A PUBLICATION OF MPD ELECTRIC COOPERATIVE AUGUST 2024
The desire for a new challenge sparked a frozen food empire Page 6
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www.mpd.coop
OFFICE LOCATIONS
1301 E. Pocket Road
P.O. Box 100561 Florence, SC 29502
843-665-4070
676 Highway 9 East
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
William “Buster” Rogers, Chaplain
Janelle Sauls
LaShon Sellers, Vice-Chairman
Charles R. “Ricky” Smith
Don R. Teal
Patricia Ann Toney
Lee C. White
CO-OP NEWS EDITORS
Katie W. Wilcox, CCC email: kwilcox@mpd.coop
Matt Haynie email: 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 beginning of a new school year signifies a fresh start. It’s a time to set new goals, embrace new opportunities and tackle new challenges.
The beginning of a new calendar year in January also brings feelings of new beginnings.
This year, we are changing up the South Carolina Currents calendar insert you will receive in your November/December issue of the magazine. To celebrate the treasure trove of creativity in school-aged children, we invite the children of our community to help design our 2025 calendar.
The guidelines are on the back of this magazine. We ask you to inspire your child to draw something related to the cooperative, lineworkers, power lines, electricity, electrical safety or our mascot, Willie Wiredhand, doing something spectacular.
We will choose 13 winners to be featured—including one for the cover—and each will receive a $50 Visa card. The criteria for selection is not just based on artistic skill but also on creativity, interpretation of the theme and the message behind the artwork.
As we enter another school year, we look forward to receiving your submissions by Tuesday, September 3. Next year, we hope you’ll enjoy flipping through the pages, month by month, and be reminded of the limitless potential that lies within our children’s imaginations.
EDDIE GORDON Trustee
Saturday, October 5 at Darlington Raceway
Early registration at MPD Electric Cooperative in Bennettsville on Wednesday, October 2 and at Darlington Raceway on Friday, October 4.
CEO Michael Shepard
SENIOR VICE PRESIDENT OF CONTENT
Leon Espinoza
EDITORIAL DIRECTOR
Mike Teegarden, CCC
SC CURRENTS EDITORS
Jennifer Paton, CCC
Valeri Pearon
ASSISTANT EDITORS
Chasity Anderson, CCC
Victoria Hampton, CCC
David Herder, CCC
ASSOCIATE EDITOR
Nina Todea
SENIOR MANAGER, PUBLICATIONS PRODUCTION
Elizabeth Beatty
PUBLICATIONS COORDINATOR
Alyssa McDougle
South Carolina Currents (issue 64) is published monthly, except in December, by Pioneer Utility Resources, 5625 NE Elam Young Pkwy. Ste. 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.
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© 2024 Pioneer Utility Resources. All rights reserved. Reproduction in whole or in part without written permission is prohibited.
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!
A twist on tuna salad makes the perfect
The roots of blues music run as deep as the waters of the Mississippi River Page 34
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The desire for a new challenge sparked a frozen food empire
By Jodi Helmer
A fear of public speaking propelled Dan Goff into an unexpected career.
Dan needed to take a public speaking class in order to graduate from college with a business degree. The prospect of standing at the front of the lecture hall to make a speech filled him with dread. He dropped out.
“I went home and told my father that I just quit school,” he says. “He said, ‘Be at work tomorrow.’”
Dan started working for his dad at Mr. B’s restaurant in Hartsville. It wasn’t long before he started running the business.
Although the fast-paced restaurant business appealed to him, he got bored with the routine and wanted new challenges. He expanded the dining options to include catering and filled his calendar with events, sometimes catering up to 75 parties per week.
He knew there were more opportunities to share Mr. B’s and its down-home Southern fare with a wider audience. He started exploring frozen foods.
“We’re famous at Mr. B’s for our small biscuits, so
I started with that,” Dan says.
It took a lot of trial and error to adapt the scratch-made biscuits that were served fresh in the restaurant to a product suited for the frozen food aisle, but Dan knew if he got it right, the biscuits would be a huge hit.
After months of experimentation, Mr. B’s Frozen Foods had biscuits on store shelves in 2010.
Customers loved the biscuits and were eager to add more delicious Mr. B’s products to their grocery carts. There was one problem: Embracing the wholesale model required Dan to pitch his frozen foods line to sales teams.
“The first company that we went into on the wholesale side was Performance Foods,” Dan says. “We were buying products from them, and I asked (the company president) to help me promote our frozen foods to their sales team. He asked me to come to a sales meeting and speak in front of their whole sales force, which was 7,500 people at the time.
“I was so nervous … and when he finally called my name, I went out onto the stage, he handed me the microphone and I couldn’t say a word; I just froze. He took the mic back and started telling them
who I was and what I did.”
Freezing on stage during a sales meeting was a stumbling block, but it didn’t prevent Dan from closing the sale.
Today, Mr. B’s Frozen Foods has a line of frozen foods that includes biscuits, mac and cheese, sweet potato souffle, scallop potatoes, and dozens more made-from-scratch items sold through wholesale and retail channels across South Carolina, North Carolina, Georgia, Virginia, West Virginia and Florida.
Another 20 new products were introduced this year, and Dan is working on securing contracts for the frozen foods line to be sold in Mississippi and Maine.
Along the way, he has even embraced public speaking as part of his role.
“I travel and go to sales meetings and get in front of people and explain what we do, but I think I’m better off now because there is so much passion behind what I do,” he says. “That’s my baby. I started it from zero.”
In the beginning, Dan made all of his products in the Mr. B’s kitchen while the restaurant was closed. He boiled noodles for mac and cheese all night long, often working 20-plus hours at a time to fill orders.
“It was a long, hard, sweaty process, but if you don’t fill the orders, you might lose the account, and I couldn’t lose the accounts,” he says.
Dan even delivered the orders, driving around in an old van with a chest freezer in the back plugged into a generator.
As the business grew, he expanded to a manufacturing facility down the road from the restaurant and traded his white van for a small, refrigerated trailer he pulled behind his truck. When he arrived at each destination, he backed the truck and trailer up to the loading dock and unloaded every case onto pallets on his own.
“I love being in the fire. I love being in the heat of the battle,” Dan says. “When my back is against the wall … that’s when I’m at my best.”
PHOTOS BY KATIE WILCOX
It’s an attitude that helped him negotiate contracts
with some of the biggest food distributors in the nation and secure shelf space alongside established brands in grocery stores, gas stations and other retailers. The frozen foods business he describes as starting “from zero” now seemingly moves at a million miles an hour.
grocery stations an
While he jokes that
freezers at his current manufacturing are larger than his first building, he continues to have his eyes on growth. He has set a goal to reach $100 million in annual sales.
“We’re not near where we want to be, but we’re definitely on the right path,” Dan says.
Dan took over Mr. B’s Restaurant and Catering when his dad retired. Since then, he’s added to his local restaurant empire with the purchase of Roger’s BBQ in Florence and Shug’s Steakhouse in Hartsville—all while managing rapid growth at Mr. B’s Restaurant and Catering and Mr. B’s Frozen Foods.
