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DEMENTIA AFFECTS YOUR WHOLE FAMILY
There’s no getting around it: dementia is hard on everyone involved. But it is
possible to lessen the load. We’re here to help with a progressive and unique
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of memory care, bringing peace of mind to everyone in your family.
CONTENTS
HOW TO REACH US 48 | CULINARY TOUR
FOR STORY IDEAS OR COMMENTS Foodies enjoy history, food in Greenville
JOSE FRANCO
EDITOR SUMMER 2017 56 | HATCHER GARDEN
864-562-7223 Take a day trip in Spartanburg
10 | COVER STORY
JOSE.FRANCO@SHJ.COM
Burger Cook-Off raises funds for kids
64 | BIRTHPLACE OF COUNTRY MUSIC
FOR SUBSCRIPTION QUESTIONS
20 | GIRLS LIKE HER Bristol, Tenn. site of first recordings
JENNIFER BRADLEY
Comic Pam Stone writes her first novel
CIRCULATION COORDINATOR
76 | DINNER AND A SHOW
864-562-7402
26 | LAVENDER FARM Isis Music Hall in Asheville, N.C.
JENNIFER.BRADLEY@SHJ.COM
Delicious desserts and a place to pick your own
8 | SPARTANBURG MAGAZINE
KEVIN DRAKE
EXECUTIVE EDITOR
MICHAEL G. SMITH
EDITOR
What a day for a day trip
O
JOSE FRANCO
COPY EDITOR
MARY PETTUS
serve. Or make an afternoon of it by visiting all the creative light bulbs in
ADVERTISING ASSISTANT SALES MANAGER the Lighten Up Spartanburg! exhibit. Can you imagine all the fun selfies
DEBBIE BROWN you could take?
CIRCULATION DIRECTOR A morning picking lavender at Southern Hills Lavender in Greer could
KEN SMITH become a day trip if you spend the afternoon baking delicious treats
CIRCULATION COORDINATOR
with the fragrant plant. Writer Latria Graham share recipes for lavender
JENNIFER BRADLEY
lemonade, peach cobbler, and cheesecake.
WEBSITE
SPARTANBURGMAGAZINE.COM In this issue, our writers were given a day trip assignment. Reporter
TO SUBSCRIBE OR PURCHASE BACK ISSUES Alyssa Mulliger and photographer Tim Kimzey took a culinary tour of
CALL 864-562-7402 downtown Greenville which combined the history of Greenville with
delicious food and drink. Writer Dan Armonaitis and freelance pho-
PUBLISHED BY
tographer Lena Dbouk visited Bristol, Tenn., to visit the “birthplace of
HERALD-JOURNAL
189 W. MAIN ST.
country music.”
SPARTANBURG, S.C. 29306 Remember if you can’t take time for a full vacation, stop and make
864-582-4511 time for a day trip. Your mind and body will thank you.
AN AFFILIATE OF Jose Franco can be reached at
JOSE.FRANCO@SHJ.COM OR CALL 876-562-7223.
SPARTANBURG MAGAZINE | 9
LIGHTEN UP
SPARTANBURG
Light bulbs celebrate creative, innovative spirit of city
STORY COURTESY OF SPARTANBURG ART MUSEUM
PHOTOS BY SAMANTHA SWANN
M
ore than 25 giant light bulbs, which
have been turned into works of
art, are brightening up the streets
of downtown Spartanburg.
Last fall, the first three pieces of the large-scale
public art project were installed downtown.
The Spartanburg Art Museum commissioned
the project called Lighten Up Spartanburg! which
explores the absolute limit of what a light bulb can
become, and celebrates the innovative, creative
spirit that has transformed Spartanburg into a
21st-century city, museum officials said. The effort
also seeks to directly connect local artists with
area businesses and stimulate regional tourism.
10 | SPARTANBURG MAGAZINE
SPARTANBURG MAGAZINE 11
TOP: The Social Relevance light bulb was revealed at the “Lighten Up Spartanburg”
event on Sept. 29. WENDY SCHOCKLEY MCCARTY
12 | SPARTANBURG MAGAZINE
N A M E: Holiday in Shadowland
A RT I S T: Bailie
LO CAT I O N : Olive and Then Some, 121 Magnolia St.
S P O N S O R: Bagwell Fence
SPARTANBURG MAGAZINE | 15
16 | SPARTANBURG MAGAZINE
For more information, visit spartanbur- Workers came to downtown Spartanburg to install one of the Light Bulb pieces of
gartmuseum.org, call 864-582-7616, artwork in the downtown area outside The Johnson Collection gallery.
or contact Spartanburg Art Museum on ALEX HICKS JR./SPARTANBURG HERALD-JOURNAL
Twitter, Facebook, or Instagram using
the hashtag #artbulbs. Exhibition dates
can be found at spartanburgartmu-
seum.org/lighten-up-spartanburg.
18 | SPARTANBURG MAGAZINE
SPARTANBURG MAGAZINE | 19
20 | SPARTANBURG MAGAZINE
Girls Like Her
Comic Pam Stone writes debut novel
from kitchen table of her farmhouse
STORY BY DAN ARMONAITIS | PHOTOS BY TIM KIMZEY
I
nside the cozy, A-frame farmhouse that she’s called
home for nearly two decades, Pam Stone likes to
spend a lot of time in the kitchen.
Sure, she enjoys doing some cooking, but that’s not
why she’s usually there.
“This is my office, and it’s never this neat,” Stone
said recently while seated at her kitchen table with a laptop
computer in front of her. “That’s the great thing about having
an interview – you clean the hell out of it. It’s usually stacked
with papers.”
She then turned her head and, for a brief moment, gazed
outside.
“I can look out the windows and see the horses in the field,
and it’s just very quiet. It’s a lovely setting,” said Stone, who
grew up in Georgia in a similar environment.
The kitchen table is where Stone, a nationally-renowned
standup comic and actress, typically writes her award-win-
ning columns that appear each week in the Herald-Journal.
And, for a few weeks at the beginning of this year, it’s where
she worked fast and furiously on her debut novel, “Girls Like
Her.”
