A PUBLICATION OF MPD ELECTRIC COOPERATIVE MARCH 2025
The Cheese Biscuit Queen whips up recipes and family stories Page 6
PHOTO BY JODY JOHNSON
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.
Right-of-Way Maintenance Supports Safety for All
As the weather warms and daylight extends, we’re reminded spring is approaching. With this change in season comes the beauty of new growth, both in our own yards and along our county roads. What was once bare begins to fill with bright greenery and colorful flowers.
At MPD Electric, spring’s arrival means we must pay close attention to maintaining the balance between the environment and electrical infrastructure. Keeping power lines free of trees and other vegetation is called maintaining the rights of way. MPD performs right-of-way work on public land and land near businesses and homes. When power lines are clear, we can provide more reliable and lower-cost power to our members while maintaining the beauty of our community.
Right-of-way work includes strategic tree trimming, which reduces the frequency of outages. MPD’s proactive approach diminishes the chances of fallen branches or trees causing outages and making it more dangerous for lineworkers to restore power. Not only does this make our electricity more reliable, it keeps costs down by minimizing expensive repairs.
This work also puts safety first for our members. It is dangerous to have trees touching power lines on members’ properties. Anyone near the tree enters a danger zone because electricity can arc or jump from a power line to a nearby conductor, such as a tree.
Right-of-way work is a key component to making MPD Electric one of the most reliable co-ops in the country. In our industry, the System Average Interruption Duration Index represents reliability. The number is calculated by taking the number of minutes of customer interruptions in a year and dividing it by the number of customers served. Lower SAIDI values mean better electric reliability. South Carolina’s SAIDI average is 150, and the national average is 131. At MPD Electric, we’re proud to say our 2024 SAIDI average was 90.
Thank you for your cooperation as we work together to keep our community a beautiful and safe place for our families. This spring, as you work in your garden, we’ll be working in your community to keep power lines clear, prepare for future weather events and secure the reliability of your electricity.
BO MCINNIS JR. 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 70) 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
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!
One meat plus three sides add up to one beloved Southern tradition Page 12 Page 28
for
Your All-Inclusive Lower Mississippi River Cruise Includes:
9-day/8-night exploration
7 ports of call with guided excursion options at each
All onboard meals and our signature evening cocktail hour
Full enrichment package with guest speakers and nightly entertainment
Newest fleet of ships with just 90 to 180 guests
All tips and gratuities
Baker whips up another batch of recipes and family stories
By Jodi Helmer
Mary Martha Greene wants to set the record straight: She is not the original cheese biscuit queen. The honor belongs to her aunt Mimi.
“It’s a recipe that was in a lot of cookbooks back in the 1950s,” Mary Martha says. “It’s a very basic recipe. I think Mimi just made so many of them over the years … that she was known in Beaufort for her cheese biscuits.”
people out, (but) baking relaxes me,” she says. “Being able to pull out a chocolate chip cookie recipe that I’ve made 5,000 times and know that 2¼ cups of this and 1 cup of that, that I could put it all together and it was going to turn out the way I wanted it to.”
Baking the Perfect Biscuit
Mary Martha grew up eating them and often helped her aunt in the kitchen, measuring and mixing ingredients for the light-as-air biscuits. She won an award in ninth grade for the napoleons she baked for State Foreign Language Day and dreamed of a career in the culinary arts.
won thought that the own wasn’t in sessions at
“We had a family friend who ran the National Chicken Cooking Contest every year in Maryland, and they published a cookbook with all the winning recipes,” Mary Martha says. “She got to travel all over kingdom come, and I just thought that would be the best job in the world.”
Mary Martha shared baked goods with friends, co-workers and strangers. She baked for holidays, special events, meetings and conferences. Mimi’s cheese biscuits were a crowd favorite, and colleagues started requesting them. There was just one problem: Mary Martha didn’t know exactly how to make them.
“Aunt Mimi always made them,” she says. “I helped her, but I would drop them on the pan while she would mix up another batch; I never really was involved in the mixing process.”
After her aunt died, Mary Martha spent a weekend in the kitchen with her mom, learning the steps of the recipe. She took notes and started baking the cheese biscuits on her own. Her biscuits, she claims, are not as good as Mimi’s, but she’s grateful to have the recipe written down, so she can make them anytime she wants.
But her own career took a different path. At 18, she worked as a page at the South Carolina State House. For four decades, her career spanned different roles in government relations and politics, from lobbying and political action to consulting. When she wasn’t in sessions at the State House, she was baking in her kitchen.
“It keeps my aunt Mimi’s legacy alive,” she says. “I would love to know over her lifetime how many she made, because there was rarely a week that went by when she didn’t make them.”
It wasn’t just the flavor that made Mimi the original cheese biscuit queen. The biscuits also have magical healing powers, according to family lore. Mimi baked them for pregnant women with morning sickness and to quell nausea when her nephew was receiving chemo for non-Hodgkin lymphoma. Even the littlest members of the family knew the cheese biscuits would make them feel better.
“I know baking stresses a lot of
“Mimi would always bring my godchild cheese biscuits, and my oldest goddaughter told her mama when she was about 3, ‘My tummy hurts,’ and then in the next breath she said, ‘But a cheese biscuit would make it feel better,’” Mary Martha says. “Those magical healing powers are not from the cholesterol. It’s the love.”
Baking was an ideal way for Mary Martha to unwind after stressful
Mary Martha’s family instilled her love for cooking. Pictured here are her Mimi, Gran-Gran and aunt Mary. PHOTO COURTESY OF
LEFT: Mary Martha Greene keeps her aunt Mimi’s legacy alive with her famous cheese biscuits. PHOTO BY JODY JOHNSON
MARY MARTHA GREENE
legislative sessions and to ease the stress for her co-workers, too.
“I think part of the soothing part of (baking) was feeling like I was making other people at the State House who were stressed out a little bit happier for that brief moment,” she says. “So, just about every week, I baked cookies and took them up to the State House, and when I was making a career change that meant I would be up there more sporadically, people said, ‘Oh my goodness, we’re going to miss you, but you are still going to bring the cookies, right?’”
Carrying on Tradition
Losing her aunt made Mary Martha realize the importance of writing down family recipes.
When one of her god-daughters asked for cooking lessons, Mary Martha started writing down her favorite recipes. She planned to combine them with family stories, make copies and share them with her godchildren. But requests for copies started coming in from many other family members.
A friend introduced her to editors at the University of South Carolina Press. That led to the 2021 publication of her first book, “The Cheese Biscuit Queen Tells All: Southern Recipes, Sweet Remembrances, and a Little Rambunctious Behavior.” Her mantra: Recipes, like cheese biscuits, are meant to be shared.
Aunt Mimi would approve.
“Aunt Mimi couldn’t stand anybody that
didn’t share their recipe,” Mary Martha says.
The book proved popular—and not just for the recipes.
Mary Martha shared often hilarious stories about her life, including the time she bought blueberries during a trip to visit friends in Maine with plans to make muffins when she returned to Beaufort. As she went through security at the Portland airport, the TSA agent grabbed her bag off the conveyor belt and unpacked it while he announced—loudly—that it had tested positive for explosives.
She was allowed to board the flight with the blueberries. “The Cheese Biscuit Queen Tells All” tells the entire tale, including the muffin recipe. The book also features recipes for cookies, bars, candies, cakes, pies and other treats, as well as
Behavior,” which was published last month.
The recipes were called “drool-worthy,” and the book was hailed as, “A wonderful reminder of the importance of family and friends and the unique aspects of South Carolina culture we all share through food.”
Like her first book, the latest is a compilation of recipes and stories, including a recipe for sweet potato muffins that originated in a tavern in Colonial Williamsburg. In addition to a good read and a great reference for getting creative in the kitchen, Mary Martha hopes the book serves a larger purpose.
“This new book really encourages people to get their family stories and
I would love to know over her lifetime how many she made, because there was rarely a week that went by when she didn’t make them.
—Mary Martha Greene
breakfast baking and main course dishes. But the stories resonated most with Mary Martha’s family.
“My godchildren, the ones that I was going to make copies (of the recipe book) for, are in high school and college now. They never knew my grandmother, and they barely remember my mother and aunts, but they know who they were because of those stories,” Mary Martha says.
Cooking up More Stories
The book was a hit, and the University of South Carolina Press asked Mary Martha to whip up more recipes and stories for a follow-up book, “The Cheese Biscuit Queen, Kiss My Aspic!: Southern Recipes, Saucy Stories, and More Rambunctious
Mary Martha’s cheese biscuits are claimed to have healing powers—or maybe they’re just made with love. PHOTO BY JODY JOHNSON
recipes down,” she says. “Fifty years from now, somebody could find a dusty copy of this book in an ancient used bookstore and still know about my mom and aunt or dear friends that have passed on. For me, it keeps them alive to keep writing about them.”
