south carolina living march 2011

Growth spurtTips that can put a lush lawn and fresh veggies within your reach

S .C . Sto r i e S

It’s the guitar man

H u mo r m e

Great eggspectations

special

lawn & garden

issue

S .C . SCe n e

Take to the skies

Ma

rch

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4 CO-OP CONNECTIONCooperative news6 ON THE AGENDACelebrate National Red Cross Month by learning how the nonprofit organization serves South Carolinians in need. Plus: Don’t miss the fun of the Palmetto Sportsmen’s Classic, the Historic Pendleton Spring Jubilee and the World Grits Festival.

P OW E R U S E RDIALOGUE

10 Bottom-line impactThe leaders of your nonprofit electric cooperative work hard to deliver reliable and affordable power, but there are some costs that are simply beyond the co-op’s control. ENERGY Q&A

12 Balancing efficiency with comfortNew construction techniques allow you to build an energy-efficient home that’s also a pleasant place to live.

March 2011 • VoluMe 65, NuMber 3

15 Garden of envyThat house in the neighborhood that makes everyone jealous with its beautiful, green lawn and that picture-perfect vegetable garden? This year, it’s going to be your house, courtesy of the pro tips, techniques and advice in our spring lawn and garden guide.

S C L I F ESTORIES

21 Boot ArreolaTurning wood scraps into beautiful stringed instruments is all in a day’s work for this Hartsville luthier.SCENE

22 High adventureFrom riding in a hot-air balloon to jumping out of a perfectly good airplane, South Carolina has lots of opportunities for high-flying fun. OUTSIDE

26 Listening to natureProlific wildlife, natural beauty and the absence of manmade noise make Lake Marion’s Sparkleberry Swamp a premier paddling destination.TRAVELS

28 Where history comes to lifeSee, smell, taste and feel what life was like for South Carolinians in the 18th century by walking the streets of North Augusta’s Living History Park.RECIPES

30 Fresh spring flavorsCabbage roll casseroleMary’s chicken puffsCaesar salmon filletsCitrus Eskimo pieCHEF’S CHOICE

32 Elegantly shabby and, oh, so tastyThe dress code at Sea View Inn on Pawleys Island is strictly casual, but you’ll definitely need reservations if you want to taste their classic Lowcountry cooking.HUMOR ME

38 The perils of pampered poultryJust between us chickens, some people have very odd notions about what life is like in the hen house.

34 M A R K E T P L AC E

36 S C E V E N T S

on the cover: beautiful juicy tomatoes and a prize-winning lawn can be yours, thanks to our tips. Photo collage by Sharri Wolfgang.

THE MAGAZINE FOR COOPERATIVE MEMBERS Vol. 65 • No. 3

(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 E-mail: [email protected]

EDITOR

Keith PhillipsFIELD EDITOR

Walter AllreadPUBLICATION COORDINATOR

Pam MartinART DIRECTOR

Sharri Harris WolfgangDESIGNER

Susan CollinsPRODUCTION

Jason ClarkeWEB EDITOR

Van O’CainCOPY EDITOR

Susan Scott SoyarsCONTRIBUTORS

Kenneth S. Allen, Mike Couick, Jim Dulley, Stephanie Green, Tim Hanson, S. Kim Henson, Carrie B. Hirsh, Jan A. Igoe, Charles Joyner, Bob Polomski, Marc Rapport, Lisa K. Wagner, Libby Swope WiersemaPUBLISHER

Lou GreenADVERTISING MANAGERS

Tel: (800) 984-0887 Dan Covell E-mail: [email protected] Keegan Covell E-mail: [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 201 1. 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.

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

Printed on recycled paper

Growth spurtTips that can put a lush lawn and fresh veggies within your reach

S .C . Sto r i e S

It’s the guitar man

H u mo r m e

Great eggspectations

special

lawn & garden

issue

S .C . SCe n e

Take to the skies

Ma

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201

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On the Agenda

HighlightsFor a

complete listing

of Events, see

page 36

March 25–27

Palmetto Sportsmen’s ClassicBilled as the state’s premier hunting and fishing show, the Palmetto Sportsmen’s Classic will be back for its 27th year at the State Fairgrounds in Columbia. More than 300 exhibitors will be on hand, showing off the latest in fishing and hunting gear, along with boats, marine equipment and ATVs. Special presentations include a 4,000-gallon bass fishing tub, a reptile expert and his slithery friends, a nationally known deer hunting expert and, last but not least, Twiggy the Water Skiing Squirrel.For details, visit dnr.sc.gov/psc or call (803) 734-4008.

april 7–May 1

Plant and Flower FestivalsThousands of Palmetto State gardeners

get their tasty tomatoes and bedding begonias started each spring with purchases

from the spring plant and flower festivals. This year, they’ll stock up at the Southern Plant & Flower Festival, April 7–10 at the Pee Dee State Farmers Market in Florence; the Midlands Plant & Flower Festival, April 14–17 at the new S.C. State Farmers Market just off I-26 near Cayce; and the Piedmont Plant & Flower Festival, April 28–May 1 at the Greenville State Farmers Market.For details, visit agriculture.sc.gov/ springfestivals2011 or call (803) 734-2200.

March 24

Taste of Lake MurraySavor the samplings of more than a dozen Midlands restau-rants gathered on Thursday, March 24, at the Radisson Hotel Columbia & Conference Center. Taste of Lake Murray was created seven years ago by the Capital City/Lake Murray Country Regional Tourism Board as the sole fundraiser for the Fourth of July fireworks shows on the big lake. Come hungry and bring friends—they’re trying to raise $100,000. For details, visit lakemurraycountry.com or call (866) SC-JEWEL.

april 8–10

World Grits FestivalGrits, of course, are a favorite across the South but the World Grits Festival is something else again! The gathering began in 1986 after civic leaders and a local Piggly Wiggly manager determined that the good people of St. George consumed more grits per capita than anywhere else. Good reason for a festival, and it’s been held every year since. Along with a street dance, parade and pageants, this Dorchester County favorite also includes a grits-eating contest and settles the burning question: Who can roll in a big tub of grits and get the most stuck to them?For details, visit worldgritsfestival.com.

april 2–3

Historic Pendleton Spring JubileeGreet the new season with a visit to an old Upstate favorite, the Historic Pendleton Spring Jubilee. Held since 1978, the gathering features the artwork and craftsmanship of 90 juried vendors from around the country, live music and the serene setting of downtown Pendleton’s beautiful Village Green. For details, visit pendletondistrict.org or call (864) 646-3782.

april 10

The Big Nosh and ShalomFest ’11Jewish cultural arts, food, music and fun activities for kids will be featured when two of South Carolina’s oldest Jewish congregations hold festivals on Sunday, April 10. In Columbia, it will be The big Nosh at Tree of Life on North Trenholm Road. Among the highlights is live klezmer music, like they played in the old country. In Greenville, it’ll be ShalomFest ’11 at Temple of Israel on Spring Forest Road, the only Jewish festival in the Upstate.

For details on the Big Nosh, visit tolsc.org or call (803) 787-2182. For ShalomFest ’11, visit templeofisrael.org or call (864) 292-1782.

TOP PICK FOR KIDS

6 soUtH cArolinA liVinG | MARCH 2011 | scliVinG.coop

E-Mail cOMMENTS, QUESTiONS aND GOOD NEiGhBOrS TO [email protected]

American Red Cross Month IN THE WAKE OF NATURAL DISASTERS, there are two groups of people South Carolinians can count on to be there return-ing life to normal: the linemen of the electric co-ops and the volunteers of the American Red Cross.

Often working shoulder-to-shoulder with co-op crews, Red Cross teams mobilize to provide immediate emergency assistance including clothes, lifesaving medication, water, financial assistance to buy food and mental health counseling. “The organization is so swift in responding to emergencies that most people forget it’s a network of local, nonprofit chapters that are funded solely by private donations,” says Rachel Hodges, chairman of the American Red Cross, Columbia Region.

“People just automatically think that we’re funded by the government. We’re not,” she says. “We’re a charitable organization that is funded by the generos-ity of the people of this state and country.”

March is National Red Cross Month, and an excel-lent time to support the organization through donations, by volunteering and by attending fundraising events like the Third Annual Red, White & Black Tie Gala, to be held March 4 at 7 p.m. in Columbia’s Medallion Center. For details and tickets, call (803) 540-1242 or click on Events at columbiaregionredcross.org.

In addition to funding disaster relief programs, the Red Cross supplies nearly half of the nation’s blood, teaches life-saving skills, provides international humanitarian aid and supports military members and their families. To learn how you can help, contact your local Red Cross chapter.

S.C.RAMBLE!By Charles Joyner, see answer on Page 25

Find the value ofr u r a l S a V I N G S_ + _ + _ + _ + _ + _ + _ + _ + _ + _ + _ + _ = __

The Rural Energy Savings Program Act proposed by South Carolina’s electric co-ops (see South Carolina Living, Oct. 2010) is just one of the ways we strive to help rural members enjoy reliable, affordable power. Each of the different letters in RURAL SAVINGS has been given a different value from 1 through 9. Given the total value of the letters in each word below, can you find the value of each letter, and the total value of RURAL SAVINGS?

