SC Currents, MPD Electric, September 2026

Currents A PUBLICATION OF MPD ELECTRIC COOPERATIVE SEPTEMBER 2026

OFFICIAL NOTICE TO MEMBERS 2026 ANNUAL MEETING

The Annual Meeting of the Members of MPD Electric Cooperative, Incorporated will be held Saturday, October 10, 2026, beginning at 9:00 a.m., followed by the business meeting at noon. The meeting will be held at the Darlington Raceway at 1301 Harry Byrd Highway, Darlington, SC 29532.

There will be two separate early registration days. The first will be held Wednesday, October 7 at MPD Electric’s Bennettsville office at 676 Highway 9 East in Bennettsville from 8:00 a.m. to 5:00 p.m. The second day for early registration will be Friday, October 9, at the Darlington Raceway from 8:00 a.m. to 5:00 p.m. Those members who participate in the early registration on Wednesday or Friday do not need to register on Saturday. Registered members are eligible to win various prizes, including the grand prize, a New Evolution Golf Cart, or $10,000 cash. This year, the election of trustees for Districts 3, 4, 5, 10, 15, 16, and 18 will be held. Pursuant to a meeting of the Nominating Committee held on August 26, 2026, the following members are nominated: District 3: Patricia Toney, District 4: Preston Gainey, District 5: Lashon Sellers, District 10: Lee White, District 15: John Alford, District 16: Bo McInnis, and District 18: Ronald Quick.

PLEASE BRING THIS MAGAZINE TO THE MEETING FOR REGISTRATION. Entertainment will begin at 9:00 a.m. featuring a local variety band, NTRANZE. On behalf of the Board of Trustees of MPD Electric Cooperative, we cordially invite you to attend this year’s annual meeting!

JEFF QUICK Secretary/Treasurer

SAM P. “BO” MCINNIS, JR. Chairman

IMPORTANT: ANNUAL MEETING OFFICIAL REGISTRATION

Please bring with you for registration, business affairs, and prize drawings.

MPD ELECTRIC SCAN THIS

EARLY REGISTRATION DAY 1: WEDNESDAY, OCT 7 MPD | OFFICE IN BENNETTSVILLE EARLY REGISTRATION DAY 2: FRIDAY, OCT 9 | DARLINGTON RACEWAY 2026 MPD ANNUAL MEETING SATURDAY, OCT 10 | DARLINGTON RACEWAY REGISTRATION:

All members will register from their vehicles at any location.

REGISTRATION GIFT: $25 MPD Bill Credit

PRIZE DRAWINGS:

More than 50 raffle prizes will be given out after the business meeting.

ENTERTAINMENT:

9:00 a.m. - Band: NTRANZE

GRAND PRIZE

New Evolution Golf Cart or $10,000 cash

FOOD: NTranze

Evolution Golf Cart

MPD employees will be selling hot dogs to support our Power to Serve charity.

Currents South Carolina

A PUBLICATION OF MPD ELECTRIC COOPERATIVE

SEPTEMBER 2026

Rescue, Rehabilitate, Release

Pee Dee Wildlife Rescue gives animals a second chance Page 6 PHOTO COURTESY OF PEE DEE WILDLIFE RESCUE

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MPD Electric Annual Meeting Returns to the Raceway MPD Electric Cooperative mpd.coop OFFICE LOCATIONS 1301 E. Pocket Road P.O. Box 100561 Florence, SC 29502 843-665-4070 676 Highway 9 E. 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 Patricia Ann Toney Lee C. White

CO-OP NEWS EDITORS Katie W. Wilcox, CCC kwilcox@mpd.coop Matt Haynie 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.

There’s no better way to celebrate the arrival of fall than by spending a Saturday with friends and family. I’m not talking about football games or hunting season, although both are fun. I’m referring to our annual meeting and seeing your MPD Electric neighbors. Our annual meeting is always a highlight of the season. This year promises another funfilled day at Darlington Raceway, complete with music, activities, prizes and plenty of opportunities to catch up with the community. This year’s annual meeting is Saturday, Oct. 10, in the infield at historic Darlington Raceway. Registration begins at 9 a.m., with the official meeting starting at noon. To register on the day of the meeting, enter Gate 39B off Harry Byrd Highway, and pull into one of the open registration lanes. Be sure to bring this issue of South Carolina Currents, which includes your registration barcode. As a thank-you for attending, you’ll receive a $25 bill credit just by registering. Want to get a head start on registration? We offer two convenient preregistration days: • 8 a.m. to 5 p.m. Wednesday, Oct. 7, at the MPD Electric Bennettsville office, 676 Highway 9 E., Bennettsville • 8 a.m. to 5 p.m. Friday, Oct. 9, at Darlington Raceway, 1300 Harry Byrd Highway, Darlington Of course, one of the biggest highlights of the annual meeting is the chance to win some great prizes. This year, there will be two grand prizes, including $10,000 in cash. You must be present to win a grand prize. Upon registering, you are automatically entered into a drawing for more than 50 raffle prizes. You don’t have to be present to win these prizes—we’ll make sure to get them to you after the event. Fun for the Whole Family There is plenty to enjoy throughout the morning. Dance along to the music of NTRANZE, and bring children by the face painting and balloon artist stations. When you’re ready for a bite to eat, stop by our Power to Serve tent for a hot dog. You may also buy $1 raffle tickets for another cash-prize drawing. All proceeds from the food tent and raffle ticket sales benefit our Power to Serve program, which helps community members in need. We hope you’ll join us Saturday, Oct. 10. Come visit, catch up with friends and neighbors, enjoy some fellowship and make a few memories along the way. See you at Darlington Raceway! BO MCINNIS JR. Trustee

SEPTEMBER 2026

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September 2026 Vol. 8, No. 10

Table of Contents

CEO Michael Shepard SENIOR VP OF CONTENT Leon Espinoza EDITORIAL DIRECTOR Chasity Anderson, CCC DEPUTY EDITORIAL DIRECTOR Noble Sprayberry SENIOR EDITOR Jennifer Paton, CCC LEAD CONTENT EDITOR Victoria Hampton, CCC ASSISTANT EDITORS David Herder, CCC; Sable Riley, CCC; Nina Todea, CCC ASSOCIATE EDITOR Valeri Saldanha Rosa PUBLICATIONS PRODUCTION SR. MANAGER Elizabeth Beatty SENIOR PUBLICATIONS COORDINATOR Alyssa McDougle

South Carolina Currents (issue 87) is published monthly, except in December, by Pioneer Utility Resources, 5625 NE Elam Young Pkwy. Suite 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.

Page 12

Almost-Autumn Tarts

Take a package of puff pastry and conjure the coming season

DISPLAY ADVERTISING INQUIRIES American MainStreet Publications 611 S. Congress Ave. Suite 504 Austin, TX 78704 800-626-1181 or 512-441-5200 © 2026 Pioneer Utility Resources. All rights reserved. Reproduction in whole or in part without written permission is prohibited.

Willie Wiredhand is the longtime mascot and spokesplug of electric cooperatives around the United States. He was adopted in 1951 by the National Rural Electric Cooperative Association. Here’s your task: Willie is hidden somewhere in every issue of Currents. See if you can find this friendly face among the news and stories as you read!

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Page 36

Cheese, Please!

Journey along the South Carolina Cheese Trail

DEPARTMENTS Where in the Community? | Recipes | Photo Tips | Homesteading

CRUISE CLOSE TO HOME®

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9 UNIQUE ITINERARIES

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8 T O 1 6 - D AY A D V E N T U R E S

SOUTHEAST U.S. CRUISES Baltimore GEORGE WASHINGTON’S ESTATE SHORE EXCURSION  MOUNT VERNON, VA One of the nation’s most iconic homes, Mount Vernon offers a glimpse into 18th-century life through its beautiful gardens and grounds as well as intriguing museum exhibits honoring George Washington’s life and legacy.

MARYLAND

Annapolis

Washington, D.C. Mount Vernon Williamsburg VIRGINIA

Yorktown Norfolk Kitty Hawk

NORTH CAROLINA

THE WRIGHT BROTHERS In 1903, the Wright brothers achieved the first powered, sustained, and controlled airplane flight in Kitty Hawk, NC. Two years later, they surpassed their own milestone when they built and flew the first fully practical airplane.

