THE SEARCH BEGINS FOR
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C2’S BACHELORETTE
2013!
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ER 2
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THE MEDICAL ISSUE, PART 2 42 SHADES OF MARTIN LESCH
NOMINATIONS ARE NOW OPEN
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WITH CAPTAIN TOOMER & THE CREW
MEET THE MAESTRO!
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SEPTEMBER 2012
CaLLING aLL
BaCHELoREttES! Yes, we said Bachelorettes! You asked and we finally gave in!
NoMINatE NoW!
www.celebratehiltonhead.com
$5,000
CASh PrizE!
PLuS HER faCE oN tHE CovER of ouR JaNuaRy 2013 ISSuE NoMINatE NoW! www.celebratehiltonhead.com The fine print: Eligible bachelorettes must be at least 21 years of age and (keyword) SINGLE to participate. Entries must be received by September 10, 2012. Contestants or third party nominations may enter by going to www.celebratehiltonhead.com and filling out a form and submitting a photo of a bachelorette. All submitted photos become property of CH2 and its affiliates. Ten finalists will be featured in the December 2012 issue of CH2 & CB2 and the public will have ten days to vote for their favorite bachelorette. Proceeds from bachelorette Voting at the Bachelorette of the Year party (October 25th, 2012) will be donated to the Island Recreation Center!
SPoNSoREd By
FEATURES
CONTENTS
SEPTEMBER 2012
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>> FEATURES
P42 FORTY-TWO SHADES OF MARTIN LESCH Lesch seems happy and content at age 42, relaxing in a spacious if spartan studio off New Orleans Road where he continues to work constantly on his craft, surrounded by an arsenal of cherished vintage keyboards.
P48 MAESTRO! Q & A with the Hilton Head Symphony Orchestra’s new music director and principal conductor, Maestro John Morris Russell.
P54
BIG SHRIMPIN’ C2 spends a day on the water with Captain Jeff Toomer and his crew.
P88
P66
DOES MY CHILD NEED HELP? The 2011 South Carolina Youth Risk Survey reports that by age 18, roughly 80 percent of youths have used alcohol, 14 percent have tried inhalants, stimulants or hallucinogens, 44 percent have used marijuana and 8 percent have tried cocaine.
AMANDA WOODS Girl with a story seeks pageant platform
P72
MUSIC TO YOUR MOUTH 2012 Check out what the chefs have to say about their favorite farms, bourbon, oysters, and late-night golf cart indiscretions.
P92 REVERSING NEGATIVE EFFECTS OF AGING Pills alone cannot give you health.
P94
P80
MEET THE DOCTORS Profiles of Lowcountry Medical Professionals
WHY IS MY CHILD A TOE WALKER? There are a few questions pediatric physical therapists get all the time, and this is one of them.
P86
P96 HOW TO AVOID HEAT EXHAUSTION Heat associated deaths are the third leading cause of exercise related deaths in young athletes.
SAVE THE HOO-HAHS Libby Malphrus is helping to increase local awareness of GYN cancers through her own personal experience.
P106
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THRIFT STORE FINDS C2 goes shopping.
P112
FISH HAUL FARM Volunteers make community dream come true
>>> ON OUR COVER
Photography by Mark Staff.
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SEPTEMBER 2012
CONTENTS
EVERYTHING ELSE
SEPTEMBER 2012
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>> BUSINESS PROFILES >> EVERYTHING ELSE
P64 HUDSON’S SEAFOOD HOUSE ON THE DOCKS A tradition of taste.
P98 HILTON HEAD HEARING Healing hearing with heart
P102 CATCH 22 A culinary story of mystery, intrigue and surprise
P18
P36
EDITOR’S NOTE Never Say Never
ISLAND CHARACTER Hello My Name is…Sheye!
P21 A SERIES OF FORTUNATE EVENTS Your 15 minutes of fame
P24 CHARITY CORNER Style Home tour to benefit area charities
P24
P110 MERCHANT SERVICES CENTER MSC thinks globally by acting locally
OUR TOWN Center for Service Leadership Launches with Disney Exec Luncheon
P117
P28
P127
P32
NASH GALLERY Celebrating 20 years bringing the best North American art to Hilton Head Island
FEELING SIMPATICO AT SAN MIGUEL’S In Spanish, the word “simpatico” means friendly. At San Miguel’s at Shelter Cove Harbour, the word translates into a memorable waterfront dining experience with a staff that is all smiles and food that makes you equally happy.
A LINE IN THE SAND Boy Scouts of America retain their ban on gays
P40 IT’S FIVE O’CLOCK SOMEWHERE Drink recipes, nightly entertainment calendar, band spotlights & more reasons to stay up late.
P118 BEHIND THE GATES Our series on gated communities continues with Rose Hill Plantation.
P128 A WORD FROM THE MAYORS Drew Laughlin and Lisa Sulka update you on town happenings on Hilton Head Island and in Bluffton.
P130
GOLF 101 Do you need to ‘X’ the ‘X’ Factor?
P38 CELEBRATE SEPTEMBER Bring on the cool weather and all of the great fall fests! AND FOOTBALL!
DISCOUNTS! Why in the world would you NOT show your CH2 card to get these fabulous discounts? If your issue doesn’t have one, e-mail us your mailing address and we’ll send you one! Card requests to m.washo@ celebratehiltonhead.com.
>>> ON OUR COVER
>>> IN THE DOG HOUSE Mistake # 45: In last month’s issue, we printed the wrong phone number for Indigo Pines. This is the correct number 843.342.3228.
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Article by Debbie SzpAnkA photogrAphy by Anne
IndIgo PInes IndePendent RetIRement LIvIng: S h a r i n g
Y
L i v e S
a n d
L au g h t e r
ou better be alert when you sit down with this group Bennett shoots back, “I would look at him—just look at of ladies who live at Indigo Pines. Collectively, the him. I’m not dead yet.” friendship quadrant has more than 350 years of life And so it goes. Every day, the ladies are together eating, experience, and the volley of witty, sarcastic and touching playing cards and even drinking muscle milk. comments comes faster than a person a fraction of their ages When you ask a serious question between conversations can keep up. In the end, all you can do is surrender, smile and that could make sitcom writers rich, they are passionate about hope you have this kind of fun when you are life and where they live. 90, 89, 78 or even 99 years of age, as these “This place makes you young,” said women are. Oates, 89. She moved into Indigo Pines about she keePs It’s inspiring, it’s funny, and it’s hard to a decade ago with her husband whom she RefeRRIng to imagine what it would be like to just sit around lovingly refers to as “Kevin from Heaven.” He PeoPLe who with your good friends all day and laugh has since passed and, according to Oates, Pass by as through the years. The friends, all widowed, this independent community has been a are like sisters, throwing loving darts at each “godsend.” Her friends make the time pass so heR “dRInkIng other and always ending up in a pile of smiles quickly, and she couldn’t ask for better friends buddIes.” when and giggles. than the ones she has in her group. “We help PRessed about Virginia Bennett is the picture of a each other,” Oates said, adding that one of heR dRInk of Southern, Kentucky woman: attractive, fiery her group, Millie Macgeachie will celebrate her choIce, she sense of humor and a fierce defender of 100th birthday in October. “The Lord kept her Kentucky football. She is also a woman in aLmost howLs as here for us,” Oates said. “I believe her secret is love—with Spain’s prize professional tennis that she can do most everything herself, and she Laughs and player, Rafael Nadal. says, “muscLe mILk, she keeps shaking her finger at people.” She keeps referring to people who pass When Bennett first walked into Indigo RIght now; I Love by as her “drinking buddies.” When pressed Pines, it was literally an “eye-opener,” she said. dRInkIng muscLe about her drink of choice, she almost howls as “There is always a lot of light; the community she laughs and says, “Muscle milk, right now; I areas are bright, and it just felt like home, mILk.” love drinking muscle milk.” especially with all the happy faces.” It is “as During an hour-long conversation, her close to heaven as I am going to get,” she cell phone rings nearly 10 times. “I’m ignoring these calls; they added, mainly because of the staff. “From the housekeepers are all asking for money,” she laughs again and explains she is to the managers, we are treated as someone special.” one of nine children and her late husband is one of 13 in their One long-term employee, Sherri Lanunziata, is like a local Catholic families. “I’m only answering if it’s Nadal.” celebrity among the Indigo Pines residents. Her spicy Italian Her friend, Audrey Oates asks, “Yeah, what if it is him? personality and glamorous look keeps the residents’ social and What would you do with him?” activity schedule hopping.
*SPECIAL MEDICAL SECTION BEGINS ON PAGE 80 WITH PROFILES OF LOCAL MEDICAL PROFESSIONALS. SEPTEMBER 2012
FROM THE EDITOR
Publisher / Editor-in-Chief:
09.2012
2 MAGGIE WASHO Art Director: KELLY STROUD Art & Production
PHOTOGRAPHY BY ANNE
CATHERINE DAVIES Advertising Sales: ASHTON KELLEY KIM CROUCH CANDY EAZOR Executive Assistant HUNTER KOSTYLO Contributing Writers:
NEVER SAY NEVER
KITTY BARTELL JOHN BATSON PAUL DEVERE JESSI DOLNIK FRANK DUNNE JR. BECCA EDWARDS LINDSEY HAWKINS COURTNEY HAMPSON DREW LAUGHLIN LIBBY MALPHRUS MICHAEL PASKEVICH GASTON PEREZ PETE POPOVICH LISA SULKA DAVID TOBIAS Contributing Photographers / Artist: PHOTOGRAPHY BY ANNE MARK STAFF PHOTOGRAPHY JOHN BRACKETT PHOTOGRAPHY TIM ZIELENBACH Contributing Art Direction: TOM STAEBLER P.O.Box 22949 Hilton Head Island, SC 29925 843.689.2658 m.washo@celebratehiltonhead.com
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F
ive years ago, after the success of the first Bachelor of the Year (BOTY) contest, our readers asked for a Bachelorette of the Year. Please note that I use the word “success” loosely. If we are talking about the fact that the annual contest has raised money for the Island Rec Center, then yes, it has been a success. If we are talking about it in terms of changing any of our winners’ lives for the better, well, let’s just say that would be a dubious statement. It may have gotten them more female attention for a bit, and who couldn’t use an extra 5K… But let’s just say that I’ve never received a thank-you letter for the honor that was bestowed upon them. I digress. Upon hearing repeated requests for a Bachelorette of the Year, we said absolutely not. Never would we put ourselves in the precarious position of having a contest involving single women. The claws could come out. The egos would be unbearable. Can you imagine? Guys are good sports. Guys don’t care if they win. They’ll just play along because some female friend roped them into it. Well, after having six BOTY contests, I can say this is mostly true. However, I can also say the following: Guys do care if they don’t win. (They may even call you names and tell you the contest is rigged.) Guys may enter a contest for single men even though they are married. And guys who are wanted by the police in some states may also think it’s a good idea to enter CH2’s BOTY contest. The more I thought about it, the more I realized that bad behavior is never limited
In 2007 Jimmy Leppert, a teacher at Hilton Head Preparatory School, became CH2’s first Bachelor of the Year.
photography by anne to one gender. Why not give the girls a chance to shine? What’s the worst that could happen? So this year, we are having a Bachelorette of the Year contest. We posted the notice on Facebook and, within two days, had 150 nominations. I guess the island is ready, and so are we. Nominate your single friends now through September 10 at celebratehiltonhead.com. Never say never.
M. Washo Publisher / Editor-in-Chief
P.S. Stay tuned to our Facebook page for emerging details on the upcoming Bachelorette Party on October 25.
SEPTEMBER 2012
C2
September 2012
A SERIES OF FORTUNATE EVENTS
Fifth Avenue Salon is proud to announce the newest member s of their salon, Katie Kurkul.
A NEW POSITION
TIED THE KNOT Robert Charles Moul and Sandra Milena Valencia were married July 6, 2012 at the beautiful waterside chapel at Palmetto Bluff. A reception followed in the Oak Ballroom in the presence of their families from Pennsylvania and Colombia, South America.
SEPTEMBER 2012
THEY DID
Congratulations to Gene and Susan King, who were married May 26th at Mitchellville Beach.
ENGAGED! Congratulations to our very own Ashton Kelley! She and Clark Fonz are “going to the Chapel and they’re gonna get married!”
WELCOME TO THE TEAM Trattoria Divina would like to welcome Karen Britton as their new manager.
HELP THEM GET TO DISNEY WORLD & LONDON!
WELCOME!
The local Cheer & Dance Team fro m Hilton Head High School has been selected to march in the Walt Disney World Thanksgiving Day parade (JV Girls) and London’s New Year’s Day parade (Varsity Girls). This is a BIG achievement for these ladies! For more information on how you can help get them there, please contact Michelle Hughes at 843.247.1953
Angie Brown has been named as the new executive director/ volunteer coordinator for Hilton Head Island Safe Harbour, Inc.
www.celebratehiltonhead.com
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September 2012
C2
A GRAND OPENING Hilton Head Community Church has moved into the old Hargray building and is having their Grand Opening on Sunday September 9.
NATIONAL PRESS FACES DaySpa was featured in an article in the August edition of Free Enterprise magazine and on freeenterprise.com.
SEPTEMBER 2012
YOU GO GIRL! Local Bluffton business owner and hair stylist, Danielle Keasling, received National recognition this month when her hair styling work was featured on the cover of the August issue of Modern Salon magazine.
To be included in our next Series of Fortunate Events, please email Ashton Kelley a PHOTO and A SENTENCE (not a paragraph) at a.kelley@ celebratehiltonhead.com. Photos will not be accepted without a sentence. Sentences will not be accepted without a photo. Paragraphs will be edited down to one sentence. Get it? Got it! Good.
www.celebratehiltonhead.com
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CHARITY CORNER
T E N D O L L A R S C A N G O A L O N G WAY : Style Home tour to benefit area char ities COURTNEY HAMPSON
IF YOU GO: September 1-November 4 Wednesday-Saturday 10 a.m.-4 p.m. Sundays noon-3 p.m.
S
et along a picturesque street in Palmetto Bluff’s Garden District, the Palmetto Bluff Style Home is a fabulous community collaboration between local partners Palmetto Bluff, J Banks Design Group, and Shoreline Construction and Development and national partner Coastal Living magazine. Designed to showcase the work of the project partners (and the extended list of local contributing sponsors) the Style Home will feature the very latest in coastal inspired interiors and outdoor living spaces, fabulous decorating ideas, and smart design tips, for all who tour the home. Perhaps most intriguing however, is the community benefit the Style Home will bring to Bluffton. On September 1, the Style Home will open to the public for tours, five days a week, through November 4. Tour-goers will contribute $10 per person to tour the home, with 100 percent of the proceeds going to Bluffton Self Help and the Boys & Girls Club of Bluffton. Volunteers from both organizations will staff the home during the tour days, giving them an opportunity to tell their story to the anticipated 3,000 visitors, and making this effort a true partnership. In addition to finally finding the inspiration to add throw pillows to the family room sofa or paint your master bedroom something other than white, your $10 contribution can truly go a long way. For example, at Bluffton Self Help,
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For more information, visit palmettobluff.com
an organization founded in 1987 with a mission to help Bluffton neighbors in critical need of food, clothing, and short-term financial assistance, $10 can stock the food pantry with the following: • 10 dozen eggs for clients to use for breakfast, lunch, dinner or hard-boiled for a snack. At two eggs per serving, that’s 60 servings. • 11 cans of canned beans, pumpkin and chicken broth, which can be mixed up to create a hearty soup for up to 10 days of meals. • Two 42-ounce canisters of oatmeal ($3.69 each), yields 60 servings. • 20 pounds of bananas, at 49 cents a pound. Bananas cost less than most fruits and are healthier than granola bars. • Two five-pound roasting chickens ($5 each) can yield two dinners each; that is four dinners for $10. . The Boys and Girls Club of Bluffton works each day to enable all young people,
especially those who need us most, to reach their full potential as productive, caring, citizens. Executive Director Molly Smith talks about the vast number of art supplies that can be purchased for $10. “Art is a vital key to learning, and our art program enables youth to develop their creativity and cultural awareness through knowledge and appreciation of the visual arts, crafts, performing arts and creative writing,” Smith said. The club will put your $10 contribution to good use, providing the following: • Enough paper, markers, paint, and crayons for crafts for one child to create for a full month. • Weekly transportation to Fred Astaire Dance Studio for ballroom dance lessons. • Printing ink and photo paper for members of the photography club. • Entry fee for one child in the National Fine Arts Competition.
Mark your calendars and make it a date to tour the Style Home, chat with local volunteers who dedicate their time and talent to these two wonderful organizations, maybe splurge for a spa treatment or head to Buffalo’s for lunch (if you do, I suggest a calorie splurge on the Buffalo Burger!). Make a day of it, all the while knowing that your $10 tour will indeed go a long way. And, if you don’t believe me, believe Coleman who said, “Bluffton Self Help feels very privileged to be one of the charities to benefit from the Style Home. This partnership will provide much-needed resources to our clients and help us stamp out poverty and hunger in our community.”
SEPTEMBER 2012
OUR TOWN
CENTER FOR SERVICE LEADERSHIP LAUNCHES WITH DISNEY EXEC LUNCHEON SPECIAL TO CH2
Hilton Head resident and IBM retiree, Jack Wilson.
A
new non-profit organization has been formed to foster service leadership among island businesses. The Center for Service Leadership began as a seed of an idea, sparked by IBM’s Centennial Celebration of Service, held in 2011, a yearlong global volunteer initiative undertaken by IBM employees, retirees, families and friends. The project was launched by Hilton Head resident and IBM retiree Jack Wilson, who worked for IBM for over 25 years, and retains strong ties to the organization. This longtime islander, retired U.S. Navy Captain, businessman, author and career consultant developed a proposal to IBM for a leadership enterprise that would implement a philosophy of service excellence on Hilton Head Island and throughout the Lowcountry. As a 2004 graduate of Leadership Hilton HeadBluffton and chairman of its alumni committee, Wilson previously managed the Chamber of Commerce’s Executive Leadership Series in 2008-9.
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The project’s mission is to promote a culture of service excellence among Lowcountry organizations in order to stimulate regional economic growth. Wilson has formed an informal advisory board comprised of 15 of the Lowcountry’s top executives and service-minded leaders. Currently, three phases are planned by the organization, the first of which is a threepart lecture series, beginning September 2012, to acquaint the community with the concept of service leadership. The lecture series will feature prominent speakers from across the country from organizations with top servicerelated cultures. Luncheon event: You are invited The first speaking engagement will be held in partnership with the Hilton Head Island-Bluffton Chamber of Commerce at a September 14 luncheon on Hilton Head Island, featuring former Disney executive Jody Dreyer as guest speaker. Dreyer, a resident of Los Angeles, recently served as senior vice president at Walt Disney Motion Pictures and earlier at Disney Worldwide Outreach. The luncheon will be held at the Country Club of Hilton Head and is the first in a series of three events planned by the Center for Service Leadership. The purpose of the series is to introduce the community to the concept, principles and
practices of service leadership and ways to promote a culture of service excellence in both business and nonprofit organizations. Attendance at the luncheon event is open to the public, including business owners, nonprofit leaders, and alumni of the Beaufort and HHI-Bluffton Leadership Associations. Cost of the luncheon is $20 per person or $200 for a table of 10. Reservations may be made by logging on to the Chamber of Commerce website at hiltonheadchamber. org. Payments may also be mailed to the Center for Service Leadership, 301
For more information on the Center for Service Leadership, messages may be directed to Jack Wilson atctrservldr@gmail. com. Individuals or groups interested in joining the effort may contact operations executive Raymond Wenig at (843) 342-9642 or e-mail rpwenig@gmail.com.
will bring new people, new businesses, and new economic vitality to the Lowcountry,” Wilson said.
