SC Currents, MPD Electric Cooperative, August 2025
PHOTO BY JOHN D. RUSSELL
Cooperative
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
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.
Electricity Doesn’t Wait for Mistakes
We hope everyone enjoyed a much-needed summer break with friends and family as we recently celebrated the start of America’s 250th year. Cookouts, pool parties and barbecues were hosted nationwide, and doesn’t an inflatable slide sound like a fun addition to any party?
As summer break comes to an end, we want to tell the story of a close call we encountered. Close calls or near-misses are powerful reminders of how quickly things can go wrong around power lines, especially with items like inflatables, ladders, tree branches and other yard equipment.
While your home’s location dictates whether you receive power from us or an investorowned utility, that doesn’t mean we don’t work together. Recently, a Duke Energy lineman phoned an MPD lineman to report something that alarmed him. An inflatable slide was set up too close to a power line running through the yard.
Power line regulations state our lines must be at least 18 feet in the air. This particular inflatable slide towered just above the line and was set only a few feet away from it. Had the slide popped or somehow deflated, the inflatable would have fallen directly across the primary wire and, unfortunately, would have electrocuted anyone on or near it. A thunderstorm or gust of wind could also have caused the two to collide. Electricity can arc or jump from a wire to a nearby object—including people—without physical contact.
While we didn’t want to interrupt anyone’s party, this was something our lineman couldn’t ignore.
The MPD lineman opened the cutout on this tap to deenergize the line. Someone from the inflatable company arrived to deflate the slide, and it did, indeed, fall across the wire. They were able to move the slide and reinflate it in a much safer location for everyone to enjoy. Our lineman reenergized the tap, and the summer celebration quickly resumed.
We all hear of accidents happening in our communities, and we want to ensure everyone takes precautions, as things can go wrong instantly. Always scout your setup area carefully. When in doubt, move objects farther from the lines. Our right-of-way maintenance program tries to ensure nature doesn’t interfere with our power lines, and members should always be aware that their personal property doesn’t either.
If you see something that doesn’t look right or safe, don’t hesitate to contact MPD. Don’t let your celebration turn into an emergency.
MELVIN CARABO Trustee
CEO Michael Shepard
SENIOR VICE PRESIDENT OF CONTENT
Leon Espinoza
EDITORIAL DIRECTOR
Chasity Anderson, CCC
SC CURRENTS EDITORS
Jennifer Paton, CCC
Valeri Saldanha Rosa
ASSISTANT EDITORS
Victoria Hampton, CCC
David Herder, CCC
Sable Riley, CCC
ASSOCIATE EDITOR
Nina Todea
SENIOR MANAGER, PUBLICATIONS PRODUCTION
Elizabeth Beatty
SENIOR PUBLICATIONS COORDINATOR
Alyssa McDougle
South Carolina Currents (issue 75) 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.
DISPLAY ADVERTISING INQUIRIES
American MainStreet Publications 611 S. Congress Ave. Ste. 504 Austin, TX 78704 800-626-1181 or 512-441-5200
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!
The Watermelon Days of Summer
From salads to salsas to sips, savor the flavors of
By Libby Wiersema
Gardeners just love to get their hands in the dirt. While plant shop owner Holly Beaumier counts herself among them, she encourages gardeners to get their hands in the water, too.
After developing an interest in growing succulents during the COVID-19 pandemic, Holly’s newfound distraction blossomed into a full-fledged obsession. So, she opened a shop at the Pee Dee State Farmers Market called Growing Hobby and began selling the thousands of little whimsical plants she had cultivated.
While it continues to be a huge hit with the “hens and chicks crowd,” the business soon became an incubator for bigger things to come. Just a few years in, Holly next developed a strong fixation— aquatic pond plants.
Growing Another Hobby
For those who have never been tempted to establish an aquatic garden, a visit to Holly’s newly expanded plant and gift shop may be all it takes for a new obsession to take root.
“There weren’t a lot of opportunities to find water plants in Florence,” Holly says. “I started with aquarium plants, then learned about lotuses, water lilies and other pond plants from customers who were looking for them. It took all the brain power I had to get up to speed so I could add an aquatic garden section to the shop. It was a crazy process, but this past year it all came together and finally made sense. I am loving it.”
Become immersed in the art of aquatic gardening
So are local gardeners, as well as random shoppers perusing fruits and vegetables at the farmers market. It is difficult to resist Holly’s display of tanks teeming with a variety of water lilies and lotuses with their saucer-sized leaves and brightly colored, exotic blossoms.
RIGHT: Growing Hobby is your headquarters for succulents of all kinds and sizes. OPPOSITE PAGE: Whether you’re an aspiring or seasoned gardener, Holly Beaumier has plenty of masterful plant wisdom to share. PHOTOS BY JOHN D. RUSSELL
Have questions about pond plants? You are in the right place.
“You can tell a water lily from a lotus by looking at their leaves,” Holly says. “The water lily pads will have a little cleft in them.”
This and other fascinating tidbits of knowledge are ripe for the picking. Anyone interested in setting up a growing tank can find plants and also get expert advice to create a thriving aquatic garden.
“I will gladly give customers tips for planning their aquatic garden from aeration to mosquito control,” Holly says. “It really is not too complicated. All our plants, which are flown in from Florida, are ready to be dropped right into a pond.”
Growing Hobby offers a selection of marginal plants—known for growing on the margins of the pond where water is shallow— and submerged plants, which can be sunk into the tank in prepared pots. This adds interest and dimension to the garden design.
“You can get creative with your aquatic pond plants and enjoy all kinds of colors,” Holly says. “Most of these plants are winter hardy and can be sunk into the pond to prevent them from freezing.”
While above-ground tanks are easiest to set up, people who wish to add koi to their ponds will need to dig a hole and sink their pond liner into the ground.
“It keeps the water cooler for the koi,” Holly says. “High temps are not ideal for them.”
Curiosity Shop
Even if water gardening is not your thing, there is plenty at Growing Hobby to pique your interest. Looking for a fun and unique gift? Shoppers can find everything from Mayan masks
to Peruvian alpaca-fleece plushies to fairy sticks and wands to macrame plant hangers to “pet” moss balls, just the thing for that friend with a low-maintenance lifestyle.
In many ways, a visit to the shop is as riveting and educational as watching a nature documentary. Come admire the rare philodendron joepii, pronounced “yoo-pee-eye,” discovered in 1991 in French Guiana and prized by plant collectors for its uniquely shaped leaves. Bring children along and experience the impressive array of bug-eating carnivorous plants. For a full demonstration, take one home and watch nature do its thing.
Too bizarre? Shoppers can center themselves in the calming Bonsai Zen Garden, where tiny tree gazing is a joy that pairs perfectly with the ethereal vibe of floating pond plants.
Sandy McGuire and her husband were traveling from Oriental, North Carolina, to Myrtle Beach, South Carolina, recently when they felt the call of a bonsai stopover.
“I was excited when I Googled ‘bonsai’ and this shop came up in the search results,” Sandy says. “My husband and I do bonsai, so this was a neat discovery and travel break.”
Growing Hobby stocks the soil, tools, wire, vessels and, of course, plants needed to create and maintain these beautiful works of living art. Holly’s husband, Jim, also offers regular workshops in which he shares his bonsai wisdom with novices.
“This is Bonsai 101,” Holly says. “It’s great for beginners or anyone looking for a new gardening hobby.”
When it comes to exploring new hobbies—whether out of curiosity or for personal fulfillment—Holly will be the first to say, “Go for it!” n
Stunning, colorful plants of all kinds fill the shelves and outdoor spaces of Growing Hobby.
Bug Eaters
Growing Hobby carries three varieties of carnivorous plants:
Snap traps, like Venus fly traps, have “jaws” that snap closed when hair sensors are triggered by landing insects.
Flypaper traps, like sundews, use thin tentacles covered in a sticky substance to capture insects.
Pitfall traps, like pitcher plants, have enzyme-filled elongated cavities where insects are trapped and digested.