E = 0GIVING = 23VALISE = 23ANNUL = 21

SAIL = 20GANG = 19SALVE = 19RAIN= 19

VAIN= 16NAIL= 14

american red cross of the columbia regioncolumbiaregionredcross.orgCentral South Carolina Chapter2751 Bull StreetColumbia, SC 29201(803) 540-1200

Aiken County Chapter1314 Pine Log RoadAiken, SC 29802(803) 641-4152

Coastal South Carolina Chapter3531 Pampas DriveMyrtle Beach, SC 29577(843) 477-0020

Pee Dee Chapter1601-A West Lucas StreetFlorence, SC 29501(843) 662-8121

Upper Palmetto Chapter200 Piedmont BoulevardRock Hill, SC 29732(803) 329-6575

South carolinians in need of disaster relief have always counted on the volunteers of the american red cross to provide food, water and emotional support. The organization also helps people prepare for emergencies by providing first aid and cPr training.

By THE NUMBERS

annual energy bill for a typical versus efficient home

Source: U.S. Department of Energy, 2009 Buildings Energy Data Book. Savings are DOE Home Energy Saver estimates.

Typical home Efficient home

LightingSmall appliancesLarge appliancesWater heatingCoolingHeating

scliVinG.coop | MARCH 2011 | soUtH cArolinA liVinG 7

lETTErS

Safe refrigerator recyclingAs an avid reader of South Carolina Living for several years, I have enjoyed many informative articles. However, I feel it’s important to point out that the article “Pull the plug on your old refrigerator” on page 7 of your February 2011 issue, neglected a critical safety issue. you advised readers to donate or recycle old refrigerators, but didn’t advise them to first remove the doors. Each year, many children die when they become trapped inside old, unused refrigerators. Very old refrigerators have door latches

which make it impossible for a child to exit. Even the newer models with magnetic rubber gaskets can be difficult for small children to open. Removing the doors from unused refrigerators and freezers (both upright and chest types) is required by law in many locales. It only takes a few minutes and could save a child’s life.DAniel W. BAlUkA, BAtesBUrG

hoisting a tune for Tom SmithWell done, Mr. Couick! After reading your eloquent Dialogue column in the Nov./Dec. issue of South Carolina Living, I felt like I knew Tom Smith. I liked in particular the references to the “poet/botanist” being “plunked down in Pamlico” and to rural church choirmasters “hoisting a tune.” I so clearly understood the place and

time. I wish I had known Tom Smith, but at least now I have an appreciation for his service to the people of South Carolina.trUitt rABUn, ViA e-mAil

Who are you calling lazy?Whoa, now! What is this “eighth laziest state” busi-ness? (“Humor Me,” page 38, January 2011) I maintain we are first. I tried to call my doc the other day, since the office is allegedly open until 4:30 p.m. The answering service was on by 4:10 p.m. My dentist works 4½ days a week. Banking hours on Saturday mornings? Ha. The old vault clangs shut Friday afternoon. I would have written this note earlier this month, but didn’t have the energy until today. Oh, and if you are a 48-year-old, deliciously youthful-looking mother, I could be your youthful-looking mother of 70. That averages me out to 59. Works for me!pAt tietjen, Hilton HeAD islAnD

On the Agenda

AM PMminor Major minor Major

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

MARCH 17 10:46 5:01 4:46 11:01 18 5:31 11:31 5:31 11:46 19 — 5:46 6:31 12:01 20 12:31 6:16 7:16 12:46 21 1:01 6:46 8:16 1:31 22 1:31 7:01 9:16 2:16 23 2:01 7:31 10:46 3:01 24 2:46 8:01 — 4:01 25 1:01 8:16 — 5:31 26 8:46 3:01 — 7:01 27 9:16 3:31 12:16 8:16 28 9:31 4:01 2:16 9:16 29 10:01 4:16 3:16 10:01 30 10:31 4:31 4:16 10:31 31 4:46 10:46 4:46 11:01

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

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SaveS eneRgy

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Stop! before ditching that old fridge, take the doors off. It may save a life, and, in many jurisdictions, it’s the law.

jAn

iGo

e

During summer months when air conditioners work hardest, do energy-intensive tasks such as laundry and dish washing during off-peak energy demand hours, usually in the early morning or later evening.

ENERGY EFFICIENCY

Tip of the MonthNinety percent of the energy it takes to wash clothes is used to heat water. If you wash in cold water, you could save $40 per year if you have an electric water heater and $30 annually if you have one powered by natural gas.soUrce: U.s. DepArtment of enerGy

Write SCL

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


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MOST OF US FOCUS ONLY ON THE TOTAL at the bottom of our electricity bill each month. We pay it and usually think it’s too much no matter how much it is, disregarding the fact that electricity prices have risen far slower than most other things we buy. This month, I want to mention two issues that have an impact on that monthly total and explain why you should be concerned.

captive and paying the price The cost of shipping coal to power plants affects your electricity bill. More than 80 percent of the electricity you as a cooperative member use is produced using coal as a power plant fuel. That coal arrives by freight train from Illinois and Central Appalachian states such as Kentucky and West Virginia.

CSX Corporation owns all the railroad tracks.Negotiations for preferred shipping rates

can be challenging. When you use coal by the ton (10 to 12 million tons per year for Santee Cooper), and it has to be shipped by train, and one company owns the tracks, you become what we call a “captive shipper.” Santee Cooper gen-erates much of the power we provide to you, and as their shipping contracts with the railroad expire, Santee Cooper and your electric coopera-tive are facing increased costs.

The good news is that Santee Cooper was able to negotiate a contract that will save about $180 million over the next five years compared to what was projected. The bad news is that deliv-ery costs in 2011 and 2012 will be higher than what was budgeted.

Captive shippers such as electric coopera-tives have no antitrust protections against unre-strained shipping costs and unreliable service. The resulting cost increases are passed on to consumers who buy their products and use their services. While the major railroad companies log record profits and stock prices on Wall Street, delays in coal deliveries have caused higher elec-tricity prices on Main Street.

I urge you as a member to express concern to your national legislators. Ask them to look out for your cooperative on this issue.

Protecting the environment costs money Have you ever noticed how many costs are itemized on your telephone bill? Taxes, fees and charges galore add up to significant money in addition to the price attributed to your actual phone service.

My bill has a long list: municipal business license tax, federal universal service fee, federal subscriber line charge, local universal service charge, intrastate universal service charge, federal excise tax, state/local tax, telecommuni-cations relay service, emergency service prepa-ration, federal universal service fund fee, S.C. universal service cost recovery fee and a carrier cost recovery fee. Whew!

On a simple $49 land-line phone and Internet service bill, those extras total $13.44.

The phone company chooses to list them to make a point: there are a lot of tacked-on charges the phone company didn’t choose to add but that were required by various laws and regulations.

Your electric cooperative has its share of those types of costs, primarily in the form of what we must pay to comply with an expanding number of rules and regulations promulgated by the U.S. Environmental Protection Agency. We usually don’t itemize these costs, but they can be significant.

Regardless of whether you agree with the end goal of EPA regulations—ostensibly cleaner air, water and land—the bottom line is that they have a very real cost that can drive up your electricity bill. South Carolina’s electric co-ops are committed to providing you reliable and affordable power, which is why we continue to promote energy efficiency and explore the clean-est, most cost-effective alternatives to meet the state’s growing power needs. In the meantime, we can’t ignore federal and state regulations, but we can (and will) keep you informed on how they impact your personal bottom line.

Dialogue

Bottom-line impact

MIKE COUICK President and CEO, The Electric Cooperatives of South Carolina


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Q I am planning to build a new, lumber-framed, “stick-built” house but I’ve heard they aren’t the most

energy-efficient option. I want my home to be very efficient, but still livable. Are there other construction methods I should consider?

A You are wise to think about the livability of a house in addi-tion to efficiency measures.

You should always balance a home’s efficiency with comfort and conve-nience, and you can have the best of both worlds—if you pay attention to the details of how your home is constructed.

Many of the typical “to-code” stick-built houses—homes constructed entirely or largely on-site—are not very energy efficient, due primarily to air leaks and the fact that they contain a bare minimum of insula-tion. However, it’s easy to dramatically improve a stick-built house during construction by having more insu-lation put in and by upgrading to higher-quality windows and doors. You should also pay close attention to the vapor/air barriers during construction, making sure that the finished house is as airtight as it can be.

There are alternative construction methods that are inherently more efficient than a rectangular, lumber-framed, stick-built home, but as with any building choice, you have to con-sider the trade-offs and your budget

in order to decide if they are right for you.

round panelized constructionA round house is particularly energy efficient for several reasons. A circle provides the greatest amount of indoor floor space with the least amount of exterior wall surface. Less wall area means less heat loss. Also, wind tends to flow smoothly over the exterior, resulting in fewer air leaks. A circular panelized house, like those from Deltec Homes, can be built using a series of 8-foot-wide, flat panels made specifically to your house plans. A combination of insula-tion inside the hollow panels, and thick foam sheathing on the exterior, results in a high level of insulation.

Steel-frame constructionAlthough it seems counterintuitive because metal conducts heat, steel-framed houses provided by compa-nies like Kodiak Steel Homes can be very energy efficient. Steel members replace the lumber in the walls, so these houses look virtually identi-cal to a standard, stick-built, lumber house. Their efficiency advantage comes from the fact that the sup-ports are spaced very far apart. You can’t insulate studs, so fewer sup-ports means there are fewer thermal

bridges inside the walls. Bonus: Steel supports don’t settle, so the home stays airtight through its life.