Mary Martha says some stories in the book might not have been included if her grandmother, mom and aunt Mimi were still alive, but their legacies live on through the books. She points to a quote from Sue Monk Kidd included in the second book: “Stories have to be told or they die, and when they die, we can’t remember who we are or why we’re here.”
“I think that’s so important,” she says. “I really hope people will read the book, enjoy the stories, and it will make them think about their family stories and start writing them down.”
Recipes
Bourbon Bacon Fudge
Candy making at Christmas has always been an important part of my family’s tradition. Some of my fondest Christmas memories involve delivering the beautiful candy plates my mother, grandmother and Aunt Mimi made every year to give our friends. Mother and Mimi used the “Million Dollar Fudge” recipe they attributed to First Lady Mamie Eisenhower. I’ve joked for many years with several friends about bacon and chocolate being the two perfect foods, and we’re always looking for ways to combine them— bourbon is just ne plus ultra! I think Momma, Mimi and Mamie would all approve of the additions. It makes roughly 100 pieces.
2 cups chopped pecans
12 ounces bacon
4½ cups granulated sugar
Pinch of salt
2 tablespoons unsalted butter
12-ounce can evaporated milk
12-ounce bag semisweet chocolate chips
3 4-ounce bars German sweet chocolate, broken into pieces
2 7-ounce jars marshmallow creme
¼ to ½ cup bourbon
Bacon-flavored sea salt (optional; see note)
Heat oven to 350 F. Use aluminum foil to line an 11-by-15inch baking sheet with sides.
Spread the pecans in a single layer and bake, stirring once or twice during the baking time to ensure they are evenly toasted, 8 to 10 minutes. The pecans will give off a wonderful aroma, but be sure to watch them carefully, as they burn easily. Set aside. Chop the bacon into quarter-inch pieces. Cook in a large skillet until it is done but not overcooked.
Drain on a plate lined with paper towels. Set aside. Combine the sugar, salt, butter and evaporated milk into a heavy saucepan. Bring to a boil over medium heat and allow to boil for 6 minutes, watching carefully so that it does not burn or boil over. While the sugar is boiling, combine the chocolate chips, German chocolate, marshmallow creme, bourbon, pecans and bacon in the bowl of a stand mixer. Pour the boiled sugar mixture over the chocolate and mix on low speed until all the chocolate is melted.
Spray the foil-lined baking sheet with nonstick cooking spray. Pour the mixture into the pan and spread evenly. Sprinkle the bacon-flavored sea salt lightly over the top. Refrigerate for several hours. Cut into 1-inch squares. NOTE: Bacon-flavored sea salt can be found at the Spice & Tea Exchange Co. stores or other spice shops.
Published in “The Cheese Biscuit Queen: Kiss My Aspic” by Mary Martha Greene (2025). Reprinted with permission of University of South Carolina Press
Momma’s Pecan Divinity
Momma always prayed for clear skies from the time she got through teaching school for Christmas break until the candy making could be finished by December 23rd. She fretted about it for a month, but I can only remember once or twice that the weather did not cooperate. This made me think that there was something very mystical and magical about making divinity, but really, if you can boil water, read a thermometer, and run the mixer, it’s all very doable. Just don’t try it on a rainy or humid day!
There are many variations of this recipe—skip adding the nuts and place one perfect pecan half on top, or omit the nuts all together and tint lightly with food coloring. It makes 30 1½-inch candies.
2½ cups granulated sugar
½ cup water
½ cup light corn syrup
2 egg whites, at room temperature
1½ teaspoons vanilla extract
1 cup chopped pecans
Place a piece of wax paper about 30 inches long on a countertop. Grease with a pat of butter.
Grease two (place-setting) tablespoons with butter to drop the candy. Set aside.
In a large saucepan, combine the sugar, water and corn syrup. Stir well. Bring to a boil over high heat. When the mixture begins to boil, turn down the heat to medium and insert a candy thermometer. Cook the mixture until it reaches soft-boil stage, 242 F.
While the sugar mixture is cooking, beat the egg whites on high in the large bowl of a stand mixer, about 3 to 5 minutes. If the sugar mixture is not yet at the correct temperature, turn off the mixer until ready to add the sugar mixture.
When the desired temperature is reached, remove the sugar mixture from the heat and pour in a steady stream into the egg whites with the mixer on medium high. Beat for 5 minutes.
Add the vanilla extract and then the pecans. Turn the mixer off and give the mixture a good stir to get the pecans from the sides of the bowl. Return the mixer speed to medium high and beat until the mixture loses its gloss, about 3 to 5 more minutes.
Once the mixture loses its gloss, turn off the mixer and scrape down the sides well. Working quickly, drop the mixture onto the prepared wax paper, using the prepared spoons. One spoon will be for scooping, and the other spoon will be used to slide the candy onto the wax paper. If the mixture becomes too hard, add a few drops of warm water, return to the mixer, and beat a minute or so to make it soften.
If you’d like the candy to look more uniform, once all the pieces are dropped, roll the pieces between your hands, let the warmth of your hands form them into a ball, and then press them down slightly on wax paper.
Allow the candy to dry until it is no longer sticky, roughly 1 hour. Store in an airtight container, placing wax paper between the layers, in a cool, dry place for up to 1 week.
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.
College Inn on Second Street in Cheraw is stop No. 14 in the Cheraw African American Heritage guide. It sits on historic property that once belonged to Coulter Memorial Academy, Chesterfield County’s first school for African American students. In 1935, the building opened as College Inn restaurant, so named as a nod to the academy, which served as an elementary school, high school, secondary school and junior college. Local teacher and businessman Charles “Neil” Cole provided good food, jobs and a hangout spot for academy students and other Cheraw residents for more than 80 years. Neil was known for his kind words and greeting of, “Fine. Fine. Super fine!” The restaurant closed last year.
Defi ning the Meat-and-Three
One meat plus three sides add up to one beloved Southern tradition
Story and photos by Libby Wiersema
Lunchtime and Sunday dinner: Both can trigger a case of the meat-and-threes. This is especially true in our region of South Carolina, where proper sustenance is characterized by a plate composed of home-style meats and vegetables.
Such meals are often rounded out with a biscuit or square of cornbread, a glass of sweet tea and, in an extra show of love, a scoop of banana pudding or slice of cake. It is a rich day when you slide into a booth at your local meat-and-three.
The term meat-and-three is a synonym for restaurants serving these meals as well as a reference to the components of the meal. But the roots of this dining ritual go beyond the need to fill one’s belly.
Sitting down to good home cooking
with a bounty of offerings is more than a preference. It is a response to historical events and the needs of once-robust agricultural communities.
Meat-and-threes began with the contributions of enslaved West Africans, whose farming and cooking techniques yielded dishes that helped define Southern culinary culture. Think rice, yams, okra and pea dishes. This influenced the way generations of country kitchens prepared farm-to-table family meals. Offering a hot supper of a meat, various vegetables and bread provided the kind of hearty nourishment needed to fuel the physical demands of farm life.
During World War I, the number and type of items on the plate—one protein plus three sides of vegetables and starches—was specifically recommended
by home economists to thwart a rise of malnutrition among the working class. There was not much meat to be had, so a vegetable-forward approach to dinner was implemented.
The economy, once reliant on trade and agriculture, eventually gravitated toward the manufacturing of goods. This sent a wave of country folk to urban areas in search of factory jobs.
But old eating habits die hard. Workers sorely missed the rural midday meal. Lunch breaks hardly left enough time to run home for a hot meal. That’s when restaurant owners began filling the niche by offering meat-and-three meals. A worker could clock out for lunch, walk to the diner, eat a filling meal and be back at work before their hour was up.
John T. Edge, author of “The Potlikker
Fried chicken, cabbage casserole, collards and macaroni and cheese are a favorite combo at Southern Charm in Darlington.
Papers” and host of the Southern food series “TrueSouth,” believes the movement began in Tennessee.
“Nashville is the epicenter of the phenomenon, where Silver Sands (Café) and Arnold’s (Country Kitchen) are standard-bearers,” he says.
David S. Shields, culinary historian, author and host of the forthcoming SCETV program “The Savers of Flavor,” points back to 1935 when Bennett’s Drug Store in Brunswick, Georgia, began serving a plate with one meat and three vegetables.
In South Carolina, establishments such as Wade’s Restaurant in Spartanburg emerged. Opened in 1947 by Wade and Betty Lindsey, the operation is still dishing up meat-and-three plates with rib-sticking entrees like turkey and dressing, hamburger steak and fried chicken. The lineup of sides runs the gamut from black-eyed peas to creamed potatoes with gravy to sweet potato souffle.
