SC Currents, MPD Electric Cooperative, January 2025
A PUBLICATION OF MPD ELECTRIC COOPERATIVE JANUARY 2025
Convenience Meets Home Cooking
SC Real Foods prioritizes quality ingredients and great taste on the go Page 6
feel of this knife is unbelievable... this is an incredibly fine instrument.” — H., Arvada, CO
“This knife is beautiful!” — J., La Crescent, MN
It was a perfect late autumn day in the northern Rockies. Not a cloud in the sky, and just enough cool in the air to stir up nostalgic memories of my trip into the backwoods. is year, though, was di erent. I was going it solo.
My two buddies, pleading work responsibilities, backed out at the last minute. So, armed with my trusty knife, I set out for adventure. Well, what I found was a whole lot of trouble. As in 8 feet and 800-pounds of trouble in the form of a grizzly bear. Seems this grumpy fella was out looking for some adventure too. Mr. Grizzly saw me, stood up to his entire 8 feet of ferocity and let out a roar that made my blood turn to ice and my hair stand up. Unsnapping my leather sheath, I felt for my hefty, trusty knife and felt emboldened. I then showed the massive grizzly over 6 inches of 420 surgical grade stainless steel, raised my hands and yelled, “Whoa bear! Whoa bear!” I must have made my point, as he gave me an almost admiring grunt before turning tail and heading back into the woods.
But we don’t stop there. While supplies last, we’ll include a pair of $99 8x21 power compact binoculars FREE when you purchase the Grizzly Hunting Knife.
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I was pretty shaken, but otherwise ne. Once the adrenaline high subsided, I decided I had some work to do back home too. at was more than enough adventure for one day.
Our Grizzly Hunting Knife pays tribute to the call of the wild. Featuring stick-tang construction, you can feel con dent in the strength and durability of this knife. And the hand carved, natural bone handle ensures you won’t lose your grip even in the most dire of circumstances. I also made certain to give it a great price. After all, you should be able to get your point across without getting stuck with a high price.
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The Grizzly Hunting Knife $249 $79* + S&P Save $170
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Your Insider Offer Code: GHK337-02
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.
Discover the Beauty of the Season
Now that the hustle and bustle of the holiday season has passed, many of us expect the winter stretch between January and spring to be gloomy and long.
You’re not alone in feeling this way. Cold weather and less daylight can naturally make us feel tired and blue. But instead of wistfully passing away the days until that first daffodil appears, let us enjoy these months for the beauty and serenity they offer.
While it may seem intuitive to hole up inside watching TV and eating our favorite comfort foods, these habits can lead to a deeper sense of sadness. Moving our bodies boosts our mood and lowers our stress.
You earn bonus points if you can get outside! Studies have shown vitamin D levels affect depression, so getting sunlight and choosing foods high in this nutrient can help us feel better. And while we may feel like taking a long winter’s nap, following a regular sleep routine helps improve our sense of well-being.
Holiday parties and family gatherings may have provided us with socialization opportunities, but after New Year’s Eve, there may not be many more get-togethers for a while. Calling on a friend or loved one can keep us connected instead of feeling alone.
So, what are we waiting for? Who’s ready to call a friend to go for a walk outside and then settle down for a vitamin D-rich glass of milk? Once you’re done with that, there still may be time for popcorn and a movie.
Cheers to a healthy and happy new year.
JOHN ALFORD Trustee
CEO Michael Shepard
SENIOR VICE PRESIDENT OF CONTENT
Leon Espinoza
EDITORIAL DIRECTOR
Chasity Anderson, CCC
SC CURRENTS EDITORS
Jennifer Paton, CCC
Valeri Pearon
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 68) 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.
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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.
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Willie Wiredhand is the longtime mascot and spokesplug of electric cooperatives around the United States. He was adopted in 1951 by the National Rural Electric Cooperative Association. Here’s your task: Willie is hidden somewhere in every issue of Currents. See if you can find this friendly face among the news and stories as you read!
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Experience the Nostalgia of Travel
Choosing to travel by train affirms one’s love of the journey
CRUISE THE SOUTHEAST
SOUTHEAST SEA ISLANDS
On this enchanting 9-day cruise from Charleston to Amelia Island, experience the charm and hospitality of the South. In the comfort of our modern fleet, travel to some of the most beautiful historic cities in America. The fascinating sites you visit, the warm people you meet, and the delectable cuisine you taste, come together for an unforgettable journey.
Small Ship Cruising Done Perfectly
Home Convenience Meets
Cooking
SC Real Foods prioritizes quality ingredients and great taste on the go
By Jodi Helmer
It all started with a plan to eat healthier foods.
Valerie Criswell loved to cook but often struggled to find time to prepare foods from scratch for her family of six. She and her husband, Andrew, knew convenience foods were taking a toll on their health and wanted to prioritize fresh, homemade meals.
“Food is made to strengthen us, make us healthy, help us grow and make us strong,” Valerie says. “It came down to … eating differently, understanding that our food can heal … if we just eat well and use our food as nourishment.”
Too often, she turned to prepared foods and boxed meals when she needed convenient meal options. However, the long list of unrecognizable ingredients popular brands used in their frozen and prepared foods was not what she wanted to feed her family, so she started searching out real foods made with as few ingredients and as little processing as possible.
“We were getting away from real food,” Valerie says. “As consumers, we need to be smarter than that. We need to say, ‘That’s not good for me.’”
The couple, who owned a Christian bookstore in Florence at the time, started buying food through their regular vendors
to feed their family. As word spread that they were bringing in specialty foods, friends began asking for access to it, too.
Valerie started stocking products on the shelves in the bookstore, not knowing at the time she was creating a business incubator to test the market. It was the beginning of SC Real Foods.
Whipping Up a Plan
SC Real Foods operated in the bookstore from 2011 to 2018. The product line grew to include more than 1,000 items, from gluten-free foods to options for keto diets. When the bookstore closed, SC Real Foods moved into a standalone location.
“We made the choice to jump out—
Valerie Criswell, right, is behind the success of SC Real Foods, left.
PHOTOS COURTESY OF VALERIE CRISWELL AND SPC & LOCHWOOD STUDIOS
let it be its own thing—and that was exciting,” Valerie says.
In addition to stocking prepared foods, the business expanded to include scratchmade meals. The menu of fresh and frozen prepared foods includes soups, chili, quiche, baked salmon, chicken and broccoli casserole, spaghetti with meat sauce, salads, sides and desserts.
The family operates LIGHT Farms, growing and raising heritage grass-fed beef, organic eggs and vegetables featured in their prepared foods and Peck Away Café, the on-site restaurant that serves breakfast, lunch and fresh smoothies.
“We work together with our chefs in the kitchen,” Valerie says. “We eat all the food, we all collaborate, and we all give input when we develop a new dish. It really is wonderful.”
Customers can order grilled chicken tenders to put in quesadillas, on pizzas or
beginning, Valerie partnered with a local restaurant to help with menu development. She worked alongside the chef to create and test recipes and learn to prepare foods in retail quantities.
Dishes like macaroni and cheese, meatloaf and Salisbury steak were instant hits, but less traditional recipes fell flat. For instance, Valerie was excited to offer a protein salad she’d tried in Seattle. However, the dish—made with chickpeas, spelt berries, fresh vegetables, mayonnaise, lemon juice and apple cider vinegar—was not popular.
“While I may want to have quinoa bowls with raw foods and fancy salads, that doesn’t sell here,” she says. “In the Deep South, people around us still want their traditional foods. They don’t want to eat like the people in other states. So it’s really very difficult to bring new trends in.”
The thing that I would like to communicate to people is to move it forward and do something—even one small thing—better.
pair with side dishes. They can pick up an entire scratch-made dinner on the way home from work or stock up on groceries to feed their families all week.
“We’re so delighted to feed them,” Valerie says.
She describes SC Real Foods as a convenience store of sorts.
“We carry the kinds of grab-and-go products that you would find in the gas station store: lots of snacks, cookies, beverages, beef sticks, pecan dates and things that people will just grab to eat in the car or put in their desks at work or their kids’ lunch boxes,” she says.