He credits excellent recipes, quality ingredients and a commitment to making things by hand as the key to the business’ success.
“We’ve grown because of our quality,” he says. “We are a premium product. Everything is by hand; there are no machines. If you walked into our facility
to see how we did it, it would blow your mind.”
A commitment to customer service is also a hallmark of his approach.
“I’ve had customers run out of product in Georgia and call me on a Sunday morning,” he says. “I get up and take it to them so they could serve Sunday lunch. I do whatever I can to help our customers.”
Dan takes the same approach to managing his staff. Mr. B’s Frozen Foods has grown from a solo operation to a business with more than 100 employees. Turnover is low, and it’s not just because he offers regular raises and paid time off.
“I do whatever I can do for my people,” he says. “When I hire somebody, I tell them, ‘Welcome to the family. I’ll give you anything that you need, just don’t steal, be Godly and treat
everybody the way you want to be treated.’”
Dan takes that advice to heart, and it’s helped him develop long-term relationships with customers and entrepreneurs who have been instrumental to his success. One of his mentors, John Soules of the eponymous frozen and refrigerated foods manufacturer based in Tyler, Texas, has been a close ally.
In April, the Greater Hartsville Chamber of Commerce named Dan the Will Woodham Business Person of the Year. For Dan, the award was unexpected, but for his wife, Allyson, it was a welldeserved honor after decades of hard work.
“The thing that surprised me the most, is just how hard he’s worked,” Allyson says. “But he also did it on his own without partners; he did it all by himself because he just kept persevering and digging deep and even on the tough days.”
Dan refuses to prioritize profits over quality. He’s committed to making food customers enjoy and always looking for ways to innovate. That has included adding “boil in a bag” options for popular products like mac and cheese and butter beans, and expanding the biscuit selection to include multiple sizes.
For Dan, setting bigger and bolder goals is a major part of the appeal of entrepreneurship.
“I don’t work for money,” he says. “I’m an individual who gives 110% whenever I go after something and … there’s not a wall I can’t run through and a hurdle I can’t jump to get there. I have goals that I want to hit.
“It’s been fun to watch the business grow. We have a lot of potential and if everything hits the way it should, we’ll be a decent company.”
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.
Strike a pose and spread your wings on Main Street in Bishopville. This angel wings mural welcomes visitors to pose for an Instagram-worthy photo op. The mural is on the side of artist Susan Ciotti’s Blue Moon Studio and Kool Treatz ice cream shop. To the right of the mural is a unique recycled-art hubcap garden. Susan has collected discarded hubcaps for more than a decade and painted them in vibrant colors, transforming them into a wall of flowers. This little corner has beautified the small town and inspired community members to step out of their vehicles and walk around.
Cool, flavorful and herby, this twist on tuna salad makes the perfect summertime sandwich
Story and photos by Libby Wiersema
Tuna salad has always been one of my favorites, and my mother made the best. There was none of that “packed in water” tuna for her. She was Italian, and that meant canned tuna was packed in olive oil, or it did not land in our cupboard.
Though most of the oil was drained off before she used it, this kind of tuna not only tasted so much better than its watery counterparts, but it was moister and more tender, too.
Mama also made a Mediterranean-style tuna salad
with chopped onion, olives, fresh basil leaves, vinegar and lots of black pepper. She would pair it with a hunk of Italian bread, and lunch was served. I loved this one best of all.
Many years ago, I excitedly clipped a magazine recipe that brought all the qualities of my favorite tuna salad together in one big, beautiful sandwich. The pan bagnat is a Provencal sub sandwich, if you will, that is common on the streets and beaches of Nice. It is the perfect warm-weather sandwich—cool and brimming with flavor—and is a great addition to your picnic basket.
Dressing
2 cloves garlic, minced
1 teaspoon anchovy paste
¼ teaspoon dried oregano (or 1 teaspoon fresh oregano, finely chopped)
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
Salt and pepper, to taste
Sandwich
1 loaf or round of crusty European-style bread, cut in half horizontally
2 ripe tomatoes, sliced
12 pitted Kalamata olives, halved lengthwise
1 can or jar of tuna in olive oil, drained and flaked
1 small red onion, thinly sliced
4 radishes, thinly sliced
10 to 12 whole fresh basil leaves, rinsed and dried
To make the dressing: In a bowl with a flat bottom or using a mortar and pestle, mash the minced garlic with the anchovy and oregano until it forms a paste.
Whisk in the vinegar and oil. Season with salt and pepper, and set aside. Place the bread on a cutting board, cut side up.
Brush the bread with dressing and start layering the signature ingredients.
Brush both halves with the dressing. Layer tomatoes, olives, tuna, onion and radishes on the bottom half of the bread. Arrange the basil leaves on top, and drizzle with any leftover dressing. Replace the top half of the bread. Place a clean, flat platter or cutting board on top of the sandwich. Add a heavy pan to weigh it down. An iron pot works
This sandwich is part of my summertime cooking toolbox, and everyone who tries it falls in love. The beauty of the pan bagnat, aside from all the layers of goodies tucked inside, is that it serves four people— kind of like a hefty muffaletta. Make one sandwich, and you are done.
The recipe requires that you weigh down the sandwich with something heavy for a few minutes to marry all the ingredients and let the juices soak into the bread a bit. This step is worth the wait.
To begin, you need a round or loaf of good French or Italian bread—something with substance and a crusty outer surface. Do not attempt this sandwich on airy loaves or you will be disappointed. Pan bagnat requires a sturdier vehicle by which to contain all that yumminess and get it to your mouth intact.
well, but be careful to balance it on top. Let this sit for 30 minutes to press ingredients together. Cut the sandwich into four pieces before serving. For the ultimate treat, pair the pan bagnat with a crisp, dry rose. Add some fruit and pack up a picnic. Take a bite. Take a sip. Pretend you’re somewhere in Provence.
Note the recipe calls for a simple vinaigrette made with anchovy paste. If that sets you trembling, listen up: You will not be able to identify an overt anchovy flavor in this sandwich. Adding a little anchovy paste—available in tubes at the grocery store—gives the dressing a body that helps set off the mix of vegetables, tuna and bread.
Trust me on this one. Do not leave it out.
Spring for the tuna in olive oil. It is a bit pricey, but it is money well-spent. n
Libby Wiersema writes about dining, food trends and the state’s culinary history for Discover South Carolina, and other print and online media. Contact her at libbyscarolinaspoon@gmail.com, or visit the Carolina Spoon Facebook page at www.facebook.com/SClibby.1111.
By Dave LaBelle
Recently, I challenged myself to see and photograph light as I found it entering our home, without any help or interference.
Determining not to move anything for better composition, I watched as morning and afternoon light crawled across tables, chairs, curtains and floors, illuminating things hidden in shadow: dusty furniture, hanging towels, baskets of fruit, our dog, even discarded toilet paper rolls on a window sill in the bathroom.
