THE SHRIMP ISSUE + LEGENDS OF THE TRAWL + BARBIE-READY RECIPES HILTON HEAD • BLUFFTON • BEAUFORT Sept 2022 big shrimpin'
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ME DI A GROU P omentum the team WHAT’S YOUR FAVORITE SHRIMP DISH OR WAY TO EAT SHRIMP? “Shrimp and grits!” - LORI 800 Main Street Hilton Head Island, SC, 29926 843-802-2258 + LocalLifeSC.com “A spicy, Southern shrimp etouffee is the key to my heart.” - LAUREN PROUD MEMBERS OF THE CITY AND REGIONAL MAGAZINE ASSOCIATION VOL. 6, NO. 9 Located in lovely Sea Pines Center Hilton Head’s foremost and most fun fashion boutique. The Shops at Sea Pines Center 71 Lighthouse Road 843.671.3677#215 BACKDOORHILTONHEAD TRUNK SHOW OCTOBER 5 & 6 10:00 UNTIL 5:00 “A crispy golden shrimp burger with plenty of cocktail sauce.” - LANCE “Shrimp fried rice.” - CHARLES “Shrimp tacos!” - ASHLAN “I just gave up shrimp. Nasty little bottom feeders! If it's wrapped in bacon, I'll consider it.” - JEREMY PUBLISHER Lori Goodridge-Cribb (Local since 1986) lori.goodridge@wearelocallife.com EDITOR-IN-CHIEF Lance Hanlin (Local since 2007) lance.hanlin@wearelocallife.com ART DIRECTOR / DESIGNER Jeremy Swartz (Local since 2003) jeremy.swartz@wearelocallife.com DESIGNER Charles Grace (Local since 1997) charles.grace@wearelocallife.com AUDIENCE & CONTENT DEVELOPMENT Ashlan Saeger (Local since 2016) ashlan.saeger@wearelocallife.com EDITORIAL ASSISTANT Bailey Gilliam (Local since 2020) bailey.gilliam@wearelocallife.com SALES REPRESENTATIVE Rebecca Kerns (Local since 1999) rebecca.kerns@wearelocallife.com SALES REPRESENTATIVE Lauren Alston (Local since 2019) lauren.alston@wearelocallife.com PHOTO EDITOR Lisa Staff (Local since 2003) lisa@lisastaffphoto.com DISTRIBUTION & LIST STRATEGIST Bruce Wolff (Local since 2002) info@wearelocallife.com “I'm a vegetarian, so I don't eat shrimp.” - BAILEY “Shrimp gumbo made with 'We Island' Gumbo. So delish!” - REBECCA LOCAL Life is published monthly by Momentum Media Group, Inc. All contents are copyrighted by Momentum Media Group, Inc. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. For back issues or advertising information, call 843-802-2258. Publisher is not responsible for claims and contents of advertisements. Product submissions should be mailed. LOCAL Life is not required to use your submission in any manner, and whether anything from your submission is included in our magazine is in our sole discretion. “Large baked jumbo shrimp stuffed with crabmeat.” - BRUCE “Shrimp and grits, hands down!” - LISA
Nickey Maxey 843.247.0001 nickey@nickey.com 49 Boundary Street, Bluffton, SC • 843.836.3900 Each office is independently owned and operated THE NICKEY MAXEY TEAM The numbers speak for themselves. 44 Camp Eight Road is the largest lot currently available in Palmetto Bluff. This prestigious property of 15.62 acres is located behind the secondary gates of Longfield Stables. If you are ready to build your dream home, this lot is ready for you. It has been improved and professionally planted for pasture for your equestrian estate or an expansive luxury residence. Public water hookup is at the site, and tree removal and grading are complete. Please contact us to arrange a site walk-through. Field of Dreams. SOTHEBYSREALTY.COM Nothing Compares 44 Camp Eight Road, Palmetto Bluff Offered at $2,495,000 Palmetto Bluff 15.71 acres ready to build.
The complicated life of shrimp in the Southern Atlantic Bight Catch your own Local advice for deep-hole shrimping and shrimp baiting Legends of the trawl Art inspired by the Lowcountry’s majestic shrimp boats
The Shrimp Issue
SHASHKINA©ELENA
12 LocalLifeSC.com + SEPTEMBER 2022 122 130 13611222 126 132 180
LET'S TACO BOUT IT Make your next Taco Tuesday a night to remember with lettuce-wrapped tacos stuffed with local shrimp, fresh tomato and avocado, spritzed with lime juice. Find the best markets for local shrimp on page 22. Find more easy-to-make shrimp recipes from local chefs and restaurants on page 136.
Prawn stars Hot spots for grab-and-go local shrimp
Septfeatures
The enduring appeal of local shrimp goes far beyond the plate. It’s not just their delicately sweet, briny flavor. It’s about the sight of local trawlers heading toward that horizon. It’s about a way of life, a tradition that goes back generations. It’s about the indelible part that these creatures play in our culture. This issue showcases our local shrimping industry and the positive impact it has on us all.
Andrew Carmines shares why Lowcountry shrimp are the best Shrimp pets Add color to your aquarium with a cute little crustacean Shrimp recipes
Staying afloat Experts share an inside look at the local shrimping industry
Savor our shrimp
Easy-to-make shrimp dishes from top local chefs
The science of shrimp
416 King Charleston,StreetSC843.410.1495210 Bluffton Road Old Town Bluffton, SC 843.815.6200WWW.BENHAMIMAGES.COM Inspired by Nature Captured on Film Ben Ham Galleries Ben Ham Gallery New Works!
14 LocalLifeSC.com + SEPTEMBER 2022 contents64 Bold breathtakingand This striking single-story island retreat stretches across on a circular home site with a mix of nature and water glimpses. 16 Publisher While local shrimpers give us access to fresh shrimp eight months of the year, the absolute tastiest white shrimp are harvested August through October. 18 Contributors Meet the locals behind this issue 20 Links Special content you can find online at locallifesc.com 26 Blend Six great reads set in the hallowed halls of academia 36 Faces Meet three passionate locals who are connected by shrimp 50 Celebrity A Q&A with Chan Kinchla, guitarist for Blues Traveler 56 Business A former TOPGUN instructor offers advice for success 60 Wellness Weighing the pros and cons of a simply shrimpy diet 72 Living Find your best mattress size for better sleep 88 Outdoors Keep an eye out for flying cigars this month 98 History The fascinating history of Lowcountry shrimping 104 Style Gear up for fall with a denim deep dive 166 Destinations Salem offers a world of enchantment and history 172 Culture The Hummell family’s Woodstock moment 184 Happenings The top performances and events planned for September 110 Shopping Cool shrimp-related items sold at local businesses 146 Eats Incorporate persimmons into your fruit fare this fall 164 Libations Perfect wines to pair with shrimp Sept 50 88 166164
Stephen Scott Young Tender Touch Dry Brush 15" x 15" STEPHENSCOTTYOUNG Celebrating Over 50 Years of Fine Art in the Lowcountry. 40 Calhoun Street • Suite 201 • Old Town Bluffton 843.842.4433 • 843.247.2049 • redpianoartgallery.com The Red Piano Art Gallery
- JON COE, POET
While I love ordering shrimp at restaurants and picking up fresh shrimp from local markets, there’s nothing quite like catching, cleaning and cooking your own. I lived near Skull Creek when I first moved to Hilton Head and often caught shrimp with a cast net for dinner. My three-year-old daughter, Ashley, would help me pick off the heads, peel and devein them, then we would steam them for the best meals ever. Ashley is all grown up now with a kid of her own, but I remember those shrimping days like they were yesterday. A SC Saltwater license includes shrimping. Purchase one at dnr.sc.gov.
For shrimp lovers like me, now is the best time to enjoy these sweet and salty crustaceans. While local shrimpers give us access to fresh shrimp eight months of the year, the absolute tastiest white shrimp are harvested August through October, after they’ve spent the summer fattening up on algae.
Bubba Blue was right. Shrimp truly is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it, pan-fry it, deep-fry it, stir-fry it — the possibilities are endless. Growing up in Ohio with a mother who disliked seafood, I’m not sure how my love affair with shrimp began, but it’s a full-blown romance now.
16 LocalLifeSC.com + SEPTEMBER 2022 b LORI GOODRIDGE-CRIBB PUBLISHER lori.goodridge@wearelocallife.com publisher
Something’s in the water
“Jumbo shrimp, seasoned with Old Bay Sitting in a steamer, boiling away Not too long and not too short Five pounds of shrimp I'd gladly snort Shrimp for breakfast, shrimp for lunch Shrimp for dinner and shrimp for brunch Not too big and none too small I like to eat or not at all.”
SCAN TO SUBSCRIBE Don’t miss an issue of LOCAL Life. Scan this QR code to subscribe to the upscale lifestyle magazine of Hilton Head Island, Bluffton, Beaufort and beyond.
Pineapple shrimp, coconut shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp sandwiches, shrimp and grits — any recipe that calls for shrimp piques my interest.
SEAFOOD DIET
DRIVER’S SEAT Have you seen the LOCAL Life Jeep around town? This month we rolled up next to Leslie Trenta, owner of Marsh on the May, a home decor store in Old Town Bluffton. Check out her thoughtful collection of goods for the well-appointed home at marshonthemay.com
Now let’s get cooking! When it comes to wild-caught shrimp, there’s no place like home.
Inside, you’ll meet local shrimpers who continue their family legacy, despite challenges from imported and farm-raised shrimp. You’ll meet local scientists and researchers who have studied the complicated life of shrimp and learn how you can help protect them and our fragile estuaries. You’ll gain a better understanding of the nutritional benefits of shrimp, the dangers if eaten in excess and the skinny on shellfish allergies.
Late summer/early fall is the perfect time to enjoy fresh local seafood. Publisher Lori Goodridge-Cribb is shown with a plate of stone crab, harvested by commercial fisherman Melanie Padgett for Hudson's Seafood House on the Docks.
CREEK TO TABLE
You’ll find the best markets to purchase local shrimp, learn how to catch your own, how to peel them, how to devein them, how to store them, how to thaw them, and most importantly, how to cook them. Some of the area’s top chefs and restaurants share easy-to-make shrimp recipes perfect for any occasion. We hope this issue leads to a greater appreciation of local shrimp and all the hardworking men and women connected to them.
With local restaurants and seafood markets now stocked with these prime shrimp, we feel it’s the perfect time for this “Shrimp Issue,” which showcases our local shrimping industry and how it benefits us all.
Local art, “Morning Coffees” HOMETOWN: Springfield, Vermont CURRENT HOME: Hilton Head Island LOCAL SINCE: 1993
BritBox
LOCAL
Book club, swimming, boating, beach walks and gardening.
TO
The Island Writers Network of HHI anthology “Ripples,” “The Forest of Vanishing Stars” by Kristin Harmel, “The Nightingale” by Kristin Hannah and “The World That We Knew” by Alice Hoffman.
FAVORITE WAY TO EAT SHRIMP: A hands superb Lowcountry FAVORITE PLACE TO GET SHRIMP: Toomer's Fish in Bluffton. LOVE MOST FOR THIS ISSUE: HOBBIES: WHAT ARE WATCHING? programming WHAT ARE YOU READING? “The Women of Chateau Lafayette” by Stephanie Dray WAY TO EAT SHRIMP: FAVORITE PLACE GET SHRIMP: WHAT DO LOVE MOST ABOUT SEPTEMBER? on the
ABOUT SEPTEMBER? My birthday! Candace Wittemore Lovely American impressionist OTHER CREDS: Boston School Painter, Copley Society Master
FAVORITE
YOU
WHAT DO YOU
Sea oats
YOU
sand dunes.
LOCAL
Poseidon
SUITE J2, VILLAGE AT WEXFORD MON.-SAT. 10AM-5PM | ALWAYS843.842.8787FREEGIFTWRAP.PLEASESHOPLOCAL!O u t s t a n d i n g g i f t s a t u nb e li e va b l e p r i c e s! Nora Fleming Serveware D ifferent looks, one platter with the switch of a mini! contributorsMEETLOCALCREATIVESBEHINDTHESCENESOtherswhohelpedfillthenets... WRITERS Lisa Allen + David Blue + Daisy Dow + Denise Friday + Julia Hall + Jody Heyward + Carrie Hirsch Elizabeth Howard + Barry Kaufman + Paula Magrini + Carolyn Males + Hannah Massen + Margaret Pearman Michele Roldán-Shaw + B.C. Rausch + Michaela Satterfield + Leslie T. Snadowsky + Joe Staton + Richard Thomas CONTRIBUTORS Marcia Cornell + Megan Goheen Dario Iudica + Carly Schultz + Jean Meaney Wheatly PHOTOGRAPHERS Graham Fielder + Scott Hansen + Butch Hirsch + Michael Hrizuk + Jason James Mike Ritterbeck + Julie Rogers + Lisa Staff + Michael Weinthrob + Jay Westcott Evelyn Berry Poet OTHER CREDS: Educational specialist at Savannah River Site Museum. FOR THIS ISSUE: The poem “Joy of a Biscuit.” HOMETOWN: Aiken CURRENT HOME: Columbia LOCAL SINCE: South Carolinian since 1993. HOBBIES: Hiking, video games and reading. WHAT ARE YOU WATCHING? "The Bear" on FX WHAT ARE YOU READING? "Transgender History" by Susan Stryker FAVORITE WAY TO EAT SHRIMP: Shrimp tacos FAVORITE PLACE TO GET LOCAL SHRIMP: Hudson's Seafood House on the Docks WHAT DO YOU LOVE MOST ABOUT SEPTEMBER? The start of fall camping season. Edwina "Eddy" Hoyle Writer OTHER CREDS: Studied journalism at Marquette University FOR THIS ISSUE: Tips from a businessmansuccessfulHOMETOWN: McKeesport, Pennsylvania CURRENT HOME: Eagles Pointe, Bluffton LOCAL SINCE: 2002 HOBBIES: Writing, pickleball, volunteer with Hospice Care of the Lowcountry and Reiki Master. WHAT ARE YOU WATCHING? Hmmm...my husband controls the TV remote (ugh!). WHAT ARE YOU READING?
messy, get your
dirty,
boil.
Market
Hudson’s
UNPARALLELED REPRESENTATION. I f you’re thinking about selling, now is the time to get the best price for your home! Get in touch with Karen today to buy or sell in the Lowcountry. KAREN Realtor®RYAN, Karen@WeichertCP.com843-422-1101 6 Year Board Member HHI/Bluffton Chamber of Commerce Past Realtor® of the Year & Past President Hilton Head Association of Realtors®
20 LocalLifeSC.com + SEPTEMBER 2022 LOCALLIFESC.COMlinks + DIGITAL OFFERINGS
About the Cover Daddy’s Girls is one of the most recognizable shrimp trawlers in the Lowcountry. The 75-foot boat has been the subject of many paintings and artistic photographs, always capturing the essence of the Lowcountry. The trawler is one of Larry Toomer’s shrimping boats. His fleet sails local waters, harvesting the freshest shrimp to sell at Bluffton Oyster Company, located at the end of Wharf Street in Bluffton. The image captured by photographer Michael Hrizuk. See more of his work at hrizukphoto.com.
Sign up for LOCAL Life newsletters Want more LOCAL Life? Have our three newsletters delivered to your inbox each month. The Dish Best local bites for the weekend The Buzz LOCAL Life’s latest must-reads The Nest Home trends and tips Digital issue: An enhanced experience hiltonheadcapitalpartners.com 7 Lafayette Place, Suite B, Hilton Head Island, SC 29926 Hilton Head Island, SC • Charlotte, NC A Registered Investment Advisory Firm Custom portfolio management and design since 1987 Bruce Brenner Wood Managing Partner/Investment Advisor Representative Robert Schaff, Executive Vice President, MBA, CFP, CIMA Thomas Fox, CFA Investment Manager & Strategist Consultant, Waterstreet Research Partners Doug Wilson Fair, JD, CRPC Retirement, Estate & Insurance Strategist, Successful Seniors of the Lowcountry HILTON HEAD CAPITAL WEALTH ADVISORS, LLC HHCP INSURANCE SERVICES, LLC Which Direction will impact your portfolio? Hilton Head Capital Partners, as your fiduciary, will design a custom portfolio to navigate turbulent investment markets to meet your financial needs. Our Custodians: Raymond James Financial and Charles Schwab Proud WomenSponsorAnnualoftheDrivingAmericaeventsattheHiltonHeadConcoursd’Elegence Search bar: Jump to your favorite section of the magazine. Contents: Automatically return to the table of contents. Save my place: A digital bookmark. Download PDFs: For reading offline and archiving. Headphones: Listen to articles instead of reading them. LOCAL Life has unveiled an interactive digital platform to take your reading experience to the next level. Scan this QR code to see all of the cool new features. Highlights include: Coming soon: Holiday gift guide Watch out for the Crafted In the Lowcountry Digital Gift Guide coming this fall, just in time for your holiday shopping.
was
Set within the tranquil hush of South Carolina’s Lowcountry, Palmetto Bluff’s 20,000 acres and 32 miles of riverfront offer homeowners endless adventure, boundless beauty, and days that energize, enrich, and inspire. Residents here enjoy unrivaled southern cuisine, wellness, outdoor pursuits, and the social and sporting offerings of the private Palmetto Bluff Club. From classic, southern cottages to grand estates, our real estate team will introduce you to the very best of Lowcountry living. Let us help you find your way home. 843.612.8566 | palmettobluff.com/local 33 Jackfield Road | $2,550,000 | bed: 3 | bath: 3.5 | sq ft: 3,103 Some Places You Visit. Others You Stay Generations. Obtain the Property Report required by federal law and read it before signing anything. No federal agency has judged the merits or value, if any, of this property. This does not constitute an offer to sell or a solicitation of any offer to buy where prohibited by law. The complete offering terms are in an offering plan available from sponsor. File no. H-110005 NEW LISTING
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This local market has only been around for a few years but has already established itself as one of the top spots for fresh, local shrimp. Dondi Wall, who owns the market with his wife, Theresa, is the former co-captain of the shrimp trawler, Smells Like Shrimp. “I’m concentrating on local,” he said. “And if mine’s not local, I’m going to tell you upfront. Everything comes in seasons.” Get there: 18 Executive Park Road, Hilton Head Island. Open 10 a.m.-5:30 p.m. Monday-Friday and 10 a.m.-5 p.m. Saturday-Sunday.
VISIT ONE OF THESE LOCAL MARKETS TO SEE (AND TASTE) THE SUPERIORITY OF LOWCOUNTRY SHRIMP. Prawn stars
BENNY HUDSON SEAFOOD
JAMES©JASON
22 LocalLifeSC.com + SEPTEMBER 2022 local blend WORD ON THE STREET + COMMUNITY TIDBITS + FAST FACTS + LOCAL LANDMARKS STAFF©LISA STAFF©LISA
Many parts of the country are famous for a specific type of food or cuisine. Philly has the cheesesteaks. New York has the bagels. New Orleans has po’boys, Chicago has deep-dish pizza, and Ohio has Skyline Chili. When it comes to shrimp, the Lowcountry is king. The waters surrounding Beaufort County are loaded with fat and flavorful shrimp that are of much higher quality than imported shrimp found at grocery stores. Visit one of these local markets to see (and taste) the difference.
The Hudson family is considered the first family of local seafood. For more than five generations Benny Hudson Seafood has been supplying locals and visitors with local shrimp, unloading boats daily from its docks. The market also prides itself on being a sulfite-free facility, ensuring no chemicals are applied to its shrimp or other seafood. Get there: 175 Squire Pope Road, Hilton Head Island. Open 10 a.m.5 p.m., Monday-Saturday. Dig the Pig PIGGLY WIGGLY Piggly Wiggly in Coligny Plaza has been locally owned by David Martin and his family since 1969. Find your way to the Fish n’ Tales Seafood section of the grocery store to find fresh, local shrimp caught by local shrimpers. The Pig offers different sizes of shrimp perfect for grilling, steaming or adding to pasta. Staff members steam shrimp in the store for free and can add a little Old Bay Seasoning so the shrimp are ready to peel and eat when you get home. Get there: Coligny Plaza, Hilton Head Island. Open 7:45 a.m.-8:30 p.m. SundayFriday and 7:45 a.m.-9:30 p.m. on Saturday.
© Head South SOUTH END SEAFOOD
All in the family
seafood market
HUDSON’S SEAFOOD HOUSE ON THE DOCKS
tradition RUSSO’S
A family FRESH SEAFOOD Russo’s Seafood has been Savannah’s premier since 1946. Charles Russo III, a third-generation continues his family’s tradition at operation just outside of Old Town Bluffton. Find fresh and frozen local shrimp sourced from the same fishermen his family has worked with for decades. Many popular local restaurants source their shrimp and other seafood from Russo’s. Get there: 246 Red Cedar St., Bluffton. Open 8:30 a.m.-4:30 p.m. Tuesday-Friday and 8:30 a.m.-2:30 p.m. Saturday.
This iconic, family-owned seafood market has been catching shrimp in the Port Royal Sound for more than 50 years. Bluffton Oyster Company sells raw, cooked, peeled and deveined shrimp — however you want it. Get the whole family together for a Lowcountry boil, a popular to-go meal service Bluffton Oyster Co. has perfected. For a minimum of 10 guests at $24 per person, enjoy fresh local shrimp, kielbasa sausage, potatoes and fresh corn. In addition to its market on Wharf Street, the Toomer family also operates a fresh seafood restaurant on Mellichamp Drive in Bluffton. Get there: 63 Wharf Street, Bluffton. Open 10 a.m.-5 p.m., Monday-Saturday. Dock-to-table
Did you know this popular waterfront restaurant also sells fresh shrimp by the pound? Jeff and Skip Toomer are third-generation shrimpers who dock at the restaurant and deliver the freshest locally caught shrimp, based on season. Roe shrimp season usually occurs in May or June. The fall white shrimp season usually begins in August and lasts through December, peaking in September and October. Get there: 1 Hudson Road, Hilton Head Island. Open 11 a.m.-9 p.m. Monday-Saturday and 10 a.m.-9 p.m. Sunday.
Call Today for a Free operatedFamily843.842.9854Estimate.ownedandfor35years14PalmettoBusinessPark,HiltonHead FLOORING THE LATEST STYLES & DESIGNER BRANDS DodgsonFlooring.com Get to know us on the web. Conveniently located just o Palmetto Bay Road ©JASON JAMES ©JASON JAMES ©MARK STAFF ©LISA STAFF Other hot spots for local shrimp: • Barnacle Bill’s (HHI) • Spanish Wells Seafood & Produce (HHI) • Lemon Island Seafood (Okatie) • Captain Mike’s (Ridgeland) • Sea Eagle Market (Beaufort) • Highway 21 Seafood (Beaufort) • Ocean to Fork (Beaufort) • CJ Seafood Express (Port Royal) • Bradley Seafood Market (St. Helena) • Gay Fish Co. (St. Helena)
fishmonger,
this wholesale and retail fishmongering
The world is your oyster BLUFFTON OYSTER CO.
Run with power Clipping to your shoe, the Stryd is more than a pacemaker. It guides you to your optimal intensity so that you may run with power, all the time. It’s lightweight and weatherresistant. Available at stryd.com. $219.
The Magic Link by Fable is the simplest, most well-designed pet leash you’ve seen. Adjust your end of the Magic Leash to fit around your wrist or waist to make your daily walk with a furry friend less ruff. Check it out at fablepets.com. $60.
May the course be with you The ultimate portable golf partner. The Garmin Approach R10 is a lightweight companion that tracks and records your round. On stormy days pair it with your phone to play virtual rounds. Available at garmin.com. $600. Shower praise We know you picture yourself rinsing off in slow motion under this Abner Stainless Steel Outdoor Shower. We’ll save you the research and bring you closer to that vision. For that perfect spot in your side yard or poolside. Available at signaturehardware.com. $770.
The Scanstrut ROKK Phone Kit is absolutely perfect for the boat or golf cart but can go in the car too. Designed for turbulence and unpredictability, it will safeguard your phone for any situation. Check it out at crutchfield.com. $90.
24 LocalLifeSC.com + SEPTEMBER 2022 blend hot tech
Take the lead
The friendly assistant ElliQ is a robot roommate. She engages you in conversation, motivates you to adopt healthier habits and is a personal “sidekick” for those who age independently. Natural interaction with an easy-to-use interface will keep you or a loved one company at home. Available at elliq.com. $359.
Spy+ Helm Tech Sunglasses are therapeutic mood-boosters. With Happy Lens technology, they’re scientifically tuned to boost mood and alertness. They also have hidden sweat channels to keep you cool while the September sun beats down. Available at spyoptic.com. $150.
Outta this world Essentially floating in place, the Novium Hoverpen pen is a desk upgrade and a radical ode to the future. Impress your coworkers, boss and clients with an 18-carat, gold-plated pen inspired by sci-fi and spacecraft. Available at noviumdesign.com. $150.
Cool gadgets and gizmos to enhance your local life. Empower your independence
Game changer Never strain your back again when picking up those extra pickleballs or tennis balls. The Tomohopper Tennis Ball Mower “mows” up all excess tennis balls quietly and effortlessly and makes it a fun, satisfying task. Available at oncourtoffcourt.com. $400. Get a grip
Kinda shady
FREE!* FIRST MONTH The best value on fiber-powered Internet. LIGHTNING-FAST INTERNET 200 Mbps speed for only $55 /mo for 12 mos* 3 Months FREE Speed PowerBoost NO CONTRACTS • NO DATA CAPS GO FASTER WITH GIG SPEED Limited time offer. Advertised price does not include equipment fees, taxes, surcharges or any other regulatory or governmental charges. Hargray does not require a contract for residential services. Additional Hargray services are allowed for additional monthly cost per service. Hargray Internet service plans feature unlimited data with no data caps and no overage charges. Intentional speed reductions may be triggered at the customer-level when an individual customer drives network congestion that negatively impacts other customers. Broadband speeds may not be available in all areas, are not guaranteed, are subject to a number of factors and are measured via direct connection (not via Wi-Fi). Offfer includes monthly Internet promotional savings of $21/month the first 12 months, 3 months Optional PowerBoost ($30 value) based on service availability, and first month free on 200 Mbps for $55/month plan ($55 value). Promotional offer is for new residential customers only, adding Hargray services for the first time. Promotion cannot be combined with any other promotional offers or Hargray Rewards. ©2022, Hargray Communications Group, Inc.; logos are registered trademarks and as such, protected property of their respective companies; all rights reserved. LIMITED TIME: GET FREE INSTALLATION**($50 VALUE) Call 843.929.5036 or visit hargray.com/local-life
TESTIMONY BY ANITA SHREVE Set at a boarding school in New England, teens balance a life of academics, budding love and newfound freedom when a night of impulsive behavior and bad choices leads to a publicized sex scandal caught on videotape. The scandal sets off a variety of opinions from the parents, townspeople and students, as well as the accused and the victims. Shreve’s talent lies in the complex vulnerabilities of her characters and their capability of good and evil when put in difficult situations. An author to explore if you haven’t yet.
SELECTIONS BY DENISE FRIDAY Sharpen your pencils
THE GIFTED SCHOOL BY BRUCE HOLSINGER
IF WE WERE VILLAINS BY M. L. RIO Oliver Marks is being released from prison after ten years for a murder he confessed to, but no one believes he committed. He was one of seven friends who were actors at a competitive conservatory. Oliver and his college friends form a sheltered and pretentious group that spoke to each other in quoted Shakespeare lines. After four years the students began to play similar roles onstage as they do off; villain, tyrant, hero, temptress and so on, until things spin out of control and one of them is found dead. A must-read for fans of Shakespeare, but even if not, a brilliant tale of how life can imitate art, at times with deadly consequences.
blend In honor of the back-to-school season, we’ve gathered six great reads set in the hallowed halls of academia.
A delicious read. Set in Colorado, a public charter school is being built to host the profoundly gifted students of five counties, but one must test high enough in order to apply. Four women who have been friends since their kids were babies find themselves competing for spots in the school. The drama unfolds in a sometimes funny, sometimes shocking take on the lengths parents will go for their child's prestige. Relationships are severely tested between friends, siblings and marriages in this thoughtprovoking and entertaining read on talent versus privilege.
THE TEMPLE HOUSE VANISHING BY RACHEL DONOHUE Louisa arrives at Temple House, a castle-like Catholic boarding high school run by nuns in Ireland, as one of the ‘test’ scholarship students. She does not fit in, nor does she want to. She meets and quickly befriends Victoria, also an outsider, but from a very wealthy family. Victoria cares very little about what the other girls think of her, and she shares a special bond with the art teacher, Mr. Lavelle. Lavelle encourages the girls to think outside the box and is kind, charismatic and loved by the nuns and students alike. When Mr. Lavelle and a student vanish, the school eventually shuts down. Twenty-five years later, in 2015 a young journalist investigates the disappearances and finds speculation of what happened, but could she also find the missing? A tragic and mysterious tale of teen girls coming of age.
THE SECRET HISTORY BY DONNA TARTT A story of six students at a prestigious Vermont College who become close friends as they study Greek together. They are taught by a charismatic classics professor who places them on a pedestal and leads them deep into the study of ancient Greek ceremonies. When the students attempt to perform one on their own, people die. The story is narrated by one of the students who is looking back years later. The brilliance of this novel is not the mystery but the incredible writing talent of Tartt. The story gets creepier by the chapter but also has some clever, laugh-out-loud funny lines. Tartt’s books are the type you finish and wonder what just happened to you, and also, her books make you wonder how one can write so amazingly well. The fact that this was her first novel is beyond admirable.
MADAM BY PHOEBE WYNNE In Scotland, Caldonbrae Hall, a boarding school for girls, is known as the epitome of excellence. When 26-year-old Rose is offered a position to teach classics and become a new department head, she is baffled that such a prestigious school would seek her out. Upon arrival she finds the students catty and unmotivated to learn. She learns her predecessor left abruptly, but no one will tell her why. As the semester continues, Rose sees and hears baffling, and at times alarming, things within the walls of the school. It soon becomes clear the school has a more sinister purpose, and Rose must decide if she wants her students to be pawns, or heroines, in their own stories.
www.BeverlySerral.com 843.341.3600 www.BookaBestNest.com 7 New Orleans Road, Hilton Head Island, SC Welcome to Hilton Head Island and our family of brands REAL ESTATE | RENTALS | RENOVATIONS AN ELEVATED EXPERIENCE IN VACATIONING CONSISTENTLY AMAZING VACATION RENTALS Beverly Serral, CEO | BIC Creator of the BESTNEST Concept Coming Soon: BESTNEST/Style A curated collection of our favorite finds. as seen on THE TODAY SHOW
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Pash is a happy, loving dog with a very energetic side. She is 4 years old and loves to go on walks, get quality belly rubs and enjoys treats. Her big ears and gleaming eyes are just some of her adorable features. Pash is picky about her friends, but she is willing to have a meetand-greet with any potential roommates. She has some skin issues that are under control, but that doesn’t stop her from being a happy pup. Can you open your heart and home for Pash? this PashPet: THISPUPTREAT-LOVINGISALLEARS.