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Jekyll Island Amelia Island

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Wilmington

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St. Augustine

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SOUTH CAROLINA

Jacksonville Pensacola

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St. Petersburg Punta Gorda

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Rescue, Rehabilitate, Release Pee Dee Wildlife Rescue gives animals a second chance By Jodi Helmer

During a quick stop at the supermarket, Stephanie Harrelson found herself chasing a bird around the parking lot. She spotted an anhinga, or snakebird, with a tangled ball of netting wrapped around its long, pointed beak. The bird should have been swimming in a pond, diving underwater for a meal, not wandering around a parking lot. Stephanie knew the animal needed the netting removed so it could eat. “I managed to run him down in the KJ’s parking lot,” she says. “He sat in my lap on the way home.” Once home in Aynor, Stephanie carefully cut the netting from the bird’s beak before releasing him into the pond on her property. Within hours, the bird went from facing a slow death from starvation to swimming. For Stephanie, founder of Pee Dee Wildlife Rescue, these kinds of stories aren’t unusual. Wildlife emergencies unfold on roadsides, at construction sites, after storms and, sometimes, in the middle of a supermarket parking lot. While many nonprofit wildlife rehabilitators rely on organized rescue calls, Stephanie is always watching. Years of experience have trained her to notice the subtle signs that an animal is in trouble: a fawn curled up on the side of the road next to its deceased mom, a squirrel whose nest was knocked to the ground during a storm or a duckling stranded after habitat destruction. Those observations have become the foundation of a rescue that now cares for dozens of orphaned and injured animals every year, giving many of them something they wouldn’t otherwise have—a second chance. A Lifelong Rescuer Stephanie was rescuing, rehabilitating and releasing wildlife long before Pee Dee Wildlife Rescue became an official nonprofit in 2025. “Back when I was a little girl, I was always bringing stuff home and taking care of it and releasing it,” she says. That childhood instinct eventually became a lifelong commitment. Over the years, Stephanie has worked with veterinarians, volunteered at animal shelters and completed the training required to become a licensed wildlife rehabilitator. The arrival of spring brings calls to Pee Dee Wildlife Rescue about injured fawns that need care to grow strong before being released back into the wild. PHOTOS COURTESY OF PEE DEE WILDLIFE RESCUE

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While shelters and rescues often focus on dogs and cats, she deliberately chose a different path. “There are just not enough people to help wildlife,” she says. The animals Stephanie helps through Pee Dee Wildlife Rescue reflect the biodiversity of South Carolina. Whitetailed deer fawns make up a large share of the spring workload, but rabbits, squirrels, opossums, wood ducklings and even the occasional crow have also found their way to Stephanie for help. Spring is the busiest time for wildlife rescue. In April, Stephanie’s phone starts ringing almost daily as people discover animals that have been injured, abandoned or displaced due to development or storms. Many of the animals that arrive in spring require months of intensive care. Fawns need around-the-clock bottle feedings. Stephanie sets them up in the garage for constant monitoring before moving them to a custom outdoor enclosure built with donated funds where the growing babies can run, graze and engage in their natural behaviors before their eventual release. Each year, the rescue cares for roughly 30 to 40 young animals. It’s a modest number compared with some larger wildlife rehabilitation centers, but it’s an enormous undertaking for a fledgling family-run organization. Stephanie balances the rescue with a full-time job. She sets an alarm to care for animals before heading to work and then comes home to bottle-feed fawns, monitor recovering animals and answer rescue calls. Her daughters help, and her husband is her go-to volunteer for bigger construction projects. Rescue Means Education One of Stephanie’s biggest responsibilities isn’t rescuing wildlife. It’s preventing unnecessary rescues. Every spring, well-meaning people discover a wild animal in an unusual situation and assume it needs help. Often, it doesn’t. The most common calls are about “abandoned” fawns. Stephanie says mother deer commonly leave their young

hidden while they forage nearby, returning periodically to nurse them. Removing healthy fawns from those hiding places can unintentionally separate them from their mothers. “I have educated so many people about deer fawns,” she says. “Most people think if you see a fawn (on its own), there’s something wrong.” Stephanie encourages people to observe first. If the fawn shows no obvious injuries, the best course is usually to keep pets and people away and monitor the animal from a distance. A healthy mother is likely to return. A rescuer should only step in if the doe doesn’t return for 24 hours or if the fawn is clearly injured, crying continually or attempting to nurse from people. It’s guidance that helps ensure wildlife rehabilitation is reserved for animals that need it. For people who discover wildlife in distress, Stephanie offers one piece of advice above all others: Don’t feed it. The instinct is understandable. An orphaned baby animal looks hungry, and people naturally want to help. Unfortunately, that help can end up being fatal. Different species require specialized formulas and feeding techniques. Many of the young animals that died after arriving at Pee Dee Wildlife Rescue weren’t beyond saving when they were found. Instead, they were fed inappropriate food before arriving at the rescue. “It’s very frustrating when you lose one,” she says. “A lot of babies that I’ve lost, people thought they were doing a good thing by trying to feed them.” Instead of feeding wildlife, Stephanie recommends contacting a licensed rehabilitator for guidance. If an animal truly needs rescue, it should be kept warm, quiet and handled as little as possible until it can reach appropriate care. Some cases require even more specialized intervention. Deer with obvious

Stephanie Harrelson holds the anhinga she rescued in a parking lot after noticing it had a ball of netting wrapped around its beak.

traumatic injuries, such as fractures after being struck by vehicles, should go directly to wildlife authorities or veterinarians because severe stress can trigger capture myopathy, a potentially fatal physiological response that dramatically lowers their chances of survival. For Stephanie, educating the public has become almost as important as rehabilitating the animals themselves. Every person who learns when to intervene—and when not to—can improve an animal’s chances of surviving in the wild. Wildlife Under Pressure Many of the animals arriving at Pee Dee Wildlife Rescue are victims of forces far beyond their control. Some lose their mothers to vehicle collisions while others are displaced when storms destroy nests, or high winds send young animals tumbling to the ground. Increasingly, SEPTEMBER 2026

7

Stephanie sees wildlife affected by another growing threat—development. New neighborhoods, roads and commercial construction are reshaping parts of South Carolina, often eliminating the mature trees, wetlands and wooded corridors wildlife depends on. Calls about displaced animals have become increasingly common as development spreads. The changing landscape has reinforced Stephanie’s belief that wildlife rehabilitation is becoming more necessary. “I’ve always said there’s not enough people who do what I do,” she says. Even though new wildlife rehabilitators have popped up across the state in recent years, demand continues to outpace the number of trained people available to answer calls. Unlike domestic animal rescue, wildlife rehabilitation requires specialized permits, extensive training and species-specific knowledge. Every animal has different nutritional needs, medical concerns and release requirements, making it difficult for volunteers to simply step in without preparation or training. For years, Stephanie covered the costs of wildlife rescue on her own. She occasionally got help from friends and family to pay for formula, medical supplies, fencing materials, bedding and feed. Eventually, those closest to her convinced her that the rescue had outgrown what one family could sustain alone. “They kept pushing me to do a nonprofit and let people help me,” Stephanie says. Pee Dee Wildlife Rescue officially became a 501(c)(3) nonprofit in 2025, opening the door for donations to support day-to-day animal care and long-term improvements. The biggest priority is a dedicated wildlife rehabilitation building. Every spring, Stephanie’s husband gives up his garage so orphaned fawns can receive around-the-clock care. While the arrangement works, it is far from ideal for the family and the growing rescue. Donations have already helped prepare Curious young opossums spend their days learning, exploring and growing under the care of the Pee Dee Wildlife Rescue team.

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S E P T E M B E R 2026

the site, including clearing the property and bringing in multiple truckloads of fill dirt. The next steps include pouring a concrete foundation before construction can begin. Like many small nonprofits, fundraising is one of the organization’s biggest challenges. Stephanie credits friends, coworkers and local businesses with helping the rescue grow as she learns the realities of nonprofit management. Returning Home Wildlife rehabilitation can produce remarkable success stories, but it also comes with heartbreak. Stephanie tries to focus on the animals that recover and return to the wild but admits that losing an animal never gets easier. Even after years of rehabilitation experience, every loss prompts the same questions: Was there something more that could have been done? Was there a treatment that should have been tried sooner? Could the outcome have been different? Those questions linger long after the enclosure has been cleaned, and the next call comes in. The goal of wildlife rehabilitation is not simply to keep animals alive, Stephanie says. It is to return them to the wild with the skills and instincts they need to survive on their own. Every decision Stephanie makes is guided by that goal. “I want them to be back in their native habitat,” she says. While she prefers to release animals where they were originally found, it’s sometimes necessary to find alternate release sites. Stephanie always looks for habitat that offers the best chance of long-term survival whether that’s on her property or on acres of protected land away from major highways where there is access to food, water and natural cover. All the fawns Stephanie rehabilitates are released onto land behind her home. Before they leave, each one receives a simple orange tag in its left ear, so she can identify animals from a distance if they wander back through the area—and sometimes they do. Seeing one of those tagged deer months or even years later is one of the rewards that makes months of bottle feedings,

CLOCKWISE FROM ABOVE: Rehabilitation often begins with the smallest and most vulnerable patients. This duckling is in an incubator getting specialized care and close attention. A pigeon is just one of the animals Stephanie cares for at the wildlife rescue. Cozy in their fleece nest, baby squirrels receive around-the-clock care from trained wildlife rehabilitators. Caring for young animals often means frequent feedings, proper nutrition and plenty of patience as these little ones develop. Wild rabbits are among the animals temporarily cared for by Pee Dee Wildlife Rescue as they make their way toward an independent life in the wild.

veterinary care, enclosure maintenance and sleepless nights worthwhile. “It makes me feel so blessed to see them,” she says. “I feel like I’ve given them another chance at life.” n Visit peedeewildliferescue.com for more information.

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.

Enjoy fishing, hiking and wildlife observation at Carolina Sandhills National Wildlife Refuge in McBee. The Oxpen Recreation Area hosts a large observation tower with dual binoculars for distant viewing of Honkers Lake and Pool J, where viewers can spot beavers, turkeys, white-tailed deer, hawks, waterfowl and more. Opposite the tower is Oxpen Lake, a designated fishing TRACK trail designed to get families and children fishing together. A designated fishing area includes interpretive signage, educational material about the local ecosystem, tips for beginner anglers and a way for them to log adventures and earn prizes. This site is a youth-only fishing area. Children 17 and younger must be accompanied by no more than two adults, and there is a daily five-fish creel limit on channel catfish per person.

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S E P T E M B E R 2026

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A tart of sweet potatoes, cheese, sausage and sage delivers warm fall fuzzies.

