Newsletter
Search
Close this search box.

Day: September 30, 2018

Carolina Forest

by

A Family First Unincorporated Community by Melissa LaScaleia Carolina Forest is a family-centered community located between the cities of Myrtle Beach to the east, and Conway to the west.  All addresses which fall under the 29579 zip code are designated as part of Carolina Forest, the fastest growing unincorporated part of Horry County. Long ago, this area was owned by International Paper. In the 1800s, the company managed vast tracts of forested land, and farmed and milled the trees to produce paper and wood products. Although they cut down some trees in this area, they decided to keep it primarily forested. Over time, the company’s interests expanded into real estate, and they sold off wide expanses of the wooded area to developers. Eventually they entered an agreement with Horry County to return the land to the residents through a developmental plan, the stipulations of which included restrictions on how quickly houses could be built. It expired at the end of 2017, leaving no constraints on the developmental process. As a result, there has been a surge of construction in this area over the past year. But the same preservation instinct has guided the land owners of today, just as it did back then; and large portions of this area have been set aside and protected as conservation land— making the moniker, Carolina Forest, an appropriate one. “We’re like an urban PUD,” says Carole Van Sickler. “Market Common was planned as an urban PUD, but unlike them, we don’t have such a heavy focus on business or retail— we are mostly a residential district.” Carole van Sickler, president of the Carolina Forest Civic Association, stands in front of a bent tree— a pictorial testimony to the recent affect Hurricane Florence has had on the area. — Photo Meganpixels Parker Because a census is done every ten years, there are no current statistics for the population, but some estimates tally it at around 50,000. There are roughly sixty HOAs that traverse the twenty-five square mile area. Despite its size, Carolina Forest is an unincorporated area, nor is it an incorporated city. “We have a unique face in that we don’t have direct government here,” Carole says. “We have county government that governs us.” As a result, in November 2009, area residents created the Carolina Forest Civic Association, a 501(C)(4) organization to identify community issues and work as a body with government agencies to address the needs of Carolina Forest. The organization is one hundred percent volunteer run. Carole is the current president. She joined the organization in 2010, and has served on the board in various capacities since 2011. “We don’t get paid or ask for money,” Carole says. “We just ask for people to join, and to give their time and opinions.” “We create a voice for the residents through all levels of government to make sure our voices are heard and our issues are recognized,” says Jeff DeSantis, a member of the board. The Carolina Forest Civic Association recently championed that community voice to great effect. One of the group’s main focusses at this time is public infrastructure—garnering support for the building and expansion of public roads to better manage traffic. “We create a voice for the residents through all levels of government to make sure our voices are heard and our issues are recognized,” says Jeff DeSantis, director of the Carolina Forest Civic Association. — Photo Meganpixels Parker Carolina Forest is currently in Ride 3, which means they are next on the docket to receive roadway attention. Carolina Forest Blvd is being widened, and there are plans to build additional roadways to help manage traffic flow. The association is working with Horry County to represent the community’s needs and preferences in the design of these roads, as well as to secure the necessary funding for the projects. “When Horry County came out with the initial concept for the expansion of Carolina Forest Blvd,” Jeff says, “the blueprint looked like a straight 5-lane highway, rather than a boulevard. The community wanted to retain the homey look and feel of a boulevard— to look like Market Common, with street lamps and green rotaries to offset the harshness of a straight design. We pushed for what we wanted, and as a result, we secured most of what we asked for.” In addition, the Carolina Forest Civic Association has a focus on giving back to the community. They host the HOA Committee group which is devoted to bringing HOA board representatives together to discuss the topics and challenges that they are facing, and then address those as a community. “We connect them with other HOAs who have had or are having similar challenges so they can help each other,” Carole says. “We are absolutely a family first community, we’re always looking out for one another,” Jeff adds. “We do a lot of our communication through a closed Facebook group for area residents; it was started a couple of years ago, and it currently has 7,000 members.” A current community hot topic is that of public safety. “We are absolutely a family-first community, we’re always looking out for one another,” says Jeff DeSantis. Here Carolina Forest residents Grace Ferrara (left) and Stacey Shankle (right), help organize relief supplies for the community in the wake of the storm. “Carolina Forest has three police officers at any given shift, while Conway, with similar population numbers, has thirty,” Jeff says. As a result, many communities have come together and implemented a neighborhood crime watch, while HOAs have hired external patrol watches to protect their communities. The Carolina Forest Civic Association recently hosted the Joe DeFeo Scholarship Charity Golf Tournament on September 1. The profits will fund scholarships for graduating high school students as they embark on college careers. In October, the association is hosting a business expo in Carolina Forest. There are forty-three vendors, small businesses, who will come out for the opportunity to network with the community and pull the community closer together. The Carolina Civic Association has $10,000 in raffle … Read more

