SC Currents, MPD Electric, June 2025 by utilitypioneers

Florence Mahjong introduces the ancient game to a new generation of players

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OFFICE LOCATIONS

1301 E. Pocket Road

P.O. Box 100561 Florence, SC 29502

843-665-4070

676 Highway 9 East

P.O. Box 1057

Bennettsville, SC 29512

843-479-3855

REPORT POWER OUTAGES

866-747-0060

OFFICE HOURS

8 a.m. to 5 p.m., Monday through Friday

PRESIDENT/CEO

William L. Fleming Jr.

BOARD OF TRUSTEES

John Alford

Melvin Carabo

Preston Gainey

James Goodson

Eddie Gordon

David Howell

Sam P. “Bo” McInnis Jr., Chairman

Robert Norton

Hamer Parnell

Jeff Quick, Secretary

Ronald “Ronnie” Quick

Janelle Sauls

LaShon Sellers, Vice Chairman

Charles R. “Ricky” Smith

Don R. Teal

Patricia Ann Toney

Lee C. White

CO-OP NEWS EDITORS

Katie W. Wilcox, CCC email: kwilcox@mpd.coop

Matt Haynie email: mhaynie@mpd.coop

MISSION STATEMENT

Our mission is to serve the energy needs of our members today and in the future at the lowest cost consistent with sound economic principles and management.

MPD Electric Cooperative Inc. is an equal opportunity provider and employer.

Passing Along Wisdom From Our Fathers

As Father’s Day approaches, I am reminded of the wisdom my own father, Donnie Quick, passed along to me. As a rural farmer, he taught me how to be a good steward of the land. Everything I know about farming, I learned from him. He told me if you treat the land well, it will treat you well. If you hurt the land, it will hurt you, too.

My father was one of the earliest farmers to use the no-till and strip-till methods to minimize erosion and crop loss. I can still remember walking alongside him, counting out 24 rows and turning them into crop strips. A pioneer of his time, he even won a Conservationist of the Year award.

Now I pass this knowledge on to my own sons, McLaurin, 28, and Jackson, 22. I am fortunate to be able to work with my sons on our farm together. The land we live on and farm was once inhabited by South Carolina Sen. John McLaurin—after whom my oldest son was named—and called McLaurin Farm. My son Jackson was named after my greatgreat-grandfather, who was also a farmer.

Now fifth-generation farmers, my sons share in our family’s philosophy that if you take care of the land, it will take care of you. They work hard and pray a lot. I know my father, and those before him, would be proud.

JEFF QUICK 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 73) is published monthly, except in December, by Pioneer Utility Resources, 5625 NE Elam Young Pkwy. Ste. 100, Hillsboro, OR 97124. Preferred periodical postage permit number 23830 paid at Hillsboro, Oregon 97123 and additional mailing ofﬁces.

POSTMASTER: Send address changes to: South Carolina Currents, 5625 NE Elam Young Pkwy. Ste. 100, Hillsboro, OR 97124. Subscription price of $9.89 per year includes postage.

HOW TO CONTACT CURRENTS

Have a problem receiving your edition of South Carolina Currents? Utility members should contact MPD Electric Cooperative. Reprint permission: Direct all requests to Pioneer Utility Resources.

MANUSCRIPTS AND PHOTOGRAPHS

Please do not send unsolicited materials. If interested in writing for South Carolina Currents, query first. Include a selfaddressed stamped envelope for writers’ guidelines. Address requests and queries to Pioneer Utility Resources.

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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!

Backyard fire pits are perfect for preparing this flavorful Spanish dish Page 22 Page 12

Summer Paella Hits the Spot

introduces ancient game to new generation of players Mahjong

By Jodi Helmer

game combines chance and skill and is gaining new legions of fans.

A continuous clack-clack-clack fills the room as players rapidly choose and discard colorful decorated tiles, hoping to be the first to collect matching sets and declare “Mahjong!” This popular parlor

Mahjong (sometimes spelled mah jongg) nights are hosted nationwide in locations ranging from libraries and senior centers to hip urban clubs and swanky hotels. In the Pee Dee region,

Mahjong Mania

and Courtney Byrd founded Florence Mahjong to teach others the game and host mahjong events.

Lauren Vause and Courtney Byrd set up events at local boutiques and restaurants to introduce the ancient past time to modern players.

“My grandmother played mahjong when I was growing up, but I never played with her or learned the game,” Lauren says. “Now, I’m obsessed—but in a good way.”

Lauren and Courtney knew nothing about mahjong when they signed up for classes with a group of friends in 2024.

The first class led to a second—and a third—and by summer, the pair were playing every weekend.

“The game is a lot of fun,” Courtney says. “It’s the thrill of trying to get a win.”

Lauren and Courtney became ambassadors for Oh My Mahjong, a brand that aims to make the classic Chinese game more accessible and appealing to broader audiences. The two founded Florence Mahjong to teach

others the game and host mahjong events. So far, the women have taught more than 225 people the art and strategy behind the game.

A Game with a History Mahjong dates back to the mid-1800s

and is believed to be derived from an ancestral card game, madiao, that was popular in Southern China. Mahjong— which means sparrow in southern Chinese dialects—is a nod to the clacking sounds that are made when tiles are shuffled that is said to be similar to the call of the petite bird.

The game, sometimes explained as a mix of dominos and cards, was once limited to bars and bordellos around Shanghai, but it caught on among China’s upper classes and became a popular pastime in the royal palace in Beijing.

American businessman Joseph P. Babcock is credited with bringing the game to the United States in the 1920s where it became a national fad and remained popular with Chinese and Jewish families. Millennials and Gen Z recently brought the game back into popular culture.

It’s a complicated game with more than 40 iterations around the world. At the most basic level, mahjong involves matching tiles of different suits that can include bamboo, circles, arrows, dragons and flowers. In a typical four-player game, players discard and choose tiles, aiming to make pairs or matching sets of three consecutive

tiles or four identical tiles. The first player to complete their sets shouts, “Mahjong!” to declare victory.

There are countless mahjong-related superstitions from not tapping a player on the shoulder because it could derail a winning streak to banning books from the table because the Chinese word for book is similar to the word for losing. Another superstition cautions against discarding the four “west” tiles early in the game because their combination could portend death.

Just as previous generations gathered to play games like bridge and bunco, today’s players have mahjong. Florence Mahjong aims to be inclusive and welcomes players of all ages, backgrounds and skill levels, though most are women in their 30s and 40s.

This generation sees mahjong as a chance to spend time with friends and learn something new. Even celebrities like Sarah Jessica Parker, Emma Roberts and Billy Crystal are caught up in the craze. Julia Roberts is also a fan, telling reporters that she plays a weekly mahjong game with friends, calling it a game that aims “to create order out of chaos based on random drawing of tiles.”

Through Florence Mahjong, Lauren and Courtney offer classes on playing the game, open play nights and host special events like Cinco De Mahj-O.

The interest is so strong that most events sell out—but Lauren admits there is often some initial trepidation.

“When people see that we post (on our social media accounts), ‘We’re having a mahjong 101 lesson, join us,’ they start looking it up on Instagram or YouTube or TikTok and think, ‘Oh my gosh, this seems like too much,’” she says. “But when they show up and learn, you see the light bulbs going off—and then they start yelling, “Mahjong!” and they get so excited and throw their hands in the air and we tell them, ‘See, I said you would get it!’”

Old Game, New Interest

Mahjong became so popular in the Pee Dee region that Florence Mahjong events

“It’s so great for social interaction. We’ve met so many people in this community that we probably would not have been able to know had we not offered classes.”

 LAUREN VAUSE, FLORENCE MAHJONG COFOUNDER

often sell out. The Cinco De Mahj-O event sold out in less than 24 hours. Lauren and Courtney had to request additional tables to accommodate 88 players at their host venue, Red Bone Alley.

If the space could have accommodated more players, Lauren is certain Florence Mahjong could have sold even more tickets.

The challenge is part of what draws players to the game, but Lauren believes mahjong is experiencing a renaissance for reasons ranging from the beauty of the colorful tiles to the sense of community the game creates.

During introductory classes, the two women explain how to identify the tiles, basic rules of the game, how to draw, discard and call the tiles, and then engage in guided play to help novices learn the game.

