Criminal Defense Lawyer in Charleston, SC

The latest craze in college sports, the transfer portal, has certainly had an effect on Barclay Radebaugh’s men’s basketball roster at Charleston Southern.

In recent years, Radebaugh has lost some of his top production, including three key players from last year’s team. However, Radebaugh also has been able to use the portal to bolster his roster for the 2023-24 season.

CSU’s roster has seven new scholarship players this season, six transfers from other college programs such as Tulane, South Florida, Eastern Washington and Northern Kentucky.

“I admittedly was slow to jump into the portal,” Radebaugh said. “The game is different. It is not what it was just five years ago. The guys that stay four years no longer exist. I have had to change the way we recruit.

“I am all for signing high school players when they fit, but in a league like the Big South, we have to use the portal to remain competitive. It’s just where the game is now, like it or not.”

The Bucs are coming off a 10-21 season with a 5-13 mark in Big South Conference play. CSU opens the season on Nov. 6 at home against Toccoa Falls.

“We’ve had to do a lot of intentional team-building, beginning during the summer,” Radebaugh said. “This team has as much character as any team I’ve had. These guys want to be here. The chemistry and the way this team cares about each other has been a big step forward.

“We have guys who all played in different systems last year so we have had to put in a lot of work to get everyone on the same page. We have a hungry group of players, guys who want to prove something.”

More than half of CSU’s scoring from last season is no longer with the program. The biggest loss was guard Claudell Harris, who took his 17.4 points per game to Boston College.

But Radebaugh has three solid returners in forwards Taje’ Kelly and Kalib Clinton and point guard RJ Johnson.

Kelly, a second-team selection to the all-Big South preseason team, is the top returning player on the roster. Kelly averaged 10.7 points and 5.5 rebounds per game last season. Clinton and Johnson each averaged about seven points per game.

Not only did the Charleston Southern football team lose to Bryant University, 47-24, on Saturday evening, the Buccaneers also may have lost their starting quarterback, Zolten Osborne, for an extended amount of time.

The freshman from Fort Dorchester High School went down after a late third-quarter scramble and did not return to the game. Osborne had 147 yards passing and two touchdowns, along with two interceptions, at the time of his injury with Bryant leading, 31-17.

Bryant quarterback Zevi Eckhaus threw four touchdown passes, completing 29 of 37 passes for 338 yards as the Bulldogs evened their record at 4-4 overall and 2-1 in Big South/OVC play.

CSU lost its second straight, dipping to 3-5 and 1-2 in conference play. The Buccaneers will host league foe Tennessee State in the final home game next Saturday.

“We did things in every area to lose the game,” CSU head coach Gabe Giardina said. “We didn’t tackle well, we had turnovers. We can’t sugarcoat what happened today. We took a step backwards today. We have three games left and we’re going to challenge our guys to respond in a positive way.

“This is going to test the character of our team, our staff. We are not proud of what we put out on the field tonight.”

In regards to Osborne’s injury, Giardina said, “Too early to tell but it’s not good. Just a freak thing, slowing down on the sideline. He felt a pop.”

The first half of the game saw more points (38) than were scored in four quarters of any of CSU’s previous home games all season.

Eckhaus threw for 177 yards in the first half as the Bulldogs built a 24-14 lead. The Bulldogs got a 3-yard run from Fabrice Mukendi to take a 7-0 lead with 8:09 left in the first quarter.

CSU hit their biggest play of the season early in the second quarter as Osborne connected with Will Kakavitsas on a 76-yard bomb, tying the game at seven with 14:49 left in the half. That was the start of a scoring barrage in the second quarter.

Mukendi capped a 97-yard drive with a 12-yard run to put Bryant up, 14-7. Bryant defensive end Kenny Dyson picked off Osborne on a middle screen, setting up a short drive as Eckhaus hit Simi Bakare from 14 yards, pushing the lead to 21-7 with 9:16 left in the half.

Later in the quarter, Osborne threw a 23-yard touchdown pass to Kakavitsas with 5:33, left but Byrant added a field goal just before the break to claim the 10-point advantage.

Osborne was intercepted a second time early in the third and the Bulldogs took advantage of the field position and scored on three plays, an Eckhaus 1-yard pass to Konor Lathrop.

Sam Babbush kicked a 40-yard field goal to trim the margin to 31-17 late in the third. Osborne sustained what appeared to be a left knee injury on CSU’s next possession.