Liz Callaway’s 810 Cafe & Sweets

by

The Newest Spot for Java and Conversation in the Market Common by Melissa LaScaleia Inside the Market Common’s recently opened family-friendly entertainment complex, 810 Billiards and Bowling, there is a new early-morning breakfast and sweet spot that just arrived to delight people with beverages, treats, and to top it all off—good talk. Liz Callaway’s 810 Cafe & Sweets serves breakfast, lunch, barista-crafted coffees, specialty teas, and sweet treats beginning at the early morning hour of 6:30, where Starbucks used to be, in the former Piggly Wiggly.  They serve freshly-made, chef-created dishes from their kitchen, with a separate chef, breakfast, and lunch menu from 810 Bowling. “When I first got a tour of the facility,” Liz says, “I saw they had a brick oven, and I got so excited to use it. I asked the chef to create dishes to incorporate it into the breakfast menu.”  He did, and now they offer brick-oven breakfast pizzas with an egg swirled onto the crust in a culinary cream; Mediterranean style; and with meat. The food is made fast, but you can also call ahead to have your order waiting for you.  Liz made it official with the snip of giant scissors on August 31. The grand opening was celebrated live on her radio show, as her fans and the local community turned out to support her and the cafe For Liz, high-quality food with local roots is important. At her cafe you’ll find the breads, muffins, cookies, and other sundries of longtime Surfside Beach staple, Benjamin’s Bakery.  There are fudge, pralines, and truffles from her cousin’s chocolate confectioner shop in Mt. Pleasant, Sweet Juleps. She serves creamy frozen custard by Republic Ice Cream, a small company which continues to faithfully produce their grandfather’s original recipe from Coney Island here in Myrtle Beach. And she sources coffee from a supplier in the Wilmington area, roasted right in NC. “We also sell candy by the pound,” she says. “People can fill up bags with old time favorites like M&M’s, Jelly Belly’s, Jordan Almonds, nerds, and salt water taffy. Liz co-hosts a hit news talk show called, The Hot Talk Morning Show With Dave and Liz on WRNN 99.5 FM. It covers local, regional, national, and global news topics and politics. It’s currently the number one rated morning show on the Grand Strand.  Several years ago, she was nominated for a national Marconi Award. She’s also the spokesperson for Conway Ford, and is regularly seen on TV. Liz already has a tremendous connection with people in Myrtle Beach due to her media presence. “I want to be involved with the cafe because I’m very community-oriented,” she says. “Since I moved here, I’ve wanted to absorb everything around me so I can serve people better on the air. So I attend all the events I can and people know me personally. The morning talk show has allowed me to have the reach I want to have to bring people together. With this cafe, now I can create community here. Liz Callaway is a popular media personality in Myrtle Beach. She co-hosts a hit news talk show weekday mornings, and regularly appears on TV for Conway Ford. “When I first took a tour of 810 Billiards and Bowling, the team began speaking with me about what a valuable place it was for a meeting space in the Market Common, and that they were thinkingabout putting a coffee shop inside. “When the Starbucks in the Piggly Wiggly closed, there was no longer any place to get barista crafted coffee at 6:30am in the Market Common. There were always the same people there; it was a community spot. People would go there and have their coffee and breakfast. When that closed, it left a void in the community.” A few weeks after their conversation, the 810 team asked Liz if she wanted to help bring the cafe to life and bring breakfast and coffee back at an early hour. “I had been interested in getting involved in a local business for a long time, says Liz. “When I met with the 810 Billiards and Bowling team, it felt like a natural fit. The cafe will be a place where locals and tourists can come and have that old-fashioned style coffee shop— a place to exchange information and stories.” High-quality, locally-sourced food is important to Liz, who stocks the cafe’s larder with fresh, homemade goodies from such notables as Benjamin’s Bakery, Republic Ice Cream, Sweet Juleps, and more. — Photo Meganpixels Parker Liz Callaway’s 810 Cafe & Sweets celebrated its grand opening on August 31, 2018. Liz brought her radio show out of the studio and into the cafe, live on stage. They invited the mayor of Myrtle Beach, and the new president and CEO of the chamber of commerce, Karen Riordan. They had a live studio audience, with a ribbon cutting during the show.  “It was fun,” Liz says of the event. “The listeners have gotten to know me over the years and they were excited to help me celebrate.” Every Saturday, Liz hosts Jump ’n’ Java from 9-11am: free dance lessons sponsored by the non-profit Ballroom Dance Preservation Society. “To tie in the radio show with my cafe, I created Cafe Chats with Liz Callaway,” she says. “I invite guests into the cafe in the morning and interview them on stage. Then I open it up to the public for a Q & A. I plan on having more events too. “I just want this cafe to a be a place where people can meet. What better place for great conversation than over coffee?” This company has now permanently closed.