The temptation to move a towel, a napkin or a banana to create a better composition or add artificial fill light was great, but I resisted in the name of capturing only what I saw naturally.
Photographing the light and those things it touched was an exercise I faithfully maintained for 10 days, posting a picture every day on Facebook.
In the end, this modest exercise accomplished more than anticipated.
To begin, it slowed me down. I noticed a world I had ignored and saw details I had seldom paid attention to before, such as the carvings on a wooden sculpture, a nook for a phone, the glass doorknobs on my bedroom doors.
It helped me truly see light in a new light, as I watched color and intensity quickly change, and deep shadows
open and close again. Though I have always adored light from the time I opened my eyes, a new heightened awareness of its magical healing power and beauty washed over me.
More than once I breathed deeply and brushed away grateful tears. I was reminded that where there are shadows, there is light.
Lastly, the exercise offered me something to look forward to each morning, photography not assigned or driven by a deadline, something visually stimulating and soothing, like soft classical music.
What pleased me most was the response to the uncomplicated images after posting them online. Many friends and photographers whose work I greatly admire were encouraged to capture their own found images of light.
Slow down and capture the beauty of natural light as it enters your home. Follow and study the light as it moves, illuminating and exposing. Watch how the morning light crawls through your house as you open your drapes and find things you often don’t notice. See if you can capture an image that celebrates the beautiful light.
Email your best image (just one, please) with caption information, including an explanation of how it affects you, to GPH@pur.coop. We may share submissions on our website and social media channels.
By Robin Howard
Have you ever been to an art museum and wondered how people can stare at a painting for an extended period? Or looked at an abstract work of art and thought, “My kid could do that?”
Understanding and appreciating art is a personal and subjective experience. Your perspective, emotions and background influence how a piece makes you feel. Whether you’re an art enthusiast or a casual observer, some fundamental principles can help you get more out of looking at art.
Art comes in various forms, styles and genres, so approach it with an open mind. Don’t feel pressured to like or dislike something based on others’ opinions. Every piece has a story and purpose; you may find deeper meaning and enjoyment in artwork that others don’t.
Look at the work closely, paying attention to details, colors, textures and composition. Try to see what the artist intended to convey and how they achieved it. It’s OK to guess; sometimes, loose associations get to the heart of the mystery.
Understanding the context in which a work was made is important. Consider the time, place and cultural background in which it was created. Context can greatly impact your interpretation.
If you’re going to a museum or art show, take the time to learn about the artist. Their life experiences and influences can provide insights into their work. If you’re going to a specialized museum or show, familiarize yourself
with different art movements and styles, such as impressionism, surrealism or abstract expressionism.
Ask yourself questions about the artwork. What emotions or ideas does it evoke? There are no wrong answers.
Look at the composition of the artwork. How are elements arranged? Pay attention to balance, proportion and focal points, as these can provide insights.
Consider the artist’s use of color. Colors can evoke different emotions and convey symbolic meanings. For example, warm colors such as red and orange often evoke passion and energy, while cool colors such as blue and green can convey calm and tranquility.
LOOKING AT and UNDERSTANDING art is a journey; it’s a process of EXPLORATION and INTERPRETATION.
Symbolism
Many artworks incorporate symbols or metaphors. These symbols can be culturally specific or have universal meanings.
Trust Your Instincts
Ultimately, trust your instincts and emotions when looking at art. What youfeel and think when you view a piece is valid.
Personal Connection
A piece of art may remind you of a personal experience, reflect your beliefs or simply resonate with your emotions.
Art as a Reflection of Society
Consider how art reflects the society and culture in which it was created. Art can serve as a mirror to the issues, values and concerns of its time.
Looking at and understanding art is a journey; it’s a process of exploration and interpretation. By approaching art with an open mind, curiosity and a willingness to learn, you can develop a richer and more profound connection with the world around you.
Across ___ together (assembled) (6)
7 ____ together (assembled) (6)
8 State of great comfort or elegance (6)
9 Audio reverberation (4)
10 Precision, correctness (8)
State of great comfort or elegance (6)
11 Go over with a fine-toothed comb (7)
13 Batman’s sidekick (5)
15 ____ friends (in good company) (5)
16 Crams for a final exam; private rooms (7)
Audio reverberation (4)
18 Euclid’s subject (8)
19 Close in proximity (4)
21 Mr. with a monocle (6)
Precision, correctness (8)
22 Country with Viking history and scenic fjords (6)
Down
Go over with a fine-toothed comb (7)
1 Element often in sunscreen (4)
2 Something that goes with another thing, such as a side dish (13)
3 Forge ahead, go forward (7)
Batman's sidekick (5) ___ friends (in good company) (5)
4 “Melrose ____” (5)
5 Remarkable; exceptional (13)
6 Habitual action; makes perfect (8)
14 “____ Alive,” sequel to Saturday Night Fever (7)
17 Word before “of mind” or “of emergency” (5)
20 Opposite of “home” in sports (4)
Crams for an exam; private rooms (7)
Euclid's subject (8)
Close in proximity (4)
Mr. with a monocle (6)
Country with Viking history and scenic fjords (6)
Down Element often in sunscreen (4)
Something that
this device is contraindicated in persons whose breathing during normal resting would be unable to trigger the device. Proper device triggering, setup and operation must be confirmed by an experienced clinician or other respiratory professional. Not for pediatric use. Not for use by tracheotomized patients. WARNINGS: The device produces enriched oxygen gas, which accelerates combustion. Do not allow smoking or open flames within 2m (6.56ft) of this device while in use. If you feel ill or uncomfortable, or if the concentrator does not signal an oxygen pulse and you are unable to hear and/or feel the
Shrimp Scampi
Vegetable oil
1 tablespoon plus 1½ teaspoons kosher salt, divided
1 pound linguine
6 tablespoons unsalted butter
3 tablespoons olive oil
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
¼ teaspoon freshly ground black pepper
1⁄3 cup chopped fresh parsley leaves
½ lemon, zest grated
¼ cup freshly squeezed lemon juice
¼ lemon, thinly sliced in half-rounds
1⁄8 teaspoon red pepper flakes
Drizzle some oil in a large pot of boiling salted water. Add 1 tablespoon of salt and the linguine. Cook to al dente.
Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over mediumlow heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1½ teaspoons of salt and pepper. Saute, stirring often, until the shrimp turn pink, about 5 minutes.
Remove from the heat. Add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and put it back in the pot. Immediately add the shrimp and sauce. Toss well and serve.