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28 LocalLifeSC.com + SEPTEMBER 2022 p is what we believe distinguishes us from other financial advisors. Our knowledge and planning based approach are what we believe makes us an exceptional choice for those interested in investment planning. Contact us for a comprehensive second opinion review of your retirement and investment strategy. Depth SAVANNAHExperienceandwww.bezillakinneyphiferwmg.com912.921.3422BEAUFORT843.982.1506HILTONHEADISLAND843.681.1400 Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. CAR-0522-04623 Investment and Insurance Products: NOT FDIC Insured NO Bank Guarantee MAY Lose Value blend
If you’re looking for exceptional and compassionate eye care, you don’t have to look far. Bishop Eye Center now has seven physicians in three Lowcountry locations to welcome you with an exceptional eye care environment and premier patient experience right where you live.
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Hilton Head New River/Sun City Bluffton 843-689-3937 BishopEye.com business connections and opportunities the with environment. use offer Dr. Abbie F. Salny way
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code: Local21. Quiz © 2018
from MINE to GOLD in only four steps, changing one letter at time to make a common English word at each step. MINE → _ _ _ _ → _ _ _ _ → _ _ _ _ → GOLD 2. Supply the missing number on the grid to the right. 3. What do the following words have in common? (It has nothing to do with vowels, consonants or syllables.) COLLAPSE SHOPPING COMPOTE CARRIED 4. To the best of our knowledge, only one other word can be made from all of the letters in the word ENUMERATION. Can you figure out what it is? 5. There was a contest to guess the number of pickles in a barrel. Amy guessed 30, Brian guessed 24, Caroline guessed 28, Doug guessed 26, Eric guessed 27. Two were off by 3, two were off by 1 and one was correct. How many pickles were in the barrel? [LAST MONTH'S ANSWERS] Official Mensa® ChallengeAnswers are available on LocalLifeSC.com/Mensa Mensa provides official tests and answers to LOCAL Life as part of an exclusive license agreement. Answers are available on LocalLifeSC.com/Mensa 1. 60 cupcakes (Each girl eats 5 per hour.) 2. Carol, Dan, Alice, Bob, Evan 3. 192,837 4. Southern Living - Southern Diving 5. Vincent is nine; David is five. Do you think you're one of the smartest crustaceansfish/inthesea?SolvethisMensaquiz! 2.
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chance to engage
The Leading Center for Cataract Surgery
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If you’re looking for exceptional and compassionate eye care, you don’t have to look far. Bishop Eye Center now has seven physicians in three Lowcountry locations to welcome you with an exceptional eye care environment and premier patient experience right where you live.
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Hilton Head New River/Sun City Bluffton 843-689-3937 BishopEye.com
Leading Eye Doctors in Three Lowcountry Locations.
Just for LocalLife readers: Take the Mensa Practice Test for just $5! Visit americanmensa.org/mht and
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When it comes to caring for your vision, Leading Eye Doctors in Three Lowcountry Locations.
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FORREST GUMP (1994)
• The University of South Carolina-Beaufort campus was transformed into Gump Medical Center through the magic of CGI.
Starring Tom Hanks as Forrest Gump, Robin Wright as Jenny, Gary Sinise as Lieutenant Dan, Mykelti Williamson as Bubba, Sally Field as Mrs. Gump and Haley Joel Osment as Forrest Gump Jr.
• The hurricane scene was shot at the Port Royal SC Ports Authority Terminal. A jet engine was used to simulate the strong winds.
DETAILS
Beaufort
• The running scene where Forrest is interviewed by the press was shot on Woods Memorial Bridge. A “Mississippi River” sign was added to the bridge.
• Other running scenes were filmed on Sea Island Parkway, the road you take to get to Hunting Island. A “Mississippi Welcomes You” sign was placed near Chowan Creek Bridge.
blend On location A LOOK AT THE LOWCOUNTRY’S STARRING ROLE IN THE MOVIES
• The shrimp boat scenes were shot along Lucy Creek on Lady’s Island.
• All of the shrimp caught after the hurricane scene came from Gay Fish Company on St. Helena Island, a family-owned shrimp company that has served the Lowcountry for more than 70 years.
• Although most of this Academy Award-winning classic was set in Alabama, much of the filming took place in and around Beaufort.
• Scenes of Forrest cutting grass were filmed at the Basil Green Complex. The baseball field was transformed into a football field using CGI.
The dock and boat house on Coosaw Island owned by Stan and Marie Lawson was transformed into Bubba Gump Shrimp Company.
FILM FACTS
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The scene of Forrest running through Vietnam while under fire was filmed on Hunting and Fripp islands. The spot where Forrest dropped off the wounded soldiers was the lagoon on Hunting Island.
YourGuardingLegacy
• Forrest’s shrimp boat, a 55-foot trawler which he affectionately calls “Jenny,” was owned by Beaufort shrimper Jimmy Stanley. Film scouts spotted the boat during the Beaufort Water Festival and loved how wide it was, allowing the filming crew plenty of room to move around. After filming, Stanley sold the boat to Planet Hollywood at Walt Disney World Resort. The boat was removed from the Planet Hollywood moat in 2014 and is currently in storage.
• The live oak featured prominently in the film is located near the entrance of the Carolina Shores subdivision in Beaufort.
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SEPTEMBER 2022 + LocalLifeSC.com 31 WILLS • TRUSTS • ESTATE ADMINISTRATION • IRA & RETIREMENT PLANNING
• Forrest narrated his life's story on a bus-stop bench at Chippewa Square in Savannah. Many tourists visit the popular square, but the bench is no longer there; it is on display at the Savannah History Museum.
Guarding the legacy and wealth of over 1,000 SC families since 2002. W. A. Montgomery,HunterEsq.
WATCH IT
• Many locals were cast as extras in the film. Bubba’s mother, who fainted after Forrest handed her a check, was played by local singer and Gullah historian Marlena Smalls. The choir in the film is the Hallelujah Singers, a Beaufort-based group that Smalls founded. The group has performed for the U.S. Congress, Hillary Clinton and at the Kennedy Center in Washington, D.C.
• The Gump family home set was built along the Combahee River near Yemassee. Since the home was hastily built and not up to code, it was torn down after filming.
• The chocolates used in the film were provided by the owners of The Chocolate Tree in Beaufort. Unlike the famous quote, actor Tom Hanks knew exactly what he was going to get, selecting all of his favorites for the box. Each year The Chocolate Tree sends him those favorites as a gift.
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HISTORY
The alliance, a science and data-driven nonprofit with deep roots in the South Carolina commercial fishing community, has been helping the state champion a low-carbon footprint and sustainable seafood supply system for over 20 years. The organization's mission was supported by a large federal grant to help bring attention to sustainability trends in seafood. Over the decades that initiative became known as “Good Catch” and includes partnerships with the South Carolina Aquarium as well as numerous chefs, fishermen, conservation groups and natural resource managers.
WHOM IT HELPS Local communities who want to eat local seafood. Many people don't realize that 90 percent of all seafood consumed in the U.S. is imported, most coming from countries that are far less stringent in their fisheries management practices. Until that trade deficit is closed, the most reliable seafood is local seafood. A localized seafood supply chain is not just better for our oceans and our dinner plates, it helps strengthen the rural coastal economies of South Carolina.
STAFFLISABYPHOTOS©ALL
Spotlight
HOW TO HELP Choose local! Always ask where your seafood came from. A helpful hint: Know what species are native to our waters and be adventurous with your palette. The ocean is rich with delicious and plentiful species. Ask your chef what's local and don't be afraid to try something new. You also could swing by one of the many fishermen's seafood markets to directly support our mission to grow our supply of good, clean seafood. Keep a lookout for the "Certified SC Seafood" brand. If you are here visiting, take these helpful hints home with you. Any state that borders an ocean will appreciate your commitment to local seafood.
GOOD CATCH
MISSION
LL
Nonprofit
The "Good Catch" initiative ensures each species of shrimp harvested and sold is the correct age, in the correct quantity and during the correct season — making them a "good catch."
32 LocalLifeSC.com + SEPTEMBER 2022 blend FOR MORE INFORMATION ON THE SOUTH CAROLINA SEAFOOD ALLIANCE Call 843-437-0008 or email scarolinaseafood@gmail.com
We believe that our community should be fed by the community. We believe seafood should be locally and sustainably harvested and that everyone should know their fishermen. These are the key principles that contribute to healthy ecosystems, vibrant coastal economies and a low-carbon footprint food supply.
The South Carolina Seafood Alliance supports our local commercial fishing community in many ways. Pictured are local shrimp trawlers Celtic Pride (above) and the Jeffrey Logan (below).
SUSTAINABLE SEAFOOD
South Carolina Seafood Alliance
Each year Dr. Brad Fraum, D.C. and Dr. Brian McGinnis, D.C. treat thousands of patients suffering from neck, back and other pain associated with spinal disc related issues. Many of these patients drive over an hour to use the DRX-9000 ® machines located in the Fraum Center for Restorative Health office on Main Street, Hilton Head Island.
BACK AND NECK PAIN
LEARN MORE To learn more about the DRX-9000 ® , scan the QR code below with your phone’s camera and open the link to watch the video and book your first session.
/ I
FOR MORE INFO CALL 843.891.2178 1403 MAIN STREET VILLAGE / HHI, SC 29926 NFO@FRAUM.COM
LEADERS IN DISCNON-SURGICALDECOMPRESSION
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The DRX-9000 ® is used to treat patients suffering with incapacitating lower back pain, spinal stenosis, and sciatica caused by herniated discs, degenerative discs, posterior facet syndrome, and much more. NON-SURGICAL
HILTON HEAD ISLAND Patients drive from all over the Lowcountry and Coastal Empire to the Fraum Center for Restorative Health located on the north end of Hilton Head Island for access to the DRX-9000 ® . The only facility in our area to offer this innovative service.
adjective. lo·cal | lō-kəl 1: characterized by or relating to position in space: having a definite spatial form or location 2: of, relating to, or characteristic of a particular place: not general or widespread: of, relating to, or applicable to part of a whole 3: primarily serving the needs of a particular limited district of a public conveyance: making all the stops on a route makes
it
BY JODY HAYWARD
That Lowcountry feeling is special
Growing up in Augusta, Georgia, two of the top destinations for my friends during the summer were Hilton Head and Fripp Island. I started visiting in the early ‘80s, and quickly understood the allure of this beautiful area. My parents eventually moved to Skidaway Island in Savannah, and each time I visited them from Atlanta, this feeling of relaxation would come over me as I crossed over the Moon River (the one that Audrey Hepburn sang about in “Breakfast at Tiffany’s” in 1961). It’s the same feeling I get today as I come home to Beaufort after a trip somewhere outside of the Lowcountry. That feeling is something I don’t take for granted. I try to be mindful of the flow of the water, the colors of the salt marsh and the gracefulness of the blue heron as I travel from island to island. That Lowcountry feeling is special. It’s not something you can always appreciate until you’ve lived somewhere else. My teenaged girls have grown up here, and I feel confident that one day they will long for that Lowcountry feeling that so many of us value.
34 LocalLifeSC.com + SEPTEMBER 2022 ©FACEBOOK.COM/PORTROYALSOUNDFOUND blend localg
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If I had to pick one thing that defines our area, it’s the water. For eight years I’ve had the honor of helping people connect to the beautiful waters that saturate our landscape. They have influenced our history and culture, supported our economy and provided for our Lowcountry way of life, not to mention that Lowcountry feeling that we are so lucky to have. As our area changes and evolves and newcomers flock here to enjoy what we love, we all have a responsibility to help preserve and protect what defines us. The Port Royal Sound covers over half of our area and is a system that includes the rivers and creeks that we have the pleasure to experience each day. It is our Sound – we surround it – we influence it – we benefit from it –and we are responsible for it. Although I’ve lived here now for 18 years, I still sometimes feel like a newcomer, still learning about the rich history, unique environment and incredible culture that differentiates us and lures people to our shores. That Lowcountry feeling is something to enjoy, appreciate and preserve for generations to come.
LOCAL SINCE 2004 Port Royal Sound Foundation Executive Director Jody Hayward, right, is shown with retired board member Joan Crawford in the life-sized megalodon jaw at the Sharon & Dick Stewart Maritime Center on Lemon Island. The center is open from 10 a.m. to 5 p.m. Tuesday through Friday and 10 a.m. to 4 p.m. on Saturdays. Learn more at portroyalsoundfoundation.org
Sharon & Dick Stewart Maritime Center
What
LETTER TO THE EDITOR LOCAL Life asked Jody Hayward to share her thoughts on what it means to be local. Hayward is the executive director for the Port Royal Sound Foundation. LOCAL Life welcomes letters to the editor and comments to our website. Write to info@wearelocallife.com.
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If there is one single sentence nearly everyone can agree with, it is this: Eat local shrimp. We may not all agree on the best beach on the island, or the best secret shortcut around the Sea Pines circle during tourist season, but all agree that there is something magical in our waters. The enduring appeal of local shrimp goes far beyond the plate. It’s not just their delicately sweet, briny flavor. It’s about the sight of local trawlers heading toward that horizon. It’s about a way of life, a tradition that goes back generations. It’s about the indelible part that these creatures play in our culture. They may be small, but around here shrimp are a very big deal. And the locals here are proof of that. LL Find additional images from these photo shoots online at LocalLifeSC.com
iOur waters are home to a wealth of fascinating animals, but perhaps no creature has expanded our region’s culture like shrimp.
STORY BY BARRY KAUFMAN PHOTOGRAPHY BY LISA STAFF
Faces shrimpof
Across 320 pages packed with photos of the Lowcountry’s past and present, Jennings paints a portrait of the shrimp industry, where it’s been and where it’s going. Beyond just documenting the lives of the people who have given so much to our local industry, Jennings is using the book to give back, with proceeds benefiting the South Carolina Seafood Alliance.
And the MacDonalds are just two of a hundred of shrimpers whose stories Jennings shared in her book, Shrimp Tales: Small Bites of History. Across the span of 5 1/2 years, Jennings crisscrossed the Lowcountry to speak to legends of the local shrimping industry, from Sally Chaplin, daughter of the famed Sheriff McTeer and wife to lifelong shrimper Jack Chaplin, to Larry Toomer, who picked up his family legacy at age 19 and ran with it.
38 LocalLifeSC.com + SEPTEMBER 2022 faces m Mike and Scott MacDonald were shrimpers. Like so many others, their living was coaxed from the waves, one haul at a time. And like so many others, their stories were largely unheard until Beverly Jennings came around.
“The MacDonalds told me that it’s the best high you’ll ever get when you get a good catch, but when you have a bad catch, it’s the worst,” she said. Still, for the two brothers who sailed out of Buckingham Landing, the boat that they built in their backyard is “the best office you can ever have.”
portraitJenningsBeverlyThisauthorpaintsaofthelocalshrimpindustryinhernewbook.
SEPTEMBER 2022 + LocalLifeSC.com 39
The roots of the book came when Jennings was asked to create content for three walls at the Port Royal Sound Foundation Maritime Center, now called the Dick and Sharon Stewart Maritime Center. “I had all this information, and there wasn’t a lot on shrimping at the time,” she said. “I had one wall on shrimp and I had talked to 35 shrimpers.” Those 35 shrimpers passed on a wealth of information, and Jennings realized she had the makings of a book. “I got a lot of help,” she admits. “New World Cartography made the wonderful maps for the inside of the front and back covers. I interviewed about 100 fishermen in the end. They love what they do.” Her book, which can be found at outlets all over the Lowcountry as well as at shrimptales.org, is already getting attention. “One of my friends said I should be on Walter Edgar’s journal, so I sent him a note,” she said. The note paid off, and Jennings was recently featured on the famed NPR show. “He is the nicest man. Really nice.”
“Some were a little reluctant,” she said. “But when they realized I wanted to preserve their history and give the funds to something that benefits them so much, they couldn’t have been more helpful. They’ve become really good friends.”
Lookingdoctor?fora
NOW ACCEPTING NEW PATIENTS
Carlos A. Cordero, MD, FACP Originally from Venezuela, A member of the American Board of Internal Medicine, A Fellow of the American College of Physicians, bilingual in Spanish and English and has worked as the System Director, Hospital Medicine at Hilton Head Hospital Regional Medical since 2015 and working in Internal Medicine since 2002. He works at Main Street Medical every Friday 9am until 5pm and several weekends 9am until 2pm each month. We are happy to have him join our practice and he is accepting new patients.
STORY TELLER Author Beverly Jennings wrote Shrimp Tales: Small Bites of History in honor and appreciation of the shrimpers and their families whose hard work inspired her to help to preserve their history. 843.681.3777 • hiltonheadurgentcare.org 93 North Main Street, Hilton Head, SC family
All proceeds go to the South Carolina Seafood Alliance
faces
“I wanted to give funds back. I wanted to preserve the history and help out. So I would ask how I could do that when I was interviewing shrimpers, and they felt like the South Carolina Seafood Alliance was the best bet.”
When she first began writing what would become her book, Shrimp Tales, Beverly Jennings merely wanted to tell a story. This story was one worth telling, of an industry that once defined our area waterways and has faced historic challenges. It’s a story of a way of life that’s in peril.
Founded in Mount Pleasant but since growing to encompass the East Coast, the SC Seafood Alliance has become a massive force for positive change in our waters. It has sent lobbyists to Washington to help draft protective legislation. But on the ground you’ll find the SCFA working to keep fertilizer out of water, monitoring draining and sewage and serving as advocates for local “Reallyseafood.oneofthe big things is advocating that people buy local, and explaining the reason it’s so important,” she said. “Because imported seafood can be dangerous.”
Somewhere along the way Jennings decided that just telling the story of the struggle wasn’t going to be enough. She wanted to jump in and aid the fight.
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Even if Jeff Toomer hadn’t proven himself at a young age to be preternaturally talented at fishing, odds are good he would have found himself out there on a boat at some point. As a part of the legendary Toomer family, Jeff represents a line that stretches back to the earliest parts of the Lowcountry’s modern history. Each branch of this family tree has grown more entrenched with the waters around us, and for Jeff, claiming his part of that legacy just came naturally. “I guess I really enjoyed it, and I was good at it. That’s what I was told,” he said. “I never thought I was good at it. But I was good enough to keep up with theThosechanges.”changes included a bottom-up upheaval of the entire shrimping industry, particularly around here, that has happened over the last few decades. As cheap, imported farm-raised shrimp crowded out the market for the old shrimpers, and as Hilton Head Island transformed from a secluded barrier island to a premier resort destination, the Toomers weathered one of the biggest changes their industry had seen. For Jeff Toomer, keeping ahead of those changes was just a matter of getting outside of his comfort zone.
“Two years in I decided to put a freezer on my boat and got a lot of negative kickback,” he said. As a relatively young 31-year-old shrimper surrounded by fellow captains decades his senior, his radical innovation may have been scorned, but it was effective. “It turned out to be 100 times better because I would leave so many shrimp out there before. I could go out with an ice boat for 4-5 days.”
42 LocalLifeSC.com + SEPTEMBER 2022 faces
This shrimperthird-generationcontinueshisfamilylegacy.
e
Jeff Toomer
WHAT’S UP DOCK? Third-generation shrimper
That forward thinking helped Jeff keep sailing when so many other shrimpers had to call it a career. As he put it, “Our boats aren’t that fast, but they’re built to withstand almost any kind of weather.”
And withstand they have, through the changing currents of the shrimp industry, the evolving face of the Lowcountry around them and the headaches and hassles that have plagued shrimpers since the dawn of time. There’s the odd outbreak of black gill, part of a rising tide of outbreaks that Jeff has seen swell over the last 20 years. There’s the slow shifting of the season, which used to run from September through October but now runs closer to the warmer months. And, there’s the simple fact that most people don’t know well enough to choose local shrimp when they have the chance. Through it all Jeff Toomer has persevered, helping to carry his family legacy forward. It’s a testament to his skill as a shrimper, born of both his natural talent and his genetic lineage, as well as his deep abiding love for what he does. “I just love being on the water,” he said. “It’s you and nature, and you have to try to figure out what nature’s telling you.”
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Jeff Toomer is shown with his 82-foot trawler, the Jeffrey Logan. The trawler is named after his son. The Toomer family has been providing the Lowcountry with fresh seafood for generations.
Catching shrimp isn’t just about making a living. It’s a spiritual experience. Few understand the transcendence of this calling and the beauty of working these waters like Jeff Toomer
Despite being someone who spent his childhood crabbing, shrimping and playing aboard a 10-foot aluminum boat, and his adulthood shrimping aboard a pair of beautiful shrimping vessels, Jeff Toomer simply can’t get enough of the water.
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“It was a way of life. We just always had that,” he said. “When you’re out on the water around here, you have to memorize when the tide goes out and where the oyster beds are; you have a spot in your brain that memorizes where all this is.”
It’s a love that he’s passing on to his son, Logan, as he comes up in the family business. “He’s working with me, and I’m training him, if you’d like to say that,” he said with a laugh. “I want to make sure he knows everything he needs to know, but I know in the back of my mind that’s not possible,” he said. “I was turned loose at a very young age, so I have a lot of different experiences under my belt.”
“I think the most fascinating thing I’ve seen is when you have fronts come through with waterspouts. We had one not that long ago that looked like a dark wave rolling off the land,” he said. “Being on the water you see things as far as the eye can see.”
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For years, decades even, Al Stokes was the central figure of Waddell Mariculture Center. Spending his days traversing its acres of growout ponds, research labs and shrimp production systems, he was the driving force behind a facility that did more for local fish than most folks will everTheseknow.days his mandate is a little narrower. When he’s not consulting on various projects that call for his singular expertise, he maintains a slightly less sprawling 7.5 acres of vegetable gardens and South Carolina wild. “If I’d have known it was so much fun, I would have retired earlier,” he said with a laugh. “There’s a lot of yard work, but my life is a lot freer. If I don’t go pick up limbs after a storm, the trees aren’t going to It’sdie.”a little less pressure than his previous life at Waddell, but he doesn’t look back on those days with an ounce of regret. Instead he takes well-earned pride in the work the organization did on his watch. Even looking just at shrimp, it was a pioneer, performing the first high-intensity shrimp production studies ever. “Most places that were producing shrimp were using a water exchange program,” he said. “We started adding aeration to reduce the amount of water used and began working with a feed company to develop better feed.”
It may seem simple now, but the idea of adding aeration to a shrimp farm was radical at the time and led Waddell toward greater innovations in shrimp farming. By the 1990s Waddell was growing shrimp in a biofloc based system that used helpful microbes to manage Al Stokes This shrimp farming pioneer is passionate about protectingwaterways.our
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FISH WHISPERER Al Stokes retired in 2018 following a 40-year career with the S.C. Department of Natural Resources. He and his wife, Shannon, live on 7.5-acres near the Waddell Mariculture Center, a facility that Stokes managed for many years.
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the water on a biological level, helping stabilize the environment and letting shrimp thrive. Adding a roof and locating pathogen-free lines of shrimp helped fight diseases that were ruining crops. These indoor shrimp farms have allowed for operations all over the country. As a consultant, Stokes still gets to see the fruits of his labor spread.“One of my favorite shrimp growers is out of Montana,” he said. “People can’t believe you can find a shrimp farm there, but he sells about 100 pounds a shrimp a week.” These innovations came at a great time, as yields of wild-caught shrimp continue to dwindle even as demand skyrockets. “It used to be we averaged three pounds per person, now it’s up to four,” he said. “The demand exceeds the supply of what the U.S. canHisproduce.”workwith the center may be over, but his drive is still helping shrimp farming reach new levels. Locally he’s stayed as busy as ever protecting our local waters through the May River Watershed Action Committee and the Open Land Trust. “My passion is protecting our waterways,” he said, “and these estuaries are special and require our protection.”
There is no substitute for experience. Is it time to call in a professional?
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Young Collin Stokes, named by his parents Al and Shannon Stokes for the Colleton River, grew up at Waddell Mariculture Center. The young man would walk the ponds with his dad, checking on the health of the resident red fish, shrimp and other sea life, helping to maintain the sophisticated arrays of pumps and filters that kept the ponds clean and marveling at the art and science that makes this place special.
Al stayed on, pushing through his grief, and one day he found a way to honor his son’s memory at a place that meant so much to him.
faces
“The entrance to the center was a chain-link fence, and I thought, 'I’d like something nicer,'” said Al. “I thought we could get a nice gate built for him, since he spent more time there than anyone else.”
The gate at Waddell Mariculture Center honors the memory of Collin Stokes
“He and I were so close. He grew up here,” recalled Al. When Collin passed away in 2015, his parents were devastated. “I was almost planning on leaving (Waddell).”
People rallied around the idea, with locals like Dave Harter helping to raise roughly $40,000 to build a gorgeous metal gate at the entrance to Waddell Mariculture Center. The gate was built by Bluffton artist Rhonda Fantozzi. Between twisting spires of wrought iron, columns of tabby contain shells handpicked by the Stokes family to remember Collin.“The community came together, and that meant everything to me,” said Al. “There are some really good people in this community.” LL
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LOCAL Life caught up with Kinchla, leading up to the band’s Oct. 15 appearance at Rock N' Ribs Music and BBQ Fest at Coligny Plaza. Rock N' Ribs is the first event of its kind on Hilton Head Island marrying world-class music and barbecue to bring festival-goers a unique and exclusive experience. Purchase tickets at rocknribshhi.com.
[LOCAL Life] Does Blues Traveler like barbecue, and if so, what are your favorite dishes? [Chan Kinchla] Oh, hell yes. I mean, if we’re talking barbecue, one of the great benefits of traveling the country for the last 35 years is we get to sample all the local foods, and barbecue is certainly on the top of our list. I’m kind of a brisket guy. I love brisket. So if that’s available, that’s what I’ll get. I’m gonna hit that. And I kind of like the dry-rub style, so I’ll be looking for that. Any excuse to go to Hilton Head is great. I love those southern, southeast coast beaches. I used to go down to Oak Island in North Carolina back in the day. If we got a few weeks off, I’d just go down there, solo, with my gear in the back and just get a beach house and sit on the beach there for a couple of weeks and decompress and write songs. And so I have fond memories of that whole area. So anytime I get down there, I’m happy.
Top-40 singles “Hook” and “But Anyway” made them famous, and “Run-Around” held the title for longest-charting radio single in Billboard history. The mega hit also earned the band a Grammy Award for “Best Rock Performance by a Duo or Group with Vocals.”
WESTCOTT©JAY
cele ity CELEBRITY CONNECTION
See the BLUES TRAVELER AT ROCK N' RIBS When: 1-4 p.m., Saturday, Oct. 15 Where: Coligny Plaza, Hilton Head Details: The Grammy award-winning headliners take the stage following a performance from local band Cranford Hollow. One-day passes ($149 general admission, $249 VIP) and two-day passes ($349) can be purchased at rocknribshhi.com
Tangled up in Blues Blues Traveler guitarist Chan Kinchla talks music and barbecue leading up to his band’s anticipated performance at Rock N’ Ribs.
STORY BY LESLIE T. SNADOWSKY
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SEASONED TRAVELLER Chan Kinchla is an original founding member of the two-time Grammy-nominated band Blues Traveler. The band will perform on Oct. 15 at Coligny Plaza as part of the Rock N' Ribs Music and BBQ Fest.
This fab five still sells out shows on multiple continents and storms the stages with infectious improvisational live performances. Today they’re playing tracks from their latest July 2021 release “Traveler’s Blues,” which earned a Grammy Award nomination for “Best Traditional Blues” album. Celebrating their roots and the blues, “Traveler’s Blues” showcases reimagined and recharged classics from the American blues songbook.
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Chan Kinchla has been playing guitar for Grammy Award-winning rock band Blues Traveler for 35 years. He and singer and harmonica player John Popper, drummer Brendan Hill and original bassist Bobby Sheehan started jamming together in garages and basements in Princeton, New Jersey, in 1987. With bassist Tad Kinchla (his younger brother) and keyboardist Ben Wilson, who joined the band in 1999 after Sheehan’s passing, Blues Traveler boasts 14 studio albums, four of which have gone gold, three platinum, and one six-times platinum, selling more than 10 million combined units worldwide.
FIELDER©GRAHAM FIELDER©GRAHAM
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• Blues Traveler band members John Popper and Brendan Hill founded another band called The Trucking Company. High school friend Chris Barron became the front man, and that band became alternative rock band The Spin Doctors.
WEINTROB©MICHAEL ©GRAHAM FIELDER
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[LL] Blues Traveler is celebrating its 35th anniversary, and on July 30, 2021, the band released its 14th studio album, “Traveler’s Blues,” that features covers of classic blues songs and musicians including Warren Haynes, Keb’ Mo’, John Scofield and Rita Wilson. Why the blues, why cover songs and why now? And how about that Gram my nomination? [CK] We did start out as a blues band in high school. We just loved the kind of improvisational, in-the-moment thing that blues could do. We called ourselves Blues Band, and we played a lot of 12-bar blues to the best of our ability, which, you know, when you’re 16-, 17-year-old kids in Prince ton, New Jersey, wasn’t necessarily with that much ability. As we went on, we added all our influences and turned into whatever Blues Traveler is. But, back in its heart, we were a blues band. Thus, our name Blues Traveler. People always like to tell us, you’re not really a blues band. I’m like, I know, but we’ve been talking about it for years trying to do a blues record just to kind of shake the dust off that side of us. During the pandemic the opportunity present ed itself. And so we just kind of tried to interpret a bunch of really classic old-school blues standards in our own way and then added a few new wrinkles to it. It was such a fun project. We got so many great guests. We had a great producer, Matt Rollings, and now that we’ve been nominated for a Grammy for our blues record, people can’t tell us we can’t play the blues. It’s the blues record we always wanted to make but couldn’t, until now.
[LL] Who is the band listening to now? Can you identify any contemporary musicians you think also have a chance of lasting 35 years like Blues Traveler? And are there any secrets you’d like to share about your longevity and success? [CK] I’m a big fan of Death Cab For Cutie. And Billie Eilish. That girl rocks. I saw her perform at the Grammys. The concert they put on at the Grammys is just crazy. It’s just a huge production, and all the biggest singers in the world perform one after the other. It’s basically like the best ‘American Idol’ event you’ve ever seen because it’s all singers, individual singers for the most part. But as far as bands go, Death Cab For Cutie is freaking awesome. There are tons of great metal bands and there are a lot of great bands out there, but with popular music, I think people just like the per sonalities. It’s just the world we live in today as far as pop goes. I think today, maybe it’s easier for people to engage with just a sin gular artist. The industry is not super band-friendly right now. In the jam band world, there’s a lot of great musicianship, so I’m quite happy with that side of
• The latter part of the band’s name comes from the primary demon in the film “Ghostbusters,” Gozer the Traveler.
DID YOU KNOW
[LL] The band also released “Traveler’s Blues” on vinyl. Do you support the come back of that medium? [CK] When you’re releasing records now, so much of it, every thing’s digital, streaming, and subscription and all that. So for people that really want to own music, I think that it’s kind of the oldschool way to do it. So I think it goes to show people really still want to have that kind of physical contact with the music. I’m all about streaming. I get exposed to so much cool music I probably wouldn’t find otherwise, but I think there’s a place for all of it. [LL] Blues Traveler allows its fans to record its live music, trade recordings of its live music and in some cases even broadcast recordings of its live music. So after 35 years of being a band, can you reflect on that de cision? Do you think allowing fans to record your live music all these years was a good thing, or looking back would you reconsid er? [CK] One hundred percent a good thing. I mean the live performances, they don’t really compete with albums. Albums are built over time in the studio. Everything’s very different, it’s a very different experience. The live thing just happens once, and it’s not recorded the same way and it’s got a very immediate kind of vibe. When we were starting out, all of our heroes like The Allman Brothers, Jimi Hendrix, The Grateful Dead and Led Zeppelin, those bootlegs of those bands were what we would kill for. The Dead allowed taping, and that’s what got their name around. So we were always very, very much about that. And to be honest, we got a huge following before we had any records out just from college kids, trading tapes of our live shows. That exposure and the trading, sharing the music only makes it a bigger circle. So it’s still something I think has been great for us. And I think the fans at the show are part of the show too. So they get to take what they want.
