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Fashion’s Best Traditions Have a Fresh Look

September/ October 2011

Libations5 Fall Beers You’ll

Want to Try

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Back to School Issue13 Pages of Tips & Advice for a Stress Free Year

Fall IntoStyle

Plus:Wealth Management Guide Inside! Investment Intel From the Pros

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September | October 2011 our Contents » FEATURES

»The In Vogue

ClassicsFashion’s best traditions have a fresh

look for fall. Against the glass and marble backdrop of Columbia’s modern

art center, the new neutrals make simplicity into works of art.

40

On !e Cover »Models Sue Tran and Craig

Plank. Shot on location at the Columbia Museum of Art – photograph by Jay Browne.

»Back to SchoolSchool’s back in session and we’ve got the scoop on everything you need to know for a stress-free year.

» SPECIAL SECTIONWealth Management

Still skittish on Wall Street and the whole idea of investing? We o"er up some sound #nancial advice for Columbia’s business decision makers, and those just needing a little intel.

55

Back toSchool

2011» Page 35 Healthy Lunchbox Ideas Made Simple» Page 46 A Passion for the Classroom» Page 48 Cool School Supplies

» Page 50 Bully Platform» Page 52 Midlands Schools at Work

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our Contents » DEPARTMENTS

Buzz13 Automotive Easy D-I-Y solutions to create a dream garage14 Art Seen !e untried path o"ers Pat Parise an array of talented arrows in his quiver16 Sta! Picks New book titles for some good reading17 Events Local fundraisers, cultural events, family outings, and more18 Local Chatter Bits-and-pieces of happenings in Columbia

Well Styled 21 Beauty We found new ways to add body and bounce to your hair22 Fashion Columbia’s cool trends for the new season

Southern Drawl26 A love for all things old has amassed Dawn Corley a rare antique silver collection that

has served royalty and U.S. Presidents

Home & Garden30 A zen-style garden o"ers balance and low maintenance upkeep

Health33 Wellness Feeling a little tired? Follow these

simple snooze busters for some quality shut-eye

35 Diet Helpful tips for packing a healthy lunch that your kids will get excited about

Food & Wine61 Dining Out Dianne’s on Devine63 Viva La Vista Recipes and chef interviews

for the Vista’s signature food festival66 Restaurant Guide !e best spots for eating

and drinking in Columbia70 Libations Five autumn beers that you’ll

want to try this fall

Travel73 Getting o" the beaten path in Bordeaux

shows us that wine is just part of the fun

History76 Early accommodations helped bolster

Columbia’s economy and set the benchmark for current hotels

Social Scene79 Were You Seen? Check out our latest party

pics to #nd out

Fundamentals10 Reader Services12 Publisher’s Letter78 Advertisers Index80 !e Last Re$ection

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Because your baby deserves the very best start, Palmetto Health has always provided the area’s highest level of medical care with only experienced physicians delivering babies. What’s more, your new family will benefit from a spectrum of delivery options, ways to room in and a range of specialists for mom or baby, if needed. Baptist and Richland are the safest, most experienced places to bring a life into the world.

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PublisherRobert Sweeney

Associate EditorsJulie Yow

Susan O’Keefe

Senior Account ExecutiveAnnie Fowler

Art DirectorSara Knutson

Graphic DesignersSamantha BurtErin Harbison

Contributing WritersClair DeLune, Courtney Webb, Edna Cox, Jackie Perrone, Karen Petit, Katherine Pettit, Katie McElveen, Mackenzie Taylor, Melissa Sprouse-

Browne, Rachel Haynie

PhotographersElaine Floyd, Jay Browne, Sally Taylor

Production CoordinatorDana Maskin

Distribution CoordinatorLes Gibbons

Web DeveloperNikki Muhammad

Customer Service (843) 856-2532

Columbia LIVING (Vol. 1, No. 6) ISSN 2157-9342, is published 6 times per year by Global Media Group, LLC, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466. !e entire contents of this publication are fully protected and may not be reproduced, in whole or part, without written permission. We are not responsible for loss of unsolicited materials. Copyright © 2011. All rights reserved. SUBSCRIPTION price is $18.95 per year. POSTMASTER send address changes to Columbia LIVING, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466.

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READER SERVICESSubscriptionsSubscribing to Columbia LIVING is easy, and you save 20 percent o" the newsstand price. Your subscription includes 6 issues, delivered right to your door. Subscriptions and billing are handled in-house, providing you with the best in customer service. Please call or email us if you experience any problems with your subscription, and we will assist to resolve them right away. You can subscribe by calling Customer Service at (843) 856-2532 or reach us via email at [email protected] or on the web at www.columbialivingmag.com.Gift SubscriptionsColumbia LIVING magazine makes an excellent gift! Use the subscription card found in each issue or order by phone, email, or our website. We will send out a complimentary gift card to each recipient indicating who the gift is from.Change of AddressIf you move or change your address, please call or email us and provide both the old and new addresses. !e postal service does not automatically forward magazines, so please send us your change of address as soon as you know it.Letters to the EditorWe welcome your comments and letters. Send letters to Columbia LIVING, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466 or contact us via the web at www.columbialivingmag.com. Please include your phone number in case we need to contact you.Back IssuesWhen available, back issues of Columbia LIVING can be purchased for $7.00, postage included.Writing OpportunitiesWe are always interested in receiving article ideas from our readers as well as considering freelance writers. Please mail or email your ideas or writing queries to [email protected] to AdvertiseIf you would like advertising information for promoting your products or services, call Annie (803) 665-5959 or send an email to [email protected] or on the web at www.columbialivingmag.com.

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All women are at risk for ovarian cancer. Ovarian cancer is one of the fi ve leading causes of cancer death in American women. Ovarian cancer occurs in approximately one in 72 women. Each year, over 20,000 women are diagnosed with ovarian cancer and about 15,000 women die. A Pap smear is not a test for ovarian cancer. It detects cervical cancer.

Whispering symptoms include: Abdominal pressure Bloating and discomfort Unusual fatigue Shortness of breath Unexplained weight fl uctuation Constant feeling of fullness

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!ere is something about fall that seems to get everyone o" the couch and outside again. !is summer seemed to $y by, and what a scorcher. Staying cool was quite the challenge, as we longed for the crisp refreshing air of autumn. After these hot and hasty months of summer vacations, pools, and parties, it’s time to settle into our routines again that keep us grounded.

When I was in school, the end of summer marked the beginning of a new year. Going back to school was thrilling

and a little scary, looking forward to making new friends and escapades that would come before the next summer vacation. With schools getting back in session, we are pleased to bring you our Back to School Issue, o"ering helpful information

for a stress-free year. Our “Healthy Lunchbox Ideas” (page 35) will provide you with some yummy and simple recipes

that your kids will love, and the “Bully Platform” (page 50) has some great tips and advice on warning signs to look for and conversation starter questions that can help you communicate with your child.

As the cool air invigorates us to get outside and have some fun, we’re inspired to update our personal style with the fabulous new fashions of fall. “!e In Vogue Classics” (page 40) brings you a sampling of the latest trends from Columbia’s #nest fashion experts, who are here to help you build a winning wardrobe for the new season.

In this issue of Columbia LIVING we also bring you our special section on Wealth Management. For Columbia’s business decision makers, this is a must read – in “Markets 101” (page 58), we speak with several top professionals for some investment intel that can help keep your portfolio on track with your goals.

!ere is also plenty of opportunities for you to get outside and enjoy some great food and wine, carve out a pumpkin, or give back to others during one of the charitable events taking place this fall. !e “Viva La Vista Food Festival” (page 63) is a signature event, with over 30 chefs o"ering sips and samples of delectable food, wine and

libations.

We hope you enjoy the fashion, food and features in Columbia LIVING. Our goal is to showcase our outstanding city and the wonderful people who live here. Please visit our website ColumbiaLivingMag.com to view past articles or to submit your recipes. We would enjoy hearing from you, so that we can bring you even more of what you want to read about in and around the Columbia and Midlands area.

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Buzz A r t S e e n » Au t o m o t i v e » E v e n t s » L o c a l C h a t t e r » S t a f f P i c k s

High Performance Garage FlooringEasy D-I-Y solutions to create a dream garage

What would it take to make your garage perfect? For many people, the answer would be to have a clean, usable work space where there’s actually room for the

cars to #t as well. For those who want to take it up a notch, having a showroom quality $oor is an essential element in achieving perfection.

To create your own high-end garage, several di"erent types of $ooring are available that can create a spectacular place to park your cars and allow you to enjoy your space like never before.

Modular FlooringModular $ooring

can transform your $oor quickly and e%ciently. RaceDeck o"ers snap together tiles in seven di"erent $oor tile styles and fourteen colors, giving you endless possibilities for creating your personal design. !is hardened plastic system gives you a seamless appearance and requires virtually no $oor prep before installation. One of the best selling garage $oor systems worldwide, it’s plastic composition is strong enough to handle very heavy vehicles while o"ering resistance to most chemicals and oils. Sizes for the square tiles range from 12”x12” to 24”x24”.

RaceDeck squares can be trimmed to #t your $oor con#guration and an optional border tread can be added to make your edges have a #nished look. !e pricing is reasonable, starting at $2.99 per square foot, and no tools are needed, allowing for do-it-yourself installation by virtually anyone.

If you want to get a similar look to RaceDeck, but don’t want to deal with the snap together tiles, peel and stick adhesive $oor tiles are quick to install and instantly transform your garage. Griot’s Garage, an amazing resource for car a#cionados, sells 12”x12” and 24”x24” peel and stick tiles in three colors. !e great thing about this $ooring system is the immediacy of the results. Putting down the tiles is easy and you can cut them to size with a box cutter and a straight edge. Flexible, heavy duty vinyl hides imperfections in your original concrete $oor and can even

conform to an uneven surface. Common household vinyl $oor cleaners are #ne for care

and maintenance of this system. And, at $3.75 per square foot, it’s a sensible choice.

Another option with any of the modular $ooring is simply creating a parking pad. If you want a nice area for parking only, you might put together a small pad that is slightly larger than your vehicle. It’s a way to dress up your garage without going to

the trouble of working on the entire $oor.

Epoxy PaintIf you’re thinking

of painting your garage $oor, you have to be careful in your choice of products. A typical concrete paint found at a home improvement center won’t provide the performance needed in a garage environment. !e challenge with that type of paint is that it reactivates itself whenever a hot tire is rolled over it, causing the paint to lift from the surface. You’ll end up with paint on your

tires and not on your $oor.James Galante with King Concrete Designs in

Columbia recommends an epoxy paint process. “If you want a true showroom $oor appearance, you need the epoxy process,” shares James. Professional preparation of the $oor surface will be needed to get the right result.

“We grind down to the surface layer to make everything fresh. We then roll on the initial layer of epoxy, which adheres on the molecular level, and the color chip $akes are spread out throughout the garage $oor,” said James. “We remove any excess $akes and complete the process with a clear coat sealant.” It’s the clear coat that prevents the hot tire lifting, and also creates a barrier to protect the $ooring from oil and other damaging chemicals.

No matter what $ooring you choose, your home and garage can be the envy of the neighborhood when you dress up your basic concrete with one of these high-end options. Your car will thank you for it! – Melissa Sprouse-Browne

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More Than Landscapes The untried path offers Pat Parise an

array of arrows to pull from his quiver

Buzz » Art Seen

Throughout his three-decade career as an artist, Patrick “Pat” Parise has built on the tried and true –

techniques, applied theories and other lessons he learned at the University of South Carolina’s School of Art in the mid-70s. But it’s also true that he’ll try new things that challenge or appeal to him. So far he’s been successful at making the untried work, then including the new as integral parts of his output.

Before he begins his disciplined day at making art in his spacious studio, he puts on a CD pulled from an extensive music library shelved close to his art supplies. “Whatever I choose for a given day is for background only. Could be instrumentals, ballads, even a little soft rock, but I don’t want anything that would interfere with my concentration,” Pat said.

As he crosses the threshold into his well-lit workspace, he passes by a symmetrical collection of ceramic plates and other vessels he painted over a period of ten years on pre-#red material. Visually, the swirling patterns and rich colors of the plates

are apt preparation for a series of framed abstract paintings hanging nearly ceiling high in a neatly-spaced con#guration.

Some of these paintings were part of a Gallery 80808 show featuring his works last year; the others from the original series are now in the possession of collectors. “I’ve had four solo shows at 808 since 2005,” Pat said. !e colors coursing through the paintings might have been inspired by the lustrous end papers found in antiquarian books, only the hues are much richer, almost electric.

Abstracts on display around the studio give way to expansive countertops – workspaces for his myriad projects, and

along the linear wall space above them stretch yards of landscapes – almost a gallery of their own. It is from these #nished works, many South Carolina scenes, that his early October show at City Art in !e Vista will be comprised. Wendeth !omas Wells, owner of City Art, said this show – Pat’s #rst local show in a commercial gallery – will focus upon his stylized landscapes.

And he will complete more before the City Art opening October 6. “I just #nished a Northern Winter scene painted from reference material I pulled from my portfolio.” Pat credits his mother – “she was a wonderful painter” – for some of the techniques he employs today in his

landscapes. “Before my brother persuaded me to consider coming to the art school at USC, I had studied #ne art at Bethany College in Salina, Kansas, under the tutelage of Raymond Kaymeyer.

A pastel collage on a large easel exhibits one of Pat’s ways of being frugal with materials. “After the death of my father when I was six years old, my mother raised us four.” Money was tight. Pat learned to use resources wisely. “!e pieces of this collage were hand-cut from mat board remnants. I just couldn’t see them go to waste.” Pat worked out an intricate design for the large-scale piece then began cutting shapes to #ll in his design. !e 1/8-

inch thickness of the mat board lifts each piece from the surface creating just enough depth to make it slightly 3-D with nearly a shadow rimming each piece.

It’s not unusual for Pat to be involved in multiple projects in various stages of completion. Returning day after day to add new layers of color or texture is how he achieves the intensity that characterizes his landscapes, in demand by collectors in both private and public domains. He moves $uidly from one genre to another. His USC professor, and over the years, his mentor, the celebrated printmaker Boyd Saunders said Pat’s way of working “is the mark of great skill. Pat really knows his craft. I have

Pat credits his mother – “she was a wonderful painter” – for some of the techniques he employs today in his landscapes.

!e Cove 24 x 16 Acrylic on Panel

Hare Hollow 16 x 24 Acrylic on Panel

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always admired his commitment to his work. Pat has a lot of arrows in his quiver.”

Boyd added that in addition to his industry, “Pat presents himself well, can talk with anybody, and I do believe could charm a bird right down out of a tree.” It was Saunders who set Pat on his path to printmaking. Pat has just pulled an artist’s proof o" the press for his printmaking class when Saunders walked by. “He took a look at what I had done, and walked on toward his o%ce. In a minute he came back and asked me to come to his o%ce. I wondered if I’d done something wrong,” Pat recalled. What Saunders had seen in that intricately designed piece was potential, promise. Instead of admonishing Pat for anything, Saunders asked if the piece could be used on the cover of the upcoming course catalogue for the Art department. Soon after Pat #nished his studies at USC, Saunders gave the new graduate another opportunity. “He invited me to oversee the printmaking studio in the evenings for several years, and that was quite an honor.” Pat was able to

save up for the purchase of his own Charles Brandt Etching Press, open an etching studio and begin making limited editions and monoprints. “Some collectors I’ve dealt with have been so taken by my copper and zinc plates they have o"ered to buy them.” But the artist either “cancels the plate” after the limited edition is fully printed or re-uses the metal in other ways.

Examples of his wide-ranging work accessorize the home he shares with his wife Sandra, a family law attorney. One of his early forays in a new direction was not on the walls of their home, but underfoot. “I designed a custom in-laid $oor of wood and marble for the foyer of our home, and from there I have done several others in the Columbia area.” Putting together shapes and cuts of various wood species was not unlike designing the geometric monoprints that have become one of his signatures – although the scale was larger. “I enjoy the process and they now are another specialty. I keep my saws, nail gun and compressor close by.”

Pat’s set of skills was also expanded when he was asked to design and craft 28 seven-foot tall mahogany candelabras for Shandon Presbyterian Church in Columbia. “I had never really done anything quite like that before, but a lot within art is transferable so I was able to #gure it out.” A new genre for Patrick Parise? Sure, but surely not the last. – Rachel Haynie

Almost !ere 16 x 24 Acrylic on Panel A Day at the Beach 16 x 24 Acrylic on Panel

Pat with his newest abstract work, Recycled 60 x 40 mat board collage.

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Buzz » Staff Picks

Reading AbroadDiscover cobblestoned streets in Europe or journey through the lazy

countryside of Asia with our fall reading picks

WRITTEN BY COURTNEY WEBB » PHOTOGRAPHS BY JAY BROWNE

Sideways on a Scooter: Life and Love in Indiaby Miranda Kennedy

The sights, smells and sounds that are India are hard to explain to those who have never experienced them and nearly impossible to duplicate. However, Miranda Kennedy has done a remarkable job

in her memoir Sideways on a Scooter, as she takes readers into what is modern day India. But while Kennedy captures the essence of today’s India impeccably, she captures its citizens and especially the women of India even more intricately, showing the true beauty of a country lies within the heart of its people. !e wealth of information and insight in Sideways on a Scooter truly o"ers a peek into a world completely unknown to the average American, a world often ripe with injustice and poverty but also just as full of elegance and pride.

Dreams of Joyby Lisa See

In her much awaited sequel to Shanghai Girls, Lisa See has once again transported readers to a China of another time. However, instead of the glamour of Shanghai at its height of power and prosperity, we are taken to the Red China of Mao-Tse-Tung as the innocent nineteen year old Joy searches for her father, the famous painter of “beautiful girls” known as Z.G. Li.

As family secrets unravel so does a country on the edge of revolution and disaster, traveling from the city of Shanghai to the countryside of rural China, Chinese American Joy soon #nds herself captivated by her #rst love and later horri#c events she could never have imagined. Traditional Chinese culture and political upheaval combine with the love of family and tradition to create a book of theatrical proportions showing why Lisa See is considered a true master at her craft.

Tigerlily’s Orchidsby Ruth Rendell

Everyone has secrets but the neighbors who live in and around Litch#eld House on the outskirts of London seem to have an abundance of them. Closely they hold onto those secrets they keep from others and occasionally they even hide darker truths from themselves.

A nosy neighbor who watches all, a handsome adulterer, three distinctly di"erent college girls and a drunken old woman determined to end her life in a bottle, all play a role in the story to be told. As a dazzling cast of characters emerge in Ruth Rendell’s latest masterpiece so does the traditional “who-done-it” and the ensuing mystery. Modern day London comes alive, as readers are taken on a twisting journey in this psychological thriller with an original cast of characters and an ending not to be missed.


