south carolina living august 2012

SC SCE N E

The Soda Pop Co-opSC STO R I E S

Life’s a peachH U MO R M E

When zombies attack

PierreviewCatching fish is only half the fun

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August 2012 • Volume 66, Number 8

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. 8

(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 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, Margaret Buranen, Mike Couick, Jim Dulley, Hastings Hensel, Carrie B. Hirsch, Jan A. Igoe, Charles Joyner, Megan McKoy-Noe, Mark Quinn, S. Cory TannerPuBLISheR

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

The Soda Pop Co-opSC STO R I E S

Life’s a peachH U MO R M E

When zombies attack

PierreviewCatching fish is only half the fun

AU

GU

ST 2

012

S C L I F EStoRIeS

21 The peach doctorLife’s a peach for Clemson University professor Desmond Layne.SCene

22 The Soda Pop Co-opSouth Carolina high school students form their own cooperative during a memorable week on the Washington Youth Tour.gaRDeneR

26 Grow your own spongesLuffa gourds make a wonderful addition to your home garden. tRaVeLS

28 In the land of cottonThe South Carolina Cotton Museum in downtown Bishopville offers plenty of hands-on history. ReCIPe

30 Taste sensationsFour-layer peach delightZucchini Parmesan T-bone with sauteed mushrooms Scallops mornayCheF’S ChoICe

32 Pour Richards: Dinner and a showAn open kitchen and plenty of fresh Lowcountry ingredients add up to a unique dining experience. huMoR Me

38 Yeah, bring on the zombiesCrossbow at the ready, Jan Igoe has no fear of the coming zombie apocalypse.

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 Catch of the day

For anglers across the Palmetto State, nothing beats pier fishing along the Grand Strand—where actually catching a fish is only part of the fun.

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

6 O N T H E AG E N DAJoin 45,000 of your closest friends for a weekend of fun at York Summerfest. Plus: A veteran lineman retires after 52 years on the job.

P OW E R U S E RDIaLogue

10 Memories of summerMaybe it’s time for our kids to put down the iPads and pick up a cane fishing pole.eneRgY Q&a

12 Create kitchen comfortCan’t stand the heat? Then remodel the kitchen.SMaRt ChoICe

14 All in for outdoor funTurn your backyard into the ultimate playground with these outdoor toys.hoMe Run

15 The speed of light(ing)LEDs are at the forefront of efficient lighting technology.

brunson Cook shows off his catch of the day at Springmaid Pier in myrtle beach. Photo by milton morris.

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toP PICK FoR KIDS

On the Agenda

For a

complete listing

of Events, see

page 36Highlights

AUGUST 25

SummerfestSouth Carolina’s largest one-day festival, Summerfest,

brings 45,000 visitors to historic downtown York for plenty of family-friendly fun. Highlights include a car show featuring “hot rods, old Studebakers, Model Ts, the Corvair Club, … virtually brand new cars that have been overhauled and souped up,” says Paul Boger of the Greater York Chamber of Commerce. Up-and-coming singing stars will battle at the Texaco Country Showdown, vying for an ultimate $100,000 national prize, and the festival wraps up with a Saturday-night concert by the Lakeside Drive Band, co-sponsored by York Electric Cooperative.For details, visit greateryorkchamber.com or call (800) 866-5200.

SEPTEMBER 7–8

Jazz Under the StarsA balmy evening, a manicured lawn, excellent jazz—it all adds up to sweet music at Jazz Under the Stars in Columbia. Tenor saxophonist Skipp “Pops” Pearson, South Carolina’s jazz ambassador, headlines his annual event designed to introduce new fans to jazz. Joining him on the north lawn of the State House will be professional musicians

and young artists mentored by the nonprofit SKP Jazz Foundation. Concerts are free, but donations benefit the foundation. Both evenings start at 6 p.m. A special VIP After-Party Masters Jam Session ($20 in advance, $40 at the door) is planned at Le Cafe Jazz at 903 Laurel St.For details, visit skpfoundation.org or call (803) 400-1879.

SEPTEMBER 13–15

Bluegrass in the WoodsBluegrass devotee Rudy Lowe has passed away, but the festival he launched in 1997 on a 60-acre Belton farm is still thick with good people, great food and first-rate bluegrass. Three days of entertainers—including Goldwing Express, Mike Eades and the Battle Creek Boys, The Little Roy and Lizzy Show—will perform under a 5,000-square-foot, open-sided shed. “People come and camp all week, have picking sessions in the campground and bring their children and dogs,” says Rudy’s son, Stephen, who now organizes Rudy’s Bluegrass in the Woods Autumn Festival. Daytrip bluegrass lovers can bring lawn chairs and enjoy their music with barbecue, boiled peanuts, fried pickles and funnel cakes. For details, visit rudysbluegrass.com or call (864) 356-3444.

SEPTEMBER 14–16

Yemassee Shrimp FestivalConsidering Yemassee’s colorful role in the evolution of shrimp baiting, it’s only natural that its hometown festival celebrates shrimp. Count on sampling tasty local shrimp that’s been boiled, fried, paired with rice or patted into burgers, but save room for the famous gumbo prepared by the ladies of nearby St. Helena Island. Local cooks face off in a Shrimp Battle Cook-off, tackling “everything from shrimp gravy to shrimp spaghetti.” The shrimp-themed parade is complemented by the festival’s pet fashion show and a 2,000-strong mud run. For details, visit yemassee.net/festival or call (843) 589-2120.

auGust 30–sEPtEMBEr 9

Upper S.C. State FairBring your best hootin’ and hollerin’ to the Upper South Carolina State Fair’s exciting rodeos, clunker-car Enduro race and demolition derby. Kids will ooh and aah at the acrobatics of Fantazia Circus and Wambold’s exotic animals. Midway thrills include the all-new G-Force ride. Find it all—plus foods, games, animals and exhibits—at the fairgrounds off US 123, between Greenville and Easley.For details, visit upperscstatefair.com or call (864) 269-0852.

6 soutH Carolina liVinG | auguSt 2012 | sCliVinG.CooP

Bidding farewellMCEC lineworker says goodbye after 52 years

On the first day of his retirement, Virgil Leaphart got up at 5:30 a.m. and walked three miles in the build-ing heat of a summer morning.

It was what he had done for the past 20 years and why, when he retired from Mid-Carolina Electric Cooperative after 52 years of service, he was almost as hale and hardy as many of MCEC’s far younger line-workers. Leaphart climbed poles from when he was hired in 1960 as an apprentice lineman to his last month of work at age 73 as a Line Tech A.

His advice to the younger set? “For one thing, they’re going to

have to stay healthy,” he says, “and they need to work safe, too.”

During his career, Leaphart saw MCEC grow from 4,770 members to about 52,000. Along the way he earned the respect of his peers and the many members he helped for his

knowledge, reliability and ever-positive attitude.

“We’re real proud of Virgil and the many years of service he’s given the co-op,” says MCEC CEO Jack F. Wolfe Jr. “He truly embodies the best of the electric cooperatives.” —WaltEr allrEaD

EMAil COMMENTS, QUESTiONS AND STORy SUGGESTiONS TO [email protected]

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

Domi-No.sSolve this multiplication problem and write your answer in the box tops, one digit to each box. Then match boxes to find a hidden word in your answer.

3 9 7 4 6 8

S U A G T D

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look to your windows for energy savings. use weather stripping on old windows, and, if you can, add storm windows. In hot climates, add solar film screening to west-facing windows to catch heat. For new homes, consider installing double-glazed panes. Find more ways to save at togetherwesave.com. sourCE: touCHstonE EnErGy CooPEratiVEs

energy efficiency tip

Wa

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CORRECTiONOur July SC Travels article on the Oconee Veterans Museum in Walhalla contained incorrect information. John Busch, a Vietnam-era veteran, is vice president of the museum’s board. A.J. Smith is the president. Admission to the museum is free, but donations are encouraged. For more information on the museum, call (864) 638-5455 or visit oconeeveteransmuseum.org.

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

Road to the

ShowMinor league players with big league dreams

SC SCe n e

Honor Flight’s ongoing missionSC Sto r i e S

One tough competitorH u mo r m e

Throwing a tantrum

July

201

2

UPDATE

ON THE ROAD Shortly after the July issue of South Carolina Living went to press, Cody Buckel—the Myrtle Beach Pelicans ace featured in our cover story “Road to the Show”— was called up to the Double-A Frisco Rough Riders. The former Pelican earned his first Texas League win July 4 on the road against the Arkansas Travelers by throwing six shutout innings and four strikeouts.

Virgil leaphart, who retired at 73 as a line tech A for mCeC, gets a pat on the back from mark Kyzer, an Apparatus Tech A for the co-op.

WEB ExTRA ON ScLiving.coop

Washington Youth tour: What happens when 48 of South Carolina’s top high school students invade Washington, D.C.? Find out in our exclusive video.

LIKE US ON FACEBOOKExplore our state’s “smiling faces and beautiful places” with 35,500 (and counting!) fellow fans of the Palmetto State. Join the fun at

facebook.com/SouthCarolinaLiving.

sCliVinG.CooP | auguSt 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.

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

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

lETTERS

A swing And A missI enjoyed the cover story in your July issue (“Road to the Show”) but must note what I consider an omission. Since you’ve opened the door to out-of-state teams with the Charlotte Knights, please furnish your readers with info on the Augusta Green Jackets.

