South Carolina Living January 2016

CHANGE OUT

SC R ECI PE

Bacon-maniaSC TR AVE LS

A trip down memory lane

SPIN CONTROL

Explore the competitive world

of professional disc golf

JAN

UA

RY 2

016

LOOK NO FURTHER!

A first time buyer?

Switching from another plan?

A parent of an adult child?

Replacing your coverage?

VISIT WWW.MYSCPLAN.COM TO:

■ See If You Qualify for a Subsidy

■ Learn More About BlueEssentials Plans

■ Watch Online Videos

■ Request a Kit

■ Compare and shop for a BlueEssentials Plan

OPEN ENROLLMENT ENDS JANUARY 31! GET COVERED TODAY AND AVOID THE PENALTY.

NEED AN AFFORDABLE HEALTH INSURANCE PLAN?

ARE YOU…

We’ve helped thousands and we can help you too! CALL 855-816-7633

TODAY FOR A FREE QUOTE

BlueCross BlueShield of South Carolina is an independent licensee of the Blue Cross and Blue Shield Association.

24/7/365 access to a board-certified physician through video consults

Wellness Plus+ – $500 for services not covered under your standard preventive doctor visits

No-cost credit monitoring

Dental coverage

Vision coverage

Pharmacy benefits

With a BlueEssentialsSM plan from BlueCross BlueShield of South Carolina, you will LOVE all the value-adds and benefits, like:

LosingYourCoverage?

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

6 O N T H E AG E N DACelebrate the Lowcountry’s rich cultural history at the Hilton Head Island Gullah Celebration. Plus: Learn how to seal up savings around the house with a little caulk and some elbow grease.

P OW E R U S E RDIALOGUE

10 Education remains a top priorityElectric co-ops are committed to keeping members, managers, trustees and public officials up to speed on utility issues.

S C L I F ESTORIES

17 Life in artFlorence sculptor Alex Palkovich pursued a business career before becoming a world-renowned artist. Now he’s making up for lost time.TRAVELS

18 Cruising down memory laneLoad up the car and head to Nostalgic Station to relive the drive-in culture of the ’50s and ’60s.RECIPE

22 Bacon-maniaBacon makes everything better, but these four recipes take your favorite foods to a whole new level. CHEF’S CHOICE

24 Southern with a twistYou don’t need a special occasion to enjoy Chef Cooper Thomas’ creative menu at Victors in Florence.HUMOR ME

30 Digital disasters are man-madeComputers are wonderful things—right up to the moment they gobble up your files and send them to Mars.

26 M A R K E T P L AC E 28 S C E V E N T S

Professional disc golfer Ricky Wysocki takes his shot at winning the 2015 U.S. Disc Golf Championship. Photo by Mic Smith.

F E AT U R E 12 Playing to win

Fort Mill’s Ricky Wysocki chases victory on the professional disc golf tour.

SC R ECI PE

Bacon-maniaSC TR AVE LS

A trip down memory lane

SPIN CONTROL

Explore the competitive world

of professional disc golf

JAN

UA

RY 2

016

JANUARY 2016 • VOLUME 70, NUMBER 1LOOK NO FURTHER!

A first time buyer?

Switching from another plan?

A parent of an adult child?

Replacing your coverage?

VISIT WWW.MYSCPLAN.COM TO:

■ See If You Qualify for a Subsidy

■ Learn More About BlueEssentials Plans

■ Watch Online Videos

■ Request a Kit

■ Compare and shop for a BlueEssentials Plan

OPEN ENROLLMENT ENDS JANUARY 31! GET COVERED TODAY AND AVOID THE PENALTY.

NEED AN AFFORDABLE HEALTH INSURANCE PLAN?

ARE YOU…

We’ve helped thousands and we can help you too! CALL 855-816-7633

TODAY FOR A FREE QUOTE

BlueCross BlueShield of South Carolina is an independent licensee of the Blue Cross and Blue Shield Association.

24/7/365 access to a board-certified physician through video consults

Wellness Plus+ – $500 for services not covered under your standard preventive doctor visits

No-cost credit monitoring

Dental coverage

Vision coverage

Pharmacy benefits

With a BlueEssentialsSM plan from BlueCross BlueShield of South Carolina, you will LOVE all the value-adds and benefits, like:

LosingYourCoverage?

MIC SMITH

CA

RROLL FO

STERM

ICH

AEL PH

ILLIPS

22

18

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. 70 • No. 1

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

Read in more than 559,000 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

Travis WardART DIRECTOR

Sharri Harris WolfgangDESIGNER

Susan CollinsPRODUCTION

Andrew ChapmanWEB EDITOR

Van O’CainCOPY EDITOR

Susan Scott SoyarsCONTRIBUTORS

Becky Billingsley, Mike Couick, Hastings Hensel, Jan A. Igoe, Charles Joyner, Anne Prince, Belinda Smith-Sullivan, Libby Swope WiersemaPUBLISHER

Lou Green ADVERTISING

Mary Watts Tel: (803) 739-5074 Email: [email protected] REPRESENTATION

National Country Market Tel: (800) NCM-1181

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

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

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

© COPYRIGHT 2016. 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.

On the Agenda

Highlights

TOP PICK FOR KIDS

For a

complete listing

of Events, see

page 28

JANUARY 15–17

South Carolina International Auto Show Ready for some new wheels? Get a look at the latest cars, trucks, crossovers, vans, SUVs and alternative-fuel vehicles at this Motor Trends Auto Show at TD Convention Center in Greenville. Look under the hood, climb behind the wheel and test drive models on site in a no-pressure, non-sales setting. Special displays of Corvettes and customized modern muscle cars will also be featured.For details, visit southcarolinaautoshow.com or call (864) 233-2562.

JANUARY 14–16

MLK Jr. Blues FestivalHonoring Martin Luther King Jr.’s ideals of nonviolence, brotherhood, peace and justice, this weekend of concerts and tributes takes place at Carolina Hall in Chester. Organizer Dave Claytor

of 2nd Thursday Blues, a nonprofit dedicated to revitalizing Chester “one song at a time,” says audience

members will be invited to share how King’s words influenced their lives. Performers include Johnny Rawls (left),

Drink Small, Little G Weevil, Slam Allen and Doris “Lady D” Fields.For details, visit facebook.com/SecondThursdayBlues/ or call (803) 379-1683.

FEBRUARY 1–28

Hilton Head Island Gullah CelebrationRich in Gullah culture, Hilton Head Island is the place to learn about and enjoy the art, food, music and history of the Gullah people at the 20th annual edition of this month-long celebration. Sample conch stew, hear Gullah spirituals, witness traditional crafts, dance, and storytelling, meet African-American authors, and browse artworks focused on Gullah life.For details, visit gullahcelebration.com or call (843) 255-7304.

FEBRUARY 4

‘Peter Rabbit Tales’The timeless adventures of mischievous Peter Rabbit and his pals still delight children, even as the 150th birthday of author Beatrix Potter comes around in 2016. Celebrate the anniversary at Clemson’s Brooks Center for the Performing Arts when Enchantment Theatre Company stages a 7 p.m. performance full of whimsy, imagination and music. Come an hour before show time for family games and art projects in the lobby.