[LL] Blues Traveler has been described as blues rock, folk rock, alternative rock and Southern rock. And now you released a straight blues album. That’s a big spread. How would you describe your music now? [CK] Yeah, we straddle a lot of different genres, and we’ve got pop hits as well. Here’s the easy answer. Our music is ours. We try not to have any rules about where we get influences from, and if something sounds good, feels good, we kind of just explore it. And over the years, I think that’s probably why we’ve lasted 35 years since we’ve been free to explore some different avenues, try some different things. And I think that’s kept us kind of creatively engaged with the whole grand experiment that is Blues Traveler.
• After graduating from Princeton High School, Blues Traveler band members moved to New York. Popper, Hill, and Sheehan enrolled in the music program at The New School, and Kinchla attended New York University.
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[LL] Here’s a spin on the dreaded ‘What’s next?’ question. As a young band, you opened for The Rolling Stones in 1997 when they were celebrating their 35th year together. Now they’re on their 60th-anniversary tour. Blues Traveler is now 35. What does Blues Traveler look like at 60? Do you think you’ll still be out there jamming and touring? [CK] There’s no reason why we won’t. We’re getting along great, we’re playing great, and we’re doing lots of cool stuff. People seem to show up for concerts, thankfully. I can’t believe when we opened up for The Stones, it was their 35th anniversary year, and that seemed like forever! And that was 25 years ago. People ask me, ‘Ever going to get off the road?’ and I’m like, ‘Why? Don’t make me! That’s all I’ve ever wanted to do.’ And then I also say, ‘You know, Paul McCartney certainly doesn’t need the money, but he’s always out touring,’ so, as long as we’re upright, walking and have the ability, I’m sure we’re going to continue to keep touring and keep trying different stuff. Next February we’re producing a soul, R&B version of our blues thing to kind of cap that off. We had so much fun on the blues album. And our soul album will be out next year. It’s kind of like Motown Traveler. You can call it Soul Traveler. We’re hoping to cover songs by Wilson Pickett, Stevie Wonder, that kind of vibe. Motown and Stax. We’re also thinking of a TLC song. We’re going to have fun with that.
FOR THE RECORD Traveler’s Blues, the album of covers the band released in 2021, was nominated for the "Best Traditional Blues Album" Grammy Award.
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54 LocalLifeSC.com + SEPTEMBER 2022 cele ity things. But, in pop music and popular music, there are not a lot of great players. It’s a lot of electronic, you know, soundscaping, which I think is super cool, but it’s not bands playing a ton of instruments. For advice, I’d say make sure you stay vibrant and that you have a vibrant live foundation. Because when shit gets weird or there are ups and downs during certain avenues of your career, if you can get out on tour, it keeps you happy, it keeps you viable, it keeps you alive. So keep your live thing going, and don’t be afraid to experiment. You must ‘be like water,’ to quote Bruce Lee.
[LL] One would think it would be tough building a rock-music empire around a harmonica player like your lead singer John Popper. Sure, you have your Bob Dylans, Billy Joels and Stevie Wonders, but harmonica is kind of a fringe instrument nowadays. Is there something you want to share about being a part of a band that may be considered unusual or untraditional? [CK] Luckily for John, he’s an amazing harmonica player and an amazing singer. So that’s important. Being an amazing singer is always a good thing to be. But, I think we’re a traditional, straight-up rock band. We got together in high school, played in our drummer’s basement, moved to the Big City and we played with real amps. We just kind of grip it and rip it, let the environment and the music kind of take us and try to follow that as far as we can go. I think we’re a rock band in the most traditional sense, and there are probably plenty of them coming up, but they've got to get out there and play live. That’s pretty much the way to do it.
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As CEO of Vertical Performance, he works with executives on strategy, leadership, change management and continuous improvement to help leaders inspire their teams to create world-changing impact. As an expert consultant and international speaker, he’s often asked if he has written a book. “I’d always go deeper during Q&As, but I always left feeling that I had so much more to give,” he stated. So to provide more in-depth information about leadership, he wrote The Substance of Leadership: A Practical Framework for Effectively Leading a HighPerforming Team, published last year.
Robinson is a former combat fighter pilot and TOPGUN instructor. He flew over 3,500 hours and 100 combat missions in the FA-18 Hornet and was awarded the Bronze Star Medal for supervising over 20,000 combat missions and more than 2,000 medical evacuations while serving as the director of air operations in Iraq. He also served as a strategy director for the Chairman of the Joint Chiefs of Staff in the Department of Defense. In his final assignment he was the commanding officer of Marine Aircraft Group 31 in Beaufort.
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STORY BY EDDY HOYLE
Dave and his wife, Mary Delle (who is a college counselor at Hilton Head Christian Academy), live in Bluffton and have “embraced the beauty and lifestyle here.” They enjoy the beach, water skiing, boating, and biking. They also take pride in their three grown children and their spouses: Abbey and her husband, Nick; Drew and his wife, Alana; and Audrey. Read his tips for success on the following page.
GIVEN TO FLY Dave Robinson is shown with family members Mary Delle; Drew and his wife, Alana; Abbey and her husband, Nick; and Audrey. Robinson is a senior executive and retired U.S. Marine Corps colonel with over three decades of experience leading complex organizations and high-performing teams.
DAVE ROBINSON, A FORMER TOPGUN INSTRUCTOR, OFFERS ADVICE FOR SUCCESS.
VERTICAL PERFORMANCE CEO
Five tips from a proven leader
Top Gun: Two words that describe Dave Robinson, both literally and figuratively.
Robinson’s passion is teaching leaders to lead. He’s translated 25 years of experience in the U.S. Marine Corps leading high-performance teams into a second career. Robinson retired from military service in 2011 and founded Vertical Performance to work with CEOs and high-level executives on leadership development and organizational performance. “My wheelhouse is to work with companies to build leadership capacity and skills and to help navigate organizational change,” he said.
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3. Stay focused on your mission. “It’s easy to get distracted in today’s environment of information saturation, and if you’re not careful, your team can start to feel like everything is a priority –and then nothing is really a priority. As a leader, set clear priorities that are aligned with your purpose and mission so you can help your team ‘keep the main thing the main thing.’”
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5. Empower your team. “One of the hardest things for leaders to learn is how to let go and not micromanage. Members of high-performing teams have a sense of ownership for mission success. To empower your team, give them a vision of what success looks like, and then trust them to help you figure out how to achieve it.”
2. Take care of your people. Robinson emphasized the importance of serving those you’re privileged to lead. “Your people will make or break you as a leader. Instead of focusing on what they can do for you, think about what you can do for them. Find out what their biggest challenge is, and then do something about it. If you take care of your people, they will go the extra mile to take care of you, each other and your mission.”
busine Keys to Success
4. Inspire your team members. “Find ways to get your people emotionally invested in mission success. First, earn their trust by getting to know them personally and by treating everyone with fairness, dignity and respect. Second, help them see that they’re a valuable part of something larger than themselves by showing them how they contribute to your mission in a meaningful, purposeful way.”
1. Create a culture of excellence. “Set high standards and hold yourself to a higher standard. Culture starts at the top, and the example you set will establish the tone for your entire team. Create a culture of excellence that’s founded on integrity and trust by striving to always do things right and do the right thing.”
LL RELATED READING To learn more about keys to success for leading a high-performing team, you can find Robinson’s book, The Substance of Leadership on Amazon.
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Certain types and sources of cholesterol can be essential for your overall health, but understanding what kind you consume is important for keeping tabs on what goes into your body. Everyone’s cholesterol intake needs are different, and consulting with a medical professional is the best way to ensure you will get the most out of the foods you eat.
However you enjoy catching them, cooking them or eating them, shrimp serve up a lot of nutritional benefits. When consumed as a part of a healthy lifestyle, shrimp can be a high-protein addition to your diet. Beware, however: these unassuming crustaceans can sabotage your health if eaten in excess. Learning about the macro and micronutrients in shrimp could help you decide how to scale up or down your shrimp intake. The cholesterol climber?
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Packing the protein Shrimp, like many other animal-products, can be a great way to introduce protein into your diet. As a macro nutrient, protein is an essential component of any diet to maintain bones, muscles and organs throughout the body. Protein makes it possible to build up muscles, send oxygen to all parts of the body and even regulate hormone production.
It is true that the little crustaceans contain high levels of dietary cholesterol: a three ounce serving contains 161mg of the 300mg recommended for the average adult. Those at risk of heart disease might be watching their intake, but like Huggins suggests, it is important to consider the whole scope of your diet. Research shows that foods high in trans and saturated fats contribute more to your cholesterol levels than those that contain dietary cholesterol.
Shrimp are a lean, versatile source of protein with a low fat content. One three-ounce serving of shrimp contains 20 grams of protein, while the levels of trans and saturated fats are minimal. As a low-calorie, low-fat source of an essential macro nutrient, many dietitians claim that shrimp can be incorporated into a healthy diet.
To shrimp or not to shrimp, that is the question
One such expert is Elizabeth Huggins, a registered dietitian and certified diabetes care and education specialist who works at Hilton Head Health, a health and wellness resort. She notes that “shrimp gets a bad rap for being high in dietary cholesterol; however, the good news for shrimp lovers is that dietary cholesterol does not have a strong effect on our blood cholesterol levels.”
STORY BY DAISY DOW WEIGHING THE PROS AND CONS OF A SIMPLY SHRIMPY DIET.
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Jumbo shrimp and all other shapes, sizes and breeds of shrimp boast some nutritional benefits that are essential for a healthy diet. Shrimp contains a number of micronutrients– vitamins and minerals that the body cannot produce on its own. Eating shrimp supplies the mineral selenium which is important in fending off infection, mitigating inflammation and maintaining thyroid function. The tiny animals also contain iodine, zinc, copper, Omega 3s, and even some retinoids.
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Accidently antibiotic
The answer’s up to you
Antioxidant oxymorons
Huggins advises, “So, if you are aiming for a healthy serving, be sure to boil, grill or sauté your shrimp, and include plenty of fresh veggies on the plate.” This protein can support countless flavors and connect you to local waters, but when eaten too often, shrimp might have adverse effects and perhaps lose their novelty of flavor. What you put into your body is your decision, but there are plenty of safe, healthy and ethical ways to eat shrimp, especially in the Lowcountry. LL
“From a nutrition standpoint, how your shrimp is prepared and what sides are served with your shrimp are what matter most.”
One thing to take into consideration when considering shrimp for your next meal is where it came from. While the FDA has not approved the use of antibiotics in any shrimp aquaculture in the United States or in its imports, recorded use of antibiotics in shrimp farming has revealed detrimental health effects. When farmed shrimp are treated with antibiotics, that antibiotic enters into the crustacean’s system, which when consumed will enter a human's body too. The amount of shrimp you would have to eat to be harmed would be enormous, but a larger threat still lingers: antibiotic resistance. When overused, antibiotics can lose their efficacy. Some bacteria can adapt, evolve and mutate to the point that no known antibiotics can kill it. These ‘superbugs’ can cause untamable infections and make medical treatment extremely difficult. While customs services and health agencies do their best to control what comes into the grocery store, it is ultimately up to you what makes it onto the dinner table. Finding local sources of shrimp is the safest way of ensuring that only the good stuff gets into your diet, plus you also contribute to more sustainable and ethical agricultural practices.
ACTUALMARIoN,PATIENTBEFORE
The main antioxidant found in shrimp is astaxanthin, which prevents wrinkling and skin damage from the sun. It has been demonstrated in clinical studies that an increase of antioxidants in one’s diet can support the body in warding off arthritis, neurocognitive decline, bone degradation and cancer.
Shrimp can be a part of a healthy diet, but not if they are the only thing in your diet. Following serving suggestions and consulting with medical professionals are the best methods for considering changes to your diet. It’s worth noting that serving suggestions may or may not take into account the use of fatty cooking oils which might change how dietary cholesterol levels are measured.
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64 LocalLifeSC.com + SEPTEMBER 2022 LOCAL FLAVOR Lowcountry touches are found throughout this transitional-style Brays Island compound, from the kitchen’s oyster inlaid countertop (above) to the foyer hardware (above right) which features an authentic Kudu horn as a door handle. living
“Entertaining is a big part of our lives since we have a large extended family and friends from both Miami and Brays Island,” said Lelia Quirch. “That’s why we put so much emphasis on the center of the home and flexible spaces that allow dining, conversing and relaxing all at once.”
Bold breathtakingand
Surrounded by the natural beauty of one of South Carolina’s most rustic, remote islands, the Quirch residence is much more than a collection of resort amenities and luxe ambience. Its transitional Lowcountry floorplan meanders along the waterfront, with a central common space flanked on each side by walkways and separate wings which house private spaces for owners and guests.
Lelia and husband, Ignacio, return to their island compound each fall after spending spring and summer at their Miami home. They arrive in time for prime deer and quail hunting, as well as fishing on the surrounding intracoastal waters. Both of their daughters are now married, so Ignacio imagines their young new families will share in island pastimes and traditional holidays year after year. “Already our sons-in-law are committed to Brays Island,” he notes. “They tell us it’s the hardest place to leave.” They’re not the only ones who feel that way. Each year the Quirches host dozens of family friends and relatives of all ages in their guest wing and carriage house. “It really is a generational home,” said Court Atkins GroupPrincipal and Starland Studio Manager, Jen Foster. “The daily flow of family and guests plus their dynamic lifestyles were key considerations in our design, along with the rhythm of island seasons and native wildlife.”
A generational home
PERFECT BALANCE Natural and man-made materials are layered throughout the home’s open floor plan, creating dimension and striking visual contrasts.
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STORY BY PAULA MAGRINI PHOTOGRAPHY BY J. SAVAGE GIBSON EACH ROOM OF THIS STRIKING BRAYS ISLAND RETREAT HAS A SPECTACULAR VIEW. HOME SHOWCASE
Despite their fierce loyalty to their Cuban legacy and community, the Quirches have emphatically embraced the traditions of the Lowcountry not only through the architecture and ambience of their home but also through their gracious island hospitality. They host an annual New Year’s party with several other families at the center of Brays Island Plantation and invite every resident, including the real estate team and local leaders. They roast a pig in their massive Dutch oven, known to Cubans as “Caja China.” A wide array of Cuban fare and cocktails is offered to all, and the entertainment features none other than Lelia Quirch as the DJ for the evening.
“While the house was under construction, we traveled miles from the island to an old tobacco barn, where the Willis Sinclair team had located the ideal reclaimed wood finish for our primary entertaining area,” Lelia shared.
In fact the door handles in the foyer hallway are actually Kudu horns, secured during one of Ignacio’s African hunting trips. They were carefully filled, sealed and re-purposed as modern interior hardware that makes an impact while reflecting the relentlessly adventurous spirit of the Quirch family.
Locally and internationally sourced
A New Year’s tradition
“They consulted with us and the architects often to ensure even our home accessories were perfect.”
Many of Pingree’s friends followed him to his South Carolina property, and today they comprise a thriving neighborhood that defines much of the island’s distinctive culture and rugged coastal allure.
Lelia and Ignacio explained that their Brays adventure, and now ultimately their legacy, were inspired by their dear friend, Chino Cosculluela. His grandfather and the Quirches’ grandfathers were friends of Sumner Pingree, who purchased the island in 1963 after being exiled by the Castro regime. Initially Pingree planted crops and raised cattle and pigs there. In efforts to preserve the property, he later developed it into the shared resort plantation that exists“Thetoday.factthat Brays Island is considered Pingree’s crowning achievement is a true testament to the vision he created here,” Ignacio pointed out. “He was a remarkable man and founder of a remarkable community.”
The Quirches relied on Court Atkins and custom builder Willis Sinclair to guide them to locally sourced materials which are infused throughout their home. Bill Burdick and daughter, Abbey, worked closely with the Quirches to carefully curate authentic Lowcoutnry features such as the great room’s reclaimed wood trusses and the kitchen’s oyster inlaid countertop.
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“It’s our way of continuing what Sumner Pingree started some 60 years ago,” said Lelia. “You can’t find the spirit of the Brays Island community anywhere else.” LL
TREASURED HUNTS Breathtaking nature and water views fill each room at the Quirch residence, while interior accents include both native and legacy furnishings and accessories.
48 Pennington Dr., Suite B • Bluffton, SC Call. Click. Or Come In. 843.815. 5130 www.custom-audio-video.com Speakers that celebrate Form and Function Visit our showroom to review your audio video and home automation options. Custom Audio Video offers a variety of options for concealing your audio video components. Ente SoundTiles stylishly hide your speakers while providing a discreet zone of audio. Media Décor offers moving art screens and lifts to perfectly disguise your television. Choose your own artwork from our Media Décor gallery or use art from your personal collection. Audio is beautiful at Custom Audio Video. Authorized Leon and Media Décor Design Center
LAYER THE VIEWS
BLEND EXPERIENCES
At Berkeley Hall, year-round outdoor living options are enhanced by access to a stunning waterfront. So in designing the resort-style enclave, Court Atkins architects leveraged the backdrop and expansive green space to offer a variety of vignettes for gatherings. Family and guests can choose a dip in the modern swimming pool, or they can meet for late-night banter under the gracious southern pergola near the glow of the fire pit. Amenities also include terrace space for lounging or dining alfresco. Court says the home's rear elevation embraces the Berkeley Hall habitat. “We maintained an intentional low-profile and strong horizontal proportion which blends into the natural landscape.” Home interior design by J. Banks Design Group.
“In order to create a private oasis on this lot, we focused on pulling light in from both east and west. This had the effect of opening the entire home up to gracious outdoor living and an amazing pool and cabana,” explained Founding Principal William Court. The rear views range from pool vistas to twinkling pergola and fire pit … all configured along breathtaking community waterways.
The best outdoor living spaces require strategic planning, with careful attention to site setbacks, neighboring properties plus the location of live oak trees and other native treasures. These challenges became opportunities for Court Atkins Group at their Berkeley Hall design, inspiring architects to focus inward for privacy while creating generous outdoor entertaining spaces and capturing amazing views.
68 LocalLifeSC.com + SEPTEMBER 2022 living When custom resort home meets world-class amenities, outdoor living is elevated with multiple options for guests who want to soak up the iconic Lowcountry backdrop.. Whether entertaining friends, hosting a family celebration or simply relaxing alongside water views, the style and functionality of your outdoor spaces matter. With these intuitive suggestions from Court Atkins Group, discover how to optimize your outdoor living experience. TAKE IT OUTSIDE Outdoor luxe at Berkeley Hall STORY BY PAULA MAGRINI + PHOTOGRAPHY BY JOHN MCMANUS
CREATE DIMENSION
The goal at the Berkeley Hall retreat was to keep a calm, comfortable Lowcountry nuance in the waterfront mix. Builder partner, H2 Builders, crafted exceptional exterior features to accomplish this. The mix of stone, tile, wood and other natural and man-made finishes keeps the amenity landscape diverse and intriguing. The materials create dimension and seamless boundaries for this truly custom coastal oasis.
PEZZO THROWS Get ready for the chill in the air with these cozy throws. Made in Portugal from soft, brushed cotton with a fun fringe trim, it works in both modern and traditional spaces. Colors range from soft neutrals to bold brights. Now available in nine new colors. Makes a great gift.
Fall is in the air. Bring in the season with these bedside inspirations from Leslie Trenta with Marsh on the May. Based on an 18th-century design from the archives of the fabric house of F. Schumacher, Pomegranate reimagines a timeless botanical in four luscious colors. Shown here in rich citrus and green tones, this vibrant style is printed in Italy on Matouk’s 500-thread-count Luca Egyptian cotton percale and finished with the subtlest scalloped edge and white tape. It’s a perfect pairing of Schumacher artistry and Matouk craftsmanship. Matouk is available at Marsh on the May.
Add a playful, practical touch to your home’s soft furnishings. Matouk fabric covers transform the humble tissue box with the array of eye-catching prints and embroidery designs. Coordinate with bedding, throws, bath and tableware for the ultimate attention to detail.
SLEEP IN STYLE WITH THESE BEDSIDE INSPIRATIONS
70 LocalLifeSC.com + SEPTEMBER 2022 living Luxurious linens
TISSUE BOX COVERS
INSPIRATION BOARD
DAPHNE SHEETING
Add the Daphne to complement your bedding. With its embroidered floral vine, it is a beautifully crafted detail that, depending on your choice of thread color, can be quietly classic or vibrant and bold. Made on white 520-thread-count Ceylon percale, each piece is finished with a knife edge and delicate white cording. MONOGRAMMING A monogram adds a personal touch to the most intimate space in your home. It’s an excellent way to add a bit of elegance to your bedding. Virtually every product Matouk offers can be monogrammed in a number of designs and colors.
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Alaska king mattresses are the biggest commercially made beds on the market, measuring a whopping 9 feet long and 9 feet across. They’re popular with families who sleep with multiple children or allow their furry friends to cuddle up beside them at night. You’ll need a very large bedroom to fit this bed.
TWIN X-LONG 39" x 80" Most commonly seen in college dorm rooms, twin X-long mattresses are an excellent alternative for anyone living in a tight space. WITH SO MANY BED SIZE OPTIONS, YOU WILL NEED TO SLEEP ON IT. HOW-TO
Standard king beds or "Eastern kings" are great for sleepers who aren't especially tall and don’t need the extra length that a California king mattress provides. Full mattresses are often the best bed size for a person,singlebut only if that sleeper is under 5 feet, 9 inches tall.
ALASKA KING 108" x 108" CALIFORNIA KING 72" x 84" WYOMING KING 84" x 84" sreally than sleep
EASTERN KING 76" x 80" QUEEN 60" x 80" FULL 54" x 75" A California king offers less width than a regular king but is a little longer, perfect for taller individuals or those who want to share the foot of the bed with a pet. Finding sheets can be a challenge.
Selecting a mattress size depends on many factors, including the size of the room, the depth of the mattress, the support that is needed, motion disturbance and even how much room their pets might take up. According to Mark Coleman of No Bull Mattress, customers really do ask about the best mattress for their pets. But according to Mark, the No. 1 factor in selecting a mattress should be comfort. People are more sleep-deprived than ever, and a good night's sleep is often an elusive dream. We recommend getting the best quality you can afford and if you can, try before you buy.
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TWIN 39" x 75" Twin mattresses are the perfect choice for most children and teenagers. A mattressqueen is a good choice for guest quarters.prefercouplesbedroomssmallerrooms,masterandwhoclose
Wyoming king mattresses are a good option for families who feel cramped in a standard king-sized bed. It has the same length as the more well-known California king but is much wider with plenty of room for the whole family. You’ll need a large master bedroom to accommodate this bed.
Welcome Home... 843. 785.2227 | johnkilmer.com Fresh Market Shoppes | 890 William Hilton Parkway | Hilton Head Island We appreciate you buying local. BERNHARDT FURNITURE
74 LocalLifeSC.com + SEPTEMBER 2022 living MOTORIZED SHADES Fully integrated into the home automation system. Pocket details were custom designed by Kurt Huggins. KEF CI SERIES 6.5" IN-CEILING SPEAKERS An ultra-thin bezel loudspeaker features a narrow rim, allowing for flawless integration into the ceiling. SONY 65” CLASS 4K ULTRA HD This smart TV offers HDR compatibility and high resolution (3840 x 2160) on an LCD display.
Ever dream of controlling your audio, video, lighting and HVAC, all from the comfort of your favorite chair? The owners of this sophisticated Palmetto Bluff home can do all of that and more, thanks to a seamless great room setup by Advanced Integrated Controls, a home automation company in Bluffton. AIC uses Elan Home Automation Systems to connect everything into one convenient hub that can be accessed by phone, dedicated pads or even voice control.
LUTRON
BLUFF GREAT
“The house itself is absolutely gorgeous,” said AIC owner Curt Hubner. “They have a beautiful custom marble staircase towards the front of the house and a lot of room for entertainment. The house is located on the water and has beautiful natural lighting all throughout the home, making the shading system so important. The systems in this house are now fully integrated and automated.” control
BEAUTIFUL
THIS PALMETTO ROOM IS FULLY AND AUTOMATED. ROOM OF THE MONTH DIMMERS Set lights automaticallyto adjust with seasons,changingoruse the Smart Away feature to randomly turn your lights on and off to look like you’re home, even if you’re away.
LL It’s under
INTEGRATED
KEF CHANNEL UNI-Q THEATER SOUNDBAR Patented Uni-Q technology places the tweeter in the acoustic center of the midrange cone, creating a single-point source. Everyone gets the same quality sound, no matter where they are located in the room.
843.681.8234 appleappliancecenter.com 20 Capital Drive, Hilton Head Island, SC StoragePublic BreezeBikes NAPALegOMuttonRd. CapitalDr. MarshlandRd. MathewsDr. Appliances • Delivery & Installation • Service & Repairs Visit Showroom!OurYourLocally-Owned & Authorized Appliance Dealer Since 1993 Save more when you shop local. e
andplants,includelook.itemsartAsymmetryandseeksubconsciouslybrainsthebalanceequilibriumthatdelivers.mirrororpieceofflankedbypairedgivesthatclassicPopularpairingscandlesticks,urns,photosstatues.
Groupings of similar items create visual interest and showcase your treasures with style. Unlike the classic
i
Magnificent mantels
THOUGHTFUL FOCUS FOR THE FOCAL POINT
COLLECTIONCLUSTERED
SYMMETRYBALANCED Symmetry doesn’t have to mean ‘exact match.’ In this example, there is a balance diagonally: the large mirror balances with the large basket, and the balancesplantwith the candlesticks. How do you know if there is a balance? Trust us; you will "feel it." LAYERED CASUAL Photos and mirrors do not need to be hung, nor do they need to use the typical kickstand on the back. Layering photos, mirrors and art is a way to create interest yet appear likeabookscaneffortless.seeminglyLayeringincludestackingtoppedwithdecorativeitemalantern.
In many homes the fireplace is the focal point of the main living area. Often a television is placed above the fireplace, which is odd if you think about it. First of all, if the fireplace has a mantel, the TV will be too high for comfortable viewing. Aesthetically a television is not usually attractive, though that is a common spousal dispute. If you haven’t fallen victim to the "TV above the fireplace" trap, try these styling tips to see if you can make your mantel magnificent.
Lifedarememorabilia,canclusteredsimilardifferentbringsapproach,symmetryclusteringtogethernumbersofitems.Standardcollectionsbephotos,booksor,wesay,LOCALmagazines.
76 LocalLifeSC.com + SEPTEMBER 2022 living HOW TO
SYMMETRYCLASSIC You can never go wrong with symmetry because our
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FOUR GARDEN DESIGNS COME TOGETHER TO CREATE A HAVEN OF CALM.
Lowcountry surroundings inspired this newly renovated landscape with four design styles. An oyster shell driveway leads to an expansive walkway complete with a fountain. Tropical foliage and colorfully planted pots invite you to the entrance. A formal boxwood hedge ends with a Charleston garden, which transitions to a tropical shade area on the right side of the house. The garden then wraps around the lanai, where it transitions to a poolside tropical oasis with tons of annual color and a layered living screen designed for its beauty and privacy. A colorful hedge separates the two properties and features a mixture of southern and tropical beauty. The right side of the house features a perennial flower-cutting garden.
FEATUREDGARDEN Editor’s Note: Six of the top gardens in the Lowcountry were showcased as part of the 2022 All Saints Garden Tour. LOCAL Life is featuring each garden through images captured by Elizabeth Howard. This month are the gardens of Frank and Donna Lynch in Hilton Head Plantation.
BUTTERFLY BUSH This vibrant plant is known as the butterfly bush as it attracts butterflies and insects. With its beautiful color and beauty, it surely attracts our attention too. A butterfly bush can grow in various conditions as long as it is given ample room and good soil. Make sure the soil is not too wet, prune the bush only when it outgrows its space, and soon enough butterflies will be visiting your garden.
Tranquility gardens
HAWAIIAN HIBISCUS If you want to add a truly tropical-looking plant to your garden, consider a Hawaiian hibiscus. Known as Hawaii’s state flower (the yellow one), the Hawaiian hibiscus will give your garden a tropical and fun twist with its vibrant hues. This plant needs weekly watering, consistent sun with partial shade and good fertilizer to bloom into its full beauty in your garden.
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POOLSIDE PLANTS
SAGO PALM
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The vibrancy and thickness of this plant made it stick out in its surroundings. The sago palm is a slow-growing plant with a sturdy trunk. Its leaves are shiny, luscious and offer a fun texture and look to your garden. Sago palms are easy to maintain, but when the soil starts to feel dry to the touch, make sure to give it some water. Beware that this plant is poisonous to dogs especially the seeds.
ELEPHANT EAR
The colocasia esculenta, also known as the elephant ear or taro plant, provides new texture and height in any setting with its large leaves and interesting colors. This specific plant stood out with its dark colors, yet shiny and lustrous leaves. Elephant ears thrive in moist soil and warm conditions. They need good sun, but partial shade is necessary occasionally.
This poolside area is the definition of a tropical oasis. It is too easy to imagine a relaxing pool day with stunning views of flowers and plants in the garden. The layered screen provides privacy, yet still being able to see all of the diverse flora outside makes it a perfect setting.
www.kpmflooring.com 35 main street, suite 110 o hilton head, sc 29926 o (843) 342–4955 stone o tile o area rugs o wood o carpet
BRIGHTEN UP YOUR ARRANGEMENTS WITH LOCAL WATER LILIES
KEEP IT CASUAL WITH A TASTEFUL FALL CENTERPIECE What does the Fox say?
the hero — no need for
it. 3. Avoid hot rooms or porches.
Farmer Blue is a 12-acre sustainable cut-flower farm in Seabrook that grows more than 300 varieties of annuals and perennials for florists and event planners across the Lowcountry. Here is owner David Blue’s favorite flower for September: arrangement be other around
decor
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Signature Closets Of The Low Country Practical UnmatchedSolutionsStorage&Quality Locally owned and crafted Saves on shipping and reduces the carbon footprint. 843.415.6069 SignatureClosetsAndCabinetry.com FARMERBLUE.COMBY©PRESENTED SEAN’S PRO TIPS 1. Change the water every 1-2 days. 2. Let this
WATER LILY Nymphaea is a genus of about 70 species of herbaceous aquatic rhizomatous herbs. Winter-hardy lilies are usually day-flowering with flowers that float, while tropical water lilies can be either day- or night-flowering and hold their flowers high above the water. The water lily is the birth flower of Pisces. Though the vase life is only a few days, water lilies are a unique, vibrant addition to a floral arrangement. Stop and smell the roses … and sunflower, scabiosa, hypericum, green hydrangea and sea holly. The beautiful fall colors in this container stand out against the tasteful greenery. Local floral artist Sean Bishop, owner of Fox and Olive on Matthews Drive, recommends this arrangement for a side table, hallway table or a casual dinner table centerpiece (it’s low so guests can see over it!).
