South Carolina Living July 2012

SC SCe n e

Keep your coolSC Sto r i e S

The pipes are callingH u mo r m e

The world is your doily

SC Sto r i e S

Leader of the bandSC SCe n e

A Titanic experienceH u mo r m e

Service with a smile

Charming CherawWhere history and hospitality are a way of life

Jun

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June 2012 • Volume 66, number 6

Member of the NCM network of publications, reaching more than 7 million homes and businesses

Printed on recycled paper

THE MAGAZINE FOR COOPERATIVE MEMBERS Vol. 66 • No. 6

(ISSN 0047-486X, USPS 316-240)

Read in more than 450,000 homes and businesses and published monthly except in December by The Electric Cooperatives of South Carolina, Inc. 808 Knox Abbott Drive Cayce, SC 29033

Tel: (803) 926-3 1 75 Fax: (803) 796-6064 Email: [email protected]

Keith PhillipsFIeLD eDItoR

Walter AllreadPuBLICatIon CooRDInatoR

Pam MartinaRt DIReCtoR

Sharri Harris WolfgangDeSIgneR

Susan CollinsPRoDuCtIon

Andrew ChapmanWeB eDItoR

Van O’CainCoPY eDItoR

Susan Scott SoyarsContRIButoRS

Becky Billingsley, Mike Couick, Jim Dulley, June Gallup, Carrie B. Hirsch, Jan A. Igoe, Charles Joyner, Mary Sue Lawrence, Diane V. Parham, Mark Quinn, S. Cory Tanner, Kelly TrapnellPuBLISheR

Lou GreenaDVeRtISIng ManageRS

Tel: (800) 984-0887 Dan Covell Email: [email protected] Keegan Covell Email: [email protected] RePReSentatIon

National Country Market Tel: (800) NCM-1181

Paid advertisements are not endorsements by any electric cooperative or this publication. If you encounter a difficulty with an advertisement, inform the Editor.

aDDReSS ChangeS: Please send to your local co-op. Postmaster: Send Form 3579 to Address Change, c/o the address above.

Periodicals postage paid at Columbia, S.C., and additional mailing offices.

© CoPYRIght 2012. The Electric Cooperatives of South Carolina, Inc. No portion of South Carolina Living may be reproduced without permission of the Editor.

South CaRoLIna LIVIng is brought to you by your member-owned, taxpaying, not-for-profit electric cooperative to inform you about your cooperative, wise energy use and the faces and places that identify the Palmetto State. Electric cooperatives are South Carolina’s — and America’s — largest utility network.

SC SCe n e

Keep your coolSC Sto r i e S

The pipes are callingH u mo r m e

The world is your doily

SC Sto r i e S

Leader of the bandSC SCe n e

A Titanic experienceH u mo r m e

Service with a smile

Charming CherawWhere history and hospitality are a way of life

Jun

e 20

12

S C L I F EStoRIeS

21 The jazz manAs conductor of the Charleston Jazz Orchestra, Charlton Singleton is hitting all the right notes.SCene

22 Discovering TitanicA new exhibit at the S.C. State Museum marks the 100th anniversary of the infamous maritime disaster.gaRDeneR

26 Master Gardeners make S.C. greenerIf you garden in South Carolina, chances are your life has been touched by a Master Gardener.tRaVeLS

28 Tour of dutyCivilians get a taste of the military experience at Fort Jackson’s Basic Combat Training Museum.CheF’S ChoICe

30 North meets southAt Hampton’s in downtown Sumter, chef Raffaele Dall’Erta prepares the cuisine of Northern Italy with southern flair. ReCIPe

32 Father’s Day favoritesSummer green beansChicken pieOnion ringsJudy’s pickled figshuMoR Me

38 One man’s perky is another’s poisonA generous helping of friendly service can have unintended consequences.

34 M A R K E T P L AC E

36 S C E V E N T S

F E AT U R E 16 The charming

people of CherawSpend a long weekend in Cheraw and we guarantee you’ll fall positively in love with the place and the people who call it home—including these local characters who help make Cheraw so charming.

4 CO - O P CO N N E C T I O NCooperative news

6 O N T H E AG E N DADon’t miss this month’s roundup of fun summer festivals from Greenville to Charleston. Plus: Expert tips for making sure your backyard swimming pool doesn’t drain your wallet dry.

P OW E R U S E RDIaLogue

10 Teach for AmericaWe can all learn a lesson or two from the men and women who dedicate their lives to educating our children.eneRgY Q&a

12 Block heat for cooler roomsBetter attic ventilation can improve your home’s comfort and lower your power bill.SMaRt ChoICe

14 Breezing into summer Take the edge off the summer heat with eight cool electric fans.

Felicia Flemming-mcCall shows off an antique wooden bowl and other artifacts found in Cheraw’s Southern African-American Heritage Center. Photo by milton morris.

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On the Agenda

toP PICK FoR KIDS

JUNE 14–17

Charleston Caribbean Festival Jamaica is the featured country for the 2012 celebration of Caribbean food, music and culture that’s better known around Charleston as Carifest. A symposium about the country will include free food samples such as curry goat, and there will be a Jamaican theme to the Friday night Masquerade Fete. Don’t miss the colorful parade and carnival, scheduled to step off Saturday June 17 at Brittle Bank Park. For details, visit charlestoncarifest.com or call (843) 557-6258.

JUNE 15–23

Interactive TheaterChautauqua is a fancy word for interactive educational theater, and the theme for the 2012 Chautauqua Festival in Greenville is famous historical figures. Guests can learn about Winston Churchill, Karl Jung, Golda Meir and Denmark Vesey in special live performances at various outdoor venues. Admission is free, and families are encouraged to bring picnics, lawns chairs and blankets to enjoy the shows. For more details, visit greenvillechautauqua.org or call (864) 244-1499.

JULY 14

Jammin’ in JulyMusic lovers can sample a diverse array of styles at the Jammin’ in July Music Festival to be held at the Historic Camden Revolutionary War Site on July 14. Admission is $18–$20 for the day-long event featuring Latin rock by the Mobros (pictured), jazz and soul by the Reggie Sullivan Project, jamgrass from Black Iron Gathering, folk and Americana from Kathryn Scheldt, and blues from headliner Delta Moon. An extra tuneful treat: This year’s event will also feature a mini-festival of historic music videos. For details, visit neyeproductions.com or call (803) 432-9841.

JUNE 29–30

Festival of StarsThe town of Ninety Six gets an early start on Independence Day with its annual Festival of Stars June 29–30. The fun starts Friday night with a street dance and continues through Saturday with a parade led by U.S. military veterans, a street festival and plenty of live entertainment. The dress code for the event calls for anything red, white and blue, and it’s a good idea to bring a lawn chair for the Saturday night fireworks and a special concert by the 246th Army Band.For details, visit townofninetysixsc.com or call (864) 543-3396.

JULY 12–21

Peach PropsGaffney’s week-long South Carolina Peach Festival celebrates our state fruit in sweet style with plenty of peachy dishes, along with barbecue and wing cook-offs. Non-culinary events include a dog show, talent night, family fun fest, truck mud-bogging and a concert by country music artist Colt Ford.For details, visit scpeachfestival.org or call (864) 490-4921.

For a

complete listing

of Events, see

page 36Highlights

6 South carolina livinG | June 2012 | SclivinG.cooP

FoR ReLIeF FRoM the SWeLteRIng SuMMeR

heat, nothing beats a dip in the back-yard pool, but that oasis of comfort could be driving up your power bill.

Your pool is equipped with a poten-tial energy guzzler: the pump. The bigger the pump, the higher your power bill will be. To save electricity and money, make sure your filtration system uses the smallest pump pos-sible. A knowledgeable pool supply or service firm can help you choose the most efficient unit for your pool, taking into consideration its size, filter and piping.

Regardless of the pump size, you can also save electricity by making smart choices on how and when you use the filtration system. Follow these tips to make sure your pool doesn’t drain your wallet dry this summer.

n Keep drains clear of debris. Clogged drains mean your pump will work harder to circulate water. n Find a proper balance for backwashing the filter. Too much backwashing —the process of filtering and dispos-ing of dirty water—wastes water and power, while too little strains the pump. n Limit filtration time. Use a timer to manage the filtration process for peak efficiency. The Department of Energy recommends running your system about six hours a day. If the cleanliness is not to your liking,

increase filtration time by 30-minute increments until you find a balance between clean water and maximum energy savings. n Use some elbow grease. To keep debris down without running your pump overtime, use a net to manually clean the water. Homeowners can also control algae by maintaining a proper chemical balance and by brushing down pool walls.

To find more ways to save energy around your home, visit togetherwesave.com. —KellY traPnell

Source: u.S. DePartment oF enerGY

TOP HONORSCongratulations to Daniel rabern, an apprentice lineman with Fairfield electric Cooperative, for scoring big at the 2012 lineworkers’ rodeo.

rabern was the overall winner in the Apprentice Division of the annual competition, which tests the safety knowledge and skills of utility employees from across South Carolina. After completing all five events, including the Hurt-man rescue (shown above), he racked up an impressive 498 points out of a possible 500.

“It was pretty tight this year,” rabern says of the competi-tion for the award, stressing that the real goal is to reinforce safety. “The rodeo is important because it teaches you the most efficient way to work while maintaining safe practices.”

