The 6th annual Beaufort International Film Festival (BIFF) gets a new home and a fresh attitude. Ron Tucker is worried. For the sixth year running, the Executive Director of the Beaufort International Film Festival is concerned about the same things that kept him up nights prior to the very first festival. “I worry about a lot of stuff,” he says, “but mostly I worry that no one will show up.”
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The 6th annual Beaufort International Film Festival gets a new home and a fresh attitude. Ron Tucker is worried. For the sixth year running, the Executive Director of the Beaufort International Film Festival is concerned about the same things that kept him up nights prior to the very first festival. “I worry about a lot of stuff,” he says, “but mostly I worry that no one will show up.”
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Frank Roberts’ Lady’s Island Oyster Farm brings a sustainably harvested oyster to the Lowcountry and hope for the revitalization of a lost way of life. Mark Shaffer profiles this unique establishment, talks oysters with Patty Kennedy of the Coastal Conservation League, gives oyster-opening tips and offers oyster recipes from the Everyday Gourmet. It’s all oysters, all the time. And it’s all right here!
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Frank Roberts’ Lady’s Island Oyster Farm brings a sustainably harvested oyster to the Lowcountry “As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” – Ernest Hemingway, A Moveable Feast
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USC B Center for the Arts and Emerging Pictures partner to bring independent and foreign films, docume ntaries and ballets to Beaufort community The University of South Carolina Beaufort Center for the Arts (CFA) is proud to be joining the Emerging Pictures network of cinemas to bring a whole new variety of year ‘round entertainment to the Beaufort community.
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Factory Creek Fish Co. Hosts Landmark Event November 1st Factory Creek Fish Company serves up Beaufort’s inaugural Sustainable Seafood Wine Dinner. The event is part of the Sustainable Seafood Initiative headquartered at the South Carolina Aquarium in Charleston. Megan Westmeyer, SSI Coordinator, discusses the program.
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The Culinary Master of Emily’s returns to his Sea Island roots with his new gig at Factory Creek Fish Company Mark Shaffer: What were the biggest challenges in putting this menu together and setting it apart from Emily’s? Chef Mike Long: We definitely wanted a seafood restaurant focusing on fresh local ingredients and seafood. Putting things together wasn’t all that difficult.
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The people behind longtime Beaufort favorite, Emily’s Restaurant and Bar, bring back seafood with a view to the Lady’s Island Marina. PROLOGUE True story. Back in the days before iPads, smart phones, social networking or the basic concept of a second Star Wars trilogy, I spent most of a summer working at an iconic seafood restaurant on the Grand Strand. Mostly I broke dishes, but in spite of all the crashing and yelling, I fell in love with the restaurant business and remain so to this day. This is entirely due to the fact that I learned in those few noisy months that I should never actually work in the restaurant business.
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The Backyard Tourist has a list of suggestions to help you make the most of the season. (Editor’s Note: This is an update of an article originally published 10/27/10) Southerners have an inborn appreciation of the autumnal equinox. Those of us who can still recollect a time before the ubiquity of “conditioned air” appreciate the change of seasons even more. This is why some of us are good churchgoers: by the middle of July we are all aware of what Hell must be like. Fall means the end of summer’s stifling tyranny, a time when our primary occupation is staying cool and moving as little as possible. By the end of August we are practically motionless.
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