South Carolina Living October 2015

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SC TR AVE LS

Gourmet for a dayH U MO R M E

New kid on the block

Unlocking the secret powers

of fungi

MUSHROOM MYSTERIES

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KUB4349 - WAK RTV X (Conservation) South Carolina Living (Oct 2015) - 8.375 x 10.875

We are passionate.

This is where we are supposed to be.

Surrounded by open space and perpetual silence.

We are pursuing more than wild game in the fi eld.

We are following our passion to fi nd

the best version of ourselves.

© Kubota Tractor Corporation, 2015

kubota.com

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

6 O N T H E AG E N DAVintage cars and airplanes take center stage at Hilton Head Island Motoring Festival. Plus: Clever new gadgets to save energy and secure your home.

P OW E R U S E RDIALOGUE

10 Investing in a brighter futureStronger communities and a reliable power supply are two of the unique dividends members enjoy as owners of their local electric cooperatives. ENERGY Q&A

12 Tips to balance temps in your homeLearn how to make every room in your home comfortable and energy efficient.SmARt ChOICE

14 Handy hobby helpersGet more enjoyment from your favorite pastime with these handy gadgets.

S C L I F EStORIES

21 The dogs of warVietnam veteran Johnny Mayo will soon complete his longtime mission—building a memorial to military scout dogs. tRAVELS

22 Gourmet for a dayWith aprons and tongs at the ready, seven culinary novices enroll in cooking class at Abingdon Manor.RECIPE

28 Oven-fresh quick breadsWhip up these easy recipes for fresh-baked bread, and the whole family will thank you.ChEF’S ChOICE

30 Soup’s on at Hopsewee PlantationNo tour of historic Hopsewee Plantation is complete without a stop for lunch at Raejean Beattie’s elegant tea room.hUmOR mE

38 New kid on the blockJan Igoe shares a few important safety tips for trying to fit in with a herd of wild goats.

34 M A R K E T P L AC E 36 S C E V E N T S

SC TR AVE LS

Gourmet for a dayH U MO R M E


Unlocking the secret powers

of fungi

MUSHROOM MYSTERIES

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In his private lab near Easley, mycologist Tradd Cotter explores the untapped potential of mushrooms to cure disease, eradicate pests and clean the environment. Photo by Mic Smith.

KUB4349 - WAK RTV X (Conservation) South Carolina Living (Oct 2015) - 8.375 x 10.875

We are passionate.

This is where we are supposed to be.

Surrounded by open space and perpetual silence.

We are pursuing more than wild game in the fi eld.

We are following our passion to fi nd

the best version of ourselves.

© Kubota Tractor Corporation, 2015

kubota.com

F E AT U R E 16 Mad about mushrooms

Visionary mycologist Tradd Cotter is out to change the world—one fungus at a time.

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

Printed on recycled paper

OCTObEr 2015 • VOluME 69, NuMbEr 10

THE MAGAZINE FOR COOPERATIVE MEMBERS Vol. 69 • No. 10

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

Read in more than 550,000 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 PhillipsASSIStANt EDItOR

Diane Veto ParhamFIELD 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, Jan A. Igoe, Charles Joyner, Belinda Smith-Sullivan, S. Cory Tanner, Tom Tate, Erin Weeks, Libby Swope Wiersema, Pam WindsorPUBLIShER

Lou Green ADVERtISING

Mary Watts Tel: (803) 739-5074 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 2015. 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.

mailto:[email protected]


On the Agenda

Highlights OCTOBER 17–18

Colonial Times: A Day to RememberModern-day chores may seem simple by comparison to what daily life was like for Colonial settlers. The 7.5-acre Living History Park in North Augusta showcases bygone skills and crafts like hornsmithing, pottery making, butter churning, weaving, meat smoking and candle making. Special events include appearances by Ben Franklin and George and Martha Washington, Colonial dancing and music, a field surgeon’s tent, tomahawk throw and musket-firing demonstrations.For details, visit colonialtimes.us or call (803) 279-7560.

toP PICK FoR KIDSFor a

complete listing

of Events, see

page 36

OCTOBER 30–NOVEMBER 1

Hilton Head Island Motoring Festival and Concours d’EleganceAn array of events catering to collectible-car enthusiasts has an aviation twist this year with Saturday’s Aero Expo. Vintage and new airplanes will be displayed alongside aircraft-inspired autos, cars from compatible eras, and innovative models and prototypes, all celebrating the history and future of aviation. Also new is the

Auctions America auction featuring 100 investment-grade vehicles. Palmetto Electric Cooperative is a sponsor.For details, visit hhiconcours.com or call (843) 785-7469.

OCTOBER 23–25

Wings of Freedom TourClimb aboard authentic and restored WWII aircraft at Greenville Downtown Airport. Tour the B-24 Liberator and B-17 Flying Fortress, called “the backbone of the daylight strategic bombing campaign of WWII,” and a P-51C Mustang dual-control fighter aircraft. The tour is sponsored by the Collings Foundation, which encourages visitors to explore the planes and talk to visiting veterans about wartime experiences. For a fee, you can reserve a flight aboard one of these historic aircraft.For details, visit greenvilledowntownairport.com/WhatsNew.html or call (864) 242-4777. To reserve a flight experience, call (800) 568-8924.

NOVEMBER 7

Pecan FestivalParty like a nut at this downtown Florence festival, where longtime rock band Three Dog Night is head-lining on the music stage. New this year is Arts on Evans, featuring live displays of international dance, stone carving, painting and other art forms, and Flavors of Florence, with local restaurants showing off signature dishes. For details, visit scpecanfestival.com or call (843) 678-5912.

OCTOBER 16–18

South Carolina Jazz Festival The town that gave us the great Dizzy Gillespie has lined up a jazz weekend with a focus on the trumpeter’s S.C. roots. More than 30 concerts are planned at Cheraw venues, including a Friday-night tribute by the Ignacio Berroa Quartet, featuring Gillespie’s former percussionist along with S.C. saxophonist Skipp Pearson and trumpeter Mark Rapp. Weekend festivities include a bebop parade, street chalk competition, jazz brunch and Sunday jazz mass.For details, visit scjazzfestival.com or call (843) 537-8420, ext. 12.

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6 South carolina livinG | oCtoBeR 2015 | SclivinG.cooP

EMail COMMENTS, QUESTiONS aND STORy SUggESTiONS TO [email protected]

game on!Crisp fall days apparently bring out our competitive streak. Consider these noteworthy contests taking place across the Palmetto State this month.

Don’t let vampires suck the life out of your energy efficiency efforts. unplugging unused electronics—other-wise known as “energy vampires” — can save you as much as 10 percent on your electric bill. Source: enerGy.Gov

Nifty gadgets for the homeThanks to the ever-evolving world of technology, gadget lovers can enjoy fun, new ways to monitor and man-age their home’s security, energy use and comfort.Wireless locks. Door locks that you control with a smartphone are the latest tech gadget in home security. August, Lockitron, Goji and Kevo Lock from Kwikset all offer nifty features such as remote monitoring of lock status, temporary guest/contractor access and different access codes for multiple users.Mood lighting. A popular website, smarthome.com, offers a variety of gadgets, including the WeMo line by Belkin, that allows you to control individual lights and appliances by beaming instructions over a Wi-Fi network to special outlet adaptors. Philips makes

an individually controllable LED bulb called Hue. Using their app, you can control the volume and color of the light emitted. Yes—you can achieve energy savings and create a party mood all at once.

digital pluMber. Protect your home from water damage with

Smarthome’s Elertus ELRT-107 Wi-Fi Smart Sensor. The device monitors temperature

and humidity and alerts you to potential flooding from leaks or broken pipes. Some versions also offer a water-shutoff option. diY projects. Tinkerers can design and custom build their own wireless control systems with a littleBits Smart Home Kit. Snap together electronic modules to make anything from a remote garage-door sensor to an AC control module. —toM tate

loris bog-Off FestivaloCt. 17 • DoWntoWn LoRIS

Local cooks compete to see who makes the best-tasting chicken bog at the 36th annual Loris Bog-Off Festival. The fun starts at 9 a.m. with two stages of entertainment, a car show and a kids’ area. While festival-goers play, competitors stir up massive quantities of the spicy rice dish and hand out samples, hoping to win both the $1,000 first-place prize and the People’s Choice award. Read this month’s bonus feature, “Winner, winner, chicken dinner,” on SCLiving.coop for a look inside the spirited competition. For full details on the 2015 festival, visit lorischambersc.com.

united States Disc Golf ChampionshipoCt. 7–10 • WInthRoP unIVeRSItY In RoCK hILL

Is there a home-field advantage in the world of professional disc golf? We’ll find out when Rock Hill’s Winthrop University hosts the United States Disc Golf Championship. Local profes-sional disc golfer Ricky Wysocki (pictured above, center) will be among the sport’s top competitors chasing the $8,000 grand prize. For event details, visit usdgc.com or facebook.com/USDGC.