4 slices bacon, diced into ½-inch pieces
2 pounds jumbo shrimp, peeled and deveined
1 teaspoon Cajun seasoning
½ teaspoon salt
2 tablespoons butter
1 bunch scallions, thinly sliced, light and dark green parts divided
1 stalk celery, finely diced
4 cups whole milk
¾ teaspoon salt
1 cup quick-cooking grits
1 small red bell pepper, finely diced
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon Worcestershire sauce
½ teaspoon hot sauce
1 cup shredded cheddar cheese
Heat a large nonstick skillet over medium heat. Add the bacon. Cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet, and sprinkle with the Cajun seasoning and salt. Increase the heat to mediumhigh. Cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl, and set aside. Place the skillet back on the heat. Do not wash it. Melt the butter in the skillet. Add the light green scallions, celery, bell pepper and garlic. Cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour, and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce and hot sauce. Bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat. Set it aside while you make the grits. In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low. Simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Stir continuously to prevent sputtering.
Remove the pan from the heat, and stir in the cheese. Taste. Adjust the salt, if necessary. Remove the pan from the heat. Cover with a lid to keep warm until ready to serve. Place the skillet with the vegetable/sauce mixture back on the stove. Bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet. Mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle dark green scallions over the shrimp.
1⁄3 cup honey
¼ cup soy sauce
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 pound medium uncooked shrimp, peeled and deveined
2 teaspoons olive oil
Green onion, chopped
In a medium bowl, whisk together the honey, soy sauce, garlic and ginger to make a marinade/sauce.
Place shrimp in a large sealable container or zipped-top bag. Pour half of the mixture on top. Shake or stir, then marinate the shrimp in the refrigerator for 15 minutes or up to 12 hours. Cover and refrigerate the remaining sauce.
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. Discard used marinade.
Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
Serve shrimp with cooked marinade sauce. Garnish with green onions.
1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
1⁄3 cup thinly sliced scallions, white and green parts
2 cloves garlic, minced
2½ tablespoons Thai green curry paste
14-ounce can coconut milk
¼ cup water
2 tablespoons fish sauce
1 tablespoon light brown sugar
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lime juice
Lime wedges for serving
¼ cup chopped fresh cilantro
Heat the oil in a large skillet over medium-high heat. Add the onions. Cook, stirring frequently, until soft, about 3 minutes.
Add the scallions, garlic and green curry paste. Cook, stirring frequently, for 2 minutes.
Add the coconut milk, water, fish sauce and sugar. Bring to a gentle boil. Add the shrimp. Cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes.
Stir in the lime juice, and sprinkle with the cilantro. Taste and adjust seasoning, if necessary. Serve with jasmine rice.
Amicalola Falls State Park offers a better way to start the 2,000-plus-mile trail
By Cheré Coen
For those hardy souls who wish to travel the nearly 2,200-plus miles of the Appalachian Trail, starting at the southern terminus in Georgia is ideal. Spring arrives early in the South, so chances are the monthslong trek along the Appalachian Mountains north to Maine will be met with congenial weather.
A stone arch welcomes hikers to the approach trail just outside the welcome center, and the path stretches along the East Ridge Road to the top of the falls.
Which is why most hikers start their journeys at Amicalola Falls State Park outside Dawsonville, Georgia. The park contains the 8-mile approach hike to Springer Mountain, the southernmost part of the Appalachian Trail.
The arch trail is symbolic and popular for photos, Robert says. It was used in “A Walk in the Woods,” the 2015 film about the Appalachian Trail starring Robert Redford and Nick Nolte.
“Beginning of March is ideal because most of the way you’re hiking in spring,” says Robert M. Berrey Jr., Amicalola Falls State Park general manager.
The traditional way to hike the approach trail was up 604 stairs that parallel the falls. Currently, that trail is closed for maintenance so the East Ridge Road is used.
Some hikers start their journeys at the park’s lodge, located at the top of the falls. This not only eliminates the steps to climb—a stretch of 1,000 feet in elevation— but it gives hikers a chance to rest, use the laundry facilities and fuel up at the lodge’s restaurant. If the first day sees rain, hikers may wait it out at the lodge.
To better acquaint hikers with what to expect, the park opened its new welcome center in October 2023.
The center offers a cafe; retail shop for trail accessories, snacks and souvenirs; an exhibit area on Appalachian Trail history, flora and animals; and a basecamp meeting for trail orientation and informational workshops. In the past, trail basecamps happened at a 50-year-old structure resembling a Stuckey’s shop.
“It’s a big improvement over what we had,” Robert says.
There are several ways to hike to Spring Mountain from Amicalola Falls State Park, named for the magnificent 729-foot waterfall—the third-highest cascading waterfall east of the Mississippi River.
“It’s more convenient for a lot of people to start from here,” Robert says.
The approach trail that begins at the lodge splits at one point, with one trail heading to Springer Mountain and the other to Len Foote Hike Inn, about 3 miles short of Springer. Len Foote is about 5 miles from the park lodge, offering accommodations, family-style meals, a bathhouse with hot showers, and a sunrise room with puzzles, games, guitars and a porch with rocking chairs.
The inn was built to be sustainable—it was the first, along with National Geographic, to receive LEED Platinum status, the highest rating of the U.S. Green Building Council to measure a building’s sustainability and resource-efficiency. Hikers must hike out of it with everything they bring in.
“We are 100% sustainable, and we’re proud of that,” Executive Director Eric Graves says.
Educational programs on everything from composting toilets to solar energy are given there.
basecamp at Amicalola Falls State Park, offered by the Georgia Appalachian Trail Club. Topics include hanging food to keep it away from bears, digging a privy and safety.
Guests may reserve rooms at Len Foote online or at the new welcome center.
Appalachian Trail hikers may begin their journeys directly at the southern terminus, Spring Mountain, and eliminate the 8-mile trek from Amicalola Falls, but starting at the park allows them to rest, educate themselves about the Trail and test their stamina, Robert says.
“Each state has its own club, and they manage that part of the trail,” Robert says, adding basecamp is usually offered in February to prepare hikers for the March sendoff. “Basecamp is designed for people who are going to hike the whole thing.”
“Some people don’t make it out of the park,” he says.
The Appalachian Trail was the brainchild of Benton MacKaye and was completed in 1937 with the assistance of citizens and the Civilian Conservation Corps. The footpath through the Appalachian Mountains is managed today by the National Park Service as the Appalachian National Scenic Trail.
A support network of “Trail Runners” is housed at the park for two to three months in spring to check on the Georgia section of the Trail and/or to assist hikers.
Some hikers, called “southbounders,” begin at the Appalachian Trail at the northern terminus in Maine but must wait until snow clears, which may push their start.
Hikers starting at the southern terminus may attend winter
Hikers register before heading out so others may follow their progress. The new welcome center was designed to host search and rescue operations should the need arise.
The average “thru-hiker” will finish the trail in two to three months, Robert says, but some may take up to six months.
Section hikers may hike a portion or a state at a time, finishing the entire trail in years.
By Cheré Coen
The park fills up in summer, when visitors welcome a slightly cooler trek to the mountains.
In addition to the mountaintop lodge, the park offers cabins, camping and glamping.
For our wedding anniversary, my husband and I decided to veer away from the celebratory dinner and hike 5 miles to the Len Foote Hike Inn in the north Georgia mountains for a peaceful commune with nature.
