Iris Magazine -- July/August 2009

July/August 2009 • IRIS • 1

COMPLIMENTARYJULY

AU

GU

ST 2009

sumter’s magazine for women

From BBQ to Summer Drinks

Why Now is the Time to Buy a Chrysler, Jeep or Dodge

Holy Cross

Annual Food & Drink Issue

History Still in the Making

No Day at the BeachMrs. Mabry Remembers

2 • IRIS • July/August 2009

The Tri-County’s Truck & SUV Leader

We would like to Thank You for 83 years of Sales & Service and we are looking

forward to the next 83 years.

Your family’s auto dealer since 1926

www.prothrochevy.com803-433-2535 or 1-800-968-9934


Public Service Announcement...CHRYSLER

Why is now the best time to buy a Chrysler, Jeep or Dodge vehicle?Q. Should I buy a Chrysler vehicle now or wait for a better deal?

A. “Now! Buy Now!” That’s the census of analyts, consumer advisors and consul-tants that state that Chrysler is now like a Government Bond, backed by the “full faith and credit of the United States.” “It puts the Federal Government solidly behind the auto maker,” says Jack Nerad, client auto analyist for Kelly Blue Book. At Sumter Chrysler Jeep Dodge, they feel the same way. “Our customers are telling us that the price of the vehicle and the fact that we will be here for them after the sale are the most important factors in their decision. With our best ever offering and the backing of warranties, this is the time to buy,” says dealer Jerry Smith.“Chrsler is offering rebates and incentives up to $8,500 and we are adding up to $3,500 for up to $12,000 off the price of a new vehicle. Plus additional money is available through a cutomer’s own credit union”“We have been putting in new procedures to help with the increased business we expect in the future. We’re ready to serve a larger part of the surrounding communi-

ties than in the past. We’re excited about Chrysler’s future as well as our own,” Smith added.

Q. Will I be able to get my Chrysler warranty work done with Chrysler being in bankruptcy?

A. Yes! Your warranty is better than ever now that it is backed by the U.S. Gov-ernment. “We are here and ready to serve every need of every customer” says Jerry Smith and his staff.

Q. How is Chrysler’s quality record?

A. Last year, Chrysler had it’s lowest warranty repair rates in the history of the company. That’s a great measure of qual-ity improvements. Chrysler also enjoyed the best quality ratings in it’s history. 73% of their vehicles showed improvement in fuel economy compared to 2008 models. Plus all Chrysler vehicles are backed with a Lifetime Warranty, by far the best in the business.

Q. Is Credit available to purchase a new Chrysler Jeep or Dodge?

A. Yes, Sumter Chrysler Jeep Dodge has multiple banks ready to serve, plus more than 1,500 credit unions representing 40 million members in all 50 states partici-pating in our “invest in America” program plus $1,000 in cash.

Q. Does Chrysler offer special incen-tives to military personnel?

A. Yes! Sumter Chrysler Jeep Dodge is proud to support military personnel and their families by providing thousands of dollars in discounts. The military os the back bone of our country. “Honoring Those Who Serve” is Sumter Chrysler Jeep Dodge’s special wway of saying thanks for keeping America safe.

Included in every purchase is Sumter Chrysler Jeep Dodge’s “Customers for Life” program which provides over $6,000 in free products and services including free oil changes for life. Huge discounts, rebates, free lifetime products and services, and Lifetime warranties all add up to this be-ing a great time to buy. The staff of Sumter Chrysler Jeep Dodge are “here to Stay” and ready to serve you!

24 HOUR CREDIT HOTLINE 1-800-586-3828Free Lifetime

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*New vehicles only

Free Tires for Life

Free Oil & Filter

Wednesday is Ladies Day - Free Car Wash!


Tom Chappell, CNM Director of Midwifery Services

Proudly Delivering At Tuomey Healthcare System

1278 North Lafayette Drive �� (803) 774—4500

Jackie Marquis, CNM, MSN

Jennifer Collins, CNM

Elayne Steindorf, CNM

Carol B. Alan, MD Board Certified OB/GYN

M i d w i f e r y S e r v i c e s NE W Full Service OB/GYN & Midwifery Care

PUBLISHERJack Osteen

EDITORAnnabelle Robertson

LAYOUT & DESIGNCary Johnson

PHOTOGRAPHYChris Moore

Keith Gedamke

ADVERTISING DIRECTORSusan Holley

irisA publication of

Want to feature your business in our magazine? Call an advertising representative at 803-774-1236

or email [email protected].

Letter from the Editor 6

Sumter Calendar 8What To Do and Where To Go

Devine Cuisine 10Talk About a Better Burger!Get Ready to Fire Up the Grill for Summer.

A Wrinkle in Time 22Not All WWII Vets are Men. A Spunky Sumterite Remembers.

Swan Song 47What Does it Mean When Change Causes Pain?se

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Talking Pig 31Puttin’ On the ‘Que Around Town Means Mighty Good Eatin!

Women Who Make A Difference 34The Dedication of A Tuomey Volunteer

For the Love of (Her) Honey 38This Gift Shop Owner Makes Everyone Feel at Home

Home for Christmas 42Historic Holy Cross is Finally Getting its Long Overdue Makeoverfe

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letter from the editorWelcome to

our fi rst annual food issue, where we’ve got everything from barbecue and burgers to Bloody Mary’s for ya. And boy, do we need ‘em, ‘cause the latest news is that it’s going to be a long, hot summer.

Heat notwithstanding, I’m very excited about this issue. Then again, I did get to taste every bit of barbecue that exists in Sumter, Lee and Clarendon counties, which may account for some of my joy. Hey, it’s a tough job, but somebody’s gotta do it.

One thing I learned during my culinary rovings around the tri-counties is that, when it comes to ‘cue, it’s location, location, location. Fortunately, I was accompanied by a fi ne Southern gentleman – Sammy “Coach” Way, a longtime football and track coach at Sumter High School. Inducted into the Sumter Sports Hall of Fame and the South Carolina Track and Cross Country Coaches Association in 2002, and into the Sumter High School Athletic Hall of Fame in 2005, Way is now the archivist and historian for the Item. Be sure to check out his “Refl ections” pages on www.TheItem.com, which will take you back a few years.