Stone, who released the self-published book almost instan-
taneously after finishing it, has been busy on a regional tour of
independently owned bookstores.
Unlike her columns, which are humorous in nature, “Girls
Like Her” strikes a more serious tone.
At the center of the novel is a character named Lissie Mer-
riman, a strong and spirited woman who has been putting a
closely held dream on the backburner for decades as she raised
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Pam Stone has written a new novel, “Girls In some ways, it was a twist of fate that’s nice.’ ‘Here’s the limo from
Like Her.” Stone with her horse Forrest, at that Stone had the opportunity to Universal, Miss Stone.’ ‘Well, OK.’
the family farm in Campobello.
work on a novel, which is something “You get to Universal Studios, you go
she’d had in the back of her head for straight to wardrobe, you sit down and
nearly a decade. you do a reading of the script and you’re
A year and a half ago, she was meeting the execs from NBC and your
whisked off to Hollywood to film old friends, and it’s great. And then
a pilot for a proposed reboot of the 10 days later, you do that ‘Cinderella’
popular 1990s television sitcom, thing. You come home and you’re shov-
“Coach.” Had the show – in which eling (horse manure) again, and you’re
Stone was to have revived her like, ‘did that just happen?’”
character, Judy Watkins, from the Stone isn’t complaining, though.
original series — been picked up, She loves her life in northern Spar-
who knows when she’d have had the tanburg County and loves being in an
chance to devote so much time to environment that fuels her creativity
writing? as a writer.
Stone described the making of the “I did a sitcom for seven years,
pilot as “the most surreal experience which was a hit when it was on (TV),
of my life.” but the only thing people around here
“I get on a plane, going to L.A.,” want to talk about is the column,
she said. “‘You’re in first class.’ ‘Oh which I love,” she said with a laugh.
SPARTANBURG MAGAZINE | 25
A closeup look at some lavender plants.
PHOTO COURTESY OF SOUTHERN HILLS LAVENDER
26 | SPARTANBURG MAGAZINE
Lavender
fields
forever
Fragrant plant has many uses
including delicious desserts
STORY BY LATRIA GRAHAM
PHOTOS BY TIM KIMZEY
I
t’s 3 p.m. on a Wednes-
day and Mary and Tim
Bergstrom are sitting
at a weathered picnic
table between two 100-year-
old oak trees reminiscing
on all they’ve accomplished
over the past three years.
While living in Mary-
land, the South Carolina
natives were inspired by
a herb farm they saw in Southern Hills
Lavender farm
Pennsylvania and decided to create their own green
in Greer. PHOTO
space. Their mission was to reconnect with nature and
COURTESY OF
show others in their community how to do so, too. SOUTHERN HILLS
Married for 13 years, Mary is from Boiling Springs, and LAVENDER.
Tim is from Charleston. After deciding to start a laven-
der farm, they realized it was time to leave Maryland and
move closer to home. The pair purchased an idyllic 15-acre
plot in Greer and moved onto the farm in 2014 which they
called Southern Hills Lavender. In May of 2015, the first
group of lavender plants was planted in the ground.
The experience hasn’t been without its growing pains.
Last year they learned that one of the growers where they
purchased their lavender plants sold them diseased stock,
and the farm had to collaborate with Clemson Univer-
sity in order to find a solution. “We got to do a lot of the
learning and figuring it out together,” Mary explained.
SPARTANBURG MAGAZINE | 27
SPARTANBURG MAGAZINE | 29
Preheat oven to 350 degrees. Whisk flour, Preheat oven to 350. Butter sides of 9-inch
salt, and lavender together in a bowl. In springform pan. In the bowl of an electric
another bowl, using an electric mixer, cream mixer, beat cream cheese on medium until
butter until it is smooth. Add sugar and beat light and fluffy. In a separate small bowl,
until mixture is light and fluffy. Beat in the mix flour and sugar. With the mixer on low, Graham Cracker Crust
lemon zest and juice. Gradually add flour gradually add sugar mixture to cream cheese, (courtesy of Melinda Graham)
mixture, beating just until it is combined beat until smooth. Add eggs one at a time, 2 ½ cups graham cracker cookie crumbs
with the butter mixture. Flatten the dough beating until smooth. Add sour cream and 9 tablespoons unsalted butter, melted
into a disk, wrap in plastic wrap, and chill vanilla, beating until smooth. Pour mixture
for at least one hour. On a lightly floured into prepared pan. If using the Blackberry Preheat oven to 350 degrees. Combine
surface, roll dough until it is about ¼ – ½ Lavender filling, use a spoon to drop the graham cracker crumbs and melted but-
inches thick. Line two cookie sheets with filling in circles along the edge. Bake until ter in a medium bowl. Press into and up
parchment paper. Cut dough using cookie top is golden, about 1 ½ hours, rotating the sides of 9-inch non-stick springform pan
cutters. Place the cookies on cookie sheets pan halfway through. Reduce oven tem- (if the pan is not non-stick, brush first
and chill in the refrigerator for 15 minutes. perature to 325 and continue baking for 15 with melted butter). Bake about 14 min-
Bake shortbread in the middle of the oven minutes or until cake is set in center. Remove utes or until firm. Let cool completely.
for 8 to 10 minutes or until golden brown. from oven and let the cake cool completely. Reduce oven temperature to 300 degrees.
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Downtown Deli
& Donuts
Chef opens artisan doughnut and sandwich shop in heart of city
E
STORY BY PAM PREVATTE | PHOTOS BY ALEX HICKS JR.
An assortment of doughnuts
from Downtown Deli & Donuts.
32 | SPARTANBURG MAGAZINE
“The dominoes just fell into place,” Evans said. “I kept telling people about this great
space for a restaurant that I had found and then I decided to open one myself. I decided in
I just wasn’t sure if I June and by August we were open.”
Since Downtown Deli & Donuts has gained a dedicated following. If your diet doesn’t
had another restaurant allow for those scrumptious doughnuts that Evans makes from scratch every morning, then
in me, but I couldn’t you can try something from the varied breakfast and lunch menu. Or, if you need a quick
meal to feed your family, or take to someone, there is a variety of grab-and-go casseroles.
stop thinking about a But first … those doughnuts. While doughnuts are said to have been invented in the mid-
new one, and what I 1800s, the treat recently has been transformed with inventive toppings and unique flavors.