THE PROJECT’S MISSION IS TO PROMOTE A CULTURE OF SERVICE EXCELLENCE AMONG LOWCOUNTRY ORGANIZATIONS IN ORDER TO STIMULATE REGIONAL ECONOMIC GROWTH. Central Avenue, Suite 200, HHI, SC 29926. The subsequent two phases of the CSL initiative, planned for 2013 and 2014, will focus on direct education and training for both business and non-profit organizations, with planned technologybased delivery. Awards and certifications will be given to organizations that apply service leadership training and demonstrate service excellence in their day-to-day operations. “We are eager to build a widespread reputation for service excellence that
Former Disney executive Jody Dreyer.
SEPTEMBER 2012
A LINE IN THE SAND
PHOTOGRAPHY BY ANNE
One subject. Two opinions.
BOY SCOUTS OF AMERICA RETAIN THEIR BAN ON GAYS
COURTNEY HAMPSON FRANK DUNNE JR.
D
id you hear? The Boy Scouts of America have decided to retain their ban on gays. Like it or not, it’s really none of your business. They’re a private organization. We have a thing called the First Amendment, and the Supreme Court ruled
in the Boy Scouts’ favor on this issue 12 years ago. Frankly, I think that makes it a non-story, but as we might expect, the decision has political correctness yahoos in a snit… and you know how I love shooting arrows at their (continued on next page)
I
f we were to believe stereotypes (and bear with me because in another couple huandred words I will go on to say we absolutely should not let stereotypes cloud our judgment), I’d joke that no self-respecting gay man is going to don a Boys Scouts uniform—the tassels, the knee socks, the patches—it just doesn’t work. I’d go on to say that, if a gay man were willing to overlook the potential fashion faux pas, he would be denied entrance into the organization anyway. It seems more than ridiculous that in 2012 the Boy Scouts of America continue to maintain (and recently reaffirmed in July) their policy to exclude gays from joining or being leaders. The Boys Scouts of America is one of the largest youth organizations in the country with 2.7 million members and more than
1 million adult volunteers. The re-affirmation of their anti-gay policy was the result of “a special committee of Scout executives and adult volunteers formed in 2010 who concluded unanimously that the anti-gay policy was the ‘absolute best’ for the 112-year-old organization,” according to national spokesman Deron Smith. Smith said the decision represented “a diversity of perspectives and opinions,” but the Boys Scouts have yet to name the members who made up that “diverse” committee. I guess they aren’t ready to come out of the closet yet, so to speak. I think it is important to note that The Girl Scouts of America has had a diversity policy and non-discrimination clause since 1980. But, we all know that women are wiser than men. While conducting my research (yes, Frank
IT SEEMS MORE THAN RIDICULOUS THAT IN 2012 THE BOY SCOUTS OF AMERICA CONTINUE TO MAINTAIN (AND RECENTLY REAFFIRMED IN JULY) THEIR POLICY TO EXCLUDE GAYS FROM JOINING OR BEING LEADERS.
I actually do more than state my opinion), I learned that in April, a jury ordered the Boy Scouts of America to pay $18.5 million in punitive damages to an Oregon man sexually abused by a former assistant scoutmaster in the early 1980s, according to the Associated Press. The jury found the Boy Scouts of America and the local scout chapter negligent in a case that accused the organization of covering up alleged sexual abuse
FRANK DUNNE JR
politically correct claptrap. So here we are. Courtney phrased her question thusly: “So you’re saying that private groups can discriminate against whomever they want?” The answer is absolutely, unequivocally yes; private groups can discriminate against whomever they want. Don’t like it? Tough cookies. It’s a constitutional right guaranteed by the First Amendment. The Boy Scouts of America, the Knights of Columbus, you, me, the person sitting next to you, the guy you just flipped off for cutting you off in traffic and everybody else, we’re all free to choose with whom we associate and with whom we don’t. We all discriminate. We all do it every day, and it’s not necessarily a bad thing. Unfortunately, the very word “discriminate” has been so perverted by politically correct culture that we are expected to assume a sinister connotation every time it pops up. It simply means to recognize a difference or distinction. Imagine a young woman is out on the town with her girlfriends and two fellows approach her. One is a sloppy frat-boy type wearing a football jersey who sidles up and half slurs, half spits a cheesy pickup line in her ear, “Should I call you for breakfast, or nudge you?” The other is a nattily attired, clean-cut gentleman, enjoying a cocktail but still well in control of his faculties who says politely, “Hello. My name is Jim. May I join you?” Who do you suppose has the inside track on the phone number? Yeah. I thought so. That’s discrimination. Or, imagine a couple has just moved to a new town and they’re looking for a church to attend with their family. Do you think they pick the one where the people speak in tongues and handle 30
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deadly snakes or the one with a congregation made up of folks who have the good sense to avoid poisonous snakes? Yeah. I thought so. That’s discrimination. Now, on to the subject of rights. The politically correct crowd is out there wailing, “But gays have the right to join the Boy Scouts!” No, they do not. Nobody does. It is a privilege granted by the Boy Scouts of America, not a right. Part of the problem here is that the concept of rights has been as badly corrupted as the meaning of the word discriminate. Here’s a simple litmus test to determine if something is or is not a right. If you believe that it’s your right to do a certain thing, but doing that thing violates somebody else’s rights, then that thing is not a right. Forcing the Boy Scouts of America to admit gays is forcing them to reject their expressed values. That would violate their First Amendment rights. Don’t like it? Tough cookies. Join another club or start your own. THE POLITICALLY CORRECT CROWD IS OUT THERE WAILING, “BUT GAYS HAVE THE RIGHT TO JOIN THE BOY SCOUTS!” NO, THEY DO NOT. NOBODY DOES. IT IS A PRIVILEGE GRANTED BY THE BOY SCOUTS OF AMERICA, NOT A RIGHT.
Realizing that it was a long shot, I asked Courtney how she would like it if she were compelled by law to host Catholic Bible study groups in her home. The idea was to turn the tables in her mind and get her to take an objective look at her original question. Guess how that worked out? SEPTEMBER 2012
COURTNEY HAMPSON
of several of its boy scouts for years. In a civil suit filed the month prior, six plaintiffs alleged that the Boy Scouts of America allowed convicted child sex offender Timur Dykes to continue to participate and lead troop activities, including sleepovers at his home with the scouts, even after he confessed in 1983 to having abused as many as 17 scouts. Sounds like the Boys Scouts greatest fear should be, well…themselves. This sounds oddly similar to the Catholic Church’s anti-gay priest policies, which they affirm while covering up the altar-boysodomizing priest scandals. Pot. Kettle. Black. On August 5, 2012, the LA Times revealed a review of more than 1,200 Boys Scout of America files from 1970 to 1991 and found suspected abusers regularly remained in the organization after officials were first presented with sexual misconduct allegations. “Boy Scouts of America internal documents reveal more than 125 cases in which men suspected of molestation allegedly continued to abuse Scouts, despite a blacklist meant to protect boys from sexual predators,” the report stated. According to the news report, predators moved from troop to troop because of clerical errors, computer glitches or the Scouts’ failure to check the so-called “perversion files.” In at least 50 cases, the Scouts expelled suspected abusers, only to discover they had re-entered the program and were accused of molesting again. The Scouts said it regrets that sometimes the “best efforts to protect children were insufficient.” Anyone else thinking that there is a bigger problem within the Scouts organization that someone should be addressing? (That secret committee probably has some time on their hands now that they are done discriminating.)I believe the real problem here, as is often the case, is perception and the perpetuation of stereotypes. Dr. Gregory Herek, Ph.D., a professor of psychology at the University SEPTEMBER 2012
of California at Davis has published more than 85 scholarly papers on prejudice against lesbians and gay men, anti-gay violence, AIDSrelated stigma, and related topics. Herek’s research states, “Members of disliked minority groups are often stereotyped as representing a danger to the majority’s most vulnerable members. For example, Jews in the Middle Ages were accused of murdering Christian babies in ritual sacrifices. Black men in the United States were often lynched after being falsely accused of raping white women. In recent years, anti-gay activists have routinely asserted that gay people are child molesters… This argument was often made in debates about the Boy Scouts of America’s policy to exclude gay scouts and scoutmasters.” Interesting. According to scouting. org, “The Boy Scouts of America is one of the nation’s largest and most prominent valuesbased youth development organizations. The BSA provides a program for young people that builds character, trains them in the responsibilities of participating citizenship, and develops personal fitness.” Values? We value prejudice? Character? Does fearbased prejudice suggest character? Participating citizenship? As far as I know, American citizenship does not require a particular sexual preference. Frank’s argument is that the Boys Scouts of America is a private organization and, therefore, can do anything it wants. (I imagine he is still eating lunch at Chik-Fil-A, too.) Frank, as far as I know, the Ku Klux Klan is a private organization. Just wondering, do you condone their activity as well? www.celebratehiltonhead.com
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GOLF TIPS FROM A PRO
Pete Popovich, Golf Performance Academy
DO YOU NEED TO ‘X’ THE ‘X’ FACTOR? PHOTOGRAPHY BY ANNE
I
n the early 1990s, a new theory emerged on how golfers and many people in various scientific communities have could hit the ball better and farther. At the time this debated this theory’s legitimacy. Let’s take a look at what’s theory was revolutionary, because it was contrary to the wrong with the theory and what you can do to improve the way the golf swing was being taught. For decades, golfers efficiency of your swing. had been taught to turn their entire body away from the When attempting to implement the X Factor into their target on the backswing and towards the target on the golf swing, the first thing golfers do is limit their hip turn forward swing. The testing done to prove this new theory, while attempting to increase their shoulder turn. The result soon termed the X is usually a loss of distance Factor, was cutting-edge and direction. But how can at the time. But what this happen if there is more The X Factor swing theory states that you was being measured, tension in the body? The can increase your distance by increasing and was it being done reason is that this thought the amount of shoulder turn in relationship correctly? What did the process works against the to the amount of hip turn. This is based on results really reveal? Is fundamental way the body the concept that your muscles and ligait something that you works. Let me explain. ments, if stretched far enough, will create should implement in A n a t o m i c a l l y, t h e a greater amount of elastic tension. your own game? back is designed to bend The X Factor swing forward and backward theory states that you but has limited rotational can increase your distance by increasing the amount of ability. The lumbar (lower back) spine has the least rotashoulder turn in relationship to the amount of hip turn. This tional ability; the thoracic spine (middle back) has more, is based on the concept that your muscles and ligaments, and the neck has the most. Throughout the golf swing, all if stretched far enough, will create a greater amount of three rotate a certain amount, but the incorrect amount elastic tension. This is supposedly done when the hip rotacan pose a threat to the physical well-being of the golfer. tion is limited in relationship to the amount of shoulder Why? Because the rotation of the lumbar spine is aided by turn on the backswing. When this tension reaches a certain the rotation of the hips, and if the hips do not rotate, the point, it theoretically releases a greater amount of energy lumbar spine is forced to over-rotate. on the down and forward swing, thus allowing you to hit How many of you suffer lower back pain from playthe ball farther. However, this may or may not be the case, ing golf? A rotation of the hips allows everything above
{
{
them (lumbar spine, thoracic back and n e c k ) to a p p e a r to have more rotation. Stand in front of a mirror as if you were going to hit a golf ball. Without turning your hips or lower back, rotate your shoulders FIGURE 1 FIGURE 2 as far as you can. Notice how far your shoulders have turned. (Figure 1) Now add a rotation of the hips and notice how much further your shoulders have turned. Quite a bit, isn’t it? (Figure 2) That’s because for every linear inch the hips/lower back rotate, the shoulders (thoracic spine) rotate approximately 2.5 inches. Moving these body parts in sync enables you to have good sequencing in your golf swing, which enables you to hit the ball straighter and farther. What the X Factor measured, and what its results show, is that the greater separation you have between the shoulder rotation and hip/lower back rotation, the greater distance you could hit the ball. The problem arises from perception of the results and what you, the golfer, perceive to be the way to achieve this. Many of you attempt to do this by limiting the rotation of the hips and lower back and attempting to increase the turn of your shoulders and upper back. However, without flexibility in the thoracic (middle) back, you are unable to achieve the separation needed to hit the ball the way you would like. In fact, most of you would benefit from increasing your hip rotation to gain more total rotation in the swing. The separation of shoulder turn (thoracic back) and lower back/hip turn (lumbar spine), so often sought after, comes from an increased range of motion in both the hips and, more importantly, the thoracic back, i.e. flexibility. Without this flexibility and increased range of motion, you are forced to compensate your swing by over-rotating the hips and lower back. For example, if you have limited thoracic mobility, you will attempt to turn your hips/lumbar spine to a greater degree, which usually results in overuse of the lower back and leads to swelling and pain. The solution to hitting the ball straighter and farther without causing your body undue stress is to increase flexibility in both the hips and thoracic back. The rotation of the entire body is a must throughout the golf swing. Each section of the body has its rotational limits. But to limit the rotation of one section while attempting to make up for it in another is not the answer. Having a slight rotation in the lower back and hips aids the rotation of the upper back and shoulders. It is the way the body works, and to swing against the way your body was designed only leads to pain and suffering. In next month’s issue, we’ll follow up with tips on how to increase your flexibility, decrease your pain and discomfort and hit the ball straighter and farther. If you have questions about the game of golf, contact us at (843) 338-6737, pete@golfacademyhiltonhead, or on Facebook at Golf Performance Academy-Hilton Head. 34
www.celebratehiltonhead.com
SEPTEMBER 2012
SEPTEMBER
2012 SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
1
UPCOMING EVENT? LET US HELP YOU GET THE WORD OUT!
RUN FOR RET 8:00 AM Hilton Head Island 5K Run & Walk through Sea Pines Forest Preserve Admissions: $25
2
Email your event to: m.washo@celebratehiltonhead.com
More Info: www.
Subject Line: CH2 Calendar
2
DECORATE YOUR OWN CUPCAKES
June 18-Sep 3 1:30PM - 2:30PM @The Sandbox More Info: 843842-7645
9
3
SHAKESPEARE COMMUNITY FILM FESTIVAL September 3, 2012 7:00PM First Presbyterian Church Admissions: FREE! More Info: 843-681-3696
HAPPY LABOR DAY!
4
5
Shelter Cove Harbour Monday-Friday Through September 4; 6:30-7:30PM & 8:009:00PM
More Info: www.hiltonhead. com/shannon-tannerdelights-generations-ofvisitors
11
17
12
13
BLUFFTON FARMER’S MARKET
Every Thursday, 2-7PM Calhoun Street, Carson Cottages and Old Town Bluffton
18
DOLPHIN NATURE CRUISE
March 2-October 31; 3:00-4:30PM Coastal Discvoery Museum Cruise through the waters of Broad Creek toward Calibogue Sound. $19 Adult $13 Child More Info: (843) 689-6767
7
HHI FARMERS MARKET
April 6 - December 7 Coastal Discovery Museum at Honey Horn. 8:30am - 1:00pm More Info: (843) 785-2767 or visit our website: farmersmarkethiltonheadisland. com
(Celebrate by taking the day off from laboring.)
16
6
SHANNON TANNER
retfoundation.com
19
20
“MARSH TACKY” NOW AND THEN EXIBITION Sep 13-Oct 31 9:00AM-4:30PM Coastal Discovery Museum More Info: 843689-6767
14 NASH GALLERY BIRTHDAY PARTY
6:00-9:00PM Shelter Cove Nash Gallery celebrates 20 years! More info: 785-6474
21 31ST ANNUAL EVENING OF THE ARTS
6:30-10:00PM Sea Pines Country Club Tickets: $125 To buy tickets call (843) 368-8486
8
DOG DAYS OF SUMMER WINE TASTING
5-6PM Old Fort Pub Bring yor doggie and taste an electic section of ot weather wines Cost: $15
15
3RD ANNUAL COASTAL CLEAN WATER FESTIVAL
5-10 PM Shelter Cove Harbour Admissions: FREE More Info: communications@ hhprep.org
TIPS FOR TAILS
Promenade 9 Martini Lounge From 5-9pm, all tips will go to Brooke’s Animal Haven & Rescue www.brookeshaven.org
22
CRAB CRACKIN’ AT BLACK MARLIN Begins at 4pm. Live music by Lowcountry Boil. www.serggroup.com/
23 30
24
25
BLUE CRAB DISCOVERY
Tuesday’s Starts at 9:30AM Coastal Discovery Museum More Info: 843689-6767
26
CANDACE WOODSON & THE DOMINO THEORY BAND Wedneday’s 6:30PM-8:30PM Coligny Plaza Kiosks Area
27
“DEATH BY CHOCOLATE”
6:00-9:00PM @ Westin Resort & Spa Cost: $40
28 LOCOMOTION 3 DAY-10 MILE WALK FOR BREAST CANCER September 28-30, 2012 More Info: dothelocomotion.org/
29
SKULL CREEK BOATHOUSE FULL MOON RODEO
Begins at 4pm, Mechanical Bull Ride, Live music, Best boots, belt and hat contests. www.serggroup.com
LA HASENDA
22
n e s l h o R unsheye
Og
(Sheye)
Hi, My name is Ogunsheye
Rohlsen, but my friends call me Sheye. You may have seen me at Harris Teeter or Walmart. I grew up in the boring/exciting town of
St. Croix.
(circle one)
When I was five, my hero was
God, but now God is still the person I most admire. It’s been 10 years since I first came to Hilton Head Island, and to me, the biggest change is the
crowded.
beaches are more
If someone were to ask me
Hilton Head, I would tell them it’s pretty. Come visit! My line of work is bagger at Harris Teeter and I chose this profession because it’s a good job. for advice about
If I were mayor of HHI/Bluffton, (circle one)
my first order of business would be
bringing more jobs here. My favorite time of the year
HHI/Bluffton, is Christmas because it is special. on
(circle one)
In closing, when you turn the
page, I hope you remember me, but definitely not ------------.
(Just remember me!)