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The VIM Clinic Farm-acy and Wellness Market were created to address food insecurity found among VIM Clinic patients. “Many of our patients suffer from food insecurity, and none of our programs or medicines work optimally without good nutrition,” said Dr. John Newman, executive director at VIM Clinic. “We have consistently been able to supply non-perishable food to our patients, but when one of our local farming communities drops off fresh produce or fruits – it feels like Christmas at the clinic. The smiles that walk out the door are incredible. We wanted to see smiles like that every day.”
“The goal of this initiative is to grow and distribute diabetic-friendly food to patients of VIM Clinic to address food insecurity and encourage health and well-being under the umbrella of the VIM Clinic Wellness Program,” said Miller. “VIM clinic strives to
A LOOK AT THE NEW VOLUNTEERS IN MEDICINE CLINIC FARM-ACY AND WELLNESS MARKET
Life in the Lowcountry seems effortless, thanks to the tranquil, beachy atmosphere and year-round vacationers flooding the county at any given time. But unfortunately, hardship is alive and well, even in this paradise we call home. Luckily the Volunteers in Medicine Clinic (VIM Clinic) was established in 1993 by Dr. Jack McConnell with the mission to understand and serve the health and wellness needs of the medically underserved population in the area. VIM Clinic provides free medical, dental, mental health, vision and prescription drug care for those in the community who are uninsured or underinsured and earn less than 250 percent of federal poverty levels. More than 650 volunteer physicians, specialists, nurses, dentists, technicians, social workers, interpreters and administrative personnel provide care across more than 28,000 patient visits annually with 23 medical specialties and five chronic disease management clinics. Though this organization is to thank for many strides in local healthcare, it has created a new initiative that could potentially change the way we address food insecurity.
FRESH
Food as medicine
FARM ASSISTS Volunteers, or “farm-assists,” work to grow lettuce, kale and collard greens using the new hydroponic systems at the VIM Clinic Farm-acy.
STORY BY BAILEY GILLIAM
The VIM Clinic Farm-acy and Wellness Market is a new food sustainability initiative within the Volunteers in Medicine Clinic Wellness Program. The Farm-acy includes eight indoor hydroponic systems that produce several thousand pounds of fresh, leafy vegetables yearly. And the Wellness Market is the point of distributing these greens and other food to patients.
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LOCAL Life spoke with Mick Miller, the marketing and events manager at VIM Clinic, to get a closer look into how the initiative came about, how it works and how locals can help.
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Readers can get involved by visiting vimclinic.org/wellness to learn how to donate diabetic-friendly food to patients, volunteer or donate to the program. LL
LETTUCE HEAL The Farm-acy has eight hydroponic systems for a constant supply of nutritious leafy greens. Patients can get fresh, healthy food no matter the season.
The Community Foundation of the Lowcountry supports this initiative. It builds upon the distribution of diabetic-friendly food to patients through partnerships with The Deep Well Project, Second Helpings and the local farming community. Along with giving the produce to their patients, VIM Clinic can provide fresh leafy vegetables like kale, lettuce and collard to the community distribution partners at The Deep Well Project, Second Helpings and Sandalwood Community Food Pantry. Partnering with like-minded organizations is the smart way to maximize efforts and better the community.
86 LocalLifeSC.com + SEPTEMBER 2022 support the community with locally grown, fresh produce 365 days a year.” VIM Clinic understands the power of food. The expression “you are what you eat” certainly applies here. Benefits of the VIM Clinic Farm-acy and Wellness Market include food as medicine to address food insecurity, food as patients.donatedbeganandProject,withhungry.peoplesignificantinsecurityandinandhealthmedicinepreventativetoencourageandwell-being,nutritionasmedicinediseasemanagementtreatment.FoodisafarmoreproblemthansimplybeingThroughpartnershipsTheDeepWellSecondHelpingsothers,VIMClinicdistributingfoodtoneedy“Dr.Newmanbegan
But without volunteers, VIM Clinic wouldn’t exist at all. It has benefited from volunteer doctors, dentists, nurses and pharmacists for almost 30 years as they care for those who live or work on Hilton Head and Daufuskie Islands. “We had no idea how many gardeners, farmers, chemists and engineers were just waiting for us to ask for help with something that doesn’t involve being in the medical clinic,” said Newman. “Hats off to the growing army of volunteers at VIM Clinic with our new ‘Farm-Assists.’”
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to explore other ways to address food insecurity among VIM Clinic patients, and with support from foundations and grants, we were able to install eight indoorhydroponic systems from Fork Farm and begin growing leafy greens in the VIM Clinic Farm-acy,” Miller said. “The Wellness Market is the point of distributing these greens and other food to patients.”
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• Large numbers of chimney swifts roost together in a single chimney during the nonbreeding season. There’s warmth in numbers: during cold nights, the temperature inside a chimney roost can be 70 degrees warmer than outside.
Chimney swifts perform aerial courtship displays within two weeks of arriving at their breeding grounds in North America and form monogamous pairs for the season. At the end of summer they gather into large groups to migrate to South America. During migration as many as 10,000 swifts may circle in a tornado-like flock at dusk and funnel into a roosting chimney to spend the night. This unique site is another reason to leave your chimney open for visitors. The lives of these widespread urban birds are surprisingly unstudied because of their inaccessible nesting and roosting sites and their aerial lifestyle. Still, you might be able to catch a glimpse into their world.
LL FOOD
Chimney swift
• Bird baths • Meal Flyingwormsstartfeeder and food
88 LocalLifeSC.com + SEPTEMBER 2022 y outd rs STORY BY BAILEY GILLIAM IT’S A BIRD! IT’S A PLANE! IT’S A … FLYING CIGAR?
You aren’t the only one who enjoys a fireplace on a cold, crisp morning. And despite the lack of fireplace-friendly weather here in the Lowcountry, you may want to consider others before capping your unused chimney. And by others, we mean the fascinating chimney swift. A bird best identified by its silhouette, this smudge-gray “flying cigar” nimbly maneuvers over rooftops, fields and bodies of water to catch insects. Its tiny body, curving wings and stiff, shallow wingbeats give it a flight style as distinctive as its fluid, chattering call. This enigmatic little bird spends almost its entire life airborne. And unlike most birds, when it lands, it can’t perch — it clings to vertical walls inside chimneys (hence the name “chimney swift”) or inside hollow trees or caves. A once common summer site in Eastern cities and towns, especially among chimney owners, this species has suffered sharp declines as chimneys fall into disuse across the continent.
FREQUENT FLYER
• Chimney swifts are among the most aerial of birds, flying almost constantly except when roosting overnight and nesting. When they do come to rest, they never sit on perches like most birds. Their long claws are suited for clinging to the walls of chimneys and other vertical surfaces.
Where to find them
LISTEN UP Scan this QR code to hear the call of the chimney swift.
Fun Facts
• Although they originally nested in natural sites such as caves and hollow trees of old-growth forests, chimney swifts now nest primarily in chimneys and other artificial sites with vertical surfaces and low light, including air vents, old wells, abandoned cisterns, outhouses, boathouses, garages, silos, barns, lighthouses and firewood sheds.
• Swifts even bathe in flight: they glide down to the water, smack the surface with their bodies, and then bounce up and shake the water from their plumage as they fly away.
• If a chimney swift ends up on the ground, it becomes difficult for it to become airborne again due to its short feet and long wings. If you find a swift on the ground and it does not appear injured, a gentle toss into the air will put them back in flight.
Essentials Find a full line of feeders, seeds and accessories for backyard bird feeding at Wild Birds Unlimited in the Festival Centre at Indigo Park on Hilton Head Island. Check out the WBU Eagle Cam at Chimney swifts have been in a long-term, range-wide decline of about two percent per year between 1966 and 2019, resulting in a cumulative decline of 67 percent, according to the North American Breeding Bird Survey. If their decline continues at the present rate, their numbers will be halved again in 27 years. Chimney swifts may take up residence in your brick chimney if you leave the chimney cap off. To aid in their unsettling decline, it’s a good idea to keep the damper closed during summer and to schedule chimney cleanings either before or after the breeding season. If you don’t have a chimney, you can build a swift nesting tower with plans from the North American Chimney Swift Nest Site Research Project. & ACCESSORIES
• Lakes and rivers are especially good places to look for swifts, where they often forage along with swallows. During migration thousands of swifts roost together in chimneys, funneling into them at dusk in spectacular tornado-like flocks.
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Widgeon Point
Day trip HILTON HEAD ISLAND TO WIDGEON POINT PRESERVE (Lemon Island) Drive time: 32 minutes (24.5 miles) via US-278 at SC-170 E Travel tips: On Highway 170 towards Beaufort, take the last right-hand turn before the Broad River Bridge. Take a picnic. Bring your dog but mind the gators. Look for (but don’t disturb) the bald eagles in their nest atop a big pine tree next to the parking lot. Whether it’s walking on the beach or taking a short day-trip, one thing that we always find to be true is you meet some of the nicest people when you’re out enjoying nature. We recently met one such couple who told us about Widgeon Point, a hidden gem off of Highway 170 in Okatie. They said they had seen some incredible Lowcountry wildlife during their visits there, including baldOneagles.abeautiful, clear-blue day we took the short drive from Hilton Head Island, and sure enough we were able to spend several hours photographing a pair of bald eagles and their offspring. The area was wonderful, with photographers, dog walkers, cyclists and runners all sharing this amazing space. We even met several new people who told us about other interesting places we might want to visit. It looks like we’re going to have plenty of new outdoor “adventures” to fill our Sundays. LL
BY JULIE ROGERS
SUNDAY ADVENTURE dog walkers, cyclists and runners all who told us about other interesting
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UncoverHiddenYourGem BeforeAfter
I was standing on the south end of Tybee Island, wading in the soft, warm waters of Tybee Creek, when I noticed a group of kayakers landing at a boneyard beach across the channel. A bit of Google Maps reconnaissance showed this to be Little Tybee, an uninhabited island that’s actually much bigger than Tybee but consists primarily of marsh. What intrigued me about the boneyard was its proximity — I had never kayaked in the open ocean before, but this seemed doable. A few days later I put in at Tybee Creek about an hour before low tide. My thinking was to paddle out with the current, explore the beach for a few hours, then ride back on the incoming. It took less than 30 minutes to cross the creek, but as I rounded the point and paddled alongside a lovely stretch of the boneyard, I didn’t feel like landing for some reason. The morning was so pleasant, the water so glassy and silver-blue, that I figured I’d explore a bit further down the coast. Out toward the open ocean I could see waves breaking against what I assumed to be a sandbar; they looked unnaturally big in the mirage of solar heat and distance. I had passed the entire length of the boneyard when I encountered two men on standup paddleboards returning from their sunrise adventures. If I kept going, they said, I would travel alongside a giant sandbar that I couldn’t see over the top of, but if I got out and walked, I’d reach a beautiful little creek on the backside that they highly recommended. I decided to take their advice. Soon I’d hauled out and dragged my kayak over a massive hump of dry white sand. I crested it, and sure enough, a charming tidal creek appeared. The morning had warmed up, so I jumped in with all my clothes and shoes on; the water felt like silk against my skin. A tiny head popped up a few yards away from me — it was a small sea turtle swimming out to sea, and he kept bobbing up and down, peering at me with what appeared to be a mixture of curiosity and terror. I was in heaven. Across the creek, I could see another long stretch of white sand beach — lonely and wild as a dream — so I paddled out the mouth and landed on the other
92 LocalLifeSC.com + SEPTEMBER 2022 i outd rs STORY + PHOTOGRAPHY BY MICHELE ROLDÁN-SHAW
SECRET SPOT OFF THE BEATEN TRACK Little Tybee
If you go Where: Just south of Tybee Island Mode of transport: Kayak How to get there: Put in at the Alley Street launch on Tybee Island and shoot across the creek to the boneyard. If you’re not an experienced paddler with a strong understanding of the tides, consider taking a guided tour.
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He told me they ran a tour to that spot by going a back way through little creeks, which was much safer than how I’d done it, and many locals came just to learn the route so they could go again on their own. Perhaps I should invest in a few guided trips and paddle classes, I thought, to take my skills to the next level and empower myself to explore without undue risk.
Well, for today, I’d made it out alive, and Little Tybee had claimed its place among my all-time favorite secret spots. LL DID YOU KNOW? The yachting events of the 1996 Summer Olympics were held off Little Tybee Island's coast in Wassaw Sound.
LocalLifeSC.com 93 side, dragging my boat above the high-tide mark to go for a walk. I was utterly alone, with miles of untouched shoreline reaching toward the horizon. These barrier islands have such a magical feeling in their remoteness; they are silent, salt-bleached and dazzling in the sun’s glare. They make me feel so free. But this was the only time I’d ever been able to access one under my power, and I couldn’t believe it was that easy. I started making plans in my head to return. When I felt sure my parking meter on Tybee must be expiring, I took one last swim and started back. But after a long slog dragging my kayak over the burning waste of the sandbar, the ocean came into view, and my stomach dropped — instead of the flat water I’d come out in, now there was a breaking swell! I’d never paddled in the surf before, and I kind of freaked. Tired as I was of dragging the kayak, I continued on foot along the beach with a feeling of dread as I neared the boneyard — I’d either have to launch into the waves or spend grueling hours portaging through a choking mass of tree snags that would be hard going even without 12 feet of kayak in tow. Finally, I mustered the courage to pull my boat into the surf. As I struggled into the cockpit and began stroking for dear life, a wave broke over me, and I shipped a bunch of water, but I made it past the breaker zone. Away toward the opposite end of the boneyard, I could see another kayak in the sheltered waters of the creek, and that became my beacon; if I could just make it around the point to where they were, I would be fine. When I reached the landing, I felt simultaneously thrilled with my adventure and seriously checked by Mother Nature. Later that day I was pouring over a nautical chart at Savannah Canoe and Kayak, an outfitter near Bonaventure Cemetery, when one of the guides struck up a conversation. I told him about my little misadventure. “Yeah, it’s always really calm and idyllic there at low tide,” he said, “but there can be a six-foot swell at high tide. You learned a lot today, didn’t you?”
And yet the things he’s built which perhaps reflect the genius of his craftsmanship are his boats. Spoken of in yachting circles in tones of reverence, each is infused with the dedication and eye for detail that have been Graves’ hallmark for Butdecades.eventhe most expertly crafted boat is no match for the full fury of Mother Nature at her worst. As a kid growing up in Pepper Hall, Graves saw firsthand how furious the weather can get during the legendary storm of 1940.
Robert Graves is, at heart, a builder. The earthy musk of sawdust, the satisfying thud of a well-struck nail, these are the sensory thrills of a life lived with both hands occupied in service to the island. Since the era of Sea Pines’ first boom, to the lavish oceanfront homes and grand commercial buildings that line the island today, he’s been onsite for some of the island’s most iconic structures during his 63 years in construction.
94 LocalLifeSC.com + SEPTEMBER 2022 r outd rs STORY BY BARRY KAUFMAN + PHOTOGRAPHY BY LISA STAFF
And while that storm remains one of his first memories, it’s not his most vivid by far.
Pepper Hall is far enough inland to have been spared, but if you’ve ever seen the tranquil serpentine of the Okatie River across the edge of the Graves family plantation, you know how bad things must have been to turn her waters.
“I can still remember at 3 years old watching waves come up on the shore of the Okatie River,” he said. “That’s when the storm came and covered most of these islands around here.”
“It was May 3, 1984. We were out fishing for blue marlin for a tournament off of Hilton Head, and a tornado came right up Broad Creek,” he said. “The weather was affecting the ocean, so the tournament chairman called it off. But we were so far north, just off Charleston, that we never heard the mayday.”
Unaware of the danger, some 94 miles offshore right at the edge of the Gulf Stream, the 48-foot “Graves 48” was a sitting duck. Whipped across the water by the fury of
ROBERT GRAVES HAS SPENT A GOOD PART OF HIS LIFE AT SEA ON BOATS HE BUILT. BUT THE SEAS AREN’T ALWAYS IN HIS FAVOR.
AHOY THERE Above: Robert Graves is shown on his 39-foot boat Seven Sisters. Below: Graves flips through a scrapbook at his Spanish Wells home. Inset: Graves and fishing partner Joe Fraser pose with a 365-pound blue marlin and a 140-pound blue marlin caught in the Gulf Stream off Hilton Head Island.
Mayday
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the foam construction of his boat would help keep them on the right side of the water, but not forever, Graves took action. With the hole in the front of the boat, he put the engines in reverse and started circling, sloshing water back out through the breach. “For two hours, she did that. She fought the good fight.”
BOB THE BUILDER Robert Graves grew up on Pepper Hall Plantation in Bluffton. He was one of the first developers on Hilton Head Island and worked closely with iconic real estate developer Charles Fraser. Graves founded Graves Construction Company in 1959.
With his boat taking on water, the captain and Graves started sending out maydays to anyone who would listen. Through radio transmissions that hissed and crackled with storm interference, he could just make out the Coast Guard’s response. Help was on the way, but with the intensity of the storm it would take some time. Even nearby ships, honor-bound by the code of the sea to help a vessel in danger, were held at bay by the ferocity of the waves around Graves’ boat. It would seem all hope was lost. The storm had proved itself greater than Graves’ boat. But for all its bluster, the storm was nothing compared to his faith.
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2022 outd rs the storm, a stray piece of debris struck the side of the boat, puncturing the hull and dooming the boat Robert Graves and his treasured craftsmen had built with their own hands across 22,000 man-hours. “I came out of the state room, and water was coming through the companion way,” he said. “So I knew we were hit pretty badly. I think it was a submerged piling or something.”
“I came up with tears in my eyes, and I could see everyone on board was frightened,” he said. “But the first thing that came to me was when Jesus was in the boat with the disciples. When a storm came and they woke Him up from a nap because they were frightened, He just said, ‘Oh you fellas have such little faith’ and calmed the waters. These waters weren’t calm, but we wereKnowingsafe.”
LocalLifeSC.com
LL SEAS THE DAY
Robert Graves started building boats as a teenager in a shop near Sea Pines Circle.
Eventually, however, the boat gave out. The water had reached the batteries, and Graves was dead in the water. With the storm still raging, Graves gave the order to abandon ship. In true Robert Graves fashion, the story of getting all seven souls aboard a six-person raft is a story in itself. Thankfully, they didn’t have to squeeze together long. After awaiting rescue for a seeming eternity in the swirling storm, they didn’t spend more than 30 minutes in the raft before the cavalry came.
The "Graves 48" was lost, but the crew was saved. And Robert Graves got one more fascinating story to tell of nature’s cruelty and power.
“We had a jet plane flying overhead shooting flares, an 800-foot tanker rolled in, and I had a wonderful friend Palmer Hodges who heard the mayday and fought the storm all that way to help his old buddy,” said Graves. “Everybody showed up at one time within a ten-minute period.”
THE FASCINATING HISTORY OF LOWCOUNTRY SHRIMPING
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“Many visitors cited Hilton Head’s shrimp, and not its oysters, as a food-related reason they return.”
STORY BY RICHARD THOMAS + ILLUSTRATIONS BY CARLY SCHULTZ
Ancient Greeks and Romans wrote about shrimp in their diets as early as the third century AD, and in 1280 Marco Polo cited Chinese references from 600 AD with regard to shrimp netting in the Pearl River Delta. Native Americans among the Muskogeanspeaking tribes of the southeast and Gulf coasts would prepare a dish for special occasions that featured shrimp cooked with hominy, a delicacy foreshadowing today’s shrimp and grits. French seine nets were brought by the Breton and Norman mariners who came to the Port Royal area in the 16th century, but the knowledge for harvesting shrimp was little known among them at the time. With the establishment of French territory on the Gulf Coast, seine netting of white shrimp began, and the popularity of shrimp in Gulf Coast Colonial diets spread. Yet it was the arrival of the Chinese in the Gold Rush Era, with their centuries-old shrimp industry, that firmly anchored the shrimp as an American dietary standard on the oftenvisited shores of San Francisco Bay.
5-MINUTE HISTORY
Though the visibility of oysters on the low-tide mounds of area creeks, or in the shell rings still there in various places on Hilton Head, make the oyster the obvious leading candidate for the true indigenous food of the Island, the less conspicuous shrimp may well have an equally strong claim. Among the shellfish remains commonly found in the millennially old shell rings of the Southeast is the shrimp mandible, a relatively distinct and durable part of its crustacean exoskeleton, giving substance to the conclusion that shrimp was a part of the indigenous people’s diet thousands of years ago. Native Americans on the southwest coast of Florida appear to have had shrimp as a staple food, as the telltale mandible is found abundantly in the shell mounds of their maricultural society as well. Perhaps, at the time the Egyptians were building the pyramids, North American indigenous people were harvesting shrimp and other crustaceans by using weirs and seines made of branches and Spanish moss or nets woven with a fiber made from the stalks of beaten plants. By the time of European contact, the powerful Calusa people of southwestern Florida were observed to be using pens made of reeded walls to strain the ebb tidal flow to harvest fish and crustaceans from the pools between their mounds of shell.
A trawling tradition
On Hilton Head and other coastal lands in Carolina, shrimp had been a subsistence fishery, learned by enslaved people and European settlers from the Native Americans. It was the advent of industrial canning that caused the local commercial fishery to develop. In the 1920s no fewer than five canning operations were on Hilton Head’s shores to process the local area catch made possible by the advent of the so-called “otter trawl,” a coneshaped net that increased the yield dramatically from most shrimping trawlers. The ready market for shrimp for canning drove the Native Islanders to explore shrimping’s commercial viability, and many of them became regular suppliers of the local canneries. The availability of commercial ice and refrigeration in the 1940s enabled the catch to be sold further afield, and an individually oriented fishing industry continued for decades. In 1966 due to the development of the Island and the increased demand for fish and shrimp, the Hilton Head Fishing Cooperative formed. Economies of scale helped create the financial viability for more fishermen to own their own boats, and the industry thrived until a combination of factors, notably competition from overseas, weakened the profitability of locally harvested fish and shrimp. By the time the Hilton Head Fishing Cooperative disbanded, the Gullah people had made shrimp a staple of the local diet for centuries. Hilton Head Fishing made shrimp a staple of the local diet for centuries. Forced together by slavery from different tribes, aandculturalcountries,backgroundslanguages,theylivedruralandrelativelyisolated
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LL Shrimp boats photographed at Jarvis Creek, Hilton Head Island
Richard Thomas is an owner and guide for Hilton Head History Tours and is the author of Backwater Frontier: Beaufort Country, SC at the Forefront of American History. existence. They hunted deer and raised hogs, chickens and vegetables and incorporated oysters, turtles and shrimp into their diets, with rice the basis for their cuisine. However, at present over 200 varieties of shrimp are indigenous to West African waters, so it was not an unknown food when it was harvested locally. Along the way the Gullah also incorporated corn grits, given to them on occasion by their masters while enslaved. Grits was ground locally with a rough mill stone, giving it a coarser grainy texture than in some areas, and whenever rice was not available, the Gullah replaced it with hominy, in the process creating the first versions of delicious Gullah shrimp and grits. Today the sweetness of locally harvested shrimp is well known, and it is available in multiple versions on the menus of Hilton Head’s many restaurants. And in an informal survey conducted recently, many visitors to the Island cited Hilton Head’s shrimp, and not its oysters, as a food-related reason they return year after year. Had it not been for the Island’s Gullah fishermen, and a strong demand for canned shrimp 100 years ago, the bounty of HHI’s local shrimp fishery might have gone underutilized and under appreciated a few years longer.
Before Daryl Ferguson retired in Beaufort, he led an exciting career as president of a Fortune 500 company. But his life got more exciting when a Lowcountry historian, Dr. Larry Rowland, told him that there is evidence that there is a 16th-century Spanish town on a remote corner of Parris Island … and it may have been settled before either Plymouth or Jamestown. With the support of two of the nation’s top 16th-century historians, Ferguson waded into the dangerous waters of challenging our nation’s American history. That history clearly says that it was England that first settled ourFergusoncountry.had the curiosity and drive of any explorer, but he was not a historian; just an amateur historian. However, he dedicated eight years with the single goal of determining if our American history needs to be changed. His answer? Almost everything that we have taught our children for more than 400 years about how England first settled this country is wrong. It wasn’t England that first settled our country in 1620. It was Spain, and their first settlement was in 1569 on Parris Island, South Carolina.
BEAUFORT MAN SPENDS EIGHT YEARS ANSWERING THAT QUESTION.
While most historians focus on what our European settlers did once they landed on our shores, Ferguson went back in time to answer such questions as “Why did Spain want to first settle at the Punta Santa Elena, which described Hilton Head Island and the Port Royal Sound area?”
Did the early Europeans first settle here?
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REWRITING HISTORY In American Conquistador, author Daryl Ferguson determines it wasn’t England that first settled our country in 1620. It was Spain, and their first settlement was in 1569 on Parris Island, South Carolina. BATTLE ROYAL An illustration of Port Royal from Grand Voyages (1596) Theodorbyde (1528-1598).Bry
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TALE OF TWO BOYS Ferguson's historical adventure starts in the 16th century, one century before England landed on Plymouth Rock. The story follows the lives of two European boys, one from France and one from Spain, who eventually find themselves in a cross-Atlantic race to place the first European colony in North America.
In early May he introduced American Conquistador. Ferguson feels the book will change our American history; and it will put a surprising focus on Hilton Head Island and the Port Royal Sound area. Spain and France were enemies throughout the 16th century. That schism grew as France saw Spain’s treasure armadas collect more and more silver and gold. Spain soon felt the pain from France’s privateers. Then it realized that its most vulnerable spot was the Punta Santa Elena. At that location an enemy could anchor its ships in the deep harbor of Port Royal Sound before ambushing Spain’s passing armada. France tested the opportunity in 1562. It ordered Jean Ribault to land on the Punta and establish a military fort. Ribault landed on Parris Island and called his fortress Charlesfort. It lasted a little over one year. Then in 1564 French deserters informed the Spanish Crown that France had a second rogue fort a few miles up
KNIGHT
TO REMEMBER
FACT-FINDINGMISSION
A conquistador was a noble knight who was charged with conquering new lands for Spain. When a conquistador was ordered to fund the expedition on his own, and then pacify and govern that new territory, he was called an adelantado. Pedro Menendez de Aviles was one of Spain's most adelantados.fabled
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102 LocalLifeSC.com SEPTEMBER 2022 hist y the St. Johns River. That sounded the alarms and led to a cross-Atlantic race in the summer of 1565. That race interrupted Spain’s plan to send an armada to the Punta Santa Elena and build the first North American settlement.
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What was it like spending eight years to uncover this story? "It was like solving 100 complex puzzles that were smallernectedintercon-to1,000puzzles,"Fergusonsaid. Theodor de Bry map of Florida
Both France and Spain knew that this cross-Atlantic race would probably decide which country would first control North America. However, as Spain’s armada sailed across the Atlantic, they were hit by a hurricane. Half of their ships were either sunk or badly damaged. When Pedro Menendez, the Spanish Conquistador, approached the mouth of the St. Johns River, he soon spotted France’s armada anchored at the mouth of the river. Spain had lost the race. But Menendez was not through. He immediately sailed south 30 miles and anchored his ships off of the waters of St. Augustine. Then, as a nor'easter hit the area, he took 500 of his men and marched north for three days to surprise the French fort. Spain turned the tables on France, and after Menendez and the nor'easter destroyed the French armada, he sailed north to the Punta Santa Elena in April of 1566 and landed at Parris Island. In 1569 the Spanish town of Santa Elena became the first European settlement in North America.
Named
Hidden treasure likely still here
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Ferguson found an intriguing reference in a rare 1905 book, “The Spanish Settlements Within the Present Limits of the United States.” The following letter was sent to a French king: "A party of 20 Indians were carrying along with them great lumps of gold and silver stamped with the mark of the Spanish mint which they had gathered from the wreckage of vessels along the coast. The soldiers, having possessed themselves of the treasure, buried it in the earth and bound themselves by oath not to reveal its hiding places either to their captain or to any other person." No other reference to the treasure has been found, which means it is likely still here. Somewhere. LL
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The level of detail Ferguson provides gives the reader the opportunity to imagine what it was like to stand up to royalty, brave seas in ships that leaked, load ships by hand and hear the cries of port vendors. This isn’t a novel. It’s a true story. He makes the reader feel as if he or she was there at the time. Ferguson hopes his account of royal and religious intrigue and treachery, incredible bravery and fickle fate will finally get the Punta Santa Elena the recognition that it deserves. As one Hilton Head leader recently told him, “This changes everything for us.”
Not only did the Spanish set up a town in Beaufort County long before any other Europeans, but marauders might have hidden some stolen gold and silver here.
PHOTOGRAPHY BY LISA STAFF for more than 50 years. Available at John Bayley Clothier (his) and Quiet Storm Surf Shop (hers)
With fall just around the corner, pleasantly warm days and cooler evenings are coming soon. Look your best while relaxing by adding plenty of denim into your casual wardrobe. Trousers, shorts, skirts, shirts, jackets and dresses are just a few ways to incorporate the timeless and versatile textile into your autumn outfits. Find inspiration in these carefully curated looks from local stores and boutiques. A special thanks to Hudson’s Seafood House on the Docks for allowing LOCAL Life to use its waterfront spaces. And a special thanks to the Carmines family, owners of the iconic restaurant, for agreeing to model. Hudson’s was one of Hilton Head’s first restaurants and has been serving fresh local shrimp for more than 50 years.
Jean-eology
GEAR UP FOR FALL WITH A DENIM DEEP DIVE
The most recognizable classic jeans we’ve come to know were made from indigo-dyed denim and had pockets and sturdy riveting suitable for work wear. They were patented in 1873 by Jacob Davis, a tailor, and Levi Strauss, the owner of a wholesale fabric house in San Francisco.
SEPTEMBER 2022 + LocalLifeSC.com 105 style Dawn of denim
We all have denim in our closets in some shape or form. And it's likely because jeans have been around for centuries and have evolved into the wardrobe staple we all know and love. The word “jeans” appeared in the 1800s and referred to a twill cotton cloth used for trousers. Blue jeans, or “denim,” were originally made from this fabric and manufactured in the French town of Nîmes. Textiles made during this time were often named after where they originated, so they called the new material “serge de Nîmes,” which translates to “serge from Nîmes.” Over time as the fabric became widely used, merchants shortened the name to Around“denim.”the same time, Italian textile workers in Genoa produced indigo-dyed wool and cotton fabric similar to the denim fabric from Nîmes. Due to its durability, trousers, overcoats and dresses were made from this fabric for sailors and other members of the working class. The name “blue jeans” originated here, as “jean” was a shortened form of Genoa. At the beginning of our denim history, jeans and denim were two distinctive fabrics. In mid-19th century America, jean fabric was used for trousers and overcoats and was typically indigo, olive or brown, while denim was always spun from white and indigo yarn and exclusively used for work wear.
