HOURS 8 a.m. to 5 p.m. Monday through Friday

PRESIDENT/CEO

William L. Fleming Jr.

BOARD OF TRUSTEES

John Alford Melvin Carabo Preston Gainey James Goodson Eddie Gordon David Howell Sam P. “Bo” McInnis Jr., Chairman Robert Norton Hamer Parnell Jeff Quick, Secretary Ronald “Ronnie” Quick Janelle Sauls LaShon Sellers, Vice Chairman Charles R. “Ricky” Smith Patricia Ann Toney Lee C. White

CO-OP NEWS EDITORS Katie W. Wilcox, CCC kwilcox@mpd.coop Matt Haynie mhaynie@mpd.coop

MISSION STATEMENT

Our mission is to serve the energy needs of our members today and in the future at the lowest cost consistent with sound economic principles and management. MPD Electric Cooperative Inc. is an equal opportunity provider and employer.

The summer of 2026 will be remembered as one of the greatest celebrations of international sport in recent history. While Wimbledon showcased the elegance and tradition of tennis, and The Open Championship tested the world’s best golfers on England’s legendary links courses, it was the FIFA World Cup that transformed North America into a global gathering place. For weeks, cities across the United States welcomed hundreds of thousands of visitors from almost every continent. Although they arrived to cheer for their national teams, many left with a better understanding of the uniqueness of our country and stories that had little to do with the final score In New York, visitors marveled at the city’s energy, while in Atlanta they found Southern hospitality living up to its reputation. Miami’s beaches, vibrant neighborhoods and evenings filled with music and celebration stood out. Tailgate gatherings in Dallas introduced international fans to a uniquely American sports tradition. Los Angeles captivated guests with its beautiful coastline, iconic landmarks and endless entertainment. For many, the World Cup became just one chapter in an unforgettable American vacation. The very things we enjoy every day were a huge deal to these visitors in awe of the sheer size of all things American—from our drinks to our roads to Walmart and Buc-ee’s superstores. Internet videos of fans visiting a Waffle House or discovering ranch dressing for the first time went viral. Some posted they couldn’t believe we offered free chips, salsa and drink refills at restaurants. Even the convenience of air conditioning was likened to stepping into a refrigerator. The experiences that resonated most, however, were often the simplest. Visitors spoke highly of the volunteers who patiently answered questions, families who invited them to join watch parties, restaurant staff eager to recommend local favorites and conversations with people curious to learn about life in another country. Those small acts of kindness created memories to last well beyond the tournament. Across the Atlantic, Wimbledon continued its tradition of excellence on the grass courts of London, while golf ’s oldest major, The Open Championship, celebrated the sport’s rich history on England’s storied links. Together with the FIFA World Cup, these events reminded us that sport is more than competition—it is a universal language that brings people together. The summer of 2026 demonstrated that the greatest victories aren’t measured only by trophies. They are found in new friendships, shared traditions and a deeper appreciation for people from different cultures. As fans returned home carrying scarves, souvenirs and photographs, they also carried stories of welcoming communities and unforgettable experiences. In the end, the true champion of the summer was the spirit of connection that turned strangers into neighbors and the world into one cheering crowd. LASHON SELLERS Trustee

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August 2026 Vol. 8, No. 9

Table of Contents

CEO Michael Shepard SENIOR VP OF CONTENT Leon Espinoza EDITORIAL DIRECTOR Chasity Anderson, CCC DEPUTY EDITORIAL DIRECTOR Noble Sprayberry SENIOR EDITOR Jennifer Paton, CCC LEAD CONTENT EDITOR Victoria Hampton, CCC ASSISTANT EDITORS David Herder, CCC; Sable Riley, CCC; Nina Todea, CCC ASSOCIATE EDITOR Valeri Saldanha Rosa PUBLICATIONS PRODUCTION SR. MANAGER Elizabeth Beatty SENIOR PUBLICATIONS COORDINATOR Alyssa McDougle

South Carolina Currents (issue 86) is published monthly, except in December, by Pioneer Utility Resources, 5625 NE Elam Young Pkwy. Suite 100, Hillsboro, OR 97124. Preferred periodical postage permit number 23830 paid at Hillsboro, Oregon 97123 and additional mailing offices. POSTMASTER: Send address changes to: South Carolina Currents, 5625 NE Elam Young Pkwy. Ste. 100, Hillsboro, OR 97124. Subscription price of $9.89 per year includes postage. HOW TO CONTACT CURRENTS Have a problem receiving your edition of South Carolina Currents? Utility members should contact MPD Electric Cooperative. Reprint permission: Direct all requests to Pioneer Utility Resources. MANUSCRIPTS AND PHOTOGRAPHS Please do not send unsolicited materials. If interested in writing for South Carolina Currents, query first. Include a selfaddressed stamped envelope for writers’ guidelines. Address requests and queries to Pioneer Utility Resources.

Page 12

Caviar Goes Casual

From bumps to dips, now is the time to give caviar a try

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Willie Wiredhand is the longtime mascot and spokesplug of electric cooperatives around the United States. He was adopted in 1951 by the National Rural Electric Cooperative Association. Here’s your task: Willie is hidden somewhere in every issue of Currents. See if you can find this friendly face among the news and stories as you read!

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Page 34

Barbecue Is a Noun

Travel along the South Carolina BBQ trail

DEPARTMENTS Where in the Community? | Recipes | Photo Tips | Homesteading

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ADOBE STOCK ILLUSTRATION BY АЛЕКСАНДР

The Art of

Piece of Work transforms reclaimed materials into functional designs ABOVE: From weathered barn wood to vintage metal, salvaged materials become furniture, sculptures and custom creations at Piece of Work in Society Hill. PHOTOS COURTESY OF PIECE OF WORK

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By Jodi Helmer Society Hill is home to fewer than 500 people and has just one stoplight. Les Baker hopes sculptures made from salvaged metal, rows of repurposed light fixtures transformed into works of art and a weathered wooden structure given new life entice drivers to slow down, pull over and explore. Les co-founded Piece of Work with Jacob Stafford to showcase projects made from salvaged materials. The business is built as much on curiosity

and craftsmanship as it is on the stories embedded in reclaimed materials. Les, a firefighter with a lifelong inclination to build and create, sees possibilities where others just see scrap. Les started making things as a child, and his creative instinct lingered in the background. His friend Jacob recognized the potential to turn a passion into a thriving business. “I never really thought about pursuing it as anything other than a hobby,” Les says. “But Jacob saw some of the things that I had done for myself and encouraged me

ABOVE: Les Baker, left, transforms reclaimed wood, metal and salvaged materials into one-of-a-kind works of art and functional designs at Piece of Work. His father, Lamar, often provides advice. LEFT: Piece of Work blends sustainability, history and artistry by turning reclaimed materials into functional pieces with lasting stories.

to start the business.” Nearly a decade later, that encouragement has grown into a business that blends creativity, sustainability and storytelling. The Art of Salvage At its core, Piece of Work is about transformation. Les salvages wood, metal and other found objects from old barns, historic buildings, forgotten farm equipment and scrapyards across North and South Carolina, looking for inspiration in raw materials cast aside. “When we first started, we had to seek

out different buildings and places that had junk material,” he says. “Now it’s gotten to the point where, typically, people approach us and ask us if we would like it.” Les doesn’t approach salvage with a rigid checklist. Instead, he scours rural backroads and online listings for materials that spark inspiration and relies on instinct to find items that can be repurposed into whimsical artwork or functional furniture. “I’m just looking for anything that’s unique or a lot of something common,” he says. “One or two similar items isn’t very interesting, but when you can get a

hold of 80 or 90, you definitely can make something out of those.” Les salvaged material from the 1882 Dovesville Depot, a rail terminal that received local corn, cotton, indigo and tobacco so it could be shipped across the state. In 2017, he started deconstructing the long-abandoned building, removing boards, roof trusses, timber beams and posts. “At that time, we had not really established the company. We were using our own funds and just trying to make ends meet,” he says. “We basically salvaged that entire building and used every bit that was left to make things for people.” Repurposing materials from the historic structure is just one example of how Les preserves history in functional, tangible ways. The process has more in common with firefighting than most people realize. “People think all we do is fight fire,” Les says. “Essentially what we do is we’re just problem solvers.” Every call presents a new challenge. Firefighting requires quick thinking, A U G U ST 2 0 2 6

