Volume 2 Issue 22

March 9, 2007

Lettitor
By Heather Holbrook

    Having been 1000 miles away in a land they call Kansas ( Kansas City, actually. Sister city to Seville, Spain, its an unapologetically sophisticated town with hundreds of fountains and more interesting architecture than many a Southern city.) I experienced flurrying snow, slid on thick ice, appreciated the rolling plains and outcroppings that plainly showed off geological history in rocky sediment. Big, beautiful trees. But one thing they lack there is an ocean.
      I was only gone eleven days, but it was almost two weeks without “my” ocean.
      I live a block and a half from the beach. Funny how it’s “my” beach access, “my” rocks at Station 19. All I have to say is the word beach and our two boys are already halfway there, dragging plastic trucks behind.
      I had once read that in general, the population that lives within one mile of a coastline, whether it be Atlantic, Pacific, Indian or the Caspian Sea, is more likely to be alcoholic than the rest of the world. (See island police activity reports). What do you think? Makes you wonder…
      But people who live by the sea share other characteristics: most likely a love for the water, a respect for the ocean’s raw power, an appreciation of its bounty. We may depend upon it to make our living, or draw on it to restore our souls. The ocean speaks to us, a beautifully brutal living thing that’s bigger than we can even imagine. Its presence is a constant and defines our islands, providing an excellent backdrop for the drama in our lives, its waves the soundtrack. Do you admit that sometimes you take it for granted? I have a friend back in KC who has never seen the ocean, and neither have her children. And as much as I love it, sometimes I will go a full 48 hours and not even look at it. Almost forget it’s there.
      As good as my trip back West was, I was anxious to be home again and found my eyes welling up as the plane descended into the Charleston area, the expanse of sea and sky of our coastline on my left. Then I saw “my” lighthouse and knew I was really home.
      First thing I did was take the boys to the beach and soaked up all that the elements had to offer. And reflexively picked up almost-invisible pieces of trash plastic in the sand. Cigarette pack cellophane, used ziplock bags, soda tops. It’s the least I can do- pick up “my” garbage that others have carelessly left behind.

Island Club: 60 years on Sullivan’s Island

    The members of the Island Club requested that Sullivan’s Island Town Council renew its lease for 15 years on the building because the existing document, which was created in April 1977, is scheduled to expire next month. Town Council has indicated that the lease will be renewed.
      Several members of the Island Club, including vice president Bobby Cummings, president John Tapio and a few founding members, attended council meeting on February 20. More than half the room was filled with about 40 of the members and their families. Cummings spoke during open floor about how the Island Club has been good for the community and asked the town to renew its lease.
      Located next to the Big Tin near Station 14 on Sullivan’s Island , the Island Club is a non-profit civic organization that was established in 1946. Open to men and women who live within 15 miles of Sullivan’s Island “as the crow flies”, its mission has been to support youth organizations and community projects. The club’s contributions include building the first public playground and baseball field on the island and organizing the
      David Coste Memorial Marsh Sweep. The club has also been home to several local organizations, such as the Knights of Columbus, the Free Masons, the Sullivan’s Island Boy Scout and Brownie Troops, and the Charleston Shag Club.
      In the meeting, Cummings emphasized how the Island Club has been open to everybody, regardless of race or religion. He added, “We don’t want to keep it closed.” The building is open for use and it has been rented for many events such as family reunions and birthday parties.
      Mayor Carl Smith said, “I remember 30 years ago it was very active.” Cummings agreed and added, “Unfortunately, many members have passed away or moved away.” He further added that many new families have already joined this year and that the club is open to ideas for functions and events for children and seniors and everyone in between.

Fruits of the Sea
By Heather Holbrook

    The BB&T second annual Charleston Food + Wine Festival’s media luncheon on March 2 was wild. Sponsored by Certified Wild American Shrimp and hosted by Charleston Grill, guests were welcomed by gourmand Nathalie Dupree and treated to the freshest catch of the day. Chef Bob Waggoner presented white, brown and pink wild shrimp lightly sautéed in butter so diners could taste the distinct differences among them.
      Certified Wild American shrimp are warm-water shrimp pulled straight from their straight natural habitat—not farm-raised- but wild harvested from our own backyard and other U.S. coastal waters—not imported from Asia.
      Certified Wild American Shrimp are caught off the Gulf and South Atlantic coasts ( South Carolina, North Carolina, Texas, Louisiana, Mississippi, Alabama, and Florida). Instead of being scooped from a pond and shipped over on a container ship, Wild American shrimp are pulled directly from their natural environment, delivered to the dock, then to your table. They meet strict U.S. environmental and food regulation standards, and they’re certified to assure quality. Look for the logo!
     The Certified American shrimp logo is a mark of quality that ensures the shrimp you’re choosing has met stringent standards. Wild American shrimp are tested for uniformity of size; flavor, texture, and aroma; amount of dehydration (for frozen shrimp); and proper deheading, peeling and deveining (for cooked shrimp). Source: www.wildamericanshrimp.com

There are four species of wild-caught American shrimp, categorized by color.

White shrimp (Litopenaeus setiferus)—These shrimp account for 35 percent of the domestic catch.
Brown shrimp (Farfantepenaeus aztecus)—A treat found primary during the summer in the salt marshes and sea grass along the coast, brown shrimp account for 55 percent of the nation’s domestic catch.
Pink shrimp (Penaeus duorarum)—With length up to 11 inches, these shrimp are the largest of the Gulf species and are widely recognized for their tender, sweet flavor.
Royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus)—Found only in the coolest depth of the Gulf of Mexico, these shrimp are a unique white and pink taste sensation.