"In October any wonderful unexpected thing might be possible."
— Elizabeth George Speare
My husband likes to tease me by saying that every season is my favorite. Maybe that is true but fall brings a special kind of magic to the air, where anything might be possible.
Perhaps because it feels so fleeting, more than any other season, the fall inspires me to try harder to stop and notice it, to catch its glow.
Photographed by Stepanie Selby Photography
We are heading into the vibrant season - festivals,food,football,bonfires,oyster roasts,entertaining gathering together and connecting through music and storytelling - it’s fall in the south!
All those feelings are captured in this issue where you will find so many ways to celebrate the season whether you are looking for a luxury getaway that is close to home and rich in Charleston history (pg 51), marking your calendar for upcoming fall festivals (pg 13), planning for the giving season (pg 17), or gearing up to entertain friends and family at home base with some delicious pie recipes (pg 58). And for those of you who would rather buy than bake (I hear that!), we've got you covered as well (pg 56). And so much more.
However you choose to celebrate the season, I hope you take the time to cozy up with this issue and savor the feelings of fall while its golden glow is upon us.
Jenna Lachenman Owner /Editor in Chief
51
A Timeless Escape
Step back in time at Wentworth Mansion in Charleston, SC - where old Charleston opulence meets modern luxury
56 Pie Y'all!
Visit Summerville's new pie CiderHouse,shop, where owner, Debbie, dishes up delicous baked goods with a healthy dose of Southern hospitality and then check out some of our favorite fall pies.
Susan Frampton began her second act as a writer over a decade ago. The fascinating people and places she has gotten to know along the way make her appear far more interesting and a much better party guest. She is currently living the dream with husband Lewis, who is mortified by the (true) stories she tells of his adventures, but grateful that she takes first aid supplies everywhere.
ELLEN HYATT
Poet
Hyatt’s writing has garnered recognition from professional, literary, and mainstream sources. Her works have twice been the recipient of what the Poetry Society of SC refers to as “the big one” (the Dubose & Dorothy Heyward Society Prize). She is a Fellow of the Western Pennsylvania Writing Project, professor, columnist, and appointee to the Board of Governors of the SC Academy of Authors.
Tara Bailey is married with three (mostly) grown daughters. When she is not teaching English, she can be found somewhere outside. She loves exploring the local landscape, nurturing native plants and wildlife, riding her bike, and playing ball with her dog. She has even gotten her husband in the habit of counting bird species in their yard.
ELIZA CHAPMAN BAILEY Writer
A Lowcountry Native, Eliza grew up in Summerville and Mt. Pleasant. She currently resides in Summerville with her husband, two children, three dogs and two cats. An Elementary School Media Specialist in N.Charleston, Eliza has a BS in Political Science from the College of Charleston, and a Master's in Library and Information Science from the University of SC.
Will and Diana Thompson met while in college at Clemson University and married in 2003. They are parents to three children (Wyatt, Ruthie, and Seth). They have years of experience serving and encouraging others. In their spare time, you can find them supporting their kids at the dance studio, the ball field, or going for a run in Summerville.
WILL & DIANA THOMPSON Writers
TARA BAILEY Writer
Figs are great in salads, deserts and preserved as fruit spreads and jams.
Figs are inside out. Fig fruit is actually an inverted flower that blooms inside the fleshy structure. The flower is not visible from the outside.
In South Carolina, the best harvest times for fresh figs are late summer and early fall.
Figs are one of the oldest know fruits in the world.
Worldwide, the fig tree is the symbol of abundance, fertility, and sweetness.
George Washington loved a good fig metaphor. He loved the Biblical phrase "But they shall sit every man under his own vine and under his fig tree; and none shall make them afraid”, using it in over fifty letters.
Figs produce protein-digesting enzymes that break down muscle and connective tissue in meat, making them an excellent tenderizer as well as flavor-enhancer.
Fall Festivals
Our roundup of Fall Festivals in the Lowcountry Mark your calendar!
Edisto Blackwater Boogie
Edisto Blackwater Boogie
Southern Songwriter Festival
Sep 21-23
Central Ave
Summerville, SC
Sweet Tea Festival
Sep 21
Hutchinson Square Summerville, SC
Magnolia Beauti-Fall Festival
Sep 21
Magnolia Plantation Charleston, SC
Moss Grove Fall Festival Market
Sep 28
Moss Grove Plantation Moncks Corner, SC
Harvest Festival
Sep 28
Wassamassaw Park
Blufftember Fest
Sep 28
Oyster Factory Park Bluffton, SC
Fall Family Festival
Sep 28
St. Theresa The Little Flower Catholic Church Summerville, SC
Apple Festival
Sep 28
Jedburg Junction Summerville, SC
Biergarten
Oktoberfest
Sep 21 & Oct 5
Bay Street
Charleston, SC
Goose Creek Fall Festival
Oct 5
City Hall
Goose Creek, SC
Oktoberfest
Oct 5
Hutchinson Square Summerville, SC
Edisto Beach Fall Festival & Turtle Auction
Oct 12
Edisto Beach, SC
Oktoberfest
Charleston
Oct 12
St. Mathew's Luthern Church Charleston, SC
Edisto Blackwater
Boogie
Oct 18-20
Givhans Ferry State Park
Ridgeville, SC
Ghostwalk
Oct 19
Hutchinson Square
Summerville, SC
Moncks Corner
Halloween Festival
Oct 30
Moncks Corner, SC
Charleston Literary Festival
Nov 1-10
Charleston, SC
Timrod Library Fall Fest Book Sale & Fundraiser
Nov 2
Timrod Library Summerville, SC
Bourbon & Bluegrass
A Celebration Under the Stars
Nov 9
Middleton Place
Charleston, SC
photo by Kyle
J Caldwell
Dan Riley Q&A
Musician and Founder of Community
Music Collective and The Edisto Blackwater Boogie
Q&A
What is your favorite thing about living in the Lowcountry?