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adaptability and the creative use of tools— the same skills Les uses in his workshop. “If you give me an idea, I essentially have to figure out a way to do it,” he says. “I’m solving that problem the same way I would be if I were on duty.” Custom Creations With Meaning Les wants to make sure everyone passing through Society Hill can see the beauty in repurposed items. Piece of Work is known for its attention-grabbing roadside displays. The shop is just 200 yards from the general store that Les’ mother and grandmother ran and has become somewhat of a landmark in Society Hill. “Everything that’s outside at the shop is very entertaining to drive by and look at, but it’s also to some degree interactive,” Les says. “You can’t miss us because of all the different things that we’ve built.” The colorful bells, sculptures and rotating garden art were designed to spark conversation. A comment on a recent

social media post reads, “Absolutely love driving through Society Hill now all because of the artwork!” The artwork also inspires ideas. Piece of Work is known for custom commissions, and those conversations often start with the phrase, “I have an idea.” Les loves the collaborative process, working alongside customers to use materials, including objects tied to family histories, childhood memories or those with sentimental value, and make something new. Among the most requested items are fireplace mantels. Les estimates he has completed well over 100 mantels, but he has also turned a worn table into a new centerpiece and an old piece of playground equipment into yard art. That emotional attachment is what elevates the work beyond craftsmanship. Each piece becomes a narrative that blends the past and the present. “A lot of times there’s some connection

to family or a childhood,” he says. Les has also witnessed a growing demand for artistic metalwork. He transforms metal gates, springs, gears, fans, hubcaps, bicycle chains, road signs and other scrap into functional or whimsical works ranging from yard art to furniture. It’s a niche that requires both skill and patience. “We do a good bit of artistic type welding just because there’s really not that many people that do it,” he says. “The more unique a project is or the more memorable it is, the more we’re invested in it, and the more it piques our interest.” Building the Business Unlike many small businesses, Les didn’t rely heavily on advertising or aggressive marketing strategies to grow Piece of Work. Instead, growth has been intentionally gradual and largely organic. “It used to be just family and friends

An outdoor gallery showcases whimsical sculptures, interactive displays and artistic metalwork that have become a landmark in Society Hill.

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Roadside art outside Piece of Work invites visitors to slow down, explore and discover the beauty of repurposed materials.

and recommendations,” he says. Over time, social media started to play a larger role, helping to expand the customer base beyond the immediate community. Thanks to the outdoor gallery, travelers passing through Society Hill often stop out of curiosity, sparking conversations that turn into commissions, with recent projects finding homes as far off as Florida. Still, Les resists the urge to chase growth for its own sake. “We’re not taking out advertisements. We’re not just trying to gain followers,” he says. “We’re literally just making it known the things that we’re doing, and as work comes, it comes.” In the meantime, making items from salvaged materials helps Les balance the demands of firefighting. He calls it a “stress reliever” and “the perfect marriage.” “A lot of people make it seem like all I do is work,” he says. “But everything that I do, I want to do. I really don’t look at it as working at all.” Honoring the Past, Building the Future Les does have a vision for the business. He wants Piece of Work to become a destination and plans to transform the old general store where two generations of his

family worked into a visitor center with interactive exhibits. “Instead of having a small showroom in the shop, it would have exhibits that you interact with that are reflective of the things that are around the shop. There will be things for display and purchase that we built,” he says. “It will just be a fun place that hopefully will

the business even more than it was in his honor.” A promise to honor the past and build the future is what Piece of Work is all about. Les isn’t thinking about rapid expansion or maximizing profit margins. He wants to create meaningful pieces at a reasonable cost that spark nostalgia. Equally important is the connection with

A lot of people make it seem like all I do is work, but everything that I do, I want to do. I really don’t look at it as working at all. —Les Baker, Piece of Work co-founder attract visitors—a place that you spend a Saturday or a Sunday, where you stop in, see what all we have going on and interact with it and have a good time and go home with a smile.” Les credits Jacob with the motivation to think bigger. Jacob, a firefighter and Green Beret, died unexpectedly in February 2026. “He was always in the background,” Les says. “He was just my best friend. His loss provided the motivation to make

customers—who often begin as strangers passing through rural South Carolina and leave as friends drawn in by the whimsy and the collaborative, story-driven process in each piece of work. “Until they make me stop, I’m going to just keep putting stuff out by the side of the road that encourages people to slow down or stop in,” Les says. “As long as we get to make stuff, and it’s for people and it’s memorable, we’re happy.” 

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Where in the

Community? Every month, MPD Electric Cooperative features a new, recognizable spot from somewhere in the Pee Dee. Check out next month’s page for the answer.

Come down to McLeod Farms, where every day is peachy. Family-owned and operated since 1916, McLeod Farms is one of the largest peach growers in the Southeast. The orchards are filled with more than 50 peach varieties, including the company’s signature Cary Mac. Located off Hwy. 151 in McBee, McLeod Farms offers year-round produce, jellies, baked items and locally made goods. The farm celebrates its harvests with three festivals a year, starting with a strawberry festival in May, a peach festival in July, and a fall festival with games, wagon rides and live entertainment. Enjoy an ice cream cone, grab lunch at Big Meats & More Deli, or stroll through an antique farm museum filled with cars and farm equipment from the 1930s.

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Caviar pairs well with burrata and other creamy, milky accompaniments.

Caviar Goes Casual From bumps to dips, now is the time to give caviar a try Story and photos by Libby Wiersema Caviar is having a moment. Just look at restaurant menus in Charleston and other dining destinations across South Carolina— caviar service and garnishes are just about everywhere. If you venture onto some social media sites, there’s a wave of short reels demonstrating the caviar bump—spooning a dollop of caviar onto the back of the hand, then popping it into the mouth. The skin serves as the perfect surface from which to eat a lump of caviar, as it slightly warms the fish eggs and does not taint the flavor the way a metal spoon would. Why has this traditionally high-priced, bougie delicacy become the darling of people from all walks of life? This is largely because supply chains have expanded with 12

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the establishment of more caviar farms. What was once considered a prestigious indulgence has become more accessible. If you have ever been caviar curious, now is the time to strike. Roe vs. Caviar Caviar is often conflated with roe, a dish locals may be more familiar with considering our long tradition with springtime availability of shad roe. Following are some basic points to provide clarity. • Roe, in a culinary sense, is the umbrella term for fish eggs—or other animal eggs—eaten as food. • Caviar, by European standards, specifically refers to sturgeon roe that has been salted and cured. Examples include royal ossetra, kaluga, beluga and sevruga. All derive from sturgeon but with different

flavor profiles. • In the United States, the Federal Drug Administration allows any salt-cured fish roe to be labeled as caviar if the fish source is listed. This is why you might see references to salmon caviar from time to time, especially on sushi menus. Only sturgeon roe is considered true caviar. Caviar Adventures Recently at The Charleston Place in downtown Charleston, a few friends and I sprang for the Kaluga Grand Cru at Thoroughbred Club. The caviar was offered as a high-low pairing with kettle chips, crème fraiche and chives. I had a similar plate a few months back at Elsie’s, a hidden speakeasy in Old Town Rock Hill. Potato chips may seem a strange fit, but the sum of the parts works well. This kind

Libby’s Dijon Deviled Eggs 10 large hard-boiled eggs, cooled and peeled 1 tablespoon Dijon mustard 2 tablespoons Duke’s mayonnaise 1 teaspoon sweet pickle relish 2 to 3 drops Tabasco sauce Pinch kosher salt Pinch white pepper ½ shallot, minced 4 chive sprigs, finely chopped 2 to 3 chive springs, cut into 1-inch lengths 1 tablespoon fresh dill, finely chopped 1 ounce caviar

Carefully slice eggs in half lengthwise. With a spoon, scoop out yolks into a bowl. Mash well with a fork, then add Dijon, mayonnaise, relish, Tabasco, salt and pepper. Mix well. Fold in shallot and herbs. If consistency is too dry, add a little more mayonnaise, 1 teaspoon at a time, until thick but creamy. of caviar presentation is wildly popular right now and makes an approachable gateway experience for first timers. Also in Charleston is By the Way in the Cannonborough-Elliotborough neighborhood. The restaurant and bar concept is the brainchild of Craig Conover and Austen Kroll, regulars on the “Southern Charm” reality series. I found caviar offerings here particularly affordable, with caviar bumps at $15 and caviar service served with everything bagel tater tots beginning at $80. When split with a friend or two, you can have a caviar experience without going broke. Try to snag a seat at Chubby Fish in the same neighborhood. Chef James London has stripped away any pretenses with his “caviar sammich”—caviar on a potato roll drizzled with créme fraiche. You can dig in for about $20, depending on seasonal prices. New on my caviar hit list is Ikie Lu Record Club in Columbia. I hear the caviar dog—an all-beef hot dog topped with

A caviar dollop transforms deviled eggs into an indulgent treat.

Using a tiny cookie scoop or pastry bag, fill each egg half with yolk mixture. Garnish with cut chive sprigs. Using

a mother-of-pearl spoon, top each deviled egg with a dollop of caviar. Serve immediately.

caviar, mustard créme fraiche, potato sticks and served with Zapp’s chips—is a hit.

Your Turn Inspired to give it a go? Do a little online research, find a caviar that meets your taste and budget, then invite your closest friends over for a special treat. A word to the wise: Do not fall for the little jar labeled “caviar” near the canned tuna in the grocery store. You want good quality and the real deal: sturgeon eggs that arrive in a tin packed on ice. Store the tin in the coldest part of your refrigerator and use by the date on the bottom for best flavor and texture.