Growing Hobby Plants: Fun Facts
Lotus seeds can still germinate after being stored for 1,000 years.
The swamp rose mallow, a species of hibiscus that grows in water, has soft white material in its roots traditionally used in the making of marshmallows.
Carnivorous plants developed the ability to digest insects in response to poor soil quality. They can survive without bugs when planted in good potting soil in a humid environment. The word bonsai means “tree in tray” in Japanese.
A NASA study showed that succulents can help remove toxins from the air.
Growing Hobby
2513 W. Lucas St.
Pee Dee State Farmers Market
Florence
843-951-9669
Open 9 a.m. to 6 p.m. Monday-Saturday, closed Sunday except for scheduled workshops
Find the shop online at growing-hobby.com or visit Facebook.com/GrowingHobbyHolly
Bonsai enthusiasts will find the right tools, plants and pointers at Growing Hobby.
Venus fly trap is just one of the fun and fascinating plants for sale at Growing Hobby.
A visit to Growing Hobby can be the first step in attaining a peaceful home garden.
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.
Thomas E. Hart House is the oldest house in Hartsville. Using timber harvested from the property, it was built in 1820 by Capt. Thomas Edward Hart, a prominent planter who bought 900 acres of land that was later named after him. This tract included a cotton and tobacco plantation called Kalmia Plantation. The plantation’s name was inspired by the abundance of mountain laurel, or Kalmia latifolia. The house is now a part of Kalmia Gardens, a 38-acre free public botanical garden acquired in 1965 by Coker College. It hosts educational programs, school field trips, public tours, garden parties and more.
Who Owns What?
Electric Co-op Owned Equipment vs Member-Owned Equipment
This graphic depicts equipment owned by the co-op (in gold) and the member (in blue). If a storm damages any equipment owned by the co-op, we are responsible for repairs. If a storm damages any member-owned equipment, the member is responsible for repairs. Members should hire a licensed electrician when making any repairs to member-owned equipment.
Note: This graphic
The Watermelon Days of Summer
From salads to salsas to sips, savor the flavors of locally grown melons
Story and photos by Libby Wiersema
In a matter of weeks, pumpkin spice this-and-that and mountain apples will displace thoughts of ice-cold watermelon. As summer begins to slowly wind down, the time is ripe to use locally grown watermelons and see the season out on a high note.
Did you know watermelon is a vegetable? But watermelon is also a fruit. This is truly a head-scratching matter.
Botanically Speaking
More than 300 kinds of watermelons grow in the United States and South America. They come in a variety of shapes, sizes and colors. Some of the most common include:
Seeded. The classic watermelon can be round, long or oblong, and weigh between 15 and 45 pounds.
Seedless. Because the demand is so high, seedless melons are the kind
most commonly grown. Seed-breeding advancements produce redder and crisper hybrids that are round or oblong, 10 to 25 pounds.
Mini. These small watermelons are round and weigh from 1 to 7 pounds. They have thin rinds but more flesh per pound. They are easy to carry, too.
Yellow and orange. These pretty, colorful watermelons taste much like their red counterparts, are round and weigh between 10 to 30 pounds.
Watermelon as Fruit
A watermelon is a berry and a gourd, both of which are botanically identified as fruits, according to the National Watermelon Promotion Board. If the term “berry” trips you up, consider that it refers to any fleshy fruit that develops from a blossom and has multiple inner seeds.
Watermelons fit the bill. Bananas do, too. Strawberries, however, do not. They
are considered an aggregate fruit as they are born from multiple ovaries of a single blossom.
Watermelon, which grows on a vining plant, is thought to have originated in southern Africa. It has a smooth exterior and a juicy, seedy interior. It is a member of the cucurbitaceae family of gourds, which includes such well-known cousins as cucumbers, pumpkins and squash. As with watermelon, these vegetables are grown from seeds or seedlings and harvested in the same manner when mature.
Watermelon is most often used as a fruit, a sweet enhancer or treat to enjoy raw. In some Asian countries, it is used as a vegetable in stir-fried and pickled dishes. Now, you can call watermelon a fruit or a vegetable. No matter your perspective, the bottom line is this: Watermelon is the quintessential taste of summer and a real crowd-pleaser.
Watermelon grows on a vine, just like its cousins cucumbers, squash and pumpkins.
Watermelon Fire and Ice Salsa
This favorite of South Carolina Watermelon
Queen Gracen Vaughn is great served with tortilla chips or as a garnish for fish and chicken.
3 cups seeded watermelon, cut into small cubes
½ cup green pepper, diced
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, finely chopped
1 green onion, thinly sliced
1 to 2 tablespoons pickled or fresh jalapeno peppers, diced Chili powder, optional
Combine ingredients in a bowl, and gently mix. Cover. Refrigerate for at least one hour to meld flavors. Add a sprinkle of chili powder for a little extra kick.
Watermelon Fire and Ice Salsa is a contrast of sweet and spicy ingredients.
The Queen Weighs In One of the staunchest advocates of watermelon consumption is Gracen Vaughn, the 2025 South Carolina Watermelon Queen. The Watermelon Festival at Pee Dee State Farmers Market in late June was one of an estimated 100 promotions she will be part of during her reign that ends in January.
The knowledgeable Greenville native, who is studying nursing at Mars Hill University in North Carolina, took center stage at the festival to share some nutrition facts.
“The health benefits of eating watermelon are many,” she says. “It’s a good source of vitamins A, B6 and C, as well as lycopene. It’s also an American Heart Association-certified fruit.”
The South Carolina Watermelon Queen competition is sponsored by the South Carolina Watermelon Association. It is currently promoting a Watermelon Fuels Athletes campaign.
“Watermelon is 92% water, so it is smart hydration,” Gracen says. “Recent research has shown that it improves circulation, restores electrolytes and leads to better recovery than sports drinks.”
Watermelon Ways
Summertime refreshment does not get more delicious than biting into a slice of ice-cold watermelon on a hot day. But that should not stop you from exploring its versatility.
Magic happens when you pair watermelon with savory ingredients. Think cold cubes of melon tossed with arugula, red onion, feta cheese and a drizzle of olive oil. You can make a cocktail come to life with watermelon puree mixed with lime, tequila and a Tajin sprinkle.
Above, South Carolina’s watermelon queen shares her favorite sweet-and-savory watermelon concoction. Watermelon Fire and Ice Salsa is a dish of contrasting flavors and textures that work together to create an unforgettable dip for tortilla chips or topping for grilled fish. It makes a grand finale to a memorable watermelon season and is sure to be a staple on your summertime menu for years to come. 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 or visit the Carolina Spoon Facebook page at facebook.com/SClibby.1111.
Learn to Pick a Perfect Watermelon
X Look for an evenly round, firm watermelon. The surface should not give under finger pressure.
X Skin should be dull and waxy rather than bright and glossy and have some webbing— rough, lightly golden patches that indicate a melon has been heavily pollinated. This is another indicator of sweetness.
X Lift your watermelon. A super juicy melon feels heavy for its size.
X Examine the underside. Pick a melon with a creamy ground spot. Avoid melons that are too yellow and/or flat on the bottom, which are indicators of too much time in the field.
X Check the stem. The part of the piggy tail closest to the skin should be brownish-yellow and dried up. Pass over melons with a green stem.
X Though the thumping method requires a certain modicum of expertise, some folks have mastered it. Listen for a sound that’s between a "ping," underripe, and a "thud," overripe.
Adapted from guidelines provided by the South Carolina Watermelon Association and Clemson Extension.
Speaking Without Words
By Dave LaBelle
I have written in past years about the merits of photographing people from the back, but the concept is worth repeating.
Body language—or gesture, as it is often called—can convey much in a still photograph. We can often tell a lot about a person’s disposition just by the way they carry themselves.
Whether overt gestures such as raising a fist in protest or outstretched hands imploring agreement speak loudly, the quieter, subtle gestures—such as the way one walks, or tilts their head when speaking or listening—can also communicate a lot when our eyes pay attention.