Time spent on or around the Edisto River. It's something that doesn't exist anywhere else in the world. It's such a treasure. My favorite times are around family and friends on the river. And I've carriend that feeling into the bonfire at the end of each night of the Edisto Blackwater Boogie Festival. That fire is the best.
What is your dream job?
I'm kind of living it now. At the heart of everything I do is a love for people. I'm the "helper" and I love helping people. I'm a helper
and a connector at my core and want to improve even the small moments in the lives of people around me. That's what drives my love of music and performing. At heart, I'm not a recording artist, I'm a live music performer.
Who or What are you a fan of?
Cats, seriously! But (maybe obvious) all kinds of music and honestly, my kids. I have four kids and they're all so cool in their own way. I'm so proud of all of them. And my wife. My wife has an amazing mind and ability to see not only the big picture but the details. Maybe that should have come before cats?
Coffee or Tea?
Both.
Do you have a favorite hobby? I love to run. I started running when I was 32 years old. The first time I went running, I went out and ran 7 miles, it was such a great feeling.
At the heart of everything I do is a love for people. I'm a helper and a connector at my core. That's what drives my love of music and performing.
What is your dream vacation? We travel a lot. Any place that has mountains, a river and a guitar.
Is there a motto you life by?
Love. My motto is love.
Music Man Dan Riley takes the stage at the Edisto Blackwater Boogie
Why did you start the Edisto Blackwater Boogie?
Music is a connector. That is why I started the festival. People can get together, enjoy the music, enjoy the energy of the music and commune with each other.
How did it start?
It started in 2019 after we had gone on a Kayak tour for Edisto River Adventures - actually for an article in AZALEA Magazine! That's where we came up with the idea of doing a festival along the Edisto. We pitched the Festival and got the approval. My initial idea was maybe 5 songwriters and 60 to 100 people. The last two years we've had over 100 performers and over 1,000 people.
AM Visit edistoblackwaterboogie.com for more information, tickets and to sign up for their newsletter
FUNERAL HOME
September 14
September 21
October 12
Chef Jake
Chef Jake White’s in-home chef service crafts gourmet meals interwoven with sustenance
By Eliza Chapman Bailey
Photography Courtesy of Subject
Charleston Chef Service is an in-home chef-created experience that combines culinary artistry with holistic well-being. Owner Chef Jake White crafts gourmet meals that foster fellowship. His culinary approach, which he calls Farmentation, emphasizes food's healing and preventive properties and the significance of friendship in nurturing our overall wellbeing. Farmentation, as he describes it, is essential "because it reconnects us with our origins, like mycelium (the root-like structure of mushrooms) connects plants and trees, fortifying their environment and maintaining ecological balance. Sitting around a table, being mindful and fully present as we eat and share a meal with others - without distractions - is akin to mycelium. It is in our roots - connecting individuals, fostering and sustaining a community."
The start-to-finish dining experience begins with meeting clients and creating a customized menu based on their preferences and dietary restrictions, incorporating seasonal, locally sourced selections. Curated highquality menus with Southern, Mediterranean, and Italian influences are cooked and served in your own home. Each dish captures the ingredients' complex taste and essential nutrients.
Curated high-quality menus with Southern, Mediterranean, and Italian influences are cooked and served in your own home.
This Page: Serving Up Sustenance Opposite Page Chef Jake at Work
Having a stress-free evening is a top priority, everything needed to cook the meal on-site, equipment, and clean up are included in the service.
Chef Jake's culinary service is about a moment centered around the senses and taste. They draw everyone together in a shared, one-of-akind gathering in the privacy of your own home. This intimate setting allows everyone to enjoy each other’s company without interruptions.
His creativity, passion, and the Farmentation concept are all part of this experience. He aims to inspire and excite you by effortlessly incorporating farm-to-table ingredients into your everyday life.
He encourages conversations about the meals and guides you to local agricultural communities to deepen your understanding of seasonal choices. This interconnectivity of food and company stimulates the
heart, mind, and palate.
Chef Jake is thankful for the support he has received from his clients and Rainbow Packaging for helping him procure ingredients. AM
This holiday season, his chef-curated meal kits/boxes will be available for delivery from Rainbow Packaging online at https://rainbowfulfillment. com/. For more information on Charleston Chef Service, client reviews, sample menus, and to purchase gift cards, visit Chef Jake’s at his website: https://chschefservice.com/.
SC Certified Sweetness
Fiddler's Honey & Apiary
Unique and flavorful expressions of nature's beauty in every jar and hive
by Eliza Chapman Bailey
Photographs by Laura Melfi
To create honey, bees gather a combination of flavors and aromas that reflect the diverse bouquet of flowers they have visited. When you taste honey, you're not just enjoying a sweet treat - you're taking a sensory journey through the forest, meadows, and lush gardens that each bee has called upon. Unfortunately, the wild bee species population and managed honey bee colonies population in South Carolina have been experiencing declines in recent years. This decline is primarily due to various factors, including habitat loss, pesticide use, diseases and parasites, climate and other environmental stressors that impact the pollinating of crops and support agricultural production.
In 2009, John Stieglitz recognized this decline and started beekeeping to pollinate his garden in Walterboro, South Carolina. This proactive approach to pollination led to a successful harvest and the establishment of Fiddler's Honey and Apiary. This local small business produces unblended, raw South Carolina-certified honey from 100 strategically placed hives throughout Colleton County. This certification ensures that the bees and hives are located within the state and meet specific quality, safety, and authenticity standards. Since the bees use nectar from local flowers and plants, Fiddler's Honey captures the seasonal colors, notes, and undertones of South Carolina in every drop.
Stieglitz also sells starter bee colonies and beekeeping supplies. He has spent years cultivating docile bee colonies that are essential for the safety and ease of beekeepers, as well as the overall health and productivity of the colony. Through sustainable practices, he regularly inspects his hives to identify potential issues that can cause stress and aggression within the hive. Stieglitz emphasizes the importance of the queen bee's temperament in maintaining the harmony and docility of the community, which, in turn, fosters a holistic symbiotic relationship between the hive and the beekeeper. He offers a limited number of starter colonies that include the queen and worker bees, drawing on his deep understanding of hive dynamics for a successful beekeeping experience.