Bumping and Dipping Of course, there are much higher-end caviar menus for those whose budgets allow. For example, you can reserve the intimate eight-seat caviar bar at Zero George in Charleston for an exemplary caviar experience. My current favorite way to enjoy caviar is at home. For Mother’s Day, I was gifted a tin of Royal Ossetra caviar. It came with a key for opening the tin, as well as a traditional mother-of-pearl caviar spoon— the preferred way to scoop up caviar. We enjoyed it three ways: on ridged potato chips with homemade sour cream, onion and herb dip; atop Dijon deviled eggs; and on toasted baguettes with burrata and herbs. All three were fantastic, especially with glasses of dry bubbly. It is also wonderful over soft scrambled eggs with a few fresh herbs scattered in.

Elevated Eggs Above is my recipe for Dijon deviled eggs. This simple concoction lets the briny, buttery taste of caviar shine through. This is a great brunch or light lunch option. n Libby Wiersema writes about dining, food trends and the state’s culinary history for Discover South Carolina as well as other print and online media. Contact her at libbyscarolinaspoon@gmail.com. A U G U ST 2 0 2 6

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THE GREAT PICTURE HUNT NIKON D700 180mm lens ISO: 200 f/5.6 at 1/1000

Bound by Love Story and photo by Dave LaBelle Relationships can be complicated, especially among siblings. While some siblings are inseparable—through shared rooms, vehicles or clothing—others never bond or they drift apart as they grow. The second of Charles and Jeanetta LaBelle’s children, I have four siblings—two brothers and two sisters—and each relationship is different, changing and evolving through the years. While every relationship is unique because no two humans are exactly alike, relationships can grow richer with age when we value them and are willing to nourish them. Sometimes the distance of living in different states or countries makes it tough to maintain close relationships. My youngest sister and brother have stayed in California, while my older sister, middle brother and I have lived in other states for much of our lives. It has been at least 10 years since we’ve been together. At other times, differing religious or political beliefs and lifestyles become excuses not to nourish sibling relationships. However, as the years race past and we realize we have less time on this earth, sibling relationships may become more precious. Forgiveness replaces anger, love replaces tolerance, and the sibling who might have been annoying or even harmful becomes a treasured friend. Throughout my journalistic career, I have witnessed—usually at funerals—siblings come together as strangers, often wishing they had made a better effort to know a brother or sister.  14

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While on assignment, I noticed the tender relationship shared by these two brothers, which stirred me to examine the relationships with my own siblings and ask, “What kind of brother am I?”

Reader Challenge This can be a self-portrait of you and your sibling, or it can be a photograph of other siblings together. Maybe even twins? I have a friend, a twin, who also married a twin. Her husband and brother-in-law are close friends and are about as much alike as two individuals can be. Ironically, both recently underwent similar knee surgeries on the same leg. If you feel uncomfortable asking to photograph a sibling, blame it on me. Tell them this is an important assignment from a photography teacher, and you need a photo for posterity. You can also use this assignment as an excuse to meet with a sibling. In years to come, family members may be thankful you did. Email your best image—just one—with caption information, including an explanation of how it affects you, to gph@pioneer.coop. We may share submissions on our website and social media channels.

Photographer, author and lecturer Dave LaBelle has captured special moments for more than half a century, sharing photo tips and life perspectives with readers. For more of his writing, visit davidlabelle.com and his blog at bridgesandangels.wordpress.com.

Forging Precision in Dillon Nestled in Dillon County, Wyman-Gordon’s manufacturing facility operates as a vital link in the global aerospace and energy supply chain. Part of Precision Castparts Corp., a Berkshire Hathaway company, the site represents modern manufacturing at its most advanced—where metallurgy, precision machining and uncompromising quality standards come together to produce mission-critical components. Established in the mid-2010s, the Dillon facility was built to support downstream processing of high-performance metal forgings. Rather than functioning as an isolated operation, it serves as an integrated hub within Wyman-Gordon’s global network, improving production efficiency and responsiveness for customers across aerospace, defense and energy sectors. Beyond its technical role, Wyman-Gordon Dillon is also an important economic engine for the region, supporting hundreds of skilled jobs across manufacturing, engineering and quality functions. Its continued growth reflects rising demand and the region’s emergence as a hub for advanced manufacturing. While its work remains largely unseen, the impact of the Dillon facility extends worldwide. Each component produced contributes to systems that power aircraft, generate energy and sustain critical infrastructure—demonstrating how precision manufacturing quietly shapes the backbone of modern industry.

teams, and achieves greater consistency in production. This streamlined approach also enhances responsiveness and shortens lead times. The COE places a strong emphasis on automation and advanced robotics, integrating highly automated production lines that handle repetitive and precision-based tasks. This shift reduces reliance on manual labor while improving safety, efficiency and product consistency. Human expertise remains essential, particularly in oversight, engineering and innovation, but intelligent systems now play a significant role in daily operations. The facility is also designed for high-speed, high-efficiency production, with optimized layouts, digital integration and streamlined workflows that allow for faster throughput without compromising quality. In support of this, advanced quality assurance systems use automated inspection and real-time data analytics to continuously monitor production, quickly detect issues, and maintain strict safety and performance standards. Overall, the COE represents a forward-looking investment in modernization and innovation, positioning the company to remain competitive, meet increasing demand and support the development of next-generation turbine technologies while serving as a model for future advanced manufacturing facilities.

Center of Excellence: Transforming Turbine Manufacturing The Wyman-Gordon Dillon facility has undergone a major transformation with the development of a Center of Excellence, backed by a more than $120 million investment and an expansion of about 200,000 square feet. This significant addition increases production capacity and establishes the site as a centralized hub for turbine disk manufacturing, supporting long-term growth and improved operational control. A central goal of the project is the insourcing and consolidation of manufacturing processes previously spread across multiple locations. By bringing these operations under one roof, the organization reduces supply chain complexity, improves coordination between engineering and manufacturing

A New Leader for a New Era Wyman-Gordon Dillon is proud to welcome Brad Landmann as its new general manager, marking an exciting new chapter in the site’s continued growth and evolution. Landmann brings a strong background in operations, engineering and advanced materials, with extensive experience leading teams and driving performance in complex manufacturing environments. His career reflects a deep understanding of technical innovation and operational excellence. Landmann and his wife recently relocated to the Dillon area from Houston as he steps into this new role. His leadership is expected to further strengthen the site’s commitment to excellence, innovation and long-term growth.  A U G U ST 2 0 2 6

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AIGENERATED IMAGE BY BRANDON POMRENKE

There’s a whole world beneath Tennessee and Kentucky By Cheré Coen Hundreds of millions of years ago, the Southeast was covered by an ancient ocean depositing layers of sediment and creating a vast limestone bedrock. As acidic water seeped through cracks in the limestone throughout Tennessee and Kentucky—a process called karstification—a variety of sinkholes, underground rivers and caves formed. Today, Tennessee claims 10,000 caves and caverns, and Mammoth Cave in Southern Kentucky is the longest known cave system on Earth—much of it composed of underground passages yet to be discovered. Inside many of these caves and caverns is evidence of early Native American life along with stalactites and stalagmites, intricate limestone creations formed by moving water. Here are a few Tennessee and Kentucky caves to explore: The Most Colorful—Ruby Falls Visitors to Chattanooga, Tennessee, must ascend Lookout Mountain and descend 260 feet by elevator to experience the beauty of Ruby Falls. Once deep inside the mountain, visitors trek past unique limestone formations before reaching the 63-foot dramatic attraction, the nation’s tallest underground waterfall open to the public. And it gets even better. Once visitors reach the water’s edge, the cave lights extinguish and the falls become illuminated in the colors of the rainbow. The cave and falls have always been inside Lookout Mountain. In the early 20th century, Leo Lambert, a chemist and impassioned caver, orchestrated the dig through the mountain to build access to both as a public attraction. He named the falls for his wife, Ruby, and opened Ruby Falls in June 1930. Visit rubyfalls.com.

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The Biggest—Mammoth Cave The name says it all. Not only does Mammoth Cave National Park contain the largest cave system in the world—and one of the most famous karst topographies—but its individual cave tours access enormous sections you could drive cranes through. About 400 miles of cave have been explored in South-Central Kentucky, but much more is waiting for discovery. It’s why the park earned the title of UNESCO World Heritage Site and its environment above and below ground is labeled an International Biosphere Region. There are many cave tours available, some wheelchair accessible and others requiring visitors to get on their hands and knees to pass through. Visit the website for information and to make required reservations at the popular national park. Mammoth Cave is also a certified International Dark Sky Park, so be sure to hang around after dark to view an array of stars and planets, including the Perseids Meteor Shower in early August. Visit nps.gov/maca/index.htm.

Native American History—Dunbar Cave There are 144 acres to enjoy at Dunbar Cave State Park in Clarksville, Tennessee, but the park’s crown jewel remains Dunbar Cave. The cave contains prehistoric Mississippian Native American pictographs and petroglyphs dating to the 14th century. You must take a guided cave tour due to the sensitive nature of the unique ecosystem and indigenous artwork. Because tours sell out quickly, reservations are recommended. Flashlights are a must since there are no lights inside the cave, and photographs are prohibited to protect the site. For those who don’t wish to step inside, there’s a dramatic entrance with accompanying manmade arches and lake that’s perfect for photographs. Visit tnstateparks.com/parks/dunbar-cave.