September 2 - October 28Fall Main Street MarketplaceOpen-air market featuring fresh produce, baked goods, gifts, art, handmade crafts, and more. Downtown-Boyd Plaza, 779-4005. Friday’s only, 10am-2pm. www.citycentercolumbia.sc

September 15SC Philharmonic presents Masterworks 1-Autumn RomanceEnjoy local and worldwide musicians. Jennifer Frautschi on violin, Korngold-violin concerto, and more. Koger Center for the Arts, 771-7937. 7:30pm. Ticket prices vary. www.scphilharmonic.com

September 163rd Annual Bar Stool ClassicA 9-hole putt-putt tournament through Five Points bars and restaurants. $500 cash prize for winner. All proceeds bene#t the Babcock Center Foundation adults with disabilities. Five Points, 5pm. 748-7373. $10. www.#vepointscolumbia.com

September 16 - October 2Disney’s Alice In Wonderland, JrJoin Alice’s madcap adventures in Wonderland as she chases the white rabbit, races the Dodo Bird, and beats the Queen of Hearts at her own game. Village Square !eatre. Fri-Sat, 8pm, Sun, 3pm. 359-1436. Ticket prices vary. www.villagesquaretheatre.com

September 17 - October 2Tour Of HomesColumbia’s largest Open-House of new homes for sale, this annual scattered-site showing gives you the opportunity to see the best communities, as well as #ne homes in every price range. Locations vary. Noon-6pm. 798-0009. www.columbiabuilders.com

September 23-24Irmo Okra StrutTwo day event featuring a parade, street dance, arts & crafts, rides, and lots of food. Irmo Village Shopping

Center, 781-7050. www.irmookrastrut.com

September 25Viva La Vista Food FestivalSignature event to sip and sample from 30 Vista restaurants preparing food and o"ering lots of tasty, a"ordable bites with a full lineup

of bands playing all afternoon. !e Vista, noon-6pm. 269-5946. www.vivalavistasc.com

September 30 - October 2Columbia City Ballet presents O! "e Wall And Onto "e StageEvocative choreography combines with lowcountry painter Jonathan Green’s colorful Gullah imagery for a theatrical event. Koger Center for the Arts, 799-7605. Show times vary. www.columbiacityballet.com

September 30Riverbanks Zoofari!e Zoo’s premier fundraiser. Catch a glimpse of some wild creatures, savor tasty cuisine and cool libations and bid on one-of-a-kind silent and live auction items. Riverbanks Zoo & Garden, 779-8717. 7pm. www.riverbanks.org

October 121st Walk For Life and 5k Race For LifeAll proceeds stay in the community and bene#t Palmetto Health Breast Cancer. Finlay Park, 8:30am. 434-7275. www.palmettohealthfoundation.org

October 1Congaree Bluegrass FestivalFamily-oriented festival featuring music from Steep Canyon Rangers, Bill Wells, Capital City Cloggers, and more. Children’s area. Granby Gardens Park, 11am-7pm. 796-9020. Free admission. www.congareebluegrassfestival.com

October 7Wingard’s Nursery presents Art in the Garden VIFood, fun and great music by Orleans and special guest Felix Cavaliere. Ticket price includes two-hour concert, gourmet dinner with wine and beer, a juried art show, and silent auction. Wingard’s Nursery & Garden Center, 7-10:30pm. 359-9091. $50. www.wingardsnursery.com

October 155th Annual Fur Ball Moonlight GalaCocktails, heavy hors d’oeurves and dancing #ll the evening along with live and silent auctions, and plenty of entertainment to keep your tail wagging all night. Columbia Metropolitan Convention Center, 7:30pm. 407-0991. www.projectpet.com

October 15USMC Ultimate Challenge Mud RunTeams of 4 compete along a 5.2 mile all-terrain course #lled with military-style obstacles. Children ages 5-13 can enter

the Pollywog, a mini version of the real thing. Features music, food, games and rides along with vendors. !e Leatherneck, 7am-7pm. 929-6650. Prices vary. www.usmcmudrun.org

October 20-215th Annual Haunted History Halloween Program!is family-friendly event features ghoulish guides who lead visitors on a spooky journey and tell ghostly stories, including strange and unusual events in Lexington County’s antebellum. Lexington County Museum, 359-8369. Times and prices vary. www.lex-co.com/museum

October 21-30Boo At "e ZooAnnual&Halloween spook-tacular.& Children 12 and younger are invited to wear costumes for a spook-fest complete with Frankenstein’s Foam Zone, a freaky DJ dance party and a trick-or-treat trail with candy and more. Riverbanks Zoo & Garden, 6-9pm. 779-8717. www.riverbanks.org

October 22-29Tricks & Treats at the State MuseumBring your family to the annual haunted Halloween parties for two weekends of fun, chills and thrills.&Wear a costume and receive $1 o" general admission. South Carolina State Museum, Saturdays 10am-4pm. 898-4952. www.scmuseum.org/events/tricks

October 22Carolina Green FairFeatures a kidzone with carnival games, rock climbing, and face painting, art walk with a variety of paintings and crafts, and local musicians. 100+ exhibitors. Finlay Park, noon-6pm. 843-513-2655. www.charlestongreenfair.com

October 2225th Annual Group "erapy Chili Cook-O!Competitors battle to win the title of “Best Chili” for various categories. !ese tasty recipes include vegetarian, traditional, wild things, exotic and hot stu". Five Points, 748-7373. www.#vepointscolumbia.com

Local fundraisers, cultural events, family outings and more…Buzz » Events


Longer lives, inadequate savings and a long economic recovery are among the reasons why more people are

working past the average retirement age of 63. Americans are changing the game plan for retirement, with millions laboring right past the traditional retirement age and working into their late 60s and beyond – a trend expected to accelerate as baby boomers close in on retirement without su%cient savings.

Additionally, as more baby boomers retire, we are seeing a steady increase in the number of workers in the 55 and over age group and a rise in the number of “mature” workers who want to remain in the labor force (i.e., want to continue to work and also to remain active). As a result, more and more men and women over the age of 50, particularly C-level executives, are making an investment in their long-term health by participating in an age management program such as Cenegenics Carolinas.

Cenegenics helps patients manage the aging process through a personalized plan of exercise, nutrition, weight management, and hormone replacement therapy and optimization to improve quality of life, promote longevity, and feel years younger, among other healthy aging bene#ts.

Headed by Mickey Barber, MD, age management specialist and former assistant professor at Tulane University, Cenegenics

Carolinas takes a preventive approach to help patients stave o" age-related disease. Rather than waiting for disease to occur, Cenegenics uses a scienti#c based program to improve health before disease appears. !is is key for those who are concerned about retirement savings and want to extend their healthy, active working years past the traditional average retirement age.

More can be done about the decline in health that comes from the risk associated with family history, lifestyle, and the aging process than taking a pill. My goal is to get the message out that there is more to cardiac health than just taking medication, that it’s never too late to make the changes that will help you age healthier, and—though we can’t stop the aging process—we can control our health as we age.

I’m not just an age management physician, I’m also a patient and a grateful living example that we can manage the aging process and stave o" disease through a personalized plan. – Kelly JohnsonTo learn more or speak with Dr. Barber, call (843) 724-7272 or visit www.cenegenicscarolinas.com.

Buzz » Local Chatter

Age SuppressantDr. Mickey Barber turns back the clock on aging

(top) Dr. Barber speaking to current patient, Mr. Ho"ord, in the relaxing Rejuvenation Room; (above) New state-of-the-art facilities.

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Beautiful butter$ies will #ll the air at the SC State House September 27, at 5:30 p.m. as the SC Ovarian Cancer

Foundation Riverbanks Region Chapter holds its annual “Whispers” event to promote awareness of the whispering symptoms of ovarian cancer. September is National Ovarian Cancer Awareness Month.

Participants will release hundreds of butter$ies in memory or honor of a relative or friend who has been a"ected by ovarian cancer and other female-related cancers.

Each year more than 20,000 women will be diagnosed with ovarian cancer, and of those more than 15,000 will lose their lives. One in 72 women will develop some form of ovarian cancer in their lifetime.

Ovarian cancer is called “the disease that whispers”, because women may not recognize the symptoms that signal the onset. It is one of the deadliest cancers among women, often detected too late to be cured. If detected early, ovarian cancer has a 95% #ve-year survival rate. Ovarian cancer is never detected through pap smear examinations.

Columbia businesswoman Cathy Novinger, who chairs the Chapter and is an ovarian cancer survivor said, “It’s important to understand that all women are at risk for this disease, but it does not have to be fatal. Symptoms are vague, but they do exist. We want to make sure women know what they are and that there are tests available to aid in early detection.”

Proceeds from the event help further the Chapter’s mission of educating women in the Midlands about ovarian cancer. For more information on how to participate in the butter"y release, contact Sandy Boozer or Cathy Novinger at (803) 926-3462.

Beautiful All Brick Patio Home!Amberly West Patio Home Close to Lake Murray Dam. Open Floor Plan and High Ceilings. Not like other !oor plans. 2 BRís 2 BAís, Florida Room. Large BRís. Master has a large walk-in closet w/custom shelves. Guest Room has 2 Closets, Bay Window. Florida Room w/door to back yard. Room for veggie beds and more. Nice landscaped include Palm Trees. Large Eat-in Kitchen has a large island, walk-in pantry w/light. Great Room has wood !rs, "replace, built-ins, Cath. Ceiling and a formal dining area w/built-in cabinet, wainscot. Custom built all brick home can close quickly. Oversized Garage w/storage space. $209,900.

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WHETHER YOU MOVE DOWN THE BLOCK, ACROSS THE COUNTRY OR TO ANOTHER CONTINENT...

www.ColumbiaSCHomes.com

WHETHER YOU MOVE DOWN THE BLOCK, ACROSS THE COUNTRY OR TO ANOTHER CONTINENT...

A Gem in Wexford On The LakeCustom Brick Home in Move-in Condition. Traditional Look but wait until you see the inside! Open Floor Plan, High Smooth Ceilings! Lake Access Community w/larger lots. 4-6 BRs 5BAs. Formals. FROG, Hardwood Flrs. Gourmet kitchen w/Granite Counters, Lg Island w/Gas Cook Top. Bosch DW, Stain. Steel Appl. incl Convection Ovens. 1st + 2nd Flr Masters! Large 1st Flr Room can be o#ce or guest room (no Closet). Screen Porch, Deck. Brick & Wood Priv. Fence. Termite Bond. Home Warranty. Too much to all list here. A Steal at $459,900

Move-in Condition & Ready to Occupy. Super Floor Plan and all rooms are large. Formals. Fam. Rm w/"replace is open to lg eat-in kitchen w/island and lots of upgraded wood cabinets. Bay Window. Lg Screen Porch & Patio. Private Yard backs to woods. Crawl Space. Large MBR, upgraded BA. Lots of Extras Throughout. Very large FROG has 2nd staircase to the kitchen. Tile Floors and Hardwood Flrs, Carpet in BRís. Home Warranty. Termite Bond. Community Pool, Cabana & Sidewalks. Front Porch. Extra Large Garage w/door to side. Award Winning Lex/Rich#5 Schools $229,750.

Rosemarie Averho!, CRS, Broker, e-Pro, ABR, CSP, GRI, REALTOR

Kirstin Averho!-Gilbert, CRS, ASR, e-Pro, ABR, CSP, REALTOR

RELOCATION SPECIALISTS

Each O"ce Is Independently Owned And Operated

Please contact Rosemarie and Kirstin for all your real estate needs:Buy Sell Relocate Retire New Homes Building a Home

We have something for you in di!erent price ranges. Here are a few of our listings. We can assist you with all homes on the market!

For all our Properties and Lots for sale please visit all our websites or contact us. Our Listings are selling and we are taking new listings. We know that when you put your heart

into everything you do that the results are predictable.

Rosemarie & Kirstin

803-629-8844Rosemarie’s Cell

803-629-8822Kirstin’s Cell

[email protected]

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Well Styled B e a u t y » Fa s h i o n

Body-Boosting TricksWe found new ways to add body and bounce to your hair

As the old saying goes, everything is bigger and better in Texas. When it comes to hair, though, I like to

think that we Southern belles can out-volumize even the bounciest Texan—at least in terms of our locks. Just ask my husband, who often watches me with a confused look as I mousse, blow dry, Velcro roll, tease and hair spray my strands—all with the ultimate goal of hopefully achieving a little bit of bounce and volume. Follow these simple tricks to give your hair a lift (and these tips come at a perfect time because hair with lots of body is very trendy right now!)

1 Shampoo WisdomAccording to Aly

Aun Garcia, a Color Specialist at Bella-Riley’s Salon and Day Spa in Lexington, the best place to start achieving a springy look is with volumizing shampoos and conditioners. Garcia says it’s important, though, not to put the conditioner too close to the root of the hair because it can weigh it down. Instead, you should put the conditioner on the ends where it’s needed most. If you’re looking for some recommendations in terms of products that you can use, Elyse Decker, the Artistic Director at Five Points Salon in Columbia, suggests Aveda’s Pure Abundance line. Decker also advises altering the temperature of the water that you use to dampen and rinse your hair. “With your shampoo, you want to use the warmer water and with the #nal rinse, you should always—whether you’re talking

volume or not—you should always use a little more tepid rinse. It makes the cuticle of the hair better. !e shine is better. !e control is better,” says Decker. 2 Go Higher With a Dryer

Once you get out of the shower, the process should continue with a good mousse (or root lifting

product) and a blow dryer. Garcia recommends blow drying the hair with a

big, fat-barreled round brush in order to achieve lift and volume. If that’s too time consuming for your busy schedule, all you have to do is $ip your damp hair upside down, brush towards the $oor, and blow it dry. Of course, if you’re physically unable to turn your head upside down, have no worries. You can do virtually the same thing by adjusting the way you hold your hair dryer. “Kind of come at your scalp vertically and blow it up that way. So, you don’t have to tip upside down, but hold your blow dryer upside down and let it blow the hair up,” says Decker. Once your hair is completely

dry, pop in some big hot rollers (or large Velcro rollers) and #nish your dressing routine. !e large barrel of these rollers will bend the hair shaft away from the scalp and give it curvature and volume at the root. Just before you walk out the door, take the rollers out, $ip your hair over, brush it out, and apply a light or heavy hair spray (whichever you prefer). “You’ll have bounce and volume that people will just stare at all day,” says Garcia.

3 Fix a Flat (Hair-Do)

Of course, while your hair might look great leaving the house, there’s no way to guarantee that it will still look that good when you return. After all, we do live in a hot, humid environment. If your locks fall $at throughout the day, there are several fast #xes that can pump body and bounce back

into them. Garcia recommends carrying a small can of hair spray (think travel size) in your handbag so that you can tousle your strands at the crown and re-spray them. If you don’t have any product with you, Decker says all you have to do is #nd a public restroom with a good hand dryer. “One of my favorite things is the electric dryers in public restrooms. Just stick your head upside down, underneath the dryer, and it blows air and body back into your hair.” And voila, you have a re-volumized look! – Mackenzie Matthews-Taylor

“All you have to do is !ip your damp head upside down, brush all of your hair towards the !oor, and blow it dry.”

– Aly Aun Garcia

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Well Styled » Fashion

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Southern Drawl

A Moment in TimeA love for all things old has amassed Dawn Corley a rare antique silver collection that has served

royalty and U.S. Presidents

WRITTEN BY JACKIE PERRONE » PHOTOGRAPHY BY JAY BROWNE»

Dawn Evers Corley may have been born 200 years late. She seems a product of the 18th century rather

than the present, and that’s just #ne with her.

“!e Industrial Revolution may just be a dirty word,” is her opinion. “A work of art must be hand-made, and original. If it’s created from local materials, so much the better. And what could be more artistic than silver? It positively speaks to me.”

Known as the Charleston Silver Lady, she has spent her life researching, acquiring, and discussing antique silver and its place in the Colonial era. She credits her great-aunt for stimulating her early interest in historical handwork. By the time she was 10 years old, she says, she had begun acquiring #ne antique pieces. Today, she presides over a home, a plantation property, and two shops #lled with the handiwork of early American craftsmen as well as items

from England and other European locales. She precisely pinpoints the

beginning of the machine age at the year of 1835. “Up until that time, silver items were made from melted silver coins. Coin silver is prized for its originality and craftsmanship. When machines came along, sterling became the element of choice.”

!is Charleston native now lives in Lexington with her husband, Charles “Chuck” Corley, himself a descendant of the family which donated the land for the establishment of the town of Lexington. “Our mutual interest in old things brought us together,” she phrases it. Together, they are involved with just about everything pertaining to the history of this area.

Corley gives many lectures every year, traveling across the country and to Europe. She has been featured on local and national television, and was chosen to appraise the jewelry objects found in the Civil-War-era Hunley submarine at the time it was raised in Charleston harbor.

!e historic Corley home was the subject of a documentary on HGTV in its series “If Walls Could Talk.”

Last year, Corley lent some of her prize pieces to the South Carolina State Museum for a special exhibit, during which she o"ered classes in the appraisal and understanding of antique silver. !e display was extended twice because of its popularity.

On the occasion of President Bill Clinton’s last Renaissance weekend, she provided the silver and table setting for Presidents Clinton and both Presidents Bush at !e Sanctuary on Kiawah Island. She has some of the silver pieces originally owned by John C. Calhoun.

To say that she is a seller of antiques has to be something of a stretch, because Corley does not really want to part with her unique possessions. “Owning a piece of antique silver is like owning a moment in time,” she says. “!ere’s not a tremendous amount of money in Charleston, but there’s a tremendous amount of old things. People cherish their

Ready to Serve: (right) !e dining room setup at Corley Hall. (top) An amorial family crest. (above) Intricate sea shell decorations on a covered dish.


Dawn Corley»Birthplace:Charleston, SC»Family:Husband, Charles»Current Interest:Life long interest of collecting silver with stories related to the coast and midlands of South Carolina»Passionate About:Preserving the history of South Carolina


“A work of art must be hand-made, and original. And what could be more

artistic than silver? It positively speaks to me.” – Dawn Corley

A Rare Collection: (top to bottom) A wine stand with cobalt inner cup; Covered entrée dish with chicken feet decorations; A hot water urn with Bright cutting; Soup tureen with hand punched decorations known as repousse.

old family pieces, whether it’s a wooden bread paddle or a solid silver #sh fork.”

She knows the story behind every one of the thousands of items in her collection. A “hot-water urn” dating to 1810 features Bright cutting (an angled incision) and an “amorial,” not a monogram but a family crest element. An inner cylinder allows for hot coals to be immersed in the urn, keeping the liquid hot, and a special vent in the top handle provides an escape for steam.