Those of us on the South Carolina side of Lake Thurmond and the Savannah River

don’t have far to go to Lake Olmstead Stadium to see this team play in a very nice venue spiffed up when Cal Ripken bought the franchise. An evening watching the Jackets is not only pleasant, but a bargain, too. BoB stoCkton, McCorMiCk

RemembeRing ouR veteRAnsI cried when I read about the South Carolina veterans who traveled to Washington, D.C., on the cooperative-sponsored Honor Flight (“We honor their service,” and “Walking with heroes,” May 2012). I was sad because I know my

husband, Jason McSwain, would have loved going on such a trip.

Jason passed away in July 2007. He served his country well in the U.S. Army for four years and in the National Guard here in Clover for 16 years. My husband was at Richard Campbell Nursing Home when he passed away. When he entered their care, I told them if they wanted his attention to call him Sgt. McSwain and he’d answer every time. I still wear his 20-year pin with pride.

I really enjoyed reading about the World War II veterans and their trip to Washington in South Carolina Living.JEan B. McsWain, CloVEr

Write SCLLetteRs to the editoR We love hearing from our readers. Tell us what you think about this issue, send us story sug-gestions 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.

Augusta green JacketsLeague: South Atlantic (Class A)aFFILIatIon: San Francisco GiantsBaLLPaRK: Lake Olmstead Stadium (seats 4,822)ContaCt: (706) 922-9467



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Dialogue

When MY ChILDRen LooK BaCK on the summer of 2012, I wonder what they will remember most.

Kids today have a lot of things to help fill their leisure days—iPads, Nintendo DSis, cable television—but I worry they are missing out on the experiences that I enjoyed as a child. Growing up in the late 1960s and early 1970s, I was fortunate to spend parts of my summers with grandparents, and I still cherish the memories.

unity community, upper Lancaster County, with my paternal grandparents:

l Falling asleep to a chorus of frogs on the branch below the house. They seem to harmonize with the crickets and cicadas. No hermetic seal to the house. Nothing but the window screen between me and the big outdoors.

l Waking up to my grandmamma humming Bible Songs. Her favorite, number 144, was “My Heart Was Glad to Hear the Welcome Sound.” The thump of a rolling pin, the sizzle of country ham, the clump, clump, clump of grits boiling and the mellow rhythm of a stove-top coffeepot.

l The scorch of the sun on my back as I did “gofer” duty for my granddaddy when he helped a neighbor fix his house, barn or shed. Tools pulled from a wooden toolbox well-worn to a sheen. Watching him measure twice and cut once. Around 10:30 a.m., I could already taste what grandmamma had tucked in my lunch bucket—ham bis-cuits, leftover pork chops, sweet potato pie. Old-fashioned 6.5-ounce contoured bottles of Coke, Pepsi, Mountain Dew, Cheerwine and RC Cola, waiting in the ice chest.

l Bream fishing with a cane pole and a cricket. Fish cleaned, cooked and eaten within an hour of being caught.

l Picking blackberries—beware of chiggers, gnats and snakes. I pick three berries and eat one. Why does my pail get full so slow?

l The cool of the smokehouse. Salted hams hanging from the rafters. A rainbow of canned goods on the shelves. Crock jars of kraut curing. Gravelled new potatoes.

l Cows. Hereford. Baleful eyes that seem to look right through me. Withers quivering as the horseflies bite. Tails swishing, they follow me in the falling evening light toward the barn.

l A mule named Pearl.

Bethel community, upper York County, with my maternal grandparents:

l Sorting tomatoes on the back porch. Carefully laying them onto old editions of the Rock Hill Enquirer and Clover Herald. Watching my granddaddy read his favorite literary works: The Market Bulletin, Living in South Carolina and The Bible. Khaki shirt, khaki pants, both stained by the sweat of a morning’s work. He was a level-headed man—tobacco juice ran down the corners of both sides of his mouth.

l Pulling a watermelon from under the house. Splitting it with a butcher knife on a picnic table under a shade oak. A shake of salt. Face smeared with juice and seeds, washing off under the hose.

l Visitors stopping by in the early evening to sit in the yard swing and catch the latest news of trouble in Washington, “relatives feeling poorly” and who got a rain shower last night.

l Lightning bugs come out. I grab a washed Duke’s mayonnaise jar and go on the attack.

l Grandmother’s kitchen. Sticky buns. Fresh buttermilk. Baked sweet potatoes. Cold fried chicken. Country-fried potatoes.

l Saturday nights, as with all nights, hearing my grand-daddy go to his knees and pray out loud. My name seemed to be mentioned, but I couldn’t hear what he asked for.

l Sunday mornings. The croaker sacks come off the Ford sedan when it is pulled into the yard and no longer needs protection from roosting chickens or curious cats.

l Cows. Hereford. Baleful eyes that seem to look right through me. Withers quivering as horseflies bite. Tails swishing, they follow me in the falling light toward the barn.

l A mule named Maude.

The summer of 2012 is slipping away, and I’m grateful that my kids have already been up to the farm and had the chance to forge a few memories of their own with their grandparents. With luck, maybe next time they’ll put down the iPads long enough to pick up an old mayonnaise jar and chase a few fireflies.

Memories of summer

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


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Can’t stand the heat? Then remodel the kitchen

Q My kitchen gets uncomfortably warm during summer, even with air conditioning. how can

I remodel the kitchen to keep it comfortable and efficient?

A A kitchen remodeling project is an excellent opportunity to improve your home’s summer-

time comfort and efficiency. As you plan the renovation, your goal is to make sure you use as little heat as possible to prepare your meals. You can do this by following two smart strategies—developing an intelligent kitchen layout and installing high-efficiency appliances.

the kitchen triangleWhen designing the floor plan for your new kitchen, use the “kitchen triangle” concept for both efficiency and convenience. The three areas used most often are the sink, range and refrigerator. Try to locate these in an equilateral triangle. If your kitchen is relatively small, you may need only a step or two to get from one to another.

It might sound obvious, but don’t put hot appliances, such as the range or dishwasher, immediately next to the refrigerator. Even though a refrigerator has heavy wall insulation, it will use more electricity to stay cold if there is a range beside it roasting a turkey for hours. Likewise, a dishwasher gives off warm, humid air, which reduces the refrigerator’s efficiency.

Do not place the range under a window that is used for natural ventilation. Even a small breeze can carry away the heat that should be going into the pot. The space under a window is a great place to locate a sink, offering natural lighting and an escape for warm, humid air without running an exhaust fan.

Choosing efficient appliancesThe refrigerator and range/oven are the two greatest energy consumers in the kitchen, so look for the most efficient models you can afford. For all appliances, compare efficiency information on the yellow energy label, and look for Energy Star-rated models. The Energy Star designation is earned by appliances that meet effi-ciency guidelines set by the federal government.

When shopping for a refrigera-tor, choose the smallest model that

satisfies your needs. Refrigerators with more surface area absorb more heat from the room, and the compressor has to run longer to keep it cold inside. As a rule, top-freezer designs are the most efficient, but consult the energy label for exact comparisons.

Choose your dishwasher and range based on the energy label and the features you need. A range with a con-vection oven will cook more efficiently than a standard oven. The up-front cost is higher, but you’ll see savings in the long run.

The Energy Star label also comes in handy when identifying efficient vent hoods for ranges. Look for a range hood with about 50 cfm (cubic feet per minute) of airflow per linear foot of the range top. Install it no more than 30 inches above the cooking surface. If the range hood is too small or too high, it will run much longer to vent the hot, humid air—if it can at all. 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

Cool cooking tipsn Whenever possible, use a toaster oven or slow

cooker instead of the large oven. Heat buildup in the kitchen will be much less.

n Match the size of the pot to the size of the burner or heating element to reduce heat loss.

n If your refrigerator is seldom full, put several jugs of water in the back. This holds the temperature steadier and reduces air loss when the door is opened.

n Set the refrigerator temperature at 40 degrees and the freezer around zero. Setting them too cold just wastes electricity.

Create kitchen comfort

It sure looks nice, but what’s wrong with this kitchen remodel? ovens placed beside the refrigerator require the fridge to work harder; the microwave over the cooktop has an exhaust fan, but it vents into the room, not outside; and the “kitchen triangle” is interrupted by a large island.



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

A workshop where you can indulge your hobby, a garage to house your car collection, a storage building for your toys or just a place where you can relax and have fun with your friends and family—whatever your idea is of the perfect building, Morton can make it a reality.

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By BeCky BillingsleySmartChoice

When warm days and soft South Carolina summer evenings lure families out of the house and into the yard for playtime, these toys will provide plenty of entertainment and adventure.

All in for outdoor fun

LAWN AND POOL GAMESSNIPE HUNTMany a parent has distracted restless kids with an impromptu hunt for the elusive snipe. Such searches now come prepackaged and ready for indoor/outdoor fun with the Snipe Hunt Game. Similar to hide-and-seek or a treasure hunt, each game comes with two snipes—Biela and Smartin—to be hidden. Players hunt on their own or as teams; the first to return the snipe to its nest wins. Undiscovered snipes reveal their whereabouts with chirps and eyes that light up. $25. (231) 599-2763; store.educationoutdoors.net.

LOGGERHEAD JAMYoung swimmers ages 5 and up can race and chase the animated Rainbow Reef Turtles from SwimWays. These brightly colored pool pals will swim on their own and bob their heads to your pool tunes, powered by two AAA batteries. $18. (800) 889-7946; swimways.com.

SLIP SLIDIN’ AWAYIt’s a bounce house, climbing wall, water slide and a wading pool all in one! The inflatable Crocodile Isle Water Slide by Blast Zone is big enough for five children to scale the alligator’s side, slide down his tail or snout and splash around in the roomy pool. $600, includes blower, stakes and patch kit. (888) 216-6040; blastzonebouncehouses.com.

