The Breeze Magazine of the Lowcountry JUNE 2020

P. 13 The Unwelcomed Guest
P. 37 Summertime and the
Living is Easy
1

2
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June 1st - 17th

A NATURAL HABITAT for a RARE BREED of OWNERS
Here in the Lowcountry of South Carolina, you can occasionally catch a glimpse of
the rare Spring Island owners in their natural habitat. See how naturally they swing
their golf clubs and effortlessly ride on horseback. They gather in groups to marvel at
their wondrous setting and celebrate artistic offerings. They are very welcoming to new
members and are very much at peace in this place they call home.
SPRINGISLAND.COM 843.987.2200
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Notes From
The Publisher
An incredibly wise and worldly
person recently told me “It is
through relationships we grow the
most and how we become better.
Relationships educate us and
our character is polished. We
become better human beings
by being in relationships.” It
made me think about this, as
it relates to NOW.
Being quarantined has had a different
effect on relationships. Rather it be with siblings,
parents, children, or someone you love. Note I didn’t
say friends or business associates. As most of us only
relate with them at a distance online, text, or zoom and
such. This has developed an entirely different type of
relationship. Yes, the virus has changed the world as well
as relationships, and that is a good thing. Sometimes
one has seen how the quarantine leads to being cranky,
fussy... for others depression. But now, families are
staying home together and learning more good things
about each other. How to get along like never-before.
This is lasting!
This is also the subject I would like to ask you a few
questions about. Before I do, I would like to ask a strange
question! Is it possible to build a lasting relationship with
someone that you have just texted or skyped? Can you
really get to know someone online? How do you know if
it is for real? That is happening everyday now. Families
and strangers alike are forming an entirely different,
warm, lasting, sincere, happy relationships. This is a
good thing!
Now ask yourself and each member of your family, or
friends to think about and give you answers to these few
questions. Ask more questions that you really want an
answer, about what they have learned during this time.
Don’t be embarrassed or shy. Sit around the dinner table
and make sure everyone provides a response. Now is the
time to discover or reassess! You will enjoy the answers
and interaction.
Why are relationships important?
What is the reason for your success in your marriage or
relationship?
What is the best advice to achieve a successful longlasting
relationship?
What are the signs we must not overlook within your
family members or when considering a relationship
partner?
What are the expectations we all have about our
relationships?
What is the magic of a relationship?
I am asking The Breeze readers to send me a text or
email with their answers. I would like to share them next
month. This is such an important time in our lives! When
we come out the other side let’s form new and greater
relationships that we are calling “the new normal!”
PUBLISHER
Randolph Stewart
randolph@lowcountrybreeze.com
843.816.4005
EDITOR
Alec Bishop
843.812.1034
ADVERTISING COORDINATOR
Tatiana Barrientos
tatianab@lowcountrybreeze.com
832.757.8877
COPY EDITORS
John Samuel Graves, III
Frank G. Schuetz Jr.
W.W. Winston
BUSINESS MANAGER
Nickie Bragg
843.757.8877
GRAPHIC DESIGNERS
Hulya Bakca
Nicole DiMeglio
Meg Van Over
CONTRIBUTING WRITERS
Eugene Cashman III, Patricia Branning
Frank G. Schuetz Jr., Tom Poland
Sandra Graves, Amber Hester-Kuehn
Kimberly Blaker, Chierie
PHOTOGRAPHY EDITOR
Alec Bishop
alec@lowcountrybreeze.com
DIGITAL MEDIA MANAGER
Hulya Bakca
PHOTOGRAPHY AND ART
Sandra Graves
The Breeze Archives
Our Readers & Friends
CORPORATE OFFICE
12 Johnston Way, Penthouse Studio
P.O. Box 2777
Bluffton, SC 29910
843-757-8877
The Breeze is published by The Bluffton Breeze, LLC. All
rights are reserved. No part of this publication may be
reproduced or stored for retrieval by any means without
written permission from the Publisher. The Breeze is not
responsible for unsolicited materials and the Publisher
accepts no responsibility for the contents or accuracy of
claims in any advertisement or editorial in any issue. The
Breeze is not responsible or liable for any errors, omissions or
changes in information. The opinion of contributing writers
do not necessarily reflect the opinion of the magazine and its
Publisher. All Published photos and copy provided by writers
and artists become the property of The Breeze. Copyright
2020. Subscriptions are available at a cost of $65 per year.

CONTENTS
JUNE 2020, VOLUME 18, NO. 6
FEATURES
08 The Burning of Bluffton
12 The Founding of Fathers Day
13 The Unwelcomed Guest
18 Family Fun: In the Sun
Turtle Nest
From The Unwelcomed Guest
28 The Artist Paints a Whelk
37 Summertime and the Living is Easy
42 Ah, to Gig on Daufuskie Island!
44 Breast Cancer
50 The Golden Hour
56 A Century Later
Summer Picnic
From Summertime and the Living is Easy
DEPARTMENTS
8 History
13 Environment
24 Your Corner
26 Golf Guide
32 Tide Chart
34 Restaurant Guide
37 Reciepes
On the Cover: Kayakers Paddling the High Tide
By: Chris Hefter
5

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7

The Burning of Bluffton
HISTORY
EyeWitness letter from a Federal Soilder
As an antiques dealer in Savannah for years I had
the luck to discover a Confederate eyewitness letter
of the Burning of Bluffton from a fellow dealer in
Chattanooga, Tenn. circa 1998.
This letter is now in Bluffton
in the possession of Michael
and Corinne Reeves, my
sister. Almost a year ago, a
client of mine from Delaware
and Spring Island found this
Yankee eyewitness letter of
the burning , purchased it for
a sum of money at auction and
the original now rests in care
of the University of Delaware
library. He presented me
with the only archival copy
so that I might bring it back
home. The text below is
written as close as we could
decipher from the letter. I
apologize to the Bluffton
historians if we wrote in error.
What we know, through Jeff Fulgham’s book, The
Bluffton Expedition: The Burning of Bluffton, that
a complement of Federal troops totaling close to
1800 men entered the town to set it ablaze, from
steamers that embarked at Pope Plantation on
Hilton Head and set them ashore at Buckingham
Landing, where they then surrounded and marched
into town. In this letter Mr. John Day feels that
the entire town was burned. Fortunately, as
the Confederate Calvary entered the town and
skirmished with the Union troops, they returned t
to the steamers to return their forts and camps.
The Confederate Troops helped to extinguish the
fires, preventing total devastation and saving the
homes and Church of The Cross that exist today.
Hilton Head Island S. C.
June 11 th 1863
Friend Perkins
I received your letter some time
ago and answered it, but having
a little spare time I will write
again. Since I wrote you before
we have been on an expedition it
was nothing very great, but I will
give you little information about
it. Our Comp was doing picket
duty down to Popes Plantation.
The orders came for us to have
three days rations cooked for we
was going to be relieved by a
Comp of the 8 th Me we got our rations served out &
the Comp was fell in & marched for Seabrook this
is the Head Quarters of this picket line. that is Our
Major is in command there. here the troops all met.
the expedition of troops march up was to (2) Comp
of the 7 th Conn & to (2) comp of the 6 th Conn and
to (2) comp of the 7 th conn and to (2) Comp of the
15(?) New York and one comp of Engineers and 6 t
comp of the 48th New York Vols. also a detachment
of the 8 th (?) Rhode Island Artillery. we embarked
on board of Steamers and away we started where
8
The Bluffton Breeze JUNE 2015 9

9

The The Founding of of Father’s Day Day in in the the US US
By Chierie Smith
Father’s Day, inaugurated one year after Mother’s Day was
established in the early 20th century in honor of fatherhood
and male parenting.
Sonora Smart Dodd, born in Arkansas, is most credited for
making Father’s Day a Holiday. After listening to a sermon
on the celebration of Mother’s Day in 1909, Sonora told
her preacher that fathers too should be honored equally
as mothers on Mother’s Day. Her father the Civil War
Veteran William Jackson Smart and being a single parent
of six children, was her reason and driving force for making
Father’s Day a national holiday. Using her father’s birthday
month, Father’s Day was first celebrated in Spokane,
Washington at the YMCA on June 19, 1910.
It wasn’t until 1957, when Maine Senator Margaret Chase
Smith wrote a proposal stating that over the last 40 years Congress were ignoring fathers while continuing
to single out and honor one parent, mothers. In 1966, President Lyndon B. Johnson issued a proclamation
honoring fathers and designating the third Sunday in June as Father’s Day. Finally in 1972, President Richard
Nixon signed Father’s Day into law as a permanent national holiday.
Is this where the saying comes from, “Daughters always come home to Daddy”?
In my opinion it does…
The Soldiers Prayer
Our Father who art in Washington
Uncle Abraham be thy name
Thy victory won, thy will be done
In the South. as at the North
Give us this day our daily rations of crackers and
pork
And forgive us our short comings
So we forgive our Quartermasters
For thine is the power the soldiers and the negros
For the space of these years. Amen
10 The Bluffton Breeze JUNE 2015 11

11

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The Breeze Breeze Music Environment
The Unwelcomed Guest
By Amber Hester Kuehn
I didn’t grow up hunting and have no experience
with shot guns. In my experience, Girls Raised in
the South who had brothers typically lack this skill,
and those that I know who are proficient with a
shot gun had sisters or no siblings at all. I think I
could have been good at it and regret not spending
more time in the woods. Instead, the creeks and
rivers were my stomping grounds -- the buffer
zone where four legged meets fin, the maritime
forest is inhabited with familiar faces from the
boating perspective. Deer lick marsh grass for the
salt, alligators take a salt water bath from time to
time to rid their scales of algae or to migrate to
a new freshwater pond, raccoons eat periwinkle
snails, crabs, and almost anything that they touch.
At night, they all became shiny eyes with vague
outlines.
But somewhere in the midst of those familiar
faces shine eyes of an unwelcomed guest who is
breaching my comfort zone...
A new foe!
The 2013 Hilton Head Island sea turtle nesting
season was almost over when it began. At some
point in the night on August 24, a new predator
had emerged from the 605-acre maritime forest
preserve in Sea Pines. Nest #245 (of 339) with
109 incubating sea turtle eggs had been totally
destroyed. The area, full of canine prints and
thrown sand combined with egg chards, lead
the sea turtle patrol staff to assume that it was a
wayward pet left unattended while the incident
took place. Documented as an unforeseen loss, it
was considered an isolated event.
Two weeks later, we changed our minds. The
attacks began to happen regularly, and despite
adding screens supplied by SCDNR (South Carolina
Department of Natural Resources), the predator
found a way to invade the nest by tunneling under
the screen. Their learning curve was surprisingly
fast. Each time, most of the contents of the nests
within reach were fully consumed. This predator
was hungry and most likely did not eat pedigree
from a bowl! Also, the effort put forth to tunnel
was a bit more ambitious than most dogs would
undertake, so we had to assume that there was at
least one coyote in the area! Our suspicion was
confirmed by experts who studied the footprints
(coyote prints are very similar to that of a dog – just
slightly narrower). At the end of the 2013 season,
nine sea turtle nests were lost to the coyotes. Four
other sea turtle nesting beaches in SC, including
Kiawah, have recently reported the coyote issue
as well.
How did they get here?
When I think of coyotes, I picture desert mountain
ranges and Wild West instead of plantations and
gated communities. Coyotes are not indigenous
(native) to the Lowcountry. Historically, they were
limited to the Midwest and Mexico. After 1700, they
began expanding their
range, and are currently
found throughout the
continental US, Alaska
and most of Canada.
Coyotes first appeared
in South Carolina in 1978
in Oconee County, the
westernmost county
in South Carolina
(“Upstate”), seemingly
far from sea turtle
nesting
13