The Hike Inn is part of Georgia’s Amicalola State Park and Lodge, a delightful destination for those who wish to leave city life and its noise behind.
When not assisting Appalachian Trail hikers, the new welcome center’s outdoor space offers interpretive presentations such as birds of prey demonstrations and talks on the reptiles in their possession.
We spent the first night at the lodge, indulged in a big breakfast to fire up our resolve and headed out.
The hike was easier than we expected, a few steep inclines but ones beginners and moderate hikers will be able to tackle. The walk through the woods involves crossing streams, viewing diverse ecosystems and mountain vistas.
Once you reach Len Foote, visitors receive a cloth bag of linens and room assignments. Rooms are rustic with only a bunkbed and a small area to hang clothes—really, what else do you need? You must make your own bed and unmake it upon departure.
For more information, visit www.amicalolafallslodge.com.
CLOCKWISE FROM OPPOSITE PAGE TOP LEFT: This arch marks the approach trail to the Southern terminus of the Appalachian Trail at Amicalola Falls State Park outside Dawsonville, Georgia. Lee Foote Hike Inn’s plaque by the Georgia Appalachian Trail Club honors Appalachian Trail hikers. Hikers may pick up a passport at the welcome center. The historic marker sits at the welcome center. Robert M. Berrey Jr., Amicalola Falls State Park general manager, explains to a visitor the route of the Appalachian Trail at the park’s welcome center. The Sunrise Room is one of the rooms at Len Foote Hike Inn. This stone marks the approach trail to the Southern terminus of the Appalachian Trail. PHOTOS BY CHERÉ COEN
Towels are available for the bathhouse, and they’re returned to housekeeping. All items brought in—clothes, toiletries, water bottles, etc.—must be taken out when you leave.
Hike Inn consists of the guest rooms, a lobby with books and Appalachian Trail memorabilia, the dining hall where meals are served family-style and drinks are always available, and the Sunrise Room with games and a porch. If you rise early enough, grab a cup of coffee and greet the morning.
The bathhouse features clean showers with hot water and composting toilets that don’t smell, although the air flowing through does give one a cool goose at first.
If you visit during a solstice, a garden with a stone element will light up at the exact time, much like Stonehenge.
You must work to reach Len Foote Hike Inn, but once there you can unwind, relax and take in the beauty of nature.
Wear comfortable shoes or hiking footwear, bring rain gear and prepare for shifts in weather since Len Foote is on top of a mountain.
“We’re 10 degrees cooler than Atlanta,” Executive Director Eric Graves says.
The most popular months are spring and fall so plan whether you want to see autumnal colors in October and November or rhododendrons and mountain laurel in spring.
For a weekday visit or reserving during an offseason, consider checking the weather first, then call. Many times, there will be open rooms on short notice during weekdays, Eric says.
AUGUST 13
Seniors Morning Out
Join us as we mingle, play games and chair volleyball, line dance and more. Ages 50 years and older are welcome.
10 a.m.-noon
CHERAW COMMUNITY CENTER
200 Powe St., Cheraw
AUGUST 17
Forget Me Not 5K
Spend time running/walking for Alzheimer’s This 5K is hosted by the Rotary Club of Florence.
8 a.m.
JAMES ALLEN PLAZA
109 S. Dargan St., Florence
AUGUST 24
37th Annual Doll & Toy Show and Sale
Verbal appraisals for dolls and toys cost $5. Admission to the show and sale is $6 for those 13 and older; 12 and younger enter free.
9 a.m.-3 p.m.
SIMT
1951 Pisgah Road, Florence
AUGUST 29
Terrence Carraway Memorial 5K
Run/walk around a historic track in memory of fallen Florence policeo cer Sgt Terrence F. Carraway. Proceeds bene ttheT errence F. Carraway Foundation.
6-8 p.m.
DARLINGTON RACEWAY
1301 Harry Byrd Hwy., Darlington
AUGUST 29
Terrence Carraway Memorial 5K
AUGUST 31
Help a Hero 200
AUGUST 1-30
Swamp Fox Quilt Show
Cast a vote for your favorite quilt. The People’s Choice Award will be announced after Labor Day.
HARTSVILLE MUSEUM 222 N. Fifth St., Hartsville
AUGUST 31
Sport Clips Haircuts
VFW Help a Hero 200
The NASCAR X nity Series returns. Visit darlingtonraceway.com for tickets.
3:30-6:30 p.m.
DARLINGTON RACEWAY
1301 Harry Byrd Hwy.
SEPTEMBER 1
Cook Out Southern 500
The regular season nale of the NASCAR Cup Series. Visit darlingtonraceway.com.
6-9 p.m.
DARLINGTON RACEWAY
1301 Harry Byrd Hwy.
SEPTEMBER 6
First Friday at the Fountain
Help strengthen the community on the rst Friday of each month of summer.
The Silk Groove will lend its musical talents while food trucks bring the tasty treats. Bring your chairs and cooler for a night of entertainment.
6-10 p.m.
100 S. Railroad Ave. (South Plaza), Dillon
AUGUST 24
Doll & Toy Show and Sale
SEPTEMBER 1
Cook Out Southern 500
events@marlboro.coop
SEPTEMBER 7
Love to Give 5K
Walk and Run
The Junior League of Florence supports local charities through this 5K. Proceeds bene t the community.
8 a.m.-Noon
Briggs Elementary 1012 Congaree Dr., Florence
SEPTEMBER 14
Society Hill
Cat sh Festival
Join us for a day of cat sh, a Pink Ladies car show, parade and more.
9 a.m.-4 p.m.
112 W. Depot St., Society Hill, SC
By Vikki Moran
Travel is an enriching endeavor—a chance to delve into new cultures, terrains and viewpoints Yet, it can also be physically and mentally demanding
Achieving balance while traveling requires a keen understanding of your own boundaries and resources, all while maximizing the joy from your voyages This comprehensive guide aims to impart practical insights into orchestrating a gratifying travel experience that seamlessly aligns with your individual needs.
Deliberate Travel Choices: The How and Where
When it comes to travel, the possibilities are vast. Will you embark on a road trip, jet off to a distant land, savor a leisurely train excursion or set sail on a river or ocean voyage? Defining the mode and destination of your travel lays the foundation for a well-balanced journey
Preliminary Assessment: Resources and Boundaries
Prior to setting out, it is imperative to evaluate your physical capacities. Consider factors such as mobility, endurance and balance Are you at ease with climbing stairs or traversing long distances?
By Vikki Moran
Recognizing limits empowers you to customize your travel plans to meet your needs. It’s vital to recognize boundaries are not impediments, but rather facets that can be addressed through careful deliberation
Travel is an enriching endeavor—a chance to delve into new cultures, terrains and viewpoints. Yet, it can also be physically and mentally demanding.
Financial Framework: Realistic Budgeting
Achieving balance while traveling requires a keen understanding of your own boundaries and resources, all while maximizing the joy from your voyages. This comprehensive guide aims to impart practical insights into orchestrating a gratifying travel experience that seamlessly aligns with your individual needs.