SOUNDS OF SUMMEROUTSIDE VOICESBackyards in summer call for noisy fun. The Light-Up Big Bang Rocket meets that challenge with safe and satisfying results. Simply cut newspapers into squares, place them in the cap, toss the rocket in the air and wait for the BANG! Multicolored animated lights deliver a visual treat, in the air and on impact. $20. (888) 282-7115; perpetualkid.com.

SOLAR FLAIRHere’s an outdoor sound system with the staying power to deliver tunes through a full day of fun in the sun. Self-powered with a high-efficiency solar panel, the Eton Rukus Solar speaker box works with any Bluetooth-enabled smartphone, tablet or computer and plays for eight hours on a charge—plenty of entertainment for the park, a tailgate or an outdoor game of musical chairs. The rugged four-pound unit also has battery and AC power options. $150. (877) 798-7774; etoncorp.com.

ON THE FLYPERSONAL DRONEPart stunt copter, part HD video-camera, the Parrot AR.Drone 2.0 Quadricopter is a heaping helping of remote-controlled fun. Down-load the free control application to a smartphone or tablet, and steer the craft by simply tilting the device. The AR.Drone 2.0 has hovering and barrel-roll capability, an HD 720p 30fps camera with a wide-angle lens and a range of 165 feet. $300. (800) 843-2665; barnesandnoble.com.

POWER KITENo wind? No problem—if you have the Motorized Stunt Kite from Hammacher Schlemmer. Wireless controls let the operator execute loops, dives and climbs in a 500-foot range. A gimbal-mounted engine and propeller enable agile, multidirectional maneuvers. A lithium battery provides flights up to eight minutes and recharges in 20 minutes. $200. (800) 321-1484; hammacher.com.

RAINY DAY PLAYCan’t play outside? Transform your living room into an air aquarium with Air Swimmers—helium-inflated sea creatures that fly around by remote control. Steer a clown fish, shark or flying bass gracefully to the left, right or forward. Since they’re lightweight, wall crashes are no problem. You supply the helium. $38 each. (323) 284-5288; mandmtoys.com.


By MEGAN McKOy-NOE HomeRun

oVeR the LaSt CentuRY, lighting tech-nology evolved at a pretty steady pace. Now, spurred by tighter standards for energy efficiency, the technology is leaping forward, with light-emitting diodes (LEDs) leading the charge.

Emerging options like LEDs promise to help consumers adapt to changing federal standards for lightbulbs. A bit of price shock still accompanies some of these innova-tions, but savings show up in longer product life span and reduced energy consumption.

“If you remember when the first CFLs [compact fluorescent lights] came out, they started off bumpy, but we got over that,” says Michael Smith, manager of energy programs for Central Electric Power Cooperative.

CFLs moved beyond early problems with low light output, erratic life span and high prices and are now more affordable and efficient.

“LEDs are coming out of that bumpy phase,” Smith says, but “as far as light replacement, they’re on par with improvements in CFLs.”

Shifting standardsCongress enacted improved energy-efficiency standards for incan-descent bulbs under the Energy Independence and Security Act of 2007. New rules, which began to take effect this year, mandate that light-bulbs using between 40 and 100 watts must consume at least 28 percent less energy than traditional incandes-cents, saving Americans $6 billion to $10 billion in lighting costs annually. Lightbulbs must become 70 percent more efficient by 2020.

Time-tested 100-watt incandescent bulbs will disappear from stores this year. As the next wave of standards

kicks in, 75-watt incandescents will be gone as of January 1, 2013, and 40-watt and 60-watt versions will vanish as of January 1, 2014.

How do LEDs deliver more energy-efficient light? Traditional incandes-cent bulbs create light using a thin wire (filament) inside a glass bulb—a delicate connection that can easily be broken, as frustrated homeowners can attest. Most convert only 10 percent of the energy they consume into light; the remaining 90 percent produces heat.

In contrast, LEDs are at the fore-front of solid-state lighting. Two con-ductive materials are placed together on a chip (a diode). Electricity passes through the diode, releasing energy in the form of cooler light.

By 2030, the U.S. Department of Energy (DOE) estimates, solid-state lighting technologies could cut the electricity used for lighting by half, saving up to $30 billion a year in energy costs.

making the move to leDsTo motivate manufacturers to design bulbs that would ease the transition as incandescents are phased out, the DOE established the Bright Tomorrow Lighting Prize. The Philips LED lamp that won the prize last year meets all DOE standards and more. But since coming on the market in April, it has not attracted consumers with its $50 price tag. Other LEDs are already available at less than half that cost.

For homeowners who want to try LEDs, Smith recommends starting with directional lighting—one of the strengths of LEDs. Recessed down-lights in ceilings or task lights over work spaces such as countertops are ideal spots to experiment.

“They’ll use 15 to 20 percent of the energy used by an incandescent bulb, they’ll generate less heat and, quite frankly, I think it’s a better light,” he says.

Smith also recommends buying LEDs from a major manufacturer to ensure the best possible experience. Consumers who bought the cheap, early CFLs were often disappointed in the results and blamed the tech-nology, when a poorly designed bulb may have been the real problem. Start with a high-quality LED, he advises, even if it costs a little more, and judge whether the light is worth the expense.

“You may drop $30 on a bulb, but it will last a long time,” Smith says.

GetMoreshedding light on leDs Curious to know if LEDs are right for you? The U.S. Department of Energy offers a website complete with all the basics about solid-state lighting, plus how to compare conventional lighting with LEDs. Learn more at eere.energy.gov/buildings/ssl.

The speed of light(ing)LEDs blaze trails for efficient lighting technology


CatcHo f t h e

DAYThe neighborly sport of pier fishing along the Grand Strand

By hasTings hensel | PhoTograPhy By milTon morris

If Chester Doyle ever subscribed to anything like an angler’s creed, it might be what he told me when I met him one winter morning at his regular spot on the 2nd Avenue Pier in Myrtle Beach.

“The only two things I love more than fishing? Jesus and my wife,” he said. There are the casual pier anglers—the families on vacation who fish for a

week every summer—and then there are the die-hards—those who come out more than five times per week, every month, for years.

Chester Doyle of Conway is a regular at the 2nd Avenue Pier. “the one thing my wife never bugs me about is my fishing.”


Family friend olivia Chamberlain peers at the croaker 5-year-old Will Kaiser, in his lucky fishing shirt, and dad bill caught off the 2nd Avenue Pier in myrtle beach.


Chester Doyle, a member of Horry Electric Cooperative, is perhaps the quintessential die-hard. Tall and broad-shouldered, with the impos-ing stance and clipped speech of an ex-Marine, he’s been fishing the 2nd Avenue Pier for more than 20 years, and he only aims for two species: speckled trout in the winter and sheepshead in the spring and summer.

“He sure can catch ’em,” his regular fishing buddy and fellow Horry Electric Cooperative member, Ronnie Hunter, said.

Indeed, Doyle possesses a kind of insider’s knowledge about all things related to pier fishing, including an abundance of stories—“I won the rodeo back in ’89 for speckled trout”—and a comic disdain for newbies and tourists. He has the phrase, “$1 to look” inked in black marker on the top of his cooler.

Doyle’s success did not come easily. He is adamant about the fact that he honed his tech-nique by learning from three 2nd Avenue Pier icons—Roy Brigham, Buck Scott and Derrick Rogers—and now he fishes at least five days per week, going through nearly three gallons of bar-nacles in that time.

Yes, Doyle fishes with barnacles for bait. He drives 30 minutes down from Conway, scrapes them off the jetty rocks, collects them in a

bucket, pierces the hook through one, drops it down and waits. And waits some more.

“I’ve got patience for this stuff,” he said. “The one thing my wife never bugs me about is my fishing.”

And if the fish aren’t biting, then Doyle doesn’t sweat it. He and Hunter have been known to enjoy the leisurely pace of not catch-ing any fish by engaging in boyish pranks—super-gluing someone’s rod tip to the pier, for example—or simply relaxing and sitting there quietly, taking their minds off everything.

But Doyle never takes his eyes off his rod, even if he’s talking to Hunter or to an inquisitive tourist, because there always might be that hard yank and that new personal record—a nine-pound sheepshead—on the other end of the line.

a ReMaRKaBLe thIng aBout FIShIng PIeRS IS the

fact that die-hards like Chester Doyle can coexist as neighbors with vacationing families like the Kaisers and Chamberlains from North Carolina.

In fact, a few benches down from Doyle, 5-year-old Will Kaiser was nearly as confident as the master himself. He was going to catch not one, he said, but four fish on the 2nd Avenue Pier. It was only the Kaisers’ second-ever fishing outing as a family, but Will was wearing his lucky fishing shirt—a fluorescent tie-dye tee—and he was focused on the task at hand, bent over the pier railing and watching the line as it ran into the ocean.

His mother, Regina, however, was not so sure. She was content to see it more as a family outing than a fishing adventure.

“Fishing and waterslides. You come to Myrtle Beach, and those are things you want to do. Here it’s nice because it’s so high and you can look down, and there’s so much more you can look at,” she said, nodding toward a string of hotels and beachgoers and the new Sky Wheel spinning and towering in the distance. “And they rent the equipment.”

But sure enough, not an hour after break-fast, the rented rod tip twitched, the line started spooling off the reel and the Kaiser family had one on. Will’s father, Bill, set the hook and started reeling it in.

But then 15 seconds passed, and they weren’t making much progress. Nothing was coming up, and the line didn’t seem to be getting any closer.

GrANd StrANd FiShiNG rOdEOThe Grand Strand Fishing Rodeo is a seven-month tournament open to anyone fishing on the piers from April to October, and there are two divisions—the pier fishing division and the offshore division. Neither division requires you to sign up; all you need to do is catch the “Fish of the Month” and weigh it in at one of the seven participating piers (2nd Avenue Pier is the only pier that does not participate). You may also weigh-in any offshore fish at Captain Dick’s Marina in Murrells Inlet. Prizes are awarded each month.