Hope Thru Cancer

by

Holistic Cancer Coaching with Pam Wilk and BJ Moore by Melissa LaScaleia Pam Wilk and BJ Moore are holistic cancer coaches certified through The Center for Advancement in Cancer Education in Pennsylvania. Together they founded Hope Thru Cancer, located in Murrells Inlet.  Below, the two explain what a holistic cancer coach is, and how they show up for their clients in this capacity, everyday.  Cancer is an illness that today touches almost everyone. Almost everyone, at some point in life, will know of someone who has had it. Today’s statistics show that 1 in 2 American men will receive a cancer diagnosis at some point in their lives, and 1 in 3 women will as well. Both Pam and BJ’s personal stories with cancer have shaped their lives and their passion for what they do and brought them to where they are today. “Patients receiving a cancer diagnosis often search for holistic, integrative, and alternative approaches to improve their quality of life and disease outcome,” BJ explains. “They can become confused and overwhelmed by all the information and misinformation available to them. A holistic cancer coach can help to navigate and guide their choices.” “When my husband was forty-four years old,” Pam says, “he was diagnosed with stage three colon cancer. That was the beginning of my quest to find out why certain people get cancer and what causes it. When we went to the oncologist and asked what he should eat, he said, ‘It doesn’t matter. Let him eat whatever he wants.’ “I knew that wasn’t right. With our limited knowledge at the time, we changed many things about our diets; he continued multiple rounds of chemo but died at the age of forty-seven. This is why I do what I do. I want others to become empowered to take control of their health and that of their loved ones.” “I met Pam when I was going through chemotherapy ten years ago with my first bout of breast cancer,” BJ says. As a certified health coach, Pam taught me the importance of nutrition and the role it plays in healing. Since then, I have been on a path of change that has helped my body to cope with a recent health challenge, and inspired me to make use of my clinical nursing background and partner with Pam in Hope Thru Cancer.” “My journey as a two-time cancer thriver has been transformational. It has put so many amazing and courageous people in my path.” -BJ Moore —Photo Meganpixels Parker “Everything we offer is highly individualized,” BJ shares. “Our plan is based on how the client embraces what is happening to them. Our intent is to discuss options designed to improve overall health while they are on the path that they have elected.” The duo help their patients to clarify their goals, and work with them to develop a plan to help them achieve those goals. “My journey as a two-time cancer thriver has been transformational,” BJ says. “It has put so many amazing and courageous people in my path. “I want others to become empowered to take control of their health and the health of their loved ones.” —Pam Wilk — Photo Meganpixels Parker “I believe that my positive attitude and energy are gifts that I bring to others in supporting and helping them to face cancer.” “There are many proven lifestyle changes that can reverse cancer or reduce the side effects of treatments like chemotherapy,” Pam says. “Our message is for everyone, not just those coping with cancer. What we do is help people get to a healthier place. That is for everyone. “I like to tell people, that the pain that we’ve experienced has set us on this path, and it has given us purpose for our life, and now that purpose is our passion.”  Hope Thru Cancer Providing educational resources that can help people prevent, cope with, and beat cancer with diet, lifestyle and other immune enhancing techniques.  Services include: individual and small group coaching sessions, workshops, and group presentations. Envelope Facebook Phone Internet-explorer