Underground Rivers—Lost Sea and Lost River Craighhead Caverns in the foothills of the Smoky Mountains, about 50 miles south of Knoxville, Tennessee, is part of an intricate cave system that’s fascinating on its own. What most

ABOVE: Board a boat and explore Lost River Cave outside Bowling Green, Kentucky.

ABOVE: Tennessee’s 63-foot Ruby Falls is the nation’s tallest underground waterfall open to the public.

LEFT: Dunbar Cave in Clarksville, Tennessee, contains prehistoric Mississippian Native American cave pictographs and petroglyphs.

MIDDLE TOP: The Caverns in Pelham, Tennessee, is used as a destination for live music.

people visit for, however, is the Lost Sea, America’s largest underground lake located 140 feet below the surface. Visitors may take a 75-minute tour through the caverns highlighting the Cherokee history and rare crystalline structures called anthodites, then relish in the tour’s culmination on a boat ride through the lake. Visitors of all ages and mobility levels may board a boat to explore Lost River Cave outside Bowling Green, Kentucky. Learn about the cave’s lore, including its use during the Civil War as a cavern nightclub and, if you believe the tales, that it was where outlaw Jesse James hid while running from the law. Occasionally in summer, the cave entrance is converted into a movie theater for movie night showings. You must buy a membership to enjoy the films, but one membership allows six to attend, so it’s a pretty good deal.

What’s New—Cardwell Mountain Coming soon to the Tennessee State Parks system is Cardwell Mountain State Archaeological Park, a 534-acre property atop Cumberland Caverns, a designated National Natural Landmark and one of the largest cave systems in the nation. The archaeological park, where the Eastern Highland Rim meets the Cumberland Plateau, will focus on 5,000 years of Tennessee history, including evidence of Native American life and settlements from the Late Archaic to Mississippian periods. As for Cumberland Caverns, the more than 27-mile attraction is open daily year-round with 12 tour options. Among those are four different walking tours, including some where visitors explore hidden sections by squeezing through passages. There are also overnight experiences where visitors sleep within the cave. Cumberland Caverns is located outside McMinnville, Tennessee.

Visit thelostsea.com and lostrivercave.org.

Visit cumberlandcaverns.com.

Caves That Sing—The Caverns Yes, The Caverns in Pelham, Tennessee, about 90 minutes from Nashville, are open for weekend exploration in their natural state, but don’t miss visiting on certain dates where the walls vibrate with music. The Caverns—literally a massive cave system—is also a world-renowned destination for live music. Visitors may enjoy concerts in the Big Mouth Cave, an underground room that’s three football fields long featuring natural prehistoric acoustics or at an above-ground concert space. The venue can host 850 people in chair seatings or 1,200 for standing-room-only shows. Even in the heat of a Tennessee summer, the temperature remains a lovely 59 degrees within the cave. Restrooms and food and beverage concessions are available, and the space is accessible for those with mobility issues.

Peaceful Side Cave—Tuckaleechee Caverns Townsend, Tennessee, is known as the “Peaceful Side of the Smokies,” where mountain hiking, biking and visiting the famous Cades Cove of the Great Smoky Mountain National Park takes precedence over the attractions in nearby Gatlinburg, Pigeon Forge and Sevierville. It’s also home to Tuckaleechee Caverns with its 210-foot double Silver Falls and Big Room that could fit a football field inside. Don’t miss the dramatic limestone column where a crack is visible from the New Madrid Earthquake of 1811-12. Tuckaleechee Caverns is open March through November.  Visit tuckaleecheecaverns.com .

Visit thecaverns.com. A U G U ST 2 0 2 6

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What is the Heat Index? The thermometer says 95 degrees. You’ve done 95 degrees. You have a system: cold water, a light shirt and a strong attitude. Within 30 seconds of stepping outside, your shirt is a second skin, you’ve stopped forming coherent sentences and you’re quietly reconsidering every life choice that brought you to this point. It turns out the thermometer was lying to you. OK, maybe not lying but definitely leaving out some crucial information. The heat index—also known as the “feels like” temperature or what meteorologists announce with unnerving calm while you are actively dissolving—combines air temperature with relative humidity to calculate what heat actually feels like to a human body. It exists because temperature alone is an unreliable narrator. The reason humidity matters comes down to your body’s one real cooling strategy, sweat. When you overheat, you perspire. Moisture evaporates from your skin, and that evaporation carries heat away. It’s elegant. It’s effective. It works beautifully in dry climates where people hike canyons and seem annoyingly fine. In humid air, the atmosphere is already so saturated with moisture that your sweat has nowhere to go. It doesn’t evaporate. It just sits there, achieving nothing—a biological betrayal. Your entire cooling system stalls. The air feels thick and personally offensive. The National Weather Service issues a Heat Advisory when the heat index hits 103 degrees or higher. An Extreme Heat Warning kicks in at 108 degrees. At those levels, heat exhaustion and heatstroke become genuine risks, especially for the elderly, children and anyone whose job description includes the outdoors. Heatstroke can begin setting in when the body’s core temperature reaches 104 degrees. South Carolina, bless it, is not helping. The state’s average relative humidity sits around 70%, climbing higher along the coast and staying high all summer. A temperature of 95 degrees at 50% humidity already produces a heat index of roughly 105 degrees. Add typical coastal or Midlands humidity and the numbers climb fast. The state has experienced heat dome events where heat index values reached 110 to 114 degrees for multiple consecutive days. On June 29, 2012, the University of South Carolina campus in Columbia recorded 113 degrees, the highest temperature ever recorded in state history. Columbia then followed with back-to-back 109-degree days. The Charleston area’s National Weather Service office has since lowered its heat advisory thresholds after analyzing emergency medical data and finding heat-related incidents were spiking on days that didn’t even meet the old warning criteria. In other words, people were getting hurt before the official warnings even went out. Then there are the nights. South Carolina has seen a significant rise in overnight low temperatures, which matters because warm nights don’t allow the body to recover from a heat-stressed day. It’s not just you. Our summers are getting hotter, and they’re getting longer, 24 hours at a time. 

Ed Salley is MPD’s IT guy. Ed not only knows a lot about technology, but he knows a lot about everything. Send your question to asked@mpd.coop, and it may be featured in next month’s Ask Ed column.

ADOBE STOCK PHOTO BY BLAGORODEZ

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19

Big Bowl Energy

FUEL UP WITH GRAINS, GREENS AND PROTEIN

Greek Protein and Grain Bowls Chicken

2 pounds chicken breast, sliced into tenders 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon coriander

1 teaspoon paprika 1 teaspoon Italian seasoning 1 teaspoon kosher salt 1/2 teaspoon dried dill 1/8 teaspoon nutmeg

Bowl Olive oil spray 1 red onion, thinly sliced 4.7-ounce box couscous 2 cucumbers, peeled and sliced 1 pint cherry tomatoes, halved 1 cup feta

Recipes by Gertrude Treadaway ADOBE STOCK PHOTO BY IURII

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1/2 cup black olives, sliced 11/2 cups chickpeas, drained and rinsed 1/4 cup red wine vinegar 1/2 teaspoon dried dill 1/4 cup fresh mint, chopped

Heat oven to 400 F. To prepare chicken, combine spices in a bowl, then coat chicken tenders. Spray a sheet pan with olive oil spray. Add sliced onions to one side and chicken to the other. Spray tops of chicken and onions with more olive oil. Roast in the oven for 15 minutes. Set chicken aside to cool, then cut into bite-sized pieces. Prepare couscous according to package directions, omitting the olive oil, if desired. Add chicken, onions, couscous, cucumbers, tomatoes, feta, olives, chickpeas, vinegar, dill and mint to a large mixing bowl. Toss before serving.