Dive into energy savings

WEB ExTRAS AT SCLiving.coop

energy Q&a. Don’t let high power bills ruin your summer fun. Turn to page 12 to learn how better attic ventilation can help keep your home comfortable. Then visit the website for additional ways to save energy. Look for links to “Metal roofing keeps things cool,” “Eight energy upgrades that pay,” and “Keep your cool” under the Energy Q&A tab.

Buy the book. South Carolina Living has compiled a souvenir book with profiles of the 100 World War II veterans who participated in the April 11, 2012, Honor Flight. A limited number are available for purchase, but they won’t last long. Visit SCLiving.coop to order yours today.

Discovering Titanic. Even after 100 years on the bottom of the Atlantic, some of the artifacts on display at the S.C. State Museum’s new Titanic exhibit (see page 22) look brand new. For more photos, see our “web extra” gallery at SCLiving.coop.

FIND US ON FACEBOOKIf you “like” South Carolina, join the club! At facebook.com/SouthCarolinaLiving, more than 34,000 people share photos, stories and videos that celebrate

everything that’s good about living in the Palmetto State.

HONOR FLIGH

T

South Carolina

A p r i l 1 1 , 2 0 1 2Columbia, S.C. to Washington, D.C.

H H H H H H H H H H H H H H H H H H H H H H H H H

Honor FligHt

EmaiL COmmENTS, QUESTiONS aND STOrY SUggESTiONS TO [email protected]

SclivinG.cooP | June 2012 | South carolina livinG 7


On the Agenda

aM PMminor Major minor Major

gONE FiSHiN’The Vektor Fish & Game Forecast provides feeding and migration times. Major periods can bracket the peak by an hour. Minor peaks, ½ hour before and after.

June 17 4:22 11:52 12 :07 7:22 18 — 5:07 7:52 12:22 19 12 :52 5:37 8:22 1:07 20 1:22 6:07 8:52 1:37 21 1:52 6:52 9:22 2:07 22 2:37 7:22 9:52 2:37 23 3:22 8:07 10:22 3:22 24 4:22 9:07 11:07 3:52 25 10:37 5:22 4:37 11:37 26 — 6:37 12 :37 12:22 27 — 7:52 6:52 2:52 28 1:07 8:52 8:22 4:22 29 1:52 9:52 9:52 5:22 30 2:52 10:37 10:52 6:22JuLY

1 3:52 11:22 11:52 7:07 2 — 4:37 7:37 12:07 3 — 5:37 8:22 12:52 4 1:22 6:22 8:52 1:37 5 2 :07 7:07 9:22 2:07 6 2 :52 7:52 9:52 2:52 7 3:37 8:37 10:22 3:22 8 9:37 4:37 10:52 3:52 9 10:52 5:37 4:22 11:22 10 — 6:37 12 :52 11:52 11 — 7:52 — 12:37 12 — 8:52 7:37 5:37 13 1:22 9:37 9:37 5:52 14 2 :22 10:22 10:37 6:22 15 3:22 11:07 11:22 6:37 16 4:07 11:37 11:52 7:07

S.C.RAMBLE!By Charles Joyner, see answer on Page 35

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Saluting our World War ii veteranSThe May 2012 issue of South Carolina Living was outstanding. I could not put it down. Thank you for honoring our World War II veterans! I am proud to be associated with such people. jane waterS, GaFFneY

I am truly impressed with the amazing work that the electric cooperatives have done in partnership with Honor Flight of South Carolina to recognize World War II veterans in our state. My father, Clyde Wells, was one of the veterans

selected to participate on the April 11 flight and everything—from the caps and red flight jackets, to the fanfare of the homecoming celebration, and now the book compiling the stories of each veteran—could not have been executed more beautifully. I would like to express my thanks to everyone at the cooperatives for making this an important and memorable event in the lives of veterans and their families. marGaret wellS-haYSliP, Pauline

eDItoR’S note: For complete coverage of the April 11 Honor Flight sponsored by 19 South Carolina electric cooperatives, see “We honor their service” in the May issue of South Carolina Living or visit SCLiving.coop/honorflight.aspx.

Write SCLletterS to the editor We love hearing from our readers. Tell us what you think about this issue, send us story suggestions or just let us know what’s on your mind by writing to Letters, South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033. You can also email us at [email protected] or send a note by fax to (803) 796-6064. All letters received are subject to editing before publication.

energy efficiency tipWant to beat the heat? run appliances like dishwashers and clothes dryers late in the evening to keep the heat from affecting your comfort. use cold water to wash clothes, and remember to unplug electric chargers, televisions and other appliances when you are not using them. learn more ways to save at togetherwesave.com. Source: touchStone enerGY cooPerativeS



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Dialogue

MIKe CouICK President and CEO, The Electric Cooperatives of South Carolina

It’S June. SChooL IS out FoR the KIDS, but not necessarily for their teachers. As the son and husband of former classroom educators, I know that summers are a time for recharging, retool-ing and recertifying.

We are asking our teachers to do more to help America’s workforce remain competitive. Our children are measured against their peers in Helsinki and Shanghai. The U.S. Department of Labor reports that the amount of new tech-nical information is doubling every two years, meaning by the time of graduation from a four-year college with a technical degree, half of what graduates have learned will be outdated. The Labor Department also estimates that today’s learner will have 10 to 14 jobs by the age of 38.

Teaching is certainly no longer a nine-month job. Growing up with a mom that taught every grade but 12th, I also understood that teach-ing was not an 8 a.m. to 3 p.m. day job, either. Our kitchen phone would ring nightly as parents “checked in” on their children attending Clover District 2 schools. Parents who worked hard during the day—often in textiles or agriculture —had only their evenings to keep up with their child’s progress (or lack thereof). Mom was, and remains, unflappable. She could deal with a child’s recurring stomachaches on the morning of spelling tests just as easily as dealing with an outbreak of head lice or pre-teen crushes marked by passed “love notes.” Mom thrived as a teacher.

To paraphrase Renee Zellweger in the movie Jerry McGuire, teaching “completed her.”

In the 1990s, the Rock Hill Evening Herald launched a writing contest, asking readers to share the story of their favorite Christmas gift. Mom wrote in with her memories of a fifth-grade boy whom life had not given a fair shake. From a broken home, he would often walk or ride his bike to school after missing the bus when lack of family support kept him from getting to the bus stop on time. School was the one constant positive in his life. One Christmas, he quietly gave Mom a big smile and a nickel wrapped in gold foil. She still has the nickel.

Teachers mold America’s future. In many ways, they are our nation’s hope. They can stretch young minds and hearts. Good teachers can teach a child how to craft a well-written story. Great teachers inspire children to believe that they can craft their own boundless futures.

Am I rambling? Yes. Am I writing about some-thing very personal to me? Absolutely. Why? My eldest daughter graduated from the University of South Carolina in May. Despite no previous indi-cations of having the “teaching gene,” she leaves this month to teach in an inner-city charter school in Dallas, Texas. By all accounts the school is very successful. She goes as part of a cadre of enthusiastic college graduates who have com-mitted to spend at least two years making a difference for our children in America, hence the program’s name, Teach for America. Two of the program’s core values are transformational change and leadership, both qualities our schools will need going forward.

I am very proud of my daughter and the gen-eration of which she is a part. They believe that America is worth an investment of their time, hard work and hearts. To the three teachers in my family—mother, wife and daughter—and to all retired, active and future teachers out there, thank you.

Teach for America

GetMoreTeach for America is a not-for-profit organization founded in 1990 to recruit, train and place young teachers in urban and rural schools in order to improve educational outcomes for poor students. To date, the organization has placed 33,000 teachers across the nation and changed the lives of more than 3 million children. In South Carolina, Teach for America currently has 30 young men and women working in public schools in Orangeburg, Clarendon, Florence, and Darlington counties. For more information about the program, visit teachforamerica.org or contact S.C. Coordinator Josh Bell at [email protected].



A new roof and the right attic ventilation will help keep your home cool this summer

Q even though I think my house is adequately insulated, my air conditioner runs a lot in the summer. on sunny days, the ceiling in my upstairs bedroom seems hot, so I assume

heat is coming from the attic. how can I reduce this heat flow? A Adequate attic insulation is only one aspect of keeping your house cool and reducing your air- conditioning costs. By “insulation,” most folks

mean thermal insulation that blocks heat conduction. This includes fiberglass, rock wool, foam and/or cellulose insulation on the attic floor and in the walls.

There are three modes of heat transfer—conduction, convection and radiation. Conduction refers to heat flow typically through solid materials. This is how the handle of a metal skillet gets hot on the stove. Convection is similar to conduction, but occurs in fluids and gases. This is why you feel colder in the wind than in still air. Regular thermal insulation in your home’s walls and ceiling blocks conduc-tion and convection heat transfer.

The third mode of heat flow— radiation—is how the sun heats the Earth and why you feel warm in front of an open fireplace. Unfortunately, standard thermal insulation is not very effective for blocking this type of heat flow. On a hot summer afternoon, a roof, especially a dark, asphalt-shingle one, gets extremely hot. This heat then radiates downward through the attic insulation and into your house.

You can tell if the ceiling is hotter than the walls just by putting the back of your hand against it in the afternoon. If it feels much warmer, this may be the major reason you’re running the air conditioning more than normal.

If your house will need a new roof soon, replace it with light-colored shingles to reduce the roof temperature. Metal roofs, particularly aluminum ones with heat-reflec-tive paint, stay even cooler and minimize heat transfer down to the ceiling below.