If you have never closely studied Rembrandt’s “The Return of the Prodigal Son,” I suggest you give this masterpiece a serious look. Beyond the mood-setting color, the postures of the son, father and brother—especially the positions of the hands—are powerful details employed to tell this compassionate story in one of the artist’s greatest works.
A few years ago, I was walking in the hills with a dear friend, Mark, after he had lost his oldest son. He often took long hikes alone to pray. He asked one day if I would walk with him. I did not carry a camera on this day, but I did have my cellphone.
Following behind on the narrow path,
Reader Challenge
the movements of his body—sometimes unsteady on the stony path—felt like a metaphor for his life then.
“I know you are struggling day by day,” I observed.
He softly answered, “It is more like hour to hour.” n
Capture a storytelling photograph without showing a person’s face. Pay attention to body language. Watch how one sits or walks and where they do so. In European countries, it’s not uncommon to see older men ambling alone with their hands folded behind them.
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.
and life perspectives
readers. For more of his writings, visit davidlabelle.com and his blog at bridgesandangels. wordpress.com. iPhone 6s, 4.2mm lens ISO 25, f/2.2 at 1/2959
Photographer, author and lecturer Dave LaBelle has captured special moments for more than half a century, sharing photo tips
with
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Yes, it does.
In 2001, a group of Japanese scientists were hanging out at a trash dump looking for substances that could soften synthetic fabrics. They were surprised to discover a type of slimy bacteria that appeared to be chewing through plastic bottles. It’s unclear if the bacteria had little bibs tied around their necks, but that’s how I like to think of them.
Named Ideonella sakaiensis, these microorganisms produce enzymes that target specific chemical bonds in the polymers commonly found in plastic bottles.
Polymers are repeating strings of large molecules. Some, such as synthetic polymers, are made in a lab, but there are also natural polymers, such as rubber and wood.
As the enzymes produced by plasticeating bacteria digest plastic into smaller parts, they use the basic components as energy to move around and reproduce.
Lucky for us, the bacteria’s favorite foods are plastics like polyethylene and polypropylene, which make up a significant chunk of the world’s plastic waste. While these plastic-munching pals exist, they’re not exactly the speed demons of waste management. In the lab, the bacteria took seven weeks to digest a 2-centimeter strip of plastic film, and it
can take months for them to consume one plastic bottle.
Over the past two decades, scientists have worked on engineering Ideonella sakaiensis and other plastic-eating organisms to be more efficient. Another bacterium, Comamonas testoreroni, also has an appetite for plastics. Another, Rhodococcus ruber—found in the ocean—can digest plastic, though it releases carbon dioxide as a byproduct, which is not great.
Carbios, a French company, is developing technology for what it says will be the world’s first enzymatic recycling plant.
There are other advanced recycling methods in the works: The U.S. National Renewable Energy Laboratory is developing a combination of biological and chemical methods that can break down mixed plastics—such as shampoo bottles and milk cartons—which are difficult to recycle. The Swiss Federal Institute of Technology is experimenting with new types of biodegradable plastic-like materials made from wood chips and corn cobs.
While scientists and microscopic plastic-eaters are doing their best, it won’t be an overnight transformation from landfill to lush garden. The scale of plastic pollution on the planet is so colossal that even these bacterial marvels might need a little backup from humans armed with recycling bins and eco-friendly alternatives.
In the 20 years since the bacteria were discovered, we’ve generated 2.5 billion tons more plastic. We will generate about 380 million tons more this year, and only 9% of it will see the inside of a recycling facility.
Plastic-eating bacteria exist, but they’re just one tool in our toolbox for dealing with the plastic crisis. The most significant contributors to plastic pollution are food packaging, bottles, caps, bags and straws. We can help our plastic-snacking pals clean up the planet by taking our own bags to the grocery; carrying a reusable beverage container; buying food and snacks in glass, aluminum or reusable containers; and skipping the straws at restaurants.
Ed Salley is MPD’s IT guy. Ed not only knows a lot about technology, 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.
Unplug and Play
Use family fun to teach kids the power of energy conservation
By Drew Woolley
ages, cooperatives have learned a few helpful tricks to resonate with younger audiences. Hands-on activities, such as asking children to look through their backpacks for electronic devices and calculating how much energy they use, can drive home just how much electricity they use in their daily lives. Meanwhile, avoiding technical terms like “energy efficiency” can help saving energy feel less daunting and more fun.
Everyone likes finding ways to save on their energy bill. But watching the thermostat like a hawk, turning off lights behind everyone in the house and sweating an investment in energy-efficient appliances isn’t much fun, especially when you’re trying to get the children to play along.
AIGENERATED ILLUSTRATION BY
FREEPIK/BRANDON POMRENKE
Even so, some of the most effective ways to drive home the importance of energy conservation are the routine reminders members may have heard from their parents growing up. Luckily, there are still plenty of ways to teach your children the importance of energy conservation while having fun as a family.
microwaves to teach children about common ways your family uses electricity during peak demand times. Top it all off with some no-bake treats.
Take turns on power patrol. Every child enjoys being in charge from time to time. Take turns letting everyone in your family be responsible for enforcing good energy habits around the house for a week. You can even set up a point system for every time they notice a light left on in an empty room, unplug unused electronics chargers or adjust the thermostat to a more efficient setting. Offer prizes and rewards to encourage them to be mindful of energy use every day.
Fortunately, electric cooperatives have been working to make energy savings more approachable for many years.
After decades of educating children of all
Here are some fun ways to encourage energy efficiency and conservation at home: Cook a family-powered dinner. Have the whole family help cook dinner with one rule: No electricity is allowed. Avoid using major kitchen appliances like electric ovens, blenders, mixers or
Build an energy-efficient dream home. Encourage everyone to design their dream home with energy-saving features in mind. This is a great way to introduce ideas like solar panels, efficient appliances and sustainable building materials. Break out the crayons and art supplies to bring their homes to life, or use household crafts to build models.
Play energy-saving bingo. Make bingo cards with squares for energysaving actions like using natural light instead of lamps or ceiling lights, unplugging devices, turning off lights and cooling off the temperature by opening a window. Children can cross out each square as they complete a task, and the first one to bingo gets a prize.
Have power-free fun. Designate one night a week as power-free time when everyone in the family turns off phones, computers and TVs together. Play a board game, spend time reading your favorite books or enjoy some outdoor activities technology-free. Save on your electric bill, teach the importance of reducing energy use during peak periods and get some valuable family time all at once.
Make an energy-saving scavenger hunt. Make up a list of energy-saving practices, such as updating light fixtures with LED bulbs, turning off lights in empty rooms and unplugging
unused devices. Challenge your children to search the house and check off an example of each scavenger hunt item. You can celebrate with small prizes or treats for each energy-efficient discovery they make along the way.
Create energy-efficient art. Children enjoy seeing their artwork displayed, so put those creative skills to work on energy-efficient reminders around the house. Spend arts and crafts time teaching your children about some of the steps they can take to save energy around the house. Make fun signs to serve as daily reminders to close the fridge quickly, turn off lights and only change the thermostat as a last resort.
every time someone spots an unused device still plugged in. Set a goal and reward yourselves when everyone keeps phantom energy use down. No matter what you do to keep energy savings fun around the house, the most important part of instilling good habits is reliably reminding your family of the little steps they can take to be more efficient. Consistency is key.