For details, call (864) 656-7787 or visit clemson.edu/centers-institutes/brooks.

FEBRUARY 12–14

Southeastern Wildlife ExhibitionThis Charleston event is an annual pilgrimage for fans of wildlife and nature, celebrated through fine art and sporting demonstrations. TV personality Jack Hanna (left) is back this year as a featured entertainer, along with live animal shows from Busch

Wildlife Sanctuary and the Center for Birds of Prey. DockDogs shows, outdoor sports and cooking demos, and original art created in front of live audiences are among the highlights. For details, visit sewe.com or call (843) 723-1748.

6 SOUTH CAROLINA LIVING | JANUARY 2016 | SCLIVING.COOP

APPLY To figure out the right amount of caulk needed, experi-ment with an out-of-the-way section. You may find that you need less caulk than you thought.

Hold the gun at a slight angle. Apply steady pressure on the trigger to create a solid stream from the tip, which should be placed a half-inch or less from the intended destination of the material.

Use just enough caulk to do the job. Use your finger to gently press the caulk into the corner, crack or space.

RELEASE Once the trigger is fully depressed, allow it to spring back, and depress it again. Keep the gun moving while caulk is still coming out of the tip.

CLEAN Use a damp cloth or rag to clean off most of the excess caulk. Use a dry cloth to clean off the rest.

energyEFFICIENCY tipSave energy and money by lowering your water heater thermostat to 120 degrees Fahrenheit. This will also slow mineral buildup and corrosion in your water heater and pipes. SOURCE: ENERGY.GOV

SEAL AND SAVEDID YOU KNOW heating and cooling accounts for roughly half of your home’s energy use? Caulking cracks and gaps around windows, doors, and the spaces around wires ( telephone and cable), gas lines, water spigots and dryer vents can pay off with big energy savings.

According to the U.S. Department of Energy, a small investment in caulk and caulking supplies could cut your monthly energy bill by 5 to 10 percent. Best of all, caulking is an easy do-it-yourself job that can be accomplished in an afternoon.

You’ll need caulk, a caulk gun, a utility knife, rags and water.

Weatherproof silicone caulk, avail-able at hardware stores and home improvement centers, is usually the best choice for sealing gaps around windows and doors and for filling in gaps that are less than one- quarter-inch wide.

PREP Clean the area where you will be applying the caulk. Remove any dirt, loose paint or old, cracked caulk. Be sure the area is dry before applying new caulk appropriate for your application.

LOAD Puncture the seal on your new tube of caulk. Slice off the plastic tip at an angle, starting with a small opening. You can always make the hole larger if necessary, but never smaller.

You will need to pull the plunger all the way back to load the tube of caulk into the barrel of the caulking gun. Next, squeeze the trigger a few times until the plunger makes contact with the tube. Squeeze once or twice more to fill the tip with caulk.

Start saving with a DIY home energy auditAs temperatures drop this winter, consider conducting a do-it-yourself energy audit to boost your home’s efficiency and comfort.

BOOST YOUR INSULATION. According to the Department of Energy, the fastest and most cost- effective way of improving your home’s efficiency is to seal air leaks

and bring insulation up to the R-38 insulation standard recommended for South Carolina homes.

MANAGE ELECTRONIC DEVICES. Inventory all of the electronic devices you have and how often you use them. Computers, printers, DVD players, phones and gaming consoles

are notorious “vampire power” users—they drain energy even when not in use. If items can be powered down without disrupting your lifestyle, consider plugging them into a power strip that can be turned on and off or put on a timer.

UPGRADE YOUR LIGHTING. Do you still have incandescent lights? Consider replacing them with CFL or LED upgrades. Are there places where you can install motion-sensor lights in

low-use areas, such as a closet, porch or garage?

CONTROL THE THERMOSTAT. Do you have a programmable thermostat? When was the last time it was programmed? Make sure the time and date are correct, and review

the settings to make sure you’re maximizing savings to the season.

UPGRADE APPLIANCES. Large appli-ances like refrigerators, freezers, dish-washers, washing machines and dryers use a lot of energy. If yours are more than 10 years old, it’s time to consider

replacing them. Newer models are far more efficient and will save you money in the long run. —ANNE PRINCE

EMAIL COMMENTS, QUESTIONS AND STORY SUGGESTIONS TO [email protected]

For more information on making your home energy efficient, visit SCLiving.coop/energy.

SCLIVING.COOP | JANUARY 2016 | SOUTH CAROLINA LIVING 7

On the Agenda

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

AM PMMinor Major Minor Major

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

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

S.C.RAMBLE!BY CHARLES JOYNER, SEE ANSWER ON PAGE 27

Encompassing more than 52,000 acres outside of Columbia, the U.S. Army’s

_ _ _ _ _ _ _ _ _ _ _ s m b e c u n r l m a

is the largest entry-training base in the country.

Use the capital letters in the code key below to fill in the blanks above.

A C F J K N O R S T meansu n s c r a m b l e

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

O N LY O N SCLiving.coop

BONUS VIDEO

Flipping over omelets. Whether you prefer to flip or fold your omelets, perfect your technique by watching Chef Belinda whip up an omelet both ways. See the video at SCLiving.coop/food/chefbelinda.

BONUS ARTICLES

S.C. GARDENER: Hiring a landscape pro. Ready to turn lawn maintenance over to someone else? Here are the questions to ask when hiring a lawn service.

ENERGY Q&A: Exploring inner space. Follow these commonsense tips for using space heaters, and you’ll stay warm this winter without driving up your power bill.

SMART CHOICE: Health break. Resolved to live a healthier lifestyle in 2016? These gadgets can help you meet your activity and wellness goals.

INTERACTIVE FEATURESGet our free email newsletter. Get everything you love about South Carolina Living delivered right to your inbox. Sign up for our free email newsletter at SCLiving.coop/newsletter.

LIKE US ON FACEBOOK Join us as we celebrate all that’s great about life in South Carolina. Add to the conversation and share your photos at facebook.com/SouthCarolinaLiving.

LETTERS

THE CALL OF DUTYThank you so much for the nice article about our volunteer firemen and firewomen (“In the line of fire,” SCL, November/December 2015). My husband was a volunteer firefighter for 50 years in Pennsylvania. No one has any idea the sac-rifices they and their families make unless they’ve “been there and done that.”

These men and women risk their lives and miss many celebrations, like kids’ birthdays and Christmas dinners. When that radio goes off, they go, no matter what else is going on at that moment in their lives. JOAN KILGUS, CONWAY

HO

LMES

LOCAL HEROESWhen the alarm sounds, S.C. volunteer firefighters are ready to respond

SC R ECI PEPies for the holidaysSC GAR DE N E RAn amaryllis encore

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Dialogue

Education remains a top priorityFOR 75 YEARS IN SOUTH CAROLINA, electric cooperatives have been in the business of education.

It started with neighbors teach-ing neighbors how a cooperative works and how it could improve their lives by bringing electricity to their farms, homes and rural com-munities. It continues today with cutting-edge programs that educate future leaders about sustainable energy development.

It’s pretty intuitive that co-ops would educate employees about safety. We deal with some of the

most dangerous workplace environ-ments imaginable when power lines fall during violent weather. We train for that, but we also train in areas that may not be as intuitive, including the challenge of serving a population that’s quickly becoming polylingual.

