Azalea Magazine Summer 2023

ANDRE MICHEAUX : THE FRENCHMAN BEHIND SUMMERVILLE'S LORE

A FUSION OF BBQ AND MEXICAN FARE / A NEW ITALIAN RESTAURANT IS A FAMILY AFFAIR

LOCAL STANDOUT TO ENGLISH NATIONAL TEAM/ Q&A WITH THERESA HALVERSON

A few of our favorite lemon recipes to get you savoring the flavor of the season

A Citrus Punch

The lemon is a staple of summer recipes

Explore the shops, sites, sips and tastes that make Summer ville so sweet with a f ree Sweet Tea Trail Guide. visitsummer ville.com

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Three of our favorite lemon recipes to get you savoring the flavor of the season

56

THE FLAVOR OF SUMMER THE MAN BEHIND IT ALL

Most of us know Summerville’s history of sweet tea and the Azalea flower, but few know the French botanist who first planted the seeds of the town's storied history.

The Taste of Summer

As our summer issue began to take shape, two themes started to unfold and beautifully intertwined - food and family. I was fortunate enough to grow up with Sunday dinners at my Grandmother’s house. Fannie’s cooking never failed to bring us all together whether it was around a glittering formally set table or a soft blanket thrown out on the sand. She had a knack for making everything taste good. Her zest for life and love for her family came through in every bite. The carefree quality of summer days will always evoke for me the tastes of her potato salad, fried chicken, and icebox mint chocolate chip cookies. I don’t believe I will ever perfect her recipes but I do hope to master the art of love expressed through food and hospitality - hopefully with a few of my own special ingredients thrown in.

Through these pages we celebrate the universal and unfading power of the food we love to carry us back to our roots, gather us together around a common table and inspire our creativity.

We raise a glass of sweet tea to French royal botanist and explorer Andre Michaux who brought tea to Middleton Barony (now Middleton Place)( pg58). We sit down and break bread with the Pellegrini Family, whose story is one of a culinary legacy, centering on self-taught chef and patriarch, Giulio, who ingeniously (and deliciously) brings the flavors of his native region’s recipes to new life in his own style of Italian cooking at La Rustica (pg 25). We spotlight one of summer’s most nostalgic bursts of flavor, lemon, in our selection of recipes (pg. 48) and of course the flavors of summer would be incomplete without a nod to BBQ. I think you’ll find a refreshing and exciting twist in pitmaster and owner, Mike Bastin’s infusion of competition style BBQ with Mexican, Latin American and Caribbean flavors (all tested and approved by his daughters) (pg. 19). We celebrate the grit and grace of Jessica Osborne, a Summerville native daughter, making her mark on the international stage.

I hope your summer unfolds as beautifully and slowly as the season’s heady days. That you set your clock by the sun, gather on the porch with family and friends, choose to linger a little longer and truly savor the tastes of summer.

Jenna Lachenman Publisher /Editor in Chief

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language." ~ Henry James

Jenna Lachenman

Publisher / Editor in Chief jenna@azaleamag.com Contributors

Tara Bailey

Eliza Chapman Bailey

Susan Frampton

Ellen Hyatt

Diana & Will Thompson

Susie Wimberly susie@azaleamag.com

843.568.7830 Azalea

SUSAN FRAMPTON Writer & Editor

Susan Frampton began her second act as a writer over a decade ago. The fascinating people and places she has gotten to know along the way make her appear far more interesting and a much better party guest. She is currently living the dream with husband Lewis, who is mortified by the (true) stories she tells of his adventures, but grateful that she takes first aid supplies everywhere.

ELLEN HYATT Poet

Hyatt’s writing has garnered recognition from professional, literary, and mainstream sources. Her works have twice been the recipient of what the Poetry Society of SC refers to as “the big one” (the Dubose & Dorothy Heyward Society Prize). She is a Fellow of the Western Pennsylvania Writing Project, professor, columnist, and appointee to the Board of Governors of the SC Academy of Authors.

ELIZA CHAPMAN BAILEY Writer

A Lowcountry Native, Eliza grew up in Summerville and Mt. Pleasant. She currently resides in Summerville with her husband, two children, three dogs and two cats. An Elementary School Media Specialist in N.Charleston, Eliza has a BS in Political Science from the College of Charleston, and a Master's in Library and Information Science from the University of SC.

Will and Diana Thompson met while in college at Clemson University and married in 2003. They are parents to three children (Wyatt, Ruthie, and Seth). They have years of experience serving and encouraging others. In their spare time, you can find them supporting their kids at the dance studio, the ball field, or going for a run in Summerville.

WILL & DIANA THOMPSON Writers

Surfing is one of the oldest sports on Earth, dating back 5,000 years in Peru.

The biggest wave ever recorded was 1738ft! It was classed as a mega-tsunami and happened in Lituya Bay, Alaska in 1958.

Back in 1959

Linda Benson became the first woman to surf the infamous Waimea Bay at the age of 15!

Get to know one of the world's oldest sports

The first written account of surfing was given in 1778 by Captain James Cook when he observed surfers in Hawaii.

George Freeth is the person who brought surfing to the mainland U.S.

The longest surf ride ever on a wave was 37 minutes in Pororoca.

Photographed by Dottie Rizzo

A perfect spot to catch up with friends.

What was your favorite thing about growing up in the Lowcountry?

Southern culture and cuisine. I loved growing up so close to historical sites and the beach, and the mountains were only five hours away.