PHOTOGRAPHY BY MARK STAFF
>>>
THIS PAGE
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MUSICIAN FEATURE: 42 SHADES OF MARTIN LESCH
NIGHTLY ENTERTAINMENT CALENDAR FOR SEPTEMBER 2012
TOE TO HEEL: DRINK RECIPES COURTESY OF LOCAL DINING ESTABLISHMENTS
5 It’s
O’CLOCK
SOMEWHERE! >>>
Topside Margatini
1.25 oz Jose Cuervo Gold Tequila .75 oz Triple Sec .50 oz Fresh Orange Juice .50 oz Fresh Lime Juice .25 Sour Mix Salt and Lime wedge
ADD INGREDIENTS TO A MARTINI SHAKER. GENTLY SHAKE AND STRAIN INTO MARTINI GLASS. SALT THE RIM AND ADD A WEDGE OF LIME TO GARNISH
THIS MONTH
TOPSIDE WATERFRONT RESTAURANT
PHOTOGRAPHY BY ANNE
>>>
ALMOST EVERY RESTAURANT OR BAR HAS A SIGNATURE COCKTAIL. OVER THE NEXT SEVERAL MONTHS WE ARE GOING TO “STEAL” THEIR SECRET RECIPES AND SHARE THEM WITH YOU.
PHOTOGRAPHY BY ANNE
artin Lesch leans over a baby grand piano, lost in the moment and oblivious to an impromptu conga line that snakes joyously through the Jazz Corner on a sold-out Sunday evening. He eventually eyes the gyrating celebration, and a smile briefly creases his face; then he’s back to attacking the keys and pacing the popular Deas Guys sextet down the homestretch of a Motown-heavy set of familiar favorites that apparently always sparks cheers and dancing abandon. Lesch is back at it the next night, this time fronting the Martin Lesch Band as it rolls through a selection of Delta blues, Ray Charles classics and R&B standards that reflect a deep affection for seminal American music. The stellar band features the same rhythm section from Deas Guys, drummer Chris Russell and bassist Clarence Williams, in addition to Danny Dennison on horns and soulful vocalist Whitley Deputy, who enthralls the audience, then gives way as each instrumentalist steps forward for learned and tastefully extended solos. The venerable Jazz Corner remains Lesch’s home court for a third consecutive evening, this time joined on Tuesday by club owner and horn player Bob Masteller in a quintet that journeys even deeper into the sometimes neglected great early American songbook. The ensemble’s fusion of early Louie Armstrong-era classics, ragtime, Dixieland and vintage New Orleans stride tunes reveal the roots of modern jazz with precision, love and historical accuracy. Many musicians would be content, or maybe just too tired, after three straight nights of three-hour sets to do anything but hoist a glass or two and head for home. But it’s not unusual for Lesch to then hop in his car, an already packed keyboard rig at the ready, and head for another island nightspot to sit in with area rock bands. “Jazz is obviously my primary focus, but I really do love to play it all,” said Lesch, no jazz elitist and a linchpin of such legendary local rock outfits as Trophy Wife and Spare Parts that reunite from time to time when the stars align just so. He recently joined fast-rising Cranford and Sons, adding earthy Hammond organ chords to the band’s Americana approach, and he’s usually the sole accompanist when Grammy Award-winning singer-songwriter Angie Aparo sets up shop for shows on Hilton Head. But what could be the most remarkable aspect of Lesch’s prolific and highly regarded talent—fellow musicians toss out terms like “world class” without hesitation— is that he’s probably lucky to be playing at all. “I came down with carpal tunnel (syndrome) in 1997 before I first came down here from New York to record, and I couldn’t really play for a long time,” he said. “It was depressing. First it hit my right hand, and it was so bad it was difficult to sleep because of the pain... I couldn’t play for more than five or ten minutes at a time when my career was just starting to take off with my rock band and session work.” And it hasn’t really gone away, a painful and unpredictably recurring malady that takes on a particularly nightmarish potential when one earns a living playing keyboards. Yet Lesch perseveres with a positive approach that blends appropriate exercise, patience, acceptance and a dogged refusal to let it cripple his love of music. He even finds a positive side to the situation. “I thrive on practicing all the time,” he said, “and when I couldn’t use my right hand, I had no choice but to concentrate on using just my left; that really helped me with stride music.” A New Orleans-born style of music that migrated north to Harlem in the 1920s, stride demands a pulsing and highly rhythmic left hand that alternates bass notes and four-beat chords while the right handles syncopated
ART DIRECTION BY JOHN CRANFORD
KAREN QUALLS - PHOTOGRAPHY ASSISTANT
melody lines in often flamboyant fashion. It blends blues and ragtime and led to boogie-woogie, honky-tonk and what is now considered modern jazz. “I think of it as the pizza of jazz…you just have to like it,” Lesch said with an easy laugh. “It’s up tempo and fun; it’s melodic and it’s still dangerous and has all that character. If you don’t like Fats Waller, well, you’re just not going to ever get it.” Lesch is surely a stride master himself, but beyond brief mentions of pianists Waller and Oscar Peterson he’s surprisingly straightforward about his real musical hero: horn legend Louie Armstrong. “To me, he invented jazz and everybody else stands on his shoulders,” Lesch said. “The structure and timing of today’s jazz all comes from him. He didn’t even sing early in his career, yet he still invented scat. The only other person who might have changed things in a similar way to him is maybe Miles Davis.” Lesch studied music theory at Berklee College of Music and the University of Buffalo, then joined a touring rock band before deciding it was time for change. Disenchanted and in lingering pain, he came to Hilton Head to record his first album, entitled Bambino in tribute to his beloved New York Yankees, and soon found like-minded musicians to tour in support of his New Orleans-style debut. But life on the road has its obvious drawbacks, and Lesch soon realized, “I just wanted to sit down and play the piano instead of driving all the time.” He soon hooked up with bassist Joe Vicars and drummer Jack Friel, forming the nucleus of Trophy Wife and Spare Parts, with respective lead guitarists John Wilkins and Craig Coyne, and settled into a gentler island lifestyle that focused on local gigs with steady leisure visits to the
Jazz Corner. That’s where he met Kelli, the club’s general manager and now his wife of eight years, and launched initial onstage stints with owner Masteller who shares his love of traditional jazz Still, the road beckons as his twoyear tenure with singer Reggie Deas and company requires regular weekend trips to Pawley’s Island and often beyond. Yet Lesch seems happy and content at age 42, relaxing in a spacious if spartan studio off New Orleans Road where he continues to work constantly on his craft, surrounded by an arsenal of cherished vintage keyboards. His carpal tunnel is mostly in check. “I adopted a philosophy where I refuse to let it control me,” he said, and he cites Buddhism as an integral force in his life. “It’s all about living in the moment and getting lost in what’s going on around you. “That’s why I never stop practicing. When you discover something new, it’s like the sun coming out on a brand new day. I don’t chase anything except to become a better player. It may sound cliché, but it really is about the art, and you cash in on so many different levels.” Lesch pauses, strikes a few chords on his Hammond M-3, and assesses his ongoing journey and future as a musician who has overcome physical adversity and become an integral part of the scene minus marquee status or blaring headlines. “I’m just happy to say I’ve been able to support myself as a musician and I’ve done alright. I know my ability might fade, and there may be a time when I can’t play a million notes or do all this work. So you can’t take anything for granted, and all my ambitions are about just getting better.”
5 It’s
O’CLOCK
SOMEWHERE!
Giusseppi’s HHSeptember 18 Craft Beer Dinner $25/ person, 4-course meal paired perfectly with craft beers from Bear Republic. Thomas O’Brient as your host. Call 843-785-4144 for reservations.
Trattoria DivinaBobby Ryder(710PM)
Reileys PlazaSept 23-The Southern Stomp Tour w/ McKenzie Eddy and Kat C.H.R., Damon Dash & Cranford and Sons (7PM)
Los Jalapenos Happy Hour (4-7PM) San Miguels - Live Music (5:309:30PM)
The Jazz CornerThe Earl Williams Blues Quartet(8PM)
Los Jalapenos Happy Hour (4:30--7PM)
The Electric PianoSterlin & Shuvette (9:30-1:30AM)
Old Fort Pub Happy Hour (5-7PM)
Kingfisher (Downstairs) Tableside Magic with Joseph (6pm), Happy Hour (4:307PM)
Skull Creek Boathouse Monday nights Sunset Reggae Party with Patwa (7-10PM)
Old Fort Pub- Happy Hour (5 - 7PM)
The Jazz CornerMartni Lesch ft. Whitney Deputy(8PM)
Frankie Bones - $10 Off Any Bottle of Wine
Black Marlin Hurricane Bar Happy Hour (4 - 7PM)
San Miguels
The Jazz CornerDeas Guyz(8PM)
Black Marlin Hurricane Bar Happy Hour (4 - 7PM)
Wise Guys- Ladies Night
Kingfisher (Upstairs) - Comedy Show (8:30PM)
San Miguels - Live Music (5:30-9:30PM)
CQs- “Small Batch Beer Tuesday” New micro brews each week $1 OFF Featured Beer of the Days(5:30-7:00PM)
W
WEDNESDAY
T
TUESDAY
M
MONDAY
SUNDAY
S
Live Music
(5:30-9:30PM)
CQs- “Moose Monday’s” 1/2 off food and drink from bar menu (5-7PM)
One Hot Mamas September 18 “Bar-tending for Boobies” – Orchid as Celebrity Bartender at OHM – proceeds benefiting Locomotion.
(5pm)
Black Marlin Hurricane Bar Happy Hour (4 - 7PM) Old Fort Pub - Happy Hour (5-7PM)
Send your event/entertainment listing to c.davies@clebratehiltonhead.com
HH PrimeChris Paul (5-7PM) Mellow MushroomTrivia Night (9PM)
S
SATURDAY
F
FRIDAY
THURSDAY
T
Black Marlin Hurricane Bar - Happy Hour (4 7PM) Ela’s Blu Water Grille LIVE Music (Starting at 8PM) Kingfisher (Upstairs) Comedy Show Tuesdays - Sundays(8:30PM)
Save the DateOctober 25th 6-10PM CH2’s Bachelorette of 2012 Party
The Jazz CornerTake Five- The Dave Brubeck Experience (8PM)
Black Marlin Hurricane Bar Happy Hour (4 - 7PM) Ela’s Blu Water Grille LIVE Music (Starting at 8PM) Kingfisher (Upstairs) Comedy Show Tuesdays - Sundays (8:30PM)
XO LoungeCandace Woodson (91AM)
Los Jalapenos - Happy Hour (4-7PM) Old Fort Pub - Happy Hour (5-7PM)
HH Prime- Dean St. Hilaire (5-7PM)
San Miguels- Eric Daubert (5:30-9:30PM)
9 Promenade- Backstage the original david wingo band (9PM)
HH Prime-David Bohn (5-7PM) Xo Lounge- The Groovetones(Every Thursday 9-1AM) The Smokehouse- Whitey Deputy & B-Town Project (Every Thursday 10PM)
The Smokehouse-
September 7-Rockin’ Jake Band (10PM)
Black Marlin Hurricane Bar - Drink Specials (12 - 7PM) Ela’s Blu Water Grille LIVE Music (Starting at 8PM) Kingfisher (Upstairs) Comedy Show (8:30PM) Happy Hour (4:30-PM) The Salty Dog Café Live Music (5 - 9PM) The Jazz Corner-Take Five-The Dave Brubeck Experience (8PM) HH Prime- Dean St. Hillaire (5-7PM) The SmokehouseSeptemer 8Souls Harbor(10PM)
M
aestro! A C2 EXCLUSIVE INTERVIEW
H
is style has been described as creative, energetic, captivating, exciting. He has an international reputation as one of the most gifted conductors in today’s music world. He is as comfortable with Joplin and Gershwin as he is with Beethoven and Haydn. In March 2012, the Hilton Head Symphony Orchestra announced it had selected a new music director and principal conductor, Maestro John Morris Russell. Russell also holds the same position with the extremely popular Cincinnati Pops Orchestra. In 2011, he wrapped up eleven seasons as music director of the Windsor Symphony Orchestra in Ontario, Canada, where he was able to practice his passion for taking music to the people with educational programs and outreach activities. Windsor showered him with awards in recognition of his dramatic influence on the cultural life of the region. He even ended up with an honorary doctor of law degree from the University of Windsor. It is a passion he intends to bring to Hilton Head Island. CH2 got a chance to talk with the maestro about some “blue sky” ideas, his philosophy as a conductor and how he got into the music business and art of conducting, going back to his roots as a high school horn player.
ARTICLE BY PAUL DEVERE // PHOTOGRAPHY BY ANNE
M
aestro! A C2 EXCLUSIVE INTERVIEW
CH2: We have to get this one out of the way immediately. What was the favorite group your garage band covered? John Morris Russell: We did Chicago, Average White Band, Tower of Power, Commodores. But the favorite, A number one group? Earth, Wind and Fire. It was a horn band, so it had trumpet, sax, trombone, full rhythm section. Yeah. CH2: Early on, did you have any idea that you would have a career as a conductor? Russell: I knew I wanted to be in music pretty much from the get-go. I guess looking back I would probably say even more so. But it didn’t seem that way growing up. It was just there. CH2: Did family life play an important part in your decision? Russell: We didn’t have any professional musicians [in the family]. My grandfather was a Presbyterian minister, so we were always singing at church—the great hymn book. But my parents made sure that all of us took lessons. My sister played piano; one of my brothers played trombone; another brother played clarinet; my dad played clarinet; and my mom played the piano. Everyone in the family took lessons and, every once in a while, we would play together as a family. But it was mostly through public schools that I had my music exposure. I grew up in Cleveland, Ohio and, of course, Cleveland has a world-renowned orchestra. So we would go to concerts all the time. But it wouldn’t be family concerts or young people’s concerts. We would just go to concerts—all sorts of them. CH2: You attended King’s College in London. That seems to be an important part of your early career. Russell: Yeah, it was at the same time that I started developing problems with trumpet playing. The doctor pretty much said “no more trumpet for you.” I had some muscular problems that prevented me from playing. I went to London for my junior year abroad from Williams College in Massachusetts. It was that year at King’s College at the music facility I was kind of trying to find myself. Of course London, which has five professional symphony orchestras—world-class professional symphony orchestras as well as visiting orchestras from all over the world—was a good place to be. And King’s College was right across the town from Royal Festival Hall, which is where most of these orchestras were playing. Two, three, maybe four times per week, I would listen to the concerts. These were incredible orchestras, incredible conductors and musicians. It was at the same time I was really jumping into music history, music theory and trying to find where my place in all of this was. That is when I first got the bug to try conducting. In fact, my very first gig I was the conductor of the King’s College Gilbert and Sullivan Society. We did a performance of Pirates of Penzance. I caught the bug. Once you jump in there, that’s it. CH2: Early on, did you have a hero, a conductor who influenced you? Russell: Well, really early on, the first concert that I ever saw was George Szell conducting the Cleveland Orchestra, Dvorák’s Symphony No.8. The trumpet fanfare before the fourth movement, I thought, “Oh, that’s my instrument. They are playing my instrument, they are playing all by themselves, and they didn’t screw up. Oh, this is great!” Anyway, growing up in Cleveland it was just like, “Oh yeah, this is a really good orchestra.” I had no idea that it was a really good orchestra. Famous. Anyway, Szell was the first conductor I ever saw and I only saw him that once. After that I saw a lot of Lorin Maazel and many of the other conductors and guest conductors in Cleveland. But 50
www.celebratehiltonhead.com
SEPTEMBER 2012
MAESTRO CONNECTION TICKETS The Hilton Head Symphony Orchestra offers a new exciting ticket option for each of our three matinee concerts this season, scheduled for October 21, 2012, January 27, 2013 and February 24, 2013. Maestro Connection tickets entitle bearers to attend the maestro’s preconcert talk; the matinee concert and the Afterconcert event at Robert Irvine’s eat! There, they join Maestro John Morris Russell in a social setting to enjoy the Chef’s Tapas selections and Symphony Priced beverages. Special ticket prices include the cost of the concert and the chef’s tapas offerings at eat! Guests enjoy the beverage of their choice at special symphony prices.
SEPTEMBER 2012
www.celebratehiltonhead.com
51
M
aestro! A C2 EXCLUSIVE INTERVIEW
it was a recorded legacy, that box set of the Beethoven Nine Symphonies with Szell in Cleveland…. I wore it out, absolutely, on the old Magnavox. CH2: You have conducted many major orchestras all over the world. Can you explain the relationship between you and the musicians, the orchestra? How does that work? Russell: That role has changed over a long period of time. In the days of Szell or Toscanini, it was very much what we would consider old school. For the maestro, it would be their way or the highway. I think for all my experience, working with Jesus Lopez-Cobos of the Cincinnati Symphony really informed me more of a new relationship. I’m going to go a little further. Jesus Lopez-Cobos in Cincinnati and Daniel Lewis at The University of Southern California whom I studied with to get my master’s degree: Both of them were very much of the “we” school, what do we have to do to—“we,” the orchestra and the conductor—to bring justice to this piece—to get to the essence of a Beethoven, or Brahms or Schumann. That’s what it is really about. It is not so much the conductor dictating what he or she wants for the orchestra; it’s more the conductor empowering the musicians to make the types of choices that will let this great piece of music shine. CH2: What about the audience; what is your relationship to them? Or are you just focused on those folks in front of you instead of behind you? Russell:The audience is as much a part of the performance as the orchestra. To have an engaged and engaging audience, people who appreciate all the work that you are doing and who are sharing the totality of the experience. I think this is one of the things that I have really felt great about throughout the last season, as principle guest conductor, was how engaged the audience is here on Hilton Head—so very knowledgeable, very supportive and very appreciative of all the great work that is done on stage. Exceptional. CH2: Other than being from Ohio (laughter), what brought you to the Lowcountry? Russell: I came to Savannah in 1993 as the associate conductor of the Savannah Symphony. It was in Savannah actually that I met my wife Thea, who attended the Savannah College of Art and Design and went on to become the assistant curator of the Owens Thomas House. We came back and were married at St. John’s Episcopal Church. I don’t know the name of the square [Madison]. We still have loads of friends in the region. Amongst the orchestra are so many great friends and colleagues that I used to work with at the Savannah Symphony. In a lot of ways, this is very much a homecoming. CH2: You are both a strong advocate of great regional orchestras and the potential a great orchestra can bring to a community. What are your thoughts about Hilton Head Island? Russell: Look at communities like Brevard, North Carolina, a summer vacation destination, and with this great music festival that has defined that region in terms of bringing tourists—bringing people who now call that region their home. We go to places like Aspen, Vail, and Telluride, all with premier arts festivals that bring a certain type of people that engage and employ the local population and have made those places unique in the world. Hilton Head is such a place. We have one of the great golf tournaments on the PGA Tour. We have an incredible culture surrounding golf, the beach, nature— an extraordinary environment. Yet there is a piece of the pie that could take this island, this region, to the status of world-class. That’s the arts. This is, I think, something that is attainable and sustainable. It is one of the real important keys to the future of the island and what we can be, not only to the region, but also to the country and to the world. We have an extraordinary opportunity, and it begins with a fantastic symphony orchestra. CH2: Okay. Trick question. Do you have a favorite genre? Russell: Trick answer. Whatever I’m conducting. 52
www.celebratehiltonhead.com
SEPTEMBER 2012
SHRIMPIN’ The life of a shrimper seems so rustic Hollywood, thanks to the rise of fictional, cultural icon Forrest Gump and his epic tribute to his dead best friend. In all honesty, the shrimping lifestyle, depicted in the flick as a somewhat serene and lucrative career path, isn’t far from the reality, or at least it didn’t used to be.