The rodeo’s pride and joy, however, is its popular “Take A Kid Fishing Tournament” which is held every year on the last weekend in October. For more information, visit grandstrandevents.com/fishingrodeo or facebook.com/grandstrandfishingrodeo.

they brought the fish up

and onto the pier, where

it spun from the hook and

caught the eyes of the hungry

seabirds and the strolling,

curious tourists.


Seeing what was happening, regular pier fish-erman Kelly Maddox hurried over and tightened the drag for them, and they brought the fish up and onto the pier, where it spun from the hook and caught the eyes of the hungry seabirds and the strolling, curious tourists.

And even though it wasn’t a state or world record—no 11-pound Spanish mackerel (a state record caught in 1983 on Springmaid Pier) nor a 1,780-pound tiger shark (a world record caught in 1964 on the Cherry Grove Pier)—it was a family record, and Will stood there proudly with his catch.

“A croaker,” Maddox said, identifying the species. “Croaks like a pig. Hear it?”

The two families gathered around the fish and held their ears to it, startling back when the fish croaked.

“We’ll have to let it go!” Olivia Chamberlain cried. “But I want to touch it!”

Before either of these things could happen, however, Maddox had another idea.

“That’s good eating right there,” he said. “We’ll take it.”

The Chamberlain and Kaiser families looked at each other, as if debating what to do. The fish wasn’t eligible to be entered into the “Fish of the Month” divi-sion of the Grand Strand Fishing Rodeo—May is the month for bluefish—and they had originally planned just to throw it back anyway, so they agreed to give the fish to Maddox as a token of their appreciation.

Fishing piers, after all, are places of exchange. They are com-munity gathering sites where, on most days, you can see everyone swapping ideas, advice, stories and occasionally even a fish or two.

at the SPRIngMaID PIeR, MY neIghBoRS WeRe

another father-son team, Bruce and Brunson Cook of Union, members of Broad River Electric Cooperative.

“We came down here this morning to get some fishing in before his brother and sister woke up,” Bruce told me as his son Brunson sat beside him and held the rod between his knees. They were accustomed to freshwater ponds in the Upstate, but every year they make a trip to the beach and try their hand at saltwater fishing.

It was a cool spring morning—the tide low and falling, the sun ripening on the horizon—but all anyone seemed to be catching were stories about the past or promises about the future.

“Tuesday we caught some spadefish and some perch,” Bruce Cook said.

“I almost caught a crab this morning!” Brunson Cook chimed in.

Still, the experience was far from dull. There is rarely a dull moment on a Grand Strand fishing pier, as the waiting is almost always inter-rupted by something in the water—a brood of jellyfish or a shark that glides by as quickly as one of the airplanes overhead. And there is almost always the opportunity to sit back and

compose a litany of excuses for why you are not catching any fish—the sharks are scaring them off, the water is too warm, the wind is too strong, the fish aren’t moving like they used to, the bait is wrong, the rig is wrong.

Beside us, Mike Huggins, who was vacationing with his family from Dallas, N.C., looked like he was using the right rig. It was a much longer pole—12 feet long—and he was constantly jigging it up and down, almost like he was keeping time to an

earl Huggins, visiting from Dallas, N.C., with his son’s family, shows off a ribbonfish caught at the Springmaid Pier.

Kelly maddox displays a speckled trout, aka dinner.


unheard melody. It was a strategy I’d seen others successfully using at the end of the pier, where they were bringing up silver, eel-like ribbonfish.

“Most of the time when you catch anything with these, you foul hook it,” he said to me. “But I’ve had real good results with them.”

His rig consisted of nine gold hooks, set eight inches apart, with a sinker weight on the bottom, and he was aiming for Spanish mackerel, who are fooled into thinking that the gold hooks are shiny minnows in the water. There is something nearly primitive about catching a fish on an empty hook without bait, and there have been times when Huggins has caught multiple fish at once. But this particular morning he was only pulling up a few ribbonfish and a few greenbacks that he tossed back into the water.

As insurance, he also kept a standard pier rig beside him, the kind you rent in the tackle shops and the kind that I was using—two shrimp-baited hooks with a pyramid sinker—and he advised me, like the Cooks had, to drop my bait as close as possible to the barnacle-covered pilings.

It WaS a StRategY that Began to WoRK FoR the

Cooks, who pulled up a pinfish and playfully bantered with one another.

“I got you beat today!” Bruce Cook boasted.“No, you just hooked it, and I caught it!”

Brunson corrected him. And then, unbelievably, it was a strategy that

worked for me. I felt a “tap-tap” of the rod, and I gently set the hook, cried “Fish on!” and reeled it in.

Doyle’s lessons about patience had paid off. It was my first fish of the year, and even though it wasn’t a fish to frame on the tackle shop walls, nor even a rodeo fish, it was my fish— a pinfish—small and slippery in my hands.

I thought about something that Chester Doyle had told me.

“I’m sure there are better people at it,” he said about fishing. “But no one loves it more.”

So I held the pinfish for a moment. I smoothed back its dorsal fin, unhooked it

and threw it back into the ocean. It was time to open the plastic container of shrimp, bait two more hooks, cast the line back out—and start dreaming of the next catch.

ApAche cAmpgRound pieR9700 Kings Road, Myrtle Beach (843) 449-7323aDMISSIon: $1 ($2 to park)DaILY FIShIng PaSS: $8.50 for two rodsRoD RentaL: $22BaIt: $4.50 per container SuMMeR houRS: 6 a.m. to 11 p.m.

cheRRy gRove Fishing pieR3500 N. Ocean Blvd., North Myrtle Beach(843) 249-1625aDMISSIon: $2DaILY FIShIng PaSS: $6 per rodRoD RentaL: $20 ($13 after 3 p.m.)BaIt: $5.15 per containerSuMMeR houRS: 6 a.m. to midnight

myRtLe beAch stAte pARk Fishing pieR4401 South Kings Hwy., Myrtle Beach (843) 238-5325aDMISSIon: Free with park pass ($5 per person)DaILY FIShIng PaSS: $5 for two rodsRoD RentaL: $7.50 per rodBaIt: $5 per containerSuMMeR houRS: 6:30 a.m. to 8 p.m.

14th Avenue pieR1304 N. Ocean Blvd., Myrtle Beach(843) 448-6500aDMISSIon: $1DaILY FIShIng PaSS: $7 per rodRoD RentaL: $14BaIt: $5 per containerSuMMeR houRS: 7 a.m. to 11 p.m.

the pieR At gARden city110 S. Waccamaw Drive, Garden City Beach(843) 651-9700aDMISSIon: FreeDaILY FIShIng PaSS: $9 per rodRoD RentaL: $9 per rodBaIt: $5 per containerSuMMeR houRS: Open 24 hours for fishing

2nd Avenue pieR110 N. Ocean Blvd., Myrtle Beach (843) 445-7437aDMISSIon: $1DaILY FIShIng PaSS: $9 per personRoD RentaL: $25 per package (includes fishing pass, rod and one container of bait)BaIt: $6 per containerSuMMeR houRS: 7 a.m. to 1 a.m.

spRingmAid pieR3200 Springmaid Blvd., Myrtle Beach(843) 315-7156aDMISSIon: $1FIShIng PaSS: $9 per personRoD RentaL: $10 per rodBaIt: $5.40 per containerSuMMeR houRS: 6 a.m. to 2 a.m.

suRFside pieR11 S. Ocean Blvd., Surfside Beach(843) 238-0121aDMISSIon: $1FIShIng PaSS: $9 per personRoD RentaL: $9 per rodBaIt: $5.99 per containerSuMMeR houRS: 6 a.m. to 11 p.m.

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Desmond layneage: 49hoMetoWn: SenecaoCCuPatIon: Clemson University professor, peach evangelisthoBBIeS: Deer hunting, hiking and photographyFaVoRIte PeaCh VaRIetY: Winblo. “It has a perfect creamy, melting texture and a fabulous blend of sugar and acidity.”

The peach doctorTiger fans often claim they “bleed orange,” but Clemson University professor Desmond Layne says of himself, “I bleed peach.”

His father was a breeder of peaches for Canada’s national agricultural agency, and Layne’s first job—at 14—was picking peaches for $2.15 per hour. Since then he’s earned a Ph.D. in horticulture, produced the definitive textbook on peaches, lectured around the world and been featured in national newspaper, radio and television interviews.

Layne earned the moniker “Dr. Peach” for his work testing different cultivars South Carolina growers use to extend their commercial season from May to mid-September. While 80 percent of the state’s crop is shipped elsewhere, Layne’s other professional mission is to remind South Carolinians we have the privilege of enjoying tree-ripened peaches throughout the summer.

“Our peaches don’t have to travel thousands of miles to get to the market, thus they can be picked at a later stage of maturity making them sweeter and a better eating experience,” he says. “The July-August harvest window is when the fruit has the best eating quality.”

But like lazy summer days, juicy, perfectly ripe peaches are only around for a short time.

“Peaches are a summertime treat and they should be enjoyed in the summertime,” Layne says. “The best way to do that is at the local farmer’s market or roadside stands getting tree-ripened fruit. That way you’re guaranteed a satisfying eating experience. Let it drip off your face, off your elbow, onto your shirt. It’s part of the joy of summer.” — MaRgaRet BuRanen

get moRe Visit Desmond Layne’s “Everything about Peaches” website at clemson.edu/peach to discover which varieties of South Carolina peaches are at peak perfection this week. Or follow the professor on Twitter (twitter.com/peachdoctor) and Facebook (facebook.com/peachdoctor).