Lobster House

by

Fresh Seafood, Beautifully Prepared, At Prices that Don’t Cost a Fortune by Melissa LaScaleia Earlier this year, the family owned and operated Lobster House restaurant opened its doors to patrons, next door to the Myrtle Beach State Park. Second-generation Vic Parsadanyan is the head chef and creative force behind the new restaurant.  “The restaurant caters to two types of diners,” Vic says. “It’s a place where everyday people are coming from work in the evening and want to get something good to eat in a nice environment without feeling nervous about the cost. It’s also a destination spot for those seeking an upscale dining venue to celebrate a special occasion.”  As he describes the dishes he offers and how he prepares them, his cooking techniques reflect his passion for using fresh food and simple ingredients; he has the knowledge of how to use the whole part of the animal or food item to maximize health and flavor. It’s old school sustainable cooking at its finest. Lobster House offers four specials every day. For the first, patrons can select any three of the following sixteen options, and receive a biscuit and their choice of side— mashed potato, rice, broccoli, rice pilaf, corn on the cob, asparagus, garlic baked potato, french fries, or mac and cheese— for $20. Those options are: – a large piece of breaded and fried catfish                        – oven baked garlic parmesan tilapia– 5-6 oz USDA choice Angus beef steak, (always fresh and never frozen), cleaned in house– 8-9 oz chicken breast marinated and blackened. (Vic melts the beef fat from the steak he prepares and turns it into a liquid fat to cook the chicken, then grills it.)– ½ pound clams dressed in basil pesto with the restaurant’s own home-grown basil and three kinds of cheese– ½ pound spicy beer-battered mussels– lobster tail– lobster bites— a variety of small lobster tail meat– flounder baked or fried– popcorn shrimp– 6 jumbo shrimp fried or grilled– home-breaded fried calamari– clam strips– 6 pieces of shrimp scampi– 3 fresh oyster Rockefeller topped with homegrown basil-a 95% crab meat made-in-house crab cake A view of the bar with its striking black and grey granite top. Lobster House caters to the after-work crowd looking for a high-quality affordable meal in a relaxing environment, as well as those celebrating a special occasion. — Photo Meganpixels Parker The second special: if you dine before 4pm, you can choose one of the above sixteen options, with a biscuit and side for $9.99. The third option offers a three course dinner for two for $30. There are seven substantial appetizer options from which diners can select one to share; each person selects one main course from the aforementioned sixteen options, plus a side and a biscuit; and finish their meal with individual house-made fresh desserts. “There are two choices for dessert,” Vic says. “It’s a cream horn and an eclair.”  Vic is dedicated to keeping things fresh; any remaining pastries past their second day are welcomingly distributed amongst staff, but never served to guests.  The fourth special is a fried basket comprised of any two of the following: catfish, calamari, chicken strips, clam strips, popcorn shrimp, tilapia, and flounder. The dinner comes with fries, hushpuppies, coleslaw, and tartar sauce for $15.99. “The sixteen choices keeps it very interesting for people,” Vic says. “They can get a lot of different combinations, and it keeps them coming. We are here to provide fresh and affordable seafood to the community. The bills at most seafood restaurants are unbelievable. We built this concept on the belief that we could offer something nice at the beach that doesn’t have to cost a fortune. And why settle for one item if you can get three?”  The tantalizing trio plate of lobster tail, shrimp, and Angus steak. This special and many others are available daily. — Photo Meganpixels Parker “We wanted a place where people can come everyday,” Vic continues. “If you go to the grocery store to buy something to cook for dinner, you’ll pay at least $20 at the register. So now you can come to Lobster House and let us cook for you.” The upscale side of the Lobster House menu features an a`la carte menu with offerings like scallops, salmon, raw oysters, and lobster. They serve steam pots on big trays, made with fresh steak tips instead of sausage. And all the fish is always fresh. The lobsters come six days a week, alive and direct from Portland, Maine. They swim around in a lobster tank in the center of the dining room, and patrons can select the one they’d like for dinner.  “We bake our lobster tails differently than anybody else,” Vic says. “We treat them with a special blackening and bake them with butter. They are delicious.” Their huge full bar is made of black and grey granite and beautifully decorated; there is ship paraphernalia throughout, and the vibe is that of an old sea captain’s ship. “What I love the most is when I enter the dining room and I feel this vibrancy,” Vic says. “I see a plate put in front of someone dining with us for the first time, and I see the expression— the customer is wowed and surprised. I love to see that on people’s faces— I can feel how delighted they are with the food and the service.” “I love Myrtle Beach because it’s a fun town,” he adds. “My feeling is that it’s like it is always a holiday. I’ve been here for many years now. We stay open year-round, and when it’s the summer season, it’s a time for hard work, but also great reward. People are smiling. It’s like the motto— beautiful places, smiling faces. And the smiles add to the beauty. “And when the season is over, it’s a rest time. It also feels like a holiday. Now your tired bones will get some rest, and there is more time to … Read more

Healthy Home

by

by Richard Bischoff, owner of Healthy Home As my wife and I move into our new house in The Cottages development, we continue to hear the greeting: “Hello! Welcome to the Market Common!” from our neighbors.  They have all been very friendly and helpful and we are looking forward to this no-car-necessary lifestyle. We love the idea of riding our bikes to go out to one of the many restaurants we enjoy, and then taking a ride through the neighborhoods after dinner. We love the beach, and now with Myrtle Beach State Park just across Business 17, we can even take our golf cart. It’s great to see so many people out walking, running or riding bikes. It’s definitely an active lifestyle. Here, at his rug spa on Hwy 501, Richard applies a pre-treatment which prepares the carpet to be cleaned. — Photo Meganpixels Parker We are Richard and Elizabeth Bischoff and we moved here in 1986 from Toms River, New Jersey and started Healthy Home, a cleaning and restoration company. We moved here with our three children and over the years we had three more, and now we have eight grandchildren.  Our little family owned business has grown to eighteen employees, and we just opened up a rug spa for area rug cleaning just off of Highway 501. Now that I have run the business for thirty-two years and have hit the young age of sixty-six, my son Noah is slowly taking the reins and is the face of the company.  We still believe in old-fashioned values of trust and integrity and doing the right thing by our clients, always. Richard (above) has been running Healthy Home for thirty-two years. His son Noah, is now taking the reins. — Photo Meganpixels Parker Each of our services will help you to have a more healthy home. We’d love for you to give us a chance to earn your trust in taking care of your flooring and furnishing investments. We are happy to give you a complimentary Healthy Home assessment for whatever you may need cleaned, protected, and maintained. It is our mission to give each of our clients an amazing clean, and provide them with the most outstanding service ever, thereby giving them a phenomenal experience— all with a 200% guarantee.  When you trust us to provide you with one or more of our many services, you will receive the Healthy Home Experience— our signature way of treating our customers with thoroughness and consideration.  Healthy Home Open 7am-7pm M-F; Sa 8am-4pm. 24 hour emergency service call.    Envelope Facebook Phone Internet-explorer