A Recipe for Success
SC Real Foods has established a following, but figuring out the recipe for success hasn’t been straightforward. In the
— Valerie Criswell
Those in search of traditional foods can find them at the shop and learn to cook them from fresh ingredients, too.
Valerie publishes a blog—Grow, Cook, Eat—at www.SCRealFoods.com. She is also active on Facebook, where she shares real food recipes, meal plans and cooking videos, and answers cooking questions. The goal is to encourage people and keep them motivated on their food journeys.
“It’s very easy for people to become discouraged when they want to eat better,” she says. “Sometimes they don’t know what to do and don’t know where to begin.”
Cooking Up Convenience
Although at first glance, the made-fromscratch fresh and frozen meals sold at SC Real Foods might look similar to the prepared meals sold in the freezer section
SC Real Foods’ shelves are filled with healthy snacking options.
Grab-and-go items are a popular staple at SC Real Foods. PHOTOS COURTESY OF SPC & LOCHWOOD STUDIOS
at the supermarket, there are important differences.
“In the (1950s and 1960s) when you sat down to those nostalgic TV dinners, it was actually nutritious, and it was actually real food,” Valerie says. “As the industry has evolved, it really is garbage. It might fill your belly, but it’s not giving you nourishment, and it’s not the quality that it used to be. It’s a different kind of product that we might choose in a moment that we need convenience.”
Convenience is important, though. She says up to 75% of her shoppers cook at
home at least four times a week and turn to SC Real Foods to fill the gaps with meals or sides.
Valerie hasn’t given up on chickpea salads. Florence is home to an everincreasing population that moves to the area from other cities and states. Some bring more adventurous palates.
Many have remarked that SC Real Foods is unlike anything offered in California or the Northeast.
“This is a really comforting place for them because we do have the groceries and the ready-made foods in the cafe that are
more like what you would find in those more progressive areas,” Valerie says. “So, as people migrate, business is increasing.”
A love of real food and nourishing the local community has kept her motivated to continue growing SC Real Foods.
“We have a desire to keep providing this product for people, and that is really what drives us,” Valerie says. “The thing that I would like to communicate to people is to move it forward and do something—even one small thing—better. And if you’re committed, you’ll find yourself in a much better space with your food.”
An extensive smoothie menu is available to shoppers looking for refreshments.
The store provides seating to enjoy its varied menu.
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.
This natural mineral spring in Blenheim was discovered in 1781 when a Revolutionary War soldier lost his shoe in a water hole. When he went back to find it, he discovered the water’s high mineral content. When news of this spring spread, many people tried the water for themselves. Some complained about the strong taste of the spring water, leading Dr. C.R. May and A.J. Matheson to add ginger to supplement the taste. Thus, Blenheim Ginger Ale Co. began—the earliest and smallest independent soda bottling company still in operation today. What remains of this historic spring is on Spring Street off SC 381.
Warm Up to Wi nter Salads
Mix and match ingredients for a sensational seasonal delight
Story and photos by Libby Wiersema
Gather ye veggies while ye may for wintertime is still a flyin’ and the roots and grains you cook today will make ye a beautiful … salad.
How’s that for a bit of poetic foodie inspiration? We could all use a little right now, especially with the high drama of holiday cooking and consumption behind us.
The snacks have been devoured, the last of the cookies gobbled up, and everyone is sick to death of turkey and ham. Tired home cooks have dimmed the kitchen lights and nestled down into hibernation mode, that seasonal limbo in which spring and summer are filed away under “Things Longed For.”
That longing also applies to appetites. About this time each year, I find myself craving dishes that are warm but infused with bright, fresh flavors to bridge the
chasm until the rising mercury produces its agricultural riches once again.
When the days grow short and the soup pot is a daily fixture on the stovetop, I find myself dreaming of cozy dishes that carry hints of the warm weather eating to come.
Specifically, I am thinking of winter salads. If that sounds like an oxymoron to you or conjures disturbing memories of canned fruit cocktail suspended in gelatin, well, just scrub it from your brain and keep reading. Instead, envision cool leafy greens, raw and cooked vegetables, grains, fresh fruits, crunchy nuts and seeds tossed together in glossy, tangy vinaigrettes.
Winter salads are a balm for tired cooks and anyone in holiday recovery. Serve them as a main course or as a complement to roasted chicken, pork or beef. They are a good source of fiber, vitamins and minerals and are a healthy way to break up the monotony of that seemingly endless rollout of heavy stews and casseroles.
The best part is, the combinations are endless. Choose your favorite greens and vegetables. Include a grain, such as farro or wild rice, to give your salad more bite. Top with anything your heart desires, from chopped dates to sliced apples to toasted walnuts. Include grated, cubed or crumbled salty cheeses to impart savory richness. Toss it all with a simple vinaigrette, and you have a delicious, fresh, satisfying dish.
Bonus: The rainbow of colors is a great pick-me-up when the dreary cold-weather doldrums get you bogged down.
Here are some ingredient suggestions to get your noggin percolating:
• Greens (choose two or more): kale, radicchio, shaved Brussels sprouts, arugula, spinach, baby collards, romaine, purple cabbage, napa cabbage, dandelion greens, little gem lettuce
• Vegetables (pick three or more): carrots, parsnips, beets, sweet potatoes,
Serve your winter salad as the main event or a satisfying side dish.
Roasted Vegetable Winter Salad
1 medium red onion, peeled and sliced
2 medium sweet potatoes, peeled and cut into ½-inch slices
2 carrots, peeled and cut on the diagonal into 1-inch pieces
2 ribs of celery, cut on the diagonal into 1-inch pieces
2 sweet (red, orange or yellow) peppers, stemmed, seeded and cut into strips
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste
4 cups of mixed kale, radicchio and romaine, chopped
1 cup farro or other grain, cooked according to directions and cooled
½ cup candied pecans
½ cup crumbled feta cheese
Dressing
½ cup extra-virgin olive oil
¼ cup white balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh orange juice
½ teaspoon orange zest, optional
Salt and pepper, to taste
Heat oven to 350 F.
Line a cookie sheet with parchment or foil, and lightly coat with cooking spray. In a large bowl, toss prepared vegetables with olive oil, salt and pepper. Turn out onto the cookie sheet, and arrange in a single layer.
Roast for 30 to 40 minutes, or until vegetables are tender.
• Nuts/toppings (pick one or more): crumbled bacon, sliced scallions, walnuts, pistachios, pecans, candied pecans, Marcona almonds, toasted or raw
Remove from the oven, and allow them to cool for 10 minutes. Whisk together the vinaigrette ingredients. Set aside. Place mixed greens in a large bowl. Gently incorporate the grain. Spoon roasted vegetables onto the greens.
Drizzle with the dressing. Top with feta cheese and candied pecans before serving.
Here are a few dressings that go well with most any combination of goodies:
• Honey vinaigrette: Whisk together ½ cup vegetable oil, ¼ cup white wine vinegar, 2 tablespoons honey, 2 teaspoons minced shallot, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
• Poppyseed vinaigrette: Whisk together 2/3 cup olive oil, 1/3 cup white balsamic vinegar, 3 tablespoons honey, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper and 1 tablespoon poppyseeds.
Now that your creative culinary wheels are turning, above is a recipe for one of my favorite winter salads. Warm and cool,
crunchy and tender, salty and sweet—the contrasts are everything when it comes to this roasted vegetable salad. It is easy to put together, too.
While tender, seasoned, roasted veggies make a wonderful dish on their own, when you combine them with greens, fruits and grains, you have a completely reimagined dish worthy of that buttery chardonnay you have been saving for spring. Fill your bowl, pour the wine and cozy up to the fireplace. Happy wintering! 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.
Roasted vegetable winter salad has it all: texture, color and flavor.
A New Year
By Dave LaBelle
As a newspaper photographer, there were always New Year’s Day photo assignments, such as taking pictures of the first baby of the year.
Like many holidays marked with some sort of celebration, New Year’s Day is an opportunity to celebrate
davidlabelle.com and bridgesandangels.wordpress.com.