Keep “phantom power” waste bottled up. Phantom energy—the electricity devices use even when they are turned off— can be a tricky concept for children to understand. Illustrate it in a fun way by adding marbles to a glass bottle or jar
Across Fruit formerly called the love apple (6)
Across
7 Fruit formerly called the love apple (6)
8 Overwhelming feeling of fear (6)
9 Aptly named runner Usain (4)
10 Fuel for a hearth (8)
11 A game of spades needs four (7)
Overwhelming feeling of fear (6)
13 Oregon or Appalachian (5)
15 Mary, Mary ____ Contrary (5)
17 Output from an engine (7)
Aptly named runner Usain (4)
20 Grateful and appreciative (8)
21 The “i” in p.s.i. (4)
23 It precedes “gesundheit” (6)
24 “For sure!” (6)
Fuel for a hearth (8)
Down
1 Han’s last name in “Star Wars” movies (4)
A game of spades needs four (7) Oregon or Appalachian (5) Mary Mary ____ Contrary (5)
2 Not entirely (6)
3 Establish, authenticate (7)
4 Thunder and lightning event (5)
5 Part of a bureau or dresser (6)
6 13 in the American Revolution (8)
12 Enjoying a joke (8)
14 Emulate Dora (7)
16 The T in TLC (6)
18 Drummer in the Muppets (6)
Output from an engine (7)
19 Make a bid (5)
22 Samuel ____, American handgun inventor (4)
Grateful and appreciative (8)
The "i" in p.s.i. (4)
It precedes "gesundheit" (6) "For sure!" (6)
Down Han's last name in the Star Wars movies (4)
Not entirely (6)
Establish, authenticate (7)
Thunder and lightning event (5)
Puzzle solution on Page 27.
Niagra Bottling
plays a vital role in the production and distribution of purified drinking
water Committed to Meaningful Change
Since 1963, Niagara Bottling has delivered high-quality, affordable bottled water, and beverages to families and businesses across the country.
From its humble beginnings in Southern California—when founder Andrew Peykoff Sr. began bottling water in 5-gallon glass containers for home and office delivery—Niagara has grown into a national leader in beverage manufacturing. Today, the company is headquartered in Diamond Bar, California, and operates facilities across the United States and Mexico.
One such facility is here in Florence, South Carolina, where Niagara has been an active member of the community since opening its local plant in 2020. The Florence facility employs more than 150 people and plays a vital role in the production and distribution of purified drinking water.
Niagara prides itself on being highly efficient, with industryleading bottle design and cutting-edge technology that helps reduce waste and maximize sustainability.
Niagara’s impact in Florence extends far beyond the plant’s walls. Through its charitable division, Niagara Cares, the local plant team is a valued community partner, championing initiatives that advance sustainability, education, economic and workforce development, and health and wellness. Giving back is a company value and a passion shared by the Florence team
members, who are committed to supporting local initiatives and creating meaningful change in the communities where they operate.
Whether it’s renovating the local Boys & Girls Club to provide a more vibrant and functional space for youths, or sponsoring community events and volunteering alongside the City of Florence, House of Hope, Florence Area Literary Council, American Heart Association and United Way, the Florence team brings heart and hands to every effort.
The team will host a food distribution event later this year with Feed the Children and other local nonprofit partners. This volunteer event will provide food, essentials and water to support 400 families in the Florence area. It will be a collaborative event that truly brings the community together to help each other.
As Niagara continues to grow as a leading family-owned and operated beverage manufacturer in the country, its dedication to quality and community remains unwavering—nationally and in Florence. With innovation at its core and compassion in its culture, Niagara Bottling is not just producing beverages, it’s helping build stronger, more resilient communities for the future. n
To learn more about Niagara Bottling, visit www.niagarawater.com.
To learn more about the company’s community efforts, visit www.niagarawater.com/niagara-cares.
A Taste of Greece EXPLORE
A RICH CULINARY HERITAGE
½ cup finely grated cucumber
1 cup whole-milk Greek yogurt
1 tablespoon fresh lemon juice
½ tablespoon extra-virgin olive oil
1 garlic clove, grated
¼ teaspoon sea salt
1 tablespoon chopped fresh dill
Place the cucumber on a towel, and gently squeeze out a bit of the excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt and dill. Chill until ready to use.
Tzatziki Sauce
Recipes by Gertrude Treadaway
ADOBE STOCK PHOTO BY LILECHKA75
Moussaka
Meat ragu
2 tablespoons extra-virgin olive oil
1½ pounds ground beef
1 large onion, minced
3 garlic cloves, minced
1 teaspoon ground nutmeg
1 teaspoon ground cumin
½ teaspoon ground cloves
Vegetables
2 large eggplants
3 large Yukon gold potatoes
Bechamel
4 cups whole milk, plus more if the sauce needs thinning
1 bay leaf
5 tablespoons butter
6 tablespoons all-purpose flour, plus more if the sauce needs thickening
½ teaspoon ground cinnamon
1 tablespoon tomato paste
1 cup red wine
15-ounce can crushed tomatoes
½ teaspoon sugar
Sea salt
1⁄3 cup extra-virgin olive oil
Sea salt
Freshly ground pepper
½ teaspoon ground nutmeg
3 egg yolks
1½ cup ParmigianoReggiano, grated and divided
To prepare the meat ragu, heat olive oil in a large, deep saucepan. Brown and crumble the ground beef. After it browns, add the onion, garlic, nutmeg, cumin, cloves and cinnamon.
Cook for a few minutes until the onion softens. Add the tomato paste, and stir. Cook for 2 to 3 minutes. Pour in the wine, and let the alcohol evaporate. Add the tomatoes and sugar. Simmer for 1 hour on low heat.
To prepare the vegetables, cut the eggplants into ⅓-inchthick slices. Sprinkle slices with sea salt. Place them on a colander to drain their liquids for 15 minutes. Pat dry the eggplants slices. Fry them in hot olive oil for 2 to 3 minutes. Transfer to a wire rack, and set aside.
Cut the potatoes into ¼-inch-thick slices. Fry the slices in hot olive oil for 1 to 2 minutes. Transfer to a wire rack, and set aside.
Alternate layers of potatoes and eggplants in a greased 9-by-13-inch pan. Pour meat sauce evenly over the potatoes and eggplants.
Heat oven to 400 F.
To make the bechamel add milk and bay leaf to a saucepan. Warm it on medium heat.
Melt the butter in a large saucepan. Add the flour. Cook while stirring with a wooden spoon until the roux takes on a slightly blond color.
Gradually pour in the warm milk. Using a whisk, stir continuously to dissolve any lumps and create a smooth sauce. Remove from heat. Season with salt, pepper and nutmeg. Add the yolks and 1 cup grated cheese. Whisk until smooth.
Pour the bechamel over the meat in an even layer. Sprinkle the remaining cheese on top.
Bake for 45 minutes or until the top is golden brown. Cool for 15 minutes before serving.
Chicken Souvlaki
10 garlic cloves, peeled
2 tablespoons dried oregano
1 teaspoon dried rosemary
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon black pepper
¼ cup extra-virgin olive oil
¼ cup dry white wine
Juice of 1 lemon
2½ pounds boneless skinless chicken breast, cut into 1½-inch pieces
2 bay leaves
Pita bread
Tzatziki sauce
Add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine and lemon juice to the bowl of a small food processor. Pulse until well combined.
Place chicken in a large bowl, and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated. Cover tightly. Refrigerate for at least 2 hours.
Soak 10 to 12 wooden skewers in water for 30 to 45 minutes. Thread marinated chicken pieces through the prepared skewers.
Prepare outdoor grill. Brush grates with a little oil, and heat over medium-high heat. Place chicken skewers on grill until well-browned and internal temperature registers 160 F.
Turn skewers evenly to cook on all sides, about 5 minutes. While grilling, brush lightly with the marinade. Discard any leftover marinade.
Serve with warm pita and tzatziki sauce.
Roasted Lemon Potatoes
Cooking spray
4 cloves garlic, coarsely chopped
½ cup freshly squeezed lemon juice
1⁄3 cup olive oil
¼ cup yellow mustard
Heat oven to 425 F.
2 teaspoons dried oregano
1 teaspoon kosher salt
Freshly ground black pepper
2 pounds Yukon Gold potatoes, cut into 1-inchthick wedges
½ cup water
Arrange a rack in the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
Place garlic in a large bowl. Add lemon juice, olive oil, yellow mustard, oregano, salt and several grinds of black pepper. Whisk to combine. Add potato wedges to the bowl, and toss to combine.
Pour the mixture into the baking dish, and spread into an even layer. Pour water over the potatoes. Tightly cover the baking dish with aluminum foil.
