SPECIAL FIFTH ANNIVERSARY ISSUE
THE PICKIN' PARLOR / WAPPAOOLA PLANTATION / M&G: NORMA KELLER FOUR SWEET BREAD RECIPES/ HOLIDAY GIFT GUIDE / RULES OF THE MONOGRAM A BLISSFUL TEA COUPLE / THE SHOW MUST GO ON: BRAD & JENNIFER MORANZ
Winter 2014 AZALEAMAG.COM 1
2 AZALEAMAG.COM Winter 2014
Fifth Anniversary Issue
F E AT UR E S WI N T ER 2 0 1 4 -1 5
63 AZ ALEA AWARDS
This year's batch of Azalea Award winners prove that there is a bounty of talent right here at home.
75 P IC KIN' PARLOR
Down a lone dirt road deep in the Francis Marion Forest, music and friendship take the stage.
78 OUR DAILY BREAD Four recipes to keep you warm and full all winter long.
84 WAP PAOOLA
Centuries of tall, straight pines have built the history of a place called Wappaoola.
Winter 2014 AZALEAMAG.COM 5
CONT ENT S
/ Winter 2014-15
30 25
53 07 Editor’s Letter 12 Contributors 17-23 FIELD GUIDE A brief look into our local culture 22 The 50 Books Every Southerner Should Read SOUTHERN LIFE 25 Southern Spotlight - Art 30 Southern Spotlight - Etiquette 34 Southern Spotlight - Drink 37 Southern Spotlight - Art
22
COLUMNS 41 Natural Woman by Susan Frampton 45 Patchwork of the South by Michelle Lewis 49 Life & Faith by Will Browning SOUTHERN STYLE 53 Gift Guide Our list of goodies for him, her and the kids
Suttree by Cormac McCarthy
ON THE COVER: Sweet Tea Peacan Pie from Baker's Cottage Kitchen / Photograph by Dottie Rizzo 6 AZALEAMAG.COM Winter 2014
34 45
92 THE LOCAL 92-Scrumptious Summerville Kitchen Tour 94-Summerville Farmers' Market 96 THE VILLAGE POET
su m me rv i lle , s c
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Public Sculpture Belongs To:
E DI TOR’S LETTER
YOU your children, and grandchildren...
"In her mind, anything [beer] with a darker color than apple juice is off limits."
Change of Pace To some extent or another, we all find comfort in the familiar. But, sometimes our complacency in routine can cause us to miss out on new experiences.
Please help support our efforts to beautify our community with exceptional sculpture that we can enjoy today – and that future generations will enjoy tomorrow.
Enjoy the Permanent Public Sculpture Collection AZALEA PARK • SUMMERVILLE
My wife, Dottie, is not much of a beer drinker but will have one every once in a while. She has a tendency to order a certain Mexican import. That's what she wants, and she's rarely interested in trying something different. In her mind, anything with a darker color than apple juice is off limits. I have often offered her a taste of something I was trying, only to be greeted with the face a baby would make after eating unsalted mashed peas for the first time. On a recent brewery tour with Charleston Brews Cruise for our cover story (Craft Culture pg. 64), she sampled some local brews, and to her surprise, she's a fan of hops. Who knew? She had been denying herself the enjoyment of new flavors all this time. Our community is going through changes. We're growing. And growth is sometimes accompanied by apprehension. That's normal. But growth can also be a catalyst for exposing us to new things. This fall, while mother nature is going through her own transformation, try something new; something out of your comfort zone. You just might like what you stumble upon. If my wife can smile after sampling a Pale Ale, anything is possible.
Will Rizzo Editor in Chief
The gardens haveMore over than 300025 sculptures have been permanently different varieties installed in and around of camellia in the for your enjoyment. Bring Summerville collection. a picnic to Azalea Park and make a game of finding them. Selfies are encouraged! You will find a sculpture location map on our web site:
SculptureInTheSouth.com
Winter 2014 AZALEAMAG.COM 9
s c 1788 Visit the Website and
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T H E H E A RT AN D S O U L of S O U T H C A R O L I N A A celebration of the spirit of South Carolina, PALMETTO is the authority on our distinctive style of Southern life-documenting her beauty and charm and giving our readers a novel look into the Palmetto State's history and culture as well as stirring narrations of the places and personalities that make South Carolina so captivating.
palmettomagazine.com From the South Carolina National Heritage Corridor & the editors of Azalea Magazine
s c 1788
TIME
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The award-winning Cresswind active adult lifestyle can now be lived in the Charleston area. Experience Cresswind at The Ponds, where it truly is all right here.
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Equal Housing Opportunity. © 2014 Cresswind is a registered trademark of Kolter Homes. Prices, home sites, home designs and other information subject to errors, changes, omissions, deletions, availability, prior sales and withdrawal at any time without notice.
Will Rizzo Co-Publisher and Editor in Chief will@azaleamag.com Dottie Rizzo Co-Publisher and Managing Editor dottie@azaleamag.com Katie DePoppe Editor at Large katie@azaleamag.com Margie Sutton Style Editor Will Browning Faith Editor Jana Riley Staff Writer
The PERFECT GIFT for your SOUTHERN BELLE
Contributors
Jason Wagener Susan Frampton Michelle Lewis Ellen Hyatt Elizabeth Donehue Charles Sweeney
Advertising Susan Frampton susan@azaleamag.com 843.696.2876 Susie Wimberly susie@azaleamag.com 843.568.7830
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Carnes Crossroads... New Home Shopping Made Easy!
Come Visit Our Model Row!
A New Community in the Heart of Charlestonâ&#x20AC;&#x2122;s Growth Just minutes from the downtowns of both Summerville and Goose Creek, a new community is emerging. Carnes Crossroads will offer the lifestyle of a small town, with charming neighborhoods, beautiful parks, lakes and close proximity to stores, shops, restaurants, offices, schools and church. Homes are being built by David Weekley, Eastwood Homes, Sabal Homes, Ashton Woods and John Wieland Homes. Pricing starts in the mid-$200s. Our Carnes Crossroads Real Estate Information Center is a wonderful resource to learn about life here. Located across from the Village Green and the historic Green Barn, our office is open 7 days a week, with or without an appointment. Or visit CarnesCharleston.com to learn more.
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Residents are now enjoying our 25-meter competitive size pool with beach entry.
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F E ATURE D CONTR IBUTO RS
JANA RILEY / Writer
Jana is a writer and editor living in Summerville with her husband, Dan. Jana enjoys adventures with her three favorite kids, Noah, Jude, Forest and their dog Alfie.
SUSAN FRAMPTON / Writer A Savannah native, Susan Frampton has called Summerville home for over 30 years. Her long career as a non-profit executive director, and various roles of wife, mother, stepmother, grandmother, hunter, gardener, animal wrangler, fisherman, and world-traveler have provided rich material for her current role of writer. Susan and her husband Lewis are currently being held hostage in their home by a three month-old dachshund named Newton.
JASON WAGENER / Illustrator Jason started his illustrious art career when he won a coloring contest in 3rd grade, subsequently entitling him proud owner of a Mickey Mouse dry erase board. He moved to the Lowcountry in 1990 and, save an education at The Savannah College of Art and Design, has remained a faithful transplant ever since. He now lives in Goose Creek under the thumb of the dreamy Julie Wagener and offspring: Toy Story enthusiast, Henry, and the womb-bound “baby brudder”. Oddly enough, he lettered in art at Stratford High School.
ELLEN HYATT /Poet
Ellen E. 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). Fellow of the Western Pennsylvania Writing Project, professor, columnist and appointee to the Board of Governors of the SC Academy of Authors, Ellen serves organizations promoting literacy and the arts.
The country is calling. It starts as a simple desire to get away. To a place where the sounds of the city give way to the sounds of nature. Where time shifts to a lower gear. And where adventures become the stuff of family lore, handed down from generation to generation. Find your place here. Just a half hour from downtown Charleston, in the heart of the East Edisto Rural District, large properties are now available for the first time in over a hundred years. We welcome your inquiry.
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Daniel’s Orchard Downtown Summerville
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The Belleview
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Two New Plans Added! Daniel’s Orchard Single Family Homes $275,990–$323,990 2,036–2,898+ square feet • New Charleston Single Homes in Downtown Summerville • Walk or bike to shops, parks and restaurants • Dorchester II School System • Nearby YMCA provides pools, fitness and family fun
Two fantastic new home plans are now available at Daniel’s Orchard! The 2,036+ sf, 3-bedroom, 2.5-bath Santee is a great family home with large upstairs owners suite, open-plan family room down, plus flex space to customize to your liking. The charming Belleview offers 2,103+ sf with 3 bedrooms and 2.5 baths, including a downstairs owners suite, formal dining room and large family room. All in a neighborhood within walking distance to shopping and dining, and only one mile from the best that historic downtown Summerville has to offer. Hurry in today to tour!
843.695.0339 • www.pulte.com/danielsorchard For more information, contact ken.huggins@pulte.com and gini.rice@pulte.com. This material shall not constitute a valid offer in any state where prior registration is required or if void by law. Photographs are for illustrative purposes only and are not intended to be an actual representation of a specific community, neighborhood, or any completed improvements being offered. Please see a sales associate for details. ©2014 Pulte Homes Corporation. All rights reserved. 7.31.14
44% The number of Americans who plan to kiss someone at midnight.
January 1 Julius Caeser made this date the first day of the year in 46 BC, but England and its American colonies wouldn't do the same until 1752.
88% The number of people who fail to keep their New Year's resolution.
18 Million The number of fresh flowers used in the Rose Bowl Parade each year.
"Auld Lang Syne" The most commonly sung song for English speakers on New Year's Eve. An old Scottish song that was first published by the poet Robert Burns in the 1796.
1907 The year the tradition of dropping the New Year's ball began in Times Square.
11,875 lbs The weight of the current Time Square ball made of Waterford Crystal. The ball is twelve feet in diameter.
22% The number of people who admit to falling asleep before midnight.
SEASONAL
New Year
The New Year is the time a new calendar year begins, but with a little luck and some hard work, a new you could emerge out of the confetti.
" ...although Hawaii sounds magnificent, I haven’t found a way to get there by car yet! " Q& A
MEET & GREET
What makes locals tick, one neighbor at a time
Q What is your favorite thing about living in the Lowcountry?