One pillar of a successful travel endeavor is having a precise grasp of your financial means. Define your budget and adhere to it. If you allocate $10,000 for a European escapade, ensure this threshold is not breached. Factor in airfare, lodging, sustenance, local transportation and contingencies.
For international trips, account for exchange rates.
Deliberate Travel Choices: The How and Where
Research the cost of lodging Do you want a luxury hotel or economy accommodations? Allocate funds for activities and experiences that align with your passions—attending a cultural event, acquiring artwork or exploring historical sites. If a road trip is on the horizon, factor in fuel costs and potential fluctuations Consider investing in an audiobook app for extended journeys.
When it comes to travel, the possibilities are vast. Will you embark on a road trip, jet off to a distant land, savor a leisurely train excursion or set sail on a river
Don’t forget to contemplate the necessity of travel insurance a safeguard against unforeseen events
or ocean voyage? Defining the mode and destination of your travel lays the foundation for a well-balanced journey.
Preliminary Assessment: Resources and Boundaries
Prior to setting out, evaluate your physical capacities. Consider factors such as mobility, endurance and balance. Are you at ease with climbing stairs or traversing long distances? Recognizing limits empowers you to customize your travel plans to meet your needs. It’s vital to recognize boundaries are not impediments, but rather facets that can be addressed through careful deliberation.
To make the most of your travel odyssey, consider what you aim to accomplish Are you inclined to steep yourself in local customs, savor culinary delights or delve into historical marvels? Would you prefer to flit between multiple locales or ensconce yourself in a singular captivating city?
Your objectives serve as a compass as you craft an itinerary, ensuring you invest time in activities matching your interests
Financial Framework:
Realistic Budgeting
In light of your identified boundaries and objectives, opt for travel methods that match your needs Should extended walks pose a challenge, choose destinations with robust public transportation, or contemplate renting a mobility aid Select accommodations that provide essential amenities and proximity to key attractions Additionally, intersperse breaks within your schedule to rejuvenate and stave off burnout
One pillar of a successful trip is having a precise grasp of your financial means. Define your budget and adhere to it. If you allocate $10,000 for a European escapade, ensure this threshold is not breached. Factor in airfare, lodging, sustenance, local transportation and contingencies. For international trips, account for
Finding travel equilibrium requires a discerning approach that weighs personal limitations and the potential for gratification By accounting for your physical thresholds, adhering to realistic budgets, clarifying travel objectives and fine-tuning your methods, you can craft a
travel experience that is both enriching and unforgettable.
Remember, travel is a voyage of selfdiscovery, and embracing your limits only heightens its depth and breadth
Set forth on your next adventure with assurance, secure in the knowledge that you’ve primed yourself for fulfilling and harmonious travel. n
Your objectives serve as a compass as you craft an itinerary, ensuring you invest time in activities matching your interests.
exchange rates.
Research the cost of lodging. Do you want a luxury hotel or economy accommodations? Allocate funds for activities and experiences that align with your passions—attending a cultural event, acquiring artwork or exploring historical sites. If a road trip is on the
horizon, factor in fuel costs and potential fluctuations. Consider investing in an audiobook app for extended journeys. Don’t forget to contemplate the necessity of travel insurance—a safeguard against unforeseen events.
To make the most of your travel odyssey, consider what you aim to accomplish. Are you inclined to steep yourself in local customs, savor culinary delights or delve into historical marvels?
Would you prefer to flit between multiple locales or ensconce yourself in a singular captivating city?
Should extended walks pose a challenge, choose destinations with robust public transportation, or contemplate renting a mobility aid.
Select accommodations that provide essential amenities and proximity to key attractions. Additionally, intersperse breaks within your schedule to rejuvenate and stave off burnout.
Your objectives serve as a compass as you craft an itinerary, ensuring you invest time in activities matching your interests.
Your objectives serve as a compass as you craft an itinerary, ensuring you invest time in activities matching your interests.
Opt for travel methods that match your identified boundaries and needs.
Finding travel equilibrium requires a discerning approach that weighs personal limitations and the potential for gratification. By accounting for your physical thresholds, adhering to realistic budgets, clarifying travel objectives and fine-tuning your methods, you can craft a travel experience that is both enriching and unforgettable.
Remember, travel is a voyage of selfdiscovery, and embracing your limits only heightens its depth and breadth. Set forth on your next adventure with assurance, secure in the knowledge that you’ve primed yourself for fulfilling and harmonious travel.
It turns out that a morning cup of Joe is good for more than just kick-starting your day with a jolt of caffeine. If you brew your morning round of coffee at home, don’t throw out those spent grounds just yet. There are so many easy household hacks for used coffee grounds that you may have been missing out on.
Here are a few of the ways you can put those grounds to good use:
From ants in your kitchen to mosquitoes and flies that come out during the hotter months, many insects are deterred by coffee grounds.
Compounds in coffee—caffeine and diterpenes—are toxic to some insects. Sprinkle some in your garden or around small cracks in the home, or leave out a small jar or saltshaker to keep pests away.
One new hack via TikTok suggests burning coffee grounds to keep mosquitoes at bay. Place the grounds in a bowl and use a lighter to burn the grounds. The scent and the smoke will keep mosquitoes, flies and wasps away, and have your area smelling like coffee instead of citronella.
Coffee grounds are a natural fertilizer. They contain nitrogen, iron, calcium, potassium,
phosphorous and magnesium, which are all necessary for plants to thrive.
Scattering coffee grounds around the soil can help give your plants the nutrients they need, while absorbing heavy metals in the soil that prevent them from growing.
The higher acidity of coffee grounds benefits acidity-loving plants, such as hydrangeas, roses, gardenias, azaleas, holly and rhododendrons. It also works on blueberries, cucumbers, peppers, potatoes, carrots and radishes.
If you compost at home, coffee grounds can make an excellent addition.
The grounds help to stabilize the pH level and add valuable nitrogen, which works to break down the organic matter quickly. Plus, they help deodorize the bin.
Instead of throwing your coffee grounds out, try tossing them in your compost for a more efficient, better-smelling compost pile.
Coffee smells good enough by itself, but it can also eliminate and absorb any yucky smells in the environment as well. The nitrogen in coffee neutralizes strong odors.
To freshen the air in any room, place a bowl or open jar of coffee grounds where it’s needed, and watch it do its work.
You can also create sachets of coffee grounds using old pantyhose, cheesecloth or other mesh material. Place your sachet in gym bags, sneakers, drawers, cars and other places for an all-natural air freshener.
Another hack is to keep a small bowl of grounds by the sink. If your hands smell like onion or fish after cooking, rubbing some coffee grounds on them will help get rid of any hard to remove odors.
Coffee grounds have a strong and gritty texture, which makes them great for removing grime and buildup leftover from cooking. Just add some coffee grounds onto your pots and pans, stovetop, grill or inside your sink for an eco-friendly scouring method.
If you have a nick or scratch on your wooden furniture, coffee grounds could be a quick fix.
