FEbRuARy - Marlboro Electric Cooperative, Inc.

Transcription

Back to the
Land
February 2014
A new breed of
farmer crops up
SC Sc e n e
Breaking down barriers
SC Sto r i e s
Chasing white lightning
Humor Me
Go easy on the bull
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THE MAGAZINE FOR
COOPERATIVE MEMBERS
Vol. 68 • No. 2
(ISSN 0047-486X, USPS 316-240)
Read in more than 470,000 homes
and businesses and published
monthly except in December by
The Electric Cooperatives
of South Carolina, Inc.
808 Knox Abbott Drive
Cayce, SC 29033
February 2014 • Volume 68, Number 2
Tel: (803) 926-3 1 75
Fax: (803) 796-6064
Email: [email protected]
EDITOR
Keith Phillips
ASSISTANT EDITOR
Diane Veto Parham
FIELD EDITOR
Walter Allread
PUBLICATION COORDINATOR
Pam Martin
ART DIRECTOR
Sharri Harris Wolfgang
DESIGNER
Susan Collins
FEATURE
PRODUCTION
Andrew Chapman
15The new face of farming
Van O’Cain
Susan Scott Soyars
Contributors
Becky Billingsley, Mike Couick,
Jim Dulley, Tim Hanson, Carrie B.
Hirsch, Jan A. Igoe, Charles Joyner,
Susan Hill Smith, S. Cory Tanner
Mic Smith
COPY EDITOR
Young farmers bring fresh ideas and
energy to South Carolina agriculture.
4CO-OP CONNECTION
Publisher
Lou Green
ADVERTISING MANAGERS
Tel: (800) 984-0887
Dan Covell
Keegan Covell
National Representation
National Country Market
Tel: (800) NCM-1181
ADDRESS CHANGES: Please send
to your local co-op. Postmaster:
Send Form 3579 to Address
Change, c/o the address above.
Periodicals postage paid at Columbia,
S.C., and additional mailing offices.
© COPYRIGHT 201 4. The Electric
Cooperatives of South Carolina,
Inc. No portion of South Carolina
Living may be reproduced without
permission of the Editor.
Learn how unelected
bureaucrats in Washington,
D.C., want to raise your power
bill by 50 percent—and what
you can do to stop them.
POWER USER
DIALOGUE
10Buzz words
“Off the grid” has become
a trendy concept, but
do we as a society really
understand what it means?
ENERGY Q&A
12Efficient cooking
Use these simple tips to
save energy in the kitchen.
SMART CHOICE
14Easy does it
Need a hand with
household chores? Try these
ergonomic devices to make
everyday tasks a breeze.
SC LIFE
STORIES
21Chasing white lightning
Printed on
recycled paper
Retired lawman Dennis Vess
looks back on a career spent in
hot pursuit of moonshiners.
Member of the NCM network of
publications, reaching more than
7 million homes and businesses
The University of South Carolina
celebrates 50 years of desegregation.
GARDENER
26 Building better blueberry bushes
Judicious pruning is the secret
to a bumper crop of berries.
TR AVELS
28 Heroism on display
The Congressional Medal of
Honor Museum in Mount Pleasant
celebrates the extraordinary
courage of U.S. military personnel
who have earned the nation’s
highest award for valor.
28
CHEF’S CHOICE
30 Pizza that steals the show
Actor-turned-restaurateur
Rick Marzan brings authentic
Neapolitan pizza to the Midlands.
FUDIO / iStock
SOUTH CAROLINA LIVING is brought
to you by your member-owned,
taxpaying, not-for-profit electric
cooperative to inform you about your
cooperative, wise energy use and the
faces and places that identify the
Palmetto State. Electric cooperatives
are South Carolina’s — and
America’s — largest utility network.
6ON THE AGENDA
SCENE
22 Breaking down barriers
Mic Smith
Paid advertisements are not
endorsements by any electric
cooperative or this publication.
If you encounter a difficulty with an
advertisement, inform the Editor.
Cooperative news
RECIPE
32 Foods to warm the heart
Garlic cheese bread sticks
Sweetheart sweet potato pockets
Three-generation eggplant
meatloaves
Almond-crusted butter cake
32
HUMOR ME
38 Go easy on the bull
See what happens when a
135-pound near-vegetarian rides
herd on 180 curious cows.
34MARKETPLACE
36SC EVENTS
BACK TO THE
LAND
A new breed of
farmer crops up
FEBRUARY 2014
WEB EDITOR
SC SC E N E
Breaking down barriers
SC STO R I E S
Chasing white lightning
HUMOR ME
Go easy on the bull
Edisto Electric
Cooperative
members Steven
and Heather
Walters enjoy the
simplicity of the
farming lifestyle
with their son,
Rhett. Photo by
Mic Smith.
On the Agenda
Highlights
February 20
Hilarity for Charity
Good, clean family fun takes center stage at this fifth
annual comedy show sponsored by Broad River Electric
Cooperative. Enjoy two acclaimed young comics: Joey I.L.O.
(left) and Mike Goodwin. A high-energy performer with a
popular stage show in Branson, Mo., I.L.O. has appeared on
NBC’s “Last Comic Standing.” Goodwin, a native of Camden
and a Columbia resident, bills himself as “The Bowtie” and
is known for family-friendly Christian comedy. Proceeds
benefit the Jerusalem Project, which aids needy residents
of Cherokee, Spartanburg and Union counties. The show
starts at 7 p.m. at the BREC auditorium in Gaffney.
For details, visit broadriverelectric.com/h4c
or call (866) 687-2667.
For a
listing
p
m
co lete s, see
of Event 6
page 3
TOP PICK FOR KIDS
March 9–14
Juilliard in Aiken
Aiken plays host to the national
debut of a historically accurate
production of Bach’s “Saint
Matthew Passion” at this year’s
music festival. Grammy-nominated
conductor Julian Wachner will
lead the acclaimed Trinity Wall
Street Choir and Juilliard musicians
in a performance on March 14.
March 1–2
Winyah Bay
Heritage Festival
How to call a duck, paint a decoy and
cast a fishing net are just a few of the
traditional outdoor skills kids can practice
at this celebration of Winyah Bay’s
hunting and fishing heritage. The festival
moves to Front Street in Georgetown
this year and features athletic feats by
Palmetto Dock Dogs, a new kayak race
and the state duck-calling contest.
For details, visit winyahbayfestival.org
or call (843) 833-9919.
6
SOUTH CAROLINA LIVING | February 2014 | scliving.coop
For details, visit juilliardinaiken.com
or call (803) 226-0016.
March 10–15
Hilton Head Wine
and Food Festival
Indulge your taste for fine wine
and food at Historic Honey Horn
Plantation, home to the largest
outdoor public wine tasting
on the East Coast. New York
Times wine critic Eric Asimov
and Southern cookbook author
Christy Jordan are featured guests.
For details, visit
hiltonheadwineandfood.com
or call (843) 686-4944.
Email COMMENTS, QUESTIONS AND Story
suggestions TO [email protected]
WIRE scholarship helps women earn degrees
WIRE (Women Involved
In May, Seyward Jeter will
in Rural Electrification, a
finally get the piece of paper
community service organizashe’s been working toward since
1999—a diploma from Coastal
tion affiliated with the electric
Carolina University.
cooperatives in South Carolina)
Jeter was the 2013 winner
awards the scholarship based
of the WIRE Jenny Ballard
on financial need and personal
Opportunity Scholarship, a
goals.
one-time, $2,500 scholarship
An applicant for the WIRE
that goes each year to a woman
scholarship must:
who is an electric cooperative
l be a member of a South
Seyward Jeter
member, who has been out of
Carolina electric cooperative
school for several years and who is ready
l have graduated from high school or
to complete her education.
earned her GED at least 10 years ago
Jeter, an Horry Electric Cooperative
l be accepted into an accredited S.C.
member from Murrells Inlet, started crying college or university, and
when she learned she had won the scholar
l demonstrate financial need and
ship last year. A combination of health
personal goals.
issues and the demands of work and raising
Women who have previously obtained
a family interrupted her previous efforts to
a four-year college degree are not eligible.
complete her degree. Thanks to the scholar Applicants may have previously earned a
ship, she returned to college last fall and
two-year degree or some college credits.
plans to graduate in May with a B.A. in
The scholarship, which can be used for the
sociology.
fall 2014 or spring 2015 semester, will be
Application forms are now available for
paid jointly to the winner and her college
the 2014 WIRE scholarship, which will be
of choice.
awarded to a woman who may not have
Applications are available at your local
been able to attend college after high school electric cooperative or by download from
but now wants to further her education.
scliving.coop. The deadline to apply is
June 2. Mail the application to WIRE
Scholarship Committee, Attention: Bobbie
Giving credit Oops. We failed to give proper
Cook, Aiken Electric Cooperative, Inc.,
credit to the images of Old Santee Canal Park in
P.O. Box 417, Aiken, SC 29802, or fax to
the January S.C. Travels article. Those images were
(803) 641-8310.
taken by Jim Huff.
S.C.RAMBLE!
By Charles Joyner,
See Answer ON Page 35
Fill In the blanks
The pundit says, “Teachers eventually
_ _ _ _ their _ _ _ _ _ .”
v e d l
o v s d d
Use the capital letters in the code key below
to fill in the blanks above.
A C E L O S spells “solved”
GONE FISHIN’
The Vektor Fish & Game Forecast provides
feeding and migration times. Major
periods can bracket the peak by an hour.
Minor peaks, ½ hour before and after.
Minor
AM
Major
Minor
PM
Major
1:16
7:31
1:46 8:16
8:16 9:16
8:46 10:46
9:16
—
1:46
2:16
3:01
4:01
5:16
February
17
18
19
20
21
7:31
8:01
2:01
2:31
3:16
22 1:31 10:16
23 3:16 11:46
24 8:46 4:01
25 9:46 4:31
26 10:31 5:01
27 11:16 5:31
28 11:46 6:01
— 6:46
— 8:01
1:31 9:16
2:46 10:01
3:46 10:46
4:46 11:31
— 5:31
March
1 — 6:31
2 7:01 12:46
3 1:16 7:31
4 1:46 7:46
5 2:16 8:16
6 2:46 8:31
7 3:01 9:01
8 — 9:46
9 11:46 4:16
10 9:31 4:16
11 10:01 4:31
12 10:31 4:46
1310:46 5:01
14 11:16 5:31
15 11:46 5:46
16 6:01 12:01
12:31
7:16
8:01
9:01
10:01
11:46
—
—
—
1:46
3:01
3:46
4:31
5:01
—
6:16
6:31
1:01
1:46
2:31
3:16
4:16
5:31
7:01
8:16
9:16
9:46
10:31
11:01
11:31
5:46
12:16
energy efficiency tip
Fighting winter chills? A crackling fire warms the house,
but don’t let it heat up your electric bill. To cool energy
costs, keep the fireplace damper closed when not in use.