NIKON D810, 180mm lens
ISO 800, f/3.2 at 1/320
As they age, one goal for many people is to keep moving. Gary Kramer, 70, walks 15 minutes a day at a local fitness club before doing other strength-training activities. Gary says he has been working out the past five years because his chiropractor told him he needs to keep moving.
time, the beginning of a new calendar year. Most of us make resolutions we hope to keep. You know how it goes. After Jan. 1, gymnasiums are usually filled with eager folks ready to start fulfilling New Year’s health resolutions. The same gyms are half-filled by June.
But photographically, the new year might be a good time to follow a dream you have wanted to pursue.
Thanks to the help of several generous supporters, I plan to finally pursue a photographic dream I have had for many years. I call this dream A Visual Walk with Christ, and I plan to visually
interpret Biblical scenes.
So, whether you travel to the Big Apple to watch the ball drop at Times Square, position yourself in one of the towns or cities that color the
Reader Challenge
sky with fireworks, or begin a dream project, the calendar change is an opportunity to start the new year with fresh challenges, both personally and photographically.
Try photographing resolutions in action, such as documenting someone beginning a new workout routine. Challenge yourself to make a photograph of yourself once a month. Photograph someone you love or admire throughout the year, similar to how we made a pencil mark on a doorframe for children to mark their growth. Pick a favorite spot to document over the four seasons. When my third child, Tucker, was born, I photographed him every day of his first year of life. I still draw from those images every year.
Email your best image (just one, please) 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.
Renowned author, photographer and lecturer
Dave LaBelle has captured special moments for more than half a century. For more of his writings, visit
PHOTO BY DAVE LABELLE
Latin America Tours Days Price
Costa Rica 8 $1195
Panama 8 1395
Colombia 10 1595
Guatemala 8 1195
Belize with Tikal 10 1795
Dominican Republic 7 1195
Mexico Riviera Maya 8 1295
Mexico Colonial Cities 8 1195
Mexico Ancient Civilizations 9 1495
Mexico Copper Canyon Train 8 1695
USA & Canada Tours
Grand Canyon, Bryce & Zion 8 TBA
Mt Rushmore & Yellowstone 9 TBA
New England Summer & Fall 8 TBA
Nova Scotia & Maritimes 9 TBA
Canadian Rockies & Glacier 9 TBA
POWERING SUSTAINABILITY
With resources like low-cost, reliable power, creative incentive packages and a wide-ranging property portfolio, Santee Cooper helps South Carolina shatter the standard for business growth.
In fact, since 1988, Santee Cooper has been working with the electric cooperatives and other economic development partners to help secure more than $25 billion in capital investment and helped bring more than 94,000 new jobs to our state. It’s how we’re driving Brighter Tomorrows, Today.
During the EV Transition Managing the Electric Grid
By Jennah Denney
Electric vehicles are more than just a trend; they’re a shift toward a new era of transportation and energy use.
Data indicates a steady increase in EV adoption, with EVs and hybrid vehicles surpassing 16% of total 2023 U.S. lightduty vehicle sales, according to the U.S. Energy Information Administration.
Additionally, as of March 2024, 17 states have exceeded 10% of the EV market share, highlighting the regional variations and potential hotspots for EV adoption.
As EVs continue to become more common, electric utilities will face new challenges and opportunities to continue providing reliable, affordable energy to consumers.
Theresa Phillips, Lassen Municipal Utility District public relations manager, says one of the biggest challenges is educating consumers.
“There is a lot of conflicting information out there regarding the abilities and
limitations of EVs, especially how they perform in a cold climate like Lassen County,” Theresa says. “Battling EV myths is a challenge, so we work with reputable sources like The Center for Sustainable Energy to provide information and resources to help our customers make informed choices.”
One of the main focuses of EV education is informing electric consumers about efficient charging practices to avoid strain on the electric grid.
Imagine traffic during rush hour—it’s crowded and slow. Our nation’s electric grid can become just as crowded when everyone charges their EVs at the same time. This major spike in energy use can lead to power outages or expensive updates to our system. However, as utilities prepare for increased electricity demand from EV use, they are tasked with solving these challenges and keeping the lights on for everyone.
Smart charging is like a traffic light for electricity—it helps manage the demand
for power from EVs. Here’s how you can help if you own an EV.
Be Smart About When You Charge
Charge your EV when electricity demand is low—such as late at night or early in the morning—to help prevent grid overload.
Use Delayed Charging
Modern EV chargers can wait to charge your car until there’s less demand for power. This helps keep the grid stable and ensures you have power when you need it.
Adopt Grid-Friendly Charging
Some EV chargers can adjust how fast your vehicle charges based on how much power is available. This helps avoid grid congestion and the need for expensive upgrades.
Managing the EV transition on the electric grid brings many challenges, as well as many opportunities for growth and working together. Contact your utility for help in understanding how EVs and the grid affect each other.
It’s crucial for utilities to identify and track the EVs within local networks. Knowing how many EVs are charging on a system allows for better planning and helps ensure a more stable supply of electricity.
“As more and more folks adopt the technology, we’ll need to track the locations to avoid pressure on the system,” Theresa says. “For example, if several homes served by the same transformer all plug in at the same time, the transformer could overload, causing power interruptions.”
When EV charging patterns are predicted, utilities can maintain a more efficient and reliable power grid.
“If we know that the neighborhood has several EVs, we can upgrade transformers and other equipment to ensure that power keeps flowing smoothly to everyone,” she says.
Additionally, when utilities have local, detailed data, they can design EV programs that fit their communities’ specific needs, encourage responsible energy use and offer additional cost savings to consumers.
If you’re considering an EV and have questions about home charging, contact your local utility for guidance.
A Guide to Electric Vehicle Ownership
The automotive industry is undergoing a transformative shift as many consumers are making the switch to electric vehicles. Electric vehicles offer numerous benefits, from environmental sustainability to cost savings.
Transitioning to an EV requires careful consideration of multiple factors. The following list highlights key aspects of EV ownership and can help you make an informed decision based on your specific needs.
EV knowledge: Familiarize yourself with EV basics. Understand the differences between battery electric vehicles, plug-in hybrid electric vehicles and fuel cell electric vehicles. Consider your daily, monthly and annual driving needs and evaluate each option.
Driving range: Evaluate the EV’s driving range when fully charged to ensure it aligns with your daily commute. We often think about a summer road trip for our driving needs, but it’s important to remember there are other options for infrequent, long-distance travel.
Home charging: Determine if you will need to install a Level 2 charger and if your home’s electrical system is compatible. By evaluating your whole home energy use, you can determine if electrical panel upgrades are necessary for a Level 2 system. Level 1 chargers typically do not require upgrades.
Public charging options: Research the availability of public charging stations along your typical routes.
Cost comparisons: Compare EV prices from multiple dealerships. Sticker prices are higher up front, but EVs have proven to be cost-effective due to reduced maintenance and fuel costs.
Financial incentives: Explore federal, state and local incentives available for EV purchases. Check with your electric co-op to see if it offers incentives or special rates for EVs.
Maintenance: EVs typically require less maintenance than conventional vehicles, which can lead to long-term savings. EVs have far fewer moving parts than combustion-engine vehicles, resulting in a streamlined maintenance experience.
Battery warranty: Ensure the EV battery includes a substantial warranty. Most manufacturers offer eight-year warranties (or up to 100,000 miles). If you’re considering managed charging or bidirection power flow (V2X) programs, take these warranties into account. V2X programs facilitate a bidirectional power flow between EVs and the power grid, which is highly beneficial for people who own EVs. These programs allow EV owners to sell power back to the grid during periods of high-electricity demand. Participation in these programs may impact your vehicle’s warranty, so it’s recommended to consult the warranty documentation before participating in a V2X program.
Insurance implications: Consult with your insurance provider to review potential changes to your policy when owning an EV.
Fees: Some plug-in electric vehicles are subject to additional fees to compensate for road tax revenue that is typically collected from gasoline taxes. Additionally, you may have to pay a higher vehicle registration fee for EVs and hybrid vehicles. It’s important to be aware of these potential fees when considering the total cost of ownership for an EV.
EV ownership offers many benefits. EVs often have fewer restrictions in high occupancy vehicle lanes, allowing for quicker commutes. EVs are exempt from certain inspections due to their lack of an internal combustion engine, and they require no oil changes, leading to lower maintenance costs. And owning an EV is a fun experience—drivers can enjoy a fast-accelerating, quieter ride.