Peanut Chicken Protein Bowls

2 tablespoons creamy 1 large sweet potato, peeled, peanut butter cut into half-inch cubes 1 large red onion, finely chopped 1 tablespoon honey 1 tablespoon soy sauce 3 tablespoons extra-virgin olive oil, divided 1 tablespoon toasted sesame oil Kosher salt 4 cups cooked brown rice Freshly ground black pepper 1 avocado, thinly sliced 2 6- to 8-ounce boneless, 2 cups baby spinach skinless chicken breasts 1 tablespoon finely chopped 1/2 teaspoon garlic powder fresh cilantro 1/2 teaspoon ground ginger 1 teaspoon toasted sesame seeds 1 garlic clove, finely chopped 1 lime, juiced

Heat oven to 425 F. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil. Season with salt and pepper. Bake potatoes until tender, 20 to 25 minutes. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, ginger, salt and pepper. Cook chicken in the skillet, turning occasionally, until golden brown and a thermometer inserted into thickest part registers 165 F, about 8 minutes per side. Transfer to a cutting board. Rest for 10 minutes, then thinly slice. Make a dressing by whisking garlic, lime juice, peanut butter, honey and soy sauce in a bowl. Whisk in sesame oil and remaining olive oil. Divide rice among bowls. Top with potato mixture, chicken, avocado and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

Chicken Burrito Bowl Chicken 2 tablespoons olive oil 3 tablespoons lime juice 3 chipotle chilis in adobo sauce, finely chopped 1½ tablespoons adobo sauce

1½ teaspoons garlic powder ¾ teaspoon salt 1½ pounds chicken breast, cut into strips

Cilantro lime rice 1 cup long-grain white rice, rinsed 1½ cups water ¼ teaspoon salt

1 lime, zested 2 tablespoons fresh lime juice ¼ cup chopped cilantro

Bowl 1 head romaine lettuce, chopped 1 cup tomatoes, diced 1 cup frozen corn, thawed

15-ounce can black beans, rinsed and drained ½ small red onion, chopped 1 avocado, diced

Make a marinade by stirring together oil, lime juice, chilis, adobo sauce, garlic powder and salt in a large bowl. Add chicken, and toss to coat. Cover. Refrigerate for at least 2 hours. Heat a large pan over medium-high heat. Remove chicken from marinade, and add to pan. Cook, turning occasionally, until cooked through, about 5-8 minutes. Set aside. Bring water to a boil. Add salt and rice. Return to a boil, then reduce heat. Cover. Simmer until water is absorbed and rice is tender, about 15-18 minutes. Fluff with a fork, then mix in zest, lime juice and cilantro. To assemble, arrange rice and lettuce in the bottom of a serving bowl. Top with chicken, tomatoes, corn, beans, onions and avocado.

Hot Honey Salmon Bowl Salmon

1 tablespoon avocado oil 1/3 cup honey 1/4 cup Sriracha 2 teaspoons minced garlic 1 teaspoon salt 1 teaspoon pepper

1/4 teaspoon cayenne 1/4 teaspoon crushed red pepper 16 ounces salmon, skin removed, cut into 1- to 2-inch cubes

Bowls 1 bunch asparagus, sliced diagonally 2 cups Brussels sprouts, halved 1 tablespoon sesame oil 1/4 cup vinegar

1 tablespoon white sugar 1/2 teaspoon salt 1 cup cucumber slices 1 cup shredded carrots 2 cups cooked rice or quinoa

Heat oven to 400 F. Line a baking sheet with foil or parchment paper, and coat with avocado oil. Mix honey, sriracha, garlic, salt, pepper, cayenne and crushed red pepper to create hot honey sauce. Lay cubed salmon about 1 inch apart on one side of the pan. Coat with half of the hot honey mixture. In a large bowl, toss asparagus and Brussels sprouts with the remaining hot honey sauce and sesame oil. Place on the other side of the baking sheet. Bake for 20 minutes, or until vegetables are tender and salmon is cooked through. While fish and vegetables bake, add vinegar, sugar and salt to a small bowl. Mix well, then add cucumber and carrots. Stir to coat. Let sit, stirring every 5 minutes. Drain before using. Serve each bowl with rice, salmon and vegetables.

Cottage Cheese Taco Bowl Sweet potatoes

2 large sweet potatoes, diced Avocado oil spray

½ teaspoon salt ½ teaspoon paprika ½ teaspoon garlic powder

Ground beef 1 pound ground beef ¾ teaspoon salt 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon garlic powder

1 teaspoon onion powder 1 large avocado 16 ounces cottage cheese Crushed red pepper Hot honey

Heat air fryer to 400 F. In a large bowl, spray sweet potatoes with avocado oil. Sprinkle with seasonings, and toss to coat. Air fry for 18 minutes, rotating potatoes halfway. Saute ground beef with seasonings for 5-7 minutes until cooked through. Divide potatoes, ground beef, avocado and cottage cheese among four bowls. Sprinkle with crushed red pepper, and drizzle with hot honey. A U G U ST 2 0 2 6

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Sit a Spell B&Bs, restaurants and museums prove the veranda is a way of life By Judy Garrison

It’s that time again when mornings begin with coffee, afternoons slow down with a glass of lemonade and days end with a glass of wine on the porch. Southern porches aren’t simply an attachment to a structure but a way of living, slowing down and savoring life. Originally built out of necessity, covered porches allowed people to escape

the trapped indoor heat and enjoy the outdoor breeze. Soon, the porch became an extension of the living space and a gathering spot for family and neighbors. With cultural influences from the Caribbean to the Colonial era reaching the Carolinas, the porches showcased various lifestyles, featuring woodwork of delicate trim, carvings and columns. Not only were porches part of the home, but they also became works of art.

The Redcliffe Plantation State Historic Site was complete

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ADOBE STOCK PHOTO BY SVETLANAIS

While many of these beautiful homes are still private residences, others have been transformed into restaurants, welcome centers, museums and lodging establishments. Enjoy the beauty of these houses that showcase the craftsmanship, beauty and utility of Palmetto porches. Veranda on Main, Abbeville Veranda on Main, near downtown Abbeville, is a bed-and-breakfast that invites visitors to enjoy beautiful accommodations as well as the relaxing rocking-chair porch. Built in the mid1800s, the home showcases Southern charm and hospitality. Keeping its tradition alive is the Stoll family, new caretakers who are excited to build a legacy of love and community. Breeden Inn, Bennettsville Breeden Inn Bed & Breakfast is an assemblage of four houses, all connected by winding garden walks with hundreds of plant and tree varieties. The Main

House, the Carriage House, the Garden Cottage and the Retreat on Main provide porches to pass the time. Choose a porch and sink into a chair, or find the Gathering Room, which once served as a summer sleeping porch, a common element found attached to bedrooms on the back side of the home on the upper floors. Originally Victorian in style, the home was updated in the early 20th century with a 38-column wraparound veranda. The inn is listed on the National Register of Historic Places. The Willcox, Aiken The Willcox, with its columned porch running the entire length of the hotel, is truly a gem of Aiken. Built in the 19th century during the Gilded Age as an accommodation for wealthy visitors who flocked each winter to this equestrian-rich town, the grand hotel remains a favored place for out-of-towners and locals alike. Grab a rocker and enjoy a game of chess

or sip a glass of wine at day’s end. Famous guests include Winston Churchill and Elizabeth Arden. Cuthbert House, Beaufort Slow down in Beaufort at the antebellum Cuthbert House inn where the front veranda offers a warm welcome. With views of the Beaufort River and marsh, enjoy cool breezes as you sip your cocktail or read a book. Rich in history and grand in appearance, the inn has more than 200 years of history in the Lowcountry. Built in 1790, it was listed on the National Register of Historic Places in 1972. Anchorage 1770, Beaufort Located along the waterfront, Anchorage 1770 welcomes visitors to slow down and enjoy. Built in 1770, it’s the oldest and largest tabby structure still in use. Its 1,500 square feet of front porches overlooking the Beaufort River announce its status as one of the most impressive

Site was completed in 1859 in Beech Island. PHOTO COURTESY OF DISCOVER SOUTH CAROLINA

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23

The Cuthbert House has views of the Beaufort River and marsh. The front veranda offers a spot to enjoy cool breezes as you sip a cocktail or read a book.

PHOTO COURTESY OF DISCOVER SOUTH CAROLINA

buildings on the coast. Whether dining in the open air of the second-floor front porch or enjoying cocktails on the third and fourth floors, guests enjoy the timeless design that incorporates its history with contemporary touches. Edmondston-Alston House, Charleston A three-story piazza is the architectural hallmark of the Edmondston-Alston House located on Charleston Harbor. It was built in 1825 in the late Federal style and was one of the first substantial houses built along the seawall. Later Greek Revival enhancements completed the look 24

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that visitors see today. The house is closed Sunday through Tuesday, but tours are available all other days. Kaminski House Museum, Georgetown The Kaminski House Museum, located along the Hammock Coast, is an example of the Old South. It is said that in the early days of this antebellum home, young couples would meet on the porch and sit on opposite ends of the joggling board—a courting bench similar to a seesaw— with a chaperone in the middle. If the chaperone approved of the arrangement,

he would leave the couple alone for a few moments, during which time the young lovers would joggle up and down on the board until they were finally sitting shoulder to shoulder. Docent tours are offered Monday through Saturday. Abingdon Manor, Latta With more than 2,000 square feet of veranda space, Abingdon Manor has

A cottage in downtown Beaufort. PHOTO COURTESY OF DISCOVER SOUTH CAROLINA

seven guest rooms with unparalleled charm. Choose a rocker and allow the world to drift away in the quiet of the landscape. Its 40 columns were sourced from the trees of the land. The Greek Revival architecture pairs with beautiful Southern-style verandas to welcome guests home. Sunrise Farm Bed & Breakfast, Salem A beautifully restored 1890 Victorian farmhouse, Sunrise Farm Bed & Breakfast is in the foothills of the Blue Ridge Mountains. Its wraparound porch offers

views of the farm where everything seems more peaceful and plentiful. From the comfort of a wooden rocker, enjoy some bird-watching. There are many beautiful views for serious front porch people. The Pelican Inn, Pawleys Island About 70 miles north of Charleston, The Pelican Inn on Pawleys Island introduces the simplicity of cypress cottages, rope hammocks and rocking chairs that help set the speed of the day. Porches provide views of the boardwalk that ushers

visitors down to the water. Open from Memorial Day weekend through Labor Day weekend, the inn enhances the simple charm of the coast. 