14
territory on the barrier islands. Contrary to popular
belief, they were not introduced by state agencies
to control the deer population. Sportsmen
conducting hound hunting with dogs trained to
track and lead hunters to the coyote (the Good ‘Ole
boy version of a fox hunt, only a coyote runs much
faster than a fox), contributed to the success of the
coyote migration. This Eastern migration would
have been inevitable due to loss of habitat and
coyote population expansion- It has been argued
that if the gray wolves (closest ancestor to the
domestic dog and coyote predator) had not been
eradicated in the lower 48 for killing livestock,
the coyotes may not have had this opportunity.
Whatever… they are here, and thrive island style.
Can you imagine the first coyotes crossing the
bridge on HYW 278? They must have been very
desperate. (Maybe they swam?)
Coyotes typically move at night in urban areas to
avoid human contact, however, they can be spotted
during the day. To the trained eye, it is not a dog,
but they are similar in many ways. Coyotes range
in size from 35 – 50 pounds, have a narrow muzzle,
pointed ears and a bushy tail. Their fur is grizzled
grey to reddish brown. They produce a litter in late
winter with 5 – 7 pups and will raise them in a den.
Coyotes in SC are typically nocturnal predators
(hunt at night), going after rabbits and other small
rodents, fawns, domestic sheep, calves, goats,
poultry, and occasionally grown deer and road kill.
Fruits and berries are also regularly eaten. They
are territorial, and this may be cause for occasional
altercations with pets.
What are the rules?
Relocation is not an option. SCDNR has a shoot

on site policy estimating about 30,000 coyotes
killed yearly by deer hunters. A hunting license
is required with some exceptions. Using poison
is against the law. Coyotes spook easy and are
extremely cautious. Matt Kraycar at Critter
Management says that they are about “as likely to
enter a trap as your chances of winning power ball”.
His past experience with coyote management in the
Upstate incorporated some unique tactics that, on
Hilton Head, would only attract and injure tourists.
He is familiar with the Sea Pines population of
about 15 coyotes and growing. Sea Pines wildlife
officer Todd McNeill has had no complaints to
report from Sea Pines residents besides a couple
of cats that went missing when the coyotes first
made an appearance. He has actually seen more
rabbits lately than in past years. He is aware of the
sea turtle nest invasions and will cooperate with
SCDNR if the problem gets progressively worse.
What to do?
The 2014 sea turtle season is upon us. The first
nest was laid on May 20. Obviously, the sea turtle
nests (protected by the Endangered Species Act)
are vulnerable as they don’t run away, and, in fact,
sit in the same spot for 2 months to incubate. The
playing field is skewed, with the 100% advantage
in the coyote court while the sea turtle struggles
to fight extinction. Otherwise, I’d say… “viva el
coyote!
So what to do? I can’t shoot ‘em, can’t poison ‘em
and can’t trap ‘em. What is my strategy for the
battle of 2014?
Jingle bells! Seriously. We’re attaching bells to our
screen and hoping that the sound will scare the
coyotes away. I would have considered this kind
of strategy slightly ridiculous until recently, like
something out of an Acme episode with Wile E.
Coyote and the Road Runner. However, it has been
successful on other beaches, though temporary.
With the addition of a fourth pole to secure the
screen, the coyotes now have a new puzzle to
solve….”with bells on”. If it gets us through the
season, it will be no joke, but I’m sure the coyotes
will become accustomed to the jingle eventually,
and may even be attracted to it. Sea turtle nesting
density is improving, and we will need a different
plan for 2015.
Let the games begin!
If any of you have bright ideas, please send them
along (we have an environmental editor’s column
online)!
15

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17

Family Fun
in the Sun:
S Reeai
n Acie f
Wh F
By Kimberly Blaker
It’s the season your kids have been waiting for, so how
will you maximize the long lazy days of summer with
your family? Celebrate the carefree season to its fullest
with these outdoor activities and adventures your
whole family will enjoy.
BACK TO NATURE
Trailblazing: Head to a local, state, or national park
and make a day of nature hiking. Before you go, make a
list of things for your family to find and identify, such as
a black oak tree, woodpecker holes, a garter snake, or
a raccoon paw print. Carry a backpack with binoculars,
sunscreen, visors or sunglasses, and plenty of water and
snacks. Don’t forget your hiking shoes and a lightweight
jacket in case the shade becomes cool.
Ride ‘em, cowboy: You don’t have to be a horse
owner to enjoy the pleasure of riding one of these
majestic beings. Visit your nearby horse rental stables
and catch the sunset on horseback. For a stable near
you, visit http://www.horserentals.com/index.html.
Make sure your child is provided a helmet for his safety
before you ride.
Z is for zoo: Summer wouldn’t be summer without
a trip to the zoo. Check out animals at one of the many
zoos that have created natural, spacious settings, and
teach your kids the importance of these habitats. Check
the schedule for animal presentations, and don’t miss
the petting zoo where youngsters can walk and talk
with the animals and feed them.
The strawberry patch: Perk up those taste buds
because strawberries are now in season. Round up the
family and head to the strawberry patch for a day of
fruit-filled fun. When you get the berries home, work
together rinsing them, removing stems, and preparing
them for shortcake, smoothies, and fresh strawberry
pie.
WATER, WATER EVERYWHERE
Beach bummin’: Load up the beach ball, buckets,
and blankets, and get ready for a day at the beach. For
added fun, take along goggles, snorkels, and fins for
underwater exploration.
18

Putt around the lake: You don’t have to live on
a lake or own a boat. Contact your nearby marinas,
lakeside stores, and resorts to find out where you can
rent a pontoon or motorboat for a cruise around the
lake.
YOUR OWN BACKYARD
Under the stars: Take full advantage of the peaceful
summer nights and camp out in your backyard. Kick-off
the evening by watching the sunset. Then build a bonfire
(if it’s permitted in your area), roast marshmallows, and
gaze at the stars. Bring along your guide to the stars,
and see what you can spot: the Little Dipper, Hercules,
or Sagittarius.
Wet your whistle…and more: Spend a
smoldering summer day cooling off at one of the
many water wonderlands. Your family can swoosh
down waterslides, catch the man-made waves, and
tube around narrow canals. Before you go, ask about
age and height requirements and what activities
are available for the younger set. Also, don’t forget
to protect your family’s skin. Apply sunscreen
throughout the day.
A trip downstream: Canoeing is a fun-filled
family adventure for all ages. Look for canoe rentals
on a clear river, and take a refreshing dip when the day
heats up. Carry belongings such as your wallet, keys,
and snacks in a waterproof bag that floats. Tipping
over isn’t uncommon (although it can easily be
avoided if caution is exercised) but can be half of the
fun. Be sure to give the kids plenty of opportunities to
paddle and steer.
Ride the waves: If you don’t have an ocean
nearby, don’t despair. You can likely find plenty of
wave action at a wave pool in your own community or
nearby. These pools often supply tubes and rafts for
riding the waves. Call in advance to find out. If they
don’t offer these amenities, ask if you can bring your
own.
Croquet champs: Set up this outdoor game the
whole family can play. Then hold a summer’s end family
croquet match. Give handicaps to each family member
based on their most recent scores for a game, so it’s fair
to everyone.
Step right up: Organize a backyard carnival to raise
funds for your favorite charity. The whole family will
have a ball putting on this event. Hang posters in local
businesses, and submit a news release to your local
radio station and newspaper. Ask friends and neighbors
to help staff the booths. Then set up games such as a
bean bag toss or number wheel, a baked goods stand,
fortune telling, face painting, and refreshments.
Green thumbs: Make summer gardening a family
affair. Ask each member to choose a favorite vegetable
to plant. If you’re getting a late start, look for starter
plants that have already sprouted. Work together to get
the garden ready and plant it. Then give each person his
or her own responsibility for keeping it up: watering,
pulling weeds, picking ripe produce, cleaning it, and
preparing it to eat or store.
Backyard water blast: Plenty of cool fun can
be had right in your own backyard. Make it a family
tradition to have an annual water spree. Fill water
balloons, and play a game of catch. Or hook up the
sprinklers for a refreshing game of tag. Don’t forget
to fill up the squirt guns and super soakers to ensure
everyone stays drenched. Then take a refreshing
break in a wading pool.
19

Swiss family, who?: What’s a backyard without
a hideout or special place to kick back? Younger kids
will thrill at building a treehouse or fort. Older kids will
look forward to a covered hangout, such as a gazebo,
for visiting with friends. Whatever you make, have the
whole family pitch in. Small children can feel a part
of the project by carrying small materials, dispensing
nails, and occasionally swinging the hammer with
close supervision.
OUT AND ABOUT
Dancin’ in the street – Summer abounds with fairs and
festivals along riverfronts and in the streets. Enjoy live
music, new foods, boating and ski shows, magic acts,
and arts and crafts. Look for upcoming festivals online
or in the entertainment section of your newspaper, or
pick up an event guide from your state travel bureau
or chamber of commerce.
Batter up: Family fun centers offer a variety of
recreation for the whole family. Get ready to practice
your batting swing, holler “fore,” speed around the
race track, bump another boat, or have some wacky
golfing fun.
Recycled treasures: Join the craze, and spend
the day rummaging for treasures. This is an excellent
way for kids to get the most out of their limited
earnings, teach them the importance of recycling and
how to get the best value for their money.
Summer sights: Places and things to see during
the summer are abundant, from checking out the big
city with its tall skyscrapers, old architecture, and
murals and art displays, to viewing the wonders of
nature from sand dunes and mountains to waterfalls
and shorelines.
Performing arts in the park: Unwind
listening to a summer concert in the park or taking in
a movie under the stars. These events aren’t always
well-publicized, so contact area parks for a summer
schedule.
Big wheels and small: Paved trails are popping
up everywhere: in parks, along riverbanks, and even
through many towns. Pull out your bikes and roller
blades, and take advantage of these smooth paths.
For a better work out and to keep everyone moving
at an equal pace, have small children ride bikes while
older ones and parents push off on their blades.
Coasters, cars, and Ferris wheels: A trip
to a theme park can be the highlight of the season.
If your kids are at different ride levels, invite another
family or two with children similar in age to your own.
Then divide up so everyone can get the most out of
the day. Meet up for lunch and dinner to swap kids, so
all adults get time with each age group.
Park play: Take your kids for a picnic and an
afternoon at the park. Scout your area for an updated
park with a large, enclosed fort-style playground.
Bring along a playmate for your child, and they’ll be
content for some time. Don’t forget to bring your
reading to catch up on.
20