NORM A K E LLE R
Pinewood P reparator y School
Q Is there a motto that you live by? A At the bottom of every email that I send is
A Being so close to the beach and I love living so close to the historic city. I have lived in South Carolina my entire life and wouldn’t dream of living anyplace else.
the quote, “Those who are flexible never get bent out of shape!” I truly try to live by that quote every day because in this ever-changing world, we have to learn to be flexible.
ry School. I get to work with the most wonderful colleagues, and the best kids around. I get to do all the things that I love. I enjoy working with money so I attend the lower school budget. I enjoy marketing and design, and I get to design the spirit wear and operate the Panther Den, which is the school store. I also love to entertain, and at Pinewood I serve on various committees where I assist in planning and decorating for the high school prom, Auction Gala, and other various events throughout the year! I love to assist people when there is a need; therefore, I chair the Sunshine Team, which is a support team that assists faculty members when there is a crisis in their family. Like, I said, what’s not to LOVE about my job!
the last ten years “working” there, my children were educated there, and I enjoy every aspect of this place. Our headmaster emailed the faculty recently and asked us “Is Pinewood in you?” I can astoundingly say "YES!" It is like once you put crème in your coffee, you can’t take it out…. that’s how Pinewood is to me. I bleed blue!
Q What is your dream job? A I am doing it now at Pinewood Preparato-
20 AZALEAMAG.COM Winter 2014
Q Who or what are you a fan of? A I am a fan of PINEWOOD! I have spent
Q Coffee or tea? A Definitely coffee! like a lot of cream and Splenda with a little coffee.
Q What's one thing you've bought in the last five years that you couldn’t live without?
A My smartphone and the Mophie case that I use daily to extend the battery life.
Q What's one thing you've bought in the last five years that you could go the rest of your life
A A pair of red, shiny jet skis. Lasted two summers and sold them … at a loss!
Q What is your favorite music? A I love Darius Rucker and Hootie and the
Blowfish. I graduated from Middleton High School in 1983, and Darius graduated 2 years later.
Q What is your dream vacation? A Anywhere you can drive! I am not a fan of
flying or cruising for that matter. I love the beach and water and although Hawaii sounds magnificent, I haven’t found a way to get there by car yet!
Q What is your fondest memory of living in Summerville?
A Watching my children participate in high school sports. My son, Kenan, played football and baseball and my daughter, Jessica, was a cheerleader. It was just so much fun to watch her cheer for her brother and the others. Now that the empty nest has come around, I love Third Thursday and wouldn’t miss an opportunity to enjoy Accent On Wine on the street and shopping late with friends. Summerville truly is the best place to live! AM
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For additional information on our physicians, please visit www.PalmettoPrimaryCare.com or call (843) 572-7727
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Mixology
HONEY BOURBON APPLE CIDER I N G R ED I EN TS 10 oz. apple cider 4 oz. bourbon 1 apple sliced 2 teaspoons organic, raw honey 1/4 teaspoon cinnamon D I R EC TI O N S Place cider, apple slices, honey and cinnamon in a sauce pan, bring to boil and let simmer for 5 minutes. Strain the mixture, saving the apple slices for garnish. Add bourbon. Pour into serving glasses. Garnish with a sprinkle of cinnamon, cinnamon stick and apple slice. Sip warm.
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lowcountrywomen.com Winter 2014 AZALEAMAG.COM 23
Field Guide Literary
The 50 Books Every Southerner Should Baking Soda Read
Our fall 2014 issue kicked off the start of our series, 50 Books Every Southerner Should Read. Want to know books one through six? Follow along with our blog at azaleamag.com and join the conversation on Facebook by connecting with our group, The Southern Lit Project. As the holidays approach, take the time to finally read some of those classics you’ve always wished you could talk about at dinner parties. K AT I E DEPOPPE The editor at large for Azalea Magazine and the curator of The Azalea Room, the official blog of www.azaleamag.com Connect with her: Twitter @kdepoppe Instagram @katiedepoppe
" Literature is as old as speech. It grew out of human need for it, and it has not changed except to become more needed. "
- John Steinbeck
24 AZALEAMAG.COM Winter 2014
Suttree Cormac McCarthy
Why read it?
Probably most appropriate to follow after the Adventures of Huckleberry Finn is Suttree (1979), Cormac McCarthy’s semi-autobiographical story of Cornelius Suttree, a man who forsakes a life of privilege to live in a houseboat on the Tennessee River. Often called a “doomed version” of Finn, the novel is also regarded as one of the most humorous of McCarthy’s works. Written over the course of 20 years, the work embodies elements reminiscent of Faulkner and O’Connor through its use of tragedy, subtle humor and grotesque, imaginative characters. While born in Rhode Island, McCarthy spent a considerable amount of time in Tennessee and New Mexico. Also the author of well-known titles like No Country for Old Men and All the Pretty Horses, he is known for writing across the Southern Gothic, Western, and postapocalyptic genres -- no doubt the influence of the distinct American regions in which he’s lived. He is the winner of the 2007 Pulitzer Prize for fiction.
Adventures of Huckleberry Finn Mark Twain Why read it?
Most widely known as Mark Twain’s greatest work, Adventures of Huckleberry Finn (1884), is a pick-up to The Adventures of Tom Sawyer, the novel that preceded it. A classic so notable that the body of literary criticism surrounding it is large enough to be divided into schools of thought, Twain’s masterpiece about a teenage boy who voyages down the Mississippi River with an escaped slave, remains a source of modern-day literary contention namely for the presence of racial epithets; however, amongst serious readers and experts alike, the debate does not seem justified. Most who delve deeper into the work agree with the likes of Nobel Prize winner, Toni Morrison, who states that the “brilliance of Huckleberry Finn is that it is the argument it raises.” A startling and entertaining look at the complicated moral grammar of nineteenth century American life, the Adventures of Huckleberry Finn is a must-read for anyone who yearns to learn from where we’ve been.
Serena Ron Rash Why read it?
Set in 1929 North Carolina, Serena (2008) is continued proof there are micro regions (the North Carolina mountains) worthy of note within the wide-reaching genre of Southern literature. An attention-grabbing novel to mainstream readership and critics alike, Serena is the heartbreaking story of newlywed couple Serena and George Pemberton and their timber business. Serena’s journey from young wife to near-supernatural villainess seems to captivate readers, and proves her character is an utterly unique contribution to American fiction. Author and South Carolina native, Ron Rash, has penned numerous poems, short stories and novels, and serves as the Parris Distinguished Professor of Appalachian Cultural Studies at Western Carolina University. He is the recipient of many awards, including the O. Henry Prize, and was a finalist for the PEN/ Faulkner Award for fiction in 2008 and 2009. Winter 2014 AZALEAMAG.COM 25
LIFE SOUTHERN SPOTLIGHT
The Show Must Go On
One of Charleston’s most talented duos shares how they’ve built a life from their love of theater by
Katie DePoppe
Winter 2014 AZALEAMAG.COM 27
“Movies will make you famous; television will make you rich; but theatre will make you good.” -Terrence Mann When you first hear Brad Moranz speak, it’s possible to think he had a long career in radio. He’s eloquent and bubbly – a difficult dichotomy that only seasoned storytellers are capable of pulling off. The first time I ever heard him speak was over the phone as I placed an order for tickets to one of his shows. Surely, this isn’t the same Brad, I thought. But it was. Months passed, and when the show opened, there was no mistaking the voice I’d heard on the phone. He and his wife, Jennifer, had done what they have been doing for the past two decades. They had written it, produced it, directed it, choreographed it, danced and sung in it – and sold the tickets. *** There are some people who meet while singing. Or meet in the rain. And there are those who meet in Singin’ in the Rain. Such is the case for the Moranzes, the producers and creative minds behind The Charleston Christmas Special, Shake, Rattle, and Roll, The Great American Songbook and a number of beloved local variety shows. Don’t let the local label fool you. There’s nothing amateur about it. This is Broadway-esque with professional singers and dancers, glittering costumes, witty banter and musical selections that are both moving and fun. In 1995, Calvin Gilmore, owner of the Carolina Opry, partnered with the Family Channel to produce a musical variety show in Charleston. In partnership with Bennett Hospitality Group, Gilmore took out 28 AZALEAMAG.COM Winter 2014
a twenty year lease on the building that was to become Charleston Music Hall. The show would come to be known as Serenade. As Serenade got underway, Gilmore urged Brad and Jennifer, who were working as directors and choreographers for the Opry, to create a Christmas show as well. For three years, the musical variety shows ran in Charleston. But, as life goes (and things rarely work out exactly as planned), Fox bought the Family Channel; Disney bought Fox; and, in the end, Disney decided they were not interested in running a live show in the Holy City. The Serenade Show held its final performance at the end of 1998. After that, “nearly everyone involved left town,” says Brad, but he and Jenny felt a pull. “We were in a different point in our lives,” he says, “and we didn’t want to leave and start over again in another town. We loved Charleston and loved the show, and we believed we could keep it going. So we did.” Obviously, losing financial backing seemed to mean inevitable death for the projects– after all, only the creatives who had directed and choreographed them remained. But the Moranzes were able to maneuver around the financial issues by taking over the business and changing the shows to seasonal ones. It remains their sole source of income. “That’s why it’s so important for people to come,” he says. Broadway and Beyond Brad grew up in Texas, and after studying acting and music composition at the University of Houston and North Texas State, respectively, while simultaneously dancing in a ballet company, he had the opportunity to audition for a national tour of A Chorus Line
in Dallas in 1979. He tried for the part on a Thursday, and on Tuesday, left Texas for good. For a year and a half, he toured with A Chorus Line and then moved to New York once the show ended. After only a few months in the city, he was given the opportunity to audition as the understudy for Broadway’s A Day in Hollywood/ A Night in the Ukraine. He not only got the part but later played the lead, Groucho, from 1980-1981. “In New York, it’s all about working,” says Moranz, “you can’t be that particular.” So, when the national tour of his first Broadway show ended, he quickly scooped up the role as the understudy for Seymour, the dentist and the voice of the plant in an off-Broadway production of Little Shop of Horrors. That show eventually went on the road to Los Angeles, along with the original cast, and Moranz took over the role of Seymour in the New York production. A few years passed and Brad got word that Singin’ in the Rain was coming to Broadway. He eventually took over the lead role for the national tour. Strangely, it was on a stint through Dallas, where his career had begun years earlier, that he met Jennifer for the first time. Jennifer grew up in North Carolina, and knew from an early age that she wanted to be a dancer. While majoring in dance at East Carolina University, she studied under Frank Wagner, a well-known teacher who worked a great deal in the professional realm. It was Wagner who led Jennifer to New York – she was first hired as a dancer in a production of Music Man that Wagner had been hired to choreograph. Not long 30 AZALEAMAG.COM Winter 2014
after, Wagner encouraged her to audition for Snow White which was produced at Radio City in conjunction with Disney. That eventually led to an opportunity to audition as a summer replacement for the Radio City Rockettes. Eventually, she was “on the line” permanently and was a part of America’s most iconic dance company from 19801984. She later danced in the original Broadway production of 42nd Street before meeting Brad in Dallas in 1986 while touring with Singin’ in the Rain. “We met and fell in love, and we both knew that if we stayed, we would have to take shows that separated us. So, we quit and left show business,” says Brad. The couple opened a dance school in Wilmington, North Carolina, and approached a local film studio and theater company about choreography work. Not long after, they were asked to direct and choreograph none other than Singin’ in the Rain. It was that show that eventually led, through an acquaintance, to a chance meeting with Rick McCallum, George Lucas’s producer. That introduction opened up a number of opportunities for Brad and Jennifer to work in television and film, which included dance roles and choreography work in Debbie Allen’s television movie Stompin’ at the Savoy, the TV series Matlock and The Young Indiana Jones Chronicles, and the starstudded film Radioland Murders. But, in the end, they missed the stage. That is what led them to Calvin Gilmore’s Opry in Myrtle Beach and, after selling their dance school in North Carolina, inevitably, to Charleston where they’ve remained.