A R T I C L E B Y L I N D S E Y H A W K I N S // P H O T O G R A P H Y B Y M A R K S T A F F
BIG
“Do I love it?” said local shrimp boat crewman Vernon Campbell, age 32. “Oh yeah, I love it; I enjoy it. It’s peaceful— the sunrise, the sunset, the fresh air. You are your own boss; there is no clocking in and clocking out. The only thing I don’t like is when the jellyfish come around, because then you’re burning. I’ve tried all other types of careers, and when it boils down to it, I’m always back here. It’s the relaxation.”
As local shrimp has become more expensive to buy, the growing peril to the industry is gross importing. In fact, farm-raised Southeast Asian and South American shrimp are currently the number one imported seafood in America, yet the delicious bottom feeders thrive in local abundance off the coast of our very island. As hundreds of millions of foreign, frozen shrimp reach our restaurants and grocers each year, hundreds of local shrimpers go out of business as product-to-fuel cost ratios sink their ships. (continued on next page)
“My family goes back 100 years on Hilton Head, and they’ve all been in the shrimp and oyster business back when there were two lane roads and a swing bridge,” said local shrimp boat captain Jeff Toomer. “But we’ve been lucky enough to survive the economy.” Not every restaurateur and shrimp retailer has been corrupted by the financial gain of buying these frozen, offshore swimmers, but the few that remain “local” have to carry the weight of that decision. (continued on next page)
“I discovered I kinda had a knack for it when I was about 13 years old and have been doing it ever since,” said local shrimp boat captain Jeff Toomer. “There’s just something about the sunrise.” The amount of shrimp in the ocean hasn’t changed dramatically, but the number of boats on the water catching them has dropped significantly, according to Toomer, now age 44. “We carry enough fuel for 14- to 20-day stretches on the water, working five in the morning to nine at night.”
Born and reared in Savannah, Toomer’s shrimp boat crewman Alandus Brown’s living-at-sea record is 47 days, in which he caught and relocated our endangered sea turtles for a dredging company. “Like my grandfather and uncle, I’ve been doing this since I was 9 years old, so for me it’s natural,” said 31-year-old Brown. “I do it for the thrill of the hunt. A perfect day at work is a long day—one long enough and lucky enough to trawl in 40 buckets, about four thousand pounds of shrimp.”
“We would have saved close to $72 thousand over the last year. The amount of effort and labor dollars spent on our local shrimp operation makes very little financial sense. We do it because we enjoy serving the best shrimp available anywhere, and we feel that it is part of who we are,” said Andrew Carmines, restaurant manager of Hudson’s on the Docks. (continued on next page)
Shrimping requires long hours, sometimes 28-day stretches from bunk to deck and back again. It is laborintensive charting, tracking, trawling, hoisting, sorting, cleaning, packing and freezing. At the same time, it’s witnessing jaw dropping sunrises off the pitch-black horizon… and it’s peaceful.
“I’ve been working on this boat for 13 years and been shrimping for 30,” said Kalvin Perry, age 51. Perry is another crewmember of Toomer’s team, whose boat brings 150 to 250 thousand pounds of shrimp to dock at Hudson’s annually. Perry, who lives for a 50-basket day at sea said, “I do this job because I like it.” With a good pair of sea legs, who wouldn’t?
Hudson’s Seafood House on the Docks
H
udson’s Seafood restaurant is not only a Hilton Head mainstay. Provisioned with locally inspired and grown ingredients and stocked with seasoned culinary professionals who know Southern fare and flavors, Hudson’s serves up a hearty helping of what feeds your family best—tradition. “A lot of what I serve and do here at Hudson’s is inherent,” said Andrew Carmines, Hudson’s manager. “This is my family’s restaurant. I grew up eating at Hudson’s and enjoying Hilton Head’s fresh seafood. This is why I am committed to serving the freshest food possible to people. It’s a point of pride and service.” Tradition for Hudson’s also extends into sustaining the shrimping industry and supporting local produce farmers. Listening to Carmines, you cannot help but think his top priority is more than the bottom line; it is his commitment to thoughtful business practices. “We want to keep those guys [shrimpers] in business,” Carmines said. “We buy the freshest, most expensive shrimp—East Coast white shrimp—for our customers, because we know it tastes the best and it supports our local shrimpers and economy.” Carmines is also passionate about preserving Hudson’s 40-plus-year legacy of food excellence. “We have a signature style, and we want to personally sign every dish,” he said. “That’s why we make our blackening seasoning, salad dressings, soups and desserts from scratch. Nothing comes prepackaged here.” The old adage, “You can’t be all things to all people,” does not apply at Hudson’s. The menu is extensive and there is literally something for everyone. “We always offer the dishes that make our decades-loyal customers happy,” Carmines said, “but we also try to be responsive to our seasons and our local fishermen and growers. This is why we offer eight to 10 nightly specials.” Under the culinary direction of Chef Chris Carge, these specials meld creativity and finger-licking good food while complementing Hudson’s staples. Imagine biting into tender, 64
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A Tradition of Taste Article By Rebecca Edwards
sweet mahi-mahi and forkfuls of fresh jumbo lump crab blended with spinach, homemade mayonnaise and parmesan crust. Now, finish that off with Miss Bessie’s (who, by the way, has been making desserts at Hudson’s for over 30 years) peanut butter pie. This is epicurean nirvana, Hudson’s style. Hudson’s tasty tradition is not only filling up bellies, it is also packing on accolades. Bon Appetite likened Hudson’s mixed fried seafood platter to an “art form”; for four consecutive years, The Island Packet has reported Hudson’s as the Readers’ Choice for Best Seafood Restaurant; Hudson’s won Restaurant Week’s Most Popular Menu award; and Coastal Living named the restaurant as one of the best seafood “dives” in America.
Hudson’s is open every day year round and offers lunch and dinner outside during the spring and fall. Fall is perhaps the best time to relax by the waterfront, sip on affordable yet excellent wine, and munch on succulent shrimp and salty oysters with Hudson’s signature spicy cocktail sauce. Cheers to tradition. Hudson’s Seafood House on the Docks is located at 1 Hudson Rd., Hilton Head Island. For directions or more information, call (843) 681-2772 or visit online at hudsonsonthedocks.com.
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A
manda Woods
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ARTICLE BY COURTNEY HAMPSON PHOTOGRAPHY BY MARK STAFF
manda Woods was born and raised in the suburbs of Chicago, but it was no green grass and picket fence fairytale. Before she could even say the word “dad,” her father was arrested for making counterfeit Visa® Gold cards and subsequently bilking businesses out of 40 million dollars. He spent the majority of Woods’ childhood in prison. “My first vivid memory is in prison,” said Woods. “I was two years old and screaming for my daddy as the guards took him away.” Woods visited her father every four to five months, each visit ending with tears and desperation; but despite the circumstance and the horrifying ordeal, she always sensed a deeper connection. She also vowed not to follow in his footsteps. Raised by her mother and grandparents, Woods felt like the odd one out, “I was isolated and scared,” she said. And if visiting her father in prison was earth shattering, it was the sexual abuse she suffered at the hand of a close family member for two years beginning at age eight that completely rocked her world—more pain to harbor. When Woods was 10, her father was released from prison. And like a revolving door, her mother went in. Woods spent a
GIRL WITH A STORY SEEKS PAGEANT PLATFORM
lot of time asking “why me?”, and she envied her friends who seemed so carefree. But, with her father out of prison, she finally had the chance to truly bond with this man from whom she had been physically separated but emotionally linked. Their relationship flourished. Her father left prison a changed man, hell bent on writing his autobiography—not an easy task for a man with six felony convictions and few job prospects. He was a struggling writer with 100 rejection letters to prove how tough the road would be, but rejection also served as his motivation. “If you work hard, you get rewarded,” was Victor Woods’ mantra. He was correct. He became a published author with Simon & Schuster and today travels the country speaking to atrisk youth and making regular appearances on Fox News, CNN and more than likely your favorite morning show. Woods smiles as she says this about her dad: “He’s a character. He was like the black version of Catch Me If You Can, and look at him now.” As a teenager, Woods had the privilege to travel with
Amanda Woods
her father and share her story at some of the most challenged schools in Chicago. During that time, she made a promise to herself that she would not let her past dictate her future and she would do everything in her power to ensure her success as an adult. Thankfully, her mother also redirected her own life, after her release from prison; she has been Woods’ biggest supporter and has played a vital role in her journey. Woods has witnessed the impact of her father’s story and her mother’s turnaround and knows that her time is now. It’s time to tell her story and give hope to children who are dealing with very real adult problems.
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WOODS SMILES AS SHE SAYS THIS ABOUT HER DAD: “HE’S A CHARACTER. HE WAS LIKE THE BLACK VERSION OF CATCH ME IF YOU CAN, AND LOOK AT HIM NOW.” So, how does a girl from Chicago end up in the Lowcountry? That’s easy. A boy—her sweet boyfriend Jerome, who courted her with lattes and eventually won her over. “He charmed the pants off of me, literally,” she said with a smirk. And, that is why I love this girl! She says what she thinks. In addition to her 34-25-31 measurements, honesty could be her best feature. That honesty is why she’ll also tell you that when first presented with the idea of a beauty pageant, she scoffed. “I’m not a pageant girl,” she said; however, today she has the Miss Hilton Head Island sash to prove that she must be doing something right. The next step in her journey is the Miss South Carolina USA Pageant in Charleston, November 16 and 17. There, she’ll don the usual swimsuit and evening gown and compete against 45-50 other young women for the crown. A graduate of Act One Studios performing arts school in Chicago and a veteran of myriad SCAD (Savannah College of Art and Design)-produced films, it isn’t the stage that she seeks. And as you can imagine, Woods isn’t in this just for the crown. No, she seeks the platform that the title will provide. “I want to use what I have learned to help other people. I spent most of my childhood alone and abandoned, wishing there was someone I could relate to. I just wanted someone to listen. If I can be that someone to another child, I’ll consider myself a success,” Woods said. So, what does she think the most important element of the pageant is?
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Amanda
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“MY DAD TOLD ME ONCE, ‘IF EVERYONE WROTE THEIR PROBLEM ON A PIECE OF PAPER AND PUT IT IN A BOWL, AND YOU HAD TO PICK ONE, I GUARANTEE YOU’D WANT YOUR OWN PIECE OF PAPER BACK.’ ”
“The personal interviews and the onstage questions,” she said. Only the top five finalists even get the opportunity for the onstage questions, but regardless, Woods, is practicing every night. And it is that sweet boyfriend who is keeping her on task, having prepared almost 400 questions for nonstop “fun.” The list of questions is indeed overwhelming—some pulled from news headlines, worldwide trends, controversial and now issues and others personal perspective inquiries that run the gamut from ‘do you believe in horoscopes?’ to ‘what color best describes your outlook on life?’ That’s a lot of time preparing for the top five, I muse. Woods looks me dead in the eye. “Um, if I’m doing this, I’m doing it to win,” she said. So there you go. She’s in it to win it folks. She wants to be a good example—to share her story with others, in the hopes that she can change the life of just one child (“more would be great…”). “My Dad told me once, if everyone wrote their problem on a piece of paper and put it in a bowl, and you had to pick one, I guarantee you’d want your own piece of paper back,” Woods said. That’s echoed in her head, and as she realizes that she has 75 percent of her life left to live, it’s time to make a difference. She’s not blonde or blue-eyed or six feet tall. And, she’s never had a cameo appearance on an episode of Toddlers and Tiaras. She is the anti-pageant girl, and that is why we should all love her. She’s the underdog. And after spending just a couple hours with her, I really want her to win. For more about Amanda Woods and how you can help her on her journey to the crown, like her Facebook page at MissHiltonHeadIslandScUsa2013AmandaWoods. Support this girl with a story who can really use this platform to help others. SEPTEMBER 2012
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ARTICLE BY COURTNEY HAMPSON // PHOTOGRAPHY BY TIM ZIELENBACH
Music to Your
Mouth P
almetto Bluff’s nationally touted Music to Your Mouth festival celebrates the very best in Southern cooking. The most prominent chefs from the Southern food scene (and a few from beyond) converge on The Bluff in November to pair up with farmers, writers, musicians, and producers of artisanal beverages and products, for a fabulous and complete sensory experience. The event, developed to showcase the indigenous foods of our region, began as a two-day soiree six years ago. Today, Music to Your Mouth is a yearlong food and wine series that culminates with 15 events in five days during the November 14-18 festival and showcases much more than food. It’s all about the people and the personalities. When you ask the Music to Your Mouth organizers what they find most compelling about the event, they inevitably talk about the people (and oh, the stories they can tell!). “One of the most exciting aspects of the event lineup is that these are the people who we believe are truly doing meaningful things within the world of food and beverage and certainly in the South,” said Jeremy Walton, Palmetto Bluff food and beverage director. The gathering of more than 75 “characters” makes for a remarkable week of food, and fun. According to Palmetto Bluff’s executive chef Brandon Carter, “It’s a brotherhood, a sisterhood, we’re all here to work, but … we have a heck of a good time doing it.”
So, what better way to get a sense of what Music to Your Mouth week may bring than to deliver, direct from the chefs’ mouths. Check out what a sampling from the Southern-infused line-up has to say about their favorite farms, bourbon, oysters, and late-night golf cart indiscretions.
Steven Satterfield
Miller Union (Atlanta, Ga.) How do you like your grits? Plain and simple. Cooked with half milk, half water, salt, a touch of cream and butter. Go-to Bourbon? Old Rip Van Winkle. Favorite oyster? Love a Chincoteague salt. Craziest thing you’ve done on a golf cart? I had an incident where I turned it into a bumper car at Blackberry Farm. Go-to local ingredient/favorite farm? Decimal place Goat’s Milk Feta, Anson Mills Carolina Gold Rice, Benton’s country ham. Biggest mess you’ve ever made cooking? Anytime I cook at home, because I am used to having a dishwasher clean my dirties. Roast or deep-fry your Thanksgiving turkey? Roast in the city, deep-fry at the beach Best cooking jams (music, not fruit)? Classic, Soul/R&B, ’60s&’70s. A movie about your life would be titled? Artist, Musician, Chef
Hugh Acheson
Empire State South (Atlanta, Ga.) How do you like your grits? Pretty simple, finished with butter and cracked black pepper and good salt. Then a pile of shrimp on top. Go-to Bourbon? Elijah Craig, 12-year. Favorite oyster? Rappahannock River Co.! Craziest thing you’ve done on a golf cart? “Borrowed” late at Blackberry Farm. (From Palmetto Bluff, “We’ll be restricting Hugh and Steve to bicycles come November.”) Go-to local ingredient/favorite farm? Carrots from Woodland Gardens in Athens. Biggest mess you’ve ever made cooking? Savory is fine. I find baking messy. Roast or deep-fry your Thanksgiving turkey? Roast. Best cooking jams (music, not fruit)? Richard Buckner. A movie about your life would be titled? Pick That Up
Steven Deveraux Greene án (Cary, N.C.)
How do you like your grits? Simple with butter and cream. Go-to Bourbon? Pappy Van Winkle when I can get a bottle, but Blanton’s most often. Craziest thing you’ve done on a golf cart? “Ran it through some ditches while drinking plenty of wine. Go-to local ingredient/favorite farm? Johnston County country ham. Biggest mess you’ve ever made cooking? Family beach trip when I cooked four courses for 10 people; I used a lot of dishes. Roast or deep-fry your Thanksgiving turkey? Roast. Best cooking jams (music, not fruit)? Anything by Morning Jacket, Ben Harper or Jimi Hendrix’ Blues album A movie about your life would be titled? Basic Instinct
Ashley Christensen
Poole’s Diner (Raleigh, N.C.) How do you like your grits? Ground course and cooked until the starch released provides rich creaminess, even in the absence of dairy. If I am hung over, I would say top them with sharp cheddar, crispy bacon, diced tomato, sliced jalapeño, and a sunny-side up egg. Go-to Bourbon? My bourbon shelf employs the likes of Pappy 12 year, Johnny Drum, Old Rip 10, and Bulleit, but my go-to for closing down the day is Basil Hayden on the rocks with a wedge of lemon. Favorite oyster? Rappahannock “Old Salt,” with the Charleston “Capers Blades” from Clammer Dave. I’m a salty-briny East Coast oyster kind of gal. Craziest thing you’ve done on a golf cart? Ride shotgun with Sean Brock at last year’s Music to Your Mouth (let’s just say he’s a very brave, adventurous pilot). And yes, I would do it again. Go-to local ingredient/favorite farm? Creamer peas, White Acres to be specific. We have favorite farmers, but we’ll buy them as fast as any farmer can shuck them for us. We freeze about 500 pounds of them to get us through the other three seasons. Our favorite farm is Harland’s Creek, owned and tended by Judith Lessler. We’ll buy anything she grows: lettuces, heirloom tomatoes, spicy braising greens, herbs... you name it. Biggest mess you’ve ever made cooking? Oh, there have been so many. Several years ago, I attempted to roast my first whole hog. I did so while running a brunch shift at my then job. I managed to set the pig aflame… and by “aflame,” I mean to say engulfed in 20-plus-foot-high flames. There was no hose, and the flame was tamed by us running fivegallon buckets of water from the kitchen to the pig. It was the antithesis of our beloved slow and low. It was a mess, and she was crispy—charred black, and crispy. We got the heat back down and roasted the crispy corpse until its then rare center was up to temp. We chipped away the bark of ashes and soot that resided where the skin once was, applied Eastern Carolina vinegar sauce, and it was actually pretty damn good. Just goes to show you, when you start with great product… Roast or deep-fry your Thanksgiving turkey? Roast, without question. Best cooking jams (music, not fruit)? Pavement. A movie about your life would be titled? That’s Not How You Spell Christensen
Music to Your
Mouth
David Carrier
The Cloister and Beach Club (Sea Island, Ga.) How do you like your grits? With mascarpone and an egg whisked in right before serving. Go-to Bourbon? Looking at a signed bottle of Bulleit on my desk; got to go with my guns! Favorite oyster? Apalachicola. Craziest thing you’ve done on a golf cart? Pushed another one that was dead. Go-to local ingredient/favorite farm? Sapelo in Brunswick. Biggest mess you’ve ever made cooking? Any time I use chocolate. Roast or deep-fry your Thanksgiving turkey? Roast; you need the drippings. Best cooking jams (music, not fruit)? The Femmes. A movie about your life would be titled? The Big Easy; I like the simplicity of things.