Foam-block constructionFoam-block houses are assembled from what look like giant Lego pieces. The lightweight blocks from compa-nies like Eco-Block, are stacked on top of one another to create the basic structure. Then the channel inside the blocks is pumped full of concrete to create an extremely strong, thick wall with a very high insulation level. This construction method also offers a great deal of architectural design flexibility.

Structural insulated panels (SIPS)SIPS, like those from a company called Winter Panel, are very strong panels with thick insulating foam in the center. They are also called stress skin panels because the interior and exterior skins provide the structural strength for the house. These long panels are factory-crafted to fit your house plans. With the high insulation level and few joints needed between the panels, these houses are another efficient option.

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

EnergyQ&A By Jim Dulley

LearnMoreDeltec Homes, (800) 642-2508; deltechomes.comKodiak Steel Homes, (800) 278-0888;

kodiaksteelhomes.comEco-Block, (800) 293-3210; eco-block.comWinter Panel, (800) 882-9490; winterpanel.com

Balancing efficiency with comfort

energy-efficient building techniques include round panelized construction, left, and foam-block construction, above. In foam-block construction, the exterior surface of structural walls is built with interlocking foam blocks. The interior space is filled with concrete to form a thick, highly insulated wall.

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11.90

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17.76

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18.99

11.55

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11.64

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11.73

11.81

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12.08

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12.43

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13.91

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15.23

15.58

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17.15

13.69

13.91

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17.41

18.29

19.16

19.82

20.48

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25.07

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29.01

31.41

11.73

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12.16

12.38

12.60

12.82

13.48

14.13

15.01

15.88

16.98

17.63

18.29

19.16

20.04

21.13

22.23

23.54

25.07

26.82

20.91

20.91

20.91

21.35

21.35

21.35

22.23

23.54

24.85

26.60

28.35

30.10

32.29

34.91

37.98

41.04

44.10

47.16

51.10

55.48

17.41

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18.73

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19.60

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98.53

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how to have the perfect lawn, tasty veggies and jealous neighbors

S o u t h C a r o l i n a l i v i n g ’ S l aw n a n d g a r d e n g u i d e

Get more Visit SCLiving.coop for more lawn and gardening articles, including:

IN THE WEEDS: From dandelions to dollar weed, here’s how to eliminate leafy lawn invaders

GRASSES FOR SOUTH CAROLINA: The pros and cons of seven turf grass varieties

BY THE BOOK: Print and web resources as recommended by Lisa Wagner and Bob Polomski

GOOD SEED: Lisa Wagner’s list of recommended vegetable seed suppliers

EDIBLE ORNAMENTALS: Amazing plants that liven up your yard—and your dinner plate

Garden envyofRaise your right hand, stick your thumb in the air, and imagine it as a bright, green signal to your family and neigh-bors. This is the year. You will conquer your wilting lawn. You will grow your own fresh veggies. And you will do it all with a smile, thanks to our bumper crop of tips, techniques and professional advice. As your landscape springs to life, you’ll enjoy another benefit—watching your neighbors turn green with envy as they wonder how you did it. l l l


I’LL LET YOU IN ON A SECRET: The notion that you need a “green thumb” to successfully grow your own fresh, tasty vegetables? It’s a total myth.

Here in South Carolina, just about anyone with a backyard and a willingness to get his or her hands dirty can grow a small “kitchen garden” that will put home-grown food on the table year-round. All you need to get started this spring is a 4-by-4-foot plot of ground and our five-step plan for success.

Pick a sunny spotLocating your kitchen garden close to the house makes it easy to monitor, tend and enjoy, but the first consideration should be exposure to

sunlight. Most vegetables require 6 to 8 hours of full sun a day, and direct sunlight is particu-larly important to ensure summer crops such as tomatoes and peppers develop ample fruit. Avoid placing beds near large trees and shrubs. In addition to casting shadows on your plants, large tree roots can steal nutrients from your vegetables. Another consideration: Proximity to a good water source. Hoses and watering cans can get heavy if you have to drag them too far every time you tend your garden.

You don’t need a lot of space for a thriving garden. In fact, small garden beds—each no larger than 4 feet by 4 feet in size—are easier to maintain than large garden plots, and the square dimensions allow you to work the garden without stepping into the bed. As you gain expe-rience and confidence, you can always add more beds, but for beginners, it’s better to have one or two manageable mini-gardens than one big garden that is hard to maintain.

Prepare the groundModern vegetables are highly domesticated plants that need pam-pering, primarily in the form of soil that’s healthy, full of organic nutri-

ents and as light and loamy as you can make it. What do I mean by loamy? Think of the texture of good-quality potting mix. Chances are your backyard isn’t like that, so get ready to dig—or as gardeners say—to “amend” your soil.

Growing a kitchen gardenWant fresh, flavorful produce all year-round? All you need is a 4-by-4-foot plot of ground and our five-step plan for successBy lisa K. wagner

Weed-free straw is an excellent mulch that will help conserve soil moisture. adding stone trim to your garden bed is optional, but a nice way to decorate your yard.

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Remove any grasses or weeds and thoroughly work the soil to a depth of 10 to 12 inches. Start by turning over shovelfuls of soil. Break up large clods of clay with the end of your shovel or a spading fork and remove any large rocks. Small beds can be hand-dug (it’s great exercise) or tilled with power equipment if hand-digging is too difficult. Now assess what you have. If your freshly dug plot is largely broken-up clay sub-soil, you’ll need lots of organic material to lighten it up. If you have sandy soil, it’ll be easier to dig, but it also needs the addition of plenty of organic matter in the form of bagged compost, composted manure or topsoil from your local lawn and garden center. Either way, count on working in at least 4 to 5 inches of compost or topsoil. Spread this layer on the surface of your

bed, and then mix it in with your shovel or spading fork to create a bed of rich, loose soil (remember that potting mix).

Compost and topsoil alone will not provide ade-quate nutrients to support vegetable production. You’ll also need to add organic, timed-release fertilizer. Carefully follow the label directions, and don’t overdo it. Adding too much fertil-izer will result in excessive succulent plant growth that is attractive to pests and subject to disease. You may

also need to add pelletized limestone to achieve a neutral, vegetable-friendly soil pH of 6.2 to 6.5. To determine precisely how much fertilizer and lime your soil needs for optimal growing con-ditions, have it tested by Clemson University’s Agricultural Service Lab (clemson.edu/agsrvlb) after you turn the soil and add compost, but before adding fertilizer and lime.

If the ground is hard and compacted, an excellent alternative to digging and amend-ing the existing soil is to create raised plant beds. Smother the turf and weeds with a thick layer of moistened cardboard, then add a layer of compost followed by 10 to 12 inches of rich topsoil or a bagged, organic planting mix. This is the easiest and most dependable (but not the cheapest) way to get your vegetable garden off to a great start. There’s no need to contain the beds, but if you wish to make your garden more decorative, use wood, brick or stone edging. l l l

Growing seasonsFor every vegetable, there is a season

Early springspinach lettuce

broccoli cabbage arugula

snow peas sugar snap peas

Late spring & summer(night-time temperatures above 50 degrees F)

tomatoes peppers cucumbers eggplant okra zucchini summer squash Swiss chard

Late summer

and early fall

lettucemustard greens

arugula broccoli

kale and collards turnips and turnip greens

spinach Swiss chard

radishes beets

Spring (when soil temperatures are between 50 to 60 degrees F)

beets carrots radishes Asian greens red mustard potatoesparsley onions

Mid spring (after the danger of frost has passed)

pole and bush beans black-eyed peas

Winter (crops carried over from fall)

kale collards cold-resistant varieties of cabbage

If your soil has a lot of clay, you’ll need to add plenty of organic matter before planting.


Plant according to seasonsThanks to our relatively mild winters, South Carolinians can rotate through cool- and warm- season plantings and maintain a

garden almost year-round. Early spring (March to early April) is a great time to plant lettuce, kale, mustard, spinach and other leafy greens that thrive in cool weather. If you plant today, you can harvest and enjoy them in time to replant summer vegetables like beans, toma-toes, peppers and squash. These warm-weather plants— tomatoes in particular—need night-time air temperatures greater than 50 degrees to thrive, so as a general rule, it’s wise to wait until the third week of April to plant summer vegetables. For details on seasonal plant options, see “Growing seasons,” page 17, and consult Clemson Extension’s HGIC Factsheet #1256, “Planning a Garden” (hgic.clemson.edu/ factsheets). It lists the best planting times for each region of the state.

For the best results, choose pest- and disease-resistant varieties of seeds or transplants. Buy only fresh seed from established seed compa-nies (I’ve listed some of my favorites online at SCLiving.coop) and shop carefully for trans-plants. Look for sturdy, well-grown transplants with healthy leaves and check the labels for information on resistance to disease, wilt and blight. When shopping for tomato transplants, for example, look for the abbreviations RN (which indicates resistance to nematodes) and V, F1 and F2 (which indicate resistance to wilt).

Follow the planting instructions on the seed packets or plant labels, and resist the urge to overplant—even a small garden can produce a surprising amount of produce. Trellises and supports for tomato and pepper vines will help maximize space in a small bed and increase pro-ductivity. Before you begin planting, map out your garden by dividing each bed into 16 1-by-1-foot planting spaces. Each square-foot space can support one large plant (e.g., tomato, pepper, eggplant, cabbage, broccoli or summer squash), two cucumber plants or eight pole beans. Large

robust tomato varieties will benefit from more space (2–4 blocks) and support for their vines with tomato cages or trellising. Smaller plants, like radishes, spinach, beets, lettuce, chard, carrots and parsley, can be sown directly into a 1-by-1-foot space and thinned to 12 to 16 plants per square foot through early harvesting.