If you’re interested in an EV, reach out to your electric utility. Many utilities offer “ride and drive” events, home charging programs and more, allowing consumers to gain firsthand experience and determine if an EV is right for them.
PHOTO COURTESY OF FORD
Across
Across Concludes one's remarks (with 'up') (4)
1 Concludes one’s remarks (with “up”) (4)
3 Vitally important, crucial (8)
9 To whom Alice said, “Why, they’re only a pack of cards (7)
Vitally important, crucial (8)
10 Canadian national tree (5)
11 Office work stations (5)
12 Concerning the whole world (6)
14 Behind on the scoreboard (6)
To whom Alice said, "Why, they're only a pack of cards" (7)
16 Look quickly or indirectly (6)
19 Magazine full of celebrities (6)
21 Marty in “Madagascar” is one (5)
24 A vegetable that makes you cry (5)
25 Cooked by water vapor (7)
26 Unable to give assistance (8)
Canadian national tree (5)
27 Previously owned (4)
Down
Office work stations (5)
1 Plan or timetable (8)
2 Wahlberg, McGwire, Hamill and Harmon (5)
Concerning the whole world (6)
4 Haven, as for endangered wildlife (6)
5 Speed of a musical piece (5)
6 Ahab or America (7)
Behind on the scoreboard (6)
7 “True ____,” 1994 Jamie Lee Curtis movie (4)
8 No rhyme or ____ (6)
Look quickly or indirectly (6)
13 Given a bonus (8)
15 Before delivery or effects (7)
17 Less likely to work (6)
Magazine full of celebrities (6)
Marty in 'Madagascar' is one (5)
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Broth, Stock and Bone Broth
The Soup-erstars of the Kitchen
If you’ve ever ventured into the world of soups, stews or slow-cooked meals, you’ve likely encountered broth, stock and bone broth. While they might seem like interchangeable terms tossed around in the culinary world, they each have distinct characteristics, origins and uses. Knowing the differences can elevate your cooking from basic to bougie without opening a can of anything.
Let’s start with the most basic of the trio: broth.
Broth is the base of countless comfort foods, often considered the most uncomplicated and straightforward of the three.
It’s typically made by simmering meat (sometimes with bones), vegetables, herbs and seasonings in water. Because broth uses meat, it’s lighter and clearer than stock. Think of it as the everyday soup of the family—no frills, just the essentials.
Broth is often ready to use in about an hour and is generally a more delicate, lighter option. It’s the kind of thing you would use for a quick chicken noodle soup or a light risotto, where the meat is often eaten alongside the liquid. It can also be consumed on its own as a soothing, low-calorie snack (hello, 3 p.m. pick-me-up).
On the other hand, stock is broth’s more robust and serious sibling.
Made primarily from simmering bones— sometimes with some meat still attached— stock gets its body and richness from the collagen released during the slow-cooking process. This collagen turns into gelatin, giving stock a thicker, more luxurious mouthfeel that makes it perfect for gravies, sauces or slow-braised dishes. You can often spot a good stock by its natural gelatinous quality when cooled.
the payoff is a deep, rich flavor that’s perfect for complex recipes, such as beef bourguignon or a hearty braise.
Stock is more than just a supporting player in the dish; it’s the foundation.
Enter bone broth: the trendy, wellnessboosting cousin who’s recently taken over health food stores and Instagram feeds.
Bone broth is essentially a type of stock, but it’s cooked even longer—12 to 24 hours—to extract even more nutrients from the bones, such as collagen, amino acids and minerals. The result is a liquid that’s not only full of flavor but also touted for its potential health benefits, from supporting joint health to improving skin elasticity.
In the end, broth, stock and bone broth are all essential building blocks in the culinary world, but each serves a different purpose.
If you’re in a hurry and need something light, go for broth. If you want a rich base for sauces or a hearty stew, stock is your best friend. And if you’re looking to level up your health while adding depth to your meals, bone broth is where you should turn.
So next time you’re cooking up a storm, remember it’s not just about what you’re making, it’s about how you build it.
Stock generally requires a longer simmering time—four to six hours—to allow the bones to break down and release all their savory goodness. It’s more of a commitment, but
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.
IN THE NEW YEAR Eat More Greens
Collard Greens With Bacon
2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped onion
4 cups chicken stock
BY NATALIA
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
Trim thick stems from collard greens, and coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion. Cook until onion is tender and bacon is crisp, about 8 to 9 minutes. Add greens. Cook just until wilted. Stir in remaining ingredients. Bring to a boil. Reduce heat, and cover. Simmer until greens are tender, about 45 to 50 minutes.
Recipes by Gertrude Treadaway
ADOBE STOCK PHOTO
Cheese Tortellini and Kale Soup
3 Italian mild or hot sausage links, sliced
1 medium onion, finely chopped
4 garlic cloves, minced
1½ teaspoons minced fresh thyme
½ teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus extra for drizzling
64 ounces chicken broth
1 cup water
4 cups chopped fresh kale
15-ounce can cannellini beans, rinsed and drained
9 ounces refrigerated cheese tortellini
Fresh-grated Parmesan, for garnish
In a large saucepan, cook the sausage, onion, garlic, thyme and pepper flakes in oil until sausage is no longer pink. Drain. Add broth and water, then bring to a boil.
Stir in kale and beans. Return to a boil, then reduce heat. Simmer, uncovered, until kale is tender. Add tortellini. Simmer, uncovered, for 7 to 9 minutes or until tender.
Serve drizzled with olive oil and fresh grated Parmesan cheese.
Broccoli and Kale Salad
2 extra-large egg yolks, at room temperature
2 teaspoons Dijon mustard, at room temperature
2 teaspoons chopped garlic 10 anchovy fillets
½ cup freshly squeezed lemon juice, at room temperature
½ teaspoon freshly ground black pepper
2 teaspoons kosher salt
1½ cups good-quality mild olive oil
½ cup freshly grated Parmesan cheese, plus extra for garnish
1 tablespoon salt
8 cups broccoli florets, stems removed
1 bunch baby kale
5-ounce bag croutons
Place the egg yolks, mustard, garlic, anchovies, lemon juice, ½ teaspoon pepper and 2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube, and process until thick. Add the cheese, and pulse three times to combine. Bring a large pot of water with 1 tablespoon of salt to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook for 4 minutes. Remove the broccoli with a slotted spoon, and transfer to the bowl of ice water. When it is cool, drain well and transfer to a large bowl. Remove and discard any hard ribs from the kale. Stack the leaves on top of each other, and thinly julienne them crosswise. Add to the bowl with the broccoli. Add enough dressing to moisten the broccoli and kale. Toss well. Add the croutons, and garnish with extra Parmesan.
Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken. Cook until a thermometer reads 170 F, about 6 minutes on each side. Remove from pan, and keep warm.
In the same pan, cook and stir shallots until tender. Add wine, and bring to a boil. Cook until wine is reduced by half. Add spinach and salt. Cook and stir just until spinach is wilted. Stir in sour cream. Serve mixture with chicken.
White Bean Arugula Salad
4 slices pancetta, chopped
2 tablespoons olive oil
¼ cup chopped onion
2⁄3 cup cherry tomatoes, halved
1 teaspoon minced fresh rosemary
¼ teaspoon salt
¼ teaspoon pepper
2 15-ounce cans cannellini beans, rinsed and drained
3 tablespoons red wine vinegar
4 fresh basil leaves, thinly sliced
2 cups torn fresh arugula
¼ cup shaved Parmesan cheese
In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon, and drain on paper towels.
In the same pan, heat oil and pancetta drippings over medium heat. Add onion. Cook and stir 1 to 2 minutes or until tender. Add tomatoes, rosemary, salt and pepper. Cook 2 to 3 minutes longer or until tomatoes are softened. Cool slightly.
In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese. Toss to coat.
Pee Dee Commerce City Celebrating 25 years of growth in
the Pee Dee
Whether heading to the beach on Highway 327 or traveling down Interstate 95, Exit 170 looks a lot different than it did two decades ago, thanks in part to Pee Dee Commerce City, a vision realized in 1999 by Pee Dee Electricom.