Rob McDaniel
Springhouse (Lake Martin, Ala.) How do you like your grits? Over a couple of slices of Brandy Wine heirloom tomatoes then topped with a sunny side up yard egg. Go-to Bourbon? Buffalo Trace, for sure. Favorite oyster? Kumamoto. Craziest thing you’ve done on a golf cart? Technically I was holding on to the back of the golf cart, not on it, but barefoot “skiing” down the 10th fairway after a fresh rain. The grounds crew was not impressed. Go-to local ingredient/favorite farm? Bonnie Jones heirloom tomatoes. Biggest mess you’ve ever made cooking? Making six gallons of balsamic dressing at my first real restaurant job; I was only supposed to make one quart. Roast or deep-fry your Thanksgiving turkey? Neither. Smoked. Best cooking jams (music, not fruit)? Mumford and Son, Black Keys, Wide Spread Panic. A movie about your life would be titled? A Tasty Life
Music to Your
Mouth
Ted Huffman
Bluffton BBQ (Bluffton, S.C.) How do you like your grits? With salt and pepper, over two medium eggs. Go-to Bourbon? I’m a crown royal black brown liquor drinker. Favorite oyster? May River, of course, slightly roasted. Craziest thing you’ve done on a golf cart? Broke 90. Go-to local ingredient/favorite farm? Watermelon/Bluffton Farmers Market on Thursdays. Biggest mess you’ve ever made cooking? Frying shrimp, the whole prep and oil and batter thing... Roast or deep-fry your Thanksgiving turkey? I tend to smoke my turkeys. Best cooking jams (music, not fruit)? Low Country Boil. A movie about your life would be titled? Dreams Come True in Bluffton
Chris Hastings
Hot and Hot Fish Club (Birmingham, Ala.) How do you like your grits? Coarse, white, and buttery. Go-to Bourbon? Bulleit Rye. Favorite oyster? Bon Secour oysters. Craziest thing you’ve done on a golf cart? I tend to get into a bit of trouble when golf carts are around. This one time comes to mind from when I was younger. We used to go to this place in the summer that had a brackish water pond, and we’d run off the sunbathing alligators with the golf cart. One time
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Alex Raij
Txikito (New York City, N.Y.) How do you like your grits? We use hominy in Argentina to make locro, an awesome stew. Go-to Bourbon? I like George Dickel whiskey. Favorite oyster? Capers Blades from Clammer Dave. Craziest thing you’ve done on a golf cart? I have only once been in a golf cart. Go-to local ingredient/favorite farm? I wait all year for native Spanish peppers from a farmer who kindly grows them with my seeds. Roast or deep-fry your Thanksgiving turkey? Roast. Best cooking jams (music, not fruit)? Whatever my staff wants—usually Rancheras, but my sous chef Mivi is also a performer and I love her music; she sings under the name Renee Gost. A movie about your life would be titled? The Perils of a Restaurant with Three Walk-ins: A Love Story
we were chasing this big boy, and we ended up running the golf cart into the water—jumping out to narrowly avoid the alligator. Go-to local ingredient/favorite farm? Heirloom tomato in the summer from Bonnie Jones in Clanton, Ala. Biggest mess you’ve ever made cooking? For me, this is an annual event: Thanksgiving. Generally, what I do is make too much of everything and create some good chaos— whether it’s a large group or small, doesn’t matter. Roast or deep-fry your Thanksgiving turkey? Absolutely roasted. Best cooking jams (music, not fruit)? I’ve got like 10 or so playlists, but my top five this second are: Bill Lizard’s “Use me Up,” Town Van Zandt “Loretta,” Billy Joe Shaver “Georgia on a Fast Train,” Hey Paul “Hey Mag Yo Yo,” and probably Allman Brothers “Blue Sky.” A movie about your life would be titled? All In
Kevin Gillespie
Woodfire Grill (Atlanta, Ga.) How do you like your grits? I like coarse ground, oldfashioned grits. If you start with good grits and cook them right, they are naturally creamy. Just add a little butter and salt. Go-to Bourbon? Pappy Van Winkle Special Reserve 12-year-old, Lot B. Favorite oyster? Raw, Shigoku and for cooking, May River. Craziest thing you’ve done on a golf cart? I wrecked one when I was 18. I drove over the edge of a high bunker, flipped it three times and broke my leg! Go-to local ingredient/ favorite farm? Tomatoes by Joe Reynolds from Love is Love Farm. He really focuses on the soil, and that makes a huge difference. Biggest mess you’ve ever made cooking? I was at Two Urban Licks, and we were very, very busy. I made a 40-quart kettle of mac ’n’ cheese sauce and accidentally flipped it and dumped the sauce all over the kitchen and myself. It was around 5 a.m., and I had to wear those clothes for the rest of the day. Roast or deep-fry your Thanksgiving turkey? I use the Charbroil Infrared, so it’s kind of a hybrid. The turkey is crispy on the outside like fried but has a more concentrated flavor like roasted. Best cooking jams (music, not fruit)? Punch Brothers and The Snake The Cross The Crown; both do modern takes on old-fashioned Southern music.
SEPTEMBER 2012
Sean Brock
McCrady’s and Husk (Charleston, S.C.) How do you like your grits? I am a total grits snob; I’ll be the first to admit it. I prefer Sea Island White Flint Corn milled at the coldest temperature possible using liquid nitrogen right before cooking it. Then I prefer to cook it under pressure with just water and foraged red bay laurel. Then, I take the grits out, fold in some butter, and season them with salt. In Charleston we call that “Charleston Ice Cream.” Go-to Bourbon? That’s easy! Pappy Van Winkle, 15-year-old. Favorite oyster? Any oyster freshly plucked from the water and eaten right there on the spot. Or any oyster that has been roasted perfectly over an open fire. It has to be just warmed thru, almost raw, with a couple of drops of lemon. Craziest thing you’ve done on a golf cart? I have quite the reputation as an adventurous golf cart driver. I have racing in my blood, and it’s hard to tame the urge sometimes. One of my funniest memories was throwing a well-known, Beard-nominated, Southern chef from the passenger seat into a bush while taking a turn a little too fast. Thank God no one was hurt! If you see me driving a golf cart full of chefs, keep your eyes open! (Palmetto Bluff is checking security reports to see if this was the incident Ashley C. referenced.) Go-to local ingredient/favorite farm? Favorite ingredient from the water: soft shell crabs. Favorite ingredient from the soil: Carolina Gold Rice. You’ll never be able to trick me into choosing a favorite farm. Those are fighting words around here! Biggest mess you’ve ever made cooking? I had an idea once that I wanted to mill red fife wheat berries with liquid nitrogen and a Vita Prep blender. I put the berries in with a bunch of liquid nitrogen and starting blending away. Everything was going as planned; the combination of the blender and the nitro was making gorgeous, freshly milled flour destined for a loaf of buttery brioche. I was sitting there daydreaming about the flavor when I completely covered the opening in the lid of the blender with my towel. That’s a no-no. The pressure produced by the liquid nitrogen built up and essentially created a flour bomb that exploded so fast that I had no idea what had happened. The entire kitchen and staff were covered in flour. We were cleaning that up for weeks; it was even on the ceiling! Roast or deep-fry your Thanksgiving turkey? I prefer a turkey that has been masterfully roasted by someone obsessed with cooking the perfect roasted turkey. The skin has to be really crispy and golden brown; the legs and breast have to be cooked perfectly at the same time. This is the most difficult part. You have to have some serious tricks up your sleeves; I’ll never give mine away. Best cooking jams (music, not fruit)? Really depends on a number of factors, but if I had to list some bands off the top of my head: Radiohead, TV on the Radio, Dr. Dog, Black Sabbath, Queens of the Stone Age, Lynyrd Skynrd, The Drive By Truckers, Lucero, The Black Keys, R.L. Burnside, Junior Kimbrough, 2 Chainz, Jack White, Wu Tang, The Talking Heads, Merle Haggard, Zeppelin, Old Metallica, Waylon….to name a few. A movie about your life would be titled? Southern by the Grace of God
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Music to Your
Mouth
Craig Diehl
Cypress (Charleston, S.C.) How do you like your grits? Creamy, with eggs. Go-to Bourbon? Maker’s Mark Favorite oyster? Beausoleil, raw. Nothing else on it. Craziest thing you’ve done on a golf cart? No comment. Go-to local ingredient/favorite farm? Pork. Heritage pigs from Keegan-Filion Farm and Carolina Heritage Farms. Biggest mess you’ve ever made cooking? Spilling a pot of soup while at Magnolias (90 percent certain it was shecrab). It was like I was watching it happen in slow motion. I watched the pot go from one hand to the other and, in an effort to stop it from hitting the ground; I put my hand under the pot.
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Roast or deep-fry your Thanksgiving turkey? Toss up. If I’m at home on Thanksgiving, which isn’t often, it’s fried. If I’m at Cypress, it’s smoked. Best cooking jams (music, not fruit)? I don’t usually listen to music in the kitchen because I find it’s distracting; the only music I want to hear is pots and pans. I listen to my jams on the way to work. It is usually some form of ’80s or ’90s metal like Metallica or Black Sabbath. It’s my pump up music. A movie about your life would be titled? As Crazy As I Want To Be
Palmetto Bluff Chef de Cuisine Trey Dutton has been dubbed the “chef-whisperer” by his counterparts, as it is his responsibility to coordinate schedules, menus, and cooking demonstrations with each of the chefs. When asked if he was surprised by any of their answers, he simply quipped, “Nope, exactly what I expected. It is a unique group, a diverse group, but each of them is 100 percent true to their character.” For the full dish: the Music to Your Mouth schedule of events, ticket purchase information, chef, vintner, and artisan bios, visit musictoyourmouth.com.
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THE MEDICAL
ISSUE, PART
P80
MEET THE DOCTORS Profiles of Lowcountry Medical Professionals
P86
SAVE THE HOO-HAHS Libby Malphrus is helping to increase local awareness of GYN cancers through her own personal experience.
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P92
P94
P96
DOES MY CHILD NEED HELP?
REVERSING NEGATIVE EFFECTS OF AGING
HOW TO AVOID HEAT EXHAUSTION
WHY IS MY CHILD A TOE WALKER?
Heat associated deaths are the third leading cause of exercise related deaths in young athletes.
There are a few questions pediatric physical therapists get all the time, and this is one of them.
The 2011 South Carolina Youth Risk Survey reports that by age 18, roughly 80 percent of youths have used alcohol, 14 percent have tried inhalants, stimulants or hallucinogens, 44 percent have used marijuana and 8 percent have tried cocaine.
Pills alone cannot give you health.
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HELP THE
HOO-HAHS ARTICLE BY LIBBY MALPHRUS
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ardly a day goes by that I don’t see a pink ribbon somewhere. I think of the amazing difference the Susan G. Komen Foundation has made in reducing the number of breast cancer deaths, all because of one woman’s frustration at watching her sister battle a disease that nobody wanted to talk about and many misunderstood. In stark contrast, gynecological cancers are still rarely discussed, even though 1 in 20 women will be diagnosed in her lifetime. More frightening is that more than 25,000 women will die this year alone. In 2010, my family became part of these statistics. My mother was diagnosed with stage 3 primary peritoneal/ovarian cancer, and two months later, I was diagnosed with invasive cervical cancer. She battled bloating, fatigue and GI symptoms for months and saw multiple doctors before finally being diagnosed.
She endured major surgery and debilitating chemotherapy, and continues her battle, knowing that most women with advanced ovarian cancer don’t live more than five years after diagnosis. I was 33 years old, had no symptoms, and was only diagnosed through routine screening. Although I am now cancer free, I traded the chance to bear more children for my life. My family’s frustrations led me to create Help the Hoo-Hahs®, a nonprofit organization aimed at support and awareness for ovarian, cervical, and all GYN cancers. INCREASING AWARENESS The majority of cervical cancer is caused by human papillomavirus (HPV), and more than 50 percent of people will be exposed in their lifetime. It is crucial for all teens to be vaccinated, since the HPV vaccine can prevent the majority of cervical cancer. Additionally, all women need a yearly pap screen and to know the warning signs of GYN cancers*: • Persistent abdominal bloating or pain • Trouble eating or feeling full after only a small amount of food • Urinary symptoms (urgency or frequency) • Persistent pelvic pain or pain during intercourse • Unusual vaginal bleeding
*Although these symptoms can also be caused by other conditions, talk to your gynecologist if these symptoms last for two or more weeks. INCREASING SUPPORT Not only is a cancer diagnosis one of the most painful emotional roller coaster rides you’ll ever experience, there is tremendous financial burden. Last year Help the Hoo-Hahs raised over $10,000 with our 5K race, and hundreds came out to show their support. These funds are being used locally for comfort care items, community education and hereditary ovarian cancer testing. September is National Gynecological Cancer Awareness Month, and Help the Hoo-Hahs hopes to raise $20,000 for local women battling GYN cancers. After all, we each owe our life to a Hoo-Hah! HOW YOU CAN HELP 2nd Annual Help the Hoo-Hahs 5K Walk/Run 8 a.m., Saturday, September 22, 2012 Savannah Trade & Convention Center Savannah, Georgia To learn more, register, or make a tax-deductible donation in someone’s honor, visit helpthehoohahs.com. You can also see pictures from last year’s event on our Facebook page!
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DOES MY CHILD
NEED HELP? ARTICLE BY REBECCA EDWARDS
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magine a 14-year-old girl named Julia. She is smart, attractive and well loved by her family. To you and me, Julia’s life is just beginning. Yet Julia feels like it is ending. She lacks self-confidence with her peers and is self-conscious about her body. In social situations, she experiences anxiety. She begins breathing hard, her heart rate accelerates and she feels an overwhelming urge to run out of the room. She starts smoking pot to help her feel relaxed and make friends. She gets a boyfriend but doesn’t have the interpersonal skills to navigate through the relationship. She becomes depressed and now endures long, uncontrollable crying spells. She smokes more pot to cope, but it makes her have the munchies. She worries about gaining weight. So Julia gets in the shower and purges to the point
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that she can now purge on command. She is desperate. She needs help. Julia’s case begs the question, “Could this be my child?” Current statistics give us insight into Julia and other youths like her. The 2011 South Carolina Youth Risk Survey reports that by age 18, roughly 80 percent of youths have used alcohol, 14 percent have tried inhalants, stimulants or hallucinogens, 44 percent have used marijuana and 8 percent have tried cocaine. Also, 11 percent of youths reported a serious suicide attempt. According to Joy Lauerer, MSN, PMHCNS, BC, a child and adolescent psychiatric advance practice nurse at Bloom Within Counseling, the stats for South Carolina are alarming and stresses the need for early intervention. “We know that kids are involved in risky behaviors, and parents should be aware that there are effective strategies to keep kids safe,” Lauerer said. Myra Gasser, M.Ed., LPCI, RYT, a licensed counselor at Bloom Within Counseling, believes parents can take steps to address these staggering numbers proactively. “If parents will be open to an evaluation, they often learn there is
The 2011 South Carolina Youth Risk Survey reports that by age 18, roughly 80 percent of youths have used alcohol, 14 percent have tried inhalants, stimulants or hallucinogens, 44 percent have used marijuana and 8 percent have tried cocaine. an underlining cause for their child’s symptoms. A therapist is knowledgeable of the criteria for all mental health diagnoses and trained to determine if issues are related to normal adolescent
social and emotional development or something more significant like clinical depression, anxiety, or ADHD,” Gasser said. “After evaluation and assessment, parents need to understand that there are many approaches to treatment, and all treatments should be evidence-based. Therapy should begin with treatment goals set by the therapist and family.” Gasser, who believes in holistic as well as traditional therapy methods, encourages parents to be responsive to their child’s psychological development. “There is often a stigma that mental health therapy is only for serious disorders. But therapy is helpful for navigating the challenges and stressors that children often face in today’s culture, and it alleviates problems before they become more serious,” Gasser said. TEN INDICATORS THAT YOUR CHILD MAY NEED HELP: • Learning or attention problems such as ADHD • Episodes of sadness, tearfulness or depression • Social withdrawal or isolation • Being the victim of bullying or bullying others • Mood swings • Problems in transitions following separation, divorce or relocation • Sudden changes in appetite • Development of or an increase in physical complaints such as headache, stomachache or not feeling well despite a normal physical exam by your doctor • A significant drop in grades, particularly if your child normally maintains high grades • Insomnia or increased sleepiness “Therapy takes on many forms. Psychotherapy, or talk therapy, involves a professionally trained therapist helping a
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feel safer sharing in a setting where the therapist becomes a patient deal with stress and other mental challenges,” Gasser neutral third party,” she said. explained. “For my graduate thesis, an oral history book As people, we worry about Julia. As parents we stress about about the modern teen, I spent over two years following our children. And as a collective whole we can help our youths. several teens throughout their high school careers. These By being aware of our children’s social youths, like Julia, experienced anxiety and mental development we can keep and admitted to drug use and bulimia “For my graduate thesis, an oral a pulse on their mental stability. Seeking as well as other concerning behaviors history book about the modern teen, I therapy is not an admission of defeat such as cutting (or self-inflicting pain) and sex with multiple partners. spent over two years following several as a parent and will not label your child as “crazy” or “out of control.” The fact Each interviewee reported that the teens throughout their high school is, the number of youths experiencing most positive coping mechanism careers. These youths, like Julia, social pressures and being exposed to was talking. Some consulted their experienced anxiety and admitted to very mature issues is ever increasing. peers, some their parents, some their However, the number of parents asking, teachers or coaches. But the ones who drug use and bulimia as well as other “Does my child need help?” is not. spent quality, one-on-one time with concerning behaviors such as cutting Mental health professionals a therapist benefitted the greatest, (or self-inflicting pain) and sex with nationwide are encouraging parents because they were able to establish to take a long and loving look at their trust, support and guidance. multiple partners.” children. Preemptive diagnosis and Therapy also has many treatment is vital to a happy, healthy configurations. One-on-one consultation home. As for Julia, she and her parents are working with a is individual therapy. A therapist may also recommend family therapist, and she’s on her road to recovery. therapy or may bring together several people who are dealing with similar issues for group therapy. Gasser is a proponent of Bloom Within Counseling is located at the Southern family therapy when appropriate. “Family therapy can offer Lifestyle Center, 7 Office Way, Suite 207 on Hilton Head Island. a supportive environment to foster better communication. It For more information, visit bloomwithincounseling.com. can bring hidden issues to the surface and the adolescent may
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REVERSING NEGATIVE
EFFECTS OF AGING ARTICLE BY GASTON PEREZ, MD, FAAFP,
Member of American Academy of Anti-Aging Medicine PHOTOGRAPHY BY ANNE
fix, but not curing the actual underlying illness. Pills alone cannot give you health. A colleague of mine introduced me to a new idea in medicine that is an exciting approach to prevention and antiaging medicine. This approach consists of diet, exercise, and hormone therapy. It is an invigorating introduction to health, wellness, weight loss, and hormone modulation. By optimizing hormone levels, a person can feel more youthful again. Hormone modulation does not increase hormones above normal levels. This is not the same as “steroid abuse” by athletes. Optimization is not overkill— the goal is to be in the upper part of the normal range.