Evans was intrigued with the new trend after following several artisan doughnut shops on
would serve.” social media.
“I kept thinking that we should have them here,” she said.
— Elizabeth Evans Evans caught herself thinking about the various toppings she could use on a doughnut. At
the same time, she was starting to feel the
pull to start another restaurant. She previ-
ously had operated the popular Elizabeth’s
Café & Catering that closed when she
needed a break from the hectic restaurant
world.
“I just wasn’t sure if I had another res-
taurant in me,” Evans said. “But I couldn’t
stop thinking about a new one, and what I
would serve.”
Today Evans is at the restaurant early
six days a week. If you can think of a flavor
for a doughnut, she can make it. A few of
the ever-changing varieties include Blue-
berry Basil, Fruit Loops, Raspberry White
Chocolate, Butterscotch, Pina Colada with
Roasted Pineapple, Margarita and Lemon
Thyme & Hibiscus Vanilla Bean. The list
is endless and each is lovingly handmade
from recipes Evans created. Crafted in
small batches there are cake and yeast-
based doughnuts as well as gluten-free
options. There are also glazed doughnuts
Downtown Deli & Donuts owner Elizabeth Evans stands by the Specials board. for those less adventurous.
34 | SPARTANBURG MAGAZINE
If you want a meal, Evans has you covered “Elizabeth and her crew are absolutely In addition, there is an array of bagels,
with a variety of options. She uses as many delightful.” fresh made biscuits, and croissants. To
locally sourced products as possible, as well Other favorites on the breakfast menu satisfy any sweet tooth there are cinnamon
as organic and fresh ingredients. Menu items include the Biscuits & Gravy Skillet, with rolls, scones, sticky buns, danishes, and
are familiar foods but with new twists. homemade herbed cheddar biscuits and sau- muffins.
“My introduction to DDD began with the sage gravy, baked in a cast-iron skillet. Or, “We really wanted to include something
Bishop - a buttermilk biscuit with house- the Nova, with smoked salmon, red onions for everyone,” Evans said. “I am always
made maple bacon, baby spinach, and brie. and imported capers on a toasted bagel. thinking of new items to include and things
The Carolina Morning coffee is a great Sides include cheddar grits, hash browns, I want to try, so it’s hard for me to have a
complement,” said customer Danny Shelton. and fruit. small menu.”
SPARTANBURG MAGAZINE | 35
Lunch is a smorgasbord of slow-braised short ribs shred- creativity into popular dishes
sandwiches, burgers, and salads ded and served on sourdough such as a Buddha Bowl with
along with a different soup and with caramelized onions, grilled falafel, quinoa, avocado,
quiche everyday. peppers, roasted tomatoes, feta, roasted sweet potatoes,
The Middle Eastern Turkey provolone and cheddar cheese spinach, and tomatoes. Or, a
burger is seasoned with garlic, with horseradish mayo. new twist on the grilled cheese
mint, and parsley served on pita “We also try to have a … made with pimento cheese,
bread with lettuce, tomato, and good variety of healthy and bacon and hot jelly pepper. Or a
cucumber yogurt sauce. For a vegan dishes,” Evans said. Cajun shrimp and pasta.
more traditional burger, you “I think that’s a niche that’s “I like coming up with new
can have a Patty Melt, a one- underserved.” ideas,” Evans said.
third pound beef burger. Regulars know to look for And, if you didn’t think the
Another popular sandwich Evans’s daily specials. Here menu was diverse enough
is the Zingerman, which is she funnels her unrelenting during the week, Evans has a
36 | SPARTANBURG MAGAZINE
special Saturday brunch with favorites such as
shrimp and grits, crab cakes and tomato pie. Southwestern Quinoa
Bowl with avocado,
“I wish I could be open seven days a week,”
black beans and corn.
Evans said. “But I have to have a day off.”
Just as Evans developed the concept and
menu, she designed the interior. It’s a casual,
funky vibe with seating for 40 and free Wi-Fi.
“I want people to come and feel comfort-
able, Evans said.
Community tables fill the back hall of the
Bijou Building with seating for about another
20-25 people.
“At first I wondered if people would want to
eat there but it’s worked out well,” Evans said.
“It’s good to hear them out there talking and
laughing.”
As for deciding on downtown, it was crucial
to her that the restaurant was located in a
place with a strong sense of community.
She and her daughter, Kate Evans, co-own
Archived Clothing, which also is located in the
Bijou building.
“There’s so much going on downtown;
this was the logical place to be and I could
not imagine being anywhere else,” she said.
“There’s so much momentum right now in
downtown Spartanburg, you can feel it.”
SPARTANBURG MAGAZINE | 37
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Angelo Thalassenos,
with Willy Taco,
made the “UFO over
Mexico” burger for
their team.
T
he mouth-watering smell of sizzling burgers drifted over West Main Street
on April 1 as chefs grilled up their creations during the Cribb’s Kitchen Burger
Cook-Off.
The annual event is a fundraiser for the Children’s Security Blanket, a local
nonprofit that helps families of children who have been diagnosed with cancer.
This year was the best yet, raising more than $17,000 for the organization, compared with
$7,200 last year, said Executive Director Laura Allen.
Allen said she was delighted so many children will be helped as a result of the fundraiser.
“This is a big, big, big plus for our organization,” Allen said. “But what it’s really a big plus
for is the children that we’ll continue to serve.”
Tail Grinders was crowned the winner this year, followed by first runner-up, Willy Taco,
and second runner-up, R.D. Anderson.
Here’s what two of the top teams had to say about their burgers:
SPARTANBURG MAGAZINE | 39
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“The Italian Stallion” sliders “The RoseCrest Jerk” burgers
SPARTANBURG MAGAZINE | 41
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W
hen he was 10
years old, Joe
Clarke took an
oath.
He pledged,
in writing, his
loyalty to the Brooklyn Dodgers. Now,
61 years later, Clarke still bleeds Dodger
blue.