On the first play of the fourth quarter, Eckhaus tossed his third touchdown of the night, hitting tight end Mark Taglieri on a 13-yard toss, pushing the lead to 38-17. A fourth touchdown pass midway through the final period pushed the score to 45-17.

CSU backup quarterback Isaiah Bess connected with Kakavitsis on a 35-yard pass for a score late in the game. Kakavitsis finished the night with five receptions for 169 yards and three touchdowns.

Bess finished with 68 yards passing, completing 4 of 11 attempts. Freshman Autavius Ison gained a career-high 51 yards on 10 carries.

Bryant blocked a CSU punt with 1:27 remaining. CSU recovered the ball in the end zone, resulting in a safety for the final points of the contest.

Bryant finished the game with 428 total yards while CSU totaled 363 yards. The Bulldogs scored on all seven of their trips to the red zone.

Friday through Sunday, the downtown art gallery called The Space on Heriot Street will host an art experience which is programmed to measure and react to changes in the brainwaves of a viewer’s frontal lobe.

HYACINTHE is a multi-sensory visual and audio experience by Matthew Lessner, an American artist based in Amsterdam. The work uses modified neurofeedback technology using EEG headbands (wearable devices for electroencephalography), allowing visitors to engage in a “participatory cinematic moment with visual changes that occur through the assessment of brainwaves in the prefrontal cortex.”

Put simply: Each individual viewer will have a unique, psychedelic and surprising experience based on their own brain waves.

Lessner said the project is inspired by the age-old idea that our thoughts can shape our reality. He hopes to make viewers aware of the personal power and agency they have in creating their own perception and reality.

“I realized, through the implementation of this technology, there could be the capacity to explore that concept in a more immediate sense instead of in the abstract way we know it,” he said. “So in a way, there is the ability within this project for the viewer to experience in real time the way in which their thoughts or lack of thoughts are impacting something.”

HYACINTHE premiered in Stockholm in February 2023 and was funded by the Swedish art council Konstnärsnämnden. It is the result of one year of intensive research, filming and the development of the unique software program Lessner employs.

Lessner, who is known for his work as a filmmaker, cinematically takes the HYACINTHE viewer to five sacred sites: The island of Ikaria, Greece; Samothrace in the northern Aegean Sea; Sacred Valley, Peru; Ucayali River in the Amazonian rainforest of eastern Peru; and the Atacama Desert, Chile.

Lessner said his inspiration for the project can be understood in three parts:

“On a practical level, I became aware of these EEG headbands. Historically, this kind of brainwave technology has been only accessible to those working in a more official scientific capacity. Over the past few years, this technology has become accessible to the average consumer. And so I knew this was technology that I was interested in exploring.

“Another component is that I’m someone who has benefited immensely in my own life from a multitude of practices which can go under the umbrella of mindfulness, broadly speaking, meditation, breathing exercises,” Lessner said.

“But something I found is that there’s a number of folks that can sometimes become almost more anxious by closing their eyes or being encouraged to go more inward, at least as a first step toward mindfulness. And so I started imagining, would there perhaps be ways to help those folks who could perhaps benefit from these mindfulness techniques? Instead of encouraging them to close their eyes — could there be a way to sort of visually stimulate them while still kind of encouraging this state of mindfulness or kind of introspection?’

Only 15 people will have the opportunity to experience the work in Charleston this weekend. To see HYACINTHE, email info@enoughpie.org. A lottery system will help select 15 lucky visitors for one-hour time slots to experience the work sometime between 3 p.m. and 8 p.m. Nov. 3 through Nov. 5 (five showings per day).

The work comes to Charleston by way of a connection made at Burning Man — Cathryn Davis is the former executive director of Enough Pie, a local nonprofit that uses creativity to connect and empower the community. Davis met Lessner at the music festival earlier this year.

“When I met Matthew and he shared a little bit more about his work, it felt very congruent with what Enough Pie offers,” Davis said. “So we brought the project to [Enough pie], and they were thrilled to lend their resources to bring this to Charleston and really bring this to life.”

All are welcome to attend the free and public artist talk at The Space, 2147 Heriot Street, Studio F, at 6 p.m. Nov 2.

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CHARLESTON, S.C. — The crew of the U.S. Coast Guard Cutter Healy is scheduled to participate in a media availability Friday during the ship's port call in Charleston.