“We have to tell them, ‘Just sit through it and it’ll make more sense at the end,’ but it’s a lot of rules,” Courtney says. “Even though they take a class, it normally takes people playing with people that already know how to play to really start learning all the rules. You can’t grasp all the rules in just classes.”

Most of the people who take the classes continue to play. While some players take classes with the goal of hosting mahjong nights in their homes with friends, most love the opportunity to join Florence Mahjong for open play nights.

Courtney thinks people appreciate open play because players get to learn extra skills by playing with different people.

“A lot of times people will choose similar lines, so you start learning people and the lines that they like,” she says. “So, it really will help your skills to play with different people of all different levels, especially when you start playing with people that are really good.”

“It was the art of the tiles and the bright colors and the fun different sets that mix and match that go together that really captures everybody; it’s also a great strategy game (and) so good for your brain,” she says. “It’s so great for social interaction. We’ve met so many people in this community that we probably would not have been able to know had we not offered classes.”

As interest in the game grows, Lauren and Courtney continue exploring new ways to expand Florence Mahjong. Their future goals include hosting mahjong tournaments and “Mahjong for a Cause” events to raise funds for local nonprofits.

In the meantime, they are committed to embracing the Oh My Mahjong mantra to “spread mahjong like confetti.” 

To learn more about upcoming classes and open play events, follow Florence Mahjong on Instagram (@ florencemahjong) or join their Facebook group.

Florence Mahjong offers mahjong classes and hosts open play nights and special events like Cinco De Mahj-O. PHOTOS COURTESY OF MPD

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.

A replica of a Chesterfield and Lancaster Railroad locomotive sits outside of Mount Croghan Historical Museum. The railroad—named after the two counties in which the railroad was meant to serve—was chartered in 1887 by the South Carolina General Assembly, and construction began in 1900. The 35-mile line extended from Cheraw to Crowburk. But the railroad never made it to Lancaster County, as funds ran out before construction could be completed. The Seaboard Airline Railroad acquired the line in 1913, and it was abandoned by 1941. The rail was taken up and sold for scrap. The locomotive replica serves as a reminder of when small towns like Chesterfield, Ruby and Mount Croghan flourished, in part due to the railroad.

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Summer Paella Hits the Spot

Backyard ﬁre pits are perfect for preparing this ﬂavorful Spanish dish

Story and photos by Libby Wiersema

One-pot rice dishes like purloo and chicken bog are as ingrained in South Carolina culinary heritage as grits and biscuits. But there is another meat and rice pairing that, while not rooted in Southern culture, has all the ingredients of a dish worthy of our attention. If you have never eaten paella (pronounced pieAY-yuh), you are missing out on a divine dining experience.

Though this delicious Spanish concoction is rooted in ancient Valencian culture, it is surging in popularity among modern-day diners. From the colors to the aromas to the technique, the making of paella can be quite a spectacle. Digging into a plateful is just as unforgettable.

What’s In It

While chicken is a traditional component of paella, you might also find shellfish,

seafood, rabbit, lamb, duck and spicy sausages tucked into the simmering rice.

Vegetables like green beans, artichoke hearts and peas often make their way into the mix, too. Saffron, meat or vegetable stock, onions, garlic, tomato paste and smoked paprika infuse the dish with exotic Spanish flavors.

Another key ingredient that keeps its origins true is rice. A Spanish, short-grain rice known as bomba is the preferred variety.

Pans and Prep

The word “paella” is derived from the Latin “patella.” It is the same word used in medical circles for the kneecap, which is shaped like a shallow pan. That’s exactly the kind of vessel you need for making the dish. Paella pans have two handles and are shallow with a wide, flat bottom—just right for even heat distribution.

You can cook your paella over hot coals or wood on a grill or a firepit outfitted with a grate. You can also place it directly on the coals, though I find this ups my chances of burning the rice.

While you don’t want to burn the rice, you do want to achieve a browned, caramelized, somewhat crunchy layer on the pan’s bottom. Called the socarrat, this crust is considered the sign of a successful paella and is the most flavorful part of the dish.

Main Event

Anytime the weather’s fine, it’s a good day to make paella the main event of a backyard gathering.

I recently did just that. My choice of heat source was a small brick firepit. I began by cooking garlic, onions and peppers in hot olive oil, then hitting it with smoked paprika and a bit of tomato paste to form a flavor base called sofrito.

A finished dish of paella—topped with shrimp, lemon and parsley—is a stunning medley of aromas, colors, textures and flavors.

Libby’s Lowcountry Paella

3½ to 4 cups seafood or chicken broth (use stock for fuller flavor)

2 to 3 threads of saffron (or substitute ½ teaspoon each of paprika and turmeric)

¼ cup olive oil

1 large onion, diced

1 large sweet red pepper, thin-sliced

6 cloves of garlic, minced

12 okra pods, sliced lengthwise

2 ripe tomatoes, seeded and chopped

1½ cups of Carolina Plantation Carolina Gold Rice

1 cup of shelled fresh field peas, rinsed

2 ears of corn, shucked and cut into 2-inch rounds

1 pound of fresh South Carolina shrimp, shell-on

Old Bay seasoning

Lemon wedges

Chopped fresh parsley

Fill the fire ring or grill with coals or seasoned wood suitable for food preparation. Light the coals and allow them to ash over. Spread coals. In a pot, add saffron or paprika and tumeric to the broth, and place on coals. Heat until the broth begins to steam. Remove from heat. Cover, allowing spices to infuse the liquid. Place paella pan directly on the coals. Add olive oil, onions, peppers and garlic. Saute for 2 minutes, turning onion mix constantly with a spoon. Add okra and allow it to slightly

I added rice and, much like when making risotto, incorporated the stock in increments.

Once everything was evenly distributed over the pan’s surface area and bubbling nicely, there was no more stirring. I allowed it all to cook until the liquid was nearly absorbed and the rice was al dente.

On this occasion, I used only shrimp. Normally, I include a mix of shrimp, clams and mussels. Because shellfish cooks so quickly, I added it toward the end. Then I covered the pan with a lid, removed it from the heat and let it sit undisturbed for a couple of minutes. The paella was garnished with freshly chopped herbs and lemon slices right before serving.

Seafood paella goes great with a chilled glass of Albarino white Spanish wine.

brown. Add tomatoes and uncooked rice. Stir gently for 1 minute. Sprinkle with a bit of salt and pepper. Stir in broth one cup at a time. Spread the rice mixture evenly across the bottom of the pan. Once the liquid begins to boil, cover and cook undisturbed for 5 to 7 minutes. Once the broth has been absorbed

Lowcountry Style

If all that sounds a bit too adventurous for your Southern sensibilities, I offer this workaround: paella made with South Carolina products. Using traditional Spanish paella as a guide, you can create a one-pan dinner using what you can locally source from area markets and/or your own home garden.

Above is a recipe I devised six years ago while on a camping trip in the Lowcountry. Using South Carolina shrimp and produce, I went to work and produced a truly exceptional paella. Though I cooked it over a campfire on a grate, I have successfully reproduced these results on the stovetop. Summertime is prime time for pulling together meals in the great outdoors, so use that grill or pit and have a decidedly different kind of al

and rice begins to sizzle, add peas, corn and shrimp. Do not stir the rice mixture, as you want the bottom layer to form the socarrat. When the shrimp turns pink and the bottom layer of rice is caramelized, your paella is done. Sprinkle with Old Bay, and garnish with lemon and parsley.

fresco meal your guests will love.

While you can certainly invest in a good paella pan, a heavy frying pan with a flame-resistant handle that’s wide and deep will do. If cooking outside, set up a table and arrange your ingredients in order. Create a suitable surface where you can set the hot pan. Don’t forget a good pair of hot pads for safe handling.

For this version, I opted for Carolina Plantation Carolina Gold Rice. For those interested in a chicken paella, check out Carolina Plantation’s recipe at https://tinyurl.com/duf4x783. n

Libby Wiersema writes about dining, food trends and the state’s culinary history for Discover South Carolina as well as other print and online media. Contact her at libbyscarolinaspoon@gmail.com or visit the Carolina Spoon Facebook page at facebook.com/SClibby.1111.