Husk, Charleston The Victorian facade of Husk, Charleston’s iconic eatery, captures your attention first. Once it hooks you with its architectural beauty, it serves up all the flavors of the South on the first- and secondfloor verandas that make dining an authentic Southern experience. It’s a Michelin-recommended restaurant, and reservations are encouraged. ADOBE STOCK PHOTO BY FOTOLUMINATE LLC

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25

&Fun

Festivals AUG. 13

Sip & Stitch Bring your own portable craft—such as knitting, crochet, sewing and crossstitch—while chatting and collaborating with fellow crafters. Complimentary coffee and tea are offered. 4-6 p.m. FLORENCE COUNTY LIBRARY 509 S. Dargan St.

AUG. 15

Forget Me Not 5K Join the Rotary Club of Florence for the Forget Me Not 5K to beat Alzheimer’s. Register at runsignup.com. 8-10 a.m. JAMES ALLEN PLAZA 109 S. Dargan St., Florence

AUG. 21-23

Pee Dee Outdoor Classic Get ready for the Carolinas’ ultimate outdoor expo featuring hunting, camping, fishing, boating, ATVs, sporting goods, RVs, guns, knives and more. FLORENCE CENTER 3300 W. Radio Drive

AUG. 27

Olanta Thursday Night Concert Experience the entertainment of Andy and Oneida. Other events include food trucks and children’s activities. Admission is free. 6-9 p.m. 230 E. Main St., Olanta 26

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 AUG. 2829 Flamingos Brews & Que

AUG. 28-29

Flamingos Brews & Que This barbecue cook-off showcases locals and competition teams from around the state. CAROLINA BANK FIELD 1200 Jennie O’Bryan Ave., Florence

SEPT. 3

SEPT. 5

Darlington Concert Series

NASCAR O’Reilly Auto Parts Series

Andy and Oneida perform during this annual NASCAR event. 6-9 p.m. DARLINGTON PUBLIC SQUARE

Join the fun at the NASCAR O’Reilly Auto Parts Series race. 7:30-9:30 p.m. DARLINGTON RACEWAY 1301 Harry Byrd Highway

 SEPT. 6 Cook Out Southern 500  AUG. 13 Sip & Stitch  AUG. 15 Forget Me Not 5K  AUG. 27 Olanta Thursday Night Concert

SUBMIT SEPT. 5

Terrence Carraway Memorial 5K Lace up your sneakers to run or walk around the historic Darlington Raceway track during the Too Tough to Tame 5K in memory of fallen Florence Police Sgt. Terrence F. Carraway. All proceeds benefit the Terrence F. Carraway Foundation. Register at runsignup.com. 8:30-11:30 a.m. DARLINGTON RACEWAY 1301 Harry Byrd Highway

events

SEPT. 6

TO

Cook Out Southern 500 This NASCAR Cup Series stock car race includes a distance of 501 miles, consisting of 367 laps. 5-10 p.m. DARLINGTON RACEWAY 1301 Harry Byrd Highway

events@marlboro.coop

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27

Burned Twice, Still Standing

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The remains of Old Sheldon Church link the Revolutionary War, the Civil War and America’s 250th anniversary in one site Story and photos by Vikki Moran As the United States approached its 250th anniversary, travelers began searching for places that connect them not only to history but to the beginnings of the nation itself. Hidden beneath the moss-draped oaks of South Carolina’s Lowcountry stands one such place, the hauntingly beautiful ruins of Old Sheldon Church near Yemassee. Also known as Prince William’s Parish Church, Old Sheldon Church is one of the South’s most evocative historical sites. Although only towering brick walls, arches and columns remain today, the ruins tell a story of faith, destruction, endurance and the birth of the nation. The original church was built between 1745 and 1757 by William Bull, a wealthy South Carolina planter and political leader. Built in a classical style inspired by Greek and Roman temples, historians today consider it one of the earliest examples of temple-style religious architecture in the United States. Its history parallels the turbulent story of the nation itself. The church was first burned in 1779 during the Revolutionary War by British troops moving through the Lowcountry. Local historians also note the church may have played a role in the Patriot cause. According to regional accounts, gunpowder captured from the British ship Philippa in 1775 was reportedly stored at the church before portions were sent north to aid George Washington’s forces during the Siege of Boston. The church was rebuilt in 1826 using many of the original walls. For generations, historians believed it was burned again by Sherman’s forces in 1865. More recent scholarship, however, suggests the church was instead dismantled by newly freed people seeking building materials after the war, and that Union troops may not have been responsible for its destruction. Those layered chapters of history made Old Sheldon Church particularly meaningful as the nation approached its semiquincentennial celebration. Few sites in the South

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visually connect the Revolutionary War and the Civil War in such a powerful and immediate way. However, history alone is not what draws visitors. There is something undeniably moving about walking beneath the remaining arches while sunlight filters through ancient live oaks draped in Spanish moss. Scattered gravestones quietly rest among the ruins, while the preserved altar still stands near the center of the sanctuary. The atmosphere is peaceful, reflective and almost cinematic. Photographers are drawn to the site year-round, especially in the soft morning light. History enthusiasts linger over the visible craftsmanship that has survived more than two centuries. Others simply sit quietly, taking in the calm. Like many historic ruins, Old Sheldon Church has inspired generations of folklore. Local legends tell of ghostly figures in period clothing wandering the grounds at night. Some visitors claim to hear footsteps echoing through the ruins or report mysterious lights near the cemetery. Stories of hidden tunnels beneath the church have circulated for decades, although no evidence has confirmed their existence. Whether one believes the legends or not, the atmosphere of the site certainly encourages imagination. Today, the site is maintained by the Parish Church of St. Helena, which continues preservation efforts and keeps the grounds open to the public. In 2025, preservation supporters celebrated the 100th anniversary of annual worship services returning to the ruins, another reminder that Old Sheldon Church remains not merely a relic, but an active symbol of remembrance and continuity. About 25 miles north of Beaufort, the ruins have become an increasingly popular stop for travelers exploring South Carolina’s historic Lowcountry. Old Sheldon Church offers something increasingly rare: a place where the earliest chapters of American history still feel visible, tangible and deeply human. 

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ABOVE and OPPOSITE PAGE: Old Sheldon Church ruins stand mostly as they did following an 1865 fire during Gen. William T. Sherman’s march through the South. The fire was the second in the church’s history, with the first being in 1779 during the Revolutionary War.

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5

Ways to Style a Child’s Room on a Budget

Creating a beautiful room for your child doesn’t have to mean spending hundreds of dollars on new furniture and expensive decor. With a little creativity, a weekend of DIY and an eye for secondhand treasures, you can design a space that is stylish and functional without stretching your budget. If your child’s room needs a little refresh before school starts back up again, here are five things to keep in mind.

Give Secondhand Furniture a Fresh Start One of the easiest ways to save money is by shopping secondhand. Thrift stores, yard sales, antique shops and Facebook Marketplace are full of quality furniture waiting for a second chance. A dated dresser, desk or nightstand may not look like much at first, but a fresh coat of paint can completely change its appearance. White is a timeless choice that brightens the room and pairs beautifully with almost any decorating style. Soft sage, blush pink, pale blue or warm greige also work. Before painting, clean the furniture piece thoroughly, lightly sand glossy surfaces and apply a quality furniture paint in thin, even coats. Finish with a protective topcoat for added durability if needed. Instead of spending hundreds of dollars on a new bedroom set, you may only have to invest $50 to $100 in a secondhand piece and supplies, leaving room in your budget for other decorative touches. Create a Beautiful Focal Point Every well-designed room has something that immediately draws the eye. Oversized wall decor, architectural salvage, framed artwork, mirrors or a gallery wall can instantly transform a blank wall. Natural wood accents add warmth and 30

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texture while complementing painted furniture beautifully. When styling furniture, think in layers. A lamp provides height, a small plant adds life, and a few meaningful accessories or framed photos create personality. Group decor in odd numbers and vary the heights of each item to create visual interest while avoiding a cluttered look. Sometimes less is truly more. Mix High and Low Decor One secret that professional decorators use is mixing affordable finds with a few special pieces. Shop clearance sections and discount retailers like Ross or TJ Maxx for baskets, lamps, picture frames and other decorative accessories. Pair these budgetfriendly finds with one or two quality items, such as a cozy quilt or an heirloom piece to create a balanced look. Repurposing items from around your home is another great way to save money. A woven basket can become stylish toy storage, mason jars can hold flowers or craft supplies, and an old wooden crate can serve as a bedside table. Add Natural Elements and Soft Textures Texture makes a room feel warm, inviting and complete. Layer cozy blankets on the bed, add decorative pillows in different fabrics. Cotton, linen, knit and natural fibers all work together to create a relaxing atmosphere. Plants are another inexpensive way to add charm to a room. Whether you choose a real house plant or a realistic faux option, greenery adds freshness to the space. Dried flowers, pampas grass or eucalyptus arranged in a simple vase can also provide a beautiful touch. Natural woods, wicker and other greenery soften a room and create a

timeless look that won’t go out of style quickly. Let Accessories Reflect their Personality The finishing touches are what truly make a bedroom feel special. Decorating with meaningful items allows the room to grow alongside your child without requiring a complete makeover every few years. Display favorite books, a beloved stuffed animal, framed artwork, or create a small gallery of their favorite pictures and cherished memories. Colorful quilts made by family members, travel souvenirs or collections can all become part of the room’s design. As interests change, these smaller decorative accessories can be swapped out, allowing the room to evolve while timeless furniture and neutral decor remain. 

