From the Office and Backyard to the Road, Boat, or Plane–Backstories and
Side Stories While on Assignment. Updates on Personal Projects, Too.

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Last week in the North Carolina mountains, the fluff of snow piled high on pine branches. Tiny flakes blew and sparkled in the sunlight. Everyone talked of the snowfall and temperatures in the teens that had set into the High Country for longer than any time in recent memory. (Several said that the last time it was so cold and snowy for so long, it was was back in the late 1970s.) Up for several days in the white-blanketed mountains, I skied at Appalachian, Sugar and Beech. All had terrific snow, the dry kind you just brush off your shoulders and cheeks. And the cold was fierce, stinging your fingers and bringing you back inside for hot cocoa or tea after every two or three or runs. That’s not a bad plan, though. If you like cozy, this was a dreamy trip. I kept being amazed by the white beauty everywhere, the quiet that snow brings.

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Besides skiing, one night I sat at the long bar at the Six Pence Pub in Blowing Rock and ordered a beer and a reuben sandwich. A man walked in holding his head and stomping snow from his boots. He sat down, ordered a whisky, and told how he’d just slipped on the icy sidewalk and landed in a snowdrift. By the next morning, four or five inches more snow had fallen, temperatures were in the low teens, and my two-wheel-drive wagon couldn’t get up a hill, so I left it in a parking spot for a few days and continued the trip with friends with a heavy duty SUV. We tried the new zipline at Hawknest, launching from platforms to glide along wires stretched between tall trees, past an iced-over pond, and above the people lined up for the tubing runs. Another night we all went to the Banner Elk Winery and sampled wines; and one morning, I swam in the heated pool at the Chetola Resort. I had the whole pool to myself, and while I did the backstroke and steam rose from the water, wind whipped snow against tall glass windows.

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Through it all, I kept thinking of the irony that while Vancouver waits and hopes for snow for the Winter Olympics in the far northwest, down here in the South it’s a winter wonderland.

– Sandy Lang, January 2010

01.16

2010

Life by tides

This is so cool. A dozen writers were asked to write odes to the Lowcountry for this month’s issue of Charleston Magazine. (The other writers included Josephine Humphreys, William Baldwin, Marjory Wentworth, Roger Pinckney, Jonathan Sanchez and more who I’ve read and admired for years.) My ode is below. In the print version, it was paired with a beautiful painting by Mickey Williams.

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On a sailboat we called the Eel Pye, we’d drifted right up to a dozen or more dolphins that were in a swirl, almost a frenzy, of fishing. It was a summer afternoon on the Fort Johnson side of the harbor, where the water was mixing with a changing tide. It was one of those scenes that gets seared in memory, a little movie to be played later—the dolphins’ slippery gray backs rising over and over, twisting in water that popped with a school of silvery fish.

Tides come and go, and things happen. On that old 22-foot Eel Pye, we’d let the rush of the changing tide pull us. The boat was moored in Wappoo Creek, a channel that connects the Ashley River end of the harbor with the Stono River. The currents there are famously strong, and we decided to make the most of it. I’d strap on flippers and jump in, swimming against the flow, and then turn around and let the water pull me back to the boat. It was such easy floating. And whenever I dunked under, I would hear so much life. Unlike freshwater lakes, where all you hear is your own splashes, the riverbed offered up a constant clicking (of crabs? oysters?) and bubbles rising. The creek water on my lips tasted salty and thick, like a tea of pluff mud and decaying marsh grass.

I loved to swim from that boat, until she was sold, but there are other stories of tides and boats and dolphins. One summer evening, on a swim around the pools and sandbars that build and fade with the tides on Sullivan’s Island, two dolphins surfaced so near and so many times I thought I’d get to touch one. I watched and called to them as the sun lowered, and they eventually swam off.