Sweet Spectrum Varietals of Fiddler's Honey
By “ building a relationship with calm and gentle bees,” he states, “beekeeping and honey harvesting is rewarding because the bees spend more time foraging and producing honey than participating in aggressive behaviors.”
As an active South Carolina Beekeeping Association member, Stieglitz participates in workshops and educates others in beekeeping and honey production. Committed to protecting and helping the beekeeping industry and others, he provides reasonably priced supplies and top-quality honey products, free from additives or preservatives, while also contributing to the local economy. Supporting Fiddler’s Honey and Apiary is a sweet way to help maintain biodiversity, food security, and the health of our ecosystem. AM
Their honey is available at the Walterboro farmer's market or can be purchased on-site by appointment. Interested customers can also visit their website at https://fiddlershoney.com/ for more information about purchasing starter colonies.
(Right) Nectar of South Carolina (Bottom) Creating a Buzz
Veronica Gaillard
Extraordinary storyteller and Fat Cat Productions performanc artist creates powerful memories that last long after her tales are told.
by Eliza Chapman Bailey
Photographs by Laura Melfi
The art of storytelling is rooted in oral traditions centered around themes of family, community, folklore, and the supernatural. It has been used for centuries to explain the human condition and pass knowledge, culture, and traditions from generation to generation in a meaningful, impactful way. Local performing artist Veronica Gaillard is a retired educator and captivating storyteller; currently the storyteller at Boone Hall Plantation in Mt. Pleasant, South Carolina, Gaillard spent a lifetime cultivating, crafting, and sharing the traditions of her Gullah roots through performance, song, playwriting, and theatre. Her work has been showcased in schools, libraries, festivals, and events throughout the area.
Gaillard grew up in the epicenter of Charleston’s commerce. Her childhood home was on Calhoun Street, where the Charleston County Public Library now stands. Despite
the dominance of segregation laws during this time, she explains that the neighborhood was an eclectic mix of families from diverse backgrounds. They supported, connected, and entertained each other with stories to teach valuable lessons, inspire change, and share a common existence. Whether she was about town, walking to Buist Elementary School, or heading to St. Stephen’s Church, the city’s vibrant culture surrounded her. The street vendors' soulful songs accompanied her journeys, and the Mosquito Fleet silhouetted the sky when she fished, crabbed, and caught shrimp in the harbor. This understanding of the people and community is the essence of her storytelling gift.
Using memories, colloquial dialect, vernacular language, idiomatic expressions, and slang, Gaillard conveys an authentic sense of place that mesmerizes listeners. With wit, humor, and intellect, she seamlessly diffuses the tension by highlighting the resilience of
the Southern African American experience to deliver poignant messages that shine a light on the rich tapestry of her childhood. Her performance celebrates distinctive Charleston and Gullah culture, history, folly, and foibles, often incorporating folklore, magic, ghosts, and supernatural beings to create a warm-hearted sense of mystery and wonder.
As an adult, she and her husband, who was in the military, spent many years traveling. During this sojourn, she recognized that people everywhere satisfied the need for human connectivity through storytelling. Although culturally specific, these stories' messages, themes, and threads were no different from those she heard growing up. Regardless of culture, Gailard emphasizes, “Story and storytelling are food for the soul. It is a universal language that binds us all.”
Passionate about her work, Gaillard’s
Weaving a Story
Veronica Gaillard
performances have the advantage of perspective. They resonate with cultural identity from the one who experienced it, and they are a true representation of the spirit. They are intuitively adjusted and suited for all ages. Her focus is to entertain and preserve the Gullah traditions through performance art that connects us to our past and inspires us for the future. Her twinkling eyes, keen sense of timing, pacing, and delivery will evoke laughter, tears, and inspiration, leaving a lasting impression on all fortunate to hear her stories. AM
She is available for events and can tailor her performances for all ages and specific audience needs. Please contact Fat Cat Productions at http://www.fatcatproductions.com/veronicagaillard.html for more information or visit Boone Hall Plantation on Monday and Wednesday to experience a genuine cultural tale from a wonderfully wise storyteller
Living History Veronica Gaillard
NATURAL WOMAN
It's A Dirty Job
Digging in the dirt can indeed heal the soul, but it sure makes the rest of me hurt.
by Susan Frampton
I've spent the last two days working in the yard. Having spent a good week sofa surfing due to the deluge we've all endured, it was time to get the blood circulating again. I'd binge-watched all the good Netflix shows and refused to stoop so low as watching Below Deck Mediterranean reruns, which embarrassingly implies that I already watched them once. It always seems like such a good idea to dig in the dirt. There is something about it that heals the soul. But after the first day's efforts, far more than my soul could use healing. Let me be clear before you envision me as one whose idea of yard work is arriving in a garden kissed by the gentle morning sun to snip a colorful bouquet of flowers for the sideboard. Yardwork at the Frampton home is like a mud wrestling competition without the Lycra bodysuit. It isn't pretty.
Lewis is solely responsible for the lawn, and it receives his tender loving care at least twice a week to accommodate our vertically challenged dog. Apart from the lawn, the rest of our yard swings in
unpredictable and wildly different directions. It either looks like we're fanatics or that we moved out several months ago. Last month, Lewis went off on a tear, cutting back the sasanquas to embarrassingly naked trunks. They loom over the flowerbed like giant skeletons. When I take the dog out at night, they invariably scare the daylights out of me. I know they're there, but still, they sneak up. I've taken the hedge clippers away from him.