The Countertop Store

by

Design, Layout and More by Melissa LaScaleia Husband and wife team Scott and Larissa Madill are co-owners of The Countertop Store in Myrtle Beach, which offers custom-designed and constructed countertops and factory cabinetry for your kitchen and bath.  They handle the design, sale, layout and installation of all cabinets and countertops for residential as well as commercial spaces. They fabricate and install granite, quartz, solid surface, and laminate countertops. Scott has always been familiar with tools and building projects— both his father and grandfather remodeled and built houses in Canada, where he was raised. “I was born on the West Coast,” Scott says, “and grew up in Ontario. My parents moved down here when I was in high school, and I finished my senior year at Myrtle Beach High School.  “I got started in the countertop industry when I was in my mid-twenties. I started working for a local company in Myrtle Beach, making countertops and installing kitchens and showers. Eventually, I moved back up to Canada, and met my wife on Vancouver Island. Aside from being a commercial diver in the Gulf for a few years, I’ve always done this.” Kevin Hepburn in the outdoor granite yard. — Photo Meganpixels Parker Scott eventually returned to the East Coast, and ran his own business on Cape Cod. He and Larissa relocated to Myrtle Beach eighteen years ago, and they’ve run The Countertop Store here, since 2000.  “And we’re still here,” he says with a laugh, “so we must be doing something right.” Their bright, spacious, and beautiful 1400 square foot showroom hosts a variety of countertops, cabinets, sinks, and samples of countertop materials from all major manufactures of quartz and solid-surface counters.  “We have everything here that people need to make their choices for a kitchen or bathroom installation or remodel,” Scott continues. “Granite is the most popular material for countertops. We have a large granite yard behind the store where we stock full slabs so people can see what the entire stone looks like rather than buying a tiny sample and trying to visualize what it will look like expanded. It looks different in its larger size, so we’re happy to be able to offer this to our customers.”  They also have a selection of quartz slabs in their warehouse, with the ability to order hundreds of other colors from a number of manufacturers. Some people come to The Countertop Store with the measurements for their space. But Scott and his team will also come to you to look at your job, take measurements, and give estimates.  The quartz showroom at The Countertop Store. — Photo Meganpixels Parker “We’ll take out their entire kitchen and bathroom and put it all back together,” Scott says. “And they don’t have to go anywhere else. We can handle all the plumbing and detail work. If it’s just a countertop installation, we can do that in one day.” The Countertop Store also works with general contractors.  “We are more interested in customer service and interacting with our clients,” Scott says, “so we work with many smaller contractors. My most favorite part of what I do is making customers happy. We have thank you cards from our customers all over our office—many from people expressing gratitude that we completed a job that somebody else wouldn’t do because they thought it was too difficult. “Our reputation and word of mouth is 85% of our business. And that’s a lot for Myrtle Beach. I love that every job is different. This work isn’t monotonous. It’s the aspect of carpentry I’ve done my whole life.” Kevin Hepburn is the operations manager and has been with The Countertop Store for about thirteen years. He oversees the fabrication shop and all of the installations. Additionally, he orders all of the countertop materials, sinks, and tools needed to keep his shop going and the installations on schedule. Kevin Hepburn shows a special-order granite top called Colada White Granite from Brazil. All customers are allowed to see the slabs in the granite yard which gives them a better perspective about what the final product will look like in their home. — Photo Meganpixels Parker Tanya Hepburn, Kevin’s wife, has been the admin assistant for five years and handles most of the day-to-day paperwork, but is also available to assist customers when they come through the door. Steve Pinnell handles all of the cabinet design layout for customers. His background is in residential construction. He had his own construction company in New Jersey where he worked with kitchen and bath restoration for about twenty years. “The Countertop Store did my countertops for me through other companies I’ve worked for,” he says. “And three years ago, Scott invited me to join his team. What I like about working here is that I know we do everything the right way. I’ve dealt with a lot of other countertop fabricators, and The Countertop Store is really the only place I’ve never had a problem with in terms of installations, how they do things, and keeping customers happy. I like that they do everything the right way.” The Countertop Store Open M-F 8am-5pm, Sa 10am-2pm. Envelope Facebook Phone Internet-explorer