As a longtime historian, Way knows Sumter. But he also knows pigs. And thank goodness, because he introduced me to his favorites. In addition to taking me around to all the ‘cue joints, Way also led me to a delightful D-Day veteran – a woman who landed on the beaches

of Normandy just ten days after that infamous date in World War II. This Red Cross volunteer not only lived to tell the tale, but is telling it still, with just as much spunk as before.

Need something special for that special someone? Look no further than Naomi & Warner gift shop on North Main Street, where a

unique combination of fi nds and old-fashioned customer service will make you feel right at home. But at closer glance, you’ll see that behind the stuff is a moving love story. Iris Contributor Jamie Hudson Wilson tells all.

Now back to the food. For those nights when you prefer to stay in – and grill out – we’ve got burger recipes, courtesy of burgermeister Bobby Flay. Whether it’s his Garlic Butter Burger, Argentine Burger or the healthy Miso-Ginger Turkey Burger, he’ll keep your tummy happy.

Don’t forget the drinks, though. For this issue, we are pleased to feature a rising star – Josh Peters, head bartender at Hamptons Restaurant. One glance at Peter’s recipes, as well as his rollicking good sense of humor, and you’ll be pulling out the shaker.

Happy Independence Day, y’all. May you – and your summer – stay as cool as a cucumber.

Annabelle RobertsonEditor


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JULY 10Sumter’s House of Classic Movies Sumter Opera House. For more information call (803)436-2640.

July 10 – 12Annual Dr. Mary McLeod Bethune Birthday Celebration Mayesville Town Square

JULY 13 – 17Sumter Art Camp. Sumter County Gallery of Art. For more information and to register call (803)775-0908.

JULY 16über50. Sumter County Museum. For more information call (803)775-0908.

JULY 16 – AUGUST 28Sumter Artists’ Guild. Sumter County Gallery of Art. For more information call (803)775-0543.

JULY 17Fridays at the Terrace Concert Series. Downtown Sumter For more information call (803) 436-2640 or 1-800-688-4748.

JULY 17 – 19Team Tennis Championships. Palmetto Tennis Center. For more information please call (803)774-3969.

JULY 19 – 24Clemson Camp. Palmetto Tennis Center. For more information please call (803)774-3969.

JULY 20 - 24Sumter Art Camp. Sumter County Gallery of Art. To register or for more information call (803)775-0543.

Fun and Safety Day. Sumter County Exhibition Center. For

information call 803-436-2248.

JULY 22 -24Sumter County Museum Summer Camp III: Taming the Backcountry. Sumter County Museum. For more information call 803-775-0908.

JULY 24Sumter’s House of Bluegrass. Sumter Opera House. For more information call (803)436-2640.

JULY 27 – 31Sumter Art Camp. Sumter County Gallery of Art. To register or for more information call (803)775-0543.

JULY 27 –AUGUST 13Fall baseball, softball, soccer, football & cheerleading registration. Sumter County Recreation Department. For information call (803) 436-2248.

JULY 29Sumter County Museum Wacky Wednesday Workshops Sumter County Museum. For more information and to register call (803)775-0908.

JULY 31 –AUGUST 5Dixie Softball World Series. Bobby Richardson Complex at Palmetto Park. For more information call (803)436-2248.

AUGUST 1James Gregory “The Funniest Man in America”. Sumter Opera House. For more information call (803)436-2640.

AUGUST 3 – 7Sumter Art Camp. Sumter County Gallery of Art. To register or for more information call (803)775-0543.

AUGUST 5Wacky Wednesday Workshops. Sumter County Museum. For more information and to register call (803)775-0908.

AUGUST 6 – 10Southeastern American Legion Baseball Tournament. Riley Baseball Park.

AUGUST 7Sumter’s House of Comedy Live at the Sumter Opera House. For more information call (803)436-2640

AUGUST 8Indoor Garage Sale. Sumter County Exhibition Center. For information call (803)436-2270.

AUGUST 8 – 9ISA Girls Softball Tournament. Bobby Richardson Complex.For more information call (803)436-2248.

AUGUST 12Wacky Wednesday Workshops.Sumter County Museum. For more information and to register call (803)775-0908.

AUGUST 13Sumter @ Six Outdoor Concert Series. Brody Pavilion. For information call (803)436-2640.

AUGUST 13 – 16Sumter Little Theatre presents “Fiddler on the Roof” by Joseph Stein. Sumter Little Theatre.For more information call (803)775-2150.

AUGUST 14 Sumter’s House of Classic Movies. Sumter Opera House. For more information call (803)436-2640.

AUGUST 15SCISA Volleyball Jamboree. Sumter County Exhibition Center For more information call (803)436-2270.

AUGUST 15 – 16USSA Girls Softball Tournament.Bobby Richardson Complex For more information call (803)436-2248.

AUGUST 19 –TBASwim Team Practice – City of Sumter Aquatics Center,For more information call (803)775-3998.

AUGUST 21Fridays at the Terrace Concert Series. Downtown Sumter. For more information (803) 436-2640 or 1-800-688-4748.

AUGUST 28Sumter’s House of Bluegrass. Sumter Opera House. For more information call (803)436-2640.

SEPTEMBER 4 – 6PTC Jr. Championship. Palmetto Tennis Center. For more information please call (803)774-3969.

SEPTEMBER 4Sumter’s House of Comedy Live at the Sumter Opera House. For more information call (803)436-2640

SEPTEMBER 5 – 6ISA Girls Softball Tournament. Bobby Richardson Complex. For more information call (803)436-2248.

September 10Sumter @ Six Outdoor Concert Series. Brody Pavilion. For information call (803)436-2640.

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Better Burgers

Don’t let the fast food chains hold a monopoly on America’s

hamburger culture.A great burger is worth

slowing down for.

Don’t let the fast food chains hold a monopoly on America’s

hamburger culture. A great burger is worth slowing down for.

By Annabelle Robertson

DIV

INE

CU

ISIN

E


For celebrity chef Bobby Flay, who has a new book on the subject

and has recently opened Bobby’s Burger Palaces in several locations, making the perfect burger involves treating “each component with the thought and respect it deserves.” That means making wise choices on the type of ground beef, patty making technique, cooking method, and bread and topping selections.