Fresh green peas and string beans are common additions to paella.

Anatomy of

Capturing Fireworks

By Dave LaBelle

There are annual events—such as birthdays, anniversaries and holidays—many of us are determined to make pictures of.

One of the annual events I am often called on to photograph is fireworks during the Fourth of July. Here is where I confess, even though I have photographed fireworks for more than a half a century, I never seem to capture the picture I want.

Oh, I have made some acceptable pictures through the years but not one that I felt expressed what I saw and felt.

I surveyed the grounds early where the fireworks were to be launched this past year, seeking every possible angle.

Some cities have hilltops or big rivers running through them, like Pittsburgh or Portland, Oregon. But Dyersville, Iowa, is flat with few bumps we might dare to call hills.

Finally, I decided on a low, grassy spot that afforded a relatively clean, uncluttered view of the aerial bursts. However, as parking spaces grew thin, vehicles lunged forward, parking on the grassy spot I had

Reader Challenge

chosen. Camera and tripod in hand, I had to move or get run over.

Just as I was about to seek another last-minute vantage point, a couple of children put down a blanket between two vehicles and sat waiting for the show.

Hmmm?

If I could get low enough, they might make a good foreground, their shapes against

a lit-up sky.

I moved up slowly and stealthily behind them and lay on the ground to see if I could get the camera low enough— off the tripod—to see if I had enough sky to see and capture fireworks once they began.

At one point—still 30 minutes before the show—I had to explain to their father, watching me suspiciously, the photo I was hoping to capture.

Determine to make a beautiful photograph that captures the spirit of celebration meant by filling the sky with beautiful explosions of color and design. Scout areas and choose the spot first. Then consider using a tripod and slower shutter speed. To create depth and context, foreground is key. Above all, experiment with exposure. Each burst is often a different color and intensity.

Email your best image (just one) with caption information, including an explanation of how it affects you, to gph@pioneer.coop. We may share submissions on our website and social media channels.

As most of you who have attempted to photograph fireworks know, there is a lot of luck involved. That acknowledged, the old maxim, “Luck is where opportunity meets preparation,” was on my side this evening.

After a handful of lowbursting blasts, finally a reddishpink explosion filled the sky low enough to wash over and even reflect on the parked vehicles. n

more of his writings, visit davidlabelle.com and his blog at bridgesandangels.wordpress.com.

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

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Planter’s Punch

Did it come from South Carolina?

Well, maybe.

If you’ve never had it, Planter’s Punch is the equivalent of a beach vacation in a glass. Planter’s Punch isn’t just a pretty drink though; it’s a well-traveled classic with a backstory as rich and complex as its flavor profile. It’s also been around long enough to develop a bit of a personality, and, like all great cocktails, it has a few secrets to share.

The drink’s origins are murky. One local legend says it was invented at the Planter’s Hotel in Charleston, a retreat for the wealthy in the 19th century. Another legend connects it to Charleston hospitality. Because it can be made ahead in large quantities, and the ingredients can vary according to what you have, Charlestonians believe it was invented to serve crowds at the legendary all-are-welcome parties in the mansions south of Broad Street.

Others claim it was invented at a rum-soaked tavern in New Orleans, and one legend even links it to Saint Louis.

However, cocktail historians (yes, that’s a real job, and no, I don’t know why I don’t have it) have concluded it was invented in Jamaica for British colonists who wanted something to help them stay cool in the Caribbean heat.

The Planter’s Punch we know today is a fruit-packed, ruminfused delight, but it wasn’t always this refined. The early versions were basic: rum, fruit juice and maybe some sugar.

The first printed recipe published in a London magazine in 1878 listed ratios as “one sour, two sweet, three strong, and four weak.” Today, the “sour” is citrus, usually freshly squeezed lime juice; “strong” is rum; “sweet” is sugar or syrup; and “weak” is ice or club soda. Nobody will be mad if you add a mint sprig.

Planter’s Punch made its way to American bars and maybe even the old Planter’s Hotel. Then it fell out of fashion for a 100 years or so, until it became a popular drink during the tiki culture craze of the 1950s and ’60s, a response to Hawaii getting statehood. Americans became obsessed with Polynesian culture, and tiki bars were everywhere, serving up Mai Tais and Planter’s Punch in those tiki mugs shaped like traditional tiki gods.

Planter’s Punch went underground again until it was revived during the “tiki renaissance” in the 2000s, which was just as cringy the second time around as the first.

The modern Planter’s Punch resurgence likely got a boost because it’s one of the most photogenic cocktails around. With its deep reddish hue, garnished with a cherry or an orange slice, a glass of Planter’s Punch makes a perfect Instagram post. So, next time you’re feeling a little stressed—or just need a good excuse for a fruity drink— whip up a Planter’s Punch. Wherever it was invented, it has rum, fruit and a whole lot of history. Cheers to that. 

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.

this

Beat the heat

Summer in South Carolina can get hot

For a few months, energy use increases while air conditioners work hard to cool our homes. MPD Electric is here to help with the following easy ways to save energy and dollars:

1. CONTROL YOUR THERMOSTAT. Keep your thermostat set as high as comfortably possible in the summer: 75 degrees when you are at home and 78 degrees while away or asleep.

2. USE BLINDS. Keep blinds closed during daylight hours, especially on the south side of your home. This is particularly helpful if you have south-facing windows in the same room as your thermostat.

3. ADJUST CEILING FANS. In the summer, set them to turn toward the high side of the blades—counterclockwise for most fans—and keep them on a low setting. Moving air tends to feel 3 degrees cooler than stagnant air, regardless of the air temperature.

4. CHANGE AIR FILTERS. This makes it easier for your heating, ventilation and air conditioning system to circulate air.

5. MAINTAIN YOUR HVAC. Schedule service every six months—once before winter and once before summer. Check out energyright.com for a list of qualified contractors.

6. WEATHERIZE YOUR HOME. Fix or replace faulty weatherstripping around doors and windows. If you can see light around your doors, you are wasting energy.

7. CHECK YOUR INSULATION. Ensure your home’s attic and crawl space are properly insulated. The U.S. Department of Energy ’s recommended insulation levels can be found at energy.gov.

8. UPGRADE TO LEDS. Consider replacing existing incandescent and fluorescent lighting with quality LED bulbs for year-round savings.

9. MAKE YOUR HOME SMARTER. Install a smart-home thermostat to save money by automatically adjusting temperature settings when you are away from home. Register to win one by signing up for Power Partners. See details below.

10. MONITOR DEVICE USE. Most electricity used in homes is for HVAC systems, water heaters and other major appliances. However, electronic devices such as computers and video game consoles add up—especially when they are being used more while children are home from school. Smart-home plugs can allow you to monitor how many hours these devices are used and the amount of power they consume.

11. WEAR COOLER CLOTHES. If you turn up your thermostat a few degrees and put on cooler clothing, you can be comfortable and save money.

Across

Across Barbie's makeup? (7)

1 Barbie’s makeup? (7)

5 Garden walkways (5)

8 Male officer of the law (9)

9 “Long ____, in a galaxy far, far away ...” (3)

Garden walkways (5)

10 Gun that has a long barrel (5)

12 Most ugly (7)

13 Police inquiry (13)

Male officer of the law (9)

15 Math equation (7)

17 In captivity, in a way (5)

19 Ride hailed in a city (3)

"Long ___ in a galaxy far, far away..." (3)

20 ____ Pictures, a Hollywood studio founded by Carl Laemmle in 1912 (9)

22 Construction beam material (5)

23 ____ way (7)

Gun that has a long barrel (5)

Down

1 Loser to scissors (5)

2 What a winner takes, it’s said (3)

Most ugly (7)

3 Souvenirs provided by traffic cops (7)

Police inquiry (13)

4 Interchange of thoughts (13)

5 Illustrated square in a comic strip (5)

6 Walking without dribbling (9)

7 Decrease in length (7)

Math equation (7)

11 Boding well (9)

13 Passes on a disease to (7)

In captivity, in a way (5)

14 The Royal and ____, club in St. Andrews in Scotland regarded as the home of golf (7)

Ride hailed in a city (3)

16 Diner regular’s order (5)

_____ Pictures, a Hollywood studio founded by Carl Laemmle in 1912 (9)

Construction beam material (5) ___ way (7)

Down Loser to scissors (5)

What a

takes, it's said (3)

“I never expected it to be so beautiful that it takes your breath away.”