Caulk around the fireplace hearth. Double up on woodearned warmth by lowering the thermostat setting to
between 50 degrees and 55 degrees Fahrenheit. Learn
more at energysaver.gov. Source: U.S. Department of Energy
scliving.coop | February 2014 | SOUTH CAROLINA LIVING
7
Sick of D.C. bureaucrats
raising your power bill?
Join the campaign to keep your
electricity affordable and reliable
The Environmental Protection Agency (EPA) wants to impose new power plant
regulations that rely on costly, unproven technology to reduce carbon dioxide
emissions. If adopted, these policies could increase your power bill by 50 percent.
Join your local electric cooperative and tell the EPA you disagree with new rules
based on sensationalism and bad policy. It’s free and takes just seconds.
u Go to sc.tellepa.com and join our online petition
u Fill out and mail this postage-paid card
Take action at
sc.tellepa.com
today
Flawed EPA policies could mean higher bills
What is the EPA up to?
How will this affect S.C. co-op members?
EPA bureaucrats have proposed new rules placing
strict limits on the amount of carbon dioxide
emissions from power plants. These regulations
rely on the use of expensive and unproven carbon
capture and sequestration (CCS) technology.
“The EPA believes that CCS is a commercial
technology, and it is not. It simply has not been
proven on a large scale,” says Ron Calcaterra, CEO
of Central Electric Power Cooperative, the whole
sale supplier of electricity to your local co-op.
According to the EPA’s own analysis, these
regulations will effectively eliminate construction
of new coal-fired power plants. When applied
nationally to existing power plants, EPA’s new policy
could drive up the cost of generating electricity
by 75 percent, according to estimates by the
Congressional Budget Office.
Almost 60 percent of the electricity distributed by your
cooperative comes from coal-fired plants. The effect on
South Carolina consumers would be devastating.
“It could be less expensive for us to tear down those
coal plants and build new plants,” Calcaterra says.
Replacing South Carolina’s existing coal-fired plants
with a 50-50 mix of new natural gas and nuclear facilities
would still be costly to electricity consumers, according
to his estimates. “The total cost of that would increase
bills by about 50 percent, if not more,” he says.
What can co-op members do?
Join your local electric cooperative and let EPA bureau
crats know that their plan has serious consequences for
South Carolina and our economy. Without input from
co-op members, Calcaterra says, “the decision will be
influenced by people who have other agendas.”
Dialogue
Buzz words
In November, I shared my frustration About
Washington political leaders who do far more
talking at each other rather than to each other,
but politics does not have an exclusive license
on imprecise speech. Businesses of all types also
have their misdirected buzz words, whether
referring to food or alternative energy sources.
‘Farm to table’
Mike Couick
President and
CEO, The Electric
Cooperatives of
South Carolina
It seems as though every restaurant menu and
grocery produce aisle now touts “farm to table”
or “eat local” selections. There is nothing bad
(and a lot good) about producing and consuming food locally, but this is not farm to table as
I knew it growing up. It’s not the same as eating
a tomato in July from a vine you set in the
garden in late April, hoed and watered through
the summer, and picked that very morning.
In my experience, farm-to-table green beans
are the half-runners you planted in April and
picked under a late-June sun while looking
down the row to see whether it was getting any
shorter. Farm-to-table stew beef was last year’s
4-H project retrieved from the freezer.
In the absence of any sufficient acreage, time
or desire to invest in making my family meals
truly “farm to table,” I accept these restaurant
and grocery store offerings as the next-best
thing—a choice that lets me go on with the
other commitments I’ve made. I promise myself
that one day I’ll get back to real farm-to-table
growing, cooking and eating.
‘Off the grid’
I hear this term applied to our residential
energy future. It suggests that we can dodge
monthly power bills and surround our homes
with a virtual moat of distributed energy
resources (DERs) like rooftop solar panels. But,
truly living “off the grid” and supplying our
own energy comes with very real challenges.
My family experimented with energy independence in the 1970s. My dad had an additional chimney added to our home and installed
a wood-burning Buck stove in the basement.
It became a favorite place to gather and share
family stories. The heat rose up the stairs to the
10
upper reaches of the house, and we used less
heating oil in the furnace. There was a lot of
good in that stove—and a lot of work.
I know, because I spent most of every summer
and fall cutting and splitting wood for that stove.
In the winter, it had to be fed at all hours, even
when ice and snow were on the ground around
the woodpile. The ashes routinely had to be
removed and dumped. My father’s appreciation
for that Buck stove waned in the 1980s just as
my brother and I left for college. I wonder if
there was any connection.
What finally doomed the stove was the bird.
We think it intended to roost in the chimney,
only to fall down the flue into the stove. Its
constant chirping led my mom to open the door
one day, and you can guess what happened
next. Over the years, the description of the bird’s
wingspan has grown wider—it now spans somewhere between condor and pterodactyl. Up the
stairs it flew. Using a kitchen broom, Mom eventually chased the bird out the back door, and
before long, the old Buck stove was gone, too.
Today’s efforts to live “off the grid” using residential solar panels are a far cry from that stove.
The price of photovoltaic panels has fallen over
the years, federal and state tax incentives are
available, and we have professional solar installation crews working across South Carolina. As
with the Buck stove though, the challenge is not
the product itself but the misguided notion that
alternatives are an effortless way to energy independence. That stove needed regular fuel and
maintenance. A solar panel needs fuel (sunshine)
and maintenance, too.
Until affordable battery-storage systems exist,
the lack of a continuous fuel supply (the sun
doesn’t always shine) means consumers will
still need an electricity supplier to make up the
difference. Homeowners with distributed energy
resources will also need trusted experts to help
them ensure proper sizing, operation and maintenance. To whom will they turn? Stay tuned. It
will likely be your very own electric cooperative.
EnergyQ&A
BY jim Dulley
Efficient cooking
Q
I am a bit of a chef, so I want
to update my kitchen with the
most efficient appliances. Can you
share some ideas for energy-efficient
appliances and cooking tips?
Amana
A microwave oven is the most efficient way
to cook smaller amounts of food.
12
Make the most of your
appliances while using
the least energy
regular resistance element, heat transfers from the range top to the base of
the pot. A lot of heat is lost to the air,
never reaching the food.
If you don’t always use magnetic
cooking vessels, you may want a
range with only one or two induction elements; the others should
be resistance or halogen. Halogen
elements heat up quickly but are not
as efficient. Opt for different sizes,
then match the size of the pot to the
element size for less heat loss.
When it comes to ovens, electric
is preferred by most professionals.
It holds more even heat than gas for
baking. Another advantage, especially
during summer, is that electric does
not introduce extra moisture to your
house, as gas and propane do when
they burn. Extra moisture means
more work (and energy use) for your
air conditioner.
A convection oven saves energy
as compared to a standard oven. Its
small air-circulation fan uses some
James Dulley
A
If you’re a frequent cook, you
eat up a lot of energy in the
kitchen. By using energy-saving
appliances and simple kitchen tips,
you can reduce energy consumption
in that part of the house.
The major energy user is the refrigerator. Odds are, if you prepare a lot
of food, you have a large refrigerator
and you open it often, letting cool air
out and warm air in. Place commonly
used items near the front of your
fridge to minimize the time the door
is open. Keep the fridge fairly full; that
helps regulate the temperature. Use
water jugs if needed.
Properly located kitchen appliances
run more efficiently. Don’t place the
refrigerator right next to the cooking
range and oven. Their heat makes the
refrigerator compressor run longer.
Also, don’t put the range or oven
under a window; a breeze can carry
away heat before it gets into your pots
and pans.
For electric ranges, the most
efficient heating elements are induction units. These elements produce
magnetic energy, which warms
magnetic (usually iron and steel) pots
and pans. When there is no utensil
on an induction element, the element
does not get hot.
Induction elements provide heating
control almost as precise as gas
burners and offer an energy advantage: nearly all of the energy goes into
the pot or pan to heat food. With a
When the air conditioning is cooling the indoors,
use smaller cooking appliances, like this slow
cooker, outdoors if possible.
electricity, but the oven cooks much
faster, so there is significant overall
savings. Not all foods roast and bake
well in convection mode, so you can’t
use it for all oven cooking.
Want more kitchen energy savings?
Use small countertop appliances when
possible. A small toaster oven uses
significantly less electricity than large
oven elements. Countertop electric
woks and rice cookers are other good
examples.
Keep in mind that, during winter,
the heat and humidity from cooking
help warm your house and reduce the
heating load on your furnace or heat
pump. During summer, this same heat
makes your air conditioner run more,
increasing electric bills. This is a good
time to use countertop appliances
outdoors to reduce indoor heat.
Microwave ovens are the most
efficient way to cook individual food
items. They run on lower wattage and
offer short cook times. But for cooking
larger quantities of food, a large oven
remains the best choice. Plan ahead so
foods that cook at the same temperature can be baked simultaneously or
consecutively, while the oven is hot. Send questions to Energy Q&A, South Carolina
Living, 808 Knox Abbott Drive, Cayce, SC
29033, email [email protected] or fax
(803) 739-3041.
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Co at y how
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Columbia/Lexington/Midlands
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Barnwell/Denmark
Orangeburg
Neeley Heating & Air
(803) 793-3370
Drawdy’s Heating & Air
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Camden/Lugoff/Elgin
Powers and Gregory
(803) 438-9616
powersandgregorygeo.com
Newberry/Chapin
Fulmer Heating & Cooling
(803) 276-1553
Fulmergeo.com
Comfort Services
(803) 772-4490
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Myrtle Beach/Georgetown
Carolina Temperature Control
(843) 651-6000
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Rock Hill/Charlotte
Panther Htg & Clg, Inc.
(803) 327-2700
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SmartChoice
By Becky BILLINGSLEY
Easy does it
rpal tunnel
Arthritis, ca ysical conditions
d other ph
ut
syndrome an mple tasks difficult, b
si
e
d
frien ly
can mak
ic and user- d.
m
o
n
o
rg
e
han
these
d a helping
devices len
KITCHEN COMFORT
WHOLE-HOUSE HELPER
Painful joints or aching muscles can make bringing grocery bags in from the
car or toting gardening supplies excruciating. The Overland Carts C44-6T
6-Cubic-Foot Electric Wagon will carry almost any load up to
750 pounds, and its rechargeable battery can operate
up to 11 hours. $1,875. (877) 447-2648; overlandcarts.com.
IMMERSE YOURSELF
The De’Longhi DHB716 tri-blade immersion
blender runs with one hand and the push of
a button—easier on the wrist than whisking.
Another hand-friendly function is its included
chopping attachment. $70. (800) 322-3848;
delonghi.com.
GRATE EXPECTATIONS
Cuisinart’s CMG-20 Cordless Rechargeable
Multi‑Grater shreds soft cheeses and chocolate,
slices vegetables and hard cheeses, and grates
nuts and spices, all with one button push. The
ergonomic handle fits right- or left-handed users.
$40. (800) 927-7671; zappos.com.