At that time, Pee Dee Electricom was a subsidiary of Pee Dee Electric Cooperative. Today, the more than 700-acre commerce park continues its growth under the leadership of MPD Electric.
Pee Dee Electric Cooperative was formed in 1939. Its mission was to bring electricity to residents other power companies would not serve, mainly in rural areas like the Pee Dee. Its founders recognized electricity symbolized the natural human desire for a better quality of life. That notion is at the crux of the “cooperative way.” In fact, the seventh cooperative principle specifically calls on cooperatives to “work for the sustainable development of their communities.”
PDCC Means Business
The leadership of MPD Electric Cooperative believes it’s not enough to simply participate in discussions surrounding job creation; leaders must actively work to bring economic opportunities to the areas MPD serves, recruiting businesses and industry to create prosperity for citizens.
With that spirit and vision, Pee Dee Commerce City was born in 2000 and is gearing up to celebrate 25 years.
Commerce City is a shovel-ready, Class-A commercial/industrial park at the forefront of the region’s economic development. It’s strategically located at Exit 170 and stretches
Today, Pee Dee Commerce City offers 700 acres of industrial development opportunities. PHOTO COURTESY OF MPD STAFF
all the way to Exit 169 at the intersection of Interstate 95 and Highway 327. It’s 20 minutes from Inland Port Dillon, which is also located in a more than 2,000-acre industrial park controlled by MPD Electric, and just a 10-minute drive from Interstate 20 in Florence County. Commerce City offers 700 available acres of industrial development opportunities.
Located at the critical midpoint between New York City and Miami, Commerce City has more than a mile of frontage on the East Coast’s main transportation route. It’s also a South Carolina Certified Site and was one of the first models for economic development used by others across the Southeast.
A Pee Dee Economic Development Catalyst
In November 2000, more than 100 local, regional, state and national officials gathered to break ground on the impressive endeavor.
“We have always believed that the key to job creation for the citizens we serve is economic growth and recruitment,” MPD Electric CEO and President William Fleming says. “Pee Dee Commerce City was one of the first to realize this type of vision. That bold step forward two decades ago was just the beginning.”
Crenlo, a then producer of construction cabs for Caterpillar Inc., was the first manufacturer to be located in the industrial park. Crenlo’s $40 million investment created 250 new jobs.
The company’s leadership had considered more than 10 other sites before choosing Commerce City. Its leadership touted the park’s site readiness, the Pee Dee’s world-class workforce and access to training at Florence Darlington Technical College as the deciding factors in their location. From there, several other companies chose the park for development, including Johnson Controls, which built its new $35 million assembly and distribution center there. Today, Clarios inhabits that space.
Pee Dee Commerce City was officially dedicated on Oct. 26, 2001. Commerce City’s growth was so significant at the time that the South Carolina Senate adopted a state resolution honoring Pee Dee Electric’s management and members for the tremendous success of the “state-of-theart industrial park” as a true catalyst for economic development.
The resolution inserted in the state’s records by the South Carolina legislator read, “This homegrown boon to economic development is yet another example of the perseverance of the people of the Pee
Dee in their determination to improve the quality of life of the region’s residents.
“This Commerce City will be dedicated to the people and communities of the Pee Dee region as their incubator for economic growth and prosperity,” the resolution continued.
That sentiment continues today, as most of the Park’s east side is filled.
“Someone needed to jump-start growth in the Pee Dee. Our leadership asked, ‘Why not us,’” William says.
In 2001, National Rural Electric Cooperative Association presented Pee Dee Commerce City with its prestigious President’s Award for Economic Development.
That was just the beginning.
Other Commerce City facilities have included Niagara Bottling, GE Medical, Performance Food Group, FedEx, PepsiCola, Ruiz Foods, Florence City/County water treatment plant, McLeod Health, Innovative Construction Group, Harley Davidson and recently announced Cheney Brothers, to name a few.
As the publisher of Greater Florence, Pee Dee, Columbia and Coastal Carolina Business Monthly publications wrote, “You not only provide light to thousands of homes, but you also shed light on the entire Pee Dee region.”
The Future Is Bright
The property is now managed by Marlboro Development Team. It is a growing subsidiary of MPD Electric Cooperative, which is also led by William. Coincidentally, he began his career in 2005 as Pee Dee Electric’s economic development administrator tasked with the recruitment efforts for the park.
Since then, Commerce City has expanded even further across Highway 327. Aptly named Commerce City West, the latest site includes 175 acres. The team also completed the construction of a 117,000-square-foot Class A industrial speculative building on 17 acres. Just last month, Amazon leased this building from Marlboro Development Team to support last-mile deliveries.
“Commerce City West provides additional development potential with land
The property is now managed by Marlboro Development Team and has expanded even further to include Commerce City West, with 175 acre. PHOTOS COURTESY OF MPD STAFF
owned by the co-op along I-95 from Exit 169 all the way to Exit 170 of at least 500 additional acres and 1.1 million square feet of industrial space as well as retail, commercial and hospitality parcels,” says Jeff Singletary, chief business development officer at MPD Electric Cooperative.
The future of Commerce City is bright. In fact, a Florence Buc-cees location, just across I-95, was the very first one to locate in South Carolina because of the growth of Exit 170/Highway 327.
“Pee Dee Commerce City was and still is a powerful example of cooperation between business and government as well as between city and county governments. The ripple effects of spinoff jobs created by suppliers and other vendors provide
even more opportunity for our citizens,” Jeff says.
Added industrial development helps keep rates low for MPD Electric members, who have the lowest electric rates in South Carolina.
“Marlboro Development Team continues to grow its strategic plan to construct developments in targeted growing markets, and Florence County certainly qualifies,” William says.
Other Commerce Parks built by the cooperative and Marlboro Development Team include the I-95 3,000-acre megasite in Dillon, Marion County’s 270-acre Industrial Park and the newly created 163acre Darlington County Industrial Park.
The best is yet to come. n
At a Glance
Pee Dee Commerce City
X 700-plus acres.
X More than 1 mile of frontage on I-95.
X 10 miles from I-20.
X 2 hours from Ports of Charleston and Wilmington.
X 20 minutes to Dillon Inland Port.
X 6 miles to Florence Regional Airport.
X Site ready (electricity, water, roads, sewer, fiber-optic telecommunications, natural gas, etc.).
X Pre-permitting complete.
Crenlo, a then-producer of construction cabs for Caterpillar Inc., was the first manufacturer to be located in the industrial park.
Fun Festivals&
JAN. 12
Pee Dee History Gallery
Enjoy a docent-led tour of the largest gallery space. Admission is free.
12:15-3:15 p.m.
FLORENCE COUNTY MUSEUM
111 W. Cheves St., Florence
JAN. 12
State Ballet of Ukraine presents Swan Lake
See the classical score by Tchaikovsky come to life. For tickets, visit fmupac.org.
4-6 p.m.
FMU PERFORMING
ARTS CENTER
201 S. Dargan St., Florence
JAN. 16
Morning at the Museum
Explore art, history and culture at this exhibit.
10 a.m. to Noon
MARLBORO COUNTY MUSEUM
123 S. Marlboro St., Bennettsville
JAN. 16
MLK Celebration
Francis Marion University is hosting the 26th annual celebration in Chapman Auditorium.
6-8 p.m.
FRANCIS MARION UNIVERSITY
4822 E. Palmetto St., Florence
FEB. 78 Florence Stampede and Pro Rodeo
JAN. 17-18
Red Line Oil
Arenacross Series
To purchase tickets, visit orencecenter.com.
7-9 p.m.
FLORENCE CENTER
3300 W. Radio Drive, Florence
JAN. 17-25
The Last Five Years
This musical is about two New Yorkers who fall in and out of love over ve years.
3-5 p.m. Jan. 19; 7:30-9:30 p.m. all other days
FLORENCE LITTLE THEATRE
417 S. Dargan St., Florence
FEB. 1
Step Afrika!
Blending of African-American fraternities and sororities, African dances, contemporary dance and art forms.
7:30-9 p.m.
FMU PERFORMING ARTS CENTER
201 S. Dargan St., Florence
FEB. 7
25th Annual FatherDaughter Dance
All fathers and daughters are welcome. Tickets are $35 and are available at the Florence YMCA.