We also educate our board members, our trustees. Most of them have other jobs that do not involve the generation and transmission of elec-tricity. So, for us, it’s a matter of your cooperative equipping them to serve on a board where they can become member advocates in a way that’s meaningful to you. In fact, South Carolina cooperatives recently led the nation in training our trustees on how to guide members through the complex issues of solar generation. As financial stewards of their members’ investments, trustees also are trained to work with professional managers in order to carefully evalu-ate all business operations.

Employees are a cooperative’s most valuable asset. Our co-op man-agers ask for and receive train-ing that empowers them to develop and enhance the value of that asset. Managers also are charged with making sure their systems are reliable. For that reason we make sure they are current on issues like cybersecurity,

cyberterrorism and the impact of distributed energy resources.

We also educate elected offi-cials. Co-ops have a long history of enlightening our representatives on matters that impact your ability to receive affordable and reliable elec-tricity that is generated in an envi-ronmentally responsible manner.

The second cooperative princi-ple of democratic member control would have very little meaning if cooperative members had to

operate in an information vacuum. Cooperatives routinely publish in this magazine their financial reports, updates to operations and plans for the future. At each cooperative’s annual meeting, trustees and chief executive officers give reports on major challenges and accomplishments encountered by the cooperative within the last 12 months and frequently preview what’s lying ahead.

Cooperatives are different. Our shareholders and ratepayers are one and the same, and that difference is one that requires frequent educa-tional reinforcement to the general public. We should always be willing to explain and defend our unique system of direct accountability to the members we serve. Our return on investment is not measured by the stock market but by the economic health of the communities we serve, and telling that story through educa-tion never gets old.

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

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

T H E S E V E N CO O P E R AT I V E P R I N C I P L ES

Former Central CEO honored Central Electric Power Cooperative, the whole-sale power supplier to your local electric cooperative, recently honored former CEO Ron Calcaterra with a portrait unveiling. Calcaterra, who retired after 34 years of service, was joined at the ceremony by his wife, Cecilia. “I want to thank the [Central] board for doing this, but also for the opportunity to serve the people of South Carolina,” he said. “You couldn’t ask for a better organization. My heart was here, and it still is.”

Cecilia and Ron Calcaterra at the unveiling.


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

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

ON THE ROAD TO SUCCESS

Fort Mill’s Ricky Wysocki chases victory on the professional disc golf tour

BY HASTINGS HENSEL | PHOTOS BY MIC SMITH

HOLE 15 AT WINTHROP GOLD, THE ROCK HILL COURSE WHERE THE Professional Disc Golf Association holds its national champi-onship, is a tough par four with a dogleg-left fairway and a hole that sits in a thicket of dense trees.

It requires players to throw their tee shots low and straight through two “mandos” (what disc golfers call manda-tory obstacles), while threading the needle of a yellow-roped hazard on the right and a red-roped O.B. (out-of-bounds marker) on the left.

During the second round of the 2015 U.S. Disc Golf Championship, local favorite Ricky Wysocki, one of the world’s best players, went left on 15, his thin driver disc barely staying inbounds as it bounced into the underbrush beneath a magnolia tree. For his second shot, he bent down on one knee and tried a roller, a difficult toss that would turn the disc on its side and force it to arc on the ground toward the target. At first, the shot looked perfect. But then,


TEEING OFF Ricky Wysocki winds up for a tee shot on Hole 5 at Winthrop Gold.

everyone in the gallery started to wince as the disc careened into a basketball-sized rock.

Wysocki shook his head and almost slammed his hand down on the turf before regaining his composure. Things, after all, were tense. He was playing in a group that consisted of the number-one player in the world, Paul “McBeast” McBeth, and 12-time world champion Ken “The Champ” Climo. The pressure was on the 22-year-old Wysocki to win his first national championship on his home turf. But to stay competitive during the four-day tournament, he couldn’t afford many botched throws.

“Just like any sport, if you’re winning the tour-nament or doing really well, people are out to get you,” Wysocki says after the round. “Me and Paul McBeth, we’ve battled a lot recently in the majors. I’ve gotten second multiple times in a row the past few years, so that has to be a rivalry. We’re always competing.”

‘Golf is golf’If all this seems a little overdramatic for a sport that consists of young guys throwing Frisbees at trees, think again. For starters, the objects these well-paid professionals are hurling are properly called discs. They are lighter and smaller than Frisbees, and it takes a perfect throw to land one in the chain-link baskets that serve as targets. Second, when you think about it, isn’t traditional golf just people trying to hit a small, white ball into a cup? Why shouldn’t professional disc golfers take their version of the sport seriously?

“We love golf,” says Jonathan Poole, the team manager for Innova Discs, the tourna-ment’s sponsor. “It’s just a different set of tools, but it feels very similar. We don’t want people to look down at us like skiers look down at snow boarders. We’re still bringing people to the mountain. And, what’s more, we’ve had 15 percent growth every year since 1983, which speaks to disc golf being more than a fad.”

Like their PGA counterparts, PDGA profes-sionals use much of the same vocabulary, though they’re more likely to say “he flicks a birdie,” rather than “he shoots a birdie.”

They have drivers, the skinniest discs in their bags; mid-range discs, which are like irons; and putters, which are the heaviest and have the fattest rim and the easiest grip.

And while professional disc golfers are more likely to sport tattoos than PGA golfers, they also have sponsors, the names of which are printed on their shirts and bags. Disc golfers arrive at tournaments a week early to practice, and some even have caddies to carry backpacks full of discs. They travel all over the world, and they have legions of loyal fans who cheer on every shot and beg for autographs.

“And the mental game is almost the exact same,” Wysocki says. “Golf is golf.”

No home-field advantageQuiet, respectful, humble, focused—it’s a style Wysocki perfected while playing as a high school kid in Medina, Ohio, where he grew up across the street from the popular Roscoe Ewing disc golf course.

He practiced every day, for two hours a day, and soon joined the professional tour, winning Rookie of the Year in 2011 and then Player of the Year the following season. When Wysocki was 18, his family moved to Fort Mill, a turn of events that allowed him to play year-round on the Winthrop University course, where a large lake

PLAY IT WHERE IT LANDS Paul McBeth negotiates a difficult lie in low-hanging limbs during the Saturday round.

GET THERE Amateur disc golfers can make a res-ervation to play on two non-tournament courses at Winthrop University by calling (803) 323-2354.For information on the 2016 U.S. Championship, scheduled to be played in Rock Hill this October, visit usdgc.com.To find disc golf courses in your area, see pdga.com/course-directory/advanced.

WAITING THEIR TURN Ricky Wysocki greets fans and signs discs after Sunday’s championship round.

DISC GOLF: PLAYING TO WIN


and rolling hills make for challenging disc golf even when it’s not set up with the tournament’s restrictive out-of-bounds ropes.

Now with 73 professional wins, including two majors and more than $165,000 in tour-nament earnings to his name, “Socki-Bomb,” as he’s affectionately known on tour, has seen more of the world than most people see in a life-time. Disc golf has taken him all across the U.S. and to Australia, Canada, Finland and Sweden, where the sport is extremely popular. Last year, he signed a sponsorship deal with a Swedish company, Latitude 64.