This kind of menu is as defining a feature of meat-and-three restaurants as the locals who crowd in to shoot the breeze over fried chicken.
Locally, a handful of meat-and-threes technically earn the moniker by offering a meat-and-three fixed price meal with a rotating lineup of meats and sides for patrons to choose from. Many other cafes and diners veer from the formula by offering a meat-and-two option, a blue plate special or a buffet from which to build your dream plate. Even meat-andthree veterans can feel a bit flummoxed by all the savory options.
That leads to a common meat-andthree quandary. There are legions of diners who, once an entrée is selected, struggle to narrow things down to just three sides. If you are dipping into a buffet, that is not an issue. If you are ordering from a menu, however, you can upgrade to a meat-andfour but for a charge. Who among us has not been forced to compromise, such as when the third side choice comes down to creamed potatoes and gravy or macaroni and cheese?
Which will it be? Of course, the correct answer is always “both.” n
Meet Up For a Meat-and-Three
From soul food to plain ol’ country cooking, here is a sampling of area restaurants that offer a fixed price meat-and-three plate with a daily selection of meats and sides from which to choose.
X Bazen’s Restaurant
704 S. Irby St., Florence
X Missy’s One Stop 1229 Radford Blvd., Dillon
X Pam’s Restaurant 1009 Bobo Newsome Highway, Hartsville
X Victoria’s Diner
102 N. Main Street, Clover
X Takis Diner
609 Pearl St., Darlington
X Joe’s Grill featuring Jewel’s Deluxe 306 Russell St., Darlington
X Southern Charm 1022 Pearl St., Darlington
X Lavelle’s Diner
359 S. Ron McNair Blvd., Lake City
X The Shed
116 Second St., Cheraw
X Lester’s Country Kitchen/ Queen’s Bar & Grill
512 S. Main St., Marion
X Shady Rest
477 S Georgetown Highway, Johnsonville
X Hot Plate Café
2215 Cale Yarborough Highway, Timmonsville
X George’s 406 E. Smith St., Timmonsville
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 www.facebook.com/SClibby.1111.
Homestyle Southern cooking is at the heart of meat-and-three dining.
THE GREAT PICTURE HUNT
You Can Learn a Lot From an Egg
Story and photo by Dave LaBelle
When I began teaching at Western Kentucky University in the 1980s, thenProgram Director Mike Morse gave a first assignment titled, “The Egg,” to students in the basic photo class. At first, I was a little taken aback by the frivolity of the assignment. We were a photojournalism program, not an art photography school. However, I quickly saw the genius of the exercise.
Designed to encourage students to recognize how light and shadow can reveal texture and shape, a chicken egg was the perfect model. Eggs are readily available and relatively inexpensive as props, and you can eat them after a photo session if you like.
Eggs are also easy to transport and, unlike living models, don’t talk back or whine about the environment being too cold or too hot. And they don’t expect payment.
The goal was not to see what a student could do to an egg or how many locations they could photograph it in. Rather, it was to recognize how light in different forms, intensity and direction influenced the way the camera saw the egg. When light illuminates the shell from the side, it reveals the egg’s texture, and from behind, its shape.
Some of the photos turned in cracked me up, and there were some egg-cellent results.
A few students took their eggs into the studio, opting for a controlled environment. Others got egg-cited and carried their models outdoors, camping or hiking, preferring a natural backdrop. Eggs were photographed in unexpected and precarious places. Others hatched a plan to boil their eggs first before carrying them out into the world to be exposed to the elements.
Reader Challenge
NIKON D810 56mm lens ISO: 640 f/2.8 at 1/200
One woman carefully broke her egg and photographed each half. Another dressed an egg in clothing as if a relative of Humpty Dumpty. No doubt some tenderhearted students talked to their eggs, reassuring they were not breaking up with them.
Some students chose not to put all their eggs in one basket and tried a variety of environments and lighting, eggs-hausting every angle. I remember a resourceful student photographed his egg with light coming through it rather than falling on it.
Still others chose multiple egg compositions, upwards of a dozen in some cases, to show repetition of form and pattern.
As with any class, there were some who missed the point of the assignment and received lower grades. They weren’t bad eggs, as such, they just didn’t listen or grasp
the point of the lesson. They splattered eggs with baseball bats, dropped them from tall buildings, took them to the beach and dressed them as a family of Smurfs.
One student placed an egg next to nursing puppies as if was the runt of the litter. The mother didn’t seem to mind, but the light was less than flattering.
Needless to say, it was a fun assignment, revealing the creativity, resourcefulness and potential of first-year students. n
Photographer, author and lecturer Dave LaBelle has captured special moments for more than half a century, sharing photo tips and life perspectives with readers. For more of his writings, visit davidlabelle.com and his blog at bridgesandangels. wordpress.com.
This is an exercise to help us notice how light and shadow influence the way we see things. When we think about it, all of life is about light and shadow. Consider sidelight to show texture or backlight to reveal shape. Watch how shadows falling on your egg follow the egg’s shape. As with any challenge, have fun with this exercise and take your time; you don’t have to scramble to find an unusual environment. In fact, you don’t need to leave your home. However, if you do go outdoors, you might get a few odd looks from folks curious why you are carrying or making pictures of an egg. But this might be a great way to bring you out of your shell and start a conversation with a stranger. As a photographer, I know I am a shell of my former self. I cannot move as easily or as quickly as in my youth, but I can still see and appreciate how light falls upon and nourishes every corner of our world.
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.
Why Do We Have Daylight Saving Time?
Daylight Saving Time is a biannual ritual where we get to contemplate two realities: one where the clocks march to the rhythm of nature, and the other where they are manipulated by our human desire for more daylight. Twice a year, we adjust our bedtimes, try to explain to the dog why the dinner schedule has changed and wonder: Why do we do this to ourselves?
You can blame Benjamin Franklin. In 1784, Franklin—the inventor of bifocals, the lightning rod and the squabble over daylight—proposed shifting our schedules to better use the daylight hours. He noted Parisians woke up earlier and went to bed later in the summer to save on candles. He wasn’t entirely serious, it was more like he was thinking out loud, but it struck a chord.
Fast forward to the early 20th century. DST gained steam during World War I, when countries across Europe, led by Germany, began advancing their clocks to conserve fuel. By shifting an hour of daylight from morning to evening, societies could cut down on artificial lighting, saving coal and oil for the war effort. The United States followed suit in 1918, instituting DST during the war. When the war ended, it was repealed, but the practice came back in 1942 during World War II to support wartime resource conservation again.
Since then, we’ve maintained DST, although not always with a clear consensus. Some adore the “extra” sunlight in the evening, while others grumble over the time-shifting trauma. Whatever your
opinion, it seems the main reason for continuing this bizarre tradition is its economic and practical impact—however convoluted.
Proponents argue DST saves energy by reducing the need for artificial lighting and heating during the evening hours. This assumes people use more electricity when it’s dark. However, studies have shown the energy savings are minimal if they exist at all. Some research even suggests the shift leads to more energy consumption, as people may use more electricity for cooling in the summer months.
Then there’s the argument that DST boosts the economy. Longer evenings encourage more outdoor activity, shopping and dining, boosting local businesses. There’s an undeniable charm to those extra daylight hours, particularly in the summer. And let’s not forget the personal benefits. The extra daylight hours can lift our moods and encourage physical activity.
But is it time to ditch DST entirely?
Some people, and 100% of dogs, argue we’ve evolved beyond the need to shift our clocks. As it turns out, modern technology and more innovative energy management practices have made the original purpose of DST less
relevant. Several countries have already abandoned the practice, and a growing chorus of critics in the United States wants to end the clocktwisting madness once and for all. While the powers that be argue, I guess we’ll keep setting our clocks forward and backward twice a year because it’s tradition.
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.
AND KEEP CALM LET LINEWORKERS CARRY ON
By Pam Stevens
Picture this: It’s a dark and stormy night in Louisiana, and the power’s out. Your phone flashlight is your new best friend, and you’re wondering how to keep your family warm. Suddenly, in the distance, you see them—the superheroes of the grid—our electric lineworkers.
But here’s the deal: This isn’t the time to turn into an overcurious bystander. For everyone’s safety, it is best to let them do their work.
Safety First—For You and Them
Electricity is no joke. Lineworkers are trained to handle dangerous situations, but they can’t do their job efficiently if they’re distracted by folks wandering too close. It’s not just risky for them—it’s risky for you, too. High-voltage equipment isn’t forgiving, and the safest place for you during an outage is far, far away from the action. As special as each of our members are, you are no exception to this rule.