Jack Walker Planning Director

by

Urban Planner and Powerhouse Behind the Market Common by Melissa LaScaleia Jack Walker was the oldest of six children, and grew up in Columbia, South Carolina. As a boy, he had a paper route that took him through his neighborhood and beyond, exposing him to a variety of home styles, building materials, and landscapes.  Jack was disheartened by the landscapes and neighborhoods that he saw. The experience inspired a passion in him to pursue urban planning while he was still in his youth, to affect how neighborhoods were shaped and built. To carry out his vision, he attended Clemson University and graduated with a degree in architecture. For the early part of his career, he focussed on historic preservation in the Columbia area. From there he segued into large-scale municipal planning, which led to him develop a deeper understanding of the interconnectedness between the human and built environment, specifically the importance of greenways in protecting the environment and establishing healthy communities. Jack spent many childhood vacations with his family in Myrtle Beach. In 1984, he returned to the area on a contract position for the City of Myrtle Beach, and eventually became the first director of planning for the city— trading private sector work for public. This was just prior to the closure of the Myrtle Beach Air Force Base and the redevelopment years of the ’90s. Jack played a key role during the post closure time frame, which has earned the moniker the “Golden Age” due to the successful collaboration by officials, creation, and initial implementation of wide-scale urban planning for the city, which was projected to occur over the next thirty years. He played a major role in the redevelopment of the area that is today the Market Common, but his vision extended throughout Myrtle Beach and included new master plans for the downtown area of the city as well as the Myrtle Beach Pavilion area. The state of the economy was an asset for the city’s plans, as many new high-rise hotels and projects were already underway.  Jack served on a number of boards and committees dedicated to the Myrtle Beach Air Force Base redevelopment. He, the Myrtle Beach Air Force Base Redevelopment Authority, and the city, worked closely together to make the project a reality.  First, Jack worked with Design Works, L.C. to create a master plan for the area. Integral to the plan was the creation of housing and job opportunities for the area’s residents. They took into account the existing architecture of the base and tried to preserve, where possible, any buildings and spaces that could be integrated into the new concept with ease. Jack brought his passion for outdoor urban recreation spaces to the design of the Market Common, implementing paths and trails to facilitate a walking, biking community.  He assisted with the design of Grand Park, and envisioned the Market Common as being a representation of what the future of the rest of Myrtle Beach could look like: a combination of sustainable, local economy, creative and attractive use of land, living spaces, and outdoor recreation opportunities. He conceptualized Perrin’s Path, a roughly mile-long walking/biking path which runs from 48th Avenue North to 62nd Avenue North. The path, which took ten years to complete, is quiet, wild and woody, connecting those who traverse it with the native flora and fauna which was prevalent everywhere before the city was built.  The path is interactive, with interpretive signs along the way that illustrate birds that frequent the area, and benches made from bug-resistant wood. In time, the big-picture intent is to link it to the East Coast Greenway, a network of trails that connects Maine to Florida. Jack retired as the city planning director in 2015, but continues to act as a presence and force in our community with his forward-thinking use of urban space.

Identity Closure and Exaltation In Unbridled Cuteness

by

Charlie’s Corner is the domain of Charlie, the furry four-legged lady’s man of Market Common. Each month, he’ll share information to help all new, visiting, and existing doggie community members get the most out of life alongside their human companions. Here, we’ll feature his reflections on what it’s like to be a dashing downtown doggie, as he reminds all of us how to play well together.  This October, Charlie tunes into the wisdom of the fall season and gets identity closure. “Well, it’s certainly been a whirlwind of a few months for me as far as my identity is concerned. It all started back in the August edition when I had a DNA test done with Dr. Hardee in the Market Common to determine what breed of dashing doggie I am.  But then I got played for a fool by some rogue squirrels in the park, who told me that my loving family had told them I was part pit bull and part St. Bernard. Ah I was so duped! (You can read all about my previous mis-adventures in the September and August editions.) I cleared up the mystery finally when I went to Megan and confessed that I thought I was a part pit bull part St. Bernard for the past two months, and asked her what I really was please.  She laughed so hard at my admission that she started to cry, and I was worried she might hurt herself. But all was well. And eventually she recovered her breath to tell me that I am…Are you ready…?  Part Maltipoo and part poodle. There you have it— me! And wow when I heard that did it feel right in my doggie bones from the tip of my nose to the tip of my fluffy tail. It just goes to show that being yourself should feel both good, natural, and easy. So now I’m hard at work learning all about my particular heritage. Let’s begin with the Maltipoo. Well, first things first, people— shameless self-flattery. A quick Google search revealed images of unprecedented cuteness, which, let’s be frank, with my dashing good looks and adorable charm, really isn’t surprising. But I just mention it here because cuteness should always be celebrated whenever possible. A Maltipoo is itself a hybrid designation resulting from breeding a Maltese with a miniature poodle. Possessing a fun-loving and affectionate nature (ah shucks! Ain’t that the truth), and adaptable in terms of environment— house, apartment, yellow school bus, tent— and we can get along with practically anyone, young, old, or anywhere in between. I don’t do well alone or in the cold, but I could have told you that one, and very important for the reclamation of my self respect— we decidedly DO NOT drool. Mhmm. Non-drooler, right here. That’s right people. Record that one in the annals.  I am also very intelligent. Well, of course. What other dog do you know of that writes his own column? Well, that all made me feel warm and fuzzy on the inside in addition to being so warm and fuzzy on the outside.  I’ll save any further research for next month. And in keeping with the spirit of the fall season, which is all about letting go of things that don’t serve us on every level— mental, physical and emotional—and supports inviting in change, I’m going to let go of any animosity towards those squirrels who subverted the knowledge of my true heritage and kept me in a proverbial tail spin for so many months.  Embrace the change everyone, and celebrate cuteness.” Until next time,  P.S. Follow me on Facebook to keep up with all my latest news, www.facebook.com/InsiderCharliesCorner and on Instagram@charlieparkerscorner.  