A room in his home makes that appar-
ent, from the recliner emblazoned with
the Dodgers’ logo, to the Dodgers’ flag
that once flew over Wrigley Field, to the
Dodgers’ rug on the floor. But the room
is more than just a tribute to his favorite
team — it’s a museum, filled with cases
that are filled with pieces of baseball’s
glorious past.
Clarke, who served as principal at
Spartanburg High from 1989 to 2005,
has a chair from Griffith Stadium in
Washington, D.C., that was signed by its
former owner, Sam Mele, who played for
the Senators from 1949 to 1952 and man-
aged the Minnesota Twins to their first
American League championship in 1965.
He also has a seat from Fulton County
SPARTANBURG MAGAZINE | 43
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44 | SPARTANBURG MAGAZINE
SPARTANBURG MAGAZINE | 45
lose that one.” with all those cards. I’m not saying she threw them away,
All of his items have been authenticated. The windows in but I had them and then I didn’t have them,” he said with a
the room have been UV treated to protect his treasures. laugh.
Former Spartanburg High basketball coach Doug While he continued to collect prized pieces here and there
Lowe said he was surprised the first time he saw Clarke’s over the years, his hobby took a back seat to his career. When
collection. he retired in 2005, he jumped back in.
“It’s impressive,” Lowe said. “I didn’t think it would be “When I was principal it consumed all my time,” Clarke said.
that extensive. You could ask him where he got this or that, “From early morning to late at night I was busy with events.”
and he could tell you a story. Joe supported all of our athletic Now, he’s able to keep a close eye on his favorite team.
teams at Spartanburg High, and we didn’t know he had such Clarke has watched or listened to at least a part of every
a great interest in baseball for many, many years.” Dodgers game since he retired.
Clarke fell in love with the game while growing up in And he’s able to scour catalogs searching for the next item
Inman, and he started buying and trading cards. He had to add to his collection.
boxes full, he said, but they disappeared. “It’s something I’m passionate about,” he said. “I’m
“My sister and I to this day wonder what my mother did enjoying myself.”
46 | SPARTANBURG MAGAZINE
CULINARY TOUR
Eating up
downtown
Greenville
‘AT THE CHEF’S TABLE’ DINERS MEET
THE CHEFS WHO PREPARE THEIR MEALS
48 | SPARTANBURG MAGAZINE
Sous Chef Chris Fowler created
an Asian Taco Bowl dish for
patrons at Soby’s on the Side.
Drink:
“Effen
Goodness”
SPARTANBURG MAGAZINE | 49
SOBY’S ON THE SIDE “Table 301 as a whole I really like because our mission is not just
Six days a week, Soby’s on the Side serves breakfast, lunch and a about making a profit or really good food, it’s about giving back to our
selection of baked goods for dine-in, takeout or corporate delivery. communities,” he said. “We donate our time to local charities and we
The deli bakes “everything but bagels and white bread,” said Chris do that because we want to maintain Greenville and we want it to grow
Fowler, sous chef at Soby’s on the Side. and be healthy.”
Fowler, a Charlotte, N.C. native, has been cooking since he was 15 For one recent tour group, Fowler prepared an Asian taco bowl piled
years old, or almost 31 years. Before finding his resting spot in Green- high with braised, shredded flank steak with Oriental seasonings and
ville, Fowler sharpened his culinary skills on Florida’s Gulf Coast and topped with pickled red onions, watercress, cucumbers and a drizzle
in Myrtle Beach. of Sriracha aioli.
50 | SPARTANBURG MAGAZINE
NOSE DIVE
Tagged as a casual gastropub, Nose Dive features urban
comfort food alongside a selection of craft cocktails, hand- Interior of Nose Dive.
crafted beers and hand-selected wines. The restaurant serves
lunch on weekdays, dinner every night and brunch on the
weekends. Patrons enjoyed a sliced roasted
Executive Chef Shaun Garcia’s dishes are inspired by his pork barbecue sandwich with
grandmother’s restaurant, where he spent his childhood a vegetable medley of brussels
growing up. sprouts at the Nose Dive.
“She’s probably been one of my greatest influences over the
years as a growing cook and chef,” he said. “Once I started
pulling from my roots, cooking kind of just fell into place.”
One of his grandmother’s creations was a sliced barbe-
cue pork sandwich that was a southern restaurant tradition,
Garcia said. He prepared a version of her popular sandwich for
a recent tour group.
“I took pork roast, sliced it and put a little sauce on it. I
added pickles to the sandwich, which pair well with the bar-
becue flavor,” Garcia said.
To accompany the sandwich, Garcia’s mother, who works
in the restaurant’s kitchen, came up with a hash as a twist on
potato salad. The hash consisted of heirloom potatoes and
Brussels sprouts dressed with warm bacon vinaigrette.
A light German beer helped to wash everything down.
SPARTANBURG MAGAZINE | 51
Shaak, chef de cuisine at Soby’s. “You can go any- habanero cream sauce.
where and get a bacon-wrapped pork tenderloin, but “We let the ingredients speak for themselves,”
what really separates us from everybody else is the Shaak said. “We feel like simple is often the best.”
product that we source.” Bartender David Brock also uses quality, fresh
The restaurant uses specific breeds of pork from ingredients for drinks like an Effin Goodness to
Winston-Salem, N.C. The tenderloins get salt and pair with the pork dish. The drink had Effin vodka,
pepper before being rolled in bacon and roasted. muddled cucumber, fresh lime juice, soda water and
“Every day my cooks will come in and roll these simple syrup.
pork tenderloins in bacon. They’re rolling anywhere “Much like the restaurant we try to do everything
from 24 to 48 loins a day,” Shaak said. fresh as much as we can,” Brock said. “Every day when
The pork is sliced into medallions and simply I get here we cut limes and lemons, stuff blue cheese
served with mashed potatoes, broccolini and olives and make our own purees and simple syrups.”
Exterior view of
Passerelle Bistro.
52 | SPARTANBURG MAGAZINE
Salmon croquette with fresh salad
prepared by executive chef Steven
Musolf at Passerelle Bistro.