Tend to your garden, naturallyMonitor your garden frequently for any pest and weed problems. In a small garden, low-impact control methods, like planting disease- and

pest-resistant vegetable varieties, hand weeding and hand removal of insects are often all that is needed. You can prevent weeds and conserve soil moisture by keeping your garden mulched with an inch or two of chopped leaves, weed-free straw, dried grass clippings (not treated with herbicides) or weed-free compost.

Daily watering is required to get vegetables established from seed, but as the plants get larger water them less frequently in order to encourage deep, healthy root growth. Established vegeta-bles with deep roots need watering only once a week, though in periods of drought or extreme heat—or any time plants look stressed and don’t recover overnight—you may need to water twice a week. And remember: Gently water the soil around the plant, not the plant itself.

harvest early and oftenNow it’s time to savor the sweet taste of success. Harvest your vegetables frequently while they are young and tender. The unsurpassed flavor of

home-grown produce picked at its peak is a won-derful reward for all your hard work, so enjoy! For fun, you might even try a taste test, com-paring your veggies to what’s available at the grocery store. You won’t believe the difference.

Once a crop is going downhill—when the veg-etables become watery or over-mature—rip the plants out, amend the soil as needed, and plant something else. Quick-growing “fillers” such as lettuce, cilantro, edible flowers and greens are a good choice to plant if you need to wait out a change in seasons. Don’t be afraid to experiment, and, most of all, have fun with your very own kitchen garden.

LISA K. WAGNER, PH.D., is the director of education at the S.C. Botanical Garden in Clemson and an avid home gardener. Read more about her passion for natural gardens at naturalgardening.blogspot.com.

STEP 5

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recently emerged squash seedlings will be thinned in a week or so to the one or two strongest plants.

STEP 4

As the plants get larger water them less frequently in order to encourage deep, healthy root growth

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IN THE NEVER-ENDING FIGHT to maintain a green, healthy lawn, there is one unavoidable fact: It’s a jungle out there. We share our yards with a wide assortment of nature’s weeds and insects, and unless you call in the folks at Astroturf, that’s just how it is. But don’t despair. With a few simple tweaks to the lawn-care chores you’re already doing, you can give your turf grass a competitive advantage and enhance its natural ability to ward off invaders.

Three factors make or break a lawn: mowing, fertilizing and watering. As with most things in life, timing and moderation are the keys to success. Here’s how to win your “turf war”—and still have your weekends free.

Just a little off the topThe biggest mistake most home-owners make is letting the grass grow too tall before “scalping” it—mowing it down to the approxi-

mate height of a drill sergeant’s crew cut. This stresses the plant and hampers root growth. Each of the common grass varieties in South Carolina has an ideal growing height (see chart), so adjust your mower accordingly.

A good rule of thumb is to remove no more than one-third of the ideal grass height at a time. If you’re trying to maintain tall fescue at a height of 3 inches, for example, you’ll want to mow 1 inch off the top when the grass reaches a height of 4 inches. Keeping grass at the correct height may require you to mow a little more often than you’re used to, but the rewards are worth it. Proper mowing will keep the plants strong and healthy, and you can skip the hassle of bagging and disposing of cuttings. The short clippings can be left on the yard where they act as a natural fertilizer.

One more tip: Before you fire up the mower this season, have the blade sharpened. Sharp blades cut grass cleanly which ensures rapid healing. Dull blades tear and bruise the leaves, making your lawn vulnerable to invading weeds, insects and diseases.

Feed the troopsProper fertilizing has a direct impact on the health and appear-ance of your lawn. Cool-season grasses, like the tall fescues found

from the Piedmont to the foothills, should be fertilized in the fall. Warm-season grasses, like Bermuda, centipede, St. Augustine and zoysia, which grow from the Piedmont to the coast, are best fertilized in the late spring and early summer, ideally two or three weeks after the lawn has completely greened-up or come out of winter dormancy. l l l

recommended mowing heights for lawn grasses

Turf grass Cutting height (inches)

Mowing frequency

COOL-SEASON

Tall fescueWinter: 2 to 3

High Summer: 3 to 3.5

Ryegrass (annual/perennial) Winter: 1 to 2.5 Medium

WARM-SEASON

Common Bermuda grass 1 to 2 Medium high

Hybrid Bermuda grass 0.5 to 1.5 Very highCarpet grass 1.5 to 2 LowCentipede grass 1.5 to 2 LowSt. Augustine grass 2.5 to 4 Medium to highZoysia grass 1 to 2 Low to medium

Winning the turf warYour three-stage battle plan for a green, healthy lawnBy BoB PolomsKi

STAGE 1

STAGE 2


Fall armywormThese voracious caterpillars appear from June to September. They attack en masse and can consume large areas of turf overnight. Organic insecticides with the active ingredient spinosad are an effective control method. Apply it when the caterpillars are less than one inch long and do not irrigate the lawn for at least 24 hours after application.

Effective lawn care will go a long way to bolstering your lawn’s natural defenses against grass-chewing insects, but sometimes you’ve got to wage chemical warfare to defend your turf. According to Juang-Horng ‘JC’ Chong, Ph.D., a research entomologist at Clemson University, here are the three most destructive insects and how to beat them.

Southern chinch bugsThe scourge of St. Augustine lawns, chinch bugs attack during hot, dry weather and cause ever-widening dead patches that are often confused with drought damage. To confirm the presence of chinch bugs, cut out both ends of a coffee can and push it 2–3 inches into the edge of a dead zone. Fill the can with water, wait 20 minutes, then count the number of chinch bugs floating on the surface. Twenty or more per square foot means it’s time to go to war. Most common insecticides are effective against chinch bugs.

Two-lined spittlebugOver-fertilized centipede grass is most at risk from this close cousin of the aphid. The nymphs feed in the thatch layer causing purplish streaking and yellowing of the grass blade. There are usually two generations: May-June and August-September. Most lawn insecticides work well if applied properly and at the right dosage (follow label directions). The key is to irrigate lightly after application to flush the insecticides into the thatch.

Pest control

slow-release form. Never over-fertilize. At best, you’ll create an overgrowth situation that is attractive to turf-eating insects. At worst, you’ll just be throwing money away and causing poten-tial harm to the environment in the form of pol-luted ground and surface water. For more tips on when and how to fertilize your yard, see the pamphlet “Fertilizing Lawns,” (HGIC 1201) avail-able at clemson.edu/extension/hgic.

Turn on the water worksTurf grasses, like all living plants, require water for growth and survival. If nature doesn’t provide it, you’ll have to step in.

Early signs of a thirsty, drought-stressed lawn include leaves with a bluish-gray cast, footprints that stay in the grass, and leaves that are wilted and rolled. When you see these conditions, apply a gentle soaking of about three-quarters to 1 inch of water to your lawn. This is equivalent to 465 to 620 gallons of water for each 1,000 square feet of lawn.

If you have heavy clay soil, you may not be able to apply this much water in one session. If water starts to pool or run off, turn off the sprinkler for half an hour and let the water soak in. Repeat the cycle as needed until you’ve applied the full inch. For fast-draining sandy soils, apply a half-inch of water at a time, about every three days. The best time to water? At night. If you irrigate at midday, in hot, dry and windy weather, 30 percent or more of the water you’re putting on the lawn will simply evaporate. Watering at night cuts evaporation in half and can save a significant amount on your water bill.

Don’t water again until you see the return of drought-stress symptoms. This encourages the deep root growth that supports a healthy lawn. Watering too often only makes grass less drought-tolerant, while encouraging the growth of common weeds. Unless yours is a newly seeded, sodded or sprigged lawn, there is abso-lutely no need to water every day.

Declare victoryAnd that’s it. Unless you require the absolute perfection of a PGA putting surface, proper mowing, fertilizing and watering don’t take much more time and effort than you’re already putting into your turf war, only now you’ll have a naturally healthy yard to show for it.

BOB POLOMSKI, PH.D., is a horticulturist with Clemson University.

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The key nutrients in fertilizer are nitrogen, phosphorus and potassium, but it’s the nitro-gen that controls how much fertilizer you need to apply. Don’t overdo it. All you really need is 1 pound of nitrogen per 1,000 square feet, and at least 25 to 50 percent of it should be in a


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One man’s scraps can be another man’s livelihood. For Boot Arreola, a fallen persimmon tree, a worn-out piano and leftovers from a high school woodworking class represent the makings of beautiful music.

Arreola is one of a handful of luthiers—skilled artisans who make and repair stringed instruments—living in South Carolina, and his line of original guitars, marketed under the brand name BA Ferguson, is crafted entirely from repurposed wood. He gleans the materials for his trade from the trash bins, floors and forests of places as far away as the Pacific Northwest and as close by as the coffee bar located just a few doors down from his shop, Frets and Necks, in downtown Hartsville.

“This piece of wood came from a guy I know in Alaska who collects old logs that wash up on shore and wood from fallen trees,” Arreola explains, pointing to the neck of a guitar in progress. “And this inlay on the back is made from coffee stirrers from the Midnight Rooster Coffee Shop.”