On the other hand, I am more of a detail person. I struggle this time of year when the flowers are exhausted, shriveled, or drowned, and the weeds have all gotten their second wind. Ignoring them for a week necessitates wielding a machete to get to the car. The brick edging disappears behind spiky waves of grass that I insist be trimmed by hand. That isn't because I'm obsessive; it is due to my inability to control a weed eater. Slap yourself with a spinning plastic whip a couple of times, and you will find merit in hand trimming. Because I can no longer overlook the encroachment of grass into the backyard bed's monkey grass border, I've tackled that for the last couple of days. My ability to fling dirt into my eyes and hair while smearing it on my face, arms, and legs is unmatched. Both days have ended with
me so covered in mud that I've had to bathe in the yard before entering the house. (Apologies to Jordy and Lisa for the view from their windows.) I even had to wash the dog, who viewed the clumps of dirt as an invitation to roll.
As if the sweat blinding me and the constant buzz of vampire mosquitos circling my head weren't enough, Lewis dared hint that my approach might be a bit overzealous. His advice resulted in a near-miss with a sharp hatchet. After scooting several miles on a very uncomfortable rolling garden caddy, any comment beyond, "Darling, you look great in black, and you're doing such a great job," was ill-advised. The yellow jackets, however, were the last straw. They are evil incarnate. I don't usually wish a violent end to any living thing, but I wouldn't have shed a tear to see them go down in flames.
Lewis had spent the day digging a ditch on the other side of the yard to encourage water to run off the patio. It's rare when one of our projects doesn't lead to another. We had stopped midday to buy the drainpipe and three dozen humongous stone bricks this project required. (FYI, those babies don't load themselves into or out of the back of the truck.) By day's end, neither of us could stand upright. Theoretically, a hot shower, a swig of Benedryl, and a handful of Tylenol should have put things right. Not so much. The rest of the evening was spent cataloging all the places we hurt and declaring who hurt the most. I was the clear winner, with the yellow jacket bites giving me the advantage and extra points for both the volume of dirt and the volume of audible suffering.
I did not anticipate the righteous indignation that every joint in my body would voice come morning. I don't know what the arch of my foot had done to earn a place in the chorus. I assume it hurt simply to show solidarity with every other moving part. I contemplated pulling the covers back over my head, but I could hear weeds on the move, declaring victory and laughing all the way to their roots. This could not stand.
I'm now a couple of days into The Monkey Grass Rescue Project, and almost sure that I will walk upright
by the end of the week. I'm tickled
It always seems like such a good idea to dig in the dirt. There is something about it that heals the soul. But after the first day's efforts, far more than my soul could use healing.
by how sanctimonious I always feel in retrospect – once the pain wears off. It strikes me that the front yard is beckoning, but Project Free the Bricks will have to wait a day or two. It's a dirty job, but somebody's gotta do it. Who knows, I might even chance the weed eater giving me another whack..
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KIDS THESE DAYS
Conversion
by Tara Bailey
Ijust surprised my husband by telling him I couldn’t wait for football season. Traditionally, I have been unamused by what I always saw as ‘making a pile, blowing a whistle’ for hours on end. I never got the hype, plus football season coincides with Halloween and horror movies; if I’m going to sit for two hours, I want to be scared, not bored. Plus, fall makes for perfect bike riding weather. I couldn’t understand spending a beautiful October day watching other people do stuff. I’m from South Carolina, so it’s not as if I didn’t grow up around football. My people are USC fans, and when I was thirteen my Christmas present was a family trip to the ’84 Gator Bowl. The game didn’t end well for the Gamecocks, but I was a disinterested kid who wondered what ‘Santa’ had been thinking with this gift and thus had no wounds to lick. In fact, the highlight of the trip for me was stopping by the Jacksonville Zoo where I rode an elephant
solely because Duran Duran did the same thing in a video. Forty years later, I’m not sure I wouldn’t still prefer the elephant to the game. I got my sour attitude about football from my mother. The true fans in our family are my dad and sister, and while my mom always tagged along, she referred to tailgating as “sitting around in a parking lot eating dirt.” Most of the games we attended were in Columbia, so that description wasn’t far off. I spent many a Saturday eating cold, slightly-damp fried chicken from a cooler perched in the back of our monster-sized van. Mom always looked visibly stressed while chasing us around with trash bags and Wet Wipes. When I looked around, I couldn’t help but notice that everyone else seemed to be having a lot more fun. Well, more fun than my mom appeared to be having; I was happy enough listening to the Walkman I got for Christmas (which made up for the Gator Bowl tickets from the year before). Also, I didn’t mind wet chicken. Fast forward to my twenties when I married into a Clemson
Take your next step to home sweet home
family. Early in our marriage my husband and his pals would drive up to football games, leaving me to watch whatever I wanted and do whatever I pleased. All was harmonious. A few years later children came along, and traveling became more complicated. So he watched his Tigers from home. I usually went for long bike rides on game days, and our win-win arrangement continued.
Things got stickier when I realized it was hard to make family plans from September through early January. I was amazed that anyone would rather spend hours watching something on TV than head downtown or go to a festival. Therefore, I did a lot of things by myself while my husband and friends celebrated their allegiances and rivalries. Neither of us wanted to deprive the other of the ideal Saturday afternoon, but I did miss hanging out with my people. So I eventually threw in the towel and started spending my fall weekends in front of a big screen TV, eating Buffalo dip and watching ten minutes become twenty with each blow of a whistle. I usually lasted at least until half time.
How quickly things change. Four years ago we moved my middle child into her dorm at Clemson University. Since then, football season has looked a little different. Is anything more beautiful than driving into the Piedmont on a crisp autumn day? Is there a feeling more satisfying than seeing your child happy and thriving in her element? These were the things I looked forward to when headed up to see the
Tigers play. Imagine how shocked I was to discover that those weekends are more than a trip to the mountains. I actually found myself having fun at the games - though mostly before. Ahead of kickoff, we sit around and eat not dirt, but shrimp and grits, cheese biscuits, chicken salad, and waffles accompanied by a mimosa or two. Instead of a parking lot, we set up our tailgate on a verdant hill and mingle with friends - ours and our daughter’s - listening to music, tossing bean bags, and experiencing why people call this place “God’s country.” We enter the
stadium and wave to a friend in the Tiger Band, acquaint ourselves with those around us, and lose our voices and minds when the Tigers run down the hill. We sing with the band, cheer with the Rally Cats, and point to the mechanical Tiger on the scoreboard, wagging its tail after each touchdown. It’s a big time - especially when we win.