Information for You and Your Co-op
We know it’s tempting to walk up and ask what’s going on. But trust us, lineworkers already have enough on their plates. Every
minute spent explaining what’s happening is a minute they’re not fixing the problem. Instead, always report your outage, then stay informed through outage maps and social media channels. For large or extended outages, updates are provided as new information is available.
Let Efficiency Shine
The fewer distractions, the faster the power comes back on. By keeping your distance, you’re not just staying safe—you’re helping your whole community get their power restored quickly. Think of it as your way of contributing to the effort without needing a hard hat.
Show Your Support from Afar
Lineworkers are top-notch pros dedicated to your service, and we know you want to thank them for their hard work. Do so with a wave from a distance or consider sending a note to the co-op on its social media channels. They’ll appreciate the gesture without worrying about rescuing you near a live wire and having concern for their own safety.
So next time the lights go out, remember: Stay safe, stay informed and let the pros handle it. Your cooperative—and your community—will thank you.
PAYMENT SMART
With SmartHub, you’ll be notified when your bill is due and you can pay securely online or in the app, anytime, anywhere.
Sign up for auto payments, set up your secure preferred payment method and let account management go into autopilot.
...all in the palm of your hand and online.
MPD Electric Cooperative
Across
Across Which state is the USA's southernmost (6)
7 The USA’s southernmost state (6)
8 Fabric for sails (6)
9 “Once ____a time ...” (4)
10 How crabs move (8)
11 Tomb of the ____ Soldier (Arlington monument) (7)
Fabric for sails (6)
13 Milk, butter, cheese, etc. (5)
15 Tennis shot that adds spin (5)
"Once ___ a time..." (4)
17 Transport on “Mister Rogers’ Neighborhood” (7)
20 Searches for the purpose of discovery (8)
How crabs move (8)
21 Like fruit ready for harvesting (4)
22 Overland haulers (6)
Tomb of the _____ Soldier (Arlington monument) (7)
23 The act of trying hard (6)
Down
1 Discourage or moisten (6)
2 “You’re so ____. You probably think this song is about you.” (4)
Milk, butter, cheese, etc. (5)
3 Puzzles with many pieces (7)
4 Chemical opposites of bases (5)
5 Winter projectile (8)
Tennis shot that adds spin (5)
6 One with a brief, a case and a briefcase (6)
12 String of beads or an ornamental chain (8)
Transport on "Mister Rogers' Neighborhood" (7)
14 Painting tools (7)
16 Any item that is an indulgence rather than a necessity (6)
18 Specialist, authority (6)
Searches for the purpose of discovery (8)
Like fruit ready for harvesting (4)
Overland haulers (6)
The act of trying hard (6)
Down Discourage or moisten (6)
"You're so ____ / You probably think this song is
Puzzle solution on Page 27.
A Time of Porpoise
Amemorable beach moment: You’re basking in the warm sun, toes in the sand, letting the gentle turn of the foam-capped waves lull you into a state of complete relaxation. As your eyes scan the endless horizon of blue on blue, you’re rewarded with a pod of dolphins making their way across the sea.
There’s no denying their signature shape as they leap from the water. If you don’t see anything else extraordinary the rest of day, you can take solace knowing you’ve witnessed one of nature’s most playful and human-like creatures in their natural habitat.
Why not re-create that special moment with our Balinese Dolphin Pendant? We’ve captured two dolphins midjump in sterling silver crafted in the Balinese style. Tucked between these beloved sea mammals is a full carat of shimmering blue topaz. Made by some of Indonesia’s finest artisans, this pendant is an absolute steal at JUST $29! That’s what we call our Stauer IMPOSSIBLE PRICE!
Nothing captures the shimmering color of the ocean in the midday sun like blue topaz. With its sparkling, clear blue color and high reflective index, blue topaz is one of the world’s top-selling gemstones. The Gemological Institute of America lauds topaz for its hardness, noting that blue topaz is known for its intense color that’s better than aquamarine. With this special price, you can score quite the catch.
Satisfaction guaranteed or your money back. Enjoy the Balinese Dolphin Pendant for 30 days. If it doesn’t pass the test swimmingly, send it back for a full refund of the item price.
Limited reserves. This pendant is already one of our best sellers this year. A full carat of genuine blue topaz set in .925 sterling silver for this price is as rare as a dolphin sighting. We cannot guarantee availability for long. Call today! This offer is limited to the first 1,900 responders to this ad!
Jewelry Specifications:
• Made in Indonesia
• Blue topaz and .925 sterling silver
Balinese Dolphin Pendant (1 carat)
$299 $29* + S&P Save $270
*Special price only for customers using the offer code.
separately.
One carat of shimmering blue topaz set in sterling silver for $29
What Stauer Clients Are Saying About Our Topaz
“Just lovely! Would recommend it as a purchase. Thank you STAUER.” — Mary L.
WITH FRUITY DESSERTS Spring Into Flavor
Strawberry Trifle
1 cup whole milk
1 cup sour cream
3.4-ounce package instant vanilla pudding mix
1 teaspoon grated orange zest
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries
Additional sweetened whipped cream for topping
In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
Place half the cake cubes in a 3-quart glass bowl. Arrange a third of the strawberries around the side of bowl and over the cake. Top with half the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours. Top with additional sweetened whipped cream just before serving.
Recipes by Gertrude Treadaway
ADOBE STOCK
PHOTO BY SASHAMAGIC
Pistachio Fluff (Watergate Salad)
½ cup maraschino cherries
2 3½-ounce packages instant pistachio pudding mix
24 ounces whipped topping
20-ounce can crushed pineapple, undrained
2 cups chopped walnuts
1 pound mini marshmallows
Chop the cherries into fourths, but reserve a few whole cherries.
Combine pudding mix with whipped topping and pineapple. Add walnuts, chopped cherries and marshmallows. Combine well.
Refrigerate for at least 2 hours. Garnish with whole cherries on top before serving.
In a bowl, combine the wafer crumbs, sugar and almonds. Stir in the butter, and mix well. Press into the bottom of a greased 10-inch springform pan. Set aside.
To make the filling, beat cream cheese and sugar in a large bowl until smooth. Add eggs. Beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.
Bake for 50 to 55 minutes or until center is almost set. Remove from the oven. Let stand for 5 minutes, but leave the oven on.
To make the topping, combine the sour cream, sugar and vanilla. Spoon the mixture around the edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour before refrigerating overnight.
Just before serving, sprinkle with almonds. Remove side of pan. Refrigerate leftovers.
Lemon Mousse
2⁄3 cup sugar
2 tablespoons cornstarch
Dash of salt
3 extra-large egg yolks
2⁄3 cup whole milk
½ cup lemon juice
2 teaspoons grated lemon zest
1 cup heavy whipping cream, plus more for topping
Lemon slices
In a small saucepan, mix sugar, cornstarch and salt. Whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, about 2 minutes longer. Stir in lemon zest.
Transfer mixture to a bowl. Cover and refrigerate until cold.
Once cold, beat whipping cream in a small bowl on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. Top with additional whipped cream and lemon slices.
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 9-by-13 baking dish. Bake for 10 minutes. Cool on a wire rack.
To make the filling, beat whipped topping, sugar and cream cheese in a small bowl until smooth. Spread over pretzel crust. Refrigerate until chilled.
To make the topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries. Refrigerate until partially set. Carefully spoon over filling. Refrigerate until firm, about 4 to 6 hours. Cut into squares. Serve with additional whipped topping and pretzels.
Do you want to see your favorite meal in print? Submit your recipe to recipes@marlboro.coop.
Iconic South Carolina Foods
A variety of tastes makes the state memorable
By Cheré Coen
South Carolina boasts many iconic dishes, from Lowcountry boil and she-crab soup to pimento cheese and benne wafers. Many have originated in the Palmetto State or through enslaved Africans arriving in America, while others merely found a wide following here.
Following are the many iconic foods rooted in South Carolina culinary culture.
Frogmore Stew-Lowcountry Boil
Frogmore stew contains no frogs. The community it was named for, on St. Helena Island near Beaufort, is known for being the site of the Penn Center, a historic African American cultural and educational center.
The stew consisting of shrimp, corn on the cob, new potatoes and smoked sausage originated in the 1960s, according to food historian Joseph E. Dabney in “The Food,
Folklore, and Art of Lowcountry Cooking.” Most people refer to the dish today as Lowcountry boil. Some cooks add onions, red potatoes, crab or other ingredients to the mix.
She-Crab Soup
Another quintessential South Carolina dish is the rich, sherry-infused she-crab soup. The soup consisting of female Atlantic blue crab meat—she-crabs—is credited
Recipes for shrimp and grits began appearing around 1891. PHOTO COURTESY OF DISCOVER SOUTH CAROLINA
to William Deas, the butler to Charleston Mayor Goodwyn Rhett, who served the dish to dignitaries at the turn of the 20th century.