A covered entrée dish, also circa 1810, was fashioned by the celebrated London silversmith Paul Storr, who created authentic chicken-feet as well as sea shells for decoration.

A pair of wine stands date to about 1780, made of hand-rolled She%eld silver with a laurel design, and with a cobalt inner cup. To own one of these rare items is signi#cant; the matching pair, almost unheard-of.

She displays these pieces along

with some Charleston-made coin-silver forks, and goblets featuring the distinctive Bright cutting.

Two huge serving pieces allow for the serving of a large entrée such as a goose, or perhaps a venison leg. !ey are domed, with a shell motif and a gadroon border. One of these pieces, to be brought in by servants, has the amorial

etched onto the one side which will be displayed. !e other piece has the amorial crest on both sides of the dome, signifying that it was to be set on the table and thus viewed from more than one side.

Corley treasures a handsome epergne whose topping references a swallowtail butter$y. “You can see the butter$y motif in the lines,” she exults. “People who don’t look closely think it is o"-center and may try to straighten it. !is piece rotates although

there is no screw anywhere; it is simply designed expertly with sophisticated movable parts. It dates to the 1750’s and rests on three legs, a sign of rare and expert

creation. Anything you see with three legs will pre-date the Industrial Revolution. !ey signify the Holy Trinity.”

!e word “organic” features heavily in Corley’s discussions. “!is agrarian society appreciated and treasured its home products,” she says. “!ey displayed their garden produce on these hand-made pieces. !ey made furniture from the trees growing on their property. Shells, ivory, mother-of-pearl; these things from nature were used to embellish their handiwork.”

She has a charger tray made in the early 1700’s, of Chinese export silver for the royal family. !e design motifs “embrace the earth,” as she expresses it. !e fruits and $owers which grew around them are shown, grapes and their leaves and other local produce. She found this piece in an antique mall in Virginia, where she browsed while serving as a visiting lecturer.

If you haven’t realized by now that this is a person passionate about her work, you need to see her hug and caress

one of the gorgeous old pieces she holds. “!ey speak to me!” she says. Each is lovingly hand-polished with - get this! - toothpaste. It doesn’t scratch, and helps preserve the shine.

!e Corleys own and have lovingly restored Lemmonhill Plantation in Fair#eld County, #lled with antiques authentic to the period. Private tours can be arranged at www.lemmonhillplantation.com. Also, follow the link there to see photos of Corley Hall, their Lexington home.

A long-range plan for a permanent antique silver museum in Lexington is in the works, so that these signal creations will be on display for everyone to cherish. Another simmering project: Corley will show up on national television next year, part of a specialty table-top series.

Corley is available to speak to local groups, and for appraisals. “Anything hand-made, or pertinent to South Carolina,” she speci#es.

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The Yin and Yang of GardeningWRITTEN BY KAREN PETIT

Home & Garden

A zen-style garden offers balance and low maintenance upkeep

Green: !e color is not the same as environmental green.”

It’s a statement likely to give most gardeners a moment of pause and curiosity, but for landscaper Henry Loconte, who combines his training in botany with feng shui (Chinese design), it’s exactly what you’d expect him to say. !at’s because Loconte of Zen Gardens in Columbia o"ers a one-of-a-kind service as an alternative to the status quo of landscaping.

After a brief academic career at the New York Botanical Gardens in the 1990s, Loconte relocated to the South for the milder winters and greater biodiversity of plants. His love for all things green - and serene - led him here, where he creates gardens as special places “conducive to meditation, enlightenment, and the aspirations of life.”

Loconte de#nes zen as the “absence of negative energy from plants positioned with insu%cient space and the absence of repetitive high maintenance with small gas engines.” His green philosophy is not “tree hugging,” but rather discriminating, with a

decided bias against nuisance plants, which are high maintenance and environmentally incorrect. Common nuisance plants include lawns, Oriental wisteria and #g vine, just to name a few. Lawns are high maintenance because they need mowing, edging, fertilizing, and pest control for weeds & insects.

!e greenest yards would lack lawns altogether, Loconte said.

Otherwise, lawns should be minimized, and those narrow strips of grass in front of beds are not green designs. Planting annual grass seed in the winter is not green, because it requires additional maintenance during a season when there should be none, he said.

Feng shui uses yin and yang for a balanced design. “Contemporary designs tend to focus on symmetry, which is an arti#cial construct; nature is not symmetrical,” Loconte said. “Symmetry is boring and does not entice the mind. Yin and yang are best understood as opposite yet equal energies of various forms of polarity, such as color or shape or texture.”

“

(top) Meditation circle with crush & run grey screenings. Boulders are oriented towards the 8 main directions on a compass; (above) A journey garden with symbolic path leading to enlightenment.

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For example, black and white, or pink and red, or pale yellow and bright yellow. Di"erent shapes include a low rounded shrub versus a taller pyramidal one, he said.

Another focus of feng shui is the utilization of water fountains as auspicious sources of positive energy. Traditionally, moving water is positioned to the left side of the front door, but additional placements include the eastern direction (health), southeast (wealth), or north (career).

Plant diversity is an important focus of landscaping. Herbs are far more diverse than shrubs, Loconte said, so achieving balance involves biasing for herbs.

!ere are too many shrubs in most landscapes, which makes them imbalanced and too yin, he said. !is is because landscape design has been reduced to amassing trees and shrubs, without enough spacing, which adds expense to landscaping.

“It’s di%cult for shrubs to look good in the long run without giving them the space they need. I’m not into short-term e"ects; I’m into the long-term sustainability,” said Loconte.

Loconte also promotes drip irrigation as the most conservative and e"ective form of watering, even for lawns. Sprinkler heads are wasteful and, ine"ective for trees and shrubs, he said.

(top) Southeast facing water feature for wealth with a custom bamboo spout; (above) !e unique Glorioso $ower blooms early summer and is drought tolerant.


(top) Floral display of red and pink Vinca $owers; (right) Yin and Yang garden with dwarf evergreens for balance; (above) !e Yin Yang symbol.

Drip lines can replace sprinkler heads of an existing irrigation system, or they can originate directly from faucets. Battery-operated timers for faucet drip systems are an option as well. Vegetable gardens, especially tomatoes, grow best with drip irrigation.

And what about those pesky weeds? Loconte specializes in weeds pulled by hand. “!is really is the foundation of my hands-on approach to gardening; the human hand is the greenest tool of all, ”Loconte said.

Even in a di%cult economy, people don’t have to forgo having a beautiful yard and garden.

“Landscaping can and should be done in phases,” Loconte said. “We can start with a mailbox garden and work from there.”

It only requires people thinking

outside the box to achieve a lovely landscape.

“People have a strong desire to hold on to what they have. We become familiar and content with pruned shrubs and cannot envision a world without traditional landscaping,” Loconte said. “!ink about the joy of having a low maintenance garden without extreme pruning and only horticultural practices.”

If your garden needs a makeover – even an extreme one – maybe it’s time: “We all need more zen in our lives,” he said.

The Sign you want.The Agents you need.

Nobody in the world sells more real estate than RE/MAX

RE/MAX Real Estate Consultants1303 Chapin RoadChapin, SC 29036

Molly Sims803-960-2879 (Mobile)

[email protected]

Gina Breland803-920-4913 (Mobile)

[email protected]

Lake Murray living in Chapin at an affordable price! This traditional 3BR/2Bath home in the Night Harbor community offers a deeded private boat slip, expansive decking overlooking the paver patio, huge in-ground hot tub,

The interior of this home features an open plan, vaulted ceilings, master suite on main, split bedroom plan, dramatic formal dining room and a large bonus

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Michelle Nalley 803-932-2805 (O!ce)803-622-4200 (Mobile)[email protected]

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HealthD i e t » We l l n e s s

The Secret to Great SleepFeeling a little tired? Follow these simple snooze busters for some quality shut-eye

WRITTEN BY CLAIR DELUNE

There’s a story about a tired-looking man who claims to sleep like a baby. !e punch line is that he

wakes up every three hours. We’ve all had a sleepless night

caused by worry or illness. When it’s di%cult to fall or stay asleep on a recurring basis, you have insomnia, which is enough to keep anyone up at night.

“Sleep is as essential as diet and exercise,” according to the National Sleep Foundation (NSF). “Inadequate sleep can result in fatigue, depression, concentration problems, illness and injury.”

According to the NSF and the

Federal Centers for Disease Control (CDC), the number of hours a person should sleep decreases with age as does the ability to fall asleep easily. Infants and children require much more sleep than the 7-8 hours per night recommended for most adults.

While insomnia can be caused by health issues, it puts you at risk for more. A lack of short or long-term sleep a"ects alertness and productivity. In addition to risks of accident or death to yourself and others caused by a lack of mental alertness, a detrimental e"ect on the economy is attributable to workers with sleep de#cits

working below their most productive levels. Campbell McLain, M.D., of

Columbia’s SleepMed Clinic, specializes in medical issues as they relate to sleep disorders. Dr. McLain says you might have a sleep problem if you feel sleepier than normal during your waking hours, have trouble achieving or maintaining sleep at night with consequences during the day, or if anything unusual happens in your sleep.

“Talk to a physician about your sleep if you have a problem,” Dr. McLain says. “!e daytime consequences guide the urgency, but you are putting yourself and others at risk if the problem is not resolved. Sleeplessness plays a role in 100,000 vehicle accidents per year. Many of our man-made disasters – from !ree Mile Island, to Chernobyl, to the recent incidents of sleeping on the job by pilots and air tra%c controllers – are attributable to sleep concerns.”

You are not alone. About 70 million Americans are

up nights on a regular basis worrying about, if nothing else, their insomnia. Dr. McLain says one-third of the population experiences occasional insomnia, and 10 percent have chronic insomnia with daytime consequences that adversely a"ect them professionally or socially. In addition to the risk of hazards caused by sleeplessness, there are health risks from a lack of healthful sleep.

“!e mortality rate for insomniacs is much higher across all causes,” Dr. McLain says. “Whatever illness you have is worsened by a lack of sleep. Studies show that less than six hours per night for an adult results in negative health e"ects.”

Some health issues worsened by a lack of good sleep include asthma, high blood pressure, obesity, stroke, depression, vascular problems, heart and lung illnesses and diabetes. During the wee hours of the morning the body needs to be in certain stages of sleep to produce some healthful bene#ts, and paradoxically not produce others that can have adverse e"ects on the body if not regulated.

Following a bedtime routine can help you sleep

more peacefully.


“Cortisol, leptin and ghrelin are hormones necessary to regulate body functions. If disrupted by inadequate or interrupted sleep, they can result in weight gain, an increase in likelihood for diabetes and stroke, strain on the heart and vascular systems, and asthma attacks,” Dr. McLain says. “Sleep apnea is another health risk that occurs in over #ve percent of the population but is estimated to be undiagnosed in 80 percent of the su"erers.”

Dr. McLain recommends medical attention if you believe you have sleep apnea, which has symptoms most often noticed by someone other than the patient.

“!e body relaxes as we sleep,” Dr. McLain says. “For some, the airway is constructed in a way that allows it to close o" when fully relaxed, resulting in a lack of air. !e sleep is interrupted multiple times each night as the sleeper rouses – sometimes slightly, other times with gasping or choking.”

Signs of apnea include waking with a dry mouth, feeling unrested, or loud snoring that wakes you or another person. Smoking exacerbates apnea, which can be associated with an increased risk for diabetes, impotence, and weight gain,as well as death from su"ocation.

A good night’s sleep is a necessity to recharge the body and live as long and healthful life as possible. !ose who claim, “I’ll sleep when I’m dead,” should be careful what they wish for – the medical facts show that one cannot trade vital sleep hours for waking hours without risking dire consequences.

What’s a poor insomniac to do? Improve your SHQ (sleep hygiene quotient).

In "e MorningBe diligent about getting up out of

that down comforter – pick a time to get up and stick to it. Dr. McLain says your brain will work with you and not against you if you adopt a sleep schedule.

Try reducing your intake of ca"eine. If you must have your “daily #x” of java or energy beverages, stop by noon each day.

"roughout "e Daylight HoursEat healthy. Eating more frequent,

small meals will allow the food to energize you regularly, and balance your sugars and starches with protein to avoid that mid-afternoon energy slump.

Take a stretch or walking break instead of a sugar or ca"eine break.

Drink plenty of fresh, clear water but stop intake three hours before bedtime.

Exercise during the day to reduce stress and allow your body to relax. Evidence shows that exercising late can detract from your ability to fall asleep or maintain a sleep state.

In "e EveningRefrain from alcoholic beverages –

they seem to make you drowsy, but once their e"ects wear o", you waken, throwing your body’s sleep rhythms o". If you do drink alcohol, limit your intake to no more than an ounce per hour, with the last drink at least three hours before sleep so your liver can metabolize the alcohol.

Don’t eat large meals past seven p.m. If you need a light snack, consider foods that help you sleep – turkey contains tryptophan, which helps you nod o". Warm milk is a champ for knocking you out naturally. Remember, hot cocoa contains a stimulant, so if you feel hyper from chocolate, spritz some vanilla in your hot toddy for a change of brain pace.

Turn o" the appliances – TV, computer, smartphone, IPod – stop studying or working and darken your sleep space. Even LED lights from your alarm clock can disrupt your sleep. Dr. McLain says a lack of light causes the sleep hormone, melatonin, to signal the brain it is time for sleep.

Perform your nightly ritual – the older we get the harder it is to switch gears. Give your brain a signal by going through the same motions every night. Set out your clothes for the next day, brush your teeth and hair, wash your face, pat the pet, kiss your loved ones, and cool and darken the room.

Go to bed at the same time every night. Get out of bed if you cannot sleep. Read a book in another room and go back to bed when you feel sleepy. Don’t “make up” for lost sleep over the weekend; that sets a pattern for sloppy sleep hygiene the following week, risking chronic insomnia and good health.

“Whatever illness you have is worsened by a lack of sleep. Studies show that less than six hours per night for an adult results in negative health

e"ects.” – Dr. Campbell McLain

A light snack at bedtime can make your slumber even sweeter.


HealthyLunchbox IdeasMade Simple

Back to school for the kids often means back to the lunch-packing grind for mom and dad. You struggle with healthy lunch options, what your child will actually eat and time constraints during the morning rush to get everyone

out the door. Explore these new alternatives that will #ll them up, and might even make them smarter!WRITTEN BY EDNA COX, RD, CSG, LD

Back toSchool

2011

Taco SoupPage 38

Health » Diet


Lunch LeverageGive kids the energy they need to

make it through the day with a healthy lunch. Studies have shown children who have a nutritious diet and healthy food at school are better prepared to study and learn. When kids #ll up on sugary foods or skip lunch they are often tired and disinterested in school by early afternoon. Equipping your child with healthy foods will enhance their learning and focus, and they are less likely to miss school.

Studies also show children who eat a nutritious lunch have less chance of becoming obese. Childhood obesity has reached epidemic proportions. Children who eat a healthy lunch tend to have better nutrition throughout the day. Promoting a healthful diet also helps in preventing other medical conditions associated with obesity such as heart disease, diabetes and cancer.

Lunch should provide a

third of your child’s total calories, vitamins

and minerals for the day. Choosing from several food groups for a balanced meal of carbohydrates, protein, and fat will provide the most bene#t educationally, nutritionally and physically for your child.

Include more whole foods than processed foods. Choose lunch items that have higher amounts of #ber, and nutrients that kids need like calcium, protein and Vitamin C. Pack the child-friendly version of the nutritious food. Too often we focus on nutrition rather than what the kids will really eat. !ere may be some children who will eat hummus, but many won’t. Be creative and give your kids something to look forward to at lunch every day that they won’t want to trade away.

Lunch GearWith the right lunch gear your

child can enjoy more variety and healthful options.

Brown bags may be convenient and inexpensive, but they tear easily and won’t keep cold foods cold or hot food hot. !ey’ll do for a quick PB&J sandwich and an apple.

Go retro with metal lunchboxes, where

a thermos or beverage can be packed. !ey are sturdier

than the brown bag, but food choices are still limited.

Insulated bags are the best choices. !ere are bags with two or more

compartments, so food and beverages can be stored separately. Some bags are equipped with freezer packs; you can also buy freezer packs separately. You may opt to skip the freezer pack and freeze a small water bottle or a box of 100% juice. !is will keep the food safe and your child will have a slushy drink to enjoy at lunch and won’t have to worry about bringing the ice pack home.

!e insulated bag / ice pack combo will keep food safe and fresh. You can use insulated jars for hot foods. Add a few plastic containers and you will be able to pack a variety of hot and cold healthy lunchbox options.

PB&J – A New WayKids adore peanut butter and jelly

sandwiches. In fact, a Harris Interactive poll of 2,066 adults reported 80% of parents rely on peanut butter sandwiches for their kids’ lunches. Peanut butter is an excellent source of protein, and it provides Vitamin E, folate, and mostly health protective mono and polyunsaturated fats. But, don’t get stuck in the peanut butter jam. Try to make a traditional favorite a little healthier.

Here are a few tips to add variety to this tried and true standby.

» Try using “natural style” peanut butter (ingredients are peanuts and salt) or reduced sugar or reduced fat choices. Other nut butter spreads, such as almond or walnut butter, are becoming popular and can add variety.» Add raisins, thinly sliced apples or bananas, strawberries, applesauce, grated carrots, or zucchini to the spread.» Pair the nut butter spread with 100% fruit spread.» Spread it on a variety of breads – cinnamon with raisins is sweet, but not overpowering.» Use a whole grain pita, tortilla wrap or whole grain crackers.» Stu" celery sticks with this favorite.

Peanut Butter – Strawberry WrapPrep 5 minutes1 whole wheat tortilla2 Tbsp natural crunchy peanut butter' c sliced strawberriesMake It1. Lay the tortilla on a work surface. Spread the peanut butter.2. Cover with the strawberries. Roll into a tube. Slice on the diagonal into the desired number of pieces.Nutrition Info: 332 calories, 10 g protein, 7 g #ber, 230 g sodium.Serve with 1 cup 1% milk for a complete meal of only 434 calories.


All breads are not created equal, for example, using 100% whole wheat bread instead of white bread adds about 20 grams of #ber per week, plus many more nutrients. In addition to being an excellent source of #ber, whole wheat breads are rich in folate, a B vitamin that manufactures memory cells in the brain. Most bread $our is enriched with the B

vitamins that help to improve alertness. If your child has not developed a taste for whole wheat bread, there are a number of “transitional” breads available. !ese varieties look like white bread but are made with 30% whole grains.

Read the ingredient labels when buying bread and check for hidden sugars, high fructose corn syrup and hydrogenated oils. Choose bread that is low in sugar but high in iron for teens. Mix it up and make it interesting by using a variety of breads and crackers for sandwiches. Use Wraps, Pita Pockets, Bagels, English Mu%ns, Tortillas, Flat Breads, or Multi Grain Crackers as the foundation for a more interesting sandwich, more $avor and more nutrients.