On Art and the Creative Process “Anybody that gets to stay in theater for their entire life – that is so far beyond a goal – that’s a gift,” says Brad. “We use our imaginations every day and create something that inspires people or moves people. I’m flat out grateful I get to do that.” Every show has a recipe. It starts with an idea – a concept or an image of what they hope the show will accomplish. The concept may be Santa Clause or Jesus, the 1950s, a gospel show or a Great American Songbook show, but regardless of the theme, “there is a mysterious aspect to what we do,” says Brad. “Jenny and I agree on everything, and at the heart, entertaining is about lifting people’s spirits. We pray about this before every show. Everybody’s vision must be the same before a show – we have to instill our vision in them, but we don’t have to work too hard at that usually. That evolves with a hand greater than ours.”
it, and that goes beyond costuming. “You decide if dancers are in it, or if the song is dramatized. There’s a million ways to approach something,” he says. Then comes the specifics – the details of who carries what and who enters when. And when all of that is decided, everything changes.
Jenny and I agree on everything, and at the heart, entertaining is about lifting people’s spirits.
It’s the vision, though, that leads to the concrete aspects, the first of which is the cast. “Some singers are amazingly versatile,” says Brad, “but we look for people with the style that matches the concept.” Casting then leads to song selection. “If you want the show to be amazing, every song has to fit the singer,” he continues, “and they have to be comfortable with it.” When the songs fit perfectly, they then ask themselves how the performer will look when they deliver
“It all started in our imagination,” says Brad, “so some things work and some don’t. We rework until it’s the best it can possibly be. Up until the curtain rises, we continue to do that very thing. It drives people crazy.”
The timeline is tight – the phone calls and emails for song selection begin months out from the show, but when rehearsals begin, singers are expected to know everything. Everyone gathers at the Moranzs’ home – complete with 600 extra square feet to house costumes and gowns – to put together harmonies and decide what they will wear. There are six days of choreography and ten days with the entire cast put together. Then they add the band and the lights. It all sounds rather easy. “It’s very fast and very intense,” says Brad, “but the recipe is this: find the most talented people doing what they do best, and it’s hard to go wrong. Simple as that.”AM Special thanks to Tiffany Parker, who contributed to this article. To learn more or to purchase tickets, visit bradandjennifermoranz.com.
Winter 2014 AZALEAMAG.COM 31
Lobe Appeal Custom monogrammed stud earrings by Coastal Prep. Savvy Rose $15
ELIZABETH DONEHUE Arbiter of social graces, with a heart for simple hospitality and tendency for adventure, Elizabeth lives in Summerville with her husband Wesley, baby boy Harlowe, and yorkie Gucci.
"
My rule is, if it’s not moving, monogram it.
" - Reese Witherspoon ST Y L ES SCRIPT
CIRCLE
DIAMOND
32 AZALEAMAG.COM Winter 2014
SOUTHERN SPOTLIGHT
Initial Impression Understanding the monogram
"Preppies have known it for years: who needs LV or YSL when you can lay claim to a discreet EBW III? In fact, most Preppies are so proud of their monograms that they put it on virtually everything in sight." -The Official Preppy Handbook
I
f there is anything Southerners like better than the sound of our own voices, it’s the sight of our own initials. The monogram is perhaps one of our most beloved and widespread traditions. What many people do not know is how the monogram came to be used, how to create one, or how to read one.
A monogram consists of a person's initials — usually a variation on the first, middle, and last name. Historically, a monogram was used as a royal signature. Romans and Greeks used them on coins to identify their rulers. In the Middle Ages, merchants and artisans used monograms to brand their work. Monograms flourished in the Victorian era when the upper class began using them on personal items to denote their place in society. Today, monograms are not exclusive to the wealthy. In the South, monograms abound!
THE MONOGRAM DECREE Much has been written about proper monogram etiquette. While the number of choices today are almost infinite, traditional, three letter Victorian monograms are the variety we use most often, and for the purist, there are a few standards: The Traditional Monogram: A three letter monogram with the middle letter largest and the two side letters the same size should be written in the following order: first name initial, last name initial, middle name initial. Example: Elizabeth Hosftadt Draper should be EDH (with D in the center & largest) The Male Monogram: A three letter monogram with all letters the exact same size should be written in the following order: first name initial, middle name initial, last name initial. Example: Donald Francis Draper should be DFD. The Married Monogram: A married monogram is a modern design in which a husband and wife combine their monograms into one. This should only be used when a couple is married, not engaged. The order of initials should be as follows: wife’s first name, last name of couple, husband’s first name. Example: Elizabeth Draper who is married to Donald Draper should be EDD (with D in the center & largest) It is worth noting that although these are the more traditional monogram rules, there are no right or wrong ways to create monograms. When it comes to personalization, the choice is truly yours. AM
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SOUTHERNSPOTLIGHT Herbal Bliss:Drink
Tea Time
In the heart of the Birthplace of Sweet Tea, a couple begins a tea-centric journey to end world hunger. by Jana Riley
When Jagdish, or “J,” and Sunita Hiranandani retired to the Charleston area from California, their plans were to simply enjoy life, volunteer and spend time with one another. As they settled into their new home, they began entertaining friends and neighbors and served Sunita’s homebrewed teas, created from her own recipes. The blends were a hit with everyone, and it was not long before the requests for gallons started pouring in. “I cannot believe how many pitchers I have 34 AZALEAMAG.COM Winter 2014
lost over the years, sharing tea with our friends,” Sunita laughs. “It seemed like I was buying them every time I went to the store!” Friends of the couple urged them to produce the teas on a larger scale, and as the two mulled over the decision, they began to
see an opportunity. Passionate volunteers, J and Sunita were working with their church and the Meals on Wheels program to help the hungry at the time, but they wanted to do more. The way they saw it, massproducing a product might provide a way to feed many more people, by giving a portion
of the profits to charity. It wasn’t long before J, an accomplished businessman, began drawing up plans for a bottled tea company, effectively leaving retirement behind them.
The way they saw it, massproducing a product might provide a way to feed many more people “My whole life, I planned to retire at age 40 so that I could spend time with my kids," J explains. “I did that, and we gave back to our children by giving them our time, love, money - everything. Now that they are older, we want to give back to the world. Our hearts cry when we see people who don’t have things to eat. So we have dedicated ourselves to working the rest of our lives to eradicate world hunger.”
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Sunita quickly set to work perfecting her tea recipes while J scouted locations to produce the beverages. “My main thing, besides giving back through this project, was to make the best cup of tea that has ever hit the market,” shares Sunita. “I wanted a bottle of our tea to taste just the way I homebrewed it, with nothing artificial in it only natural ingredients.” Finding a factory that would make and bottle teas with Sunita and J’s preferred quality and methods proved to be quite a challenge. Instead of the standard industry practice of a factory making a tea syrup and mixing it with lukewarm
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Tea Time continued
water as orders come in, the couple wanted a more organic approach; boiling the tea just like Sunita would at home - albeit in much larger batches - and bottling it right away in sterilized, opaque bottles. After scouring the United States, India and China, J and Sunita finally found a small factory in Thailand that was willing to take on the job, including bringing in all new equipment for boiling and bottling. They also settled on a name - Herbal Bliss, and began working with a graphic designer on the bottling design and logo.
“What divine coincidence, providence, that God brought us here to Summerville, the birthplace of sweet tea.” Back at home, J and Sunita had to set up shop somewhere, and decided on a building already owned by the couple in Summerville. It wasn’t until they settled in that they realized they had set up a tea company in a town dubbed “The Birthplace of Sweet Tea.” “We thought, ‘what a gift,’” shares
Real Estate Appraisers and Consultants Sunita. “What divine coincidence, providence, that God brought us here to Summerville, the birthplace of sweet tea.” After nearly four years of building their company, tasting hundreds of different variations of tea, spending 22 months in Thailand working with the factory, and working with the FDA and USDA for approvals, J and Sunita are finally beginning to sell their products in many locations around town, including Single Smile Cafe and Mr. K’s Piggly Wiggly stores. For now, their all-natural product line contains a black tea called “Nirvana,” which is closest to traditional sweet tea, Jasmine Tea with honey, Ginger Honey tea, Lemongrass, a ginseng/ green tea, and two caffeine-free energy drinks. True to their initial motivations for starting the company, the couple donates five cents from the sale of each bottle toward feeding the hungry, which the couple promises to continue to do no matter how the company changes. “Our dream is to create another 10-20 more products and keep building the brand as we go,” says J. “We’ve put a lot of thought into the plan that our company will be here for hundreds of years to come, and we will never stop donating some of our profits and salaries toward world hunger.” Sunita agrees. “For us, we feel that we are about to make an exit from this world in the years to come, so we want to do something meaningful before we leave.” AM
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SOUTHERNSPOTLIGHT Happy Sandman:Art
Happy Potter
In his small Summerville studio, Happy Sandman is molding clay and artistic talents. by Jana Riley
The potter sits at his wheel, eyeing the lump of clay in front of him while simultaneously explaining his technique to the students clustered around him. The group includes a stay-at- home mom, a hairdresser, a research scientist, a retiree and a college professor,
Shape Shifting A couple of Happy's finished pieces
and they all have one thing in common: they want to throw and shape something on that wheel; something they can proudly show their families and use in their daily lives.