LOOSEN UP
Loosen lids on glass jars in seconds with the
Hamilton Beach 76800 Open Ease Automatic
Jar Opener. The easy-to-store device has a push
button that activates two AA batteries to twist
and open lids from 1 to 4 inches in diameter. $6.
(800) 851-8900; hamiltonbeach.com.
EASY UNCORKING
Replace the frustration of removing a bottle cork
with a fun alternative. The Wine Enthusiast Electric
Blue Push-Button Corkscrew has a clear, blue-lighted
window that reveals the cork sliding out of the bottle
neck; on its recharger, the device doubles as a blue
nightlight. $30. (800) 356-8466; wineenthusiast.com.
OFFICE ERGONOMICS
ADJUSTABLE HEIGHT
The right desk height is critical for
ergonomic balance. The Ergo Depot
AD17 Adjustable Desk uses pushbutton electric adjustment to raise
or lower the desktop from 26 to
46.5 inches for a range of sitting
or standing work heights. It’s also
mobile, with lockable casters. $549.
(888) 508-3725; ergodepot.com.
UPRIGHT SURFING
If you’re uncomfortable using your
mouse hand in a flat position,
try a more neutral angle with
the Anker 2.4G Wireless Vertical
Ergonomic Optical Mouse. It’s
used upright, as if shaking hands,
and is suited for Web surfing,
gaming and long stretches
at the computer. $24.
(800) 988-7973;
ianker.com.
14
COMPUTING CUSHION
Compute in comfort with an L5V-0001 Sculpt
Ergonomic Desktop from Microsoft. The
keyboard has a cushioned palm rest and an arc
designed for the way fingertips naturally curve.
Compatible with Windows 8, 7 and RT, the kit
includes a separate number pad and a mouse,
all designed to ease the strain on wrists and
arms. $130. (800) 642-7676; microsoft.com.
DOUBLE DUTY
Having a comfortable work space is nice,
but being able to work out while earning a
salary can be thrifty and wise. The LifeSpan
TR-1200-DT5 Treadmill Desk allows for
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Young farmers
bring fresh energy
and ideas to
S.C. agriculture
teven Walters looks out at the fields on
his family’s farm in Dorchester County,
just outside the town of St. George, and
BY SUSAN HILL SMITH
sees what’s not yet there.
Photography by
Mic Smith
It’s a humid, buggy morning at the end
of July during one of the wettest summers in
memory for the South Carolina Lowcountry. In his
short career as a farmer, Walters has never had to deal with
too much water, and he’s behind on planting several crops
because of the 25 inches of rain that has fallen in the past
month and a half. With a boyish smile peeking out from his
beard, he proudly points out emerging plants that promise
to produce Roma II green beans, Crimson Sweet water
melons and Edisto cantaloupes, which have a loyal following.
15
Fa rmi n g i n S .C . by t h e n u mb e rs
148,000
South Carolina farms in 1949
25,867
South Carolina farms in 2011
$11 billion
What South Carolina residents spend
each year on food
$1 billion
Walters
takes an
artisan
approach
to food
that favors
growing
heirloom
and exotic
varieties.
What South Carolina residents spend
on fruits and vegetables
90 percent
How much of South Carolinians’
food comes from out of state
$160 million
Wholesale value of fruits and vegetables
sold by South Carolina farmers in 2007,
most of which was exported
$1.2 billion
Edisto cantaloupes and
Chioggia beets are two
of the specialty crops
Steven Walters grows
to sell to restaurants
and South Carolina
consumers seeking
farm-fresh produce.
He uses a hand-pushed
planter to seed crops.
Potential added revenue if each South
Carolina resident purchased $5 of food
each week from the state’s farmers
Source: “Making Small Farms into Big Business,”
commissioned by the S.C. Department of Agriculture
16
“People are always talking about Edisto
cantaloupes,” Walters says. “They say the
flavor is better.”
Walters, 30, is a new breed of young
farmer drawn to this challenging way of
life not to grow mass quantities of crops for
commodity markets but to supply high-quality
fruits, vegetables and other agricultural products
close to home in a socially responsible and environmentally sustainable way. Creative forces
also drive Walters, who used to cook professionally and takes an artisan approach to food that
favors growing heirloom and exotic varieties you
wouldn’t expect to find at the supermarket.
Consider his selection of beets. “I don’t just
grow beets. I grow golden beets, Chioggia beets,
white beets, black beets. I grow one that’s called
Cylindra—a cylindrical-shaped beet. We try to
do a variety, so you don’t just have a round,
red beet like everybody else does.” Named
for a coastal town in Italy, Chioggia beets are
striped like a candy cane. It’s easy for Walters to
envision them on plates at top-tier Charleston
restaurants, because that’s where much of what
he grows winds up.
Supplying selective restaurants in a foodcentric tourist destination has played a key role
in Walters’ success so far and has helped give
him the confidence to give up his part-time landscaping job in May to focus on farming. Even so,
it was a big step for the husband and new father,
and Walters will need to hold onto his optimism
to get through the challenges ahead.
Learning and growing
Turning the farm into a viable enterprise has
been a bumpy path since Walters tried a crop
of tomatoes for fun more than five years ago,
when he still worked in the restaurant industry.
His mother continues to live in the house that
sits at the front of the family’s 200 acres and is
letting him use the land and equipment, which
has helped him avoid the struggles that many
would-be farmers face in securing capital. When
he started talking about farming as a way of
life, she thought he was crazy, as did most of
the people he told, but Walters says his mom
sees more possibility in it now.
When Walters was growing up, his father
and grandfather worked at the Naval Weapons
Station full time and farmed on the side. Both of
those men have died, so Walters does not have
anyone in the family to go to for farming advice
now. Rather, he has learned how to grow crops
through horticulture classes at Trident Technical
College, advice from the Clemson Extension
Service, independent research and his own
experiences.
He thinks about how he might have saved a
crop of blueberries that he lost to stem rot. “I
guess if you grew up with family that was into
farming, you would know more things like this
and how to handle these problems and have
somebody you could go to and say, ‘Hey, what’s
wrong with my blueberry plant?’ But I have to
do it myself, and it’s all trial and error.”
Family land and
farm equipment help
keep expenses low as
Steven Walters learns
the art of farming by
trial and error.
When
Walters
started
talking
about
farming as
a way of
life, he says,
his mother
thought he
was crazy.
He has also learned that being a successful
farmer is about more than growing crops. It’s
about selling them, too. Early on, he cultivated a
crop of 2,000 watermelons only to go to market
in Columbia and find tractor-trailer loads of
melons from large farms with already established
contacts, so he could only sell half of his haul
and just break even. As a small farmer focused
on quality, he would have to find other ways to
turn a profit.
The new farming family
His wife, Heather, has offered her savvy in the
business world to help him make that side of
the equation click. While she grew up in a rural
area of neighboring Berkeley County, her family
didn’t farm, and before she met Walters on a
blind date, she wouldn’t have expected to be a
farmer’s wife. She was the first in her immediate family to go to college and turned an early
love for writing into a successful career that
currently includes full-time marketing work
for a hospice agency plus additional work as
a journalist.
She looks back to the start of their relationship and admits she had reservations about
Walters’ dreams and how it would shape their
lives together.
“I knew that I was proud of him, and I knew
that I respected what he did, but I also knew
that farming is not a 9-to-5 job, and I knew that
farming is all-encompassing,” she says.
17
Steven and Heather
Walters, members
of Edisto Electric
Cooperative, face the
timeless challenge of
running a family farm
with a mix of optimism
and marketing savvy.
Almost two years into their marriage, her
realistic approach balances his romanticism. She
also pitches in with communications, business
development and branding. With her guidance,
Walters Farm has a logo, T-shirts and a website
(waltersfarmcsa.com), which a friend helped
design. And the arrival of Rhett, the couple’s
redheaded baby boy, has inspired them both to
dream of a line of natural baby foods they plan
to label Ginger Baby.
For the moment, they are busy building the
farm’s Consumer Supported Agriculture (CSA)
program. Through a CSA, consumers purchase
a share of the farmer’s crops in advance. This
gives the farmer seed money and allows consumers to obtain seasonal food directly from the
farm, which distributes produce on a regular
basis through the harvest season, often using a
network of drop-off sites. The CSA concept has
been growing in popularity for the past 25 years
and has started to take hold in South Carolina in
recent years.
“We researched the market,” Heather Walters
says, “and we found out that people were hungry
for it.”
“I knew
that I
respected
what he did,
but I also
knew that
farming
is not a
9-to-5 job.”
—Heather Walters
S e a rc h i n g f o r fr e s h lo c a l f o o d ?
See the Certified South Carolina website
(certifiedscgrown.com/certified) to look for roadside
markets, community farmers markets, farms that
utilize CSAs and local restaurants that feature food
produced close to home.
18
At the same time, Walters Farm has benefited from GrowFood Carolina, an emerging
Charleston-based food hub that serves as a
go-between for local farmers and potential
customers, big and small. While Steven Walters
previously tried to line up restaurant orders one
at a time and still deals with some directly, he
consolidates much of that sales work through
GrowFood, which is a huge time-saver for him
and the restaurants.
“GrowFood was a way to make it work,”
he says.
Small farms, big business
State agricultural leaders see the potential
for new farmers like Walters to cultivate the
increasing demand for fresh, local food while
boosting the state’s economy and the health
of its people and communities, especially in
rural areas.
In December, the South Carolina Department
of Agriculture (SCDA) released the comprehensive report “Making Small Farms into Big
Business,” which urges expanding the state’s
local food infrastructure and supporting collaboration among small farms to increase their
overall odds of success. It recommends establishing 15 to 20 “food nodes,” or clusters of small
farms that share resources, such as irrigation
systems, packing facilities and greenhouses
that can extend growing seasons. It also advises
the addition of three more food hubs like
GrowFood Carolina.
Agribusiness in South Carolina is already a big
factor in its economy, the study explains.
Together, the state’s top 20 farm commodities accounted for $2.4 billion in sales revenue
in 2011. But most of that revolves around top
commodities, such as peaches, tomatoes, tobacco
and broiler chickens, all of which are mostly sent
out of state. At the same time, South Carolina
residents spend an estimated $11 billion on
food each year, 90 percent of which is imported.
With easier access to fresh produce, education and effective marketing, the report asserts,
South Carolina residents and restaurants could
be encouraged to purchase more local farm
products and keep that money at home. Many
consumers are already motivated to buy fresh
and local, not only because they believe it
can be healthier, safer and better for the l l
Jonathan Sharpe/Free Times
Eric McClam left a budding career as an architect to
help his father launch Columbia’s only urban farm in
2009, and while City Roots has a romantic appeal that
has captured the community’s imagination, McClam
admits that farming remains a challenging pursuit.
Eric McClam, 28, enjoys the
“You are working with a product that can spoil or
day‑to-day challenges of running
an expanding farm operation in
go bad easily,” he says. “You are dealing with Mother
the heart of Columbia.