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u.S. ProMiniGolf Association Master’s TournamentoCt. 15–17 • haWaIIan RumBLe anD haWaIIan VILLage In noRth mYRtLe BeaCh

Yes, miniature golf is a serious sport, and if you don’t believe us, come to North Myrtle Beach for the U.S. ProMiniGolf Association’s annual Master’s Tournament. Players from around the world—including 2014 champion Danny McCaslin (pictured above, right)—will compete for a $12,000 prize purse and the coveted green jacket. For event details, visit prominigolf.com/ tournaments/ masters/masters-schedule.

SclivinG.cooP | oCtoBeR 2015 | South carolina livinG 7


On the Agenda

letters 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 clicking on the Contact Us link at SCLiving.coop. You can also email us at [email protected], or mail to Letters, South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033. All letters received are subject to editing before publication.

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.

am PmMinor major Minor major

am PmMinor major Minor major

oCtoBeR 17 10:22 2:52 3:07 8:07 18 11:37 3:37 4:07 8:37 19 — 4:37 9:37 1:07 20 — 6:07 12 :07 2:22 21 — 7:37 9:07 3:07 22 2 :07 8:52 9:52 3:52 23 3:37 9:52 10:37 4:22 24 4:37 10:37 4:52 11:07 25 11:22 5:37 5:22 11:52 26 — 6:22 12 :07 12:37 27 — 7:07 12 :52 6:22 28 8:07 1:07 1:22 6:52 29 8:52 1:52 2:07 7:22 30 9:52 2:37 2:52 7:52 31 10:52 3:22 3:37 8:22

noVemBeR 1 11 :31 3:16 4:31 8:01 2 — 4:16 — 12:46 3 — 5:31 8:46 1:46 4 12 :16 6:46 9:01 2:16 5 2 :16 8:01 9:31 2:46 6 3:16 8:46 3:01 10:01 7 4:01 9:31 3:31 10:16 8 10:16 4:46 3:46 10:46 9 10:46 5:31 4:16 11:01 10 11:16 6:01 4:31 11:31 11 11:46 6:31 — 5:01 12 7:16 12:01 12 :16 5:31 13 7:46 12:31 1:01 6:01 14 8:31 1:01 1:31 6:31 15 9:16 1:46 2:16 7:01 16 10:16 2:31 3:31 7:46

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

_ _ _ _ _ _’ _ _ _ _ , s e d d o v l e s v

a dish of rice and black-eyed peas traditionally eaten on New Year’s Day, has been described as “the toast of the

Carolina coast.”

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interactive featureget our free email newsletter. Get everything you love about South Carolina Living delivered right to your inbox. Sign up for our free email news-letter at SCLiving.coop/newsletter.

like us on facebookJoin us as we celebrate all that’s great about life in South Carolina. Add to the con-versation and share your photos at facebook.com/SouthCarolinaLiving.

bonus videoKitchen confidential. Chef Belinda demonstrates her technique for making dough in a stand mixer in our exclusive video at SCLiving.coop/food/ chefbelinda.

bonus articlesDeadly D’s of dogwoods. Drought and disease can ruin your favorite flowering tree. Here’s how to fight back.

Winner, winner, chicken dinner. Go behind the scenes of the Chicken Bog Cooking Contest at the annual Loris Bog-Off Festival. u

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South Carolina Living 3 1 6 2 4 0 9/9/15

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808 Knox Abbott Drive Lou Green

Cayce, SC 29033-3311

808 Knox Abbott DriveCayce, SC 29033-3311

Lou Green808 Knox Abbott Drive, Cayce, SC 29033-3311

Keith Phillips808 Knox Abbott Drive, Cayce, SC 29033-3311

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South Carolina Living October 2014–September 2015

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487,514 558,229

8,577 15,803

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8,577 15,803

496,091 574,032

13,173 12,697

509,264 586,729

100% 100%

Publisher 9/9/15

ø ø

487,514 558,229

496,091 574,032

98.27% 97.25%

✓

✓

October 2015

(803) 739-3042










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South Carolina Living October 2014–September 2015

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8,577 15,803

496,091 574,032

13,173 12,697

509,264 586,729

100% 100%

Publisher 9/9/15

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487,514 558,229

496,091 574,032

98.27% 97.25%

✓

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Investing in a brighter futuretoDaY’S InteRnatIonaL eQuItY maRKetS Run seven days a week, 24 hours a day in most cases. Investments purchased can quickly be converted to investments sold.

In addition to capital gains, which may be realized with the sale of equity investments, investors might also look forward to quarterly or annual dividends from owning a portion of well-managed companies.

Co-ops are different, and that difference can be summed up by the third cooperative princi-ple—members’ economic participation.

When the first elec-tric co-ops formed in South Carolina 75 years ago, investments were in the form of a $5 pur-chase of a membership card. Founding members trudged many a dirt road asking their neigh-bors to put up the $5 (equivalent to $83.86 today) to become a future member of their local electric cooperative.

Not until there were enough members and enough $5 membership cards purchased could the first pole be erected, the first span of wire strung. Even then, that investment was not liquid.

Members knew that their initial $5 was tied up in wires and poles, which later became sub-stations, offices, investments in renewable elec-tricity and multimillion-dollar information technology systems—the very things necessary for the operation of a reliable electricity grid.

There is no around-the-clock trading in co-op “stock.” In addition, dividends are more likely to take the form of a growing commu-nity, well supplied with affordable and reliable electric power.

Why would co-op members accept this fun-damental difference in investment opportunity and return? Initially, it was the only way to get electricity. Traditional investors expect a signifi-cant and predictable return on their investment,

and there wasn’t enough profit potential to entice investor-owned utilities to serve sparsely populated areas. Wall Street took a pass on building in rural America.

Only by squeezing out the middle man—the need for profit—was there potential to deliver affordable electricity to rural areas. Thus, those who needed power the most were the only ones

willing to invest in rural electrification via coopera-tives. Part of their invest-ment was a concession that dollars put into the co-op were not dollars that could come immedi-ately out.

This distinction between stock invest-ment and co-op member-ship continues even today. Within the last several years, South Carolina elec-

tric cooperatives have led the nation in modern-izing their policies for paying out capital credits to members. Capital credits are created when the co-op generates surplus funds. These funds are allocated to members in the form of capital credits, reinvested in new wires, poles and other system improvements, and then eventually retired and paid back to the members.

Why so much attention to detail as it relates to capital credits? Dollars paid in never cease to be members’ dollars. Our accounting systems meticulously track all funds invested in the co-op, which remain payable to members in the form of capital credits. However, members also recognize that, as long as they remain part of the co-op, they have a continuing obligation to keep those funds at work, building and main-taining the power grid that is the backbone of the local community.

1. voluntary and open membership2. Democratic member control3. members’ economic participation4. Autonomy and independence5. Education, training and information6. Cooperation among cooperatives7. Concern for community

t h e S e V e n Co o P e R at I V e P R I n C I P L eS


Santee Cooper welcomes Volvo Cars to the Palmetto State! And why wouldn’t they come here? We lead the nation in automobile exports and Southern hospitality. Santee Cooper, together with our partners at the South Carolina Power Team, Edisto and Berkeley cooperatives, will be along for the ride to help Volvo drive toward “Brighter Tomorrows, Today.”

www.scpowerteam.com • www.santeecooper.com/SL

ON THE ROAD TO SUCCESS

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EnergyQ&A By Jim Dulley

QOur new heat pump isn’t keeping all the rooms in our home com-fortable. Someone is always too hot or too cool. How can we even out the temperatures throughout our house?

A The problem you are experienc-ing is common, particularly in a two-story home—even with the

newest heat-pump systems. Unless you install an expensive zone-control system with multiple thermostats, your heat pump can only respond to the temperature of the room where the wall thermostat is located.

Many factors affect how much heating or cooling is used in a room, impacting the temperature. These can include the number and orientation of the windows, whether the room is on the first or second floor, the activ-ity level in the room, and the length of the duct leading to it.

Differences in the energy efficiency of various rooms can also cause a tem-perature imbalance. Leaky windows are a particular problem.

One simple way to better distribute cool air throughout rooms is by placing air deflectors over the registers.

You should also check your home’s attic insulation, especially if it is the blown-in type. Insulation can shift over time, leaving some rooms with 2 feet of insulation, while others have only 2 inches. This can have a big effect on room temperature. Even out

the insulation as much as possible.Standard, builder-installed, sheet-

metal ductwork often has many leaky spots, so some of the heated or cooled air leaving the heat pump never makes it into your home. The joints between the duct segments are the most common areas that leak. Wrapping all joints in high-quality duct tape may solve most of the problem.