— Kaya C., on Stauer Opals

In a quaint village, nestled between rolling hills, lived a young woman with a deep appreciation for gemstones. Her grandmother gifted her a delicate cross pendant adorned with opals. The opals shimmered with a mesmerizing play of colors, reflecting hues of blues, greens, and fiery oranges. Her grandmother shared the legend of the opals, believed to bring hope, purity, and luck to those who wore them.

Using this story as inspiration, Stauer brings you the Opal Spirit Cross Pendant. With over 2 total carats of Kyocera lab-created opals set in .925 sterling silver encased in yellow gold, this pendant is a radiant celebration of beauty and craftsmanship. Each opal captivates with a kaleidoscopic dance of fiery oranges blending into oceanic blues, streaked with flashes of vibrant green that seem to come alive with every movement. The shimmering opals are skillfully arranged to create an enchanting, otherworldly glow, embodying the spirit of hope and harmony.

This breathtaking combination of color and craftsmanship is available as a limited availability of

only 930 pieces, making it a rare and treasured addition to your jewelry collection. Plus, when you order today, you’ll receive the gold-finished sterling silver chain—a $69 value—absolutely free!

miss your chance to own this exclusive tribute to timeless elegance and meaningful symbolism.

A BOUNTY OF BASIL From Garden to Table:

Classic Caprese Pasta Salad

Pasta salad

1 pound of your favorite shaped pasta, cooked and cooled

3 cups grape tomatoes, halved

12 ounces fresh mozzarella cheese balls, plain or marinated, halved

Dressing

½ cup extra-virgin olive oil

4 tablespoons red wine vinegar

1⁄3 cup basil, chiffonade

¼ cup parsley, chopped

1⁄8 cup freshly grated ParmigianoReggiano cheese

Balsamic glaze, for drizzling

1 garlic clove, minced Salt Pepper

In a bowl, combine pasta, tomatoes, cheeses and herbs. In a glass measuring cup, whisk dressing ingredients. Season to taste. Pour dressing over pasta salad, and toss to combine. It’s best if it’s chilled for an hour. Garnish with more basil. Drizzle with balsamic glaze just before serving.

Recipes by Gertrude Treadaway

ADOBE STOCK PHOTO BY YULIA LISITSA

Green Goddess Salad Dressing

½ cup mayonnaise

½ cup scallions, chopped

½ cup chopped fresh basil, packed

1⁄8 cup freshly squeezed lemon juice

1 clove garlic, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon anchovy paste

½ cup sour cream

Place all ingredients except for sour cream in a blender or food processor. Blend until smooth. Add sour cream and process until blended.

Keep refrigerated until serving on your favorite salad.

Basic Basil Pesto

½ cup toasted pine nuts

2 tablespoons fresh lemon juice

1 garlic clove

¼ teaspoon sea salt

Freshly ground black pepper

2 cups basil, leaves only

¼ cup extra-virgin olive oil, plus more for a smoother pesto

¼ cup freshly grated Parmesan cheese

In a food processor, combine the pine nuts, lemon juice, garlic, salt and pepper. Pulse until well chopped. Add the basil. Pulse until combined.

With the food processor running, drizzle in the olive oil. Pulse until combined. Add the Parmesan cheese, and pulse to briefly combine. Add more olive oil if desired.

Basil Vinaigrette Pasta

Vinaigrette

1 shallot, roughly chopped

2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)

1 clove garlic

Pasta

1 pound pasta

2 tablespoons olive oil

2 cloves garlic

2 shallots, thinly sliced

½ teaspoon red pepper flakes

½ teaspoons red pepper flakes

½ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

1 zucchini, cut into coins

Kosher salt

Freshly cracked black pepper

1 lemon, juiced

Fresh basil

Parmesan cheese

To make the vinaigrette, combine all ingredients in a highpowered blender. Blend for 60 seconds until smooth. Taste and adjust salt and pepper as needed.

Cook the pasta according to the package directions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic, shallot and red pepper flakes. Saute until fragrant. Add the zucchini, and saute until just soft. Add the pasta and ½ cup of basil vinaigrette. Toss to combine. Add more basil vinaigrette as needed. Season with salt, pepper and lemon juice before serving.

Basil Mayonnaise

2 extra-large egg yolks, at room temperature

3 tablespoons freshly squeezed lemon juice

½ cup freshly grated Parmesan cheese

1 tablespoon Dijon mustard

½ cup chopped fresh basil leaves, lightly packed

1 teaspoon minced garlic

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 cup vegetable oil, at room temperature

½ cup quality olive oil, at room temperature

Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, salt and pepper in a food processor fitted with the steel blade. Process for 30 seconds until smooth.

Combine the vegetable oil and olive oil in a liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.

Store in the refrigerator until ready to use; it will keep for up to a week. Serve with beef tenderloin or steak.

Panzanella

Baguette bread, preferably stale, cut into 1-inch cubes (about 3 cups)

6 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher sea salt, divided

2 pounds ripe tomatoes, any variety or color

8 ounces fresh mozzarella, torn into bite-size pieces

½ cup thinly sliced red onion

2 garlic cloves, grated to a paste

2 tablespoons red wine vinegar, divided

1 teaspoon dried oregano

Large pinch red pepper flakes

½ teaspoon Dijon mustard

Black pepper

1 cup sliced English cucumber

½ cup torn basil leaves

¼ cup flat-leaf parsley leaves, roughly chopped

Heat oven to 425 F. Spread the bread cubes on a baking sheet, and toss with 2 tablespoons oil and a pinch of salt. Bake until dried out and golden brown at the edges, about 10 minutes. Let cool.

Cut tomatoes into bite-size pieces, and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano, ¼ teaspoon salt and red pepper flakes. Toss to coat, then set aside.

In a medium bowl, combine remaining 1 tablespoon vinegar, mustard, ¼ teaspoon salt and black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons of olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

Add bread cubes and cucumbers to the tomatoes. Toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Do you want to see your favorite meal in print? Submit your recipe to recipes@marlboro.coop.

A

Maine

By Judy Garrison

S tory

Sailing Maine’s Midcoast aboard the Schooner

J. & E.

Riggin

Many lighthouses hug Maine’s Midcoast. PHOTOS BY LEN GARRISON, SEEING SOUTHERN

My Maine story began a decade ago while in Key West, Florida, listening to a man known as Cousin Sal recount stories of his Maine neighbors—Ted Kennedy, Andrew Wyeth and Jacquelyn Onassis. Each tale was more unbelievable than the last, and his stories made the people and small harbor towns of Maine leap to life.

Those stories began my love affair with a coastline I never saw until I boarded the Schooner J. & E. Riggin, a National Historic Landmark, for a five-day sail on Penobscot Bay.

Sailing May through October, the vessel’s three- to six-day themed excursions cover New England’s cultural scene. Considering myself a storyteller, I chose a music and storytelling trip. I had no expectations as my husband, Len, and I boarded the massive 120-foot, 61-ton historic two-masted schooner.

Embarking

With more than 4,000 miles of coastline and 3,166 islands, Maine’s charms include historic lighthouses, lush forests and iconic lobster rolls. Its stretch along the Eastern Seaboard delivers jagged yet pristine beauty.

It was a Sunday, and the ship sailed from the Rockland port the following morning. Len and I walked the quaint downtown streets full of specialty shops, including America’s famed Farnsworth Art Museum, Claws—one of the best lobster shacks in Maine—and Rock Harbor Brewing, our choice for dinner and a pint.

Back on board, Capt. Justin Schaefer— who co-owns the vessel with his wife, Jocelyn Schmidt—welcomed his passengers. He offered the do’s and don’ts of ship living, plus an introduction to the crew. At first sight, the crew looked like a group of teenagers, but as the week progressed, these five sailors taught everyone how to heave-ho, hoist the anchor and take shelter.

“Where are we headed?” shouted one passenger during the captain’s narrative.