Nature. You’re dealing with markets and sales, and
you’re having to deal with a lot of moving parts.
Nothing is static.”
Looking back at the mistakes he has made in the past five
years, the 28-year-old has to laugh. “It’s a passion of love, not
profitability,” he says.
Profit is not specifically referenced in City Roots’ vision
statement, which instead emphasizes the production of clean,
healthy and sustainable products as well as educating the com
munity about the benefits of locally grown food and environ
mentally friendly farming. But City Roots’ success has required
— Eric McClam
community buy-in.
McClam’s father, also an architect, initiated City Roots after
January, became managing partner. He wears many hats for City
being inspired by a segment about urban farming on NPR. One
Roots and draws on his past training to make things happen.
of the first steps Robbie McClam took was asking the City of
“The role of an architect is to facilitate projects, and that’s
Columbia to rezone land in the Rosewood
kind of the role of a farmer as well,” he says.
neighborhood for the 2.75-acre farm so it
City Roots now grows 125 varieties of fruits and vegetables.
could be used for agricultural purposes.
The farm also keeps bees for honey and pollination, raises
Eric McClam returned to South
free-range chickens for eggs and natural fertilizer, and also
Carolina from New Orleans after earning
produces tilapia in a 3,000-gallon tank. In the summer, City
his graduate degree in architecture. He
Roots received USDA organic certification, which is no small
expected to stay a few months to oversee
feat. An additional 20 acres of family land that the McClams
construction for his dad yet wound up
are developing in Lake City also has been certified as organic.
staying on as the farm’s manager and, as of
McClam’s marketing skills have come in handy as he drums
up business and support. City Roots has an extensive website
with a blog by McClam that covers what’s in season, news, and
social events such as on-site, farm-to-table dinners and “weedand-meet” get-togethers. The farm benefits from volunteer
help in the fields plus college-educated interns, and while there’s
more to the bottom line than money, McClam admits that
he has to “squeeze a dollar out of every part of the farm” to
keep it going. That includes renting City Roots out for events
such as fraternity and sorority socials and a new effort to host
weddings, which McClam tested out in October as he and his
bride, a speech therapist, got married and celebrated afterward
at City Roots.
“The farm is somewhat an extension of me, and it was nice for
my wife to become a part of that as well.” —Susan Hill Smith
Photos courtesy of City Roots
“You are working with a product that can
spoil or go bad easily. You are dealing with
Mother Nature. You’re dealing with markets
and sales. Nothing is static.”
Founded in 2009 by Robbie McClam (above), City Roots has also become a
popular venue for receptions and farm-to-table dinners.
For more information on Columbia’s only urban farm,
visit cityroots.org.
19
professor Dave Lamie started in October 2010.
Lamie’s program covers principles of land
stewardship as well as marketing plans and other
skills to help participants become successful
entrepreneurs.
“There’s a real need for this,” says Lamie, who
also strives to connect participants with established mentors. “The average age of farmers in
South Carolina is 59 now. Trying to find replacements for current farmers is a big issue.”
Carrying on
environment, but also because it can be tastier
and less expensive.
These shifts in food consumption are leading more young men and women to careers as
farmers, too, but the newcomers are typically
coming to it without the benefit of family background, experience or money to leverage into
land, equipment and other start-up costs, according to the SCDA report. In addition to infrastructure, they need training like that provided by
the South Carolina New and Beginning Farmers
Program, which Clemson University associate
GetMore
Walters Farm: waltersfarmcsa.com or
facebook.com/WaltersFarmlowcountry
City Roots: cityroots.org or
facebook.com/CityRootsFarm
GrowFood Carolina: growfoodcarolina.com or
facebook.com/GrowFoodCarolina
South Carolina New and Beginning Farmers
Program: facebook.com/SCNBFP
20
Despite intense
summer rainfall that
ruined most of his
crop, Walters was
able to deliver a few
boxes of micro-greens
in September to chef
Stephen Thompson
at Charleston’s
Prohibition restaurant.
“I don’t
even see
it as work,
I enjoy it
so much.”
—Steven Walters
Walters knows firsthand that farming requires
fortitude. He has watched over his crops in
the dark hours of the night to scare off hungry
deer. He has endured Lyme disease that he
believes he contracted from the bite of a tick he
picked up in the fields, and he suffered a gash
in his leg in a freak equipment accident. It’s
not unusual for him to change his T-shirt three
times a day. That’s how sweaty and dirty he gets
in the fields. And now he knows that hard work,
planning and investment can quickly be washed
away through no fault of his own.
The Lowcountry’s severe rains stretched
through the summer, and in mid-August,
South Carolina Gov. Nikki Haley surveyed the
damage at another Dorchester County farm
less than 20 miles away as the state applied for
disaster relief funds from the U.S. Department
of Agriculture. With the deluge keeping him
from the fields, Walters wound up taking extra
work as a crop insurance adjuster to help make
ends meet. Yet, he does what he can when it’s
dry enough, and by mid-September, he delivered two boxes of microgreens to a longtime
friend’s restaurant on King Street in historic
Charleston. It’s lucky for him and the rest of
the state’s farmers that South Carolina’s climate,
while sometimes fickle, usually allows for a yearround growing season. With the fall, he reaped a
large crop of greens in spite of a frost scare and
started making regular deliveries to GrowFood
again.
“I don’t even see it as work, I enjoy it so
much,” he said while standing in the fields,
midsummer. “I just see the end product in my
mind and think, ‘If I do this, I’m going to have
the best tomatoes in Charleston, and we’re going
to make some money.’ I don’t know. You just
have to love it.”
SC Life
Stories
Chasing
white lightning
Dennis Vess
Age:
79
Born in Converse,
he currently lives in Gaffney
Co-Op Connections: Vess is a
member of Broad River Electric
Cooperative and Laurens Electric
Cooperative.
Career Path: Before becoming
an ATF agent, worked as a state
trooper for the South Carolina
Highway Patrol near Aiken
Latest Project: Writing a
second volume of his adventures
as an ATF agent. For details,
[email protected] or
(864) 487-4512.
Carroll Foster / Hoteyephoto.com
Hometown:
Retired lawman Dennis Vess can’t help but
smile when he recalls his first day on the job
as a special agent for the Bureau of Alcohol,
Tobacco and Firearms. He had just rigged an
illegal moonshine still with dynamite and
was crouched behind a pine tree when a
bone-jarring explosion launched about 30
55-gallon barrels of corn mash into the air.
For the next decade, the South Carolina
native chased moonshiners from Mississippi
to Virginia and helped destroy more than 200
other stills. Vess, who joined the ATF after a
six-year tour with the South Carolina Highway
Patrol, quickly became known for his ability to
second-guess what moonshiners were up to.
“For me, that was the perfect job,” he says.
“I looked forward to going to work every day.
I enjoyed working with my partners.”
To commemorate his rough-and-tumble days
in law enforcement, Vess recently built a replica
still near his Gaffney home and recorded his
memories in the self-published book, The
Moon Always Shines. Originally written for his
granddaughters, the book brought Vess back
into contact with his old life.
Last fall, he was selling copies at the
Moonshiners Reunion and Mountain Music
Festival in New Prospect when two men—their
manner and dress suggesting they knew a thing
or two about backwoods distilling—walked up
to him and eyed the book real hard.
“Mister, didn’t you ever feel guilty ’bout
arresting those moonshiners?” asked one of
the men.
Vess smiled his lawman smile and replied,
“Well, they were all grown men, and they
all knew exactly what they were doing.”
—Tim Hanson
21
SCScene
BY DIANE VETO PARHAM
The University of South Carolina
celebrates 50 years of desegregation
A girl of just 16, Henrie Monteith bravely
shouldered a state’s hopeful expectations in
September 1963.
On the morning of Wednesday, Sept. 11, she
climbed the steps to Osborne Administration
Building on the University of South Carolina
campus, alongside Robert Anderson and James
Solomon Jr. Inside, the three of them became the
first African-American students to enroll at the
Columbia school since Reconstruction.
This dramatic moment was just one of many
in that era. Only two weeks earlier, on a different
set of steps, Martin Luther King Jr. had delivered
his “I have a dream” speech in Washington, D.C.,
voicing a growing public outcry for civil rights.
Across the Deep South, segregation of public
universities was collapsing—sometimes amid
violent resistance. Battle after battle in the courts
and in political arenas had led to the inevitable
conclusion that public schools must open to all
citizens, regardless of race.
When USC, the last of the South’s flagship
public universities to desegregate, acceded to the
change, it aimed to do so without the riots, protests or bloodshed that had marred similar transitions in Mississippi and Alabama. The state and
the nation were watching.
In that powerful, historic moment, the determined young Monteith—now Dr. Henrie M.
Treadwell—was keenly aware of the many eyes
watching her, but she was steadfastly focused,
she says, on doing “what was morally right.”
“I needed to do well and study and graduate,
because it would be a letdown to so many if I did
not,” Treadwell recalls. “I felt no pressure. This
was just something I needed to do, and I knew
I would do it, and I did it.”
22
Photos this page and Matthew J. Perry: Courtesy of
South Caroliniana Library, University of South Carolina, Columbia, SC
Breaking
down
barriers
After enrolling at the University of South Carolina in September 1963, students
Robert Anderson, Henrie Monteith and James Solomon Jr. (left to right) walked
down the steps of Osborne Administration Building and into Hamilton College
(below), where they registered for classes.
Patricia Evans,
USC Museum of Education
Courtesy of The Hollins family
Civil rights attorney Matthew J. Perry
represented Harvey Gantt, as well as
Robert Anderson, Henrie Monteith
and James Solomon Jr., in their quests
to desegregate public universities in
South Carolina.
Starting last September and continuing through April of this year, USC
has planned a series of events that
offer opportunities for remembrance
and reflection about this turning
point in South Carolina history,
James H. Hollins Sr. was an 18-year-old AfricanAmerican Marine stationed at Parris Island when he accepted
an invitation, issued to all Marines at the facility, to attend
classes at USC’s Beaufort campus. He enrolled on Sept. 12,
1963, the first African-American student on the extension
campus. He was also among the first African-Americans to
integrate the U.S. Marine Corps.
Hollins died Jan. 5 in Joliet, Ill., where he had worked as a
tax accountant for 30 years before retiring in 2006. He was 85.
The USC Museum of Education has created an extensive
exhibition, “1963-2013: Desegregation—Integration,” that
commemorates the desegregation of the USC system. It is on
display both on site at Wardlaw Hall on the Columbia campus
and online at ed.sc.edu/museum/1963.html. The website
exhibition includes a page devoted to Hollins’ story, as well as
pages for each of the three students who desegregated the
main campus.
Courtesy of USC
Special Collections Library, Clemson University
Harvey Gantt speaks to the media after
becoming the first African-American student
at Clemson University in January 1963.
She was reminded recently that she
had helped disarm the curious and
watchful onlookers by declaring that
there would be no violence. The new
students’ enrollment took place peacefully, as she predicted and as South
Carolina leaders had hoped.