Each room should have a return-air register, particularly bedrooms where doors may be closed at night. Return ducts usually run between the wall studs inside interior walls. Adding them in problem rooms is not difficult for a contractor to do.

Check the ducts near your heat pump. If you see short handles on each one, they are for control dampers

inside the ducts. When the handle is parallel to the duct, the damper is fully open. Partially close the dampers in the duct leading to rooms that get too much heating or cooling; that forces more air to the problem rooms.

Don’t close the dampers in the room’s floor or wall registers. Typically, they are leaky, so the air flow won’t be reduced much. And, because the ducts inside the

walls are probably leaky and you have no access to seal them, conditioned air will be lost inside the exterior walls.

If these methods don’t help, con-sider installing duct booster fans. These small fans mount inside the ducts to problem rooms and force more conditioned air to them.

The fans are sized to fit stan-dard round and rectangular residen-tial ducts. The simplest models sense when the main blower turns on and automatically run at the same time. Others have built-in thermostats to determine when they run. Let an ex-perienced contractor handle the instal-lation for you. He can wire the fan into your blower switch to turn on with the heat pump.

An easy, do-it-yourself option is to install a register booster fan. This small, rectangular fan mounts over the register cover in the room and plugs into a standard electrical outlet. It uses only about 30 watts of electricity. Some models are adjustable and turn on only when more cooling or heating is needed in that particular room. Send questions to Energy Q&A, South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033, email [email protected] or fax (803) 739-3041.

Tips to balance temps in your home

EnergyQ&A By Jim Dulley

GetMoreCompanies that offer booster fans include:Aero-Flo Industries, (219) 393-3555, aero-flo.comField Controls, (252) 522-3031, fieldcontrols.comSuncourt Manufacturing, (800) 999-3267, suncourt.com

Companies that offer register deflectors include:Ameriflow, (800) 252-8467, ameriflowregisters.comDeflecto Corporation, (800) 428-4328, deflecto.com

p This register booster fan fits over a register on the floor or wall and plugs into a standard electrical outlet.

t This duct booster fan replaces a short section of the existing duct. Notice the small, plastic fan blade for quiet operation.

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12 SoutH cArolinA liVinG | OCtOber 2015 | ScliVinG.coop


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T radd Cotter’s Hyundai was in second gear on a dusty Lowcountry road when the car blew a tire. Or at least that’s what it sounded like. As he continued to drive away after a visit to a Johns Island mushroom farm, he looked through

the rearview mirror and realized someone was chasing his car, banging on the trunk to get his attention.

“The owner of the farm comes up to the window and says, ‘Do you want a job?’ ” Cotter recounts.

It was a chance occurrence that would drastically change the course of his life.

Back then, Cotter was a 20-year-old college student living at home and struggling to find his life’s direction. Twenty-two years later, he’s a nationally recognized expert on mushrooms, a self-taught scientist who collaborates with Ph.D.s on cutting-edge biologi-cal research and gives guest lectures across the nation. But most of all, he’s a man on a mission to show the world that fungi have enormous potential to improve our lives.

“My main goal is to find things that humanity can use,” he says of the bioprospect-ing research on more than 200 varieties of fungi at Mushroom Mountain, his family’s private research lab and farm near Easley. “We’re trying to expand the level of knowl-edge around fungi and all the different things they can do.”

Cotter has no shortage of grand ideas about the power of mushrooms to cure disease, eradicate agricultural pests and even clean up toxic pollution. At first listen, many seem like claims that couldn’t possibly be true. But the science seems to be proving him right.

Foraging for fun and profitGrowing up near Charleston, Cotter had a healthy interest in the natural world but no special designs on mycology, the study of mushrooms, until that fateful visit to the Johns Island mushroom farm.

“I guess the fascination occurred when I first started identifying mushrooms,” he says. The farm grew just two varieties: shiitake and oyster mushrooms, which were

somewhat exotic table fare for the time. Cotter’s boss told him that Charleston chefs were willing to pay a premium for another variety that could only be found in the wild, the chanterelle.

By erin weeks | PhoTos By miC smiTh

Visionary mycologist tradd Cotter is out to change the world—one fungus at a time


Funnel-shaped, golden-hued beau-ties that smell faintly of apricots, chan-terelles are one of the most prized edible mushroom species. Hoping to make some extra cash, Cotter studied up on mushroom ID and began forag-ing in the woods before work and on weekends.

“I started picking and identifying chanterelles, and then I just started adding one new mushroom at a time,” Cotter says.

The more he foraged, the more he learned. And the more he learned, the more he wondered why so few edible mushroom varieties were farm-raised. Some of them, it turned out, are virtually impossible to cultivate.

“Chanterelles grow on the root systems of trees; they have a symbiotic relationship that can take 20 to 30 years to develop,” he says. “But there are others that grow on dead material. There are thousands of mushroom species in this region, and hundreds of those are edible.”

Cotter started experimenting. He purchased used labora-tory equipment, cultured wild mushrooms and attempted to grow them in a makeshift lab in his bathroom. These weren’t normal things for a 20-something to spend his time and money on, and his parents took notice.

“What would you think if all of a sudden mushroom

supplies started coming in for your 21-year-old son?” Cotter says, laughing. “My mom was like, ‘Are you growing mushrooms upstairs?’ And I just remember looking at her and saying, ‘Yes.’ I wasn’t going to lie.”

To Cotter, the entire fungal kingdom is pretty magical, but he wasn’t growing that kind of mush room.

Today’s amateur mycologists have a wealth of resources at their fingertips, but in those pre-Internet days, Cotter could only find a single book on the practice of cultivating mushrooms, leaving him to figure the process out

largely through trial and error. He kept at it and soon suc-ceeded in cloning his first wild fungus, moving it from petri dish to fruiting mushroom. At that point, he says, “I thought, ‘Maybe I have a skill I want to explore.’ ”

The Johns Island mushroom farm where Cotter worked eventually shut down, but the seeds—or rather, spores—of interest had already found fertile ground.

‘It’s like being in a candy store’Cotter continued to pursue mycology, supporting his hobby by picking up jobs at a greenhouse and in land-scaping, which familiarized him with the symbiotic rela-tionships between mushrooms, plants and insects.

FamILY BuSIneSS Tradd and Olga Cotter enjoy a relaxed moment with their daughter, Heidi. Olga manages all business operations of the farm, which recently tripled its commercial output. “We have the best customer service of any company in our niche, and that is the direct result of Olga’s leadership,” says Tradd.

PRIze FInD The chanterelle, which smells faintly of apricots, can’t be cultivated, because it will only grow on the root systems of trees.

maD aBout muShRoomS

18

In 2006, while working in Florida, he met and married Olga Katic, a woman with mushroom hunting in her blood. Born in Croatia, Katic grew up collecting and identifying mushrooms and shared Cotter’s passion for mycology. “It was instant mushroom synergy,” Cotter says. “Everything clicked when I met Olga. Before then it was just a hobby. We both worked hard together to make this business our livelihood.”

The couple set up their first lab in a small apartment in Boynton Beach, Fla., but quickly realized they needed a better environment for collecting and cultivating mush-rooms, so they saved up and moved to the Upstate. Mushroom Mountain now occupies 26 acres of rolling countryside near Easley, where it is served by Blue Ridge Electric Cooperative.

Part commercial growing opera-tion, part education facility, part research lab, the property is the place the Cotters dreamed of building—a mushroom kingdom where chicken of the woods, a fleshy, lobed species in shades of gold and orange, might be elevated to a potent tool against staph infections; where gourmet edibles like almond portabellas and blue oysters are bred for the region’s top restau-rants; where the cultivation of brain-invading fungi could tilt the scales in the battle we wage on insects and agricultural pests.

The couple carefully chose the site. They’re near I-85, a major transporta-tion artery, and within easy delivery distance of several metropolitan areas. More important, they’re just down the road from a mushroom hotspot, the Appalachians.

“It’s the most fungal diverse area in North America,” Cotter says. “It’s like being in a candy store. If you want to study mushrooms and fungi, this is the place to be.”

In the labGrowing and selling mushrooms is the core of Mushroom Mountain’s business, and there’s always a fresh crop of springy shiitake and pendulous oyster mushrooms under cultivation. To meet the demands of area restaurants and other bulk purchasers, the farm has tripled its output, shipping 600 to 900 pounds a week, but the heart and soul of the operation is Cotter’s research lab, where he puts decades of experience to work by culturing fungi and meticulously observing their behavior, always looking for unique properties than can serve mankind.

“We are a production facility, and that pays the bills

for what I call my addiction—the research,” he says. “I don’t know what other people spend their money on, but for me it’s new lab gear, more petri plates and more testing kits.”