Asian Bistro
Aunt Chilada’s
Black Marlin Bayside Grill
Bucci and Murray’s Pub
Frankie Bones
Flatbread Grill
Giuseppi’s Pizza & Pasta
Holy Tequila
The Lodge
Mangiamo’s
One Hot Mama’s
Deliver y Hours Monday-Sunday
11AM – 9PM
Dockside
Rockfish
T.J.’s Take & Bake
The Other Sister’s Wine Bar
Wild Wing Cafe
Yummy House
21

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Golf Guide
Golf Courses- Bluffton & Okatie
Designer, Course
Yds*
Rating*
Belfair Golf Club
200 Belfair Oaks Blvd
Tom Fazio: East
West
6,936
7,129
74.4
75.3
Colleton River Plantation Club
60 Colleton River Drive
Jack Nicklaus
Pete Dye
6,936
7,129
76.1
74.7
Crescent Pointe Golf Club
1 Crescent Pointe Dr
Eagle’s Pointe Golf Club
1 Eagle Pointe Dr
Arnold Palmer 6,733 n/a
Davis Love III 6,738 73.1
Hampton Hall Golf Club
89 Old Carolina Road,
Pete Dye
6,731
76.9
Hilton Head National Golf Club
60 Hilton Head National Dr
Gary Player
Bobby Weed
7,503
72.7
Moss Creek Golf Club
1523 Fording Island Road
George Fazio: South
Tom Fazio: North
6,885
6,555
73.4
72.5
Old South Golf Club
50 Buckingham Plantation Dr
Oldfield Golf Club
9 Oldfield Way Okatie
Pine Crest Golf Course
1 Pinecrest Way
Rose Hill Golf Club
4 Clubhouse Drive
Clyde B. Johnston 6,772 73.2
Greg Norman 7,142 75.4
Rocky Rocquemore 7,489 n/a
Gene Hamm 6,961 74.1
Sun City Golf Club
672 Cypress Hills Dr
Mark McCumber: Hidden Cyprus
Mark McCumber: Okatie Creek
6,946
6,724
73.2
71.9
26
*Ratings for the longest tees

Golf Courses- Hilton Head Island
Designer, Course
Yds*
Rating*
Atlantic Dunes
Sea Pines
Davis Love III 7,000
74.3
Bear Creek
237 Whooping Crane Way
Country Club of Hilton Head
70 Skull Creek Drive
Dolphin Head
56 High Bluff Road, Hilton Head Plantation
Rees Jones 6,804 75.2
Rees Jones 6,919 75.2
Gary Player 6606 72.7
George Fazio
2 Carnoustie Court , Palmetto Dunes
George Fazio
6,873
73.9
Golden Bear
100 Indigo Run Drive
Jack Nicklaus
7,014
74.9
Harbour Town Golf Links
Sea Pines
Heron Point
100 N. Sea Pines Drive
Oyster Reef Golf Club
1555 High Bluff Road
Pete Dye 7,099 75.6
Pete Dye 7,103 74.9
Rees Jones 7,005 74.7
Robbers Row
Port Royal Golf & Racquet Club
George W. Cobb &
Willard C. Byrd
6,657 73.3
Robert Trent Jones
7 Trent Jones Lane, Palmetto Dunes
Trent Jones &
Roger Rulewich
7,005
74.7
Shipyard Golf Club
45 Shipyard Drive
George W. Cobb 6,878 73.2
27

The Artist Paints a
Whelk
Paints a What?? Thousands of Whelks live in South Carolina and I am having fun painting them! As a child I collected
their shells and I still have my collection of 15 or 20. The animals that inhabited these shells – called Whelks – are
commonly known as sea snails and part of the phylum Molluska in the animal kingdom. These creatures evolved
about 500 million years ago, and there are more than 100,000 known species. There is not yet a definitive catalog
of all of them yet. Sea snails are gastropods, one of the seven classes of Mollusks.
Like most gastropods, Whelks live in a single external shell (although there are a few with small or no shells called
slugs.) Their shells consist of calcium carbonate, which is very strong and hard. Why would this animal evolve a
shell? A shell is like a mobile home – you carry it with you. It is a safe, protected place with a door that allows the
animal to withdraw its body and go safely inside. The door, called an operculum, can then be shut.
Whelks are found in many parts of the world from shallow tide pools in South Carolina to waters several hundred
feet deep. They are often washed ashore after storms. The various species range from less than an inch to over
nine inches long. The Australian trump (no pun intended!) has a shell 24 inches across. The mature Knobby Whelk
common to South Carolina is often six inches long including its strong three inch foot. Weight varies according to
size; for example, the sea slug can weigh 30 pounds or more – the weight of a medium sized dog.
Most have a shell coiled in a spiral, a muscular foot, one pair of tentacles on their heads with eyes that are at the
base of these tentacles and a radula. A radula is a membrane covering a tongue, the odontophore, that is fixed to
the floor of the mouth. The radula has many rows of tiny teeth, used to bore holes in other mollusk’s shells.
28
Sea snails are hermaphrodites The Knobbed Whelk, a famous resident of South Carolina, produces a string of egg
capsules two or three feet long . Each capsule has 20 or more eggs inside which hatch in two weeks and emerge as
tiny Whelks.

One reason Whelks love South Carolina is the
omnipresent oyster beds. Whelks are predatory and
carnivorous. They eat oysters, worms, mussels,
clams, crustaceans, snails and other mollusks. Some
Whelks stick a part of their shells between the two
sides of an oyster, mussel or clam so that it cannot
close and then they eat them by sucking out the meat
with their hollow proboscis. Tulip Shells batter into
the oyster or other mollusk to feed, using their own
shells as a sort of battering ram Whelks have teeth on
their tongues. Rows of teeth with new ones in back
and old ones in front are used for everything from
scraping seaweed from rocks to carnivorous dining.
The “oyster drill” also called a dog whelk, has a mouth
part that drills a small hole in an oyster, squeezes in
digestive enzymes, and then begins its feast which
sometimes lasts a month on the same oyster.
In England, Whelks are considered fine dining for
people and are very popular. In an average whelk
there are 137 calories, 24g of protein, 0.34g of fat
and 8g of carbohydrates. “Whelks with Parsley and
Garlic Butter” is a popular recipe and is easily made
by boiling the whelks for four minutes, then draining
the water off. They are seasoned by adding 7 cloves of
minced garlic, a couple of spoons of minced parsley,
salt, and pepper with a pinch of cayenne to two sticks
of melted butter. Brave souls dip the whelks into
the butter. Two whelks per person is considered an
adequate serving. Some Americans may have tried
this recipe. Whelks are also exported from Britain to
South Korea where they are considered delicacies.
Dog whelks are found in the inter tidal zone, the area
of the shore covered and exposed by tides. They live
all around the coasts wherever there are barnacles,
oysters or mussels. Dense Mussel beds, using their
sticky threads can trap this type of whelk. Nearly
30% of whelks trapped this way starve to death. In
addition to eating whelks, some people make a fine
red dye – said to improve with age – from the Dog
Whelk (Nucella lapillus). Like the Knobbed Whelk it is
also a carnivorous sea snail.
Ancient peoples punctured shells for jewelry. Shells
with wear signs indicating their use as beads (strung
jewelry) date to about 125,000 years ago. Many
ancient burial sites contain shells. Cowries were used
in traditional African medicine and accompanied the
soul on its journey to another world. In Northern
Ghana, the Lodagaa believed that the dead needed
a fee of 20 cowries to cross the River of Death. The
Seneca thought that shells put in
graves allowed the soul to enter
into the next world. Winnebago
people thought shells were
apparitions of the dead and
placed shells into sacred caves
as memorials. White shells
were representations of birth
and death. Cowries were also
used to tell fortunes by dropping
the shells onto a surface and
interpreting their locations.
Haitians blew into a conch (a
conch is a close cousin to the
whelk) shell to summon voodoo
spirits. The Florida Keys were a
major source of Queen Conches
until the 1970s, but harvesting
29

for weeks if death does not happen. Their venom is a
complex conotoxin. Conotoxins block neural signals
in the body. The Cone Snail attacks a fish, giving
what amounts to an electric shock. The fish suffers
total paralysis and is then eaten.
them is now prohibited. The seashell, especially
the scallop, is still used in Christian churches. It is
the symbol of baptism in Christianity. Shells are
perceived in almost all cultures as symbols of birth,
good fortune, and resurrection.
Slave traders used Cowrie shells to trade for human
slaves, a truly reprehensible use for these beautiful
sea snails. These shells were used as currency in parts
of Africa and were signs of prosperity. In the 1680’s,
a slave cost 10,000 shells. According to Helen Scales
in her book Spirals in Time, the cost for an adult male
slave in 1770 was 150,000 Cowrie shells. In the book
The Shell Money of the Slave Trade authors Hogendorn
and Johnson discuss British ships importing 40 million
Cowries into West Africa every year until 1807 when
an Act of Parliament made slavery illegal.
For large payments cowries were weighed to determine
value. Commonly used methods of trade were: Forty
cowries made one string. Fifty strings made one head
or 2,000 cowries in all. Ten heads made one bag or
20,000 cowries in all. The French prohibited the use of
shells as currency in 1907. Many Africans, however,
refused to use the French franc, believing that the
cowrie represented their culture. Over half the taxes
that the French demanded from their colony (1899-
1902) still came in to the government in the form
of cowrie shells. It was 1940 before the franc was
accepted as currency in West Africa.
The Cone snail’s venom, the conotoxin, is a deadly
complex poison heavily researched by biochemists
to find medicines to treat a variety of human
neurological disorders like Parkinsons, Alzheimers,
alcoholism, depression and epilepsy. Conotoxins are
also being investigated for potential use in multiple
sclerosis, chronic pain, and ADHD. Cone snails are
taken and sold in vast numbers to research labs
around the world. In 2004 the Federal Food and
Drug Administration approved an artificial version
of a toxin found in the Cone snail. The drug, called
Ziconotide (Prialt), is much more powerful than
morphine.
There are more than 500 species of poisonous Cone
snails (conidae). Cone snails are almost all tropical
although some can be found in southern California.
They use a needle like radula tooth to bite and inject
venom and paralyze their prey. After the victim is
paralyzed, he is then swallowed whole. The tooth is
barbed and located at the end of the snail’s proboscis.
They primarily attack small fish, mollusks, worms and
other Cone snails. The venomous Cone snail is found
mostly in shallow coastal waters in the tropics and
southern California. These snails are very colorful,
but do not pick them up! Their sting can be fatal—or
at least make you wish you were dead!
Please visit my website, cronesinger.com. My work
can also be viewed on dailypaintworks.com. Go to
the Artists tab and search for R. S. Perry.
30
A snail is not always the friendly garden fellow
portrayed in children’s books. The cone snail, called
“Geography Cone Snail,” can kill people. It has over
100 toxins in its 6 to 9 inch body. Its venom is similar
to curare, used by natives to make poisonous arrows.
There have been over 30 recorded cases of death by
cone snail. Their sting can cause paralysis that lasts