“I love traveling,” he says. “I’ve adapted my lifestyle to it. I like to play new courses, but I also like to check out parts of the country with local food or local hot spots.”

Heading into the 2015 national champion-ship, Wysocki was one of the favorites to win, but nobody could call his familiarity with the course a home-field advantage. Disc golf is just too unpredictable, and Winthrop Gold is always a challenge.

“I’m not too often at home, but when I am, I like to come out here and play,” Wysocki says. “It’s a great place to practice. This course, especially, it brings out all the shots. You have to use every shot in your bag playing this course, because you’re going to get in so many different lies.”

‘A very nerve-racking hole’On the final day of the 2015 tournament, the weather turned cold and rainy, but hundreds of diehard fans still lined the fairways, watching as rivals Wysocki and McBeth battled it out, the lead seesawing between them over six holes— a birdie here, answered by a bogey there.

On the 16th hole, Wysocki sidearmed a beau-tiful drive that left him with an easy birdie putt, which he made, but McBeth saved par with a 45-footer that left them tied going into the infa-mous Hole 17.

Hole 17 at Winthrop Gold is an island-like par 3 upon which you either land your drive with precision or go out of bounds. If you go O.B., you must tee off again with a one-stroke penalty.

“My least favorite hole has got to be 17, coming down the stretch,” Wysocki says. “You’ve got to make sure you get that tee shot in, and that’s a big game changer if you don’t. It’s a very nerve-racking hole.”

Wysocki teed off first in front of the home crowd. Here was his chance, finally, to capture the major he’d always wanted.

The disc cut through the wind and rain. For a moment, it looked like his disc would land close enough for a makeable birdie, and Wysocki

‘ We’ve had 15 percent growth every year since 1983, which speaks to disc golf being more than a fad.’

—JONATHAN POOLE, INNOVA DISCS

SWEET 16TH Ricky Wysocki’s mood matches Saturday’s sunshine as he flicks his disc toward the target, a metal basket mounted on a pole.


would climb the hill on 18 and wave his hand to the crowd like he does whenever he makes a great shot.

For a moment, it looked as if he might raise the trophy above his head, hug his family and pick up the $8,000 winner’s check.

But then he heard the crowd gasp. The disc had bounced on the green and skidded into Winthrop Lake. The weather suddenly seemed a bit colder, a bit windier. His second tee shot also looked good until it wedged itself into the stack of hay bales that guard the island—another out of bounds.

The collapse—not quite the equivalent of Jean Van de Velde’s triple-bogey demise at the 1999 British Open, but still heart-wrenching—ensured that Wysocki would finish second to Paul McBeth, who went on to win his fifth and final major of the year—the first accomplishment of its kind in the sport.

For many in the crowd, the moment was bitter-sweet. No one wants to see someone win at anoth-er’s breakdown, especially for the hometown kid, but history was being made in Rock Hill.

“You really have to look at it from the histori-cal significance of having Paul McBeth win the Grand Slam,” Poole says. “That has never hap-pened in more than three decades of tourna-ment disc golf. Who knows how long before it happens again? So, for the U.S. championship, for Winthrop University, for Rock Hill, for South Carolina—that’s something that we have. That’ll always be part of our history.”

Although frustrated and searching for answers, Wysocki took the long view as well.

“I had the lead for most of the round, and I’m going to take that into next year,” he says. “I’ve been right there for every major, and that’s all I can do—just put myself in contention.”

Scattered among the throngs of spectators, media and professional players at the 2015 U.S. Disc Golf Championship were four jersey-wearing groups

from Colorado State University, Winthrop University, Augusta University and the University of South Carolina—all competing in a collegiate invitational called the Dean’s Cup.

The annual competition is hosted by College Disc Golf, the organizing body for the sport’s intercollegiate competition, which is headquartered in North Augusta.

One might not think a mid-sized town in South Carolina would be home to such an organization, but North Augusta has one of the sport’s best disc golf complexes in the Hippodrome, which has been hosting the National Collegiate Disc Golf Championship since 2007.

And it doesn’t hurt that the college disc golfers can ride the coattails of the nation’s top PGA golf tournament, says Alan Kane, College Disc Golf’s general manager.

“It’s always the week after the Masters,” says Kane, a former collegiate player who started the disc golf team at the University of South Carolina. “We sort of feed off of Augusta’s golf attitude.”

Students at any college who are willing to start a team can register for a mere $40 and begin playing in qualifying tournaments in their region. The state of South Carolina currently boasts five teams: USC-Aiken, Clemson, Winthrop, Anderson and USC.

For more information on collegiate disc golf, visit collegediscgolf.org. For details on the 2016 National Collegiate Disc Golf Championship, go to ncdgc.com.

WATER HAZARD After a disastrous 17th hole, a rainy Sunday turns downright gloomy for Ricky Wysocki (front), as he heads for the 18th hole with Paul McBeth (behind Wysocki, with pink umbrella).

Disc Golf U.

DISC GOLF: PLAYING TO WIN


JEFF

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SC Life

Alex PalkovichAGE: 68 BIRTHPLACE: UkraineHOME BASE: Florence, S.C., with studios in Colorado, Israel and the UKFAMILY TIES: Wife, Aggie; son, Edy; daughter, NatalieCAREER PATH: Engineer, CEO, sculptorCREATIVE ASIDES: Furniture design

GET MORE For a gallery depicting Alex Palkovich’s public works in South Carolina,

including “Home Safe” (pictured) in Florence Veterans Park, visit alexpalkovich.com.

“Sculptor” seems too subtle a word to describe Alex Palkovich, a Florence artist whose creative intensity could be measured on the Richter scale. His passion is riveting and infectious. When asked about his sculpting process, he spins like a dervish from sculpture to sculpture, firing off details of taking his conceptions from clay to cast to bronze.

And then there are the works. Whether you are standing beneath a looming likeness of General Francis Marion or contemplating a diminutive Pavarotti, his sculptures call up an immediate sense of the tangible and the abstract, the personal and the universal, stillness and action.

“Movement is the language of my sculpture,” says Palkovich, who was born to Holocaust survivors in a Soviet-ruled region of the Ukraine. “Walk around my sculptures and they will speak to you differently from each new angle.”

His studio is likewise teeming with movement, thanks to several sculptures, big and small, in various stages of development. Since retiring from a career as an engineer and global executive, Palkovich says he is now playing “catch-up.”

“I have been sculpting since I was 6 years old, and that is always, always what I wanted for my life,” he says. “But being a CEO paid for living, something sculpting could not do. So, I had that career and was a sculptor only in free time. I was a man living two lives—life in a factory and life in art.”

The payoff for promoting his inner artist to full-time status has been more than sweet. Palkovich enjoys widespread acclaim, with his works prized by art connoisseurs and collectors across the globe. And there are no regrets about his career path.

“I would not do one thing differently,” Palkovich says. “Not one thing.” —LIBBY SWOPE WIERSEMA

Life in art

Stories


SCTravels BY KEITH PHILLIPS | PHOTOS BY CARROLL FOSTER

EVERY CAR AT A NOSTALGIC STATION cruise-in has a story to tell, and in the case of Larry Penland’s Roman red, 1961 Chevrolet Impala, it’s the tale of a proud 22-year-old buying the car of his dreams.