Almost-Autumn Tarts

Take a package of puff pastry and conjure the coming season Story and photos by Libby Wiersema Here we are again, beaten down by summer’s brutal heat like parched zinnias wilting in the garden. The cucumber vines have shriveled and browned. A few straggler tomatoes hang like the last dregs of a doomed army. All the while, the mosquitoes and no-see-ums keep pace, inflicting misery as we hightail it to the mailbox and back. Faithful gardeners brave enough to sow seeds for cool-weather harvests paid for such defiance in the form of bites, sweat and heat rash. Ask me how I know. Fall cannot get here quickly enough. While autumn swaggers in with all the urgency of cold molasses, we can temper our anticipation by inviting a little bit of the season into our kitchens. Nothing bridges the gap between summer and fall 12

S E P T E M B E R 2026

like a light and airy, warm and herby tart. Yes, making tarts requires firing up the oven. To offset any aversion to adding more heat into the mix, I turn to convenience for a fair tradeoff. As a cook who prepares homemade meals yearround, I consider a package of frozen puff pastry to be a gift. When inspired to cut corners, it allows me to still produce a dish that tastes completely made from scratch. Simply remove a pastry from the package and allow it to thaw for about half an hour. Unfold it onto a baking pan, top it and pop it into the oven. In just a few minutes, you will have a flaky masterpiece everyone will ooh and aah over. No matter the season, just about anything you have on hand will taste wonderful when baked atop puff pastry. In summer, peaches and tomatoes are my main tart toppers. But to bridge the

chasm between summer and fall, I turn to apples and sweet potatoes—both evocative of the season. Complements of cheese, caramelized onions and fresh herbs balance warmth and bright flavors. With puff pastry as a foolproof canvas, you can mingle flavor profiles and textures to produce amazing results. Here, I share two of my tart recipes, each perfect for our current seasonal limbo. One combines thin slices of sweet, juicy apples with the piquant creaminess of blue cheese— Gorgonzola also works well for this one. I add a drizzle of hot honey just before serving for a little extra oomph, but it is an optional touch. For the other tart, slices of sweet potato meld with mildly tangy and nutty Gruyere. Smooth and semihard, this cheese is made from raw milk under strict regulations in the region of Gruyere, Switzerland.

Rustic Apple Tart 1 large onion, peeled and sliced 1 tablespoon butter 1 tablespoon olive oil 1 puff pastry, thawed 1 large or 2 medium Honeycrisp apples, peeled, cored and cut into ¼-inch slices 1 cup crumbled blue cheese or Gorgonzola 2 tablespoons fresh thyme leaves, chopped 2 tablespoons fresh chives, chopped Additional fresh herbs to garnish Hot honey drizzle, optional

Heat oven to 350 F. In a saute pan over medium heat, slowly cook onion in butter and olive oil until caramelized, about 20 minutes. Remove from heat. Arrange puff pastry on baking sheet. Using your fingers, smooth out the pastry, and press together any creases. Arrange apples in the center of the dough. Top with caramelized onions, blue cheese and chopped herbs. Fold in the dough, and crimp edges to form a bowl around the apple mixture. With

A rustic apple and blue cheese tart is infused with fresh herbs.

your fingers, seal any open gaps. Bake until pastry is puffy and golden and filling is bubbly. Let cool for at least

15 minutes. Scatter extra herbs on top, and slice the tart into wedges. Serve with a drizzle of hot honey, if desired.

1 large onion, peeled and sliced 1½ tablespoons butter, divided 1½ tablespoons olive oil, divided 1 bunch fresh sage leaves 1 puff pastry, thawed 1½ cups Gruyere cheese, shredded ½ pound ground mild Italian sausage, crumbled, browned and well-drained 1 large or 2 small sweet potatoes, peeled and cut into ¼-inch rounds Hot honey drizzle, optional

Heat oven to 350 F. In a saute pan, cook onion for about 20 minutes over medium-low heat in 1 tablespoon butter mixed with 1 tablespoon olive oil. Transfer to a bowl to cool. To the same pan, add remaining butter and olive oil. Reserve a few small sage leaves for garnish, then fry the rest over medium heat until they begin to crisp. Drain on a paper towel. When cool, crumble and set aside. Arrange puff pastry on baking sheet. Using your fingers, gently press the

pastry to form a smooth rectangle. Crimp edges as you would a pie crust. Scatter ½ cup cheese on crust, then add sausage, onions and half the sage. Arrange potato slices on top in a single layer, slightly overlapping as needed. Cover with remaining cheese and sage. Bake for 30 to 40 minutes or until pastry is golden brown and sweet potatoes are tender. Let tart cool at least 15 minutes. Scatter small whole sage leaves on top, then cut tart into squares. If desired, finish with a drizzle of hot honey.

To confirm authenticity, look for “AOP” stamped on the package to denote Appellation d’Origine Protégée, or its protected designation of origin. It is your assurance that what you are buying was crafted using 100% natural, unpasteurized milk from local cows fed only summer grass and winter hay. For a heartier, more savory tart and satisfying entree, I add Italian sausage

spiked with a little crushed red pepper and toasted fennel seed for a spicy bump. You can certainly skip that, though. You will want to use the freshest herbs for your tarts. To infuse them with a hint of fall, I choose sage, thyme and chives. Play with your favorite combos and enjoy the process knowing it is pretty much impossible to have a tart fail. Ready to succeed? Gather your

ingredients and kitchen tools. Autumn has yet to arrive outside, but these tarts are a delicious invitation to bring an early taste of the season inside. n

Sweet Potato and Italian Sausage Tart

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. SEPTEMBER 2026

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THE GREAT PICTURE HUNT NIKON D800 | 180mm lens | ISO: 560 | f/3.2 at 1/64

NIKON D810 | 29mm lens | ISO: 100 | f/6.3 at 1/10 NIKON D810 | 180mm lens | ISO: 500 | f/4 at 1/400

Fall Scavenger Hunt Story and photos by Dave LaBelle

One of the more popular assignments I gave my students at every level was Faces of Fall, a version of a photo scavenger hunt. I found early in my teaching career that students loved photo scavenger hunts that allowed them to scour different areas and make choices about subject matter. What didn’t register with most students early in their education was that each photograph in the series was designed to strengthen their awareness of light, composition, lensing and people skills. The first required photograph was a scenic or pictorial. I wanted an overall photograph, the type of picture they might see on a seasonal calendar or magazine cover—something colorful that clearly spoke of autumn. In addition, they were expected to make a portrait of someone they did not know, usually dressed for the cooling temperatures. This was not to be a mug shot, but a lively candid or posed face of someone in a fall-like environment, possibly a logger, a fisherman or a farmer.

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Third, I asked for a seasonal detail, a close-up of an item—sometimes called still life—such as hands shucking corn, a carved pumpkin, a fishing lure or a red flannel shirt hanging on a clothesline. I asked them to work at making every photograph the best they could—good subject, interesting light and thoughtful composition, as if each image had to stand on its own merit. I loved what the students found and how excited they were about sharing their photographs. They later learned I was introducing them to a simple publishing formula. As an editor, I find that being offered the variety of an overall or scenesetter, an engaging face and a storytelling detail for a story makes layouts much easier and more engaging for the reader. Most of all, scavenger hunts are fun. Your camera leads you to places and people you might never have seen or known. 

FROM LEFT: A joyful West Delaware band member smiles during a performance. The leaves of a red maple frame the fading afternoon light striking the Basilica of St. Francis Xavier in Dyersville, Iowa. Red pears sit on a kitchen windowsill to ripen in late fall.

Reader Challenge Try to capture three eye-catching faces of fall. Gather caption information, and you might consider sending the package to your local newspaper or magazine. Many publications are often interested in colorful, local images. 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. Internationally renowned author, photographer and lecturer Dave LaBelle has captured special moments for more than half a century. He has shared photo tips and life perspectives with readers since 2009. For more of his writings, visit davidlabelle.com and bridgesandangels.wordpress.com.

The LOWEST Price You Will Ever Pay for a Swiss Watch

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Finger Lakes Drive-in opened in 1947 in Auburn, New York. The drive-in still runs back-to-back weekend movies with a snack bar and car-side delivery. PHOTO BY CAROL M. HIGHSMITH

STARS ABOVE The fight to save America’s drive-ins By Vikki Moran A dilemma begins long before the first movie appears on the screen. Drive-in theater owners worry about rising costs, aging equipment, competition from streaming services and the constant challenge of attracting enough customers to keep the gates open. Across America, drive-in theaters continue to disappear, victims of changing entertainment habits and increasingly valuable real estate. Yet on a warm summer evening, none of that matters to the families arriving at the box office. Children tumble out of minivans carrying blankets and wearing pajamas. Grandparents unfold well-worn lawn chairs beside pickup trucks. Teenagers gather around the concession stand. The smell of hamburgers, French fries, funnel cakes and popcorn drifts through the air as daylight fades and the stars bid us a fun evening ahead. What follows is one of America’s simplest pleasures: a movie beneath the stars. For decades, experts have predicted the demise of the drive-in theater. Thousands once dotted the American landscape. Today, only a fraction remain. Despite the challenges, these outdoor cinemas continue to attract loyal audiences, particularly throughout the South, where warm evenings and a strong sense of community help keep the tradition alive. What may surprise visitors is how much has changed and how much has not. The familiar metal speakers that once hung from car windows have largely disappeared. Modern drive-ins broadcast 16

S E P T E M B E R 2026

 SCREE

movie sound through FM radio frequencies, allowing patrons to listen through their vehicles’ sound systems. Digital projectors have replaced film reels. Social media has become as important as roadside signs in attracting customers. The irony is hard to miss. A form of entertainment born nearly a century ago now relies on some of the newest technologies. However, technology alone will not save drive-ins. Owners have learned they must offer something audiences cannot find at home while capturing the enduring ritual of the past. Children, family pups, bug spray and pillows. The cozier the car, the better the movie. Many theaters host classic car nights, retro movie festivals, community gatherings, holiday events and special screenings. Some have developed loyalty programs and expanded merchandise sales. Others have transformed their concession stands into attractions of their own, offering menus that rival small diners. At South Carolina’s Highway 21 Drive-In, visitors can choose from an extensive menu, including burgers, hot dogs, mozzarella sticks, funnel cakes, snow cones and refillable popcorn buckets. During a recent visit, an employee described plans for a small concession vehicle that could potentially deliver food to customers throughout the theater grounds. Whether the idea comes to life remains to be seen, but it illustrates the creativity many operators are exploring as they search for new ways to remain relevant. Such innovation is born of necessity. Most drive-in owners readily acknowledge that ticket sales alone rarely keep a theater afloat. Concession revenue often provides a financial lifeline that allows these businesses to survive. Signs