Sandwiches Made HealthySliced turkey, lean roast, or chicken from the deli – use

light mayo or mustard and cheese made with reduced fat milk. Avoid using processed luncheon meats and the Lunchables, because of the nitrites in them.

» Tuna wrap with light mayo, lettuce and tomato.» Egg salad made with light mayo and grated veggies on a whole wheat bagel.» Pita pocket #lled with turkey, chicken, beans, grated vegetables, cucumber slices, shredded cheese, and rice.» Chicken salad made with light mayo, sliced grapes, apples, mandarin oranges (drained) or almonds stu"ed in a pita or wrap.» Serve sliced meat rolled up into tubes and o"er the bread on the side.

Pizza is the number one most popular food in school cafeterias, according to the American Dietetic Association. Most cafeteria o"erings are loaded with fat and lack nutritious toppings. You can make a healthy pizza at home and pack it for your child’s lunch. !is allows your child to have an all time favorite dish while getting plenty of nutrition. !ere are

several prepared pizza crusts that are good choices – reduced fat or whole wheat crusts are the best.

English mu%ns and tortillas serve as nutritious homemade pizza crusts. Top with low-salt

tomato sauce, low-fat mozzarella cheese and a variety of veggies.

Whole Grain

Omega 3 Fatty Acids


"ink Outside the LunchboxBring the thermos back. !ermoses

are a huge time and money saver. You can send hot foods like leftovers from dinner you made last night. Reheat foods to at least 165° before you pack them into the thermos or insulated jars. When the weather turns cool, nothing taste as soothing as chicken noodle soup whether it’s homemade or almost homemade. Here are a few hot ideas.

» Beef and vegetable stew with a hard roll.» Chicken noodle soup and whole grain crackers.» Chili with tortilla chips.» Chicken casserole.» Lasagna with garlic bread.

Sides are important to rounding out any meal and a great opportunity to incorporate fruits and veggies into your child’s diet.

» Veggie sticks – baby carrots, celery, cucumbers, zucchini, squash,

green or red peppers with low-fat ranch dressing for dipping.» Any fresh fruits – grapes, sliced apples or pears (after slicing

dip in orange or lemon juice to prevent

browning), bananas. » Dates rolled in coconut or

stu"ed with walnuts makes for a healthy sweet treat.» Yogurt parfait made with cut up fresh fruit – sprinkle with granola or trail mix (pack in an insulated jar).» Low fat prepackaged yogurts are good sides or great for dipping fruit slices.» Send a veggie or pasta salad in a plastic container. Keep the dressing on the side in a smaller container.» Pretzels without trans-fats are better choices than potato chips.» Graham crackers, fat-free #g bars, oatmeal raisin cookies instead of chocolate chip cookies, cupcakes or brownies.

Taco Soup is a healthy soup that is quick and easy to prepare, inexpensive, tastes great and is popular with the kids to take along to school. Parents can make ahead, and reheat before loading into the thermos.

Prep 20 minutes Servings – 12, 1 cup1 lb Ground beef, extra-lean1 Onion, chopped3 cans (15.5oz each) Chili Beans, undrained (black beans or kidney beans may be substituted)1 can (14.5 oz) Whole tomatoes, undrained1 can (14.5 oz) Corn, undrained1 can (8oz) Tomato sauce1 pkg Taco Seasoning Mix1 ' cups Water1 ' cups Shredded cheddar cheese, (2% milk)

Make It1. Brown meat with onions in large saucepan; drain. Return mixture to pan.2. Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to a boil; simmer on medium-low heat 5 min., stirring occasionally.3. Top with cheese.

Nutrition Info: 6 oz serving196 calories, 14 g protein, 6 g #ber, 5 g fat, 2 g saturated fat.

Iron


Back to School

With Attention

SupportNew Teachers, New Schedule,

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.. ..Sweet Treat!ese are both nutritious and delicious. Homemade snack bars are less expensive than store-bought.

Prep 15 minutes Cook 20 minutes Servings – 16 barsCooking spray2 tbsp Light margarine1 tbsp Canola oil( cup Light brown sugar 2 tbsp HoneyZest of 1 orange2 tbsp Orange juice1/3 cup Dried pitted dates, chopped( cup Walnuts, chopped2 cups Old-fashioned oats2 tbsp Sun$ower seeds

Make It1. Preheat the oven to 350°. Coat a 9 x 9 in. square baking pan with cooking spray and set aside.2. Place margarine, oil, sugar, honey, orange zest and orange juice in a medium saucepan and cook over low heat, stirring until the butter has melted. Remove the pan from the heat and stir in the dates and walnuts. Add the oats, making sure they are evenly coated with the butter mixture.3. Spread the mixture in the prepared pan, pressing it down #rmly and evenly. Sprinkle the sun$ower seeds over the top and press down lightly to embed the seed in the surface.4. Bake until golden brown around the edges, about 20 minutes. Remove from the oven and allow to cool completely in the pan. When cool, turn the contents out onto a cutting board and slice into 16 bars. !e bars can be kept in an airtight container for up to 1 week.

Nutrition Info: One Bar103 calories, 2 g protein, 4 g fat (0 g sat.), 2 g #ber.

Keep it fun and positive! Keep healthy snacks on hand for after school hunger. Don’t nag about eating healthy foods, just be consistent with healthy food o"erings. And remember to think outside the lunchbox.


Alexander McQueen jacket, $675, !e Row denim stretch pants, $375, StellaMcCartney silkstock-tie blouse$755, Fratelliriding boots, $900,and Celine plaidhandbag, $1,050,all at Coplon’s.


THEIN V GUECLASSICSFashion’s best traditions have a fresh look for fall.Against the glass and marble backdrop of Columbia’smodern art center, the new neutrals makesimplicity into works of art.

PHOTOGRAPHER: Jay BrowneMODELS: Sue Tran, Craig Plank, Bethany Perry, Jody Morris, Bella Currie, Madison Stutts, Stacey Martonen, Millie Lewis Models of ColumbiaHAIR: Amber Mejia and Kortney Wilkes, Austral SalonMAKEUP: Kortney Wilkes, Austral SalonLOCATION: !e Columbia Museum of Art


ON SUE » Kinross cashmere tunic, $356, Brittany leggings, $52, Simone Sebag necklace, $184, and earrings, $128, Hobo strap purse, $128, all atRound Robin.ON CRAIG » Southern Tide (-zip sweater, $98, “Tattersall” button down, $98,and “RT-7” #vepocket pants, $105, all at Brittons.


ON BETHANY » Bird by Juicy Couture “Into the Wild” coat,

$558, Tibi solid CDC cut out shell,

$220, Helmut Lang legging pants $265,

Tory Burch “Sa%ano” clutch, $325, all at

VanJean. Cole Haan “Stephanie” pumps,

$328, at Kicks.ON JODY »

Southern Tide v-neck sweater,

$115, and black long sleeve knit, $85,

Berle featherweight corduroy pants,

$97.50, all at Brittons.


ON STACEY » Ark Co. black “Islet” shorts, $65, Glam cobalt blue top with cutout sleeves, $59.50, disk necklace, $39.50, all at Just !e !ing. Coconuts “Gaucho” cowboy boots, $89, at Kicks.ON BELLA » Alice & Trixie black & white geometric print dress, $259, at Belladea. Daniblack “Etta” suede heels, $175, Rebecca Minko" “Covet” handbag, $395, both at Kicks.


ON BELLA » Lilly Pulitzer “Twyla”take-it-higher pattern dress, $278, and “McKim” wedges, $178, both at Pink Sorbet.ON MADISON » KC Parker “C’est la Vie” stripe dress withstudded inset belt, $60, at Bumble Boutique. Dansko “Bubble Gum” clogs, $77, at TootsiesChildren’s Shoes.

SHOPPING GUIDE »Belladea

2824 Devine St.803-252-4484

Brittons2818 Devine St.803-771-2700

www.brittonsofcolumbia.com

Bumble Boutique4840 Forest Dr.803-233-9703

www.bumbleboutique.com

Coplon’s4825 Forest Dr.803-790-0015

www.coplons.com

Just !e !ing2732 Devine St.803-771-9969

Kicks2921 Devine St.803-254-3937

www.shopatkicks.com

Pink Sorbet2726 Devine St.803-251-2525

www.pinksorbetsc.com

Round Robin2800 Devine St.803-771-7610

www.roundrobinondevine.com

Tootsies Children’s Shoes4517 Forest Dr.803-738-1873

VanJean2734 Devine St.803-252-4339

www.shopvanjean.com


A Passion

for the Classroom

WRITTEN BY KATERHINE O. PETTIT » PHOTOGRAPHS BY ELAINE FLOYD

Listen to some of Mrs. Elizabeth Knott’s students

and you will discover all the ways they love and respect their teacher. Example: “Mrs. Knott never yells at us; she never gives up on us either.”

For this dedicated instructor beginning her seventh year teaching, new beginnings mean new opportunities. “I know that every day when I come to work, I’m given the chance to positively impact the life of a child,” she explained. “Nothing beats the look I see on a child’s face when he or she is bursting with excitement about a book they’ve just read. And, I love the unmistakable grin that lets me know they are #nally starting to believe in themselves as much as I believe in them. I don’t think I could ever get enough of that.”

Knott originally planned to major in business, but after serving as a teacher cadet at Lake Murray Elementary during her senior year in high school, she was changed forever. “I learned about the excitement which comes from sitting next to a child and seeing the di"erence I can make in that young life. It’s one of the greatest feelings

Mrs. Elizabeth Knott, 2011-2012 Teacher of the Year. School District Five of Lexington and Richland Counties, 2nd grade teacher, Lake Murray Elementary School.

Back toSchool

2011

Two Teacher of the Year

recipients provide us

an education on their

unwavering commitment

to help kids learn


I’ve ever had, and when I #rst felt it, I immediately knew that I wanted to experience it many times. I knew I wanted to become a teacher.”

Her classroom is one that encourages adventure, curiosity and enthusiasm. “In just seven years, I’ve seen the tools of the trade become revolutionized,” she said. “Chalkboards and overhead projectors have given way to dry erase boards and interactive whiteboards.” In the classroom, pull-down maps collect dust, while students explore other continents on Google Earth or Skype, with people from other parts of the world. “To most teachers, the shift is almost unbelievable, but to our students, these tools are a normal (although really cool) part of their classrooms.”

It’s important for parents to talk with their child and that child’s teacher about what’s going on at school. “When you #nd out what your child is learning, help them look for ways to connect those lessons to everyday life,” she explained. “!ey will be more motivated to learn.” Should di%culties arise, ask the teacher for ways the two of you can work together to best help the child.

Finally, Knott emphasized that one of the best things parents can do is to encourage their child to read. “Reading every day is so important and it’s crucial that it happens in school as well as at home. Parents can help get their child excited about reading by reading with them and talking with them about good books.”

“Teaching is constantly changing to keep up with the world around us. Our job is to best prepare students for the world that they will someday live in.”

To me, teaching is a profession that’s all about giving, training and passing along knowledge to a new generation,” said Mrs. Patricia Swinton. “It is so important to create a

community, state and nation that is well educated.”Swinton’s love of teaching began on her #rst day in the

classroom. “I was 20 years old, weighed less than a hundred pounds and stepped in front of a New York classroom #lled with students,” she laughed. “Something happened. Our eyes locked and I knew this is where I should be. I’ve never burned out from teaching, and I’m excited about starting a new year.”

What are her biggest challenges? “Some students #nd it di%cult to be attentive where there are outside factors impacting them,” she explained. “If they don’t understand what they’re reading, it’s di%cult to learn.” Richland One is combating that challenge with reading strategies at all levels, in all contents. !ere’s a bit of a dichotomy present, according to Swinton.

“!ere are so many positive advances in technology – iPads and laptops, e-books and ways to enhance communication between parents and teachers – and yet at the most basic level, reading competency continues to be critically important. We

teach with Smart Boards as video conferences are common these days. Everyday access is available to grades and assignments and information about upcoming events to students and to the parents.

“When I began teaching in 1967, the biggest problem we had was gum under the desks,” she smiled. “Today, children and adults are di"erent. Family structures have changed – there aren’t as many nuclear families.” Swinton observed that although children are more knowledgeable about events in the world, their needs remain much the same as they were so many years ago. “Children need to feel that they are special, that they matter as individuals,” she said, adding, “I’ve never met a child who wants to fail. !e basic relationship between students and teachers remains constant. !ey want you to care about them and they want to do well. As Richland One says: Be those successful, contributing citizens in a global society.”

How can parents encourage and assist their children in school? Swinton suggests asking the student, “How was your day?” She recommends that parents use the passwords that are available to monitor the assignments to see that work is completed. Providing a good area that’s free of distractions in which to study at home is another important way to help. And #nally, looking over the work and encouraging the student is positive. “Be proud of their e"orts – congratulate them and let them know that they are accomplishing good work. A parent is the child’s #rst teacher and continuing to support that child in school is vital.

“It’s a demanding job because teachers must #nd a way to make class successful. If you love these students, it’s worth all the e"ort.”

“

Mrs. Patricia Swinton, 2011-2012 Teacher of the Year. Richland One School District, 12th grade science teacher, A.C. Flora High School.


Back toSchool

2011

Cool School Supplies

The kids are back in class, sorting out their routines, taking stock of their teachers, and perhaps

learning the ropes in a new school, or with a new principal. Whether or not you have children in the home or in the neighborhood, we all breathe a collective sigh of relief when the school year routine begins again.

And now that most school supplies are in hand, bus routes memorized, and the appropriate book bag purchased, it’s time for us to consider more weighty subjects. We’ve spoken with experts, scoured the Internet, and talked with teachers and students. Here are some ideas you’ll want to discuss with your children, your spouse and yourself.

SUPPLIESOk, you’ve bought the folders, notebooks, crayons, pens, and multitude of other items on your child’s school supply list. You think you’ve got it under control, right? Not so fast. Depending on your child’s age and grade, you may want to consider saving yourself a lot of pain and last minute trips to the store by having these extra items stashed away.

» Flash Drive. !ese babies are cheap, and if your child is in

middle or high school, chances are they’ll need one. Chances are, they’ll also lose that drive sooner rather than later. Spend an extra $5-$10 now and know that sooner or later, when that desperate wild-eyed kid can’t remember where they left the drive and a report is due tomorrow – you’ll be the hero of the hour.

» Poster Paper. Buy a couple of pieces of poster paper, as well

as several pieces of heavy, colored paper for projects. !is is

the age of technology, but

in our experience, there will be some

project due the old-fashioned way. Be prepared. You can thank us later.

» A Good Alarm Clock. !ey will swear by their cell phone’s ability to wake them up. Don’t necessarily believe it. If the cell phone has been taken away, or isn’t allowed at night, or the child is too young for a phone, have a wake-up-back-up and place it far enough away so the turn-o" can’t be reached from the bed.

» A Big Calendar, accessible to the entire family, color-coded, if you prefer so each

family member can add important dates and events. Start the process by adding every important date you can #nd. It will save a lot of grief between students and parents.

» Older students may bene#t from a Digital Audio Recorder. A"ordable and available at big box retailers or online, it can avoid miscommunication and quite possibly keep the notes more complete and the information more accurate. (Check to make sure your school allows it.)

Turn this year’s teen mayhem into fun learning with these

innovative products for power students

WRITTEN BY KATHERINE O. PETTIT

1

2

3


Hip Study Supplies: 1. Flash drives. 2. iPhone

alarm clock. 3. Digital recorder from Sony is easy to use. 4. !inkSmartGame

for ages 8+. 5. Foldable wireless keypad.

» School-appropriate technology. We’re not talking expensive laptops here, although as the student grows, a laptop will be critical. (Not possible #nancially? Contact the school. Some have technology that can be loaned out to students, much like a library book.) What will make getting the work done easier and more accurate? How about a foldable wireless keyboard (if allowed). Available from Amazon for a variety of phones, it’s a cool plus.

» We know students who swear they can’t study without background music. We won’t get into the pros and cons of that, but if their grades are great with their favorite playlist in their ear, check out Spotify.com. (Time calls it a Celestial Jukebox, while Facebook’s Mark Zuckerberg pronounces it “so good.”) Millions of tracks available.

» And #nally, check out "inkSmartGames.com. Designed for NintendoDS, these are educational games

disguised as entertainment. Known for strengthening

reading skills and exercising

the mind with puzzles and

logic, these award-winning video games

will add learning to fun-time – but don’t tell them!

HOMEWORKDon’t be alarmed if you have no clue what your students

are talking about with their homework. !e math is di"erent and students are building Powerpoint

presentations as early as middle school. You may not fully understand the techniques they’re using, but you can help them.

First take advantage of the new age of communication between parents and teachers. Richland One calls their program ParentConnect; Lexington One calls it LexConnect; Lexington-Richland Five has parent Portal. Your child’s school will have something similar. Contact the school, get your password and check your student’s progress as often as you like. Occasionally, you may discover how they did on a test before they learn the news.

Ask them about their day and don’t take a shrug or mumbled “It was ok” for an answer. As Richland One Teacher of the year Patricia Swinton advises, encourage the student and be proud of e"orts. Stay involved and positive.

Provide a designated place for homework. Sure, laptops can make the act of doing homework more portable. But a desk (even better, a table), with supplies and a comfortable chair is a plus for any student. It gives the act of doing homework an elevated status. After all, this is important work!

ChildDevelopmentInfo.com o"ers lots of tips to help kids study. Visit their website for tons of ideas that will jumpstart your participation in your student’s homework success. Here are two:

» Studying is more than homework. !ere’s a di"erence between studying and doing homework. Encourage your child to take notes, really scrutinize charts and tables, summarize a chapter or subject.

» Note-taking is a critical skill and should be developed. Many students don’t know how to take notes in the form of outlines. It’s an important skill that will serve them well.

Still have more questions? Here’s another cool website we found that’s worth browsing for additional tips and ideas: http://www.pbs.org/parents/goingtoschool/helping_homework.html.

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Back toSchool

2011

Bully Platform

Technology has its uses, but as we

discover can also make it easier for cruel

kids to go beyond mean


Whether in person or online, bullies can damage your child’s self-con#dence and more. !is problem may be worse than in years past, simply because there are so many remote ways to bully

children. You don’t have to get up close and personal to devastate a child’s reputation in seconds. Facebook, MySpace, Twitter, Email, texting – for students so inclined, it’s much easier to harass without being face to face. And, like the feathers in the movie Forrest Gump, it’s impossible to keep the damage contained. So what’s a concerned parent, neighbor, or family friend to do?