A less expensive option is to add additional insulation while also improving your attic’s ventilation. Continuous ridge or inlet soffit vents work best. They work by allow-ing cooler air to flow into the attic and over the insulation before passing out through the ridge vent. When I installed more attic vents in my own home recently, I could immedi-ately feel the difference in my second-floor bedroom tem-perature.

Send questions to Energy Q&A, South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033, email [email protected] or fax (803) 739-3041.

EnergyQ&A By Jim Dulley

GetMoreVisit SCLiving.coop for more information on ways to keep your home comfortable this summer, including:

“Metal roofing keeps things cool” This bonus Energy Q&A article includes information on roofing options that reflect the sun’s heat.

“Keep your cool” South Carolina energy-efficiency experts share 11 secrets for lower power bills this summer.

“eight energy upgrades that pay” Regardless of the season, you’ll be more comfortable and use less electricity if you follow these simple home-improvement tips.

Block heat for cooler rooms

A roll-out continuous attic ridge vent has many

passages for the air to flow out of the hottest part of the attic.

lom

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co

This schematic shows the hot-air flow from an attic through a rigid vent. notice it is covered with shingles for a nice appearance.

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©2012 Morton Buildings, Inc. A listing of GC licenses available at mortonbuildings.com/licenses.aspx. Reference Code 051

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When you venture off the beaten path in South Carolina, you’re often rewarded with a little piece of the past, a place that seems to have materialized from a black-and-white TV rerun to take you back to a sleepy, easy, ambling time.

I stumbled upon just that kind of “Mayberry USA” recently when my husband and I veered off Highway 52 to the town of Cheraw. This picturesque gem of a city, nestled on the banks of the Pee Dee River, is rich with history, architectural beauty and a friendly, Old South manner. Spend a day here, and you will be smitten. Spend a long weekend, as we did, and you’ll fall positively in love with the place and the people who call it home—including these local characters who help make Cheraw so charming.

By mary sue lawrenCe

Photos By milton morris

h o M e t o W n P R I D e

Meet five residents who make this historic town a great place to live, work and visit


Angie SmithSIMPLY SoutheRn BeD & BReaKFaStAngie Smith (pictured at left) has more than 30 years of experience in the hospitality business, but it doesn’t take long to figure out that being a gracious host is something that just comes naturally for her.

Smith took a leap of faith in 2010, purchasing a stately brick home with wrap-around porches and a prime loca-tion right in the heart of the town’s historic district. “When I saw the house, I could instantly visualize it as a bed and breakfast,” she says.

Two weeks after she closed on the property, Smith was in business. Today, Simply Southern is a popular spot for wedding parties, business travelers and tourists alike.

Smith runs the house in the comfortable manner of a favorite aunt, inviting guests to help themselves to beer, wine or anything else in the kitchen, and she delights in sharing the home’s unique architectural features. Built by the founder of the Cheraw Brick Company, the 100-year-old residence was completely restored in 2004, and today it has four guest rooms, each with 12-foot ceilings, interior walls made of solid brick, detailed moldings and lots of antique and reproduction furniture.

In the best tradition of southern hospitality, Smith enjoys interacting with her guests, whether it’s over a glass of wine on the porch or at the dining room table where she serves up gourmet breakfasts each morning. “All the guests sit around and talk and share each other’s stories—it’s just a real neat experience,” she says.

“It’s great to be able to share this home,” Smith contin-ues. “I get to meet so many different people from all differ-ent walks of life. “Simply Southern Bed & Breakfast is located at 504 Kershaw St. in downtown Cheraw. Phone: (843) 921-4579.

Wayne WeaverWeaVeR’S BaRBeR ShoPWhen Wayne Weaver relocated his two-seat barber shop from Chesterfield to the heart of downtown Cheraw, he brought with him a loyal clientele and a long tradition of hospitality.

Inside the front door of his shop on 2nd Street there is an old-fashioned Pepsi vending machine that’s always stocked with ice-cold sodas, and Weaver invites “anyone who wants a drink” to help themselves, free of charge.

“I couldn’t afford a Coke when I was little, so now I give ‘em away,” he says of a ritual that began more than three decades ago.

“One day in my shop in Chesterfield, a customer

wouldn’t buy his two kids a drink,” he recalls. “It was 10 a.m. and 100 degrees, and we were all sweating. I asked if I could give the kids a drink, and I haven’t sold a soda since.”

Before opening the shop in Cheraw, Weaver spent con-siderable time restoring the hardwood floors, installing a new ceiling and generally making the place a comfortable home away from home. “It’s a place people can come and just sit and talk,” he says. “If they need a haircut, fine. If not, that’s fine too.”

Between haircuts, you might also find the barber and some of his regulars in the middle of a jam session with Weaver playing rhythm guitar and chiming in on vocals.

“When I’m not busy, we’ll just sit around and play country, western, bluegrass, gospel—whatever they want to play, we’ll play,” he says. Weaver’s Barber Shop is located at 167 2nd St., in downtown Cheraw. Phone: (843) 537-4154.


WaLK In the ShaDoW oF DIzzYJazz great John Birks “Dizzy” Gillespie was born and raised in Cheraw, and he let the world know it at the start of each performance, telling audiences, “I’m Dizzy Gillespie from Chee-raw, South Carolina.” So it’s no surprise that Cheraw has done much to honor its favorite son. The most popular tribute is the 7-foot statue on the Town Green, depicting the trumpeter’s famous bulging cheeks and trademark bent horn. Right behind the statue is Theater on the Green, a former movie house where a young Dizzy once worked as a bouncer. And no fan of the jazz giant should miss the public art park on the site of Gillespie’s childhood home. Located on the 300 block of Huger Street, the park features several modern art installations and is marked by a steel fence decorated with the notes of Gillespie’s famous song, “Salt Peanuts.”

To celebrate Gillespie’s birthday, the town also holds the annual South Carolina Jazz Festival—scheduled this year for Oct. 19–21. More than 20 musical artists will perform at an eclectic collection of venues. There’s also a Bebop Parade, golf tournament, a 5K run/walk and plenty of activities for the kids. For more InFormATIon: Call (843) 537-8420, ext. 12, or visit scjazzfestival.com.

taKe the hIStoRIC CheRaW CeLL Phone touR Learn all about the city and its fascinating past by taking the self-guided Historic Cheraw Cell Phone Tour. There are 25 points of interest, including historic homes, churches and other landmarks. Tour brochures are available at the Lyceum, Market Hall and the Chamber of Commerce office, and each stop is marked with a small sign and a number. Visitors simply dial (843) 865-3002 and enter the corresponding number, says David Sides, the town’s director of tourism and community development. The tour is free, though callers will incur normal cell phone charges.For more InFormATIon: Call (843) 865-3002 or visit cheraw.com.

touR oLD St. DaVID’S ChuRCh anD the LYCeuMThe gracious and trusting South is not a relic in Cheraw. Stop by the Chamber of Commerce at 221 Market St. and they’ll hand you the two enormous keys that unlock the doors to the town’s most treasured architectural gems—historic Old St. David’s Church and the quirky Lyceum.

Old St. David’s Church dates back to the early 1770s, and inside the doors of the pristine white building, you’ll find box pews and a raised pulpit common to Anglican churches of the pre-Revolutionary War period. Restored in 1975, the building is used mostly for weddings and special events today, but the quiet little chapel has a raucous history—American and British troops were quartered here during the Revolutionary War, and it was occupied by both Confederate and Union troops during the Civil War. In the church cemetery, visitors will find the tombstones of soldiers from every American war up through Vietnam.

The Lyceum, located just across the street from the chamber’s office, was built in 1820 and has served the city as an equity court, library and meeting place. Today it houses a small museum dedicated to the town’s rich history. Among the artifacts on display are items from the American Revolution and cannon balls from the Civil War.For more InFormATIon: Call the Cheraw Chamber of Commerce at (843) 537-7681 or visit cherawchamber.com. Keys to the church and Lyceum are available at the chamber’s office Monday through Friday from 9 a.m. to 5 p.m.

old St. David’s Church and the lyceum have served the town in wartime and in peace.

A statue of famous Cheraw son Dizzy Gillespie dominates the Town Green.

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VISIt CheRaW State PaRKWith more than 7,000 acres of pine forest and cypress wetlands surrounding scenic Lake Juniper, Cheraw State Park is a nature-lovers’ dream. Park Ranger Mark Davies guarantees you’ll see blooming lilies and pitcher plants each spring, and plenty of wildlife year-round, including the endangered red-cockaded woodpecker. There’s a new boardwalk skirting the shore of the 300-acre lake, which is a popular fishing, swimming and paddling destination. Golfers, of course, know the park as home to an 18-hole championship golf course rated as a “super value” by Golf Digest, thanks to fees as low as $30—including a cart. For more InFormATIon: Call (843) 537-9656 or visit southcarolinaparks.com.

The new boardwalk is a welcome addition to Cheraw State Park.

Four things you must do in Cheraw

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Cookie HerndonMaRY’S ReStauRantCookie Herndon is the smiling face behind the counter at Mary’s Restaurant, a family-owned eatery where the local news and gossip is as fresh and tasty as the house specialty, stew beef and rice.

“We have one ‘local’ table where ‘everydayers’ talk about politics and stuff,” says Herndon. “Everybody has their own chair, and don’t you dare sit in that chair!”

With a diner-style menu that includes everything from breakfast favorites to classic “meat and three” combos, the restaurant is a Cheraw institution. It’s owned by Herndon’s mother, 82-year-old Mary Hilliard, who still comes in every day to greet customers at the door, just as she has for the last 32 years.