Similarly, in January of that year,
Clemson University had desegregated
without incident when Harvey Gantt
of Charleston enrolled to study architecture. And on Sept. 12, the day after
Monteith, Solomon and Anderson
entered USC, an African-American
Marine sergeant named James Hollins
registered for classes at USC–Beaufort,
quietly integrating that campus.
“It was past time for the University
of South Carolina to open its doors to
all,” USC president Dr. Harris Pastides
noted on Sept. 11, 2013, at the kickoff
event for the university’s year-long
commemoration of the 50th anniversary of its desegregation.
Dr. Henrie Monteith Treadwell returned to USC last
September for the kickoff events commemorating
the school’s 50th anniversary of desegregation.
including a look toward the future.
On April 11, USC will dedicate
a commemorative garden beside
Osborne building and wrap up on
April 12 with a closing ceremony.
“We wanted the good, the bad
and the ugly” included in the anniversary observances, says Dr. Valinda
Littlefield, a USC history professor and
co-chair of the committee planning
the commemorative events.
“We wanted to commemorate,
we wanted to celebrate. We wanted
people to understand the historical significance but also to understand what
happened at the time and to understand what’s happening now,” she says.
South Carolina’s path to desegregation was impacted, like the rest of
the nation, by the pivotal 1954 U.S.
Supreme Court decision in Brown v.
Board of Education, which declared
that separate schools for different
races was unconstitutional.
Here in South Carolina, prominent civil rights attorney Matthew J.
Perry was fighting on the home front,
successfully representing Harvey
Gantt in the legal battle to secure
admission to Clemson. In the summer
of 1963, Perry also took up the fight
in U.S. District Court to get Monteith,
23
Photo and garden plan Courtesy of USC
SC Scene | Breaking down barriers
USC’s Desegregation Commemoration Garden
Anderson and Solomon into USC.
“South Carolina was the last state to
actually desegregate,” says USC history
professor Dr. Lacy Ford, Littlefield’s
co-chair on the planning committee.
“Fritz Hollings gave a speech when
he was in the governor’s office, in
part of which he said that we’re out
of courts and we’re out of time, so
we have to do this lawfully,” Ford
says. Having seen the handwriting on
the wall, state and university leaders
orchestrated a peaceable transition
into the era of desegregation.
Within a decade of the universities’ desegregation, Southern public
primary and secondary schools would
also drop their resistance to integration, in some cases under pressure
from the federal government and
not always without incident.
Certainly racial tensions did not
disappear in the wake of school
desegregation, in South Carolina or
elsewhere. In 1968, the state witnessed
the tragedy of the Orangeburg
Massacre, when three students were
killed and many more injured in a
conflict with police during a racially
focused protest on the South Carolina
State University campus.
Although USC’s 1963 enrollment
of its first three African-American
The number three figures prominently
in the garden space that the University
of South Carolina has set aside as
a permanent tribute to its historic
desegregation. The new 6,000-square-foot
garden, designed by university architect
Derek Gruner, will be dedicated on April 11.
“We’ve got a really nice design that will
transform the space into something that’s
both present and, I think, poignant all at
the same time,” says USC history professor
Dr. Lacy Ford.
Located beside Osborne Administration
Building, the garden will honor the three
African-American students
who were the first to
desegregate USC—Robert
Desegregation anniversary events at USC
G. Anderson, Henrie
n F eb. 11, 6 p.m.
nM
arch 27, 6 p.m.
Henrie Monteith Treadwell and James Monteith (now Treadwell)
L. Solomon Jr. broke ground for USC’s and James L. Solomon Jr.
Russell House Ballroom
Spigner House
new garden space during a ceremony
“Building the Future,” networking
I. DeQuincey Newman Lecture with
A three-stepped
on Sept. 11, 2013. The garden is
social and panel discussion of the
Dr. Henrie Monteith Treadwell
monument, symbolizing the
located beside Osborne, the building
black experience at USC
steps the students climbed
where USC’s first three Africann April
11
American students enrolled in 1963.
to register on Sept. 11, 1963,
n F eb. 19, 6 p.m.
Desegregation Commemoration
will be the focal point.
Russell House Ballroom
Garden dedication, adjacent to
Poetry from USC professor Nikky Finney will be inscribed
Benjamin Todd Jealous, former
Osborne Administration Building
on the steps. They will lead up to three topiary sculptures
president and CEO of the NAACP
n April 12, 7 p.m.
designed by South Carolina topiary artist Pearl Fryar and will
n F eb. 25, 7 p.m.
Koger Center for the Arts
be linked together to represent unity.
Law School Auditorium
Closing ceremony and arts
Circling a seating area at the base of the monument will be
President’s Leadership Dialogue
performances
three stone benches, encouraging contemplation.
with Diane Nash, founding leader
n
T
hrough April 14
“There needs to be not only some celebration and some
of the Student Nonviolent
“1963–2013:
Desegregation–
hard reckoning, but also some reflection about what’s
Coordinating Committee
Integration” exhibit, USC Museum
happening now and what we need to do in the future,”
n F ebruary and March
of Education, Wardlaw Hall
Ford says. “So we wanted to create a place of reflection,
Essay contest in public schools for
and we feel like this will be that place of reflection.”
grades 3, 5, 8 and 11
—Diane Veto Parham
24
Treadwell graduated from USC in 1965
with a B.S. in biology and went on to
earn a master’s degree and Ph.D. in
biochemistry from Boston University
and Atlanta University, respectively,
with postgraduate work at Harvard
School of Public Health. She has had a
distinguished career in public health
and now teaches at the Morehouse
School of Medicine in Atlanta. Her
professional areas of focus—helping
underserved people find “health care
homes” for primary care instead of
emergency rooms, and helping men
successfully reenter community life
Courtesy of USC
students had occurred smoothly, life
on campus “was not all sunshine and
roses,” Littlefield says.
Of the first African-American students, Anderson may have been most
vulnerable to acts of hate and discrimination, she says. Solomon was a graduate student, a military veteran, older
than the others and married, living
off campus. Monteith was a Columbia
resident with family nearby. But
Anderson was from Greenville, the
only black male living on campus, and
he was targeted by students shouting
obscenities and venting their anger.
“People bounced balls at his door
all during the night, then they’d
take off when he opened the door,”
Littlefield says. “They threw things
out the windows. They banged on the
door. They gave him no rest. They
called him names. All sorts of things
happened, nasty things happened
to him.”
Henrie Monteith Treadwell recalls
those days as a lonely time, but she
found her own strength and leadership abilities grew through that trial.
“I don’t know that I felt welcome,
but I didn’t feel not safe or that people
were out to get me,” Treadwell says.
She does remember Dr. H. Willard
Davis of USC’s chemistry department
handing her a packet of registration
materials, wearing “such a warm and
friendly smile, I could not believe it—
but it was genuine,” she says. “I will
always remember him as someone
who broke the barrier right there.”
Now retired, James Solomon Jr. was an honored
guest, along with Treadwell, at USC’s kickoff events.
after prison—are closely tied to the
lessons she learned from her own
desegregation experiences.
Solomon’s pursuit of his Ph.D.
was interrupted by an opportunity to
establish, in partnership with a USC
math professor, a fellowship program
for training elementary school teachers. He devoted four years to that project, followed by a successful career in
educational administration and state
government, retiring in 1992 as the
commissioner of the S.C. Department
of Social Services. In his retirement, he
serves as interim CEO of the Palmetto
Development Group, a nonprofit that
promotes economic development in
the I-95 corridor counties.
“I wasn’t that concerned about not
being liked or being treated badly” at
USC, Solomon recalls. “I had a couple
of professors I knew were obviously
prejudiced and racist, but I expected
that, and it didn’t bother me.”
After graduating from USC,
Robert Anderson served in combat in
Vietnam and later was a social worker
in New York City and worked for the
Veterans Administration. He died
in 2009.
Thousands of African-Americans
have graduated from USC since
Treadwell, Solomon and Anderson
opened the door—a fact driven home
to Treadwell as she has participated in
the anniversary events. Current students have tearfully approached her
on campus to thank her for helping to
broaden access to a college education.
Columbia attorney Tommy Preston,
who in 2006–07 served as USC’s most
recent African-American student
body president, says Treadwell and
her trailblazing peers made it possible
for today’s students to attend college
in a drastically different educational
environment.
“Never once was there a time at
USC that I felt like I had any different experiences as a student because
of the color of my skin,” says Preston,
now the chairman of USC’s Board of
Visitors, the first person of color to
serve in that role.
Harvey Gantt, now a Charlotte
architect and former Charlotte mayor,
participated in Clemson’s 50th anniversary observances during the
2012–13 academic year. His greatest
satisfaction from the role he played
in Clemson’s 1963 integration is the
knowledge that “the opportunity to go
to school there or anywhere in South
Carolina is much better than it was in
my day.”
“The fact that one has access now,”
Gantt says, “means that a larger part
of the responsibility for getting there
lies with the students and the quality
of the public school systems.”
Among the spring events planned
for USC’s ongoing commemoration of
its desegregation will be opportunities
for alumni and others from different
generations to gather and compare
notes on how far the state has come
in its efforts to provide educational
access for all students, regardless of
race, gender, ethnicity or other factors,
and what needs to happen next.
“There are still inequities,”
Littlefield says. “You cannot ignore
that although you’ve made progress,
you have a long, long way to go.”
GetMore
Learn more about the historic desegregation of
the University of South Carolina system and its
anniversary observances at these websites:
sc.edu/desegregation/
ed.sc.edu/museum/1963.html
25
SCGardener
BY S. CORY TANNER
Building better blueberry bushes
Blueberries are popular backyard
bushes for good reasons: They are
easy to grow, bear nutritious fruit,
have few pest problems and make
attractive landscape plants.
Give them proper conditions at
planting, and your blueberry bushes
will produce well for many years
with relatively little care. In
fact, an early spring fertilization every year and
light pruning once or
Photos by S. Cory Tanner
Blueberry flowers and fruit form on stems that
grew the previous summer.
twice a year are the biggest chores.
Understanding how blueberry
bushes produce fruit will help you
master their fertilization and pruning
needs. They fruit on 1-year-old
shoots—stems that were produced the
previous spring and summer. Sturdy
shoots that grow 6 to 12 inches in the
spring will produce the best fruit the
following year, so you want to manage
your plants to produce vigorous shoots
each year while not pushing excessive
growth.
Fertilizing your plants is a doubleedged sword. It encourages new
growth, which is good, but overfertili
zation will result in excessive growth
26
and decreased fruit production. If
you haven’t done so in several years,
take a soil sample from around your
blueberry planting and submit it to
a Clemson Extension office. This is
your best way to determine how much
fertilizer is needed.