Where the Screens Still Glow

Southern Drive-Ins Still Operating South Carolina  Highway 21 Drive-In—Beaufort  Monetta Drive-In Theatre—Monetta  25 Drive-In Auto Theatre—Greenwood Alabama  Grand River Drive-In—Leeds  Blue Moon Drive-In—Gu-Win  VIP Star-Lite Drive-In—Newton

EENS AHEAD reminding visitors that food purchases help keep the theater open are common throughout the industry. Yet focusing only on economics misses the larger story. The real appeal of a drive-in has never been the movie itself. Rather, it’s the experience. Parents appreciate an environment where children can move around without disturbing strangers. Grandparents enjoy introducing younger generations to a pastime they remember from childhood. Couples arrive early to watch the sunset before the previews begin. Friends gather around pickup trucks and lawn chairs as darkness settles across the grounds. In an age when so much entertainment is consumed alone, drive-ins remain stubbornly social, and perhaps that is why they continue to endure despite the odds. Nostalgia remains powerful. A simple drive-in T-shirt can start conversations with complete strangers, each eager to share memories of first dates, family outings or childhood nights spent watching movies beneath the stars. Nobody knows what the future holds for America’s remaining drive-ins. Every season presents new obstacles for owners determined to preserve a fading piece of Americana. Yet as the stars emerge overhead and families settle in for the evening, the appeal becomes easy to understand. For drive-in owners, every season can be a struggle. For the families gathered beneath the screen, it’s simply a night of pure joy. Find one, go, enjoy and let the entertainment industry and the local drive-in theater universes align for a lovely evening under the stars. 

Tennessee  Birdsong Drive-In—Camden  Stardust Drive-In Theatre—Watertown  Swingin’ Midway Drive-In—Athens Georgia  Jesup Drive-In Theater—Jesup  Tiger Drive-In—Tiger Florida  Silver Moon Drive-In Theatre—Lakeland  Ruskin Family Drive-In Theatre—Ruskin  Ocala Drive-In—Ocala  Joy-Lan Drive-In—Dade City Texas  Big Sky Drive-In—Midland  Coyote Drive-In—Fort Worth  Stars & Stripes Drive-In Theatre—Lubbock Virginia  Hull’s Drive-In—Lexington  Goochland Drive-In Theater—Hadensville North Carolina  Badin Road Drive-In—Albemarle  Raleigh Road Outdoor Theatre—Henderson Texas once boasted nearly 400 drive-ins, more than any other state in the country at the height of the drive-in era. SEPTEMBER 2026

17

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Remember:

Phones Down, Eyes UpTM while at the pool or waterfront.

Checking your phone may seem like a quick task, but it can quickly become a distraction—and distractions around the water can have major consequences. That’s why families should always assign a Water Watcher—an adult who maintains visual contact with all children playing in or near the water.

Take the Y’s Water Safety Pledge and learn more about the layers of protection you can put in place to help keep kids safe around water, this summer and all year long. 732501 2/25

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A Garden's Last Hurrah MAKE THE MOST OF THE SEASON'S HARVEST

Easy Refrigerator Dill Pickles 12 pickling cucumbers 4 cups water 2 cups white vinegar 2 tablespoons kosher salt 1 teaspoon sugar

Recipes by Gertrude Treadaway ADOBE STOCK PHOTO BY OLEG

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1 bunch fresh dill 1 head garlic, skins removed, cloves smashed 1 tablespoon peppercorn kernels

Sanitize three quart-size mason jars or 4 to 6 pint-size mason jars by running them through the dishwasher. Thoroughly wash pickling cucumbers. Slice them into ¼-inch-thick slices or spears. Set aside. Separate dill from thick stems. To make the brine, combine water, white vinegar, salt and sugar in a medium saucepan. Bring the mixture to a boil. Swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature. Add prepared cucumbers, dill, garlic and peppercorn kernels to the jars. Do not pack them super tight to leave room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if cucumbers are stored for at least one week, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks after that.

Creamy Cucumber Salad 4 English cucumbers, thinly sliced 2 small red onions, thinly sliced in half rounds Kosher salt 1 cup sour cream

2 tablespoons champagne vinegar or white wine vinegar ½ cup minced fresh dill 2 teaspoons freshly ground black pepper

Mix cucumbers, onions and 1½ tablespoons salt in a bowl. Pour mixture into a colander and suspend it over a bowl. Wrap bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours. Discard liquid that collects in the bowl. When cucumbers are ready, roll them up in paper towels or a kitchen towel. Press towel lightly to remove most of the liquid. Place cucumbers in a large bowl with sour cream, vinegar, dill, 2 teaspoons salt and 1½ teaspoon pepper. Toss well. Refrigerate for a few hours to allow flavors to blend. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Serve chilled.

Tomato Peach Salad With Creamy Basil Sauce 2 medium heirloom tomatoes, sliced into wedges 1 cup peaches, sliced thin 1 cup corn kernels

1 tablespoon olive oil ¼ teaspoon fine sea salt ¼ teaspoon black pepper ¼ cup fresh basil leaves

Sauce 1 medium clove garlic, cut into several pieces 1 cup lightly packed fresh basil leaves 1 cup mayonnaise

½ teaspoon fine salt Freshly ground black pepper, to taste

In a bowl, combine tomato wedges, peach slices, corn, olive oil, salt and pepper. Toss lightly. Set the bowl aside. Combine all sauce ingredients in a blender. Process until smooth. Spread a generous amount of basil sauce onto a serving plate. Top the sauce with salad, and garnish with basil leaves before serving.

Pasta With Blistered Cherry Tomato Sauce

1 ounce (about 1 cup) fresh 1 pound dry pasta basil leaves, roughly Kosher salt chopped 4 medium cloves garlic, Freshly ground black pepper thinly sliced Parmesan cheese, 6 tablespoons extra-virgin for serving olive oil, divided 1½ pounds cherry tomatoes

Place pasta in a large skillet or saute pan. Cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than package instructions recommend. Meanwhile, heat garlic and 4 tablespoons olive oil in a 12-inch skillet over medium heat. Stir frequently until garlic is softened but not browned, about 3 minutes. Add tomatoes. Cook, stirring, until tomatoes begin to burst, about 10 minutes. Help them along by pressing on them with the back of a wooden spoon as they soften. Continue to cook until sauce is rich and creamy, about 5 minutes more. Stir in basil. Season to taste with salt and pepper. When pasta is cooked, drain, reserving 1 cup pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to reach desired consistency. Remove from heat. Stir in remaining 2 tablespoons olive oil and top with Parmesan cheese. Serve immediately. Do you want to see your favorite meal in print? Submit your recipe to recipes@marlboro.coop.

Zucchini Cheddar Chicken Noodle Casserole 4 tablespoons salted butter, divided 1 yellow onion, chopped ¾ pound boneless chicken breasts, cut into cubes Salt, to taste Pepper, to taste 2 green onions, sliced 2 tablespoons fresh thyme leaves, plus extra for serving 1 teaspoon paprika

1 teaspoon garlic powder ½ teaspoon cayenne pepper 2 cups chicken stock 1½ cups whole milk 1 pound short-cut pasta 2 zucchini or yellow summer squash, sliced 1⁄3 cup grated Parmesan cheese 1½ cups shredded Monterey Jack cheese, divided Fresh basil, for serving

Heat oven to 425 F. Melt 2 tablespoons butter in a large pot over medium heat. Add onion and chicken. Season with salt and pepper. Add remaining butter, green onions, thyme, paprika, garlic powder and cayenne. Cook until golden and toasted, about 2-3 minutes. Add stock and milk. Bring to a gentle boil over medium heat. Add pasta and zucchini, and season with salt and pepper. Stir frequently until pasta is al dente and broth has been absorbed, about 8 minutes. Stir in Parmesan and 1 cup Monterey Jack. Transfer everything to an oven-safe casserole dish. Scatter remaining cheese over top of the casserole. Bake for 20 minutes until the cheese is melted and beginning to brown. Serve warm, with additional thyme and fresh basil. SEPTEMBER 2026

21

Enter your child’s artwork for a chance to be featured in the 2027 South Carolina Currents wall calendar Rules

• Picture must be drawn on an 11-by-8.5-inch horizontal white sheet of paper. • Hand-deliver or mail the artwork to us in a flat envelope—no creases or folds—

by Thursday, Oct. 1. Mail to: MPD Calendar Contest 1301 E. Pocket Road Florence, SC 29506 • Children entering must be 3-12 years old. • On a separate piece of paper, include your child’s first and last name, age, address and phone number. • Potential subject matter can include MPD Electric Cooperative, lineworkers, Willie Wiredhand, power poles/lines, electricity and electrical safety. • The 13 winners chosen receive a $50 gift card. ARTWORK BY 2026 CALENDAR CONTEST WINNER ISABELLA SAWYER

Why Are Cicadas

so Loud?