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y name is Gaston Perez, and I practice medicine in the Lowcountry. I grew up in Miami after my mother brought me to the U.S. from Cuba, and I have been practicing Family Medicine for 15 years. Helping people obtain maximal health and vitality through medicine has been my greatest passion. One day, I found myself sitting in front of a 75-year-old-male whom I have been treating for the past 15 years for myriad problems (high blood pressure, high cholesterol, decreased libido, fatigue), stemming from the fact that he is 50 pounds overweight. If he could just drop the weight, most of his problems would be cured! I spend hours each day prescribing medicine that is a quick
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One day, I found myself sitting in front of a 75-year-old-male whom I have been treating for the past 15 years for myriad problems (high blood pressure, high cholesterol, decreased libido, fatigue), stemming from the fact that he is 50 pounds overweight. If he could just drop the weight, most of his problems would be cured! As we age, most of us experience a drop in the levels of hormones such as testosterone, estrogen, DHEA, growth hormone, and thyroid hormone. This drop
was once considered to be a normal part of the aging process, but living with fatigue, cardiovascular disease, and low libido should not be considered “normal.” Aging affects the way we look, the way we feel, and our overall health. Can we stop the aging process? No. But can we decrease the “side effects” of aging? Yes! Age Management Medicine (AMM) is not the fountain of youth, but it is a way of increasing wellness and the overall quality of life, whether you are 30, 60, or 90 years old. So, how will hormone therapy affect your health? • It will fine-tune the adrenal gland, which will lessen emotional and physical stress. • The thyroid starts working optimally again and the body’s metabolism will increase. • Optimizing levels of testosterone and estrogen for males and females, respectively, will lead to decreased cardiovascular disease risk, increased lean body mass, decreased visceral fat mass, decreased total cholesterol, and will promote glycemic control. Furthermore, this approach to antiaging medicine will also decrease your risk for heart attack, stroke, cancer, and Alzheimer’s disease, which are all common medical problems associated with aging. By modulating hormone levels, you can eliminate medications you have been taking for years.
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DID YOU KNOW? SNEEZES REGULARLY EXCEED 100 MPH. There’s a good reason why you can’t keep your eyes open when you sneeze–that sneeze is rocketing out of your body at close to 100 mph. This is, of course, a good reason to cover your mouth when you sneeze. YOUR NOSE CAN REMEMBER 50,000 DIFFERENT SCENTS. While a bloodhound’s nose may be a million times more sensitive than a human’s, that doesn’t mean that the human sense of smell is useless. Humans can identify a wide variety of scents and many are strongly tied to memories. http://icantseeyou.typepad.com/my_ weblog/2008/02/100-very-cool-f.html
Diet and exercise are also important in AMM. Maintaining a healthy lifestyle is the goal. A low fat, low glycemic diet that is high in vegetables is best. Most people fail to get an adequate amount of antioxidants in their diet. Antioxidants eliminate free radicals that cause damage to cells, which causes
Aging affects the way we look, the way we feel, and our overall health. Can we stop the aging process? No. But can we decrease the “side effects” of aging? Yes! Age Management Medicine (AMM) is not the fountain of youth, but it is a way of increasing wellness and the overall quality of life, whether you are 30, 60, or 90 years old. aging, cancer, and other diseases. A diet rich in carotenoids, vitamin C, and vitamin E is essential in fighting free radicals. Lastly, regular activity that increases your heart rate will help increase your cardiovascular fitness and help improve or prevent many of the conditions associated with aging. The anti-inflammatory effects of exercise are important in reducing inflammation in vasculature that leads to heart attack and stroke. The bottom line is you can live life with increased energy, more muscle, less fat, greater mental agility, and better sex. Optimize yourself today!
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WHY IS MY CHILD A
TOE WALKER? ARTICLE BY JESSI DOLNIK
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here are a few questions pediatric physical therapists get all the time, and this is one of them. But first let’s determine if your child is a toe walker. All children will try out walking on their toes during their development. If you see your child walking flat-footed more than 25 percent of the time, chances are he/ she is experimenting with toe walking. If your child is walking on his/her toes most of the time but stands flat-footed, you can consider the child a toe walker. It is important to discuss any concerns with your pediatrician, but here are some of the common causes: Proprioceptive input. When your joints move, a ligament or tendon is stretched. Receptors in the ligaments and tendons respond to the stretch by sending a message to the brain. Your brain then sends a message to the appropriate muscle to control that movement. If someone has “loose
ligaments,” sometimes that feedback doesn’t get to the brain in time and the person will stumble or fall before the muscles are activated to prevent it. As a result, some children will avoid the stumbling by walking on their toes. Tight muscles. A child may have tightness in the calf muscles (i.e., the gastroc-soleus complex). This can happen as a result of keeping his/her feet plantar flexed (toes pointed) or because the bones are growing faster than the muscles during a growth spurt. If the gastroc is tight, it pulls the heel upward toward the back of the knee, making it difficult to get the heel on the ground, which can make walking challenging. You can stretch the gastroc and resolve the issue. The hard part is to break the habit of walking on the toes. Sensitivity. A child may have sensitive feet. The tactile input from the feet (sensations felt from the receptors on the bottom of the feet) can be significantly bothersome to certain children, making them prefer to walk on
Sensitivity. A child may have sensitive feet. The tactile input from the feet (sensations felt from the receptors on the bottom of the feet) can be significantly bothersome to certain children, making them prefer to walk on their toes to decrease this input. their toes to decrease this input. A child with tactile input issues may be up on his/her toes on some surfaces or when barefoot, but may be flat-footed on other surfaces. However, the child may be up on his/her toes all the time.
SO HOW DO YOU RESOLVE THESE ISSUES? • No matter what you think the origin of the problem is, you should stretch the gastroc. Talk to a pediatrician or a pediatric physical therapist about how to do this safely on a child. • By massaging the bottom of the feet or trying to step on different items, you help the child desensitize his or her feet. You can try sand, dirt, scarves, sandpaper, smooth pebbles, mulch, pillows, or other items that don’t cause pain but are just different from a smooth floor or rug. Think walking on the beach over dry sand, then wet sand, then some shells, etc. • Sometimes simply reminding the child to put his heels down when he walks is enough to stretch the muscles and retrain the brain. OCCASIONALLY, MORE SERIOUS ISSUES ARE ASSOCIATED WITH TOE WALKING. CONSULT YOUR PEDIATRICIAN: • If you notice that your child has stiff movements throughout his/ her legs or in one leg and one arm or throughout the extremities. • If you child falls/trips a lot. • If your child started walking on flat feet but is now up on his/her toes. • If your child stands on flat feet but walks on toes. • If your child is over three years old and engaging in any toe walking. • If your child has difficulty with social skills. Jessi Dolnik, MA, CCC-SLP is the founder of Lowcountry Therapy Center. If you have concerns about your child’s development, call (843) 815-6999 or visit www.lowcountrytherapycenter.com. NERVE IMPULSES TO AND FROM THE
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DID YOU KNOW? BRAIN TRAVEL AS FAST AS 170 MILES PER HOUR. Ever wonder how you can react so fast to things around you or why that stubbed toe hurts right away? It’s due to the super-speedy movement of nerve impulses from your brain to the rest of your body and vice versa, bringing reactions at the speed of a high powered luxury sports car. EVERY DAY THE AVERAGE PERSON LOSES 60-100 STRANDS OF HAIR. Unless you’re already bald, chances are good that you’re shedding pretty heavily on a daily basis. Your hair loss will vary in accordance with the season, pregnancy, illness, diet and age.. You must lose over 50% of your scalp hairs before it is apparent to anyone. You lose hundreds of hairs a day but you’ll have to lose a lot more before you or anyone else will notice. Half of the hairs on your pretty little head will have to disappear before your impending baldness will become obvious to all those around you.
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HOW TO AVOID
HEAT EXHAUSTION
Monitor weight before and after a workout. For every pound of weight loss, you should consume a pint (16 ounces) of fluid prior to the next workout.
ARTICLE BY JOHN P. BATSON, MD, FACSM
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iving in the Lowcountry, we are exposed to extreme heat and humidity. This year has been no exception, with heat indices over 100 degrees the norm during the last month. Football players, in particular, are at risk with the season starting in August and protective gear required for participation. Heat associated deaths are the third leading cause of exercise related deaths in young athletes. The recent death of a Lamar High School football player after a practice this year is thought to be related to heat illness. Heat illness represents a spectrum of problems including cramps, passing out, exhaustion, and stroke. Important risk factors for heat illness include a history of previous heat illness and a lack of acclimatization (cardio-vascular adaptations related to heat training). Other risk factors include certain medical conditions (obesity, diabetes, sickle cell disease), current illness (fever, vomiting), and certain medications and supplements. The young or elderly are also at higher risk for heat illness due to immature and impaired regulatory mechanisms. Preventing heat illness • Physicians should ask about medical conditions affected
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•
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by the heat, previous heat related problems and fitness conditioning at preseason physicals. Parents should ensure young athletes maintain optimal yearround physical activity and nutrition habits. Athletic trainers present on the sideline are extremely valuable to monitor heat conditions and players’ hydration. Coaches can encourage healthy habits, as well as minimize the risk of heat illness with modifications in uniform wear and training schedules. Supplements, caffeinated sodas and energy drinks are discouraged. Light-colored clothing and clothing with SPF and wicking features is helpful. Water breaks should be scheduled at regular intervals during the practice. Salty snacks and sports drinks with electrolytes can help replenish lost sodium and chloride in sweat. When an athlete is suspected of suffering heat illness, he or she should be placed in the
shade and encouraged to drink as much as possible. Excessive clothing can be removed to aid with sweating and evaporative cooling. If muscles such as the calf or hamstrings are cramping, they can be stretched and massaged. If the athlete feels lightheaded, he or she should lie down with legs elevated. For more serious conditions, EMS should be activated by dialing 9-1-1. Living in the south, it is a challenge for all of us to beat the heat and keep our young athletes hydrated and healthy. It is important to keep in mind that sports related heat illness is entirely preventable by following some simple advice and common sense. “Cool” tips for avoiding heat illness • Thirst is a not a good indicator of hydration level. If you are thirsty, you are already dehydrated. • Don’t pour that cold water on your head. It will do a lot more for you if you drink it! • Monitor weight before and after a workout. For every pound of weight loss, you should consume a pint (16 ounces) of fluid prior to the next workout. • If you are more “in shape,” you actually sweat more than the average couch potato does when exercising and thus must drink more to stay hydrated. John P. Batson, MD, FACSM specializes in interventional spine care, adult and pediatric sport medicine and pain medicine. For more information, call Lowcountry Spine & Sport at (843) 2082420 or visit online at spineandsportmd. com.
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DR. MICHAEL SZYNSKI
MISSION
d e h s i l p m o c c A
HEALING HEARING WITH HEART
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t seems that the doctor who helps others hear better actually hears best with his heart. A man who believes in the power of prayer, audiologist Dr. Michael Szynski is a very busy man, balancing the demands of an active professional practice and family life, all while answering the call he hears in his heart to use his skills and resources to help others around the world. A Lowcountry resident since 2001, Szynski moved from Indiana to the area, having purchased Hilton Head Hearing Services. This Doctor of Audiology brought with him an impressive résumé and, most importantly, a great deal of experience, having treated over 42,000 patients, including over 9,000 newborns and toddlers. It is from this professional foundation that Szynski has built a life based on service to others. For a man who treats and heals the human ear to improve one’s hearing, it is rather ironic that the strongest voice he hears and wants to share with the world comes through his heart. Szynski knows that the word of Christ can change lives. He has seen it firsthand on the five mission trips he has taken since June 2010 and is looking forward to another in 2012. Veritably jumping in his chair with enthusiasm, Szynski begins telling tales of his time at New Day Foster Home outside of Beijing in Qingyundian Township, China. A home for orphans with special needs, this is a place where the smallest castoffs of society are taken in and healed, Szynski believes, as much through medical attention as through prayer and love. Not receptive to Christian beliefs, the Chinese government requires an agreement from volunteers entering the country. “When we’re there, we have to sign a document that says we will not proselytize,” Szynski explained, which isn’t much of a hardship from his perspective. “What I found out about all of these trips is that it’s not what comes out of my mouth that matters. Christians are famous for proselytizing and slapping
folks upside the head with scripture. It doesn’t work like that. The most important thing that stands out is your actions. That’s what the light of Christ is; is your life reflective of the One you follow?” Szynski’s hope is that through his actions, conversations will be generated that will lead to opportunities to share the story of Christ. He has made two trips to New Day Foster Home, the first in June of 2010 with a group from Savannah Christian Church and the second on his own in March 2011. He explains that until you have established connections, it is best to go as part of an organized group with experienced leaders. During his visits Szynski has worn many hats, including doctor, teacher, missionary, guide, and laborer. “The first trip, I found a large number of children with ears that were totally occluded with wax and had some hearing loss. I tested all of the kids’ hearing, donated equipment, taught nurses how to test hearing and how to clean ears, and followed up by sending tools to clean ears after I got home. The second trip, I spent the whole week just cleaning ears.” It was after the business of medicine ended each day that Szynski found opportunities to share his message through other acts of service. The foster home also runs a for-profit oral English school that helps support the home. It was here that Szynski volunteered in the evenings and built relationships with many non-believers who had lots of questions. According to Szynski some of these individuals stay in touch via the Internet and, with somewhat less governmental oversight, can have more open discussions about faith and religion. Szynski has found his way to two other continents on his journey and will add a third this summer. On these trips, his contributions were as a lay traveler and physical laborer. In September of 2010 he joined H.E.L.P. Ministries on a trip to Egbe, Nigeria in Central Africa. There was a much greater degree of
ARTICLE BY KITTY BARTELL // PHOTOGRAPHY BY ANNE
hardship on this trip, Szynski said. Staying in huts, visiting an AIDS clinic, and hearing stories filled with terror, he said they also heard amazing tales of faith. One young man had endured imprisonment, torture and the loss of his wife, and he was still a disciple of Christ. “To do these trips keeps me grounded, Szynski said. “I know I’m really nobody in the big scheme of things. I can make a difference.” In June 2011 and 2012, Szynski went with Savannah Christian Church, this time to La Curia and San Jose, Ecuador, respectively. Again as a laborer, Szynski earned the nickname “Mule” because of the work he did to help build a home and complete projects that improved the quality of life for individuals in these povertystricken communities, all while sharing his faith by example. Szynski will be leaving for Poland later this summer. “Other places have been about outreach and poverty. Poland will be more about outreach—more like serving in the United States,” he said. Szynski sees this as a particularly unique trip for him as he will be visiting the homeland of his ancestors. For a man who is willing to show up with his passport and go anywhere to serve, he is also the consummate professional who serves his patients with the most cutting-edge technology and treatment in the audiology world. With as much enthusiasm as he shows for his outreach work, Szynski comments on what is happening in his profession. “Technology is insane,” he said. “It is unbelievable what we are able to do.” Szynski estimates that only five to ten percent of all adult hearing loss can be treated medically, meaning that medicine or surgery is not the answer for the majority of patients who have nerve damage—the most common cause or hearing loss. This includes damage related to the aging process and loud noise
FOR A MAN WHO IS WILLING TO SHOW UP WITH HIS PASSPORT AND GO ANYWHERE TO SERVE, HE IS ALSO THE CONSUMMATE PROFESSIONAL WHO SERVES HIS PATIENTS WITH THE MOST CUTTINGEDGE TECHNOLOGY AND TREATMENT IN THE AUDIOLOGY WORLD. generated by anything from music to fireworks to gunfire. The “insane” technology Szynski refers to is a family of hearing aids that communicate wirelessly with each other and with other technology in the home. Like laptop computers, these CLEAR aids by Widex have four 32-bit processing chips creating connectivity to telephones, MP3 players, and televisions with the touch of a special remote control. The sound goes directly into the aid, meaning it is clearer for the user, easier to adjust, and more family-friendly for those in the house who have had to endure excessively loud volume settings. As a busy man living a life that requires a great deal of balance, it is truly listening that is the connective tissue of this story. Whether listening to his patients at Hilton Head Hearing Services and fitting their needs with the best of the profession, listening to those he touches through his outreach trips, or most importantly listening to his heart as it tells him where he is needed, Szynski has his ear to the ground and is keeping his passport and pack at the ready for his next assignment. Hilton Head Hearing Services, Inc. is located at 23 Main Street, Suite 101-A, Hilton Head Island and 55B Sheridan Park Circle, Bluffton. For more information, call (843) 681-6070 or visit their website at hiltonheadhearing.com.