First, understand that this is a problem that includes bullies, the bullied and the bystanders who are often unwilling to get involved. (Interesting point: when bystanders don’t speak up, the bullies often feel encouraged and accepted by that silent majority.)

Midlands’ schools have policies on dealing with bullies, and South Carolina has laws against bullying. Talk with the school, his teacher, her coach. Get di"erent perspectives that relate to your child. Everyone who works with children is concerned about the issue, as seen in the large numbers of websites devoted to bullying. Great advice for parents and teachers can be found online, with a variety of ways to educate and build self-esteem.

First identify the problem. We’ve all seen the signs. A child doesn’t want to attend school, or ride the bus, or go to a special event. He won’t tell you why, or she makes vague excuses, perhaps due to fear or feelings of shame that this happened at all. Helping them with their social skills will help provide armor against an attack. Conversely, teaching your child not to tease others will help stop bullying at its earliest stages. Easy? Absolutely not. You’re the adult, though – you’ve seen it all before. And if, as many experts suggest, the act of bullying is more about power than harmless fun, it’s critical that you stay involved and alert.

Advising students to be slow to anger is important, says school psychologists, educators and parents who’ve been there. Making sure


programs are well-supervised will help. Listening, watching and encouraging communication is key.

Here are some websites, in addition to your local school’s site, that will give you food for thought, even as you shudder at what’s been done to children by other children.» Committee for Children – CFChildren.org» KeepKidsHealthy.com» BackO"Bully.com» BullyFreeKids.com» BullySolutions.com

Make Time to Listen – Take Time to Talk – BullyingResearch has found that remarkable

things can happen if parents and caregivers spent at least 15 minutes of undivided time a day listening and talking with their children. Starting a conversation with children begins when parents listen to their children about what’s important in their lives. Research also tells us that children really do look to their parents and caregivers for advice and help about di%cult choices and decisions.

What can parents of young children do about school bullying? Parents are their children’s #rst

teachers. !erefore, parents’ words and actions at home will be imitated by their children in other settings. !e most important opportunity that parents have is to speak and act in a respectful way and to solve problems fairly and peacefully. Being a positive role model means teaching children respect and peaceable behaviors by example. Suggestions for ways to be a positive role model are as follows:

At Home » Talk with children often and listen carefully to what they have to

say.» Discuss bullying behavior and how hurtful it can be to others. » Make behavioral expectations clear and be consistent with discipline when siblings and peers engage in hurtful teasing and bullying. » Help children understand the meaning of friendship by modeling friendly behavior and showing how friends act positively toward each other. » Discuss the fact that people are individuals and everyone develops characteristics and personalities that make them who they are. » Model basic manners and respect for

family, friends, and peers. » Urge children to tell an adult when they are being bullied.

At School» Learn the school rules, expected behavior, and consequences of

bullying. » Participate at school, o"er services, and attend school-sponsored activities. » Communicate regularly with your child’s teacher. » Report bullying behavior immediately when you become aware it is happening. » Ask for and accept the school’s help whether your child is a target, a bully, or a bystander.

If your child has experienced con#ict or confrontation with a bully, build his or her con$dence

and independence with reassurances: » He or she is not at fault, and the bully’s behavior is the problem. » Everyone is entitled to respect, and he or she does not deserve being bullied. » You will work with the school sta" to address the problem. You are committed to helping the school protect your child and other children from bullies. (Keep accurate records of incidents and be speci#c about your child’s experiences when discussing resolution of the problem with sta".)& » You will meet with your child’s teacher, the principal, and/or the school counselor.&

Conversation Starter - General Questions

What does “bullying” mean to you?

Do you ever feel lonely at school or left out of activities? Let’s talk about what happens and what you feel.

What is lunch time like at your school?

Who do you sit with, what do you do, and what do you talk about?

What’s it like to ride the school bus? Tell me about it.

Do kids ever call you mean names, or tease you?

Talk more about how you feel and what you do when this happens.

Have you ever been scared to go to school because you were afraid of being bullied?

What ways have you tried to change it?

Have kids ever bullied you by hitting or pushing you, or other things like that?

Let’s talk about what you do when this happens.

Information provided courtesy of Richland One School District. Go to their website for more advice about teen bullying. www.richlandone.org.

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Lexington One – lexington1.net» Meadow Glen Elementary is teaching students with the help of interactive technology, including LCD projectors, audio enhancement systems and laptops for teachers.» !e district is expanding its world language curriculum to help meet the goal of 75% of district graduates speaking more than one language by 2020.» Centers of Advanced Study at Lexington Technology Center and all of the district high schools are o"ering speci#c areas of advanced study, including Advanced Agribusiness Research – Pelion High; Advanced STEM Studies – Lexington Technology Center; Public Health and Advanced Medical Studies – White Knoll High; and World languages and International Business – Lexington High.» Schools of the Future – NOW! Initiative will help schools prepare a new generation of leaders and global citizens.» LexConnect is provided for parents to access grades and monitor their student’s progress in school.

Midlands Schools at WorkPrograms and information to help get you started

on the right path this school year


Back toSchool

2011

Kindles and Nooks are new technology

at Richland County schools.

Richland One – Richlandone.org» ParentConnect lets parents access grades and monitor academic progress.» eChalk web pages provide parents with a constant link to classroom activities and school news.» FollettShelf is the district’s eBook collection and lets

parents help their students select eBooks.» Nooks, iPads, Kindles, laptops and tablets are among the technology devices being provided to students. » Access information for online tools is available from each school library media center.

Richland Two – Richland2.org» Muller Road Middle School is implementing a program in which students will use a school-issued iPad loaded with syllabi and programs to complete assignments.» Parent Portal is available for parents to access grades and check student progress.» !e District Design Writing Team, composed of employees, has written the Richland Two story, which focuses on three

words – inquire, ignite, inspire. !e district invites students, employees, community members – past and present – to share their Richland Two stories. Visit the richland2.org website and click on “How do I share my Richland Two Story?”

Midlands Schools are hard at work starting a new year and introducing students to new ways of learning and thinking. All of the districts have policies on use of technology, as well as dealing with issues such as bullies. We’re highlighting just a few programs here.


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!e SMART Table o"ers interactive learning.

Lexington Two – lex2.org» Powerschool Parent/Student Portal provides the opportunity to check grades and classroom progress» Rachel’s Challenge was presented at middle schools Aug. 29 – Sept. 2. !e program, named for the #rst person killed at Columbine High School, motivates students toward positive change in the way they treat others. A year-long program will continue training students.» Davis Early Childhood Center for Technology is inspiring creativity and hands-on learning, through macBooks and iPads, a SMART Table for interactive learning, recorders, iPhoto and iMovie programs and more.

School District Five of Lexington and Richland Counties – LexRichFive.org» Parents in Lexington-Richland Five have access to Parent Portal, an easy-to-use, secure communication tool connecting teachers, parents and students through our website. Parent Portal allows collaboration to improve student achievement. Up-to-date, online access to grades, homework, attendance and assignments makes it easier for parents, teachers and students to accurately monitor, identify and accelerate student progress.» Ballentine Elementary and River Springs Elementary are among district schools with active recycling and green programs.» Dutch Fork High School was named one of America’s Best High Schools by Newsweek.» Chapin High School and Irmo High School are also award-winning schools with a variety of notable achievements.

Other Options to Use

New Cellphone Policy – high school students may use wireless communication devices before and after school, during their lunch break, within “Free Zones” (as determined by the principal) and as deemed appropriate by the teacher and approved by the principal for educational and/or instructional purposes only.

A new school wellness program requires that, during the instructional day, food brought from home to be shared with students must be commercially packaged and purchased from a store. Lexington-Richland Five has many diabetic students and more than 700 students with food allergies that include peanuts, dairy, wheat and soy products. !is change allows sta" members to monitor nutritional information and ingredients, providing the greatest health safety for our students.

Positive Behavioral Interventions and Supports (PBIS) will be incorporated in all 20 schools this year. It is a discipline program that rewards positive behaviors.

All elementary schools will begin the Response to Intervention program as part of their reading programs. !is is part of the new authorization of IDEA and has federal and state guidelines.

HELP YOURSELF

Ever heard of a website called Fishful !inking? It’s sponsored by Pepperidge Farm, so you’ll get some words from the sponsor, but you’ll also receive great tips and activities to help you build the #ve ingredients of Fishful !inking: Optimism, Resilience, Goal Setting, Empowerment and Emotional Awareness.

!ere are daily tips (great for dinner-time discussion), activities that reinforce positive thoughts and behaviors, and virtually no-cost ways to make a point while having a good time. Take advantage of their expert suggestions and fun-#lled programs. At the end of our too-busy days, their suggestions will give you the jumpstart to keep the conversation going.

If you’re not a parent, you still have the opportunity to help the children in your neighborhood, extended family, church or civic organization. Volunteer at your local elementary school. You’ll spend a few hours and perhaps change the life of a child forever!

South CarolinaBlueCross BlueShield of South Carolinais an independent licensee of the Blue Cross and Blue Shield Association

NEWSPAPER DIGITAL MAGAZINES DIRECT MAIL


S P E C I A L S E C T I O N

54 | ColumbiaLivingMag.com September/ October 2011 | 55»Still skittish on Wall Street and the whole idea of investing?

Our Wealth Management section o"ers up some #nancial advice for Columbia’s business decision makers, and those just needing a little intel.

State of South Carolina’s economy.Page 56 »

Markets 101.Page 58 »

Insiders Research Guide.Page 60 »

E c o n o m y » I n s i g h t s » R e s e a r c h G u i d e

Wealth ManagementS P E C I A L S E C T I O N


The State ofSouth Carolina’s

EconomySo where do we stand? Dr. Joey Von Nessen, professor of economics at

the University of South Carolina, has the ingenuous story

WRITTEN BY KAREN PETIT

Wealth » Economy

News headlines on the economy, jobs, unemployment, and the stock market have helped foster feelings

of uncertainty for most Americans. But in South Carolina, the news

is better. Job growth over the past 12

months has been slow, but steady, and the same is forecast for the remainder of 2011 and into 2012, said Dr. Joey Von Nessen, a research economist in the Division of Research at the University of South Carolina’s Darla Moore School of Business.

At the Moore School’s 30th annual Economic Outlook Conference in December 2010, USC research economists forecast economic recovery through 2011, but at a slow pace.

Even with the state’s unemployment rate $uctuating between 10 and 11 percent throughout this year, South Carolina is still experiencing a growth in jobs, Von Nessen said.

Some of the lagging growth is caused by a lack of con#dence.

“Consumers and businesses are dealing with a lot of uncertainty,” he said. “And when consumers are not con#dent, they are more hesitant to spend, and when businesses lack con#dence in the economy, they are more hesitant to invest and hire.”

However, USC economists remain cautiously optimistic about the road ahead for the nation, and especially for South Carolina, where manufacturing, construction, durable goods and professional services are showing increases over 2010.

“In the major industries of South Carolina, we are seeing improvements. In addition, most economic indicators show that things are getting better,” Von Nessen said. “People keep asking ‘are we going to get out of this?’ !ings are taking longer than anyone would like. However, it’s not a question now of ‘if,’ but when.”

Some forecasts have the nation pulling out of the economic downturn between late 2012 and 2014.

“We can’t say for certain. We’re looking at one to three years before getting back to pre-recession employment levels,” Von Nessen said. “But the economy is improving, and people need to keep some perspective on what’s going on around them.”

He cautions people not to look solely at the headlines.

“Monthly statistics are not the best way to gauge growth. !ere are $uctuations across the board. Look at the trends to see where we’re headed,” he said. “!ose are the best predictors of our economic status.”

!e debate over the nation’s debt ceiling was no help to Americans’ con#dence level, either. And, in an election year, the economy will be a key factor in the way Americans cast their votes.

“Americans need to have a good idea of what policies are coming so they can plan for the future. Consumers and businesses will be more hesitant to act in an uncertain political environment,” he said.

While South Carolina mirrors the national economy in many respects, the state has been better o" than many

others. “!e decline in the housing market wasn’t as severe in the Palmetto State,” Von Nessen said. “Much of the nation su"ered far worse than we did.

“South Carolina doesn’t always have the ‘economic booms’ as other parts of the country, but we don’t get the ‘economic busts,’ either,” he said.

!e Boeing 787 Dreamliner facility in North Charleston will bring jobs to the Lowcountry and increase manufacturing and construction payrolls. !e Amazon distribution facility in the Midlands will add jobs to the Midlands.

“!ese will give a signi#cant boost to our state’s economy,” he said. “Each of these companies has the potential to bring other related companies and businesses to the areas where they’re located.”

So, when the news seems to bring more confusion than clarity, Von Nessen said, “Keep in mind: !e economy is healing.”

Look for information on the 2011 Economic Outlook Conference at USC at http://mooreschool.sc.edu.

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How valuable is your time?

Premier Asset Management & Consu l t ing

Investment products and services are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN), Member SIPC, a registered broker-dealer and a separate non-bank affiliate of Wells Fargo & Company. Linden Thomas and Company is a separate entity from WFAFN

Investment and insurance products:

NOT FDIC-Insured NO Bank Guarantee MAY Lose Value



Wealth » Insights

Dan Wallick, managing partner of Wallick Investments, LLC, says volatile markets provide an

opportunity for investment managers to earn their clients’ trust, prove their competence and add value to their clients’ accounts. Wallick says this can be achieved

by formulating and adhering to a plan created in advance.

Without a plan, often called an investment policy statement, it would be even more di%cult for an investment manager to suggest his or her performance could be repeatable. An investment policy statement should always take into consideration an individual client’s risk tolerance, goals and timeframes.

Most thorough investment policy statements also de#ne asset allocation guidelines, diversi#cation requirements and investment selection criteria.

One of the most important bene#ts of an investment policy statement is it helps eliminate emotion associated with investment decisions.

When an investor is looking for an investment professional to assist them, Wallick recommends reviewing the CFA Institute’s “Important Questions.” Visit http://www.cfainstitute.org/about/investor/Documents/important_questions.pdf to #nd this document online.

In addition to the questions recommended by the CFA Institute, Wallick suggests choosing an investment manager who will accept #duciary responsibility for your investments. !is means he or she is legally required to keep your best interest #rst. Wallick says it is unfortunate that many investment professionals are held to a lesser standard by regulators called a “suitability standard.” Under the suitability standard, advisors are free to sell any investment or insurance product that can be considered appropriate for the client’s situation, not necessarily the best product or strategy, just an appropriate one.

A di%cult economy is all the more reason to seek the counsel of a wealth management advisor who will invest a person’s assets in stocks, bonds, CDs, money market accounts, currencies, commodities, and other investments, as well as answer questions when the market is in $ux.

Worry won’t get you to retirement or ensure that your future #nancial needs will be met. But a sound #nancial plan will.

People who have clear goals and an established #nancial plan feel more secure when the stock market moves sharply up or down or the economy is on a less-than-steady course, said Mike Crapps, president and CEO of First Community Bank.

“!e #rst question anyone should consider in #nancial planning is what their personal goals are and what they want to achieve. Goals are

di"erent, and we start by looking at what a person wants to accomplish and their current status,” he said. “!en, we develop a plan.”“Knowing that you have a sound plan in place means not getting caught up in the

daily movement of the markets. !at sounds more di%cult than it really is, especially in recent months. But a comprehensive #nancial plan gives you a strategy to follow.”

First Community Financial Consultants also listen to those who think that they are not in the same #nancial league as their colleagues or peers who are investing in stocks, bonds and mutual funds or have long-established retirement funds. “Financial planning is for anybody trying to make sound #nancial decisions,” Crapps said. “We are here to help you shape your future.”

First Community Bank began o"ering #nancial planning services, sometimes called wealth management, when business clients began saying that it wasn’t the day-to-day needs of their #nancial lives that concerned them, but their long-term goals. !ey needed help with investment strategies. !e bank listened and began o"ering wealth management services.

First Community Bank’s niche in the market is that they combine the expertise of investment planning with the resources of a community bank.“Everyone has a vision of what they want their future to be,” Crapps said. “It is the role of a #nancial consultant to help you translate that vision into reality.”

Markets 101

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WRITTEN BY KAREN PETIT

Steve !omas left a successful 20-year career with Wall

Street #rms to open his own #nancial management company. !e investment – begun in 2004 – paid o" for multiple parties. Today, Linden !omas & Company caters to high net-worth clients. Renowned for its custom-tailored #xed income and equity portfolios, the Charlotte-based company serves clients in 32 states, including the Carolinas.

!omas, the company’s principal and senior #nancial advisor, said the decision to become an independent #nancial manager was made to o"er clients the best service possible, through client consultations, maintaining close client relationships and client education.

“It is our goal to understand our clients’ objectives and their expectations,” !omas&said. “If their goal is to have income, then the No. 1 objective is to build an income-focused portfolio. If they are looking at growth over time for their investment, then we want to know if the growth is short term or long term. If it’s long term, the client can a"ord some setbacks.”

!e stock market volatility and shaky economy have many investors understandably nervous. “Right now, we’re in an unusual environment. People lack con#dence in the government. But corporate earnings look good,” !omas said.& “!e Federal Reserve has said that interest rates will remain low for some time. If we can #x the problem in Washington, we can get back to business as usual.”

!e company has earned national recognition. Barron’s named the company among the Top 1,000 Advisors in 2011 and 2010. !omas was ranked No. 12 in America’s Top 100 Independent Advisors for 2010 by Registered Rep., a #nancial industry publication. And the company is among “Five Star Wealth Managers, Best in Client Satisfaction” in Charlotte.

“Having a good plan in place, selecting an advisor that you trust, and setting up a portfolio designed to meet long-term expectations will enable investors to reach their goals and understand the market’s ups and downs,” !omas said.

While the market dips have some people #xated on selling, !omas said the market also opens opportunities for investing.

Watch for Linden !omas & Company to move up – uptown, that is. !e #rm will move from South Park to 516 N. Tryon St. in Charlotte. To learn more, visit www.lindenthomas.com.


Do you remember the last time your portfolio received a checkup?

Not all doctors share the same expertise, nor do all lawyers—the same can be said for financial advisors. In today’s challenging economic environment, it is more important than ever to have a second opinion. With this in mind, we would like to offer you a complimentary consultation to examine your finances from a holistic perspective.

Jan Jernigan at Morgan Stanley Smith Barney creates tailored strategies that address the full spectrum of your wealth management needs. You have spent a lifetime building your wealth—shouldn’t you spend the time to make sure it’s being managed properly?

Contact Jan Jernigan at Morgan Stanley Smith Barney to schedule your appointment today.

© 2011 Morgan Stanley Smith Barney LLC. Member SIPC. NY CS 6667503 04/11

Jan JerniganVice PresidentFinancial Advisor1501 Main Street Suite 715Columbia, SC 29201803-251-3248

You care enough about your health to get a second opinion...