“One story has it that when the city’s first lady, Blanche Rhett, was preparing a dinner honoring President Taft (18571930), she implored Deas to gussy up his crab bisque a bit,” Joseph writes. “He was said to have added the she-crab roe
(orange crab eggs), which gave it the desired kick.”
The dish usually consists of butter, flour, milk, onions, celery, crabs, roe and seasoning cooked over a low heat for about an hour. The soup is cooked with sherry or topped off with the spirit at the end.
Pimento Cheese
Sorry, South Carolina, but research shows the “pate of the South,” the cheese spread served on sandwiches at the Masters in Augusta, was actually born in—gasp—New York and developed into a Southern staple due to our neighbor to the west.
According to Robert Moss of Serious Eats, New York farmers in the 1870s created a cheese similar to French Neufchatel that morphed into cream cheese.
About the same time, sweet red peppers called pimientos—the second i was later dropped—were being imported from Spain and later sold in cans. Magazines such as Good Housekeeping started publishing recipes for sandwiches of cream cheese and minced pimentos, plus other ingredients.
The following year, Eva Green Fuller’s “Up-to-Date Sandwich Book” presented a more basic version of the pimento cheese sandwich: Grind two small cans of pimentos with two cakes of Neufchatel
cheese, and season with a little salt. Spread on thin slices of lightly buttered white bread.
“Dozens of similar recipes appeared in magazines and cookbooks in the years just before and after World War I,” Robert writes.
Pimento cheese hit the U.S. market around 1910, but Spanish pimentos were expensive to import. The Georgia Experiment Station outside of Griffin started cultivating domestic pimentos and invented a roasting machine, which led to a prosperous pimento industry that shipped around the country.
Robert credits not Georgia for the Southern spread of pimento cheese but Southern residents creating their own blend of shredded cheese, mayo and diced red pimentos at home.
Regardless of where it originated or how it soared to Southern staple status, pimento cheese may be found in numerous incarnations throughout South Carolina.
Chef Brandon Veile adds pimento cheese to his turkey melt sandwich, always made in-house with sharp cheddar, pimento juice and Hellmann’s mayonnaise at his Ridge Spring restaurant, Juniper.
Chef Wade Penland at The Bistro in Irmo tops a filet mignon with pimento cheese. Steel Hands Brewery in Cayce serves up
Pimento cheese is the surprise ingredient in the egg rolls at Steel Hands Brewery.
PHOTO BY CHERÉ COEN
Crab eggs provide the kick behind she-crab soup. PHOTO COURTESY OF DISCOVER SOUTH CAROLINA
pulled pork pimento cheese egg rolls with a chili dipping sauce as an appetizer.
Hoppin’ John
Southerners ring in the New Year with a pot of greens to represent print money and a black-eyed pea dish called hoppin’ John to signify coins. Hoppin’ John may have its origins in West Africa, created in South Carolina plantations by enslaved people. It then evolved into a dish that crossed cultures.
“Hoppin’ John is an old Southern dish, made with foods that were staples for the earliest settlers and their servants,” writes Sallie Ann Robinson in ‘Gullah Home Cooking the Daufuskie Way.’ “People from different places make it differently. But most everywhere the dish is associated with New Year’s. For generations, our folks believed good luck came from making our first forkful of the year Hoppin’ John.
“On Daufuskie,” the author continues, “we made ours with red field peas and lots of meat, all pork. Other folks use black-eyed peas of various varieties and less meat.”
In Dabney’s “The Food, Folklore, and Art of Lowcountry Cooking,” he credits Josephine Hemphill of the U.S. Department of Agriculture in explaining its name.
Josephine relates a story of a Charleston African American man with a leg impairment named John who sold the dish on the city streets. He would call out, “Here come Hoppin’ John.”
Shrimp and Grits
Bill Neal, a North Carolina chef, may have started the shrimp and grits craze when he put the dish on the menu of his Crook’s Corner restaurant in the 1980s. But the dish has Lowcountry roots, being served in homes as a breakfast meal of sauteed shrimp fresh from the water to be placed on top of a bowl of grits.
Recipes started appearing for this unique marriage around 1891, according to Erin Byers Murray, the author of “Grits: A Cultural & Culinary Journey Through the South.”
Theories of its origin range from a similar dish in Mozambique, Creole
grillades and grits in New Orleans and one-pot meals consisting of rice or grits and shrimp cooked aboard fishing vessels for its convenience.
Today, the dish has morphed into many varieties and is still a favorite among Charleston restaurants.
Benne Wafers
There’s a direct line from Africa to South Carolina in the creation of benne wafers.
Benne means sesame in West Africa, and it arrived in North America via the slave trade. Enslaved people used the seeds in cooking, making a variety of desserts and savory dishes, including the now famous Lowcountry dessert known as benne wafers.
Early African American cooks believed sesame could ward off evil and bring good luck, something to consider when buying benne wafers for friends, family or your own enjoyment.
Liver Nips
German immigrants settled Lexington County and Dutch Fold and brought with them many of their foodways. One of their iconic dishes is liver nips.
“Liver dumplings is what it is,” says J.D.
Fennell, director of Lexington Museum.
“A lot of families still make it.”
“Basically, nips are a paste of ground beef liver, stew beef, eggs and flour, spooned into boiling beef broth,” writes Fred R. Reenstjerna in “Wie Geht’s, Y’all?: German Influences in Southern Cooking.”
“Cutting into the paste with a spoon was referred to as ‘nipping’ some of it off— hence liver nips. … As the nips cook, some of the material falls off into the beef broth, producing a kind of thick sauce.”
The critical ingredients that make liver nips, according to Fred, are the seasonings, such as thyme, and flour.
“The amount of flour is critical in final consistency, and recipes vary from family to family,” he writes. “Some people prefer a tight nip, made with lots of flour, while others prefer a looser nip.”
Gypsy
Over in the Old 96 District, folks serve up a holiday dessert that’s similar to an English trifle. It consists of a custard enhanced with sherry or bourbon. Folks will be hard-pressed to find the Gypsy outside of towns such as Abbeville, or even inside these days, because the tradition is waning.
Benne wafers feature a nutty aroma and a buttery flavor. PHOTO BY CHERÉ COEN
“It’s supposedly originated here, never heard of it in other places,” says William Rogers, a member of the Abbeville County Historical Society. “One of best desserts I ever put in my mouth if made correctly. Whipped cream, lady fingers or pound cake and toasted almond slivers. Served in a punch bowl. Layer each ingredient in the bowl and fill to the top. The last layer is whipped cream and almonds.”
William insists the boiled custard must be made just so or the recipe will be ruined.
“Boiled custard is hard to do right,” he says. “It will curdle quickly if not done correctly. The rest of the recipe is easy.”
The Gypsy is usually served at Christmas with a good-quality sherry.
“Layer each ingredient in the bowl and fill to the top,” Rogers says. “The last layer is whipped cream and almonds.” n
The annual Bluffton Seafood Festival showcases locally harvested seafood and Lowcountry cuisine. PHOTO COURTESY OF DISCOVER SOUTH CAROLINA
The made-in-house turkey melt sandwich at Juniper in Ridge Spring includes pimento cheese, sharp cheddar, pimento juice and Hellman’s mayonnaise. PHOTO BY CHERÉ COEN
Fun Festivals&
MARCH 12
Eats on the Street
Join us as we enjoy food trucks on the second Wednesday of each month.
11 a.m.-7 p.m.
DOWNTOWN DILLON
South Railroad Avenue and South Plaza, Dillon
MARCH 13
Art Gallery Exhibition Featuring Sandy Logan Art
Spend an evening with local artists and neighbors. Attendees are o ered hors d’oeuvres and vibrant concoctions.
5-7 p.m.
CITY OF DILLON VISITOR CENTER
106 S. Railroad Ave., Dillon
MARCH 15
St. Patrick’s Day
Celebration and Chili Cook O
Enjoy food trucks, amusement rides, live entertainment, an art show and the 10th annual Humane Society of Dillon County Chili Cook O .
11 a.m.-3 p.m.
DOWNTOWN DILLON
106 S. Railroad Ave., Dillon
MARCH 16
Ravens Football Game
Florence’s new arena football team, the Ravens, play an exhibition game. For tickets, visit arena. orencecenter.com.
7 p.m.