Start with the beef. Most chefs agree that ground chuck, usually labeled as 80 percent lean and 20 percent fat, is the way to go. That’s because fat equals flavor and moistness. Going with anything leaner will produce a dry and tasteless burger. Flay recommends purchasing the meat from shops where it is ground fresh daily. Stay away from pre-packaged or pre-formed patties, which Flay says can be inconsistent in freshness, texture and flavor.

Bruce Aidells, author of “The Complete Meat Cookbook,” agrees that ground chuck is the way to go, but says that for the ultimate burger you can grind your own at home using a food processor. He suggests purchasing boneless chuck with the outer fat (called the fat cap) attached. Chuck meat often is sold with most of the fat trimmed, so you may need to ask your butcher to do a custom cut or sell you some extra fat.

Aidells recommends making sure the beef is very cold before grinding it. He even suggests chilling the food processor blade for 30 minutes in the freezer before starting.

Cut the meat and fat into 3/4-inch chunks and grind

in small batches using the pulse function. Combine the batches and gently mix. Using this cut of beef and grinding in this manner should produce a ground beef that is roughly 80 percent lean.

When it comes to shaping the burger, both Aidells and Flay call for a fairly flat, uniform patty no more than 3/4-inch thick. Try not to overwork the meat or pack the patty too tight or your burgers may come out tough or dry. Flay takes the extra step of making a deep thumbprint in the center of each burger. This helps keep the burger from swelling into a football-like shape while cooking.

For seasoning, Flay sprinkles the outside with kosher salt and ground black pepper, sometimes a spice rub, too. But he never mixes into the meat any spices, condiments, onions, garlic or fillers, such as breadcrumbs. Do that, and you’ve got meatloaf, he says.

Aidells finds that gently mixing kosher salt and ground black pepper into the meat itself gives the

burger a superior flavor.A great burger can be

cooked in a cast iron skillet or under the broiler, but a grill lends an unsurpassed smoky flavor to the beef. Real lump charcoal burns the hottest and longest, and adds the best flavor, but if you are using briquettes make sure they are a high quality and made of hardwoods.

A gas grill is more convenient, especially when cooking just a few burgers. You can boost the smokiness with a few water-soaked hardwood chips wrapped in a foil pouch (poke some holes in it) placed directly on the flames. Wait until it is smoking, then cook.

Flay says that the perfect burger should be a contrast in textures, which means a tender, juicy interior and a crusty, slightly charred exterior. This is achieved by cooking the meat directly over very hot heat, rather than the indirect method preferred for slow barbecues.

He also advises flipping the burgers only once in order to give the heat a chance to form a good

crust on the outside. And as tempting as it is, says Flay, don’t press down on the burgers with your spatula; it not only squeezes out the flavorful juices, but also can cause dangerous flare-ups. To keep burgers from sticking, oil your grill grates with oil-soaked paper towels. A good, sturdy spatula with a thin edge is essential for getting under the burger and easily separating it from the grill grates.

Federal guidelines suggest cooking hamburgers to an internal temperature of at least 160 F (medium-well) for complete safety. If you want to risk (and many do) a burger that’s more on the pink side, be sure to get the freshest possible meat.

GARLIC BUTTER BURGERStart to finish: 45 minutes (15 minutes active)Servings: 412 tablespoons (1 1/2 sticks) unsalted butter, softened4 cloves garlic1/2 small shallot, chopped3 tablespoons chopped fresh flat-leaf parsleyKosher salt and ground


black pepper, to taste1 1/2 pounds 80 percent lean ground chuck4 hamburger buns, split1 1/2 tablespoons canola oil

In a food processor, combine the butter, garlic, shallot and parsley. Process until smooth, then season with salt and pepper.

Transfer the butter mixture to a bowl, then cover and set aside for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.

Heat a gas grill to high or burn coals in a charcoal grill until they glow bright orange and ash over. Divide the meat into 4 portions. Loosely form each portion into a 3/4-inch patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Brush the cut sides of each bun with about 1/2 tablespoon of the butter. Brush the burgers with the oil. Grill the burgers, brushing them every 30 seconds with the remaining garlic butter, until golden brown and slightly charred on the bottoms, about 3 minutes.

Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes more for medium rare, or until cooked to desired doneness. Meanwhile, toast the buns. When the burgers are done, serve immediately on the buns.

Nutrition information per serving: 760 calories; 521 calories from fat; 58 g fat (25 g saturated; 3 g trans fats); 165 mg cholesterol; 24 g carbohydrate; 34 g protein; 1 g

fiber; 563 mg sodium.

BLUE CHEESEBURGER WITH FRIED PICKLED ONIONSStart to finish: 1 hourServings: 4For the onions:1 1/2 cups white vinegar1/2 cup sugar2 bay leaves2 cups water2 medium red onions, thinly sliced into rings1/2 cup Wondra flour (also called instant flour)1 teaspoon ground dry mustard1/2 teaspoon salt1 cup vegetable oil

For the burgers:1 1/2 pounds 85 percent lean ground beef3/4 teaspoon ground black pepperVegetable oilSalt, to taste1/2 cup crumbled Stilton or Gorgonzola blue cheese4 seeded hamburger buns

To prepare the french fried onions, in a medium saucepan combine the vinegar, sugar and bay leaves. Bring to a boil and then simmer for 5 minutes.

Meanwhile, in second medium saucepan, bring the water to a boil. Add the onions and blanch for 1 minute. Transfer to a colander to drain, then add the onions to the vinegar mixture and simmer for 1 minute.

Remove from heat and let cool in the pickling liquid for at least 15 minutes.

Meanwhile, in a medium bowl, whisk together the Wondra flour, dry mustard and salt.

In a 12-inch skillet, heat the oil over medium-high. In small batches, shake the onions to remove excess liquid and dredge them through the flour mixture so they are completely coated. Fry the onions in

the hot oil, turning them once, until they are golden brown, about 2 minutes per side. Adjust the heat as necessary to keep the onions from burning. Transfer to paper towels to drain.

To prepare the burgers, heat a gas grill to medium-high or prepare a charcoal fire.

In a large bowl, gently but thoroughly mix the ground beef and pepper. Shape into 4 patties, each about 3/4 inch thick. To oil the grill grates, coat a folded paper towel with oil, hold it with tongs and rub it over the grates.