There’s a sense of controlled chaos in the lab, where chunks of mush-rooms and experiments-in-progress cover most surfaces. It’s a long way from the bathroom of his parents’ house, although he still largely works solo in the lab. He’s pursuing a number of research avenues, many focused on mycoremediation, the use of fungi to clean up environmental contaminants.

Fungi “eat” by exuding digestive enzymes into their surroundings, like a stomach turned inside out. The range of materials on which fungi will grow is remarkable: coffee grounds,

animal waste, sawdust, even blue jeans. Fungi can also break down and absorb compounds that are toxic to nearly all other forms of life, including pesticides, industrial dyes, heavy metals and liquid petroleum.

The Cotters champion mycoremediation on a domestic scale. Cotter’s recent book, Organic Mushroom Farming and Mycoremediation, has tutorials for composting pet waste and reducing yard erosion using fungi. There’s even a fungal spe-cies with an appetite for common household plastics. Cotter recently got his hands on a sample from a culture bank.

“What we’re doing now is saving all our plastic at the farm,” he says. “We’re going to take this [fungus] and use it to try to eat all of our waste and compost our plastic.”

Cotter’s forays into the medical and agricultural uses

‘I don’t know what other people spend

their money on, but for me it’s new lab gear,

more petri plates and more testing kits.’

PICKIng FaVoRIteS The first time Tradd Cotter succeeded in culturing a wild fungus, taking it from petri dish to a fruiting mushroom, he found his calling in life. Today, he routinely clones and raises mushrooms for sale (above) and research purposes by removing small amounts of fungus, applying them to petri plates and keeping the samples under proper growing conditions.


of fungi are perhaps the most excit-ing of his many research projects. Just as some fungi can break down toxic chemicals or plastics, other species show a particular talent for destroy-ing bacteria. Cotter runs petri dish trials to determine which fungal strains are best at attacking the bac-teria that cause staph infections, salmonella poisoning and strep throat.

“We’re plating these things out and seeing them chase each other around the plate like a gladiator match,” he says. “So I set these matches up between specific fungi and bacteria, and I notice that some are good at this, and some are good at that. I grade them on what they can do.”

Digging deeperThe lab also contains a few dozen prototypes of something Cotter is working on with Clemson University microbiolo-gist Tamara McNealy. On a metal shelving unit, the small, sealed bags don’t look like much, but Cotter considers each one a “pharmaceutical company in a bag.”

Each bag contains a small amount of water and a com-pact brick of growing medium (usually sawdust) that’s been inoculated with one of those gladiator fungus strains. Through a secure port in the top, McNealy’s researchers can inject nasty, drug-resistant bacterial cultures like MRSA and E. coli 0157. Within a couple days, the fungus will sweat out liquid metabolites containing bacteria-gobbling enzymes— in other words, a potential natural antibiotic.

“What Tradd and I are doing is examining the poten-tial of mushrooms to produce novel antibiotics,” McNealy says. “There is such a wide variety of mushrooms out

here that nobody has explored, and Tradd has this incredible collection of mushrooms to test. The potential is really enormous.”

Although Cotter has studied biology and microbiology at the undergradu-ate level, his greatest strengths as a co-researcher are his decades of field experience and a naturally scientific mind, McNealy says.

“He has real-world, ‘I know what these are’ and ‘I know how these work’ experiences, and he’s got the most incredible sense of curiosity that

drives him to ask the important questions,” McNealy says. “When that comes so naturally to somebody, it’s an incred-ible resource.”

Cotter is also working on Cordyceps, a fascinating group of fungi that reproduce by invading the brains of ants, turning them into “zombies.” The infected ants latch onto leaf veins, where they die and provide conditions that are ripe for more Cordyceps fungus to grow. Cotter has amassed a variety of mummified insects including cockroaches, spiders and wasps cloaked in white, fungal tendrils, leading him to envision where this might one day lead—a natural way to rid a home of cockroaches without toxic chemicals.

“We observe and note what the fungi are doing, then we basically sit down and think, ‘How can we put that to use? What does the world need that this fungus can do?’ ” Cotter says of his bioprospecting work. “It’s just like panning for gold. There are 1.5 million fungi on the planet, and only 10 percent of those have been identified, so we really are just seeing the surface. We’re going to keep digging deeper.”

With a growing list of research projects, speaking engagements across the country, foraging classes to teach at the farm, a young family and the daily demands of expand-ing mushroom production, Cotter admits to sometimes feeling overwhelmed. But he also feels lucky to pursue the calling he found on Johns Island two decades ago.

“Had I not worked at that farm, I don’t know what I would be doing,” Cotter says. “I am already genuinely ful-filled at 42. If something happened tomorrow, I would say I lived the life I dreamed of.”

get More To learn more about Mushroom Mountain or schedule a group tour of the farm, call (864) 855-2469 or visit

mushroommountain.com.

maD aBout muShRoomS

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The dogs of warSecond day, second mission. That’s when a 20-year-old Johnny Mayo lost his best friend in Vietnam. It is still, 45 years later, an emotional memory.

“A dog handler and his dog—those are two living beings in as close a relationship as there is, dropped in the enemy’s backyard,” Mayo says of “walking point” ahead of his infantry platoon with Tiger-9A34, his German shepherd scout dog.

In October 1970, Tiger triggered an enemy trip wire in bong Son and died from shrapnel injuries. Mayo and his fellow soldiers survived the blast. Soon after, Mayo was assigned another canine partner, Kelly-819A, who would save him during an enemy mortar attack.

Many soldiers returned from Vietnam wanting only to forget. but dog handlers fondly remembered their buddies who served as scouts, trackers and sentries, alerting troops to hidden dangers. So it came as a terrible shock to Mayo and other “dog men” when a 1999 TV documentary revealed that thousands of scout dogs never came home when the u.S. left Vietnam in 1973. Designated “surplus equipment,” they were given to the South Vietnamese or, worse, euthanized.

More than 4,000 military working dogs served in Vietnam; only 204 survived and returned home.Mayo launched a crusade to ensure that war dogs were not forgotten. He traveled the country,

displaying his “tribute wall” covered in names of canine warriors. His work on a committee to erect a national war dog memorial led to an invitation to place a monument in downtown Columbia’s Memorial Park. On Veterans Day 2015, that statue—a handler in full gear, kneeling beside his German shepherd on full alert—will be dedicated to war dogs and their partners.

“That memory of that dog is as close as any family member,” Mayo says. “There’s not many family members you go to war with.” —DIANE vETO PARHAm

get More The dedica-tion ceremony for

the S.C. War Dogs Monument will be Veterans Day, Nov. 11, at 3 p.m. at Memorial Park, 700 Hampton St., Columbia. To learn more, visit facebook.com/scwardogmemorial. To make a tax-deductible donation, visit wardogmemorialfund.com.

Stories

Johnny Mayoage: 65hometoWn: ColumbiaCaReeR: Served with 39th Scout Dog Platoon, 173rd Airborne brigade, u.S. Army, Vietnam, 1969–71; retired from u.S. Postal ServicemISSIon: Securing recognition for the contributions of military working dogsmeDIa: Authored Buck’s Heroes (wardogwall.com), in which fallen war dogs tell their stories; appeared in Saving Private K-9 and Oliver North’s War Stories TV shows and in nationalgeographic.com video “remembering the Vietnam War’s Combat Dogs”


WIth a RoLLIng uP oF the sleeves, seven apron-clad guests of Abingdon Manor begin their day. The kitchen is warm with the smell of brewed coffee, the camaraderie of friends and the promise of an elegant meal at day’s end—prepared by this mix of home cooks and somewhat nervous newbies.

Chef Patty Griffey sizes up her students with a smile that lets us know the only island in the room is the sizable one on which we’ll chop, whisk and stir. Cooking class is a team affair at Abingdon, and while the reputation of its AAA four-diamond dining room seems to be in the hands of novices today, it’s all good. The chef is an experienced pro, an expert at dishing out instruction with a heavy dollop of patience and praise and a pinch (or two or three) of laughter for good measure.

“There’s nothing you can do that can’t be fixed,” she reassures the not-so-sure. “It’s just food. You can’t break it.”

It was a message I needed to hear. Having twice dined at the gracious country inn, located 25 miles down the road from Florence in the quaint town of Latta, I was well aware of the high expectations of guests and equally aware of how impeccably Abingdon delivers on those expecta-tions. A place at the table here feels like a splurge, the stuff

g O U R M E T for a day

Sarah Staats and fiancé John Kimbrell stand aside while Chef Patty Griffey checks on their pear-poaching technique. Filled with mascarpone cheese and served with raspberry sauce, the pears are an elegant finish to the cooking-class meal.