Generally, blueberry plants
more than 3 years old will
need about one-half cup
of a complete fertilizer, such as 10-10-10,
each year. Spread this
dose within a 3-foot
circle around each
plant in March, just as
new growth begins to
emerge. Your plants should
produce 6 to 12 inches of new
stem growth by June, but if they don’t,
side-dress the plants with one-half cup
of calcium nitrate or similar fertilizer.
Do not fertilize after July 1.
Pruning seems like a daunting task,
but it really isn’t. If your blueberry
plants are less than 5 years old, they
will require very little pruning. In late
winter, just remove any broken or
dead stems and weak, lower growth.
Stems in the lower half of the shrubs
Left: Pruning the oldest and tallest stems from
a blueberry bush makes room for young fruiting
stems. Cut old stems close to the soil surface to
allow new fruiting stems—identified by their
reddish-brown bark—to grow. Right: Cutting back
strong vertical shoots encourages branching and
increased fruit production.
may be shaded by the foliage above,
leading them to become twiggy and
less productive.
It can also be helpful to selectively remove one or two of the oldest
stems in the center of the plant. This
allows more light into the center and
encourages production of new shoots.
Finally, cut back any excessively long
and limber shoots during the early
summer and right after harvest. This
will encourage branching and multiply
the productivity of those shoots the
following year.
Older blueberry bushes can grow
larger than you might like and become
less productive. For rabbiteye varieties (the most common type grown in
South Carolina), this happens after the
plants are about 5 years old. Judicious
pruning is just what these plants need.
It’s easy to spot the oldest stems on
your overgrown blueberry plants—
they are the least productive and the
tallest. These are the stems you want
to remove. You can remove up to onethird of these in any one year without
damaging your plants. If you’ve kept
up with pruning each year or have
plants that are only 5 or 6 years old,
you may need to remove only one or
two stems. Sturdy loppers will remove
these stems all the way back to the
ground or to a side stem that emerges
a few inches from the soil line. Late
January to early March is your best
window for this work.
Keep up with these simple tasks,
and you’ll have a bounty of blue
berries for summer pies and breakfast
cereals.
is an area horticulture
agent and Master Gardener coordinator for Clemson Extension based in
Greenville County. Contact him at
[email protected].
S. CORY TANNER
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27
SCTravels
BY SUSAN HILL SMITH
Heroism on display
Photos by Mic Smith
The centerpiece of Patriots Point
The Congressional
Medal of Honor
Museum is located in
the hangar deck of
the USS Yorktown at
Patriots Point Naval
and Maritime Museum.
Visitors enter the
museum’s main exhibit
area through a tunnel
depicting the sights
and sounds of combat.
GetThere
Naval and Maritime Museum is the
USS Yorktown, a historic aircraft
carrier dubbed “The Fighting
Lady” during World War II. Visitors
can tour much of the ship, long docked on the
Charleston Harbor, to explore what life was like
for her sailors. Yet the heart of Patriots Point
is arguably the Congressional Medal of Honor
Museum housed on board.
Located just inside the Yorktown’s main
entrance, the museum honors the heroism and
sacrifice of nearly 3,500 recipients of the nation’s
highest award for military valor.
“None of these recipients
planned on being heroes,”
says programs coordinator Cindy Clark, who leads
large tour groups at Patriots
Point and has met several
of the 77 living recipients of
the medal. “They would tell
you that ‘I was just doing
my duty.’ ”
While it has been a part of Patriots Point for
several decades, the Medal of Honor Museum
reopened in 2007 after an extensive overhaul
and expansion. Using interactive audiovisual
technology, exhibits seek to honor all the medal’s
recipients, while zeroing in on some of the most
compelling stories.
Visitors enter the main exhibit space through
a tunnel that envelops guests with gritty photographs and blasting sounds of bombs and
gunfire. The sequence moves from Civil War
The Congressional Medal of Honor Museum is located on board the USS
Yorktown at Patriots Point Naval and Maritime Museum in Mount Pleasant.
Hours: Open 9 a.m. to 6:30 p.m. daily with limited hours on Thanksgiving Day,
Christmas Eve and New Year’s Eve. Closed Christmas Day.
Admission: Access to the Medal of Honor Museum is included with admission
to Patriots Point. Tickets are $18 for adults; $15 for seniors (62 and older) and
active-duty military with ID; $11 for children (ages 6–11). Admission is free for
active-duty military in uniform and children under 6. Parking is $5 per vehicle.
Details: See patriotspoint.org or call (843) 884-2727.
28
The Medal of Honor is the nation’s highest award for military valor
and is presented in three versions—Army, Navy and Air Force. Coast
Guard and Marine Corps recipients are presented the Navy medal.
battlefields to a World War II blitzkrieg to buzzing
helicopters in Vietnam and is realistic enough
that combat veterans sometimes bypass the
tunnel and avoid its potential emotional triggers.
Individual displays in the heart of the museum
profile the heroism of select Medal of Honor
recipients, including the youngest, Willie Johnston.
A drummer boy from Vermont, Johnston
received the medal in 1863, at the age of 13, for
refusing to abandon his drum during a disastrous
retreat the previous summer in Virginia.
With the touch of a button, visitors can call
up presentations on 18 more representative
heroes, including the only woman to receive the
medal, Dr. Mary E. Walker, who cared for sick
and wounded Civil War soldiers, and Pfc. Ralph
H. Johnson, a South Carolina native who threw
himself on a grenade in Vietnam to protect two
fellow Marines.
The museum includes a special display that
shows the three most recent Medal of Honor
recipients, as well as a remembrance board
for those who have recently died. Visitors can
use touchscreen stations to explore a recipient
database by name, conflict, branch of service,
birthplace or special milestones.
“They are all amazing in different ways,” Clark
says of those who are honored here.
While it’s impossible to tell the complete
stories of all 3,463 recipients, many yearn to do
more. The Medal of Honor Museum Foundation
recently launched an effort to raise $100 million
to build a new, freestanding museum on seven
acres of land leased from Patriots Point.
“We’re all working on this together to get this
(new) Medal of Honor Museum built in five to
seven years,” says Patriots Point executive director
Mac Burdette. “It’s such a great honor to have it
here in South Carolina.”
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29
SCChefÕs Choice
BY DIANE VETO PARHAM
Pizza that
steals the show
My first time in Noah’s Antica Pizzeria,
Pizza Margherita
MAKES 9 12-INCH PIZZAS
4 ½cups warm water
3 teaspoons salt
10 cups Caputo flour
½ teaspoon dry yeast,
dissolved in warm water
1 28-ounce can San Marzano
tomatoes (marked “D.O.P.”
or “certified”)
Sea salt to taste
Fresh mozzarella cheese
(buffalo mozzarella, if available)
Fresh basil leaves
Garlic powder
Grated pecorino cheese
Grated Parmesan cheese
Extra virgin olive oil
30
Photos by Rick Smoak
I admit to being a little starstruck.
Having watched Bull Durham
dozens of times, I was more than
curious to see one of the film’s stars
running a pizza joint. On
an average day, you don’t
Rick Marzan’s woodNoah’s Antica
burning pizza oven is based
run into Hollywood expaPizzeria
on a traditional design that
triates in Irmo.
is thousands of years old.
7719 St. Andrews Rd.
He greeted us at the
Irmo, SC 29063
front counter, dusted in
(803) 445-1376
900-degree, wood-burning
pizza flour and wearing
noahspizzeria.com
Pompeii oven that cooks
a few more years and
a pizza in 90 seconds, so
pounds than when he
the crust comes out soft in the middle,
played Jose, the Durham Bulls’ first
crispy and charred around the edges.
baseman, in the movie. Then Rick
Perfect, authentic Neapolitan crust.
Marzan quickly diverted my attention
“You’ve never had pizza like this,”
from movie stars to real Neapolitan
Marzan states boldly, “unless you’ve
pizza.
been to Naples.”
“First timers?” he asked. We’d
Marzan’s modest little restaurant
barely nodded yes when he rattled off
has taken some flak for being short
his spiel: Only genuine Caputo flour
on atmosphere, but he knows the real
in his pizza crust, direct from Naples,
star of his show is his pizza, not his
Italy. San Marzano tomatoes, grown
décor.
in the shadow of Mount Vesuvius. A
“Everybody that comes in here
is comfortable here. They know this
is a hole in the wall,” he says with
a chuckle. “You don’t come here for
ambience or atmosphere. You come
here to eat good food.”
And don’t come looking for pepperoni or the routine chain pizzeria pies.
Be bold—try the signature Pizza Noah,
or “Blue,” as it’s known in house—
blueberries, pancetta (Italian bacon),
mozzarella and tomato sauce. Or the
astonishing Pizza Emma—whipped
cream, spicy sausage, mozzarella and
Pour warm water into a 5-quart stand mixer with dough hook. Add
3 teaspoons salt; mix to dissolve salt.
Add 1 cup flour; mix for 5 minutes. Add remaining flour and dissolved yeast,
and mix well.
Knead the dough by hand for a few minutes and divide it into nine 9-ounce
dough balls. Wrap each ball well in plastic and chill in the refrigerator for at
least 2 hours. (Dough will keep for 72 hours in refrigerator, or it can be frozen.)
To make the sauce, pour tomatoes in a large bowl and squeeze them by hand
until they are soupy (do not use a blender). Add sea salt to taste, and mix well.
To make a pizza, preheat the oven to 550; heat pizza stone for 10 minutes.
Bring a dough ball to room temperature. Shape the dough by hand into a
12-inch pizza round. Do not use a rolling pin, as this will take the air out of the
dough and prevent it from rising. Top the dough with tomato sauce, hand-torn
chunks of mozzarella and several basil leaves. Transfer to pizza stone.
Reduce oven heat to 500. Bake in oven for about 7 minutes. Crust should be
burnt and crispy at the edges, soft and wet in the middle. When the pizza
comes out of the oven, sprinkle it with garlic powder and grated cheeses and
drizzle with a little olive oil to enhance the flavor.
G o t t a G e t A w ay !
black pepper. There are pizzas here for
more traditional tastes, but the adventurous can enjoy toppings like smoked
salmon, peaches, walnuts, gorgonzola,
pistachio puree or chili apricot sauce.
What path takes a man from acting
in TV and movie roles in Los Angeles
to crafting creative pizza combos in
Irmo? For Marzan, it was a little bit
about coming home, a little about
chasing dreams.
Marzan graduated from Spring
Valley High School in Columbia
in 1978, then left to play college
football, followed by a little professional baseball. When that ended, he
took up acting. Bull Durham was a big
break, and multiple TV roles followed.
But none of that made him happy.
Cooking made him happy.
Three years ago, Marzan packed
up his belongings in a Toyota Tundra,
left L.A. and drove east, back to South
Carolina, where his parents still live.
On the way, he hatched his plan to
open Noah’s, named for his young
son and based on the techniques for
crafting authentic Neapolitan pizza
taught to him by his friend Peppe
Miele, a Naples native and L.A.
restaurateur.