Grill the burgers, with

the grill covered, until well browned on the underside, 4 to 5 minutes. With a metal spatula, carefully flip the burgers. Grill for another 3 minutes. Top each burger with blue cheese crumbles. Grill 2 to 3 minutes more, or until the burger registers 160 F at the thickest part.

Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt, top with the onions and serve the on the toasted buns.

Nutrition information per serving: 743 calories; 320 calories from fat; 36 g fat (14 g saturated; 2 g trans fats); 125 mg cholesterol; 65 g carbohydrate; 43 g protein; 3 g fiber; 906 mg sodium.

SEE BURGERS, PAGE 29


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July 21st & 22ndEarth Awareness Week

July 28th & 29thChalk It/Mark It

August 4th & 5thTropical Island & Beach Week

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From the BarThese high octane drinks – courtesy of Iris’ newest

columnist/bartender – will keep spirits high and bodies cool during the blistering summer heat.



Josh Peters is the sort of bartender you want to be friends with.

As the head shaker at Hamptons Restaurant in downtown Sumter, he’s fun, he’s funny and he really knows how to mix ‘em. Peters has been bartending for more than six years, and has tended at the nicest and not-so-nicest of places, he says. “I think that gives me an edge,” he adds. “What edge, however? I don’t know.”

What we know is that this new father likes to make drinks almost as much as our readers like to toss them back. So when Iris had the good fortune of meeting Peters at a recent evening out, we knew the connection was more than coincidence. Some might say it was a match made in Sumter.

Here, Peter shares some of his insider secrets – and bartending tips – for summer’s best drinks. But, don’t forget. If you’re too lazy to make it to the fridge, just stroll on down to Hamptons, where Peters will take care of business for you.

THE BLOODY MARYEveryone knows how to make a Bloody Mary that they enjoy, but here’s a recipe that everyone will appreciate.

1 ½ oz vodka (any vodka will do – seriously, you can’t taste price when submerged in tomato juice)

5 oz. Zing Zang Bloody Mary Mix (this stuff rocks)1-2 oz. Dos XX Amber Lager (although most any beer will do, try to keep em’ dark) Tabasco sauceSaltLime wedges

I like to salt the rim of the glass, although this is optional. Tabasco isn’t, however. Start with the above ingredients. Add 2-3 dashes of Tabasco, squeeze in 2 lime wedges, and garnish with whatever you have. Pour it over ice and enjoy.

PINK LEMONADE MARTINIDoes it taste like pink lemonade? No. Does it look like pink lemonade? Not really. This is a Frankenstein cocktail – a little of this, a little of that. You do the math. But once you taste it, you won’t care what it’s called.

1 ½ oz. Absolut Citron vodka (or any citrus vodka)1 oz. Chambord (it has to be Chambord. I have tried this with other raspberry liquors, and it

simply doesn’t work!)¾ oz. Triple Sec1 oz. Sweet-n-Sour Mix (recipe below. Use fresh mix, if you can. It makes all the difference)Splash of 7-Up

Shake the dickens out of the first four ingredients, using a mixing vessel over ice. Add a splash of 7-Up and strain into a martini glass. Or, into whatever glass you want. (Who am I to tell you what to drink out of?) Finish by sugaring the rim and squeezing a lemon wedge into this refreshing concoction.

Fresh Sweet n’ Sour mix1 part lemon juice1 part lime juice1 ½ part simple syrup

Mix together. Easy peezy, Japaneezy!

ST. GERMAIN MOJITOThe age old question: does a Mojito have to be made with Rum? Heck, no. St. Germain Liqueur is made from Elderflower blossoms, and the sweet, citrus-y flavored liquor goes perfectly with the mojito’s other ingredients.

1 ½ oz. St. Germain (yes, you have to use St. Germain.) ½ tsp sugar4-5 mint leavesJuice of ½ of one lime4-5 oz soda water

Build all of these ingredients into your mixing vessel and muddle (which means “to smash or pulverize”). Don’t get crazy, though. Then add 4-5 oz. of soda water and pour over ice – preferably crushed.


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When Eugenia Bradford Mabry boarded the

Queen Mary in 1943, she didn’t pack any evening dresses, high heels or bathing suits. Nor did her fellow passengers.

Mabry wasn’t going on vacation. She was going to war. Several months later -- 10 days after D-Day -- she would find herself on the beaches of Normandy, alongside thousands of other Allied troops.

Together with her fellow Red Cross volunteers and nurses, Mabry was about to lend a hand to the wounded and disheartened

soldiers of World War II. She would stay for the next 17 months -- from June, 1944, through November, 1945. But her memories would last a lifetime.

Mabry, whose maiden name is Bradford, is 94, but her recollections of that time in France -- which were spent following the front lines as they moved through France, Luxembourg, Belgium, Germany and the Czech Republic -- are as clear as the day of her Normandy landing.

The days leading up to their midnight crossing were crammed with training and clothed in

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secrecy. Mabry slept in a bunk so close to the ceiling that she couldn’t raise her head, and had to walk sideways along the corridors, because her ‘Mae West’ life vest was so big. The next morning, after breakfast, everyone went on deck and watched the approach to Utah Beach.

“There were boats as far as you could see on either side,” Mabry said, from her apartment at Covenant Place, where antiques, crocheted pillows and photos bear witness to a time long ago. “Some were so close we could recognize hospital personnel.”

To get to dry land, the women were instructed to climb over the rails of their ship. then edged down the netting draped, which was draped against the side, and waited for a wave crest to jump into the landing boats. On shore, Mabry could see the war all around her, on either side. As she looked around, she was struck by the familiarity of the French coastline.

“‘How can this be France?’ I thought. ‘It looks just like Myrtle Beach!’” she laughed.

The volunteers of the 67th Evacuation Hospital spent the night in an open field, next to the beach, before making camp in a long corridor between two fronts -- one fighting north, toward Cherbourg, the other moving in a southerly direction. The

town was called Mere-St.-Eglise, and Mabry spent her days passing out cigarettes, magazines and toiletries to the soldiers, or playing games or writing letters. While she did, the sounds of artillery rang out on either side.

“Scared?” Mabry said, “Why, yes! One of the

doctors was so scared that he decided he was going to dig himself a fox hole. Bless his heart, he was a li Then he threw himself into that foxhole with his tent and didn’t wake up until the next morning.”