SCTravels By liBBy swoPe wiersema | PhoTograPhy By Jeff smiTh

Aprons and tongs at the ready, seven culinary novices enroll in cooking class at Abingdon Manor


of dreamy dining experiences and ultimate foodie fulfill-ment. But relax those pinkies—this is fine dining without the high-brow stuffiness, thanks to the warm demeanor of Griffey, her husband, Mike, and a friendly, attentive staff.

“While the focus is on fine dining, we hope to make it feel like entertaining at home,” says Griffey, who opened the dining room in 2000. “Abingdon Manor is a chance to slow down a little and enjoy life the way it used to be in a genteel, civilized fashion.”

And that relaxed air permeates the atmosphere of our cooking class. That is, until Griffey reminds us that what happens in the Abingdon kitchen won’t stay in the Abingdon kitchen. What we’re preparing today will grace our plates as well as the plates of other guests for that night’s dinner. No pressure, right?

“You’ve got this,” Griffey insists, and we nod in unison, a septet of bobbleheads who’ve hit a street bump.

Gourmet boot campI am the “seventh” wheel today, tagging along with a class of three couples: John Kimbrell and Sarah Staats, a newly engaged pair from Atlanta; and Brig. Gen. Paul Chamberlain, his wife, Lara, Command Sgt. Maj. Matthew Suggs, and his wife, Lee Anna, all of Fort Jackson in Columbia. John arranged an overnight stay and cooking class at Abingdon to celebrate Sarah’s birthday, and the military folk are here as part of a birthday surprise for Lara. Paul and Matthew, who oversee the Soldier Support Institute, are about to get their hands dirty in a way they didn’t train for in boot camp.

“I definitely have some trepidation,” Matthew says with a grin. “I am here to build some confidence in the kitchen.”

The women see their turn at the Abingdon cooking school, well, a bit differently.

“To do this as a couple is just fun,” says Lee Anna, to which Lara adds, “It’s a good way to refresh your marriage.”

The cooking school at Abingdon Manor caters to couples

and groups of individuals who long for a little hands-on kitchen action to complement an otherwise laid-back getaway. A variety of class options are offered, with or without overnight stays, and include personalized aprons, wine sipping and a recipe booklet so you can recreate your masterpieces at home.

Today’s class begins with a two-hour morning session during which we’ll prepare roasted red pepper soup, shred-ded collard salad with walnuts and pickled apples, Hpnotiq sorbet, and Campari-poached pears with raspberry sauce.

While the women lean in comfortably, the men hover behind, their nervous smiles played up by the jocular ban-tering they dish out to one another. We flip to the first page of our recipe booklets. For starters, there’s roasted red pepper soup, and we are faced with our first challenge: how to roast the peppers and prepare them for the soup pot.

Griffey fires up all six eyes of a serious-looking, cast-iron stovetop, and someone jokingly calls for the marshmallows. Using tongs, she grasps a freshly washed-and-dried red pepper, about the size of a cat’s head, and lays it directly on one eye. We watch, entranced, as the flames lick the slick red skin, our olfactory alarms set off by the “something’s burning” aroma blooming in the air.

“You want it to get nice and blackened all over—this is one time where I want you to burn the food,” Griffey says, laughing. And just like that, the culinary question is no longer whether we can cook an edible dish, but whether we are adept enough to incinerate a vegetable.

We watch, our eyes like saucers, as she plucks the pep-per from the flame and displays the charred skin. Taking turns in groups of three, we attempt the same, hovering over the blistering veggies like they are eggs about to hatch. And then, something magical happens—we are wielding our tongs with more authority, turning the peppers on each side, comparing results and, finally, settling them down into

John Kimbrell, Paul Chamberlain and Matt Suggs take their turns charring the peppers. Everyone joins in when it is time to peel off the blackened skin.


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GetCookingaBIngDon manoR: a CountRY Inn & ReStauRant307 Church st., Latta (843) 752-5090 or (888) 752-5090abingdonmanor.com

CooKIng CLaSSeS are usually slated once a month for a maximum of six people. special requests for dates are sometimes accommodated for groups of four to six. The tastes, dietary limitations and interests of participants are taken into consideration for menu planning. Packages include a two-night weekend stay, with breakfast each morning, dinner each night and saturday cooking classes, for $440 per person; saturday-night accommodations with dinner and cooking classes for $275 per person; and a classes-and-dinner-only day package for $175 per person. All packages include cooking classes, wine sipping, recipe booklet, aprons, tax and gratuity. Gift certificates are available.

the aBIngDon manoR DInIng Room is open to the public for dinner monday through saturday, by reservation only. The six-course, prix fixe dinner is $55 per person, plus tax and gratuity. If you’d like to include a wine pairing, the cost is $77.50. Cocktails and wine are served in the parlors at 7 p.m.; dinner begins at 7:30 p.m.—one seating only. For overnight guests, dinner is served seven days a week. monthly menus are posted on the website.

a brown grocery bag, which Griffey quickly closes so the veggies can steam. She says this helps the skin come off more easily, and we experience the truth of that a few minutes later as we wipe away the charred surface with paper towels.

Within minutes, we have sliced the roasted peppers, mixed them with some chicken stock and other ingredi-ents, then pureed it all with a hand blender, a handy gadget that we take turns immersing in the mixture and pulsing until we have a velvety soup. A sampling is distributed in tiny cups for tasting. Did we just make that? Judging by the looks of wonder on our faces, a kitchen miracle has just occurred.

“My hope is that everyone will learn something, be it a new technique, a new tool or that food doesn’t have to be complicated to be good,” says Griffey, whose most memora-ble teaching moment was showing a hand surgeon how to cut and french a rack of veal.

Indeed, any intimidation we began the day with has gradually evaporated, a fact we don’t pick up on until a little after noon. That’s when we realize another miracle has occurred: We’ve scratched off every dish on our morning list of recipes. We are giddy as Griffey recom-mends some Latta eateries and duly releases us to find

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lunch. At 1:30 p.m., we will begin preparing the second series of courses for tonight’s dinner.

History of dining at AbingdonAdding a dining component at Abingdon Manor was not originally part of the Griffeys’ vision for the country inn, which they acquired in 1995. Trading the high energy of Miami for a gentler way of life, the Griffeys chose the Latta landmark partly for its proximity to I-95 and partly for its bucolic setting. But living here had a major drawback: Guests had to leave the property in search of dining options, few of which complemented the Abingdon experience.

“We knew we would lose the repeat overnight business if they [the guests] didn’t have an excellent place to dine,” Griffey says. “Once we embarked on the journey, we decided to do it in a manner similar to what we experi-enced traveling in England and Scotland, staying at manor-house hotels with fine dining.”

Having honed her skills through years of gourmet cooking classes and hosting countless formal dinner parties, Griffey—South Carolina’s own version of Martha Stewart—was confident in her ability to establish a dining room worthy of Abingdon Manor.

“I enjoy the process of planning, shopping and executing

Patty Griffey, along with her husband, Mike, purchased Abingdon Manor in 1995. Original plans didn’t include serving dinner, but there were no fine dining options nearby.


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meals that are tasty but made more special by being served on china with silver and crystal,” she says.

Making the gradeThe first cooking class was offered in 2002. Today, I am a part of class number 104, though Griffey treats us as if we are the most important group to ever wear Abingdon aprons. That fuels our determination to get things right and make our teacher proud.

The afternoon session is led by Griffey’s right hand, Jeff Grubb, who’s been assisting as sous chef since the dining room opened. He leads us through the steps of making focaccia, rolling out an impressive litany of bread-making do’s and don’ts along the way.

Wine is passed as we finish the remainder of the menu: ravioli with spinach, prosciutto and goat cheese with port-wine reduction, and lobster thermidor. We crank sheets of dough through a pasta machine, fill and seal them, then slit lobster tails, carefully prying out the prized, sweet meat.

I sit back on a stool to observe and jot down a few notes. As I look around, I no longer see the awkward foodies that began this culinary journey. We are a team of budding gourmets, and we’ve prepared a sumptuous meal worthy of the tables at Abingdon Manor.

Sous chef Jeff Grubb instructs lee Anna Suggs about quantity and placement of filling for each ravioli pocket.