The instructor clicks the power button on the pottery wheel, and the misshapen chunk of clay wobbles wildly as it spins. Deftly, the potter squeezes a sponge over the clay and wraps his hands around it, shaping it into a smooth, symmetrical cone. Working the clay up and down, he shares his process with the students as they watch in earnest, taking mental notes. As he pulls the clay outward, it begins to take on recognizable shapes; first it looks like a mug, then a tall bowl, and then a pot. The potter slows the wheel and slides his fingers along the outer edge as it spins, transforming the clay into a beautiful platter, and the small crowd of students applaud giddily. It is an incredible piece, one they would be thrilled to learn how to create, and they canâ&#x20AC;&#x2122;t believe it only took him five minutes to make it. Winter 2014 AZALEAMAG.COM 39
Suddenly, the potter slams his hand into the clay and collapses the piece, smiling, as the group collectively gasps. “A very important lesson in pottery,” he explains, “is to learn how to let go of things. You will break pieces; you will create pieces that can’t be fired for one reason or another. You may even lose a piece in the kiln if another piece next to it wasn’t fit to be fired and explodes. Smashing your own pieces on the wheel occasionally is a nice way to help learn to let go.” It’s just another Tuesday night for Happy Sandman. Happy Sandman is an artist’s name, of course, but one the 21-year-old prefers, and has been called for as long as he can remember. As a potter’s son growing up in Lawton, Oklahoma, Happy spent his childhood playing in his father’s studio, trying his hand at shaping clay every chance he got. By the time he was nine years old, he was creating huge, two-feet-tall art pieces, similar to the style he is most fond of these days, albeit a bit less refined.
40 AZALEAMAG.COM Winter 2014
Happy Sandman is an artist’s name, of course, but one the 21-year-old prefers, one he has been called for as long as he can remember.
Just a few years later, at 13, Happy began teaching adult pottery classes, and some of his former students now own popular studios across the country. The father-son duo traveled the country together, selling and exhibiting their pieces at juried art shows. After graduating high school a year early, Happy pursued a bachelor’s degree in entrepreneurship at Oklahoma State University, and used the knowledge he gained to start a number of businesses. After graduation, he moved to South Carolina, and chose to set up shop in Summerville in part because of its burgeoning art scene. Now, he teaches four week, eight session classes to groups of up to six students, who learn handbuilding as well as wheel throwing techniques. Advanced students can elect to have open studio time, coming in whenever he is in the shop, working on their own pieces, and taking advantage of the wheels and the electric kiln that fires at 2300 degrees.
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Happy says that being a potter and teaching classes is one of his favorite things to do in life, which is why he chose it as an occupation. “If you’re going to do something for a career, you better love it,” he shares. “I love this. I love the studio atmosphere, working for myself. I love making pots. It’s just really fun. I get to meet really cool people regularly, including my students, and those who I meet traveling the country. And then when people buy my work, it stays with them in their homes, and there is sort of an invisible connection there for a very long time. That’s why I love what I do.” In his studio on Hemphill Court in downtown Summerville, the connection Happy has with his students is far from invisible. As one student finishes her first fireable piece on the wheel - a mug, and looks to him hopefully, he jumps up excitedly and claps, genuinely happy for her. “You did it,” he exclaims. “I knew you could!” As she smiles proudly, he settles back at his own wheel and it becomes clear - Happy Sandman is molding more than clay. AM Winter 2014 AZALEAMAG.COM 41
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by Susan Frampton ur house looks so peaceful from the outside. Through the glass door, the glow of a Tiffany lamp creates a jeweled circle of light, and beyond it, the dog curls lazily in his bed, completing the picture of idyllic home life. But inside, there is a battle brewing.
In the den, it has been a stressful afternoon. In the first quarter against the Carolina Panthers, the Cincinnati Bengals faced a seven point deficit, but a 14-drive play has garnered 69 yards and a touchdown that has tied the score early in the second quarter. The next possession pulls Cincinnati ahead.
There is angst in the armchair. Cincinnati has come into the second half with a seven point lead over the Panthers, and is a hairâ&#x20AC;&#x2122;s breadth from taking a two-possession lead. It is a tense time, with allegiances split, with Summervilleâ&#x20AC;&#x2122;s AJ Green on the Bengals roster and Carolina as the closest thing to a home team. But, two interceptions later, the tables turn, and the Panthers shoot ahead by seven points. There is great joy in the Lazy Boy. In our kitchen, the gladiators wearing white jackets compete for cash on my favorite cooking show. After rushing to gather the in-
ILLUSTRAT IONS BY JASON WA G E N E R Winter 2014 AZALEAMAG.COM 43
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gredients for a traditional club sandwich, a handsome, up-and-coming chef is sabotaged by a crusty Italian cook who forces him to replace his kitchen tools with equipment found in a golf bag. I pound the countertop at this dirty trick. Things get interesting as the clever young chef breaks a golf club over his knee and uses the broken club to slice gouge the turkey breast he desperately needs for his sandwich. Despite having to fry the bacon for his edible creation in a golf ball basket, the young chef prevails, and his tormentor leaves with apron strings drooping – his culinary cruelty unrewarded. In the kitchen, I clap my hands, and the icemaker belches a load of ice in approval. From time to time I wander into the den. I’m a Georgia girl, which means I don’t really have a dog in this fight, so I’m only mildly interested. “AJ Green’s team is playing,” my husband reports. “Yeah, I know. I heard he was sidelined with a toe injury,” I respond. “Ha!” He points his finger accusingly at me. “You were watching!” Busted. I wasn’t watching, but maybe I did have an ear open for the highlights. I do not dislike football and as a matter of fact, I really enjoy watching a good ball game, but I can only take so many in one 24-hour period. Yesterday we watched Georgia and Clemson and several other college teams. After a while, they all run together, so I have declined the invitation to watch this game in favor of something very different. “How can you watch those stupid cooking shows? They are all fake, you know. I’m sure they’re rigged.” Ah, so we’re going to go there. Happily, we’re both on a commercial break, so we have time for a brief war of words. “At least I learn something from the food channel shows that I can use in real life. I’m pretty sure that unless someone
44 AZALEAMAG.COM Winter 2014
lobs you a hand grenade while you’re in the sporting goods store, you won’t be looking to use much of what you’ve seen here today.” “Oh please!” he retorts. “Do you think you will ever find yourself slicing turkey with a golf club? Is that really a skill you think you will use in the future?”
Making the uncomfortable comfortable
“Ha!” I point my finger accusingly at him. “You were watching!” I make a face and head back into the kitchen. I hear him mutter as he turns the volume up on the game: “I saw it when I was in the pantry getting potato chips.” Back in the den, the lead goes back and forth. Cincinnati intercepts a pass and runs to the Panther’s 24-yard line, but an offensive hold nullifies the 22-yard touchdown that follows. In the kitchen, our young hero is challenged by a sadistic contemporary to make pumpkin doughnuts using a muffin tin as a mixing bowl. The injustice! The Panthers stall at Cincinnati’s 18, but convert the field goal, tying the score. Two minutes left. White knuckles grip the leather lounger. Cincinnati reaches Carolina’s 16-yard line, and misses the field goal. The game is over – tied at 37 to 37. The chef has forgotten his baking powder; his doughnuts do not rise to the occasion. Will flavor trump texture? In the kitchen, I bite down on a wooden spoon, and the young chef ’s chin trembles as he walks away in defeat. As my husband comes into the kitchen, I ask, “Who won? It sure was a long game.” “They tied. Did your chef win?” “Nope, the pumpkin doughnuts whipped him. Are you hungry? I’m kind of craving club sandwiches.” “That sounds good. I’ll help.” “Really?” I ask. My husband looks at me and grins.
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THE BEST YOUNG ARTISTS IN THE A CITY IN A
World
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OF ITS OWN
The Juilliard in Aiken Performing Arts Festival and Outreach Program March 7-15, 2015 | www.juilliardinaiken.com This project is funded in part by the South Carolina Arts Commission which receives support from the National Endowment for the Arts.
Finding Home
Arriving at your place in the world
s
by Michelle Lewis
She shows up for class twenty minutes early. Taking a seat in the front row, she pulls out a notepad and places it gingerly upon the desk. She shifts it the left, ever so slightly until it lies perfectly in the center, nice and straight, as though she had marked it off with a ruler. Then, with laser-beam focus, she fixes her eyes on the chalkboard and waits for the bell. â&#x20AC;&#x153;Breathe slowly,â&#x20AC;? she tells herself.
PATCH WORK OF THE SOUTH
Soon the room is brimming with students thirty years younger. The professor could be her grandson. She slides a little lower in the seat. "I want you to turn to page eight in your textbooks. Introduction to Anatomy." Her heart begins to pound, her hand trembling as she reaches for the pencil. She would have been astounded had she known of the smile spread across her face.
ILLUS TRAT IONS BY JASON WA G E N E R Winter 2014 AZALEAMAG.COM 47
H PATC K WOR E OF THH SOUT
She was finally home. Home is much more than a place to lay your head. For some, it can mean finally plugging in to that career that suits you. For others, it may be the hobbies they pursue – the acting classes, the singing lessons, the poetry readings. It may be the people with whom you surround yourselves, or the relationships you cultivate. And sometimes, home is found where you least expect it. It’s the ambitious stockbroker that puts away his portfolio to coach little league. Or the minister who discovers his preference for a congregation of inmates. It’s the wealthy college student who leaves for a war-torn country, spurred only by the faces of the starving children she saw on a late-night telethon. Sometimes reaching home involves a lot of hard work. Maybe even ridicule. Well-meaning friends might try to steer you in the wrong direction, and your accountant may tell you you’ve lost your mind. But rather than be restricted by others’ disapproval, let it instead serve as a catalyst, spurring you onward and strengthening your resolve. Your critics can be your greatest motivation, and adversity the best teacher. Let us also be careful not to misinterpret success and failure. Sometimes the success is found in the mere act of obedience. It may have nothing to do with riches, acclaim or even acceptance. Joan of Arc probably didn’t look very successful to those who witnessed her death. But, centuries later, the world is still inspired by her courage. Never apologize for the dreams God has placed within you. It may be that those desires are exactly what the world needs right now. Get up and go. AM 48 AZALEAMAG.COM Winter 2014
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A Practical Theology of Feet
I
LIFE & FAITH
by Will Browning
hate feet. For me, I think the worst possible career paths I could have pursued would be as a pedicurist or podiatrist. Touching other people’s feet every single day seems like it would be pure torture! But I don’t just hate
other people’s feet. I hate all feet, including my own. This is an issue I deal with about nine months out of the year because I live in the Lowcountry of South Carolina where flip-flops are a fashion staple. But when you have the trifecta of podiatry embarrassment - eczema, plantar warts and chronic toenail fungus - like
ILLUSTR AT ION BY JASON WA G E N E R Winter 2014 AZALEAMAG.COM 51
LIFE & FAITH
me, you should just avoid flip-flops at all costs. Apparently, I’m not alone. A 2009 New York Times study by Catherine Saint Louis (“The Secret is Out: We Can See Your Feet”) found that fifty percent of women are embarrassed by their feet as well.