6-9 p.m.
SIMT
1951 Pisgah Road, Florence
FEB. 7-8
Florence Stampede and Pro Rodeo
Bring the family and take in the rodeo. For tickets, visit orencecenter.com.
7-9 p.m.
FLORENCE CENTER
3300 W. Radio Drive, Florence
JAN. 16 MLK Celebration
FEB. 1 Step Afrika!
FEB. 15-16
American Heritage Festival Revolutionary and World War II reenactments, Scotch-Irish games, and cannon/musket rings. For tickets, visit bit.ly/3PnLIZn.
10 a.m. Feb. 15; 3 p.m. Feb. 16
GRAHAM’S HISTORIC FARM
843 McCutcheon Road, Lake City
Noisette Walkway takes visitors to North Charleston’s Riverfront Park and naval past
Story and photos by Nick Thomas
When a prominent architectural magazine ranks your city’s elevated walkway among the world’s most beautiful before the project is even completed, it’s destined to become a major attraction for locals and visitors alike.
In the summer of 2022, the Noisette Creek Pedestrian Bridge in North Charleston earned this distinction when it was featured among Architectural Digest’s “11 Most Beautiful Elevated Walkways Through Nature.” The walkway opened to the public in October of that year.
Ireland and Singapore, as well as U.S. states, including Florida, New York and California.
Topped by a striking pair of 55-foottall steel arches that stretch 238 feet over Noisette Creek, the 800-linear-foot pedestrian bridge leads visitors to the city’s Riverfront Park along the Cooper River, with panoramic views of the waterways and wetlands beneath.
parkland, recapturing the natural beauty of this peaceful urban oasis.
“Charleston has been a seaport going back to the 1700s, and nothing has influenced the town’s culture more than the Navy,” says Don Campagna, history and archives coordinator for the city of North Charleston. “The Naval Base was the state’s largest employer, so the shutdown was a gut punch to the thousands of people who depended on the base. But now, we have a beautiful park with many features for the public to enjoy.”
The list included stunning walkways from far-reaching countries such as South Africa, Germany, Northern
In the 1800s, the surrounding land operated as a rice plantation. The area transitioned briefly to a public park known as Chicora Park, designed by Frederick Olmsted, before the U.S. government acquired it in 1901 to create the Charleston Naval Base. Following the base’s closure 95 years later, the area was restored to
At the park’s far end, a memorial to the naval base showcases historic photographs divided into five periods from 1901-1996. Dedicated in 2007, the open structure honors military personnel and civilians who served through its near century of service to the community and the country. The base’s timeline continues along a separate story wall featuring more photos and text printed on weatherproof metal collages.
A stream leading to the memorial, complete with gangplanks, evokes the image of sailors boarding their ships. Nearby, three key vessels—a submarine, destroyer and landing craft—are commemorated with bronze sculptures
A visitor studies the Naval memorial at Riverfront Park.
representing ships once constructed and maintained at the base. One statue depicts a solitary sailor with his seabag, standing on a dock awaiting deployment. Another statue shows a seaman embracing his family—a poignant representation of the countless Naval men and women who returned home from missions.
Between the memorial and the Noisette Walkway, visitors can enjoy a walk along the three-quarter-mile paved path, including a short boardwalk that runs alongside the river, while admiring the historic homes adjacent to the park where Naval officers once resided.
“The base had an infrastructure of historic buildings that qualified for the National Registry,” Don says. “It’s my hope that one of those buildings will one day become a Naval Museum.”
Art also features prominently throughout the 10-acre park. A dozen or so large-scale sculptures from regional and national artists blend in with the picturesque surroundings. While some are permanent features, such as Phil
Hathcock’s stone and steel installation “Spring Azure,” others are temporary works created for North Charleston’s annual National Outdoor Sculpture Competition and Exhibition.
“There are now many areas in the city for public art displays, and North Charleston is developing a sort of Bohemian reputation,” Don says.
Performing artists are also accommodated by the park with a contemporary amphitheater. Just past the Noisette Walkway, the space serves as a venue for city celebrations and regional events and is available for private
functions. The open-air pavilion consists of six massive beams built from 12-inch galvanized steel pipes that support wire ropes from which aluminum shade screens can be hung. The shades were designed and patterned after woven sweetgrass baskets, an elegant nod to a traditional handicraft of the region.
“This is a cool place,” Don says of Riverfront Park. “And it’s getting better year after year.”
Nick Thomas writes features, columns and interviews for newspapers and magazines around the country. See www.getnickt.org.
ABOVE: The Noisette Walkway leads to Riverfront Park.
RIGHT: On the way to the Noisette Walkway, visitors can take a short walk on a paved path that runs alongside Noisette Creek.
Refresh Your Shelves
for the New Year With These Styling Tips
Shelving is a great way to add life and color to any room, a place to blend functional storage solutions with your own personal aesthetic and style. However, sometimes getting the arrangement just right can turn into a bigger hassle than it needs to be. Here are a few tips to help you refresh your shelves for the new year and have your space looking Instagram worthy in no time.
Clear It Out
Oftentimes, our bookshelves collect random things from over the years. As a result, there is a lack of themes and organization. So, the first step is to start with a blank slate. Remove everything from the shelves and start sorting your books and decor into piles to assess what should stay, go or be rearranged.
Choose a Color Palette
It’s always good to stick to a few colors for a cohesive look. Consider the season and how long the pieces you have can tay displayed. Also consider whether you prefer neutral shades of creams and beige; dark and moody for winter with jewel tones; or metallic accents that pop like brass and gold.
Create Balance
It’s a good idea to place larger items first, such as bigger pottery pieces. Decorate around those anchor items with one to two smaller accent pieces to tie it all in to create visual balance. Odd numbers—groups of three or five—are a good rule to stick to while styling shelves.
Make sure not everything is the same height in one line across the shelf. Add some tall, eye-catching objects like candlesticks or bookends to create different heights. Varying heights by using tall objects with smaller pieces creates more visual appeal and gives the eye something to bounce around to.
Books
If you are styling a bookshelf, books will play a huge role in the display. However, don’t feel like you have to stick to a librarystyle layout.
Not all your books need to be lined up vertically with spines out or categorized alphabetically. Try mixing your display up by alternating between stacking books horizontally and vertically. This approach breaks the monotony and adds visual depth and interest.
Balance books in mini stacks among shelves. You want to make sure to spread the stacks out in essentially a zigzag pattern, to keep it from looking too cluttered. Top your book stacks with accents. Stack anywhere from three to six books horizontally with smaller accent pieces or favorite knickknacks.
Layer in Artwork
If you have some artwork around, place a frame or two against the back of a shelf to fill in empty space, and have it serve as an anchor piece. If it’s a smaller frame, prop it up in front of books. Whether it is a landscape portrait or a family photograph, this will add depth and pattern.
Use Baskets or Trays To Conceal Clutter
Decorative boxes or baskets are great for organizing or hiding smaller, utilitarian items. These can also add texture, order and a home for things such as tech accessories or writing supplies.
Add in Nature
Add plants or a bit of nature—such as driftwood, coral or flowers.
Plants can add a pop of color and give your shelves the breath of life they need, especially with the different pots to choose from to tie in your other decor. If you are not into live plants and don’t want the hassle of watering, you can use artificial plants to achieve the same visual effect.
Now stand back and assess the overall effect as you arrange and adjust as needed. As long as you have a good book and object balance, and you leave some breathing room so the shelves don’t look cluttered, you can’t go wrong.
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.
Not all your books need to be lined up vertically with spines out, and adding artwork and other decor will add depth to your shelves. PHOTOS BY BRANDI FAULK
Nothing chases away the chill of a cold winter’s day like a cozy bowl of soup. So, grab a spoon and warm up your body and soul with gourmet soup from the Asheville, North Carolina, kitchen of 18 Chestnuts.
Whether you’re craving cozy comfort food, want to increase your veggie intake or looking to restore your body after recovering from any sickness, these nourishing soups are just what you need this winter.
Each jar is created with fresh, local vegetables and natural ingredients carefully crafted to provide a balanced, protein-packed diet. Despite being vegan, gluten- and dairy-free, each spoonful packs a punch of savory flavor to your taste buds. Shelf stable for up to 18 months and ready to eat in minutes, the soups delicious, nutritious, and offer an easy, no-fuss meal option on busy days.