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Recipe By BelinDa smiTh-sullivan

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CITruS-GlAZED SWEET POTATO MuFFINSMaKeS 16

1G cups granulated sugar 1G cups cooked, mashed sweet

potatoes 1 stick unsalted butter,

room temperature 2 large eggs, room temperature 1½ cups all-purpose flour 2 teaspoons baking powder

1G teaspoons cinnamon G teaspoon salt 1 cup milk H cup raisins H cup chopped pecans G cup fresh citrus juice

(orange, lemon, lime or grapefruit) 1 cup confectioners’ sugar, sifted

Preheat oven to 400 F. Grease muffin cups or use paper liners.Using a mixer, blend granulated sugar, sweet potatoes and butter until smooth. Add eggs, and blend well. In a separate bowl, sift together flour, baking powder, cinnamon and salt. On lowest mixer speed, add flour mixture alternately with milk to sweet potato mixture, stirring just to blend. Do not overmix. Fold in raisins and nuts. Spoon into muffin cups (fill cups only 2/3 full). Bake 25–30 minutes or until muffins test as done. For glaze, mix citrus juice and confectioners’ sugar together in a bowl, stirring until sugar dissolves. Drizzle on warm muffins.

bANANA-ZuCCHINI NuT brEADServeS 8–10

1N cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda ¼ teaspoon baking powder ¾ tablespoon cinnamon 5N tablespoons butter O cup sugar 2 large eggs, lightly beaten 1 teaspoon vanilla 1 ripe banana, mashed ½ cup grated zucchini ½ cup chopped walnuts

Preheat oven to 350 F. Grease an 8-by-5-by-3-inch loaf pan.Whisk together flour, salt, baking soda, baking powder and cinnamon. Using a mixer on high speed, blend butter and sugar together. Switch to lowest speed, and add flour mixture until all is blended and has the consistency of brown sugar. Gradually beat in eggs and vanilla. Fold in banana, zucchini and walnuts. Bake for 60–65 minutes or until done. Cool on a rack.

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buTTErMIlK DESSErT bISCuITSMaKeS 12–14

2 cups all-purpose flour 1 tablespoon sugar G teaspoon baking soda 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons unsalted butter, cut into small pieces

and chilled 1 cup fat-free buttermilk G cup milk Sugar Sweetened, sliced strawberries (optional) Whipped cream (optional)

Preheat oven to 400 F. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.Work quickly through the next steps, so the butter does not warm up and soften too much. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles small crumbs (the size of a pea). Make a hole in the middle of the flour, and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it is too dry, add more buttermilk, 1 tablespoon at a time. Pour out the mixed dough onto a floured surface and, with floured hands, gently pat into a rectangle, 1 inch thick.With a 2½-inch biscuit cutter, push down to cut the dough, and pull up without twisting the cutter and the dough. Leftover scraps can be combined and cut again—but only once. Arrange the biscuits on a parchment-lined cookie sheet, not touching each other. Brush the tops with milk, and sprinkle with sugar. Bake for 20 minutes or until they are golden brown. Top with strawberries and whipped cream for strawberry shortcake. Biscuits can also be cut up to use in a fruit trifle or bread pudding.

buTTErY POPOVErSMaKeS 9–10

1 cup all-purpose flour

½ teaspoon salt 1 cup milk 2 eggs (large) 1 tablespoon

butter, melted Cooking spray

Preheat oven to 375 F. In a medium bowl, combine flour and salt. In another medium bowl, combine milk and large eggs, stirring with a whisk until blended. Let wet and dry ingredients stand 30 minutes. Gradually blend flour mixture and egg mixture together, stirring well. Stir in melted butter.Lightly coat 9-10 popover cups with cooking spray, and heat them in oven for 5 minutes before filling cups. (If you don’t have popover cups, you can use a muffin tin, but reduce baking time by 4-5 minutes. Popovers baked in muffins tins may not rise as high.) Divide the batter evenly among prepared popover cups, filling cups about halfway (muffin tins can be filled higher). Bake for 40 minutes or until golden brown (35-36 minutes if using a muffin tin). Never open the oven while popovers are cooking, or they will not rise properly. Remove from pan immediately. Serve warm with plain or flavored butter.


When RaeJean BeattIe anD heR husband, Frank, bought Hopsewee Plantation near Georgetown, they never thought about serving food.

Their goal was to live in the pre-Revolutionary War house and allow tours during the day. After all, the

former rice plantation was the birth-place of Thomas Lynch Jr., a signer of the Declaration of Independence. But when the tourist traffic got to be a bit much, they built a small tea room to allow themselves a place to get away during the day.

It turned into something more when the ladies of the Red Hat Society asked if the couple would host a special tea at Hopsewee. It was such a success that the Beatties began serving tea, scones and small sandwiches on a regular basis. A few years later, they expanded the tea room, added a full kitchen, and introduced a lunch menu featuring family recipes for shrimp and grits, Cajun gumbo, and the house specialty—Gin-Gin’s chicken and wild rice soup.

“Gin-Gin Soup is my mother’s recipe,” Raejean Beattie says. “My chil-dren call their grandmother Gin-Gin and would always say, ‘Let’s have Gin-Gin soup.’ ”

A former assistant professor of en-gineering at USC-Aiken, Beattie has no professional culinary training but has spent years experimenting with recipes and creating new dishes of her own.

“I’ve always enjoyed entertaining and fixing good food, looking up reci-pes and combining recipes,” she says. “If I try something somewhere that I like, I don’t ask for the recipe. I might say this looks like it has this or that in it. And I think of other flavors to add.”

As the menu has grown, so has the Tea Room’s reputation. Years ago, visi-tors used to come to Hopsewee simply to tour the home. Now some come just to eat. Reservations are recom-mended, as the Tea Room seats 56 people, and on some days it fills up quickly with busloads of tourists from Myrtle Beach.

While casual dress is welcome and

even expected, guests will dine in elegance with classic lace linens, fine china and polished silverware. Wood-framed, full-length windows on three sides of the tea room allow an open view of the Hopsewee grounds, as well as the nearby plantation home.

On a typical day, guests will find Beattie overseeing the lunch rush, always making time to visit with customers.

“They’re here because they love history, they love the idea of what we’re doing, and they’re pleased with the whole experience, from the tour, to the beauty of the place, to the food,” she says. “I’m very pleased with all of that.”

SCChefÕsChoice By Pam winDsor

GIN-GIN’S CHICKEN AND WIlD rICE SOuPServeS 8

2 tablespoons oil 1 box wild rice mix 1 small onion, diced 2 small ribs celery, diced 2 small carrots, diced 1 teaspoon pepper 4 medium chicken breasts, diced 32 ounces chicken stock 2 cans cream of mushroom soup 1 cup milk

In a large pot, sweat vegetables in oil. Add chicken and sear on the outside. Season with pepper. Add chicken stock and bring to a boil, then add rice and seasoning. Let simmer 15–20 minutes, until rice is cooked. Add cream of mushroom soup and milk. Reheat without boiling.“This is the way my mother fixed it,” says Raejean Beattie. “At Hopsewee, we cook button mushrooms with the vegetables and make a roux with butter, flour and heavy cream instead of cream of mushroom soup and milk.”

Soup’s on at Hopsewee Plantation

Hopsewee Plantation Tea room494 Hopsewee Road, Georgetown. (843) 546-7891; hopsewee.com.houRS: The Tea Room is open for lunch Tuesday–Saturday from 10:30 a.m. to 3:30 p.m. Reservations are recommended. touRS of the home are held on the hour Tuesday–Friday beginning at 10 a.m., with the last tour starting at 3 p.m. On Saturdays, tours begin at 11 a.m. During December and January, tours are offered by appointment only.

raejean beattie raided the family cookbook for recipes when she began serving lunch at her elegant tea room on the grounds of Hopsewee Plantation.

The former rice plantation includes the manor home that was the birthplace of Thomas lynch Jr., a signer of the Declaration of Independence.

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Calendar of eventsUPSTATEoCtoBeR12–18 • Piedmont interstate fair, 575 Fairgrounds Road, Spartanburg. (864) 582-7042.13–17 • Union county Agricultural fair, Union County Fairgrounds, Union. (864) 427-6259, ext. 1 12.15 • Oktoberfest, 200 Oregon Ave., Greenwood. (864) 942-8448.16 • contra Dance, First Presbyterian Church, Spartanburg. (864) 308-1337.16–17 • Hogs and Hens BBQ cook-off, Trinity Street, Abbeville. (864) 366-5007.16–18 • Antiques, fine Art & Design Weekend, Greenville County Museum of Art, Greenville. (864) 271-7570.16–18 • “cinderella” by Ballet Spartanburg, Chapman Cultural Center, Spartanburg. (864) 542-2787.16–18 • Oktoberfest, Main Street and Sertoma Field, Walhalla. (864) 638-2727.16–18 and 23–25 • Boo in the Zoo, Greenville. (864) 467-4300.17 • fall Vintage Market, Greer City Park, Greer. (864) 621-2020.17 • S.c. Upstate Pagan Pride Day, Greenville Unitarian Universalist Fellowship, Greenville. (864) 356-0139. 17 • Storytelling festival, Hagood Mill Historic Site & Folklife Center, Pickens. (864) 898-2936.18–22 • Starburst Storytelling festival, Anderson Public Library and other locations, Anderson. (864) 260-4500, ext. 107.22–24 • enchanted forest, Pavilion Recreation Complex, Taylors. (864) 288-6470.23–24 • SpartOberfest, Jesus, Our Risen Savior Catholic Church, Spartanburg. (864) 576-1 164.23–24 • Sugarfoot festival, downtown, Honea Path. (864) 369-1605.23–25 • Wings of freedom Tour WWii Aircraft Display, Greenville Downtown Airport, Greenville. (864) 270-6660.24 • clusters for Kids Oyster Roast, Arran Farm, Easley. (864) 506-0737.24 • fall Bazaar, Disciples United Methodist Church, Greenville. (864) 297-0382.24 • fall Harvest festival, Village Green, Pendleton. (864) 646-9409.29–31 • Anderson county Halloween Boograss Bash, Civic Center of Anderson, Anderson. (864) 934-6451.31 • children’s fall festival, Old Market Square, Easley. (864) 423-4344.