SCScene By mark Quinn

S.C. students form their own cooperative during a memorable week in Washington, D.C.

wAshington youth touR is an annual, week-long event during which 1,500 rising high school seniors from electric cooperatives across the United States convene in Washington, D.C., to learn more about government, electric cooperatives and leadership. Coordinated by the National Rural Electric Cooperative Association (NRECA) and The Electric Cooperatives of South Carolina (ECSC), local electric cooperatives select outstanding high school students to represent their service area as well as the entire state of South Carolina.

South Carolina cooperatives sent 48 students to Washington this summer, where they met with members of the state’s congressional delegation and toured the capital’s museums and monuments. This year’s trip also provided an opportunity for students to learn more about the cooperative business model by forming the Soda Pop Co-op.

between visits to historic sites including mount Vernon and the Washington monument, south Carolina Youth Tour students met with u.s. senators lindsey graham and Jim Demint. the 48 rising high school seniors were selected by their co-ops based on academic and extracurricular performance. “I can honestly say this group of kids is really the best of the best,” said chaperone erin reichert, a history teacher at bluffton High school.


touRISt attRaCtIonS taKe a toLL on the WaLLet,

especially when you’re a high school student on a shoestring budget. A quick glance at the price list of a street vendor’s cart can be enough to instill a deep sense of sticker shock.

“Five bucks for bottled water! Is that for real?” asked an incredulous Grace Westbury, a rising senior at Holly Hill High School and one of 48 students who represented South Carolina at this year’s Washington Youth Tour. “I can’t believe people pay that,” she said, shaking her head as she stood in front of the Smithsonian Museum of American History.

When it came to refreshments on the five-day trip, Grace and the rest of the South Carolina contingent didn’t pay “tourist” prices. Instead, the group formed the South Carolina Soda Pop Co-op to control costs and provide a service they all wanted.

“We weren’t sure how it was going to go because we had never done this before,” said Van O’Cain, director of South Carolina’s Youth Tour. “But we thought this was the perfect opportunity to give the group some real-life experience with how a cooperative actually works.”

Toward the end of their first afternoon in D.C., O’Cain laid out the parameters of the program and what it would entail: election of a five-member board of directors, the hiring of a manager and assistant manager to handle busi-ness operations and the collection of a $1 mem-bership fee from anyone who wished to join the Soda Pop Co-op.

“One of the seven cooperative principles is open membership,” O’Cain said. “We didn’t force anyone to join, but all of them did; even our chaperones.”

Because demand to join the board of directors was so great, five random names were drawn from a hat. ll

Outstanding students, future leaders two of the students selected for the 2012 Washington Youth tour have also been recognized individually for their academic success and leadership potential.

KIRa FuLLeR believes it’s her calling in life to “help people.” The honors student at Ridgeland High School will receive some help of her own after she was named this year’s recipient of the R.D. Bennett Scholarship. Each year, The Electric Cooperatives of South Carolina offers the $2,500 scholarship—named in honor of the first chief executive of the statewide association—to one of the Youth Tour participants. Fuller, who currently ranks number

one in her graduating class of 110 students, plans to attend the University of South Carolina and begin studying to become a doctor. “What I’d really like to do is become an OB-GYN so I can help women make healthy choices in their life,” said Fuller, whose Youth Tour trip was sponsored by Palmetto Electric Cooperative.

Fuller was chosen on the basis of a written essay, her school achievements and the way she interacted with her peers on the Youth Tour trip. “There is something special about Kira,” said Youth Tour Director Van O’Cain. “When you’re around her, you know this is someone who knows what she wants and will work hard to get it.” Fuller has a busy routine outside of school and her impressive number of extracurricular activities. In addition to being active in her church, she also volunteers at the Jasper County Boys and Girls Club.

For DeVIn oLIVeR, involvement in Youth Tour will continue into his senior year of high school. The battalion commander for Bluffton High School’s Junior ROTC program was chosen by his peers to represent South Carolina on the Youth Leadership Council (YLC) of the National Rural Electric Cooperative Association (NRECA). He returned to Washington, D.C., on July 21 to attend the week-long YLC Conference with 41 other Youth Tour

representatives from around the country. “It’s an amazing opportunity at this point in my life,” Oliver said. “I’ve worked real hard to be a leader at my school, and I think being a part of this program is only going to help me grow as I get ready to graduate.” The week-long conference agenda includes leadership and team-building exercises, meeting with congressional staffers who are alumni of Youth Tour, and a competition to select the NRECA’s National Youth Spokesperson. Oliver, who hopes to attend the U.S. Military Academy at West Point or The Citadel in Charleston, is looking forward to the opportunity to spend another week in the nation’s capital. “I can’t wait to spend a week with people that have similar goals to mine,” he said. “I think it’s a group where everyone really hopes they can make a difference.” In February 2013, Oliver and the other members of the YLC will reconvene in New Orleans to participate in NRECA’s Annual Meeting, taking part in more leadership and educational activities. “It’s hard to believe I’ll be doing all these things because of my co-op [Palmetto Electric Cooperative],” Oliver said. “To think they invest so much in young people like me kind of blows my mind. But I sure am grateful.”

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Scott Martin, a special education teacher at Seneca High School and a chaperone on the trip, volunteered to help oversee the new enterprise. His first task: convene a hotel-room meeting of the Soda Pop Co-op board to interview candi-dates who wanted to manage the cooperative.

“Impressive,” Martin said of that meeting. “We gave them two minutes to tell the board why they should manage the business, and you

could really feel the enthusiasm. I’m telling you, they were into it.”

Chase Toler, a student at Dutch Fork High School, was elected manager. Blake Ward of Sumter High School was brought on as the assistant. For their efforts, Toler agreed to be paid

$10 a day. Ward’s salary was set at $5.On the evening of the trip’s first day,

the tour bus pulled up to a local super-market and the managers began using membership fees to buy soda and water at prices much lower than the students would find in the hotel or area tourist

attractions. The board had given the man-agers latitude to select the prices cooperative

members would pay. They settled on 50 cents for bottled water, $1 for each soda.

The allocation of resources was “a little trickier than I expected,” said Toler, who was responsible for purchasing the right mix of water, regular soda and diet soda.

Ward discovered that product distribu-tion—serving up cold refreshments for a thirsty mob of members at each stop of the tour—was “kind of chaotic,” but after a day and a half, with the initial kinks worked out, the managers were ready to reinvest the proceeds and go on

a second shopping spree. This time, they went armed with more money and more information from their members.

“The membership advised us they’d like to have snacks, so we added chips to the mix at 50 cents a bag,” Toler said.

“Each night we’d regroup at the hotel and the guys would tabulate the day’s sales,” Martin said. “By the last day of the trip when we sold out of drinks, we knew we’d done well.”

On the final night of Youth Tour, the South Carolina group gathered for a farewell pizza party. Dissolving the Soda Pop Co-op and dis-bursing the profit (capital credits) was the first order of business. After paying salaries to man-agers and a small bonus to the board, the coop-erative netted more than $220. Toler stood up and proudly told the group, “The co-op has been profitable and all of you are basically getting $4 back.”

“I’d say it was a big success,” O’Cain said. “The students saved a bunch of money on something they all needed, and it was an easy, instructive way to show them how cooperatives work in the business world every single day; including their local electric cooperative back home.”

Youth tour alumna crowned miss south Carolinathe neWLY CRoWneD Miss South Carolina 2012, Ali Rogers, can trace at least part of her fan base to the 42 fellow S.C. high school students who joined her on the 2009 Washington Youth Tour.

Rogers was the reigning Miss Laurens County Teen that year, the same summer she served as the Laurens Electric Cooperative delegate to Washington, D.C. Just weeks after returning from Washington, she went on to win the title of Miss South Carolina Teen 2009.

“All my friends on the Washington trip were pulling for me,” Rogers said. “We had just been on this amazing trip together, and then I was in the pageant, and they were all supporting me.”

With a love of history and an interest in politics, Rogers was overwhelmed by the opportunity provided by the Youth Tour to explore America’s past, visit monuments and meet with congressmen during her week in Washington. As Miss South Carolina, she will spend the next year promoting her platform—making a difference for children with disabilities—and proudly representing her home state and county.

“That’s what it’s all about—giving back to your community and the people who supported you,” Rogers said. ––DianE VEto ParHaM

GetMoreSee pictures from the 2012 Youth tour by clicking on the South Carolina tab at http://photos.youthtour.org/2012YouthTour.

For information on applying for the 2013 Youth Tour, contact your local electric cooperative.

teachers interested in serving as chaperones on the 2013 Washington Youth Tour should contact South Carolina Youth Tour Director Van O’Cain at (803) 739-3048, [email protected].

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Ali rogers, miss laurens County, left, was crowned miss south Carolina 2012 on July 14 by 2011 Queen, bree boyce.

Soda Pop Co-op manager Chase toler (left) and chaperone scott martin prepare to stock the co-op coolers with sodas and bottled water.

“ The membership advised us they’d like to have snacks, so we added chips to the mix at 50 cents a bag.”


http://photos.youthtour.org/2012YouthTour


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natuRaL SPongeS CoMe FRoM the Sea,

right? That’s true for most absorbent sponges, but one popular scrub sponge can be grown in your own backyard. Luffa (sometimes spelled loofah) sponge gourds are easy to grow in South Carolina. Closely related to cucumber and winter squash, they thrive in the same conditions.

To perform best, luffa gourds will need a site with full sun, rich, well-draining soil, ample moisture and a sturdy trellis to climb. Luffa plants require a long season to produce usable gourds. They are best grown from seeds planted indoors four to six weeks before the average last-frost date in your area.