Noah’s opened for business in
August 2012 and serves pizza seven
days a week, from 4 p.m. “until we
run out of dough.” Traffic and satisfaction are high enough to have Marzan
looking into a second location in
downtown Columbia, plus several
more around the state in years
to come.
“Since I’ve been back, I’ll be honest
with you, I’ve been extremely happy.
I’m the happiest I have been in
over 20 years,” Marzan says. “I have
passion, and I respect my art. That’s
what it’s all about.”
He boxes up our leftovers and
predicts we’ll eat the rest of our
“Blue” before bedtime. If not, then
maybe breakfast—the fruit is already
on there.
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31
Recipe
EDITED BY CArrie Hirsch
GARLIC CHEESE BREAD STICKS
MAKES 20 BREAD STICKS
2 cups all-purpose flour
2½teaspoons baking powder
½ teaspoon salt
2 tablespoons granulated garlic*
¼ cup cheddar or Mexican-style cheese,
shredded
¾ cup milk
N cup vegetable oil
2 tablespoons butter
1 tablespoon Italian seasoning
Preheat oven to 450 degrees. In a medium bowl,
mix flour, baking powder, salt, granulated garlic
and cheese. Stir in milk and vegetable oil and
incorporate well until soft dough forms. The
dough will be tacky, so sprinkle with flour before
kneading to avoid dough sticking to your hands.
Turn out onto a lightly floured cutting board
and knead at least 10 times. Shape dough into a
12-inch-by-3-inch log. Cut log in half horizontally,
then cut each half vertically (4 sections total,
each 6 inches long). Cut each section horizontally
W h at Õ s C o o k i n g i n
June: On the grill
Grill masters know there is an art to this cooking form, be it the
marinade, the seasonings or that flick of the wrist. Share your
creative secrets for beef, poultry, fish or vegetable dishes that come
off the grill in a blaze of glory. Deadline: March 1
July: A taste of the coast
into 5 small pieces, creating 20 total pieces. Roll
each piece on a lightly floured board until it is
4–5 inches long. Twist each piece 3–4 times and
place on a greased cookie sheet. Melt butter, stir
in Italian seasoning and brush each piece with
butter mixture. Bake 8–10 minutes.
*Granulated garlic is a dried garlic product.
The same amount of garlic powder can be
substituted, but garlic salt and fresh garlic are
not recommended.
BARBARA PHILLIPS, LAKE LURE, N.C.
SCRecipe
Turn your recipes into cash!
For each one of your original recipes we
publish, we’ll send you a $10 BI-LO gift card.
Send us your recipes—appetizers, salads,
main courses, side dishes, desserts and beverages—
almost anything goes. Be sure to specify ingredient measurements.
Instead of “one can” or “two packages,” specify “one 12-ounce can”
or “two 8-ounce packages.” Note the number of servings or yield.
Entries must be original and must include your name, mailing address
and phone number. Entries without a phone number will not be
considered. Recipes may be edited for clarity and editorial style.
Fresh from S.C. waterways, crab is popular across the state, not
just on Lowcountry tables. Traditionalists steam, boil or devil
them, while creative types serve crab atop nachos or in Asian-style
roll-ups. Show us how you dress up crab in dips, soups, salads,
entrees or more. Deadline: April 1
Submit • online at SCLiving.coop • email to [email protected] • mail to Recipe, 808 Knox Abbott Drive, Cayce, SC 29033
32
FUDIO / iStock
Foods to warm the heart
SWEETHEART SWEET POTATO POCKETS
SERVES 4
2 tablespoons honey
2 tablespoons salted butter
4 fresh sage leaves (optional)
Salt and pepper to taste
Preheat oven to 400 degrees. Pierce sweet potatoes with fork, then roast for 45–55
minutes or until done. Allow sweet potatoes to cool slightly, then remove skins. Cut away
any excess fibers or bruised spots.
Reduce oven temperature to 350. Cut off the top of each red pepper and set aside. Use
a spoon to scrape out seeds from inside the red pepper bottoms and tops. Place peppers
together in a loaf pan to keep them upright while roasting. Cut each sweet potato in half
and insert each half inside a pepper, mashing down with the back of a fork. In a small
saucepan, combine orange juice, orange zest, honey and butter. Bring to a boil, then lower
heat and simmer, stirring frequently, for 2–3 minutes. Divide the orange sauce among the
peppers, spooning it on top of the mashed sweet potatoes, making small grooves so the
sauce seeps down inside. Place a sage leaf inside each pepper; replace the tops. Bake for
45 minutes or until red peppers are roasted. Salt and pepper to taste.
MARTHA BRADEN, HILTON HEAD ISLAND
Eddie Pierce / iStock
2 medium sweet potatoes
4 medium red bell peppers
¾ cup orange juice
Zest of 1 orange
THREE-GENERATION EGGPLANT MEATLOAVES
SERVES 4
½ cup grated Parmesan cheese
Salt to taste
1 teaspoon dried oregano,
or to taste
1 8-ounce can tomato sauce
Preheat oven to 350 degrees. Cut eggplants into 1-inch cubes. Fill a large pot halfway
full with water and bring to a boil. Boil eggplant for 10–15 minutes or until done, then
drain well. Allow to cool slightly in a colander, then squeeze out excess water using
the bottom of a measuring cup or by pressing with your hands. Place bread slices in
a bowl and sprinkle with water. Break up the slices, squeezing out any excess water.
In a bowl, combine eggplant, bread, ground beef, eggs, cheese, salt, oregano and half
the can of tomato sauce. Shape into 8 small loaves. Place loaves into a lightly oiled
9-inch-by-12‑inch-by-2-inch baking dish. Spoon the rest of tomato sauce on top. Bake
for 35–40 minutes or until nicely browned and bubbly.
LINDA DE MINNO, BLUFFTON
Jean Gill / iStock
2 medium eggplants, skin on
8 slices bread
(should be left out to dry)
¾ cup water
¾ pound raw ground beef
2eggs
ALMOND-CRUSTED BUTTER CAKE
SERVES 10–12
6 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
½ teaspoon salt
2¾cups sifted cake flour
Preheat oven to 350 degrees. Spread 3 tablespoons softened butter over bottom and
sides of Bundt pan. Sprinkle sides of pan with slivered almonds and set aside. In a
large bowl, beat 1½ cups butter at medium speed with an electric mixer until creamy.
Gradually beat in confectioners’ sugar until fluffy. Add eggs, one at a time, beating
well after each addition. Beat in vanilla and almond extracts and salt. Gradually beat in
flour until combined. Spoon batter into prepared pan and bake 50–60 minutes or until
a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then
carefully invert onto a wire rack to cool completely.
MARY SUE GEIGER, SWANSEA
GwÉnaËl Le Vot / iStock
1 ½cups plus 3 tablespoons unsalted
butter, softened
½ cup slivered almonds
1 16-ounce package confectioners’
sugar
33
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Calendar of Events
Please confirm information before attending
events. For entry guidelines, go to SCLiving.coop.
UPSTATE
FEBRUARY
7–16 • “To Kill a Mockingbird,”
Easley Foothills Playhouse,
Easley. (864) 855-1817.
12–16 and 20–22 • “These
Shining Lives,” Furman University,
Greenville. (864) 294-2125.
15 • Soar with STEM,
Spartanburg Science Center,
Spartanburg. (864) 583-2777.
17 • President’s Day Camp,
Children’s Museum of the
Upstate, Spartanburg.
(864) 233-7755.
20–23 • “Working: A
Musical,” Brooks Center
Theatre at Clemson University,
Clemson. (864) 656-3043.
21 • State of Oconee Luncheon,
Blue Ridge Elementary School,
Seneca. (864) 638-2727.
28 and March 1 • TD Bank
Reedy River Run, Main Street
north of Poinsett Hotel,
Greenville. (864) 599-4619.
MARCH
7–8 and 14–15 • “Belles on
Their Toes,” Abbeville Opera
House, Abbeville. (864) 366-2157.
7–16 • “9 to 5: The Musical,”
Spartanburg Little Theatre
at Chapman Cultural Center,
Spartanburg. (864) 585-8278.
8 • Junior First LEGO League
Upstate Robotics Expo,
Spartanburg Science Center,
Spartanburg. (864) 583-2777.
12 • “Seussical,” Furman
University, Greenville.
(864) 294-2125.
13 • “Driving Miss Daisy,”
Brooks Center Theatre
at Clemson University,
Clemson. (864) 656-3043.
15 • St. Paddy’s Day Dash and
Bash 5K and 10K, Fluor Field,
Greenville. (864) 879-6977.
ONGOING
Daily • Art Gallery at the
Fran Hanson Discovery Center,
South Carolina Botanical Garden,
Clemson. (864) 656-3405.
Tuesdays, March 11–April 15 •
Sowing and Growing:
Fundamentals of Gardening,
Greenville County Extension
Office, Greenville. Register
by Feb. 25. (864) 232-4431.
Tuesdays through Sundays,
through March 29 •
Abstract Invitation,
Spartanburg Art Museum at
Chapman Cultural Center,
Spartanburg. (864) 582-7616.
36
Tuesdays through
Sundays, through
June 15 • “Protests, Prayers
and Progress: Greenville’s
Civil Rights Movement,”
Upcountry History Museum,
Greenville. (864) 467-3100.
Wednesdays and Saturdays •
Hub City Railroad
Museum, 298 Magnolia St.,
Spartanburg. (864) 316-6924.
First Saturdays • Oconee
Appalachian Kids, Oconee
Heritage Center, Walhalla.
(864) 638-2224.
Third Saturdays • Milling Day,
Hagood Mill Historic Site &
Folklife Center, 138 Hagood Mill
Rd., Pickens. (864) 898-2936.
Saturdays and Sundays •
Historic Building Tour, Oconee
Station State Historic Site,
Walhalla. (864) 638-0079.
Sundays • Sundays
Unplugged Musician,
Chapman Cultural Center,
Spartanburg. (864) 542-2787.
MIDLANDS
FEBRUARY
7–16 • “Puss in Boots,”
Columbia Children’s Theatre,
Columbia. (803) 691-4548.
15 • One-Stop Shop Hop,
USC–Lancaster at Starr Hall
and Carol Ray Dowling Center,
Lancaster. (803) 273-9818.
15 • Winter Challenge Off-Road
Triathlon, Dome Farms,
Springfield. (765) 481-0938.
15 • The Lettermen, USC–
Lancaster Bundy Auditorium,
Lancaster. (803) 289-1486.
16 • “Valentines from France”
by the Lake Murray Symphony
Orchestra, Harbison Theatre
at Midlands Technical College,
Irmo. (803) 400-3540.
17 • Woodrow Wilson Boyhood
Home Tours, 419 Seventh St.,
Augusta, Ga. (706) 722-9828.
21 • Darius Rucker: True
Believers Tour, Colonial Life
Arena, Columbia. (803) 576-9200.
21–March 1 • “The 39 Steps,”
USC Longstreet Theatre,
Columbia. (803) 777-2551.