Available at L + B Boutique Available at Spartina 449 Available at Outside Hilton Head Available at Knickers
106 LocalLifeSC.com + SEPTEMBER 2022 style Forbidden fabric Hollywood helped romanticize the blue jean in the 1920s and 1930s by putting the trousers on handsome cowboy types played by actors like John Wayne and Gary Cooper. In 1942 the American designer Claire McCardell sold over 75,000 of her denim Popover wrap dress. And in the 1950s, jeans came to be associated with Marlonanti-establishmentrebellious,youth.Brandoand James Dean popularized the image of the denim-clad teenage idol with huge sex appeal. Rock’n’roll stars helped cement the style as cool. Hippies and anti-war protesters wore jeans in the 1960s and early 1970s as a way to show support for the working class. And feminists chose blue jeans as a way to demonstrate gender equality. By the 1960s jeans had come to symbolize the counterculture. Some high schools banned the garment, which only served to enhance its status further. Available at Kelly Caron Curated teenage Available at Cocoon Available at The Back Door
Available at Southern Tide and Island Child
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Denim diversity
By the late 1970s and early 1980s, high fashion also began to take an interest. In 1976 Calvin Klein was the first designer to show blue jeans on the runway. By the 1990s fashion houses such as Versace, Dolce & Gabbana and Dior had also entered the jean market. Over the decades the types and styles of jeans became stratified among groups and subgroups: hip-hop styles of the early 1990s were characterized by oversized, low-slung baggy jeans; intellectuals and hipsters turned to dark denim as a way to get back to the style’s roots; pop stars favored Diesel’s sandblasted and whiskered styles; aficionados paid high prices for vintage Levi’s and hand-dyed Japanese indigo. Today almost all luxury labels and high-fashion designers have sent jeans down the runway; they’re available at both ends of the price spectrum in many styles: wide, skinny, high-waisted, low, light, dark or colored. And this fabric has become a staple in everyone’s wardrobes, whether in trouser form, jackets, shirts, dresses, vests–the list goes on and on. Available at Palmettoes and Island Child
From left to right: Oak, Andrew, Milly, Erin and Alice Carmines
Andrew Carmines Local since: Birth. 1978. Favorite way to wear denim: I have a couple of pairs of flannel-lined jeans that I wear in the winter sometimes. Favorite way to eat shrimp: Fried shrimp po'boy Hobbies: Flyfishing, surfing and growing oysters Favorite thing about living in the Lowcountry: Being surrounded by the beauty of the area. And also, as I get older, it seems like I get to know more and more people, and it just feels like a very tight-knit community. Fun fact: I was born in the front seat of my dad’s pickup truck.
Photography: Lisa Staff Fashion coordinator: Bailey Gilliam Location: Hudson’s Seafood House on the Docks
Erin Carmines Local since: 2008 Favorite way to wear denim: Loose, vintage jeans Favorite way to eat shrimp: Steamed Hobbies: Needlepointing, exercising and paddleboarding. Favorite thing about living in the Lowcountry: Being surrounded by water. Fun fact: I grew up in the desert.
Oak Carmines Local since: Birth Favorite way to wear denim: I don’t really wear denim. Favorite way to eat shrimp: I like them fried. Hobbies: Playing outside, swimming and baseball. Favorite thing about living in the Lowcountry: I like that we live on the water. Fun fact: I don’t have that many. I like soccer.
Milly Carmines Local since: Birth Favorite way to wear denim: Jean jackets and jean shorts. Favorite way to eat shrimp: Fried Hobbies: Gymnastics, swimming and surfing. Favorite thing about living in the Lowcountry: We get to paddleboard and do lots of other fun stuff. Fun fact: I love sloths.
Alice Carmines Local since: Birth Favorite way to wear denim: A denim dress. Favorite way to eat shrimp: Fried Hobbies: Playing travel soccer, sailing Favorite thing about living in the Lowcountry: There are beaches, we live on the water and we can just do whatever we want at our house. Fun fact: I’m named after my grandma.
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FASHION CREDITS
This tea towel incorporates a shrimp trawler with an artsy twist. Available at Marsh and Light This perfectly
PEEL AND EAT
The intricate detail on these serving pieces will make your shrimp stand out at the appetizer table. Available at Marsh on the May GONE SHRIMPIN' This classy, minimalist serving piece will perfectly hold your shrimp with room for cocktail sauce in the center. Available at Pyramids SHRIMP STORIES Learn more about shrimp with this fun, informational book. Available at Fetch Mkt
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LocalLifeSC.com 111 DON'T BE SHELLFISH Give these charming crew socks featuring a bright shrimp pattern as your next heartfelt gift. Available at Gifted SHRIMPLY THE BEST. This September find fun ways to incorporate shrimp into your purchases with these beautiful, local products. GONE TO THE BEACH Use this sturdy serving tray at your next party at the beach house. Available at Spirited Hand KEEP IT SHRIMPLE Not only is this serving platter beautiful, but it also is incredibly functional with multiple serving spots. Available at Coastal Treasures SHRIMPIN' AIN'T EASY The contrast of color on this ring dish helps show off the detailed shrimp boat design. Available at Lowcountry Mercantile 843.689.2900 | heritagejewelershhi.com 28 Shelter Cove Lane, Suite 114, Shelter Cove Towne Centre Tuesday - Saturday, 10 AM to 5:30 PM With over 75 years of combined experience in the jewelry industry, our knowledgeable staff specializes in matching your personality and style with jewelry that you will love wearing for years to come. Sapphires are so much more than just yearbebeautySeptember.birthstonetheforeirtimelesscanwornround.
On top of this, rising fuel prices and increased regulations made shrimping more difficult. It was no longer worth the cost and effort.
Staying
afloat
Tales from the shrimp industry as told through the lens of past and present shrimp trawler captains paint a picture of the ebb and flow of the trade. That lens is literal for former captain Stephen Shoemaker. He looks back on the glory days of shrimping through a collection of home videos he filmed with a camera purchased in the ‘80s. In true home video fashion, Shoemaker’s grainy clips of everyday life on the water depict the gritty nature of shrimping in a way modern, clean-cut videos never could. His time in the industry dates back even further than when he purchased the camera, to 1972. After more than 20 years in the business, Shoemaker eventually left it behind for other ventures. He says shrimping was no longer a viable way to make a living.
112 LocalLifeSC.com + SEPTEMBER 2022 t shrimp STORY BY MICHAELA SATTERFIELD + PHOTOS BY MEGAN GOHEEN A LIFE ON THE WATER From shrimping to working as a captain for May River Marshretrieversbuddies?sea.mosthasStephenExcursions,ShoemakeralwaysspentofhistimeatHisfavoriteboatTwogoldennamedandRiver. TWO LOCAL EXPERTS GIVE US AN INSIDE LOOK AT THE SHRIMP INDUSTRY
Shoemaker cites an increase in imports as the main factor that led to the downfall of the local shrimp industry. Simply put, pricier local shrimp was unable to compete with cheaper imported shrimp. He says 15 percent of shrimp was imported when he first entered the industry. By the time he left in 1994, the percentages had flipped – 85 percent of shrimp was imported.
“You cannot make money in the shrimp industry unless you are doing everything yourself,” Shoemaker says.
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It’s not all shrimp, though. Diversifying extends to the catches. If it’s a bad shrimp season, Toomer is able to fall back on oysters or crabs. Between the retail market, the restaurant, catering and selling more than just shrimp, Toomer has kept the business running despite the challenges.
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Like a lone shrimp trawler plugging away through the sea, Larry Toomer is a current captain who is continually finding ways to make his shrimp business work in today’s economy. The key, he says, is diversifying.“Diversifying was the only way I saw that we could stay in business because of the imported shrimp,” ToomerToomer’ssays.involvement with the seafood business began early, as he was born into it. He and his wife, Tina Toomer, took over the iconic Bluffton Oyster Factory in the early ‘90s. Twelve years ago the family opened a restaurant: Toomer’s Family Seafood House. Rather than selling shrimp to someone else, like Shoemaker did during his time as a shrimper, Toomer sells straight to customers.
Toomer says his main goal is to do what he can now to keep the business going after he is gone. The threats that face the industry are not lost on him. Rising costs for supplies such as fuel, oil, nets, cables and engine parts are all concerns. In addition, finding crew members is increasingly difficult. Working on a shrimp trawler is “not-so-glamorous” work, Toomer says. The job is vastly different than a typical office job. In addition to being physically taxing, crew members must be willing to sacrifice a normal life for spending multiple days at a time on the water.
Looking ahead
shrimp Diversify to survive
“It isn’t as easy as it looks,” Shoemaker says. “The shrimp just don’t jump on the back deck.”
ISN'T SHE LOVELY?
Every captain has a special connection with their boat. Navigating the sea together day after day creates an unbreakable bond. Daddy's Girls is part of the Bluffton CompanyOysterfleet.
“It helps me to deal with the rest of the world,” Toomer says. From a broader perspective, Toomer says keeping the fishing industry alive is essential for the country overall. When local industries thrive, residents of the United States are free from depending on other countries to supply food.
“The size of the fleet every year is less and less,” Toomer says.
Welcome Home. after before For Toomer, trading an ordinary life for ample time at sea is worth it. The opportunity to spend time in nature on a boat is one of the benefits of working in the industry. Shrimping serves as “mental therapy” for Toomer.
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A FAMILY AFFAIR One of Larry Toomer's main goals is to leave a legacy. He hopes to pass his business on to family members, such as his son, Larry Jr. He also hopes the shrimp industry as a whole will survive for future generations.
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Toomer tells of a recent visit to a city that was formerly one of the largest sources of shrimp in the area: Thunderbolt, Georgia. This time, he says, there was only one shrimp trawler on the water. Sights like this show that the future of the shrimp industry depends on other dedicated captains and crew members to join.
The crew tries to arrive at its shrimping spot of choice by daylight.
shrimp
Finding the hot spot
A DAY IN THE LIFE OF A SHRIMP TRAWLER CAPTAIN TAKE A TRIP Experience the sea like never before on a three-hour shrimping excursion with May River Excursions, available from August to December. Learn more mayriverexcursions.com.at
A fresh start Days on a shrimp trawler start bright and early. Shoemaker typically left at 4 a.m. Toomer says the latest takeoff time is 5 a.m. Before taking off, the captain and crew members must stock up on fuel, ice and any groceries they will need for the trip. Sometimes trips can last several days.
“I would always tell my crew," Shoemaker says, "‘When we leave the dock, be prepared to be gone a week.’”
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Toomer says the state regulates when shrimpers can drag nets, which is typically from 6 a.m. to 8 p.m. At some point they may use a sample net. This smaller net can be picked up to get an idea of the possible catches in the area without picking up the main nets. The crew will then know if they’re in a good spot or if they need to move on. Some days they will keep the boat in the same spot all day. Other days require trying many different
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BACK IN THE DAY Stephen Shoemaker reminisces about former shrimping days through photos like these, in addition to a collection of home videos.
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The going gets tougher After dragging the nets for a while, the crew picks them up and dumps the catch. Then they begin sorting through it with a cull rake. Toomer says this is the “back-breaking” part of shrimping. They have to throw out anything that isn’t shrimp. Finally, the crew washes the shrimp and ices it to keep it fresh. That’s a wrap If the crew isn’t staying out, they load up the rigs and ride back. The ride back could be two to three hours long. If they are staying out a few days, the crew may have someone on a smaller boat come to the shrimp trawler to pick up the catch and bring it in. Selling shrimp elsewhere, like Shoemaker did, comes with a few additional steps. He says they typically unloaded the shrimp on Friday. If selling to a restaurant, the restaurant would provide a place to tie up the boat, as well as ice and fuel. The restaurant would then have first dibs on the catch.
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Size matters … or does it?
But with so many varieties and options, buying shrimp outside of the grocery store can be intimidating. Does size matter? Peeled or unpeeled? And how should you store it? Here’s the lowdown on all things Lowcountry shrimp from Tonya Hudson, thirdgeneration owner of Benny Hudson Seafood Market on Hilton Head Island. And as the owner of one of only two markets on the island to have its own shrimp boat, Hudson knows a thing or two about how to spot and prepare fresh shrimp.
THE LOWDOWN ON LOWCOUNTRY SHRIMP
118 LocalLifeSC.com + SEPTEMBER 2022 i shrimp STORY BY HANNAH MASSEN
Shrimply the best
If shrimp is the most popular seafood nationally, then it might as well be the only food that matters here in the Lowcountry. You don’t need to look further than restaurant menus, markets and seafood stands to know that locals take their shrimp seriously – and for good reason: they're quick-cooking, versatile and are caught fresh off the coast for most of the year.
The Lowcountry has two shrimp seasons. April and May produce white shrimp, which can be found along the coast. This season opens first because of the ideal water temperatures, and the South Carolina Department of Natural Resources (SCDNR) begins running tests to determine if enough spawning has taken place over the winter to warrant the opening of the current spring season. This is when local shrimpers will catch the first roe shrimp – a white shrimp that is still holding eggs. These are usually the largest shrimp to be harvested all year since they have been spawning and growing offshore all winter long. The three-mile line (or provisional line) opens first, and as the water temperature rises, the shrimp begin to come closer to shore, and eventually all waters areBrownopen. shrimp appear in late June and August. Slightly smaller than white shrimp, brown shrimp are known as creek shrimp because the juveniles are usually found in the marshes and tidal creeks of the Islands. They spend most of their younger lives living there, feeding and protecting themselves in the marsh grasses until they grow larger and eventually move out into the sounds and larger waters. This season typically runs through mid-October.
Peeling and de-veining shrimp is surprisingly easy: First, remove the shell by sliding your thumb in where the legs are to loosen it, then peel it away, leaving the tail on. To devein, simply make a shallow
Peeling and deveining
Although the shrimp industry sets guidelines for determining how shrimp is to be labeled, the sizes often differ from vendor to vendor. What one supplier calls large, another might call medium, so Hudson recommends buying shrimp by the number of pieces per pound to get what you need for your next recipe.
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Do you smell that?
Cooking Now all that’s left to do is to get cooking! Fresh shrimp complements just about any dish, but Benny Hudson’s Southern Shrimp Salad and Lowcountry Boil recipes are must-adds to seafood recipe rotation. LL shrimp
Storage and thawing
If you buy fresh shrimp, use them ASAP; in the meanwhile store them by opening the bag, placing a paper towel over the shrimp, placing the bag on a bowl of ice and storing the shrimp in the coldest part of your fridge. The shrimp should be fine to use for up to two days. Frozen shrimp should not be allowed to thaw between buying and storing. If they didn’t already come in an air-tight bag, transfer them to one, leaving about 1/4 inch of space at the top, and keep them in the freezer for three to six months. To thaw your frozen shrimp, leave them in the fridge overnight or quick-thaw in a bowl of cold water 15-30 minutes before you’re ready to cook them.
slit down the back of the shrimp with a paring knife and remove the dark tube inside with a toothpick. Rinse the shrimp and pat dry before cooking.
“If your shrimp is bad, you’ll usually smell it – and I mean really smell it,” Hudson said. She also recommends checking to make sure your shrimp are still firm. If they feel mushy, that’s a sure sign that your shrimp are well beyond their peak.
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If you’re a regular shrimp eater, Hudson suggests buying a specially shaped shrimp deveining tool that will help you quickly and easily prepare your shrimp. But most seafood markets, including Benny Hudson, will peel and devein the shrimp for you.
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BENNY HUDSON SEAFOOD
5 quarts water
2 pounds cleaned, deveined and cooked shrimp (available at Benny Hudson Seafood) 3 stalks celery, chopped 1 small purple onion, diced (optional) 3 tablespoons chopped sweet pickles (at Benny Hudson Seafood we like to chop our own to get bigger pieces, but you could use regular pickle relish) 2 hard-boiled eggs, mashed 1 tablespoon hot sauce Hellmann’s mayonnaise 1 teaspoon mustard
BENNY HUDSON SEAFOOD Lowcountry Boil
INGREDIENTS
DIRECTIONS[1] Peel and de-vein shrimp. [2] Boil 6 cups of water and add 2 teaspoons of Benny Hudson Seafood Shrimp Seasoning to boiling water. [3] Add shrimp. Cook for 2-3 minutes (no more!) until shrimp turns from opaque to pink. [4] Drain off water through a colander and toss shrimp in ice until they are cool to the touch. Cut into the desired size and set aside. [5] In a large bowl, combine all other ingredients, except mayo, and blend together. Add mayo last. [6] Chill for one hour before serving.
2 pounds small red potatoes
2 pounds andouille sausage, cut into inch pieces
1 Tbsp Benny Hudson Seafood Shrimp & Crab Seasoning 4 ears of corn, halved 4 pounds fresh, local shrimp, heads-off, in shell
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DIRECTIONS [1] In a large stock pot, bring water and seasoning to a boil. [2] Add corn and cook for 15 minutes. [3] Add sausage and cook for an additional 10 minutes. [4] Add shrimp and cook for 2-3 minutes. [5] Drain pot and pour contents onto a table covered with newspaper. Enjoy with fresh lemon wedges and homemade cocktail sauce.
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Southern Shrimp Salad INGREDIENTS
“I have to talk myself out of fried shrimp every day of my life,” says Andrew Carmines. The president of Hudson's Seafood House on the Docks on Hilton Head’s north end, Carmines has dedicated his life to providing the freshest seafood to his guests — and developing special supply chains to do so. He got hooked on shrimp — and po’ boys in particular — while at college in Mississippi and during frequent visits to New Orleans, where the fried gulf shrimp are dipped in a heavier batter than used here in Lowcountry.
“I tell my cooks at Hudson’s, if you can’t see the color of the shrimp, start over,” Carmines says. “We go super light on the batter because the shrimp are so firm and so sweet here, you don’t want to overpower the flavor. We use a simple cornmeal and light flour, as people aren’t used to the texture of our shrimp here.”
JAMES©JASONJAMES©JASON
122 LocalLifeSC.com + SEPTEMBER 2022 i shrimp STORY BY B.C. RAUSCH + PHOTOGRAPHY BY LISA STAFF LOCAL SEAFOOD LOVER ANDREW CARMINES SHARES WHY LOWCOUNTRY SHRIMP ARE THE BEST. Savor our shrimp
JAMES©JASON
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He explains that shrimp typically found in grocery stores have been injected with water, which stretches out the skin and makes the shrimp gummier. Here on Hilton Head locally caught Atlantic Ocean white shrimp have an inherent sweetness so they don’t need any further processing. As a result, they command a higher price, but they’re worth it. He said about 90 percent of the shrimp served at Hudson’s are whiteTwoshrimp.kindsof shrimp are caught in local waters. White shrimp, more abundant, have light-colored bodies and black tails with bright green or yellow markings. They are harvested in summer and fall. Brown shrimp have notes of red, blue or dark green on their tails and bodies and are more commonly harvested in spring and early summer.
“I am a total snob when it comes to seafood,” Carmines admits. “I won’t judge a product unless I know exactly where it came from and how long it has been out of the water. Every day that a fish is off the boat, you lose a bit of what that fish is.”
Hudson’s is the only restaurant on Hilton Head Island with its own fleet of shrimp boats. Third-generation shrimpers Jeff and Skip Toomer dock right at its doors, ensuring the freshest catch. A good catch will bring in a haul of more than 1,000 pounds of shrimp. Hudson’s only takes a catch from within the previous 36 shrimp Coastal Couture for Every Occasion.
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Both varieties of shrimp spawn in spring and early summer in waters a few miles offshore. The tastiest shrimp are typically caught from August through October after they’ve gorged all summer on algae.
Despite his personal preference, Carmines admits that blackened shrimp is now more popular than fried. Hudson’s does an amazing job with blackened shrimp too: The key to getting the right flavor, he says, is getting the cast-iron skillet “raging hot” so it burns off the salt and seals in the other flavors.
OH BOY The Fried Shrimp Po' Boy at Hudson's Seafood House on the Docks features local friend shrimp on fresh French bread with shredded lettuce, tomato, house pickles and mayonnaise.
SEPTEMBER 2022 + LocalLifeSC.com 125 Dr. Gabriella FarkasLet’s Talk. 917.267.9678 | hello@pearlbh.com With an MD/PhD dual degree, Dr Farkas applies a scientific approach to mental health. She will be sure to bring quick relief to any behavioral or emotional issue including: • Insomnia • Stress • Anxiety • Depression • ADHD • Bipolar disorder • Schizophrenia • Relationship or workplace issues • Life changes • Cognitive decline/ dementia and related issues • Personality disorders • SheTraumastrives to maximize medication efficacy while minimizing side effects. She welcomes second opinion asdeprescribingtreatmentconsultations,reviewsandinquirieswell. All services are provided through a secure connectionvideo Adult PsychiatryGeriatric& Book your appointment today hours. In 2021 Hudson’s bought 130,000 pounds of shrimp to feed its customers. Carmines is as particular about preparing shrimp as he is about catching them. Still a devotee of traditional Louisiana po’ boy — particularly on New Orleans crusty bread, known for its crisp crust and fluffy center — he believes his local adaptation holds its own. “Lightly fried shrimp with pickles, mayo and fresh baked bread. You can’t beat a good po’ boy!” He even found a local baker able to replicate the taste and consistency of the bread found in New Orleans. But, of course, “the shrimp is the star.”
JAMES©JASON JAMES©JASON
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How you prefer your shrimp isn’t the end of it. We asked Carmines which beverages pair best with these dishes. With blackened shrimp he prefers a crisp, cold Riesling. With a po’ boy, especially in summer, he’s a beer guy — root beer or otherwise.
shrimp
t
Some species of snapping shrimp have a sociobiology not unlike that of bees, forming a colony of shrimp living symbiotically in large sponges with a queen and worker shrimp. Other areas of the near arctic oceans have krill, a small shrimp species that grows in such stupendous numbers each season that it can sustain the largest animals on the planet, the baleen whales that depend on that food biomass to breed and sustain themselves.
Most of us using the term “shrimp” are envisioning “eatin’ shrimp,” as commercial species are called in the southern U.S. When we say shrimp, we mean the mass-market, pre-cleaned tails of commercially caught or farm-raised species that we can easily get at a chain restaurant or at the local grocery store.
No estuaries, no seafood
SHELFCONTINENTALLIFE
White Atlanticin"eatin'nativemostshrimp(above)shrimpandbrown(left)aretheencounteredspeciesofshrimp"foundtheSouthernBight.
STORY BY JOE STATON Joe Stanton is chair of the Department of Natural Sciences and a professor of biology and marine science at the University of South Carolina Beaufort.
There are ghost shrimp, which burrow a foot or more down into the sandy intertidal zone of our beaches. Also small skeleton shrimp (under 0.1 inches long, which are amphipods — not really shrimp), that live in and among the fouling communities on the pilings of our floatingSnappingdocks.(or pistol) shrimp are so numerous in our salt marshes of the Lowcountry that you can hear them snapping with their “pistol” claws (chela) in a chorus of high-intensity clicks that call to mind the largest of Rice Krispie bowls crackling. Each click is a sonic stun gun, cracking like veritable bullwhip tips, breaking the sound barrier to immobilize their microscopic prey.
THE COMPLICATED LIFE OF SHRIMP IN THE SOUTHERN ATLANTIC BIGHT.
Most people who really love shrimp think of wild-caught, local shrimp in the Southern Atlantic Bight (southern coastal NC, SC, GA and northern FL) in the group Dendrobranchiata, the suborder of Decapods (“ten-legged”) crustaceans that include white shrimp (Litopenaeus setiferus), brown shrimp (Farfantepenaeus aztecus) and the less common pink shrimp (Farfantepenaeus duorarum). These are the most encountered native species in the Southern Bight. These shrimp species have some common elements to their life cycle, but let’s focus on the white shrimp as an example.
White shrimp have a complex life cycle. Most of us learned Monarch butterflies’ life cycle from grade school: egg hatches into caterpillar, which grows and molts (ecdysis, the shedding of the cuticle), until a large caterpillar, dangling from its hind “feet,” splits its skin to become a hardened chrysalis (dormant house for metamorphosis), and eventually a butterfly emerges.
The common term “shrimp” applies to a diverse group of crustaceans that include many commercial species for consumption, as well as other species important to our local ecosystem.
126 LocalLifeSC.com + SEPTEMBER 2022
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This can happen in your backyard within 100 square feet if you grow milkweed, their larval food plant. White shrimp, however, make this look simple by comparison. They have a vastly more complex life cycle and require a greatly varied diet at multiple larval stages that often require nursery grounds tens to hundreds of squareWhitemiles.shrimp mate off the continental shelf, and these related species release their eggs to float free in the water column (called “demersal” eggs, typical of all dendrobranchiate shrimp). This is different from other shrimps, crabs and lobsters that all cement their eggs on their swimmerets (or “pleopods”). These free-floating eggs hatch into planktonic nauplii (singular, nauplius). Naupliar larvae are a common larval form among many shrimp, lobster and barnacle species. The infamous “sea-monkeys” advertised in the back of childhood comics are the naupliar larvae of fairy shrimp, whose desiccated eggs rest in suspended animation until you add water at your home (mimicking the seasonal rehydrating rains that do the same, in nature). These nauplii are attracted to light and stay afloat in the upper shelf waters, feeding on microalgae (phytoplankton).
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Protozoea, in turn, molt into three sequentially
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Nauplii undergo a series of five molts as they feed and grow into larger and larger nauplii, since their maximum size for any one stage is constrained by the volume contained by their exoskeleton. All arthropods must molt to grow, and shrimps are no exception. The nauplii then molt into three larger larval stages, called protozoea, which look increasingly more like a shrimp.
TUITION
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Introducing New Head of School for Hilton Head Preparatory School
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Up until this point, all initial larval stages are pelagic, shelf-dwelling vegetarians, but then the shrimp metamorphose into post larvae. These stages radically retool their digestive systems and behavior, becoming repelled by light, diving near the bottom (demersal) and switching to carnivory. These stages ride tidal pulses, at depth, into the estuaries of the Southern Atlantic Bight, where they molt through two post-larval stages into juvenile shrimp.
larger mysis stages, all occurring in the surface waters of the continental shelf. The naupliar forms and all subsequent stages look substantially different from the adult white shrimp, so much so that early biologists often described many marine larvae as separate species — being unable to mimic the conditions necessary to successfully grow them to adulthood back in the laboratory.
Authors note: When I was a kid, I really hated seafood. My mom and dad met many years ago in Nags Head, North Carolina, back when Andy Griffith was an unknown actor playing Sir Walter Raleigh in “The Lost Colony” (one of the longest running outdoor dramas in the country). For many summers, we got dragged to Manteo, not to hang out at the beach or slide down Jockey’s Ridge but to visit their old friends and eat as much seafood as possible in a week’s time. Over the years since, I found a few dishes I could stand, starting slowly with deviled crab — my gateway seafood. Eventually my dad converted me, and I became a true seafood lover — especially of delicious fresh shrimp.
Juveniles are the targets of many fall cast-netters, who fish for them every season to fill their coolers and freezers to overflowing. Those that survive migrate to the shelf in the more open waters where they can be trawled up to end up in local seafood markets, roadside stands or posh restaurants touting fresh, local-caught, wild shrimp — the sine qua non for shrimp connoisseurs everywhere.
LocalLifeSC.com 129
So, our local delicacy is a result of a complex ballet of biochemistry, development and behavior that has become exquisitely tuned to encompass the marine and estuarine systems we love. Not that long ago, many locals sported bumper-stickers stating, “No estuaries, no seafood,” and this could not be truer for local commercial shrimp species. It is in all our interest to protect the local environment, especially in the coastal zone, where the shrimp are counting on us, as are all the other wild creatures that consume the different shrimp life phases which help to sustain the complex marine and estuarine food web from the bottom to the top.
SENSORY OVERLOAD White shrimp have longer antennae than other shrimp (2.5 to 3 times longer than their body length). White shrimp grow fairly fast and can reach up to 8 inches in length.
130 LocalLifeSC.com + SEPTEMBER 2022 www.hhhumane.org Monday-Saturday 10am-4pm 46 Old Wild Horse Road | 843.MEOW All proceeds go to improve the lives of animals. HOWL YOU HELP? Meow we’re talkin’ DO BIDDING!YOUR Scan for ourStore!eBay shrimp Add visual interest and keep your tank cleaner with a cute little crustacean. Shrimp pets Shrimp are perfect low-maintenance pets for freshwater aquariums. Here are a few varieties you can find at local pet stores. Red cherry shrimp Bamboo Shrimp Yellow Shrimp (Neocaridina) Amano Shrimp Blue Velvet Shrimp Ghost SnowballRedCrystalshrimpshrimpPintoshrimpRiliShrimpShrimp
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“You are allowed ten poles to mark where you dropped your bait,” Kaple explained. “At low tide you place your poles next to your favorite marsh spot, drop your bait and wait for the tide to rise. You throw your cast net next to the pole as it rises, pull it in and release the shrimp into your cooler.”
STORY BY BAILEY GILLIAM
Another method to consider this time of year is shrimp baiting. “Each year starting in September, there is a 60-day shrimp baiting season in South Carolina,” Kaple explained. “The usual bait is dried menhaden mixed withClayclay.”allows the menhaden (also known as bunker fish) to reach the bottom, where the shrimp eat it slowly.
Lowcountry waters are swimming with delicious shrimp, so why not try your luck at netting a few? Grant Kaple, general manager of The Boathouse, recommends trying the two most preferred recreational methods: deephole shrimping and shrimp baiting.
FRESH
132 LocalLifeSC.com + SEPTEMBER 2022 l shrimp
Each technique’s limit is regulated to 48 quarts with the heads on. “Deep-hole shrimping requires a 10- to 14-foot cast net wrapped at the lead line with tape,” said Kaple. “The tape prevents the cast net from collapsing and allows the net to stay completely open as it falls to the depths.”Onceyou locate the shrimp pod, ball or mass with your sonar, throw the net. “Be sure to have additional rope to allow the net to sink as much as 40 feet,” he said. “Upon reaching the bottom, you pull the net up, release the shrimp into your cooler and repeat.”
ShrimpCATCH
LOCAL ADVICE FOR DEEP-HOLE SHRIMPING & SHRIMP BAITING
Opening
For local fisherman Collins Doughtie, using a cast net is the only way to go.
SEPTEMBER 2022 + LocalLifeSC.com 133 SHRIMP FACTS 310 OkatieOkatieHighway,SC 843.645.7774 Open Tuesday-Friday, 10am-5pm & Saturday 10am-4pm 310 Okatie Hwy | PortRoyalSoundFoundation.org • When you hear the “popping” noise in the marsh, it’s most likely coming from Snapping Shrimp. • Snapping Shrimp create shock waves in the water that stun fish, worms, and other prey. • Snapping Shrimp can be found in coral reefs, submerged seagrass flats and oyster reefs. Learn more about the plants & animals of the Port Royal Sound by visiting the Maritime Center.
A commercial shrimper caught the record white shrimp off Seabrook Island in July 1979. That shrimp was estimated to be 14 months old. It measured to be just over 10 inches long.
NICE CATCH Will "Catfish" Thompson shows off a cast net full of shrimp in this image provided by Collins Doughtie. Go at low tide and throw along the shoreline. soon Head PAY Denture wearers beware
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“Only two things might stop you from catching shrimp — a bad back or false teeth. Using a cast net is the only way, and they can be difficult to master. They are heavy, and because you have to hold a small section of the net in your teeth, denture wearers, beware. Twice while I taught how to throw a cast net, my pupils neglected to tell me they had dentures and upon throwing the net, their teeth went with it to the briny depths, which I assume is quite costly. If you are a beginner, I suggest a 5- or 6-foot net. Go at dead low tide, and throw along the shoreline. Because of limited space to write, I won’t go into deep-dropping cast nets, which is a whole different animal and way more strenuous.”
State record
Cooking shrimp can be tricky due to their size and texture. Here are some standards for cooking shrimp, whichever way you prepare them.
THE TIME IS NOW Collins Doughtie is shown with a cooler full of shrimp. September and October are the best months to net the big ones.