“Until we’re out there in the bay, I have no idea,” Justin said. “See what the wind does and see what our options are. It’s about the wind, weather and the tide.”

Justin began working and sailing on the Riggin 15 years ago as “a tiny little guest.”

“I came back every summer and was an apprentice until I was old enough to work as a deckhand,” he said.

The fit was perfect.

“It was the boat that reached out and grabbed us,” Justin said, referring to when he and Jocelyn decided to own a windjammer rather than simply work on one.

A Delicious Experience

We called Cabin 4 home for the week. Tiny and basic, two narrow, perpendicular bunks provided just enough room for a small sink, our duffels and two people. Two marine heads on the main deck— one included a shower—adequately accommodated the guests and crew on board.

At dawn’s light every morning, the aroma of Rock City Coffee drew us to the deck. For breakfast, Maine blueberry pancakes with maple syrup foreshadowed our week’s palatable provisions.

Jocelyn commanded the wood stove, serving homemade bagels and biscuits, slow-cooked beef brisket, clam chowder, a mile-high sugar bomb muffin and chilaquiles—corn tortillas, avocado cream and salsa, topped with a fried egg—that had every passenger singing her praises.

Food is an integral part of traveling, and this excursion was no different.

“Dining is essential to the experience of any place,” Jocelyn said. “If you were to travel to Maine and never experience any of the cuisine, you would lose out on a huge part of immersing yourself in the culture of the place and understanding it. Sharing meals aboard with visitors from around the world, to me, is crucial to our connection, our conversation and providing an experience of this place. It’s also a way

for me to share a bit about myself.”

Each meal surpassed the one before. As a working vessel, everyone washed and dried their own plates, readying them for the next meal. Afterward, it was all about sailing.

Sailing Along

Sailing each morning established routines. There was hoisting the sails—an all-handson-deck effort—and raising the 500-pound

Excursionists gather on the deck.

anchor and the watery chain that appeared one link at a time as two teams on either side of the winch pushed down with all their might.

By the end of the week, volunteers for the anchor pull stepped up, somewhat reluctantly, in the name of adventure.

We were off. To where, we were not sure, but we were sailing. After the heavy lifting, passengers grabbed a book, camera or even a guitar and found a resting place on deck to allow Maine’s coastline to cast its spell.

Built in 1927, the J. & E. Riggin schooner was named after Capt. Charles Riggin’s sons, Jacob and Edward. It began life as a fishing vessel, primarily seeking oysters. In 1977, it was converted into a passenger vessel.

Although life aboard the J. & E. Riggin is much easier today than in its early years, it still works exactly as it did in the beginning. To make work on a ship a bit more pleasant, crews use song. For centuries, sea shanties added muscle to a crew’s efforts.

ABOVE: Capt. Justin Schaefer, right, shares the wheel with those on board.

RIGHT: Prepping for the lobster bake on Russ Island.

“We need you to get the sails up,” Justin said. “A good shanty is worth 10 crew members.”

Sailor songs still run deep in American folk music. These call-and-response songs made synchronized work easier.

Shanties like “Blow the Man Down,” “Leave Her, Johnny,” and “Wellerman” bring about toe-tapping and swaying to the rhythm. It’s inevitable, and on this sailing, the passengers worked to the cadence of the shanty without complaint.

Each evening after sunset, passengers gathered underneath the ship’s awnings as Ethan Tischler and Elsie Gawler, with voice and strings, brought to life centuries-old shanties and shared stories of the sea. As

New England songwriters and singers, they honor the musical traditions of Quebec and New England and their Celtic heritage.

The duo’s effortless harmonies and genuine joy often took me to longforgotten places in my memories.

Life Lessons at Sea

For five days, songs, food and exploration released everyone from the everyday routine, depositing us underneath the bluest sky while floating on a magical sea. What’s not to love? Why not go?

“I see the Riggin continuing to offer her guests a life-changing experience along the coast of Maine,” Jocelyn said. “This vessel holds a special place in the hearts of those who have sailed aboard her. For that reason, she is surrounded by a really supportive community of guests and crew, and over the next decade we hope to find more likeminded artists and

Crew members lead the passengers in song.

craftspeople looking for a home at sea.”

With my husband and I being among the few whose adventure aboard the J. & E. Riggin was a first, it spoke volumes that most of our fellow passengers were repeat guests drawn back to the schooner and the community time and again.

“Sailing on a schooner has taught me a lot about people over the years, to step back from the hustle, and appreciate the simplicity of being outside,” Jocelyn said. “Time just melts away when you let go of the things that weigh on your mind on shore. Living aboard these old ships distances us from modern conveniences which makes us appreciate them more when we are reunited with them at the end of the trip.”

As everyone departed the dock in Rockland after disembarking the schooner, we paused to exchange phone numbers and emails and snap a group photo. I left with a new appreciation for those who traveled the seas centuries earlier and a certainty that this would not be my last adventure aboard the J. & E. Riggin. n

For more information on sailing during the 2025 season, visit mainewindjammer.com.

The bay of Swan’s Island.

Blueberry pancakes are served for breakfast.

There’s nothing like a good book—or a nap—on deck.

Fun Festivals&

JUNE 6

Dillon First Friday at the Fountain

The Ace Party Band performs. Take your chairs and coolers (no glass) and get delicious food from an array of food trucks.

6-10 p.m.

101 S. Railroad Ave., Dillon

JUNE 13

Darlington Community Concert Series

The Josh Brannon Band performs its original country songs, as well as top country and rock hits from throughout the decades.

6-9 p.m.

Darlington Public Square

JUNE 14

Florence Center Monster Yard Sale

Join in on the fun at the Pee Dee’s biggest yard sale event.

9 a.m. to 2 p.m.

FLORENCE CENTER

3300 W. Radio Drive, Florence

JUNE 28

Darlington’s 12th Annual Freedom Festival

This free event features a reworks show, retail vendors, amusement rides, a petting zoo, food and fun.

4-9 p.m.

Darlington Public Square

 JUNE 28

Lizard Man Stomp Festival

JULY 4

City of Florence Fireworks Over Florence

This event features a rework show and live music. There’s a $5 fee per vehicle, with food and drinks available for purchase. There is a fun zone for children, music at 7 p.m. and reworks at 9:30 p.m. Lawn chairs and blankets are welcome, but no coolers.

FLORENCE SOCCER COMPLEX

1000 Soccer Way, Florence

JUNE 28

Bennettsville’s

11th Annual Independence Day

Fireworks Celebration

Food trucks, water slides, games, a concert and reworks are included in this annual celebration. Make sure to bring lawn chairs. Food vendors and water slides are open 3-9 p.m. The concert is 6:30-9:30 p.m., and reworks follow at 9:30 p.m.

MARLBORO COUNTY HIGH SCHOOL

951 Fayetteville Ave., Bennettsville



JULY 4

City of Florence Fireworks Over Florence

JUNE 28

Lizard Man

Stomp Festival

This annual festival celebrates the Lizard Man in his hometown. The event features a parade, arts and crafts, food trucks, children’s activities, live music and a DJ. 10 a.m. to 2 p.m.

Main Street, Downtown Bishopville

JULY 3

Town of Cheraw Independence Celebration

The children’s parade is at 11 a.m. Other festivities are 6-10 p.m. at the Cheraw High School stadium. Events include games, waterslides, food trucks and live music at 7 p.m. Fireworks are at 10 p.m. Admission is free, with a small fee for waterslides and face painting. All bags are subject to be searched. Only service animals are allowed.

Downtown Cheraw

ADOBE STOCK IMAGE BY NDABCREATIVITY

JULY 4

City of Florence Fireworks Over Florence

FLORENCE SOCCER COMPLEX

1000 Soccer Way, Florence

JUNE 28

Bennettsville’s

11th Annual Independence Day

Fireworks Celebration

MARLBORO COUNTY HIGH SCHOOL

951 Fayetteville Ave., Bennettsville



JULY 4

City of Florence Fireworks Over Florence

JUNE 28

Lizard Man

Stomp Festival

This annual festival celebrates the Lizard Man in his hometown. The event features a parade, arts and crafts, food trucks, children’s activities, live music and a DJ. 10 a.m. to 2 p.m.