“Sometimes she yells across the room at me,” Herndon says with a laugh. “She’s a good boss lady.”

Manager, cook, waitress and busboy, Herndon does a little of everything alongside the staff at Mary’s, a simple, no-frills space where the light streams in through big windows and the tables fill to capacity on Saturday morn-ings. She started helping out at the restaurant when Hilliard was hospitalized for an illness 30 years ago—and never found a reason to leave.

“I thought it was going to be temporary, but here I am,” Herndon says. “There’s nothing more rewarding than working with your mom.”Mary’s Restaurant is located at 134 Market St. in downtown Cheraw. Phone: (843) 537-6790.

Felicia Flemming-McCall SoutheRn aFRICan-aMeRICan heRItage CenteRAs a funeral director working in her family’s funeral home, one of Felicia Flemming-McCall’s jobs is to compile information for obituaries, and she has always been fascinated by the stories of the local African-American men and women who overcame slavery, segregation and racial prejudice to achieve a better life and build a stronger community.

This love of history, combined with a passion for col-lecting artifacts from the 1800s and 1900s, led her to publish the 2008 book, African-Americans of Chesterfield County, and two years ago, she and her husband, Norris, opened the Southern African-American Heritage Center in downtown Cheraw.

The museum is a labor of love for McCall. It includes hands-on exhibits like a 1900s classroom and an old-time kitchen that demonstrate what everyday life was like for ll


area residents, but most of the artifacts on display are tied to the personal histories of individuals who “although they may have had difficult lives, still made contributions to this area.”

She cites as two examples John McCall, Chesterfield County’s first African-American lawyer, and engineer Horace King, a Cheraw District native who was born into slavery, yet became one of the most respected bridge build-ers of the 19th century.

“I want people to connect the artifact with the person,” she says. “I have an opportunity to continue their legacy by telling their story.”

The museum is open Tuesdays and Thursdays from 1 p.m. to 4 p.m., by appointment and during special living history events. On June 16, the center will host re-enactors portray-ing the Union soldiers of the 54th Massachusetts, the celebrated African-American infantry regiment that

fought in South Carolina during the Civil War. On July 28, the museum will feature a kids’ program with slave re- enactor and storyteller Tyree Rowell from York County.The Southern African-American Heritage Center is located at 125 Kershaw St., in downtown Cheraw. Admission is $5 for kids, $7 for adults. Guided tours are $8. Phone: (843) 921-9989; southernaaheritagecenter.org.

Sarah SpruillhIStoRIC CheRaWSarah Spruill didn’t grow up in Cheraw, but when she married into one of the town’s oldest families, the rich history of the area became one of her life’s great passions.

As the city’s former director of tourism and the long-time president of the preservation group Historic Cheraw, Spruill is widely recognized as the town’s unofficial his-torian, and she is a font of interesting facts and historical gossip. One of her favorite Civil War stories deals with the reaction local residents had to the arrival of Gen. William T. Sherman and the Union army in March of 1865.

Sherman took as his quarters the home of Henry McIver, a Confederate officer who was away at war.

“Mrs. McIver and her children were relegated to the upstairs when Sherman commandeered the house,” Spruill says. “General Sherman invited one of the young McIver boys to dine with him, and Mrs. McIver let the child go. When the little boy stared intently at Sherman’s head, the general asked, ‘What are you doing, son?’ The child replied, ‘I heard that you were an old devil, and I am looking for your horns.’ As the story goes, the general found this very funny.”

For visitors to Cheraw, Spruill recommends touring Old St. David’s Church, the Town Green (see “Four things you must do in Cheraw”) and a stroll through the neighborhoods of the downtown Historic District— a place she’s proud to call home.

“It’s basically the nucleus of the old town of Cheraw,” she says. “It’s 213 acres, it has more than 50 antebellum buildings and a remarkable collection of historic churches.”

GetMoreFor more information on things to see and do in Cheraw, contact theTown of Cheraw Office of Tourism (843) 537-8425 or (888) 537-0014;cheraw.com

You SaY Chuh-RaW, I SaY Shuh-RaW …The proper pronunciation of Cheraw is open to debate, but according to David Sides, the town’s director of tourism and community development, it’s properly pronounced Chuh-raw. “Town council has even adopted a policy on how it’s supposed to be pronounced,” he says. In practice, however, many residents and visitors pronounce it Shuh-raw.


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SC LifeSCStories

The jazz manGrowing up in Awendaw, Charlton Singleton was keenly interested in music, but gave no indication he would become the face of Charleston’s jazz scene.

“I started playing trumpet in the sixth grade,” Singleton says. “My dad loved jazz, and bought all these tapes of Wynton Marsalis. He dusted off old 78s of Dizzy Gillespie and Louis Armstrong. But I didn’t get the jazz bug for a really long time.”

As an adult, Singleton’s musical talent led him in many directions, but he found his calling when he met local jazz impresario Jack McCray, who helped Singleton form the 17-piece Charleston Jazz Orchestra in 2008.

“He had this way of informing me about jazz that made it seem so important,” Singleton says of McCray, who authored the book Charleston Jazz. “He had this enormous desire to present Charleston music to the rest of the world, and he thought a big band was a great way to do that.”

The orchestra’s debut sold only 300 tickets, “about half of which were family and friends,” Singleton recalls, but the ensemble drew rave reviews for original compositions and their ability to blend jazz with other genres. Now in its fourth year, the Jazz Orchestra’s six-show season is one of the Holy City’s hottest tickets and sold-out well in advance.

“We’ve turned heads, and that’s pretty amazing for all of us,” he says. “But for me personally, I think I’m just hitting my stride. I think I’m finally doing what I was born to do.” —MARK QUINN

Charlton Singletonage: 41hoMetoWn: AwendawoCCuPatIon: Conductor, Charleston Jazz OrchestraLIttLe-KnoWn FaCt: From 2000 to 2007, Singleton was a middle-school band director. “I wanted kids to understand the doors music could open if they just gave it a try.”

SCStories

get More For more information on the Charleston Jazz orchestra, visit jazzartistsofcharleston.org/cjo.


SCScene By Diane V. Parham

Luxury was not part of Margaret Ford’s everyday life. But, in April 1912, something special awaited her—the chance to sail on the maiden voyage of the magnificent RMS Titanic.

At 48, abandoned by her husband, Margaret was struggling to feed her family with the meager earnings from her small poultry farm in Sussex, England.

Encouraged by her eldest daughter’s prosperous new life in the United States, Margaret scraped together $175 for third-class tickets for herself and her four younger children aboard the grand ocean liner. Traveling with her friend, Alice Harknett, Margaret looked forward to this once-in-a-lifetime journey and a fresh start in America.

the ePIC taLe oF the TiTanic DISaSteR, and all the personal stories of the people who sailed aboard the ill-fated ship, remain as riveting today as they were 100 years ago. Countless books and movies—including the newly released 3-D version of the 1997 blockbuster film—have invited us to relive the night when the “practically unsink-able” ship was ripped open by an iceberg and sank to the bottom of the North Atlantic, ending 1,523 lives.

Personalizing that story is a key feature of Titanic: The Artifact Exhibition, now on display at the South Carolina State Museum through Sept. 3.

Every visitor to the exhibit—man, woman and child—is issued an individual boarding pass with the identity of a real Titanic passenger and a few details about that person’s life—his or her hometown, for example, as well as the passenger’s level of accommodations on the ship. From that moment on, you experience every-thing you see in the exhibit from the intimate perspective of “your” passenger.

More than 125 artifacts recovered from the wreck are on display as guests move through recreated rooms and observe life-size photos of the ship’s interior. For the first half of the exhibit, jaunty period music plays in the back-ground as you stroll and take in the grandeur of the ship. Is this where I might have slept? Are these the china plates on which I dined? Was that my hairbrush? My cufflinks? My spectacles? You are immersed in the story.

“Titanic has mystery, it has elegance, and there are a lot of human stories,” says Tut Underwood, the museum’s

A new exhibit at the S.C. State Museum marks the 100th

anniversary of the infamous maritime disaster

Discovering

Starting with the visitor’s entry to the exhibit, every effort is made to convey the personal stories of the passengers and crew of the Titanic.

A wide variety of dishes were recovered, from ornate plates to foodstuff containers—including some jars that contained olive pits.


director of public information. “Older people grew up with it. Younger people have seen the movies. It’s a cultural touchstone that fascinates people and has for 100 years.”

Early on the morning of April 10, 1912, Margaret, her chil-dren and friend Alice boarded Titanic and found their way down to their third-class berths, known as steerage. Nothing like the opulence of the first- and second-class accommoda-tions, to be sure, but far nicer than anything a third-class passenger would expect in that era. A $35 ticket—equal to $620 in today’s money—reserved bunk bed space in a cabin shared with nine other people. Separated by gender, Margaret and her two daughters bunked apart from her teenaged boys.

At the more lavish end of the spectrum, first-class passen-gers paid $4,500 ($79,000 today) for spacious suites with private promenades and elegant furnishings. No matter the accommodations, the same tragedy awaited all passengers. The ship set sail just before noon from Southampton, England, bound for New York.

Suddenly, the mood of the exhibit shifts. The setting grows darker; the air feels colder. The music is gone, replaced by groaning winds and metallic creaking. Stark black-and-white signs issue the actual ice warnings from the night of the accident. Titanic’s end is near.