Grill [1] Preheat a grill to medium-high heat and thaw the shrimp if frozen. [2] Place the shrimp (shell on) in a bowl, drizzle with olive oil and sprinkle with kosher salt and pepper. [3] Grill for 1 to 2 minutes per side until bright pink and cooked. [4] Remove from the grill and finish with fresh lemon juice.
• There are over 2,000 shrimp species in every known marine niche, from the tropics to the Antarctic Ocean. The most common species in our region are the Gulf Brown Shrimp, Gulf Pink Shrimp, and Gulf White Shrimp.
ANY WAY YOU SLICE IT
Bake [1] Arrange your shrimp in a single layer on a rimmed pan. [2] Coat them with butter or olive oil and sprinkle them with salt, pepper and other desired seasoning. [3] Bake in a 400-degree oven until cooked through, about 8 minutes.
Every year Americans consume over one billion pounds of shrimp. In fact the average American eats about 15 pounds of seafood each year, and four of those pounds are shrimp alone. You can help boost these numbers without even having to catch them. Nearly every restaurant here prepares shrimp, so we won’t bother listing them out. But if you enjoy cooking fresh seafood, here are a few tips. Never defrost shrimp in the microwave: While microwaving frozen shrimp might seem like a good shortcut when you need dinner in a hurry, it’s not a good idea. Shrimp cooks quickly, so it can go from frozen to overcooked before you know it. Try sticking frozen shrimp in your refrigerator 24 hours before you need it, or let the frozen bag sit under a stream of cold water for about 15 minutes if you don’t have that much time.
Boil [1] Bring 12 cups of water to boil with kosher salt and lemon juice. [2] Add the shrimp and cook for about 2 minutes, until bright pink and cooked through. [3] Remove the shrimp with a slotted spoon and place them directly into an ice water bath to stop the cooking. [4] Remove the shells from the shrimp, pat the shrimp dry and sprinkle with additional kosher salt and a few squirts of lemon.
Fry [1] Heat oil in a deep fryer to 350 degrees. [2] Dredge your peeled shrimp. We recommend dipping shrimp in buttermilk, placing 4 or 5 shrimp into seasoned flour in a baggie and shaking to coat shrimp on all sides. [3] Cook shrimp a few at a time for 1-2 minutes or until golden brown and 145 degrees inside. [4] Remove with a slotted spoon and drain on paper towels.
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Sear [1] To help with the sear, pat your shrimp (shells off) dry and lightly salt and pepper. [2] Bring a medium-sized pan to medium-high heat. Add butter and melt, then add olive oil. [3] Place shrimp in a single layer into the pan and cook for 1 1/2 to 2 minutes, or until one side is seared. Don't disturb the shrimp before seeing a sear on the bottom side. [4] Flip the shrimp and cook for 30 seconds to 1 minute, or until the shrimp is cooked through. The second side will sear faster than the first and doesn't need as much time unless the shrimp are bigger.
134 LocalLifeSC.com + SEPTEMBER 2022 shrimp Cooked to perfection
• The average shrimp has ten legs.
• Shrimp are excellent swimmers. They can propel themselves backward quickly by flexing the muscles of their abdomen and tail or swim forward more slowly using the appendages on the underside of their tail.
Fun facts
Please clean your shrimp: When recipes call for deveining shrimp, it's telling you to remove the digestive tract. The easiest way to devein shrimp is with a pair of kitchen shears or a sharp paring knife. Simply snip or cut a shallow ridge along the top of the shrimp from the wide end toward the tail and scrape out the little black strip. The beauty of this method is that you can also peel the shells off if necessary. Don’t toss the shells: If you peeled your shrimp before cooking or serving, don't just throw the shells in the trash. The shells of crustaceans (shrimp, lobster, crayfish, and crab) are loaded with flavor. They're the key to making a flavorful bisque or seafood stock. Store the shrimp shells in a zip-lock bag in the freezer until you're ready to use them. Be careful not to overcook: Shrimp are fully cooked when their little interiors reach 120 degrees Fahrenheit. They'll go from a translucent bluishgreen (depending on what type of shrimp you're cooking) to opaque pink. If they curl up into tight little Os, they're overcooked.
Don’t be so quick to ditch the heads: In many parts of the world, shrimp are eaten with the heads on. The alien-like appearance may deter many Americans from cooking and eating this critter whole, but in many regions of the world, the shrimp head is left on. When it’s cooked, the head has a rich flavor and a crunchy texture that some people love.
• A shrimp’s heart is located in its head. If you’re looking at a shrimp with its head on, the heart is located on the thorax right behind its head. However, a shrimp is covered by a single exoskeleton, so some mistake the thorax for a part of its head.
• Shrimp aren’t always so shrimpy. While small shrimp are usually around 1/2 an inch in length, some varieties can grow to be 12 inches or longer. The tiger shrimp, an invasive species in the Gulf that has made its way into the Lowcountry, can grow to be roughly the length of an adult’s forearm and has more tail meat than the average lobster.
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BARBECUE, BAKE OR
MICHAEL ANTHONY’S CUCINA ITALIANA
INGREDIENTS
136 LocalLifeSC.com + SEPTEMBER 2022 i eats LOCAL CHEFS & RESTAURANTS SHARE EASY DISHES TO
1/3 cup finely chopped fresh parsley
1 pound spaghetti 1⁄2 cup white wine
Think outside the box the next time you are in the mood for spaghetti. The Market Cafe at Anthony’sMichaeloffers freshcut spaghetti for $12 per pound along with other oneofofdifference.Youpastashouse-madeandsauces.willtastetheAsarulethumb,onequartsauceisenoughforpoundofpasta.
1 cup coarse homemade breadcrumbs (step 1)
1/2 teaspoon lemon zest Olive oil Salt and pepper
1/2 cup extra virgin olive oil 5 large cloves of garlic, minced 1⁄4 teaspoon red chili flakes Juice of 1 lemon 1 teaspoon grated bottarga or anchovy paste (optional)
1 pound shrimp, peeled and deveined
Spaghetti with shrimp, chilies, lemon and crispy breadcrumbs
DIRECTIONS[1] To prepare the breadcrumbs, put cubes of stale country-style, crusty bread into the food processor and pulse until they reach the desired consistency. The crumbs should be coarse and not finely ground. [2] In a heavy frying pan, heat two tablespoons of olive oil and add the breadcrumbs, lemon zest, salt and pepper, and cook over medium heat, stirring often until the crumbs are crisp and light brown, then set aside. [3] Cook the pasta in salted boiling water. While it is cooking, heat 1⁄2 cup olive oil in a small, heavy saucepan. Add the shrimp and sauté until they turn pink, about 3 minutes. Transfer to a plate and set aside. Add the garlic, chili flakes and bottarga or anchovy paste and cook until sizzling but not browned. Add wine and lemon juice and cook until reduced to a saucelike consistency. Remove from the heat. [4] Once the pasta is cooked al dente, drain the pasta and add it to the saucepan, adding a little pasta water if the mixture seems dry. Add the shrimp and parsley, toss and serve with the crispy breadcrumbs on top.
shrimpSatisfyingSAUTÉ.recipes
JUNCTIONSPAGHETTI
If you’re a fan of seafood, shrimp is an incredibly versatile and delicious protein. It pairs beautifully with a wide variety of flavors and cuisines, and as a bonus, it’s a nutritional powerhouse. As luck would have it, Lowcountry residents have access to the best shrimp on the planet — fresh white shrimp caught in local waters. With white shrimp season peaking in September and October, we asked top local chefs and restaurants to share their favorite shrimp recipes.
DIRECTIONS[1] Sprinkle the shrimp with 1 tablespoon of seasoning. Refrigerate the shrimp while you make the sauce base. [2] Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions, bell peppers, celery, cream and garlic and sauté for 1 minute. [3] Add the remaining seasoning, lemons, water, Worcestershire and beer. Stir well and bring to a boil. [4] Reduce the heat and simmer for 30 minutes. Remove from the heat and allow to cool for about 15 minutes. [5] Strain into a small saucepan. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown for about 15 minutes. [6] Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them for 2 minutes, occasionally shaking the skillet. [7] Add the beer and all of the barbecue base. Stir and simmer for 3 minutes. [8] Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. [9] Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the fresh French bread around the shrimp. Garnish with chopped chives. sign at the seafood counter mean? It indicates the number of shrimp you’re buying per pound. The lower the range of numbers, the larger the shrimp. Here is a handy guide: Extra Colossal: U 10 and under Super Colossal: U 12 Colossal: U 15 Extra Jumbo: U 16/20 Jumbo: U 21/25 Extra Large: U 26/30 Large: U 31/35 Medium Large: U 36/40 Medium: U 41/50 Small: U 51/60 Extra Small: U 61/70 Tiny: U 71 and over COUNTRY CLUB OF HILTON HEAD
1/2 teaspoon freshly ground pepper 2 tablespoons chopped basil
ABOUT THE SIZE OF IT Ever wonder what the numbers on shrimp packages or the
Shrimp kataifi with tomato compote
138 LocalLifeSC.com + SEPTEMBER 2022 HUDSON’S SEAFOOD HOUSE ON THE DOCKS Real Deal Shrimp INGREDIENTS
INGREDIENTS (tomato compote)
1 can of beer (light in color but not light beer) 4 ounces garlic, chopped finely 8 tablespoons butter 1/2 cup barbecue sauce 1 bell pepper, diced 1 onion, diced 3 tablespoons cajun seasoning 4 tablespoons Worcestershire 1 celery stalk, diced 1 cup water, give or take 1 cup fortified shrimp stock 1 lemon, juiced and zested 4 tablespoon cream, optional 1 pound of shrimp (shell-on, head on or headless, depending on audience)
4 1/2 pounds plum tomatoes
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DIRECTIONS[1] In a large shallow dish, use your fingers to separate the dough into individual threads. Add the basil and chives and toss to distribute throughout the pastry. [2] In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. [3] Season the shrimp with salt and pepper. Holding the shrimp by the tail, dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the dough. Press to help the kataifi adhere. [4] In a large, deep skillet, heat 1/2 inch of vegetable oil to 350 degrees. Fry until the kataifi is golden brown and crisp, about 1 1/2 minutes per side. Drain the kataifi on a rack over a baking sheet. Season with salt. Serve with tomato compote.
INGREDIENTS (shrimp kataifi)
1/2 cup extra-virgin olive 1 teaspoon salt
12 cups boiling water
DIRECTIONS[1] Heat the oven to 275 degrees. Make a shallow X on the bottom of the tomatoes and transfer to a large heatproof bowl. Pour the boiling water over the tomatoes and let stand for 1 minute. [2] Drain, peel, halve lengthwise and seed the tomatoes. Return the tomatoes to the bowl. Toss with olive oil and season with salt and pepper. [3] Arrange the tomatoes, cut sides up, on a rack set over a rimmed baking sheet. Roast until leathery, about 3 hours. [4] Let the tomatoes cool slightly. In a food processor, pulse the tomatoes with the basil until coarsely chopped. Season with salt and pepper.
1/3 cup basil leaves, finely shredded 1/3 cup chives, cut into 1-inch lengths 1 large egg 1 tablespoon water All-purpose flour, for dredging 3 U3 shrimps, shelled and deveined (but leave the tail and head on) Freshly ground pepper Vegetable oil, for frying
1/4 pound filo dough, snipped into 4-inch lengths
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1/2 teaspoon dry mustard seeds
DIRECTIONS[1] To make the brine, combine white wine vinegar, water, sugar, dry mustard seeds, salt, coriander seeds, fennel seeds, crushed red paper and bay leaf in a saucepan. Simmer until sugar is dissolved and allow to cool. [2] To blanch the shrimp, bring a pot of salted water to a simmer. Dunk the shrimp into the water for one minute, remove to a colander to drain and allow to cool. [3] Combine the shrimp and pickling liquid. Set aside to chill for at least an hour. Serve with a pimento cheese crostini and a pickled okra spear.
1 pound fresh, peeled SC shrimp
3. Once dry, pulse grind the peppers in a food processor to your desired texture.
COLLETON RIVER CLUB
1/2 teaspoon crushed red pepper
4 ounces white wine vinegar
Summer pickled shrimp INGREDIENTS
eats
1 bay leaf
2. Dry out the peppers in the oven on low heat. It will take around 4 to 6 hours. Keep an eye on them so they don’t burn.
2 ounces fine sugar
1. Cut the tops off your hot peppers and place them evenly on a cookie sheet.
4 ounces water
1/2 teaspoon fennel seeds
1/2 teaspoon salt 1/2 teaspoon coriander seed
FLAKE OUT MAKE YOUR OWN CRUSHED RED PEPPER IN THREE EASY STEPS
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142 LocalLifeSC.com + SEPTEMBER 2022 CARRIE HIRSCH Sassy Shrimp Ceviche INGREDIENTS • 1 pound locally sourced medium shrimp, peeled and deveined • 1 tablespoon extra-virgin olive oil • 1 ripe mango, peeled and cut into quarter-inch pieces • (1) 15-ounce can pineapple chunks, drained, cut into quarter-inch pieces • 1 cucumber, peeled & seeded, cut into quarter-inch pieces • 2 tablespoons unsweetened coconut flakes • 1/4 red onion, finely minced • Juice of 2 large limes • Juice of 2 large lemons • Zest of 1 lime • 1 teaspoon chili pepper flakes or to taste • Salt and pepper to taste DIRECTIONS [1] Cut shrimp into bite-size pieces. [2] Heat olive oil in a medium skillet, then sauté shrimp for 2 minutes, stirring constantly. [3] Transfer shrimp to a medium serving bowl (avoid using a metal bowl) then stir together all ingredients. [4] Cover and refrigerate for 1 hour or more. Garnish with whole cooked shrimp with the tail on and lime wedges. tSTORY BY CARRIE HIRSCH + PHOTO BY BUTCH HIRSCH WHEN LIFE GIVES YOU LIMES, GO LOWCOUNTRY PERUVIAN To ceviche their own
shrimp
The best bumper sticker seen around the Lowcountry reads Friends Don’t Let Friends Buy Imported Shrimp, so be sure to search out the freshest local shrimp for the best results. Like so many of our favorite dishes that are chock full of flavor and look pretty on the plate, ceviche originated in South America. The lime and lemon juices “cook” the raw shrimp, but we accelerate the process by pre-cooking it. The mango, pineapple and coconut add a touch of sweetness that complements the savory ingredients. The appetizing color palette adds a “wow factor” at baby and bridal showers, brunch and dinner parties, and when making an impression (a/k/a: bragging rights) is desired. Tacos have the monopoly on Tuesdays, so how about Ceviche Saturdays? This recipe makes six cups, enough for a first course for six people.
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shrimp 2 3 4 eats Mango Shrimp Ceviche6 + 6 ©MEGAN GOHEEN
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146 LocalLifeSC.com + SEPTEMBER 2022 i eats WHAT’S FRESH IN SEPTEMBER? INCORPORATE THIS UNDERRATED CLASSIC INTO YOUR FRUIT FARE THIS FALL.
[1] Heat oven to 425 degrees with the oven rack positioned in the middle. Have a baking sheet lined with parchment paper. [2] Stir together honey and butter in a medium bowl, until evenly combined. Spread the honey-butter on one side of each baguette slice and place on the prepared baking sheet. [3] Bake for 8-10 minutes, until toasted. Place baking sheet on a wire rack to cool completely. [4] To assemble the crostini, spread some goat cheese on top of each baguette slice. Top with a few slices of persimmon and candied walnuts. Serve immediately.
Persimmon
Crostinis are the perfect vessel for persimmons, as they usually pair sweet and savory into a delicious appetizer treat. Try this easy crostini recipe with persimmons, goat cheese, walnuts and honey to awaken your taste buds and enjoy this underutilized fruit.
In various parts of the world, particularly Asia, nothing welcomes the fall season quite like a luscious persimmon. This fruit is long prized for its jammy texture and honeyed flavor. But here in the United States, persimmons haven’t attained the same instant association with fall, taking a distant back seat to pumpkins, apples and cinnamonflavored treats. We’ve gathered the dirt on this underrated fruit, so let’s take a closer look at this autumn treat.
granted
1 baguette, cut into 1/2-inch-thick slices
5 tablespoons salted butter, room temperature 5 tablespoons honey 2 large ripe Fuyu persimmons, peeled & sliced 8 ounces goat cheese, room temperature Candied walnuts, for garnish
DIRECTIONS
STORY BY BAILEY GILLIAM
Persimmon and goat cheese crostini
INGREDIENTS
6 fuyu persimmons 2 tablespoons lemon juice 1 cup granulated sugar 1/2 teaspoon salt DIRECTIONS [1] Remove the skins from the persimmons and cut into small pieces. Make sure to remove the stems and seeds. Add sliced persimmons to a sauce pan with lemon juice. Heat over medium heat for 15 minutes to soften up the fruit. Use a potato masher to help the process along. [2] After 15 minutes, add sugar and salt and stir until the sugar melts. Simmer for another 10-15 minutes to thicken up the jam. Use the potato masher to crush the fruit if it still seems too lumpy. [3] Test the jam by spooning a small amount onto a plate. Tilt the plate, and if it doesn’t slide, the jam should be done. Cook for a few more minutes if it fails the test. [4] Remove the sauce pan from the heat. Spoon jam into a jar for storage.
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Persimmons are rich in vitamins, minerals, and antioxidants, each of which provides important health benefits. Persimmons are a good source of vitamins A and C, as well as manganese, which helps the blood to clot. They also have other antioxidants, which reduce the risk of many serious health conditions, including cancer and stroke. Persimmons can help keep your arteries clear and reduce the risk of heart disease. Vitamin C helps support the immune system and protects against heart disease. One component of persimmons, its tanninrich fiber, has proven particularly effective in treating high cholesterol. Persimmons also are high in soluble dietary fiber, which slows the digestion of carbohydrates, preventing spikes in blood sugar. One serving contains more than half the recommended daily intake of vitamin A, which is important to vision health. The peel is also rich in lutein, which is known to help protect against eye disease. While persimmons are healthy, they are high in sugar like all fruit. So be sure to pay attention to your intake as part of a balanced diet.
Persimmon jam
Add persimmon jam to your morning routine with this easy jam recipe. Toast has never tasted or looked so good.
INGREDIENTS
Health benefits
RIPENING TIPS
To ripen persimmonsastringent quickly, place the fruit in the freezer overnight. Remove the fruit from the freezer and allow the cold-ripened fruit to thaw. Fuyu persimmons will keep for months if stored in a dry, dark, cool place. If set on a counter to ripen, eventually they will soften a bit. At this point you can purée the fruit and use it for recipes that call for persimmon purée.
INGREDIENTS
There are a few reasons these beautiful trees aren't growing in everyone's yard. Persimmon trees are a little more expensive than your average fruit tree because the propagation is expensive. Not only is the tree hard to bud, but the buds don't always take, and sometimes fewer than 60 percent of the trees survive the digging. So growers take on the challenge of propagating persimmon trees, while the rest of us can buy young, healthy, grafted trees at the nursery. You'll pay a little more, but the investment offers returns. In short, buy a tree from a nursery, don’t try growing this tree from the start.
Types of persimmons
148 LocalLifeSC.com + SEPTEMBER 2022 eats Grow up Persimmons are great trees for the home gardener and are easy to plant.
POOR LITTLE RICH BOY One is inclined to ask, “If persimmons are so easy to grow, why aren’t they more popular?”
Where to buy Farmers Market of Bluffton: Purchase locally grown persimmons from noon to 5 p.m. Thursdays in Old Town Bluffton.
Choose a sunny spot that has well-drained soil. Dig a hole wider than it is deep. Then choose a plant with nicely developed roots. The crown should sit a bit above the soil line to accommodate settling. Consider adding mulch to help keep the roots cooler in the summer. To care for the tree, prune limbs that are crossing and dangling, and water young trees well until established. Water mature trees whenever there is no significant rainfall, such as in periods of drought.
Supermarkets: Our favorite grocery stores for persimmons are Publix, Whole Foods, The Fresh Market and Kroger. Get cooking Persimmons can be eaten in a variety of ways. Eat them on their own or incorporate them into your diet a bit more effortlessly by adding them to salads, using them instead of apples in pork dishes, baking them in muffins or breads, adding them to oatmeal or granola or roasting them into a healthy dessert. The leaves can be used for tea. They also can be made into butters, jams and jellies, juiced, baked into pies–just about everything that fruits can be imagined into. LL Persimmon pie Move over, pumpkin! Get in the mood for fall with this easy persimmon pie recipe. Impress friends and family with your creativity and baking skills. Bonus points for a homemade pie crust.
9-inch single crust pie pastry dough
2 eggs 1/2 teaspoon ground cinnamon 1/2 cup white sugar 1/4 teaspoon salt 2 cups half-and-half cream 1 cup persimmon pulp 2 tablespoons butter, melted 1 teaspoon lemon juice
There are over 2,000 varieties of persimmons but far fewer available to gardeners in the United States. You’ll mainly deal with the two categories of persimmon: astringent and non-astringent. You’ll sometimes see all astringent fruits generalized as ‘Hachiya’ and all non-astringent fruits as ‘Fuyu.’ Astringent varieties don’t become sweet until they’re fully ripe, while nonastringent types are sweet even while firm and not quite ripe. Fuyu persimmons are short and squat and shaped much like tomatoes. When they are orange, they're ripe and can be eaten like an apple. Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped. The main difference between hachiya persimmons and fuyus is that hachiyas are extremely astringent until they are completely soft and ripe.
DIRECTIONS [1] Heat oven to 450 degrees. Place a sheet pan on the lowest oven rack. [2] Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell. [3] Bake for 10 minutes on heated sheet pan. Reduce heat to 350 degrees and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream.
blufftonartsandseafoodfestival.org
A week-long event with plenty of activities, the festival showcases locally harvested seafood and delicious Lowcountry cuisine while highlighting the rich history and culture of the area. It all culminates with a juried fine art show.
Follow the Oyster to THE OCTOBERBLUFFTONHISTORICANNUAL18THARTS&SEAFOODFESTIVAL15-23,2022
“Even though we lived up north, my mom makes the best chicken and dumplings that I’ve had anywhere, hands down. She makes everything from scratch, including breads and pastries, and is an all-around great cook.”
The menu at River House reflects Daniel Vesey's culinary journey, from the steakhouses of Chicago where he grew up to Asian influences developed from his time spent in the Pacific.
VARIETY IS THE SPICE OF LIFE
“I enjoy the fact that you never really know when a certain aspect of a dish or art will fall into place,” says Chef de Cuisine Daniel Vesey, who was offered just that opportunity at River House at Montage Palmetto Bluff, the newly imaged dining venue at Palmetto Bluff. “It can come out of collaboration, through fine-tuning or, occasionally, strikes you out of the blue,” he said.
150 LocalLifeSC.com + SEPTEMBER 2022 w eats CHEF DE CUISINE DANIEL VESEY IS REDEFINING FINE DINING AT THE LOWCOUNTRY'S NEWEST UPSCALE RESTAURANT Rolling on the River
Vesey wanted to bring the feel of a steakhouse from his native Chicago to the menu while incorporating the resort’s coastal location.
Vesey says he gets unlimited inspiration from the availability of fresh seafood. Diners who choose his “For the Table” offering can share a selection of local and imported caviars or the visually striking seafood tower, which allows a small party to taste a little of everything.
“I would say that our food and atmosphere tell a little bit of a story as who we are as cooks and what inspires us. We just want the guest to leave feeling they’ve experienced something new and have a fond memory to look back on.”
More than a restaurant, River House is being described as “a culinary celebration,” where Vesey’s love for the land and the local waters is delivered through premium steaks and seafood.
STORY BY B.C. RAUSCH + PHOTOGRAPHY BY LISA STAFF
Vesey’s passion for creating new dishes goes back to his childhood and learning the arts of cooking and baking by helping his mother in the kitchen.
What’s it like creating a fine-dining restaurant from scratch?
“Oysters from Two Directions” brings together tastes from both east and west coast waters. River House serves different oyster options weekly, meaning guests can always try something new. “There are a lot of great types of West Coast oysters that I got to enjoy in my past ventures,” said Vesey, who’s lived in Utah and Hawaii. “I wanted to share these options with our clientele.” His time in the West exposed him to many other flavors and cuisines that he’s brought to the Lowcountry. “I think there’s a little Asian influence on the menu from my time in the Pacific and some game influence from the mountains.” Game is a particular passion, so Vesey includes many different chops, steaks and delicious secondary cuts rarely found in other steakhouse settings. Other offerings change with the season and what’s available. Guests will be able to enjoy everything from North Carolina rainbow trout and Joyce Farms chicken to Niman Ranch pork, venison in many forms and other game. The sides vary as well: In spring, he’ll source ramps, morels and porcinis; in summer, look for stone fruit, squash and tomatoes. Fall is the time for white truffles and the local bounty of specialty cuts and fish.
QUACK YOURSELF UP Szechuan peppercorn duck breast with cherries and chanterelles.
152 LocalLifeSC.com + SEPTEMBER 2022 A Culinary Destination RESTAURANTCOOKING SCHOOL MARKET CAFE Orleans Plaza . 37 New Orleans Road Hilton Head Island . SC 843 . 785 . www.MICHAEL-ANTHONYS.com6272
eats
Vesey also tends a home garden which has been supplying jalapenos, ghost chilies, Thai chilies and hot banana peppers. With winter will come home-grown Meyer lemons, tangerines and kumquats. This chef’s creativity isn’t limited to the kitchen. He is an avid musician and collector, with 15 guitars of different makes and models. He’s played blues in Chicago and in rock groups in Utah. He’s even brought his love of music to River House, curating the atmosphere with a lively and uplifting mix of jazz and rock classics. Ask nicely, and he’ll sometimes play the guitar in the restaurant, giving diners another taste of his many talents.
SUPER SALAD Heirloom tomato and buratta with arbequina olive oil and 10-year balsamic vinegar.
River House also features an extensive wine list with more than 2,500 labels from the world’s major regions and choices from both benchmark wineries to exciting emerging producers. Watch for upcoming tasting menus and special culinary events. LL
Sip and savor
Given free rein in the development of new cocktails, the team of veteran bartenders has eagerly responded. Here are two early favorites from their experiments in chemistry:
• The Albuquerque. A carrot-based drink showcasing tequila and a carrot ice cube.
The bar now sits front and center, with a relaxing patio and a comfortable foyer, both great options for relaxing before or after a meal.
• Lowcountry Spring. A gin-based cocktail with crème de violette liqueur, carpano bianco and a jasmine-scented bubble on top.
SEPTEMBER 2022 + LocalLifeSC.com 153
Not all the magic at River House comes from the kitchen. Patrons have been extolling the relocated bar and the work of the mixologists behind it.
154 LocalLifeSC.com + SEPTEMBER 2022 m eats ADVICE FOR SELECTING THE FINEST MEAT, SEAFOOD AND PRODUCE. Fresh for the taking
“I wouldn’t recommend buying your fish from a grocery store because that’s not what a grocery store does,” said Sean Ready, owner of Nantucket’s Meat & Fish Market at Tanger Outlets. “Grocery stores sell commodity cereals and middle-aisle stuff. If you’re able to go to specialty stores or markets, you’re going to have more success.”
Meals made with gourmet ingredients just taste better. The better the fish, the better the steak, the better the experience. The next time you’re hankering for a magnificent cut of meat, a fantastic fillet or some perfectly-ripe produce, consider a specialty market over a traditional grocery store.
STORY BY BAILEY GILLIAM
SEPTEMBER 2022 + LocalLifeSC.com 155 “One of the Best Breakfasts on Hilton Head” SOUTHERN LIVING MAGAZINE 6am-2pm Wednesday Thru Sunday • Palmetto Bay Marina 843.686.3232 • PalmettoBaySunRiseCafe.comCELEBR20ATINGYEARSINDOOR AVAILABLEOUTDOOR&DINING The Fresh Market Shoppes 890 William Hilton Parkway, Hilton Head Island 843.648.5858 | LuluKitchen-HHI.com Catering and private availableeventsatourplaceoryours. Please 843.648.5858callorvisitusonOPENTabletomakeareservation. LULU Kitchen Restaurant & Bar LUNCH BY LULU IS MondaysTues-SatBACK!11:30-9SundayBrunch10-3Closed Reserve your seat for the J. Lohr Wine Dinner — Saturday, September 10th To get the freshest and best products, Ready recommends talking to the experts. “The number one thing is to ask your butcher, ask your fishmonger,” he said. “That’s what these guys do. It’s their livelihood, and they’re so good at it. And they’ll tell you which fish looks the freshest, which steak looks the best today. That by far is the best thing you can do.” Here are a few other nuggets of advice for selecting the highest-quality meats and produce, with images of the selection available at Nantucket’s Meat & Fish Market. Gone fishing “You’re going to know by sight and smell. You’ve got to use all of your senses,” Ready said. • What to look for: Whole fish, clear eyes, shiny (not dull) skin, non-fishy smell. • Questions to ask: When did the fish come in? Where did it come from? What’s your best fish today? • Best local crustaceans: Shrimp • Best to grill: Swordfish • Best to bake: Cod • Best by: Keep on ice, eat within the next few days or vacuum seal and freeze. Do not refreeze. • Tip: Does not travel well.
Beef up
“You’re going to look and see if it’s that bright, vibrant color, and you’re going to see if the place is busy. You go to a busy place, they’re going to sell more meat. If they specialize in those products, you’re going to get fresher stuff,” Ready said.
•
• Best local produce: Stone fruit, corn, peanuts
•
•
• What to look for: Vibrant color, a spot from where it’s been on the ground
Forbidden fruit
• Easiest cut to cook: Sirloin tips
• Storage: Do not put bananas near other fruit.
Choosing a cut: What would you order if you went out to a nice steakhouse?
• Best by: Eat by the end of the week.
•
• Freezing: Vacuum seal or use freezer paper.
• Hardest to cook: Steak
Questions to ask: How would you prepare this? If I like (insert cut), what should I try for something new?
156 LocalLifeSC.com + SEPTEMBER 2022843.802.4411 • thegfreespot.com 1511 Main Street • Suite 1511 • Hilton Head Island, SC Whatever your occasion, call us! Gourmet Goodies Gluten Free Specialities From specialty coffees to specialty cakes – we specialize in special. eats
Most flavorful: Aged beef
“Choose those that have a good shape, texture and color and a fresh smell. It is best to shop for fresh produce often and buy only what you will use within a few days," Ready said.
What to look for: Bright and vibrant in color, busy meat counter. The redder the meat, the fresher it is.