South Carolina is a luthier’s treasure trove, he says, offering plenty of pine, oak, cedar, poplar and hickory for repurposing. Once the wood is in his shop, the entire recycling process, from salvaging to strumming, takes about eight months. “Luthiers always used what was available in the environment,” Arreola says. “I’m proud to get back to the roots of guitar building.” —libby swope wiersema

For additional images of Boot Arreola at work, see our exclusive web gallery at SCLiving.coop. For more on BA Ferguson guitars, visit bafergusonguitars.com.

Starting from scrapboot arreolaOCCUPATION: Luthier and musicianAGE: 29EDUCATION: Apprenticed with Baron J. Martin of El Paso, TexasSPECIAL GOALS: To build a thriving business that will fully support the mission trips he takes with wife, Stacy


SCScene By marC raPPortBy Kenneth s. allen

AERIAL RECREATION IN THE PALMETTO STATE ranges from the genteel experience of hot-air ballooning, to the exhilaration of soaring in gliders to the adrenaline-pumping thrills of skydiving. Are you ready for some high-flying fun? Here’s how to get started.

HOT-AIR BALLOONINGFloat across the skyFor sheer beauty and romance, nothing can match floating away in a multicolored hot-air balloon on a clear morning. Who knows where the winds will take you?

Steve and Connie Lambert offer that care-free escapism through their company, SkyScapes of America, based in Anderson. The couple used to run a balloon business in Orlando, Fla., taking passengers over Disney World and central Florida, but moved in 2003 after they fell in love with South Carolina during Anderson’s annual balloon festival.

“We love it here,” Steve says. “The people are friendly; the weather is great for ballooning.”

Most SkyScape flights take place in the early morning, when the air is calm. “We meet at sunrise at the Civic Center Launch Field,” Steve says. “The passengers go through some paperwork while we begin setting up. If they wish, the pas-sengers can help us with the assembly and the inflation. All of

that takes about 30 to 45 minutes. Once every-thing is ready, we climb aboard and take off.”

Steve pilots the balloon and Connie follows in the chase vehicle. With no means of propul-sion, the balloon and its occupants are at the mercy of the wind. Connie’s job is to keep them in sight and bring them back once they land, which is usually about an hour after liftoff. Befitting the genteel experience, each trip ends with a champagne toast.

The balloon will accommodate up to six people. Adults ride for $175 each; children under 12 for $85. The usual load is three or

four passengers, although couples can reserve a private flight for $600.

That’s what Kevin and Apasala Benoit did recently, to celebrate their 10th anniversary.

“It was a surprise for her,” says Kevin, who likens the sensation of lift-off to that of going up in an elevator. “A very smooth elevator. It was really a nice experience.”

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up, up and away: hot-air ballooning offers a unbeatable view of South carolina. each voyage ends with a champagne toast, and a presentation of your First Flight certificate.

When it comes to having a good time in South Carolina, the sky’s the limit

LearnMoreSkyScapes of America3300-D N. Main St.Anderson, SC 29621(864) 221-0552

For information on the 2011 Balloons Over Anderson festival (Nov. 4–6) visit balloonsoveranderson.org.

High adventure


SKYDIVINGLearnMoreSkydive Carolina1903 King Air Dr.Chester, SC 29706(803) 581-5867skydivecarolina.com

Skydive Walterboro627 Aviation Way Walterboro, SC 29488 (800) 549-JUMP (5867) skydivewalterboro.com

Photo and video packages of your first tandem jump catch the excitement of freefalling at 120 miles per hour—and they let you share the experience on your Facebook page.

Take a flying leapWhy jump out of a perfectly good airplane? For the excitement, of course. And the bragging rights.

Thrill-seekers can get a taste of skydiving by making what is known as a tandem jump with South Carolina’s commercial skydiving operations—Skydive Carolina, based at the Chester Catawba Regional Airport, and Skydive Walterboro, based at the Lowcountry Regional Airport.

On a tandem jump, the novice skydiver is attached to an instructor and both of them descend on a single chute, but not before they freefall for 60 seconds or so, at 120 miles per hour. Once the parachute opens, it takes about five minutes to glide to a landing, says James La Barrie, general manager of Skydive Carolina.

The jump offers plenty of heart-pounding

thrills, but the thing that surprises most first-timers is that there is no sense of plummeting during freefall, he says. “There is no sensation of speed. It’s a very comforting feeling, not a scary feeling. If you can handle a roller coaster, then you can handle skydiving.”

Tandem jumps costs anywhere from $180 to $215 (Savings alert: Skydive Carolina is a member of York Electric Cooperative and offers a $15 discount on tandem jumps with your Co-op Connections card), plus an additional $85 to $105 if you want the video/photo package of your exploits. You are going to want evidence that you actually did this, right?

If a tandem jump whets your appetite for more high adventure, you can come back for the Accelerated Free Fall Progression, a package of 16 jumps and instruction that will lead to becoming a certified skydiver. It costs about $2,300 in all and takes a minimum of six weeks to complete. l


SCScene

LearnMoreBermuda High Soaring SchoolThermal TrailP.O. Box 1510Lancaster, SC 29721(803) 475-7267glider.org

Carolina Soaring Association*Spartanburg Downtown Memorial AirportSpartanburg, SC(864) 266-3279carolinasoaring.org

Lowcountry Soaring Club*Ridgeland AirportRidgeland, SC(843) 689-3452lowcountrysoaring.org* Denotes a private, nonprofit club. Availability of introductory flights may be limited. Contact the clubs for schedules and details.

SOARINGGlide onFor many travelers, the “Bermuda High Soaring” sign by the side of S.C. 903 at the Lancaster-Kershaw county line is something of a mile post. Follow its pointer down a lonely dirt road and you will find the largest commercial glider port and school in the Southeast.

Frank Reid and Jayne Ewing, members of Lynches River Electric Cooperative, have run their commercial soaring business (and a private soaring club) here on the outskirts of Lancaster since 1991. Today they can point with pride to a fleet of 11 sailplanes, three tow planes, a club-house, hanger and their own 4,000-foot grass runway .

Although the gliding aircraft are properly called “sailplanes,” Reid is quick to correct any misconceptions about the experience. “We don’t go sailing. That’s what those things on a lake do. We go soaring. Birds don’t sail. They soar. We are like the birds, we soar.”

And like the birds, they appear to do so

effortlessly, staying aloft hours at a time and cov-ering hundreds of miles over North and South Carolina. Bermuda High Soaring will gladly take visitors up for 20-minute sailplane rides at a cost of $75 per person. And the flight is well worth it.

Reid uses one of his dual-seat instructional planes for the flight, with the passenger up front. Ewing tows the sailplane to about 3,000 feet and Reid releases the tow rope, which makes a sharp “snap” followed by an almost weightless feeling. The only noise is the air rushing past the canopy and the panoramic view of the Carolina Sandhills is intoxicating. “We have people come in all the time who go up with us and then say, ‘I’ll remember this for the rest of my life,’” Reid says.

You can also get a taste of the sport through nonprofit soaring clubs, like Lowcountry Soaring in Ridgeland and Carolina Soaring Association in Spartanburg. For a fees of $75 to $90 per flight, paid to the club, members will gladly take guests up for an unforgettable ride and share their passion for the sport of soaring, but arrange-ments must be made well in advance.

Introductory rides in two-seat trainer sailplanes like the one pictured at left, entice many people to become solo sailplane pilots. The sport can be addictive, warns soaring enthusiast Karen Kovecses. “It gets you totally away from everything,” she says. “You leave all your stress behind.”


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sail(20)-a(7)-i(4)-l(1)=s(8)raiN(19)-a(7)-i(4)-N(2)=r(6)aNNUl(21)-a(7)-NN(4)-l(1)=U(9)GaNG(19)-a(7)-N(2)=GG(10)GG=10 so G=5all equations check.


SCOutside By tim hanson

GetThereIT IS MID-MORNING ON A COLD DECEMBER

SATURDAY, and as our small group of kayakers glides across the black water of Sparkleberry Swamp, it’s the still-ness that is most striking.

We are deep into the heart of the magnificent 16,000-acre wetland on the northern end of Lake Marion, surrounded by stands of tupelo and cypress. Every now and then we hear a distant outboard motor, but for the most part, the journey is bliss-fully quiet. And it is that lack of man-made noise, the solitude of the area, which makes the swamp one of South Carolina’s premier paddling destinations.

“The East Coast is so populated with humans that to find a place that you can have just the sounds of nature is golden—totally golden,” says Mary Crockett, a biologist and paddling enthusiast who long ago lost count of the hours she’s spent in the swamp.

Sparkleberry is easy on the eyes, too. It’s a prolific wildlife habitat, and in the soft morning light we spot ospreys and double-crested cormorants perched on cypress branches. We scan the water’s edge for signs of deer and wild pigs. Occasionally, our small flo-tilla crosses paths with a line of color-ful wood ducks pumping away across the mirrored surface of the water.

There are dangers behind the beauty, including cottonmouths and some really big alligators, but the greatest risk is simply getting lost in Sparkleberry’s maze of narrow, unmarked channels. With a knowl-edgeable guide, however, the swamp is a joy to explore, says John Cely, an avid paddler and the land protection director of the Congaree Land Trust.

“The place speaks for itself,” he says. “It’s just one of the most beauti-ful flat-water paddling destinations in the Southeast.”

Sparkleberry Swamp is owned by Santee Cooper, the state-run utility, and open to a variety of uses including fishing and duck hunting. Three boat ramps provide access: Pack’s Landing, located just west of Rimini, and Sparkleberry Landing, near Pinewood, are on the east side of the swamp; Low Falls Landing is on the west side.