noVemBeR6–7 • Mistletoe Market, Anderson County Museum, Anderson. (864) 260-4737.6–8 • “The fantasticks” by the Spartanburg Repertory company, St. John’s Lutheran Church, Spartanburg. (864) 542-2787.6–8 • Richland creek Antique fall festival, Richland Creek Farms, Saluda. (864) 445-2781.6–15 • “Of Mice & Men,” Spartanburg Little Theatre at Chapman Cultural Center, Spartanburg. (864) 542-2787.7 • fall festival and Holiday Market, Greenville Classical Academy, Simpsonville. (864) 329-9884.7 • foothills Skills and crafts Show, Piedmont Technical College, Greenwood. (864) 941-8400.7 • Howser House Tours, Kings Mountain National Military Park, Blacksburg. (864) 936-7921.7 • Wild fermented foods, Hagood Mill Historic Site and Folklife Center, Pickens. (864) 898-2936.7–8 • Open Studios, multiple studios, Greenville area. (864) 467-3132.7–8 • Veterans Day encampment, Kings Mountain National Military Park, Blacksburg. (864) 936-7921.

ongoIngDaily through October • Pumpkin Patch, Disciples United Methodist Church, Greenville. (864) 297-0382.Tuesdays through Saturdays, through nov. 5 • “Kay Larch: Galeria Mexicana,” Pickens County Museum of Art & History, Pickens. (864) 898-5963. Tuesdays through Saturdays, through nov. 12 • “Shifting Plates ii: Works by 16 South carolina Printmakers,” Pickens County Museum of Art & History, Pickens. (864) 898-5963.Weekends through October • corn Maze, Stewart Farms, Enoree. (864) 969-7270.

MIDLANDSoCtoBeR11–18 • Rock Hill Rocks Open, Rock Hill Tennis Center, Rock Hill. (803) 326-3842.13–17 • eastern carolina Agricultural fair, Eastern Carolina Agricultural Fairgrounds, Florence. (843) 665-5173.14–25 • South carolina State fair, State Fairgrounds, Columbia. (803) 799-3387.15–18 and 22–25 • “Agnes of God,” Sumter Little Theatre, Sumter. (803) 775-2150.16 • yamasee foodways, USC-Lancaster Native American Studies Center, Lancaster. (803) 313-7063.

16–30 • Boo at the Zoo, Riverbanks Zoo and Garden, Columbia. (803) 779-8717.17 • clover fall festival, Longshot Farms, Clover. (866) 531-4222.17 • An evening in the 1800s with Kim Poovey, Aiken County Historical Museum, Aiken. (803) 641-0650.17 • Knights of columbus fall car Show, St. Mary’s Catholic Church, Aiken. (803) 663-1777.17 • Oktoberfest, Old Town, Rock Hill. (803) 329-8756.17 • Spirits & Stories: Brattonsville by Twilight, Historic Brattonsville, McConnells. (803) 684-2327.17–18 • colonial Times: A Day to Remember, Living History Park, North Augusta. (803) 979-9776.18 • S.c. Philharmonic: The Great American Songbook, Harbison Theatre at Midlands Technical College, Irmo. (803) 407-5011 .22–31 • Western carolina State fair, Aiken County Fairgrounds, Aiken. (803) 648-8955.23 • committed, gospel/pop a capella group, Harbison Theatre at Midlands Technical College, Irmo. (803) 407-5011 .23 • Spirits of Hallowed eve Dinner, Living History Park, North Augusta. (803) 279-7560.23–24 • francis Marion/Swamp fox Symposium, F.E. DuBose Campus of Central Carolina Technical College, Manning. (803) 478-2645.24 • All Hallowed eve Ghost Walk & illusion Show, Living History Park, North Augusta. (803) 441-8956.24 • Bark in the Park, Edisto Memorial Gardens, Orangeburg. (800) 545-6153.24 • History Walk to Defeat Senior Hunger, Lancaster First Baptist Church, Lancaster. (803) 285-6956.24 • Sumter Sunrise Rotary 5K, downtown, Sumter. (803) 436-2500.24 • Zombie crawl 5K & fun Run, Old Town, Rock Hill. (803) 524-5671.24–25 • civil War Reenactment, Historic Brattonsville, McConnells. (803) 684-2327.25 • BOO-seum, Main Street Children’s Museum, Rock Hill. (803) 327-6400.25 • Taste of Orangeburg, Russell Street Square, Orangeburg. (803) 531-6186.25 • Ukulele Jam, Andrew Jackson State Park, Lancaster. (843) 761-4859.27 • Moonlight Kayak Trip, Big Allison Creek Landing, Lake Wylie, York. (803) 329-5527.

29 • Taste of Wine and Art, Aiken Center for the Arts, Aiken. (803) 641-9094.31 • fall Steeplechase, Ford Conger Field, Aiken. (803) 648-9641.31 • Howl at the Moon 5K Run, Orangeburg County Broadband, Branchville. (843) 560-2427.31 • Trunk or Treat, Joe Miller Park, Elloree. (803) 897-2821.

noVemBeR4 • Under the Stars Jumper night, Stable View Farm, Aiken. (484) 356-3173.4–7 • Underexposed film festival, Community Performance Center, Rock Hill. (803) 328-2787.5–8 • Katydid combined Driving event, Katydid Farm, Windsor. (803) 295-6785.6–8 • craftsmen’s christmas classic Art & craft festival, S.C. State Fairgrounds, Columbia. (336) 282-5550.6–8 • Southern city film festival, multiple venues, downtown Aiken. (803) 215-5936.7 • Apple fest, St. John’s United Methodist Church, Aiken. (803) 648-6891.7 • Papermaking with Botanicals, Riverbanks Zoo and Garden, Columbia. (803) 779-8717.7–8 • Repticon, Jamil Temple, Columbia. (803) 772-0732.7–8 • Revolutionary War field Days, Historic Camden Revolutionary War Site, Camden. (803) 432-9841.10 • fabien cousteau: One Ocean, One People, Harbison Theatre at Midlands Technical College, Irmo. (803) 407-5011 .13 • “Things your Man Won’t Do,” Township Auditorium, Columbia. (803) 576-2350.

ongoIngMondays through Saturdays, through nov. 1 • corn Maze, Bush-N-Vine Farm, York. (803) 684-2732.Weekends through nov. 1 1 • corn Maze, Pim Farms, Darlington. (803) 983-9073.Weekends nov. 7–Dec. 21 • “The Real christmas Story,” NarroWay Theatre, Fort Mill. (803) 802-2300.

LOWCOUNTRYoCtoBeR1–25 • fall Tours of Homes and Gardens, historic district, Charleston. (800) 514-3849.11–18 • Arts & Seafood festival, historic district, Bluffton. (843) 757-2583.