Her memories of that time are not always so jovial. One Frenchwoman, who had come to the Red Cross for relief from engorged

breasts, had been fleeing to Cherbourg when she paused long enough to breastfeed her infant. As she did, her baby was shot and killed in her arms. Another young girl had been so severely wounded that both legs had to be amputated at their hospital.

That, Mabry said, was by

far the hardest thing she had to face.

Many of her recollections are happy, though. One is the day she met her husband-to-be, Buford Mabry, an infantryman who had landed in the hospital after a mine took his leg. The fact that Mabry was a fellow South Carolinian – with a brother, Maj. Gen. George L. Mabry, Jr., who

became one of the nation’s most decorated war heroes, and Sumter’s only Medal of Honor recipient -- was pure coincidence. But their Southern roots drew the couple together – and Mabry away from a doctor she had been seeing.

She came home to the States in 1945, in time for

Thanksgiving. Several months later, she and Buford married.

Reflecting on the end of the war, and what the enemy had been doing so close by, Mabry said, “We knew that they were mistreating the Jews, but we didn’t know until we got in and saw what was in those camps.”

She closed her eyes and searched for words, for the first time in more than an hour. “We learned it gradually, about the death chambers,” she said finally. “It was awful. And what they did in Poland…oh!”

Asked how the experience changed her, Mabry was at

a loss. But she was quick to offer advice to those who might someday find themselves facing adversity, or even war.

“Never give up,” she said, clenching an aging fist. “I had always thought that war was horrible. And it was horrifying. It was traumatic...but I would do it again. I would want to be right in it.”


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2 tablespoons sweet white miso1 tablespoon reduced-sodium soy sauce2 teaspoons grated fresh ginger1 pound 93 percent lean ground turkey1/2 cup chopped scallions1/3 cup panko (Japanese-style) breadcrumbs1/2 teaspoon ground black pepperVegetable oil4 whole-wheat hamburger bunsSalt, to taste

Heat a gas grill to medium-high or prepare a charcoal fire. In a large bowl, whisk together the miso, soy sauce and ginger. Add the ground turkey, scallions, breadcrumbs and black pepper. Gently but thoroughly mix together. Shape into 4 patties, each about 3/4 inch thick.

To oil the grill grates, dampen a folded paper towel with vegetable oil, hold it with tongs and rub it over the grates.

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Heat a grill to high. In a large bowl, combine the beef, ginger, garlic, teriyaki sauce, vinegar, salt and pepper. Use your hands to mix together the ingredients, then divide into 4 pieces and shape into patties.

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Nutrition information per serving: 560 calories; 247 calories from fat; 27 g fat (11 g saturated; 1 g trans fats); 109 mg cholesterol; 36 g carbohydrate; 40 g protein; 3 g fiber; 1,055 mg sodium.

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Talking PigIf you’re hankering for some ‘cue, Sumter has two places to pick your

pork. If that’s not enough, Manning and Lee boast even more. Lucky for you (and us), we tried them all.

If you’ve ever heard a non-Southerner (otherwise known as Yankees, no matter

where they hail from) refer to “barbecue,” you know they weren’t talking about the smoked pork that defines Southern culinary tradition. Usually, the word is a catch-all for hamburgers and hotdogs on the grill. But in some places, barbecue has a very peculiar definition.

In Owensboro, Kentucky, it’s mutton dressed with butter and Worcestershire sauce. In Tomales Bay, California, its oysters on the half-shell topped with chipotle sauce. And in Sheboygan, Wisconsin, it’s a grilled brat. But down South, we all know that barbecue – or barbeque, bar-b-que, BBQ or ‘cue, depending on what

you happen call it – is that delicious concoction of smoked pork, slow-grilled over a pit, that has a sauce which tells everybody where

you’re from. According to Lake E.

High, Jr., president of the South Carolina Barbecue Association, barbecue

falls into four types, and only the Palmetto State boasts them all. Thanks to an influx of German settlements between 1730

and 1750, the Midlands favor mustard-based sauces. In the low country, Scottish immigrants prepared the vinegar and

pepper barbecue which still influences that region.

Around 1900, with the invention of ketchup, North Carolinians – especially those near Lexington – threw a little tomato sauce into their vinegar and pepper mixture, making that region famous for this blend. The South Carolina Pee Dee region and the upper middle part of the state, the upper coastal plain area, went whole hog when it came to tomatoes, however.

“This sauce has evolved only recently – that is, in the last 60 years or so – and it’s the last of the four major types,” said High. “It has rapidly spread over the majority of the nation due to modern transportation, modern marketing and the insatiable sweet tooth of the modern


American.”Jimmy Condrey has owned

the BBQ Hut, located at 1380 S. Guignard Drive in Sumter, since 1994. He buys pigs that way from 180 to 190 pounds and places them on a pit every “barbecue day” about noon. The hogs don’t come off until 6 a.m. the next morning, after being smoked for a full 18 hours. It’s an investment that sets Condrey apart from other barbecue makers, who smoke their ‘cue from 10 to 12 hours.

When it comes to good barbecue, however, Condrey, 59, insists that it’s a combination of factors: the wood, the cooking, the seasoning and the sauce, among others. What happens in the front of the restaurant is also crucial.

“It can be as good as anything in the world out back, but if they don’t take care of it up front, it’s not fit to eat,” he said.

Richard Bradham, 74, has

been managing Ward’s Bar-B-Que at 1087 Alice Drive for 18 years. Like other joints, Ward’s also serves hash, ribs and all the fixins – hush puppies, slaw, potato salad, baked beans and vegetables. Owner Bubba Ward also has a Liberty St. location. And in July, his son Buddy will open his own restaurant in Bishopville.

McCabe’s Bar-B-Q at 480 N. Brooks Street in Manning has a definite “hole in the wall” feel, but that only adds to the charm

of this celebrated barbecue joint, which has been featured in several magazines, including Southern Living. David McCabe, 62, said that he takes all week to get ready for the Thursday to Sunday schedule that characterizes barbecue eating. His secret?

“Not rushing anything you cook,” he said simply.