Luffa seeds are slow to germinate, but soaking them in warm water for 24 hours will hasten germination. Plant two seeds a half-inch deep in peat pots, and, if both seeds germi-nate, remove one to give the other room to grow. As your young plants grow, prepare your garden soil based on soil-test results. After the danger of frost is past and the soil is warm, plant the transplants outside with three to four feet between plants in a row.

Vigorous luffa vines will require plenty of water and fertilizer, so water deeply once or twice per week if rain-fall is inadequate. As the plants begin to run, train the vines up a trellis or other sturdy structure. Keeping the fruits off the ground will reduce fruit rot and lead to straighter, more attrac-tive sponges. When the first blooms appear, side-dress each plant with three tablespoons of calcium nitrate. One or two more side-dressings may be needed, depending on your soil type or if heavy rains occur.

Luffa sponge gourds are gener-ally pest-free. Cucumber beetles and spider mites may occasionally become

a problem. An insecticide containing carbaryl that is labeled for vegetables can be used to manage cucumber beetles. Insecticidal soap is an effective treatment for spider mites.

If all goes well, you can harvest usable sponges in early fall, about 130 days after transplanting. A healthy plant will produce 10 to 20 gourds that may be up to 18 inches long and weigh as much as three pounds each when green. As the gourds mature, their interior fibers begin to harden, and the green skin will start to yellow and then turn brown. Harvest the fruit once they are brown, lighter in weight and mostly dry. At this point you can process the gourds into their finished product, or you can allow them to dry completely and store indefinitely

in a dry, ventilated location. The “sponge” part of the gourd

is the fibrous interior of the fruit. To make it usable, you will need to remove the skin, seeds and adher-ing pulp. Start by removing the bloom end of the fruit—it will pop off easily—and shake the seeds out. If there was no cross-pollination from other crops like squash, pumpkin or other gourds, you can save the seeds to plant next year or share with friends. Next, soak the gourd in warm water for five to 20 minutes to loosen the skin, and then strip it from the fibers. It should come off easily.

You could leave the sponge its natural color and it would be fine for scrubbing, but most people prefer to improve its appearance by soaking in a 10 percent chlorine bleach solution for 15 minutes or until it reaches the desired color. Finally, rinse the bleach from the sponge with clean water and air dry. Once the sponges are dry, they can be cut into desired shapes and sizes and put to use as scrubbers in the bathroom, the kitchen or the garden shed.

These natural sponges are extremely durable and will last for years. I use one in the shower every day. If they become dirty, simply bleach again or throw them in the washing machine.

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].

SCGardener By s. Cory Tanner

Grow your own sponges

From garden plant to soapy scrubber: With a little effort, a homegrown luffa gourd can become a handy bath accessory that “lasts for years.”

The “sponge” part of the gourd is the fibrous interior of the fruit.



TAKE A SEATFOR FORESTS & WILDLIFE

Earthjustice protects our wild places in court—because we believe the earth needs a good lawyer. Show your support for our work by scanning the code and taking a stand for the environment.

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TAKE A STAND


We WeaR Cotton, SLeeP on It, toWeL

oFF WIth It. Cotton rescued the U.S. economy after the American Revolution; it did the same for the South after the Civil War.

More than just fluffy white balls, cotton actually comes in seven differ-ent colors and can be found in prod-ucts as diverse as ice cream, eyeglasses, lipstick, X-ray film and dynamite.

If he were so inclined, Janson Cox—a professional historian, gifted storyteller and executive director of the South Carolina Cotton Museum—could meet you at the front door of his Bishopville museum and bend your ear for hours about what you don’t know about cotton.

Instead, Cox gives his visitors ample room to meander. Answers and anec-dotes are always nearby if desired, but this is an adventure of discovery for those who like to explore at their own pace. Tour guides are absent—the exhibits themselves tell the intriguing story of cotton in this state.

Visitors may prowl the 16,000-square- foot museum at their leisure—sink hands into bins of cotton lint, peer into historic and modern cotton-processing machinery, watch a minia-ture mule-powered cotton gin at work and imagine themselves in times and places past.

“When people go into a museum, they don’t want ‘virtual reality’—you can do that at home on your com-puter,” Cox says. “People want to see real objects, touch real things.”

The eye-catching entry exhibit is

a four-foot-tall cotton bale, wrapped in burlap and still

tagged with its metal IRS marker from 1935. Here is a first chance

to lay hands on cotton and learn why it has flourished in South Carolina and been a cornerstone of the state’s economy and history since the 1700s.

Travel a chronological path to see scales that weighed picked cotton before it was sold and to compare evolving models of cotton gins. Under signs that read “Please touch!” visitors can dig fingers into raw cotton fibers and feel seeds still buried tightly inside, imagining the chore of separating seeds by hand before gins were invented.

Just two miles from I-20, the Cotton Museum is a highlight of downtown Bishopville and the must-see first stop on the S.C. Cotton Trail through the Pee Dee. More than 9,000 visitors—from nearly every state and some other countries—enjoyed the museum in 2011.

What they enjoy is time to explore artifacts that are rapidly disappear-ing—spinning wheels, looms, a crop-dusting plane with spinning propeller, a tenant farmer’s shack and more.

One favorite is a three-foot-high model of the destructive boll weevil. If you want to see the six-millimeter real thing, Cox owns the last boll weevil captured in South Carolina. Ask, and he’ll show it to you, preserved in a small tube.

Why should modern-day South Carolinians care about something as plain-Jane as cotton? Cox, the museum’s chief advocate for 13 years, explains.

“Cotton is as important today to your daily life as it has ever been,” he says. “To understand the current life of cotton, you have to know the history, geography, politics and science of cotton.”

SCTravels By Diane VeTo Parham

In the land of cottonBishopville’s S.C. Cotton Museum offers hands-on history

The South Carolina Cotton Museum is located at 121 West Cedar Lane, Bishopville. Take exit 116 off Inter-state 20 in Lee County. Follow Highway 15 North two miles into downtown Bishopville, and turn left at the third traffic light onto West Cedar Lane. The museum is on the left.

houRS: Monday through Friday, 10 a.m. to 4:30 p.m.; Saturday 10 a.m. to 4 p.m.

aDMISSIon: Adults, $6; Senior Citizens, $4; Students, $3. Contact the museum for educational group programs and admission fees.

DetaILS: (803) 484-4497; sccotton.org

GetThere

Janson Cox has a passion for cotton, and is proud of his museum’s exhibits, including cotton bales from 1935 and a three-foot-high model of the crop’s scourge, the boll weevil.


333 HELEN-WWHITE COUNTY CVB_FP_AD 6/22/12 5:28 PM Page 1

333 HELEN-WWHITE COUNTY CVB_FP_AD 6/22/12 5:28 PM Page 1

VISIT HELENGA.ORGfor more information or call

1-800-858-8027

Come to the NORTHEAST GEORGIA MOUNTAINS to cool off this summer.

Enjoy tubing down the Chattahoochee River that runs through the middle of Alpine Helen... Enjoy the taste of the many Wines the Region offers on a hot day either inside a winery or under the shade of the beauitful

forest and the many Waterfalls thatsurround this wonderful Bavarian town.

51st Annual

SOUTH CAROLINAAPPLE FESTIVAL

Historic Main Street, Westminster, SCSeptember 4-8, 2012

Call Westminster Chamber ofCommerce 864-647-5316 or

864-647-7223 for more informationTHIS AD PAID FOR WITH OCONEE ATAX FUNDS.

Sept. 4: Golf TournamentSept. 5: River Float

Sept. 6: Music on Main& Apple Baking ContestSept. 7 & 8: Festival

Music • Food • Arts & CraftsClassic Car Show • Kiddie RidesRotary Club Luncheon • Parade5K Fun Run Race • Children's

Activities • IPRA sanctioned Rodeo• click on “Advertise” at scliving.coop800-984-0887 • [email protected] advertise, contact Dan or Keegan at

Look for Our Fall Travel Sections in September, October & November!

Look for Our Fall Travel Sections in September, October & November!



Recipe eDiTeD By Carrie hirsCh

Taste sensations

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

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.

submIt reCIPes oNlINe At sClIVINg.CooP or send to South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033, or by email to [email protected]. Entries must include your name, mailing address and phone number.