18 Chestnut offers 10 award-winning flavors. With customer favorites including chestnut maple, tuscan tomato, butternut squash pear and roasted cauliflower, there is a flavor for everyone to enjoy. Grab a jar for yourself off shelves at Whole Foods stores across the southeast, or head over to their site to build your very own soup bundle.
18chestnuts.com
Keep your head warm and toasty with a matching mommy and me beanie set from Roots and Lace. The set is guaranteed to offer a snug and cozy fit to protect you and your little one from the cold, no matter what adventure your day has in store.
Made from ultrasoft material, the stretchy fabric works to provide the perfect amount of coverage over the head and ears.
This beanie set will have you looking fashionable all season long with its classic knit design and a cute faux fur pompom for added flair. Choose from one of five available colors in black, gray, ivory, mauve and tan. The matching design works perfectly for capturing special moments with your little
one, such as family portraits, strolling around in style during family outings or simply snuggling up together indoors.
These mommy and baby beanies are the perfect accessory this winter, and they make a great gift for baby showers or any occasion where you want to treat the new mom and baby in your life.
Roots and Lace also offers additional beanies and other accessories that can be personalized as gifts for friends, weddings and other celebrations. Check out their blog for gift ideas and their collection of trendy apparel.
rootsandlace.com
Color in Spiral Daily Planner, $22
Start the year off right with the Color in daily planner from Elyse Breanne Designs.
This delightful planner allows for blending creativity and organization into your daily routine. Think coloring book meets daily planner. It features 52 large pages filled with whimsical illustrations to color, which can help you calm your mind during a stressful day and remain organized.
Stay on top of tasks throughout the day with plenty of space to write down appointments and jot down other important reminders and notes. The top-bound spiral binding guarantees effortless page turning, with high-quality paper that ensures no bleedthrough, easy tears or rips. Use markers, Sharpies and gel pens worry-free with each thick, bleed-resistant page.
Each illustration is thoughtfully designed by Elyse Breanne, whose mission is to bring art into the everyday with her beautiful floral-inspired home goods and accessories. Check out other similar goods, including academic planners, meeting notes, notebooks and magnetic bookmarks at the Mill and Meadow storefront in Durham, North Carolina.
You can also visit the site now to get your items shipped straight to your door.
elysebreannedesign.com
Train Trippin’ Experience the nostalgia of travel
By Judy Garrison
Photos by Len Garrison
Choosing to travel by train affirms one’s love of the journey. Whether it be a day trip or a trek from one state or country to another, train travel strikes a chord with passengers captivated by the massive steel conveyance.
The affinity for train travel began long ago when trains were the only way to cover large distances. Then came air travel, which quickly became the go-to mode of transportation at 30,000 feet. Today, trains represent the newest travel trend: slow trips that highlight the in-between. Traveling by train puts the landscape at eye level, offering an education in the hidden geographical aesthetics of the world that we often forget.
Great Smoky Mountains Railroad
45 Mitchell St., Bryson City, North Carolina
Whether you choose the Nantahala Gorge or Tuckasegee River excursion, the diesel- or steam-powered locomotive, the Great Smoky Mountains Railroad delight and amaze. Departing from the train station in downtown Bryson City, the rails transport you over river gorges and through tunnels in Carolina mountains, beautifully decorated with rhododendrons and magnolias.
The Tuckasegee (tuck-uh-see-jee) River Excursion is the shorter of the two, making a 32-mile, four-hour round trip to Dillsboro.
A 90-minute layover allows for roaming the small mountain town. Stop in at Dillsboro Chocolate Factory for homemade chocolates, Innovation Station for a brew and Haywood Smokehouse for some of the best barbecue in the South.
People are seeking out day excursions for entertainment, nostalgia and reconnection to riding the rails. Although the route might not be long and you’ll end up where you started, it’s a delightful experience to relive the nostalgia of train travel.
The Nantahala (nan-tuh-hay-luh) Gorge Excursion glides along the Nantahala River. The four-and-a-half-hour round trip covers 44 miles, crossing Fontana Lake and the Nantahala Gorge. A twohour layover allows for a leisurely stop at the Nantahala Outdoor
A locomotive rounds the curve along the Nantahala Gorge.
Center, where whitewater rafting, ziplining and kayaking whet the appetite for a return trip. Enjoy lunch at River’s End Restaurant or Big Wessers Riverside Pub. Upon return to the depot, don’t miss the live turntable demonstration, where the 353,540-pound steam engine is manually turned by two people.
Ticket prices depend on the type of engine—the Tuckasegee excursion is diesel only—as well as the style of car: first class, crown class, coach class or open-air gondola. Some tickets include meals and other amenities. Packages are available to add weekend adventures for an extended trip. There are also themed trips, including The Polar Express, Smoky Mountain Beer Run, Carolina Shine Moonshine Experience and more.
For more information, scheduling and ticketing, visit gsmr.com.
Valley. There are two routes: Alleghany Special and Blue Ridge Flyer. Both offer dining. Rides run Thursday through Sunday.
The Alleghany Special travels west toward the George Washington and Jefferson National Forests. The Blue Ridge Flyer takes passengers through Staunton, Fishersville and Waynesboro and through the nearly milelong Blue Ridge Tunnel.
Each ticket includes a bistro-style meal, dessert and beverage served in a complimentary souvenir glass. Wine and beer service is limited to two servings per customer. Meal selections are made during the reservation process. Reservations are required. This railway is not ADA accessible.
The Shenandoah Valley Limited ride is the sole surviving Class J steam locomotive built by the Norfolk and Western Railway. Owned by the Virginia Museum of Transportation, the locomotive was put back into service in fall 2023 on specialty scheduled excursions. To keep up with steam events, sign up on the Virginia Scenic Railway website.
For more information, visit virginiascenicrailway.com.
South Carolina Railroad Museum
110 Industrial Park Road, Winnsboro, South Carolina
Keeping the history of railroading alive in South Carolina is the mission of the South Carolina Railroad Museum. Listed on the National Register of Historic Places, the museum displays equipment, model trains and historic artifacts, and provides a hands-on experience for children.
Excursions include dinner trains, twilight Santa rides and other seasonal events. During the holiday season, the hourlong rides sell out quickly, so early reservations are encouraged. The museum is open Wednesday through Saturday.
Visit scrm.org for train excursion dates and booking.
Blue Ridge Scenic Railway
241
Depot St., Blue Ridge, Georgia
The bright blue locomotive in downtown Blue Ridge draws visitors to the historic depot for a four-hour, 26-mile, round-trip ride along the Toccoa River to McCaysville. The Appalachian foothills provide a colorful backdrop as the train winds through farmlands.
Choose a vintage, climate-controlled or open-air car, and sit where you’d like. The trip there and back takes one hour. A twohour layover drops you at the state line, where the celebrated Blue Line allows you to have one foot in Georgia and the other in Tennessee. Stop in at Blue Ridge Olive Oil & Tupelo Tea, The Pasta Market and Christmas is Here. Dine at The Copper Grill, where the state line splits the grill in half.
Seasonal excursions take in the fall foliage as well as winter holiday excitement. Reservations are encouraged. There is also a private caboose for groups, and if you have enough people, rent the entire train.
Virginia Scenic Railway
12 Middlebrook Ave., Staunton, Virginia
From the Staunton Amtrak station, hop aboard the Virginia Scenic Railway and unwind as you travel through the Shenandoah
A new experience allows you to pedal your way along the countryside aboard a custom-built, four-person electric railbike. Led by a guide, the 11-mile, 90-minute round trip provides a fresh perspective. The railbikes operate March through November. For more information, visit brscenic.com
Triangle’s Train and New Hope Valley Railway
3900 Bonsal Road, New Hill, North Carolina
The North Carolina Railway Museum operates New Hope Valley Railway, where Triangle’s Train transports passengers back in time on a vintage, open-air train. The diesel locomotive leads cars through the woods and over a trestle for an hourlong excursion from Bonsal to New Hill. The train operates April through December.