Henry Brailsford has owned D & H Bar-B-Que in Manning since 1999, but he’s worked there since 1988, when he


became its manager. D & H, which sits at 412 S. Mill Street, uses hams and shoulders for their barbecue, although they’ll cook whole hogs for special occasions. Like many of the other joints, the restaurant prides itself on their fried chicken.

“We’ve got some of the best fried chicken around,” Brailsford said. “Everybody orders their fried chicken from me. On an average Sunday, I’ll deliver 30 chickens to a local

church, just like I’m doing this weekend.”

Watford’s Barbecue, located at 341 S. Main Street in Bishopville, has been in business for 16 years and serves spaghetti and wings, in addition to pork. Owner and operator Lenora Watford said business has remained mostly good, despite the economic woes, and that the key to good business is just good food.

“You’ve got to be consistent,” she said. “You

have to make the food taste good every time. Being consistent is the most important thing.”

Carolyn Wells, executive director and co-founder of the 10,000-member Kansas City Barbecue Society, which she calls “the world’s largest organization of barbecuing and grilling enthusiasts, recently told CNN that part of barbecue’s appeal is the fact that it’s a slow food which bucks the nation’s fast-food

focus.“It’s not a solitary pursuit,”

she said. “It’s something you do with your family and friends…(and) a backlash against the hustle and bustle of daily life.”For more information visit:www.scbarbeque.comwww.carolinaQcup.com


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Service with a Smile

Virginia Brogden brightens Tuomey’s lobby every Wednesday morning.

Every Wednesday morning, as the early dawn hits Sumter’s horizon, Virginia Brogdon dons her salmon-colored blazer and settles into the lobby of Tuomey Regional Medical Center. She’s been there, waiting, for 25 years. Her face is the first that visitors and patients see, as soon as they walk in the door.

But Brogden isn’t sick. She’s a volunteer with more than 5,400 hours of service. And, while Brogden doesn’t receive a paycheck, her job still takes the spunk and tenacity of an air traffic controller. She fields every request with a different set of instructions and directions, missing nary a beat.

“It my second home and I just love it,” she says. “I try to speak to people and say ‘Good morning.’ You can tell when people are hurt, so I try to help them, any way I can.”

Widowed in 1991 and an avid volunteer at Grace Baptist Church for many years, Brogden helped with kindergarteners, pre-teen boy and shut-ins. She readily admits that she loves to stay busy.

“It’s bad to be by yourself all the time,” she says simply.

After launching her nursing career at Tuomey – so many years

ago that even she can’t remember when – Brogden began to feel the pain of the long hours with patients, which were encroaching on her family time. She switched to a job in environmental services, which gave her ample time off on weekends,

as well as an early workday. When it came time to retire, however, she just

couldn’t leave the people she loved.“They are so good to me and some of the patients still remember me,” she

explains.Brogden recently celebrated a birthday milestone, but she won’t be quitting anytime soon. Her last day on the job, she says, will be the one when she goes to be with the Lord.

“I love people and I love the Lord,” she says. “He’s the one who has let me live for the last 90 years.”


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The Love of (Her) Honey

After more than half a century, Naomi & Warner is still bringing in customers –

largely due to its owner’s devotion.

By Jamie Hudson Wilson

For more than fifty years, it’s been the place to shop for gifts in Sumter.

“There is nothing I don’t have,” says Naomi Warner, owner of Naomi & Warner on Sumter’s North Main. Packed with linens, jewelry, serving platters, cards and figurines, the store’s pale green façade heralds the northern entrance to downtown Sumter’s retail district. It’s a smorgasbord for the woman who needs anything – and who has everything.

“I can call up and order a present over the phone for somebody, because she knows me so well,”

says Dotty Kolb, who has shopped there for 35 years.

“I can say, ‘This bride is like this,’ or ‘This person is like

this,’ and she’ll say, ‘I know just the thing!’ Miss Naomi knows her customers. She knows our personalities. And when I go in, I feel like I’m a guest in her home.”

The doorbell chimes as another customer enters the store. Warner, who is amazingly agile at 90, leaps to her feet. “Can I help you find anything?”

Minutes later, next to the cash register and a corkboard filled with pictures – of family, friends, favorite customers and even a delivery man – Miss Naomi shares her business philosophy.

“Customers are a guest in my house,” she says,


unwittingly echoing Kolb. “We try to honor every person that comes in.”

But beyond the knick-knacks, tchotchkes and charm of the small store lies an unlikely love story. It began before the Warners moved to Sumter in 1956. Fostered deep within the original brickwork of their historic building, it endures still.

They married in 1940, after a whirlwind courtship. Miss Naomi stayed at home, while her husband, Warner T. Warner, stayed busy managing four jewelry stores in Buffalo, NY. But the prospect of a business partnership with a South Carolinian prompted the couple’s 1951 visit to Sumter, where a tour solidified Miss Naomi’s sense of home.

“We drove as far as Anne Park and my husband turned to me and said, ‘Well, what do you think?’” she says. “I kept saying, ‘I love it!’”

The partnership fell through, but the love for Sumter endured. So in 1956, the Warners opened their first shop at 101 Main Street. During the next four years, business grew beyond the capacity of their little corner store. In 1960, the couple packed up and moved to the other end of the block, which expanded their business – and their product line – even further.

“At that time, Main Street was … well, you just couldn’t even move on a Saturday night (for all the people)!” she says, her voice wistful. Things changed when a seemingly innocuous boardwalk was built on Main Street. “It drove traffic away.”

With the construction of Jessamine Mall, business began to drain away from the downtown area. A self-described sentimentalist, Miss Naomi says she stuck with the shop through the exodus of retailers, however. The Warners even turned down an offer from the mall owners to relocate.

“We loved the charm of downtown. I wish it would come back,” she says. “People would come to downtown Sumter, if they had something to come to.”

In the meantime, Miss Naomi and Warner spent almost all of their time together, working in the store.


“We were together day and night,” she says, with a broad smile. “When people would ask how long we had been married, he would always double it.”

Tragedy stuck in 1987, after 47 years of marriage. After a protracted battle with cancer, Warner succumbed to the disease. The love of her life gone, Miss Naomi was left to manage the store alone. Her eyes still gleam with the memory of her late husband.

Today, she admits that she has few interests beyond her family and the store. Her workday starts at 6:30 a.m. every morning and ends at 5 p.m. when the store closes. To some, that might seem shortsighted. But to Warner, it’s a labor of love – and a dedication to her late husband.