ABOVE LEFT: Executive chef Steven Musolf speaks to guests at Passerelle Bistro. ABOVE RIGHT: Participants in a “At
the Chef’s Table” culinary tour enjoyed dishes at five downtown restaurants in Greenville, on April 25. Above, patrons
enjoyed a salmon croquette dish at Passerelle Bistro.
PASSERELLE BISTRO
Overlooking Falls Park and the Reedy River, the French-
inspired Passerelle Bistro serves unique items for lunch, dinner
and weekend brunch.
Steven Musolf, the bistro’s chef de cuisine, creates dishes of
colorful and fresh ingredients with powerful flavor profiles.
During their visit, tour groups may be treated to croquettes
made with salmon, red onion, crème fraîche, capers, dill, tar-
ragon, parsley and lemon zest and topped with rémoulade sauce.
“A croquette is really just a fritter,” Musolf said. “We put the
salmon through a meat grinder so it’s still got a little of a bite to
it.”
Musolf serves the croquettes atop a bed of baby lettuces,
French green beans and grape tomatoes tossed in champagne
lemon vinaigrette.
The elegant meal is often paired with a glass of white musca-
dine wine.
SPARTANBURG MAGAZINE | 53
THE LAZY GOAT
A ‘made from scratch’ menu featuring
Spanish, Moroccan, Italian, French,
Greek, African and Middle Eastern
influences is sure to intrigue visitors to
The Lazy Goat. The restaurant serves
lunch and dinner six days a week, but
its desserts are what tour groups save
room for.
After pouring glasses of sparkling
moscato, pastry chef Christine
Mansfield presented plates of lemon
pavlova, a meringue dessert with
a crisp crust and soft inside. The
pavlova came topped with mint
crème and sliced strawberries tossed
in a lemon-mint simple syrup and
garnished with lemon zest and strands
of mint.
“We steep some heavy cream with
mint and whip it up,” Mansfield said.
“It’s actually an unsweetened whipped
cream because there is so much sugar in
the meringue.”
Exterior of The Lazy Goat.
For more information on the At
the Chef’s Table Culinary Tour, visit TOP: Pastry chef Christine Mansfield at The Lazy Goat. BOTTOM: Tour guide John Nolan shows the group around
greenvillehistorytours.com. downtown Greenville, including Falls Park on the Reedy River.
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HIDDEN TREASURE
Hatcher
Garden
A far-away
natural
paradise
close to home
56 | SPARTANBURG MAGAZINE
F
rom Atlanta to Charlotte,
Asheville to Columbia, visitors
come to Hatcher Garden Public
Botanical Garden & Woodland
Preserve in Spartanburg year-round
to enjoy its blooming flowers, flow-
ing streams and bountiful gardens.
“It is a place in the mountains right
here in the city limits, with water-
falls, trees, shade and nice picnick-
ing areas, no gates and no charge for
coming here,” said Hatcher Garden
executive director Robin Vollmer.
Hatcher Garden is a member of the
American Horticultural Society Gar-
den Reciprocal Admissions Program.
Its members get visiting privileges at
more than 300 gardens nationwide
and the Virgin Islands, including three
in South Carolina — one of which is
Hatcher Garden. The other two are
Piedmont Physic Garden in Union and
S.C. Botanical Garden in Clemson.
With its membership, garden lov-
ers across the country know of Hatcher
Garden and many make it a point to
come back again and again, she said.
Decidious Azalea.
SPARTANBURG MAGAZINE | 57
Azalea Formosa.
Hatcher Garden and
woodland preserve
located off John
B. White Blvd. in
Spartanburg.
Rhododendron.
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N
STORY BY DAN ARMONAITIS
PHOTOS BY LEENA DBOUK
inety years ago this summer, Bristol, Tenn., was the site of
what many musicologists have defined as “the big bang of
country music” and what Johnny Cash called “the single
most important event in the history of country music.”
It was there that Ralph Peer, a record producer from
the Victor Talking Machine Company, set up a portable
recording studio in what was then the Taylor-Christian
Hat Company building on State Street and ended up
making music history that continues to reverberate to this day.
The Bristol Sessions, as they’re now known, were conducted between July 25 and
Aug. 5, 1927, and produced the first recordings of the Carter Family and Jimmie Rod-
gers. More importantly, they were highly influential in shaping the
sounds and practices of early commercial country music.
Bristol straddles the Tennessee-Virginia border and is
actually two small cities. Visitors can step across the state
line, which is divided by State Street, into Bristol, Va.,
and be treated to a unique experience that celebrates
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will reveal glimpses into Bristol’s glorious musical past. not affiliated with the Birthplace of Country Music Museum,
The Taylor-Christian Hat Company building no longer can also be found on the Tennessee side of State Street.
exists, but there’s a historical marker denoting the spot’s There’s even a large guitar sculpture in front of the
significance. The Birthplace of Country Music Museum’s Bristol Chamber of Commerce that further recognizes the
business offices are located next to it. community’s connection to music.
And just down the street, there’s a beautiful mural cre- “The downtown you see today is radically different than
ated three decades ago by artist Tim White that depicts the it was 20 years ago,” Rodgers said. “There are all these
principal participants in the 1927 Bristol Sessions, includ- wonderful independent stores and lots of restaurants and
ing the Carter Family and Jimmie Rodgers. nightlife, and it’s just continuing to grow.
The Mountain Music Museum, which was formerly “It’s a great place to come, not just to visit the museum,
housed in a shopping mall on the outskirts of the city and is but to make a day of it.”
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Bike trails,
trout streams
entice outdoor
enthusiasts
STORY BY CHRIS LAVENDER
PHOTOS PROVIDED BY
MCDOWELL TOURISM AUTHORITY
N
estled in the foothills of the
Blue Ridge Mountains, Old
Fort, N.C. embraces mountain
traditions and culture through
music and festivals held year
round.
Outdoor enthusiasts can also enjoy the city’s
and McDowell County’s many bike trails and
streams for fishing. Museums are also located
in the city, which provides glimpses of how life
was for people living in the mountains in simpler
times.