FouR-LAyeR peAch deLightsErVEs 12

FiRst LAyeR 2 cups self-rising flour 1 cup nuts of choice,

chopped 2 sticks butter, melted

second LAyeR 8 ounces cream cheese,

softened 2½ cups powdered sugar 8 ounces whipped topping

thiRd LAyeR 4 cups fresh peaches, peeled

and cut into small pieces

FouRth LAyeR 1 cup granulated sugar 4 tablespoons peach Jell-O

powder 2 tablespoons cornstarch 1 cup water

FIRSt LaYeR: In a medium bowl, mix together flour, nuts and butter. Spread into a 9-by-13-by-2-inch pan sprayed with cooking spray. Bake 15–20 minutes at 375 degrees. Cool before adding next layer. This layer will not brown. Do not overbake.SeConD LaYeR: In a medium bowl, mix cream cheese and powdered sugar together. Then stir in whipped topping. Spread over first layer and refrigerate for 1 hour minimum.thIRD LaYeR: Spread peach pieces evenly over third layer.FouRth LaYeR: In a medium pan, mix sugar, peach Jell-O powder and cornstarch, then stir in water. Simmer, covered, over medium heat until thick and clear. Allow to cool completely. Spread over peaches, cover and refrigerate overnight for optimum flavor.JuliE B. CorBEtt, taMassEE

scALLops moRnAysErVEs 2

1½ tablespoons butter 1½ tablespoons flour ¾ cup milk ¼ cup Gorgonzola cheese,

crumbled ¼ cup Swiss cheese, chopped ¼ cup sherry wine 8 ounces angel hair pasta,

uncooked 6 large scallops (if frozen,

defrost before cooking) Parsley, chopped, for

garnish

In a medium saucepan, melt butter, then add flour and stir over low heat until smooth. Stir in milk, Gorgonzola cheese, Swiss cheese and sherry wine. Bring to a boil, stirring constantly. Reduce heat and continue cooking on low boil for 2–3 minutes or until mixture is smooth. Cook angel hair pasta according to package directions. In a medium pan, add water and boil large scallops, covered, for 4 minutes. Arrange pasta on serving plates, add scallops, top with sauce and sprinkle with parsley. EDWarD VErVillE, GEorGEtoWn

Zucchini pARmesAn sErVEs 10

6 large zucchini, sliced 2 tablespoons extra virgin

olive oil 1 cup grated Parmesan

cheese, divided ½ cup Italian bread crumbs Salt and pepper to taste 2 cups marinara sauce 1 cup mozzarella cheese,

grated Cooking spray

Preheat oven to 450 degrees. Coat a large, lipped baking sheet with cooking spray. Place zucchini slices in a large bowl, drizzle with olive oil and toss to coat. Combine half of the Parmesan cheese, bread crumbs, salt and pepper in a bowl. Dip each zucchini slice into bread crumb mixture, coating well. Place zucchini slices in one even layer on baking sheet. Bake for 25 minutes or until crisp and browned. Reduce oven tem-perature to 400 degrees. Coat a 9-by-13-by-2-inch baking dish with a half cup of marinara sauce. Layer one-third of the zuc-chini slices over sauce. Repeat layers, ending with final topping of grated mozzarella and the remain-ing Parmesan cheese. Bake for 10–15 minutes or until the cheese is melted and the sauce is bubbling. tina HuntEr, ConWay

t-bone with sAuteed mushRooms sErVEs 2

steAk 2 T-bone steaks Salt and pepper to taste

mushRooms 1 tablespoon olive oil 1 8-ounce package fresh

mushrooms, sliced 1 tablespoon butter 1 tablespoon dry sherry ¾ teaspoon fresh thyme

leaves, finely chopped

Preheat grill. Grill steaks over direct heat 6–8 minutes. Turn and season with salt and pepper. Grill 6–8 additional minutes or to desired doneness. Remove from grill, cover with foil and let stand 2–3 minutes before serving. While steaks cook, heat olive oil in large skillet over medium heat on stove top. Add mushrooms and saute 5 minutes. Stir in butter, sherry and thyme. Saute 5 minutes, stirring often, until glazed and lightly browned. Serve steaks topped with mushrooms. nikki CartEE, york

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Henry C. Fitzgerald elgin, S.C.

The bombing of Pearl Harbor, the Battle of the Bulge, Iwo Jima, and the Berlin Airlift—they’re all here. From the foxholes of Belgium to the engine rooms of Navy destroyers to the cockpits of P-38s, this 212-page book will absorb you with the profiles, period photos and portraits of 100 South Carolina World War II veterans.

Read the fascinating stories of 100 World War II veterans who are also your neighbors. Order your copy of Honor Flight today!

to order Honor Flight, complete and return this form with a check made payable to electric Cooperatives of S.C. PLEASE Print CLEARLY

YouR nAmE ______________________________________________________________________________________________________________________________________________

AddRESS __________________________________________________________________________________________________________________________________________________

CitY/StAtE/ZiP ___________________________________________________________________________________________________________________________________________

EmAiL AddRESS _________________________________________________________________________________________________________________________________________

dAYtimE PhonE # (______________________________) ____________________________________________________________________________________________________

Number of books _________________________ at $29.95 each. Amount enclosed $_________________________________________

Mail form and check to: Electric Cooperatives of S.C. P.O. Box 100270 Columbia, SC 29202-3270

Price includes shipping and sales tax. Allow 3 to 4 weeks for delivery.

Questions: EmAiL: [email protected]: (803) 739-5066

“ There were at least eight times I should have been dead, but God was watching over me.”


tWo CheFS CooK In tanDeM at Pour Richard’s, performing something like ballet in the kitchen—no words, just perfect choreography. After years of working side by side in narrowly configured kitchens, they have memo-rized each other’s movements.

“Steve Collier, my longtime chef, and I are like poetry in motion,” says head chef Richard Canestrari, smiling. He credits his culinary team for the restaurant’s blend of entertainment, efficiency and enticing entrees featur-ing fresh, local ingredients.

Twelve customers take front-row seats at the chef’s counter, and 48 more in the dining room can watch Canestrari and Collier pan sear, saute, braise, fry and plate. Their open kitchen—a show in itself—adds a bonding element to the Pour Richard’s dining experience.

Favored items on the dinner menu are the flounder and quail, but nightly

specials with seasonal grouper, triggerfish, soft-shell crabs and local cobia vie for top choices. A prime beef special topped with “natural hollandaise”—a lightly fried egg, the yolk blending with a lemon beurre blanc—helped Canestrari and Collier take second place in the Iron Chef Challenge at the Historic Bluffton Arts and

Seafood Festival last fall. Featuring “Lowcountry ingredients

with global flavors,” the entrees and small plates offerings change several times a year with the availability of seasonal ingredients.

“We’ll use as much fresh as pos-sible, whatever may be available in a week in Beaufort or Jasper or some-where else in the area,” Canestrari says. “If you want the best quality, it’s not all going to be in one place.”

Canestrari studied at Johnson and Wales University in Rhode Island and held diverse jobs—including a stint building submarines in Connecticut

for five years—before becoming a full-time chef. But he knew he would open his own restaurant someday. As a child, he watched his parents and grandmother cook; when he was 6, he began making omelets and harvesting from the garden to pickle vegetables and fruits.

Sweet treats at Pour Richard’s are the handiwork of Canestrari’s partner and pastry chef, Ally Rogers. A native of Ridgeland and pastry arts graduate of Johnson and Wales in Charleston, Rogers creates her desserts from scratch. Favorites include her straw-berry rhubarb creme brulee, chocolate almond chess pie and cinnamon roll bread.

Canestrari attributes the success of Pour Richard’s to his guiding philoso-phies of “honesty in menu and truth in menu” and “highest quality, local ingredients.”

“Yes, it costs more, but in the long run, our guests know quality food,” Canestrari says. “I don’t believe we should use imported seafood and other ingredients if we raise them here in South Carolina. I believe in our country.”

SCChef’sChoice By Carrie hirsCh

Pour Richard’s: Dinner and a show

potAto RisottosErVEs 4–6

3 Idaho potatoes 1 sprig thyme ½ cup heavy cream 2 ounces Parmigiano Reggiano, grated 3 tablespoons butter Salt Freshly ground black pepper

Peel and julienne potatoes using a mandolin or a sharp knife; keep potatoes submerged in water. Cut the julienned strands of potato into ¼-inch pieces (should be the size of a grain of rice). Just before cooking, drain the potatoes in a fine-mesh strainer and allow them to sit for five minutes to remove any excess water. In a medium saucepot, cook the potatoes in the cream and thyme over medium heat until al dente (about six to seven minutes), stirring constantly with a wooden spoon. Remove from the heat, and add cheese and butter. Adjust seasoning with salt and pepper to taste.

Pour richard’s4376 Bluffton Parkway Bluffton, SC 29910 (843) 757-1999 pourrichardsbluffton.com

Serving dinner Monday through Saturday, 5:30 to 10 p.m. Reservations strongly recommended.

Head Chef richard Canestrari and Pastry Chef Ally rogers serve up friendly smiles and unique specialties—including prime beef topped with “natural hollandaise.”


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Calendar of Events

UPSTATEauguSt18 • flight of the Dove hospice cycling fund-raiser, Bailey Memorial Stadium at Presbyterian College, Clinton. (864) 833-6287.18 • Musgrove Mill Anniversary celebration, Musgrove Mill State Historic Site, Clinton. (864) 938-0100.19 • Andrew Wyeth: The Greenville collection, Greenville County Museum of Art, Greenville. (864) 271-7570.23 • Slavery and civil War lectures, Spartanburg Regional History Museum, Spartanburg. (864) 596-3501.24–25 • Spring Water festival, Mineral Spring Park, Williamston. (864) 847-7361.24–26 • Upstate Women’s Show, TD Convention Center, Greenville. (864) 250-9713.25 • The Beach Ball, The Hartness Estate, Greenville. (864) 334-6223.25 • Summerfest, downtown, York. (800) 866-5200.25 • national Parks founder’s Day, Cowpens National Battlefield, Gaffney. (864) 461-2828.26 • Portraiture demonstration, Suzy Hart, Greenville County Museum of Art, Greenville. (864) 271-7570.30–31 • Upper S.c. State fair, fairgrounds, Easley/Greenville. (864) 269-0852.31 • Midnight flight run, Anderson Area YMCA, Anderson. (864) 716-6809.31 • comin’ Home to cross Hill festival, Cross Hill Town Park, Cross Hill. (864) 998-4453.

SePteMBeR1 • Harvest Day, Living History Farm, Kings Mountain State Park, Blacksburg. (803) 222-3209.1 • comin’ Home to cross Hill festival, Cross Hill Town Park, Cross Hill. (864) 998-4453.1–2 • Dacusville farm Days, Robinson Field, Easley. (864) 836-6893.1–9 • Upper S.c. State fair, fairgrounds, Easley/Greenville. (864) 269-0852.7–8 • South carolina Apple festival, various venues, Westminster. (864) 647-7223.13–15 • Rudy’s Bluegrass in the Woods, 110 Smith Motors Rd., Belton. (864) 356-3444.15 • Mccormick Gold Rush festival, downtown, McCormick. (864) 852-2835.15 • South Greenville fair Antique engine and Tractor Show, City Park, Simpsonville. (864) 430-1412.