This is one of the most compelling areas of the exhibit—where you see and feel what the passengers experienced on

Suddenly, the mood of the exhibit shifts. The setting grows darker; the air feels colder.

Web extra titanic artifactS SlideShoW

rmS Titanic, Inc., the company behind Titanic: The Artifact exhibition, holds the exclusive salvage rights to the wreck site of the famous passenger liner. Since 1987 the company has recovered and restored numerous objects, from china plates and dishes like those shown at left, to jewelry, clothing and pieces of the ship itself. Visit SCliving.coop for a slideshow of 12 significant finds.

each visitor receives a boarding pass with the identity of a real Titanic passenger, providing a perspective from which to experience the exhibit.


SCScene

April 15, the cold, dark night of the ship’s sinking. Quotes from survivors describe exactly what they heard and felt, as well as the moment they knew something was terribly wrong. Most dramatically, a manmade iceberg is included in a hands-on exhibit, so you can feel the deathly cold that took the lives of most passengers.

“I liked the iceberg, because you could feel how cold it would have been, and look up at the stars, and imagine what it would have been like in that water,” says Allison Martin of Lexington, who visited the exhibit opening weekend with her husband, Stephen, and their sons, Stephen Jr., 20, and Benjamin, 11.

Margaret and her children were among hundreds of pan-icked third-class passengers who waited for their chance to escape the sinking ship. Stories persist from descendants of survivors about how the steerage passengers were kept below deck while the first- and second-class passengers boarded the few available lifeboats, women and children first. No evidence reveals a deliberate attempt to prevent their escape. It is possi-ble, however, that ship stewards hoping to manage the chaos kept steerage passengers below while they waited for orders to admit them to the upper deck. That order never came.

By the time you near the exhibit’s Memorial Gallery, you are anxious to learn the

fate of your Titanic persona—did you survive? A wall with the name and fate of each of the 2,228 passengers demon-strates that the odds are not in favor of third-class passen-gers and crew members—only about 25 percent of them survived the disaster, compared to 61 and 41 percent, respectively, for first and second class. Also featured here are heart-wrenching stories of individual acts of heroism and self-sacrifice and last-minute reunions of family and friends.

“People really want to know if they survived,” says Selena Brown, museum public program assistant and a member of Mid-Carolina Electric Cooperative. “There are a lot of different emotions—some children get really upset,

and people want to know what happened to others in their party. They are fascinated by what happened.”

Margaret Ann Watson Ford, her four children—Dollina, 21, Edward, 18, William, 16, and Robina, 7—and family friend Alice Harknett are listed on the wall with every other passenger on the ship. You can discover their fate for yourself at Titanic: The Artifact Exhibition.

GetThereThe South Carolina State Museum is located at 301 Gervais St. in Columbia. Titanic: The Artifact Exhibition runs through Sept. 3.exhIBIt houRS: Monday–Saturday 10 a.m. to 5 p.m., Sunday 1 p.m. to 5 p.m. Last entry into the exhibit is 45 minutes prior to the museum’s closing.aDMISSIon: Advance ticket purchase recommended. Ticket prices, including general museum admission, are $18 for adults (ages 13–61), $15 for seniors and $12 for children (ages 3–12). Discounts are available on the first Sunday of the month and for groups.DetaILS: (803) 898-4921; scmuseum.org

A manmade iceberg simulates the fateful night’s 28-degree water temperature. Visitors can leave a handprint on it, if they can stand the cold.

In 1912, a $35 ticket would reserve one of 10 bunk bed spaces in a third-class cabin (top right), whereas an opulent first-class stateroom went for $4,500.


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Honor Flight, April 11, 2012Souvenir BookThis limited edition book tells the fascinating war stories of 100 South Carolina World War II veterans who visited the National World War II Memorial in Washington, D.C., on April 11, 2012.The 212-page souvenir book includes a profile of each World War II veteran and a full-page color portrait.

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Honor FligHt SoutH CArolinA H April 11 , 2012

“ The Army helped me learn to deal with a lot of different

situations I faced later in

my educational career.”

William P. Harrison Respected educator served in the South Pacific

William Harrison began his World War II service preparing to deploy

mustard gas on the enemy. The former Santee Electric Cooperative

member finished it having only had to deploy mustard on sandwiches

for fellow soldiers, which was a very good thing when you’re assigned

to a chemical warfare company that, thankfully, never had to ply the

tools of its trade.

When he was drafted in June 1943, Harrison, who had completed

Morris College in Sumter in 1940, had been teaching fifth grade for

three years in Olanta, just up the road from his hometown of Turbeville.

“I had never been anywhere but Turbeville and Sumter, and I told

my mother I wouldn’t volunteer, but if I was called, I’d go, and if I

passed, I wanted to go overseas,” he says.

Harrison got his wish. Not only was he accepted and assigned by the

Army to the 55th Chemical Processing Company, which was a segre-

gated, all-black unit, he soon found himself stationed in New Guinea.

Because there was no use for chemical weapons, his culinary skills

meant he immediately

was reassigned to the

role of company cook.

“At home, I was the

ninth child of 12, and

at about 8 years old I

learned how to cook,

grits and meat and

such,” Harrison says.

“Well, they needed a

cook in New Guinea at our little unit there next to officers’ head-

quarters, and so I wound up cooking and liked it.”

After two years, Harrison’s unit was transferred to the Philippines,

where he re-enlisted. Eight months later, the war was over, and he was

discharged in November 1945. Once back home—he had married the

former Catherine Hilton during the one furlough he had—Harrison

farmed and taught farming courses for fellow veterans. He returned

to elementary school education in 1952 as a teacher and principal at

Santee Rosenwald School. He then became the principal at Wilson

Elementary School, where he worked until retiring in 1979. During his

long career, Harrison had a huge impact on educating children in the

Wilson and Manning communities, according to one of his students,

Santee Electric Cooperative CEO Floyd L. Keels.

Along with his mother’s guidance, Harrison partly credits his mili-

tary experience for his success: “The Army helped me learn to deal

with a lot of different situations I faced later in my educational career.

You never know what you can do until you have to do it. It’s been a

wonderful life.” —WAltEr AllrEAD

Age: 98

town: Sumter

MilitAry service: U.S. Army

co-oP AFFiliAtion: Santee Electric

Cooperative

while in the Army,

william Harrison was happy to focus on

cooking rather than

chemicals. At 98, he was

the oldest veteran who

took part in the electric

cooperative-sponsored Honor Flight.

Natio

Na

l arc

hiv

es

157



“ I told the sergeant that I wanted to go overseas.”

Robert E. Ruff‘I was living the life of Riley’

Robert Ruff volunteered for the U.S. Marine Corps at the age of 17,

fully expecting to join the fight against the Japanese in the Pacific,

but after boot camp he found himself in a very different assignment.

Ruff was stationed at Cherry Point, N.C., where for 13 months his

job was to manage recreational boats and teach canoeing and sailing

to Marines on R&R. “I felt so guilty that the war was going on and I was living the life

of Riley,” he says. “I told the sergeant that I wanted to go overseas.”

The sergeant found a new assignment for him in the Virgin Islands,

but Ruff turned it down. Eventually, the Corps found the right opening

for the eager young Marine.

“I got a deal going to the Pacific and was shipped to San Diego for

departure in mid-summer of 1944,” Ruff recalls.

The day before Ruff left for his Pacific assignment, he went through

a physical. A dentist found three cavities but didn’t have the time or

materials to fill them before the young Marine was to ship out. “So

they pulled out three perfectly good teeth,” he says.

Ruff left in a convoy of 35 ships. They stopped at Pearl Harbor and

dropped off supplies at various Pacific islands before Ruff reached his

first duty station on Saipan. He was then shipped to Guam with Marine

Air Group 22 and assigned to the VMF-321 fighter squadron, where he

serviced F4U Corsairs

as part of the ground

crew.“I checked tires,

washed windshields,

checked the oil, put

gas in them, that sort

of thing,” he recalls.

“It was an experi-

ence I wouldn’t have

missed for anything.”On Saipan and

Guam, the Marines lived in tents with mosquito nets, and in the tropi-

cal conditions, uniforms were anything but regulation.

“We cut our pant legs off and made shorts out of them,” he says.

“We worked in T-shirts.”

Although he’d been eager to get into the fight, the only Japanese

Ruff saw overseas were prisoners in work details. He was working on

Guam when the atomic bomb drops ended the war and cancelled the

U.S. plans to invade the Japanese home islands.

After the war Ruff’s unit was shipped to Seattle, Wash., where they

were issued new uniforms and given a hero’s welcome. Looking back on

his World War II experience, Ruff says he enjoyed his time in the Corps.

“In all, I had a pretty good time,” he says. —JEFF WilKinSon

Age: 86

town: Prosperity

MilitAry service: U.S. Marine Corps

co-oP AFFiliAtion: Newberry Electric

Cooperative

A mechanic gives a final check to an F4U corsair just before takeoff at a

guam airfield in 1944.

U.S. N

avy

163



“ In the infantry, two things happened at Anzio: you got wounded or you got killed.”