“I lived with him in this store all those years,” she says, her eyes soft. “I still feel him around me. How could I leave?”


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Home for Christmas?It’s been a long time coming, but one of

Sumter’s treasured icons has finally launched its historic restoration project.


It has “wedding” written all over it. If you’re young enough to dream of aisles and

white dresses – or have a daughter or granddaughter who is – it’s probably occurred to you that the Episcopal Church of the Holy Cross would be the perfect venue.

With its stunning Victorian Gothic architecture, Holy Cross, located on Highway 521 in Stateburg, is one of the few churches in the country

to be constructed entirely of the pise de terre, or rammed earth, method. Stained glass windows, crafted in Bavaria after the designs of the renowned Frederich Auerbach, line its walls. And an Erben pipe organ specially-ordered from New York – one of the few working examples of its type – has dominated the sanctuary since 1851.

The origins of the church date back to 1785, when the bishop established a “chapel of

ease” in Statesburg, for the convenience of worshippers weary of the trip across the King’s highway to present-day Pinewood, for services at St. Mark’s Parish, the area’s earliest Episcopal church. By 1788, the congregation had outgrown its tiny building. They constructed a new one, on land donated by General Thomas Sumter. Claremont Episcopal Church served the spiritual needs of the Statesburg community for 60 years,

until it, too, became too small for its burgeoning congregation. The Church of the Holy Cross was built in 1850.

The adjoining cemetery is a veritable who’s who of tombstones. More than 100 veterans of the American Revolution, the Civil War and World War I enjoy their eternal rest there. Its best-known resident, however, is Joel Roberts Poinsett, a statesman, diplomat, scientist and botanist


who served as the United States ambassador to Mexico and who died in 1851. Poinsett, who was responsible for American adoption of European-style military methods, also introduced the red-leaved Christmas plant that bears his name.

Holy Cross has survived earthquakes, hurricanes, tornadoes and other natural disasters, including a 1903 storm that tore off the

110-foot steeple. But the biggest challenge the congregation has ever faced may be its current one. In 1974, following a leak that caused the partial collapse of the southwest all, termites were discovered. Measures were taken but in 1999, more extensive termite damaged was found. The entire church interior had been devastated.

Now, after several rounds of lawsuits (the case is currently


at the South Carolina Supreme Court), the National Historic landmark is finally ready to begin renovations.

To say that it’s been a long haul to get there would be putting it mildy.

“I’m terribly excited,” says the Rev. Thomas “Tommy” Allen, rector, surveying the historic building on a hot afternoon in May, as a wide grin lit his face. “Ecstatic. Speechless, almost.”

The funds for the renovation were acquired primarily through private donations – most notably, a $1.5 million anonymous bequest made last year. Another grant of $250,000 was obtained through the National Parks Service’s Save America’s Treasures program. Mashburn Construction Co. Inc. is handling the project, which will cost close to $2 million.

The construction crew will is definitely facing a challenge. Asked how big the project is, Senior Project Manager Steve Hatton said simply, “Big.” It’s not easy renovating a building that dates back to 1850, after all – much less one that has walls made of earth. Many of the heart pine slats that create the interior roof, for example, must be replaced yet none are uniform. Each one must therefore be cut on site.

Sections of the roof must also be removed, one at a time, then immediately replaced, since no moisture can be allowed near the 20-foot, pise de terre walls. Workers will remove only

as much roof as they can repair and replace in a single day.

“If we damage it, we go to Hades,” joked Allen Wall, construction

superintendent. “At least that’s what the architect said.”

An even bigger problem will be the exterior roof above the altar. On the outside, it is covered by

concrete tiles. On the inside, the concave roof is decorated with intricate lime rosettes. To preserve the rosettes, the contractors will need to use foam-

covered scaffolding, in case one falls. They will place more foam on the floor beneath the scaffolding, along with a wood base to hold the scaffolding. Then they’ll go outside

and completely remove the roof.

“What’s unique about this job is that the roof has to come off in order to make the repairs,”

explained Hatton. “Normally you do that from the interior.”

The contractors, who said that they don’t consider themselves specialists in historic preservation, are still confident. In the meantime, their ambitious schedule has parishioners dreaming of returning to their church home.

“It’s been a long, long time,” says Retta Sanders, a lifelong member of Holy Cross who volunteers as the church’s historian. “The timeline says it will all be complete by December 21. That would mean we’d be in by Christmas. Christmas!”

She sighs, glances around the empty church, where all of the stained glass windows, icons and historic markers have been removed, and adds, “It would be just wonderful.”

The Sumter Chamber of Commerce contributed information for this article.


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www.WesmarkFamilyDentistry.com

Sumter, SC June 2009. Sumter dentist, Fred Danziger, a member of the American Academy of Dental Sleep Medicine, knows how eff ective an oral appliance can be in the treatment of a common sleep disorder known as obstructive sleep apnea (OSA). Many of his patients have found much needed relief through this simple treatment option.

New professional guidelines have provided further support for what both Dr. Danziger and his patients already know: oral appliances, which are similar in appearance to an orthodontic retainer or a sports mouth guard, are an excellent treatment option for patients with mild to moderate sleep apnea, and snoring.

Th e practice parameters which were created by the American Academy of Sleep Medicine and published in the journal Sleep, were written by an expert task force and were based on an accompanying review of scientifi c evidence. Although the parameters recommend continuous positive airway pressure (CPAP) as a fi rst line of treatment with severe cases of OSA, they also state that oral appliances may benefi t a percentage of patients with more severe levels of airway obstruction. Th e task force also concluded that it is appropriate to use oral appliances to treat snoring patients who do not respond to behavioral interventions such as losing weight or changing sleep positions.

“Th ese guidelines support what I have seen fi rst-hand in my experience over the years in dental sleep medicine,” said Dr. Danziger. “A professionally fi tted oral appliance can be the best treatment for many people who suff er from sleep-disordered breathing. Oral appliances are less expensive and more convenient than other available treatments, and they have a high rate of success in mild and moderate cases of sleep apnea.”