I never got the hype, plus football season coincides with Halloween and horror movies; if I’m going to sit for two hours, I want to be scared, not bored.
Watching from home is a different story, but I’ve mostly surrendered. If nothing else, it’s fun to be around friends when they’re charged with adrenaline and dopamine. Plus, there are always dogs to play with if the mood becomes dark with bad calls and disappointment. I still haven’t attached my mood to wins, but it can be therapeutic to yell at people you’ll never meet who can’t hear you, anyway. I’m not a full-on football fan yet, and I don’t think what interest I’ve mustered will transfer to any other team, but I’m playing the part better than I ever have.
So, yeah, I’m actually looking forward to football season, and not just because my birthday falls upon the first game of the year. I hear that game isn’t expected to be one worth celebrating, so at least we’ll have something else to toast. I can also celebrate the fact that joining them is indeed better than beating them - unless we’re playing the Gamecocks. They can go eat dirt.
LIFE FAITH&
Words of Wisdom
by Will Thompson
SSummer has finally come to an end. It was a wild summer in the Thompson household! The school schedule changes shortened summer by a week (until Debby) which caused us to cram everything in back-to-back. It was quite the whirlwind. The kids had camp, dance, baseball (x2 boys), and we travelled to Florida three times for baseball, work, and vacation. It was all fun and exhausting at the same time.
All this travel time creates great opportunity for conversation. Like a lot of parents, we try to impart wisdom to our kids. I like to use car time to do this when possible. After reflecting on three main topics I shared with my kids leading up to the start of the school year, I decided that we could all learn from this wisdom.
Lesson 1: Mid 20th Century motivational speaker, Charlie “Tremendous” Jones, says, “the only difference between who you are today and who you will be in five years has everything to do with the books you
read and the people you associate with.”
When we read, no matter what it is, we learn. We learn skills, concepts, words, and more. I had an 8th grade Algebra teacher who always said, “reading is fundamental.” He would spend the first 10 minutes of every class reading a book to us. He was right! Readers are risers. I try to encourage my kids to read regularly so they learn beyond the classroom.
Who we spend our time with matters. Every person is either a giver or a taker. I want my kids to be givers and encourage them to spend time with those who will build them up and make them better. As adults, we often forget this but it’s just as important for us to do too. Be mindful of who you associate with and make a habit of reading. You’ll be better off down the road.
Lesson 2: Decide now what you will do in a future situation. Call it weird, but I regularly take myself through the mental exercise of how I would react in almost any situation—good or bad.
What if I win the lottery? What if I get a terrible diagnosis? What if the unimaginable happened? This is not an exercise to illicit fear, but an opportunity to think of how I would respond in any situation. Think of the situations you found yourself in as a young person, especially as a teenager. If you’re like me, perhaps you didn’t always make the best choices in the moment. Had I previously taken the time to think through how I would react in tough situations, maybe I would have made a different choice. This is what I have learned to do over time, and I challenge my kids to do the same. What will you do at a party when...? What will you do in a romantic relationship when...? When we take the time to pre-decide, we often find that we make better decisions in the long run.
When we read, no matter what it is, we learn. We learn skills, concepts, words, and more. I had an 8th grade Algebra teacher who always said, “reading is fundamental.” He would spend the first 10 minutes of every class reading a book to us. He was right! Readers are risers.
Lesson 3: Dr. Henry Cloud, author of Integrity, asks, “what does your wake look like?”
If you’re familiar with waterways, you’ve seen “no wake” or “low wake” zones. These signs are meant to keep boats from coming through at high speeds that create large wakes that could damage property or erode land.
People leave wakes too. In every relation-
ship, whether it be family, work, or socially, we leave a wake. We have the opportunity to leave a positive influence or cause complete destruction. I want my kids to consider the “wake” they are leaving in all relationships. These three lessons are all important and life changing. Oftentimes, as I reflect on the things I teach my kids, I end up be challenged as well. Do I follow my own advice? Am I setting the right example by walking to talk? As parents, teachers, coaches, or leaders, it’s easy to dish out wisdom, but the way to make it stick is to follow it ourselves. AM
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Step back in time at Wentworth Mansion in Charleston, SCwhere old Charleston opulence meets modern luxury Photographs Courtesy of Wentworth Mansion Pie Y'all! Visit Summerville's new pie shop, CiderHouse, where owner, Debbie, dishes up delicous baked goods with a healthy dose of Southern hospitality and then check out some of our favorite fall pies. Photographs by Zoe Orechwa and AZALEA Magazine
A TIMELESS ESCAPE
outh Carolina is known for its history, culture, and biodiversity inland and along the coast. Local, county, and state parks and recreation departments safeguard these resources, making them accessible at a nominal cost. In Dorchester County, nestled on the banks of the Ashley River, Colonial Dorchester State Historic Site, Ashley River Park, and Rosebrock Park welcome visitors to explore the inland Lowcountry's history, ecosystems, and waterways along the upper reaches of the river.
Approaching Wentworth Mansion from the charming, oak-lined Wentworth Avenue, you are immediately struck by its imposing yet inviting presence. Nestled among the quiet residential streets of the surrounding neighborhood, it stands as a testament to the elegance of a bygone era. As you draw closer, the mansion’s distinctive cupola and towering chimneys come into view, adding to the sense of anticipation.
Ascending a stunning double staircase that gracefully sweeps you inside, the opulence continues with original hand-carved marble fireplaces, Tiffany stained glass, and rich mahogany woodwork. The moment you step through the doors, you are transported to another time—a world where Southern hospitality and grandeur are not just expected but are woven into every detail of your experience.