For guided tours, contact Hunter Morgan at Naturally Outdoors in Florence, (843) 665-1551. The fee is $60 per person and includes a kayak and paddling gear; $50 if you bring your own boat. Trips usually last four or five hours. A list of other guides can be found at the South Carolina Paddle Sports Industry Association’s website, paddlesouthcarolina.org.

Listening to nature in Sparkleberry Swamp tim

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Fish for a state or world record in lakes Marion & Moultrie that cover 171,000 acres and have 450 milesof shoreline!Golf our 13 beautifulchampionship courses.Camp at one of the hundreds of sites along the shores of our lakes. Stroll through three breathtaking gardens.Discover our past in five museums.Visit our small towns and discover their treasures.

FREE two-night holiday getaway for two in fabulous Myrtle Beach!

SEND COUPON TO: South Carolina Living, 1040 Corley Mill Rd., Lexington, SC 29072 or [email protected]. Entries must be received by April 5th to be eligible for drawing. Allow 4-6 weeks for delivery. Selections do not affect your chance of winning.

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By stePhanie greenSCTravels

DURING COLONIAL TIMES in South Carolina, the village blacksmith never lacked for work. Whether it was making tools for farmers or fashion-ing kitchen utensils for the lady of the house, his skills were always in demand.

A quick browse through any history book will attest to their value and even offer photos of common blacksmith-ing tools. But to hear the crackle of a soft coal fire and watch a crafts-man hammer a lump of glowing metal into a useful object right before your eyes is an entirely differ-ent learning experience, says Lynn Thompson of the Living History Park in North Augusta.

“You can read it all day long, but what better way to tell the story than to have it come alive,” she says.

The 7½-acre park allows

visitors to walk the streets of a replica colonial village, where every-thing from the buildings to the plants in the gardens are designed to provide the sights, sounds, tex-tures and smells of what life was like for South Carolinians in the early 18th century. “We want it to be real,” says Thompson.

Living history demonstrations with a complete cast of costumed re-enactors, storytellers and even musicians are held on the last Saturday of each month and during special annual events like the Olde Towne Artisans Fair (scheduled this

year for April 15–17) and the Colonial Times festival (Oct. 15–16).

Thompson says the park strives to be accurate to every historical detail, no matter how painful the facts of that history may be. That includes depictions of slavery. On a recent day, visitors could see a costumed slave re-enactor praying outside the Willow Springs Meeting House while others held a service inside.

“People run from things they don’t know,” Thompson says. “But if you don’t tell the story, history has a tendency to repeat itself.”

Open year-round from dawn until dusk, the park draws more than 25,000 visitors each year, including tourists and school field trips. Teachers use the experience as a teaching tool and the park offers a state-approved curriculum geared toward 4th-grade students.

“If I can get one person or one child excited about history, then it’s all worth it,” Thompson says.

Where history comes to life

GetThere

“ You can read [about history] all day long, but what better way to tell the story than to have it come alive.”

The living history Park in North augusta offers visitors the sights and sounds of early 18th-century life, including typical gardens and re-enactors who tell stories and give demonstrations.

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The Living History Park is located at 299 West Spring Grove Avenue in North Augusta. From I-20, take Exit 1 to Hwy 230 (Martintown Road). Take a right on West Avenue and a right on West Spring Grove Avenue.HOURS: Open year-round from dawn till dusk.ADMISSION: Free, though donations are accepted.SPECIAL EVENTS: Olde Towne Artisans Fair, April 15–17; Under the Crown, June 4–5; Colonial Times: A Day to Remember, Oct. 15–16; Spirits of Hallowed Eve, Oct. 29; Christmas for the Birds, Dec. 3.DETAILS: (803) 279-7560; colonialtimes.us


SOUTH CAROLINA DEPARTMENT OF AGRICULTURE

2011 Spring Plant & Flower Festivals

Visit www.agriculture.sc.gov

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Piedmont Plant & Flower Festival

Greenville State Farmers Market1354 Rutherford Rd., Greenville

APRIL 28–MAY 1Thursday– Saturday 8 a.m.– 6 p.m.

Sunday 10 a.m.– 4 p.m.

Southern Plant & Flower Festival

Pee Dee State Farmers Market2513 W. Lucas, Florence

APRIL 7–10Thursday– Saturday 8 a.m.– 6 p.m.

Sunday 12– 5 p.m.

Midlands Plant & Flower Festival

South Carolina State Farmers Market 3483 Charleston Hwy., West Columbia

APRIL 14–17Thursday– Saturday 8 a.m.– 6 p.m.

Sunday 12– 5 p.m.


SCRecipe eDiteD By Carrie hirsCh

Fresh spring flavors

Citrus Eskimo PiEserVes 12

1 cup orange juice 1 10½-ounce package

miniature marshmallows 3 tablespoons lemon juice 1 pint whipping cream 1 prepared graham cracker

crust in 8-by-8-inch pan 2 tablespoons graham

cracker crumbs

Pour orange juice in heavy, large pot. Add marshmallows and melt. Add lemon juice. Cool. Whip the cream, then fold into orange juice mixture. Pour over prepared graham cracker crust. Sprinkle graham cracker crumbs on top. (If doubling the recipe, a 9-by-13-inch baking dish can be used.) Refrigerate until ready to serve.frAncA osoWicz, sAntee

CabbagE roll CassErolEserVes 12

2 pounds ground beef, raw 1 large onion, chopped 3 garlic cloves, minced 2 15-ounce cans tomato sauce,

divided 1 teaspoon dried thyme ½ teaspoon dill weed ½ teaspoon rubbed sage 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 1⁄4 teaspoon cayenne pepper 2 cups cooked rice 1 medium head cabbage

(about 2 pounds), shredded 4 strips bacon, cooked and

crumbled 1 cup part-skim mozzarella cheese,

shredded

Preheat oven to 375 degrees. In a large skillet, cook the beef, onions, and garlic over medium heat until meat is no longer pink, then drain. Stir in 1 can of tomato sauce and seasonings. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in cooked rice and heat through. Remove from heat. Layer a third of the cabbage into a greased 9-by-13-inch baking dish. Top with half of the meat mixture. Repeat layers, and top with remaining cabbage and bacon. Pour remaining can of tomato sauce over top. Cover and bake for 45 minutes. Remove from oven and sprinkle with mozzarella cheese. Continue baking for 10 additional minutes, uncovered, or until cheese is melted. Let stand for 5 minutes before serving.kAtHerine pUtnAm, effinGHAm

mary’s ChiCkEn Puffs serVes 8 As An Appetizer or 4 As A mAin coUrse

½ cup flour ½ cup milk 1 egg ½ teaspoon salt 2 teaspoons sesame seeds 2 pounds boneless, skinless

chickenoil of your choice for frying

Mix flour, milk, egg, salt and sesame seeds together in a medium bowl. Cut up chicken into bite-size pieces. Drop chicken pieces into the mixture. Heat oil in a deep-fry pan until medium-high heat. Deep fry coated chicken pieces until medium brown. Remove and drain on paper towels. Serve warm or cold.mAry l. GecHA, mUrrells inlet

CaEsar salmon fillEtsserVes 4

4 6-ounce salmon fillets ½ cup fat-free Caesar salad

dressing 1⁄4 cup reduced-sodium soy

sauce 1 garlic clove, minced

Place salmon fillets in a large re sealable plastic bag. Add the salad dressing. Seal the bag and turn to coat. Refrigerate for at least 2 hours. Drain and discard mari-nade. Coat grill rack with nonstick cooking spray before starting the grill. Place salmon skin down on grill rack. Grill, covered, on medium heat for 5 minutes. In a small bowl, combine soy sauce and garlic, brush over salmon. Grill 10–15 minutes longer or until fish flakes easily with a fork, basting occasionally.AGnes m. sHeAr, myrtle BeAcH

Send us recipes! We welcome recipes for all seasons: appetizers, salads, main courses, side dishes, desserts and beverages. Selected original recipes win a $10 Bi-Lo gift card. ABOUT SUBMITTING RECIPES Entries must include your name, mailing address and phone number. When writing recipes, please specify ingredient measurements. Instead of “one can” or “two packages,” specify “one 12-ounce can” or “two 8-ounce packages.” Note the number of servings or yield. Recipes are not tested. Send recipes to South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033, by e-mail to [email protected], or by fax to (803) 739-3041.

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SCChef’sChoice By s. Kim henson

TUCKED IN BENEATH THE PALMS and overlooking the Atlantic Ocean, the “elegantly shabby” Sea View Inn bed-and-breakfast on Pawleys Island just might be the Grand Strand’s best-kept dining secret.

The inn’s 60-seat dining room fea-tures a lovely beachfront view and a menu of savory Lowcountry and southern favorites. And while most of the tables are reserved for staying guests, savvy foodies know that with a phone call and a little luck, they can book open seats, especially during the off-season periods of April, early May, late September and October.

Shorts and flip-flops are the dress code, say owners Brian and Sassy Henry. “For non-staying guests, we encourage them to come early and enjoy a rocking chair on the porch, so

they can take in the view before their meal—and be on time to hear the dinner bell,” Brian says.

Once through the double screen doors, just follow your nose to the dining room, where you’ll mingle with staying guests like Eleanor Vallejos, a resident of San Diego who vaca-tions here annually—in large part for the Southern cuisine. “Their fried chicken is my favorite,” she says. “I also love their crab divine, macaroni and cheese, hush puppies, fried green tomatoes . . . oh, and their creamy grits every morning.”