What's your dream job I have it ! I love being a realtor.

Is ther a motto you live by? Serve others as you want to be served.

What are you a fan of?

I'm a fan of strong work ethic, kindness and Southern hospitality.

Q&A

Theresa Halverson

Real Estate Agent - Carolina One

Coffee or Tea?

Must I choose? I love them both, but if I have to choose, it would be coffee with cream and sugar and then sweet tea.

What is one thing you've bought within the last three years that you couldn't live without?

My laptop (MacBook Air) and my phone (Android). Sad, but necessary for all I do.

What is one thing you've bought within the last three years that you could go the rest of your life without?

Artificial fingernails. Very pretty, but I can type a lot faster without them.

What is your dream vacation? A long trip to Switzerland.

What is your fondest memory of growing up in the Lowcountry?

Two things: I had so much fun crabbing off of my uncle's dock in James Island and swimming in Lake Moultrie at another uncle's house during the summers in Bonneau.

FUNERAL HOME

Full funeral and cremation services. Serving the Lowcountry since 1963.

303 South Main St. Summerville, SC (843) 873-4040 / jamesadyal.com

Mausoleum • Cremation Gardens • Urn Niches Beautifully landscaped and perpetual care.

11000 Dorchester Rd. Summerville, SC (843) 871-8080 dorchestermemorygardens.com

Offering a wide variety of marble, stone, and bronze memorials accepted in all area cemeteries. We can also provide many statuary options for private garden or cemetery display.

11000 Dorchester Rd. Summerville, SC (843) 871-2016 lowcountrymonuments.com

Photographed by Jenna Lachenman

A herding demonstration at Middleton Place

Improving Health Across the Lowcountry – Together

Thank you to the Parker’s Community Impact Fund for making a historic, $5 million gift to Roper St. Francis Healthcare. Because of your gift, we’ll be able to transform the lives of people across the Lowcountry.

The people who don’t have the means to see a doctor

The members of our community who are sick but can’t get to a clinic

The nurses who are at risk of burnout

The students who want a healthcare career but need affordable education

They’re all part of our Lowcountry family. And they need our help.

“At Parker’s, it’s extremely important to give back and be a force for positive change. We’re honored to support the patients and caregivers at Roper St. Francis, because of our shared commitment to improving lives across the Lowcountry.”

Greg Parker

Founder and CEO of Parker’s Kitchen

Please join Parker’s by making a gift that ensures more uninsured and underinsured people across the Lowcountry can get the care and support they need, for generations to come.

Bailey

Pit Master Owner Mike Bastin

Smoke Signals

This page: The Gringos team. Opposite page: the restaurant is built using custom shipping containers; award winning ribs; Bastin with his daughters; street corn

Smokin’ Gringos pitmaster and owner, Mike Bastin infuses competition style BBQ with flavors and seasoning found in Mexican, Latin American, and Caribbean cuisine with innovative intent. Serious professional BBQ competition participants, Bastin and his two daughters, Bella, and Courtney, travel the Southeast winning title after title with good natured passion. To date they have won over 250 titles for their BBQ, brisket, and wings. At the 2019 Jack Daniel’s competition, in Lynchburg Tennessee, they received “10th Place Overall in the World” for their BBQ.

Bastin and his girls are close. Their strong bond is built on shared cooking experiences. Bella is great in the kitchen. She knows the recipes, and how they should be plated. Her sister, Courtney is the “silent assassin”, their secret weapon. Bastin remarks. “On competition days if Courtney gives our food the thumbs up—we know we will have a dog in the fight.” With a keen eye, both girls are always on the lookout for different ways to prepare and present food.

An epicurean, Bastin has taken numerous culinary classes and studied under renowned pitmasters, Tuffy Stone, Travis Clarke, and Childs Cridlin. He has traveled throughout Mexico, Latin American and the Caribbean learning how to infuse new ingredients and seasonings that enhance his winning competition trail recipes.

With experience and awards under his belt, Bastin launched a BBQ food truck, wedding trailer and catering business, Smokin’ Gringos serving an amalgam of Lowcountry favorites with a multi-cultural twist. Needing a hub to cook and operate, in December 2022, Bastin expanded his venture to include a permanent food truck restaurant

located at 850 Jedburg Road in Summerville. Boasting vibrant colors that match Bastin’s warm, enthusiastic personality, the outdoor atmosphere welcomes guests with a festive “hello, thanks for stoppin’ by.”

Smokin’ Gringos team includes operations manager, Jessica Lindsey and pitmaster, Tamer Mohyeldin. Together they execute a thriving business with precision. Bastin acknowledges,

“What makes us unique is the essence of the food we are cooking. It’s more than just BBQ, we are innovative with our foundation. Jessica’s food service organization and professionalism combined with Tamer’s deep culinary knowledge allows us to offer our food truck, wedding trailer, catering, and corporate customers a variety. Together we create unique quality food with exemplary efficient service for all to enjoy.”

The backbone of Smokin’ Gringos menu includes pork, chicken and brisket smoked slowly to perfection on a stick burner rotisserie over royal oak coals. The wings are peach brined, smoked, fried, and then grilled creating a crispy outside and moist center that locks in bountiful flavors. Their signature creations, brisket tacos, wings, and ribs are crowd pleasing favorites. Generous with portions, the Monster Sandwich is 1lb pulled pork with slaw and mango pickles. With a nod to Tex-Mex cuisine, items are also served in tortillas, burritos, taco shells, bowls and parfaits prepared with care, consideration, and time.