Charles L. Shaw ‘It was no place you wanted to be’Charles “Flop” Shaw goes out of his way to tell you how blessed his life has been. As he sits in his office above the show floor at Shaw Lumber, he’s a picture of perfect health. Now 87 and married 64 years, he’s still a leader in the Sumter business community.“The two most important decisions I’ve made in my life were accept-ing Christ as my savior and marrying my wife, Mary Shaw. She is all that I could ask for and much, much more,” he says. “Given a chance to do it all over again, I wouldn’t change a single thing.”The life Shaw relishes nearly ended in a foxhole near Anzio, Italy, in World War II. He was attending Davidson College when the U.S. Army called him to service. Three months later, he was on an ocean trans-port with 5,000 soldiers, bound for the Mediterranean as a member of the Army’s 45th Infantry Division. Their goal: to liberate Italy from the German army.“We were the front line,” Shaw recalls as he talks about his company pushing through Italy, encountering withering resistance every step of the way. “I’ll say this, it was no place you wanted to be.

“In the infantry, two things happened at Anzio: you got wounded or you got killed,” he says.In that foxhole near Anzio in the mayhem of a fierce firefight with retreating German soldiers, Shaw lost his helmet. The only replacement he could find was “at least two sizes too big for my head,” he says. Moments later as he raised his head to survey the land-scape, a German sniper fired a single round that hit the front of the helmet drooped over his eyes. Had it been five minutes earlier, he would not have made it home. He escaped with minor shrapnel wounds.

“I’ve just always believed when it’s your time, it’s your time,” Shaw says. “But I can tell you this: I’m glad it wasn’t my time.”After leaving the Army, he returned to Davidson in 1946, got a degree in business and moved home to Sumter to manage the family business he still runs today. The war, he says, is almost never a topic of conversation. “Lord knows, you’d never want to do it again,” he says as his voice lowers just a bit. “But let me say this: I’m glad I did my part, and there’s no question I’m glad we won.” —MArK Quinn

Age: 87

town: Sumter

MilitAry service: U.S. Army

co-oP AFFiliAtion: Black River Electric

Cooperative

At age 87, charles shaw still works every day at shaw lumber in sumter.

HON

OR FLIGHT

South Carolina

A p r i l 1 1 , 2 0 1 2Columbia, S.C. to Washington, D.C.

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http://www.ForLifeOnTheGo.com


IF You gaRDen In South

CaRoLIna, chances are your life has been touched by a Master Gardener whether you know it or not.

Master Gardeners are volunteers trained by Clemson Extension to assist the gardening public in many different ways. First and foremost, I like to say they “extend the Extension Service,” by assisting their local Extension offices. Many Master Gardeners volunteer to answer calls and help with walk-in gar-dening questions. They also go out into the community and teach people how to start a garden, be better gardeners, take better care of their lawns and properly use pesticides and fertilizers. As a horticulture agent working in one of South Carolina’s most populous counties, I can tell you

it would be impossible for me to keep up with all of the requests for garden-ing information without the help of our volunteers.

Here in South Carolina, Master Gardeners have also been at the fore-front of the community gardening trend, helping neighborhoods and cities start and manage collective plots that provide healthy, affordable food and a greater sense of civic pride. These dedicated volunteer gardeners also assist with soup-kitchen gardens designed to grow food for the hungry, advise schools on the best ways to incorporate gardening lessons into the classroom, and they teach young gar-deners the basics through youth pro-grams such as 4-H. Master Gardeners also play a vital role in environmental education, while also serving as citizen scientists, recording weather trends, observing insect and bird migrations and monitoring water quality.

The training required to become a Master Gardener is offered through local Extension Service offices, and begins with 40 hours of intensive, practical horticultural training. Courses

covered include soils and plant nutrition, basic botany and plant physiology, insect and disease management, lawn care, vegetable and fruit gardening, annuals and perennials, trees and shrubs, and more. After successfully completing the classroom portion—which involves regular attendance, quizzes, and passing a final exam—participants receive the title of Master Gardener Intern. These trainees are then required to volun-teer for at least 40 hours of on-the-job service to

Clemson Extension or in the commu-nity through activities coordinated and approved by their county Extension office.

The Master Gardener program has a long history of success in South Carolina, dating back to 1981 when the first class was offered in Charleston County. Today, the program is offered by most county extension offices, and Master Gardener courses are also available online. The program costs $300 to complete.

If you are interested in learning more about the program or wish to sign up for training, visit the Clemson Extension Master Gardener page at clemson.edu/mastergardener. To find a nearby training class, look for the “Find a Local Coordinator” link on the left side of the page. To learn more about the online option, click the “MG Online” link.

S. CoRY tanneR is an area horticulture agent and Master Gardener coordina-tor for Clemson Extension based in Greenville County. Contact him at [email protected].

Master Gardeners make S.C. greener

GetMore

SCGardener By s. Cory tanner

Clemson extension master Gardener ProgramCoSt: $300ReQuIReMentS: 40 hours of classroom training and another 40 hours of volunteer service coordinated by a local Extension office.toPICS CoVeReD: Soils and plant nutrition, basic botany and plant physiology, insect and disease management, lawn care, vegetable and fruit gardening, annuals and perennials, trees and shrubs, and more.FoR MoRe InFoRMatIon: Visit the Clemson Extension Master Gardener page at clemson.edu/mastergardener.

master Gardener volunteers at this community event are able to answer many questions about plants and soil, and ready to do some research if necessary.




Get a glimpse of the military experience at the Basic Combat Training Museum

LISten uP! Before you enter the U.S. Army’s Basic Combat Training Museum, you need to know one thing—they don’t sugarcoat it for you.

From your first step inside the exhibit hall, to your last step out the door, you are hustled along by holo-graphic drill sergeants who are every bit as tough on museum guests as they are on their soldiers.

“It’s meant to put visitors in the field and experience what our new recruits must feel each day,” says curator Henry Howe. “They bark orders at you just like they would a real recruit. These are actual drill ser-geants who agreed to be videotaped.”

In fact, says Howe, about the only difference between the museum boot camp experience and the real thing is “we don’t make you do push-ups.”

Located on the grounds of Fort Jackson in Columbia, the 7,500-square-foot museum covers the evolution of U.S. Army training from World War I to today, by recreating the 10-week basic training regimen currently used to turn civilians into combat-ready soldiers.

“Basic Combat Training is divided into three phases: the Red, White and Blue,” Howe says. The Red Phase covers hand-to-hand combat. In the White Phase, soldiers learn to operate M16 rifles and undergo intense physi-cal training. In the Blue Phase, the recruits apply everything they’ve learned by participating in field exercises.

The galleries of the museum are organized to follow the same Red, White and Blue phases of training, each introduced by a different drill sergeant. Throughout the self-guided tour, visitors will witness impressive displays of military gear and experi-ence how training methods have—and haven’t—changed since 1917. The

museum also features displays on recruitment, barracks life, the history of Fort Jackson, military heroes and the Army’s Advanced Individual Training programs.

Since re-opening in August of 2011 after a two-year renovation, the state-of-the-art facility has drawn approxi-mately 55,000 visitors—many of them the family members of recruits gradu-ating from real basic training at Fort

Jackson. The base is the U.S. Army’s largest initial training post, and is responsible for producing 50 percent of all new soldiers who enter the service each year.

The museum, which is free and open to the public, allows graduat-ing soldiers an opportunity to show their loved ones the rigors of military service, Howe says.

“Every man and woman who sur-vives Army basic training has a story to tell,” he says. “We give you a lot of insight into how difficult that transi-tion from civilian to soldier can be.”

SCTravels By June galluP

The U.S. Army Basic Combat Training Museum is located in Building 4442, Jackson Boulevard, on the grounds of Fort Jackson in Columbia. The visitor entrance to the base is on Forest Drive, off Exit 12 from Interstate 77.

Visitors will be asked to show a photo ID, car registration and proof of auto insurance at the gate. After entering, turn right at the second light onto Jackson Boulevard. The museum is located across the street from Post Headquarters. houRS: 9 a.m. to 4 p.m., Monday–Friday; 9 a.m. to 6 p.m. on Family Day (when recruits graduate). Closed weekends and federal holidays.aDMISSIon: FreeDetaILS: (803) 751-7419, www.jackson.army.mil/sites/garrison/pages/673

GetThere

Tour of duty

Visitors will experience how training methods have—and haven’t—changed since 1917.

Since 1917, Columbia’s Fort Jackson has been turning civilians into soldiers. The story of the journey is told in the basic Combat Training museum.


http://www.jackson.army.mil/sites/garrison/pages/673

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gRoWIng uP In noRtheRn ItaLY, chef Raffaele Dall’Erta learned about food in the traditional Old World fashion—he spent summers with his grandparents, who made meals an adventure as they traveled the countryside gathering fresh produce and ingredients.

“We would forage for porcini and chanterelle mushrooms, dande-lion leaves, wild asparagus, pear and apples,” he says. “This was the spark for me.”

After completing culinary school in Italy, Dall’Erta traveled the world working as a sous chef in top res-taurants before moving to Sumter in 2010 to become executive chef at Hamptons.

“I love cooking. I love everything about it. I learned from the best, and I needed a new challenge,” he says of his decision to bring his creative culi-nary flair to South Carolina. “I knew the minute when I came to Hamptons and saw the room and the kitchen, that this was where I wanted to be.”

True to his culinary roots, Dall’Erta

enjoys creating seasonal dishes that often make use of the freshest seafood, game and produce harvested in the Palmetto State.

SCChef’sChoice By Carrie hirsCh | Photos By len DePas

North meets south

Hamptons4 West Hampton AvenueSumter(803) 774-4400hamptonsfoods.com

Open for lunch Tuesday–Friday from 11:30 a.m. to 2:30 p.m. and dinner Wednesday–Saturday 5:30 p.m. to 9:30 p.m.