Bake until the potatoes are fork tender, about 1 hour. Uncover. Continue to bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes.
Do you want to see your favorite meal in print? Submit your recipe to recipes@marlboro.coop.
Jekyll Island Club Resort has been a luxurious escape since 1888
Wal� i� the Step� o� the Rich
Famous
Once called exclusive and inaccessible, the Jekyll Club has been expanded and renovated to modern standards over time.
Story and photos by Cheré Coen
Over centuries, Jekyll Island attracted colonists from France and Spain, with Gen. James Oglethorpe eventually claiming the Georgia barrier island for England’s 13 colonies. Pirates combed the coast and enslaved Africans planted sea cotton, but it wasn’t until Jekyll Island residents Newton Finney and John Eugene DuBignon imagined a private hunting club for the nation’s wealthiest individuals,
the island’s history while bringing visitors through the 240-acre resort property, pausing at several of the resort’s remaining cottages and the beautiful Faith Chapel.
Some of the Jekyll Island Club’s members of the late 19th century and early 20th century were J.P. Morgan, William Rockefeller, Joseph Pulitzer, the Vanderbilts, Goulds and Astors. Most took the train south from New York for three
Visitors will feel as if they have traveled back to the Gilded Age once they pass through the gates.
millionaires wishing to escape the cold up north that Jekyll received national attention.
The two men opened the Jekyll Island Club in 1888, selling memberships for $600—the equivalent of $32,000 today— for an event-filled season that ran from Jan. 1 through March 31. Members could stay at the opulent hotel with its activities and fine dining or build their own “cottages,” some with up to 15 bedrooms and measuring up to 10,000 square feet. Munsey’s Magazine called the Jekyll Island Club “the richest, the most exclusive, the most inaccessible club in the world.”
You don’t need to have the wealth of J.P. Morgan to stay at the resort today, which has been expanded and renovated to modern standards over the years. But visitors will feel as if they have traveled back to the Gilded Age once they pass through the gates.
Resort History
To get a feel for this impressive resort with its colorful history, we took the Landmark Trolley Tour that begins at the Mosaic Jekyll Island Museum across from the resort. The museum tells the history of Jekyll Island, from its early Native American occupants to Colonial days and its rise as a beach destination through the 20th century. The hourlong guided Landmark Tour briefly explains
days to catch a ferry from Brunswick, but some arrived by personal yacht. Pulitzer’s 268-foot yacht Corsair was so large it had to be moored on the east side of the island, and a smaller vessel was used to pick up the millionaire. Politicians, including President John McKinley, visited regularly.
The Jekyll Island Club was the site of the first transcontinental telephone call on Jan. 25, 1915. Electric lights were installed in 1903, and the Federal Reserve Banking
System was created through a secret meeting held at the resort in 1910. The six-unit San Souci building, built in 1896 with its two wings and a central portion, became the country’s first condominium and was frequented by Rockefeller and Morgan.
The Grand Dining Room inside the hotel served 10-course meals, many of which took three hours to complete.
“You had to have a new dress for every meal,” says Kevin Baker, Jekyll Island Club director of sales. “You ate breakfast, lunch and dinner in the Grand Dining Room.”
Cottages included the Crane Cottage, built from 1914-1917 by Richard Teller Crane Jr. for $50,000, the most expensive home constructed during the club era. The Italian Renaissance-style cottage contained 22 bedrooms and 17 bathrooms on two lots. The Landmark Tour takes visitors inside the Indian Mound Cottage, a more modest cottage with only seven bedrooms, built for William Avery Rockefeller Jr. and his wife, Almira Goodsell Rockefeller, as their escape from city life.
Many of the servants who worked the resort were European immigrants and African Americans who lived in separate housing or on the upper floors of the cottages. Some of these buildings remain.
The Grand Dining Room once served 10-course meals, many of which took three hours to complete.
Jekyll Island Resort Today
Because of its elaborate history, the resort is a member of Historic Hotels of America, is a National Historic Landmark and was named one of America’s Dozen Distinctive Destinations by the National Trust for Historic Preservation.
The main hotel has 159 guest rooms, some with fireplaces and enclosed porches overlooking the croquet lawn. Dining ranges from a quaint cafe for quick meals, with outside tables, and the AAA FourDiamond-rated Grand Dining Room which appears as it did in the 19th century.
A bar in the resort’s historic wing was built for the film “The Legend of Beggar Vance.” Craft cocktails and other spirits may be bought here and enjoyed in the adjacent luxurious seating areas complete with a fireplace, leather chairs and reading materials.
Three cottages are available for visitors, and event space is reserved for meetings, weddings and other gatherings. The resort’s Faith Chapel was built in 1904 by Frederic Baker and is filled with terracotta gargoyles and a Tiffany stained-glass window in memory of Frederick Bourne, president of Singer Sewing Machine Company and a club member. It’s open daily for visitors.
Resort amenities include an outdoor swimming pool with a firepit, bike rentals, fitness center, the croquet lawn that’s regularly used by the sport’s enthusiasts, three 18-hole championship courses and a complimentary shuttle to Jekyll’s beaches with pickups every half hour at designated locations.
The company now includes the Jekyll Ocean Club, a 40-suite contemporary hotel overlooking the Atlantic Ocean on the east side of the island. It comes with its own amenities, including the oceanfront restaurant Eighty Ocean Kitchen and Bar helmed by chef Hector Rosano, who experiments with Southern favorites such as wood oven-roasted shrimp, skillet cornbread and grilled red fish over ginger creamed corn.
The Ocean Club includes a beachfront swimming pool and indoor and outdoor venues for small meetings and gatherings.
Exploring Jekyll
Jekyll Island Club Resort includes a gift shop, and there’s also shopping along Pier Road in island’s National Historic Landmark District. Also within the district is the Mosaic Jekyll Island Museum and the Georgia Sea Turtle Center, the state’s only sea turtle and rehabilitation facility. Both are a short walk from accommodations and open daily. Mosaic offers several guided tours, including Dolphin Club Days exploring the island’s unique Black history and musical history and an after-dark Gilded Age haunted tour in the fall.
The majority of Jekyll Island must remain undeveloped by law, and a drive through both the island and the resort reflects this. Don’t miss strolling around the resort’s 200-plus acres of live oak trees, including the 350-year-old Plantation Oak.
The island features nature trails that wind through ancient maritime forests and the picturesque Driftwood Beach, where trees carved by ocean waves provide spectacular sights, especially at dawn and sunset.
The island offers unique historic sites, miles of Atlantic beaches, 22 miles of bike trails, day spas, restaurants and shopping. For more information, visit jekyllisland.com.
If You Go
To reach Jekyll Island from Interstate 95, exit on to U.S. Highway 17 and travel east to the Jekyll Island Causeway at the southern end of the Sidney Lanier Bridge where the Jekyll Island sign welcomes visitors. The entire island is a Georgia state park and requires a $10 fee taken at the entry gate. Single, multiday and annual passes are available. Bicycles and pedestrians may enter free of charge. n
The 200-plus acres of the Jekyll Island Club contain numerous ancient live oak trees.
CLOCKWISE FROM ABOVE: The massive lawn in front of the Jekyll Island Club is used for playing croquet. The Jekyll Island Club dates to 1888. Dead trees shaped by Atlantic Ocean waves provide a picturesque view on Jekyll Island. Tours are given daily at Georgia Sea Turtle Center, the state’s only sea turtle and rehabilitation facility.
Save the Date
Upcoming events include the popular Shrimp & Grits Festival Oct. 24-25 and Holy Jolly Jekyll Holiday Light Extravaganza, Nov. 28 to Jan. 4, 2026. In January and February, plastic globes are planted throughout the island, and those who discover them win a glass globe created by a local artist.
Fun Festivals&
AUG. 13
Marian Wright Edelman Public Library Senior Circle
Senior Circle meets 10-11 a.m.
Wednesdays in the Kinney Room of the library. A variety of programs are o ered, including crafts, health services, bingo, eld trips, pot lucks and informational sessions. For more information, call 843-479-5630.