What makes us unique is the essence of the food we are cooking. It’s more than just BBQ

Customary sides of coleslaw, macaroni and cheese, are found along with nontraditional fixings; spicy rice, jalapeño corn pudding, street corn and gringo beans— which are smoked for seven hours with the brisket. Vegetarian items and a children’s menu are also offered.

In the coming months, Bastin will be adding a beer and wine truck, corn hole tournaments, live entertainment, and special events at their Jedburg Road restaurant. He has hopes of expanding permanent locations in Myrtle Beach and Daytona Beach, Florida.

For almost 65 years, The Village at Summerville has been enriching the lives of seniors of all faiths. As a Life Plan Community we provide a variety of lifestyle options – plus all levels of care, if needed – on one campus.

Smokin’ Gringo’s success is a testimony to the team's hard work and vision that traditional BBQ can be savored with seasoning influenced by other regions. By combining culinary cultures, they refine Southern BBQ while staying true to its competitive style roots. AM

For more information on food truck locations, rentals, events, and catering services visit Smokin’ Gringos at their website https://www.smokingringosbbq. com/restaurant and on Facebook.

combining culinary cultures, they refine Southern BBQ while staying true to its competitive style roots.

Local Color Lunch is popular at Smokin' Gringos; a delicious fusion of flavors; some of their culinary awards; owner Mike Bastin

Family Fare

The Pellegrini Family converted the house located at 315 North Magnolia into a beacon of Italian cuisine focusing on family, fellowship, and authentic food at their restaurant, La Rustica

by Eliza Chapman Bailey

The Southern style home on the corner of North Magnolia Street and East 3rd North Street has seen many incarnations. For decades, it has vacillated between a residence and office space. Now, because of the culinary and artistic vision of the Pellegrini family, the building has been transformed into La Rustica, a fine dining restaurant serving authentic Italian cuisine in a casual relaxed atmosphere.

Giulio Pellegrini, his wife Janie, their daughter Aimee, and her husband Hector

Arroyo, along with their children Annina and Valentine are not strangers to the restaurant business. Giulio, a self-taught chef from Frosinone Province in central Italy, and his Michigan raised wife, Janie, ran a successful restaurant for 37 years in West Seattle. Here, Aimee (who has a Bachelor’s of Drama with a Minor in Architecture) learned the business and met her husband Hector, a Taqueria chef from Guanajuato, Mexico. Looking for a change of climate, the multigenerational family found Summerville’s thriving community offered opportunities for their family of six to feel a sense of place and belonging.

Over the years working and living together, the Pellegrini’s cultivated an encompassing “all for one, one for all” attitude that recognizes each other’s creative strengths. Janie and Aimee acknowledge that after purchasing the property at 315 North Magnolia Street, it took time for the house “to reveal itself” but once it did, everyone was instrumental in the space’s metamorphosis.

With mindful precision, allowing the sizable yard to support the house, they collectively executed an aesthetically balanced renovation that resonates

Culinary Classics A view from Magnolia St.; a classic plate

with old-world charm. A wellproportioned fountain anchors the property establishing a focal point for the porch and patio seating. This water feature embodies the European influences found in the Lowcountry’s gardens. Inside, velvet curtains highlighting travertine walls and painted ceilings dance with the copper table tops to the music orchestrated by a genuine love of meal preparation. Aimee, radiating with an infectious smile, reiterates,

“Being able to channel our love of art, music, and aesthetic expression keeps us going. Each family member’s creativity contributed to the ambiance, style, and menu of our restaurant. My husband, Hector, designed and built the wrought iron gate; Using my design, my father built the bar, my mother, an avid seamstress sewed the curtains and upholstered the benches, and I painted the ceiling and Venetian plaster.”

Now open, Pellegrini Family’s collective dedication continues to play a vital role setting the tone for La Rustica’s success. Self-taught chef and patriarch, Giulio uses fresh quality ingredients combined with subtle ingenuity creating original creations that enhance traditional authentic Italian dishes. Giulio recounts his earlier days learning to cook,

“When I first started out, I knew the flavors of my native region’s recipes, but I struggled to get them just right. I would call my mother and

“Being able to channel our love of art, music, and aesthetic expression keeps us going."

she would explain how to create the sauces and roasts, but some were antiquated so I read cooking books and experimented with the ingredients to develop my own style of Italian cooking.”

Soulmates in the kitchen, Giulio and Hector have similar cooking styles allowing them to collaborate on dishes, modifying them with their innate gift for taste and consistency. Their aim is to provide variety and continuity without sacrificing the rich palate of Guilio’s signature dishes. Everything, the bread, pasta, main courses, and desserts, (made by Janie) are made from scratch—in house. A steward of her father’s culinary legacy, Aimee is instrumental in managing the daily operations of the restaurant and collaborating on seasonal menu selections. She can be found, with the rest of her extended family, in the restaurant greeting guests, behind the bar, in the kitchen or mothering her children after school. The Pellegrini family dynamics makes La Rustica what it is… a fabulous multicultural, multigenerational Italian dining experience that adds a layer to the Town of Summerville’s culturally diverse culinary and artistic landscape. AM

La Rustica is open Monday through Friday for a light happy hour served outside between 3:00pm and 5:00pm. Dinner hours are Monday through Saturday, 5:00pm - 10:00pm. For more info visit larusticamagnolia.com

Everything, the bread, pasta, main courses, and desserts, are made from scratch—in house.