Back over near James Island, the currents and tides once brought in a beautiful wooden yacht that stretched at least 30 feet, with CONTESSA lettered in gold paint across her transom. We were out on a fall afternoon ride in the johnboat when we first saw her, stranded and abandoned in a creek off the Stono. For the next few weeks, we kept checking on the once-elegant boat, passing near.

Before long, the Contessa started a slow tilt in the low tides, and the lean got more exaggerated each day. We’d motor up sometimes and touch the wooden hull, and, when the tide was good for getting there, we ferried a few friends out for their own close-up look. Everyone made up stories about the impressive boat’s past—where she had come from, who owned her and left her, and why. But we never knew the real story, only what we could imagine. Then one day, the Contessa was gone. In my mind, I pictured the tides and mud had finally swallowed her.

Yesterday afternoon on a run over the Stono River Bridge, I looked down at the same swelling water and wondered what’s next. Around here, that six feet or so of ocean is always coming and going—mixing things up and adding a little mystery. Just the way I like it.

– Sandy Lang, January 2010

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Sideshow Press

Presses stop me. When I worked at a newspaper, on breaks I used to go down to the press room and watch the huge rolls whir through. My favorite is the sights and sounds of letterpressing – the hands-on spinning of wheels, the metal plates and the wet ink, the impressions in the paper.

In Charleston, Courtney Rowson, Amy Pastre and Virginia Gregory of Sideshow Press create pieces one by one, designed with all sorts of graphics and type – of insects, antlers, flora, dress patterns, topo maps, tool guides, and more. They’ve got a new website, and I’m so pleased that they included some of my copy:

The idea is simple – to press type into paper.   The machinery is outdated, replaced in the mid-20th century by offset – and eventually digital – presses.  But for design purists, no other machine gives artwork and letters such a distinct tactile quality, mechanically pushing metal plates into the fibers of each sheet.  You can feel the type.

In the last decade or so, there’s been new interest in the old machines across the country, with vintage letterpress equipment put back to use by designers looking for creativity away from the computer.  In Charleston it took three women to bring one of the iron and steel contraptions to town, to figure out how to use it, ink it up, and start printing. Together they are Sideshow Press.

– Sandy Lang, December 2009

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Art, Craft, In print/published

12.14

2009

Mississippi morning

cotton field Oxford, Miss. 2009 Sandy Lang

Last week in Mississippi, there was frost in Oxford two mornings in row. On a drive south and east of town, most of the fields were well-picked, with bits of cotton edging the roads where truckloads of the tufts must have rumbled past. Then there was this field, still bursting with white.

– Sandy Lang, December 2009

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Travel

Greenville1-2 Charleston Magazine Dec. 2009

Just out in the December issue of Charleston Magazine, I’ve got a travel story about leafy Greenville, South Carolina. A few paragraphs…

After an almost four-hour drive and nearly 1,000-foot rise in elevation, I had my nose in a long-stemmed glass of Bordeaux. Actually I’d get to seven glasses. It was a tasting, so there was an arc of wines around me and the 35 or so other sippers and swirlers, each glass with a tasting pour of French red. The setting was a room lined with racks and crates of wine in the 118-year-old, brick “Trolley Barn” in Greenville, now home to Northampton Wine, with its tasting room, bar, and café. There on a recent Friday, it was a heady start to a couple days in the Upstate city for an informal eat-around in the leafy downtown and nearby.

You could say the trip was a bit of a drink-around, too. Several hours earlier and about 20 miles south of downtown, we’d stopped at the Happy Cow Creamery and tossed back shots of fresh milk in tiny plastic cups. The big excitement at the farm that week was the debut of their strawberry milk, a new addition to their offerings of whole milk, chocolate, and buttermilk. I bought a bottle for the road. The cashier thanked me, adding, “Don’t forget to shake it before you drink it—get that cream mixed in real good.”