Main Street, Downtown Bishopville

JULY 3

Town of Cheraw Independence Celebration

Downtown Cheraw

Best Books

for Summer Vacation

Beat the heat by diving into a great story

By Robin Howard

Summer beckons with long, lazy days perfect for losing yourself in a great book. Whether you’re lounging by the pool, relaxing at the beach or escaping the heat in your favorite reading nook, here’s a list of captivating reads that promise to make your summer special.

“Good Dirt” by Charmaine Wilkerson Ten-year-old Ebby Freeman’s life shatters when she witnesses her brother Baz’s shooting alongside the destruction of a centuries-old family heirloom jar. Eighteen years later, the unsolved crime still haunts her family, one of the few Black households in their affluent New England community.

When Ebby’s high-profile relationship mysteriously ends, renewed media attention drives her to seek refuge in France. However, she can’t escape her past, which leads her to investigate her brother’s death and the significance of the destroyed jar—a piece of pottery brought North by an enslaved ancestor that may hold secrets crucial to understanding her family’s story.

“Atmosphere” by Taylor Jenkins Reid Physics professor Joan Goodwin’s life changed when NASA opened its space shuttle program to women scientists in 1980. She is selected from thousands of applicants and joins a diverse group of candidates at Houston’s Johnson Space Center—friendly pilots Hank Redmond and John Griffin, no-nonsense Lydia Danes, warmhearted Donna Fitzgerald and the enigmatic engineer Vanessa Ford.

Joan discovers unexpected passion and love as they train for their first missions, prompting her to reconsider her

personal transformation against the backdrop of NASA’s pioneering space program.

“A Witch’s Guide to Magical Innkeeping” by Sangu Mandanna Former powerful witch Sera Swan helps run an enchanted Lancashire inn after resurrecting her great-aunt Jasmine— a feat that cost her most of her magic and got her exiled from her guild. Along with a mischievous talking fox, she manages quirky guests while yearning for her lost powers.

The novel explores how pursuing dreams can lead to profound

Hope arrives with Luke Larsen, a reserved magical historian, who might help her decode an ancient spell to restore her magic. Despite his initial resistance to the

inn’s chaos and Sera’s charm, Luke finds himself drawn into their world. Together, they discover the unconventional family they’ve built might be the most powerful magic of all.

This is a follow-up book to “The Very Secret Society of Irregular Witches.”

“My Friends” by Fredrik Backman

In a famous painting, three small figures on a pier catch artist Louisa’s attention, sparking her quest to uncover their story. Twenty-five years earlier, four troubled teenagers found solace together on a similar pier—fighter Joar, grieving Ted, nomadic Ali and a gifted but troubled artist. Their friendship that summer inspired a masterpiece, which unexpectedly comes into 18-year-old Louisa’s possession. As she travels across the country to understand the painting’s origins, she discovers her own artistic voice. The novel explores how art and friendship can transform lives, though not always in expected ways.

“The Stolen Queen” by Fiona Davis

In 1936, Charlotte Cross eagerly joins an archaeological dig in Egypt’s Valley of the Kings, but a devastating tragedy changes her life forever. By 1978, she’s a reserved curator at the Met’s Egyptian art department, focused on researching Hathorkare, an overlooked female pharaoh. Meanwhile, 18-year-old Annie Jenkins begins working for demanding fashion icon Diana Vreeland at the upcoming Met Gala. A precious artifact disappears during the gala, with signs pointing to Hathorkare’s ancient curse. Charlotte and Annie’s search for the missing piece forces them back to Egypt, where Charlotte must face her painful past before it’s too late.

“Three Days in June” by Anne Tyler

In this tender family drama, Gail Baines faces multiple crises on the eve of her daughter Debbie’s wedding. After losing her job and feeling excluded from prewedding festivities, she’s blindsided when her ex-husband, Max, shows up homeless with a cat. The situation intensifies when Debbie reveals a secret about her fiance that not only threatens the upcoming nuptials but also forces Gail and Max to confront their complicated past.

“Three Days in June” weaves humor and heartache as it explores the complexities of love, marriage and family bonds.

“Wild Dark Shores” by Charlotte

McConaghy

who shares her mountain past and hunts for diplomatic secrets. As spies and dark plots emerge beneath the hotel’s polished surface, June grapples with the true price of luxury in wartime. 

On Shearwater, a remote island near Antarctica, the Salt family serves as caretakers for the world’s largest seed bank during its final days. Dominic and his three children—heartbroken Raff, 18, sealwatching Fen, 17, and plant-loving Orly, 9—struggle with isolation and past trauma.

“The Emperor of Gladness” by Ocean Vuong

During a massive storm, they rescue a mysterious woman named Rowan, who brings new life to their family. But both Rowan and Dominic harbor dark secrets, revealed by sabotaged radios and a hidden grave. As dangerous storms approach, they must decide whether to trust each other to save the precious seeds—and perhaps find healing together.

In East Gladness, Connecticut, 19-year-old Hai is about to jump from a bridge when Grazina, an older woman with dementia, interrupts his suicide attempt. He becomes her caretaker, and over the next year, their unexpected relationship transforms them both. Through their bond, Hai discovers new connections with himself, his family and their struggling postindustrial community.

The novel explores themes of love, labor and loneliness in American life, examining how people on society’s margins find hope and second chances. Through innovative prose and tender storytelling, it chronicles how empathy and human connection can heal deep wounds.

“The Listeners” by Maggie Stiefvater

In January 1942, June Hudson manages the prestigious Avallon Hotel and Spa, known for its healing mountain sweet water and high-society clientele. Her world turns upside down when the hotel’s heir secretly agrees to house captured Axis diplomats. June must maintain the hotel’s elegant facade while managing her conflicted staff, who have loved ones fighting overseas.

The situation grows more complex with the arrival of FBI agent Tucker Minnick,

Horns Vs No Horns

Should you disbud your baby goats?

Disbudding seems to be a controversial debate amongst homesteaders. Every goat owner seems to have their own strong opinion for or against horns.

Disbudding is a procedure where a goat’s horn buds are removed using a hot iron before they develop into full horns. What some may describe as an unpleasant procedure—the handler and the goat kid— is typically performed by two weeks of age. If you are on the fence about horns, here are a few advantages and disadvantages to consider.

Pros for Goats With Horns

Temperature regulation. Goats with horns can regulate their temperatures better. Horns contain many blood vessels that act together as a thermostat. When a goat is hot and needs to cool off, it pumps blood to the horns to dissipate excess heat. For this reason, fiber-producing goats like Angora with wooly hair are recommended to keep their horns as they are more prone to heat stress.

Protection. Horns allow goats to defend themselves from other herd members. They can also be used to ward off predators and protect their offspring.

Goats with horns look cool.

Avoid disbudding procedure. Some homesteaders prefer to avoid the hassle of the disbudding process. If you are inexperienced with the procedure, you may have to pay a qualified professional who can disbud the kid for you.

If not handled correctly, there are a few drawbacks, such as a risk of injury to the goat or the handler with the hot iron. If you hold the iron down too long on the goat’s skull, it could cause brain damage. And if the iron isn’t hot enough, scurs can form. Scurs happen when the horn tissue isn’t burned off properly, leaving behind small scab-like growths or larger improperly formed protrusions that may bleed if they break off later.

If you prefer to disbud on your own, you will need a disbudding tool and possibly a disbudding box. A disbudding box is an enclosed box that holds the newborn goat in place, so the solo handler can focus on applying the iron to the proper place on the kid’s head without excessive movement. If you do not have a box to contain the kid, make sure to have another person on hand to assist.

Cons to Having Goat Horns

Safety. Generally tame goats aren’t so intimidating. However, a scared goat or one that isn’t handled by people very often can sometimes get unruly. This is where you need to be cautious of the horn tip, as it could cause injury in certain circumstances. This also applies to the safety of the rest of the herd. Goats have a hierarchy, and head butting is normal behavior to establish their rank in the herd. The horns could cause serious damage to

other herd members.

Goat Shows. If you plan on showing your goat, many regulations require them to be disbudded for the safety of the handlers and the other show goats.