Pitch Perfect

Pinewood Preparatory senior soccer player Jessica Osborne’s unassuming confidence, skill and adaptability have garnered her a defensive position on an international scale.

by Eliza Chapman Bailey

At times, skilled athletes are lauded for their sports acumen without consideration for their overall disposition, sense of self and purpose. Summerville born and raised center back, Jessica Osborne does not exemplify these times. With grace and humility, she finds purpose in her ability to compete on national and international soccer fields.

From an early age, Jessica, her older brother, Thomas—Limestone College’s goalkeeper, and their English parents, Andrew, and Gail,

shared an avid love of the sport. A closely knitted family, they watched a tremendous amount of English football and American soccer. Gail is Pinewood Preparatory School’s Head Soccer Coach. For the Osborne family, the apple does not fall far from the tree.

In 2022, Jessica was chosen the Post and Courier’s Female and Regional Soccer Player of the Year. Also, she was the United Soccer Coaches Academic AllAmerica and signed to play for Auburn University. Using the “broken-leg litmus test”, she asked herself, “If I have a broken leg and could no longer play soccer, would I want to be at Auburn?”

Good Sport Local soccer star, Jessica Osborne

Team Spirit

Her answer was unequivocally, “YES!” She loves the campus, academic rigor, spirit of her teammates and coaches’ desire for players who display sportsmanship when they perform. Not to mention, Auburn is an SEC powerhouse. If she broke her leg, she is unwavering in her decision, “Auburn would still feel like home.”

Jessica, who holds both United States and United Kingdom citizenship, played for Pinewood and ECNL’s Florida Elite team coached by Sean Bubb. Recognizing Jessica’s talent, Bubb, an English national, contacted his colleagues overseas. That season, to the surprise of the Osborne family, England’s Football Association’s coaching staff bypassed the U17 youth development training/evaluation camp, and instead invited Jessica to play in England’s U17 fixture camp competing against international teams.

Swimming in literally a world of opportunity, Jessica represented the English National Team in February of last year against Norway. The first game she played for 20 minutes and played the entire second game. The following month, she traveled to Krakow, Poland to play in the U17 European Qualifier against France, Poland, and Croatia. She showed on the field in the game against France; started and played the duration against Poland and Croatia. The following season, she moved from the U17 developmental program to England Women’s Soccer U18 professional development international fixture camp training at the premier St George’s Park.

A year later, in 2023, she was called to play in another fixture tournament against the Republic of Ireland. Once again, Jessica started and completed the game. She is on the standby squad for the U19 European Championships. For now, her position for the summer is cemented. She has been selected to play for her family’s favorite team, England’s U19 National Women’s Soccer team, the Three Lions.

Jessica's disposition is as equally impressive as her resume. Her unassuming love for the game is delightfully charming and mature.

“I dreamed of playing at a higher level,

but it happened fast. I know I will always be vying for my position. Whether it is another player’s ability or a coach's style of play, I will be competing to earn my place on the field. I learned very quickly how to adapt to the physical and mental speed of the game. We watched hours of films off the field. It was intense and insane! We were there to compete, learn the different tactics used by each team and anticipate their maneuvers. There is no single style of play that changes depending on the country. I am thankful for my coaches and my family's support, encouraging me to be a better player, teammate, and person. One who listens, takes direction, works hard and advocates for others as well as myself.”

With realistic life goals, she is unpretentious and practical about her decision to attend Auburn University next year.

“My passion for the game is a priority but so is my education. I know that playing professionally is limited; I had to think about how I could stay involved and contribute once I can no longer compete. I plan to major in journalism. I hope my playing experience will help me reach other girls interested in playing sports and advocating for women athletes. Playing soccer has helped me be a leader—in a good supportive way.”

Jessica is a superior soccer player, academically honored, well rounded 18-year-old who listens to music, reads, plays tennis, and hangs out with her friends. Her ability to hear others’ concerns and recognize their strengths makes her a valued teammate on and off the field. Referring to her drive and character, Coach Bubb, reiterates,

“Jessica has made extraordinary sacrifices to reach her goals and traveled extensively from South Carolina to play and compete for Florida Elite and now throughout Europe. She is incredibly liked by her peers and teammates and very supportive of them. She is extremely humble, very coachable and an absolute pleasure to be around.”

There is little doubt Jessica will continue to make her mark athletically and beyond. AM

Jessica's disposition is as equally impressive as her resume. Her unassuming love for the game is delightfully charming and mature.

The jersey crest for England’s U19 National Women’s Soccer team, the Three Lions

NATURAL WOMAN

Baby Love

by Susan Frampton

I'm in love, and I don't care who knows it. I'm not ashamed to say that I engage in public displays of affection every chance I get. I have been known to gaze at the new man in my life with starry eyes and make kissy noises in his direction. He's a lot younger and a tad short for me, but I don't mind bending down to hold him. He's on the squishy side, a little like the Pillsbury Doughboy. Soooo squeezable. He's also missing a few… okay, all his teeth, but my heart still melts every time he smiles at me—despite the substantial drooling issue. I know he belongs to someone else, and many others are vying for his attention. Still, I plan to pull out all the stops to ensure he knows I love him best.