Along with a photo album showing the classic bubble-top sedan before and after some recent restoration work, he’s happy to show off the orig-inal owner’s manual and a neatly folded bill of sale. But the real story is told by the gleam in his eye as Penland, now 73, recalls the days spent tooling around Laurens in a car that was “the talk of the town.”

“It was my get-up-and-go car,” the Laurens Electric Cooperative member says with a laugh.

Reliving memories, peering under hoods, swapping car stories and shoot-ing the bull—this is exactly the sort of behavior Richard and Cindy Kuhnel had in mind when they renovated a vintage gas station on the outskirts of Laurens, stocked it full of memo-rabilia and invited classic-car owners across South Carolina to stop by on the first Friday of every month. The goal: Provide a place where young and old could experience the uniquely American car culture that flourished in the ’50s and ’60s, right down to the antique jukebox inside the station cranking out hits of the era.

“In the day, there was always a place for the kids to hang out. There was a gas station, there was a burger place, there was a hot dog stand,” Richard Kuhnel says. “We want this to be a community place.”

It all began when the couple moved to Laurens in 2002 and started house hunting. Car buffs to the core, they collected and sold memorabilia at races and auto shows, and they needed a fixed location for their side business. A real estate agent was about to show them a house at 1110 West Main St., when Richard’s eyes went straight to the neglected 1930s-era filling station on the edge of the lot.

For a man with motor oil in his veins (as a teen he ran a junkyard and went on to race dragsters professionally), it was love at first sight.

“‘We want it! It’s sold,’ ” Cindy recalls her husband telling the real estate agent. “And I said, ‘Richard, I haven’t even looked at the house yet!’ ”

It took nearly five years to remodel the filling station, and today the eye-catching establishment and the Kuhnels’ 1949 Ford Coupe are popular backdrops for photographers. But the Friday night cruise-ins are still the heart and soul of Nostalgic Station.

For regulars like Barrett Stewart, a local repair shop owner who enjoys showing his cars on site, it’s the authentic setting and the variety of car buffs who show up each month that keep him coming back.

“You’ll have some new guys come in every month, and everybody flocks to that car,” he says. “It’s just a neat experience.”

GetThereNostalgic Station is located at 1110 West Main St. in Laurens. HOURS: Cruise-ins are hosted on the first Friday of every month from 6 to 10 p.m., rain or shine. Photographers can book the station by appointment.ADMISSION: Cruise-ins are free and open to all car owners, car buffs and curious spectators.DETAILS: Call (864) 984-0527 or visit nostalgicstation.com. The Kuhnels also announce events, share stories and post photos on facebook.com/NostalgicStation.

Cruising down memory lane

Richard and Cindy Kuhnel (far left) share their love of 1950s car culture at Nostalgic Station. “We try to make it old-fashioned fun,” Cindy says of cruise-ins held at the restored filling station. For owners of classic cars, like Larry Penland (below), it’s a chance to show off their beloved rides and relive old memories. “It’s a fun place to come and just hang around with your friends.”


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BY ENTERING, YOU MAY RECEIVE INFORMATION FROM THESE GREAT SPONSORS: j Aiken Center for the Arts j Aiken County Tourism j Alpine Helen/White County, Ga. j Cheraw Visitors Bureau j Lowcountry Tourism

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j Santee Cooper Country j S.C. National Heritage Corridor j Towns County Chamber of Commerce, Ga. j South Carolina Living magazine

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Live (our) HISTORY.

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For a free Visitor’s Guide, call 888.537.0014

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Recipe BY BELINDA SMITH-SULLIVAN

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Small wonder

that the average person eats

18 pounds of bacon a year—bacon makes almost

anything taste better! Star of the breakfast table, bacon

has a perfect balance of fat to protein that tastes great with

savory and sweet foods. For crispy bacon, choose thicker slices

and microwave about one minute per slice, longer if needed.

For bigger batches, lay strips on parchment paper on

a baking sheet and bake at 425 F about

20 minutes.

BACON LOVERS’ MAC & CHEESESERVES 6

H pound small pasta (such as elbow, penne, ditalini) 3 H tablespoons unsalted butter, divided 2 cups milk 2 garlic cloves, peeled H teaspoon dried thyme 2 tablespoons all-purpose flour Kosher salt Freshly ground black pepper Pinch nutmeg J teaspoon cayenne pepper, optional 1 cup grated Gruyere cheese 1 cup grated sharp white cheddar cheese H cup grated provolone cheese H cup grated Parmesan cheese, divided 6 slices crispy cooked bacon, crumbled 2 tablespoons breadcrumbs

Preheat oven to 350 F. In a large pot of salted, boiling water, cook pasta until al dente, about 6 minutes. Drain pasta in a colander and return to pot. Toss with 1 tablespoon butter. Set aside.In a medium saucepan, combine milk, garlic and thyme. Warm over medium-low heat until milk starts to steam, about 10 minutes. Remove from heat, and let the flavors infuse 2–3 minutes.In a large pot over medium heat, melt 2 tablespoons butter, and add the flour. Cook, stirring constantly, 1–2 minutes. Do not let brown. Strain the milk, and whisk it into the flour mixture to avoid lumps. Continue to cook, stirring constantly, until thickened, about 3–4 minutes. Remove from heat; season with salt, pepper, nutmeg and cayenne pepper. Add the Gruyere, cheddar and provolone cheeses (substitute your favorite cheeses, if you prefer). Add half of the Parmesan, and stir until cheeses are melted. Adjust seasoning to taste. Add cooked pasta to the cheese mixture, and mix until pasta is well coated.Coat an 8-inch-by-8-inch baking dish with the remaining ½ tablespoon of butter. Put half of the pasta and cheese mixture into the baking dish, and cover with half of the crumbled bacon. Repeat with remaining pasta and bacon. In a small bowl, mix remaining Parmesan and breadcrumbs, and sprinkle over the top. Bake until golden brown, about 45 minutes.


Folded or flipped, a fluffy, well-made omelet is a treat at any meal. Perfect your omelet technique by watching how Chef Belinda does it at

SCLiving.coop/food/chefbelinda

WHATÕS COOKI NG AT SCLiving.coop

GIN

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MIC

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ILLIPS

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CHOCOLATE-COVERED BACONSERVES 12

6 slices thick-cut bacon, halved 1 cup semi-sweet chocolate G cup white chocolate, optional

Cook bacon slices until crispy. Drain and cool thoroughly on a paper towel. Melt semi-sweet chocolate. Holding a slice of bacon over the melted chocolate, use a spoon to coat the top side of the bacon strip. Lay the strips on a piece of parchment or waxed paper while the chocolate hardens. (This can be done in the refrigerator for quicker hardening.) When chocolate is set, flip the strips over, coat the other side and let harden again. To decorate the bacon strips, melt the white chocolate. Using a small piping bag with a very small piping tip, or using the tips of a fork dipped in the melted chocolate, drizzle white chocolate over one side of the bacon.