FLORENCE CENTER
3300 West Radio Drive, Florence
MARCH 22
Fire Tower BLAZE 5K Run/Walk
MARCH 22
Beautifying Bennettsville Community Cleanup
Create a positive impact by beautifying Bennettsville. Grab your team to clean neighborhoods and make them greener. Grabbers, gloves, safety vests and trash bags are provided. Food, snacks and beverages are also served. The event is sponsored by the city of Bennettsville in partnership with Marlboro County. Supply pick up is at 8:30 a.m. with cleanup from 9-11 a.m. Food and fellowship is at 11 a.m.
8:30 a.m.-noon
CITY HALL
501 E. Main St., Bennettsville
MARCH 22
Marlboro Museum Workshop During “The Right Stu : Preserving Black History and Culture Through Historical Records and Documents” workshop, Professor Donald West addresses the need to preserve historical records on the experience of the Black community, as well as proper storage of records. The presentation is free, thanks to a grant from South Carolina Humanities. For more information, call 843-479-5624. 1-3:30 p.m.
MURCHISON SCHOOL
203 Fayetteville Ave., Bennettsville
MARCH
22
Fire Tower BLAZE 5K Run/Walk
Moore Farms Botanical Garden hosts the Fire Tower BLAZE 5K Run/Walk for a second year. All proceeds for this event are donated to the Florence County Disabilities Foundation. To register, visit www.moorefarmsbg.org.
9 a.m.
MOORE FARMS
BOTANICAL GARDEN
1642 Pine Bay Road, Lake City
MARCH 25
Art in the Park
Marion County School District presents Art in the Park, a night when all schools come together to showcase the talents of students.
5-7 p.m.
MARION COUNTY MUSEUM AND AMAZING GRACE PARK
307 W. Dozier St., Marion
MARCH 29
Gospel on the Gulf
This outdoor concert on The Gulf consists of gospel and jazz artists, praise dancers and praise team, a gospel comedian, food trucks and more.
3-7 p.m.
THE GULF Corner of South Liberty and West Market streets, Downtown Bennettsville
MARCH 16
Ravens Football Game
MARCH 15
St. Patrick’s Day Celebration and Chili Cook O
APRIL 3
Late-Night Shopping
On the rst Thursday of the month, you have more hours to show Marion historic district businesses some love.
5-7 p.m.
MARION HISTORIC DISTRICT
APRIL 5
75th Anniversary
Get ready to witness the excitement at the Spring NASCAR X nity Series Race during Darlington Raceway’s 75th Anniversary Celebration. 3:30 p.m.
DARLINGTON RACEWAY
1301 Harry Byrd Highway, Darlington
APRIL 6
Goodyear 400 Race
Throwback Weekend returns to Darlington Raceway for the 2025 Goodyear 400. For tickets, visit www.darlingtonraceway.com. 3 p.m.
DARLINGTON RACEWAY 1301 Harry Byrd Highway, Darlington
Florence Shows O
During the Florence Wine and Food
Festival
Story by Judith Garrison
It’s time to savor everything.
Florence puts on a show the last weekend in March as hundreds gather for the city’s annual Florence Wine and Food Festival. If you’re a lover of extraordinary wine and tantalizing food, don’t miss the opportunity March 27-29 to sample the best of the Pee Dee region, as well as drinks and spirits from across the nation.
Center Stage
Headliners don’t get any tastier than this.
The 2025 event stars pitmaster Rodney Scott, who has cooked whole-hog barbecue for more than 30 years. His career began slow and steady in Hemingway, South Carolina, and rocketed to stardom with the opening of his Charleston restaurant. Rodney Scott’s BBQ is considered one of the best restaurants in the United States. It’s always a must-stop when visiting this culinary destination.
Rodney will attend the event each day to highlight the history of his craft and demonstrate his cooking technique, including with a whole-hog smokehouse built for the festival. Along with Chef Elliott Moss, he will take the stage Friday for the Rodney Live! interactive demonstration and book signing.
From Napa Valley, headline winery Chappellet pours its renowned blends to tantalize the palate. Crafting wines from the rocky slopes of Pritchard Hill, this family-owned winery has
influenced generations of vintners, producing one of the world’s finest cabernet sauvignons. Now with the second generation leading, the winery continues its intimate approach to organic winegrowing with attention to detail.
Pick Your Passion
All events are ticketed separately, so choose the ones that inspire you most. Keep in mind that many events happen simultaneously.
Begin your experience Thursday evening at the Meat and Meander at Seminar Brewing. It’s an informal gathering featuring smoked, grilled and slow-roasted foods from 12 restaurants, paired with drinks and the sounds of The Bluestone Ramblers.
Friday kicks off with Rodney Scott midday as friends join him for all things barbecue. Add a copy of his new autographed cookbook to your ticket purchase.
A festival favorite is the Sip+Savor Wine Stroll on Friday evening. Downtown Florence transforms into a multitude of tasting rooms in businesses, with food trucks lining the streets.
“Enjoy 10 tastings of wine, and five or six food tastings,” festival Executive Director Tamara Kirven says.
At 7 p.m., VIP ticket holders can experience Sip & Savor Private Reserve, an exclusive event in the Waters Building. This elevated tasting highlights local restaurant Victors and features specialty wines available at Micky Finn’s, hand-selected by Dennis Fraley, author of The Bottle Talk. This intimate gathering offers a unique opportunity to savor premium wine and gourmet pairings in a refined setting.
On Friday evening, one Signature Dinners are presented, featuring multicourse wine dinners at local restaurants highlighting collaborations of chefs and winemakers.
Begin Saturday with Food & Wine Executive Wine Editor Ray Isle who will guide guests in a one-hour tasting seminar of cabernet wines from around the world at Victors Restaurant.
Saturday afternoon presents The Grand Tasting beneath the tent at the Florence County lot. It’s a city block filled with wine, craft beer, spirits and an all-you-can-sample taste of the Pee Dee. Live performances, competitions, specialty food vendors, and demonstrations keep you engaged and your stomach satisfied.
The grand finale is The Final Pour with Pitmaster Rodney Scott on the grounds of Francis Marion University Performing Arts Center, a Friends of the James Beard Benefit. This multicourse dinner features dishes from Rodney’s award-winning cookbook, complemented by California’s Chappellet wines. A silent auction with a paddle raise adds funds to Help 4 Kids.
As with most individual events, VIP experiences are offered, which provide a more in-depth and extensive experience.
“It just takes it up a notch,” Tamara says.
Make A Plan
When you visit Florence, make plans to see the area.
Not only will you get a taste of the city, but you can enjoy some of the best Florence has to offer. Most downtown businesses are
open throughout the festival itinerary.
Downtown’s signature Hotel Florence is a restored turn-of-thecentury general store. It has served many purposes during its life, but today it’s one of the state’s finest hotels with modern amenities. It hosts many festival activities and is the home to the restaurant Victors. A part of the Hilton brand, the hotel offers online reservations.
Florence Little Theatre and the Florence Museum are great experiences for your spare time in the city. Grab breakfast or lunch downtown at LilJazZis Café, or grab your clubs for a round of golf at Darlington Country Club, a short drive out of town. Stop in at Local Motive Brewing for a brew and Buddys for burgers.
For A Good Cause
Proceeds from the festival benefit Help 4 Kids, an organization providing bags of nonperishable food for children when school is not in session.
“We pack bags to send home for children during breaks,” Tamara says. “When I started, it was a little over $3.20 to pack a bag. Now, it’s close to $7. It’s a full volunteer organization.”
As the cost of doing good soars, the festival’s proceeds bolster supportfor area children.
Last year, around 1,800 tickets were sold.
“Our goal this year is between 2,200 and 2,500,” she says. “We don’t want to grow much more, but we do want to have a second event throughout the year.” Tickets are available at www.florencewineandfood.com.
ABOVE FROM TOP: Gather under the tent for The Grand Tasting Saturday afternoon. Enjoy a masterful mixed cocktail at Sip+Savor. The Florence Wine and Food Festival is an annual event in March.
OPPOSITE PAGE: Enjoy Chappellet wines at The Final Pour. PHOTOS COURTESY OF FLORENCE WINE AND FOOD FESTIVAL
Friendliest Egg-Laying Chickens for Your Backyard 9
Soaring egg prices caused by the avian flu epidemic have once again piqued an interest in keeping backyard chickens.
Now may be the time to start a mini flock or expand on your current one. Spring is the most popular time of the year for purchasing baby chicks.
However, with so many breeds to choose from, you may be wondering which is best for you. After raising chickens for years alongside four children, here are some of my favorite breeds that made for the friendliest, egg-laying chickens for families and beginners:
Silkie
Silkies are miniature fluffballs that love to sit in your lap and be cuddled. They are the least aggressive chickens on this list.
Silkies are named for their silk-like feathers, which flow from the top of their heads to their fuzzy toes. They come in a variety of colors: white, black, blue, buff and splash.