My new love arrived in the wee hours of a February morning, swaddled in prayers, and traveling on the wings of angels. His journey to this world had not been an easy one, confounding the minds of learned physicians and defying the odds. Like a little old man, solemn and alert, his eyes seemed to hold the wisdom of the ages as he took in his surroundings. Looking up into his father's eyes, he relaxed in

the knowledge that he would be safe in this new place, and when laid in my daughter Sara's arms, the new baby boy heard the heartbeat that told him he was home, and I became a grandmother.

Having been lucky enough to marry into almost-grown children, I was not new to the role. Our older children first made me a grandmother when I was a relatively new parent myself. With a young daughter and a new and demanding job, my life was already a circus act when our first grandchild arrived. Most days, my hair was on fire, and there were few opportunities to be grandmotherly in the traditional way. Fortunately, being new to the world, my grandchildren had no clue what kind of grandmother I was supposed to be. So they allowed me to be their sort of crazy but a little bit cool grandmother that didn't let them get away with much but did fun stuff. I loved it, and each of them is precious to me. Those grandchildren now have given us greatgrandchildren. Historically, great-grandmothers are expected to be a bit eccentric, so I am free to make it up as I go along.

Baby Gillie is our seventh grandchild, but he's the first to share my

When laid in my daughter Sara's arms, the new baby boy heard the heartbeat that told him he was home, and I became a grandmother.

DNA. Though he is his father's mini-me, there are fleeting glimpses of my family in his sweet face, filling me with wonder. Knowing that Gillie is swimming in a gene pool that holds tiny bits of my history, I'm comforted that my loved ones live on in him. He is the thread that will weave their stories into the tapestry of the future, and I have no doubt that they toast him nightly with shots of scotch over one single ice cube.

I try to control myself, but I've become one of those grandmothers, regaling my friends and acquaintances with Gillie's every move. I can't help myself. I feel physical withdrawal pains when I go more than three days without putting my hands on that sweet, squishy boy. Harry and Megan have nothing on him. He's chased relentlessly by the paparazzi, and I have approximately 30,000 photos so far. If I've crossed your path since February, I'm sure that I've shown you at least fifty of them.

Doubly blessed, within three months of each other we greeted new great-granddaughter, Ellie, and new grandson, Gillie. This year's Mother's Day was a special one. The new babies seemed to

I feel physical withdrawal pains when I go more than three days without putting my hands on that sweet, squishy boy.

grasp their unique relationship with each other, or at least that's how we interpreted their non-verbal communication. Nothing says, "I'm so glad you're my cousin," like poking each other in the eye and sticking toes in each other's faces.

There is no doubt that I'm a different grandmother now. However, I celebrated the day by literally setting my hair on fire. Of course, that's another story involving a rack of ribs and a gas grill. Still, it is in keeping with my style of grandmothering. It also turned out to be an opportunity for my daughter to prove her readiness to raise a rambunctious boy. Rather than panicking, Sara simply called from the porch, "Mom, your hair's on fire." Yeah, she's got this.

Now that my hair is no longer on fire (metaphorically or literally), I have time and opportunity to fully enjoy being a grandmother. It is a feeling like no other. I warned Sara that she would probably feel that she ceased to exist once the baby arrived. I remember feeling like chopped liver when she was born, and my parents would breeze right past me on their way to the bassinet, arms extended. My mother had previously brought me little surprises whenever they visited. Now there were baby clothes, stuffed animals, and, since frankincense and myrrh are hard to come by, gold bullion for my baby daughter.

These days, I remember to at least nod at Sara when I'm on my way to Gillie. Lewis and I elbow each other out of the way for first dibs. With him recovering from hip replacement, I sometimes feel bad about knocking him down to get ahead of him. But not bad enough to let him go first. AM

KIDS THESE DAYS

The Class of 2023

by Tara Bailey

Growth milestones look different as a teacher than they do as a parent. Many might expect that the parental perspective causes the most tears as our babies fledge and find their own branches in vast forests of the world. As our youngest daughter graduates from high school and prepares for college in the fall, my husband and I do have a little something in our eyes as we look at her pictures through the years and admire the young woman she is becoming.

Come August, the house is suddenly going to become much neater—and much quieter. Our kid’s friends won’t be wandering in, helping themselves to the fridge, and loading our dishwasher (they’re good kids). We won’t be coming home to a variety of beater cars in the driveway, random shoes in the hallway, and unfamiliar

beach towels and bathing suits in our laundry. Maybe I’ll grieve those moments when peace and privacy prove not to meet all the hype. If that happens, I’ll take solace in knowing my girl is pursuing her goals and that it won’t be long until the next break finds our house cluttered once again with signs of young life.

The teacher perspective of moving on is a different experience altogether. The rumors are true that May is the most stressful month in the life of an educator and that the countdown to summer break begins with the first dusting of pollen. We teachers mutter the number of Mondays left when we pass each other in the hallway and warn students that they're too close to the finish line for them to start acting the fool. We plan end-of-the-year events to lighten their loads and give them happy school memories—field days, picnics, dances, kickball tournaments, eighth grade trips, and awards ceremonies. We write a large ‘X’ on each day of our lesson plans and

KIDS THESE DAYS

draw smiley faces on our whiteboards next to the number of days left of school. Everyone has the same goal in mind—making it—and everyone feels the excitement of coming change.