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 through Aug. 16 • The Landscape in Painting, Pickens County Museum of Art & History, Pickens. (864) 898-5963.Daily through Aug. 16 • Steven Bleicher: Route 66, Pickens County Museum of Art & History, Pickens. (864) 898-5963.Daily through Aug. 16 • Selvage: new Works by Jim Arendt, Pickens County Museum of Art & History, Pickens. (864) 898-5963.Tuesdays–Saturdays through Sept. 1 • Racing Legends of Spartanburg, Spartanburg Regional History Museum, Spartanburg. (864) 596-3501.Thursdays and Saturdays through Sept. 1 • farmers Market, Old Town, Rock Hill. (803) 326-3838.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.Saturdays and Sundays • Museums open 1–5 p.m., Andrew Jackson State Park, Lancaster. (803) 285-3344.

MIDLANDSauguSt17–18 • Prosperity’s Hoppin’, downtown, Prosperity. (803) 364-2622.18 • Jubilee: festival of Heritage, Mann-Simons Site, Columbia. (803) 252-1770, ext. 26.19–25 • Schuetzenfest, downtown, Ehrhardt. (803) 267-5335.20 • Ken Gabriel, Hopelands Garden, Aiken. (803) 642-7631.22 • Savannah River Site Public Tour, Center for Hydrogen Research, Aiken. (803) 952-899423 • Lunch and Learn Series: civil War, Sumter County Museum, Sumter. (803) 775-0908.24–25 • Sandy Oaks Pro Rodeo, Lazy J Arena, Edgefield. (803) 637-5369.25 • Aiken Arts Alive, Aiken Center for the Arts, Aiken. (803) 641-9094.25 • Last Saturday at the Park, Living History Park of North Augusta, North Augusta. (803) 279-7560.27 • Aiken concert Band, Hopelands Garden, Aiken. (803) 642-7631. 30 • Savannah River Site Public Tour, Center for Hydrogen Research, Aiken. (803) 952-899431 • fifth friday, The Alley, Aiken. (803) 641-1111.

SePteMBeR2 • Main Street Latin festival, Main Street, Columbia. (803) 348-0749.7–8 • Jazz Under the Stars, State House lawn, Columbia. (803) 400-1879.7–8 • Aiken’s Makin’ festival, The Parkways of Park Avenue, Aiken. (803) 649-1200.8 • Trash to Treasures yard and sidewalk sales, throughout town, Elloree. (803) 897-2821.

13–16 • columbia’s Greek festival, corner of Sumter and Calhoun streets, Columbia. (803) 461-0248.14–15 • Lee county cotton festival, ball park, Bishopville. (803) 484-5145.15 • Palmetto Aeroplane classic, Woodward Field, Camden. (803) 420-8214.15 • Bike with a Park Ranger, Lee State Park, Bishopville. (803) 428-4988.15 • Animal enrichment Day, Riverbanks Zoo & Garden, Columbia. (803) 978-1113.

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, except Thanksgiving & Christmas • 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.Daily, through Oct. 6 • Blooming Butterflies, Edventure Children’s Museum, Columbia. (803) 779-3100.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.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.

Sundays • Sunday Brunch & Jazz Series, Senate’s End, Columbia. (803) 748-4144.Daily, by appointment • Overnights and night Howls, Riverbanks Zoo & Garden, Columbia. (803) 779-8717, ext. 1113.

LOWCOUNTRYauguSt18 • charleston Pub crawl, downtown, Charleston. (843) 991-1418.18 • Reggae nights, James Island County Park, Charleston. (843) 795-7275.18 • Pier Tournament, Folly Beach Fishing Pier, Folly Beach. (843) 762-9946.19 • Bulls island Beach Drop, Bulls Island Ferry & Ecotour, Awendaw. (843) 884-7684.23 • yappy Hour, James Island County Park, Charleston. (843) 795-7275.24 • Movies at the Mount Pleasant Pier, Mount Pleasant Pier, Mount Pleasant. (843) 795-4386.24–25 • charleston Beach Music & Shag festival, Embassy Suites, North Charleston. (843) 814-0101. 25 • Race for the Ark, St. Luke’s Lutheran Church, Summerville. (843) 832-2357.31 • Hilton Head island celebrity Golf Tournament, various golf courses, Hilton Head Island. (843) 842-7711.31 • edisto Beach fish & Shag fest, Bay Creek Park, Edisto Beach. (843) 869-3867.31 • Labor Day Weekend Trail Ride, Mullet Hall Equestrian Center, Johns Island. (843) 768-5867.

SePteMBeR1 • edisto Beach fish & Shag fest, Bay Creek Park, Edisto Beach. (843) 869-3867.1 • cooper River challenge Pier Tournament, Mount Pleasant Pier, Mount Pleasant. (843) 795-4386.1–2 • Hilton Head island celebrity Golf Tournament, various golf courses, Hilton Head Island. (843) 842-7711.1–3 • Labor Day Weekend Trail Ride, Mullet Hall Equestrian Center, Johns Island. (843) 768-5867.8 • South carolina’s Largest Garage Sale, Myrtle Beach Area Convention Center, Myrtle Beach. (843) 918-1235.

8 • Shaggin’ on the cooper, Mount Pleasant Pier, Mount Pleasant. (843) 795-4386.13–16 • Mozart in the South, various venues, Charleston. (843) 763-4941.14–16 • yemassee Shrimp festival, downtown, Yemassee. (843) 589-2120.15 • Aynor Harvest Hoe-Down, downtown, Aynor. (843) 358-1074.15 • charleston Scottish Games & Highland Gathering, Boone Hall Plantation, Mt. Pleasant. (843) 884-4371.15 • coastal island Horse Show, Mullet Hall Equestrian Center, Johns Island. (843) 768-5867.

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, except Christmas • Self-guided colonial tours, Charles Towne Landing State Historic Site, Charleston. (843) 852-4205.Daily, through Oct. 28 • national Sculpture Society Annual Awards exhibition, Brookgreen Gardens, Murrells Inlet. (800) 849-1931.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.Fridays through Dec. 8 • Hilton Head farmers Market, Historic Honey Horn, Hilton Head Island. (843) 785-2767.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, go to SCLiving.coop.

bishopville’s mysterious lizard man usually makes an appearance at the lee County Cotton Festival, scheduled for Sept. 14–15.


I oVeRheaRD a ConVeRSatIon (OK, I was eavesdropping) between my daughter and her boyfriend, who is reading everything he can get his eyeballs on about the Zombie Apocalypse. He knows it’s coming—faces are already being slurped in Florida—and he wants to be ready. My daughter, on the other hand, thinks he’s nuts. (She has a six-figure I.Q. and he is, well, awfully cute.)

“OK, but when they’re eating your face off, you’ll be glad I’ve got my crossbow ready,” Boyfriend says with sincere, slobbering affection.

My daughter remains totally expression-less, advising him to stop getting his news from stupididiot.com, but it’s too late. The latest zombie e-blast has imprinted intense phobic fear on Boyfriend’s acquiescent brain, which also readily absorbs tweets about vampire attacks.

Here’s what’s he’s been tracking in Florida:

l A dozen high school students broke out in a mysterious, perhaps zombie-induced rash. Now in my day, cold sores and potentially fatal infec-tious diseases were the school nurse’s purview. Her entire medical cabinet consisted of six tongue depressors and a box of Band-Aids. But it didn’t really matter. Whether we were diagnosed with head lice or broken legs, she’d blame the cafeteria meatloaf, which was usually a safe bet. Today, schools

call HazMat, three fire departments, six mayors and the Centers for Disease Control, who still couldn’t figure out what caused the rash. But nobody’s ruled out meatloaf.

l A mysterious chemical caused breathing problems for five passen-gers, closing an international airport

terminal and screwing up another 9,732 unaffected travelers. Best guess is a spray can exploded, affecting all five noses within sniffing distance. But Boyfriend recognizes the work of zombies with aerosol weapons when he reads it.

l An anesthesiologist was pulled over by the highway patrol only to fail a sobriety test. Even if it were graded on a curve, this guy flunked big time. Getting comfy for his free ride to jail, the sleep doc decided to bang his head until he slurped enough gushing

blood to spit at the arresting officers. Now everybody knows that zombies always end up in hospitals infecting all the astute medical professionals who didn’t graduate at the top of their class. Boyfriend says they’re the first to go. To a zombie, this guy was Dr. Appetizer.

There have also been random reports of bath salts causing cannibalism, if you’re stupid enough to eat them. I tried to reas-sure Boyfriend that my mom spent years marinating in a tub of Calgon, since it was the only brat-proof—if not zombie-proof—fortress in the house. And to the best of my knowledge, she never ate anyone. Boyfriend still wants to play it safe and has my daughter promise to shower, not soak.

Personally, I’m just glad this stuff is happen-ing in Florida and not South Carolina. Zombies are never good for busi-ness. It’s tourist season

and we don’t need any uninvited car-nivores making canapes out of cash-paying guests from Iowa. We have sharks for that.

Meanwhile, I’m staying close to Boyfriend and his weapons, just in case. If you haven’t got a crossbow handy, you might want to avoid meat-loaf.

Jan a. Igoe is a writer and illustra-tor from Horry County. Share your best zombie survival tips with her at [email protected].

SCHumorMe By Jan a. igoe

Yeah, bring on the zombies



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