Yes ma’am, I did. That rich milk was gone before we’d see downtown Greenville’s mix of modern and historic buildings through the windshield – the Blue Ridge Mountains just beyond. I was ready to get to back to this city at the top of the Palmetto state. There’s been a growing buzz in recent years about the food scene, about Atlantans driving the 150 miles for a day-trip or dinner, and Charlestonians extending business trips, or getting to town early just to catch a meal before concerts at the Bi-Lo Center or the Peace Center for the Performing Arts. National media have been checking out Greenville, too. In last month’s issue of Esquire magazine, the chef at The Lazy Goat, Victoria Ann Moore, was named one of their “Four Breakout Chefs to Watch.”  The city’s food and wine festival, now called Euphoria and held in September, draws thousands of food followers and celeb-chefs like Tyler Florence and Frank Stitt. Personally, on previous trips I’ve had top-notch sushi at Murasaki on Main Street, tasted the melty-comforting, “48-hour Short Ribs” at Devereaux’s, and drunk tall glasses of hard-to-find Dutch beers in the cozy, Euro-feel Addy’s Dutch Café. I was ready to taste more…

The full piece is in the December 2009 issue.

– Sandy Lang, December 2009 (images by Peter Frank Edwards)

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Food, In print/published, Travel, Wine

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In the annual “Food & Wine” issue of Charleston Magazine that’s out this month, I’ve got a piece on the single oysters that some of the oystermen are cultivating around here. Here’s a bit more than could fit in print:

Fresh salties by the bushel

As sure as it’s December, on low tides up on the oyster beds of Bulls Bay, in the creeks around Wadmalaw, and over on the Folly River, oystermen are pulling wild oysters from tide-washed banks.

The harvest is mostly of our Lowcountry clusters, but there should also be some new singles on the scene. Bill Anderson of the SC Department of Natural Resources says that thanks to the labor-intensive experimenting by longtime oystermen like Bill Livingston at Livingston’s Bulls Bay Seafood up in McClellanville, the local catch also now includes cultured single oysters – also known as single selects, Charleston Cups or Carolina Cups. It’s the same oyster, but is manually kept from clustering, and often grows horizontally and sometimes sub-tidally.

The results are single oysters that can have more of a cupped bottom, instead of the longer and narrower “knife blade” shape of cluster oysters that grow vertically. DNR gave a handful of grants back in 2006 to help South Carolina oystermen get single cultivation started, since the singles fetch a higher price than clusters. Livingston’s work with singles was part of that cooperative research grant program. South of Charleston, Tony Geisman got involved too. He built a platform on a creek off of the North Edisto River near Wadmalaw Island, and had some good success last year.

The holidays are a peak season for oysters, with clusters and singles at seafood purveyors like Stella Maris Seafood, a longtime wholesaler that also sells to the public. Chaz Green, who works with Stella Maris, describes the local “cups” as being more flavorful and rare than the ubiquitous oysters from the Gulf.  They’re also big, but not too big. “They’re like that one good-sized one you’ll get on a cluster,” he says. “A perfect bite.”

– Sandy Lang, December 2009

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Food, In print/published, Oysters, Travel

12.08

2009

Farm fog

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On that November Maine trip, I played with an old plastic Diana camera. Here are two favorites – of belted cows and a barn on State Route 46, and of the foggy harbor between Bucksport and Prospect. That’s the mid-1800s Fort Knox in the distance.

– Sandy Lang, December 2009

Morse Sauerkraut, Nov. 2009 Peter Frank Edwards

On a November drive on the Maine coast north of Portland, we stopped in at Morse’s Sauerkraut for a quart of their brined cabbage. I love the sour crunch, hot or cold. We met one of the owners and learned that the sauerkraut-making and farm had its beginnings back in 1910, and its farm store now includes a well-stocked German-Euro deli with a tiny restaurant in the back –  the  “Little German Cafe,” with specials like goulash and sauerbraten. In the deli, they had some just-sliced local pastrami from Bisson’s right down the road in Topsham… so cool, where else do you see local pastrami? We had to have some of that. Later at the cabin we’d make hot sandwiches, but in the car, we pulled out strips of the pastrami to try – simply dried beef with good saltiness, and not too peppery. It was delicious.