Originating in the Wassamsaw Basin, the freshwaters of Ashley River flow through the Great Cypress Swamp of lower Dorchester County and enter Schultz Lake. As it meanders, the river's ecosystem provides a habitat for native plant species, wildlife, birds, and aquatic life. Turning brackish on its journey to the Atlantic Ocean, the river traverses 13 miles becoming saltwater before joining the Cooper River to form Charleston Harbor with eloquent repose. Its impact on South Carolina's blueprint is astounding, inviting you to explore its wonders.
This meticulously restored mansion, dating back to 1886 was built by Francis Silas Rodgers, a wealthy cotton merchant and philanthropist, who commissioned the mansion as a private residence for his large family. Rodgers spared no expense and envisioned a space where generations could grow, thrive, and remain close, all under one grand roof.
Designed by architect Daniel G. Wayne, the mansion stood as a symbol of prosperity during Charleston’s post-Civil War recovery. The architecture reflects the opulence of the Gilded Age, with its Second Empire style, complete with a mansard roof, intricate ironwork, and a prominent cupola that offers sweeping views of the city.
In 1997, local Charleston businessman Richard Widman acquired the property and took on a restoration that can only be characterized as a labor of love. With a deep respect for its history, The conversion was carried out with meticulous attention to detail, ensuring that the building’s historic character was preserved while incorporating modern amenities for today’s discerning traveler.
In 1550, the Kiawah, Kussoe, Westoe, and Seewee Tribes inhabited the banks, navigated the waters, and relied on the river's resources. After the European contact, the upper reaches became a center for transport and trading. Known to the Tribes as Kiawah, the river was later named Ashley after one of the eight Lord Proprietors granted the Carolina Colony Charter. In 1695, The colonial settlement of Dorchester was established 15 miles inland on the upper Ashley by Congregationalists from Massachusetts. This historical site was purchased by the State of South Carolina in the 1960s and is listed on the National Registry of Historic Places. Aptly named Colonial Dorchester State Historic Site, the 325-acre park is managed by State Parks and Recreation. It is located at 300 State Park Road in Summerville. It is open between 9 am -6 pm during daylight savings. During this time, visitors can delve into the physical history of colonial town ruins, including the brick bell tower of St. George's Anglican Church, the remains of an old tabby fort that protected a powder magazine, earthworks, a cemetery, and the foundations of various colonial buildings. On-site archaeological excavations and artifacts give insight into the daily life of early settlers, the town's strategic importance for trading, and its decline after the Revolutionary War due to several mitigating circumstances. According to the park's manager, Noah Letter, "The fort at Dorchester is the bestpreserved tabby fortification still extant in the United States." Interactive signs and exhibits, walking trails, picnic areas, and
STAY
The mansion offers 21 uniquely designed rooms and suites, each with its character and charm. High ceilings, antique furnishings, and period details combine with modern amenities complete with cozy gas fireplaces, luxurious whirlpool tubs, and separate sunroom sitting areas to ensure a comfortable stay. For those looking to truly indulge, the mansion’s Grand Mansion Suite, appointed by original chandeliers, woodwork, and marble fixtures is a must. With over 1,000 square feet of space, this suite features a king-sized bed, a spacious living room, and a private sunroom perfect for soaking in the Southern sunshine.
DINE
Dining at Wentworth Mansion is an experience in itself. The mansion is home to Circa 1886, a fine dining restaurant that celebrates the flavors of the South with a modern twist. Housed in the original carriage house of the mansion, Circa 1886 offers an intimate dining experience where Chef Marc Collins, a co-founder of the Charleston Wine + Food Festival, has been crafting dishes using local, seasonal ingredients for more than two decades. The restaurant’s wine cellar boasts an impressive selection of wines carefully curated to complement the restaurant’s menu. The restaurant’s sommelier is available to guide guests through the extensive list and suggest pairings that match their preferences. For those looking to elevate their dining experience, Circa 1886 offers a wine pairing menu, meticulously designed to harmonize with each course. Guests of Wentworth Mansion can also start their day with a complimentary gourmet breakfast, featuring Southern staples like shrimp and grits or eggs benedict.
While the mansion itself is a destination, its central location makes it the perfect base for exploring all that Charleston has to offer. A short stroll will take you to historic King Street, known for its high-end boutiques, art galleries, and antique shops. The mansion also offers adventurous guests a range of exclusive excursions and activities. Guests can explore Historic Charleston by foot in the Walking Tour or take a romantic Private Carriage Ride through the historic district. For those interested in Charleston’s maritime history, the mansion arranges Private Harbor Cruises or arrange Custom Experiences tailored to your interests. Not feeling that adventurous? Engage with the culture and history of Charleston without leaving the mansion through its in-house activities, such as wine tastings in the parlor or cooking demonstrations with the mansion’s talented chefs. After a day of exploring Charleston or indulging in the culinary delights at Wentworth Mansion, there's no better way to unwind than with a visit to the Spa at Wentworth Mansion. Located in what was once the mansion’s stable, this intimate spa offers a serene retreat where guests can rejuvenate their bodies and minds in a tranquil, historic setting. Finally, unwind with fellow travelers over complimentary hors d’oeuvres and wine in the parlor or take a complimentary glass of sherry, brandy, or port up to the cupola for breathtaking views of the Holy City. Staying at the Wentworth Mansion is more than just a getaway; it’s an experience that transports you to another time while immersing you in modern luxury and offering unmatched southern hospitality. Whether you’re a local or visiting Charleston for the first time, a history buff, a foodie, or simply looking for a romantic retreat, Wentworth Mansion is a uniquely Charlestonian experience that will leave you longing to return. AM
Book your stay at the mansion at wentworthmansion.com
Dinner reservations at Circa 1886 circa1886.com
We sit down with professional baker and owner of CiderHouse Pie Shop, Debbie Wentzel, to dish about the shop, community and baking with love. Then share some of AZALEA's sweet and savory fall favorites
Pie Y'all!
alking into CiderHouse Pie Shop, you know you are in for something good. Warm, welcoming and totally unfussy, the shop is the perfect place to gather with friends over a slice of pie and a cup of coffee or to just savor the moment on your own. This feeling of welcome, community and love through baking was exactly what the shop’s owner and professional baker, Debbie Wentzel had in mind.