In the middle school where I teach, we try to make our eighth grade graduation ceremony personal and meaningful for each student. This is because each student is personal and meaningful to us. Sitting on the teacher row at this year’s ceremony and watching the students deliver their speeches, play music, and accept awards, I was struck how this exact group of people would never be together in the same room, in the same way again. Watching them shine when their hard work, natural gifts, and unique personalities were acknowledged and honored, I found myself wiping my eyes with the sash of my outfit. It seemed I had a little something in my eye.

This year some of the students had forged a bet as to which teacher would cry first during the ceremony. The winner was supposed to Hit the Griddy across the stage (look it up). Seeing as that didn’t happen, I can only assume that 1) we all started crying at once 2) they remembered our “acting the fool” speech or 3) they recognized the solemnity of the occasion once they saw their teachers fighting over a box of tissues and decided they had grown a little this year, after all. While I can’t say which one of us started crying first, I can say that it is a gift to be vulnerable among a group of teenagers.

The eighth grade ceremony happened a few days before my own child’s graduation. She actually had graduation practice at her school while I was saying goodbye to my eighth graders. As I write this, her ceremony has not yet happened, but I thought a lot about it while I watched my students celebrate theirs. I know that her class,

too, will never be together in the same room, in the same way again. I might cry when her photo flashes on the senior slideshow, when her name is called, or when we take our family photos afterwards. But I will experience her ceremony differently. I will exude pride, joy, relief, excitement, and probably a little anxiety, while also knowing that she will always be in my life (and I hope her friends will, too). I will not be saying goodbye to her in the same way I did to my students; with her, I will be sharing her future life through move-in dates, Parent Weekends, FaceTime, and Venmo. I will spruce up her room for scheduled breaks and plan meals around her favorite things for the weekends she comes home. I will always be able to hug her.

With my students, I will have yearbooks, projects, poems, and memories. I expect to see them in the wild here and there while at the store or in restaurants. I hope to get occasional updates from their parents and siblings when I happen to run into them unexpectedly. But as every teacher knows, nothing can duplicate the magic of a certain class dynamic that includes inside jokes, studentled Crocs Day, class songs, and even a shared language that makes no sense to the outside world. When we teachers begin smearing mascara across our faces while watching our students graduate to the next phase of their lives, we know we are saying goodbye not just to each kid, but to the special energy that resonates among a group of people who have spent most of a year sharing trust, angst, tears, joy, humor, failure, and success. We are saying goodbye to something singular.

To my newly-graduated eighth graders, this column is for you. I hope you cross my ship someday, and know that I will always be your teacher. AM

LIFE & FAITH

For Our Name’s Sake

by Will Thompson

How many of you live in a neighborhood with a Facebook page? I do, and it can be quite entertaining….and…frustrating. I’m grateful for the opportunity to communicate quickly. One time, I needed a nail gun and compressor for a project. I put an “ISO” request out and had one within the hour from a guy I’d never met. It was awesome to see such generosity from a neighbor—yet stranger. These pages are great tools for that type of thing.

Then there is the dark side of these pages. We like to call them “[insert issue]-gate,” like Watergate. We’ve seen “duck-gate (multiple times),” “parking-gate,” “you need to cut your yard-gate,” “there are teenagers roaming-gate,” and so on. I’m sure you’ve seen similar “gates” too. What gets to me, though, is that these issues tend to bring out the worst in people. Opinions are shared, then bashed, then defended, then eight

more opinions are shared and the downward spiral is in full force. It’s as if we don’t even need tabloids anymore.

At the end of the day, we’re putting our reputations on the line when our fingers hit the keyboard. I often ask myself, “what’s more important, the point you want to make or your name?” Unfortunately, there are people I’ve never met whose comments have formed my opinion of who they are. Is that fair? Maybe not, but that’s all I’ve got. It also makes for a rather awkward moment the first time I happen to meet them in person.

Proverbs 22:1 says, “a good name is more desirable than great riches” (NIV). Ecclesiastes 7:1 states, “a good name is better than precious ointment” (ESV). Proverbs 10:7 is the most challenging, saying, “the memory of the righteous is a blessing, but the name of the wicked will rot” (ESV).

Did I just say that some people are wicked? Maybe. Maybe not. However, when all we have to assess them by is the way they represent themselves is in their harsh comments, that’s where we lean with our opinion.

I believe, deep down, that we desire to manage our reputation better. We get caught up in the emotion of “whatevergate,” and let some things fly. What we need is a self-discipline that helps us have restraint. A mindset that tells us that our name matters—always.

What are some names that come to mind that have a great reputation? Mr. Rogers. Mother Teresa. When we think of people like this, we have positive thoughts. It should be no different for any of our names.

Dave Ramsey, popular financial radio host, would tell his kids when they were young, “you’re a Ramsey, make sure your words and actions align with that.” That’s huge! Well, you’re a [insert your name], make sure your words and actions align with that!

Years ago, my professional business coach took me through an amazing exercise that really helped me change my perspective on my reputation. I challenge you to do it. First, think about (or even write down!) your own eulogy if you were to die today. What would people say? How have you managed your reputation thus far? Now think about or write your own eulogy if you were to die at age 100. What do you want people to say? What reputation do you want to be known for? Start becoming that person today.

I encourage each of us to break the habit of having to express ourselves immediately, whether in the comments section or in person. Choose to “respond” rather than “react,” if a response is even necessary.

Remember, God says our good name is more valuable than riches. Let’s make sure we’re managing it well. AM

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ANALLNEWPLACETOCHEERS!

at The Azalea Bar & Garden

48

Three of our favorite lemon recipes to get you savoring the flavor of the season

58

THE FLAVOR OF SUMMER THE MAN BEHIND IT ALL

Most of us know Summerville’s history of sweet tea and the Azalea flower, but few know the French botanist who first planted the seeds of the town's storied history.