The Henrys purchased Sea View Inn in 2002 after Brian (a former Coca-Cola executive) and Sassy (a sous chef) grew tired of bustling Atlanta and relocated to Pawleys Island. They inherited a six-person staff that has

been preparing and serving meals there for more than 25 years, and the new owners weren’t about to mess with a good thing. The menu is updated seasonally, and the price includes the meal, all sides, dessert and non-alcoholic beverages. Guests are welcome to bring their own beer and wine if they like. “Folks who dine with us look forward to the best, most authentic Low Country and southern cooking they’ll ever eat,” Brian says.

One addition to the classic menu is the inn’s now-famous Palmetto Cheese. It’s based on Sassy’s pimento cheese recipe, but it was Vertrella Brown, one of the inn’s veteran cooks, who added a secret blend of Lowcountry spices to give it an extra kick. Guests began asking how they could take the addictive appetizer home with them. Today the “pimento cheese with soul” is packaged and sold—with Vertrella’s picture on the label—in more than 1,000 stores in 10 south-eastern states. Available in regular and jalapeno varieties, it’s also sold online at palmettocheese.com, which is how Vallejos gets her fix between visits. “It’s the best I’ve ever eaten,” she says, and a reminder of “a truly special and unique place.”

Elegantly shabby and, oh, so tasty

Sea View Inn414 Myrtle AvenuePawleys Island, SC 29585(843) 237-4253 • seaviewinn.netSea View Inn is open seven days a week from April to November. Reservations are required for non-staying guests. Breakfast ($12 per adult) is served at 8:30 a.m., lunch ($20 per adult) is served at 1:15 p.m. and supper ($20 per adult) is served at 6:15 p.m.

SEA VIEW INN’SPalmEtto maCaroni and ChEEsEserVes 8

1 pound macaroni 1 tub regular or jalapeño

palmetto Cheese 1⁄4 cup butter or margarine 1⁄3 cup flour 2 cups milk salt and pepper

Cook macaroni in boiling water for approximately 12 minutes or until pasta is tender. Drain and set aside. In a saucepan, melt butter over medium heat. Stir flour into the melted butter until combined. Cook for 2 minutes, stirring occasionally. Add milk and stir until flour mixture has dissolved. Continue to stir until the mixture has thickened. once thickened, add 1 cup of Palmetto Cheese and remove from the heat. Stir until combined. Add salt and pepper to taste. In a 9-by-13-inch pan, combine macaroni and the cheese sauce until mixed thoroughly. Spoon remaining Palmetto Cheese over the top. Bake at 350°F until bubbly, approximately 25 minutes.

Sassy and brian henry, the “big cheeses” at Sea View Inn, welcome diners to come early and enjoy the oceanfront view.


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UPSTATEMARCH17 • Oconee Bell Nature Walk, Devils Fork State Park, Salem. (864) 944-2639.19 • Hike to Reservoir Three, Paris Mountain State Park, Greenville. (864) 244-5565.19 • Spring Wildflowers Walk, South Carolina Botanical Garden, Clemson. (864) 656-3405.19 • Fourth Annual KidsFest, Hagood Mill Historic Site and Folklife Center. (864) 898-2936.26 • Animal Scats, Tracks and Other Signs, Paris Mountain State Park, Greenville. (864) 244-5565.26 • 100 Year Reunion of the Olde Pendleton District, Southern Wesleyan University, Central. (864) 898-0840.26 • Clemson Off-Road Triathlon, Issaqueena Forest, Central. (864) 506-4703.26 • Firing on Fort Sumter: The Opening Ball, American Legion Hall, Spartanburg. (864) 599-1947.26 • Little River Bridge 8K Run, 5K Run-Walk, Laurens. (864) 984-2119.APRIL2–3 • Historic Pendleton Spring Jubilee, The Village Green, Pendleton. (864) 646-3782.2 • Peace Power Run, Pendleton. (864) 634-4205.9 • Music on the Mountain, Table Rock State Park, Pickens. (864) 878-9813.9-10 • Shubert Alley in the Valley, Sautee Nacoochee Center, Helen, Ga. (706) 878-3300.15–16 • Pickens Azalea Festival, Pickens. (864) 878-3258.ONGOINGWednesdays in February and March • Storytelling in the Garden, South Carolina Botanical Garden, Clemson. (864) 656-3405.Wednesdays until May 4 • Garden Naturalist Program Series, South Carolina Botanical Garden, Clemson. (864) 656-3405. Thursdays until May 5 • Young Naturalists Program Series, South Carolina Botanical Garden, Clemson. (864) 656-3405.

MIDLANDSMARCH15 • Absolutely Incredible Kids Day, EdVenture Children’s Museum, Columbia. (803) 779-3100.15 • SC Assistive Technology Expo, Columbia Conference Center, Columbia. (803) 772-9811.17–19 • Patchwork Tales Storytelling Festival, York Technical College, Rock Hill. (803) 981-5840.17 • 2011 James and Mary Oswald Distinguished Writers Series, Etherredge Center, USC-Aiken, Aiken. (803) 648-6851.19 • Aiken Trials, Aiken Training Track, Aiken. (803) 648-4631.19 • St. Pat’s in Five Points, Columbia. (803) 748-7373.19 • Camden Kitchen Tour, Camden. (803) 425-7676.19 • Woodford Hummingbird Festival, Woodford Community Center, North. (803) 568-3550.19 • Andrew Jackson Birthday Celebration, Andrew Jackson State Park, Lancaster. (803) 285-3344.19 • Jazz Discovery Music Festival, Northwestern High School, Rock Hill. (803) 981-1225.19–20 • Quilt Extravaganza, Patriot Hall, Sumter. (803) 436-2260.22 • Tales for Tots, EdVenture Children’s Museum, Columbia. (803) 779-3100.24 • Taste of Lake Murray, Radisson Hotel Columbia and Conference Center, Columbia. (803) 781-5940. 25–27 • Palmetto Sportsmen’s Classic, State Fairgrounds, Columbia. (803) 734-4008.26 • Yellow Jasmine Festival, Riverview Park, North Augusta. (803) 441-4300.26 • Aiken Spring Steeplechase, Ford Conger Field, Aiken. (803) 648-9641.26 • Children’s Day on the Farm, Historic Brattonsville, McConnells. (803) 684-2327.26 • Celebrating Children with Disabilities Conference, Brookland Baptist Church, Cayce. (803) 400-1133.26 • Kangaroo Crossing, EdVenture Children’s Museum, Columbia. (803) 779-3100.26 • 12th Annual Spring Herb Fest, Little Red Barn Gallery, Barnwell. (803) 541-7900.26 • Spring Valley Open Car and Truck Show, Spring Valley High School, Columbia. (803) 240-1364.

APRIL1 • Arts and Draughts, Columbia Museum of Art, Columbia. (803) 799-2810.1 • Polo Asado and Tango, Powderhouse Polo Field, Aiken. (803) 641-1111.1–2 • Dogwood Festival, Denmark. (803) 793-3734.1–3 • 95th Annual Aiken Horse Show, Hitchcock Woods, Aiken. (803) 270-7331.2 • Tartan Fest, SC State Museum, Columbia. (803) 898-4952.2 • Pacers and Polo, Powderhouse Polo Field, Aiken. (803) 641-3486.2 • Carolina First Carolina Cup, Springdale Race Course, Camden. (803) 432-6513.2 • Children’s Book Day, EdVenture Children’s Museum, Columbia. (803) 779-3100.2–3 • Columbia International Festival, State Fairgrounds, Columbia. (803) 799-3452.4–10 • LEGO Factory, EdVenture Children’s Museum, Columbia. (803) 779-3100.4–14 • Tables, Lewandowski Student Gallery, Winthrop University, Rock Hill. (803) 323-2493.7–16 • Come-See-Me Festival, Rock Hill. (800) 681-7635.9 • Farmville, EdVenture Children’s Museum, Columbia. (803) 779-3100.9–10 • Armies Through Time Military Time Line, Historic Camden Revolutionary War Site, Camden. (803) 432-9841.10 • Salkehatchie Stew: Living, Loving and Dying, Dance Theater, Denmark. (803) 584-3446, ext. 188.11–23 • Spring Planting & Easter Egg Hunt, Williams Muscadine Vineyard and Farm, Nesmith. (803) 397-1859.11–May 6 • MFA Thesis Exhibition, Patrick Gallery, Winthrop University, Rock Hill. (803) 323-2493.12 • Family Night at EdVenture, EdVenture Children’s Museum, Columbia. (803) 779-3100. 13–17 • Indie Grits Film Festival, Nickelodeon Theatre, Columbia. (803) 254-8234.14–16 • A(ugusta) Baker’s Dozen—Celebration of Stories, Richland County Public Library, Columbia. (803) 929-3472.15 • Wine Tasting, Riverbanks Zoo & Botanical Garden, Columbia. (803) 779-8717.15–16 • Vietnam Era Veterans Homecoming, Columbia. (803) 708-4752.