A Morgan Stanley Company


Question: With federal and state budget de#cits, slow economic growth, and lingering stock market uncertainty, what investment strategy

should a person adopt in such an environment?

Answer: It is only natural that investors have become cautious given the current economic environment. However, there is no “one size #ts all” investment strategy. Your investment strategy is unique to you.

One of the #rst steps in adopting an investment strategy is to determine your tolerance for risk. What is your primary purpose for

investing? Do you need to take regular withdrawals from your portfolio? What is your time horizon for investing? A key to setting investment goals is to balance return expectations with your willingness to accept risk. It is important that you are comfortable with the amount of risk in your portfolio so that you will be able to stick with your investment strategy even through turbulent times.

An important step toward achieving your goals is to include the appropriate mix of assets in your portfolio. !is mix, known as ‘asset allocation’, is the balance of equities (stock), bonds (#xed income), and cash (or cash alternatives) within your portfolio. A core objective of asset allocation is to potentially increase the overall return for a given degree of risk, or to reduce the overall risk of a portfolio for a targeted level of return. Although keep in mind that asset allocation and diversi#cation do not guarantee a pro#t, or prevent a loss, in declining #nancial markets. Before deciding on your asset allocation, you should consider your investment goals and your level of risk tolerance.

!e key to building a diversi#ed portfolio is to make sure that your investment decisions are consistent with your #nancial objectives and long-term plans. By taking time to understand your investment objectives and style, as well as the investment choices available, you can develop an investment strategy that is right for you.

– Jan Jernigan, Vice President, Financial Advisor, Morgan Stanley Smith BarneyMorgan Stanley Smith Barney and its Financial Advisors do not render advice on tax or tax-accounting matters. Clients should always

check with their tax and legal advisor before engaging in any transaction involving IRAs or other tax-advantaged investments. !is material was not intended to be written or used, and it cannot be used by any taxpayer, for the purpose of avoiding penalties that may be imposed on the taxpayer under US federal tax laws.

Jan Jernigan is a Financial Advisor&with&the Global Wealth Management Division of Morgan Stanley Smith Barney in Columbia, South Carolina.& !e information contained in this article is not a solicitation to purchase or sell investments.& Any information presented is general&in nature and not&intended to provide individually tailored investment advice.& !e strategies and/or investments referenced&may not be suitable for all investors as the appropriateness of a particular investment or strategy will depend on an investor’s individual circumstances and objectives.&&Investing involves risks and there is always the potential of losing money when you invest. !e views expressed herein are those of the author and&may not necessarily re$ect the views of&Morgan Stanley Smith Barney LLC, Member SIPC, or its a%liates.

Question: How do you see the Columbia residential real estate market faring in the next year? What sectors of the market do you think will be

good, and what sectors might be troublesome?

Answer: Although Columbia’s residential real estate has su"ered during the past several years, it has not su"ered to the degree that has occurred

in some other parts of the country. It looks like the grass turned out to be greener on our side of the fence, another reason to enjoy living here.

New home sales in Columbia, especially in the starter-home market, continued to be strong. Buyers of under $200,000 homes opted to avoid costly maintenance issues by purchasing new homes or re-sales that were in excellent condition. All indicators point to the market continuing to be strong during the coming year.

By contrast, the over $200,000 market in both new homes and re-sales has been soft for several years. !at segment is now beginning to show some signs of improving, but homes need to be in good condition and at a competitive price in order to stand out in a larger-than-normal inventory of homes for sale, including anticipated foreclosures and short sales.

!at said, now is absolutely the best time ever to buy a home. Interest rates are as low as anyone can remember, so payments are sometimes as low as rent. Buyers have a wide selection of homes from which to choose, so the exact home is easier to #nd. Overall, residential real estate should fare well in Columbia during the next year.

– Tommy Carter, broker-in-charge, Russell and Je"coat Real Estate Metro O%ce

Wealth » Insights Research Guide

An Insider’s Guide to

Investment Research

Ever thought about what the

portfolio managers on Wall Street

read? Here are a few analysts that

help steer their decision making

www.northerntrust.com » Northern Trust’s monthly “U.S. Economic and Interest Rate Outlook” from chief economist Paul Kasriel is well respected for its data-rich economic reports. You can #nd this by clicking on the Economic Research tab.www.2000wave.com » John Mauldin’s weekly “!oughts From !e Frontline” commentary is read by more than a million people each week. You should read his weekly too because your competition does.www.pimco.com » Bill Gross is the analyst whose words move the bond market. Read his monthly “Investment Outlook” to #nd out what this visionary sees on the horizon.www.hussmanfunds.com » John Hussman’s “Weekly Market Comment” is an invigorating dose of straightforward analytical truth in a #eld notorious for its con$icted viewpoints.

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Food & WineDining Out » Restaurant Guide » Libations

DINING OUT » Dianne’s on Divine

Now Serving…Hot Jazz!If you’re looking for a place to hear great jazz, head over to Dianne’s on Devine. On a recent Saturday night, the

Jenna McSwain Trio played to a packed house, with standing room only at the bar and the dining rooms were full of appreciative patrons.

One of the nicest restaurants in Columbia, Dianne’s on Devine o"ers an intriguing menu with a heavy Italian in$uence. Opened by Dianne Light in 1995, the restaurant has become a reliable destination for #ne dining. !e addition of regular jazz musicians brings a whole new dimension to the experience. Continued on page 62 »

Grouper DaVinciPan seared and nestled on

a bed of sautéed spinach topped with a lemon zest

beurre blanc.

Ross Holmes Band Jenna McSwain Trio

Bill Sloan Reggie Sullivan Don Russo

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“Jazz is on the upswing and we feel that we have the perfect venue for showcasing some of the best local musicians,” said Dianne. “We moved the piano around and made everything #t to create an area where the musicians would be comfortable and the sound is amazing,” she said. !e crowd can be engaged, with plenty of applause, but the music’s not so intrusive that you can’t have a private dinner with quiet conversation.

Several di"erent groups play on a rotating basis. Friday and Saturday nights are the standard evenings for live music, and sometimes Wednesdays as well.

Jenna McSwain’s group is a three piece ensemble of bass, drums and piano with Jenna on piano and vocals. Dustin Retzla" plays bass and Marc Widenhofer handles the drums.!ey went to school together in Colorado, where they pursued graduate degrees in Jazz Studies. “We focus on jazz, but we also take music from other genres and make it jazzier by putting our own spin on it,” said Jenna.

!ey’ve been playing at Dianne’s on Devine since June. “!e only thing that feels like work is when we have to load our equipment. When you do what you love with such a passion, you never work a day in your life,” shares Jenna. “When you come into an upscale restaurant, you think that it might be rigid, but this is not like that at all. Dianne is so nice – they take great care of us and we love playing here,” she enthused.

Some nights, each of the groups might have someone sit in and join them to jam. For example, the Jenna McSwain Trio had a Brazilian guitarist join them

for a set and, in honor of his parents who were present, Jenna sang in Portuguese.

“Every time one of the groups play, it’s packed, just like a supper club,” said Dianne. With a casual, relaxed atmosphere, people come out and have a great time.

A favorite at Dianne’s on Devine, Reggie Sullivan&majored in Jazz Studies at the University of South Carolina and quickly established himself as one of the most sought after bass musicians in the area. &He has performed with several major names, such as Wynona Judd, Olivia Newton-John, Wycli"e Gordon, Herlin Riley and Chris Potter. He has also appeared on both local and national television broadcasts. His repertoire includes jazz, rhythm and blues, and funk.

!e regulars really enjoy the entertainment. A frequent patron and lover of jazz, Mrs. Lynn Long and her husband Gene enjoy the live music o"ered at Dianne’s on Devine. !e Longs dance in front of the band area whenever the mood strikes, and her sheer happiness is obvious to anyone watching. Mrs. Long is a retired assistant principal from Chapin Elementary School.

“!is is the feel that I always wanted this restaurant to have, so people can come relax and have a good time listening to superb jazz,” said Dianne.

Another performer who takes advantage of the corner bar stage is Don Russo. With a smooth voice and great vocal range, Don can perform virtually anything. Add to that his excellent guitar

work, and you’ll know why he is a “must see” performer.

!e Ross Holmes Band plays a wide variety of music from big band, beach classics, standards, rythym & blues, party music, and a whole lot more. Ross and his band o"er one of the #nest and most versatile repertoires around, and are noted for their ability to entertain all age groups.

To round out the jazz musician line-up, dinners will also enjoy the Dick Goodwin Trio. One of the most recognized local names in jazz, Dick Goodwin has been involved in every aspect of the music business. From teaching at the University of South Carolina, to composing, producing and performing, Dick is the master of the genre.

Friday nights feature Billy Sloan. Billy plays a mixture of everything, from light rock to old favorites. Be sure to check us out online and sign up for our newsletter. You can #nd information on upcoming performers and special events, such as the Tribute to Elvis (conducted each year on the date of his birth and of his death). With a diverse menu, both in food and music, you’re sure to enjoy an evening at Dianne’s on Devine. – Melissa Sprouse-Browne

“#is is the feel that I always wanted this restaurant to have, so people can come relax and have a good time listening to superb jazz.” – Dianne Light

Chef Bill Prato crafts his menu with classic Italian cuisine.

Dining Out

Dianne’s on Devine2400 Devine Street, Columbia

(803) 254-3535www.diannesondevine.com

Dinner Mon, 5-9pmTue – Sat, 5-10pm


Bring your appetite to the Vista’s

SUNDAY, SEPTEMBER 25 NOON–6PMDETAILS AT: vivalavistasc.com

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SIGNATURE FOOD FESTIVAL

Featuring: FOOD FROM VISTA RESTAURANTSKID’S ENTERTAINMENT | BEER & WINE | LIVE MUSICDOCTOR’S CARE 5K “DASH TO THE VISTA” RUN AT 10AM

Some of the Restaurants AttendingF 1234

»

Foodies, locavores, and oenophiles, mark your calendars. !e Viva La Vista food festival is your signature event to sip and sample from 30 Vista restaurants preparing food and o"ering lots of tasty, a"ordable bites.

From sushi to steaks, tapas to cupcakes, Viva La Vista has something to suit everyone’s palate. In addition to a full lineup of bands playing all afternoon, families will enjoy Lunch Money, a popular children’s band. Here’s just a taste of what we’ve got cooking

56789

Blue Marlin

Cupcake"

Gervais & Vine

Liberty Tap Room & Grill

Motor Supply Company Bistro

Nonnah’s

Pearlz Oyster Bar

Ruth’s Chris Steakhouse

Saki Tumi


Serves 416 large dry packed scallops3 tsp canola oil Salt and pepper to tasteHeavy sauté pan

1. Get your sauté pan hot over medium-high heat, add oil when pan is hot, season scallops with salt and pepper. Sear for 2 minutes on each side until scallops are golden brown.For the Succotash4 oz butter2 cups butter beans, blanched3 ears of corn, cut o" the cob2 vine ripe tomatoes, diced1 bunch of basil, chi"onade1 clove of garlic, minced

Salt and pepper to taste1. To blanch the butter beans, bring a pot of salted water to a boil and place the beans in the boiling water for 10 minutes.2. For the corn, soak the corn in water for 10 minutes, then place on a grill for ten minutes to steam the corn, remove the husk and cut o" the cob.3. In a saute pan, heat the pan over medium heat and add the butter, when melted add the corn and garlic, saute for 2 minutes, add the butter beans and cook for 3 minutes. Add the tomatoes and salt and pepper and basil until all vegetables are tender.

Pan Seared Scallops with Succotash

Serves 41 Liberty cheesecakeBananasChilled butter Brown sugarMeyers dark rumBanana liqourCinnamon

1. Saute sliced banana in a hot pan with a little butter. Deglaze pan with dark rum and banana liquor and $ambé.2. Dissolve brown sugar into the pan and add the chilled butter and cinnamon.3. Pour generously over cheesecake.

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BLUE MARLINEXECUTIVE CHEF/GM

Chef Brian began his career at the young age of 16 washing dishes, but quickly moved his way into the kitchen. He got a #rst hand education when his uncle helped land him a job as part of the opening team at a Longhorn in Knoxville. “!e pace of the business and short term grati#cation of working in a restaurant #ts my personality.” Chef Brian is passionate about sustainable seafood and providing a great dining experience for his guests. “We have to protect our oceans if we want to eat seafood for the next 20 years and beyond.”

Chef Brian graduated from Johnson and Wales University, then moved to Orcas Island to develop his skills under the tutelage of chef Geddes Martin. His culinary experience also includes a stint in NYC, where he was exposed to some of the best and most expensive ingredients in the world – tru)es, wines, artisan meats and cheeses.

Chef Brian’s Signature Dish is Scallop Succotash, made with George’s Bank scallops. “I like simple dishes that are prepared perfectly. !e corn, butterbeans, and tomatoes are at their peak freshness right now, and all the vegetables are local.”

LIBERTY TAP ROOM & GRILL

CHEFChef Nathan grew up

in the DC area, and has been cooking since he was 14. He

started out as a food runner, but moved up fast. His career took

o" when he joined Earthfare, and headed up their hot bar

program. Self-taught, he would invent cuisine and come up

with new menus daily. Chef Nathan’s culinary skills were honed during a 2-year stint to Hawaii as the executive

chef running a goat dairy and organic farm. “Making our own

cheeses and dealing with fresh produce right from the farm o"ers you some of the #nest ingredients.”

On a local front, chef Nathan has gained experience working under chef Mike Davis at Terra initially, before moving over to join

Liberty Tap Room. His in$uences have come from the ability to use local organic food and the culture of the city. Chef Nathan is

passionate about citrus – he uses the whole orange or lemon in a lot of his dishes. “!ey enhance and add a crisp $avor to a variety of

dishes.”Chef Nathan’s Signature Dish is Banana Foster Cheesecake.

It’s fairly simple to make, and has won the best dish award at this event in the past. It is a Liberty cheesecake topped with $ambeed

Bananas and foster sauce. “!is is one of the best dishes on our menu.”

Executive Chef Brian Dukes Chef Nathan Brick

VIVA LA VISTA SIGNATURE FOOD FESTIVAL


Serves 412 jumbo, dry-packed sea scallops1 cup, plus 1 T olive oil2 T fresh rosemary, chopped2 cups white balsamic vinegarFine sea salt and freshly ground pepper

1. To make oil, add chopped rosemary to 1 cup of the olive oil in a small saucepan. Heat the oil slightly until warm. Remove from heat and allow to steep for one hour. Strain through sieve and reserve.2. To make balsamic reduction, add vinegar to a small saucepan and bring to simmer. Allow to

simmer on low until reduced to 1/4 its original volume. You should end up with about a half-cup of syrup. Allow to cool to room temp. !is will keep for months.3. To sear scallops, lightly season with salt and pepper and place in a pre-heated saute pan (on medium-high) with a tablespoon of olive oil. Allow to sear until browned on one side, then turn over, allowing to lightly brown on the other. Remove from pan and place on serving plates. Drizzle with white balsamic syrup and rosemary oil and serve.

Seared Jumbo Sea Scallops

Serves 4Crust Mixture* cup brown sugar( cup $our* cup chopped nuts (pecans preferred)( cup melted butter

Sweet Potato Mixture* cup sugar( tsp salt' tsp vanilla2 cups mashed sweet potatoes1 egg, well beaten( cup butter

1. Combine Crust Mixture in mixing bowl and put to one side.2. Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly.3. Pour Sweet Potato Mixture into buttered baking dish.4. Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture.5. Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.

Ruth’s Sweet Potato Casserole

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CHEFWhen Paul was in grade

school both of his parents worked and after school it was

his job to get dinner started according to the notes his mom

left him. After a while he got a subscription to National

Geographic, reading stories of far-away places and recipes

from around the world. He began to experiment with the

international $avors he learned about from his magazine, and

almost immediately Chef Paul’s passion for food was born.

Chef Paul trained at Johnston & Wales University and upon graduation worked for many years as a front-of-the house

manager, but somehow he always ended up in the kitchen – asking questions, tasting ingredients, pairing $avors and ultimately trying

his hand at cooking. One of his biggest in$uences was working as a government contractor in Iraq. As a chef abroad, Chef Paul experienced a whole new world of $avors & cooking techniques

that continue to in$uence his culinary style.When Chef Paul isn’t in the kitchen, he loves to sail.

“Sailing is a passion. !ere is nothing like using the wind and water to move!” In the kitchen, Chef Paul believes that using local

ingredients gives cooking a sense of community, and he tries to incorporate them into his menu whenever possible.

Chef Paul’s Signature Dish is the Sweet Potato Casserole. “It is one of the most popular choices on our Ruth’s Chris menu – its buttery, creamy $avor and melt-in-your-mouth pecan topping

make you feel like every dinner is a !anksgiving feast.”

GERVAIS & VINEEXECUTIVE CHEF

Although Chef Kristian went to college to become an architect, the siren song of food just wouldn’t release him from its grip. “I love food too much. Having a mom who could cook so well really spoiled me. !en, I went into the Army and traveled the world, eating amazing dishes. When I got to college, I realized I HAD to learn to cook if I wanted to continue to eat well. So, I bought Pierre Franey’s “Sixty Minute Gourmet” and began cooking my way through it.”

During his senior year at the University of Minnesota, he also began the Culinary Arts program at St. Paul College. “Graduation from both was within days of one another, then we hit the road and came to Columbia.” Not long after landing here, Chef Kristian became the opening GM for Blue Marlin, then left to open Mr. Friendly’s. Gervais & Vine followed, then Solstice and Rosso. “Food is the ultimate medium to work with if you’re even slightly creative. Most of the time, regardless of what you make, the results are delicious. Other times, they’re spectacular!”

Chef Kristian’s Signature Dish is Seared Jumbo Sea Scallops with White Balsamic Reduction and Rosemary Oil. Kristian’s best tip to budding cooks is to seek the absolute best ingredients. “If you have the best, you have very little left to do to make an amazing meal. !is recipe is a perfect example.”