The Healy conducted an Arctic deployment to provide U.S. surface presence, high-latitude research in support of international cooperation, and engagements with Arctic partner nations. During the deployment, Healy conducted joint operations in the Barents Sea with the Norwegian Coast Guard, as well as joint operations with Danish and Icelandic sea services while operating in the North Atlantic. The cutter also hosted a science roundtable with researchers from the U.S., Norway, and other nations.

WHO: Capt. Michele Schallip, commanding officer of Healy

WHAT: Healy's commanding officer will be available to speak with media members regarding the unit's current deployment, scientific efforts, and international engagements.

WHERE: 2 Charlotte St., Charleston, SC 29403, Berth One

WHEN: Friday, 9 a.m., Nov. 3, 2023.

Editor's Note: Media are asked to RSVP by 5 p.m., Thursday, with the Coast Guard's Public Affairs Detachment Jacksonville at 786-393-4138 or by emailing D7PADETNorth@gmail.com. Interested media are requested to arrive by 8:30 a.m., Friday, with a valid driver's license and proof of insurance to be processed through port security.

Homeported in Seattle, Washington, Healy is the Coast Guard's only icebreaker designed specifically to support research and is the nation's sole surface presence routinely operating in the Arctic Ocean. The platform is ideally specialized for scientific missions, providing access to the most remote reaches of the Arctic Ocean, areas barricaded by pack ice and unreachable by most research vessels. Since its commissioning in 1999, Healy has served as one of two active polar icebreakers and is the largest and most technologically advanced icebreaker in the Coast Guard. Healy accommodates a crew of 84 with a primary mission of scientific support. As a Coast Guard cutter, Healy is also a capable platform for supporting other missions in the polar regions, including logistics, search and rescue, ship escort, environmental protection, and enforcement of laws and treaties.

Media Kit resources: U.S. Coast Guard Cutter Healy webpage and Unit Facebook page Links: DVIDS B-roll for deployment coverage: DVIDS - U.S. Coast Guard Cutter Healy departs Tromsø, Norway News Room for press releases: USCG News Follow PACAREA on Facebook: @uscgpacificarea Follow PACAREA on X (formerly Twitter): @USCGPACAREA Follow PACAREA on Instagram: @uscgpacarea Follow LANTAREA on Facebook: @USCoastGuardAtlanticArea Follow LANTAREA on X (formerly Twitter): @USCGLANTAREA Follow LANTAREA on Instagram: @uscglantarea

-USCG-

At the heart of Charleston is Anika McGarity, an ambitious young student pursuing her dream of becoming a nurse practitioner. As a Public Health major at the College of Charleston, Anika aspires to be a beacon of hope, serving patients from all walks of life.

But there’s a catch. Anika is Black. Which means the odds are stacked against her in pursuing a healthcare career. This isn’t merely her personal struggle - it’s a public health crisis facing South Carolina.

Our state currently faces acute healthcare worker shortages that threaten to limit citizens’ access to quality care. Yet we fail to capitalize on the many passionate students from diverse backgrounds who wish to become providers. It’s not just a moral imperative; it’s a lost opportunity. We need more healthcare workers to serve our rapidly aging population.

Compassionate people of all backgrounds should get equitable opportunities to pursue healthcare careers. But presently, they don’t. It’s not from a lack of capability or ambition. Systemic obstacles create roadblocks for talented minority students like Anika, preventing many from entering the medical field.

By investing comprehensively in the potential of all young people today, we can build a more robust, diverse medical workforce today to combat shortages of tomorrow. One that provides care rooted in empathy, compassion and cultural understanding to all South Carolinians.

The good news? There is hope. Anika’s dreams are being nurtured by an innovative career pathway program offering paid care work aligned with students’ demanding schedules. This provides hands-on clinical experience without compromising academics or finances - two major hurdles for minority and economically disadvantaged students.

By thoughtfully expanding access to such professional opportunities, pathway programs ensure that dedication, not privilege, determines who can pursue medical careers. Additional wraparound supports like mentorship and peer networking empower students like Anika facing unique challenges as they navigate an often biased system.

According to research from the Urban Institute, such career pathway programs are critical to encouraging under-represented students. Beyond financial and practical support, pathway programs foster a sense of community among participants. Social support and networking opportunities, often overlooked, are instrumental for minority and under-represented students. Navigating the intricacies of professional development, facing unique challenges, and often battling implicit biases, these students derive immense value from peer-to-peer learning and mentorship opportunities provided by such programs.