203 Fayetteville Ave., Bennettsville
AUG. 15
Concerts on College
Come out from 6-9 p.m. for food, friend and great music—featuring Blackwater Band—under the lights on College Avenue.
211 E. College Ave., Hartsville
AUG. 16
Pee Dee Doll Club’s 38th Annual Doll & Toy Show and Sale
This event o ers a wide range of toy vendors, verbal appraisals, ra e prizes and a silent auction. Doll and toy enthusiasts of any age will enjoy it. Admission for adults is $6. Children 12 and younger enter for free.
SIMT
1951 Pisgah Road, Florence
AUG. 29
Florence After 5
AUG. 16
Pee Dee Doll Club’s 38th Annual Doll & Toy Show and Sale
AUG. 16
Darlington Farmers Market
Shop from 10 a.m. to 2 p.m. for fresh local produce, delicious ready-to-eat meals and unique crafts from talented local artisans.
103 Pearl St., Darlington
AUG. 21
Town of Cheraw Third
Thursday concert
Listen to The Embers, featuring Craig Woolard, from 7-9 p.m. This event is for ages 21 and older. Admission is $7 at the door. However, if you shop or dine in Cheraw the day of the concert and present your receipt, you receive $2 o admission. You can bring your own cooler and chair.
CHERAW COMMUNITY CENTER
200 Powe St., Cheraw
AUG. 23
Wings Over Hartsville
This car, truck and bike show is open to the public from 9 a.m. to 4 p.m. All makes and models are welcome. There is a 50/50 drawing, music, trophies and a Sponsor’s Choice Award.
HARTSVILLE REGIONAL AIRPORT
1083 Hartsville Airport Road, Hartsville
AUG. 29
Florence After 5
Listen to live music from 5:30-8:30 p.m. while enjoying food and beverages on the last Friday of the month. Performances feature Chris Taylor & the Rumor.
DOWNTOWN FLORENCE
100 South Dargan St., Florence
AUG. 30
Terrence Carraway Memorial 5K
Lace up your sneakers to run or walk around the historic Darlington Raceway track from 5:30-7:30 p.m. during the Too Tough To Tame 5K in memory of fallen Florence Police O cer, Sgt. Terrence F. Carraway. All proceeds bene t the Terrence F. Carraway Foundation.
DARLINGTON RACEWAY
1301 Harry Byrd Highway, Darlington
SUBMIT
AUG. 30
Florence RaceFest at the Market
This is a free event from 10 a.m. to 3 p.m. as we kick o race weekend with games, activities, arts and crafts, food, and familyfriendly fun. The event includes The Kenny Shelley Memorial Auto Fair.
PEE DEE STATE
FARMERS MARKET 2513 W. Lucas St., Florence
AUG. 30
NASCAR Craftsman Truck Series
Celebrate Darlington Raceway’s 75th anniversary from noon to 3 p.m. with the opening rounds of this series.
DARLINGTON RACEWAY
1301 Harry Byrd Highway, Darlington
AUG. 31
NASCAR Cook Out Southern 500
This NASCAR Cup Series stock car race is 6-9 p.m. and includes a distance of 501 miles, consisting of 367 laps.
DARLINGTON RACEWAY 1301 Harry Byrd Highway
SEPT. 4
Paws for the Arts
Carolinas Arts Guild and The Humane Society of Dillon County host this event from 7-9 p.m. to bene t the Dillon Humane Society. Tickets are $30.
TWIN LAKES
COUNTRY CLUB
AUG. 31
NASCAR Cook Out Southern 500
AUG. 30
Florence RaceFest at the Market
A
watched pot never boils
Linguistic
The phrase “knock on wood” is one of many superstitious expressions that has found its way into our everyday conversations. These linguistic remnants of past beliefs offer interesting glimpses into our cultural history.
Knock on Wood
Saying “knock on wood” (or knocking on wood if you mention you’ve been lucky) references the old pagan belief that spirits or deities resided in trees. When people talked about their good fortune, they would touch wood to thank the protective spirits or prevent jealous ones from hearing and reversing their luck.
God Bless You
Saying “God bless you” after someone sneezes goes back to at least 590 C.E. when there was a plague. One symptom of the disease was violent sneezing, so people offered a blessing as protection.
Other theories suggest people once believed the soul could escape during a sneeze or that sneezing briefly stopped the heart, requiring divine intervention.
In the 20th century, “Gesundheit,” German for “good health,” emerged as a secular alternative to “God bless you.” Saying “Godzilla” after someone sneezes has become a playful modern evolution of both phrases.
Break a Leg
Encouraging an actor to “break a leg” before a show doesn’t seem like a very nice thing to say. However, the expression probably came from the superstition that wishing someone good luck would cause fate to withhold good fortune. Alternative theories suggest it refers to bowing—breaking the line of the leg—or to the ancient practice of audience appreciation shown by banging chairs until the legs broke after exceptional performances.
God bless you!
RABBIT, RABBIT
Break A LEG!
Three Sheets to the Wind
Have you ever wondered where we got the colorful expression “three sheets to the wind” for someone who’s completely drunk? It comes from old sailing terminology, where “sheets” aren’t the sails but the ropes that control them. When these ropes come loose, or are “to the wind,” the sails flap around wildly, causing the ship to be out of control.
A Watched Pot Never Boils
The earliest recorded use of this warning is attributed to Benjamin Franklin in his “Poor Richard’s Almanack” (1785). Franklin wrote, “A watched pot is slow to boil,” which became the more familiar phrasing we use today.
The saying reflects the psychological phenomenon that time seems to pass more slowly when we’re actively waiting or observing something. For example, when standing over
Rabbit, Rabbit
a pot waiting for water to boil, your focused attention makes the process seem to take longer than if you were occupied with another task.
This tradition involves saying “rabbit, rabbit” as the first words spoken on the first day of each month, supposedly to ensure good luck throughout that month.
Sheets tothewind3 Remnants
Rabbits have always been a symbol of luck and fertility, but one of the first documented references comes from a 1909 issue of the British journal Notes and Queries, in which a writer mentioned children saying “rabbits” on the first day of the month for good luck.
The practice gained some prominence when President Franklin D. Roosevelt reportedly said “rabbit, rabbit” at the beginning of each month during his presidency in the 1930s.
Becoming a
Pickled Pro
Summer gardening often brings a bounty of fresh vegetables, sometimes leaving you with an excess of produce. One of the easiest ways to preserve and use extra veggies is to pickle them. By learning the basics of quick pickling and experimenting with different flavorings, you can create a variety of pickled vegetables that are sure to satisfy your tastebuds.
Whether you’re preserving the season’s best or simply looking for a fun kitchen project, pickling is a timeless tradition that helps you make the most out of fresh summer produce.
Why Pickle Vegetables?
Pickling is a preservation technique that dates back thousands of years. The process
involves immersing vegetables in a brine or vinegar solution, often with added spices and herbs to impart flavor and extend their shelf life.
Pickled vegetables are versatile and can be used as appetizers, sides or garnishes.
Choosing the Right Vegetables
Not all vegetables are suited for pickling. The best vegetables are those that have a firm texture, as they will hold up better during the pickling process. Common vegetables to pickle include:
• Cucumbers: The classic pickling vegetable.
• Carrots: Slice them into thin coins or spears, remove the tops before pickling.
• Peppers: Bell peppers, banana
peppers, or spicy varieties like jalapenos for added flavor and heat.
• Zucchini and summer squash: They won’t be crunchy but will make great additions to sandwiches.
• Green beans: Fresh crunchy beans hold up wonderfully in brine or vinegar, and they make for a delicious, tangy snack.
• Onions: Peel and slice thin or leave pearl onions whole. These go great on burgers, tacos and hot dogs.
• Radishes: Radishes take on a milder, almost sweet flavor when pickled, and their vibrant color adds a beautiful touch to jars.