Executive Chef Kristian Niemi Chef Paul Cernansky

VIVA LA VISTA SIGNATURE FOOD FESTIVAL

Restaurant Guide

Ready to Eat?Use our restaurant listings to #nd the best

eating and drinking in Columbia.AmericanCellar on Greene (F) 2001 Greene St., 343-3303. Unique combination of wine shop by day and wine bar by night. O"ering 3 course meals with steak, seafood or duck as well as pizza and desserts. Dinner, Tue-!urs 5-10pm, Fri-Sat 5-11pm.City Center Grill (D) 1200 Hampton St. (in the Columbia Marriott), 744-6940. Traditional American favorites with regional fare. Breakfast, Mon-Fri 6:30-10:30am, Sat-Sun 6:30-12, Lunch daily,11:30am-2pm, Dinner, Mon-Sat 5-10pm.Five Guys Famous Burgers & Fries (D) 931 Senate St., 799-0441; (FA) 4751 Forest Dr., 787-3178; (I) 285 Columbiana Dr., 407-6443; (N) 460-2 Town Center Place, 788-6200. Hamburgers, with an array of other options available. Daily 11am-10pm.Harper’s Restaurant (F) 700 Harden St., 252-2222. Enjoy casual dining with an array of American cuisine, including steak, chicken, seafood, BBQ, burgers and salads. Lunch and Dinner, Mon-!urs 11:15am-10pm, Fri-Sat

11:15am-11pm, Sun 10:30am-10pm.Hunter-Gatherer Brewery & Ale House (D) 900 Main St., 748-0540. English-style brew pub with a variety of fresh homemade dishes. Brewhouse serving continental fare and regional favorites. Handcrafted beer made in-house. Lunch, Tue-Fri 11am-2pm, Dinner, Mon-Sat 4-11pm.Liberty Tap Room & Grill (V) 828 Gervais St., 461-4677. Handcrafted brew-pub with rich ethnic cooking styles serving seafood, steak, chicken, burgers, soups and salads. Mon-Sat 11am-until, Sun 10am-until, Sun Brunch 10am-3pm.Solstice Kitchen & Wine Bar (N) 841-4 Sparkleberry Ln., 788-6966. New American grill with extensive wine list. Serving seafood, pork, chicken, salads. Lunch Tue-Fri 11:30am-2pm, Dinner, Mon-!urs5:30-9:30pm, Fri-Sat 5:30-10:30pm. Tombo Grille (FA) 4509 Forest Dr., 782-9665.

Forest Acres hotspot serving incredible food, wines, and high-gravity beer. Dinner Mon-!urs 5:30-9:30pm, Fri-Sat 5:30-10:30pm.Yesterday’s (F) 2030 Devine St., 799-0196. Relaxed family atmosphere serving up regional dishes made fresh daily. Menu items include beef stew, BBQ, lasagna and chicken. Lunch and Dinner, Sun-!urs 11:30am-midnight, Fri-Sat 11:30-1am.AsianBaan Sawan "ai Bistro (DS) 2135 Devine St., 252-8992. Quaint bistro o"ering traditional !ai dishes with seafood, chicken and beef. Choose from a variety of Curry $avors. Dinner Tue-!urs 5:30-9pm, Fri 5:30-10pm, Sat 5:30-9pm. Take out is available.M Café (D) 1417 Sumter St., 779-5788. Fresh Asian cuisine and Mandarin tea room. Lunch and Dinner, Mon-Fri 11am-10pm, Sat 5-10pm.Miyo’s (D) 922 S Main St., 779-6496; (FA) 3250 Forest Dr., 743-9996; (I) 1221 Bower Pkwy., 781-7788; (N) 715 Fashion Dr., 788-8878; (V) 701 Lady St., 255-8878. Unique Asian $ared foods, sushi, #ne teas and specialty entrees. Hours vary by location.SakiTumi Grill & Sushi Bar (V) 807 Gervais St., 931-0700. Serving up award winning sushi with fresh ahi tuna. Grill menu includes steak, chicken and beef. Dinner, Mon-Wed 4:30-10pm, !urs-Sat 4:30pm-midnight."ai Lotus Restaurant (I) 612 St. Andrews Rd., 561-0006. Lunch and Dinner Daily, 11-10pm, Lunch Bu"ett11am-2pm.

BakeryTi!any’s Bakery & Eatery (N) 8502 Two Notch Rd., 736-2253. Full service delicatessen and custom bakery. Specialty is wedding cakes. Mon-Fri 7am-6pm, Sat 8am-3pm.v

Area restaurants provide this information to Columbia LIVING magazine. It is published according to space availability. No advertising or other considerations are accepted in exchange for a listing. To participate in our restaurant guide, call 843-856-2532.

Locations: (D) Downtown; (DS) Devine Street; (F) Five Points; (FA) Forest Acres; (I) Irmo; (L) Lexington; (N) Northeast; (R) Rosewood; (V) Vista Area; (W) West Columbia



Restaurant Guide

Hennessy’s Restaurant & Lounge

1649 Main Street, Columbia, SC

(803) 799-‐8280

www.hennessyssc.com

A Main Street Dining Tradition Since 1983

Business, Bridal, and Private Dinners and Luncheons are available!

Hennessy’sRelaxed elegant atmosphere

serving lunch and dinner.

* Voted Best Desserts

zDesserts zExotic Imported Coffee zLarge Wine Selection

Lunch: M-F, 11:30-2pmDinner: M-Th, 5-11pmSat-Sun, 5pm-12:30am

930 Gervais Street 5 803-779-9599www.Nonnahs.com

Desserts 5 Coffee 5 Spirits

Helping the Midlands plan their most

memorable events since 1999

1104 Atlas Road, Columbia SC 29209(803) 794-0010www.palmettopartyrental.com

Groucho’s Deli (F) 611 Harden St., 799-5708; (N) 111 Sparkleberry Ln., 419-6767; 730 University Village Dr., 754-4509; (I) 800 Lake Murray Blvd., 749-4515; 2009 Broad River Rd., 750-3188; (FA) 4717 Forest Dr., 790-0801; (L) 117 ' E. Main St., 356-8800. A local favorite featuring made-to-order sandwiches, low-fat options, soups and salads. Lunch and Dinner. Hours vary by location.Rosewood Market and Deli (R) 2803 Rosewood Dr., 256-6410. Wide variety of menu selections such as coconut shrimp, gumbo, pasta, soups and salads. Low carb healthy dishes available. Lunch Mon-Sat 11:30am-2:30pm, Sun 10am-2pm, Dinner Mon-Sat 5-7:30pm.

DessertCafé Strudel (W) 118 State St., 794-6634. European style café serving an array of sandwiches, soups, salads, and burgers. Breakfast and Lunch Mon-Wed 8:30am-3:30pm, !urs-Sat 8:30am-10:30pm, Sun 10am-2:30pm.Nonnah’s (V) 930 Gervais St., 779-9599. O"ering a lite lunch and dinner menu, with some of the best desserts in Columbia. Relaxed, yet upscale atmosphere wonderfully decorated with original artwork from local artists. Lunch Mon-Fri 11:30am-2pm; Dinner Mon-!urs 5-11pm, Fri-Sat 5pm-12:30am.

Fine DiningAl’s Upstairs (W) 300 Meeting St., 794-7404. Romantic and elegant Italian restaurant overlooking the Columbia skyline. Entrees include fresh #sh, steaks, chops, pasta and lamb. Dinner, Mon-Sat 5-10pm.Arizona’s (N) 150 Forum Dr., 865-1001. Breakfast, Lunch and Dinner daily, Sun-Mon11:30am-9pm, Tue-!urs 11:30am-10pm, Fri-Sat 11:30am-11pm.Columbo’s (D) 2100 Bush River Rd. (in the Radisson Hotel), 744-2200. Unique Italian cuisine, prime steaks and a superior wine list served up in a casual intimate atmosphere. Breakfast daily, 6:30-11am, Lunch and Dinner daily 11am-midnight.Dianne’s on Devine (DS) 2400 Devine St., 254-3535. Italian in$uenced cuisine, serving seafood, veal, chicken, pasta, soups and appetizers. Dinner Mon 5-9pm, Tue-Sat 5-10pm.

BBQHudson’s Smokehouse (I) 301 Park Terrace Dr., 661-7533; (L) 4952 Sunset Blvd., 356-1070. Voted some of the best BBQ in all of Columbia, o"ering full menu or Southern bu"et with all the sides. Lunch and Dinner Mon-!urs 11am-9pm, Fri-Sat 11am-10pm, Sun 11am-3pm.

Deli/CaféDiPrato’s (F) 342 Pickens St., 779-0606. New

York style delicatessen serving Mediterranean and Italian cuisine with signature sandwiches, soups and salads. Mon-Sat 10am-6pm, Sat brunch 10am-1pm, Sun brunch 10am-4pm."e Gourmet Shop (F) 724 Saluda Ave., 799-3705. A local favorite, serving homemade sandwiches, soups, salads, and desserts. Menu items include turkey pesto, reuben, chicken salad, and smoked salmon. Mon-Fri 9am-3:45pm, Sat 9am-4:45pm, Sun 10am-3:45pm.


801 Gervais StreetColumbia, SC 29201

www.loganraye.com

(803) 929-1130

Mention this Ad & receive a

FREE gift with a

$100 or more Gift Certi!cate

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Want the recipes?

803-799-3838 www.bluemarlincolumbia.com 1200 Lincoln St. 803-227-3360 www.signaturecateringsc.com


Fall Brew

LIBATIONS

As summer’s searing heat gives way to cooler days and nights, and people head to tailgate parties, Oktoberfest celebrations, and weekend road trips, what could be more #tting than an autumn ale that expresses all that is special about the season.

Zack Klicka, the beer manager at Morganelli’s, said the lighter, crisp beers of spring and summer give way to the harvest ales, pumpkin ales, and beers with more hops and malt – and a touch of spice. “Fall has its own season of beers, including malty, dinner-type beers and the pumpkin ales that are distinctly American. You’ll #nd beers with a hint of bitterness, but that are not overpowering, and you’ll #nd some with a heavier body that go well with fall foods.”

With that in mind, here are #ve beers of fall that you’ll want to try:

» Sierra Nevada TumblerA rich brown ale, the Sierra Nevada Tumbler has a roasty, nutty – but very smooth – taste and a medium body. !e Tumbler ale is completely di"erent from the Sierra Nevada Pale Ale that is sold year-round. For those with a discerning beer palette, the Tumbler’s taste focuses more on malt than hops. $7.69/six-pack.

» Spaten OktoberfestA great beer with food, this malty brew is very drinkable. Spaten Oktoberfest is amber in color, and “beer geeks” will tell you that this selection has a good aroma and satisfying taste. !e Spaten Brewery says the beer has achieved its “impeccable taste by balancing the roasted malt $avor with the perfect amount of hops.” $7.99/six-pack.

» Samuel Adams OktoberfestA beer known for its reddish, amber hue, Samuel Adams Octoberfest is brewed with several varieties of malted barley to give it a substantial $avor that serves as transition from the light beers of summer to the heavier winter beers. Some beer experts believe it tastes slightly di"erent from year to year, but it’s a favorite among the fall beers. $7.99/six-pack.

» Victory FestbierVictory Festbier is considered “one of the best American-made, Oktoberfest style beers,” Klicka says. Like the Spaten Oktoberfest, Festbier is considered a good drinking beer. It is made with German malts and whole $ower European hops. Amber in color, Festbier starts sweet and ends nutty and is good paired with a variety of foods from pizza to rotisserie chicken. $9.99/six-pack.

» Pumking AleWith a name like “pumking,” it comes as no surprise that this ale is “like pumpkin pie in a bottle,” Klicka says. “You taste the spice and pumpkin … It’s very complex.” And for a ringing endorsement, “people go wild over this one,” he says. More like a dessert beer, Pumking Ale has a rich copper color and is a true spirit of fall celebrations. $10/22-oz bottle. – Karen Petit

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Restaurant Guide

Ristorante Divino

Refreshingly ElegantFine Northern Italian Cuisine

Pastas ~ Gnocchi ~ Risotto ~ Veal ~ Seafood ~ Daily Seasonal SpecialsWine Spectator Award Winners every year from 2002-2010

Serving Dinner Mon - SatStarting at 6pm

Reservations Suggested

803 Gervais Street - 803.799.4550

Garibaldi’s (F) 2013 Greene St., 771-8888. Sophisticated neighborhood café with an art deco bar, serving classic Italian fare and delectable seafood. Dinner, Mon-!urs 5-10:30pm, Fri-Sat 5-11pm, Sun 5-10pm.Hampton Street Vineyard (D) 1201 Hampton St., 252-0850. O"ering an array of cuisines with seafood, pastas, beef and chicken. Menu changes quarterly. Lunch Mon-Fri 11:30am-2pm, Dinner Mon-Sat 6-10pm.Hennessy’s (D) 1649 Main St., 799-8280. One of Columbia’s landmark restaurants o"ering elegant dining in a casual atmosphere. Lunch Mon-Fri 11:30am-2:30pm, Dinner Mon-!urs 6-9pm, Fri-Sat 6-9:30pm.Lexington Arms (L) 314 West Main St., 359-2700. Serving a wide variety of foods including lamb, beef strogano", sandwiches, salads and desserts. Dinner, Mon-!urs 5:30-9pm, Fri-Sat 5:30-10pm.Momo’s Bistro (DS) 2930 Devine St., 252-2700. Fine dining in a relaxed atmosphere. Choose from seafood, steak, pork, chicken, lamb and salads. Dinner Mon-!urs 5:30-10pm, Fri 5:30-11pm, Sat 5:30-10pm, Sun Brunch 10:30-2:30pm.Motor Supply Bistro (V) 920 Gervais St., 256-6687. Serving up innovative food with a menu that changes twice daily. Lunch, Tue-Sat 11:30am-2:30pm, Sun Brunch 11am-3pm, Dinner, Tue-!urs 5:30-9:30pm, Fri-Sat 5:30-10:30pm, Sun 5:30-9pm.P.O.S.H. (D) 1400 Main St. (in the Sheraton Hotel), 988-1400. Breakfast only, Mon-Fri 6:30-10:30am, Sat-Sun 6:30-11am.Ristorante Divino (V) 803 Gervais St., 799-4550. Authentic Northern Italian cuisine, serving homemade pastas, seafood, duck and beef. Reservations suggested. Dinner, Mon-Sat 6pm-until.Terra (W) 100 State St., 791-3443. Great neighborhood restaurant serving wood-oven pizzas, quail, red drum, steaks and salads. Dinner, Tue-Sat 5pm-until.

GreekGrecian Gardens (W) 2312 Sunset Blvd., 794-7552. Authentic Greek cuisine including an excellent wine list. Menu selections include chicken, seafood, steaks, Greek pizza, salads and sandwiches. Lunch and Dinner, Mon-!urs 11am-9pm, Fri 11am-10pm, Sat-Sun 11am-9pm.


Restaurant Guide

Stop in and see our Wall of Beer

Locally Owned and OperatedLarge Selection of Beer, Wine, and

SpiritsExcellent Customer Service

Party PlanningMorganelli’s Liquor and Wines3155 Forest Drive, Columbia

803-787-5651

ItalianMoe’s Grapevine (R) 4478 Rosewood Dr., 776-8463. Casual and personal dining experience with an Italian $are. Lunch, Tue-Fri 11am-2:30pm, Dinner Tue 5-9pm, Wed-Sat 5-10pm.Rosso Trattoria Italia (FA) 4840 Forest Dr., 787-3949. Elegant casual Italian food fare serving up local, seasonal products, Menu boasts an array of pastas, grilled meats, steaks, and excellent wine list. Dinner, Mon-!urs 5-10pm, Fri-Sat 5-11pm.Travinia Italian Kitchen (L) 5074 Sunset Blvd., 957-2422; (N) 101 Sparkleberry Crossing Rd., 419-9313. Contemporary Italian cuisine serving fresh pasta, soups, chicken, pizza, veal and seafood. Lunch and Dinner Mon-!urs 11:30am-10pm, Fri-Sat 11:30am-11pm, Sun 12-9pm.Villa Tronco (D) 1213 Blanding St., 256-7677. Enjoy casual #ne dining in Columbia’s oldest Italian restaurant. Old world charm with authentic recipes. Lunch, Mon-Fri 11:00am-2pm, Dinner Mon-Sat 5-9pm.

JapaneseCamon Japanese Restaurant (D) 1332 Assembly St., 254-5400. Hibachi-style cooking with seafood, steak and chicken. Dinner, Mon-Sat 5-9:30pm.Sakura Japanese Restaurant (FA) 4827 Forest Dr., 738-9330. A local favorite serving up an array of tasty seafood and sushi dishes prepared fresh daily. Lunch, Mon-Sat 11:30am-2pm, Dinner Mon-!urs 5:30-9:30pm, Fri-Sat 5:30-10pm.Sato Japanese Steak & Seafood (FA) 1999 Beltline Blvd., 782-1064. Authentic Japanese cuisine prepared at your table with the #nest chefs. Dinners include appetizer, soup, and salad. Choose from steak, chicken or seafood. Lunch Tue-Fri 11am-3pm, Dinner 4:30-10pm daily.

MediterraneanAl-Amir (I) 7001 St. Andrews Rd., 732-0522. Lunch, Mon-Fri 11:30am-3pm, Dinner Mon-Fri 5:30-9:30pm, Sat-Sun 11:30-9:30.Gervais & Vine (V) 620-A Gervais St., 799-8463. Spanish-styled Mediterranean wine and tapas bar o"ering a wide selection of beers, outside seating and a menu with culinary in$uences from across the Med. Dinner, Mon-!urs 5-10pm, Fri-Sat 5-11pm.

SeafoodBlue Fin (N) 461-4 Town Center Place, 865-7346. An upscale yet casual atmosphere with a full bar. Dishes include seafood, pasta, chicken, soups and salads. Lunch daily 11am-2:45pm, Dinner Mon-!urs 3-10pm, Fri-Sat 3-11pm, Sun 3-9:30pm.Blue Marlin (V) 1200 Lincoln St., 799-3838. Serving dishes with a Cajun and Creole in$uence. Menu includes seafood, steaks and chicken. Lunch, Mon-Fri 11:30-2:30, Dinner Mon-Fri 5:30-10pm, Sat-Sun 11:30am-11pm.Bone$sh Grill (FA) 4708 Forest Dr., 787-6200; (I) 1260 Bower Pkwy., 407-1599. Great seafood dishes prepared on a wood-burning grill, all within a relaxed casual atmosphere. Dinner Mon-!urs 4-10:30pm, Fri-Sat 4-11:30pm, Sun 4-10pm.Catch 22 (I) 1085 Lake Murray Blvd., 749-4700. A #ne-dining seafood restaurant with an array of seafood dishes, steak, chicken, sandwiches, soups and salads. Kids menu available. Dinner Tue-!urs 5-10pm, Fri-Sat 5-11pm."e Oyster Bar (V) 1123 Park St., 799-4484. Columbia’s original oyster bar, serving the freshest Gulf oysters, steamed or raw, soups, and shrimp and grits. Mon-Sat 4-until.Pearlz Oyster Bar (V) 936 Gervais St., 661-7741. Fun, eclectic restaurant serving the freshest seafood in a casual dining atmosphere. Daily 4pm-until.