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F R E S H + L O C A L + P A S S I O N A T E + F R I E N D LY
C AT C H 2 2 TRUE FOODIES READ COOKBOOKS LIKE NOVELS AND MENUS LIKE INVESTIGATIVE JOURNALISTS. THERE ARE MYSTERIES, INTRIGUE, AND SURPRISE ENDINGS. IF YOU ARE NOT A FOODIE, YOU MAY BE SCRATCHING YOUR HEAD SAYING, THERE IS NO WAY THAT EARNEST HEMINGWAY AND JULIA CHILD COULD BE COMPARED AS STORYTELLERS. BEAR WITH ME, BECAUSE THERE IS AMPLE EVIDENCE TO MAKE THIS COMPARISON AT CATCH 22 ON HILTON HEAD ISLAND, WHERE THE MENU IS FILLED WITH DELIGHTFUL MYSTERIES TO BE UNCOVERED AND WHERE THE VENUE PROVIDES EVENINGS THAT ARE COMFORTABLE AND OH SO WONDERFULLY SURPRISING. A R T I C L E BY K I T T Y B A R T E L L // P H OTO G RA P H Y BY ANNE
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C AT C H 2 2 > GARY AND PENNY DUREN
The stories to be uncovered on the Catch 22 menu have been masterfully written by Chef Bryan Bobinchuck, and curious investigators will find delicious details about the ingredients and creativity that goes into his eclectic menu. As one of Catch 22’s four owners, Bobinchuck has created a selection of offerings that balances the sea and the land, incorporating only the absolute freshest ingredients. The menu reveals a never-ending story of seasonality and creativity, with selections that punctuate the kitchen’s attention to quality. Imagine an entrée of bone-in filet mignon, encrusted in gorgonzola, served over herb roasted red bliss potatoes, with sautéed baby spinach and rosemary demi-glace or an appetizer of local oysters Rockefeller stuffed with applewood bacon, spinach, and onion. The lucky investigator will find the freshest produce, selected several times a week at the Columbia Farmers Market, in an heirloom baby tomato salad. Pasta with local shrimp, crab, and scallops with bucatini pasta and a lemon tarragon cream is made with seafood so fresh it was still swimming just a short time before being delivered by the fishing captains themselves. Bobinchuck describes his relationships with his purveyors with intensity. “Whether local or from elsewhere, I only buy the crème de la crème,” he said. “I ask my purveyors, ‘Where did this come from?’ ‘Where did you get this?’ I buy everything whole, which means it’s naturally vacuum-packed. Once an ingredient is exposed to air, it blossoms and begins to show its colors immediately. If it has been processed elsewhere and travels a distance to me, it may have lost a lot of what makes it great.” The Catch 22 pantry and refrigerator are packed with whole foods. Staples such as eggs, flour, sugar, rice, and grains are the foundation for many great dishes. Whole potatoes are peeled nightly for mashing, lettuces arrive in whole heads, and cheese comes in large wheels. Meats are hand-cut on the kitchen’s own band saw. “We do everything from scratch,” said Bobinchuck’s wife Daisy. To highlight the point, Bobinchuck disappears briefly behind the swinging door to the kitchen and bursts forth with a four-foot-long whole fresh Mahi in one hand and a wiggling live Maine lobster in the other. “This is what’s in the kitchen today,” he exclaimed. “These guys were just delivered.” In addition to the story that Bobinchuck is writing in the kitchen, the relationships that have been developed with the Catch 22 customers are an equally important chapter to the business’s 12-year success and an acknowledgement of the skills and passion with which the remaining three partners approach their individual contributions. Gary and Penny Duren met the Bobinchucks when all four were working at Reilley’s Grill and Bar on Hilton Head Island. After working together in their various roles, the group collectively knew they had the components of a potentially great restaurant “marriage.” Gary brought with him the relationships that a successful professional golf career had provided and the restaurant business acumen needed to build a strong following for Catch 22. Penny’s expertise was with the books, and Daisy had the personality and experience to run the front end of the house. “It’s important for a restaurant to succeed that at least one owner be there at all times,” Gary said. Catch 22 is able to
> CHEF BRYAN AND DAISY BOBINCHUCK
achieve this because of the balance this team brings to the operation. The partners have different roles and have even become comfortable in new ones. To complement Bobinchuck’s menu, Penny now selects all the wines for the restaurant. “There is no pretense here. It’s very easy to like expensive wines. It’s a lot harder to find the less pricy wines that are great, said Penny, who does a lot of blind tasting to find what she likes. According to Daisy, “Penny pays attention. We have great house wines and it’s all due to Penny’s ability to find wine that tastes good. She’s always on-trend.” The wine list changes almost every month, and the real magic happens when Bobinchuck creates a pairing menu. When Bobinchuck started out as a chef, an early mentor told him he had a very good palate, and it is never more apparent than in these specials. “Brian tastes the wine and then decides what sauce to pair with it, not the other way around,” Daisy said. The results are unique meals with surprising and delicious flavor combinations. Another integral chapter to the Catch 22 story is the family of customers the restaurant has built. The owners think of “locals” beyond year-round Lowcountry residents. Many repeat visitors visit the restaurant each year, and these folks can count on being remembered and treated like local family. “We have customers who visit the island the same week every year, and they never miss coming in,” Daisy said. “We have one group of ten who come together on the island from all over the United States. This year was their tenth anniversary coming to Catch 22, and the really cool thing was it was also the tenth anniversary of them being waited on by Josh.” The team also says that often visitors discover Catch 22 for the first time and say they wish they had found it sooner in their visit; others come back two or three times in one week. The Catch 22 owners and their staff take a genuine interest in their customer’s lives. “Of course we have a lot of celebrations here, but there are times when we are asked to do things out of the ordinary, or we simply choose to do something special for a customer. One of our customers is in the hospital right now, and we’re bringing him food. If someone passes away, we make something and take it over. That’s how close a relationship we have with our customers,” Daisy said. Catch 22 recently joined the Kiwanis Club to reach out further to the local community. The restaurant also participates in charity events, helping to raise money for various causes. Donating wine and tapas pairing parties or multi-course dinners to silent auctions, the restaurant has helped raise a great deal of money for local charities. Like the unfolding of a great mystery, it all comes together at Catch 22. “We work well together. We know each other’s strengths and weaknesses. We’re patient with each other,” Daisy said. A delicious story is being told and comfortable evenings are passed where locals and visitors feel surprisingly at home. Catch 22 is located at 37 New Orleans Road in Orleans Plaza on Hilton Head Island and is open seven nights a week at 5 p.m. Catch 22 can also help with your catering needs at your home or office, on your boat, or even an oyster roast on the beach; the restaurant has a private dining room that seats up to 50 guests. For reservations or more information, call (843) 785-6261.
GUITAR ($99) THE SALVATION ARMY 1316 FORDING ISLAND ROAD BLUFFTON, SC 29910 (843) 815-3835 salvationarmyusa.org RED MOSAIC VASE ($30) OFF-ISLAND THRIFT 18 PLANTATION PARK DRIVE BLUFFTON SC 843-815-7771 offislandthrift.com
the C2 thrift guide
SO MANY GOODIES - AT A FRACTION OF THE PRICE
THRIFT STORE
FINDS Photography By Anne
LEAF WOOD PLANKS ($4 EACH) 53 PERSIMMONS GOD’S GOODS – ST. #103 BLUFFTON, SC 843-757-2024 SMALL WATCH CHARM ($35) THE CHURCH MOUSE 19 DUNNIGANS ALLY #D HILTON HEAD ISLAND, SC 843-785-2322 stlukeshhi.org/thriftshop
BROWN ARMY BOOTS ($5) GOODWILL 95 MATHEWS DR # C1 HILTON HEAD ISLAND, SC 29926 (843) 681-2280 GOODWILL.ORG VINTAGE BROWN JACKET ($15) ST. FRANCIS THRIFT 6 SOUTHWOOD PARK DRIVE #A HILTON HEAD ISLAND 843-689-6563 STFRANCISHHI.ORG
the C2 thrift guide
SO MANY GOODIES - AT A FRACTION OF THE PRICE
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THRIFT STORE
FINDS Photography By Anne
RELIGIOUS RELIC BOX ($25) BARGAIN BOX 546 WILLIAM HILTON PARKWAY, HILTON HEAD ISLAND 843-342-2469
BARGAINBOXHHI.ORG
SHIP CLOCK ($10) HOSPICE COMMUNITY THRIFT 4 MATTHEWS COURT HILTON HEAD ISLAND 843-689-5455 HOSPICETHRIFT.COM
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Article by Rebecca Edwards
MSC Thinks Gl bally by Acting Locally Photography by David Mulvaney
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ue to a challenging economy both worldwide and in our own backyard, the past several years have been difficult for everyone—from families to small and large businesses to nonprofits and schools. But hope is here. Hilton Head business owners are rallying to make a difference—thinking globally by acting locally. Epitomizing this push is Merchant Services Center, a company headed by Joe Roces. MSC offers a host of services. In addition to credit card processing, it provides top-notch security and customer service as well as added value options such as website design and development, e-mail campaigns, e-commerce solutions and gift card solutions. “We can service any type or size business and we want to help local businesses succeed by offering one-stop shopping,” Roces said. But that’s not all. Roces’ business model encompasses several locally minded attributes, beginning with its core internal concepts. “MSC really works synergistically,” Roces said. “As a small business in Beaufort County, my company’s tax dollars are paid here on Hilton Head Island, and most of my employees live on the island or in Bluffton.” Externally, Roces has implemented
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Swipe for Charity. “A small portion of all credit card transactions processed through MSC goes to non-salary based charities,” Roces said. “For example, we donate to Palmetto Animal League Thrift, which has allowed P.A.L. to board and feed several animals; and with our donations to Habitat for Humanity, they were able to buy a lift for the truck they use for donations.” Roces’ take on giving back is simple.
enough to help others and repay my debt to build a better sense of community here.” Even if you are not one of the nonprofits benefiting from or companies subscribing to MSC’s services (which include Hargray, Sage Room, Aqua Restaurant or Pink magazine), chances are you have probably appreciated MSC’s generosity. As the presenting sponsor, MSC contributed $10,000 to the 2012 Hilton Head Island St. Patrick’s Day parade. “It was such a great opportunity to
“WE CAN SERVICE ANY TYPE OR SIZE BUSINESS AND WE WANT TO HELP LOCAL BUSINESSES SUCCEED BY OFFERING ONE-STOP SHOPPING” “MSC and I believe in our community. I want to build a company that not only supports economic growth but also gives back.” For Roces, his thinking globally/ acting locally approach is based on two major contributing factors: first, his educational and professional backgrounds and second, his personal history. “I personally want to support the community here on Hilton Head Island and in Bluffton, because as a child my family struggled,” he said. “Without some of the local programs where we lived in Arizona, we probably would have had it much worse. Now, I’m blessed
show our neighbors that when you process your business with a local merchant service provider like MSC, it is beneficial all around,” Roces said. Plus, for Roces, there is the added payit-forward bonus of creating memories, not just for Hilton Head residents, but also for his family. “My three children are spectators of the event every single year,” he said. “I had to make it happen for everyone.” For more information on how Merchant Service Center of Hilton Head can help your business, contact Joe Roces and his team at 843.341.6700 or visit them online at mschhi.com
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SPECIAL TO C2
FISH HAUL FARM H
ow important are volunteers to our community? Port Royal Plantation residents found out this spring when trying to answer the bigger question: “How do you take a $31,000 project and build it for around $6,000?” Volunteers from the Fish Haul Farm in Port Royal Plantation recently completed their community garden on time and within their limited budget with a small amount of help from their plantation maintenance crew. For the last dozen or so years, landowners in Port Royal Plantation had requested a community garden, only to see the request put aside as high costs and a lack of volunteers willing to see the project through stood in the way. Many people consider living in the heavily treed and lushly vegetated plantation, one with over a mile of pristine beach, a slice of paradise. However, one thing was missing for some homeowners. Because of the heavy tree cover, many residences have but a few hours of sun per day, not enough for potential gardeners to grow vegetables or sun-loving flowers. Enter Lynn Baskin, chairman of the Community Affairs Committee in Port Royal who took up the request. Under Baskin’s direction, a committee of hopeful farmers was formed to analyze costs, this time using only materials and excluding labor as a deciding factor. They realized it could be done for much less than the original cost estimate. Initial dues would be set at $80 per plot, with 112
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an additional cost of $120-$170 for raised box materials and soil, depending on the type of soil used. These fees would cover the cost of all materials needed, with a small amount left as a beginning fund for a future storage shed. Everyone agreed that while the first year’s tomatoes would
THROUGHOUT THE BUILDING PROCESS, THE COMMITTEE FOUND CREATIVE WAYS TO REDUCE MATERIAL COSTS BY FINDING FREE SUPPLIES, USING AVAILABLE DISCOUNTS AND NEGOTIATING WITH VENDORS. be pricey, subsequent yearly dues would be an affordable $30. Several members stated at the time that all hobbies have start-up costs, and as hobbies go, this one wasn’t unreasonable. The plantation’s decision to locate the half-acre farm next to the tennis courts, which already had paved parking and easy access to water and electricity, saved the farm members thousands of dollars in acquiring access to those necessities and made the farm an affordable endeavor. Tucked away on a side street also meant no homeowner was looking directly at deer fencing or planting boxes. With no one willing to step up and take responsibility for leading such a daunting project, Karen Cleyrat and Carol
Karszes agreed to share the job as copresidents with Fran Baselice coming aboard as secretary and treasurer. With the board of directors voted in at a December meeting and the constitution approved, plans for construction began with a projected completion date of March 15, 2012. Members created a site plan, locating fencing, water spigot outlets, planting boxes, and a designated place for a future shed. In January, farm members began by digging holes, pouring concrete, setting posts, and stringing wire for an electrified fence to keep deer out. The farm took advantage of various volunteers and their knowledge of construction, including help from Jack Leland, who grew up on a farm and built fences with his father and brothers as a teenager. As a part-time resident, Jack does not have a plot, but volunteered nearly 100 hours of his time, because he wanted to be involved and was friends with other members. Anne Marie Lauzon’s construction knowledge came from her own remodeling experiences and the countless hours she has volunteered over the years with Habitat for Humanity. In all, well over 1,000 work hours have been invested in the creation of the community garden. Throughout the building process, the committee found creative ways to reduce material costs by finding free supplies, using available discounts and negotiating with vendors. Brainstorming ways to save SEPTEMBER 2012
FISH HAUL FARM on fence costs took on a humorous note when Cleyrat lamented to the fence committee that in South Carolina, the closest tractor supply company was two hours away. She was reminded by Walt Marcinkowski to check locations in nearby Georgia. It turned out the nearest TSC was only 30 minutes away, and they had everything needed for construction of the electric fence with reasonable pricing and a wealth of knowledge they eagerly shared with the fence builders. That is just one example of how teamwork made this project a success. Dan Davis, PRP plantation manager, was at first a little skeptical that a group of volunteers would be able to create a professional looking area, but was quickly impressed by the work done by the farm volunteers on his weekly visits to check progress. In support, he generously allowed PRP maintenance workers to install the water lines to the box sites after the farm members rented a Ditch Witch, which made the job go quickly. Lester Anderson used his expertise with a Bobcat to move mulch for ground cover and later filled the planting boxes with garden soil, thus saving the members many hours of backbreaking labor. The farm was completed by the volunteers who finished spreading mulch and building and moving the raised planting boxes into place and was ready for planting March 19, only four days later than originally scheduled. Members immediately planted tomatoes, zucchini, squash, watermelon, eggplant, herbs, peppers, carrots, beets, and other delectable vegetables, plus various brightly colored flowers. Stopping by early in the morning affords members the opportunity to work in their gardens before the heat takes over, and many linger to speak with neighbors about what is growing best and how to prepare what they have just harvested. One thing all the farmers have in common is finding bugs and animals that want to eat their vegetables before they become ripe. Finding ways to combat them with natural and storebought options has been a topic of discussion among the many garden “virgins” this summer. With some money left in the budget and the support of the plantation, the farm members decided to construct a small storage building this year rather than next year so Fish Haul Farm members would not have to bring their equipment every time they visited, but have a safe and dry location for storage. Since many members prefer to walk or bike to the farm, this was a perfect solution. Marcinkowski, Donn Enggren, Jack Leland, the Cleyrats, and Fran Baselice organized and directed most of the farm and storage building activities, with Bill Tiso adding his construction know-how. Other farm members generously donated their time for designated workdays, helping to keep the project on schedule. Karszes donated hanging baskets of impatiens to frame the door, while Lois Heitzke used her artistic talents and finished off the shed with a hand-painted sign spelling out Fish Haul Farm, using vegetables for letters—the perfect final touch for the project. The grand opening ceremony was held July 11, after completion of the shed, with Mayor Pro-Tem Ken Heitzke cutting the ribbon and congratulating and thanking members for their efforts. The ribbon cutting was followed by a harvest party that evening where farm members brought and shared a dish made from one or more ingredients grown in their gardens. Zucchini was made into delicious zucchini bread; eggplant became a tasty casserole; tomatoes and cucumbers went into a salad; fresh mint leaves were placed on top of chocolate cupcakes; tomatoes were baked into pies…and so on. Approximately 15 plots remain for additional gardeners, with a designated area for organic farming. If you happen to be in Port Royal Plantation, stop by and take a look at our newest amenity. For more information, visit portroyalplantation.net/clubs/ fish-haul-farmers or call (843) 681-5114.
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Article by Debbie Szpanka
Nash Gallery Celebrating 20 Years bringing the best North American art to Hilton Head Island
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ust over the edge of Shelter Cove Harbour is an oasis of art that reminds you that color, invention and imagination are alive and well in a world of strip malls, big box stores and generic products. For the last 20 years, three generations of one family have brought the best art from hundreds of North American craft artists to this spot on Hilton Head Island. Nash Gallery, located next to the Harbour’s 12-foot bronze Neptune statue, is 2,500 feet of colorful inventions that catch your eye, capture your heart and captivate your artist within. Products from more the 250 craft artists from the United States and Canada come alive on the shelves of Nash Gallery. The gallery’s “bouquet” includes hand-blown glass, metal sculptures, ceramics, jewelry, pottery, wood and furniture for you to see, touch, and admire. Items from the exotic to the whimsical remind us how a little creativity can convert a raw material to functional and fashionable one-of-a-kind pieces. Whether you are a regular patron of Nash Gallery or have never been inside, mark your calendars for Friday, September 14 for the gallery’s 20th birthday party from 6-9 p.m. MAY 2012
Tap your toes to the Target Band, browse around the plethora of artistic products and meet the family who, for the past two decades, has circled the country bringing the Hilton Head Island the best products hands can make. Twenty years ago, Pete and Maryann Stuart started the gallery after owning a handful of successful galleries in Indiana. A decade ago, their daughter Lynn Alexander and her husband Dale took the reins; they are now passing them on to their son, Scott Price. The family is dedicated to bringing the most imaginative crafts to you. Some items will just amaze you for their simple elegance and ingenious. One item that is catching the attention of wine connoisseurs and entertainers is the rolling red wine decanter. Its “wow” factor is its triangle-shaped base so it rolls around in a circle as the wine rolls inside, breathing oxygen into the wine. There are also wooden kinetic sculptures, powered by a constant force spring, which are the centerpiece and conversation piece of any room. “We sell the artist’s story as well as the artist’s creation. Our customers love to hear how an artist was inspired,” Alexander said.
JOIN LYNN & SCOTT AT NASH GALLERY ON SEPTEMBER 14TH AS THEY THROW A PARTY TO THANK THEIR LOYAL PATRONS FOR THE LAST 20 YEARS. Many times, an artist takes an item and repurposes, recycles and re-homes it. For example, clocks are made out of recycled computer parts; a product line of whimsical, metal sun faces now decorates gardens throughout the Lowcountry and beyond; and velvet pumpkins with real pumpkin stems fly off the shelves during the fall, finding homes on local Thanksgiving tables. The collection of funny figurines made out of forks, spoons and knives are so comical; you can’t help but laugh at their jovialness. The product line changes every time Alexander and her family discover a new artist. What doesn’t change is the family’s dedication to bringing you art that is unique, unusual, functional, fantastic and 100 percent made in America! Nash Gallery is located in Shelter Cove Harbour, next to Neptune’s statue. Call 843.785.6424 or visit www.nashgallery.com for more information.
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Behind
Gates the
Rose Hill Plantation ARTICLE BY FRANK DUNNE, JR.
This is a continuation of a several part series on island living in gated communities.
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ariety is an apt term to describe Rose Hill Plantation. It is unique among the private communities profiled so far in this series in that the former indigo and cotton plantation is actually two communities, north side (also known as estate side) and south side (also known as golf side), separated by Highway 278 about 10 miles inland from Hilton Head Island. One of Rose Hill’s most noteworthy features is the estate side’s equestrian center with stables, paddocks and a polo field. With riding trails winding through the estate side, Rose Hill’s equestrian center offers residents a rare amenity in the Lowcountry. On the golf side, the 18-hole Rose Hill Golf Club lends the community an idyllic Lowcountry setting with fairway views, lagoons, magnolia trees and a medley of indigenous wildlife. The entire community covers more than 2,000 acres, and amenities in addition to the golf club and equestrian center include docks for fishing and boating on the
Colleton River, tennis, swimming pools, and recreation parks. Like two of its neighbors, Eagle’s Pointe and Crescent Pointe, Rose Hill Plantation offers a departure from the “golf is king” disposition present in so many other private communities in the area. That is, membership to the golf club is voluntary and open to the public. “If I had a buyer that did not want to have to belong to a golf course, but wanted beautiful amenities and covenants and a friendly atmosphere, then Rose Hill would be the perfect place. It attracts people of all ages and lifestyles,” said Holly Snyder, a realtor with Gateway Realty who also happens to reside in Rose Hill. Snyder estimates that Rose Hill residents are evenly split between working families and retired empty nesters. “It’s a really diverse mix of folks, and there are families with children on both sides.” And it’s not a transient population. “The community is comprised of 75 percent or more permanent residents,” she said. Also, shortterm rentals are not permitted in Rose Hill.