Every summer, without fail, something happens in the trees that makes you check the sky for low-flying aircraft. That noise is the song of cicadas, and they are not sorry. Male cicadas produce their sound using a pair of specialized organs called tymbals— ribbed, drum-like membranes located on the sides of their abdomens. The cicadas rapidly contract and release the muscles attached to these ribs, causing them to buckle inward and snap back out in quick succession, producing a rapid clicking. Most of the cicada’s abdomen is hollow. It functions as a built-in amplification chamber, essentially turning the insect’s entire midsection into a resonating speaker cabinet. The result is a sound that, when enough cicadas are making it simultaneously, has been measured at up to 90 decibels. This is comparable to a running gas-powered lawnmower. The world’s loudest individual cicada has been recorded at 106.7 decibels. But why are they so loud? The male cicada is singing to attract a female, and he is competing with other male cicadas in the area. It’s pure, uncut volume, broadcast in every direction for hours in the hope that somewhere a female cicada finds it charming. Remarkably, this works. Female cicadas select mates based on their calls. Louder and more vigorous calls generally wins. South Carolina sits in prime cicada territory for multiple reasons, one being that the state’s warm climate means cicadas emerge earlier here than almost anywhere else in the country. In 2024, things got out of hand. Two broods emerged simultaneously for the first time since 1803: Brood XIX, which comes out every 13 years across the Southeast, and Brood XIII, which emerges every 17 years. The convergence was historic. It was also terrifying for Newberry County residents. Residents compared the noise to construction machinery. The Newberry County Sheriff’s Office was forced to post on Facebook explaining that the noise people were calling in about was just cicadas. The sheriff noted Newberry County appeared to have more cicadas than it had people, which can be a fun fact or a threat, depending on your relationship with insects. Research also found cicadas are larger and louder in urban areas, driven in part by the “urban heat island” effect. Warmer city temperatures push them farther out of their natural tolerance range. So, if you’re in a South Carolina city and think the cicadas seem louder than they used to be, you’re not wrong. The upside is that cicadas are harmless. They aerate the soil. Their decomposing bodies fertilize trees, and they’ve been doing this for millions of years without any concern for your comfort whatsoever. They spend more than a decade underground for this moment, so the least we can do is let them have it. 

ADOBE STOCK PHOTO BY MIROSLAV SRB

Ed Salley is MPD’s IT guy. Ed not only knows a lot about technology, but 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. SEPTEMBER 2026

23

RELAXA A Perfect Destination for

By Robin Howard Sandy Island remains one of the last undeveloped freshwater islands in the Lowcountry, providing a perfect escape for those seeking an off-the-beaten-path destination. Located just an hour and a half from Marlboro and Dillon counties near Georgetown, the Sandy Island Preserve makes an excellent day trip. Sandy Island History and Heritage Protected by The Nature Conservancy, the island spans roughly 9,000 acres. The Waccamaw River borders it to the west, the Intracoastal Waterway to the east and historic Georgetown to the south. Known for its lush maritime forests, tidal freshwater marshes and pristine beaches, Sandy Island gives visitors a glimpse of what the Lowcountry must have looked like centuries ago. Though the community is smaller today, Sandy Island was home to a large, close-knit community of African American families for much of the 20th century. After the Civil War, the land was purchased by Phillip Washington, a freed man who established the Sandy Island Village. Other freed African Americans moved to the island to work the land and make a living through agriculture and fishing. Phillip’s great-grandson, Prince, sold part of his property in 1932 to Archer Huntington for the purpose of establishing a school. Educators at the new school were heavily involved in providing quality education in a nine-month curriculum, as well as medical care and other social supports for the community. The school now serves as a community center. For much of the 20th century, the island remained a largely self-sustaining community, with residents growing crops, raising 24

S E P T E M B E R 2026

livestock and fishing in the surrounding waters. These families maintained a subsistence lifestyle based on farming, fishing and crafting. Many of the island’s residents—known as the “Sandy Island Community”—lived without electricity or running water, relying on the natural resources around them to survive. The island’s legacy is preserved through the stories passed down by its few remaining residents, many of whom are descendants of the original settlers. There is also a growing movement to protect and document the island’s cultural history, with local organizations and historians working to keep the island’s story alive. Today, visitors to Sandy Island can learn about its history through cultural tours conducted by locals and educational programs. One of the best ways to connect with the island’s past is to visit the Sandy Island Historical Society, a local organization dedicated to preserving its history. The society offers tours of the island, including visits to the old church, schoolhouse and other historic sites that tell the story of the island’s residents. Two books tell the story of the island’s rich history: “At Low Tide: Voices of Sandy Island,” produced by Coastal Carolina University and “Sandy Island Forever: A Collaboration of Essays & Images,” by Susan Hoffer McMillan. In the 1990s, South Carolina bought the island and transferred it to The Nature Conservancy in 2011. Today, it’s designated as part of the Waccamaw National Wildlife Refuge, which preserves its natural landscape and prevents large-scale development. Sandy Island remains a quiet, rural community with only a handful of year-round residents who proudly carry on the Gullah way of life. Getting to Sandy Island No bridges or roads connect the island to the mainland, so the

XATION only way to get there is by water. Every school day, the island’s children are ferried to the mainland aboard the New Prince Washington. Visitors can arrange a trip with local operators who give boat tours and ferry services that offer a scenic journey through the Waccamaw River. The boat ride is part of the adventure. As visitors pass through dense forests, tall grasses and serene tidal creeks, it’s not uncommon to spot wildlife along the way, including dolphins, ospreys and alligators. The area around Sandy Island is teeming with biodiversity, making the journey to the island a unique opportunity for children, wildlife enthusiasts and birdwatchers. Exploring Sandy Island The island is home to unique ecosystems, including maritime forests, saltwater marshes and expansive tidal flats. Although its beaches are not as developed as those found in more touristheavy destinations, they are stunning in their simplicity, with soft sand and gently rolling waves. One of the best ways to explore the island is on foot, with miles of trails winding through its dense forests and salt marshes. If you’re looking for outdoor adventure, hiking and biking are popular activities. The island’s trails offer plenty of opportunities for wildlife sightings and photographic moments. Kayaking, canoeing and paddleboarding are popular ways to explore Sandy Island’s tidal creeks and rivers. The still waters and abundant

wildlife make for unforgettable experiences on the water. The island’s tidal creeks and nearby rivers are home to various fish species, including redfish, trout and flounder. Fishing enthusiasts will find plenty of options for saltwater and freshwater fishing. Whether casting a line from the shore or taking a guided fishing trip, the waters around Sandy Island are ideal for casual anglers and seasoned fishermen. Local guides offer fishing trips, providing visitors with everything they need for the day’s catch while enjoying the serenity of the island’s secluded waters. The surrounding waterways are home to shrimp, crabs and fish, as well as other marine life. Kayaking and canoeing in the tidal creeks provide an up-close experience with the island’s waterways, where you might spot a pod of dolphins or a line of hermit crabs trading up their shell homes. In addition to diverse flora and fauna, Sandy Island is home to a wide range of animal species. Birdwatchers find plenty to enjoy as the island attracts birds, including ospreys, egrets, herons, ducks and shorebirds. Sandy Island is also home to a colony of endangered red-cockaded woodpeckers. For those looking to escape the fast pace of modern life, Sandy Island offers peace and tranquility. The island’s isolation, combined with its stunning natural beauty, creates an environment perfect for disconnecting from the stresses of everyday life. Whether you’re meditating on the beach, reading a book under a tree or simply enjoying the sound of the waves, Sandy Island is a perfect destination for relaxation. 

BACKGROUND: Known for its lush maritime forests, saltwater marshes and pristine beaches, Sandy Island gives visitors a glimpse of what the Lowcountry must have looked like centuries ago. ADOBE STOCK PHOTO BY DAVIDE BONALDO SEPTEMBER 2026

25

&Fun

Festivals SEPT. 11-20

‘Come From Away’ “Come From Away” is based on the true story of the time the isolated community of Gander, Newfoundland, played host to the world. What started as an average day in a small town turned into an international sleepover when 38 planes were diverted to Gander’s airstrip on Sept. 11, 2001. FLORENCE LITTLE THEATRE 417 S. Dargan St.

SEPT. 12

Run 4 Brighter Days 5K Join the Jonathan Foundation and the American Foundation for Suicide Prevention in a run/walk to raise awareness of young suicide deaths and aid in prevention. 8-11 a.m. LYNCHES RIVER COUNTY PARK 5094 County Park Road, Coward

SEPT. 12

National Day of Service Communities across the country honor the lives lost Sept. 11, 2001, and pay tribute to first responders and service members who answered the call in the days that followed. Volunteers help clean headstones and beautify these sacred grounds. Registration is free but required. 10 a.m. to 1 p.m. 803 E. National Cemetery Road, Florence 26

S E P T E M B E R 2026

 OCT. 24 Fall Plant and Flower Festival

 SEPT. 19 46th Annual Aynor Harvest Hoe-Down Festival

SUBMIT

events

 SEPT. 12 Run 4 Brighter Days 5K

SEPT. 26

Eighth Annual Panting for Paws 5K & 10K

SEPT. 16

SEPT. 19

How You Can Improve the World—Starting in Your Own Backyard

46th Annual Aynor Harvest Hoe-Down Festival

Mary Ridgeway gives a presentation on the plethora of life that can be found in an ordinary yard, if you provide the right plant material. Noon-1 p.m. JOSLIN EDUCATION CENTER, KALMIA GARDENS 1520 W. Carolina Ave., Hartsville

Have a big time in a small town and take in the seasonal changes with arts and crafts, food, a 10 a.m. parade, and antique tractors and cars. For more information, call 843-358-1074. 9 a.m. AYNOR TOWN PARK 600 S. Main St.