BACON-STUFFED OMELETSERVES 1

2 large eggs 1 tablespoon milk or water Kosher salt, to taste Freshly ground black

pepper, to taste Hot sauce, a dash or

to taste G teaspoon dried tarragon

(or herb of choice) Unsalted butter 1 tablespoon chopped green

onion Grated cheese (Swiss,

cheddar), to taste 2 slices crispy cooked bacon

BACON-WRAPPED MEATLOAFSERVES 4–6

1 pound ground beef (80/20 lean/fat ratio)

H pound bacon, ground or finely chopped

H cup chopped green onion, including stems

H cup chopped celery G cup chopped red bell pepper,

optional 2 cloves garlic, minced 2 large eggs H cup rolled oats Kosher salt

Freshly ground black pepper G teaspoon crushed red pepper

flakes H cup chopped parsley or basil

(or combination) G cup milk 2 teaspoons Worcestershire sauce G cup grated Parmesan cheese H cup tomato paste or ketchup 1 teaspoon brown sugar1–2 tablespoons water Bacon slices

Preheat oven to 350 F. In large bowl, mix ground meats with all ingredients except tomato paste, brown sugar, water and bacon slices. Do not overmix, or meatloaf will be tough. Shape and put in a loaf pan or on a shallow baking sheet.Mix tomato paste with brown sugar, and add enough water to make mixture spreadable. Spread over meatloaf. Lay bacon slices horizontally across meatloaf, completely covering on all sides. Cook about 1 hour or until instant-read thermometer reads 165 F. Increase oven temperature to broil, and cook just until bacon is crisp.

In a small bowl, whisk eggs, milk, salt, pepper, hot sauce and herbs. In a small, nonstick pan over medium-low heat, add just enough butter to coat the bottom of the pan, approximately ½ teaspoon. When butter is heated, add onion, and saute until onion is soft, about 1–2 minutes. Add egg mixture to the pan, and let cook about 15 seconds, allowing it to set. Using a spatula and tilting the pan slightly, carefully lift the edges of the omelet all around the side of the pan, letting the eggs that are still liquid roll over the cooked edges and onto the bottom of the pan. Continue this until the omelet is cooked but still soft and fluffy in the middle. Top one side of omelet with cheese and bacon slices. Using a spatula, fold the plain side over the bacon and cheese. Slide the omelet onto a plate and serve.


PICK A CULINARY CHALLENGE, AND Cooper Thomas has likely been there, done that.

Cooked at a four-star, Lowcountry restaurant? Check. Manned the grill at a Charleston deli? Yep. Supervised 45,000 meals a week as head of a uni-versity’s dining service? Did that, too.

“I have told myself I would always try new things if the opportunity was there,” says the 43-year-old Thomas, whose mix of cooking adventures has led him to Victors, a longtime Florence eatery (formerly Victor’s Bistro), which became a full-day restaurant and bar when it relocated to the lobby of the Hotel Florence downtown.

“He brought to the table every-thing you’d want in terms of experi-ence, creativity, great people skills and great knowledge,” Victors owner Tim Norwood says of his general manager and executive chef, singling out Thomas’ boiled peanut hummus as a sample of his creative cookery with Southern flair.

Thomas has come a long way since that first deli job. “At that point, I was just like a sponge, trying to soak up as much as I could,” he says. “I didn’t really think I was going to be a chef. I was just cooking.”

And reveling in it. He loved learn-ing about food—“the processes, the science behind it, the joy of people eating something I made.”

He enrolled at Charleston’s Johnson & Wales University to study culinary arts and, simultaneously, stumbled into a job at the elegant Charleston Grill at Charleston Place.

“My first real dinner kitchen job was at this four-star, four-diamond res-taurant I probably didn’t have enough experience to be working at,” he says. But it laid a foundation in French-influenced Southern cooking with high-quality, fresh ingredients.

Every job thereafter fed a hunger to learn more—resort and country club

dining, banquets, catering, institu-tional food service, an upscale steak-house. His expe-riences show up on Victors’ menu in dishes with a familiar Southern appeal and a nod to sophisticated tastes.

“We try to make it unique, but not so over the top that it’s going to scare people. We’re still in the South,” says the Columbia native, who, for the past year, has promoted S.C. agriculture as one of the state’s Chef Ambassadors.

High-end steaks are standards, and flavorful prime rib stuffs the restau-rant’s top-selling French dip sandwich. Thomas’ Cajun macaroni and cheese topped with lobster is a signature dish. The seared tuna with wasabi vinai-grette is so popular, it’s offered as both an appetizer and a dinner entree.

When it comes to desserts, Thomas shares the limelight with Peggy Paul Yarborough, Victors’ resident piano player and cheesecake maker, whose banana praline cheesecake attracts customers all on its own. Thomas’ innovations alongside traditional favor-ites like “Miss Peggy’s” cheesecakes has proven to be the right mix for Victors in its new home.

“We are a special-occasion place,” Norwood says. “But we want to be an occasion place you want to come to several times a week.”

SCChefÕsChoice BY DIANE VETO PARHAM

PECAN-ENCRUSTED SHRIMPSERVES 4 AS ENTREE OR 8 AS APPETIZER

2 cups canola oil 24 shrimp, peeled, tail on 1 cup flour

1 cup buttermilk1 cup pecan breading

(recipe below)

Heat oil in a heavy-bottomed skillet until it just starts to smoke. Dredge the shrimp, one at a time, in flour, then dip in buttermilk, then dredge in pecan breading. Once all shrimp are breaded, carefully add half of them to hot oil. Fry shrimp on both sides until breading is a deep golden brown. Remove shrimp to a towel-lined plate, then cook the second half. Serve with Cajun-seasoned honey mustard.PECAN BREADING 2 cups toasted pecans 2 cups panko breadcrumbs ½ teaspoon cayenne

1 teaspoon paprika1 teaspoon salt

Place all ingredients in a food processor and blend well. If mixture is too moist, add more panko, a little at a time. Store in airtight container until ready to use.

Southern with a twist

Victors126 W. Evans St.Florence (843) 665-0846victorsflorence.comHOURS: Monday–Thursday, 6:30 a.m.–3 p.m. and 5–10 p.m.; Friday and Saturday, 6:30 a.m.–3 p.m. and 5–11 p.m.; Sunday, 10:30 a.m.–2 p.m. and 5–10 p.m.

As executive chef of Victors, Cooper Thomas caters to downtown hotel guests, as well as locals stopping by for weekday lunch, elegant dinners or Sunday brunch.

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Calendar of EventsUPSTATEJANUARY15–17 • South Carolina International Auto Show, TD Convention Center, Greenville. (323) 216-7557. 15–17 and 22–24 • “The Marvelous Wonderettes,” Spartanburg Little Theatre, Spartanburg. (864) 542-2787.16 • Contextile, Spartanburg Art Museum, Spartanburg. (864) 582-7616.16 • Greenville News Run Downtown, Greenville News building, Greenville. (888) 759-3666.16–17 • Cowpens Battle Anniversary, Cowpens National Battlefield, Gaffney. (864) 461-2828.21 • Art Walk Reception for Dian Hammett and Lalage Warrington, Artists’ Guild Gallery, Chapman Cultural Center, Spartanburg. (864) 542-2787.22–24 • “The Merry Widow,” Twichell Auditorium, Converse College, Spartanburg. (864) 583-2776, ext. 518.22–24 • Remodeling Expo, TD Convention Center, Greenville. (800) 374-6463.23 • Wedding Festival, Spartanburg Memorial Auditorium, Spartanburg. (800) 745-3000.23 • Winter Bluegrass Jubilee, Pickens High School, Pickens. (864) 878-4257.28 • Opening Reception for “Cognitive Dissonance,” Spartanburg Art Museum, Spartanburg. (864) 582-7616, ext. 254.29 • Polish Baltic Philharmonic Orchestra, Brooks Center for the Performing Arts, Clemson. (864) 656-7787.30 • Wedding Festivals Bridal Show, TD Convention Center, Greenville. (800) 997-2499.