31

JUNE TIDES
Tide chart is calculated for the May River.
“Beauty is truth, truth beauty — that is all
ye know on earth, and all ye need to know.”
32
— John Keats

With over 35 years in the insurance business, you can depend on Mckenzie Insurance Services
to provide you with the best insurance coverage and at the best value. We offer every kind of
insurance to fit your needs. Give us a call today!
22291 Whyte Hardee Blvd Phone: 843-784-2311
P.O. Box 608 Fax: 888-843-9755
Hardeeville, SC 29927
www.mckenziesc.com
33

Bring in this ad
for a bottle of complimentary
house wine
(valued at $25)
Monday-Friday, 4:30-5: 15 p.m.
(Offer valid through JUNE 30, 2020)
*Must present this coupon.
Not valid with any other coupon offers.
r
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843-757-5755
cef-oweot § o-perteol t "B-e uttfuL, H-tstortc "B-Luffto
34
BLUFFTON
Hours: Dinner 5 - 9 p.m., Monday - Saturday • 1263 May River Road Bluffton, SC 29910
CALL FOR CARRY OUT MEALS AND TIMES
May River Grill**
1263 May River Rd.
(843) 757-5755
Toomers’ Bluffton Seafood
27 Dr. Mellichamp Dr.
(843) 757-0380
The Village Pasta Shoppe
10 B, Johnston Way
(843) 540-2095
Agave Side Bar
13 State Of Mind St.
(843) 757-9190
Alvin Ord’s of Bluffton
1230 A, May River Rd.
(843) 757-1300
Bluffton BBQ
11 State Of Mind St.
(843) 757-7427
The Bluffton Room
15 Promenade St.
(843) 757-3525
British Open Pub
1 Sherington Dr. #G
(843) 815-6736
Buffalo’s at Palmetto Bluff
1 Village Park Square
(843) 706-6630
Cahill’s Chicken Kitchen
1055 May River Rd.
(843) 757-2921
Calhoun Street Tavern
9 Promenade St.
(843) 757-4334
Captain Woody’s
17 State Of Mind St.
(843) 757-6222
Corner Perk
1297 May River Rd.
(843) 816-5674
The Cottage
38 Calhoun St.
(843) 757-0508
Downtown Deli
1223 May River Rd
(843) 815-5005
Farm
1301 May River Rd.
(843) 707-2041
Fat Patties
207 Bluffton Rd.
(843) 815-6300
Giuseppi’s Pizza & Pasta
25 Bluffton Rd., Ste. 601
(843) 815-9200
Hogs Head Kitchen • Bar
1555 Fording Island Rd., Ste. D
(843) 837-4647
Jim ’N Nick’s Bar-B-Q
872 Fording Island Rd.
(843) 706-9741
The Juice Hive
14 Johnston Way
(843) 757-2899
Katie O’Donald’s
1008 Fording Island Rd. #B
(843) 815-5555
Local Pie Bluffton
15 State Of Mind St.
(843) 837-7437
Longhorn Steakhouse
1262 Fording Island Rd.,
(843) 705-7001
Mellow Mushroom
878 Fording Island Rd.
(843) 706-0800
Mulberry Street Trattoria
1476 Fording Island Rd.
(843) 837-2426
Okatie Ale House
25 William Pope Ct.
(843) 706-2537
Old Town Dispensary
15 Captains Cove
(843) 837-1893
Peaceful Henry
181 Bluffton Rd #A101
(843) 757-0557
The Pearl Kitchen and Bar
55 Calhoun St.
(843) 757-5511
Pinchos
30 Malphrus Rd #102
(843) 757-4599
Pour Richard’s
4376 Bluffton Pkwy.
(843) 757-1999
Red Stripes: Caribbean Cuisine
8 Pin Oak St.
(843) 757-8111
Salty Dog Bluffton
1414 Fording Island Rd.
(843) 837-3344
Sippin Cow
36 Promenade St.
(843) 757-5051
Southern Barrel Brewing Co.
375 Buckwalter Place Blvd.
(843) 837-2337
Squat ’N’ Gobble
1231 May River Rd.
(843) 757-4242
Truffle’s Cafe
91 Towne Dr.
(843) 815-5551
Twisted European Bakery
1253 May River Rd., Unit A
(843) 757-0033
Sebastion’s Steak & Seafood
12 Sheridan Park Cir.
843-815-5030

DON’T
MISS
RICHARD’S
Amazing, Nightly Creations
(by an Award-winning Chef)
Dinner 5:30 until 10pm
Tuesday through Saturday
R ESE R V ATIONS 843-757-1999 ENC O U R A GED
HILTON HEAD
CALL FOR CARRY OUT MEALS AND TIMES
Alexander’s
79 Queens Folly Road
(843) 785-4999
Annie O’s Kitchen
124 Arrow Rd
(843) 341-2664
Beach Break Grille
24 Palmetto Bay Rd, #F
(843) 785-2466
Bullies BBQ
3 Regency Pkwy
(843) 686-7427
Charbar Co.
33 Office Park Road, Ste 213
(843) 785-2427
Charlie’s L’Etoile Verte
8 New Orleans Road
(843) 785-9277
CQ’s Restaurant Harbour Town
140 Lighthouse Rd, Unit A
(843) 671-2779
Dough Boys Pizza
1 New Orleans Rd
(843)-686-2697
Ela’s On The Water
1 Shelter Cove Lane
(843) 785-3030
Fat Baby’s Pizza and Subs
1034 William Hilton Pkwy
(843) 842-4200
Fishcamp at Broad Creek
11 Simmons Road
(843) 842-2267
Flora’s Italian Cafe
841 William Hilton Pkwy, Ste 841
(843) 842-8200
Frankie Bones
1301 Main Street
(843) 682-4455
The French Bakery
28 Shelter Cove Lane
(843) 342-5420
Gringo’s Diner
1 N Forest Beach Dr, Unit E-5
(843) 785-5400
Hudson’s Seafood House
on the Docks
1 Hudson Rd
(843) 681-2772
Java Burrito Company
1000 William Hilton Pkwy, Ste J6
(843) 842-5282
The Jazz Corner
1000 Williamn Hilton Pkwy, Ste C-1
(843) 842-8620
Lucky Rooster Kitchen & Bar
841 William Hilton Pkwy
(843) 681-3474
Michael Anthony’s Cucina Italiana
37 New Orleans Road
(843) 785-6272
Old Oyster Factory
101 Marshland Road
(843) 681-6040
Ombra Cucina Rustica
1000 William Hilton Pkwy,
Suite G2
(843) 842-5505
One Hot Mama’s
7A Greenwood Dr
(843) 682-6262
Palmetto Bay Sunrise
Cafe
86 Helmsman Way
(843) 666-3232
Pomodori
1 New Orleans Rd
(843) 686-3100
Porter & Pig
1000 William Hilton Pkwy
(843) 715-3224
Red Fish
8 Archer Rd
(843) 686-3388
Relish Cafe
33 Office Park Rd, Unit 216
(843) 715-0995
Ruby Lee’s
19 Dunnagans Alley
(843) 785-7825
Sage Room
81 Pope Ave., Ste 13
(843) 785-5352
Santa Fe Cafe
807 William Hilton Pkwy
(843) 785-3838
Skull Creek Boathouse
397 Squire Pope Road
(843) 681-3663
The Studio
20 Executive Park Rd
(843) 785-6000
Sunset Grille
43 Jenkins Island Rd
(843) 689-6744
Trattoria Divina
33 Office Park Rd, Ste 224
(843) 686-4442
Vine
1 N. Forest Beach Drive
(843) 686-3900
Watusi Cafe
71 Pope Ave
(843) 686-5200
Wise Guys
1513 Main St.
(843) 785-8866
35

EAT
DINE
PLAY
1 N Forest Beach Drive, Hilton Head Island, At Coligny Circle
(843) 842-6050 | colignyplaza.com | facebook.com/colignyplaza
36