All proceeds directly benefit the Darlington County Humane Society and the Florence Area Humane Society. Register for the event at runsignup.com. The 10K race starts at 8:30 a.m. and the 5K race begins at 8:45 a.m. WEST FLORENCE HIGH SCHOOL 221 N. Beltline Drive

OCT. 2-4

Fall Plant and Flower Festival Shop plants, flowers, decor and more during this free event that’s open to the public. PEE DEE STATE FARMERS MARKET 2513 W. Lucas St., Florence

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Track Laps for Charity Join us at the raceway for an event that benefits One Child at a Time and Darlington Shares. 10 a.m. to 1 p.m. DARLINGTON RACEWAY 1301 Harry Byrd Highway, Darlington

SEPTEMBER 2026

27

Prepare Your Garden for Hurricane Season Time your pruning, secure your trees and clear your beds to give your garden its best shot at survival By Robin Howard As many may remember, Hurricane Hugo made landfall on Sullivan’s Island on Sept. 22, 1989, as a Category 4 storm with sustained winds of 140 mph. The storm surge reached 20.2 feet near McClellanville, and the damage across the state exceeded $7 billion, including $2 billion in crop losses alone. The destruction did not stop at the Lowcountry. As Hugo pushed inland and up the coast, the Pee Dee region absorbed a punishing blow of its own. Georgetown’s waterfront lost 150 homes. Only a handful of beachfront houses on Pawleys Island were left standing, and poor building standards left Myrtle Beach similarly devastated, despite the area experiencing only low-end hurricane-force winds. Racing through the Pee Dee corridor at 35 mph, Hugo delivered wind gusts estimated between 60 and 85 mph across the region. The Atlantic hurricane season officially

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runs from June 1 through Nov. 30, with the most active period from mid-August to late September. For gardeners, that window sits squarely in the middle of peak growing season when beds are full, trees are in full leaf and everything you have tended through the long summer heat is finally hitting its stride. The timing means that preparing your garden for storm season is not something you do when you see a storm forming in the Atlantic. It is something you do in May, before the season begins, and maintain through November. Start With Your Trees The most dangerous thing in your yard during a hurricane isn’t potted plants. It’s your trees. A tree in striking distance from your home that fails in high winds can cause catastrophic damage to structures, underground utilities and the garden around it. Hurricane Helene’s path through South Carolina in September 2024 alone impacted at least 1% of the state’s tree canopy, with some estimates as high as 4%. Not all trees are equally vulnerable. Research from Clemson Extension identifies live oaks, bald cypress, southern magnolias, river birches and sabal palmetto palms as among the most

hurricane-resistant species in the South Carolina landscape. On the other hand, Southern pine species, including loblolly and longleaf pine, are rated medium-low for hurricane resistance. Pecan trees are particularly prone to windthrow. If you have large trees near your home, it is worth assessing their health and structure each spring before the season begins. Properly pruned trees survive hurricanes significantly better than unpruned ones. The goal is to thin the canopy so wind can pass through the branches rather than catch in them like a sail. Finish any major pruning by midsummer, well before peak storm season. Cutting large branches immediately before a storm is counterproductive, as it turns what a living branch is into a heavy projectile. Also, remove any dead, damaged or overhanging branches that have a clear path to your home or structures. A Few Days Before a Storm: The Prestorm Checklist When a storm is tracking toward South Carolina, and you have two or three days of lead time, the garden asks for focused, practical work. Bring everything portable inside. Hanging baskets, smaller pots and containers, garden ornaments, bird feeders,

After the Storm: Recovery Before Replanting Once the storm has passed, assess your property methodically before rushing to repair or replant. Look for leaning trees, hanging limbs and debris near power lines and report any downed lines to your utility company immediately. Lifted roots can affect underground irrigation lines and utilities, and it is worth checking those systems before turning them back on. For toppled plants, act quickly. Trees and shrubs can often be saved if they are righted and tamped back into firm soil before their root systems dry out. Trim small broken branches cleanly rather than leaving ragged stubs that invite disease. Remove debris from garden beds so it does not trap moisture against plant stems. The work you do before a hurricane hits—pruning canopy, staking saplings, harvesting tomatoes, moving pots inside— is always worth the effort. The reality of gardening in a hurricane-prone state is that there will be losses, but a few preventive measures can limit the damage. After the storm, clean up the debris, right what fell, give the roots a drink of clean water and start again. 

ADOBE STOCK ILLUSTRATION BY WASEEM ALI KHAN. AIGENERATED IILLUSTRATIONS BY BRANDON POMRENKE

garden stakes and wind chimes should all come indoors. A terra-cotta pot in 100-mph wind does not stay in your garden. It becomes a missile aimed at your neighbor’s window. Trellises, garden arbors and any other large structures that cannot be stored should be laid on their sides to reduce their wind profile. Secure outdoor furniture or store it. Never put it in an empty pool, as it can permanently damage the pool’s finish. Harvest everything ripe or close to ripe. This is not the time for patience. Tomatoes that are three days from perfect can ripen indoors on the counter. Herbs, peppers, squash and anything close to maturity should come off the plant before the storm arrives. After a significant storm, you may not have access to your garden for days, and what the storm does not destroy, the flooding and waterlogging often will. Turn off irrigation systems. Your plants will have more than enough water. If you have rain barrels connected to gutters, disconnect them and allow them to overflow freely or secure them so they cannot blow over. For smaller trees and vulnerable shrubs, staking is worth the effort. Drive stakes into the ground outside the root ball, then attach flexible ties that allow the tree to move slightly rather than snapping under pressure. Remove the stakes once the storm has passed. Long-term staking prevents trees from developing the strong root systems they need to stand on their own.

ORIGINAL ADOBE STOCK PHOTO BY BE FREE

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Quick Weekend Projects to

Upgrade Your Kitchen A kitchen refresh doesn’t always require major renovation, a contractor or a big budget. Sometimes one simple weekend project can make a world of difference. If a full-on kitchen renovation isn’t at the top of your list right now, you still have options. Here are a few easy, affordable ways to give your kitchen a new look, while adding personality to one of the most used spaces in your home. Swap Out Hardware Sometimes the smallest changes can create the biggest impact, and it doesn’t get any easier than swapping out old knobs and drawer pulls. Think of hardware as the jewelry of your kitchen. It adds character and helps define your style. Matte black creates a modern farmhouse feel, while brass adds warmth and vintage charm, and antique bronze works beautifully in traditional spaces. If you’re looking to score more unique hardware, try Hobby Lobby. Their store

offers a variety to choose from and frequently hosts a 40% off sale. Install a New Backsplash Installing a new backsplash is one of the easiest ways to add personality to your kitchen without changing the whole room. While traditional tile installation can be expensive and time consuming, peel-andstick tiles and vinyl panels offer a more budget-friendly alternative. Peel-and-stick tiles and vinyl panel kits are easy to use. You can be find them in hardware and home stores, or order them on Amazon and they’ll be shipped straight to your door. Online options come in a variety of designs like subway tiles, marble, brick and natural stone. It’s the simplest way to create a custom look without the need for mortar, grout or special tools. They also make a good options for renters, since they’re generally easy to remove and don’t cause much damage to underlying surfaces. Upgrade Lighting Nothing dates a kitchen quite like old lighting fixtures. Give your kitchen a quick upgrade by installing a modern pendant light or adding under-cabinet lighting to your cupboards. Having ample lighting is an easy way to make your kitchen feel fresh, bright and functional. Install Shelving Have you ever thought about having an open kitchen but don’t have the budget for replacing your cabinets? You could consider installing open shelves on a single wall, replacing one area of cabinetry or filling up an empty corner in your kitchen. Whether it’s to provide additional storage space or to add eye-catching decor to the walls, putting up floating shelves can elevate your space without spending too much or requiring too much effort. Accessorize One of the fastest ways to add style to

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your kitchen is to accessorize. If you have nice appliances like a chic coffee maker, consider turning a corner of your counter into a cozy coffee or beverage station. Not only does it look stylish, but it helps keep daily essentials organized. Start with a small tray to gather favorite mugs, drink mixes and seasonal decor. You can also accessorize with plants, a decorative dish or a small painting. If your floor could use an upgrade, throwing a pretty runner or small rug down can make a big difference. Painting Nothing changes a space’s look more dramatically than a coat of paint. You could repaint the whole room, highlight an accent wall, transform old wooden cabinets with a coat of paint or stain for a more modern look, or touch up the trim to instantly revive your kitchen. With Pinterest and home makeover series showing off before-and-afters, it’s easy to see that a simple change of color can go a long way. 

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.