FEBRUARY2 • A Tribute to Benny Goodman: The Julian Bliss Septet, Brooks Center for the Performing Arts, Clemson. (864) 656-7787.4 • “Peter Rabbit Tales,” Brooks Center for the Performing Arts, Clemson. (864) 656-7787.4 • Voices in American Art, Chapman Cultural Center, Spartanburg. (864) 542-2787.5 • An Evening with Meriwether Lewis, Fine Arts Center, Greenville. (864) 244-1499.6 • Chamber Concert by the Foothills Philharmonic, Cannon Centre, Greer. (864) 268-8743. 6 • S.C. Horse Expo, T. Ed Garrison Arena, Pendleton. (803) 230-8810. 6 • Sweetheart Charity Ball, Hyatt Regency, Greenville. (864) 233-6565.

6–7 • Meriwether Lewis: Journey into the Unknown, Wade Hampton High School, Greenville. (864) 244-1499.12–13 • “Junie B. Jones: The Musical,” Chapman Cultural Center, Spartanburg. (864) 542-2787.12–13 • Studio Series: Love Inspired, Ballet Spartanburg Studios, Spartanburg. (864) 583-0339.12–14 and 19–21 • “Love Letters,” Oconee Community Theatre, Seneca. (864) 882-1910.13 • Symphony Sweethearts ’n’ Jazz, Twichell Auditorium, Converse College, Spartanburg. (864) 596-9000.

ONGOINGDaily through Jan. 27 • “Awakening Your Psyche” exhibit, Spartanburg Public Library headquarters location, Spartanburg. (864) 596-3500. Tuesdays–Saturdays, through Feb. 11 • “Jo Ann Taylor: Art of Aquarius” and “Brian MacCormack’s Participaintings,” Pickens County Museum of Art & History, Pickens. (864) 898-5963.Third Fridays • Contra Dance, First Presbyterian Church, Spartanburg. (864) 308-1337. Second Saturdays • Heartstrings, Hagood Mill State Historic Site, Pickens. (864) 898-2936. Sundays • Sundays Unplugged, Chapman Cultural Center, Spartanburg. (864) 542-2787.

MIDLANDSJANUARY15 • Family on Safari—Overnight: Winter Wonderland, Riverbanks Zoo and Garden, Columbia. (803) 779-8717.15–17 • “Hairspray: The Musical,” BlueBird Theatre, Orangeburg. (803) 536-5454.15–17 • Home Building & Remodeling Expo, Columbia Metropolitan Convention Center, Columbia. (800) 374-6463.15–17 and 21–23 • “A Midsummer Night’s Dream,” Barr Street Auditorium, Lancaster. (803) 285-7451.15–31 • “Nice Work If You Can Get It: A New Musical Comedy,” Town Theatre, Columbia. (803) 799-2510.16 • Come Draw with Me Day, Museum of York County, Rock Hill. (803) 329-2121.16 • Horseback Riding on Walt Schrader Trails, Historic Brattonsville, McConnells. (803) 684-2327.16 • Reverend Dr. Martin Luther King Jr. Celebration, multiple locations, Lancaster. (803) 286-1 145.

16-17 • Aiken Camellia Show, Aiken Mall, Aiken. (803) 643-9542.17 • “Treasure Island,” Harbison Theatre at Midlands Technical College, Irmo. (803) 407-5011 .21 • “The Princess & the Pea” by Children’s Theatre of Charlotte, Clover School District Auditorium, Clover. (803) 810-8000.21–24 • Ringling Bros. and Barnum & Bailey Circus XTreme, Colonial Life Arena, Columbia. (803) 576-9200. 22 • Junior Brown, Newberry Opera House, Newberry. (803) 276-6264.22 • Strings and Salsa, Harbison Theatre at Midlands Technical College, Irmo. (803) 407-5011 .23 • Red Shoe Run, Hand Middle School, Columbia. (803) 254-01 18, ext. 1 1 .26 • “Madame Butterfly: An Opera by Puccini,” Newberry Opera House, Newberry. (803) 276-6264.29–30 • “Aladdin,” Columbia City Ballet, Columbia. (803) 799-7605.30 • FROST Winter Gala, EdVenture Children’s Museum, Columbia. (803) 400-1 152.31 • Super Game Day, Main Street Children’s Museum, Rock Hill. (803) 327-6400.

FEBRUARY4 • “A Closer Walk with Patsy Cline,” Clover School District Auditorium, Clover. (803) 810-8000.4–7 • Antiques in the Heart of Aiken, Aiken Center for the Arts, Aiken. (803) 641-9094.5 • Family on Safari—Overnight: Valentines Event, Riverbanks Zoo and Garden, Columbia. (803) 779-8717.5–6 • Monster Jam, Colonial Life Arena, Columbia. (803) 576-9200.

5–7 and 12–14 • “Almost, Maine,” Rock Hill Community Theatre, Rock Hill. (803) 326-7428.6 • Beginning Birder’s Workshop, Museum of York County, Rock Hill. (803) 981-9182.6 • MGC Long Run, downtown, Columbia. (803) 227-2286.6 • S.C. Philharmonic: All That Jazz, Koger Center for the Arts, Columbia. (803) 777-51 12.6–7 • Black History Parade & Gospel Festival, Martin Luther King Jr. Park, Columbia. (803) 361-5470. 11–14 and 18–21 • “The Mountaintop,” Sumter Little Theatre, Sumter. (803) 775-2150.13 • By Way of the Back Door, Historic Brattonsville, McConnells. (803) 628-6553.13–14 • Happy Hearts Day, Main Street Children’s Museum, Rock Hill. (803) 327-6400.

ONGOINGDaily through January • Solar Observing, S.C. State Museum, Columbia. (803) 898-4921.Daily through January • “Threads: The Story in Our Clothes,” S.C. State Museum, Columbia. (803) 898-4921. 12th day of month • 12-Cent Kids’ Day, EdVenture Children’s Museum, Columbia. (803) 779-3100.Tuesdays–Sundays, through Feb. 14 • “Wintertime” by Vernon Grant, Museum of York County, Rock Hill. (803) 329-2121.Tuesdays–Sundays, through Feb. 28 • “Only Owls” and “Carolina Landscapes” exhibits, Museum of York County, Rock Hill. (803) 329-2121.Saturdays, weather permitting • Aiken Trolley Tours, Aiken Visitors Center and Train Museum, Aiken. (803) 644-1907.