Summertime and the Living is Easy
By Pat Branning
Making changes on the fly is all a part of a day in the life
of a chef, but when the rules of dining changed suddenly
in early March, restaurant owners found themselves
forced to make changes they never imagined. “Carry
on and Carry Out” is now the model for many who wish
to continue to serve their customers and keep their
business alive. Some are having to change almost daily.
They’re planning for the future, but it’s really just dayto-day.
It has become more difficult to meet with friends at
restaurants now that they cannot accommodate as
many people. It’s a good time to start entertaining and
gathering at home in the backyard, the patio or porch.
Staying connected to those we care about is especially
important right now. It relieves stress and the burdens
of everyday life. It uplifts the human spirit and brings joy.
Let’s learn ways to social distance as we gather together
in order for everyone to feel comfortable and safe.
Summer is just around the corner and saltwater seasons
inspire hearty appetites and unrelenting cravings for
cooling salads, decadent desserts and drinks. There’s
nothing quite like feasting alfresco in the shade of a live
oak tree to stir up a little romance or just some good fun.
Now’s the time for impromptu get-togethers with
neighbors and long time friends. I sometimes like to call
friends together at a moment’s notice. Having everything
on-hand is key: dishes, paper plates, flatware, placemats,
glassware, linens, seating, and serving staples.
During this period of social distancing make guests feel
comfortable and right at home by setting up outdoors.
Keep tables and chairs a proper distance apart and
decorate with bunches of blooms from your garden
nestled in clear glass vases - just any size and shape
you have on hand. If you have a pretty floral tablecloth,
pull it out of the closet and spread it out with ice-cold
sweet tea, signature cocktails, cool summer salads, and
luscious desserts for an evening in joyous company.
Keep it casual and carefree by offering a batch of
drinks like Sangria upon guests’ arrival. They can serve
themselves. Offer decorative drink tubs filled with local
craft beers. Don’t discriminate. Non-alcoholic drinks
should be treated with a nice presentation just as
alcoholic drinks. A pitcher filled with ice water and fresh
citrus slices is always a nice touch.
Give a little thought to the presentation. Items look
best when displayed at different heights and not just
all flat on the table. Keep it simple but at the same time
get creative. Tuck the risers underneath the tablecloth.
Risers can be something as basic as an upturned terracotta
pot, a wine crate, or even a stack of books. Get
creative with serving pieces. I had a garden party once
where I served a mixed green salad out of a child’s toy
wheelbarrow.
Incorporate edible decor like fruits and vegetables.
Peaches are coming into season right about now so fill
bowls with this lovely fruit along with fresh herbs in
terracotta pots.
Retreat to a quiet porch hideaway, a dock, or seek shade
beneath a canopy of luxuriant foliage with good friends
and lovely touches that will recharge everyone’s spirits
and revitalize the soul. Consider a side table in bright
colors just for the desserts and coffee.
37

Guests can serve themselves either Sangria or Sweet
Tea upon arrival. When ready to serve, fill glasses
halfway with ice. Guests may pour the sangria or
sweet tea over the ice. For the sangria, spoon some of
the macerated fruit into each glass.
Rose Sangria
Simple salads may be prepared in advance. Serve
with some crunchy bread and butter.
Bow Tie Pasta with
Lemon Chicken, Kiwi, and
Mandarin Oranges
1 bottle of good rose wine
Juice of 2 lemons
1 cup pomegranate juice
¼ cup sugar
1 cup hulled and sliced fresh strawberries
¼ cup blueberries
3 tablespoons Grand Marnier
Combine the ingredients into a large glass pitcher and
stir gently. Refrigerate overnight until completely
chilled.
Serves 4-6
For the marinade:
¾ cup freshly squeezed lemon juice
¾ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme, chopped
1 pound chicken breasts, halved and skin removed
2 cups kiwi, sliced and chopped small
1 cup mandarin oranges
¼ pound farfalle pasta
For the dressing:
1 cup extra virgin olive oil
2 tablespoons garlic, minced
1 teaspoon honey mustard
¼ cup Pomegranate wine vinegar
Salt and pepper
Tomato wedges for garnishing the plate
Here’s an easy formula I learned from Nathalie
Dupree, the Queen of the Southern Kitchen.
Sweet Tea
Champagne of the South
Take 6 small tea bags and a kettle of water. Bring it to
a boil, and take it off the stove and allow it to steep for
several hours. Add a pinch of baking soda to keep it from
turning cloudy. Squeeze the tea bags to extract all the
goodness and pour the tea in a cold pitcher. Add enough
water to make 2 quarts.
For the chicken, whisk together the lemon juice, olive
oil, salt, pepper, and thyme. Pour over chicken breasts
and marinate overnight. Grill or saute chicken breasts
gently until thoroughly cooked. Cool and cut diagonally
in ½-inch slices.
Cook bow-tie pasta according to package directions,
about 12 minutes. Drain well and allow to cool.
Whisk together the olive oil, fresh garlic, honey mustard,
Pomegranate wine vinegar, salt, and pepper. Pour
dressing over the salad and toss gently, You will have
dressing left over for use on green salads and vegetables.
This is a dressing I love to use the year around. Garnish
with wedges of farm-fresh local tomatoes.
38
To sweetener the tea, make a syrup by bringing 1 cup
sugar and 1 cup water to a boil and turn off the stove.
Stir until sugar dissolves. Pour this into the pitcher of
tea and add lemon and a touch of mint, if desired. Serve
over ice and enjoy!

Right now it’s shrimp season in the Lowcountry and
shrimp are fresh from the ocean and plentiful. It’s the
perfect time to enjoy this exotic shrimp salad.
Serves 4
Exotic Shrimp Sald
with Dill
1 pound small shrimp
1 tablespoon extra virgin olive oil
Kosher salt and fresh ground black pepper
½ cup good mayonnaise such as Dukes
1 tablespoon orange zest
2 tablespoon freshly squeezed orange juice
1 tablespoon white wine vinegar
3 tablespoons sweet Vidalia onion, diced small
¼ cup fresh dill, minced
2 tablespoons capers
1 small can water chestnuts, drained
Mixed greens for serving
Garnish plate with fresh cucumbers and tomatoes
One thing for certain the South Carolina Lowcountry
is the land of gracious plenty. With tomatoes coming
into season, this simple tomato and corn pie will be
a hit anytime, anywhere. This recipe is one I’ve made
year and year as soon as the tomatoes ripen in the
fields. I love Vidalias for their delicate flavor and their
small-town Southern roots. Either make your own
crust or use one already made.
Sea Island Tomato
and Corn Pie
1 pie crust
2 large tomatoes, sliced
1 small Vidalia sweet onion, sliced thin
1 teaspoon kosher salt
⅓ cup Dukes mayonnaise
¼ cup sour cream
2 tablespoons lemon juice, freshly squeezed
2 tablespoons fresh basil, chopped
2 tablespoons black pepper, freshly ground
2 cups corn kernels, sliced off the cob
2 cups mozzarella cheese, grated
Preheat oven to 375 degrees. Place tomato slices on a
paper towel and sprinkle with salt. Set this aside to allow
extra moisture from the tomato slices to be absorbed.
Otherwise, the pie might be too watery. Take out a small
bowl and whisk together the mayonnaise, sour cream,
lemon juice, basil, and pepper.
Sprinkle the bottom of your pie crust with ¼ cup cheese.
Place half of the tomatoes on top of the cheese and
sprinkle with corn. Add a few thin slices of the onion. Add
half of the mayonnaise mixture. Repeat this process by
layering with the rest of the tomatoes, then the onions,
corn, and mayonnaise. Sprinkle remaining cheese over
the top.
Bake for one hour, until nicely browned and bubbly.
Cover edges with foil if they brown too quickly.
Preheat oven to 400 degrees. Peel and devein the
shrimp. Place them on a baking sheet with the olive oil,
1 teaspoon of salt and 1/2 teaspoon pepper and toss.
Spread the shrimp in one layer and roast until they turn
pink, about 8 minutes. Allow to cool before adding the
dressing.
Whisk together the remaining ingredients to make the
sauce. Stir in the shrimp and water chestnuts. Chill, and
serve on lettuce with a few tomato wedges.
39

I like to have the dessert table separate and bring
desserts out at the last minute in order to keep them
cool in the refrigerator.
Lemon-Orange
Ricotta Cheesecake
This delicious tart is one of my favorite traditions
every summer.
Mixed Berry
Tart
The South Carolina climate is perfect for growing
Meyer Lemon trees, and you may use them in all
kinds of sweet temptations. I use mine in this Italian
cheesecake, which calls for ricotta cheese, making it
much lighter than a traditional cheesecake.
2 teaspoons butter, room temperature, for the pan
¾ cup sugar
¼ cup all-purpose flour
1 ½ pounds whole-milk ricotta cheese, pureed in a food
processor until smooth
Finely grated zest of 1 orange and 2 lemons
1 tablespoon fresh lemon juice
6 eggs
1 teaspoon pure vanilla extract
¼ teaspoon salt
Garnish with seasonal berries
To maintain a crisp crust, assemble the tart within an
hour of serving. Make this recipe in either one, 11-12
inch tart pan; two, 8 to 9-inch tart pans; 2 - 4 x 14-
inch tart pans. Both the crust and the pastry cream
can be made a day or two in advance of serving. I like
to use a simple press-in cookie crust.
Lemon Pastry Cream:
2 cups half and half
⅔ cups granulated sugar, divided
Pinch of salt
5 large egg yolks
¼ cup cornstarch
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
zest of one lemon, finely grated
4 tablespoons unsalted butter, room temperature
Preheat oven to 375 degrees. Butter a 9-inch springform
pan. Whisk ricotta, egg yolks, flour, 6 tablespoons sugar,
the zest, the lemon juice, and salt in a large bowl.
Whisk egg whites with a mixer on low speed until foamy.
Raise speed to high, and gradually add remaining 6
tablespoons sugar, whisking until stiff, glossy peaks
form, 3 to 4 minutes. Gently fold a third of the whites into
ricotta mixture using a rubber spatula until combined.
Fold in remaining whites.
Pour batter into the pan and bake until the center is firm
and top is deep golden brown, about 1 hour. Let cool
on a wire rack for 10 minutes. Run a knife around edge
of cake; release sides to remove from pan, and let cool
completely.
This may be made in advance and stored in the
refrigerator for up to 2 days.
Combine half and half, ⅓ cup sugar, and salt in a saucepan
over medium heat. Heat until bubbles form around the
edges, and some steam begins to rise. Remove from
heat.
Whisk together egg yolks, ⅓ cup sugar, and cornstarch
in a bowl until combined. Slowly add half of the hot
half and half mixture to the egg yolk mixture, whisking
constantly. This is called "tempering the eggs." If
you were to add it all at once, you might end up with
scrambled eggs - and you definitely do not want that!
Chef's Note: This cheesecake is best eaten the day it is
baked, but can be refrigerated, covered loosely with plastic
wrap, for up to 3 days. Serve at room temperature.
Cook over low, whisking until the mixture becomes thick
and smooth. Test to see if the mixture will coat the back
of a spoon.
40

