Charleston Salt and Iron, the latest book by Beaufort resident Wendy Nilsen Pollitzer, was released by Lydia Inglett Publishing / Starbooks at a debut event in Charleston on May 8 during Second Sunday on King Street. The book will debut in Beaufort at Saltus River Grill on Thursday, June 9 from 5 – 7pm.
One of the best things about having an only child? When your kid’s in a chatty mood, she has no one to chat with but you.
(I know you young moms are scratching your heads, thinking, “What? How is this a good thing?” But trust me when I tell you – teenagers are far less forthcoming than toddlers. You will learn to value talkiness one day.)
My dad was an artist; he made fur coats during the day and painted with pastels every night. I recall, at the age of two, my father gave me some of his broken chalks and a piece of paper.
It’s time we had a little talk - that talk. You’ve reached that stage in life when you notice things are changing; there are times when you feel an overwhelming urge; I want you to go out there feeling confident, aware, and prepared, and I want you to understand just what is going on, so that you can be a responsible and caring person. Reproduction is a very complex process, and it is important to realize it is not all about sex. There is so much more.
Marjory Wentworth and Herb Frazier will be the featured guests at the USCB Lunch with Author event on Thursday, June 30th, where they will discuss their book We Are Charleston. The luncheon will be held at the Sonesta Resort on Hilton Head, and tickets are $42. For more information, call 843-521-3145.
The Society of Bluffton Artists will offer two sessions of Kids Art Camp this summer, with instructor Pat Diemand, for kids ages 8-12.Each session will be held at the SOBA Center for Creative Arts, located next door to the SOBA Gallery at 8 Church Street in Bluffton. There are 2 one-week sessions, Monday through Friday, 9 - 11 am.
The life of Charles Fraser, the iconic developer of Sea Pines Plantation, Amelia Island, Kiawah and Palmas del Mar resorts, can only fully be told by following the stunning career paths of the young professionals he embraced and nurtured.
I was watching the news this morning and learned that the world has an overrun of cheese – such a huge overrun of cheese that it will take each and every person on the planet eating an extra 3 pounds of cheese this year to get the cheese market back on kilter. I don't know about you, but I'm ready, able and willing to do my part for the cheese industry. The recipes this week all feature cheese. Some are hot and gooey, some are cool and firm, but all are deliciously cheesy! (Photography by Paul Nurnberg.)