The natural dye found in coffee grounds can be used as a budget friendly way to cover any scratches. Just combine the grounds and a little water into a thick paste, and rub it over the scratch with a Q-Tip or cloth. Let it sit for five to 10 minutes before wiping clean. Repeat this process as needed until you have the desired color.
The caffeine and antioxidants contained in coffee can work wonders when applied to skin.
To revive dull skin, try a DIY exfoliating body scrub. Blend half a cup of grounds with a quarter cup of coconut or olive oil to scrub off dead skin cells, boost blood flow and leave skin smelling amazing.
Coffee can also help to reduce the appearance of dark under-eye circles and puffiness. To treat under that sensitive area, add water or coconut oil to your grounds to form a paste. Apply the mix underneath your eyes and let it sit for 10 minutes before rinsing off.
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.
Burning a jar of coffee grounds outside is one way to ward off unwanted insects.
Treat your taste buds to a doughlicious treat with NoBaked’s gourmet cookie dough.
For a taste that’s straight out of the bowl without the risk of food-borne illness, try Amazon’s best-selling cookie dough. Formulated without eggs and using heattreated flour, the dough is safe to enjoy.
Full of flavor and with a texture smooth as butter, this sweet dough is made in
Nashville with all-natural ingredients and shipped directly to you by the pint. It’s available in eight flavors: chocolate chip, confetti sugar, cookies and cream, red velvet, s’mores, strawberry cheesecake, cookie monster and brownie batter, along with dairy free, gluten free and seasonal options.
You can eat it by the spoonful or roll it into balls for a bite-size snack or ice cream
topper. Each jar stays fresh up to six months in the refrigerator or a year in the freezer. Build your own box of NoBaked Cookie Dough, starting at four jars for $50. Or subscribe to a monthly subscription box, which gives you exclusive access to seasonal flavors, for $32.
nobakedcookiedough.com
Level up your hand sanitation game with the award-winning hand sanitizer mist from Touchland.
This dermatologist-tested formula works to soften skin while killing 99.9% of germs. Each bottle contains more than 500 sprays. Its lightweight formula absorbs quickly, never feels sticky, and leaves hands feeling and smelling sensational.
Far from traditional sanitizer, these mists are packed with good-for-you ingredients such as hydrating aloe vera and essential oils, which keep skin from being stripped of moisture.
Thanks to the controlled spray dispenser, it is also unlikely to spill or leak a goopy mess into your palm, purse or car. Not only do these innovative mists keep your hands squeaky clean, but they also come in more
than 15 mood-boosting scents.
The collection was developed in partnership with Givaudan Perfume House. You are sure to find a scent to spritz each day of the week—from fruity Applelicious, Wild Watermelon and Citrus Grove to earthy scents such as Blue Sandalwood, Aloe You and Vanilla Blossom to the newest additions, Rosewater and Lily of the Valley.
Don’t forget to grab one of Touchland’s matching accessories. Personalize your hand sanitizer with a lanyard, color-coordinating case or the Touchette zippered pouch that can be attached to a belt loop, wallet or keys, while protecting it from wear and tear.
You can find these travel-friendly power mists in Sephora, Ulta, Target and more.
Touchland.com
Get ready for back-to-school season in style with this Simply Southern Backpack in a fashionable floral print.
This spacious school bag has the capacity to carry everyday essentials: textbooks, folders, binders, laptop and a lunch box. Multiple compartments for easy organization include a zippered front stash pocket and side pockets to hold a water bottle, thermos or umbrella.
The padded shoulder straps are adjustable and offer support and comfort for your shoulders. Made of 100% water-resistant polyester material, it is durable and easy to clean.
This bag is great for school, concerts, sports, traveling, hiking and more.
Showcase your own style with three design options available in blue floral, pink shells or a turtle print in navy.
Visit Simply Southern in stores or online for the rest of its Southern-inspired line of apparel and accessories all designed and printed in the United States.
Simplysouthern.com
By Judy Garrison
The roots of blues music run as deep as the waters of the Mississippi River. Its history is as charged as those whose voices penned impassioned lyrics and rhythms.
and expressed the heartache and hope of the Deep South.
From the streets of Chicago and Memphis and down the blues highway from Clarksdale, Mississippi, to New Orleans, melodies and lyrics told stories
However harsh and disheartening the stories might have seemed, the sound was spellbinding. These musicians— Charley Patton, W.C. Handy, Robert Johnson, Son House—ignited the American blues tidal wave that engulfed the South. The South’s Piedmont Region, from Greenville, South Carolina,
eastward, swelled with guitar mastery and ragtime influences.
Among those masters was Blind Willie McTell, one of the most influential blues guitarists.
If you love music—any genre—chances are Willie’s rhythm has invaded much of the music that has passed your ears. No matter if it’s rock, country or jazz, its foundation began with the blues.
The Legacy of Blind Willie McTell Born in 1901 in Thomson, Georgia, as William Samuel McTier, he started life blind in one eye. Later in his childhood, he lost sight in the other.
At a young age, his smooth voice, along with his skill on the harmonica, accordion and six- and 12-string guitars, cemented his niche in blues history and earned him status as one of the most accomplished guitarists of the era.
modern music that followed.
Known best as a street musician, he recorded 100 songs in his lifetime— mainly in the 1920s—under different names and labels. His songs “Statesboro Blues” and “Broke Down Engine Blues” have been recorded by the Allman Brothers and Bob Dylan.
A Celebration of McTell and the Blues
afternoon. Whether the artist hails from the suburbs of Atlanta, the prairies of Oklahoma or Bourbon Street in New Orleans, Willie has influenced their sound and message.
To celebrate his contribution to this electric and long-standing genre, invited artists from around the United States gather during the third weekend in September in a field outside of Thomson to brave the heat, sing the blues, dine on food truck specialties and drink beer under their shade canopies.
Able to read and write music in Braille, which many considered his superpower, Willie knew little popularity during his lifetime. However, his influence shaped the
It’s one thing to understand the legacy of blues musicians during the musical landscape of the 19th and 20th centuries, but it’s another to watch, listen and absorb a century’s worth of history in a single
Many consider the Blind Willie McTell Music Festival as a jumping off point for
bigger gigs. That can be said for Alabama’s St. Paul and the Broken Bones who took the 2014 stage as a secondary act. A short time later, their music climbed the charts.
Friday evening features a prelude to Saturday’s music lineup with a free concert in downtown Thomson. The taste of tunes is served outside of the train depot, with an audience in stadium chairs that takes over the streets for music underneath the stars. Downtown restaurants remain open as the blues blow through the city.
The festival field opens at 11 a.m. on Saturday morning, but blues lovers arrive long before dawn to claim their spot of dirt. At noon, the first act takes the stage for a 90-minute session, a kickoff to the five acts that follow. The 2023 festival brought Grammy-nominated and 2021 B.B. King Entertainer of the Year Shemekia Copeland.