They do not fly well, so they need low perches or dog beds to sleep in. We used to keep a nesting box on the ground for our mini feathered friends.
They are not prolific egg-layers, but are exceptionally broody, make great mothers, and they’re not noisy at all. They average two to three cream-colored eggs a week.
Jersey Giant
Jersey giants are the largest chicken breed but extremely docile in nature. Think of a big fluffy teddy bear. They come in black, white and blue, although black is the most common.
These birds are dual-purpose, meaning they are great for producing meat and eggs. They lay three to four brown eggs per week.
Plymouth Rock
A heritage breed, Plymouth Rocks are one of America’s oldest breeds and is the quintessential farm bird pictured in most farm art and decor. This is because they were once the most common chicken breed
in America, and you can easily spot them from their classic barred black-and-white feathering.
They make excellent dual-purpose birds, and good layers, averaging four to five brown eggs per week. A great addition to any flock, they also get along well with people and other farm animals.
Buff Orpington
The Buff Orpington are known as the golden retrievers of the chicken world due to their happy-go-lucky personalities. They’re often used as show birds because of their beautiful plumage and friendly temperament.
The most common color variety for Buff Orpington is buff, but there are also black, white and the newest lavender varieties. They lay three to five eggs per week in a light brown color that may sometimes have a pinkish hue.
Rhode Island Red
Another classic heritage breed in the United States, Rhode Island reds are a dual-purpose bird. They are popular for their superb laying capabilities—often laying an egg a day—and are known for being more vocal and can be more territorial.
However, we loved our Rhode Islands and made sure to handle them often from chicks, gave them snacks and lots of space, so we never had issues with their sassiness.
Easter Egger
A mixed breed that has become popular due to its colorful eggs—blue, green, pink and speckled—Easter Eggers generally lay four to six eggs a week.
They stem from Araucanas and Ameraucanas, then crossed with other breeds to produce their uniquely colored eggs. They come in a variety of colors but are most recognized by their puffy cheeks and beards.
Australorp
Australorps are known to be very low
energy, gentle birds with glossy black plumage. They typically average three brown eggs per week.
If you are looking for a quiet, childfriendly pet, an Australorp is a great choice.
Cochins
Cochins are one of the friendliest breeds, right up there with silkies. Well-known for being broody and so motherly that they will take care of any other small babies, along with their own. Often used to hatch other breeds, even ducks, turkeys and peacocks. They come in an assortment of color varieties and average three brown eggs a week.
Speckled Sussex
These curious birds are known for their friendly personalities and have even been known to hop into vehicles while following their owners.
They are named for their stunning blackand-white speckles set against dark red feathers. Speckled Sussex hens typically lay four to five light brown eggs a week.
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.
From silkies to Easter eggers, with the right amount of research you’ll know which chickens will work for your backyard.
PHOTO BY BRANDI FAULK
Jammy Yummy 5-Pack Jams, $37.99
Indulge in guilt-free goodness with Jammy Yummy’s flavorful lineup of gourmet vegetable jams. From caramelized onion, jalapeno, carrot and tomato to red pepper jams, each dollop will add a burst of flavor to any dish. Perfect for cheese lovers but also goes great as a spread on bread and crackers, or as a condiment for meats. There are so many amazing pairing possibilities. Make sure to swing by the site for additional tasty recipes.
Each flavor is vegan, gluten free and made with all natural, fresh vegetables. No preservatives, no pectin—just a natural flavor that is the perfect balance of sweet and salty. So yummy that they made it onto Drew Barrymore’s list of favorite gifts. Order an individual jar, a three-pack or five-pack, or a large 90-ounce pouch of jam.
You can purchase Jammy Yummy on Amazon, Etsy, Whole Foods, Walmart and at more than 100 specialty food stores located around the United States.
jammyyummy.com
$36
Looking to level up your hydration routine? Try the HyGlow Serum from Daily Habits Co.
This luxurious, lightweight serum acts essentially as a big glass of water for your skin. It’s formulated by estheticians with a blend of hydrating and soothing ingredients, such as sodium hyaluronate, glycerin and antioxidant-rich botanical extracts. This powerful formula will leave you with a more dewy, naturally glowing complexion that will be evident with the first application.
HyGlow can work wonders for your
skin by locking in moisture, while also plumping and strengthening your skin barrier. It’s suitable for use on all skin types, even the most sensitive.
It’s perfect for layering under your favorite creams and moisturizers. You only need a few drops of this rejuvenating serum a day to get your extra dose of hydration and keep your skin glowing.
Discover a holistic approach to skin care and add the Daily Habits line of clean beauty products to your routine.
daily-habits.co
Astrik Compost Bin, $50
Ready to turn your kitchen scraps into garden gold with a stylish indoor compost bin? Go green with Bamboozle.
This eco-friendly bin can sit on your kitchen countertop, for the ultimate blend of sustainability and style. Effortlessly toss vegetable peels, eggshells, coffee grounds, and more into your compost bin as you prep and clean up during meals. It can hold days’ worth of material without taking up too much counter space, and it’s super easy to empty and clean. Just pop it in the dishwasher as needed. No need to worry about unpleasant odors, thanks to the vented and filtered lid that makes for the ultimate odor blocker. Designed with aesthetics in mind, it’s available in several bold color options, with an ultra-sleek exterior that is sure to blend in with any style of kitchen decor. Made from Astrik, a 100% plantbased plastic material that is exceptionally durable for daily use. Composting from home has never been so quick, easy and odor free. Bamboozle offers an entire line of beautiful functional bamboo kitchenware, from compost bins and accessories to mixing bowls, baking ware and themed dinner sets for children.
Sign up on the website for an additional discount of up to 20% off and to stay in the loop with sales, new arrivals or restocks. bamboozlehome.com
Slay and stay along U.S. Highway 129
By Judy Garrison
As far as mountain roads go, the Tail of the Dragon is a nail-biter. With 318 curves in 11 miles and an elevation change of nearly 1,000 feet, it is not for the faint of heart.
and European settlers blazed pathways through the densely wooded and obscured mountains, propelled forward by fear or purpose.
Yet daily, those with a need for speed— seasoned with adventure and risk—take this stretch of U.S. Highway 129 that slices through the Great Smoky Mountains and crosses between Tennessee and North Carolina.
Known to many as Deals Gap, this portion of U.S. 129 can squash a driver’s belief that they have mastered this snakelike, two-lane highway.
History of the road includes stories of conflict, survival and adventure. Cherokee, Union and Confederate soldiers
The mountain pass was eventually settled in the late 1800s by the Deal family, who built an outpost at the highest point of the road—1,962 feet above sea level— on the Tennessee/North Carolina line, to cater to folks who traversed the remote route. Soon, the town of Calderwood was established.
As more people arrived, so did civilization. The Cheoah Dam, built in 1919 and commonly known as “The Fugitive” Dam, along with the Calderwood Dam built in 1930, and a railroad that followed the Little Tennessee River to Tapoco, spurred industry in rural North
Dragon Rally XXXIII, the first 2024 event, included 32 sports cars. PHOTOS BY SEEING SOUTHERN
The Tail of the Dragon is on U.S. Highway 129.
Carolina. The rarely traveled road quickly became a critical thoroughfare, and with the completion of a bridge near Tapoco in 1931, the two states were connected.
Whether one calls it Tail of the Dragon, Deals Gap or simply Dragon, its asphalt dares motorists and motorcyclists alike to experience the ride of a lifetime—and, after conquering it, to slow down and savor the triumph.
Slay the Dragon
Emblazoned on the Tennessee side of 129 Hub—the Dragon Welcome Center on the corner of Highways 72 and 129—is an encouragement and a warning: “Go fast. Don’t die.” This fork-in-the-road establishment provides souvenir swag,
as well as a restaurant, sports car rentals, advice on how to approach the highway and even an Airbnb rental if the task becomes too daunting.
A motorcyclist discovered the challenging route in the 1990s, dubbed it The Dragon—a name that later became Tail of the Dragon—and created the Deals Gap Riding Society.
Known by many in the world as one of the best roads for motorcycling and sports cars, the snake-like gap that runs through the mountains is brief in mileage but lengthy in heart-pounding twists.
With names like Copperhead Corner, Wheelie Hell and Break or Bust Bend, the curves of the Dragon are taunting. Surrounded by trees and steep drop-offs,
except for 104 paved pull-off, it’s a ride of isolation, devoid of any development or intersecting roads.
Although it’s the same road, for most, the drive north is less intimidating because hairpin turns are on the outside of the turn. At one time, the speed limit was 55 mph. Today’s 30-mph posted limit seems more suggestion than law.