Pickling Recipe for Summer Vegetables
Makes 4-5 pint-size jars
2 pounds of produce
2 cups distilled white vinegar or apple cider vinegar
2 cups water
3 tablespoons kosher salt
2 tablespoons sugar, optional for sweetness
4 cloves smashed garlic
1 teaspoon mustard seeds
1 teaspoon coriander seeds
½ teaspoon black peppercorns
1 bunch fresh dill or 1 tablespoon dill seeds
1-2 dried red chilies, optional for heat
Prepare your jars. Start by sterilizing your jars. Place them in a large pot of boiling water for 10 minutes to sanitize them. Let them air dry.
Prepare the vegetables. Wash and prepare your vegetables. Slice them into
spears, rounds or trim them to your liking so they fit into the jar. Make the brine. In a medium saucepan, combine the vinegar, water, salt and sugar if using. Bring the mixture to a boil over medium heat, stirring occasionally until all is dissolved. Then remove from the heat. Pack the jars. While the brine is heating, pack your prepared vegetables into the sterilized jars. Add the garlic, mustard, coriander, peppercorns, dill and optional red chilies to each jar. Leave about ½ inch of space at the top of the jar. Pour the brine. Once the brine has cooled slightly, pour it into the jars, ensuring the vegetables are fully submerged.
Seal and refrigerate. Wipe the rims of the jars with a clean cloth to remove any brine. Seal the jars with the lid tightly. Let the jars cool to room temperature before
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.
placing them in the refrigerator. Wait and enjoy. For the best flavor, allow the pickled vegetables to sit in the fridge for 24 to 48 hours before eating. They will continue to develop flavor as they sit and can be kept for up to two months.
Pickled vegetables could be exactly what you need this summer, and it’s an easy way to preserve extra produce from your garden.
PHOTO BY BRANDI FAULK
High Noon Sun Sips (8-pack),
$19.99
For a good time in a can, just take a sip of High Noon, the seltzer that parties harder.
Crafted with real spirits, real juice and sparkling water, High Noon presents a refreshing drink that feels as good as it tastes. Each can is only 100 calories and perfect for those who prefer something a little more refined than the typical canned cocktail.
High Noon Sun Sips is designed to deliver a clean, natural taste without any of the heavy, syrupy aftertaste that often accompanies flavored drinks. No malt liquor or artificial additives, no added sugar and it’s gluten free.
Whether you’re catching up with friends over happy hour, enjoying a peaceful evening at home, or looking for a light and fun drink to enjoy during a day out, this
premium seltzer checks all the boxes. High Noon offers a flavor lineup that has something for every palate. Try each of their sun-soaked flavors including iced tea, peach, pineapple, watermelon, lime, grapefruit, black cherry, passionfruit and mango.
Produced locally from a Fort Lawn facility in Chester County, High Noon Sun
Sips was recently named the “coolest thing made in South Carolina” in a statewide contest held by the SC Manufacturer’s Alliance.
You can find High Noon at select Publix, Harris Teeter, Sam’s Club and various liquor stores near you.
highnoonspirits.com
Fruit Fly Defense, $10
Say goodbye to pesky gnats and fruit flies and let Fruit Fly Defense transform your home into a no-fly zone.
Designed to attach seamlessly to areas prone to pests—such as sinks, garbage bins, house plants and draft systems—this product will stop fruit flies in their tracks. Unlike other fruit fly-killing solutions such as apple cider vinegar traps, sticky traps or light traps, Fruit Fly Defense offers a preventive approach.
Infused with essential oils like peppermint and basil, Fruit Fly Defense naturally keeps flies and gnats away safely. Each deterrent is carefully saturated in organic compounds for more than six weeks in a temperaturecontrolled, airtight environment. This process guarantees long-lasting effectiveness of up to four to six weeks, only needing
a replacement once a month. And with a shelf life of 12–18 months, you can count on consistent, reliable protection year-round.
Fruit Fly Defense knows it’s not just about getting rid of the fruit flies you see today, it’s about preventing them from coming back tomorrow. It’s a game changer not just for homes, but also commercial food establishments, plant nurseries and grocery retailers.
Crafted in South Carolina, this product is trusted by southern restaurant chains such as Chick-fil-A, Dave & Buster’s, and Texas Roadhouse. Fruit Fly Defense provides industrial strength protection, so your space is left feeling fresh, clean and, most importantly, fruit fly-free.
fruitflydefense.com
Chad’s Carolina Corn, $5.99
If you are looking for a delicious snack, simply pop open a bag of Chad’s Carolina Corn.
Chad’s mix is the perfect blend of sweet and savory, with an irresistible contrast of rich buttery caramel and sharp white cheddar cheese. Each piece of popcorn is coated generously so you get a burst of bold flavor with every bite.
It makes a tasty treat for a casual night in, movie marathon or as an afternoon pickme-up. Chad’s Carolina Corn offers a variety of amazing flavors including kettle corn, dill pickle, dark chocolate, salt and vinegar, buffalo wing and jalapeno cheddar.
Proudly produced in small batches out of Greensboro, North Carolina, Chad’s Carolina Corn uses only the highest quality ingredients for a taste that is more like a homemade treat. You can find it on shelves at Food Lion, Lowes Foods, Publix, Harris Teeter, Whole Foods Market and other local stores.
chadscarolinacorn.com
T
The sky’s the limit
at Unclaimed Baggage
By Judy Garrison
Two live snakes. Nineteen Rolex watches. A pair of $12,000 Louis Vuitton Nike Air sneakers. Real shrunken human heads. A platinum Presidential Rolex worth $64,000.
The common denominator? These are all items left behind in luggage or cargo that found its way to Unclaimed Baggage in Scottsboro, Alabama, bringing to life “the thrill of the hunt.”
Sonni Hood works as senior manager of public relations and communications, but is also is a dedicated shopper.
“Yes, I shop the retail store and the online store often,” she says. “Some of my favorite purchases were a full vintage Lenox Spice Village, a Tiffany bracelet for my mom, a set of five hand-painted vintage Italian plates that I got for $5 and are worth around $80 per plate.”
For the past 55 years, this former Rooms-to-Go 50,000-square-foot building has been a destination that attracts more than 1 million guests annually. Visitors travel from around the world to roam the store, find the deal, score the big haul and leave satisfied.
“Beyond clothing and other merchandise for sale, guests can tour the Unclaimed Baggage Museum, an exhibit within the store which showcases nearly 100 of the most unique items ever found,” Sonni says. “There’s an in-store cafe where guests can have lunch, coffee and other small bites. We often host interactive experiences such as The Baggage Experience, which allows guests the opportunity to go through an unprocessed suitcase like we
he Ultimate
Ultimate Treasure Hunt
do behind the scenes. On top of all that, it’s one of the most unique treasure hunting experiences in the world with amazing deals to discover.”
Like many unique destinations, Unclaimed Baggage began with an idea. With a $300 loan and a borrowed pickup truck, Doyle Owens, a thirdgeneration entrepreneur, traveled from Alabama to Washington, D.C., to buy his first load of unclaimed baggage at Trailways Bus Line. He laid everything out on a card table, and people came and bought all he had. Doyle left his full-time insurance job, eventually partnering with airlines—the first contract was with Eastern Airlines—and expanded volume and relationships.
Sonni says that Unclaimed Baggage partners with all major United States airlines, as well as other companies within the travel, transportation and hospitality space. Unclaimed Baggage is the country’s only lost luggage store.
“The airline industry standard is a bag must be lost for at least 90 days before it’s deemed as ‘unclaimed,’” she says.
While most airlines reunite more than 99% of bags with owners, the 1% grabs their attention.
“Then, a claims process occurs, and travelers are compensated for their lost bag,” Sonni says. “We step in as a salvage partner and buy the bags sightunseen to bring back to Scottsboro to begin our process of giving a second life to lost items.”
Doyle’s son, Bryan, carries on the legacy project and has expanded the experience to become the ultimate tourist destination. The store receives thousands of items each week—all sorted, cleaned, cleared, prepped, priced and stocked in-house before being made available to shoppers.
The goal for those who walk through the door is to discover a treasure, but, more than anything, have fun searching. From rings to cameras, books and formal wear, shoppers are hard-pressed to leave empty-handed.