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Callie’s Cookbook Kit, $84 Bake like a Lowcountry local with a cookbook kit from an award-winning bakery, Callie’s Hot Little Biscuit. Inspired by generations of family recipes and Southern hospitality passed down from her mother, this kit is created by Charleston baker and cookbook author Carrie Morey. This curated kit makes it easy to recreate the bakery’s famous Southern flavors from your own kitchen. Inside you will find one of Carrie’s bestselling cookbooks, a bag of the bakery’s signature buttermilk biscuit mix or gluten-free biscuit mix, a jar of sweet blackberry jam, stoneground Carolina grits and a set of biscuit cutters. Whether you are preparing for a weekend brunch, hosting a holiday meal or just craving a warm buttery treat, Callie’s kit comes with everything you need. The cookbook offers stepby-step guidance, expert baking tips and classic recipes that have made her company a household name—including favorites such as BBQ chickensalad biscuits, dill-icious cucumber sandwiches, roasted pimento cheese chicken, macaroni pie and peach cobbler. This kit is perfect for seasoned home cooks or as a gift for newlyweds, college students or anyone who appreciates authentic Southern comfort food. calliesbiscuits.com

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Native Birds of North Carolina Jigsaw Puzzle, $23.99 Discover America’s natural wonders and beloved landmarks one piece at a time with Highland Creek Puzzles, proudly printed and packaged out of Raleigh, North Carolina. Choose from a variety of thoughtfully designed puzzles highlighting native birds, flowers, trees, mushrooms, aquatic life and lighthouses from your favorite southern state. Each puzzle includes 1,000 intricately detailed pieces and stunning artwork that captures the charm of the places, plants and wildlife that make each region special. More than just a pastime, Highland Creek Puzzles invites you to create meaningful moments with family and friends, enjoy a relaxing screen-free activity

and discover the beauty of the outdoors from the comfort of your home. Once the design is completed, these detailed puzzles can be framed and displayed as unique artwork, kept for your own personal collection, or gifted to a fellow nature lover, bird watcher, gardener or outdoor enthusiast. Each puzzle is carefully researched, designed and crafted with love, and new states and themes are constantly being added. It’s also nice to know that if a puzzle piece decides to go rogue, Highland Creek Puzzles will search its archives to locate the missing piece and ship it to you in an envelope at no cost. highlandcreekpuzzles.com

Hand-Painted Plate in Tulip Crown, $56 Bring a touch of handcrafted beauty to the table with East Fork’s hand-painted Tulip Crown collection. Made in Asheville, North Carolina, this full line of ceramic dinnerware includes mugs, plates, bowls and serving platters, all designed to bring warmth and character to your kitchen and dining table. Each piece is handcrafted by East Fork founder Alex Matisse and his team of potters, using raw materials sourced from the Southeast and featuring custom-formulated paints developed in their lab. This newly launched collection is a nod to East Fork’s original roots, inspired by Alex’s hand-painting techniques and motifs. He

initially learned as an apprentice and perfected his technique over the last 15 years of his career. The Tulip Crown collection features three classic color combinations to choose from: toile, an eggshell white design painted over heron blue; verdant, a longleaf green hand painted on top of panna cotta white; and fawn, eggshell white strokes over a morel brown. You can order your favorite piece online, at a local stockist or pop-up event near you, or view the full line of pottery at brickand-mortar locations in Brooklyn, New York, and Asheville. eastfork.com SEPTEMBER 2026

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Handle a Power Outage with Confidence By Christina Sawyer Picture this: A severe storm has been forecast, and this time, the meteorologists got it right. The winds are howling, the sky is dark, rain and hail are falling from the sky, and the power lines in your area are down. Your electricity may be out for days. Unfortunately, you’re low on food, pet supplies and even essential medications. What now? It’s a nightmare scenario, but with simple preparation, you can avoid the panic. While you can’t predict when or where the next storm will strike, you can be ready to face it head-on. By creating a plan and stocking up on essentials, you’ll be in a much better position to weather the storm—figuratively and literally. Although MPD Electric’s crews work hard to maintain the lines and poles, storms can still cause unexpected damage. Crews take great pride in restoring power as quickly and safely as possible. However, the extent of impacts of severe

Whether it’s a thunderstorm, windstorm or hurricane, protect your home and family by being prepared. ADOBE STOCK PHOTO BY SERGOFAN2015

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weather events can be uncertain, making it essential to have a plan. No matter the weather emergency, consumers are encouraged to prepare for every possibility. Here’s how you can take action. When a Storm is Forecast If a major weather event is expected, take steps to protect your home: • Secure your home. Make sure doors and windows are latched to withstand high winds. If snow is expected, bring shovels and ice melt inside. • Charge your electronics. Ensure cellphones and portable chargers are fully charged. In an outage, phone batteries dying is a risk. • Consider a generator. If you have a generator, review the instructions for safe operation. Ensure your generator can handle the appliances you plan to power. Never run a generator inside; carbon monoxide exposure is deadly.

During an Outage If your power does go out, follow these steps to protect your home and appliances: • Turn off appliances. To avoid damage from surges, turn off sensitive electronics. Leave one light on so you’ll know when power is restored. • Conserve power. Use a small generator or battery backup efficiently. LED holiday lights can illuminate a room while drawing minimal power. • Stay informed. Use a battery-powered radio or TV to keep up with emergency information. Check local news or MPD Electric’s social media channels for restoration updates. Keep Your Family Safe Power outages can pose safety risks, especially for those who rely on medical equipment. If you or a loved one fall into this category, we encourage you to contact us to complete a medical equipment notification form. Having this form on file allows our customer service

ADOBE STOCK PHOTO BY PIXSOOZ

representatives to notify you in advance of any planned outages, giving you time to secure extra oxygen tanks or backup power options. While we can’t guarantee immediate restoration during unplanned outages, we will prioritize medically dependent consumers for power restoration whenever possible. During extreme weather, when snow, ice, downed trees or power lines can make roads impassable, ensure you have essential items ready, such as medications and important documents. Power Restoration Updates MPD Electric takes pride in maintaining clear communication with consumers, especially during outages. Report outages by calling us directly—avoid using social media for reports, as these pages are not consistently monitored. For the quickest response when calling in outages, provide your name, location and account number. Our social media channels will provide updates during widespread outages, but reporting an issue by phone is always the fastest option. Remember, power outages can be stressful, but they don’t have to be chaotic. With proper preparation, you’ll be able to keep your family safe and comfortable, even when the unexpected happens. When the next storm comes, you’ll be glad you did. 

Prepare Your Home and Family Now

No one likes the idea of a prolonged power outage, but it’s easier to manage if you have a plan. Start by creating an emergency kit to keep your family safe and comfortable. The Department of Homeland Security recommends a three-day supply of nonperishable food and water for each household member. Here’s a checklist to get you started: Stock your pantry. Canned goods, energy bars, peanut butter, bottled water and pet supplies are great choices. If you have young children, keep a supply of diapers and formula on hand. Sanitation and hygiene. Ensure you have soap, hand sanitizer, toilet paper and trash bags, as hygiene becomes critical when systems are disrupted. First-aid kit. Stock pain relievers, bandages, antiseptics and prescription medications. Review and refill your prescriptions before severe weather hits. Essential items. Flashlights, batteries, a manual can opener, and a portable radio or TV are crucial for extended outages. Consider a headlamp for hands-free lighting and a power bank for charging devices. Emergency supply location. Organize emergency supplies in an accessible spot. When you’re fumbling around in the dark, you’ll be glad you chose an easy-to-reach location.

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Journey along the South Carolina Cheese Trail By Judy Garrison It has always been a go-to appetizer for gatherings during the holidays, tailgating at the home stadium and celebrating special occasions. Cheese, in whatever form, is a staple for any Southern soiree. Describe it as stinky or stringy, sharp or savory, its composition can be anything from crumbly to rock-solid. But no matter your personal taste or style, there’s a cheese crafted just for you, and you can bet it’s made in South Carolina. The South Carolina Cheese Trail blankets the state, awakening the palate to feta, gouda, blue and more delightful possibilities. Farms producing their own flavor profiles and partnering with local small businesses to market their product firmly establish the state as one of the best cheese producers in the world. Fourteen farms and producers encourage you to experience the handwork of their labor and taste the difference local makes. From the Cheesemaker On the campus of Clemson University, blue cheese is crafted from Hickory Hill 36

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Milk—yes, owned by a Clemson alum— trucked in from Edgefield County to produce Clemson Blue Cheese. Production of the blue didn’t begin on campus but in Stumphouse Tunnel in Walhalla. An astute Clemson professor discovered the tunnel’s ideal atmosphere to cure blue mold cheese. The tunnel, once part of the Blue Ridge Railroad, was abandoned after the Civil War. The university bought it in 1951, and it became a historic landmark. Clemson’s dairy department began experimenting with cheese production, manufacturing the cheese on campus and curing it in the tunnel. As conditions changed, a duplicated tunnel environment was built at the university that produces more than 25,000 pounds each year. Master Cheesemaker Anthony Pounders works with his team of students to create farmstead artisan cheese in 520-pound batches per vat. Aged for six months, each hoop is packaged by hand. Although there is no access to the cheesemaking process at Clemson, the cheese is available on campus as well as at retail locations and through online ordering.

When it comes to stinky cheeses, blue ranks right at the top. “It’s pungent,” says Rebecca Lee, business manager at Clemson Blue Cheese. “In a good way. We always hear we’re people’s favorite blue cheese. Ours is a milder blue cheese compared to others, and that is what draws more people in. If you want a true taste of Clemson tradition, you will want to try it.” Split Creek Farm’s Jessica Bell apprenticed with a cheesemaker to learn the trade. “Some of it is also trial and error to perfect your method and recipe, but