Anika is determined, fueled by her vision of inclusive care. The absence of medical professionals who look like her speaks volumes. This is a reality for countless patients of color needing providers who understand their lives. South Carolina’s future depends on developing talent inclusively. Doing so isn’t just ideal - it’s an urgent need.The road ahead is long, but there is hope. By investing in the potential of all young people, we can build a more robust healthcare workforce, combating shortages, and one that reflects the diversity of our communities. One that provides care with empathy, compassion and understanding.

Anika’s dream is South Carolina’s dream - a more just future where patients see themselves reflected in their providers. Where diverse teams unite their strengths to provide holistic care. And where inclusive opportunities uplift us all.Let’s make Anika’s dream a reality. The health and prosperity of South Carolina depends on taking action today to develop the equitably trained, culturally competent workforce we need for tomorrow. If leaders embrace Anika’s vision, there is hope.

(The co-authors are Anika McGarity, a Public Health student at the College of Charleston; and Neal K. Shah, CEO of CareYaya Health Technologies, which operates a pathway program for healthcare students to get paid experiences caring for elders in their community.)

The “benefits” of anger are many. Stress, anxiety, diminished judgment, reduced productivity, poor digestion, sleeplessness, elevated blood pressure, negative impact on relationships, unhappiness, and attraction of negative situations can all be yours just by being angry.

Anger repels people, destroys relationships, creates problems, intensifies problems, causes regret, burns bridges, and dissolves solutions.

Anger doesn’t have to manifest itself via your behavior to be destructive. Anger that is internalized can be just as damaging. A fundamental misconception is that people, events or circumstances make you angry.

Anger is a chosen reaction to your environment. As you allow anger to become a conditioned response, a downward spiral develops. Habitual anger feeds itself and increases in intensity over smaller and smaller matters. Without vigilance, resistance to anger diminishes and it becomes automatic behavior when faced with adversity.

Anger does not serve you. Regardless of your reasons for being angry, anger never resolves problems; it makes them worse. You can learn to manage and eliminate anger. To do so requires a recognition, understanding and acceptance of several things.

First, you and you alone are responsible for your emotions and behavior. No one has the power to make you angry. You create your own anger. Second, you must identify what arouses anger within you.

Some common causes of anger are: injustice, hurt, frustration, annoyances, being treated unfairly, being taken advantage of, a threat of loss, experiencing a loss, plans don’t materialize as expected, regret over the past, people don’t behave as expected or a situation that is out of your control.

Do you engage in behavior that evokes anger in others? You can become angry in response to someone else’s anger and someone else may become angry in response to your anger. Anger is a vicious cycle that will rapidly escalate unless diffused by one or both parties involved.

There is no way to eliminate those things that make you angry. But you can manage your reaction so that anger doesn’t take hold. Through a thorough understanding of what makes you angry, you can preplan alternative strategies for responding.

If you feel angry, don’t make any decisions or take any action until you allow the anger to subside. If you act while angry, there is a high probability that you will say or do something that you will regret.

As soon as you find yourself starting to become angry, identify the specific circumstances you are reacting to. Without understanding the cause, you can not diffuse the anger and it will most likely get worse out of frustration.

Once you have identified the source of your anger, determine if there is any action you can take which can rectify the situation to the benefit of all. Revenge, punishment, mistreatment of others or self-pity does not qualify. The past can’t be changed and must be accepted. The only decision you have to make is what to do now to move forward.

Anger, once it takes hold, needs a certain amount of time to subside. As you practice anger management techniques, the amount of time needed will decrease substantially. The ideal is to condition yourself to eliminate the anger stage completely.

Anger can be managed, controlled and eliminated. Anger is a habit that develops over time. Changing any habit takes desire and effort. The more determined you are to change, the more rapid will be the results.

Living without anger will make you happier, healthier, and more pleasant to be around.

Bryan is the author of “Dare to Live Without Limits.” Contact Bryan at Bryan@columnist.com or visit www.DareToLiveWithoutLimits.com Copyright 2023 Bryan Golden

Dear Editor,

A sandbagger is usually quite better at golf than they say they are. And they get away with it because dispelling myths are sometimes difficult. Golfers are just like a lawyer lead jury. People will naively judge a book by its cover by who told the most believable synopsis. Even though we know before hand the wolf in question is camouflaged in sheep’s clothing, we still have a tendency to misjudge the authentic “Tiger” due to our misguided prejudices.

In this sense the term sandbagger is used on the golf course to describe the type of competitors who may or may not be truth telling about their abilities.