Not all items are salable. On average, the store donates one item for every one it sells. Thousands of eyeglasses are donated to Lions Club International SightFirst program. Broken wheelchairs are sent to prisons for repair and then donated to children with disabilities through Wheels for the World. Medical supplies are sent to Samaritan’s Purse and other organizations.
Through Unclaimed Baggage’s donation program, Reclaimed for Good, items receive a second life with those who need them the most.
Unclaimed Baggage ships to more than 100 countries.
For Sonni, naming her favorite score in the store is difficult.
“A couple of years ago, I bought a belt I liked for $10 or less,” she says. “I got it home and was looking closer, I saw Hermes etched on the belt buckle. It was a vintage Hermes belt from the 1990s. And I love looking through our book department, finding best sellers for $3 or $4.
“Around once a month, we have an event called the $10 Fill A Bag where you are able to shop select items and fill a bag for just $10. You can definitely find some scores during this.”
Initially, it may be hard to believe anyone could leave such valuable items behind, but then it makes sense. When people travel, they pack their best for a trip of a lifetime, a celebration, a wedding or a milestone. If lost, once the claim is processed and paid, the item is forgotten. Thanks to Unclaimed Baggage, shoppers breathe new life into lost treasures.
For more information or to plan your treasure hunt, visit www.unclaimedbaggage.com.
The Magic of Meat and Threes
The Southern tradition of comfort food continues
By Judy Garrison
Remember when your parents spied a cafeteria sign and made a beeline for the entrance? The line weaved from the serving line all the way back to the front door, the aroma of food making the wait merciless.
No matter how long the wait, leaving was never an option. At the buffet, there was crispy fried chicken, steaming slices of gravy-smothered steak and mountains of rainbow-colored vegetables. Then came the mouthwatering desserts—coconut pie, lemon pie with puffy chiffon a mile high and chocolate pudding. If you left hungry, it was your own fault.
These days, restaurants where “meat and threes” headline the menu are more difficult to uncover. Often a local secret, these eateries carry on the tradition of serving authentic Southern food at affordable prices. Enjoy these eight restaurants waiting for you to choose your meat and three sides.
ABOVE: Three generations have been leading the meat-and-three tradition at Wade’s Restaurant. From left are Wade Lindsey III, Wade “Hamp” Lindsey Jr. and Anna Lindsey Liles. RIGHT: This masterpiece of meat and three includes chicken, creamed corn, green beans and macaroni and cheese. PHOTOS COURTESY OF WADE’S RESTAURANT
Wade’s Restaurant
1000 N. Pine St., Spartanburg
Wade’s Restaurant, a Spartanburg landmark, has been dishing out homemade food for 77 years.
“There are many things that I think make meat-and-three restaurants so special,” says co-owner Anna Liles, granddaughter of founders Wade and Betty Lindsey. “Meat and threes take effort. To have an ever-changing list of homestyle meats and vegetables each day takes time and planning. Anyone can cook up a burger and fries at home pretty easily without much of a recipe, but can you easily whip up chickenfried steak with homemade white gravy? For most people, the answer is no. So, when you visit a meat and three, you know there is someone special, and
Mary’s Cafe
1349 Firetower Road, Rock Hill
Open seven days a week, Mary’s features meat favorites like country-fried steak and fried pork chops. The sides always include macaroni and cheese, fried squash and collard greens.
For more information, visit maryscaferh.com.
Charlene’s Home Cooking
1136 E. Blackstock Road, Moore
Check out the dry-erase board for specials. Updated daily, Charlene’s serves fried chicken and ribs as well as other meat options, with sides that include cabbage, fried okra and squash.
For more information, follow Charlene’s Home Cooking on Facebook.
often a special story, behind each recipe you are enjoying.”
member to enjoy the meal together, it can at least take you back to that memory of them cooking in the kitchen for you. We are fortunate to bring that kind of happiness and comfort to people.”
The Front Porch Country Restaurant
3072 Lancaster Highway, Richburg
Anna knows the comfort homecooked meals bring people will never go out of style. “Customers often tell us that many of our menu items remind them of a family member’s recipe. That is a huge compliment,” she says. “And when you can’t be with that family
Slow down and enjoy a homemade meal, constructed by you, for you.
For more information, visit eatatwades.com.
Since 1984, the Gastons have served home cooking where fried chicken and sweet tea are always on the menu. Open Wednesday through Sunday, chef Angie cooks all day—most of the time with headphones in her ears—to present sandwiches and plates
ABOVE: Homemade yeast rolls at Wade’s are hand-cut daily. LEFT: Lead cooks Sonya Hunter (not pictured) and Ray Pearson are the backbone of the kitchen at Wade’s.
to a huge community fanbase. Everyday meats include fried or baked chicken plus fried pork chops and fried flounder. Enjoy a feast with homemade
Miller’s Bread Basket
483 Main St., Blackville Stop in at Miller’s Bread Basket and fuel up with mouth-watering Mennonite cuisine, delicious desserts and delectable freshbaked breads. Take some home, along with home decor and gifts. The Mennonites are a division of the Christian church known for peace, simplicity, community and mutual aid. A large population of Mennonites live in Blackville where they serve up homemade specialties.
dining described as “no frills delicious” for the past 30 years.
Visit frontporchhomecooking.net for more information.
Often described as “Pennsylvania Dutch with a Southern Touch,” menu items include cabbage rolls, a taste of Dutch influence. Each day offers homemade bread choices like white, wheat, butternut, cinnamon raisin, garlic and onion or cheddar cheese.
The lunch menu is vast, but highly recommended is fried chicken with sweet potato souffle, green beans and garlic potatoes. Open Tuesday through Saturday, the restaurant’s cafeteria-style menu is posted each day on Facebook.
Lizard’s Thicket
1036 Market St., Columbia
Big Mike’s Soul Food
504 16th Ave. N., Myrtle Beach
Lizard’s Thicket is a chain, but that doesn’t mean there isn’t some good eating inside. Serving breakfast, lunch and supper, Lizard’s Thicket has dished up the daily special for more than 45 years. Maintaining strong family traditions at 13 locations, the restaurant continues to focus on outstanding Southern comfort food and affordable pricing. The chalkboard menu displays daily offerings, and don’t forget the banana pudding.
For more information, visit lizardsthicket.com.
This beach mainstay dishes up heaping plates of Southern comfort food. Big Mike’s always serves fried chicken and cornbread, just the way you and mama like it.
Cahill’s Market
1055 May River Road, Bluffton
This family-owned business has been heating up the coast since 2012 with food cooked to order and served at a fair price. Everything from shrimp and grits to po-boy sandwiches, it’s Big Mike’s Special, a meat and three, that brings customers in on a regular basis.
Visit bigmikessoulfood.net to see the menu.
Operating on a first-come, first-served basis, Cahill’s Market and Chicken Kitchen serves farm-to-table goodness, a favorite among Lowcountry diners. In addition to the charming country store—buy the Cahill’s Hot Sauce and Lipsmackin’ Toecurler inside—the restaurant serves up chicken and dumplings, fried gizzards and even a fried bologna sandwich.
“People want variety and new twists, and the farming life has made us masters of different,” Robbie Cahill says on the eatery’s website. “We strive for consistently good food and service, but we can also do different with the best of them.”
For more details, visit cahillsmarket.com.
ABOVE: Always leave room for the shoo-fly pie at Miller’s Bread Basket. OPPOSITE PAGE
TOP: If there’s a wait for a seat, enjoy the retail shop filled with local products at Miller’s Bread Basket. OPPOSITE PAGE
BOTTOM: A piping-hot buffet welcomes diners each day with a selection of the finest in Southern cooking. PHOTOS COURTESY OF THOROUGHBRED COUNTRY SC
Enter your child’s artwork for a chance to be featured in the 2026 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, Sept. 2.
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, address and phone number.
• Potential subject matters can include MPD Electric Cooperative, lineworkers, Willie Wiredhand, power poles/lines, electricity and electrical safety.