Full-swing restoration is happening on many train cars at the museum site, including Cliffside #110, a steam locomotive built in 1927 and thought to be the last steam locomotive that operated in the state. It began as a workhorse for the logging industry until its last run in 1962. Having gone through a series of owners, it now resides in North Carolina, where it is being restored. Affectionally called “Old Puffer,” the engine is set to be running within 10 years.
For more information on schedules, visit triangletrain.com.
Tweetsie Railroad
300 Tweetsie Railroad Lane, Blowing Rock, North Carolina
In the mountains of North Carolina, Tweetsie Railroad brings the Wild West east. Open April through December, the park is packed with family fun, including a zoo; live entertainment at the Tweetsie Palace; and activities like gem mining and arcade
ABOVE: The fully restored 1702 steam engine in Bryson City, North Carolina. LEFT: The turntable at the Great Smoky Mountain Railroad reverses the train. It can be moved with as few as two people. OPPOSITE PAGE: A group travels on the SAM Shortline in Georgia.
games. Then, there’s the railroad.
Tweetsie operates two historic narrow-gauge steam locomotives: the No. 12 (Tweetsie) and the No. 190 (Yukon Queen). No. 12 dates back to 1919 and is the last surviving steam locomotive of the East Tennessee and Western North Carolina Railroad. It was the first locomotive ride at the park. No. 190 hails from Alaska and the Yukon Railway that connected Skagway to Whitehorse. It came home to North Carolina in 1960.
For more information, visit tweetsie.com.
SAM Shortline
105 Ninth Ave. E. Cordele, Georgia
SAM was once the Savannah, Americus and Montgomery Railroads that traveled through Georgia in the late 1800s. Freight changed to passengers, and in 2002 the first run took place. All are state-owned cars built in 1939 or 1949. Excursions run from Cordele to Plains, through cotton fields, pecan groves and Lake
Blackshear. The cars are air-conditioned, perfect for the heat of South Georgia.
Themed excursion options are vast. From a murder mystery dinner train, a wine and cheese train and a Day Out with Thomas for the kids, SAM provides an authentic train experience. A crowd favorite is The Presidential Flyer. Depart from Georgia Veterans State Park, stop in Plains, and travel to President Jimmy Carter’s boyhood home and farm in Archery.
For more information and booking, samshortline.com.
Tennessee Valley Railroad Museum
4119 Cromwell Road, Chattanooga, Tennessee
Ride back in time at the Tennessee Valley Railroad Museum. Maintaining equipment as well as preserving the train experience drives the operation. The museum includes education of the railroad in North Carolina, exhibits of technology and culture, and historic preservation updates as locomotives are restored.
Various excursions and trains are available. Consider the 65-minute, 6-mile Missionary Ridge “Local,” which runs yearround. The Dinner Train runs March through October on select Fridays and Saturdays, departing from the Grand Junction depot. The Homefront Tea Room is available February through October, beginning with full high tea at the depot, followed by a ride on the Local. Reservations for the tea are required.
For more information and to book excursions, visit tvrail.com.
Tennessee Wine Train
Chattanooga Grand Junction Station, 4119 Cromwell Road, Chattanooga, Tennessee
Experience the wine train, a restored 1924 dining car, in Chattanooga. Available for large groups or private outings, excursions welcome everyone aboard to enjoy fine dining. The twohour experience includes a three-course dinner with paired wines.
Dates are posted online. Cars have tables for two or four. Reservations, menu selections and payment are required in advance. All passengers must be 21 or older.
For more information and booking, visit goldenslope.com.
Heart of Dixie Railroad Museum
1919 Ninth St., Calera, Alabama
The Heart of Dixie Railroad Museum’s mission is to preserve the history of railroading for future generations. As the official railroad museum of Alabama, the location highlights two restored depots, artifacts and memorabilia that tell the story of Alabama and the railroad industry.
Enjoy the museum, then take a trip aboard the Calera & Shelby Railroad, which runs a portion of the former L&N Alabama Mineral Railroad. The diesel locomotive travels through the forests of Shelby County. The line runs Saturdays in March through the end of September. The journey lasts about 75 minutes.
For steam lovers, the Shelby & Southern Narrow Gauge Steam Railroad runs about three-quarters of a mile and lasts for five minutes.
For more information, visit hodrrm.org. n
Oyster Farming on the Forgotten Coast of Florida
By Vikki Moran
Port St. Joes the ultimate coastal Florida town, with access to both beach and bay. The lovely and quaint downtown is a delight for strolling, shopping and people watching. Restaurants on the main drag of Port St. Joe brim with the freshest abundance of the sea. Of course, the highlight is the oysters. The mollusks are served everywhere.
St. Joe Beach is the quintessential beach community. Escape with your family— even your fur babies—and enjoy the sun-filled days and mesmerizing sunsets.
Neighboring Cape San Blas, located on the St. Joseph Peninsula, is filled with low-rise, single-family vacation rental homes on the gulf, while St. Joseph Bay is picturesque with white-sand beaches and clear blue waters. Indian Pass, home to oyster farming, is “old Florida,” in nature. It boasts uncrowded beaches that are favorites for camping, horseback riding and shore fishing. Port St. Joe brings the revelry with the Summer’s Forgotten Coast Sea Turtle Festival or the Bay Songwriters Festival in the Fall. Look for Gulf County events at www.visitgulf.com Oysters, as well as other bivalves, have
existed since the Paleozoic Era more than 500 million years ago. As with most shellfish, oysters haven’t evolved much and still look rather prehistoric, except maybe diminishing in size. Some fossilized oysters have been recorded at more than 3 feet long and more than 20 pounds.
In recent years, overfishing and disease have hurt the oyster industry. The delicacies became harder to find, and prices for them climbed. But oyster devotees have continued to pay, and with an intrepid group of Floridians starting oyster farms, the industry is experiencing a rebirth. Five species of oysters are now
commercially farmed in the waters of Florida’s “Forgotten Coast.”
Scott Morrison of Indian Lagoon Oyster Co. considers himself and his team members “oysterpreneurs.”
He and his wife, Bridget, traveled to the Forgotten Coast of Florida after a career mining precious metals, which took him around the world. With years of executive management, project management and engineering experience, Scott was ready for a new opportunity.
Today, the Indian Lagoon Oyster Co. is known for achieving the difficult task of raising the perfect size oyster. Scott’s goal is to make oysters small enough to fit on a cracker with a dash of cocktail sauce.
Location, Location, Location
Oyster farming is a science. Water supply, location and chemistry are all critical components. The inlet waters of the Gulf Coast, specifically around Port St. Joe, offer an ideal mix of brackish water—the mix of fresh and sea water—and water temperature. Scott found a location and secured a lease from the state of Florida to operate the farm and established his oyster farm.
The work is intensive, demanding work and often performed in less-than-ideal weather conditions.
Some oysters are farmed in beds on the floor of the water source. The most recent technology involves using suspended towers and cages that are kept below the surface of the water, which is how Scott and his team of five farms oysters.
Ever an engineer, Scott designed his own cage that he now makes for other oyster farmers worldwide. The cages are strung on ropes that keep the cages just below the water surface and sit end-to-end for several feet.
Innovations don’t stop at the hardware either. The Indian Lagoon Oyster Co. is about to open its own nursery, raising its own oyster seed. The team will use this seed to build production and sell any excess seed to local oyster farmers.
Is this man a fisherman or a farmer? Those in the oyster farming business consider themselves to be both.
ABOVE: Port St. Joe is a quaint village on the Florida
ABOVE LEFT: Oysters are more enjoyed for their taste than their appearance.
Every day, the crew goes out in a skiff and works a line or two of cages. Each cage is brought to the surface and hauled into the boat to a sorting table. It is a dirty, muddy job that requires strength. Each cage is opened, and the contents spill onto the table. Crew members sort through it, removing shells, catching the crabs that find their way into the cages and returning the little troublemakers to the water.
The oysters are sorted for size. The ideal size is 3 inches long, 2 inches wide and 1 inch high. They remove those oysters that are ready for market and drop the cage into the water to continue the farming process.
At the end of the shift, the harvested oysters come back to port for cleaning, further inspection and bagging before being sent to markets and restaurants in the area.
The next day, the process starts all over again.
Panhandle and along the Emerald Coast.
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