21–22 • Francis Marion Living
History Encampment, RM
Cooper 4H Leadership Center,
Summerton. (803) 478-2645.
22 • Tim O’Brien & Darrell
Scott, McCelvey Center,
York. (803) 909-7313.
22 • Nature Photography
Workshop, Visitor Center at
Santee National Wildlife Refuge,
Summerton. (803) 478-2217.
Saturdays • Behind-theScenes Adventure Tours,
Riverbanks Zoo and Garden,
Columbia. (803) 978-1113.
Saturdays • Historic
Trolley Tour, Augusta
Museum of History, Augusta,
Ga. (706) 724-4067.
First Saturdays • South
Carolina State House
Tours, 1100 Gervais St.,
Columbia. (803) 734-2430.
Second Saturdays •
Children’s Art Program,
Sumter County Gallery of
Art, Sumter. (803) 775-0543.
Second Saturdays • Experience
Edgefield: Living History
Saturdays, Town Square,
Edgefield. (803) 637-4010.
LOWCOUNTRY
FEBRUARY
This poster by Hisamaro is part of “Japan and the
Jazz Age: Unique Exhibition of Japanese Art Deco”
at the Columbia Museum of Art through April 20.
22 • Lexington’s Race
Against Hunger, Saxe Gotha
Presbyterian Church, Lexington.
(803) 359-7770, ext. 20.
22 • Harambee Festival,
Benjamin E. Mays Human
Resources Center Arena at
Benedict College, Columbia.
(803) 705-4409.
22–23 • Battle of Aiken, 1210
Powell Rd., Aiken. (803) 642-7557.
28 • “Sleeping Beauty,” Koger
Center for the Arts at USC,
Columbia. (803) 777-7500.
MARCH
1 • Party Animals Mardi Gras
Festival, City Roots,
Columbia. (803) 254-2302.
1 • “Carmen” by the Palmetto
Opera, Koger Center for the
Arts, Columbia. (803) 777-7500.
1 • Joy of Gardening
Symposium, Baxter Hood
Center at York Technical College,
Rock Hill. (803) 324-8296.
2 • Celtic Woman: The
Emerald Tour, Richland
Township Auditorium,
Columbia. (803) 576-2350.
7 • Carolina Chocolate
Drops, McCelvey Center,
York. (803) 909-7313.
7–9 • Craftsmen’s Spring
Classic Art & Craft Festival,
1200 Rosewood Dr.,
Columbia. (336) 282-5550.
8 • Armageddon Ambush—
The Extreme Mud Run,
Carolina Adventure World,
Winnsboro. (954) 552-6256.
13–16 • “Alice in Wonderland,”
Fine Arts Center of Kershaw
County, Camden. (803) 425-7676.
15 • Clarendon Christian Music
Festival, Wheldon Auditorium,
Manning. (803) 433-7469.
15 • Old Friends Barbecue
Cook-off, Jim Thomas
4-H Horse Club Arena,
Bamberg. (803) 682-5805.
15 • Southern Comedy Show,
USC–Lancaster Bundy Auditorium,
Lancaster. (803) 289-1486.
ONGOING
through Feb. 23 • Snowville!
Edventure Children’s Museum,
Columbia. (803) 779-3100.
through March 23 •
“Tutankhamun: Return
of the King,” South
Carolina State Museum,
Columbia. (803) 898-4921.
Tuesdays through Fridays,
through March 31 • Submissions
accepted for Santee National
Wildlife Refuge Photo Contest,
Santee NWR Visitor Center,
Summerton. (803) 478-2217.
through April 20 • “Japan
and the Jazz Age: Unique
Exhibition of Japanese Art
Deco,” Columbia Museum of
Art, Columbia. (803) 799-2810.
First Thursdays • Art Crawl
and Streetfest, Main Street,
Columbia. (803) 988-1065.
Fridays • Bluegrass Open
Stage, Silver Dollar Music Hall,
Long Creek. (864) 647-0188.
Saturdays in February •
“By Way of the Back
Door,” Historic Brattonsville,
McConnells. (803) 684-2327.
12–16 • Beaufort International
Film Festival, USC–Beaufort,
Beaufort. (843) 522-3196.
13–15 • BI-LO Myrtle Beach
Marathon, multiple venues,
Myrtle Beach. (843) 293-7223.
14–16 • Southeastern Wildlife
Exposition, multiple venues,
Charleston. (843) 723-1748.
15 • CODA 5K Race 4 Love,
Sanctuary Golf Course on Cat
Island, Beaufort. (843) 593-4871.
15 • “Asian Fusion: Japanese
Printmaking and the Culinary
Arts,” Southern Season, Mount
Pleasant. (866) 253-5317.
21–22 • Horry County
Museum Quilt Gala, Ocean
Lakes Family Campground,
Myrtle Beach. (843) 238-5636.
21–22 • Bands, Brews &
BBQ, Paris Avenue, Port
Royal. (843) 525-6257.
22 • Brewvival, Coast
Brewing Company, North
Charleston. (843) 343-4727.
22 • LifePoint Race for Life,
James Island County Park,
Charleston. (800) 462-0755.
22 • Dancing and Romancing
Broadway Spectacular with
the Long Bay Symphony,
Myrtle Beach High School
Music and Arts Center, Myrtle
Beach. (843) 448-8379.
27 • “The Evolution of the
American Art Market: A
Personal Journey with Peter
Rathbon,” Gibbes Museum of
Art, Charleston. (843) 722-2706.
28 • “George Washington
Carver and Friends,” Sterett
Hall Auditorium, North
Charleston. (843) 740-5854.
28–March 1 • Cobblestone
Quilters Guild Celebration of
Quilts, Omar Shrine Temple
Convention Center, Mount
Pleasant. (843) 971-0131.
28–March 2 • Challenge
Walk MS, Wild Dunes Resort,
Isle of Palms. (704) 731-1430.
MARCH
1–2 • Winyah Bay Heritage
Festival, Front Street,
Georgetown. (843) 546-4500.
6–8 • National Shag Dance
Finals, Spanish Galleon, North
Myrtle Beach. (843) 222-6706.
6–9 • BB&T Charleston Wine +
Food Festival, multiple locations,
Charleston. (843) 727-9998.
9 • An Evening at the Opera,
Myrtle Beach High School
Music and Arts Center, Myrtle
Beach. (843) 448-8379.
10–15 • Hilton Head Wine
& Food Festival, multiple
locations, Hilton Head
Island. (843) 686-4944.
14–15 • Palmetto Women’s
Show, Florence Civic Center,
Florence. (843) 679-9417.
15 • St. Patrick’s Day Parade
and Festival, Main Street, North
Myrtle Beach. (843) 280-5570.
15 • ArtFest, Mount Pleasant
Towne Centre, Mount
Pleasant. (843) 884-8517.
15 • Palmetto Swamp Fox
Adventure Race, Francis
Marion Forest, McClellanville.
(803) 292-1900.
15 • Shamrock 5K Run, Pope
Avenue to Coligny Plaza, Hilton
Head Island. (843) 757-8520.
ONGOING
Daily • Colonial-era
Building Tour, Old Exchange
and Provost Dungeon,
Charleston. (888) 763-0448.
Daily • Hiking on Beaver Pond
Nature Trail, Little Pee Dee State
Park, Dillon. (843) 774-8872.
Daily through Feb. 28 •
North Charleston City
Gallery Exhibit, Charleston
Area Convention Center, North
Charleston. (843) 740-5854.
Daily through December 2014 •
“Finding Freedom’s Home:
Archaeology at Mitchelville,”
Coastal Discovery Museum, Hilton
Head Island. (843) 689-6767.
Mondays, March through
October • Coastal Kayaking,
Huntington Beach State Park,
Murrells Inlet. (843) 235-8755.
Tuesdays through Saturdays •
Horry County Museum,
new location at 805 Main
St., Conway. (843) 915-5320.
Wednesdays • Organic Farmers
Market, 714 8th Ave. N., Myrtle
Beach. (843) 429-0018, ext. 302.
SCHumorMe
By Jan A. Igoe
Go easy on the bull
Of all the friends I have, Rachel is the only one who has
to move cattle before I visit. Other friends might lock
a barking dog or two in the laundry room, but Rachel
relocates 180 head of standing rib roast.
Once a diehard indoor girl, Rachel has been my best
bud since eighth grade, when she didn’t even own a
goldfish. The closest
she came to wildlife
was babysitting
six feral siblings.
Throughout high
school, Rachel never
emptied a litter box,
let alone mucked a
stable. We voted her
Most Likely to Stay
Indoors.
Then one day,
she decided to buy a
ranch in Florida and
magically morphed
into Dale Evans.
When Rachel sets
her mind to something, no matter how
harebrained, it’s a
done deal. One time,
she decided to move
to Vermont to run a
ski lodge, despite a
deeply held belief that people who voluntarily careen down
snow-covered mountains with their feet nailed to boards
are nuts. The downhill crowd swarmed her place. When
she found work in New York as an accountant—her only
experience being a second cousin who married a bookkeeper—Rachel rose to management. So, when she started
collecting trophies for horse breeding about three minutes
after she bought the ranch, it didn’t surprise me. That’s my
Rachel.
Every time I visit, we take a four-wheeler tour of her 250
cattle-covered acres. She proudly points out every calf, foal,
mule, cow patty and hay bale on the landscape.
Cattle don’t lead very interesting lives. They may
stampede in movies, but in real life, they mostly eat grass
and stare at everything that isn’t a cow. It’s all graze and
gaze; graze and gaze, day after day.
Rachel immediately put me to work opening every
38
gate in our path. Since ranches have lots of gates,
I felt important.
Like a pro, I swung the gate to the south pasture wide
open. That’s when she advised me not to scare the bull.
Monitoring my every move were 360 curious eyes—all
belonging to enormous, identical animals.
Me: “Which one’s the
bull?”
Her: “The 1,600pound one closest
to you.”
About eight feet
away, a mountainous beast was staring
straight at me. He
wasn’t dialing 911, but
he still might have been
nervous. Maybe he just
misplaced his phone.
Every muscle in my
body and most of my
cellulite hardened to
steel, so if the frightened fellow charged,
at least I wouldn’t
crumple. I could go
straight into rigor mortis
the moment my heart
stopped and save time.
Me: “What exactly
does a 135-pound near-vegetarian do to scare a bull?”
Her: “He doesn’t know you.”
Me: “Tell him I’ll mail my resume.”
Her: “Just don’t move too fast.”
Me: “I can’t move at all.”
Then Rachel tells me not to fret, because her bulls aren’t
usually aggressive.
Me: “Not usually?”
Her: “Well, he’s new. We’re not sure about him.”
That’s another Rachel trait. She has lots of friends, so
she doesn’t lose sleep over one or two getting stomped to
paste by an animal that might need anger-management
classes. That’s my Rachel.
And that’s no bull. Jan A. Igoe writes from her Little River home when she’s not
bringing in the herd. Write Jan at [email protected].
HARBOR
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Transcription

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