Fortunately, we live in a world where there are many products dedicated to making feet issues more tolerable. Fortunately, we live in a world where there are many products dedicated to making feet issues more tolerable. Scrubs, sprays and ointments occupy large sections of pharmacies, and a number of these products are dedicated to alleviating or at least easing our foot problems. But that hasn’t always been the way of the world. Not that many years ago, there were no pharmaceutical products available to mask the foul nature of our feet. In a world where the major form of transportation was walking and the most common shoe was an open-toed, laced sandal, there was no aerosol spray or tube of cream to purchase. This was a time when the roads were shared with animals that left their excrement directly in your foot path. Feet – which are already gross, because they’re feet – were especially gross in Jesus’s day.
52 AZALEAMAG.COM Winter 2014
SERVING THE COMMUNITY WE CALL HOME. In an upstairs room on the night before he was killed, Jesus taught his disciples a lesson. The King of Kings removed his coat, grabbed a basin of water, took the position of a servant, and washed the disciples’ feet. In the first century it was customary for travelers to have their feet washed as a token of hospitality, but this loathsome task typically fell to the lowest of the household servants. Jesus, teaching his final lesson to all who would follow him, conveys this truth: the greatest of men will become servants to those around him and whoever wants to be first in Jesus’ Kingdom must become a servant like me (Matthew 20:26-28).
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In a dog-eat-dog world where we jockey for position and where the game is sometimes only to see who can collect the largest amount of trinkets, this kind of teaching is radically different. Jesus stooped to the lowest, most humiliating position to show his friends that he loved them. He was teaching them to love others without preservation for self. If you are reading this article and you claim to be a Christian, let me issue you a challenge. Sometime this week, take the opportunity to humble yourself, take the position of a servant and show someone the love Jesus has shown you. Go into work and tell the janitor to take the day off from cleaning the toilets and clean them yourself. Stand beside a homeless man asking for money and help him collect coins to pay for his next meal. Help someone for no other reason than to show love. Simply put, be Jesus to the world. AM
Winter 2014 AZALEAMAG.COM 53
BE AN OUTSIDER Whether it’s on a mountain bike trail or up a coastal creek with a paddle... it’s good to be an outsider in South Carolina
B A Y
T O
B AN Q U E T
GIFT GUIDE
Present Day
Our list of local goodies for him, her and the kids
Formal Plumage Hand-crafted, sustainablysourced feather bow ties by Brackish. Available at The Charleston Angler and brackishbowties.com from $149
Winter 2014 AZALEAMAG.COM 55
HIM
Social Light速 long reach lighters. Simple to Sublime leather $40 bamboo $34
Clockwise from top left: LaCrosse速 Trekker II Pac The Boot Jack, $99; Vinyard Vines LaCrosse速 Fleece Shep Vest Palmetto Moon, $115; Hand-made Leather wallets with faux ostrich and reptile embossing, Four Green Fields, $29; Printed fabric belts Piazza Home, $24.95
Winter 2014 AZALEAMAG.COM 57
HER
Sonora速 Sydney full grain leather boots. The Boot Jack $254.99
58 AZALEAMAG.COM Winter 2014
Clockwise from top left: Locally-made long burning soy candles with essential oil fragrances Four Green Fields, jar $22, tin $12.95; Spartina速 bracelets, Maggie Rose, teal $45, gold $38; Ray Ban速 New Wayfarer速 sunglasses in tortoise and tan Jackson Davenport, $140;Tree nut necklace hand-made in Ecuador Piazza Home, $29.95
Winter 2014 AZALEAMAG.COM 59
KIDS
Blossom and Buds速 printed minky dot baby blanket GingerSnaps $35
60 AZALEAMAG.COM Winter 2014
From left: Sector 9速 longboard skateboards Inland Surfs & Skate, bamboo $179, yellow $110; Classics to new releases, books for all ages and reading levels A Very Little Book Store, prices vary
T H E
SHOPS
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Short Central Summervilleâ&#x20AC;&#x2122;s Historic Village District
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227 S. Cedar St. 843.871.3888 HOURS Mon. - Sat. 10am - 5pm
117-A Central Ave. 843.261.7680 fourgreenfieldsgallery.com Mon. - Sat. 10am - 5pm Open Sundays Oct-Dec Noon-4pm
Salty Sea
T H E
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Short Central Summervilleâ&#x20AC;&#x2122;s Historic Village District
219 S. Cedar St. 843.261.9276 HOURS Mon. - Fri. 10am - 5:30pm Sat. 10am-5pm
125 Central Ave. 843.821.7733 eclecticchef.net Mon. - Fri. 9am - 5pm Sat. 9am-4pm
"Find what you're looking for and see why we were voted Summerville's #1 Gift Shop!" 120 Central Ave. 843.879.9792 www.SimpleSublime.com HOURS Mon. -Sat. 10am - 5pm
This is an invitation to you. To come back to the garden. To rediscover what matters most. Family. Community. The unprocessed, unfiltered beauty of the Lowcountry. In a place designed to bring people together with nature and each other. We invite you to learn more about our new homes, opening spring 2015, at SummersCorner.com.
s u m m e rvi lle , sc
2014 AZALEA AWARDS
F R O M C U S T O M F I R E K E T TLE S AND LOCALLY SOUR CE D JE LLI E S TO T HE BE S T I N E DU C AT I O N , THE ARTS, HUMANI TAR I ANI SM AND MOR E , T HI S Y E A RS BAT C H O F AZ ALE A AW AR D W I NNE RS P R OVE THAT T HE R E I S A BO U N T Y OF TALE NT R I GHT HE R E AT HOME
words by S U S A N
F R A M P T O N and J A N A
photos by D O T T I E
R I Z Z O
R I L E Y
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AZALEA AWARDS
In a semi-scientific study conducted by seriouseats.com, it was determined that the ratio of peanut butter to jelly in the perfect sandwich is two tablespoons peanut butter to one tablespoon of jelly. Our completely nonscientific studies turned these findings completely upside down, doubling up on the jelly and cutting way back on the peanut butter. Of course, using jelly from Rina’s Kitchen greatly skewed our results.
Humanitarian of the Year
M A RT Y T H O M AS
With all the flavor choices in Miss Rina’s line of jellies, jams and preserves, we’d be hard-pressed to pick a favorite. It is, however, hard to beat the taste of the hometown favorite: Sweet Tea Jelly. Whether on a hot buttered biscuit, with cream cheese on a cracker or alongside your favorite chicken or pork dish, it is about as close to a bite of heaven as you’ll find on earth. When it comes to relish, there are a couple of different directions to take. Relish, as a verb, means “to savor,” “to love,” or “to take pleasure in.” As a noun, it is defined as “great enjoyment.” In a jar from Rina’s Kitchen, it is a taste sensation that can run the gamut from sweet, crunchy Chow Chow, to hot and spicy Jalapeno. And it’s good with just about everything from vegetables to hot dogs. We’re not the only ones crazy about the homegrown goodness of Rina’s Kitchen – the reputation of her products brings in orders from across the country – but you can find them locally at her country kitchen outside Summerville or in shops and restaurants throughout the Lowcountry.
Local Product of the Year
RINA’S KITCHEN’S JELLIES & RELISHES M is s R i na - R i na 's K i tc h e n
We are a blessed community. So blessed, that most of us go about our lives unaware that there are those among us who go to bed hungry. In fact, there is not a day that passes without a need for shelter, food or basic medical care. In our busy lives, it is easy to forget the words of Matthew 25:40: “Truly I tell you, whatever you do for one of the least of these brothers and sisters of mine, you do for me.” There is one in our community, however, who never forgets. Marty Thomas makes it his business to be aware of those in need; and God has blessed him with the time and talents to make it his life’s work to help them. Working with the poor, the sick and the homeless is not simply what Thomas does; it is who he is – and it is of utmost importance to him to make people aware that there are programs in place for those in need of help. Thomas’s kind, quiet ways allow him to reach out and identify those who can most benefit from Ashley Ridge Church’s “Change for a Dollar” program. And as the church’s Outreach Coordinator, he is able to seek out partnerships in the community to help expand the reach of the money raised each week. As Assistant Director of the Medical Outreach Clinic at St. Paul’s, he is often able to distinguish those who are also homeless, have mental issues or whom circumstances have left without a job or a car, or additionally, have no idea that there are programs, shelters and services that can help. With the hope that Summerville can soon provide a place where a hot meal is accessible seven days a week, Thomas is working with the Lowcountry Homeless Coalition to find volunteers to help gather information which can be used for grants and matching funds. Though he prefers to remain anonymous about the many kindnesses he performs daily, he sets an example for everyone with his works and his heartfelt beliefs. “I’m blessed that God has provided me with all that I need, and the time and ability to do this, just like he did a bunch of rag-tag fisherman long ago. It isn’t about me – it’s simply about what God has asked us all to do.”
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AZALEA AWARDS
Environmentalist of the Year
HOWARD BRIDGMAN Name a conservation group concerned with any river or forest in this area, and you can bet that Howard Bridgman is not just a member, but an active member. Although his calm demeanor and droll humor do make him a delight to listen to over a cup of coffee, Bridgman is not a man who simply talks the talk. The New Jersey transplant can often be found in a canoe or kayak in local waters, enjoying the incredible bounty and diversity, while keeping an eye on the health and well-being of the places he cares about deeply. Serving on the Dorchester County Conservation Commission, he is charged with identifying, conserving and protecting natural resources, identifying and preserving historical resources, promoting naturebased recreation and tourism, and emphasizing the natural, cultural and historical resources of Dorchester County. That is no small undertaking, but Bridgman works with many different organizations to accomplish the mission.