Carol Price, McDowell County Tourism
Development Authority executive direc-
tor, said Old Fort is a N.C. Mountain Heritage
Trout Town, with public access on Mill Creek
at Mountain Gateway Museum. Other Old Fort
area trout streams include Curtis Creek, New-
berry Creek and the upper area of the Catawba
River. There are several waterfall attractions in
the region as well.
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Old Fort is a N.C. Mountain Heritage Trout Town, with public access on Mill
Creek at Mountain Gateway Museum. Other Old Fort area trout streams include
Curtis Creek (pictured).
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FAMILYTHE
BUSINESSALL-STAR FOOD
+ ALL-STAR MUSIC
A
walk down Haywood
Road in West Asheville
can be a workout while
also an exercise in hip-
ness. With a gamut of
good eats, brews, shops
and music venues the
area has undergone
a renaissance and
has seen real estate
skyrocket as yuppies, hippies and families
scramble to join the movement.
Situated near the middle of the rush is a
space helping push West Asheville toward
its future while keeping its name steeped
in the past. Isis Restaurant and Music
Hall, which opened in October of 2012, is
a family-run business that brings together
the best of several worlds - all-star cuisine
and all-star music.
Isis isn’t your typical bar (though there is
one in the back room) where foot-stomp- chilled Soba noodle salad while the talent bookers find a
ing patrons enjoy the likes of Unspoken mix of music.
Tradition or Lonesome River Band while Isis, located at 743 Haywood Road, received the
chomping on nachos or wings. There’s a International Bluegrass Music Association’s Momen-
certain seriousness to both staples, as the tum Award for Best Festival, Event or Venue in 2015.
kitchen prepares items like fried chicken The award was determined by a vote of agents, per-
with green apple-molasses collards or formers, publicists and others in the bluegrass industry.
76 | SPARTANBURG MAGAZINE
cocktails and it’s a little bit like a classy
night out. I feel that it’s something that
West Asheville hasn’t had.”
Owners Scott and Lillianna Woody,
along with their three grown children, have
turned Isis into a venue that hosts dinner
Owners Scott and Lillianna Woody, along with their three concerts for 50 fans, CD release shows
grown children, have turned Isis into a thriving venue. that attract 450 devoted listeners or a mix
Woody, wife Lillianna (who does the books), daughter somewhere in between.
Josephine (who books bands) and sons Harris (who does a
A slew of award-winning and touring
little bit of everything) and Martin (the general manager)
work cohesively to make the venue stand out. mainstays have played the club. People
from Del McCoury and David Grisman, The
New Mastersounds, Sam Bush and Asleep
at the Wheel have performed to sold out or
near sell-out crowds. Isis has also become
a patron for local music as The Honeycut-
ters, Jon Stickley Trio, The Get Right Band
and Snake Oil Medicine Show have booked
gigs there. The space has also hosted tuvan
throat singers and a musical.
“We hope that the reputation of the
room will attract artists and we feel really
good about how that has gone so far. We’re
trying to make our presence in all genres,”
Scott said. “Our identity, at least to me,
is to be a very eclectic place that you can’t
pigeonhole and that just does good music of
all genres.”
Woody bought the building 17 years
ago and was a landlord while he lived in
Atlanta and worked as a veterinarian. His
solo operation, which opened in Midtown
in 1980, grew to a seven-person practice
before he retired after 30 years.
“I jokingly say now that I’m just tired,”
Woody said.
Days are long for the family members.
They arrive before lunch, check messages
for reservations, set up the several venues
for the evening’s shows and then make sure
the night goes well.
Woody, wife Lillianna (who does the
books), daughter Josephine (who books
bands) and sons Harris (who does a little
bit of everything) and Martin (the general
manager) work cohesively to make the
venue stand out.
In 2016, the kitchen won the prize for Asheville N.C.’s “It’s a little different than a business
best burger. when you are the employer and you have
“They’re offering a service that hasn’t been avail- employees, which is what I came from
able in Asheville, it’s more upscale, but I don’t like that in Atlanta,” Woody said. “You have five
word,” said The Honeycutters lead singer Amanda owners, essentially. We all think alike in
Platt. “If you’re going to the Isis you know they’re really certain ways and don’t think alike in other
going to have a good sound experience, good food, good ways.
SPARTANBURG MAGAZINE | 77
“It’s been an interesting experience. Pierce Edens
We have a lot of differing opinions on how performs at Isis
Restaurant and
things should be, which is cool. In the end,
Music Hall.
you shift through a lot of ideas and what
you come up with is, hopefully, a consensus
of what we think. We don’t always agree,
but at the end of the day we all love each
other.”
The old theater opened on Dec. 27, 1937,
and the first show was for the film “Varsity
Show,” starring Dick Powell, Rosemary
Lane, Priscilla Lane, and Ted Healy, about a
group of college students who meet faculty
opposition when they want to put on a vari-
ety show with swing music.
The theater, which cost about $50,000
when it opened, was built during a time
period where Greek and Egyptian archi-
tecture - think art deco - was popular and,
like other theaters across the country, was
named Isis Theater. The name, which is still
used by a movie theater in Aspen, Colo., is
from Egyptian mythology where Isis was
the goddess of the sky and nature.
Nowadays, there is a negative connota-
tion with that name, as it is an acronym for
the Islamic State in Iraq and Syria and is
associated with terrorism and hatred. The If you can’t hear what they are saying, you
acronym is slowly being phased out by some can’t respond to them. Burger
and
media outlets. Phone calls of complaint “The mistake some folks make is they
fries.
have occurred at the venue but Woody has don’t think about the acoustics as they are
no plans to change, as the name has nothing building out the space. Then they will go
to do with current events. back and try to fix it.”