Deep Dish Lemon shallot pasta

THE FLAVOR OF SUMMER

THREE OF OUR FAVORITE LEMON RECIPES TO GET YOU SAVORING THE FLAVOR OF THE SEASON

INGREDIENTS

2 tablespoons plus 1 teaspoon salt

3/4 cup extra virgin olive oil

1 1/2 tablespoons lemon zest

1 teaspoon honey

3 medium shallots, minced

1 cup heavy cream

1/2 tsp crushed red pepper (optional)

1/3 cup cream cheese

1 box fettuccine

2 tablespoons lemon juice

3/4 cup grated Parmesan cheese

1/2 teaspoon black pepper

1/2 cup shaved Parmesan cheese to top Lemons to garnish (optional)

PREPARATION

Bring water to a boil in large pot and add 2 tablespoons salt.

Heat oil and lemon zest on medium in a large skillet. Ad 3/4 teaspoon salt, honey, and shallots and cook until shallots are soft and oil is hot.

Whisk in heavy cream, crushed red pepper if desired, and cream cheese and simmer for 2 minutes.

Add pasta to water and cook until tender, reserving 1/2 cup of the liquid.

Strain and return to pot, and add lemon juice. Toss to combine.

Stir in grated Parmesan and half of the reserved water into skillet with cream sauce.

Add pasta and toss to coat well. Use additional reserved liquid if necessary.

Garnish with shaved Parmesan and black pepper.

LEMON PASTA

INGREDIENTS

1 cup all purpose flour

1/2 cup butter, softened

1/4 cup powdered sugar

2 eggs

1 cup granulated sugar

2 teaspoons lemon zest

2 tablespoons lemon juice

1/2 teaspoon baking powder

1/2 teaspoon salt

Extra powdered sugar to top

PREPARATION

Preheat oven to 350 degrees F.

In medium bowl, mix flour, butter and 1/4 cup powdered sugar until combined.

Press into bottom of uncreased 8 inch square pan and up the edge 1/2 inch.

Bake crust 20 minutes and remove from oven.

In medium bowl beat remaining ingredients not including powdered sugar. Beat on high speed for 3 minutes until light and fluffy. Pour over hot crust.

Bake 30-35 minutes or until center does not stay indented with touched lightly. Cool completely and top with powdered sugar.

LEMON SQUARES

SQUARES

INGREDIENTS

1 bottle vodka 100-proof

10 lemons, washed and dried

1-2 cups granulated sugar

1-2 cups water

PREPARATION

Use a vegetable peeler to remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don't worry about trimming every last scrap.

Transfer the lemon peels to a 1-quart jar and cover with vodka. Screw on the lid.

Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for up to a month. The longer you let the vodka infuse, the more lemony your limoncello.

Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.

Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar. Bring the water to a simmer and stir in the sugar to dissolve; allow to cool.

Pour the sugar syrup into the infused vodka. Stir gently to mix. Taste and add additional sugar syrup if desired.

Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year.

LIMON CELLO

THE MAN

Most of us know Summerville’s history of sweet tea and the Azalea flower, but few know the French botanist who first planted the seeds of the town's storied history.

IT ALL BEHIND

Main Man

A portrait of Andre Micheaux hanging in The Azalea Bar and Garden

created by Michael Davis

he Town of Summerville and the Lowcountry are strongholds of sweet tea devotees. For decades, the drink was believed to have been invented in St. Louis at the World's Fair in 1904. But in fact, Summerville officially lays claim to the title of The Birthplace of Sweet Tea. The elixir has flowed through the Town since before the late 1800s. The discovery of an 1890 grocery list of provisions for a reunion of old Summerville area soldiers was irrefutable proof of its presence here. Given the Lowcountry heat and humidity, it makes perfect sense. American journalist John Egerton, who wrote of Southern food and history, famously said, "Iced tea is too pure and natural a creation to not have been created as soon as tea, ice, and hot weather crossed paths."

Though Michaux brought tea to Middleton Barony (now Middleton Place) in the late 1700s, it was not successfully produced commercially in South Carolina until 1888, when Dr. Charles Shepard founded Pinehurst Tea Plantation in Summerville. There, he produced tea until he died in 1915. Then, his plantation closed, and the tea plants grew wild. Finally, in 1963, some were transplanted to Wadmalaw Island, where they live on at the Charleston Tea Plantation. Even today, Summerville's residential area known as The Tea Farm still boasts the progeny of Dr. Shepard's plants.

Besides water, since its mythical discovery by Emperor Shen Nung as he sat meditating under the Camellia sinensis tree in 2737 B.C.E., tea is thought to be the second-most commonly consumed beverage in the world. Though entire cultures have been built around its dark green leaves, the tea plant doesn't go out of its way to draw attention. While adorned with delicate white flowers during the growing cycle, it is an unassuming plant whose leaves rustle gently in the coastal breeze of an island just outside of Charleston. The bushy plants might easily be underestimated, for they do little to boast of the unique place they hold in the history of world events. But the rusty red drink brewed from its leaves has long held an important position in history. The first shipment of tea to Great

Britain arrived in 1657 from Assam. Consumers considered it inferior to the Chinese varietal. We shudder to imagine what the delicate china cup of Queen Victoria might have held if not for tea served over delicate negotiations. And what kind of party would it have been without tea at the famous party held in Boston Harbor?