The bakery and fresh market is open on Tuesday from 7 a.m. to 3 p.m. and Wednesday–Friday from 7 a.m. to 6 p.m.

hoMeMade SPinach & farMer’S cheeSe ravioli ServeS 6

ravioli dough 4 egg yolks, plus 1 whole egg 2 tablespoons extra virgin olive oil 2½ cups allpurpose flour, plus ½ cup for

dusting 2 tablespoons water (if needed) Water bottle with a spray nozzle Pasta machine

Mix yolks, egg and olive oil in a large bowl. Add flour and mix until well blended. Knead dough until smooth, elastic and still a little wet—add water only if dough is too dry. Using a pasta machine, roll the dough until 1/16-inch thickness, dusting with flour as you go. Divide pasta sheet into two parts right before filling.SPinach filling 2 tablespoons extra virgin olive oil 1 clove garlic ½ pound fresh baby spinach leaves ½ pound ricotta cheese (or cottage cheese) ½ cup grated Parmesan Reggiano Pinch of fresh, grated nutmeg Salt and pepper to taste

In a large pan, add olive oil and garlic clove. Cook until golden brown over medium heat. Add spinach and cook fully. Refrigerate spinach for at least 30 minutes. Squeeze excess water from the spinach. Chop spinach, then combine in a large bowl with the ricotta and parmesan cheeses, nutmeg, salt and pepper. Mix thoroughly.Lay a sheet of the freshly rolled ravioli dough on a floured work surface. Roll spinach filling into balls (approximately 2 tablespoons per ball) and place on dough 2 inches apart. Lightly mist dough and filling mounds with water. Lay a second sheet of dough on top of filling mounds. Using a cookie cutter, cut out each ravioli. Pinch the edges together to create a tight seal. final PreParation ¾ stick butter ¼ cup pine nuts (optional) 1 cup Parmesan Reggiano, grated

Bring a large pot of salted water to a rolling boil then reduce to medium heat. In a sauté skillet, cook the butter and pine nuts together on medium heat until melted and mixture begins to lightly brown. Remove pan from heat. Add ravioli to the simmering water and cook gently for 2 minutes. Remove using a slotted spoon. Place the ravioli on a large platter and cover with grated parmesan. Glaze with butter sauce.

“It’s heaven,” chef Raffaele Dall’Erta says with a big smile. “I want to mesh Southern cuisine with Italian cuisine.”


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“It’s heaven,” he says with a big smile. “I love to experiment with dif-ferent seasonal ingredients on the menu. I want to mesh Southern cuisine with Italian cuisine.”

Entrée prices range from $31 to $50, and each one has a dash of Northern Italian flair. The pasta dishes feature pappardelle noodles, small meatballs and Dall’Erta’s own sauce—made with tomatoes grown locally in the restaurant’s garden.

A popular first course is yellow fin tuna tartar with mango, avocado and wasabi sauce and might be followed by a main course of seared “barn door” halibut with grits, spring beet greens, arugula puree, pickled turnips and a tomato beurre blanc.

In addition to the 120-seat main dining room, Hamptons features a bakery and fresh market that’s always stocked with homemade breads, cheeses and desserts, and casual diners can enjoy the outdoor “Alley Way,” which features live music on Fridays.

The open kitchen brings an element of excitement to the dining experience at Hamptons, and the atmosphere is always warm and wel-coming—because the chef wouldn’t have it any other way.

“I want to create good food that makes people happy,” Dall’Erta says.

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SCRecipe eDiteD By Carrie hirsCh

Send us recipes! We welcome recipes for all seasons: appetizers, salads, main courses, side dishes, desserts and beverages. Selected original recipes win a $10 BI-LO gift card.

aBout SuBMIttIng ReCIPeS Entries must include your name, mailing address and phone number. When writing recipes, please specify ingredient measurements. Instead of “one can” or “two packages,” specify “one 12-ounce can” or “two 8-ounce packages.” Note the number of servings or yield. Recipes are not tested.

Send recipes to South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033, by email to [email protected] or by fax to (803) 739-3041.

Judy’S Pickled figS maKeS 8–12 jarS

7 pounds figs with stems, firm but ripe

5 pounds granulated sugar 2 cups white vinegar 2 cups water 2 tablespoons whole

cloves 3 sticks cinnamon 12 8ounce jars,

sterilized and hot

Wash and drain figs. In a large pot, bring to a boil sugar, vinegar, water, whole cloves and cinnamon. Drop in figs, and bring to a boil. Cook 10 minutes then turn off heat. Cover and let stand overnight. Next morning, bring fig mixture to a boil, then put in hot jars and seal.juDY crowe, walhalla

onion ringSServeS 2–4

1 onion, preferably Vidalia, peeled

1 cup selfrising flour 1 tablespoon sugar 1 egg, beaten

1 can clear soda, 7Up or Sprite, less 3–4 tablespoons

Vegetable or canola oil for frying

Slice onion into thin rings, set aside. In a medium bowl, mix flour, sugar, egg and soda (use amount as needed to thin the batter). Stir together until batter has a pancake batter-like consistency. Heat oil in a deep fryer or in medium-heavy pot to 375 degrees. Dip onion slices in batter a few at a time. Deep fry until golden brown, remove with tongs and drain on paper towels. Serve immediately.roY anD KathY cocKFielD, heminGwaY

SuMMer green beanSServeS 4

12 ounces green beans, washed (Sliced okra can be substituted for the green beans)

1 tablespoon vegetable or olive oil

1 tablespoon black mustard seeds (or enough to cover bottom of frying pan)

1 medium onion, sliced thin ¼ teaspoon cumin powder ¼ teaspoon turmeric powder Salt or garlic salt Black pepper

Snap off ends of green beans, then cut on the diagonal into 4-inch lengths. In medium skillet, heat oil. Add mustard seeds and cook over low to medium heat until they pop, continually shaking the pan to avoid burning. Add onion and green beans, stir, then cover. Uncover and stir occasionally to cook

evenly. Lower heat and add cumin, turmeric, salt and pepper to taste. Stir, then cover for 5–8 minutes more, until vegetables are cooked to preference.bernaDette DraKe, hilton heaD iSlanD

Father’s Day favorites

chicken PieServeS 6–8

2 refrigerated pie crusts 1 stick (8 tablespoons)

butter 1 cup fresh carrots, chopped 1 cup celery, chopped 1 cup onion, chopped

½ cup allpurpose flour 2 cups chicken broth 1 cup halfandhalf 4 cups chicken breasts,

cooked and chopped 1 cup canned English peas

Place a pie crust into the bottom of a 12-by-9-by-2½-inch ovenproof dish. Pull crust down gently to meet the corners of the dish. Save the remaining crust to top the pie. In a large pan, melt half of the butter, then saute the carrots, celery and onion. Add flour and continue stirring until thickened. Add chicken broth gradually. Continue to stir, then add half-and-half. Stir in chicken and peas. Add chicken mixture to the pie crust-covered dish, then top with second crust. Stretch the dough to meet the corners of the dish. Dot with small pieces of remaining butter. Preheat oven to 400 degrees. Bake 40 minutes, allow to sit a few minutes, then serve. carolYn Gault, rocK hill

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Calendar of Events

UPSTATEJune13–16 • Mighty Moo festival, various venues, Cowpens. (864) 580-9766.15 • Shindig at the cabin, Michael Gaffney Cabin, 214 N. Limestone St., Gaffney. (864) 487-6244.15–23 • chautauqua festival, various venues, Greenville. (864) 244-1499.21–24 • S.c. festival of flowers, various venues, Greenwood. (864) 223-8411, ext. 232.29–30 • festival of Stars, downtown, Ninety Six. (864) 543-3396.

JuLY4 • July 4th Mountain Style, Unicoi State Park, Helen, Ga. (800) 573-9659.4 • Wells fargo Red, White & Blue, downtown, Greenville. (864) 467-2776.4 • Red, White and Boom, Barnet Park, Spartanburg. (864) 596-2976.12–21 • South carolina Peach festival, various venues, Gaffney. (864) 490-4921.13–14 • S.c. festival of Discovery barbecue and blues, various venues, Greenwood. (864) 942-8448.ONGOINGDaily • Art Gallery at the fran Hanson Discovery center, South Carolina Botanical Garden, Clemson. (864) 656-3405. Daily • Trail Riding, Croft State Natural Area, Spartanburg. (864) 585-1283.Daily June 23–Aug. 16 • The Landscape in Painting, Pickens County Museum of Art & History, Pickens. (864) 898-5963.Daily June 23–Aug. 16 • Steven Bleicher: Route 66, Pickens County Museum of Art & History, Pickens. (864) 898-5963.Daily June 23–Aug. 16 • Selvage: new Works by Jim Arendt, Pickens County Museum of Art & History, Pickens. (864) 898-5963.

Fridays–Sundays through July 1 • Daylily peak blooming, Daylily and Hosta Gardens, Simpsonville. (864) 297-9043.Saturdays through Sept. 1 • Bluegrass on the Mountain, Hillbilly Grounds, Mountain Rest. (864) 638-9070.Saturdays through Nov. 3 • Mac-Dufus Dinner Theater Variety Show, Pumpkintown Mountain Opry, Pickens. (864) 836-8141.Second Saturdays • Music on the Mountain Bluegrass Jams, Table Rock State Park, Pickens. (864) 878-9813.Third Saturdays through Sept. • youth fishing Days at Buck Shoals, Smithgall Woods State Park, Helen, Ga. (706) 878-3087.Saturdays and Sundays • Museums open 1–5 p.m., Andrew Jackson State Park, Lancaster. (803) 285-3344.