“The building had the name beforehand,” Woody’s self-taught acoustic education
he said. “It’s iconic. It’s meaningful to us gave him plenty of ideas, like placing the
and the history of the building and the time subwoofer in the middle of the rear under
period.” the stage, placing bass traps on each side
Woody and his sons did a lot of work on and adding slots in plywood to create an
the old building. They gutted the building impulse resonator.
in early 2011 and began to reuse materi- The sound is so good that the back room
als. Wood from the ceiling was removed, was rented out by swing-jazz band Michael
de-nailed and turned into rails or tables. Gamble and the Rhythm Serenaders to
Old pipes were repurposed for the shelving record their debut album.
to hold liquors in the bar. They did enough “It’s kind of rare to have a place designed
work in a year that Isis earned the Griffin with that much thought,” said Town
Award for repurposing from the Preserva- Mountain’s Phil Barker. “To get in a room
tion Society of Asheville and Buncombe that caters to acoustic instruments is really
County. nice.”
Woody, who is a musician who’ll sit in As much thought has gone into food
on jam nights with other locals, spent two preparation. To separate the two aspects
years learning about acoustics. The shape of the business the family renamed the res- Isis opened on Dec. 27, 1937.
of the building was perfect, he said, for a taurant Kitchen 743. They’ve added brunch
music venue. and all-you-can-eat crab leg nights. A
“Being an audiophile and musician, hamburger and some other cheaper fare Town
Mountain
played on a lot of stages, you realize the was added to the menu.
performs.
experience that the artist needs to have and “Becoming known as a restaurant and
the audience needs to have is important,” then a music venue as a separate entity has
he said. “If you can make an artist happy been a problem,” Woody said. “Everyone
and put them in a good environment that’s is saying we’re a music place that has good
important. Music is about hearing each food. Our intention isn’t to be a foodie res-
other. It’s like having a big conversation. taurant, but we have solid food.”
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0608_A_79_SHJMAG.indd 79 5/17/2017 1:25:06 PM
SCENE
Spartanburg celebrates community
with fundraisers and social events
Dr. John B.
Edmunds
Distinguished
Lecture Series
Pulitzer Prize-winning author, historian and journalist Rick Atkinson
visited the USC Upstate campus on March 16 for the Dr. John B.
Edmunds Distinguished Lecture Series. Before the lecture, “Ten
Things Every American Should Know About World War II,” a reception
was held in the courtyard outside the Humanities and Performing Arts
Center. A VIP reception took place on the theater stage.
Gaines Mason, Rick Atkinson and Sam Galloway pose for a photo for USC
Upstate photographer Les Duggins.
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USC Upstate Chancellor Dr. Brendan Kelley and honored guest Rick Atkinson Gaines Mason, Lilly Mason, Angie Wallace, Sam Galloway and Sarah Galloway.
share a laugh during a discussion.
Guests enjoyed mingling at the USC Upstate event honoring author and journalist Rick Atkinson. Mort Sams and Tammy Whaley.
SPARTANBURG MAGAZINE | 81
Mobile Meals of Spartanburg hosted its 13th annual Land Cruise on March 17 at the Spartanburg Memorial Auditorium. Ice sculpture displayed at the 2017
Ireland inspired Land Cruise.
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Sonya Clark and Melissa Carson. Small finger foods displayed for guests to enjoy.
SPARTANBURG MAGAZINE | 83
Dawn Palladno, Nicole Papst, Kent and Marisa Cecil, and Shauna Axelrod. Kay Hall and Laura Emrich.
The annual Dancing with the Spartanburg Stars was held at the Spartanburg Anita and Archie Butler, Kim and Jimmie Ross.
Memorial Auditorium on March 24.
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The annual Dancing with the Spartanburg Stars was held at the Spartanburg Memo- The annual Dancing with the Spartanburg Stars was
rial Auditorium on March 24. held at the Spartanburg Memorial Auditorium on
March 24.
Bobbie Jo Little and Jenny Williams. Nancy and David Church. Marianna Habisreutinger and Jan Goldstein.
SPARTANBURG MAGAZINE | 85
The Spartanburg Regional Foundation celebrated its donors with a Southern themed event at Beaumont Mill called Moonlight at the Mill.
Sue and Brian Rothemich. The bluegrass band Grassholes peformed at Moonlight at the Mill.
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The Spartanburg Regional Foundation celebrated its donors with a Southern Marsha and Jimmy Gibbs with Kristy Caradori.
themed event at the former Beaumont Mill on May 4.
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Dawn Rollins and Will Luther. Kaye Spearman, Mike Spearman, Patricia Jelacic and Pat Elmore.
2017-2018
Season Reveal
The Spartanburg Little Theatre hosted its 2017-2018 Season
Reveal March 30 at the Chapman Cultural Center. The
evening included h'ors d'oeuvres, cocktails and a sneak
peek of the plays and musicals that will come to life on the
theater stage.
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Ella Rose Lee and Sherry O’Shields. Ted Blumenfeld and Ellen Vandervort. Mary Willis and Bob Swager.
Anna Lee Altman, Mark Stidham, Robert A. Perrin and Susan Perrin. Brenda Lytle, Steve Johnson, Melissa Johnson, Buck Brandt and Marjorie Cannon.
SPARTANBURG MAGAZINE | 89
Jamise Brunner walks the runway. Wes and Cindy Bernard. Renee Murray and Anitra Mims.
Charles Ellis and Sheila Davis. Jamir Watts and Hailey Upchurch.
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Jessie Grant. Simone Laurent, Danijah McClintock, Adallas Gibson and Amaje Kershew.
Kim Brewster and Glenda Beverly. The James Brothers, old school gospel duo of Leon Sherea Cross and Cici Poole.
and Marshall James perform a song.
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Crystal Campbell, Junior Tucker, and Leonard Manley. Cindy Nardi, Scott Pack, and Teresa Robbins. Jeff Somers, Michelle Somers, and Bobby Jo Gill.
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Jay Bomar, left, Coby Alexander, center, and Al Ayisha Johnson and Al Brumfield. Patty Miller and her grandson Ryan Miller, 6, enjoy
Brumfield, right, helped make pancakes. a pancake supper.
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The official book launch for The Upstate Book Project 2.0 took place April 8 at The Hub City
Tap House in downtown Spartanburg. As part of the launch, there was a reception for the
exhibition of the original artwork used throughout the book. The Upstate Book Project 2.0
is a collection of 21 original two-dimensional images — such as paintings, drawings, and
photographs — that progressively tell the story about a boy who finds a bag of money and
the adventures he encounters. Each image was created specifically for this project, which is
the brainchild of Spartanburg-based artist Bailie. In the creation of this self-published book,
21 artists were tasked to create an image that reflected the section of the storyline he or she The Upstate Book project 2.0 was held at The Hub
was asked to advance by 200 words. City Tap Room on April 9.