Local Product of the Year
CAROLINA KETTLES R us t y Fow l e r - C a ro l i na K e ttl e s
A little over a decade ago, Rusty Fowler had an idea: he wanted to build a fire pit, and thought an old-fashioned iron syrup kettle would be a perfect choice for the bowl. Syrup kettles, a 19th century creation used primarily for heating cane sugar into syrup, were also used as vessels for rendering lard or heating water for canning purposes. Fowler kept an eye on the local paper, scanning it daily for auctions which might feature his coveted item. One day in 2002, he finally came across a listing for a small-town auction that included a 40-gallon syrup kettle, and with a few hundred dollars in his pocket, he went to bid on the piece, certain that he would return home with his prize. After examining the kettle, which was in rough shape, Fowler bid up to his limit, and watched in shock as the price rose to over three times what he was willing to pay. “That was when I realized there was a heck of a demand for these things,” he says. “I thought, we’ve put a man on the moon since these things were created. We can definitely figure out how to make them.” After a little trial and error, Fowler cast his first successful kettle, and Carolina Kettles was born. For over 12 years, he has been turning out kettles of all sizes, nearly exact replicas of the originals, but made of a stronger, longer-lasting type of iron. “These are family heirloom-quality pieces,” he notes. “They are pretty indestructible.” Offering 30, 40, 60, and 80 gallon kettles (usually with customized lettering on the lip of the piece), as well as kettle stands and oyster cooktops, Carolina Kettles has seen all sorts of applications for their product. Some customers use them for fire pits, while others have used the kettles as koi ponds or planters. One female celebrity chef has two kettles, with fire and water features, flanking the entrance to her house. Some are still using them for their original purpose of melting cane syrup. Whatever the use, Fowler says he is just glad to be a part of bringing back a centuries-old technique and product to the Lowcountry – sharing tradition and stories along the way.
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He is a founding member of the Ashley River Scenic Advisory Council and the Coordinator of American River’s Ashley River Blue Trail. A Blue Trail is a river adopted by a local community for the purpose of improving family-friendly recreation. Just as hiking trails lead adventurers on explorations of the land, the Blue Trail leads people to discover their rivers. Bridgman is also on the board of Friends of the Edisto, whose mission is to protect and enhance the natural and cultural character and resources of the Edisto River Basin through conservation and responsible use. Though it is hard to believe that these commitments leave many hours in his day, Bridgman can also be found volunteering his knowledge as a Master Gardener, using his hands to work the soil of Mepkin Abbey, or donating his time at Beidler Forest. He serves on the Edisto River Canoe and Kayak Trail Commission, sits on the Board of Summerville DREAM, and is a volunteer at the Timrod Library. His philosophy and involvement in the community help him to see the bigger picture and strive for a happy medium between development and nature. Much like the rivers that he works to preserve and protect, Bridgman’s many objectives for the environment come together in a braided stream to promote the conservation, preservation and enjoyment of natural and historical resources.
Winter 2014 AZALEAMAG.COM 69
AZALEA AWARDS
Cocktail of the Year
THE SOUTH CACK-E-LACKEY Dian n a H on o u r - Os c a r 's
The South Carolina Department of Agriculture reports that in an average year there are over 200 million pounds of peaches harvested in South Carolina, to the economic tune of $35 million. In fact, South Carolina comes in second place for national peach production – behind California, but ahead of Georgia – the Peach State. So it stands to reason that this year’s award winner in the drink category celebrates South Carolina’s lofty peach status with a drink that packs a double peach punch. According to Dianna Honour, bartender at Oscar’s of Summerville, The South Cack-e-lackey pays perfect tribute to our state’s fuzzy fruit, by bringing together peach vodka and peach liqueur, adding a bit of sour mix, and then a dash of color with a splash of both orange juice and grenadine. “Shake it and make it,” Dianna says. Poured in a chilled martini glass and garnished with orange slices and cherries, the drink is as refreshing as it is beautiful. It is the drink Oscar’s serves up at their stop on the Good Eats on the Sweet Tea Trail trolley tour. The South Cack-e-lackey is the luxury vehicle for delivering the tart taste of South Carolina in a glass, and we think that’s just peachy!
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Educator of the Year
B R I AN D E BO LT S ummer v i l l e E l e m e nta r y S c h o o l
As a child, Brian DeBolt remembers struggling to learn to read. That struggle, coupled with his love for children, shaped the career path he would eventually choose. Now in his thirteenth year teaching (his eighth as a second grade teacher at Summerville Elementary), DeBolt has touched countless young lives, most notably through the creation of the Reading Counts Club – an after-school initiative he began his first year in Summerville – where the main focus is making reading fun for young students. “As a kid, I was a struggling reader,” he says, “and I didn’t have a teacher who I felt wanted me to read and enjoy it. If you want fluent readers with reading comprehension skills, it has to be fun.” To hear the children and their parents talk about the program, the word fun seems rather rudimentary. “The impression he makes on every child who walks through his door will carry them through so much more than a school day,” says Reese Rice, whose two daughters, Ella and Grayson, are students of DeBolt. “I mean, who sings to his students and stays after school on a Friday all year? Who shows up at 6 am two days a week just to work with children before the day even starts?” It is clear DeBolt is dedicated to his calling as a teacher, but more importantly, to shaping young lives. His sphere of influence is wide. He also serves as the boys’ and girls’ varsity soccer coach at Summerville High School and is the camp director for Camp Baker at the Jewish Community Center in West Ashley. “Male teachers, in elementary school no less, are not all that common,” says Rice. “But he is truly special, and no amount of words could ever paint the perfect picture of him. He reaches students on another level.”
Event of the Year
S cr u mp t iou s S u mmer v il l e
KITCHEN TOUR To benefit Chil dren In Cr isis
How many of us would open our homes to help a child in need? For the past twelve years, there have been those who have not hesitated when the Scrumptious Summerville Kitchen Tour came calling. This year, homes on Linwood Lane, Salisbury Drive and Gadsden Street opened their doors to receive the visitors arriving to taste special dishes prepared by prominent and emerging chefs and bakers. A highly anticipated event, the Kitchen Tour is the primary fundraiser for Children in Crisis in Dorchester County, drawing attendees from across the Lowcountry. Local floral designers provide beautiful and elaborate arrangements, and area musicians add to the ambiance by lending their voices to festivities behind the doors of Summerville’s most historic homes and neighborhoods. This year’s October event raised more than $100,000 for programs which will help reduce the trauma of child abuse for area children and families, and help provide treatment in a safe, child-focused environment. The generosity of those who facilitate and participate in the annual Scrumptious Summerville Kitchen Tour, and the important cause it serves, make it a perennial favorite. Winter 2014 AZALEAMAG.COM 71
Artist of the Year
TIM LOWRY S t o r y t el l er T im L ow r y
When Libby and Bethany Lowry ask for a story before bedtime, you can bet they will hear of none of the standard characters that most children come to know as they grow up. Instead, petite garden fairies from their backyard garden will frolic in their dreams drinking from acorn caps and nibbling gingerbread cookies the size of tiny buttons. These characters do not live in the pages of storybooks, but rather in the imagination of their father, storyteller Tim Lowry. Immersing himself in the characters he portrays, Lowry is as likely to be found around the Lowcountry dressed in the tri-cornered hat of a Revolutionary War soldier, or the goggles and driving coat of a 1910 car enthusiast, as he might be in the seersucker suits he favors for Southern summer days. Whether in a school classroom or the Timrod Library, or on a Sweet Tea Trail Trolley winding through the streets of Summerville, he is most at ease when telling a story.
Artisan of the Year
SANDY REDDY Ca ro l i na H a r ve s t
Sandy Reddy grew up in a bakery in Columbus, Indiana - the daughter of two locally-famous dough punchers. Under her parents, she apprenticed in the arts of mixing, rolling, shaping and baking, and as she grew up, she became adept at creating her own recipes for baked goods. When she decided to venture off on her own in the baking world, her family naturally assumed that she would open a shop much like their own. But Reddy had other plans. “I wanted to go big, bigger than what we were doing at home,” she explains. “So I decided to manufacture baking products.” Reddy built her baking mix manufacturing company from the ground up, and initially worked with the Department of Corrections, providing the mixes for their baked goods. After flour prices quadrupled over the span of just one month in 2008, Reddy quickly realized that she could no longer afford to work on government contracts, which are often agreed upon prior to such price increases. She decided to go into the retail business, selling her homemade baking mixes to the masses. First, though, she had to design her packaging. A chance meeting with friend Cathy Clower, a director at South Carolina Vocational Rehabilitation Center, yielded two important findings – the center had loads of people looking for work, and they always had a surplus of small cardboard barrels (left over from an ongoing job there). Reddy and Clower started scheming, and came up with a plan: she would reuse the barrels as packaging for her baking mixes, and the clients at the vocational rehabilitation center would package the products, providing them opportunities to learn new skills and to earn a wage. The idea was a hit. Within months, Carolina’s Harvest was on shelves in Wal-Mart stores across the state, as well as numerous grocery and specialty stores. With over twenty different mixes (brownies, biscuits, cobblers and cakes are the most popular), the company places an emphasis on real Southern food, created in a way that gives back to the community and the environment. What could be more delicious?
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A born performer and theatre major at Bob Jones University, the Kentucky native took an elective class in storytelling during his studies and knew immediately that as much as he loved the stage, this particular form of acting was his forte. Working his way through school as a custodian at an elementary school, he quickly gained practical experience in the art form, using his stories as a reward to motivate the children to learn good habits and keep their school sparkling. After coming to Charleston in the summer of 1993, he fell in love with the Lowcountry, and soon became a tour guide, reveling visitors with stories of the Old South. The teaching certificate he had earned in speech, drama and English, led him to a position in Berkeley County, and after marrying his childhood friend, Bonnie, both he and his wife taught school there. But the storytelling bug was unrelenting and after five years, Lowry decided to pursue his gift as a career. It was this choice that brought him to Summerville, working with beloved principal Gene Sires as an artist-in-residence at Summerville Elementary. He quickly growing his business to the point that he spent the majority of his time in Dorchester District Two schools. The balance of Lowry’s time took him to national storytelling festivals around the country, and surprisingly, to businesses who wanted to teach employees how to incorporate storytelling into the corporate realm. “Telling a story is a great way for corporations and non-profits to get their messages across,” Lowry says. Though his schedule is packed with appearances locally and as far away as California, Summerville is fortunate to have a few regular spots on Lowry’s calendar – he is often guiding trolley tours and sharing stories drawn from over 400 years of local history. Combining history, legend, myth and personal narratives, Lowry also weaves his storytelling web on the third Friday of each month at Timrod Library’s, “Postcards from the Sweet Tea Trail,” which he endearingly deems as “story time for big people.” Whether slipping into the colorful lexicon of Gullah for stories of fascinating culture or channeling his Great Aunt Nina Gwynn and her anecdotes about famous novelist Harper Lee, Lowry is a time traveler who takes us with him wherever he chooses to go – and we are delighted to go along for the ride.