LEFT: It’s The Tiger’s favorite cheese, Clemson Blue Cheese. ABOVE: Making blue cheese is a special kind of science where time and measurements must be precise. PHOTOS COURTESY OF CLEMSON UNIVERSITY

once you are done, it becomes standard procedure,” she says. What began as a commercial Grade A goat dairy in 1985 bloomed into a worldclass cheese operation. Split Creek Farm is known for its feta marinated in olive oil with sun-dried tomatoes. “It is currently third in the world and second in the United States,” Jessica says. The farm has been producing cheese for almost four decades—including feta, fromage blanc and farmstead goat cheese—with Jessica producing the artisan products for more than 30 years. “We tell everyone that our animals are part of our family, and we believe the extra love and attention they receive is reflected

in the award-winning quality of our artisan products,” she says. When people visit the farm, whether for a tour or to shop, goats are out and about in tandem with the staff members who are eager to answer questions. “Visiting the farm itself is an effective way to really get a good sense of the passion and care that we put into our work, our animals and our products,” Jessica says. “The time, effort, money and energy put into raising a single goat from a baby to milking age is extremely hard to calculate, and then you multiply that by 300. That’s before you start calculating the actual expenses for the production, management and delivery of our artisan products. Yes, it’s very expensive, but for us, the passion and love we have for our work far outweighs the costs.” Split Creek Farm welcomes visitors touring the South Carolina Cheese Trail. Jessica says it best: “How many chances do you get to support a small local womenowned and operated business that has won out against large competitors not just in the country but in the whole wide world?” Board Building Cheese has always been a crowd pleaser, but never more so than with the resurgence of the charcuterie board. Not only is it overflowing with eats, but it also serves as a visual showstopper. “Charcuterie was very popular in the late ’80s, early ’90s and had a resurgence prior to COVID,” says Dawn Von Hof,

catering manager for Jim’s Smokin’ Que in Blairsville, Georgia. Due to the mandates during the pandemic, sharing boards disappeared. Weddings appeared to be the catalyst that revived boards postpandemic and also introduced grazing boards, offering a different twist. “Charcuterie was originally just meat,” Dawn says. “The Italians brought in the cheese, and then the Americans added the vegetables, fruit and all the other things. The general rule is three cheeses, three meats and three accompaniments. Traditionally, you use a semisoft, a hard and a blue cheese. Four ounces is what you want (per person). It’s not a meal. It’s an accompaniment to wine or whatever you’re pairing it with. An ounce of fruit, vegetables, cheese and meat.” The first order of assembly? Choose your board based on personal taste, theme and crowd size. “Start with the board. Place your cheeses first. Then, go in with your meats,” Dawn says. “If you’re adding salami roses, add them first. If you’re working with a square, you normally stagger everything and put it together. You don’t want spaces. It should be tight where it looks abundant and overflowing. “Blue cheese is very salty. It’s pungent, a strong cheese, so add a salami,” she says. “A dried salami, even a genoa, with little peppercorns will be able to tone that down. With feta, pair with prosciutto, tomatoes and some kind of creamy, like a SEPTEMBER 2026

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University of South Carolina tailgating usually includes pimento cheese sandwiches. PHOTO COURTESY OF DISCOVER SOUTH CAROLINA

LEFT: A cheeseburger features pimento cheese as the star. PHOTO COURTESY OF DISCOVER SOUTH CAROLINA

FAR LEFT: Classes on making charcuterie boards are wildly popular. PHOTO COURTESY OF SCHEID IMAGES

BOTTOM LEFT: Feta marinated in olive oil has gained worldwide attention for Split Creek Farm. PHOTO COURTESY OF SPLIT CREEK FARM

dip for vegetables.” Regarding design and arranging, Dawn says kale was very popular in the ’80s. “We could use it, but we use chard. You can also use hydrangea leaves,” she says. “The most popular, if you can get them, are lemon and lime leaves. We’ve even used banana leaves on big boards.” For a crowd, consider an expanded or grazing board. Dawn suggests adding 38

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sliders or shrimp and grits and building them into the board. Place the board in the center of the room so when people walk in, it’s an abundant table. “Colors are important,” she says. “It’s the main statement. You want people to walk in and be, ‘Wow!’ Anything charcuterie right now is popular. You’ve got charcuterie picks, cups. Any vessel that you can put meat, cheese and crackers has

become charcuterie. Any way you can put it all in and make it all look pretty.” Boards and tables have replaced the traditional catering menus. “We’re making 35 boards for a local ladies’ bingo night,” says Zach Edmonds, owner of Jim’s Smokin’ Que. With more than 250 people and 35 tables, the boards become the celebrity. Not only are people choosing boards over traditional catering for special events, serving arrangements at home is gaining popularity. For Dawn, the most important element is quality. “Quality of products is No. 1,” she says. “Zach uses local farms whenever possible. You can make something look pretty, but if you consume it and it’s not appealing to your palate, it’s a disaster. That’s not memorable.” 

The South Carolina Cheese Trail From the mountains in the Upstate to the Midlands and down into Thoroughbred Country all the way to the coast, the cheese trail offers flavor profiles of irresistibly complex cheeses that will have your palate surrendering to the artisans of South Carolina. Elevate any event or at-home Friday night and serve the best cheeses made right next door. The Mountains Whispering Pines, Seneca whisperingpinesdairy.com Cheeses: Golden manchego, pecorino, ricotta salata, ricotta, feta, Mauldinian (a semihard cheese soaked in wine), Oconee jack, halloumi and various sweet and savory soft cheeses made from the dairy’s own goat or sheep milk Where to buy: Find Whispering Pines cheeses at the Greenville Saturday Market. Tours: In addition to tours, the business also offers cheese-making classes. Split Creek Farm, Anderson splitcreek.com Cheeses: Marinated feta, marinated feta with olives, feta in brine, dry wrap feta, fromage blanc and chevre made from the farm’s own Grade A goat milk Where to buy: In Anderson from various retail outlets Tours: Self-guided tours are available on Fridays and Saturdays. Guided tours are available by appointment. Forx Farm, Anderson forxfarm.com Cheeses: Gouda and colby made from locally sourced raw milk Where to buy: Various area retailers Possum Kingdom Kreamery, Belton facebook.com/pkkreamery Cheeses: Spreadable chevre in a variety of flavors, including garlic and basil, cinnamon honey and pecan, lavender and honey and chipotle; marinated and dry feta. Where to buy: Various Upstate markets Tours: Guided tours by appointment

Milky Way Farm, Starr scmilkywayfarm.com Cheeses: Raw-milk Gouda Where to buy: Various area retailers Happy Cow Creamery, Pelzer happycowcreamery.com Cheeses: Butter cheese, Wisconsin cheddar, hoop cheese, Havarti and dill, white cheddar and onion, smoked provolone, blueberry cheddar, morel/leek and more made from milk from the dairy’s own herds Where to buy: Various area retailers Tours: Available by appointment Clemson University, Clemson clemson.edu/bluecheese Cheeses: Legendary Clemson Blue Cheese made with milk from an alum’s farm, Hickory Hill Milk Where to buy: Various area retailers Fishing Creek Creamery, Chester facebook.com/fishingcreekcreamery Cheeses: Goat milk cheeses made with milk from the creamery’s herd. Chevre flavors include garlic and chive, maple walnut, cranberry walnut, classic and Fishing Creek’s original Spiderbite, flavored with honey and a shot of ghost pepper. Where to buy: Various area retailers Thomas Family Farms, Clover facebook.com/thomasfamilyfarmsc Cheeses: Gourmet goat cheese feta (crumbled, marinated, block), chevre (plain and herbed) and spreads Where to buy: Various area retailers The Midlands Hickory Hill Milk, Edgefield hickoryhillmilk.com Cheeses: Supplies the milk for Clemson Blue Cheese Where to buy: Purchase from Hickory Hill Milk’s “honor cooler” on the porch of milk plant in Edgefield or from Clemson University; also available at various area retailers. Tours: Yes

Turner’s Farm Fresh, Bowman facebook.com/turnerfarmfresh Cheeses: Cows’ milk cheese curds and block cheeses, including pepper jack, tomato basil, dill, blue and cheddar Where to buy: Area farmers markets, plus home delivery Thoroughbred Country Trail Ridge Farm & Dairy, Aiken facebook.com/trailridgefarm Cheeses: Chevre in a variety of flavors, marinated and crumbled feta Where to buy: Various area retailers Tours: Yes On the Coast Hope Haven Farm, Harleyville facebook.com/hopehavenfarmsllc Cheeses: Goat milk cheeses, including chevre and feta Where to buy: Various area retailers Tours: Yes The Goatery at Kiawah River, Johns Island thegoateryatkiawahriver.com Cheeses: Variety of goat milk cheeses Where to buy: Call The Goatery at Kiawah River for an appointment Tours: Yes AIGENERATED IMAGES BY BRANDON POMRENKE

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This Stone of the Century Is Quickly Disappearing 1,000 times rarer than diamonds! “Tanzanite is the most beautiful blue stone to be discovered in 2,000 years.” —Henry Platt, President of Tiffany & Co.

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his exquisite necklace features over 8 carats of vivid tanzanite, a gemstone so rare and breathtaking that Henry Platt, former president of Tiffany & Co., hailed it as the “stone of the century.” Discovered only in 1967 near Mount Kilimanjaro, tanzanite is found in a single location on Earth — just a few square kilometers in Tanzania. Already 1,000 times rarer than diamonds, experts warn that the mines are rapidly depleting, making tanzanite one of the most finite gemstones in the world. Its mesmerizing violetblue hue places it alongside diamonds, rubies, sapphires, and emeralds as one of the five truly precious gemstones. This necklace isn’t just a stunning accessory — it’s a piece of geological history and a treasure whose rarity grows with each passing year. As one of the world’s leading tanzanite experts, Stauer is uniquely positioned to offer this extraordinary piece at a remarkable value.

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IMPORTANT: Please bring your registration ticket, found on the cover of this magazine (the September Currents), to your desired registration location. EARLY REGISTRATION DAY 1: MPD’s Bennettsville Office | Wednesday, October 7 Drive through anytime between 8:00 a.m. - 5:00 p.m. EARLY REGISTRATION DAY 2: Darlington Raceway | Friday, October 9 Drive through anytime between 8:00 a.m. - 5:00 p.m.

2026 MPD ANNUAL MEETING: Darlington Raceway | Saturday, October 10 Registration from 9:00 a.m. - 12:00 p.m. Business meeting begins at noon followed by raffle prizes.

EARLY REGISTRATION DAY 1: WEDNESDAY, OCT 7 MPD | OFFICE IN BENNETTSVILLE EARLY REGISTRATION DAY 2: FRIDAY, OCT 9 | DARLINGTON RACEWAY 2026 MPD ANNUAL MEETING SATURDAY, OCT 10 | DARLINGTON RACEWAY

DRIVE-THRU REGISTRATION WATCH & LISTEN FROM YOUR CAR