Remove from heat and whisk in vanilla extract, lemon
juice, and butter until smooth. Pass mixture through
a mesh strainer into a bowl and discard any small egg
solids. Stir in lemon zest.
Cover pastry cream with a piece of plastic wrap pressed
directly onto the surface to prevent a skin from forming.
Refrigerate until well chilled.
Topping:
1 cup strawberries, tops removed and sliced
1 cup blueberries
½ cup blackberries or raspberries
½ cup apricot jelly
1 tablespoon water or Limoncello
Assemble:
Spoon chilled pastry cream into the tart shell and spread
to an even layer. Top with strawberries, blueberries and
blackberries.
For the glaze:
In a small saucepan, heat jelly with water just until
melted. Pass through a fine mesh sieve to remove any
bits of fruit in the jelly. If using Limoncello instead of
water, add it after straining.
Lightly brush the berries with the glaze. Slice the tart
into wedges and serve at once.
Press-in cookie crust:
1 cup finely ground cookies (8 whole graham crackers or
35 vanilla wafers)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
Position rack in the center of the oven and heat the
oven to 350 degrees. Have your tart pan or pans with a
removable bottom ready.
Mix crumbs with sugar using a fork. Drizzle melted butter
over the crumbs and mix with the fork until crumbs are
evenly moistened. Pour crumbs into the tart pan and
use your fingers to press the crumbs around the inside
edge of the pan and create a wall going up the side of
the pan. This should be about ¼ inch thick. I often use a
metal measuring cup with straight sides and a flat base
to press the crumbs across the bottom of the pan.
Bake about 10 minutes at 350 degrees. Allow to cool
completely before filling.
“My corner of the South will always be known as
Southern land of author shrimp, Pat collards, Branning and grits has - created a land of 7
gracious plenty, where everyone is darlin’, strangers
say coffee “hello” table and cookbooks someone’s about heart is our always Southern bein’
blessed.” lifestyle, each filled with delicious recipes, stories
and fine art from the creeks and gardens of the
Southern Lowcountry. author Pat Pat is Branning the former has Women’s created 7 coffee Editor
table for the cookbooks WSB radio, about Atlanta, our Southern where she lifestyle, broadcast each
filled with delicious recipes, stories and fine art
from daily the programs creeks on and food gardens and entertainment. of the Lowcountry. She
Pat has is lived the and former worked Women’s in Beaufort, Editor for Hilton the WSB Head
radio, and Bluffton Atlanta, where for the she majority broadcast of daily her life. programs Books
on food and entertainment. She has lived and
worked
are designed
in Beaufort,
and published
Hilton Head
by her
and
son,
Bluffton
Andrew
for
the Branning, majority a of noted her life. publisher Books and are photographer
designed and
published responsible by for her the son, food Andrew and landscape Branning, images a noted in
publisher the books. and His photographer work may be responsible viewed at Branning for the
food and landscape images in the books. His work
may Fine be Art, viewed 3 at Market Branning Street Fine Art, in 3 Market Habersham, Street
in Beaufort. Habersham, Beaufort.
www.patbranning.com
www.andrewbranning.com
41

Ah, to Gig on Daufuskie Island!
By: Frank Schuetz
Most local musicians will tell you that playing a gig on Daufuskie Island is a really good time. I have had
the good fortune to play there many times over the years at three different venues – the Melrose Resort
(currently shuttered), Marshside Mama’s (closed permanently), and the (always a-good-time and currentlyopen-every-day)
Freeport Marina of the Old Daufuskie Crab Company. I believe most musicians who have
performed on Daufuskie Island will also say that the enjoyment to be had is worth the effort required.
Many people local to Hilton Head Island or Bluffton who read this article will know that one can only visit
Daufuskie Island by boat, although most visitors to Hilton Head/Bluffton may not know this. As for the options
of taking a boat, there are a few. There are walk-on ferries that are available to the public (both private and
municipal), there are boats-for-hire, and of course there are those who have their own boats and frequent the
Island at their whim, and who may also bring guests. For a great ride with a local call Chris Schumacher at May
River Excursions (843) 304-2878.
The boat trips to and from the Island are some of the highlights of the day. The beauty of the Calibogue Sound
and its surroundings are a sight to see. The trips through the marsh grasses, the ocean breezes, and the visits
by dolphins and other wildlife are always a treasure. On average it’s a half hour or more each way, time to
spend feasting your eyes. The boat trips back and forth spent with friends and/or family are opportunities to
create great memories.
Regarding the effort required to play a Daufuskie gig, the gig day work plan can be described simply as a
straight-line set of sweltering events: 1) Plan what gear and instruments to bring and make arrangements for
boat transportation; 2) Pray for good weather; 3) Begin sweating – and load all of the gear into your vehicle; 4)
Unload your vehicle; 5) Move the gear from your vehicle to the dock and load the gear onto a boat; 6) Unload
the boat; 7) Move the gear from the dock to the stage and set up the gear; 8) Play the gig; 9) Tear down the
gear and move it back to the dock; 10) Load the boat; 11) Unload the boat; 12) Move the gear from the dock to
your vehicle and load the gear onto your vehicle; 13) Unload your vehicle – and finish sweating. Simple, right?
Did you notice number 8? That’s the most fun part!
There’s something about playing music outdoors on Daufuskie Island that is so appealing to me. It’s an
atmosphere that is so festive because of the way the open air enhances the event. Audiences on the Island
always seem to enjoy and appreciate outdoor live music. The goings-on are their own kind of party. Local
musicians often see friends who have come to the Island for a day trip and to share in the good time. Eating,
drinking, and being merry (including dancing) are the orders of the day for the Island’s visitors. It’s always
great to hear a favorite song being played live out in the summer air.
And after a day spent getting worn out and sunburned, sweating like there’s no tomorrow, and running out
of energy to do anything at all after arriving at home and putting all the gear in its proper place, I always look
forward to getting back out to do it all over again!
42

43

Breast
Cancer
Risks, Symptoms, and New Revelations
on Early Detection
By Kimberly Blaker
44
“There can be life after breast cancer. The prerequisite
is early detection.” — Ann Jillian
Twelve percent of women today will develop
invasive breast cancer, and more than 40,000 will
die from it this year alone, reports BreastCancer.
org. That’s why a refresher course on early detection
and staying up-to-date on the latest studies is important
and the reason for October’s Breast Cancer Awareness
Month.
Risk factors
There are several risk factors for breast cancer as
identified by the American Cancer Society (ACS).
Some of these are unchangeable but should be taken
into account in developing a screening plan. Other
risk factors are lifestyle-related. Therefore women,
especially those already at higher risk, should consider
those factors she can control.
Still, the simple presence of risk factors doesn’t mean
you’ll go on to develop breast cancer. Likewise, a lack
of risk factors doesn’t mean you won’t develop the
disease. For this reason, all women should be aware of
the risks and symptoms and what screening does and
doesn’t do.
Some factors that are unchangeable and increase
risk, according to the ACS, are female gender, aging,
genetics, and race and ethnicity (white women are at
slightly higher risk). A greater number of menstrual
cycles, previous chest radiation, and exposure to the
drug diethylstilbestrol (DES) also puts women at a
slightly higher risk.
Other risk factors can often be controlled. Pregnancy
and childbirth are one of these factors. According to
the National Cancer Institute (NCI), having more than
one child provides increased protection with each
successive birth.
Women who breastfeed also reduce their risk of breast
cancer, the NCI explains. The greater the total length
of time spent breastfeeding during the child-rearing
years, the greater the protection.
Oral contraceptives, according to the ACS, slightly
increase risk. Though once a woman is off contraceptives
for a period of 10 years, that risk is no longer present.
Hormone therapy for menopausal women can also
increase risk. The ACS says estrogen alone is not a
concern. For certain women, it can even slightly reduce
the risk. But estrogen combined with progestin can
increase risk.
Another risk factor is alcohol. Having one drink daily
increases risk only slightly, while the greater the
consumption, the greater the risk. More than 5 drinks
daily increase the risk for other cancers as well.

Several factors that previously have been claimed to
increase risk factors are now disproven or deemed
highly improbable, according to ACS and Memorial
Sloan Kettering. These include antiperspirants, bras,
abortion or miscarriage, dense breasts, fibrocystic
disease, and breast implants.
After menopause, being overweight or obesity
increases risk says the ACS. But as the organization
explains, the risk of breast cancer related to weight is
complex. Those who were overweight as a child may
not be affected. The distribution of excess body fat
may also play a role. Waist area fat, in particular, may
be more significant in increasing risk than fat in other
parts of the body such as hips and thighs.
Exercise, however, has been shown to decrease risk,
according to a study by the Women’s Health Initiative.
It found just 1.25 to 2.5 hours of brisk walking each
week can reduce risk by 18%.
Factors that remain unclear because studies have
produced conflicting results include diet and vitamins,
environmental chemicals, tobacco smoke, and night
work. These factors require further study to determine
if there’s any relationship.
Symptoms
There are several signs to watch for that might be
indicative of breast cancer. Though most of these
symptoms could be caused by something else such as
caffeine, menstrual periods, infection, or other illness
or factors. If you notice any of these symptoms, see
your health care provider to rule out breast cancer.
Symptoms to watch for, say ACS and other
Breast cancer organizations, include:
• A new lump or breast change that feels different from the
rest of your breast
• A new lump or breast change that feels different from your
other breast
• You feel something different that you’ve not previously felt
• Nipple discharge that occurs without squeezing the nipple
• Nipple discharge that occurs in only one breast
• Bloody or clear discharge, rather than milky
• Thickening, a lump or hard knot inside the breast or in the
underarm area
• Breast swelling, warmth, or redness
• Change in breast shape or size
• Breast skin dimpling or puckering
• A sore or rash on the nipple, particularly scaly or itchy
• Your nipple or other parts of your breast
45

Early detection and
screenings
Screenings are an important means for detecting
breast cancer, hopefully in its early stages.
Until more recently, women were encouraged to do a
monthly self-examination. But a major study reported
in The Journal of the National Cancer Institute in
2002, concluded self-examination has played no
role in improving cancer detection. It also found the
extensive teaching of self-examination leads to an
increased rate of benign breast biopsies.
Clinical breast exams, however, are still recommended.
For women with average risk factors, these should be
done every one to three years starting at age 20. Then
at age 40, clinical exams should be done annually.
Women with greater risk factors should have exams
more often and consult with their doctor for the
recommended frequency.
Mammography, believed to be one of the most
crucial tools in early detection for decades, first
started in the 1960s. Early trials found mammography
reduced breast cancer death rates by 25%. But Peggy
Orenstein points out in her 2013, New York Times
article, “The Feel-Good War on Breast Cancer,” such
statistics have overstated mammography’s role in the
reduction of breast cancer death rates. This is because
the increased use of mammograms occurred along
with much-improved treatments. Medical experts
now believe treatments likely played a greater role in
reducing deaths.
For this reason, mammograms have come under fire
in recent years as more studies have revealed the
debatable usefulness of this screening technique,
at least for younger women. That’s because breast
cancer and detection are more complex than once
understood to be.
It’s now known there are at least four types and
subtypes of breast cancer. Mammography often
doesn’t detect the more lethal types until they’re in
the later stages. Add to this, mammograms result
in significant overdiagnosis leading to unnecessary
treatment. This comes with its own risks.
Doctor Deanna Attai, president of the American
Society of Breast Surgeons, explains, “Ductal
carcinoma in-situ [DCIS] is also referred to as
noninvasive, or Stage 0 breast cancer. It is primarily
diagnosed by screening mammogram, as it often
does not form a palpable lump. DCIS accounts for
approximately 20% of mammographically detected
breast cancers. As screening mammography has
become more prevalent, the rate of DCIS detection
has increased.”
Some medical experts say DCIS is really not a form of
cancer at all. Referring to it as such results in overly
aggressive treatment. The likelihood of low-grade
DCIS developing into invasive breast cancer is only
16%, says Dr. Attai. While high-grade DCIS has a 60%
chance over 10 years. The problem is there’s currently
no way to determine which cases of DCIS will
ultimately develop into breast cancer. This creates a
major dilemma.
Still, what is known is among women in the United
States, breast cancer is the second leading cause
of cancer deaths. It’s true various studies reveal
mammography screening seems to have very
limited usefulness among women under 40. Still, it’s
moderately effective for detection in women ages
40-49 and is most effective for those in the 50-69 age
group.
46