AZALEA AWARDS
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AZALEA AWARDS
Lifetime Achievement Award
NANCYJEAN NETTLES There are those for whom a Lifetime Achievement Award would be recognition for always giving 100% to an endeavor. For Nancyjean Nettles, giving 100% is simply a good starting point. Her schedule is impossible, and since 1992, she has probably clocked more mileage in this community than a NASCAR driver. She is smart as a whip, quick to smile and hard to fool. There are those among us who know that she can also sing and dance, but that’s a different award entirely. It was only a dream, when in 1991, Cada McCoy and Rick Sutton, two lifelong citizens of Summerville, came up with a plan to revitalize downtown. They did their homework, and the dream became a little clearer. A year later, they asked Nettles to join them as executive director, and their dream became Summerville DREAM (Downtown Restoration, Enhancement and Management). Nettles loved the job, and says that she would probably still be there had not two of her children planned weddings a week apart. But as organized as she was, the mother of five knew she could not do justice to both events and her job. So she left DREAM. In 1998, with the weddings behind her, Nettles was ready for the next challenge, and thought back to the DREAM vision plan that had included public art. She put together a board of directors and artists, wrote the application for a 501(c)(3), and Sculpture in the South was born. Soon, the first few of what would become a 28-piece public sculpture collection began to materialize. Her face beams and her hands are in constant motion as she speaks: “There is something about knowing that if ordinary people care, and are willing to work, you can make things happen in your little corner; and it feels good! It’s an addictive feeling.” In the midst of her tenure at Sculpture in the South, the directorship of DREAM came open again, and she took on both organizations until fate and her next two children intervened – their weddings were being planned three months apart. Once again, she stepped down, but she was not destined to sit still long. The Audubon Center at Beidler Forest’s Mike Dawson came calling, with a suggestion that she meet with the organization’s director, Norman Brunswig. Though she says that she only went to be polite, Brunswig’s passion for conservation and nature so moved her, that she accepted the position of director of development. Nine years later, the beautiful new boardwalk at The Audubon Center at Beidler Forest is the crown jewel of her fundraising efforts. Though she has stepped down from that role, she still serves as the organization’s communications coordinator. Nettles also served six years on the board of the Summerville/Dorchester Country Chamber of Commerce, and recently completed a term as board chair. Today, her dedication to the community brings her back to Sculpture in the South’s executive director position, and adds yet another link to the gleaming chain of accomplishments Nancyjean Nettles has strung together in a lifetime of commitment to the place she calls home.
Dish of the Year
S W E E T T E A P E C AN P I E Dennis Baker-Baker' s Co t t age Kit c he n
Tucked into a gardener’s paradise just beyond downtown Summerville, Baker’s Cottage Kitchen serves award-winning barbecue and a number of homemade sides and desserts three days a week. Stealing the sweet show, however, is Dennis Baker’s Sweet Tea Pecan Pie. Familiar and comforting, a top-secret pie recipe is melded with delicious, locally made sweet tea in a dessert that iconically reflects the flavorful traditions of the South. Rich but not overpowering, sweet but not too much so, chewy but crunchy all the same, the pie itself is a delectable exercise in calculated moderation. Dennis Baker credits his country-boy upbringing as the inspiration for the dish, especially the influence of his mother, Mildred Baker. As a young boy growing up in Harleyville, South Carolina, [Baker says that when a person wanted to eat or drink something, they had to make it first; not the least of which would be sweet tea, which was usually served at every meal in a mason jar with lots of ice.] Baker’s mother taught him to be savvy with food, encouraging as little waste as possible (– like reusing scraps and making substitutions in recipes.) He learned to garden, can, pickle, cook and bake from a young age, and often made cakes for his friends after playing in the Friday night football game. Baker’s lifelong, homegrown culinary practice culminated in an experiment a few years back, when he was trying to come up with a special pie for the holiday season. He took a secret pecan pie recipe from his wife, Kay’s, family archives, and added his own ingredients to it, including his beloved sweet tea. When he was finished, he had created what is now Baker’s Cottage Kitchen’s most popular dessert, Sweet Tea Pecan Pie. By the slice or by the pie, the dish flies off the shelves every weekend. Be sure to get there early to get your hands on one. Baker’s Cottage Kitchen is located at 807 Central Avenue in Summerville.
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I’m standing in the doorway of Guy and Tina’s Pickin’ Parlor in Bethera, South Carolina, 40 miles north of Charleston, taking in my unique surroundings. Outside, a half-dozen men are gathered together under a makeshift shelter: strumming, picking and playing a variety of instruments while crooning a familiar tune. Their melody rises above the chatter of old friends and neighbors, reaching up toward the lush canopy of trees and settling somewhere in between. The night feels still and calm, lacking the clutter of highway sounds that can be so prevalent around the Lowcountry, and the railroad tracks bordering the venue sit unused, for now. People are filtering in from the parking area; some clutch bottles of soda, buckets of fried chicken and various baked goods, while others lug instruments. A few dogs roam around aimlessly, and children chase one another with sticks, some stooping to draw in the sandy dirt. Hugs, handshakes and words of welcome abound. Inside, a five member band begins to set up on the stage, while others begin to take their seats, selectively choosing between eight older couches set in rows. Carpet remnants, layered atop one another, provide a soft cushion for the floor, and the walls are virtually covered in taxidermy and framed photographs of bluegrass musicians and images of days gone by. A cluster of women are gathered in the designated kitchen area, catching up on life while tending to a communal buffet featuring deviled eggs, pies, rice and beans. A pile of paper fans from a nearby funeral home rests on a wood stove. There is no air conditioner in sight. A newcomer peeks her head in the doorway tentatively, sees me, and introduces herself. As we make our acquaintance, Guy Faulk heads down the aisle toward us, on a mission. “Please sign the guestbook,” he says as he hands her a black and white composition notebook. Looking proudly toward me, he remarks, “I always have the new people sign the guestbook. I have stacks and stacks and stacks of them now.” Faulk, who celebrated his 80th birthday the week of our visit, is the proprietor of Guy and Tina’s Pickin’ Parlor, along with his wife, Tina. The two of them have been hosting bluegrass nights here since 1977, when they used to invite anyone who wanted to play music, sing or simply listen, to the living room of their mobile home. Guy, who doesn’t play any instruments, and Tina, who sings and plays guitar, enjoyed being around the bluegrass sound so much, they expanded their home just for the playing nights: adding a porch when the living room became too cramped. When the porch could no longer contain the crowd, they built the Parlor just a couple hundred feet from their home, with the help of longtime visitors and friends. For a time, the Parlor was packed; some veterans relate stories of standing-room only crowds and lines out the door and six to eight bands a night, with even more wanting to play. Today, though, a reasonable number attends – not so many that you can’t find a seat between the eight couches, if you arrive early enough. Regardless of attendance, the Faulks have hosted their Pickin’ Parlor for 37 years – every single Saturday night, without fail, barring just three
weeks after Hurricane Hugo. Guy says he tried to take a December off once, too, but people showed up anyway and he realized there was no stopping the event (outside of natural disasters). After a few toe-tapping, knee-slapping numbers from the band on stage, I begin to talk to some of the regulars. Billy Blackburn, lead vocalist and guitar player for South Rail Bluegrass Band, has been coming to the Pickin’ Parlor for 20 years, and has his third-generation bluegrassplaying daughter, Skyler, with him. Blackburn comments on the Parlor’s focus on friendship and family, in addition to music, as the reason he comes back Saturday after Saturday. “It’s just a great place to be if you love music,” he says. Sheila Fuller, a kind woman who makes much of the food each week, has been coming to the Parlor since she left many of her family and friends in Virginia to move to the area. “Now, I have family and friends here every Saturday night,” she says. “The regulars here...they become your family.” Will Faulk, Guy’s middle-aged son, grew up around the Parlor, though he didn’t start playing an instrument until he was 17. He attributes the Parlor’s success to the structure of the environment – including Guy’s three famous rules. “Dad wanted a good clean environment, a place that wasn’t a bar, where people could play and listen to music. So his rules are: ‘No cussing, no smoking, and no spitting on the floor.’ I think that has a lot to do with why people return week after week, year after year. This is a place you can bring your kids and not worry about what they’re hearing, seeing or getting into.” Myra Chriscoe, one of the longest-running attendees after Guy and Tina themselves, says there are no worries about the future of the Pickin’ Parlor. “Should something happen to Guy,” she explains, “his son, Will, will take over things for him here.” As the music takes off yet again, and the concert-goers start nodding their heads, clapping their hands and stomping their feet, I realize something. Guy and Tina’s Pickin’ Parlor has been around since 1977, and it is safe to say that every single thing I’ve seen tonight, with the exception of my own cell phone and our photographer’s camera, could have been witnessed at any point in the last 37 years. The whole place is like an off-the-beaten path, simply genuine, musically-focused time capsule, with a healthy dose of community thrown in. In our technology driven, social media-obsessed society, the Parlor is a special retreat, and well worth the drive from wherever you are. Do consider stopping by, and don’t forget to sign the guest book. Guy and Tina’s Pickin’ Parlor is at the end of Pickin’ Parlor Lane in Bethera, South Carolina. Bluegrass shows are every Saturday night, 6-11pm.
R E G A R D L E S S O F AT T E N D A N C E , T H E F AU L K S H AV E HOSTED THEIR PICKIN’ PARLOR FOR 37 YEARS – EVERY SINGLE S AT U R D A Y N I G H T, W I T H O U T F A I L , B A R R I N G J U S T T H R E E WEEKS AFTER HURRICANE HUGO.