ROSE HILL’S TENNIS AMENITIES WERE RECENTLY EXPANDED WITH THE OPENING OF TENNISCLUB OF THE LOWCOUNTRY, LOCATED ON THE SOUTH SIDE. TENNISCLUB OFFERS WORLD-CLASS INSTRUCTION, USTA LEAGUE AND INTERCLUB TEAMS, AND PRIVATE AND GROUP INSTRUCTION. THE FACILITY FEATURES SIX CLAY COURTS AND A 1,650 SQUARE FOOT CLUBHOUSE.
David Alven, a retiree, and his wife Kathy have lived in Rose Hill for the past eight years, and they really enjoy having neighbors from all walks of life. “I kind of like seeing kids around, playing ball out in the yard and things like that,” he said. “You don’t get that as much in some of those other golf communities.” Although there is no club membership requirement at Rose Hill, there is a clubhouse on the north side overlooking the Colleton River for residents’ use. Also taking advantage of proximity to the river is the Colleton Point area with a boat ramp, community dock and a meeting center to facilitate a
dynamic roster of clubs and community activities. “It’s a very social atmosphere,” Alven said. “There’s a tremendous amount of activity and we’re continually having all sorts of events and gatherings.” Rose Hill’s tennis amenities were recently expanded with the opening of Tennisclub of the Lowcountry, located on the south side. Tennisclub offers world-class instruction, USTA league and interclub teams, and private and group instruction. The facility features six clay courts and a 1,650 square foot clubhouse. There are three swimming pools in Rose Hill, one on the north side, and two on the south side, and residents can also enjoy the water on a 42-acre freshwater lake or the Colleton River. The lake is stocked for fishing and welcomes canoes, kayaks and small electric powered boats. Although Rose Hill does not (continued on next page)
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SEPTEMBER 2012
The Rose Hill Mansion
The historic Rose Hill Mansion, known as the most beautiful plantation house in the Lowcountry, has long held a treasured place in Southern history. Originally built in the late 1850s by planter and physician Dr. John Kirk and his wife Caroline, the plantation was a wedding present from Caroline’s father, James Kirk.
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Work was halted by the Civil War, and while occupied through the years, the interior was not completed until 1946, when new owners John and Betsy Gould Sturgeon finished it in grand style. In 1980, the Welton family purchased the land, and the house was later listed on the National Register of Historic Places. In 1987, a fire devastated the house, and it sat in a state of ruin until purchased and restored by The Middleton White Foundation. After a decade-long restoration, the home is now shared with the public each day, via guided history tours. At the end of each hour-long tour, conducted by either the proprietor or a Kirk family descendant, refreshments are served in the mansion’s dining room. The grand entry’s original open stringer spiral staircase is period grandeur. See the portrait of James Brown Kirk (original founder of Bluffton) and Dr. John Kirk, painted by granddaughter Emily, at the request of her mother Caroline. The Kirk family returned these portraits, as well as other family heirlooms and original documents when the home was opened for tours in 2007. The Rose Hill Mansion is also available for weddings and corporate event rentals as well as private scheduled group tours, luncheons and wine tastings. The carriage house, connected to the mansion, can also be rented nightly or by the week.
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have a marina, boat and RV storage is available on the golf side, and the launch ramp on the river accommodates boats up to 20 feet in length. The equestrian center is Rose Hill’s signature amenity. Operated by Hall of Fame jockey Eddie Maple (who rode Secretariat to victory in his last career race, the 1974 Canadian International Stakes), the center has 50 acres of pasture and 17 miles of riding and hiking trails, giving Rose Hill a unique contrast to the paved bike paths found in other communities. “There’s just something about seeing people riding by on horses,” Alven said. In Rose Hill you’ll find everything from patio homes and duplexes to full size and estate homes. The home sites typically range from a quarter to a half acre on the golf side and one to three acres on the estate side, although some of the country estates are as large as four acres. “There is no defining style to the neighborhood, but most homes are traditional,” Snyder said. “It’s not ‘cookie cutter.’ You’re not going to see Models A, B, and C repeated all over the
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neighborhood, and I think that’s one of the draws.” Depending on the location, views can be fairway, park, lagoon, river, marsh, lake or wooded. Homes currently on the market range in price from about $200,000 to $450,000 on the golf side and $400,000 to $1.5 million on the estate side. Unimproved lots fall into the $30,000 to $100,000 and $80,000 to $400,000 ranges on the golf side and estate side respectively. In addition to all the amenities, Rose Hill Plantation’s overall aesthetics are what attract many who choose to live there. With a more natural, less manicured setting, plus a variety of home styles and larger home sites, Rose Hill’s character is more of an “organic” community than a master plan. “We were very impressed with the beauty and the large lots,” Alven said. “You don’t feel like you’re in a planned development. And it has the most beautiful trees!” “I really think it is the friendly people in Rose Hill that make it unique,” Snyder added. “Rose Hill also has lots of trees and custom homes, which make it seem grounded and friendly.”
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F E E L I N G S I M PAT I C O AT Article by Rebecca Edwards // Photography By John Brackett
SAN MIGUEL’S
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n Spanish, the word “simpatico” means friendly. At San Miguel’s at Shelter Cove Harbour, the word translates into a memorable waterfront dining experience with a staff that is all smiles and food that makes you equally happy. “The staff makes this place insanely wonderful. Most of them have been here for forever,” said San Miguel’s owner Maryanne Laskowitz. “I think that’s one reason the food’s so good and the customers keep coming back year after year.” Take the chef, for example. “We joke that Chef Melvin Fields graduated from the San Miguel’s school of cooking. He knows what we are about and what our food is about,” Laskowitz said. In order to build camaraderie, Laskowitz explains that the staff members participate in local runs, paddle board together and often have brunch together. Carrie Alberg, who has been serving up San Miguel’s signature margaritas for over 12 years, laughs from across the bar. “We do everything together,” she said. “I never feel like I’m coming to work. I feel like I’m on vacation with my friends and family.” This sense of simpatico infuses every aspect of the restaurant. It is happiness you can taste. The moment you sit down, a basket of warm crisp tortilla chips and fresh guacamole welcome you at the table. Crunching on the saltysavory combination, you then take in the atmosphere.
Inside, a festive Mexican mural decorates the far left wall, and terra cotta tiles form a Spanish-inspired yellow brick road to the expansive bar that is full of jovial, elbow-propping patrons, including both local residents of and visitors to the island. Outside, plush semi-tropical plants, miniature Corona bottles serving as salt and pepper shakers, and nightly music bring back to mind that awesome time you had (or dreamed of having) in Mexico. Next, you order a frosty, salt-rimmed
IN ORDER TO BUILD CAMARADERIE, LASKOWITZ EXPLAINS THAT THE STAFF MEMBERS PARTICIPATE IN LOCAL RUNS, PADDLE BOARD TOGETHER AND OFTEN HAVE BRUNCH TOGETHER.
You finish it all off with the flan—a caramel glazed confection consisting of a smooth custard made with fresh eggs, milk, sugar, cream cheese and a touch of Kahlua. Your tummy is now simpatico, too. Sitting back satiated you realize San Miguel’s recipe for success. Everyone is lighthearted, and you can’t help but be, too. This is what enjoying the flavors of life is all about. “We always want people to enjoy themselves when they come to San Miguel’s,” Laskowitz said. “San Miguel’s has been an island mainstay since 1977, and we want to keep it that way.” To do this, Laskowitz says she is constantly updating the menu to accommodate all dietary needs—from gluten-free to vegetarian—and keeping the San Miguel’s vibe as fresh as the food.
margarita and try one of San Miguel’s staple dishes such as the fish taco made festive with green and red confetti-like pico de gallo, tangy chipotle mayonnaise and black bean and corn salsa. Your dinner date lets you sample his or her selection. It’s a sizzling fajita plate with warm flour tortillas that give a group hug to the tender grilled shrimp and medley of peppers and onions. Maryanne Laskowitz; Owner of San Miguel’s
M AY O R
DREW LAUGHLIN HILTON HEAD ISLAND PHOTOGRAPHY BY ANNE
THE COLIGNY CONCEPT
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ilton Head Island’s town council recently authorized the town manager to move forward with a design for Coligny area improvements. The Coligny area has been identified in many forums as an area to focus public investment aimed at enhancing the experience of residents and visitors and to serve as a catalyst that would spur private sector redevelopment and investment in the district. The Coligny area is located in the town’s tax increment financing (TIF) district, and funds are currently available to implement many of the public sector infrastructure improvements that would achieve both of these objectives. The TIF mechanism mandates all funds be committed for eligible activities prior to the expiration of the TIF in December 2014. To effectively program, design, and execute a contract to implement the recommended improvements, a decision on the path forward should be made no later than September 2012. Over the years, various plans have been proposed for this area. While most of these plans include numerous parcels in the vicinity of Coligny Circle, they all share some common features, including improved parking and the creation of public park/open space on the approximately 18 acres of town owned land in the area. The town recently completed a financial feasibility and economic analysis of two concept plans for this area. The results of this analysis indicate that the town should move to install public infrastructure improvements in the district through the use of current TIF funds. The report also indicates that, from a financial standpoint, there is little reason for the town to subsidize redevelopment of viable existing commercial enterprise. Keeping this and the time sensitive nature of available TIF funds in mind, staff has developed a proposed plan that we believe would serve as a foundation for improvements in this area. The plan focuses on 1) improved parking and creation of green/open space on town owned property, 2) enhancements to streets adjacent to this town owned property, and 3) establishing a presence for USCB’s hospitality programs on the island. Other opportunities to work with surrounding property owners may develop in the future. The concept does not preclude them but would serve as a foundation to get improvements started in this area. I am particularly intrigued with the potential a USCB presence offers. Not only would students be able to earn hospitality management degrees, but there could be programs for employees of island hospitality businesses to enable them to enhance their careers and skills. Osher Lifelong Learning would be available, providing quality, intellectually stimulating educational opportunities and experiences for island residents and visitors. Speakers would lecture on a wide array of subjects. Imagine a demonstration and competition kitchen in front of a 100-seat amphitheater with cooking competitions and classes! The USCB concept has potential to enrich the quality of life on our island and produce a real return on our investment. 128
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SEPTEMBER 2012
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LISA SULKA B LU F FTON PHOTOGRAPHY BY ANNE
BLUFFTON SELECTED TO PARTICIPATE IN NATIONAL RECYCLING CHALLENGE $100,000 AT STAKE
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luffton is competing in the SC Johnson Green Choices Recycling Challenge, a nationwide contest for a $100,000 grant for a sustainability project, which hinges on residents’ participation. Our town was selected to represent South Carolina in this program, and after one month, we are in sixth place, behind Virginia, New Hampshire, Michigan, North Dakota and Wisconsin. I want to remind everyone about this challenge and encourage more participation from the residents in the areas that have been chosen. Bluffton joins more than 300 communities across the U.S. and the U.K. that have implemented Recyclebank to help increase recycling rates through incentives and rewards to residents, including deals on everyday household items and groceries. In addition to significant environmental benefits, BLUFFTON JOINS MORE THAN 300 COMMUNITIES ACROSS THE U.S. AND THE U.K. THAT HAVE IMPLEMENTED RECYCLEBANK TO HELP INCREASE RECYCLING RATES THROUGH INCENTIVES AND REWARDS TO RESIDENTS, INCLUDING DEALS ON EVERYDAY HOUSEHOLD ITEMS AND GROCERIES.
increased recycling has a positive impact on municipal finances through disposal cost savings and revenues from the sale of recyclables. Many thanks to Waste Management, our town’s provider of waste and recycling collection, for choosing this area for the competition. Anyone living in Sun City or the town of Bluffton can participate in the challenge. To register, log on to www. recyclebank/greenchoices. Creating your account is easy, as you need only to provide an e-mail address and create a password. Once a Recyclebank member, you will receive a weekly e-mail reminding you to report that you have recycled to earn points. (The site is also a great place to learn easy ways to increase your recycling habits.) You can also use the Recyclebank smartphone app on your iPhone and Android devices to report recycling, check your Recyclebank points balance and discover eligible reward offers. In order for your recycling activity to count toward the challenge, you must report your recycling efforts at least once a month. A leaderboard at recyclebank.com/greenchoices will track progress each month, and the winning community will be announced in January 2013. Please take a few minutes to help Bluffton and Sun City win this prize. One hundred thousand dollars will go a long way to aid our sustainability initiatives. SEPTEMBER 2012
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THE LOCALS INDEX YOUR TOOL FOR FINDING THE BEST DISCOUNTS IN TOWN
EATS SWEETS & SPIRITS Captain Woody’s, p. 27 Palmetto Bay Marina, 785-2400, See Ad For Details Chocolate Canopy, Ltd., p. 111 Palmetto Bay Rd, 842-4567 10% Off Non-Sale Items (with minimum purchase of $10) CQ’s Restaurant, p. 128 Harbour Town, 671-2779 See Ad For Details Ela's Blu Water Grille, p. 47 1 Shelter Cove Marina, 843-785-3030 See Ad For Details Gillan's Fresh Seafood and Oyster Bar, Back Cover- See Ad for Details 841 William Hilton Parkway, South Island Square Hilton Head Island, SC, 29928 843-681-3474 www. gilliansfreshseafoodandoysterbar. com Kingfisher, p. 64 Shelter Cove Marina, 785-4442 10% Off Food La Hacienda, p. 114 25 Bluffton Road, 815-4540 11 Palmetto Bay Road, 842-4982 See Ad for Details Los Jalapenos, p. 27 Hwy. 278, Bridge Center, 837-2333 See Ad For Details) Market Street Café, p. 20 Coligny Plaza, 686-4976 10% Off Entire Check Mellow Mushroom Pizza, p.113 Park Plaza, 686-2474
10% Off Old Fort Pub, p. 129 Hilton Head Plantation, 681-2386 See Ad For Details OKKO, pg. 23 95 Mathews Drive in Port Royal Plaza, Suite C (843)-341-3377 30% OFF Happy Hour, 15% OFF Early Bird Palmetto Bay Sunrise Cafe, p. 27 Palmetto Bay Marina, 686-3232 10% Off Monday-Friday Phillys Cafe and Deli, p. 126 55 New Orleans Road, 785-9966 15% Off with your C2 Card Salty Dog Cafe, p. 8 843-671-CAFE, www.saltydog.com See Ad For Details San Miguels, p. 71 Shelter Cove Marina, 843-842-4555 See Ad For Details SERG Group Restaurant, p. 17 www.SergGroup.com See Ad For Details Skillets Café, p.20 Coligny Plaza, 785-3131 See Ad For Details The Smokehouse p.68 34 Palmetto Bay Road, Hilton Head Island, SC, 29928 (843)-842-4227 See Ad for Details Sublime Prime, p. 37 163 Bluffton Road, Suite F, 843-8156900 See Ad For Details Wild Wing Cafe, p. 4 Hilton Head - 843-785-9464 or Bluffton - 837-9453 See Ad For Details
SHOPS BOUTIQUES & MORE GemJewelry, p. 30 Port Royal Plaza - HHI, 843342-3663 See Ad For Details Great Frame Up, p. 31 22 Plantation Park Dr., Suite 108, 815-4661 See Ad For Details Luciana, p. 116 37 New Orleans Rd., Suite C 686-5620, 10% Off
Nash Gallery, p. 31 13 Harbourside Lane, 2H, 785-6424 See Ad For Details Palmettoes, p. 74 71 Lighthouse Road, Suite. 414-363-6800 See Ad For Details! Tail-Waggers, p. 79 The Village At Wexford 843-686-3707 10% Off With CH2 Card
ACTIVITIES Bluffton Farmers Market, p. 36 Calhoun St., Old Town Bluffton, 843-415-2447, Every Thurs. 2-7PM Harbour Town Adventures,p.64 Free T-Shirt with wave runner Safari Hilton Head National, p. 33 800-509-5993 www.golfhiltonheadnational.com See Ad For Great Deals! Lowcountry Golf Cars, p. 29 649 N. Okatie Highway, 987-8272 See Ad For Details North Ridge Cinema, p. 20 342-3800, See Ad For Details Quality Golf Cars, p. 35 212 Okatie Village Drive, Bluffton, 705-6655, See Ad For Details
SERVICES HEALTH FITNESS & BEAUTY Club Tan, p. 35 38-C New Orleans Road, 843-6864826 10% Off For New Clients Crossfit Hilton Head, p.97 6 Bow Circle, Hilton Head, SC, 29928 843-682-3600 10% OFF October's bootcamp Comprehensive Family Care, p. 88 2 Greenwood Drive, Suite C, 843341-3232 See Ad For Details Dermatology of the Lowcountry, p. 97 689-5259, Offices on Hilton Head, Bluffton/Okatie/Beaufort See Ad For Details Faces Day Spa, p. 111 The Village at Wexford, 785-3075 See Ad For Details Heavenly Spa by Westin, p. 85 2 Grasslawn Ave., Port Royal Plantation 681-1019, See Ad For Details Weniger Plastic Surgery, p. 84 25 Clarks Summit Drive, Suite 104 843-757-0123, 20% Off CoolSculpting Treatments
American Paving Designs, p.122, 123,125 See ad for details Celebration Events Catering, p. 53 689-7526, Call For Details EnergyOne, p. 119 270 Red Cedar Street, Suite 104 www.energyoneamerica.com See Ad For Details Foundation Reality, p. 5 www.HiltonHeadRealEstates.com www.BlufftonRealEstates.com 686-4002, See Ad For Details Hahn Air Specialists, p. 29 843-683-4242 See Ad for Details Hargray, p. 2-3 1-866-533-6530 www.hargray.com See Ad for Details
Healthy Environments, p. 111 Hilton Head: 363-6751, Bluffton: 757-5522 Ridgeland: 726-4729 Free Home Evaluation Interior Motives, p. 119 48 Pennington Drive, Suite E 843-815-6747 Call for your Free Consultation Island Car Wash, p. 101 Hwy. 278, 785-9274, Kitties Crossings, 815-4666 - $5 Off Gold Wash Lowcountry Motors, p. 126 www.lowcountrymotors. com 843-815-5100 See Ad For Details Mattress Firm, p. 15 1172 Fording Island Road 837-FIRM (3476), See Ad For Details
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