Stuck in Fences. The shape of a goat’s horns makes it easy for a goat to move its head through small openings but get stuck on the way back out. If you don’t catch this mishap quickly enough, they could die from exposure and dehydration from overexerting themselves by trying to escape. This is where you will see some homesteaders place tennis balls or even pool noodles or pipes over the horns to prevent accidents, or use of an electric fence.

Whether you are team horns or team no horns, these pros and cons are just some of the reasons that goat disbudding is a debate among goat owners around the country. 

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.

There are pros and cons to disbudding. It’s best to look into both sides to see which best suits your herd’s kids.

PHOTO COURTESY OF BRANDI FAULK

Dr. K’s Shotgun Smokers (Pack of 4), $13.99

Turn any grill into a smoker with Dr. K’s Tenn Cans shotgun smokers.

If you love to barbecue but don’t have the time or space for a smoker, these portable cans are perfect. Packed with an all-natural smoke flavor, they deliver the ideal balance of smokiness to grilled meats and vegetables. Flavors include pecan, cherry, apple and hickory.

With Tenn Cans, you don’t have to worry about the hassle of cleaning your smoker box or tube. Just peel the label, pop the top, poke a hole and throw it on the grill. Optimal for tailgating,

camping and backyard barbecues, these easy-to-use cans can be taken anywhere and used on any grill with a lid. When you are done, simply toss it out. No mess. No cleaning. No dumping ashes.

Each can offers up to an hour of smoke time to achieve the smoky taste without the need to add more wood chips or constant checking on, like with a smoker.

Grab a pack of Dr. K’s Tenn Cans to elevate your grilling game. These smokers make a great gift, just in time for Father’s Day.

drkstenncans.com

Peachtree Sandal, $138

Searching for the perfect summer footwear to add to your wardrobe? Look no further than these stylish sandals from Charleston Shoe Co.

These versatile wedges are sure to become a new favorite and will effortlessly match any ensemble. From casual wear to a sophisticated office look to formal occasions, the Peachtree Sandal will have you stepping out in style for any occasion.

One of Charleston Shoe Co.’s most popular low wedges, its low heel,

supportive heel cup and soft, stretchy straps provide the perfect fit for all-day comfort. The cute, bunion-friendly designs come in more than 25 color combinations and are machine washable, quick drying and pack easily in luggage for summer trips.

Charleston Shoe Co. offers shoes made for women, by women—from cute, comfortable flats to dressy heels. No matter your style, they have just the right footwear to slip into. charlestonshoeco.com

Charlie’s Soap Laundry Powder,

Get a gentle, fragrance-free clean with Charlie’s Soap Laundry Powder. This hypoallergenic formula removes stains and odors without irritating sensitive skin, is EPA Safer Choice certified and made with four plant-based, biodegradable ingredients. It’s safe for your septic system and environment, and it helps clean the washing machine with every cycle. Charlie’s Soap is even safer on your wallet. With just 1 tablespoon required per wash, a little goes a long way and costs only pennies per load.

$14.99

Charlie’s Soap has been committed to creating cleaner formulas since 1976, when founder Charlie Sr. and son Charlie Jr. first offered cleaning solutions for industrial textile mills throughout the Carolinas. This family-owned business is one of the country’s leading natural laundry soap brands, with cleaning products sold at thousands of retailers including Amazon, Walmart and Food Lion.

www.charliesoap.com

What GROWS

Goes Together Together,

Nature offers intrinsic pairs that delight

By Robin Howard

You’ve likely heard chefs say, “What grows together, goes together.” It’s one of those cooking principles that’s simple and profound. This idea suggests that ingredients from the same place or season naturally taste great together. When you

think about it, there’s something almost magical about how it works.

of olive oil, and you’ve got something that tastes like summer itself.

Similarly, fall’s butternut squash and sage develop their rich, earthy notes under identical conditions, making them natural partners on the plate.

Think about your favorite summer foods. Sun-ripened tomatoes and fragrant basil thrive in the same conditions and reach their peak flavor at the same time. Is it just a coincidence they taste so perfect together? Not really. Toss them together with a bit

Regional cuisines worldwide stand as testaments to this principle.

Mediterranean cooking pairs olive oil with tomatoes and herbs that thrive in the same arid climate.

Traditional Japanese cuisine combines seafood with wasabi that grows near mountain streams.

The classic French mixture of onions, carrots and celery sauteed with butter or oil reflects vegetables that store well together through winter and create a foundational flavor when combined.

Traditional Thai food pairs coconut with chilies and lemongrass that grow in tropical conditions. These combinations weren’t planned by food scientists—they evolved naturally as people worked with what their environment provided.

The ecology behind this is fascinating, too. Plants that grow alongside each other often develop complementary characteristics. Native American cultures gave us the perfect example with their “Three Sisters” growing technique of planting corn, beans and squash together. The corn stalks support the climbing beans, which enrich the soil with nitrogen, while squash leaves

spread out to prevent weeds and retain moisture. When eaten together, they create nutritionally complete meals.

letting the natural qualities of ingredients shine without heavy sauces or complicated techniques.

There’s also something to be said about the nutritional value. Foods in season together often provide complementary benefits.

That summer tomato helps your body absorb iron from the leafy greens in your

There’s also an environmental bonus. When you eat what grows together, you’re typically eating locally and seasonally. That means less transportation impact and support for regional farming. It’s a more sustainable approach to food.

Native American cultures gave us the perfect example with their “Three Sisters” growing technique of planting corn, beans and squash together.

garden. Citrus fruits, which peak in winter, deliver immune-boosting vitamin C just when the cold season hits.

Today’s farm-to-table chefs have embraced this philosophy wholeheartedly. By focusing on what’s fresh and local, they’re rediscovering flavor combinations that just make sense. Instead of fighting against seasons, they work with them,

At its heart, “What grows together, goes together” connects us to the rhythms of nature and the wisdom of traditional food cultures. It reminds us that sometimes the best cooking comes not from elaborate techniques or exotic ingredients but from simply paying attention to what nature offers us in each season and place. What a delicious philosophy to live by. 

Reviving Rice Production in South Carolina

Clemson University makes strides with iCORP project

By Vikki Moran

Innovation and research are at the heart of progress, and institutions like Clemson University play pivotal roles in driving agricultural advancements. One such initiative making waves is the iCORP project, short for Increasing Coastal Organic Rice Production in South Carolina Using Salt-Tolerant Cultivars. This program bridges the gap between academic research and market application, helping researchers, scientists and entrepreneurs turn groundbreaking ideas into viable products and solutions.

Clemson is an integral part of the iCORP initiative, fostering collaboration among students, faculty and industry leaders. One project underway focuses on reviving rice production in South Carolina, a region with a rich but nearly forgotten history of rice cultivation. Leading this research are Brian Ward, Ph.D., assistant professor at Clemson’s Coastal Research and Education Center, and Gursewak Singh, a Ph.D. candidate and iCORP researcher.

The History of Lowcountry Farming

Agriculture has been the backbone of South Carolina’s economy since Colonial times, with the Lowcountry playing a pivotal role in early American farming. The region’s flat, fertile wetlands and warm climate made it ideal for a variety of crops, including rice, indigo, cotton and tobacco. Rice was introduced to South Carolina in the late 17th century and became a dominant cash crop by the 18th and 19th centuries. Enslaved Africans brought extensive knowledge of rice farming, including irrigation, planting and harvesting techniques, which

rice field in Georgetown.

LEFT: Gursewak Singh, a Ph.D. candidate at Clemson University, evaluates root traits associated with salt tolerance in rice under flooded field conditions.

contributed to the industry’s success. The demand for Carolina Gold rice made South Carolina a leading rice producer until the late 19th century, when economic shifts, hurricanes and the Civil War led to its decline.

Indigo, another major Colonial-era crop, was cultivated primarily for its deep blue dye, highly valued in European markets. After the Revolutionary War, cotton took center stage, especially with the invention of the cotton gin in 1793, which revolutionized textile production. The reliance on enslaved labor persisted, making cotton farming highly profitable until the abolition of slavery and the collapse of the plantation economy.