Barbara Metalsky and Sibylla Koenig. Tamara McGovern, Susan Woodham, Alice Cara Stokes and Sherry Stokes.
McCracken Hurst and Kathy Woodham.
Hope Seo, Michelle Chavez and Arielle Adornetto. Bailie (exhibit and book creator), Linda Capracotta Reed Brown and Suzanne Brown.
and Jim Cullen.
Kristi Ward, Brandi Dice, Nikki Hicks and Pete Hicks. Travis Galloway, Erin Galloway and Eric Knight. Chris Hartwick and Sara Doherty.
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! !
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The Spartanburg Philharmonic Orchestra held a farewell gala to honor conductor Sarah Ioannides.
Jimmy and Karen Gibson. Tom and Joan Barnet. Peter Kay and Jamarcus Gaston.
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Oren Judy and Joan Gibson. Johanna Lewis, Richard Spiers, Betty Dunleavy and Jean Nelson.
Crystal Pace, Jennifer Pace and Angela Geter. Tom and Jan Blexrud.
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Birth Matters hosted a Garden Party and Silent Auction at the home
of Lindsay Webster on April 27. Birth Matters seeks to reduce teen
pregnancy through reproductive health education and to provide
doula support to vulnerable expectant mothers and their families.
Molly Chappell-McPhail, Michael Lee, Chelle Jones, Lave Hayes,Terra Bell, Brittany
Bomar, Tiera Norman.
Birth Matters held their third annual Garden Party fundraiser at the home of Bea Smith and Karen Mobley. Jennifer Vanosdol and Dodi Williams.
Lindsay Webster.
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Britney Nesbitt, Brittany Bomar, Lindsay Webester, Tiera Norman, Dr. Sarah Hock, Jazzmin Tate and Cath-
erine Bormnan.
Birth Matters held their third annual Garden Party fundraiser at the home of Lindsay Webster.
Melisa Williams, Angie Ratterree, Chrissy Calvertt and Sarah Stepp. Margaret Baughman and Peggy Bass.
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Breakfast Business & Professional Women of Spartanburg presented "In Good Company," a cocktail party in support of the BPW Education
Scholarship Funds. Katherine Goble Moore, daughter of NASA's Hidden Figures' Katherine Johnson. was the special guest for the event, held in
Spartanburg on March 15.
April Bennett and TJ Jeter (April B & The Cool) perform during the event. Trina Gilliam and Jill Brock.
Leah Hyatt, Janice Callison, and Jennifer Cash. Heather Hutson, Sydney Galloway, and Lottie Hutson.
Susan Ledford, secretary of the BPW of SC, and Crystal Pace, president of the
Tiffany Askew, Meridith Vachon, and Shannell Hardwick.
BPW of SC.
Jean Sydnore and Linda Robinson. Spartanburg County Council member Justin Bradley
presents a proclamation to Martha Clark.
Altrusa celebrated its 100th anniversary with a
brunch at the Spartanburg County Public Library.
Illona Wright, Lucy Quinn and Irma Massengill. Donna Cromer, Gail Hackett and Shay Simmons. Joy Yehl, Babs Hildreth and Sue Mcenroe.
Danielle Goshorn, Michael Cece, Amy Cece, Garrett Scott and Cathy Scott.
Guests enjoyed a fine meal cooked by Cribbs Catering at the ‘Supper on the
Shoals’ event on April 20, 2017.
Guests enjoyed a meal cooked by Cribbs Catering at the Supper on the Shoals Don and Mott Bramblett.
event on April 20.
Cecile Nowatka, Mary Helen Wade and Kirsten Cribb. Winthrop Allen, John Fairey, Manning Fairey and
Christi Brown.
Remembering
‘Miss Marion’
M
arion Feinstein — affectionately
called Miss Marion by everyone
who knew her — died on May 5.
She was 91.
Feinstein is known for the dance studio she
founded in 1946, Miss Marion’s School of
Dance, which she first opened above a drug
store on East Main Street.
Over the years, she taught thousands of
students, many of whom went on to dance
professionally.
The studio is now located on John B. White
Sr. Boulevard and operated by one of Fein-
stein’s three daughters, Lori Axelrod.
Feinstein’s long and storied career began
in Ohio, where she attended her first dance
classes. When she was 12, her family moved to
Spartanburg, but she would spend summers
with her grandparents in New York City, where
her grandfather would take her to different
dance studios for training.
Among the places she attended were Ballet
Arts and the Jack Stanley School of Dance.
“I had very, very good training,” Feinstein
recalled in a 2016 interview with the Herald-
Journal, attributing her early success to
Stanley, who also taught actor and dancer Gene
Kelly.
At 15, Feinstein met her husband and biggest
supporter, Seymour “Speedy” Feinstein, while
he was stationed at Camp Croft. The two were
married three years later.
Marion Feinstein, Miss Marion’s School of Dance opened in
affectionally Spartanburg in 1946, when Feinstein was 20
known as Miss and was an instant hit. Sixty-five students
Marion, founded
Miss Marion’s
signed up within a week, paying $1 a week for
School of Dance classes.
in 1946. Miss Marion’s later moved to Dean Street
before eventually settling in its current loca-
tion on John B. White Sr. Boulevard in 1996. It
also operated several studios, including one in
Marion Fein- Gaffney.
stein at the Miss Feinstein herself said her greatest pleasure
Marion’s School of
was instilling in her students a deep apprecia-
Dance’s 70th anni-
versary party at tion for dance.
the dance school “You know what I really like the best?” she
in Spartanburg, said in a 2005 interview with the Herald-Jour-
on May 21, 2016. nal. “It’s not so much making the dancer out of
TIM KIMZEY/TIM.
the student. It’s seeing them receive a love for
KIMZEY@SHJ.COM
the art.”