129 Hub’s owner, Josh Vandergriff, has been driving these roads his entire life. His respect and devotion to the road and landscape began early and morphed into a physical business, as well as Smoky Mountain Drives, an event planning service for car clubs.
“Living in East Tennessee, my friends and I spent our weekends on the many
“Go fast. Don’t die.” A reminder from 129 Hub.
Get your favorite swag as proof of your ride on the Dragon.
The official speed limit on the road is 30 mph—though many see it as a suggestion.
TheKillboy store and T-shirt shack is open from March through October. PHOTOS BY SEEING SOUTHERN
surrounding lakes or driving our sports cars through the mountains,” Josh says. “There were some car groups that met near the Dragon for drives but nothing for Porsches and BMWs, which is what I drove. I organized some guided driving events for my favorite cars. The Rennsport Dragon Rally really took off and went from 12 Porsches my first year to 220 Porsches by the third year.”
Due to the popularity of the drive and other vehicles seeking inclusion, Josh organized Smoky Mountain Drives in 2020, open to all makes and models.
“Smoky Mountain Drives and other driving events really took off and thrived in 2020 during COVID,” Josh says. “People were eager to get out of the house during the lockdowns. What better way to social distance than get in your sports car and drive through the mountains while speaking via walkie-talkie, which is how our groups communicate?”
The Tail of the Dragon is the most popular road.
“It is what brings most people to our drives and to check it off their bucket
list,” Josh says. “Once they get here and do one of our drives that average 250 miles, they often say a road other than the Dragon is their favorite of the day. The Cherohala Skyway is probably the second most popular road, with 43 miles of twists and turns and over a mile above sea level.
Many prefer the long sweeping curves and scenery to the crazy-tight, roller coaster ride of the Dragon.”
In addition to organizing the drives, Josh advises three hold-fast rules for drivers.
“The No. 1 rule is to stay in your lane,” he says. “The local saying is, ‘Keep it between the mustard and the mayo,’” he says, referencing the painted lines separating lanes.
“The next rule is to ride or drive within your ability. Trying to go too fast without the ability is what causes collisions. And, the next is to focus on the road ahead and your surroundings. This is not a road you can drive casually.”
Brian Johnson of Charlottesville, Virginia, discovered the Dragon in 2018 during a night drive to Fontana Village Resort.
“It was the perfect road to challenge myself and to learn the limits of what my Porsche could do,” he says. “Since that time, I’ve been making the sevenhour drive about five times per year to participate in various road rallies.”
Brian emphasizes the drive is not about reaching top speed.
“It’s about developing a rhythm that allows you to handle the curves at the fastest possible pace while maintaining control,” he says. “You can’t ‘buy your way’ into a fast time on the Dragon.”
Since the early 1990s, crashes and deaths—mostly involving motorcycles— have been documented. A “Tree of Shame” at Deals Gap Motorcycle Resort displays wrecked bike parts “bitten by the Dragon.”
Many who know the route understand it’s not the road that kills, but the driver’s approach.
“I haven’t lost control,” Brian says. “But I have seen a few drivers who lost their car due to overconfidence or a momentary lapse. I like to drive in a group with individuals that I know from prior trips. That increases my comfort level. We don’t
An aerial view of Cherohala Skyway, another route popular with drivers. PHOTO BY KILLBOY PHOTOGRAPHY
tolerate drivers in our group who act recklessly.”
Stay at Tapoco
After finishing the Dragon, slow down at The Historic Tapoco Lodge in Robbinsville, North Carolina, minutes from the Tennessee state line and the start of the Dragon.
Much like the Dragon’s history, the narrative of the Historic Tapoco Lodge began in the early 1900s with construction of the Cheoah Dam and other hydroelectric projects in the mountains along the Little Tennessee River. Started by Aluminum Co. of America, then its subsidiary, the Tallassee Power Co., known as Tapoco Inc.—a name formed by using the first two letters in each word of the company’s original name and pronounced Tah-Pōk-Ah—construction brought power, jobs and a lifeline to the rural town.
What is now the resort was originally built to house Tapoco employees working in the area on various projects. The 1930sera main lodge sits on the banks of the Cheoah River and retains many original features. Listed on the National Register of Historic Places, the 120-acre property has
elevated its guest experience by adding seven cabins, in-room spa services, walking trails, firepits, a butterfly habitat among the azaleas, and lodge rooms and suites—all named for local flora—to cater to families and solo travelers alike.
Much of the lodge’s appeal comes from its location on the bank of the Cheoah River, flowing within feet of Tapoco Tavern’s dining area. The river’s release dates, listed on the lodge’s website and on staff T-shirts, make for a kayaker’s dream course as mountains of whitewater crash along the riverbed and tumble over boulders. If taking on Class IV rapids is not your idea of fun, watch kayakers navigate the waters for a thrilling afternoon.
Superb dining at Tapoco ensures that once guests park their vehicles, there’s no need to leave the property—unless the drive is calling. Locally inspired dishes, including the freshest ingredients, satisfy everyone’s tastes. Breakfast is served daily in the Cheoah Dining Room. Fine dining on Saturday and Sunday evenings includes entrees like pecan-crusted trout and teriyaki pork tenderloin, all paired with wines. Reserve a table on the river
at Tapoco Tavern—except during winter months—and order an authentic Italian wood-fired pizza and local craft beer and listen to the river.
Walk the main lodge and discover relics of the property’s history. The wall-mounted mailbox remains from its early years, and the classic wooden bar begs to envision men and women perched on bar stools, sipping cocktails in coupes.
The Historic Tapoco Lodge sits pristinely on the Cheonah River. PHOTOS BY SEEING SOUTHERN
in a luxury setting.
There’s also the intrigue of CBS’s second season “Survivor” winner Tina Wesson leading hikes and sharing stories of adventures to be had in the Western North Carolina mountains.
The parking lot is a parade of BMWs, Porsches, Aston Martins, Bugattis, Lamborghinis and other cars—especially when the weather is good.
Dalton Murphy has been working behind the bar at Tapoco Tavern for the last two years, and the “coolness” of this destination is not lost on the 27-year-old.
“The people are the best thing about
being here,” Dalton says. “I get to meet guys who ride their bikes all the way from Canada. I surround myself by people that are doing cool stuff, and I hope it will rub off on me.”
Some evenings, when he leaves work, he marvels that there are more than $1 billion dollars’ worth of vehicles in the lot.
Tapoco provides a feast for the senses. The majesty of mountain drives, the exhilaration of the Dragon’s hairpin turns, all simmering down to a peaceful state in an Adirondack chair by the rushing waters of the Cheoah. The destination
blends exhilaration with luxury relaxation amenities, creating a beloved yearly travel tradition to the mountains of Western North Carolina.
The Historic Tapoco Lodge is a member of the Enthusiast Hotel Collection that combines exploration, adventure and imagination, creating memories for a lifetime.
For more information on this adventure, visitsmokymountaindrives.com; 129hub.com; tailofthedragon.com; dealsgap.com and tapoco.com.
ABOVE: A lodge room offers modern conveniences
LEFT: Pieces of history remain in the lodge.
ABOVE: Authentic wood-fired pizza is a highlight on the menu at The Historic Tapoco Lodge.
LEFT: A construction camp, circa early 1900s. PHOTO COURTESY OF TAPOCO LODGE
FAR LEFT: Tapoco Tavern sits adjacent to the Cheonah River.
Ready! Set! Go!”
e starting gate opened and 19 horses galloped o , each jockeying for the lead. While Apache, the horse I bet on, was the odds-on favorite, his rival Napoleon pulled ahead in the race’s nal seconds.
In less than a minute I lost a fortune at the Paris horse races. After a brief moment of disbelief, something caught my eye. It seemed like every woman in Paris was carrying the same classic handbag! I had to have one for my own, so I had our handbag designers interpret this classic o er. Presenting the Parisian Chic Claire Handbag
I Lost a Fortune at the French Races, but Fortunately I Found is Bag
Backed by our satisfaction guarantee, you can revel in its sophistication risk-free for 30 days. Should it fail to dazzle, return it for a full refund of the item price.
Handbag Speci cations:
• Brown vegan leather.
• 8 1/2”x 4” D x 6 1/2” H, 9 1/2” H w/handle.
• Two interior open pockets, two interior zipped pockets, one outside zipped pocket.
Parisian Chic Claire Handbag
$299 $39* + S&P Save $260
*You must use Insider Offer Code PCH159-01 to get this price.
Inspired by the equestrian gear I encountered in the stables after the race, the Claire Bag is the color of saddle leather with metal adornments that recall horse bits and stirrups. Sturdy and chic, the Claire Bag is ideal for the woman on the go. See for yourself why the Parisian Chic Claire Handbag is the toast of France!