MIDLANDSJune10–16 • Southeastern Piano festival, University of South Carolina School of Music and Koger Center, Columbia. (803) 777-4280.15 • Taste of newberry, Memorial Square, Newberry. (803) 276-6264.15–16 • Great falls Rescue Rodeo, 2536 James Baker Blvd., Great Falls. (803) 482-4315.16 • Ridge Peach festival, Trenton Town Park, Trenton. (803) 275-5303.16 • Juneteenth, Perry Memorial Park, Aiken. (803) 649-2221.16–24 • Hampton county Watermelon festival, various locations, Hampton County. (803) 943-8324.16, 23 and 30 • Solar System Adventure, Ruth Patrick Science Education Center, Aiken. (803) 641-3654.30 • Lake Murray independence Day celebration, Spence and Dreher islands, Lake Murray. (866) 725-3935.

JuLY4 • Lexington county Peach festival, Gilbert Community Park, Gilbert. (803) 892-5207.9 • Jammin’ in July, Historic Camden Revolutionary War Site, Camden. (803) 432-9841.15 • Palmetto Tasty Tomato festival, City Roots Farm, Columbia. (415) 235-5718.

ongoIngDaily • Trail Riding, Kings Mountain State Park, Blacksburg. (803) 222-3209.Daily • Trail Riding, Lee State Park, Bishopville. (803) 428-5307.Daily • Trail Riding, Poinsett State Park, Wedgefield. (803) 494-8177.Daily • SOS Planet Showing, Riverbanks Zoo & Garden’s 3-D Adventure Theater, Columbia. (803) 779-8717.Daily, except Mondays • Living History Days, Historic Brattonsville, McConnells. (803) 684-2327.Daily, except Mondays • columbia Museum of Art, Columbia. (803) 799-2810.Daily, except Mondays and major holidays • Historic camden Revolutionary War Site, Camden. (803) 432-9841.Second Tuesdays • family night $1 Admission, Edventure Children’s Museum, Columbia. (803) 779-3100.Fourth Thursdays • Tales for Tots, Edventure Children’s Museum, Columbia. (803) 779-3100.

Saturdays • Behind-the-Scenes Adventure Tours, Riverbanks Zoo & Garden, Columbia. (803) 978-1113.Saturdays in June • Solar System Adventure, DuPont Planetarium, Aiken. (803) 641-3654.Second Saturdays • children’s Art Program, Sumter County Gallery of Art, Sumter. (803) 775-0543. Last Saturdays through August • 18th century Life interpretations, Living History Park of North Augusta. (803) 279-7650.Saturdays and Sundays • Gallery Tour, Columbia Museum of Art, Columbia. (803) 799-2810.Daily, by appointment • Overnights and night Howls, Riverbanks Zoo & Garden, Columbia. (803) 779-8717, ext. 1113.Weekly, through mid-August • Summer Zoo camp, Riverbanks Zoo & Garden, Columbia. (803) 779-8717.

LOWCOUNTRYJune14–17 • charleston carifest, carnival at Brittle Bank Park, Charleston. (843) 557-6258.23 • charleston Beer Garden, Brittle Bank Park, Charleston. (843) 619-0229.28 • carolina Day, parade route Washington Park to White Point Gardens, Charleston. (843) 723-3225.29–30 • Riverfest, waterfront, downtown Conway. (843) 248-2273.

JuLY4 • fabulous fourth in the creek, Marguerite H. Brown Municipal Center, Goose Creek. (843) 569-4242.4 • Harbourfest, Shelter Cove Harbour, Hilton Head Island. (866) 380-1778.4 • fourth of July Bash, Patriots Point, Mount Pleasant. (866) 831-1720.4 • Murrells inlet 4th of July Boat Parade & fireworks Display, Murrells Inlet Marshwalk, Murrells Inlet. (843) 357-2007.4 • fourth of July extravaganza, Broadway at the Beach, Myrtle Beach. (843) 913-9323.4 • 4th of July celebration, Surfside Pier, Surfside Beach. (843) 650-9548.4 • July 4th celebration, Cherry Grove Fishing Pier, North Myrtle Beach. (843) 281-2662.11–14 • MegaDock Billfishing Tournament, Charleston City Marina, Charleston. (843) 278-4920.13–22 • Beaufort Water festival, various venues, Beaufort. (843) 524-0600.14 • christmas in July, Scranton Methodist Church, Scranton. (843) 210-9997.

ongoIngDaily • Trail Riding, Cheraw State Park, Cheraw. (843) 537-9656.Daily, except Christmas • Brookgreen Gardens, Murrells Inlet. (843) 235-6000.

Daily, except major holidays • Parris island Museum, Beaufort. (843) 228-2166.Daily • nature center, Hunting Island State Park, Hunting Island. (843) 838-7437.Daily • Self-guided colonial tours, Charles Towne Landing State Historic Site, Charleston. (843) 852-4205.Weekdays, through July 15 • Theater Art Summer camp, ARTworks, Beaufort. (843) 379-2787.Weekdays, through July 20 • ART Blast, ARTworks, Beaufort. (843) 379-2787.Tuesdays, through Aug. 28 • 10 p.m. fireworks, Broadway at the Beach, Myrtle Beach. (843) 444-3200.Tuesdays, through Oct. 16 • Mount Pleasant farmers Market, Coleman Boulevard, Mount Pleasant. (843) 884-8517.Tuesdays–Saturdays • education center displays and programs, Myrtle Beach State Park, Myrtle Beach. (843) 238-5325.Thursdays through October • Blues & BBQ Harbor cruise, Charleston Maritime Center, Charleston. (843) 722-1112.Saturdays–Tuesdays • Mansion Tours, Hampton Plantation State Historic Site, McClellanville. (843) 546-9361.Saturdays through October • Lawn Mower Racing, MCK/Cyclone Speedway, Bennettsville. (910) 334-6638.

PLEaSE CONFirm iNFOrmaTiON bEFOrE aTTENDiNg EVENTS. FOr ENTrY gUiDELiNES, aCCESS SCLiViNg.COOP.

Fireworks will light up the skies of South Carolina on the Fourth of July.


aS SoMeone Who LoVeS to eat

anything I didn’t personally cook, restaurants are like my second home. So I get to see a lot of servers in action.

I never critique, since my budding career in the food service industry lasted 15 minutes, courtesy of a pack of well-lubricated frat broth-ers who liked the restaurant where I worked. They were performing handstands on the table and demanding more dressing from me, their smiling and obliging server. As I drizzled our famous homemade blue cheese dress-ing onto their salads, some curious hands left the table to explore my dress. Before I could stop myself, a gallon of that expensive dressing was dripping off their heads. My memory is fuzzy, but the frown lines etched into my boss’ face seemed unusually deep when she took me off the schedule and waved goodbye.

Even now, I try to cut well-meaning servers some slack. All I ask is that they fess up when the chef’s special is poi-sonous, refill the water glass before I stick my straw in their aquarium, retreat graciously (without offering any first-borns) when dessert is declined, and don’t leave town when we’re waiting on the check. Easy.

But that was before Bonnie Sue, the deliriously happy, perpetually perky hometown girl became our server. She was oozing sweet, gentle, southern charm—exactly what you’d expect in this beautiful state—unless you’re my friend Tony from New York.

Born and raised in the Big Apple, Tony doesn’t get perfect strangers saying “Morning, y’all.” If they stroll that close back home, he figures it’s to say “Morning. Y’all give me your wallet.” It’s a culture thing. No matter how he tries to fit in here, once his mouth opens and those diphthongy decibels spew out, locals scatter like bowling pins after a perfect strike.

At dinner, Bonnie Sue bounced up as if she were riding a pogo stick, beaming a 500-megawatt grin rarely glimpsed in Cross Bronx territory. She had yet to hand

over the menus, but Tony was already breaking out in hives.

Bonnie Sue told us about her brothers, sisters, uncles, goats and being her second-grade teacher’s pet before we interrupted to beg for wine.

She fetched it immedi-ately. Of course, not all of it stayed in our glasses, given all that leaping. But she tried.

Me: “You have a really pleasant personality.”

Her: “Everyone says that. I’m just like sunshine. I’ve always been like this.”

As Bonnie Sue skipped away, I noticed Tony’s face buried under the tablecloth and all the napkins stuffed in his ears.

Me: “You OK?”Him: “I give myself 10 minutes. Then I kill her.”Me: “Drink faster. It will pass.”As dinner progressed, Bonnie Sue returned every

17 seconds to preemptively grant any wish eons before anybody considered wishing it. All hope of completing a sentence without Bonnie Sue landing between the subject and the verb was lost. Finally, I had to say something.

“I was trying to tell a story,” I said gently. Bonnie Sue smiled with delight and pulled up a chair. She loved stories, as luck would have it.

“I was telling the story to him,” I said, pointing to the chair where I’d last seen Tony, who had disappeared under the table, possibly to load a weapon.

As Bonnie Sue bounced off to fetch dessert menus, I let Tony know it was safe to come out. “We’ll find some traffic. You can honk and practice your hand signals,” I coaxed.

The color returning to his face, Tony bounced happily out of the restaurant. I’m not sure, but I think he took her pogo stick.

Jan a. Igoe writes humor because it’s so much easier than waitressing. Contact her at [email protected].

SCHumorMe By Jan a. igoe

One man’s perky is another’s poison



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South Carolina Living July 2012