Were it not for French royal botanist and explorer Andre Michaux, Southerners would find themselves sitting on porch swings with empty glasses. Around Sunday dinner tables, cornbread would be labeled a choking hazard, and fried chicken just wouldn't taste the same. And not only would we be thirsty, but our landscape would also be bereft of some of our most treasured ornamental plants, trees, and flowers. Without azaleas and camellias, Lowcountry pine trees would appear embarrassingly underdressed. Springtime in the Lowcountry would be an entirely different place. So who is this Michaux character, and why do we not know more about him? His story certainly warrants telling.

The son of a farmer in Satory, France, Andre Michaux, was destined to travel far from humble beginnings to become a player on the world stage as an explorer, secret agent for Thomas Jefferson, and renowned naturalist. He was born in the shadow of the Palace of Versailles in 1746. The rural setting influenced his early interest in plants, and he parlayed that interest into a profession. Having lost his wife in childbirth, Michaux turned to botany to deal with his grief. Top gardeners in the French Royal Gardens encouraged his interest. He traveled far afield for botanical field expeditions to England, the Auvergne, Spain, Asia, and Persia. He was noted by The Marquis de Lafayette as having risen from "from simple farmer to a name among learned men." Commissioned as a royal botanist in 1785, Michaux was charged with traveling to America in search of plants that might be useful to France.

In November 1785, Michaux first arrived in America via New York. He was immediately fascinated by the diverse natural resources he observed

Flower Power One of Micheaux's plantings at Middleton Place

in the New World. Following an unsuccessful attempt at establishing a botanic garden in New Jersey in 1786, he created a 111-acre botanical nursery in Charleston, SC. It became his base of operation. The parcel of land currently lies within the boundaries of Charleston International Airport. As his garden grew, so did his circle of friends, including the influential families who owned Middleton and Drayton Hall Plantations. Historians have discovered accounts of his visits in diaries and letters from that period. In addition, he gifted his friends with plants, including a rare and outstandingly beautiful variety of camellia that has recently been propagated in the gardens.

Extended journeys exploring the frontier and collecting plants followed quickly upon Michaux's establishment of the garden in Charleston. From there, he traveled North America, from Florida to the Hudson Bay, favoring the Carolinas, where he identified 188 native species. He forwarded thousands of American specimens to France, including 60,000 trees. At the same time, he introduced many Asian and European trees and plants to the United States. Michaux's legacy gifts to future generations of residents and visitors to the Lowcountry included the mimosa or silk tree (Albizia julibrissin), the tea olive (Osmanthus fragrans), the crape myrtle (Lagerstroemia indica), the ginkgo (Ginkgo biloba), the Chinese parasol tree (Firmiana simplex), and the tea plant (Camellia sinensis). But few of his horticultural contributions are as widely recognized in the Lowcountry as the camellia (Camellia japonica) and the azalea (Azalea indica).

What is largely forgotten by history is Michaux's undercover relationship with Thomas Jefferson, who solicited Michaux to clandestinely explore the lands west of the Mississippi under the guise of botanical discovery. In nine volumes of journals and letters that Michaux wrote during his American sojourn between 1785 and 1796, he recorded the breadth of his knowledge. "He was the greatest explorer of his age," says retired librarian and Michaux scholar Charlie Williams. Last year, Williams

and two biologist colleagues, Elaine Norman and Walter Kingsley Taylor, reached a milestone when they published André Michaux in North America—the first-ever English translation of Michaux's journals.

It has been said that each cup of tea represents an imaginary voyage. Michaux never settled for the imaginary. Throughout his life, Michaux visited England, Spain, the Middle East, eastern North America, the Western frontier, the Bahamas, the Canary Islands, and the Indian Ocean islands of Mauritius and Madagascar, where he died in 1802 while accompanying a French expedition to the South Seas.

Though he is not a household name, in botany, Andre Michaux is a rock star. Recognizing his contributions, the small non-profit organization known as Friends of Andre Michaux commissioned a massive mural at Charleston International Airport. They hope the 6' x 34' mural will raise Michaux's profile and bring about the recognition he so richly deserves.

In his book, The Importance of Living, Lin Yutang wrote, "There is something in the nature of tea that leads us to a world of quiet contemplation of life." If we contemplate the seeds he planted, Summerville owes a debt of gratitude to the man who truly gave us our identity. Flowertown. The Birthplace of Sweet Tea. We raise our glasses, of sweet tea, of course, in thanks to Andre Michaux. AM

Green Thrumb Opposite page: Southern sweet tea; This page: Sydney Frasier showing of one of Micheaux's camellias; an azalea shrub

Out of the Blue

by Ellen E. Hyatt

Monet tells us water changes at every instant because of the way bits of sky are reflected in it. . . . And so it is with this quilt. Bits of blue fabric, raw-edged for interest, rest side-by-side with no divide of sashing.

Depending on the way light ribbons the room and how you grapple with mixed feelings every summer, you’ll see this design changes each time you turn away and return to look again.

Is the sum of pieces Sea? Sky? Garden? Does it matter? Today, settle for questions, not answers. There’s risk in knowing too much. Settle for lucky: you are here.

You stand before this quilt. All these rhythms of blues. They nudge you to learn laws of change. All this blue shares the Grand Design, an offering for you— for you to see your place in it.

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