15–17 • Olde Towne Artisans Fair, Colonial Times, North Augusta. (803) 279-7560.ONGOINGDaily until March 20 • Make Your Move! Strategic Play Through the Centuries, EdVenture Children’s Museum, Columbia. (803) 779-3100.Daily until April 3 • Nano Days, EdVenture Children’s Museum, Columbia. (803) 779-3100.Daily until May 8 • Attack of the Bloodsuckers! EdVenture Children’s Museum, Columbia. (803) 779-3100.Daily until July 11 • Conservation Quest, Museum of York County, Rock Hill. (803) 329-2121.Saturdays in March • Mission to Mars and Journey into the Living Cell, DuPont Planetarium, Aiken. (803) 641-3654.Tuesdays in March and April • Toddler Tuesdays, EdVenture Children’s Museum, Columbia. (803) 779-3100.Saturdays in April • Worlds in Motion, DuPont Planetarium, Aiken. (803) 641-3654.Thursdays • Sumter @ Six Outdoor Concert Series, Brody Pavilion, Sumter. (803) 436-2640.Fridays • Fridays at the Terrace Concert Series, downtown Sumter. (803) 436-2640.Fridays • Big Screen Fridays at the House, Sumter Opera House, Sumter. (803) 436-2640.Fridays • Main Street Marketplace, Columbia Museum of Art, Columbia. (803) 779-4005.

LOWCOUNTRYMARCH12–20 • Canadian-American Days Festival, Myrtle Beach. (843) 626-7444.16–20 • Charleston Film Festival, The Terrace Theater, Charleston. (843) 762-4247. 17–April 16 • Festival of Houses and Gardens, Charleston. (843) 722-3405.18–20 • Charleston International Antiques Show, Captain James Missroon House, Charleston. (843) 723-1623.19 • Spring Swing / Big Band Fest, La Belle Amie Vineyard, Little River. (843) 399-9463.19 • Fourth Annual Taste of the Coast, Barefoot Landing, North Myrtle Beach. (843) 997-4162.19 • Beaufort Twilight Run and Oyster Roast, Habersham Marketplace, Beaufort. (843) 379-0319.

19 • Tea at the Creek, Metro North Church, Goose Creek. (843) 797-0301.19 • Wingfest, Shelter Cove Park, Hilton Head Island. (843) 681-7273.19 & 26 • Crazy Over Crabs, Myrtle Beach State Park, Myrtle Beach. (843) 238-5325.22–26 • Charleston Fashion Week, Marion Square, Charleston. (843) 971-9811.25–26 • Plantation Tours of Prince George Winyah Parish, Prince George Winyah Episcopal Church, Georgetown. (843) 545-8291.25–26 •Art Sculpture Welding Rodeo, Florence-Darlington Technical College, Florence. (843) 661-8003.25–27 • The Battle of Charleston, Legare Farms, Johns Island. (843) 559-0788.25–27 • RenoFest Bluegrass Music Festival, Center Theater, Hartsville. (843) 332-1600.26 • Isle of Palms Half Rubber Tournament, Recreation Department, Isle of Palms. (843) 886-6428.26 • Lowcountry Walk to Defeat ALS, Riverfront Park, Charleston. (843) 971-0933.28 • Preservation Hall Jazz Band, Arts Center of Coastal Carolina, Hilton Head Island. (843) 842-2787.28 • Youth ArtsFest, Arts Center of Coastal Carolina, Hilton Head Island. (843) 842-2787.APRIL1 • Summerville Community Orchestra First Federal Subscription Series: The Planets, Summerville Baptist Church, Summerville. (843) 873-5339.1–2 • Smoke at the Lodge, Masonic Lodge, Summerville. (843) 851-2470.1–3 • Cheraw Spring Festival, Cheraw. (843) 537-8420.1–3 • Summerville Family YMCA Flowertown Festival, Azalea Park, Summerville. (843) 871-9622.2 • Cooper River Bridge Run, Charleston. (843) 792-0345.2 • Park Palooza! Myrtle Beach State Park, Myrtle Beach. (843) 238-5325.2 • Garrison Weekend, Colonial Dorchester State Historic Site, Summerville. (843) 873-1740.2 • Car Show-N-Swap Meet, Pee Dee State Farmers Market, Florence. (843) 665-5154.2 • Spring Planting Event, L.W. Paul Living History Farm, Conway. (843) 365-3596.

2 • 3rd Annual Rekindle Society Antique Fire Truck Parade and Muster, Cheraw High School, Cheraw. (864) 809-9498.2–10 • Family Circle Cup, Family Circle Tennis Center, Daniel Island. (843) 856-7900.2–15 • Plantation Days, Middleton Place, Charleston. (843) 556-6020.3 • Lowcountry Cajun Festival, James Island County Park, Charleston. (843) 795-4386.8–9 • Spring Tour of Homes, Beaufort. (843) 522-1712.8–10 • World Grits Festival, St. George. (843) 563-7943.9 • Arts International, Francis Marion University, Florence. (843) 661-1225.9 • Process of Discovery, Colonial Dorchester State Historic Site, Summerville. (843) 873-1740.9 • Founders Day, Charles Towne Landing State Historic Site, Charleston. (843) 852-4200.9 • Ring Around the Campfire, Myrtle Beach State Park, Myrtle Beach. (843) 238-5325. 9 • Charleston Air Expo, Joint Base Charleston Air Base, Charleston. (843) 963-3816.9 • Fun Sun Run, Murrells Inlet. (843) 235-3762.9–10 • Pet Fest, Mount Pleasant Palmetto Islands County Park, Charleston. (843) 795-4386.11 • Hootie and the Blowfish Monday After the Masters, The Dye Club at Barefoot Resort and Golf, North Myrtle Beach. (843) 272-3000.14–16 • South Carolina BBQ-Shag Festival, Hemingway. (843) 344-2527.15–16 • The Garden Club of Charleston’s House and Garden Tour, Charleston. (843) 530-5164.15–17 • East Coast Canoe and Kayak Festival, James Island County Park, Charleston. (843) 795-4386.ONGOINGSaturdays–Tuesdays • Mansion Tours, Hampton Plantation State Historic Site, McClellanville. (843) 546-9361.Second Saturdays • Local League of Artisans Arts & Crafts Bazaar, Yesterday’s, Hartsville. (843) 498-6576.Tuesdays until March 29 • What Dwells in a Shell?, Myrtle Beach State Park, Myrtle Beach. (843) 238-5325.Thursdays until March 31 • Backyard Bird ID, Myrtle Beach State Park, Myrtle Beach. (843) 238-5325.

Calendar of EventsplEaSE call ahEaD BEFOrE aTTENDiNG EVENTS. FOr ENTry GUiDEliNES, accESS ScliViNG.cOOp.


SCHumorMe By Jan a. igoe

DASHING THROUGH THE GROCERY STORY in paint-splattered sweatpants, no makeup and a hairstyle Einstein made famous, I’d been deployed on an urgent mission to capture some breakfast rations and return home without scaring anyone.

I had a dozen eggs ready to surrender when an itsy-bitsy woman pushing a cart full of carrots com-manded me to put them back. “You’re guilty of cruelty to chickens,” she said, wagging a bony finger at my nose. Then she marched off, leaving me in a cloud of newfound shame.

Until that moment, I wasn’t giving eggs—or their mothers—much thought. You just find the cheap ones, check for cracks and claim your carton. An egg’s an egg . . . or at least it used to be.

Back in high school, I worked at a roadside farmstand owned by Attila the Hun’s sister. When customers were scarce and the tomatoes had been rearranged six times, she’d put me in charge of egg hygiene. I was raking in $1.67 an hour, so Ms. Hun wanted her money’s worth. That meant sorting through 600 eggs—armed only with sandpaper—to scrape off the brown spots left by sloppy layers. (Try not to think too much about that.)

Today’s omelet lover has a lot more than speckled shells to brood over. Eggs are no longer a simple matter of brown or white, medium or large. Socially conscious eaters must research the egg layer’s lodging, diet, emotional welfare and political views. Was your breakfast’s biological mother a free-roaming vegetarian or a sweat-coop prisoner denied her daily dust bath and right to flap?

Once again, strangers are deter-mined to raise my consciousness against my will. I’ve already given up

steak, veal, burgers and eating any-thing “with a face” in front of my vegan daughter, who probably paid Carrot Lady to ambush me at the market. Now, I’m forced to devote any brain cells that aren’t busy storing computer passwords to chicken welfare.

Rather than worry, my friend Kim decided to raise her own hens so she could pamper them properly. Believe me, any animal in Kim’s care thinks it died and went to Club Med. Her flock dines on a 24-hour organic buffet with unlimited fresh grubs (that’s prime rib to poultry). No cages—just spacious digs with heat, air and premium cable.

You’d think the little peckers would show some gratitude by leaving an egg or two in their nests, but instead, they become fighter pilots. That’s one of the perils of raising free-range birds. Some chickens prefer to release their cargo from a high perch under the porch rafters about 9 feet up, so the eggs arrive pre-scrambled.

Another surprise: Chickens aren’t always in a good mood, no matter how you treat them. They may scream, growl or resort to cannibalism. And

that’s before they hit menopause and get really testy.

But Kim won’t give up, even though every usable egg is running her about $67, not including bandages for the peck wounds covering both her arms. That’s how those feathered tyrants thank her.

If those were my chickens, they’d be at KFC before you could say “extra crispy.” Maybe a nice side of coleslaw would improve their manners.

They make it with carrots, you know.

JAN A. IGOE is a writer and illustrator from Horry County who still suffers occasional nightmares about giant chickens chasing her with belt sanders. Send your comments to [email protected] (as in co-op, not chicken houses).

The perils of pampered poultry


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