The results of recent studies have, therefore, revealed several needs. First, more study is needed to better answer questions about
the approach to both detection and treatment. Additionally, better screening techniques should be developed for detecting the
more deadly forms of breast cancer.
Currently, there’s much debate among medical and cancer organizations regarding the recommended frequency of mammography,
particularly among women ages 40 and up. These various organizations point to different studies coming to different conclusions
about mammography’s safety and effectiveness.
The latest cancer screening guideline by the ACS (2015) recommends women with average risk should begin regular mammography
screenings at age 45. Then they should be screened annually until they reach 54. After that, they should transition to every two
years, as long as they’re in good health with a life expectancy of at least 10 years.
The American College of Physicians (ACP) has done a rigorous analysis of numerous studies and the guidelines of several
organizations. The ACP says the methodology used by several organizations in determining guidelines isn’t sound. The
organizations that scored highest for use of sound methodology include the ACS, World Health Organization, The Canadian Task
Force on Preventive Health Care, and the U.S. Preventive Services Task Force.
Based on the ACP’s findings, it recommends, “In average-risk women aged 40 to 49 years, clinicians should discuss whether to
screen for breast cancer with mammography before age 50 years.” Physicians should discuss the potential harms and benefits with
women. The potential harms, argues the ACP, outweigh the benefits for most women in the 40 to 49 year age range.
Finally, there’s no one-size-fits-all plan that works best. So, mammography screening for breast cancer should be based on informed
decisions and individualized plans taking into account a woman’s age, risk factors, and both the advantages and disadvantages of
mammography for each woman’s unique circumstances.
47

48
Curbside service
now available
at the library.
Available during current operating hours.
Holds must be placed in advance.
Learn more at BeaufortCountyLibrary.org

49

The Golden Hour
By Gene Cashman
50
Ben watched for the boat on the horizon. His
father was due home before the sunset. A steady breeze
blew in from the southeast. Ben closed his eyes and
listened for the motor’s hum. For a moment, he could
have succumbed to a nap. Following his father’s orders,
he had been clearing brush and debris from the yard
since lunch. The afternoon heat and labor, coupled
with the warm breeze, pulled his head back and forth
and side to side. Then from the distance, he heard the
high pitched sound of an outboard motor. Ben snapped
to and shielded his eyes from the sun. Sure enough,
he could see his father’s boat approaching. He quickly
trotted down the ramp to the floating dock, anticipating
the boat’s arrival.
“Grab my bow line,” his father shouted above the motor.
Instinctively, Ben grabbed the bow railing and secured
the line to the cleat. He had done this a thousand times
over. It was a perfect docking by anyone’s standards.
“Not too tight,” his father warned, “and put out that
bumper.”
The line wasn’t too tight and the bumper was already
out, but Ben accepted the critique as part of his father’s
personality. Others could take offense to the constant
teaching, or as it was mostly received, correction; but
Ben just recognized it as a unique peccadillo.
“You get that yard cleaned up?” his father asked as he
stepped out of the boat.
“Yessir,” Ben quickly responded, “l loaded the truck with
what can’t be burned. It is ready for a run to the dump.”
“The tide waits on no man,” his father reminded him.
“Yessir,” Ben affirmed, “I have everything ready to go.”
His father nodded with approval, “well then, hop to it.
Let’s get going.”
Ben loved the individual time with his father. It was here
that he could experience moments of his dad’s softer,
funnier side. It was special to have him to himself. He
didn’t always understand his father, but he had come
to appreciate that whatever or however his father was
acting, that it was somehow done out of love.
“We should have enough light for at least three drops,”
his father said as he put on his sunglasses and put the
motor in gear. “Hold on to your girdle young man,” he
hollered over the motor’s roar, “I am going to let this
baby eat.”
Ben could tell his father was in a good mood. Had it been
the day he’d spent out with cousins at Thunderbolt? Was
it being on the water now, with his son? Whatever the
reason, Ben was glad to see his father smile as he pushed
the engine to 4000 RPMs.
“She’s really humming now,” his father shouted
excitedly.
The topic of the boat and particularly the motor had
been somewhat of a sore subject over the previous
weeks. He couldn’t get the motor started and there was
no one locally able to work on small engines anymore.
The matter had caused his father to become grouchy
and distant. Ben sensed his father’s frustrations were
not just the motor, but with time itself. He couldn’t
professionally diagnose it, but felt that his father was
growing both more sentimental and more agitated. The
older he got, the more limited and easily frustrated he
became. He’d always been a man that prided himself on
being able to get up and go. Ben sensed that the more
time he wasted trying to get things fixed, cleaned or
repaired was just less time spent enjoying the days he
had left.

Ben’s thoughts were broken when his father pulled the
throttle back and the high whine of the engine muted
a bit. “The fish should be running to the grass soon,”
his father hollered. “Position the anchor so we are not
caught between the wind and the tide.”
Something Ben had shared with his father, over the
years, was a love of fishing. Perhaps, Ben thought, as he
coiled the anchor line and readied his throw, more than
the fishing was simply being out on the water. When on
the water fishing one is, in a sense, both on an adventure
and in solitude. There is a freedom and a distance from
whatever is on shore. Ben knew, in his own heart, that
he coveted time on the water to think and if adventure
presented itself, to partake. He mused that his father
must favor the same things too. Ben heaved the anchor
and held onto the weathered line until he felt it catch.
“Let’s hope they are hungry for pollywogs tonight,” Ben
said. “I was hoping for some live shrimp, but all I got in
the net were these and some finger mullet.”
His father baited a line and heaved it into a clearing in
the grass. “You float right in front of the grass. I will cast
back into the grass. That way, we should have them
covered.”
Ben watched his father as he baited his own hook. He’d
watched him stand on that bow for years. Same stance,
same posture. He even could hear him muttering the
same superstitious phrases under his breath.
“What’s it been, thirty years we have been doing this?”
Ben spoke softly as he made his own cast.
“Longer than that,” his father replied. “I got this boat in
’81. We’d go out to South Beach for blues and Spanish
with Karl that same summer. That’s closer to forty years
big guy.”
Ben kept a close eye on his bobber. “Karl,” Ben said,
“what a guy. You remember those big ole boats he’d
bring down here from the Chesapeake? How long has he
been gone now?”
Ben’s father suddenly snapped his pole back.
“You got a bite?” Ben inquired excitedly.
“No, no,” replied his dad, “probably just the grass or a
crab.”
Ben’s father stepped off the bow and reached for
another pollywog. “Five years,” he said. “You remember
that time we all went bone fishing down in Islamorada?”
51

Ben remembered it well. The tiny island resort. The
saltwater pool. The cigar he had smoked with this dad,
and how sick it made him. “I sure do,” he said with
gusto, “I was fifteen, as I recall. You remember our guide,
Marvin? He couldn’t pronounce the letter V. Everything
with a V was pronounced as a W?”
Ben’s father began to belly laugh. “Oh yeah, I remember.
And that cigar. I don’t know what was greener, it or you
after two puffs.”
The two men stood in the boat laughing. A father and a
son. Together. The distance between them closer than
the difference in age or any of the strife over the years.
Then, in a flash, a strike. “Woah, woah,” called Ben,
quickly pulling up his rod and setting the hook. He
expected a flood of instruction, but none came. He
glanced at his father, who instead of instructing watched
from his position on the bow.
A splash in the grass revealed the coveted spotted tail
of a redfish. “It’s a good one son,” his father called out.
“Slow and steady. I have the net.”
Ben reeled and as he did thought of all the time spent
together on that water, in that boat. “Never been
skunked when we fish together,” Ben excitedly said.
“You haven’t landed him yet,” teased his father. “Don’t
let him beat you,” he cheered, “keep that rod tip up. I am
ready with the net.”
When Ben finally got the redfish close to the boat it
became apparent just how good it was. “It’s a bull!” Ben
nearly dropped his pole. “I cannot believe we landed a
bull red!”
His father netted the large fish and Ben helped him lift
it into the boat. “Would you look at that,” his father
said, “better take a picture or no one will believe us.”
They both marveled at the beauty of the catch as they
snapped pictures.
“Guess we have to toss him back,” Ben sighed. “I tell
you, though. This one was special.”
Ben lifted the red drum up with both hands and gave
him a kiss on the nose. Ben’s father snapped one more
picture on his phone and just as soon as it had begun, the
big red was gone with one flick of his mighty tail.
Ben sat on the cooler and his father took a seat in the
captain’s chair. “Look at that sunset,” Ben said pointing
at the fading sun. Ben’s father took off his glasses and
wiped his brow with his sleeve.
“I love you dad,” Ben said spontaneously. “I know getting
older is hard. I don’t have any wisdom for you there. I can
tell you though, you’ve been a great dad.”
Sometimes silence is the only response that is needed.
Often, between the two of them, it was the best way
they communicated.
Ben’s father stood up and walked over to his son. He
wore a sweet and tender smile, one that acknowledged
his son’s words. He bent over and kissed Ben on the
head.
“I know you do, son,” he said softly, “and I am so proud
of you. More than you will ever know.”
“Son,” his father continued, “I’ll get the anchor. Why
don’t you steer us home.”
Ben nodded. Sometimes, though, words demand action.
His father’s kiss and affirmation filled his well beyond
measure.
As Ben put the motor into gear, he thought about
his first memory in that boat. His father, likely his age
now, standing tall and tanned. Firmly planted behind
the wheel. His mind drifted to his own two boys.
“Tomorrow,” he said “we’ve got to introduce my boys to
this golden hour tradition.”
His father smiled, “I thought you would never ask.”
52