ABOVE: Dr. Brian Ward, assistant professor at Clemson University, inspects phenotypic off-types in a grower’s

Lowcountry agriculture has diversified to include organic vegetables, soybeans, corn and specialty crops such as tea and pecans. Sustainable farming practices and research initiatives like the iCORP project help farmers adapt to climate change and environmental challenges.

Rice Production in South Carolina

Rice cultivation in South Carolina dates back to the late 17th century, when settlers discovered the region’s coastal plains and abundant waterways provided the perfect environment for growing rice.

However, with the end of slavery, natural disasters and changing agricultural practices, rice production in the state declined dramatically by the early 20th century.

Today, researchers at Clemson are working to bring rice

farming back to South Carolina, using modern technology and sustainable practices to revive this once-thriving industry.

What is saltwater intrusion, and how does it affect Lowcountry crops?

Saltwater intrusion occurs when seawater moves into freshwater ecosystems, typically due to rising sea levels, storm surges, and human activities like excessive groundwater extraction and modification of watersheds with dammed river systems and the creation of the Intracoastal Waterway system. This process increases soil salinity, making it difficult for many traditional crops to grow.

In South Carolina’s Lowcountry, saltwater intrusion threatens not only rice but also other staple crops such as corn, soybeans and various vegetables.

Salt-tolerant rice screening under natural field conditions in a partial saltwater agroecosystem uses brackish water from a tidal river in coastal South Carolina. PHOTOS COURTESY OF CLEMSON UNIVERSITY

As salt levels rise in the soil, plants struggle to absorb water, leading to reduced yields and lower-quality produce.

The iCORP project is combatting this issue by developing salttolerant rice cultivars, which could offer a sustainable solution for farmers facing these environmental challenges.

Brian and Gursewak shed light on their ongoing project, as well as their goals for rice production.

Q: What is the main goal of the iCORP project, and how does it aim to revive South Carolina’s rice industry?

A: The iCORP project aims to revive South Carolina’s rice industry by developing salt-tolerant, organically grown rice cultivars, enabling sustainable agriculture in coastal regions affected by saltwater intrusion.

Q: Why is rice an important focus for agricultural research and climate resilience efforts?

A: Rice research ensures food security, supports climate adaptation, and preserves heirloom and specialty rice varieties while promoting sustainable farming in changing environmental conditions.

Q: Why is the Lowcountry region particularly suited for rice cultivation, both historically and environmentally?

A: The Lowcountry’s tidal irrigation systems, fertile flat wetlands and historical rice farming infrastructure make it an ideal environment for rice cultivation. It also comes to the muck soil as well, which adds terroir to the culinary flavors and aromatic notes.

Q: Why is Carolina Gold rice historically significant to South Carolina and the Southern culinary tradition?

A: Carolina Gold rice was a cornerstone of South Carolina’s agricultural economy and is celebrated for its unique flavor and cultural heritage.

Q: How does saltwater intrusion affect the traditional ricegrowing lands in South Carolina?

A: Saltwater intrusion degrades soil quality, limits freshwater availability and reduces crop viability.

Q: What are the advantages of growing salt-tolerant rice cultivars in coastal South Carolina?

A: Salt-tolerant rice cultivars enable sustainable farming on saline lands, improve soil restoration, and support organic rice production. Advantages of growing salt-tolerant rice cultivars in coastal South Carolina also offers reclamation of lands once

Manual weeding in maintained, weed-free plots helps assess the direct effects of salinity on weed seed bank dynamics and cultivar competitiveness.

Field evaluation of rice ratooning ability under salt stress conditions allows the study of varietal tolerance and regrowth potential.

suited and optimal for growing rice and truck crops, that are no longer suitable for agriculture. This work, along with other Clemson salt tolerant breeding programs in vegetable crops, may return these marginal lands to agricultural use.

Q: How does organic cultivation differ from conventional farming methods, and why is it particularly important for heirloom rice varieties?

A: Organic farming avoids synthetic chemicals, preserves genetic purity and enhances soil health, making it ideal for heirloom rice conservation. It also comes with challenges, like weed control, which saltwater may help control. With the lack of chemical control, integrated pest management is critical to optimizing plant health while reducing disease and insect damage.

Q:: What potential economic benefits could the iCORP project bring to South Carolina’s organic rice industry?

A: iCORP could expand organic rice production, create niche market opportunities and boost agritourism in South Carolina’s coastal regions. These salt-tolerant Carolina Gold lines not only will stimulate organic production, but will also open thousands of acres of marginal land for both conventional and organic rice production. This translates into additional funding into the agricultural machine that is South Carolina agriculture. More acres regardless of organic or conventional productions strengthens South Carolina ag by additional state revenues from increased organic and conventional fertilizer, pest control, land leases, transport, machinery sales, etc.

Q: What are some of the biggest challenges the iCORP project faces in developing salt-tolerant rice cultivars?

A: Major challenges include breeding complexity, unpredictable climate impacts and the need for large-scale soil remediation.

Q: How might the research on salt-tolerant rice impact home gardeners in South Carolina who want to grow rice or other crops in coastal areas?

A: Home gardeners could cultivate salt-tolerant rice and other resilient crops, adapting to increasing soil salinity in coastal regions. Most importantly, is if land is marginal due to salts, and if rice is to be grown, using rice lines that are tolerant and certified seed is crucial.

Q: What are the potential health benefits of consuming organic, heirloom rice, like Carolina Gold, compared to conventionally grown rice?

A: Organic heirloom rice offers higher nutritional value, chemical-free cultivation, and a lower glycemic index than conventional rice.

Through Clemson University’s iCORP initiative, researchers are paving the way for a rice farming revival in South Carolina. By blending historical knowledge with modern agricultural advancements, the project can reshape the state’s farming landscape and reconnect the state with its rich agricultural heritage. 

TOP 25 Rice-Consuming Countries

Rice is a staple food for billions worldwide, with consumption patterns varying by region. Below are the top 25 rice-consuming countries based on annual consumption in million metric tons.

China—147

India—108

Indonesia—37

Bangladesh—36

Vietnam—22.5

Thailand—15

Philippines—14.5

Myanmar—12.8

Brazil—11.5

Japan—8.3

Pakistan—7.5

Nigeria—6.8

United States—4.8

Egypt—4.6

South Korea—4.3

Iran—3.9

Mexico— 3.5

Sri Lanka—3.2

Nepal—2.9

Madagascar—2.7

Malaysia—2.5

Russia —2.4

Peru—2.3

Turkey—2.0

Colombia—1.9

Asian countries dominate rice consumption, with China and India alone accounting for over half of the world’s total. Rice remains a primary dietary staple for much of Africa, Latin America and South Asia.

Gursewak conducts field assessments of rice growth and maturity traits as part of a salt-tolerance field evaluation study.

Figures based on data compiled from the U.S Department of Agriculture and the Food and Agriculture Organization of the United Nations.

Keep Water Safety Tips in Mind

Don’t take the power of electricity for granted

Electricity and water are a dangerous—potentially fatal—combination.

Swimmers and boat owners need to take precautions to make sure their time in and on the water is safe. While this might seem like common sense, boats and docks are often powered by electricity. One mistake could lead to tragedy. Consider the following points:

• There is no visible warning to electriﬁed water. Electric current in water causes a paralysis of muscles, which can result in drowning. As little as 10 milliamps—1/50 of the amount used by a 60watt light bulb—can cause paralysis.

• If you are in or on the water and feel a tingling, the water might be electriﬁed. Immediately get out of the water. Avoid using metal objects, such as a ladder. Alert others who are in the water to try to stay upright, tuck legs to be smaller and swim away from anything that could be energized.

• If you believe an electric shock drowning is occurring, turn off all power, throw a life ring to the person, and call 911. Do not enter the water. It could still be electriﬁed.

• If you own a dock or pier, install ground-fault circuit interrupters, and test them monthly. Use portable UL-Marine List GFCIs when using electricity near water.

• If you own a boat that uses electricity, install equipment leakage circuit interrupters to protect swimmers from electric shock in the water around the boat. The Energy Education Council recommends all electrical installations be performed by a professional electrical contractor familiar with marine codes and standards. The organization also recommends individuals not swim around docks with electrical equipment or boats plugged into shore power. Many electrical shock drowning deaths have occurred around private docks and boats plugged into shore power while docked.