Emma’s Health Talk: Preservatives

by

Preservatives and Their Impact on the Body Emma Ware helps people navigate through the complex world of food with her common sense and results-oriented way of coaching. — Photo Meganpixels Parker by Emma Ware Does consuming processed foods that contain preservatives really make us gain weight? According to a published report by Nature Communications, preservatives distort the chemical structure of the body’s signaling hormones which tell us that we are full, thereby disrupting the process. The distorting disables the process by which hormones are transported out of cells, rendering them ineffective. Without that signaling that tells us we are full, we are more likely to overeat, and thus, gain more weight.  This is a landmark study substantially improving our understanding of how endocrine disrupters (preservatives) may damage hormonal systems, thereby contributing to the obesity epidemic. As we continued our research on preservatives, additives and chemicals, we received a message from a practitioner in our area that we want to share with you. They sent us an article published on August 17, 2018 in the Detroit Free Press, a subsidiary of USA Today; you can Google and read what we share here. The article revealed the results of the tests done on cereals, oatmeal and similar foods consumed by children and adults daily. This is public information published for all to read; when we did, the concerns were overwhelming. The study, done by The Environmental Working Group (EWG), said, glyphosate was found in all but five of the twenty-nine oat-based foods that were tested. Glyphosate is the active ingredient in Monsanto’s Roundup, the most heavily used pesticide in the U.S. The worst offenders were Quaker Oat products which clocked in at 400 or more glyphosate parts per billion, meaning that it would be dangerous for children if even 27.5 grams were consumed daily. A single packet of Quakers Dinosaur Eggs instant oatmeal contains more than three times the EWG’s daily safe limit for children. What would that mean if it was consumed every day over time? The article can be read in USA Today online under “What Chemicals are in Our Foods.” Don’t be fooled believing all that we eat is safe. Be wise and learn the hidden truths behind Monsanto and other chemical manufacturing companies.  As always we are here to guide you in the quest for your healthy lifestyle. Visit us at 2798-D Howard Ave. in the Market Common, Myrtle Beach or give us a call at 843-997-7037. And always check with your doctor before implementing any changes to your lifestyle or dietary regimen.  —Emma 

Butternut Squash Soup

by

Butternut Squash Soup This soup combines the best of what the fall culinary season has to offer— apple and root vegetables, and a smattering of herbs still standing proudly in the garden.  Smooth and creamy, the gentle flavors pair well with almost anything. Try it for breakfast, with a salad or a hearty piece of bread for lunch— serve it up to kids as a healthy afternoon snack, or to accompany a more substantial dinner.  It’s a perfect dish for our still warm and sunny beach climate, where fall quietly enters, often unnoticed. The combination of ingredients heralds the return of this season, providing us with grounding and nourishing energy. But it’s so mild that it still feels like a delightful choice the next time the thermostat hits 80, and it will.  The soup stores and reheats well. Ingredients · 1 butternut squash, peeled, cubed, and deseeded· 1 potato, peeled and cubed· 1 yellow onion, peeled and sliced thinly· 1 very large, fat carrot, chopped· 1 peeled, cored, and sliced apple   · ¼ cup brown sugar· 1 cup grated cheddar cheese· 1 cup whole milk or heavy cream· sea salt· freshly ground black pepper· scallions, fresh thyme, or fresh parsley (optional)· vegetable, chicken stock, or bone broth Directions In a large pot, combine all of the chopped vegetables, and add enough stock to barely cover them. Turn the gas up to high, and when it starts to get hot, reduce the heat to a simmer.  Cover the pot and cook the vegetables until they are tender. Turn off the gas, and while the soup is still hot, use an immersion blender to blend the soup until it’s smooth, creamy, and lump-free.  If you don’t have an immersion blender, carefully transfer the soup into a stand blender and puree it in batches, allowing it to cool first to avoid burning yourself.  Return the soup to the pot, and while it is still hot, but with the burner off, add the sugar, cheese, and milk. Stir until the cheese melts. Add salt and pepper to taste, and garnish, if desired, with chopped green scallions, chopped fresh thyme, or chopped fresh parsley.