LocalLifeSC.com 157 Open 7 nights a week Dinner 5:00 - 9:00 p.m. • Early Dining 5:00 - 5:45 p.m. Reservations recommended, call 844.627.1665 after noon daily or visit: AlexandersRestaurant.com Located in Palmetto Dunes 76 Queens Folly Rd • Hilton Head Island SCAN TOARESERVETABLE CATENA WINE DINNER THURSDAY, SEPTEMBER 15 • 6:00 - 8:30 P.M. Prix Fixe Menu with Wine Pairing
A FRESH START Ready opened his first market following the inspiration of his mother’s store. She had opened a store in Shelbourne, Vermont, and he loved working there. “It was food-focused,customer-focused,reallyandI just loved the atmosphere,” he said. “I loved the family business feel. And I decided that’s kind of what I wanted to do, but I didn’t want to move back to Vermont,” ReadyAftersaid.graduating from college and realizing his love for the market life, he decided to open a store in Martha’s Vineyard, where he had summered as a child. Five years later he opened up the market in Nantucket. While he had no intention of opening more locations, he realized the need for this type of business in other communities. The potential of a location near Hilton Head came about after a golf trip with his father. “Just like every golf foursome, we figured we’d get some steaks for dinner, but there was nowhere to get one, other than grocery stores,” he said. “And we couldn’t believe it.” And the rest is history. Nantucket’s Meat & Fish Market is celebrating one year of business at Tanger Outlets in Bluffton. Check out their offerings at nantucketsmarket.com. LL
September marks the beginning of The Salty Dog’s fall events. Don’t miss any of these fun events:
DEMONSTRATIONS: Oct. 23: Shrimp Scampi Risotto Nov. 13: Brining and Smoking Turkey & Curried Sweet Potatoes Dec. 11: Homemade Egg Nog Catena Wine Dinner When: 6 p.m., Sept 15 Where: Alexander’s Restaurant & Wine Bar Details: Enjoy a selection of excellent wine, spectacular food, live music and lively conversation. $130 per person, including tax and gratuity. alexandersrestaurant.com
J. Lohr Wine Dinner When: 6 p.m., Sept. 10 Where: Lulu Kitchen Details: Be sure to reserve your spot at the next Lulu Wine Dinner. Enjoy a delicious six-course meal with wine pairings, live music by Ross2 and artwork by Jeffery Keeter.
UPCOMING EVENTS: The Salty Dog’s Ultimate Rib Challenge: 4-8 p.m., Sept. 3
OTHER UPCOMING COOKING
Salty Dog events
158 LocalLifeSC.com + SEPTEMBER 2022 newsRESTAURANTFRESHFOOD + NOW OPEN + HOT PRODUCTS eats &EventsClasses
COOKING DEMONSTRATION Clean, Prepare & Cook
South Beach Lowcountry Boil: Noon, Sept. 10 Craft Beer & Burger Fest: Noon, Sept. 12 Wing & Chili Cook-Off: Noon, Sept. 24
Your Fresh Catch When: 2 p.m., Sept. 18 Where: Alexander’s Restaurant & Wine Bar Details: Gather around the table for a cooking demonstration at Alexander's. Have fun, learn something new and give back to your local community. All the money collected will be given to the Palmetto Dunes Employee Assistance Program. All demonstrations include a glass of sparkling wine and a culinary gift to take home. $25 per person. alexandersrestaurant.com
Harvest Moon Mixology Class When: 7-9 p.m., Sept. 22 Where: Hilton Head Distillery Details: If you’re ready for hoodies, hot cocoa, boots, jeans, cuddling, crisp air, flushed cheeks and pumpkin spice everything nice, head to the Distillery for its fall mixology class for a hands-on class. Hiltonheaddistillery.com
Sea You Later Summer Mixology Class
OTHER UPCOMING WINE DINNERS: Oct. 20: Silverado Vineyards Nov. 17: MASI Agricola Dec. 15: Justin Winery
When: 7-9 p.m., Sept. 6 Where: Hilton Head Distillery Details: In this hands-on class, the master mixologist will have you mixing and sipping fun, flavorful classic cocktails, all with an island flair to cheers to another fun summer. Hiltonheaddistillery.com
SATURDAY, SEPTEMBER 24 1-4pm in Harbour Town Sea Pines gate fee will be waived for guests with event wristband or advance-purchased Shrimp Festival ticket. Complimentary transportation will be available to and from Harbour Town, from 12pm to 5:30pm. SHRIMP! SHRIMP! SHRIMP! CRAFT BEER • SPECIALTY VENDORS • LIVE MUSIC • KID ZONE The Hilton Head Island Shrimp Festival is a family-friendly event featuring savory shrimp dishes prepared by 18 Hilton Head-area chefs (while supplies last), craft beers from more than 14 breweries (while supplies last), an array of goods offered by specialty vendors, and live music performances by local rock band Groove Town Assault. An activity-filled “Kid Zone” with a bounce house, face painting, arts and crafts and more, will be provided by event sponsors The Boys & Girls Club of Hilton Head, Technical College of the Lowcountry, Coca-Cola, Southern Crown Partners, US Foods and E. & J. Gallo. Join ine fun! TICKETS & INFO: Scan the QR Code or visit hiltonheadislandshrimpfest.com LIVE ENTERTAINMENTFACEPAINTINGKIDZONE
Now open: Celeste Celeste Coastal Cuisine, located at 20 Hatton Place, Hilton Head Island, is now open from 5-9 p.m., seven days a week. Celeste Coastal Cuisine is the latest dining experience from the Nightingale family of restaurants, including ELA's, The Pearl and Roadhouse. Celeste features steak, seafood and coastal cuisine influenced by the taste of New Orleans and the proud Nightingale family heritage. Stop by and enjoy an excellent wine selection, full bar, entertainment and outdoor seating. Celestehhi.com
Coming soon: Lucky Beach Bar + Kitchen
Now open: Blacksheep
The trendy Beaufort restaurant, Blacksheep, is now open for dinner Wednesday through Saturday. This quaint restaurant is so popular that reservations are mandatory and they are already booked through September. Reservations for October will open at 8 a.m., Sept. 6. Don’t miss your chance to try a perfectly paired three-course meal.
The popular Corks Wine Bar and Restaurant in Old Town Bluffton is officially closed, but don’t despair. Owners Neil and Lorrie Ritter plan to reopen their business in the fall with a new name and location. Uncorked Wine Bar, Food and Music in Moss Creek Village will feature a larger kitchen, a newly constructed bar, upgraded lighting and sound systems and a new theme entirely based on music.
Cafe.frozenPickBlacksheeponboundary.comuponeofMichaelAnthony’sspecialtysaucesattheMarket
NEWS & NOTES
eats
Specialty sauces at the Market Cafe
A new restaurant is coming to Hilton Head’s Folly Field Road in the spring of 2023. Lucky Beach Bar + Kitchen, opened by the owners of Lucky Rooster Kitchen + Bar, will be an upbeat, family-friendly dining experience with modern takes on American classics with Southern and Caribbean inspiration. The restaurant will be located at the former Carrabba’s building and will offer all-day lunch and dinner menus. There will also be a dedicated takeout window that will be open from breakfast to late night.
Smoked fish at Hazel Dean’s
Try one of the most sought-after products at Hazel Dean’s: smoked fish. Its smoked salmon and trout come from Alan Patak in Austell, Georgia. His parents opened the business in 1981, specializing in fine European-style meats. They can barely keep it in stock, so hurry up and get yours before they run out.
Each pint of sauce is enough for one dozen ravioli and one pound of gnocchi. Choose from vodka sauce, alfredo sauce, arrabbiata sauce, pesto sauce, black truffle sauce or demiglace. We love the black truffle sauce.
From Corks to Uncorked
A DIFFERENT COAST Italian food and shrimp are soulmates. The Brodetto di Pesce from Michael Anthony’s is a classic Italian dish with many different ways of being prepared. The appetizer special is served with fresh flounder, shrimp, clams and baby octopus in a savory seafood broth and garnished with a crostini.
COCKTAIL PARTY Try the Classic Shrimp Cocktail from ELA’S On The Water for a light and delicious shrimp appetizer. You’ll enjoy perfectly poached shrimp served with ELA’S cocktail sauce.
TRY THESE Must-have shrimp dishes from the local food scene.
HOT STUFF Hudson’s Seafood on the Docks has many shrimp dishes, but perhaps none as unique as its stuffed shrimp. Munch on large broiled or fried shrimp stuffed with crabmeat served with lemon shallot butter.
The light, delicious flavor of shrimp is the perfect way to extend your family fun. Stop by our market or visit our website today.
8:30amSaturday8:30amTuesday-Friday-4:30pm-2:30pm 246 Red Cedar Street Bluffton, RUSSOSFRESHSEAFOODBLUFFTON.COMSC843.837.7000
Russo’s Fresh Seafood Bluffton is the locals’ choice for the freshest seafood around. We offer a boatload of gourmet recipe ingredients too.
LocalLifeSC.com QUICK BITES
Hudson’s Seafood House On The Docks wins TravelAwaits’ 2022 Best of Travel. A new restaurant with live music: Kind of Blue, replaces the old Ruby Lee’s South on Dunnagan’s Alley. The Greek Table is now permanentlyclosed. THAT THE SIZZLE OF SUMMER HAS COME TO AN END? PUSH PAUSE ON THAT...
JUMP BACK INTO SUMMER WITH FRESH SHRIMP SAD
MOOOVE OVER Forget a classic beef burger. Try a shrimp burger from Marley’s Shrimp & Burger Shack. The shrimp burger is its signature recipe. It’s served with tartar sauce and a Martin’s potato bun. All sandwiches come with lettuce, tomato, dill pickles and a choice of fresh-cut fries or slaw.
TRUE GRIT One of Alexander’s Restaurant’s guest favorites is its shrimp and grits. Try its twist on this classic with andouille sausage gravy, pimento cheese grits, cherry tomatoes and scallions.
The Fosters decided to take the leap and open their first brick and mortar in Carrollton, Georgia, the very next year. Their success led them to quickly outgrow the space, so they moved to the Maple Street Mansion, also in Carrollton.
FEATURED PITMASTER South of Heaven
FOSTER FAMILY Meet Judd and Kate Foster, owners of South of Heaven BBQ, at this year's Rock N' Ribs Festival, set for Oct. 1415 at Coligny Plaza on Hilton Head Island.
In a simple home kitchen located in upstate New York, Judd Foster helped his mother prepare meals for their family. He quickly procured a passion for cooking and delved into the world of culinary arts. In 2000 Foster started to barbecue, and through trial and error he created signature flavors that hearkened back to those days with his mom when she taught him the craft of cultivating tasty dishes.
After Covid forced the Fosters to close down for three months, South of Heaven BBQ re-opened for curbside pickup and limited dine-in service. With less than a quarter of the staff on hand, the Fosters fought every day to make their home at The Mansion work under extreme conditions, but they knew another move was in their future.
In 2014 Foster met his future wife, Kate, and said it was a match made “just south of heaven.” They shared a love that extended further than the kitchen, got married in 2015 and opened up their first catering business called South of Heaven BBQ. Judd and Kate catered in the Atlanta area and surrounding cities, filling up the bellies of people all across Georgia. At that time, Judd also worked at Many Fold Farm as a cheese maker, where he made award-winning cheeses. In 2017 Judd and Kate welcomed their son, Charlie, into the South of Heaven BBQ family, the same year South of Heaven was named “Best Caterer in Atlanta” by Creative Loafing arts and culture magazine.
Foster competed in several barbecue competitions in New York before making the move down south to barbecue beacon, Atlanta. Foster prides himself on being self-taught, learning and practicing traditional Southern barbecue techniques. From Texas-style brisket to Carolina hog, Foster said he has learned practically everything there is to know about smoking meat to perfection and adding a glaze or rub that perfectly tops an already delicious smoke.
LEADING UP TO THEIR APPEARANCE AT ROCK N’ RIBS
THE SAVORY LOVE STORY OF PITMASTERS JUDD AND KATE FOSTER
162 LocalLifeSC.com + SEPTEMBER 2022 i eats
“We are thrilled to be in the Golden Isles,” Kate and Judd said. “This place holds a special place in our hearts, and we are lucky to call it home. We have a passion for everything. Food, fire and meat.”
DIRECTIONS[1] Take a pack of chicken thighs and use a SPOG rub (salt, pepper, onion, garlic) and apply somewhat generously. [2] Put thighs on a Lang BBQ Smoker when it reaches 250 degrees (No Lang BBQ Smoker? No problem. But the effect won’t be the same). [3] Cook (or bake if no Lang BBQ Smoker) the chicken until an internal temp of 165 degrees, mopping the chicken toward the end of the cook with a simple vinegar mop with red pepper flakes and a little brown sugar. [4] Drizzle a nice olive oil over the broccolini and season with salt and pepper. [5] Put thighs in a hot skillet to finish tenderizing and to get a little char. [6] Toast your favorite bun, add the chopped chicken to a skillet and add two slices of Swiss to let it get nice and bubbly. [7] Add your rosemary mayo to the bottom of your toasted bun, add your chicken and Swiss and then top it off with your smoked charred broccolini. Enjoy all-you-can-eat barbecue from top pitmasters from across the southeast at Rock N’ Ribs Music & BBQ Fest, set for Oct. 14-15 at Coligny Plaza
VILLAGE 843.686.KIDSWEXFORDAT
SEPTEMBER 2022 + LocalLifeSC.com 163
Coligny Plaza • 1 North
SOUTH OF HEAVEN Smoked chopped chicken and Swiss with charred broccolini and rosemary mayo
Beach Drive • Hilton Head Island 843.671.2551 • QuietStormHHI.com
Now in Brunswick, Georgia, the Fosters plan to introduce amazing barbecue with no boundaries.
The Fosters will bring South of Heaven BBQ north next month for the upcoming Rock N’ Ribs Music and BBQ Fest on Hilton Head. They will participate as pit masters during the classic rock n’ roll weekend celebrating barbecue, the people who make it and the people who eat it. Forest
To be surrounded by waters, it’s a conundrum to outsiders as to why our tables are not filled with local seafood year-round. But if there is one local staple from our rivers we can always rely on, it has to be the shrimp. When the waters start to cool off, a dedicated shrimper can put away more than enough to last through the year. For me, shrimp conjure up precious memories while I was crouched down on the bottom to the bateaux watching my father cast the giant net out. I was there to gather them up as he shook the net out. Sunday dinners of beerbattered or boiled shrimp were a regular at our house. Here are a few of my favorite ways to eat shrimp and some out-of-the-box wines to drink with them.
• La Vignette Touraine: Vivacious and refreshing Sauv Blanc. Sancerre’s neighboring region and perfect substitute for a fraction of the price ($20).
• Carol Shelton Coquille Blanc, Paso (2): A blended white for a red wine lover that is big and round and loves to pair with a little spice ($25).
t
• Wine & Soul Manoella(4): Douro-aged in small French barriques, this Portugese red delivers complexity with a medium to fullbodied expression of red fruit and a hint of floral notes ($22)
GUMBO, NOLA BARBECUED SHRIMP OR LOWCOUNTRY BOIL
libations
1 2 3 4
to pair shrimpwith
Margaret Pearman is a certified sommelier under the Court of Master Sommeliers and is responsible for curating the award-winning wine list at Charlie’s Coastal Bistro. Here is her sipping suggestion for September: What would Margaret WinesWWMDdrink?
BOILED/STEAMED OR PICKLED
• Do Ferrero Albarino, Rias Baixas (1): Incredible salinity yet creaminess ($35).
• Dom Sebastien Magnien, Hautes Cotes de Beaune (3): Classic Burgundian Pinot with notes of ripe blackberry and silky tannins ($40)
recipes
Go cocktail sauce little “sauce” alternative shrimp cocktail made vodka shrimp, not just ketchup and horseradish.
and
beyond traditional
6 ounces Tito’s Handmade Vodka
1/2 ounce lime juice 1/4 ounce pepper sauce
and local shrimp in your next beverage. For this shrimp issue, we gathered three
[2] Stir and add boiled shrimp as your garnish. Optional additions: Celery stalks, olives, dill pickles, pickled green beans, lemon, parsley, bacon, cheese cubes, etc.
1/2 pound shrimp, peeled and deveined 1 tablespoon extra-virgin olive oil
Boiled shrimp 1 dash hot sauce
SEPTEMBER 2022 + LocalLifeSC.com 165 New Location: 14 Promenade, Bluffton Follow along on Facebook & Instagram Sign up for emails for more information. 843.815.3500 | cassandraskitchen.com CURATED KITCHEN COLLECTION SIMPLE CLASSIC TIMELESS NEW LOCATION GRAND OPENING CELEBRATION IN SEPTEMBER!
with
Horseradish, to taste Squeeze fresh lime juice
by including a
Tito’s Bloody Mary
Like a shrimp cocktail but way more fun. And arguably tastier.
1 1/2 cups tomato juice
Grilled shrimp
1/2 ounce ancho chili liqueur 3 ounces Clamato juice
5 ounces Mexican beer
DIRECTIONS [1] Heat oven to 400 degrees. Place shrimp on a baking sheet and toss with oil. Season with salt and pepper and bake until pink and cooked through, 8-10 minutes.
Fresh cracked black pepper 1 dash Worcestershire sauce
DIRECTIONS [1] Add all ingredients to a mug with ice and a chili-lime-salt rim. [2] Top with Mexican beer. [3] Garnish with grilled shrimp, Old Bay seasoning and a celery stalk. INGREDIENTS
1 dash Worcestershire sauce
DIRECTIONS [1] Just add Tito’s Handmade Vodka, Bloody Mary mix and ice to a glass.
1 tablespoon Worcestershire sauce
1 ounce Tito’s Handmade Vodka
A classic brunch cocktail with a shrimp garnish, this variation packs some heat. If your guests start sweating, definitely do not apologize.
[2] In a small pitcher, combine tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce and lemon juice. Stir to combine. [3] Wet six shot glass rims with a slice of lemon and dip in Old Bay. Fill with cocktail mixture and garnish with shrimp and parsley (optional). Tito’s Chelada Have your cocktail and eat it, too. A little bubbly, a little spicy, and best served with a grilled shrimp garnish. Who needs brunch when you've got a Tito's Chelada?
Old Bay seasoning
INGREDIENTS
Shrimp cocktails
Drunken Shrimp Cocktail
INGREDIENTS
Kosher salt Freshly ground black pepper
1 tablespoon horseradish 2 teaspoons hot sauce Juice of 1/2 of a lemon Slice of lemon, for rimming 1/4 cup Old Bay seasoning
1 1/2 ounces Tito’s Handmade Vodka 4 ounces Bloody Mary mix: 4 ounces tomato juice
ADVENTURE
166 LocalLifeSC.com + SEPTEMBER 2022 destinations
NONSTOP
NONSTOP FLIGHT
Savannah/Hilton Head International Airport (SAV) to Boston Logan International Airport (BOS) Duration: Flight (2 hours, 26 minutes); public transportation (a 45-minute drive from BOS to Salem). Airlines: jetBlue, Delta BY B.C. RAUSCH
THESalemWITCHCITYOFFERS
Even though we live in paradise, the occasional out-of-town excursion is a treat. From Hilton Head and Savannah we’re fortunate to have nonstop flight options that afford exploration of many popular North American destinations rich in abundant sights, sounds and flavors. LOCAL Life brings these nonstop cities to you through the eyes and recommendations of local foodies, shopaholics, sports fans and cultural aficionados that will ensure that your next out-of-town adventure is just that — nonstop.
A WORLD OF ENCHANTMENT, HISTORY AND CULTURE FOUND NOWHERE ELSE ON EARTH. cChances are that just hearing the name “Salem, Massachusetts” sends shivers down your spine and conjures up images of witches. As it should, because the Salem Witch Trials really did occur — back in 1692 — and the city does a booming business in ghost tours, Halloween revelry and other witch-related tourism. But there is much to recommend Salem that is not spooky, even if the local high school mascot is a witch. The city’s slogan for visitors is “Salem — Still Making History,” and you’re sure to have a boo-tiful time there.
Salem Maritime National Historic Site McIntire Historic District
destinations
One of the best ways to explore the city is on a bike (but be careful in the center of town), and be sure to ride to Salem Willows Park along the oceanfront. The park is packed with games, food, and fun for all ages: ride the carousel, rent a rowboat, attend a concert, and play whack-a-mole or other games, from “antiques” like PacMan and Skeeball to the latest high-tech NBA Hoop Shot and Dance Revolution.
This city sits along Massachusetts Bay on the region’s historic North Shore, 16 miles northeast of Boston, about a 45-minute drive. It’s easily accessible from Boston/Logan Airport by public transportation.
A significant seaport for trading commodities in early American history, the city’s past is celebrated at the Salem Maritime National Historic Site (free admission), which includes the Tall Ship "Friendship," films, and other exhibits that tell the stories of Revolutionary War sailors and merchants who brought the riches of the world to America.
The city center offers many places to admire art, shop, eat and meet, all within easy walking distance. Book lovers will want to visit the House of Seven Gables, which was made famous by Nathaniel Hawthorne’s 1851 novel. Also nearby are Pioneer Village, a living history museum set in the 17th century, and the Peabody Essex Museum, one of the oldest continuously operating museums in the United States, with 22 buildings of art from around the world. Three blocks from the museum’s main campus is the McIntire Historic District, an easily strollable area rich with Georgianand Federal-period houses designed or influenced by renowned architect Samuel McIntire (1757-1811).
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A&J King Artisan Bakers, named for founders Andy and Jackie King, is an incredible bakery offering scrumptious pastries (don’t miss the croissants), sandwiches and great coffee. There are two locations in Salem.
You’re sure to work up an appetite, so here's where the locals go to eat.
Bambolina is famous for Neopolitan pizzas—handcrafted and made to order. Its rustic pizzas are 11 inches in diameter and feature a charred, soft raised outer crust. Toppings are balanced, so sauce and cheese are cooked equally in an incredibly hot oven. Need some liquid refreshment?
Adea’s Mediterranean Kitchen is a tiny Israeli restaurant only open for lunch. It’s fresh, inexpensive and tasty.
Try Notch Brewing, a tap room, biergarten and brewery serving a variety of Polish, Czech and German beers on tap. There are communal tables on the South River basin in the
whileintidewatchplaceamonths.It’sinstand-upsandmonthswarmheatedthecoldgreattothecomeandoutspying on harbor seals, birds and, in season, striped bass. Kubb and Cornhole games are popular when it's not busy.
Blue Fez prepares Moroccan cuisine, while the Gulu Gulu Café is a popular coffeehouse where you can catch an eclectic mix of artists and trendy young professionals, local bands and singersongwriters. The food is a wholesome, veggie-friendly assortment of soups, sandwiches and an expansive crepe menu of sweet and savory fillings. If you simply can’t resist the ghosts and goblins, witches and warlocks, visit Salem in October when it fills up with a scary assortment — and number — of tourists. According to locals, coming to town for Halloween truly is a trial.
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MULTI-MILLION DOLLAR INVESTMENT TO ELEVATE HILTON HEAD ISLAND AIRPORT First-class upgrade
Toward that end, a large stakeholder group was assembled to steer the improvements. It included participants from Beaufort, Bluffton and Hilton Head Island, a couple of elected officials, business leaders and residents. The airlines and TSA also were represented in the design stages. “This upgrade didn’t just come from airport designers,” Rembold said. “It’s basically a custom build.”
WORTH THE WAIT
BY LISA ALLEN
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These conceptual illustrations show how the Hilton Head Island Airport will look after the terminal upgrade is complete, likely in early 2026.
Quaint isn’t a word one associates with Hilton Head. But that term might apply to the airport. That ends soon, thanks to a refresh that will exceed $50 million. When completed, likely in early 2026, the Hilton Head Island Airport commercial terminal will be three times its current size and include three jetways, a lot more elbow room for security checkpoints and baggage-claim carousels. No more congregating at a mysterious door through which luggage and golf bags miraculously emerge.
Rembold said the improvements aren’t intended to compete with the nearby Savannah airport but to reinforce the role that Hilton Head’s airport serves. “We will always be the smaller airport, but that’s OK. We want to cater to our residents. We want to be the hometown airport.”
“Handling golf bags led the charge for designing baggage claim,” said Jon Rembold, airport director. “While airports out west deal with skis, we cater to golf bags and tennis racquets.”
EASY: No mile-long hike from a garage to the terminal. No long lines at the ticket counter. The check-in is simple and the gate and baggage claim are easy to find.
That group resoundingly said the airport had to convey Hilton Head’s personality so that when residents step off planes, they know instantly that they’re home.
LocalLifeSC.com FINE APPAREL, SHOES & GIFTS 843.815.3315 • COCOONLOWCOUNTRYSTYLE 6 PROMENADE STREET, UNIT 1008 | PROMENADE | DOWNTOWN BLUFFTON ™
WHAT LOCALS LOVE MOST ABOUT HILTON HEAD AIRPORT PARKING: It is easy. Only $10 per day and the first two hours are free. Download the ParkMobile app and pay from the comfort of your vehicle.
“They’ll see it in the color schemes, the design and our new branding,” Rembold said. “It’s going to have an upscale Lowcountry feel.”
TRAVEL
THE TSA still allows travelers to bring up to 12 ounces of liquid hand sanitizer through the passenger security checkpoint. So be wise and sanitize as much as you want.
Even the airport’s history is uniquely Hilton Head. It was built in 1967 with encouragement from amateur pilot and professional golfer, Arnold Palmer. It should surprise no one that he was the first to land a plane at the airport. The terminal was rebuilt in 1995, but it’s showing its age. The postSept. 11, 2001, security checkpoint is squeezed into a cramped hallway. Parking can be a challenge, and passenger pick-up and drop-off is a bitInchaotic.addition to the terminal expansion, the airport will add parking and build four drop-off/pick-up lanes. Money for the project at the county-owned facility is coming from county, state and federal coffers. The runway was extended in 2018 to accommodate larger jets. Now the three major airlines fly into the airport: American, Delta, and United. The new terminal, Rembold says, is going to be “a building that Hilton Head deserves.”
LL TIPS
ALL PASSENGERS now have less than one year to update their driver’s license or theformorenhancedlicense,ID-compliantolder183,Realidentificationgovernment-issuedothertotheID.BeginningMay2023,everyairtraveleryearsofageandwillneedaREALdriver’sstate-issueddriver’slicenseanotheracceptableofIDtoflywithinUnitedStates.
LOCATION: You can't get much closer than “on the island.” With daily nonstop flights to Charlotte, Atlanta, Newark and Washington, most destinations are just a connection away.
Now back to our show —
a culture BLAST FROM THE PAST BY CAROLYN MALES THE HUMMELL FAMILY’S WOODSTOCK MOMENT
Meanwhile, the band has packed up its instruments. So it’s “curtain up” on the Living Colors main stage. What predicament will Art Boy get himself ensnared in tonight?
[Here it should be noted that what I’m about to tell you about here sprung from artist Amos Hummell’s fevered brain and was aided and abetted by his wife, Lynne, and their sons, Chandler and Clark, along with an assorted collection of Lowcountry accomplices, with some with familiar names.]
Art Boy is in deep trouble. Again. The left side of the wooden platform stage is shaking. The crowd is pumped. Bands like Hannah Wicklund & The Steppin Stones, Kelly Graham’s percussion trio and Audio Tuxedo are rocking the sleepy streets of Old Town Bluffton, which at this time has a handful of shops and art studios tucked into its old buildings. The merchants are just starting to see this one-square mile’s potential as an arts and culture center while hoping to throw off the town’s past notoriety as a speed trap on the way to Savannah. They’ve set up a street fair on the third Fridays of each month, and artist Amos Hummell has carte blanche to put on a wild and wacky outdoor extravaganza, a veritable explosion of color and sound that encourages, and some may even say incites, audience participation.
April 2006-June 2008
The Art Goddess (Lynne), draped in floaty fabric, signals the start of each evening’s adventure as Art Boy (Amos) hurls through space and bursts through the Mystic Portal, stepping into the strange Never-Never world that now lies before him on Calhoun Street.
Once upon a time Blufftonin
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France and Spain enter a cross Atlantic race to be the first to control North America in the 16th Century. Spain’s target is the Punta Sainte Elania, which is Hilton Head and Port Royal Sound. Filled with espionage and piracy. A never-been-told-beforestory. Order at AmazonBooks.com or stop by Barnes & Noble. americanconquistador.org to pm
9:00
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Meanwhile Michele Roldán-Shaw might just pop in, playing an Indian flute.
A historical thriller that will change our American history.
There below the rustic outdoor stage that serves as his studio/spaceship sits a crowd of connoisseurs of the absurd –– kids, adults, pet dogs alike –– on repurposed “magic carpets” (that once blanketed the backs of horses) or on a ragtag collection of vinyl-strapped folding lawn chairs and maybe even on an upturned bucket or two.
For the next hour, set against a Hummell-painted psychedelic backdrop vivid with swirls, stars, clouds, galaxies of glittery colored glass, and all kinds of stuff that looks as if it’s been conjured up on a particularly fruitful LSD trip, Art Boy has conversations with framed disembodied talking (and sometimes singing) heads. One night it may be Ben Franklin, Dorothy (fresh off the Yellow Brick Road) or Rod Serling (cue The Twilight Zone theme song) or, well, who knows? It’s always a surprise. Even the Wizard of Oz might weigh in with billows of “smoke” (courtesy of a volunteer crew member setting off a fire extinguisher through the portrait’s mouth.)
AT THE GALLERY lMEET ARTIST JOSEPH QUILLAN!!!
A brief pause for an author’s aside: It should be noted that’s there is no real script to Living Colors shows. Instead, scribbled notes with a lot of directional arrows outlining the evening’s plot complications are posted on the back of the Mystic Portal. In reality the notes are just a bunch of cues to keep the production more or less on track. Improv rules. In other words, whoever shows up on stage can take them as a suggestion for maneuvering their way through the thicket of ad libbed antics. That being said, the plot always hinges on "The Problem": Art Boy has “painted himself into a corner,” royally screwing up his latest artwork onstage. Not surprising, it’s always weird stuff that propels the action. One night, for example, he’s embarked on a painter’s nightmare. A customer has commissioned a portrait of his wife as a gift. Art Boy paints a Botticelli beauty. The customer reels back upon viewing it. “No! You’ve made her too pretty!” Perplexed, our hero returns to the proverbial drawing board. The next canvas? Uglier but still too flattering. What to do? What to do? While the “peanut gallery” below shouts out suggestions, the Art Goddess floats in, giving Art Boy a verbal boost with “Believe in yourself! You can do it!”
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A sale is made! In celebration Art Boy, Art Goddess, Art Angel, the Baron, and any other assorted characters who dare venture back on stage, jet silly string and fire cannons of confetti at the rowdy but happy crowd. Then Living Color's studio, like a freewheeling Brigadoon or family-friendly Woodstock set amid the live oaks, fades away until the following Third Friday, only to vanish forever one starry night in June 2008. LL
Once-and-future Bluffton mayors Emmett McCracken (as Abraham Lincoln) and Lisa Sulka to Lowcountry “celebrities” like Richard Feldman (as Santa Claus), Tamela and Nick Maxim (as newlyweds) are among the folks who tread these uneven boards. Not to mention Robert Seven, the grand priest of the Church of the Pineapple, who rolls in from Asheville in his folk-art festooned Emerge-N-See van and speaks his own language — unintelligible to anyone else on Earth.