Other entertainers have included Jimmie Vaughan and the Texas Gentlemen, guitarist Samantha Fish, Sugar Ray and the Bluetones, Buddy Miller, Delbert McClinton and many more.
In 2024, the festival celebrates 30 years of gathering in a field in the middle of nowhere to hear sounds that have defined generations. The lineup includes Wynton Marsalis, Shinyribs, The Revelers, Jerron Paxton, and Blair Crimmins and the Hookers.
BELOW: It’s a party in Thomson
For more information on the festival and Blind Willie McTell, visit www.blindwillie.com.
Find the guitars. Local artists have hand-painted 12 7-foot replicas of the Stella, Willie McTell’s 12-string guitar. Fifteen guitars honor the life of the Thomson native. Don’t miss the mural at the end of Central Avenue.
Visit his grave. Willie died in 1959 in Milledgeville, Georgia, and was buried at Jones Grove Church near his birthplace (tombstone reads Eddie McTier). He was inducted into the Blues Foundation’s Blues Hall of Fame in 1981 and into the Georgia Music Hall of Fame in 1990.
1021 Stagecoach Road NE, Thomson, Georgia
Bring your chairs, blankets and canopy tents (designated area) and stake claim to your real estate for nine hours of music. However, leave your coolers, large bags and animals behind. Lots of food trucks and local organizations serve barbecue, sandwiches and other delights to fuel your day. The beer tent tends to be popular as the Georgia heat rises. Ice-cold beer and wine are served, and electronic payments are accepted. Shuttle service is available from area hotels—Comfort Inn, Hampton Inn, Econo Lodge—and campgrounds Raysville and Big Hart.
Sign up for the latest updates at www.blindwillie.com.
By Robin Howard
One of the best days of my life started with an early morning text from my neighbor that read, “You forgot to put out your trash.” We hadn’t forgotten to put out our trash for collection— we just didn’t have any.
After vowing to make our house as near zero-waste as possible and making some minor changes, our efforts finally paid off in the form of an empty garbage can. Going zero-waste was not only easy, but it also became a fun challenge.
It’s estimated every American generates more than 1,700 pounds of trash per year. That’s up to seven times more waste per person than any other country, and only 16% is being recycled.
The No. 1 reason people say they don’t recycle is that it isn’t convenient. If we do recycle, dirty materials or improperly sorted materials can contaminate an entire load, dooming all of it to the landfill or incinerator.
Recycling isn’t a magic bullet for solving the waste crisis but updating how we think about recycling may help us find a way out of it. These days nearly everything you have can be recycled. Our job is to help our household trash find its way to the right place and send it there in the proper condition.
In the past, municipal recycling facilities made money by sorting and exporting materials—such as cardboard, paper, glass, aluminum and some plastics—to countries
that needed them to meet manufacturing demands.
Until 2018, China bought nearly half of United States recyclables. When they and other nations raised purity standards, the market for our trash was drastically reduced. Though we still ship millions of tons of plastic trash overseas, every country that used to buy our waste is now overwhelmed with it.
The hard truth: There is no longer a market for our used yogurt containers, Amazon boxes and spaghetti sauce jars. As a result, our municipalities must pay more to recycle our stuff or resort to dumping it in a landfill.
Anything that can’t be recycled usually ends up in a landfill, and to some extent, landfills are necessary evils. However, they are significant sources of pollution and expensive for taxpayers to create and maintain.
Landfills are often placed in low-income and minority neighborhoods, reducing home values and exposing people to higher levels of toxins.
The more trash we can keep out of them, the fewer landfills we’ll need.
Recycling takes a little more time, but it benefits the community
by preventing pollution; conserving natural resources such as water, coal, oil, minerals and natural gas; reducing greenhouse gas emissions; saving money; creating jobs; and promoting environmental justice in low-income communities.
The first new rule of recycling is simply to buy less.
Before buying something new, see if you can reuse or repurpose or buy used on Nextdoor, Craigslist, consignment shops, or from friends or neighbors. If you buy new, buy from brands that sell products made from recycled materials, ship in recyclable packaging and have a plan for recycling the item at the end of its useful life.
Though recycling isn’t the solution to our trash problem, buying less is.
Paper, cardboard, aluminum, steel cans, glass bottles, jars, cartons and plastic bottles, and containers marked one through seven on the bottom can be placed in your municipal recycling bin.
Everything should be clean and dry. If you don’t rinse your ketchup bottle and it explodes in the recycling process, everything else in the recycling load—not just yours—will have to be incinerated or sent to the landfill. Containers don’t have to be dishwasher clean but rinse them so there’s no visible residue and let them dry before tossing them in your bin.
If you aren’t sure if your item can be recycled, don’t put it in the bin—“wishcycling” damages machinery, slows down the process and harms the entire program.
There are dozens of recycling collection sites in Dillion and Marlboro counties. These sites accept appliances, furniture, mattresses, batteries, cardboard, oil, glass, electronics, paper and tires.
Whatever your municipality doesn’t collect can be recycled through other channels.
One of our favorites, GotSneakers, will pay you for your old sneakers. They’ll mail you a free bag, you fill it with old tennis shoes and send it back, then they recycle them into turf for playgrounds.
You can collect old sneakers from your entire school, workplace or neighborhood, and get paid for every pair you send in.
Another favorite, ForDays, will send you a $10 Take Back bag, which you can fill with clothes destined for the trash or the overwhelmed Goodwill, and mail it back. In exchange, you’ll get shopping credits to buy 100% recycled clothing on their site. We’ve found that whatever we want to recycle, Google has an answer.
Though we work hard to consume less, some of our favorite things come in hard-to-recycle packaging. For all the other household waste that can’t be recycled, there’s TerraCycle.
TerraCycle is a global organization that makes it possible to recycle everything. The company has partnerships with national brands that will send you free prepaid labels to mail back everything from used toothpaste tubes to chip bags.
If you want to be a recycling superhero, you can buy a nifty TerraCycle Zero Waste box for around $100. You can put anything in these boxes—as long as it’s clean and dry—and TerraCycle will find a way to recycle it. Because we’re paying to recycle some of our waste, we are motivated to stay focused on reducing it.
TerraCycle boxes come with a prepaid shipping label, so all you have to do is fill it and ship it.
To learn more about TerraCycle, visit shop.terracycle.com. n
Enter your child’s artwork for a chance to be featured in our 2025 South Carolina Currents Wall Calendar!
Rules
• Picture must be drawn on an 11-by-8.5-inch horizontal white sheet of paper.
• Hand-deliver or mail the artwork to us in a flat envelope (no creases or folds) by Tuesday, September 3. Mail to: MPD Calendar Contest 1301 E. Pocket Road Florence, SC 29506
• Child entering must be 3-12 years old.
• On a separate piece of paper, include child’s first and last name, age and city.
• Potential subject matters can include: MPD Electric Cooperative, lineworkers, Willie Wiredhand, power poles/lines, electricity and electrical safety.
• The 13 winners chosen will receive a $50 gift card.