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55

A Century Later...
The Breeze is so fortunate to have found this article that was printed in The Treasure Coast
News on a recent trip to Vero Beach Florida, and meet an amazing man, Henry Sulima, the
son of a Polish Immigrant, and a true American Patriot. The following is in his words:
56

“ On June 8, I will be 100 years old.
One hundred years ago, the nation’s
population was about 106 million.
Woodrow Wilson was president, motor
vehicles were replacing horse-drawn
vehicles, and many street lights and
homes, were still illuminated by gas or
kerosene.
Trolley fares were 3 cents, for those
younger than 12, and 7 cents for 12 and
older. Double-deck boulevard bus fares
were 5 cent and 10 cents. Businesses,
and some homes had telephones.
Pay phones were located on certain
street corners, for those who had no
telephones.
Electrical appliances and electronics
were still on the drawing boards, or
only in dreamers’ minds. Regulated
commercial air mail and passenger
service began in 1925.
In 1918, two years before I was born, the
Spanish flu virus caused over 675,000
deaths in the United States and many
millions worldwide. In 2020, as of May
7 the coronavirus has caused more than
76,000 deaths in the U.S. and more than
268,000 worldwide.
When COVD-19 runs its course, the
United States and the world, will never
again be the same.
- Henry Sulima
”
Imagine! Having lived 876,000 hours, through 18
Presidents, and although the lifespan has increased
greatly, today only 0.0173% of Americans live to
100. Born during the era of The Great Gatsby, the
age of the Sultan of Swat, Babe Ruth, the first
radio broadcasts, what it must have been like living
during the Great Depression, the Dust Bowl, having
Amelia Earhart as a heroine and reading about
the Hindenburg catching fire, ending the age of
airships. That’s not to mention the Korean and the
Viet Nam Wars, color television, the Man on the
Moon, the Nuclear Bomb, 9-11, and the Internet.
The story is just beginning. Enjoy these words by
Hank Sulima, CCC Legacy Historian:
FOREST TO BATTLEFIELD
Unsung WW II Heroes
5 Star WW II General Mark Clark, in a speech at
the Citadel, In South Carolina, on October 30,
1983 stated: “TO MY THINKING, THE CIVILIAN
CONSERVATION CORPS, UNREALIZED BY US AT
THE TIME, WAS A POTENT FACTOR IN ENABLING
US TO WIN WW II”
Many post - WW II Americans, probably never heard
of General Clark, or the Civilian Conservation Corps
(CCC) former members achievements in WW II.
The CCC was President Franklin D. Roosevelt’s
favorite, and most successful “make work” program.
From 1933 to 1942, during the Great Depression,
about 3 million unemployed young men worked on
reforestation, reclamation and restoration projects
in the 48 States and the Territories. They planted
about 3 billion trees; fought floods, forest and
prairie
57

fires, built fire towers and fire lanes, roads, bridges,
state parks, recreation facilities, erosion controls,
telephone lines to remote rural areas, restored
historic structures, national parks, and more. With
the Civilian Conservation Corps Legacy (CCCL)
help, 76 life size, bronze CCC Worker Statues, have
been dedicated to date, in 42 states, in recognition
and appreciation of CCC accomplishments in their
states. If your state still does not have a statue, and
if you would like to learn more about them please
let us know.
CCC Alumni served in all military branches and
Merchant Marine. Many lost their lives. Forty, were
Medal of Honor recipients. General Clark refers to
“Urgent Skills” acquired in the CCC that helped
expedite the urgent development of the WW II
“Citizen” Army, Air Corps, Navy and Marine Corps,
including: instructors, medics, explosive handlers,
radio operators, cooks, surveyors, map draftsmen,
mechanics, company clerks, truck drivers, heavy
equipment operators, and more. Many were
promoted to officers. Chuck Yeager, a CCC Boy,
(record setting pilot and the first man to break the
sound barrier) became a general.
Hank (second from the right) and his friends in the Pacific Theater
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The Civilian Conservation Corp Legacy (CCCL) is
an association of CCC Alumni, their families, and
friends of the CCC. If you were a CCC Boy, know of
someone, would like to learn more about the CCCL,
or, how to acquire a CCC Worker Statue, please call
me at: 772-217-9246, or contact: CCCL National
Headquarters - CCC@ ccclegacy.org. Also visit our
website - www.ccclegacy.org.
A Meteorologist in the U.S.Army Air Corps

Hanks’ story cannot end here. He served as a Meteorologist
in the U.S. Army Air Corp during WW II in the Pacific Theater
serving with distinction, bravery and honor, proud to serve
and give his life if necessary for the country that his father
immigrated to. Following the war, he returned home to
Chicago and married his sweetheart Irene, his wife of 68
years until her death. Irene was the love of his life and they
had a child, Jack, who is 74 years young. During his civilian
career he worked for United Airlines as a “bean counter”,
as he says, but one knows of his modesty. His father’s
chapel in Poland was destroyed by the Nazi’s, as so many
Polish perished and suffered. The atrocity and sacrilege
did not discourage him. Again, although modest to talk
about his involvement, Hank returned to his family’s
town and helped rebuild that church. Another of his
dear friends, Lydia, who was weak from a desease,
could not walk much less feed herself, recounts of his
kindness. Hank would visit her, wash her, feed her, and
give her hope by his presence. She is alive to this day because of him.
Today, one marvels at Hank and his wonderful best friend, Lois Murphy, as they share their life and happiness
together.
A man of Hanks’ character, his dedication to his Country and family, the love and kindness he shared with his
friends, and all of those who have met him, myself included, are humbled by his love and compassion for all
those lives he has touched …they only come around once in 100 years.
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______________________________________________
Residential Design Urban Planning Preservation
Works of Art You Live In
From Lowcountry Classics to French Country
Timeless Design with Attention to Detail
randolph@rstewartdesigns.com
12 Johnston Way Penthouse Studio Bluffton, SC
843.816.4005 rstewartdesigns.com
Consulting Engineers
Land Surveyors
Land Planners
Architects
Landscape Architects
Environmental Scientist
Savannah Office
Statesboro Office
7 Mall court (31406) 319 S. Walnut Street
P.O. Box 15179
Suite A
Savannah, GA 31416 Statesboro, GA 30458
Office: (912) 354-8400 Office: (912) 225-3373
Email: info@kernengineering.com
Fax: (912) 356-1865
www.kernengineering.com
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Johnny Ussery
MOBILE: 843.384.8105 • OFFICE: 843.757.7712
Johnny@UsseryGroup.com • www.UsseryGroup.com
COLLETON RIVER
COLLETON RIVER
BELFAIR
163 INVERNESS DRIVE • $2,195,000
An absolute gem in Colleton River! Beautiful French
country home with spectacular views over the infinity
edge pool, marsh, and Port Royal Sound to the Atlantic.
Spacious chef’s kitchen and great room. 1st floor master
suite and separate study/office off the master. 4 upstairs
corner bedrooms plus flex space above the garage.
Elegant courtyard with French garden design.
22 INVERNESS DRIVE • $1,495,000
Rare opportunity! 4BR, 5FB, 2HB home overlooking
pool and spa, and golf views. Brazilian cherry hardwood
floors, 6 seat movie theater, elevator, 2 laundry rooms,
2 offices, master suite with his and hers baths.. Cook’s
dream kitchen, butler’s pantry, and wine cellar with
tasting room. Large screened summer kitchen with
fireplace and multiple built-in grills. Unparalleled quality!
SOLD
30 LADY SLIPPER ISLAND DRIVE
The ideal waterfront home! Sip your coffee from the porch
as you watch the sun rise over the Colleton River and
marsh. This decorator furnished home looks like a model!
Cook’s kitchen with generous breakfast room, all open to
the spacious family room and water views beyond! Dining
room, elevator, wet bar, double porches across the back
with water views, and much more!
COLLETON RIVER
ROSE DHU CREEK
OLDFIELD
124 INVERNESS DRIVE • $1,175,000
One of the nicest homes in Colleton River! This well
maintained 5 BR, 5.5 BA home was awarded “Best Kitchen”
and features Brazilian cherry wood floors, 2 front porches
and a second floor porch in the back with views of 5 holes on
the highly acclaimed Dye Course. Spacious screened porch
with fireplace, built in grill, and TV. Plus a free form pool and
hot tub/spa. A must see home and an incredible value!
55 ROSE DHU CREEK PLANTATION • $1,149,000
5 BR, 5.5 BA estate home on 2.34 acres can accommodate
a barn and horses. Master Suite with sitting area and
fireplace downstairs. Guest bedrooms upstairs along
with media room and second floor porch. Chef’s kitchen,
custom wide plank pine floors, and detached Carriage
House with BR, BA, living area, and kitchen above 3 car
garage. Plus lanai with pool and outdoor fireplace.
9 PONDHAWK ROAD • $1,090,000
Spacious 4BR, 4.5BA home has it all including a chef’s
kitchen w/ adjoining Great Room w/ fireplace. Office/
Study above the garage. Master Suite off of the Library.
Enjoy sunsets and the expansive view of Big Arrowhead
Lake from the back porch with fireplace. Situated on
corner homesite for added privacy. Dock just a short
stroll away for fishing, kayaking, or relaxing. A must see!
COLLETON RIVER
OLDFIELD
COLLETON RIVER
19 ASHLEY HALL DRIVE • $879,000
The essence of southern Lowcountry ambience and
hospitality. Renovated by its current owners and shows
like a new home. Remodeled open kitchen with Wolf
and Sub-Zero appliances. Beautiful patio overlooking a
lagoon and fairway. Open floorplan including a keeping
room with stone fireplace. Master suite with luxurious
master bath and closet. Enjoy the Colleton River lifestyle!
SOLD
4 DAVANT CIRCLE
4BR, 4.5BA home offering unparalleled privacy on .6 acres
wedged between a quiet cul-de-sac and a nature preserve.
Oversized master suite, living and gathering rooms, wet
bar, large 2nd and 3rd bedrooms and baths, and attached
carriage room. No details were overlooked from the wideplank
pine floors, kitchen appliances, countertops and
cabinets to every room’s crown molding.
12 HANOVER WAY • $799,000
4 BRs, multiple gathering areas, wine cellar, deck and
grill porch, mudroom, and spacious laundry center. Two
fireplaces, elevator, Brazilian heart pine floors, en suite
baths, stone vanities, sound system, and central vac.
Double ovens, gas range, butler’s pantry, glazed cabinets,
multiple storage and hobby areas. Beautiful private
setting with lush gardens and mature landscaping.
CHARTER ONE REALTY
The One to Turn to for All Your Real Estate Needs61

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