“It was our —AmosWoodstock.”Hummell
Music Interlude: Time to make more noise or maybe even music. Kids scramble up from the magic carpets to a section of the platform stage right and grab pots, pans, drums, maracas, kazoos and well, even (shudder) a saw blade. Bang. Bang. Plunk. Dah dah. Twang. Back to the action. Our Lowcountry Leonardo is slapping more paint on the project at hand. He stands back and raises his arms in surrender or perhaps desperation. Cries arise from the audience. “The gong! The gong!” Aha, a light bulb goes off in Art Boy’s head. He picks up a mallet and gives the gong a whack, summoning Art Angel to the rescue! Well, sorta. The would-be boy hero (11-year-old Chandler as a reincarnated Hell’s Angel) comes barreling in, wings aflutter, on his miniature Harley to save the day. Inevitably he smashes into a wall. “Ooof,” die-hard fans and first-timer spectators alike grunt on cue. (Art Boy’s crash landing, it should be noted, is a staple of the Living Colors Meanwhile,repertoire.)inafinalstroke of genius or perhaps frustration, Art Boy changes the portrait into one of a pig. “You’ve nailed it,” the customer shouts. “I want my wife to see it.” The wife strides in. And, drum roll, it turns out that she herself has the head of a pig complete with snout. Alas, she is not amused at her artistic likeness. But the crowd clearly is! She stomps out, hubby in tow. Meanwhile, Art Boy’s unseen nemesis, Bad Art, is howling with horror movie menacing laughter from behind the Portal. The sale is lost. “I’m doomed!” Art Boy cries. Ah, but suddenly the whoomph whoomph of helicopter blades fill the air. (Sound effects by Clark). Then the Mystic Portal swings open to reveal a savior who, as always, struts through the Magic Portal in all his “Lord Fauntleroy” glory, with dark-rimmed Ari Onassis glasses and blazer with a presumably aristocratic crest over its breast pocket. Ta da! It’s none other than the uber-rich Baron Jeffrey! (The moniker of a real-life transplanted New Yorker-turned-local “antiques” dealer.) The Baron takes one look at whatever failed project is on stage that night and proclaims, “Pure Genius! I’ll buy it!” With that he pulls out wads of “Baron Bucks” (that’s 1,000 dollar bills with his mug on them) and begins tossing the fluttering faux banknotes out over the stage and the outstretched arms of the audience.
At The Beach
Program notes producer-director-withactor-showmanAmosHummell:
Q: What propelled you into staging these whimsical flights of fancy?
A: Luanne La Roche introduced me to Baron Jeffrey, who was a connoisseur of thrift items he’d reclaimed and resold. He gave me some to use as props in the show. Then one day he and I were sitting in our cars stuck in traffic by the old fire department on Bridge and Burnt Church streets. I leaned out my window and said, “Hey, you wanna be in my show?” He said, “Yes!” And I said, “Do you have any wardrobe?” He said, “Amos, have I got wardrobe!” And he showed for his part with the Onassis glasses, the Lord Fauntleroy blazer and the brim hat with the ribbon. Darling, this guy was real!
Q: What happened?
Amos and Lynne Hummel with The Magic Portal
PhotographyLowcountryFineArt Other MargeAginPhotography.comImpressionsSouthernat
Q: And along with the eccentric characters and happenings, I hear the music was a big draw. A: The idea was for the arts to create a nucleus inclusively for people, particularly the kids. We discovered by accident that the high school bands loved having this gig to themselves because all they ever seemed to play was school dances, fundraisers, parties. That was it. So this was their show. They got paid a little bit of money and had a tip jar. And they got other gigs from here, too.
See more at Four Corners Art Gallery, 1263B May River Road, Bluffton, 843.757.8185 and Gallery at Spa Montage at Montage Palmetto Bluff Email at margeagin@gmail.com
A: We were gaining momentum, but we could see clouds on the horizon. We were self-funding this and knew we’d have to come up with money to keep it going. So I was told to apply for grants. The movers and shakers were starting to line up, and everything was going just great. And then, the bust. The recession. Third Friday died two months after we were gone. Now you couldn’t do what we were doing. We did it outside and it went late. We weren’t supposed to do that or be there. So we had our moment.
A: Little towns are art magnets. (That’s how Key West got developed after World War II.) The idea in Bluffton was to make an arts-centric district on Calhoun Street, which at that time was just a collection of small shops, no competition for the Tanger Outlets up on 278. The merchants would keep stores open late, and the event would be a glorified art walk with wine, cheese and boiled peanuts. I had my studio, a metal shed next to Eggs'n'tricities, and people would come in, point to my art and ask, “What’s the story behind this?” and I’d entertain them. So, I said to Lynnie, what if we build a stage and put on a show? Fact, was, however, I was clueless. I’d been in a play in junior high school but knew nothing about the theater. And Lynnie had been in love with her high school drama teacher. So much for experience.
Q: Any good casting stories?
c culture Have a special artistic talent? Step into LOCAL Life’s and the Hilton Head Island Office of Cultural Affairs’ monthly Creative Conversations spotlight. Go to culturehhi.org/portfolio/artist-of-the-month/ to apply or scan this QR code.
[Mary Lee Carns] Being part of the Technical College of the Lowcountry, our mission is to serve the local community with workforce development. Tourism is the number one driver of the economy in the Lowcountry. Jobs within that industry are good and family sustaining but to have that and any potential, you need the training and education for those positions. So we built the culinary school to serve the resort and tourism industry. But we named it the Culinary Institute of the South in order to draw people from across the country. If you say "Lowcountry," people from other areas may not have any concept of what that is. But if you say "the South," we all have a perception of Southern food, which is a draw.
BY CAROLYN MALES
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[Q] We’re in the Bistro standing in front of a big blue-and-white Amiri Farris painting, commissioned for this space. How does it relate to what you’re doing here?
Now Chef Jeff’s gaze slid down the long counter, from the burners of his state-of-the-art Montague stovetop, past his culinary masterpiece on its white plate “canvas” down to the far end of room. Here Amiri Farris stood at an easel, working on an acrylic composition featuring a large crab, oyster and egret. He gamely stepped aside as the chef dipped his whisk into a cup of blue pigment the artist had been using. Lifting the wiry implement out, Chef Jeff rolled it across the back of a crab, leaving hash marks on Farris’s new work-in-progress. Voilà! The audience cheered. A tours de force born of experience with a dash of improv thrown in! The perfect metaphor for this evening of culinary and fine visual artistry.
[Chef Jeff] Amiri’s painting is titled “Lowcountry Bounty,” and in it you can find the different bounties of the Lowcounty like okra, crab, oysters and flounder along with shrimp nets and Spanish moss-draped live oaks. The Bistro is a teaching restaurant where we serve 24 guests at a time. In our Restaurant Capstone classes, we offer students the opportunity to experience a working restaurant. Like artists, they’ll build ideas off what each other does. But each will have their own way because if you have four tables of the same ingredients, everyone is going to come up with something different. That’s why we call it culinary art.
Fine art meets culinary artistry at Culinary Institute of the South
Chef Jeff Hollenbeck picked up a whisk. He’d been seized with an unusual inspiration – one that involved a very different kind of artistry. That evening at the Culinary Institute of the South’s Art Affair, he’d already performed culinary magic, whipping up gorgeous plates of shrimp bedded on blue grits while the audience in the school’s Montage Palmetto Bluff Auditorium watched the preparations, tantalized by the aroma of the food they were about to sample.
Vice President Mary Lee Carns and Assistant Vice President for Marketing Leigh Copeland joined us as we walked through its four teaching kitchens, computer labs, classrooms, event spaces, bistro, grab-and-go café, as well as the FOODseum opening this spring.
CONVERSATIONSCREATIVE
CIS’s hand-on curriculum is dedicated to teaching the art of Southern cuisine and hospitality. Chef Jeff took me on a tour of its sleek new building that opened last fall in Bluffton’s Buckwalter area.
[Q] I see your focus is on the South, not just the Lowcountry.
UH OH. LOCALLIFESC.COM To
you always get a mailed copy, subscribe at locallifesc.com or with the card in this issue. If you have not filled out a subscriber card recently, you may not receive LOCAL Life each month. YOUR FREE COPY MAY STOP. Insurance at the highest standards Claims-Tested Experience You Can Depend On 843.837.3911BLUFFTON: HILTON www.KinghornAgency.com843.686.3911HEAD: Do you like your shrimp boiled, fried, grilled? In a salad, with rice or beans? It’s all about versatility: being able to adjust to various functions and activities. Because we are local, Kinghorn Insurance Agency is able to adapt to the many insurance needs of southern Beaufort County and the South Carolina Lowcountry. It’s All About Versatility
[Leigh Copeland] Southern food is really on the map. When we went to our first restaurant on a family trip to England, the key menu item was Southern fried chicken. And the food vendors around the Tower of London were selling Nash ville hot chicken.
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[Q] I love the concept of FOODseum, your upcoming food museum, with its windows looking into the SERG Show Kitchen. How will this space be set up and used?
[Leigh Copeland] We’ll start with the broad pic ture: What is Southern food and how did it come to be, and we’ll show the fusion of those three cultures that influenced it. For instance, we want people to know the history of okra, how it was brought over from Africa by enslaved people. We’ll show the influences of Europeans who settled here, as well as that of the Native Americans. And we’ll take a closer look at different areas of the South, highlighting favorite dishes like barbecue. We’ll have exhibits like an interactive food growth map screen so you can find out things like what grows in Georgia versus what grows in Texas. Plus a wall of artifacts, many from Miles Huff, our former dean, will display old farming and kitchen tools. make sure
43 Boundary Street, Blu
When: Thursday, November 10 Details: Sponsored by the Sea Pines Resort. Featuring the Lowcountry’s top chefs, Rob Mondavi Jr., artist Amiri Farris and students of the Culinary Institute of the South. Hosted by Jesse Blanco of Eat It & Like It.
[Q] Is arranging food intuitive? Or are there some principles to[Cheffollow?Jeff] I like to make food with different textures and flavors. So with soft comes crunchy; with sour comes sweet. I like to build it forward with height to draw the eye forward across the whole plate. It’s very similar to the way an artist pulls your eye across a canvas. I want to draw your eye across the food. If I’m not happy with a dish, I want to fix it. That’s what we teach here. I could show you two dishes from the same recipe, but one looks better. For example, I teach French rolled omelets here, but we use green chives on top of the bright egg, not just inside. That makes the color pop. That’s why we call it culinary art.
Chefs’TheTable to For example, it takes a while to decide two-inch rim, a one-inch rim; different on, SC 29910
SEPTEMBER
Tickets: jberry@tcl.edu or 843-525-8214
More information: tcl.edu/culinary
culture
[Q] Any advice for home cooks? [Chef Jeff] Play with your food. Have fun with it, see what works. LL
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The same principles you learn in art class are applied to food. It’s just a different medium. For example, it takes a while to decide what kind of plate you want. There are twelve inch, fourteen inch; a two-inch rim, a one-inch rim; all different kinds of shapes — round, square, oblong. So before a recipe goes to the general public, I like to plate my recipe multiple times to see what’s the best vessel for it. When you’re plating, you’re looking for colors that go together or are complementary that draw your eye across the plate. I’m also looking at the negative space on the plate, so using a dish that’s slightly larger allows for some of the “canvas” to show through. That’s why I especially like white plates.
[Q] I see you have a beautiful hand-crafted long table already installed here. [Leigh Copeland] This table was built for us by the Woodworkers Guild of Sun City. The ends are made to resemble rice gates. (Rice put us on the culinary map.) Also, when you think of Southern foods, you think of gathering around the table. Our programming will bring the FOODseum to life. We’ll host smaller food-related events here like lectures, demonstrations, cookbook signings, storytelling and art shows. We’ll also offer cooking lessons in our kitchen. It takes dedication to develop skills in creative cooking and presentation, as well as a good food safety habits. But beyond all that, what makes for a culinary presentation pleasing to the eye
Morning Coffees by Candace Lovely the joy of a biscuit snatched from the fresh-baked, scratch-made batch, still flaky, soft, fluff-light, yet dense enough to quell a quaking stomach during a late-shift cigarette break after spending brunch bussing tourist tables for two bucks an hour. this sacred bread, this rare luck, this from&fromighostedintheoutincrammedsparedare-stealthed,biscuitmyparchedmouth,backbehindkitchen,cladablackapronwithflour.countmymoneythemorning’swarlickhoneybuttermybareknuckles, where just minutes ago i scarred skin reaching into the pastry chef’s exalted vault to pilfer a bite of southern ambrosia. — Evelyn Berry 843.836.5005shoplbstyle.com Tanger Outlet 2 in Bluffton More than a Store Faith-based boutique offering trendy fashion & home decor that gives back. shoplbstyle POETRYLOCALART&
Legends of the trawl ART INSPIRED BY THE MAJESTICLOWCOUNTRY’SSHRIMP BOATS LL Find additional works of art online at LocalLifeSC.com
Shrimp Stock by Laurie McIntosh (Camellia Art)The Seiners by Ray Ellis (Red Piano Gallery)
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Each morning during shrimp season, hard-working crews on trawlers floating just off the coast fill their massive nets with some of the sea’s smallest and most sought-after crustaceans. These large, complex and picturesque fishing boats have been in service here since the 1920s and have inspired many artists. Here are a few beautiful examples shared by local galleries.
A Choppy Start by Mark Boedges (Red Piano Gallery)
ART THAT ELEVATES “The Sweet Spot” Featured Artist | Dottie Leather1 Office Way | 843 785 3535 & 35 N. Main Street (Inside JBanks Design Retail Showroom) Hilton Head Island, South Carolina 45 Calhoun Street | 843 757 3530 | Bluffton | South Carolina CustomCamelliaArt.comFineArtGalleryPictureFraming
LocalLifeSC.com culture A Long Day by Marge Agin (margeagin.com) May River Sunrise by Mark Boedges (Red Piano Gallery) The Crossing by Holly Pobis (Marsh & Light) HARBOUR TOWN | 149 LIGHTHOUSE ROAD 843.671.3643 JEWELRY, FINE GIFTS, TREASURES FEATURING Julie Vos Ella Stein Caspari Le Cadeaux John Medeiros Crislu Meghan Browne SAY IT IN MORSE CODE.
SEPTEMBER 2022 + 1127 Fording island Road Suite 103 Bluffton Near Hobby Lobby . Made in America A GALLERY OF HANDCRAFTED GIFTS Monday thru Friday 10-6 . Saturday 10-5 . Sunday 11-3 843.757.7300 Heading Home by Louanne LaRoche (Camellia Art) First Mate by Marge Agin (margeagin.com) Golden Harvest by Rodel Gonzalez (Endangered Arts)
Artist in Residence When: Times vary, Sept. 14-17 Where: The FLOW Gallery in Bluffton Details: Blakely Little is the featured artist of the month. See her work or attend a workshop. Palmettobluff.com
September Palmetto Bluff
Details: The Hilton Head Island Shrimp Festival returns to The Sea Pines Resort this month.
OluKai Lowcountry Boil Paddle Battle When: 7:30 a.m.-2:30 p.m., Sept. 10 Where: Rowing and Sailing Center at Squire Pope Community Park Details: Paddleboarders and kayakers are invited to race in the 2022 OluKai Lowcountry Paddle Battle on Skull. The race is open to all ages and skill levels, with 11-mile, 4.5-mile and 1-mile courses and a new technical sprint race in the surf on the 11th. Proceeds will benefit The Outside Foundation. lowcountrypaddle.com
184 LocalLifeSC.com + SEPTEMBER 2022
Hilton Head Island Shrimp Festival When: 1-4 p.m., Sept. 24 Where: On the lawn adjacent to the Liberty Oak in Harbour Town at The Sea Pines Resort
The family-friendly event will feature savory shrimp dishes prepared by 18 Hilton Head-area chefs, craft beers from more than 14 breweries, an array of goods offered by specialty vendors and live music performances by local rock band, Groove Town Assault. Grab your tickets and watch the competition unfold. May the best chef win. Hiltonheadislandshrimpfest.com
Bluffton Farmers Market
happeningsSeptemberFarmersandArtMarkets
Bluffton Farmers Market: 12-5 p.m., Thursdays, 68 Boundary St. Hilton Head Island Farmers Market: 9 a.m.-1 p.m., Tuesdays, Coastal Discovery Museum Farmers & Makers Market: 10 a.m.-2 p.m., Tuesdays, The Shops at Sea Pines Center Port Royal Farmers Market: 9 a.m.noon, Saturdays, Naval Heritage Park Forsythe Farmers’ Market: 9 a.m.-1 p.m., Saturdays, Savannah First Thursdays Art Market: 4-7 p.m., first Thursday of each month, The Shops at Sea Pines Center The Root and Bloom Market: 11 a.m.-3 p.m., Sept. 4, 18 and Oct. 2, 68 Boundary St. Lowcountry Made Port Royal Market: 9 a.m.-1 p.m., Sept. 10, Live Oaks Park Lowcountry Made Bluffton Market: 9 a.m.-1 p.m., Sept. 17, Buckwalter Place Park Beaufort First Friday: 5-8 p.m., Sept. 2 and Oct. 7, Downtown Beaufort
Enjoy the local flavors of the Lowcountry with some of these regular farmers and art markets:
The Root and Bloom Market
First Thursdays Art Market
JOIN US DURING OUR 2022-2023 SEASON AND BECOME PART OF THE HARMONY OF THE LOWCOUNTRY! • An Orchestra Series of nine pairs of concerts, Sunday and Monday, including Holiday Pops • Three FREE Outdoor Symphony Under The Stars concerts in Bluffton and Hilton Head Island • Hilton Head International Piano Competition • Youth Concerto Competition • Hilton Head Chamber Music Institute • Monthly Supper Club Series at SoundWaves • Four Gullah Cultural Series concerts at SoundWaves HILTON HEAD SYMPHONY ORCHESTRA JOHN MORRIS RUSSELL, MUSIC DIRECTOR The wonderment that happens when many different voices come together as one Hilton Head Symphony Orchestra Inspiring, enriching and uniting the Lowcountry Details at hhso.org | Call (843) 842-2055 Orchestra Series 9, 6, and 3-Concert Subscriptions offer discounts off single ticket prices and guarantee choice seats for the entire season Single Tickets for all concerts go on sale September 6, 2022
When: 7 p.m., Sept. 30 Where: First Presbyterian Church Details: The Hilton Head Choral Society’s 2022-23 season begins with “A Night at the Movies,” a tapestry of familiar tunes from popular cinematic features, including Saving Private Ryan, Home Alone, Star Wars, Titanic, Prince of Egypt and much more. Celebrate the American film and the music that made the story much more memorable.
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843.310.2993 | www.luxhhi.com | F d Thursday, September 22nd 10 am - 6 pm • Bluffton Location Hello Hollywood! One-Day-Only Pricing | Meet the Providers | Demos Giveaways | Refreshments and Much More PLUS, A BIG ANNOUNCEMENT! BookPassyourtoday! Scan the QR code or visit www.luxhhi.com to RSVP. Book your ticket online to reserve a time slot. Walk-ins welcome after 4 pm. Carpooling is highly recommended. Scan the QR code to Book Your Botox and enjoy our open house presales. Limited appointments available, reserve yours today! BOOK BOTOXYOUR
HiltonHeadChoralSociety.org
happenings A Night at the Movies
When: 9 a.m., Sept. 16 Where: The Sea Pines Resort Details: Take part in the largest oneday volunteer cleanup event of its kind in South Carolina, coordinated by the Ocean Conservancy in conjunction with the International Coastal Cleanup. Seapines.com/events Vitality Med Spa 4th Anniversary Party
A Musical Cabaret
When: Noon, Sept. 13 Where: Vitality Med Spa Details: Celebrate Vitality Med Spa’s anniversary with specials, raffles and giveaways all week long as well as a party on the big day. Vitalitymedspa.co Lighthouse Invitational When: Times vary, Sept. 15-18 Where: The Sea Pines Resort Details: This four-day golf tournament offers the ultimate golfing experience with play on all three of The Sea Pines Resort’s championship courses. lighthouseinvitationalseapines.com/ Fall Spectacular!
When: 7:30 p.m., Sept. 28-30 & 2:30 p.m., Oct. 1 Where: Hilton Head Preparatory School Main Street Theatre Details: This hour-long musical revue is performed cabaret-style and features Hilton Head Prep’s wealth of talented actors, dancers, singers and musicians. Hhprep.orgCarmen A. Traywick, M.D. Frederick G. Weniger, M.D., F.A.C.S. Bluffton
The Many Moods of the Season: 7 p.m., Dec. 9 A Mozart Celebration: 7 p.m., March 31 American Sings!: 7 p.m., May 29 Beach Sweep
Join the full chorus, orchestra, and our celebrate American film! Enjoy familiar songs from Saving Private Ryan, Home Alone, Titanic, Prince of Egypt new Artistic Director, Dr. Dustin Ousley, September 30, 2022 7:00 pm Join the full chorus, orchestra, and our new Artistic Director, Dr. Dustin Ousley, as we Americancelebratefilm! A Mozart Celebration March 31, 2023 | 7PM America Sings! May 29, 2023 | 7PM Hilton Head Choral Society Announces 2022-23 Concert Season Welcoming Dr. Dustin C. Ousley Beginnings a s e a s o n o f new Dates!Savethe TIM REYNOLDS ARTISTIC DIRECTOR Our 45th anniversary & 20 years with Artistic Director, Tim Reynolds For We Wish You - full chorus with orchestraCelebrate with us! CELEBRATIONS Reminisce Celebrate& through song & stories of our musical heritage. Music! Our 45th anniversary with Artistic Director, For We Wish - full chorus with orchestra Celebrate CELEBRATI Reminisce Celebrate& through song & stories of our musical heritage. Music!
First Presbyterian Church, 540 William Hilton Pkwy, HHI
A Night at the Movies September 30, 2022 | 7PM The Many Moods Of The Season December 9, 2022 | 7PM Reserve Your Tickets Today! Click “Tickets” at HiltonHeadChoralSociety.org or
The Hilton Head Choral Society is excited to welcome Dr. Dustin C. Ousley as the new Artistic Director for the 2022-23 season. Dustin brings with him years of experience studying, teaching, participating in, and directing musical performances in a variety of settings. He has a Bachelor of Arts in Music from Furman University, a Master of Music in Choral Conducting from UNC-Greensboro and a Doctorate of Music Arts from University of South Carolina. Currently, Dustin is an Assistant Professor of Music/Director of Choral Activities and Coordinator of Choral Music Education at Charleston Southern University. He serves as the director of the Concert Singers and the Singing Buccaneers (an all-male ensemble) at CSU. In addition to ensemble responsibilities, Dustin has taught a variety of classes including Elementary Music Methods, Conducting, Applied Voice, Music Appreciation, Aural Skills, and Music Theory. call 843-341-3818
For the health and safety of all, ticket holders will be subject to any COVID-19 policy established by either Hilton Head Choral Society or First Presbyterian Church at the time of the concert. as we and more!
MoviesNightAatthe
When: 6-9 p.m., Thursdays in the fall Where: The Neptune Statue at Shelter Cove Harbour & Marina Details: Dance the night away with local bands, great food and all the dancing you can do. Featured Shelter Cove Harbour restaurants will set up around Neptune and offer a variety of specially priced light appetizers, wine, beer and cocktails.
Little Shop of Horrors
Music & Taste on the Harbour
FALL SCHEDULE: September 8: Deas Guyz September 15: Deas Guyz
September 29: Target featuring the Headliner Horns
Bourbon Barrel Unveiling
happenings
October 6: Deas Guyz
When: 11 a.m.-6 p.m., Sept. 25 Where: Harbour Town Details: Festivities include a Harbour Town Shops sidewalk sale, local favorite Deas Guyz performing a mix of music, nautical activities, dining on the harbour, children's activities and classic cars on display. Seapines.com
September 22: Stee & the Ear Candy Band
Harbour Town Fall Fest
When: Noon-3 p.m., Sept. 5 Where: RLB Distillery Details: Be among the first to taste the first batch of Beaufort-made Coosa Cut Bourbon and receive a commemorative coin, refreshments and live music. Rottenlittlebastarddistillery.com
When: Times vary, Sept. 28-October 30 Where: Arts Center of Coastal Carolina Details: Little Shop of Horrors is a must-see horror-comedy-rock musical with music by Alan Mencken and Howard Ashman. Purchase tickets online at artshhi.com
A full cash bar, tastings, and live music to help close out the day at the Car Club Showcase Including Austin-Healey Southeastern Classic, Aero Expo, and the Legends of the Autobahn East
September 7: JJ Grey at the Johnny Mercer Theater
SEPTEMBER 2022 + LocalLifeSC.com 189 HHICONCOURS.COM
October 18-20: Daufuskie Island Vibes and Tides
October 24: Be a Saint Fore Life Golf Classic at Port Royal Golf & Racquet Club
October 10: Swing Fore the Symphony
October 15-24: Historic Bluffton Arts and Seafood Festival
September 19-23: Savannah Jazz Festival
THE
October 1: The Fish and Grits Music Festival at Lowcountry Celebration Park
Our 20th anniversary event featuring Autos von Deutschland as the Honored Marque
SAVE DATE
Opening Weekend
October 1: Art of Indigo at the Morris Center for Lowcountry Heritage
October 7-8: Fall Artist Show at Endangered Arts Ltd. Art Gallery
October 5-6: Kinross Trunk Show at The Back Door
October 29: Walk to the End: Walk To Win Alzheimer’s fundraiser
October 13: Keith Urban at Enmarket Arena
October 13: Singer-Songwriter Series at Lowcountry Celebration Park
September 5: Heritage Day Festival in Rincon
October 10-23: PGA Tour Event: The CJ Cup at Congaree Golf Club
September 17-18: WagFest at Guy Minick Park
October 20-21: Roberto Coin Trunk Show at Forsythe Jewelers
October 20-21: Hilton Head Symphony Orchestra Symphony Under The Stars
September 16-18: Featured Artist Workshop with Patrick Saunders at the Jepson Center
October 22: Italian Heritage Festival
October 7: World Affairs Council of Hilton Head restarts
October 27-28: Jazz for All Ages Jazz Festival
October 20: The Taming: A Regional Premiere presented by Lean Ensemble
November 3-7: Hilton Head Island Concours d’Elegance and Motoring Festival
SAVANNAH EVENTS
Friday Distinguished Speaker Program
October 22: HHA HBA Fall Fishing Tournament
September 16-18: Unity in the Community: Food Truck Expo on River Street
September 25-October 1: CANstruction Competition at the Jepson Center
Opening night bringing the legacy of automotive and aviation together under the stars
October 23-24: Hilton Head Symphony Orchestra
October 14: Folsom 68: A Johnny Cash Tribute at the USCB Center for the Arts
October 22: Old Town Bluffton Oyster Run
October 15: Rock N Ribs featuring Blues Traveler
October 31: Swing Fore the Symphony at Wexford Golf Club
September 24-25: Savannah Comic Con at the Savannah Convention Center
October 7-8: 37th annual Kiwanis Club of Hilton Head Island Chili Cook-off and Jeep Island 2022
October 1: Jason Aldean at the Enmarket Arena
OluKai Pint Night
LOWCOUNTRYPADDLE.COMbit.ly/ohanaspectatorcruisevisit
elite paddlers
•Live on-board commentary
•Exclusive front-row
Bluffton Par Fore Kids When: Starts at 10 a.m., Sept. 19 Where: May River Golf Club at Palmetto Bluff Details: This will be a memorable day of golf, with an auction of golf opportunities and merchandise, mulligans and contests benefiting the Boys & Girls Club of Bluffton. bgcbluffton.org/golf Polo at Palmetto Bluff presented by Kelly Caron Designs
When: 4-7 p.m., Sept. 9 Where: Outside Hilton Head at The Plaza at Shelter Cove Details: Enjoy music, beer, food and fun at the Olukai Pint Night presented by Outside Hilton Head. outsidebrands.com experience - follow as they compete to circumnavigate Pinckney Island. seats aboard the ultracomfortable 49ʼ Luxury Catamaran, Outside Ohana from World Champion Paddler and Coach Seychelle Webster restrooms and full staff Foundation by calling Outside at 843-686-6996 or
Reserve
When: 3-8 p.m., Sept. 24 Where: Bluffton Oyster Factory Park
Details: Don’t miss this Bluffton-style music festival and Octoberfest celebration on the May River. Enjoy an Octoberfest beer garden, food court, arts & crafts and live music. Blufftonsunsetparty.com
When: 1 p.m., Sept. 18 Where: Longfield Stables, Montage Palmetto Bluff Details: Players return to Longfield Stables at Montage Palmetto Bluff for an exclusive indoor polo match in support of Children’s Miracle Network. The doors open at 1 p.m., followed by the 2 p.m. match Sunday, Sept. 18. VIP Tickets are $275 and include access to a VIP tent with hors d’oeuvres, beer, wine and non-alcoholic beverages. For more information or to purchase tickets, visit poloatthebluff.org.
•Food, beverage, music,
happenings
A luxury viewing
BlufftemberFest Sunset Party
Details: Everard Auctions & Appraisals is having a live online auction, the Collection of John and Ginger Duncan. The Duncan collection is full of southern art and historical material, including a rare Peter Gordon map of Savannah, one of five left in private hands, estimated at $100,000-$150,000. The various owners' sale also in October has some major works as well, including a Georgia O’Keeffe watercolor estimated at $100,000-$150,000. Everard.com
All ticket sales are donations to The Outside
Everard Auction: The Duncan Collection When: Sept. 29-Oct. 20 Where: Everard Auctions and Appraisals
November 4, 2022 Sergei Medvedev, Professor of Higher School of Economics in Moscow & awardwinning author Title: The Return of the Russian Leviathan February 3, 2023 Chris Preble, Former VP for Defense and Foreign Policy Studies and author of four books on US Foreign Policy and National Security Title: The Current State of US Foreign Policy December 2, 2022 Sarah Chayes, Former journalist in Afghanistan, former advisor to Joint Chiefs of Staff, and internationally recognized expert on corruption Title: Corruption in America – What’s at Stake GlobalProgramSpeakerMembershipis$145.GUESTSNOWJOIN ARE WELCOME BUT MEMBERSHIP HAS ITS PRIVILEGES! • 14 Friday Speaker Meetings • Discussion Groups • Newsletters AND SO MUCH MORE! World Affairs Council of Hilton Head World Affairs Council of Hilton Head P.O. Box 22523, Hilton Head Island, SC 29925 www.wachh.org843.384.6758 2022-2023 FRIDAY DISTINGUISHED SPEAKERMarieOctoberSERIES7,2022Yovanovitch, Former Ambassador to Ukraine Title: Ukraine –Can its Survive?Democracy KEYNOTE SPEAKER For a complete listing of speakers and their biographies, visit www.wachh.org/FridayMeetings22-23 The World is a complicated place, and the World Affairs Council is here to help you make sense of what is happening. The Council: • Convenes leaders from business, diplomacy, academic, government, investigative reporting, and policy research fields. • Drives dialogue on urgent international issues and their implications • Is a nonpartisan, non-profit organization and is open to everyone. We invite you to learn more about the Council and our programs and become a global thinker! The Dynamics of Shifting Global Powers Educating, Engaging and Inspiring the community about world affairs.
192 LocalLifeSC.com + SEPTEMBER 2022 #partingshot Whatever floats your boat Gay Fish Company, St. Helena Island HIT US WITH YOUR BEST SHOT Have you taken a great local photo? Send your high-res image to info@wearelocallife.com or upload it at locallifesc.com/partingshot. “I love the rustic look of this scene. It has a quiet, yet eerie feel to it — almost like there is a story waiting to be told.” SCOTT HANSEN, BEAUFORT
Amazing every day. 843.836.4466 | info@colletonriverclub.com | colletonriverclub.com Live in a place that is so beautiful it will take your breath away. This picturesque community offers two world-class Signature golf courses, Southern hospitality and a premier lifestyle that’s calling your name. We invite you to see why living here is so exceptional.
available at The Shops at Sea Pines Center 71 Lighthouse Road Hilton Head Island 843.671.7070 FORSYTHEHHI.COM