Best of Beach Balls Challenge

by

by the Town of Surfside Beach Champion Autism Network Inc. is excited to announce our first Best of the Beach Balls Challenge.  Angelo’s Steak & Pasta, Pink Pineapple Bakery, Chef Bill Twaler of the Myrtle Beach International Culinary Institute, Team Eatz Sports Catering, and other local restaurants, food trucks, catering companies, and home cooks will showcase their meatballs (or meat-substitute balls), and compete to win the “Best of the Beach Balls” designation to help raise money for Champion Autism Network, the 2018-2019 Myrtle Beach Area Chamber of Commerce’s Non-Profit of the Year.  The event will be held at the Yaupon parking lot at Yaupon and Surfside Drives in Surfside Beach, from 11 am to 3 pm, and will coincide with the Halloween Rod Run Car Show. Tasting tickets will be sold for $1 each. Judges will be the 2018 Night of Champions winners, Chef Kevin Levine of Scatori’s Pizza & Italian Restaurant, Chef Thomas Barre of The Breakwater, Honoree Chef Jamie Saunders of Johnny D’s Waffles & Bakery, and by our title sponsors, Sammy Truett of Moore and Associates Insurance of Surfside, and Phil Vassar, of Surfside Beach Oceanfront Hotel. Children can trunk-or-treat at the car show and participate in a scavenger hunt throughout the Beach Ball Challenge. There will also be additional activities.   Champion Autism Network Inc. (CAN) is a non-profit organization based in Surfside Beach. Their mission is to spread autism awareness and education, as well as support families dealing with autism. Due to the efforts of CAN, Surfside Beach has become the country’s first autism-friendly vacation destination, with lodging, resorts, restaurants, and amusement facilities trained to handle the challenges people with autism and their families face. To learn more, volunteer, participate, or sponsor, please go to www.championautismnetwork.com, or follow us on Champion Autism Network, Inc. on Facebook. Please #ComePlayWithUs and help to determine who has the Best of the Beach Balls. Monies raised are used to host sensory friendly movies, as well as support other autism-friendly activities for locals and tourists.

Halloween Hot Rod Run Car Show

by

by the Town of Surfside Beach The Surfside Beach Annual Halloween Car Show will be held Saturday, October 27, 2018 on Surfside Drive from 10 am to 3 pm. Local car enthusiasts display their classics and hot rods in a casual setting for general viewing. This event is held in conjunction with the Myrtle Beach Car Club, a non-profit whose main purpose is to assist charitable organizations and needy families in Horry County and the surrounding counties, thru the car club hobby.  They are a family-oriented club based in Myrtle Beach— and host several area car shows to raise money for local charities. Interested in showing off your wheels? Registration is at 9 am for participants. Trophies will be awarded at 3 pm. Registrants are requested to bring candy for the kids to “Trunk or Treat.” Visitors, don’t miss this free modern and classic car show; there will be a DJ, and food is available next door at the CAN Best of the Beach Balls Competition. Visit www.surfsidebeach.org for more details.

Q&A with Robert Palmer

by

Robert Palmer and Palmer, His dog— Enjoying The Laid Back Beach Lifestyle… Sans Motorcycle by Melissa LaScaleia Introduce me to your family. It’s myself and my dog Palmer. I got him when he was three months old and he was already named Palmer. He’s a soft-coated Wheaten Terrier. Where are all the places you came from? Where do you live now? I was originally born on Long Island, NY. I left home at age sixteen and moved to New Jersey. I traveled and lived all over. I moved to Israel and when I returned home, I lived on Long Beach Island, New Jersey. When I retired, I moved to Myrtle Beach. I’ve been living in the Market Common for the past six years. Why did you move to Myrtle Beach? I bought my house here before I retired. It was a direct one hour flight from Atlantic Beach airport to Myrtle Beach, so I would come a few times a month. I liked the Market Common area and decided to make it permanent. Plus I didn’t want to move to Florida. What’s your favorite thing about living in Myrtle Beach? It’s convenient. I can walk or take my golf car to a lot of places and skip a drive. I basically moved here because there’s always something going on. It’s not a standard retirement area. I can take my dog, go for a walk, and there’s always something going on. How has your lifestyle changed since moving here? It kind of really didn’t. I work part time now. I have a little more time to myself, and it’s a little less stressful. What new activities have you taken up since moving here? I’ve played a lot of golf, but I could never take the golf car home. Now I own one, and that’s new for me. I’ve always lived at the ocean, so everything else is pretty much the same. Do you find people friendlier or more at ease? In general, people are a lot friendlier here. But most of the people in this area are from the Northeast. When people come here, their whole life changes. Whoever has moved here is generally less stressed. Can you share one quirky fact with us about your family? I had a Harley Davidson motorcycle and ordered a custom made basket on the back of it for Palmer to ride in that cost $1800. He’s the first one to leap into a car or a boat, but he absolutely refused to get into it, ever. Is there anything that you miss or would like to see in Myrtle Beach? I miss my Mom and Dad, and a big weekly paycheck.

Follow Us

This error message is only visible to WordPress admins

Error: No feed with the ID 2 found.

Please go to the Instagram Feed settings page to create a feed.

Watch Us

@coastalinsider

© 2024 The Coastal Insider

Awesome!

Thank you for submitting your details.

If you do not receive an email from us in the next 5 minutes please check your spam/junk mail.

Thank you and have a great day!

Join our Mailing List

Be the first to know about the best eats, shops, sights and escapes of Myrtle Beach

Facebook Youtube Linkedin Instagram