On that Thursday afternoon we had no particular schedule, which was pretty amazing in itself. But it was also a clear, cold Maine fall day. In the bright sunshine we drove the curving, rising two-lane road to the honor stand at the Glidden Point Oyster Sea Farm. Past farm fields and spruce woods, stood the small and tidy building – maybe 15-feet across – beside a house where several wetsuits were hanging over the porch rail near the back door. (They dive for the oysters in the Damariscotta River below.) You pick out the oysters you want and leave your cash in a wooden box. One by one, we counted out a dozen each of the icy Damariscotta singles that are known to be clean and sweet tasting (they definitely were); and of the flatter, rounder and more iodine-tasting Belon oysters. (I’ve been learning about these, the French-Euro oyster that Julia Child wrote of eating in Provence, and that was introduced in Maine waters in the 1950s.) An elder Mainer pulled in just after us. Wearing a flannel shirt and walking slowly with a cane, he made his way over to the coolers to choose three of the “jumbo” singles (big as my hand) that go for $1.50 each. He didn’t look up for talking, but as he counted his change into the cash box, I said hello and asked how he’d eat the big oysters. “I eat ’em with a spoon,” he said, “like any other oyster.”

Belon & Damariscotta oysters Nov. 2009 Peter Frank Edwards

At the cabin the next day, we got into the sauerkraut and pastrami for an early lunch – made a Reuben version – and a few hours later, we iced down and pried open the Belons to eat on the half shell with lemon, followed by sips of Madeira. By then, the temperatures were in the mid-thirties and I had a fire going in the woodstove.

– Sandy Lang, December 2009  (images by PFE)

11.10

2009

Oyster season is on

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No, it’s not that you get a mouthful of pluff. It’s more like when you swim in a saltwater creek and can lick the saltiness from your lips. That’s the taste of our oysters, what we can pull from the Folly River now that the weather’s cooled down. Some people say they’re too much trouble, but I’m partial to the Lowcountry clusters. Every fall I can’t wait for the season to start, for the backyard fires and the oyster knives, the whole cold weather scene.

On an assignment in Georgetown, SC the other day, I stopped again at Independent Seafood. I had my camera along, shot the scene above. Back in Charleston, here’s Chaz Green at Stella Maris Seafood pulling out some local singles and clusters. And at the outdoor sink at home, some Folly River oysters, just before getting steamed for dinner.

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– Sandy Lang, November 2009

I’ve been back on the underground supper club beat again, and wrote a profile of jimihatt for the new “people” issue of Charleston Magazine, just out. Here’s an excerpt:

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Meeting at James Island’s Zia Taqueria over tacos and beer, “jimihatt” arrives wearing camo pants and a T-shirt, his Burmese python tattoo snaking down his left arm to his wrist. “I once lived in a house with at least a dozen reptiles,” he says and then adds, “all non-venomous.”

jimihatt 2009, photo by Jonathan Stout

His real name is Jimi Cooper—but the lowercase “jimihatt,” a kitchen nickname, is how he’s known to most. He’s the dinner-party-throwing, art- and music-loving, charity-supporting, conversation-starting, back-yard-hen-raising, local-produce-buying cofounder of Guerrilla Cuisine, the underground supper club that celebrates its second anniversary this month…

He’s worked in kitchens for most of his professional life, and he’s got stories. Like the night chef Sean Brock called to say David Chang (chef-owner of NYC’s Momofuku) was in town and wanted to meet “the Guerrilla Cuisine guy.” They ended up having a late night at The Griffon on Vendue Range. Years earlier, Jimi got his start in the kitchen with stints at Capt. Don’s Hot Fish Shop on Savannah Highway and the original Med Deli in South Windermere, “both back when I was a hippie kid with dreadlocks”…

You can read the complete piece here. (Image by Jonathan Stout.)

– Sandy Lang, November 2009

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