It's pronounced more like Merle Haggard right? One time I heard someone say "Mural's" Inlet and I almost fell off my palmetto tree stool
61. We had to memorize SC counties in 8th grade and its stuck with my all my life so I went through all of them first to see what would hit. Then I just started filling in anything else I could think of. I lost out on some obvious ones because my brain wasnt thinking about splitting up Columbia into West Columbia and Myrtle Beach into North Myrtle Beach etc.
My sister even lived in forest acres and thats another one i couldnt think of because in my brain its columbia.
forest acres is a city? i always thought it was just a big ass neighborhood kinda like avondale in charleston
75. I did terrible with lower part of the state. Also i might hate myself for knowing so many sc towns now.
started to hit a wall around 65. same for me on repeatedly typing in chapin, pawleys, murrells inlet. I was trying to think of all the hyphenated high schools even though I don't think any of the second names showed up.
73 Didn’t get Hilton Head “Island” Somehow managed to not get West Columbia (I thought I had already put it), Cayce, Hanahan Idiot!
I wasted so much time attempting every small township between western York County and Horry as well as every little island along the coast
hollywood being on that list and Chapin not being on the list is fucking flabbergasting hollywood is a redneck shit hole
The area between 85 and 95 south of 26 was where I did not do great outside of the couple of obvious towns. I got a couple just guessing names that I've heard from following recruiting/sports and because I've got some family from the OB/Bamberg area but that was the toughest area for me. Everything north of 26 is cake.
used to crush the dodges in Easley at that gas station off of 123 when going to and from clemson back in the day
Damn, you really know your Luda. There is a Hollywood community there and a Hollywood School, but the address is still Saluda
A quiz naming those kinds of small communities would be fun. But bless the poor bastard trying to put that together.
NY Times: Professors from #South Carolina Gamecocks, #Clemson Tigers and #Georgia Bulldogs work together to revive Gullah island culture https://www.nytimes.com/2020/12/08/dining/sapelo-island-sugar-cane-syrup.html Reviving a Crop and an African-American Culture, Stalk by Stalk On the Georgia coast, Maurice Bailey is making sugar cane syrup as a way to preserve a tradition, and the community, of his enslaved ancestors. Spoiler Credit...Rinne Allen for The New York Times SAPELO ISLAND, Ga. — Fall is cane syrup season in pockets of the Deep South, where people still gather to grind sugar cane and boil its juice into dark, sweet syrup in iron kettles big enough to bathe in. Homemade cane syrup used to be the only sweetener that some families in rural communities could afford. Not many of those sugar shacks remain, so a jar of well-made local syrup, with its sweet, grassy notes and molasses backbeat, is as prized as the first pressing of an estate olive oil. This autumn, no cane syrup has been more significant than the batches Maurice Bailey and his friends made from the first purple ribbon sugar cane grown here on Sapelo Island since the 1800s. Image Image The 11-mile-long barrier island is home to the Salt Water Geechees, who can trace an unbroken line back to about 400 West Africans who were enslaved and put to work growing a type of sugar cane that their descendants are now trying to revive. Almost all of the island’s 16,500 acres are in public hands, save the land in and around the community of Hog Hammock, where fewer than 50 people still live. Members of the Sapelo Island Cultural and Revitalization Society hope that selling cane syrup will preserve Salt Water Geechee culture and protect the precious remaining pieces of property that haven’t been lost to developers or to pay tax bills. The 100 bottles they put up in November are part of a plan to build a boutique agricultural business that will produce Geechee red peas, indigo, sour oranges and a variety of island garlic that is used for cooking and medicine. Image Image Growing enough cane to make syrup hasn’t been easy. The effort to bring purple ribbon cane back to Sapelo Island started in 2014, when David Shields, a professor at the University of South Carolina and culinary historian, met with Cornelia Walker Bailey, the author and unofficial historian for the island, who died in 2017. It was her idea to create an agricultural business. Armed with a new mission, Dr. Shields worked with Clemson University plant geneticists to develop a close match to the original purple ribbon cane that was first brought to Georgia from the West Indies in 1814. The cane was recently added to the Ark of Taste, a catalog of distinctive foods facing extinction maintained by the international organization Slow Food. The cane project is essentially a one-man operation, with a lot of sweat and support from Nik Heynen, a geography professor at the University of Georgia, and a rotating band of volunteers. Growing the cane, cutting it and figuring out how to make cane syrup has made the two men as close as brothers. Dr. Heynen is so devoted to the project that he had an image of one of the island’s wild bulls tattooed on his arm after he saw one while driving across the island with Ms. Bailey. Sapelo Purple Ribbon Sugar Cane Syrup ($95 for about 24 ounces). The company worked with Maurice’s mother to get the project off the ground, but Mr. Bailey says its product is not true Sapelo Island syrup because the cane was grown off the island. It’s a sore spot for him. The family hadn’t made syrup for a few years, and were happy to clean the equipment and give Mr. Bailey and Dr. Heynen a lesson in grinding cane and making syrup. By the end of the weekend, they had filled about 70 25-ounce bottles, which they plan to sell for $89 apiece. Image Making syrup is a long, slow process. Ten gallons of starchy cane juice will boil down into about a gallon of syrup. The men strained the juice into a big plastic garbage can, then poured it into the kettle and heated it to a simmer. For hours, everyone took turns skimming scum from the surface. When the syrup was close to being finished, they dumped in baking soda to make it “jump,” or boil up over the rim and purge the last impurities. In the old days, syrup makers would pour some onto a dinner plate and watch the way it dripped to determine whether it was done. (Just a few minutes too long, and it can turn into sticky candy.) Dr. Heynen used a hydrometer, which is more reliable. “The real test,” Mr. Bailey said, “is when you pull that biscuit or that cornbread through it. It’s got to stick to the bread, but not break the bread.”
I just read the Wiki article about Sapelo Island...I want to go over on one of these tourism boats. I would love to purchase some of those agricultural products too. Daufuskie Island is a similar type of barrier island in SC: https://en.wikipedia.org/wiki/Daufuskie_Island The book "The Water Is Wide" about Pat Conroy being a teacher there in the 70s is really good
Didn't realize he had a book...I read all the articles I see about him because his research is cool as hell. I will look for the book
yea he’s a baller. should be a bigger deal imo chicken bog made with carolina gold rice and hoppin’ john with sea island red peas hit different