Brandi Faulk and her family are excited to share their homesteading journey with MPD Electric members. Their home, built in 1895, is a former railway hotel and farmhouse in Chesterfield County. Search “faulkfamilyfarmhouse” to see more photos of their experiences on Instagram.

With a little creativity, some DIY and an eye for secondhand treasures, you can design a space that’s stylish and functional without stretching your budget. PHOTO BY BRANDI FAULK

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Toogoodoo Cuff, $265 Get hooked on style with Teal Heron. The jewelry company’s Toogoodoo Cuff is a one-of-a-kind accessory that combines sustainable style with a splash of color. Each piece showcases the natural texture and pattern of locally sourced fish and stingray leather—ensuring no two bracelets are exactly alike. The bracelet is available in gold or silver, making it effortless to complement any look. For the three centered bezels, more than 15 vibrant colors are available to choose from, such as lime salmon, pink stingray, camel wolfish and aqua seabass. There’s a cuff to coordinate with every style. Don’t forget to add the optional wooden gift box for an extra-special finishing touch.

Teal Heron also offers corporate gifting options and personalized wedding party gifts, which can be engraved or custom dyed to match your wedding colors. Beyond its bracelets, rings and necklaces, the business also has a men’s line complete with bow ties, pocket squares, cuff links, cigar cases and more. Each accessory is crafted in Charleston, South Carolina, using sustainably sourced fish scales and stingray leather that otherwise would have been discarded. Teal Heron is also a proud supporter of South Carolina Aquarium’s Good Catch program, and a portion of proceeds help fund local ocean conservation efforts. tealheron.com

Beeswax Food Wraps, $7 Skip the plastic and keep food fresh in the natural way with reusable beeswax food wraps—a little wrap with a big impact. These wraps offer a substitute for disposable plastic wrap and a way to reduce waste in the kitchen. Forget searching through your cabinets for the right size lid. These flexible wraps conform to bowls, plates, jars, and produce of all shapes and sizes. This makes food storage quick, convenient and clutter free. They are perfect for covering leftovers, wrapping sandwiches, and storing cheese, fruits, vegetables, baked goods and more. Each wrap molds around food or containers using the warmth of your hand to create a

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secure, breathable seal. After each use, wash them with cool water and soap, and let them air dry. The wraps can last up to a year, and when they finally lose their grip, they can be used for compost or as a natural fire starter. Beeswax Food Wraps are made by 4 Daughters Hens and Honey, at a small family farm based out of Fletcher, North Carolina. The operation also produces candles, lip balm, other artisanal goods and raw unfiltered honey straight from hives— all celebrating a more intentional way of living and the beauty of farm life. 4daughtershensandhoney.com

Sun Cream With Organic Tallow, $24 Protect and nourish your skin with sun cream from Ginger Lily Tallow. Formulated with non-nano zinc oxide, organic tallow and nourishing vitamins, this rich moisturizing cream is designed to support healthy-looking skin without leaving behind a heavy, greasy feel. The soothing, nonirritating formula is an ideal option for those with sensitive skin. The cream features a signature summery scent with a refreshing blend of tropical guava, lime, creamy coconut and white tea. The fresh fragrance complements its silky texture, making it a pleasure to apply whether you are headed to the beach, relaxing by the pool, working in the garden or simply enjoying time outside.

Organic tallow has been valued for generations for its skin-loving properties, thanks to its naturally occurring vitamins and fatty acids that closely resemble those found in the skin’s protective barrier. Ginger Lily Tallow embraces one of the most effective and skin-compatible ingredients that has been around for centuries, with its skincare line focused on 100% grassfed and finished tallow from local farms. The tallow sun cream is made in small batches out of Mooresville, North Carolina. The brand also offers tallow-based balms, moisturizers, eye creams and foundation. gingerlilytallow.com

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IS A NOUN

A Sampling of BBQ Stops in the Mountains Bucky’s Bar-B-Q

Fountain Inn and Greenville

Henry’s Smokehouse Barbeque & Catering

Greenville and Simpsonville

Pig Out Inman

The Pompous Pig Anderson

PHOTOS BY LEN GARRISON

By Judy Garrison In the quest for South Carolina barbecue, one rule must be established: Barbecue in this case is a noun and not a verb. Barbecue is not something you do on weekends or holidays. It’s the result of history and skill, wood and time, passion and perfection. It’s the best piece of meat you’ll ever put in your mouth. As humankind’s quest for the perfect 34

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blend of smoke, meat and sauce continues, South Carolina aids in the pursuit with trail maps that provide limitless opportunities that will have you eating barbecue until the cows come home. With more than 220 restaurants included on the trails, it’s the ultimate taste test with three designated regions that tout unique sauces. The mountains lean toward a heavy, tomato-based sauce with a touch

of sweetness. The midlands shine with Carolina Gold, a mustard-based sauce that is tangy and sweet. Spots along the coast flavor with a vinegar and pepper sauce to produce a sharp explosion in the mouth. Download South Carolina BBQ trail maps online at Discover South Carolina, discoversouthcarolina.com/barbecue. The maps provide not only the names and addresses but also the phone numbers,

ADOBE STOCK PHOTO BY SHOCKFACTOR, DLYASTOKIV, IMPIXDESIGN

Travel along the South Carolina BBQ trail

websites and hours of operation for barbecue restaurants. Color-coded dots on the maps indicate the type of sauces—mustard, light tomato, heavy tomato, vinegar—you’ll find. As you travel and share your adventures online with the rest of those on the barbecue hunt, tag #scbbq. As with every region, some chains have made the list, but most are mom-and-pop stops that serve generational recipes with little fanfare. Many are only open a few days each week, so check the hours before you make the journey. Don’t judge a barbecue joint by its location in a strip mall or a little building in the middle of nowhere. If you do, there’s a good chance you’ll miss the best. Here are a few highlights from our allyou-can-eat BBQ quest.

MOUNTAINS

The smallest region, with 47 restaurants, covers the western corner of the state, following Interstate 85 from the Georgia line to the North Carolina line, south of Belton and north to Gaffney.

Little Pigs BBQ, with locations in Easley and Seneca, is nondescript, but its meats are bold. Located in a shopping center next to a liquor store and nail salon, its homemade sauces are bottled and available for a little or a lot of dousing. All styles are available, even the Alabama-style white sauce. The pulled pork plate, with sides like macaroni and cheese, green beans or mayo-based slaw, fills you to the brim. If you plan ahead, allow room for a little cup of banana pudding. Of course, there’s a help-yourself jug of sweet tea.

MIDLANDS

It’s the largest region, with 114 restaurants covering the heart of the state. If you go home hungry, it’s your own fault. With mustard-based sauces taking over the sauce stations, many restaurants create all four varieties, providing diners fuel for the sauce debate. As far as little roadside, nondescript, white buildings go, Hite’s Bar-B-Que in West Columbia claims the prize for the most cars in the parking lot, a sure sign of good eats. Since the restaurant’s beginnings

in 1957, Hite’s has continued the process of slow-cooking on a pit of oak and hickory wood. It’s open only on Fridays and Saturdays, so plan your weekend around the plate or the pound. The lighthouse directs you into Beacon Drive-In in Spartanburg, where the parking lot is crammed with cars, buses and a stream of people coming and going. The restaurant touts world-famous Beacon iced tea, served Southern style generously loaded with sugar and lemon. Ordering is a shouting event between the order-taker and the order-maker. Within seconds, a pulled pork sandwich, sweet tea and peach cobbler are ready. Since 1946, Beacon Drive-In has been as much a fun destination as a place to eat good food. In uptown Greenwood, Chris Reeder dishes out barbecue, hash and ribs at Fat Daddy’s BBQ. Opened five years ago, the restaurant is the result of passed-down family recipes as well as Chris’ dozen years in Charleston with Jim N’ Nick’s and Rodney Scott’s BBQ. He understands

Other BBQ Stops in the Midlands Wholly Smokin’ BBQ and Ribs Florence

Elliott’s BBQ Lounge Florence

Woodstone BBQ & Seafood Florence

Roger’s BBQ House Florence

Cain’s Bar-B-Que Florence

Holt Bros. BBQ

Darlington, Florence and Hartsville

Wards Bar-B-Que Sumter

Watch for the lighthouse and pull into Beacon Drive-In.