While snoring is common and often harmless, it can also be a warning sign for OSA, a serious medical condition that aff ects an estimated 20 million people in the United States. Dangers related to OSA include severe daytime sleepiness, an increased risk of high blood pressure, and higher rates of heart attack and stroke.“Obstructive sleep apnea occurs when the tongue and soft tissues in the back of the throat collapse and block the airway during sleep, which produces pauses in breathing that prevent air from getting to the lungs,” explained Dr. Danziger. “Th ese pauses can occur a few times or several hundred times per night.” When worn during sleep, an oral appliance maintains an opened and unobstructed airway in the throat by repositioning or stabilizing the lower jaw, tongue, soft palate or uvular. Th ere are many types of oral appliances, with some designed only to treat snoring and others for both snoring and sleep apnea therapy.

Th e new practice parameters recommend that patients with mild to moderate OSA use an oral appliance when they prefer it to CPAP, which is the most eff ective treatment for sleep apnea. An oral appliance should also be considered by patients who are unable to successfully use CPAP or who fail surgical intervention. Patients with severe cases of OSA may also benefi t from an oral appliance when CPAP or surgery is unsuccessful.

According to Dr. Danziger, the most common warning signs for OSA are frequent and loud snoring, daytime sleepiness, and waking up during the night with a choking sound or gasping for breath. Often it is the bed partner of a person with OSA who fi rst recognizes these symptoms. Men and women who are obese are also at a higher risk for this disorder. Medical treatment is necessary to prevent OSA from having a detrimental impact on an individual’s physical health.

“Anyone who suspects that he or she might have sleep apnea should consult a sleep specialist right away,” said Dr. Danziger. “If testing reveals that sleep apnea is present, then we can work with the sleep specialist to determine which treatment option is best for that person.”

Dr. Danziger has been making oral appliances for snoring and OSA for the past 19 years and has designed and developed the ‘Z’ appliance, one of many that are available in the treatment of these disorders. He is the former chief, Division of the Medically Complex dental patient at the North Shore-Long Island Jewish Health System, Man-hasset, NY. He has been consultant to both the North Shore-Long Island Jewish Hospital and the Winthrop University Hospital sleep disorder centers, of Long Island, N.Y. He is presently a consultant to the sleep disorders center of the Roper St. Francis Hospital in Charleston, SC. Dr. Danziger is a member of the American Academy of Dental Sleep Medicine and has lectured extensively on a dentist’s role in the treatment of snoring and OSA.

To schedule a consultation with Dr. Danziger at Wesmark Family Dentistry, call 803-469-2060.


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The SixBy Annabelle Robertson

I had an interesting conversation awhile back. It was, as most conversa-tions are, about relationships.

An old friend was describing his deci-sion to end one. He had fallen deeply in love. They had many things in com-mon; the chemistry was strong. They spoke of a future together.

But years of singleness had left him cagey about commitment. He had spent decades creating a comfortable life with all the accoutrements. He had raised a family. He had sacrificed. He had achieved. Now, he was finally able to enjoy it all. He had peace and quiet, with no one to bother him. Then she came along.

He was a romantic. He longed for a relationship. But to commit, he knew, would require significant change on his part. To his credit, he started making those changes. A little here, a little there. No matter how hard he tried, however, he kept reverting to his soli-tary ways. Ultimately, it became easier to end the relationship.

Webster’s defines “change” as the act of undergoing a “transformation, transition, or substitution.” In my friend’s case, change would have meant transforming himself, transitioning his lifestyle or substituting some of his pursuits. Quite possibly, it would have meant all three. His girlfriend loved him. She was patient. But he had grown used to being on his own, and being accountable to no one. “I love her, but this relationship has been painful,” he said. “Ending it will end

the pain.”It may be awhile before my friend

feels ready for a relationship. As I pon-dered his dilemma, however, I realized that he wasn’t alone in his assumption that if it hurts, it must be shunned.

In The Sacred Romance: Draw-ing Closer to the Heart of God, John Eldredge (author of Wild at Heart), speaks of this decision. “The world is a dangerous and unpredictable place,” he writes, “so I will hunker down and survive, taking little risk, doing what I can to protect myself, even if it means cutting myself off from others and from my dreams.”

My friend didn’t cut himself off from love because he wanted to be alone. He didn’t do it because change – like everything worth achieving – would have required pain and sacrifice. He had plenty of discipline. And he had been successful in many other areas of life, because he had been willing to pay the price.

He ran because he was scared. Scared of loving, and not being loved in return. He was created for love, and for relationship. But he was terrified of getting his heart broken.

If you’re married, you opened up your heart when you walked down the aisle. But pause a moment, and consider that intimacy – true intimacy – requires a constant giving of the heart. Like parenting, it’s a 24/7, 365 day-a-year give-a-thon. And the moment we refuse – the moment we begin to wall ourselves off, even a little – is the mo-

ment when the cold begins to creep in. We won’t notice at first, but it is taking root. Eventually, that cold will turn to frostbite. It will kill our relationships and deaden our souls to all that we were created to be.

Ezekiel 11:19 says, “I’ll give you a new heart. I’ll put a new spirit in you. I’ll cut out your stone heart and replace it with a red-blooded, firm-muscled heart.”

The heart, like the will, is a muscle. To keep them strong, we have to use them. Regularly. Without that gym, we’ll be weak and out of shape in no time. The longer we’re gone, the harder it will be to go back. And the more it will hurt when we finally do.

Sometimes, exercising the heart is as easy as a kind word, a card, a cup of tea. Other times, it’s sheer agony. We lift and heave and grunt under the weight of our unforgiveness, anger and fear. It’s painful to do what we need to do, rather than what we want to do. We can feel the very fiber of our being – all the self and stubbornness – tearing apart. The next day, we’re sore and aching. But deep inside, we know that our muscles are being strengthened and enlarged.

We all long for the easy button in life. It’s that other button, however, which usually gets us where we want to go. Fortunately, like the Bionic Man, we have the technology. We can be better, stronger and faster than before. All it takes is a little pain.

Being bigger, stronger and better than before might require a little pain.

Million Dollar Change

48 • IRIS • July/August 2009Since 1935 - “Celebrating our 74th Anniversary”

444. N. Guignard DriveSumter, SC - (803) 775-1209

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Iris Magazine -- July/August 2009

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Transcript of Iris Magazine -- July/August 2009