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Our Daily Bread
photos by
DOTTIE
RIZZO
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Fruit and Nut Bread I N G R ED I EN TS 2 cups sifted all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup white sugar 3/4 cup chopped walnuts 1 cup raisins 1 tablespoon orange zest 1 egg 1 cup milk 2 tablespoons butter, melted
D I R EC TI O N S Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350ยบ F. In a small bowl, beat the egg well. Mix in milk and melted butter or shortening. Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes. Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.
Butterscotch Bread INGREDIENTS 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups packed dark brown sugar 4 eggs, beaten 2 cups buttermilk 4 tablespoons butter, melted butterscotch topping DIRECTIONS Preheat oven to 350ยบF. Lightly grease two 9x5 inch loaf pans. In a large bowl, stir together the flour, baking soda, baking powder, salt and brown sugar. Stir in the eggs, buttermilk and melted butter all at once. Mix just enough to moisten. Pour batter into prepared 9x5 inch loaf pans. Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean. Drizzle butterscotch topping across top before slicing.
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Blueberry Zucchini Bread I N G R ED I EN TS 3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries
D I R EC TI O N S Preheat oven to 350ยบF. Lightly grease 4 mini-loaf pans or 2 regular loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Apple Walnut Bread INGREDIENTS cooking spray 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts (optional) 3 cups apples - peeled, cored, chopped 1 cup vegetable oil 2 cups white sugar 3 eggs, beaten 2 teaspoons ground cinnamon DIRECTIONS Preheat oven to 300ยบF. Lightly grease two 9x5 inch loaf pans with cooking spray. Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
F OU NDED
LO C AT ION
AC R E AD GE
W A P P A O O L A CENTURIES OF TALL, ST RAI GHT P I N ES HAVE BUI LT T HE HI STORY OF A P LACE CALLED WAP PAO O LA. written by S U S A N
by S U S A N
F R A M P T O N photos by D O T T I E
F R A M P T O N photos by D O T T I E
RIZZO
RIZZO
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The long and winding dirt lane off Cypress Garden Road twists and turns through woods of tall pines. Forming a ceiling of green, the trees seem to whisper among themselves, as though anxious to tell us the story of Wappaoola Plantation. Eventually, the forest gives way to fields, a pond and stables, and finally, a long avenue of oaks. Following the avenue to its end, Bobby and Weesa Mead’s home stands beckoning in the morning sun.
the nearby Cooper River to be floated by barge for creosoting in Charleston. Over the years, Bobby’s grandfather and father were involved in numerous land transactions that reached from the adjoining North Mulberry Plantation all the way to Charleston – they bought tracts of land for $4 per acre; later sold it for $10 per acre; and later still, bought back some of the same tracts for various reasons.
It was in 1806 that Reverend Milward Pogson floated the frame of a barn up the river to a place called Wappaoola. Pogson had come by this property through his marriage to Henrietta Wragg, and although he parlayed the barn frame he had laid out and cut in Charleston into a beautiful, six-columned home with four fireplaces, it is said that his in-laws never let him forget the home’s humble beginnings.
In 1948, the Meads decided to keep the Wappaoola tract. Wildlife abounded here, and they retained this swath of land in particular, for the great duck hunting provided by the ponds and rice fields on the property. Sadly, the house built in 1806, had fallen into irreparable decay, forcing its demolition, but its bricks were salvaged to build a home for Bobby’s parents, which still stands on the property. The family’s industry expanded to railroad ties, sent across the country and around the world. The timber business thrived, and their holdings increased. The footsteps of his forefathers led Bobby to the family business, and under his stewardship it has grown to be the largest tract of family-owned timberland in the state; all of it carrying conservation easements that will forever protect it from development.
Named for the nearby creek that fed the rice fields of the plantation, Wappaoola, which means “sweet water” in Native American tongue, would change hands many times before falling under the stewardship of the Mead family. In the 1920s, Bobby’s grandfather was in the timber business when he came upon the tract of land – rich in the tall, straight pines perfect for making poles. With crosscut saws, he cut the trees, transporting them to
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In 2007, Bobby and Weesa married on the property, and began
construction on the grand home that stands proudly at the end of the oak drive. Though thoroughly modern, it was clearly designed to pay tribute to the history and natural beauty of the land on which it stands. Inside, the glowing heart pine floors are the centerpiece, harvested from trees on the property downed by Hurricane Hugo, which took down 80% of the timber. Bobby hand-selected each tree to be dried and milled for future use, and many of the home’s accents were built using lumber from those trees, as were a number of the wooden structures on the property. An outdoor theme runs throughout the house, reflecting the Meads' mutual passion for hunting; a huge bull elk, the largest of the many mounts in their home was taken by Weesa with a bow in South Dakota. A life-long equestrian, Weesa has also incorporated aspects of her love of riding throughout the home, with antique saddles and riding boots accenting the hearth, and equine art scattered throughout. Though many of the furnishings are family antiques, this is a house that was meant to be lived in, and their three dogs display their ownership by staking claim in various places in the house. “You can see that the dogs are the kids here,” says Bobby, patting
the closest head. Sutton, the yellow lab, sleeps in the elevator during hunting seasons, determined to be invited on any hunting outing. Poolah, a small silkie terrier poodle, is obviously the lap dog, and very comfortable in the living room’s wingback chair, and Lily, the German shorthair pointer dances happily from room to room. But there is peace alongside the wild things. Soothing, soft hues adorn the walls of the entrance hall, where the staircase winds gracefully past unique, delicate sconces, and in an upstairs bedroom, the train of Weesa’s grandmother’s antique wedding dress spills from a dress form into a pool of creamy lace. The baths are retreats of light and restful color. Downstairs, as Bobby prepares to depart for a dove hunt in the midlands, Sutton stands with tail wagging, ready to go to work. Bobby assures Weesa that he’ll be back tomorrow; a promise that hardly needs to be voiced. Though business and pleasure will often take them away from the land of four generations of Meads, there is no doubt that the grand oaks and tall pines will always call them back to Wappaoola, and the sweet, sweet water of home. AM
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We don’t just
BUILD HERE, we live here. Moncks Corner
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At Sabal Homes, we take immense pride in being an award-winning builder but our true sense of accomplishment comes from being a local
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LOCAL S OCIA LS , CA US E S & COMMUNITY STAY CONNECTED
Scrumptious Summerville 2014 Kitchen Tour The Kitchen Tour is a unique delight for the senses as patrons tour grand homes, cottages and gardens in Summerville and sample gourmet treats prepared by premiere Lowcountry chefs. Local musicians performed in each home or garden and area florists graced the interior dĂŠcor with floral arrangements. www.dorchesterchildren.org
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LOCAL S OCIA LS , CA US E S & COMMUNITY STAY CONNECTED
O'Lacy's Pub The Historic District's Neighborhood Pub
843.832.2999 139 Central Ave, S'ville
Scrumptious Summerville 2014 Kitchen Tour Cont. www.dorchesterchildren.org
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Your trusted physicians in primary care now offer SPECIALTY CARE SERVICES! ENDOCRINOLOGY
Palmetto Endocrinology - Summerville Joseph Mathews, MD 1101 Old Trolley Rd #300 Summerville, SC 29485 Phone: 843-376-2670 ING OPEN 24! OV.
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Palmetto Endocrinology - Mt. Pleasant Eveline Waring, MD 1280 Hospital Drive, Suite 201 Mount Pleasant, SC 29464 Phone: 843-518-6140
GASTROENTEROLOGY
Summerville GI Office Christopher Lawrence, MD; Aaron Domm, MD; Celeste Scalzo, FNP 102-A West 8th North Street Summerville, SC 29483 Phone: 843-376-0670
NEUROLOGY
Charleston Neurology Office John Lucas, MD; John Plyler, MD Karen Raduazo, MD; Christine Brusman, FNP 9313 Medical Plaza Drive, Ste 310 Charleston, SC 29406 Phone: 843-569-1856
PEDIATRICS
Hampton Office Rosita Vega, MD 300 Maple St, West Hampton, SC 29924 Phone: 803-943-3813 Moncks Corner Office Edward Jones, MD 115 Executive Parkway Moncks Corner, SC 29461 Phone: 843-761-2815
SLEEP MEDICINE
Lowcountry Sleep Medicine
7 South Alliance Drive, Ste 202-A Goose Creek, SC 29445 Phone: 843-820-5315
VEIN SPECIALISTS
Palmetto Vein, Imaging & Women’s Health 1101 Old Trolley Rd #200 Summerville, SC 29485 Phone: 843-407-0551
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For additional information on speciality care, please visit www.PalmettoPrimaryCare.com or call (843) 572-7727
Ep i st ol a r y p oe t r y, a rou n d s inc e a n c ie n t Rom a n po e t O v id ( 4 3 B. C. 1 7 /1 8 A .D.) , re f e rs t o ve r s e w r itte n in th e f o r m o f a l e tte r. H e re is a n e p i st ol a r y p oe m w r i tte n from th e po int o f v ie w o f S u m m e r v il l e, p e rson i fi e d, a s she sha re s h e r g r a titu d e to th e pe o pl e in h e r tow n . I n e sse n ce t he p oe m hon o r s th e pe o pl e o f S u m m e r v il l e a n d , th u s , re i n f orce s t he th e m e f o r A Z ALE A’s a w a rd s is s u e.
by Ellen E. Hyatt Let me start by saying that I too tire of answering dire naysayers. This letter is not to them. It’s to you, you who live, visit, tour—whether your ancestors traced genealogy in dirt roads of 1700s, paid $25 fines in the 1800s for damaged pines, or were newly-arrived from a place called “off.” This letter is not only to those whose years allow a mere stroll to historic Guerin’s for advice about what ails and bothers but also to the children running there after school for pocket candy, gum, or hotdogs for a dollar. This letter is to believers, dreamers, achievers. You mingle among Main, Richardson, Cedar, Short Central. On Third Thursdays, the Mayor calls to you by your first name while you embrace all things local: brews, watercolors, fabric squares with the right weight for a winter’s quilt, pottery, books, and music from fiddles and ukes, P.S. Let me end by elbowing your funny bone (even if the poetic line fails): Hey, what if on that 7th day instead of resting, God went seeking after an eternal summer ville? Imagine God’s surprise to find he’d already created it—here. And then what? Well, God saw “that it was good.”
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Lowcountry Orthopaedics -&- Sports Medicine
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