16–17 • conway BBQ fest, Riverfront Park, Conway. (843) 385-1724.16–18 • Mini Marathon, Marina Inn at Grande Dunes and other locations, Myrtle Beach. (800) 733-7089. 16–18 • South carolina Jazz festival, multiple locations, Cheraw. (843) 537-8420, ext. 12.17 • Artisan & crafters Show, Omar Shrine Convention Center, Mount Pleasant. (843) 771-7703.17 • Bog-Off festival, downtown, Loris. (843) 756-6030.17 • fall festival, Jungle Road, Edisto Island. (888) 333-2781.17 • Harvest festival & Block Party, Olde Village, North Charleston. (843) 740-5854. 17–18 • camping ex-PieR-ience, Myrtle Beach State Park, Myrtle Beach. (843) 238-0874.17–18 • Palmetto campout, Huntington Beach State Park, Murrells Inlet. (843) 235-8755.17–18 • Wooden Boat Show, downtown waterfront, Georgetown. (843) 520-011 1.18 • Bark in the Park Oktoberfest, Wannamaker County Park, North Charleston. (843) 795-4386.18 • children’s Day festival, Park West Recreation Complex, Mount Pleasant. (843) 884-8517.19 • Tee Off fore the Arts, Wexford Golf Club, Hilton Head Island. (843) 686-3945, ext. 304.23 • cane Pole fishing, Hobcaw Barony, Georgetown. (843) 546-4623.23–24 • Halloween in the Swamp, Cypress Gardens, Moncks Corner. (843) 553-0515.23–25 • fall festival of Historic Houses & Gardens, multiple locations, Beaufort area. (843) 379-3331.23–25 • Savannah Speed classic, Westin Savannah Harbor Golf Resort & Spa, Savannah. (843) 785-7469.24 • Lowcountry Arts & Literary festival, Frampton Plantation, Yemassee. (843) 597-0912.29–Nov. 8 • coastal carolina fair, Exchange Park, Ladson. (843) 572-3161.30 • Trick or Treat at the creek, Bay Creek Park, Edisto Island. (843) 869-2505.31 • Senior Dances with Rosalie Halloween Party, Base Recreation Center Ballroom, Myrtle Beach. (570) 881-0244.31–Nov. 1 • Motoring festival & concours d’elegance, Port Royal Golf Club, Hilton Head Island. (843) 785-7469.

noVemBeR3–5 • Small Plate crawl, multiple locations, Charleston area. (864) 320-3002.

4–8 • American Heart Association Beach Ride, Lakewood Camping Resort, Myrtle Beach. (843) 282-291 1 .4–8 • charleston international film festival, Charleston Music Hall, Charleston. (843) 817-1617.5–6 • Rice & Ducks lectures, Hobcaw Barony, Georgetown. (843) 546-4623.7 • Harvest festival, Mullet Hall Equestrian Center at Johns Island County Park, Johns Island. (843) 795-4386.7 • Pecan festival, downtown, Florence. (843) 665-2047.7–8 • Art in the Park, Chapin Park, Myrtle Beach. (843) 446-3830.7–8 • Mythical & Medieval fest, Myrtle Beach Speedway, Myrtle Beach. (843) 602-1049.8 • charleston cup, Plantation at Stono Ferry, Hollywood. (843) 766-6202.12–14 • Heritage Days celebration, Penn Center, St. Helena Island. (843) 838-2432.12–15 • Dickens christmas Show & festival, Myrtle Beach Area Convention Center, Myrtle Beach. (843) 448-9483.13–14 • Smoke on the Harbor BBQ Throwdown, Lookout Pavilion at Charleston Harbor Resort and Marina, Mount Pleasant. (843) 284-7022.13–15 • Holiday Market, North Charleston Area Convention Center, North Charleston. (336) 282-5550.13–15 • Merry Marketplace, Florence-Darlington Technical College, Florence. (843) 667-0376.13–15 • Oyster festival, Shelter Cove Community Park, Hilton Head Island. (843) 681-7273.14 • Lowcountry Reads for the Holidays—A Book fair, Christ Lutheran Church, Hilton Head Island. (843) 686-6560.14–15 • Art in the Park, Valor Park, Myrtle Beach. (843) 446-3830.15 • Open Land Trust Oyster Roast and Annual Meeting, Sand Creek Farm, Edisto Island. (843) 869-9004.

ongoIngDaily through October • Pumpkin Patch, Centenary United Methodist Church, Conway. (843) 347-3781.Daily through nov. 1 • national Sculpture Society Awards exhibition, Brookgreen Gardens, Murrells Inlet. (843) 235-6000.Daily through Dec. 31 • Public Art exhibition on Hilton Head island, Coastal Discovery Museum, Hilton Head Island. (843) 681-9100.Weekends in October • Myrtle Maze and Pumpkin Patch, Legare Farms, Johns Island. (843) 559-0788.

Go to SCLiving.coop for more information and for guidelines on submitting your event. Please confirm information before attending events.


When It ComeS RIght DoWn to It, being human isn’t all that much fun. We sweat and get toenail fungus. We have to floss. Our computers crash. We have to deal with spiders and Miley Cyrus.

It’s no wonder that, given his options, Thomas Thwaites—a 34-year-old trans humanist from England—decided to try being a goat instead. Not a loyal, lovable dog. Not some diva’s pampered cat. Not a powerful, majestic lion. Of all the four-footed creatures in the world, he picked a goat.

Morphing into a hoofed creature is not as simple as it sounds. You can’t just grab a set of horns and a mohair coat and go march-ing into Starbucks on all fours expecting the java junkies to acknowl-edge your goatliness. If it were that easy, every-one would do it.

No, no. Thwaites spent a year designing prosthetics to help him realize the full goat experi-ence, which one can only have in the Swiss Alps. He spent several days in his prosthetic hoofs climbing the hills, trying to blend in with his highly skep-tical goat family.

If you are a native-born Swiss goat, you don’t often see something like Thwaites stumbling up your mountain side. So the first question you ask yourself is: “Why is that poor, homely creature wearing a helmet?”

Well, there’s a very good reason

for that. Compared to a goat, human knees are on backwards. So the pros-thetics were designed not only to com-pensate for the bipedal tendency to balance on two limbs, but to cover up his hands and feet—always a dead giveaway—and to make the knee thing more convincing. In other words,

much like women over 50 wearing spike heels, Thwaites fell on his head a lot.

He also got a crash course (no pun intended) in herd manners. When you are the new “kid” on the block, you never hobble up the hill ahead of the alpha. That’s bad form. According to dailymail.co.uk, Thwaites unwittingly found himself in that socially awkward position.

“I looked up and all the other goats were looking at me. Everyone else had stopped chewing and it was in that

moment, when I thought, ‘those horns look quite sharp,’ ” the Daily Mail reported.

You’d think he’d understand that psychology, since Thwaites invented a set of executive chairs designed to puff up aspiring alphas who need help intimidating their troops. Based on

the same principle as a puffer fish, the boss’ chair inflates itself to affirm who is in charge. At the same time, an unwitting underling’s tush is parked in a chair that’s shrinking down and becoming more uncomfortable by the second. The subordinate will assume the alpha has absolute authority, if not magical powers. Or he’ll think something’s wrong with the chair.

You’re probably wondering what’s next for the infamous goat man. As we speak, Thwaites is penning a book about his six days as a hoofed beast and

the break he took from being human. For future goats, it’s a self-help book. For women in high heels, it’s a safety manual.

Just skip right to the helmet chapter.

Jan a. Igoe likes goats, particularly in pajamas, but would rather personally morph into a colorful tropical creature that shuns frigid mountains and dines on something besides grass. Cookies, if possible. Share your animal wisdom at [email protected].

SChumorMe By Jan a. igoe




Free STEM Workshops for S.C. K–12 TeachersFree STEM Workshops for S.C. K–12 Teachers

For more details or to register visit

www.enlightensc.orgSeating is limited.

Earn 4 credit renewal points

- - - - - - - - - - - - - - - - - - - - - - - - - - -

Energy and the EnvironmentA half-day session featuring lessons and activities aligned to state education standards and ready for use with your students.

2015 Fall Workshops:October 3Aiken Electric Cooperative2790 Wagener Rd., Aiken, SC

October 10Black River Electric Cooperative1121 North Pike Rd., Sumter, SC

October 17Newberry Electric Cooperative882 Wilson Rd., Newberry, SC

October 24Upstate Regional Workshop11471 Hwy 221, Woodruff, SCJointly hosted by Blue Ridge, Broad River, Laurens,Little River and York electric cooperatives

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -� Access to grade-appropriate

lessons and activities

� Lunch

Sponsored by South Carolina’s electric cooperatives

ECSC 9-15Enlighten STEM Workshop 8.375x10.875.qxp_Layout 1 8/31/15 4:05 PM Page 1

http://www.enlightensc.org

2700 Middleburg Drive, Suite 216 | Columbia SC 29204 | 877-725-7733 | PalmettoPride.org

We’ve created PalmettoPride Clean Teams to give citizens a simple framework to actively participate in keeping South Carolina beautiful. We need YOU to engage neighbors, family and friends to adopt a special area to monitor and clean up regularly. Clean Teams encompasses Adopt-A-Highway, other state and local initiatives, streams and waterways and any other area you would like to “adopt”. We are looking for dedicated volunteers and Team Leaders to be advocates for change: creating a social norm and fostering an environmentally responsible community. As a Team Captain your primary role will be to find volunteers to help you care for your Clean Team area. We can help identify the right program for your team, provide guidelines, supplies and other cool litter-related facts to help you.

For more information, visit our website or call 1-877-725-7733. Do your part to help us keep South Carolina beautiful.

Keep South Carolina Beautiful

JOIN THE PALMETTOPRIDE CLEAN TEAM

SC Living Oct 15.indd 1 9/8/15 1:48 PM

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South Carolina Living October 2015