SouthernMint Julep Bistro & Lounge (N) 120 Sparkleberry Crossing Dr., 419-7200. Mediterranean style “small-plate” dining with traditional Southern ingredients. Selections include shrimp & grits, gumbo, BBQ, chicken dishes, soups and salads. Full wine and liquor bar. Dinner Mon-!urs 4-10pm, Fri-Sat 4-11pm.Mr. Friendly’s (F) 2001 Greene St., 254-7828. Serving new Southern cuisine including seafood, chicken, beef and wild game. Sophisticated and casual atmosphere, extensive wine list and a wide variety of micro-brew beer. Lunch Mon-Fri 11:30am-2:30pm, Dinner Mon-!urs 5:30-10pm, Fri-Sat 5:30-10:30pm.

Steaks and SeafoodRuth’s Chris Steak House (D) 924-A Senate St. (in the Hilton Hotel), 212-6666. U.S.D.A. prime beef, chops, chicken and fresh seafood. Reservations recommended. Breakfast daily 7-10:30am, Lunch daily 11am-3pm, Dinner Sun-!urs 3-10pm, Fri-Sat 3-11pm.

Columbia Metropolitan Convention Center

presents


Off the Beaten Path in Bordeaux

TEXT AND PHOTOGRAPHY BY KATIE McELVEEN

Travel

This revitalized city has emerged as a shopping mecca, and shows us that wine is just part of the fun

Think of Bordeaux, and most of us envision rolling hills covered in neat rows of vineyards, of ruby-red grand

crus opened for special dinners and crisp whites that take the edge o" of summer’s heat. But the city of Bordeaux is also worth a visit, particularly in light of a sprucing up that resulted in the inclusion of the city’s entire historic district as a UNESCO World Heritage site in 2007.

Beginning in the 18th century, Bordeaux was one of Europe’s most important ports, trading not just wine from the nearby vineyards, but also sugar. But when the port moved closer to the ocean in the 1970’s, Bordeaux’s once active port became run down as unused warehouses crumbled and the neighborhood became seedy.

Change came in the 1990’s when Mayor Alaine Juppe took on the three centuries of grime and embarked on a plan to revitalize a city that had once been so beautiful that in the 1850’s Baron Haussmann used it as his model to transform Paris into a “modern capital”. Ten years after Juppe began his initiative, Bordeaux emerged ready for her close up. Today, a park-strewn promenade has replaced the dilapidated buildings that once

lined the riverfront and more than 4,000 buildings were scrubbed of centuries of soot.

Bordeaux is a walkable city, #lled with shady squares, twisty cobblestone streets that wind past ornate medieval cathedrals, ancient city gates, art-#lled parks, chic shops and two botanical gardens. Constructed over two centuries and re$ecting both neoclassical and Italianate details, the buildings create a mosaic colored in green, ocher and yellow, the city’s chosen palette. Cafes—locals report the city has more per capita than any other—are tucked here and there, ready to seduce with co"ee and a croissant or a glass of wine and charcuterie, the assortment of cured meats and cheeses famous in this area.

What To Do#e riverfront and Les Quais

Pont de Pierre is the graceful 18th-

century bridge that was commissioned by Napoleon I. Stroll past it, then stop to take in Michel Courajoud’s water mirror, a black granite re$ecting pool that intersperses clouds of mist with mesmerizing re$ections of the intricately carved arched facades of the stock exchange and grand Place de la Bourse. Next up is Esplanade des Quinconces, a massive and lushly planted palace ground that now holds a number of imposing monuments dedicated to French revolutionaries and, within a 19th century warehouse, CAPC, Bordeaux’s museum of contemporary art.

Shopping on Rue St. Catherine and the Golden Triangle

Bordelaise shoppers are notoriously picky, so much so that designers use the city as a test market for new concepts. Take advantage of unique items (and often, lower prices than you’ll #nd in Paris) with

(top) One of downtown Bordeaux’s main shopping districts. (above) An ancient cloister-turned-wine café in St. Emillion.


an afternoon perusing Bordeaux’s two main shopping areas, which converge at the elegant 1780 Grand !eater. Bustling Rue St. Catherine was a major Roman thoroughfare; today, it comprises nearly a mile of car-free shopping bliss where international chains like H&M and Zara are interspersed with Galeries Lafayette, Michard Ardillier (great shoes for men and women) and other French retailers. High-end designer boutiques such as Hermes, Kenzo and hat maker La Boite a Chapeaux are located within the Golden Triangle created by cours Clemenceau, allees de Tourny and cours de I’ntendance; stop into La Parfumerie for a whi" of freshly citrusy l’eau de Bordeaux, the shop’s exclusive, unisex scent.

Caneles at BaillardranRainbows of delicately $avored macarons steal the show

in other parts of France, but in Bordeaux, locals are downright passionate about caneles, the tiny, unadorned cakes eaten in multiples for breakfast, snacks, dessert and even as an accompaniment to wine. According to legend, thrifty nuns invented the addictive treats as a way to use the egg yolks left after vintners had used the whites to clarify their wines and voila – a classic was born. Part cake, part custard, caneles are baked in heavy copper molds, which allow them to develop a crunchy, almost co"ee-colored crust while the interior stays smooth and creamy. !e unique $avor, sweet but with an appealing edge of caramel, comes from a dash of rum – which, along with wine and sugar, was one of the most abundant products to pass through the port of Bordeaux – and a mandatory 24-hour rest period for the dough. Although caneles are available throughout Bordeaux, those made by Baillardran, a bakery with locations throughout the region, are considered the best.

Cooking class at #e Regent BordeauxIf you’ve always wanted to cook with a French chef, here’s

your chance. Now that Pascal Nibaudeau, executive chef at Le Pressoir d’Argent restaurant in !e Regent Bordeaux hotel has his Michelin star, he’s sharing his kitchen with novices. Once a month, the restaurant allows up to eight would-be chefs into the fold for two hours of chopping, stirring, shredding and garnishing dishes like potato mousseline with tru)e, caneles, and deceptively simple consommé under the watchful eyes of several station chefs and the pastry chef. After tasting the prepared dishes with a glass of bubbly white Bordeaux, dinner is served in the elegant dining room.

Once you’ve seen the city’s sights, head out of town, where you’ll #nd the region’s famous vineyards and wine producers are less than an hour away. !e Romans planted

(clockwise from above) Vineyards in the Haut-Medoc; Chateau du Taillan; St. Emilion’s town square sits in the shadow of the Monolithic church, which was carved from a block of granite.


the #rst grapes in Bordeaux more than 2,000 years ago; today, the region produces a billion bottles a year.

#e Haut-MedocDay trippers can explore the Haut-Medoc, a small

appellation that lies just a few miles outside of Bordeaux. A good place to start is Chateau Paloumey, a 64-hectare estate (1 hectare is about 2 ' acres) that welcomes visitors with a chance to not just taste wine but, during the harvest, the opportunity to head out to the #elds to taste the grapes. Sleek and modern, Chateau Paloumey’s tasting room is well suited to the brawny cabernet-focused reds produced there. Wines can be purchased by the bottle or in innovative glass WIT’s, which stands for Wine in Tube. Resembling a test tube and holding a bit more than a glassful, the WIT’s make transporting wine home quite easy.

Tall, ivy-covered walls mark the entrance to Chateau de Taillan, and the long shady drive ends at a grand, columned chateau $anked by massive stone lions that could be a picture in a storybook. Where Cazeneuve and her husband started their wine business from scratch, Armelle Falcy-Cruse’s family has owned Chateau du Taillan since 1896, but the chateau itself dates to the 18th century. !e wine cellar was built in the 15th century—an astonishing 300 years before the chateau. Pack a picnic so that after touring the historic manse, tasting the wine and exploring the cellar, you can settle into a sunny patch of grass for lunch and a bottle of Chateau de Taillan.

St. EmilionNamed for the Breton monk who settled in the region in

the 8th century, St. Emilion is known as much for its charming medieval walled city as it is for its lush merlot-based wines. Located about 45 minutes northeast of Bordeaux, the village is a warren of steeply sloping streets, ancient buildings topped with terra-cotta tiled roofs and ruins of monasteries, ramparts and convents from the 12th, 13th and 14th centuries. Several signi#cant churches remain, including the Collegiate Church, with its massive stained-glass windows and soaring Gothic arches and the monolithic church, which was carved from limestone. With the exception of its massive bell tower, the church, with its quiet hermitage and catacombs, is completely underground. Like Bordeaux, St. Emilion has its favorite sweet: almond macarons. Baked using the same recipe created by the city’s Ursuline nuns in the 17th century, the barely-sweet cookies are vaguely chewy and taste of nothing but sugar and almonds. Ferlion Bakery has the most authentic macarons in the city.

(clockwise from top) Ancient terra cotta rooftops in St. Emilion; Limestone lines the walls within the 18th-century Chateau du Taillan; Merlot grapes at Chateau Paloumey.


A Hospitable PastWRITTEN BY RACHEL HAYNIE

History

Early accommodations helped bolster Columbia’s economy and set the benchmark for current hotels

(top) Gresham Hotel, circa 1911. (above) Colonia Hotel.

Being planned as a state capital naturally implied that Columbia also was envisioned as a city of

hospitality. Even before a gavel convened the #rst meeting of the General Assembly in1786, the certainty of sporadic habitation by lawmakers converging for sessions necessitated Columbia to have accommodations.

But over the years, hotels have provided Columbia more than just beds for the heads of its legislature. In addition to being a government town, this state capital developed as a military town and an academic center.

Established on the con$uence of the Saluda, Congaree and Broad rivers as a trading post long before John Lawson paddled and poled his way upstream from Charleston to survey the area, the settlement warranted protection. !e outpost known as Fort Granby, then, was the site of the area’s #rst militarization. And establishing South Carolina College was one of the legislature’s early initiatives.

In time hotels became landmarks for those pointing out directions and ultimately gave architectural import to

the cityscape. !e sites on which visionary hoteliers chose to build have proven to be prime real estate, not only in their times but later as new replaced original structures.

As commercial bellwethers, the investments in hotels boosted the local economy and often emboldened other entrepreneurs to join the risk. As social icons, hotels provided gathering places for political discourse and other civic dialogue, as well as business exchanges and epic punctuations of gaiety: dinners, galas and grand balls.

Tourism overarched all these categories – and although business leaders and, in time, chambers of commerce have fervently marketed the city as a destination, Columbia’s commercial stool has always supported itself on three legs: government, military and academics.

And yet one of the #rst reviews of a stay-over here was written by a tourist from little-known Bridges Hotel. !e account was penned in the diary of Mrs. Henry W. Conner destined for North Carolina and Tennessee for the remainder of her honeymoon. As noted in John

Hammond Moore’s Columbia and Richland County: a South Carolina Community, 1740-1990, the bride referenced crossing a #ne bridge to reach Columbia.

!is Charlestonian described the municipal expanse as “commanding a beautiful view of the town which is handsomely situated on a hill of consideration eminence…. From the cupola of the Bridges Hotel we had a #ne and extensive view of the town and its environs which are beautiful, with large gardens and an apparently great regard to neatness and taste in their buildings.” Mrs. Connor’s entry was written in January 1827.

For hotels to take hold as commercial establishments the citizenry #rst had to alter its private view of hospitality a bit. In those days having guests stay in private homes was the epitome of social graciousness. For more than two centuries following the 1791 visit of the nation’s #rst president, the home in which he allegedly stayed was known as the George Washington house. !e three-story frame home endured at the corner of Assembly and Gervais streets until the mid-20th century before it was razed to make way for progress.

And members and heirs of the

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(clockwise from top left) Columbia Hotel; Je"erson Hotel lobby; Je"erson Hotel, circa 1912; Plaque on wall at the current Clarion hotel depicting Sherman’s stay.

Randolph family that accommodated Lafayette in their home during the French Marquis’ 1825 American return tour recounted that visit as long as the home survived Columbia’s penchant for wrecking balls.

A most unwanted guest, William Tecumseh Sherman, commandeered a private Gervais Street home for his headquarters during Columbia’s occupation. Established years later on that site was the Town House Motel, now part of the Clarion chain. A bronze plaque outside the entryway attests to Sherman’s presence.

When Nell Graydon, the late historian, was composing Tales of Columbia, she included other famous guests who stayed with someone they knew in Columbia. At Hampton and Preston homes alone (and, admittedly, there were quite a few of those), Daniel Webster, Win#eld Scott, Henry Clay, Millard

Fillmore and Franklin Buchanan were among those who came calling.

Undoubtedly, such guests were delivered to front gates by some horse-related mode, but by the turn of the 19th century railroads were beginning to bring into Columbia guests seeking sleeping rooms. And their demands were met. In 1919 there were nine hotels and 10 railroad lines serving the city. !e Gresham Hotel, established in 1911 at the corner of Gervais and Wheat streets was the only accommodation south of the capital, close to Union Station (now the location of California Dreaming restaurant).

Because of their sweeping foyers, in-laid $ooring, marble, and brass appointments and the amenities their chefs and sta"s o"ered, hotels would have posed an unfair advantage if compared to the accommodations that preceded their grand openings. As the area already was a trading post prior to the Charleston bride’s stop-over at Bridges Hotel, there clearly was lodging available, although in those early days boarding houses provided most of it.

According to a 1859 city directory in Richland County Public Library’s Local History Room, tenants often stuck around Columbia long enough to warrant being listed at boarding house addresses – the abbreviation “brd” next to their names indicating their long-term status at a speci#c dwelling place.

One hotelier hoped the guests its investors targeted would stick around for long periods as the boarders did, but it was not to be. !e Colonia Hotel owners

envisioned winter-long stays by wealthy Northerners such as Aiken and Camden attracted. But, without horses and race tracks, !e Colonia could not compete. Or was the Pickens and Hampton streets corner too far o" the main drag for the convenience of regular visitors to the Capital City. Before being refurbished in alliance with discerning guests’ expectations, !e Colonia had been


ADVERTISERS INDEX

(top) Wade Hampton hotel. (above) Jerome hotel.

Columbia Female College which became Columbia College, long since re-located to the Eau Claire area of town.

Hotels within view of !e Capital fared best. Fires, including the city-wide blazes brought by the torch-bearing Sherman February 12, 1865, caused the demise of many early hotels. As Reconstruction set in, hotels began appearing on uptown streets again. !e #rst Columbia Hotel was established at 1531 Main Street in 1881 (the second in 1931).

!e Je"erson Hotel was built at the corner of Main and Laurel streets in 1912 when horse and buggies vied with automobiles for parking spaces. According to David and Martha Sennema, authors of Columbia, South Carolina: A Postcard History, the Je"erson was the city’s leading hostelry for more than half a century.

Named for three generations of in$uential patriots, the Wade Hampton Hotel, built in the mid-30s, was closest to the State House. As its reputation developed, it was known as much for its lounge and for Maxim’s, a gourmet restaurant, as for its comfortable guest rooms.

All downtown hotels were at full attention during war years when throngs of servicemen from Fort Jackson and Columbia Army Air Base crowded the city. But after the armistice, they never fully regained their capacities. In a decade or so were deemed anachronisms.

!e Je"erson was razed in the mid-60s, its corner becoming Citizens and Southern National Bank’s commercial village, Je"erson Square. !e Columbia was imploded in 1971, its site going to Bankers’ Trust Tower – that building’s rooftop now bears the corporate name Wilbur Smith and Associates. Last to fall, the Wade Hampton made way in the ‘80s for what today is called Capital Center.

Today’s center city hotels have as service benchmarks the well-developed Southern hospitality of Columbia’s historic hotels.

Adventure Carolina................................................................8Austral Salon........................................................................20Blue Marlin..........................................................................69Carolina Fine Jewelry...........................................................25Carolina Nutrition................................................................23CarolinaTravelLife.com.........................................................2Casual Living.......................................................................24Cenegenics Carolinas.............................................................1Columbia City Ballet...........................................................10Columbia Women’s Show.....................................................72Dia’s Merle Norman & Boutique........................................24Diannes on Devine...............................................................29Direct Buy.........................................................................IBCDunbar Builders.....................................................................9Eclat......................................................................................8Especially For You................................................................29Ferguson Enterprises..............................................................9Five Points Association........................................................11Garners Natural Life............................................................39Hennessy’s...........................................................................68Judy Jarrett Art Gallery........................................................15Liberty Tap Room & Grill...................................................67Linden !omas and Company.............................................57Logan Raye Luxury Spa & Salon.........................................69Mahogany Me......................................................................10March of Dimes...................................................................54Meeting Street Interiors.......................................................29Michelle Nalley, Remax........................................................32Midlands Orthopaedics..........................................................5Mojito’s Tropical Cafe..........................................................71Molly Sims, Remax..............................................................32Morgan Stanley Smith Barney.............................................59Morganelli’s Party Store.......................................................72Nonnah’s..............................................................................68Palmetto Citizens Federal Credit Union..............................20Palmetto Health Hospital......................................................7Palmetto Party Rental..........................................................68Pearlz Oyster Bar..................................................................67Providence Hospital..........................................................IFCRistorante Divino.................................................................71Rosemarie & Kirstin Averho" of ReMax.............................19Round Robin........................................................................23SC Ovarian Cancer Foundation...........................................11Senior’s First Home Care.....................................................19Snelling Sta%ng Services.....................................................15Southern Ski...................................................................... ....8Sox & Freeman Tree Expert Company.................................29Square One Salon.................................................................10!e Carousel.........................................................................25!e Frame Shop...................................................................18Tootsies Children’s Shoes.....................................................25Verve......................................................................................3Vesta Builders.....................................................................BCViva la Vista.........................................................................63Wallick Investments.............................................................59Weekend Planner.................................................................18Wingard’s Nursery................................................................31


Social Scene » Good Times For a Good Cause

9

First Friday Wine & Cheese Reception

!e Village Artists Gallery held their monthly First

Friday reception and featured the art of Dawn Faber, Melinda Kilcoyne Smith, and Rita Smith.

Gallery shoppers were out for a fun evening of wine and cheese and #ne art.

Photographs By Sally Taylor.

1. Heather and Daniel !ompson 2. Artist Rita Smith with “Woodland Stream” 3. Artist Melinda Kilcoyne Smith with “Breezy” 4. Dawn Faber, Lily and Drew Fasbender 5. Jerry Coughenour 6. Warren Koestner 7. Wakima Fields and Brianna Pressley 8. Artist Dawn Faber with “Precipice” 9. Kay and Dave Hat#eld

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Blooming Butter#iesCome explore the world of the butter$y! !e exhibition features over 20 species of butter$ies native to the Southeast, and showcases dozens of species of trees and plants. Complete with a

Bloom Room to observe chrysalises and emerging butter$ies.

Exhibition on display at the EdVenture Children’s Museum through October 8.Visit www.edventure.org for more information.

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When we build let us think we build forever.

Let it not be for present delight

nor for present use alone.

Let it be such work that our

descendants will thank us.

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