As a Brother On A Budget, (BOAB) we feel - often times - in the sport of golf that we are outsiders attempting to break stereotypes. But, it’s not our fault. This is due to the fact the game appears to primarily be played by Caucasian men in the Pee Dee based on my general observations. So, it may possibly be just a natural response to assume that BOABs - and women - do not play golf well. And if we do, it would be within reason to believe its an anomaly.

Racism or sexism are just a couple of factors that everyday folk must cope with daily. But, it’s deeper in golf. Other misleading and silly factors include our physical stature, type of golf clubs we use, the well documented history of the game, or even our age.

Get this, many open minded golfers are guilty of this too. For example, we may observe someone using Budget Friendly or High End golf equipment - and - automatically we equate this to the talent of the individual. Here’s another example, let’s say we see a person who has suffered a debilitating stroke and can only use one hand and drags along his leg. Wouldn’t you (like I did) initially say to yourself, “This person isn’t going to play well, will take too long and/or isn’t going to finish the walking round?”

Perhaps? Maybe not? Either way, believe and know I’ve played nine holes with a person who meets the criteria once and he was a “great” golfer! In fact, as I recall, he didn’t make any double bogeys but he scored all pars and bogeys.

Today, I greeted a slight female who has made five hole in ones at Traces Golf Course but has others recorded. What are the odds of her doing that you wonder? According to “How Things Work”, except golfers play somewhere around 450 million rounds of golf every year, that means a hole-in-one is officially registered about once every 3,500 rounds. May 22, 2023

In other words, you should personally compete many times with any golfer to assess their projected level of play before attempting to pass judgment. And what ever you do don’t gamble with more than you can spare to lose.

Darryl Pressley,

Florence SC

Johns Island is becoming more suburban sprawl than rural retreat, with rapid development spawning all the growth issues that have become so familiar to the region, such as overcrowded schools and massive traffic jams at key intersections.

Alongside those growing pains, however, a thriving dining sector has emerged, with hospitality groups and independent owners finding success. From local favorites to buzzy newcomers, here are 10 Johns Island restaurants to try this month:

Colectivo

2901 Maybank Highway

Drawing on his many years of experience, Alex Yellan is honoring the home-cooked meals he had during two long stints in Mexico at Colectivo, where the food is representative of the dishes he started to crave when he came home.

Tortillas are neatly wrapped and presented at the restaurant, which opened Sept. 6. Patrons can choose between flour and corn before filling the tortilla with braised beef belly, charred spring onion, salsa verde, onions and cilantro — that’s the suadero. It pairs particularly well with the aromatic flour tortillas, made with White Sonora that is sourced from Hayden Flour Mills in Arizona.

Minero Mexican Grill & Cantina

3140 Maybank Highway

For those who frequented Minero during its tenure on East Bay Street, driving from downtown Charleston to Johns Island for charcoal-grilled chicken wings, cheese-crusted burritos and catfish tacos might not feel quite right.

That is until you pull into the spacious gravel parking lot and walk through the large covered patio to the hostess stand where you’ll put your name in the queue. While you wait, you’ll have time to visit the indoor-outdoor bar for a margarita or pint from nearby breweries Estuary Beans & Barley and Low Tide Brewery.

The new space is a far cry from the tight downtown quarters Minero occupied from 2014 to 2020, a venue that required patrons to walk up steep stairs to a small, albeit buzzy, dining room. Now, it takes just a couple steps for the up to 175 people that Minero can seat indoors and out to order the dishes and drinks that gained a following during its downtown days.

Tacos La Familia

3546 Maybank Highway

Technically a food truck, not a restaurant, Tacos La Familia is a business born in the pandemic. Its dishes originated decades ago just outside of Mexico City, where Josefa Figueroa’s mother taught her the recipes she still holds close to her heart.

The food truck, which boasts ample seating, serves its tacos, burritos, quesadillas and sopes with seven seasoned meats: chipotle chicken (tinga de pollo), steak (asada), pineapple pork (pastor), roasted pulled pork (carnitas), pork rinds (chicharon), Mexican sausage (chorizo) and beef brisket (birria). A rotating selection of soups are also a staple on the menu.

Birria tacos — made with four types of chiles and filled with melting cheese — are one of the truck’s main attractions. Crisped on the flattop and served with an entire cup of beefy stew, the dish makes me think of grilled cheese and tomato soup; not for its taste, but for the comforting nostalgia that comes with it. Pairing a soup-dunked birria taco with a dab of housemade verde hot sauce forms a bite that nears perfection.