Satisfy your hunger with a toasted pulled pork sandwich with sauce and peach cobbler at Beacon Drive-In. A U G U ST 2 0 2 6

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The sauce station at Maurice’s offers a variety of options.

that if you drive 30 minutes in one direction or another, the taste varies greatly. The menu includes a tried-and-true pulled pork sandwich, as well as items outside the box. Try brisket nachos with the whole nine yards of toppings—vegetables, cheese, sour cream and, of course, a hot vinegar sauce. Can’t decide between catfish and barbecue? Piggybacks BBQ & Catfish in Lake City can satisfy both cravings. Dishing from its food truck or the brickand-mortar location, Piggybacks’ menu serves up everything from salads to po’ boys to pulled pork and brisket, pecanwood smoked. As always, it can be washed down with sweet tea or South Carolina’s homegrown product, Pepsi. The star of the midland region is

A Few More BBQ Stops on the Coast Bluffton BBQ Bluffton

Sticky Fingers Myrtle Beach and Summerville

Swing & Swine

Charleston, Summerville, Mount Pleasant, Myrtle Beach and Moncks Corner

The Carolina Tavern

Greenwood, Murrells Inlet and Port Royal

Home Team BBQ in Charleston creates a relaxing atmosphere for barbecue fans. Sauce or no sauce? The choice is up to you.

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undeniable, and eight locations speak volumes. Maurice’s Piggie Park BBQ feeds South Carolina, and its shipping service Flying Pig Express ships nationwide. In 1939, when Joe Bessinger opened his first restaurant in Holly Hill, it was his tangy mustard sauce that lit up the barbecue world. When son Maurice carried on Joe’s torch, he created the concept of “pit stop” locations where drivethru barbecue was available. Today, the grandchildren carry on the legacy, pit-cooking hundreds of pounds of ham, 24 hours a day. The secret sauce remains a secret. The Carolina Hash Over Rice is a signature dish, and diners travel for miles for this comfort food. Get it as a side on a plate or in a tub that serves 20. Like

Nachos topped with brisket at Fat Daddy’s BBQ are a great alternative to sandwiches.

Fat Daddy’s in Greenwood serves classic pork dishes.

the smoked pork, the hash is served with Original Gold sauce.

COASTAL

As the most popular region hosting travelers from across the globe, the coastal region showcases 70 restaurants with some of the best eats found in the state. Bringing the white-tablecloth experience to Charleston, Home Team BBQ fuses comfort food with the traditional process of slow-cooked meats. With seven locations, including one in Aspen, Colorado, the team welcomes guests into the Charleston

Pulled smoked pork is a diner’s delight at Piggybacks BBQ & Catfish in Lake City.

Order at the counter at Beacon Drive-In.

location, complete with big-screen TVs, picnic tables and a children’s play area. The best bet is The Board, a family-style version of the best of the best. Enjoy wings, sausage, ribs, pulled pork and turkey, plus sides of epic proportions: macaroni and cheese, hash and rice, collards and more. The menu of Home Team’s seven sauces is sure to satisfy a sweet or tangy tooth. If you find a classic, take home a pint. It’s always smokin’ at Swig & Swine in Charleston. Low and slow on highquality hardwoods, the meats of pitmaster Anthony Dibernardo showcase his

culinary passion for barbecue. Appetizers like pork rind nachos are the prelude to the prime beef brisket or the brisket grilled cheese. Branch out with the Big Nasty— chopped brisket, BBQ onions, jalapenos and queso. If you’re feeling especially Southern, add pimento cheese. While the South Carolina BBQ trail maps change regularly as new restaurants pop up and fans make the unknowns popular, it’s always a good time for barbecue. If you can’t find it close by, a barbecue road trip is always a good idea. n

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Extend Your Gro Cooler temps, fewer pests and sweeter vegetables make fall the South’s best-kept gardening secret By Robin Howard

Most gardeners in the South spend August eyeing their tired, heat-battered beds with resignation. The tomatoes are leggy. The basil has bolted. The squash wilted weeks ago. As a result, the beds get cleared, the tools get put away and the gardener gives up and retreats to the air conditioning. This is a missed opportunity. Cooler temperatures, fewer pests, lower humidity and warm soil mean just when you’re ready to throw in the trowel, the Southern garden is perfectly primed to receive a second round of seeds. Fall Is Better Than You Think Crops that thrive from September through February don’t fight the heat, they work with the cold. Crops like broccoli grow best when temperatures average between 65 and 75 degrees. Spinach can survive temperatures as low as 20 degrees and can be harvested all winter. Collards can withstand frosts and moderate freezes and can improve in flavor as the cold sets in. Cold temperatures cause certain vegetables to convert their stored starches into sugars, producing a noticeably sweeter 38

flavor and a more tender texture. Kale, collards, carrots, Brussels sprouts and leeks all fall into this category. A carrot left in the ground through a series of cold nights becomes something close to candy. If you have ever written off kale as bitter or collards as too sharp, there is a reasonable chance you have simply never eaten them at their best. Fall gardening also comes with significantly fewer pests and diseases than summer growing. The insects that plagued your tomatoes and beans all season are largely dormant or absent. Fungal pressure drops with the humidity. The garden becomes easier and more forgiving precisely when summer’s battles have been exhausted. When to Start Midlands gardeners should start fall brassica seeds indoors by early July and move transplants into the ground by midAugust, working backward from a first frost date that typically arrives around the first of November. Direct seeding of spinach works well from mid-August through

mid-September. Garlic can be started from mid-September into October as soil temperatures drop toward 60 degrees. Upstate gardeners face the tightest windows, with first frost arriving between late October and early November and soil temperatures cooling earlier than in the rest of the state. The fall garden here still works but start dates move earlier— broccoli transplants should be in the ground by late July, and direct-seeded greens need to go in by mid-August to give them time to establish before cold settles in for good. What to Grow The fall and winter garden has its own cast of reliable performers. Getting familiar with them will change how you think about the whole year. Collards and kale are the workhorses. Both are classified as Brassica oleracea and are winter hardy to at least 10 degrees without any protection. They are among the most productive plants you can put in the fall garden, and established plants will keep producing through winter and

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explode with new growth in early spring. Plant them, pick from them regularly and they will reward you for months. Spinach is the quiet overachiever. It can survive temperatures down to 20 degrees, making it one of the hardiest leafy greens available. It can be harvested across the winter in most of South Carolina. Slowbolting, downy mildew-resistant varieties perform best here. Lettuce and Swiss chard will also carry through winter with modest protection when temperatures threaten to dip below about 45 degrees. Root vegetables deserve more attention than they usually get in Southern fall gardens. Beets, carrots, turnips and radishes all establish easily in the fall and become progressively sweeter as temperatures drop. Onion sets can be planted from September through November, with short-day varieties suited for the entire state. Garlic planted in the fall will not be ready until the following summer, but the investment is minimal, and the return is reliable. Game-Changing Garden Structures One reason gardeners in the South don’t

take full advantage of fall and winter growing is that they assume it requires expensive equipment. It does not. Two simple tools—row covers and cold frames—can transform what your garden is capable of from October through February. Row covers are lightweight, permeable fabric sheets made from materials like polypropylene or spun-bonded polyester. Draped over hoops above your beds, they create a miniature greenhouse effect by raising the humidity and temperature of the growing area. Lightweight covers weighing half an ounce to 1 ounce per square yard protect plants down to 28 degrees. Heavier covers handle deeper cold snaps. They let rain through, allow for air circulation, and require almost no maintenance beyond laying them down when temperatures are forecast to drop and rolling them back when conditions moderate. Cold frames are a more permanent option. They’re essentially warm boxes with clear, angled lids that let in sunlight. They can be built from untreated rot-

resistant lumber and an old window or a polycarbonate sheet. A south-facing placement maximizes winter sun exposure. Inside a well-situated cold frame, you can germinate winter greens, grow smaller herbs and protect root crops weeks beyond what the open garden allows. Raised beds also retain heat longer than in-ground plots, and urban settings tend to insulate heat more effectively than rural areas, giving city gardeners an edge in extending their seasons. The Garden That Keeps Going The fall and winter garden is not just about extra harvests—it’s about rethinking the relationship between your garden and the calendar. South Carolina’s growing season is long and mild enough that a gap between your last summer tomato and your first spring crop is largely a choice, not an inevitability. The beds you clear this month are not finished. They are ready for something new. And what they are ready for, it turns out, is some of the most flavorful and loweffort growing the year has to offer. n A U G U ST 2 0 2 6

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ADOBE STOCK PHOTOS BY PIOTR KRZESLAK, PATRICIA, MAELLE, LUIS, IVAN, IVANKA, FEDERICA, IKURA, LUBOS, PANOR156

rowing Season

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Meet the Hybrid That Never Needs Gas

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I

nnovation is the path to the future. Stauer takes that seriously. That’s why we developed the Yellowjacket Hybrid Watch, an impressive timepiece that’s sure to turn heads. We originally priced the Yellowjacket at $399 based on the market for advanced sports watches … but then stopped ourselves. Since this is no ordinary economy, and everyone else has raised their prices, we decided to start at 90% OFF! This technological marvel can be yours for ONLY $39! Only Stauer can offer you a price this good.

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