“Baking and feeding people has always been the way I show my love. I grew up watching my Grandmother make biscuits and I asked her one time, why do you go to so much trouble when you could get them in the store? She said, “because that’s how I show my love for you all.” That stuck with me and it’s what I still think about every time I make biscuits. Biscuits and pie crusts are my favorite things to make.”
While Debbie grew up with Southern staples like biscuits she brings a worldly perspective and experience to her bakes inspired by her time in Germany with her husband. “My husband is German so while we were living in Germany I made a lot of scones and biscotti but he does love biscuits too! I think the European influence on my baking comes through in how I approach
the sweetness of my bakes - sweet but not too sweet!”
It also is the secret sauce behind her wellloved signature cherry crumb pie which was inspired by the cherries she found in Germany. “It’s funny that this is my signature pie because I never really liked cherries but then I went to Germany and that changed my mind!”
Debbie and her husband opened the shop on July 13, 2024 but CiderHouse Pies have been delighting Summerville residents since 2019. “We started at the Summerville Farmer’s Market and were doing two other regional markets as well. In 2021 we shifted to food trucks. That worked well for a while but not as our volume increased. Pies are a process and you need to time things. As I grew, the timing, process, and storage, were all making it necessary for me to think about opening up my own space and kitchen. Then this space opened up and we basically hit the ground running.”
While the shop took off, Debbie is quick to point out that it hasn’t come without it’s challenges. She laughs sharing that their oven went down the day they opened the shop. “That put a hitch in our giddy up! But we worked through it and just accelerated our plans to install a new oven.”
Debbie’s good nature and love for serving
her community has always played a part in her baking. “During quarantine we started Sunday Biscuits for our neighborhood. I got up early on Sunday morning to bake, we set up tables where people could self-serve and I started selling my biscuits. It got so popular that at one point I was making between 300 and 500 biscuits on a Sunday morning.”
That experience is the inspiration behind what is now “Saturday Biscuits” at CiderHouse, a place where Debbie plans to extend that same feeling of community. “We’re loving it and the people, the community has just really come out and shown us a lot of love. That’s what we love about Summerville, people have a real sense of community here. That’s why we decided to make it our home.
While CiderHouse is known for its artisan, hand-crafted pies, the shop also offers an array of other baked goods and bistro-style dishes, all emphasizing quality, scratch, small batch baking. Guests can enjoy an espresso along with their treats or indulge in one of CiderHouse's signature Pie Creams a parfait like concoction that takes pie Ala mode to a whole other level. AM
CiderHouse Pie Shop & Espresso 100 Old Trolley Rd, Summerville, SC facebook.com/CiderHouseStreetBistro (843) 900-3449
Photographed by Zoe Orechwa
Pear & Fig Pie with Hazelnut Crumb
PEAR & FIG PIE WITH HAZELNUT CRUMB
INGREDIENTS
For the Crust
Ready made pie pastry, chilled
For the Filling
1 1/2 cups moist dried figs
1/3 cup orange juice
4 cups peeled and thinly sliced fresh pears
1 cup peeled and sliced apples
1/2 cup plus 2 tbsp sugar
2 tsp grated orange zest
2 tbsp cornstarch
For the Topping
1 cup toasted hazelnuts, thoroughly cooled
2/3 cup brown sugar
3/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp cardamom
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
PREPARATION
Prepare the topping. Put the hazelnuts and sugar in a food processor and pulse until the nuts are well chopped. Add the flour, salt, cinnamon and cardamom and pulse again, to mix. Remove the lid and scatter the butter over the dry ingredients. Pulse until the mixture resembles crumbs. Empty the crumbs into a large bowl and rub them between your fingers to make large, buttery crumbs. Refrigerate until needed. Invert the pastry over a 9 1/2" deep-dish pie pan, center, and sculpt the edge into an upstanding ridge. Place in the freezer until needed. Make the filling. Cut the stems off the figs then slice the figs about 1/4" thick and put them in a mediumsize saucepan with the orange juice. Bring to a simmer, then simmer, covered, for 5 minutes. Remove from the heat and set aside. Preheat the oven to 400°. In a large bowl, combine the pears, apples, 1/2 cup of the sugar and the orange zest. Mix well then set aside for 10 minutes. When the time is up, mix the remaining 2 tablespoons sugar and cornstarch in a small bowl. Stir into the fruit. Stir in the figs and their juice.Turn the filling into the pie shell and smooth the top. Place the pie on the center oven rack and bake for 25 minutes. Reduce the heat to
375°. After 25 minutes, slide the pie out of the oven and place it safely on a protected counter. Immediately spread the hazelnut topping evenly over the fruit. Tamp down very lightly, to compact. Put the pie back in the oven and bake another 30 to 35 minutes, until bubbly anda rich golden brown.
SWEET POTATO PRALINE PIE
INGREDIENTS
For the Crust
Ready made pie pastry, chilled
For the Filling
1 large 40oz can Bruce's Yams
1 cup sugar
1/4 cup milk
1/2 cup melted butter
1 cup coconut
1 tbsp vanilla extract
3 eggs
For the Topping
1 1/2 cup chopped pecans
1 1/2 cup brown sugar
1/3 cup melted butter
1/3 cup self rising flour
PREPARATION
Prepare the filling. Preheat oven to 350 degrees. Drain sweet potatoes and pour into large bowl. Mash until smooth. Add remaining ingredients for filling and mix with hand mixer until well blended. Pour into ready made pie crust. Prepare the topping. In a large bowl, combine all ingredients and stir until blended well using a fork to mash ingredients together. Topping will be crumbly. Spread evenly on top of prepared sweet potato filling. Heat in over for 40-45 minutes or until topping begins to brown and filling is heated through.