Tattooed Moose

3328 Maybank Highway

The Tattooed Moose’s Johns Island location features mostly the same menu as the original restaurant, which relocated from downtown Charleston to Park Circle in 2022. On Johns Island, patrons can find craft beer, duck fat fries and the duck club sandwich highlighted on “Diners, Drive-Ins and Dives,” along with a live music performance area and plenty of parking.

The Royal Tern

3005 Maybank Highway

Those looking for a fancy night out without trekking downtown should consider The Royal Tern, which boasts an impressive raw bar program and list of seafood-forward entrees from executive chef Kyle Kryske. From shellfish towers to grilled whole fish and rock shrimp po’ boys, The Royal Tern can be counted among the area’s top seafood restaurants.

The Southern General

3157 Maybank Highway

Since taking over the space previously occupied by Mama Q’s just over a decade ago, The Southern General has offered a mix of Lowcountry- and pub-style appetizers, along with elevated sandwiches and burgers.

After multiple visits, I have found myself gravitating toward the turkey pesto sandwich featuring feta cheese, roasted tomatoes (these are fantastic), pickled red onions (these I can do without) and spicy cranberry relish inside two slices of grilled pumpernickel.

For appetizers, I would suggest the roasted corn fritters or sweet tea barbecue chicken wings, though many might be swayed by the poutine with house-cut fries, mozzarella cheese curds and gravy.

Tolli’s Trattoria

1803 Crowne Commons Way, Suite A-3

Tolli’s roots date to 1934, when the restaurant’s namesake — Anthony Peluso’s great-uncle Antonio Tolli — opened multiple pizzerias in New Haven, Conn. He eventually opened Tolli’s Apizza in East Haven in 1954, a restaurant Peluso took over in 1978 and ran with his wife Giuseppinna for 40 years.

Tolli’s Johns Island venue doesn’t have quite the same history as Tolli’s Apizza, given its location in the new-era Live Oak Square Shopping Center on Crowne Commons Way. But the restaurant, divided into two parts, still has character.

A takeout window and small seating area is housed on the right side of Tolli’s, along with a case of Giuseppinna’s house-spun gelato. Walk through to the other side to find a cozy dining room and small bar serving wine and local craft beers.

Before getting to the main event, you might want to sample an appetizer like burrata Amalfi (mortadella, pistachio, pesto, olive oil, burrata and sliced ciabatta bread) or an order of piping hot arancini, which comes with four expertly salted and fried rice balls. But it might be wise to save room.

Pizzas are cooked in a 630-degree oven, resulting in a thin, tender and toothsome dough with just the right amount of crunch. Topping combinations range from the classic Margherita to American mashups like barbecue and Buffalo chicken.

Seanachai Whiskey & Cocktail Bar

3157 Maybank Highway

In addition to its expansive whiskey program, this local pub serves a range of hearty, homestyle fare, from shepherd’s pie to meatloaf and a wonderful burger. After dinner or Sunday brunch, take your receipt next door to Flyin’ High for 20 percent off your frozen yogurt.

Stono Market and Tomato Shed Cafe

842 Main Road

Local markets aren’t necessarily a dime a dozen in the Charleston area, but there are a handful of steady local options, such as Island Provisions in Live Oak Square.

Repeat customers of the Stono Market and its Tomato Shed Cafe, also on Johns Island, have come to appreciate its familial feel and homey atmosphere. Swings sit on the porch of the single-story structure, split in half. The cafe side serves a Southern menu with fried pork chops, tomato pie, sweet potato casserole, flounder and lemon chess pie among the options.

The dining room occupies most of the space, but there is also a small, can’t-miss market to the right with fresh fruit, vegetables and local shrimp sitting on ice. There are salad dressings, sweets, Keegan-Filion Farm chorizo smoked bacon and prepared meals, from breakfast casseroles to a spicy sausage eggplant bake and chicken and sausage bog.

Customers can grab a bag of white-skin boiled peanuts near the register like they are candy in the checkout line at Publix. The entire place is a wonderful throwback.

Wild Olive

2867 Maybank Highway

On Feb. 10, 2009, Wild Olive opened on Maybank Highway. Over the years, the restaurant has demonstrated consistency and a commitment to excellence, which has endeared the Italian eatery to diners on Johns Island and beyond.