LOWCOUNTRYJANUARY15–17 • Build, Remodel & Landscape Expo, Exchange Park Fairgrounds, Ladson. (800) 374-6463.16 • Charleston Marathon, downtown, Charleston. (843) 300-7500.16 • Sweetgrass Basket Weaving Workshop, Charleston Museum, Charleston. (843) 722-2996.17–18 • Berlioz Symphonie Fantastique by the Hilton Head Symphony Orchestra, First Presbyterian Church, Hilton Head Island. (843) 842-2055.22–23 • South Carolina Square & Round Dancers Convention, Springmaid Beach Resort & Conference Center, Myrtle Beach. (803) 788-0118.22–24 • Charleston Jazz Festival, multiple locations, Charleston. (843) 641-0011 .23 • Smokehouse Day, L.W. Paul Living History Farm, Conway. (843) 365-3596.23–24 • Kids Jamboree, Florence Civic Center, Florence. (843) 679-9417.27 • Biogeography of the Carolinas, Coastal Discovery Museum, Hilton Head Island. (843) 689-6767, ext. 223.29 • A Night in the Valley, Trident Technical College, Charleston. (843) 574-6580.29–30 • National Shag Dance Championship Preliminaries, Spanish Galleon and OD Beach & Golf Resort, North Myrtle Beach. (843) 222-6706.29–31 • Charleston Boat Show, Charleston Area Convention Center, North Charleston. (864) 250-9713.30 • Chocolate Walk, historic downtown, Conway. (843) 248-6260.

30 • Hilton Head Snow Day, Shelter Cove Community Park, Hilton Head Island. (843) 681-7273.30–31 • Battle of Charleston Reenactment, Legare Farms, Johns Island. (843) 559-0788.31 • Lowcountry Oyster Festival, Boone Hall Plantation, Mount Pleasant. (843) 577-4030.

FEBRUARY1–28 • Hilton Head Island Gullah Celebration, multiple locations, Hilton Head Island area. (843) 255-7304.5 • “Puttin’ on the Ritz,” Charleston Area Convention Center Ballroom, North Charleston. (843) 740-5847.5–7 • Winter Coin Show, Exchange Park, Ladson. (843) 572-3161. 6–7 • Myrtle Beach Stamp & Postcard Show, Clarion Hotel & Conference Center, Myrtle Beach. (843) 347-0087. 7 • Hilton Head Bridal Show, Westin Resort & Spa, Hilton Head Island. (843) 384-5378. 10–14 • Beaufort International Film Festival, USCB Center for the Arts, Beaufort. (800) 889-6734.12–14 • “My Funny Valentine” by the Carolina Master Chorale, Trinity Presbyterian Church, Surfside Beach. (843) 444-5774.12–14 • Southeastern Wildlife Exposition, multiple locations, downtown Charleston. (843) 723-1748. 13 • Animal Swoon under the Moon, Myrtle Beach State Park, Myrtle Beach. (843) 238-0874.13 • Blacksmith Demonstration, L.W. Paul Living History Farm, Conway. (843) 365-3596.13 • Grand Strand USA Dance, Base Recreation Center, Myrtle Beach. (843) 918-2380.13 • Hilton Head Island Marathon, Jarvis Creek Park, Hilton Head Island. (843) 757-8520.13 • A Taste of Gullah, Arts Center of Coastal Carolina, Hilton Head Island. (888) 860-2787.

ONGOINGDaily • Day in the Life of a Sailor, Charles Towne Landing State Historic Site, Charleston. (843) 852-4200.Tuesdays–Saturdays, through January • “Creating the Carolinas,” Horry County Museum, Conway. (843) 915-5320.Fridays–Tuesdays • Guided House Tours, Hampton Plantation State Historic Site, McClellanville. (843) 546-9361.Saturdays • Honey Horn Nature Walk, Coastal Discovery Museum, Hilton Head Island. (843) 689-6767, ext. 223.

STARE DOWN “Concentrate” by Cary Hunkel is part of the “Only Owls” exhibit at the Museum of York County, which runs through Feb. 28.


TECHNOLOGY IS A WONDERFUL THING, as long as you never forget that computers hate us. They may play along, acting like allies, but they’re just waiting for the right moment to gobble up the 15 projects your boss wanted yesterday and send them to Mars.

My computer is like my car, which I know how to drive. But that’s all. Sure, I’ve memorized the impor-tant stuff, like which side the gas tank is on and how many tires work best (usually an even number). Also important: Neglecting to close the moonroof causes hurricanes.

Computer-wise, it’s the same deal. I can use lots of programs, but I have no idea how the mys-terious box they live in works. Most of my fellow females were also born without the brain lobe that reminds them to clear caches and defrag whatchamacallits.

Take Alexis, for example. She has a doctorate in some 15-syllable thing, which means her family forked over a lot of money for a framed certi-ficate that proves she’s not dumb. She’s a highly capable, self- sufficient something-or-other, not prone to hysterical fits unless she’s getting ready for a national conference when her computer stops in its tracks. (I’m telling you, they know when to pull this stuff.)

Yep. Out of nowhere, Alexis’ com-puter demanded to know who she was and what right she had to put her grimy fingers on its keyboard. She realized it was after some obscure password she hadn’t used since the

last time she walked her dinosaur. The top-secret phrase resided somewhere in her computer’s evil brain, which refused to access itself.

For years, Alexis endured a rocky relationship with the ungrateful box. While she worked to buy faster modems and all the bandwidth it

could chug, that computer rested com-fortably on its digital duff, sprawled out on her king-size desk. Never once—not one single time—did it say “thank you.”

She’d done everything in her power to keep it happy. Alexis supplied all the latest software, while it sat around getting loaded. She nursed it back to health after every malicious virus. (Computers never admit exactly what they’ve been up to when they cruise the Internet, but they’re always catch-ing some communicable disease.) Anyway, a lesser woman would have kicked the binary bum out years ago.

Desperate, Alexis called our weird, somewhat scary coffee-shop acquain-tance, the Inter-nerd. She hated to

admit defeat, but this situation clearly called for a male in black-rimmed quadri-focals who still Brylcreems his head and speaks fluent Geek.

The Inter-nerd considered her plight for roughly two seconds and responded, “Zabag>809qobzlock-??wonZebboofenDing. Then hit

‘enter.’ ” And just like that, the

blue screen of death van-ished, and she was saved.

The whole thing was highly suspicious. As you know, most women were not designed to read instruction manuals, even the ones that might spare them from digital disas-ter. (Please note the term: MAN-ual.)

When you’re bat-tling insomnia, computer manuals have their place. And cantankerous com-puters may behave better knowing they are about to be smacked upside

the monitor by a deranged female who happens to be brandishing one. Beyond that, women and manuals don’t socialize.

There’s one small consolation: Computers are a lot like buses. Five minutes from now, the one infuriating you will be obsolete, and you can get another one to take you where you’re going. Then you can tell your ungrate-ful ex-computer where to store that password.

Alexis found it very gratifying.

JAN A. IGOE ’s computer recently was hospitalized for several weeks, causing her to pick up a rock and scrawl this month’s column on a cave wall. Write her at [email protected].

SCHumorMe BY JAN A. IGOE

Digital disasters are man-made


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South Carolina Living January 2016

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