CHOCOLATE MARBLE PUMPKIN PIE
(pictured on cover)
INGREDIENTS
For the Crust
9oz chocolate Nabisco Famous Chocolate Wafers
1/4 cup sugar
1 tsp kosher salt
1/2 cup melted butter
For the Filling
1 15oz can pumpkin puree
1 cup white sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 eggs
1 cup heavy cream plus 2 tbsp
2 tbsp dark cocoa powder
PREPARATION
Preheat the oven to 350 degrees. Place a 9" pie plate on a sheet pan. In a food processor, pulse together the chocolate cookies, sugar, and salt until you have fine crumbs. Add the melted butter and pulse until the crumbs are moist. Transfer to a 9" pie pan. Press the crumbs down in the pie pan and around the edges to make a pie shell. The bottom of a metal measuring cup helps for pressing the shell firm. In the food processor, combine all of the ingredients for the filling, except the cocoa powder and pulse until well combined. Reserve one cup of the pumpkin filling in a small bowl, and pour the rest of the filling into the chocolate cookie crust. Add the cocoa powder to the one cup of pumpkin pie filling and mix well. Drop spoonfuls of the cup of chocolate pumpkin filling onto the pie. Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter. Bake the pie for 50 minutes. Remove from oven and let sit to cool to allow pie to set. Slice and serve with fresh whipped cream.
Sweet Potato Praline Pie
Curry Chicken
Pot Pie
Pot Roast Shepherd's Pie
CURRY CHICKEN POT PIE
INGREDIENTS
For the Crust
2 1/2 cups all-purpose flour
1 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup unsweetened coconut milk, cold
1 egg + 1 tbsp water for egg wash
For the Filling
Pulled meat from 1 roasted or rotisserie chicken
1 tbsp butter
1 tsp salt
1/2 tsp pepper
1 cup onion, chopped
2 cloves of garlic, minced
2 tbsp tomato paste
1 tbsp curry powder
2 tbsp all purpose flour
1 15oz can unsweetened coconut milk
1 cup chicken stock
2 cups cubed potatoes
1 cup carrots, sliced
1/2 cup water
1 cup peas, fresh or frozen
1/2 tsp garlic salt
salt and pepper to taste
2 tbsp fresh chopped cilantro
PREPARATION
Prepare the crust. In a food processor, pulse the flour and salt to combine. Add cubed cold butter and pulse 4-5 times. Turn on processor and add coconut milk and process for appproximate 10 seconds until mixture thickens. Remove dough, place on clean surface, and gather into a ball. cut in half and shape each half into a disk. Wrap in plastic wrap and chill in refrigerator for 2 hours. Prepare the filling. Add butter, salt, pepper, and onions to skillet and cook on medium heat until softened. Add garlic and cook for 1 minute. Add tomoato paste, curry powder, and flour. Gradually add the coconut milk while whisking. Add chicken stock and cook, stirring frequently 7-10 minutes until thickened. Add pulled chicken, potatoes, and carrots, and cook 20 minutes or until vegetables are slightly tender. Add an additional 1/2 cup of water if needed while cooking if mixture becomes too dry. Stir in peas, cilantro, and garlic salt. Continue cooking 5 minutes. Add
salt and pepper to taste. Remove from the heat. Assemble the pie. Preheat oven to 400 degrees. On a floured surface, roll out one of the disks to a rough 13" circle. Transfer dough to a 9" pie dish. Roll out the second disk into a larger circle. Pour the filling into the bottom crust and top with the other crust. Trim edges to 1" overhand and pinch ends together and tuck into pie dish. Brush with egg wash and cut vents in top crust. Bake until crust is golden and filling is bubbling, 45-60 minutes. If crust browns too quickly, cover with foil for the remainder of baking time.
POT ROAST SHEPHERDS PIE
INGREDIENTS
2 cans French onion soup
1 can cream of mushroom soup
1 cup water
5 Russet Potatoes, peeled
1 1/2 cup sliced carrots
2 lb pot roast
2 tbsp olive oil
1/2 cup milk
2 tbsp butter
1 cup mild cheddar cheese, shredded salt and pepper to taste
PREPARATION
Mix the cans of French onion soup, cream of mushroom soup, and 1 cup of water in a bowl and pour into roaster oven or large crock pot. Turn roaster to 350 degrees. cut potatoes into 1 inch slices and add to roaster ove along with carrots. Cut excess fat from roast and discard. Season both sides of roast with salt and pepper. Heat 2 tbsp olive oil in a skillet on medium. When hot, sear all sids of the roast 10 seconds each to lightly brown. Place roast in roaster oven with vegetables. Cover and cook 2 1/2 to 3 hours. or until roast is tender, stirring occasionally and turning roast every hour. Remove potatoes and place in a large bowl. Add 1/2 cup milk, 2 tbsp butter, and 1/2 tsp salt. Mash together until potatoes are a uniform texture. Add pepper to taste. Heat oven to 300 degrees. Pull apart roast into small pieces and place in large pie plate or
oven safe skillet. Cover with carrots and remaining soup mixture from roaster oven. Top with mashed potatoes and shredded cheese and bake for 10 minutes or until cheese is melted. AM
The Wondering of It All
by Ellen E. Hyatt
. . . differs from “the wonder of it all.” “Wonder” inspires. It’s awe, breathlessness. “Wondering” inquires. It’s curious. Like wondering when we people-watch. Like now among these morning walkers, one couple, hand-in-hand. Slower, they —during this season of shorter days— fall behind. Perhaps, they prefer it while onwards to face their own Autumn.
We’re wondering what advice they’d give when romance gets whittled by day’s tasks and life’s routines. What helped their center to hold? Their vows, children, finances, faith? Or if togetherness felt rote, did they feel stifled obligation? Were settling and resignation all? Or was it not any of that, but rather responses of quiet joy?
We’re wondering how they refashioned and revived themselves, as couples do, through travel, studies, and new hobbies. “Dancing,” Sinatra sang, “is makin’ love set to music.” Visual arts heal both the creator and viewer. Could it be the couple enrolled in a class: The Art of Basket Weaving? Reeds—the weft—over and under spokes— the waft. Did the couple decide their basket was good enough to put eggs, despite the proverb not to do so?
