Reflecting on One Year with Wiser Time Publishing

I’ve been writing for Wiser Time Publishing for one year. That’s 26 published stories total about West Ashley and James Island food businesses. These businesses are either brand new ones to the area, or established ones that are growing, have new management, a new menu, an upcoming charity dinner, or other news.

I submitted another story just this week, I have feelers out with other businesses in the works, and I scour the internet daily for news of new openings and events. Sometimes just driving around and seeing what’s new pays off more. [Savannah Highway and Folly Road rarely disappoint with vintage automobiles, artfully hand-painted VW CamperVans, and otherwise unusual vehicles. And it’s nice to check in with the Coburg Cow and see what she’s wearing this month.]

If you did not already know, this blog has an About Me section (click the link to go there). It includes a slideshow of all the Wiser Time published pieces, the pieces as submitted are listed below that. Prior to Wiser Time, I was contributing to Eat This magazine. Prior to writing about food, I covered independent musicians live performances and recorded albums for Performer Magazine’s Southeastern edition. I have always been a music fan, but I do not play instruments or read music, nor do I sing professionally. I enjoyed learning about indie artists (who deserved more attention than they get), but I found I felt limited in my commentary as just a fan. It was an awkward situation where I felt If I’m not growing, I must be going. I had been a home-trained baker and cook from a very early age, so food writing was a more natural topic, and ultimately a better fit for me.

In my writing for Wiser Time, and even in creating the Sea Islands Dining Guide, I hope I have motivated residents and visitors to check out new places or discover ones that are new to them.

Traditional food critic pieces often take polarizing views. I write about food, but I am not a critic. I aim to tell readers about the people behind the business, their background in food, where they are from, what they are offering, what local businesses they used to get set up, where their produce is from if it’s local, and why you should try it at least once and make up your own mind.

You the reader know what you like or what sounds intriguing to your tastebuds.

You the reader know what your budget is any given night.

And it’s possible in reading my stories you may discover you and a chef or owner are from the same neighborhood in New Jersey, Maine, or Oklahoma, or Tokyo, for that matter. How cool is that?

I hope readers try the places out. I hope it becomes a new favorite, those readers would go back, and would even suggest it to a friend. With all the technology, media, and experts that exist, word of mouth from a friend is still strongest endorsement tool any business has.

I have seen too many eateries come and go. Hanging the shingle is just the beginning; restaurants need fans, and buzz, and regulars. Ideally they would interview with every paper, mag, and blog they could because each of those publications has different audiences. I am not sure that the new restaurants owners realize that. Communities need thriving businesses, employed workers, and a genuine feeling of community among their residents.

It is really awesome to see Downtown Charleston get so much national attention for its restaurant scene. I do think great places are opening up in the surrounding cities and boroughs** and they deserve some attention as well.

You do not have to go Downtown to get locally-grown food.

You do not have to be Downtown to eat well-crafted dishes from people who bring a lot of heart to what they do, whether that’s a burger, a slice of pizza or a hefty plate of Southern ‘fixins’.

You do not have to go Downtown to get craft beer.

And odds are, the parking is free, and there’s plenty of it.

I will close this post now. I need to go hunt down some future stories and do some baking.

**Mount Pleasant and James Island are towns. North Charleston is a city. West Ashley and Johns Island are part of Charleston.

Here It Is

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A key lime, honeydew frozen pie, with a Yoda theme. I was told the ears should be shorter and have more of a paisley shape/waviness to them. I used a diagonally split bread pan for this go round. Next time, I could use a half-size bread pan.

There are other things I would do differently, including:

–use cream cheese in addition to sweetened condensed milk

–simmer the key lime and honeydew juice down to a thicker consistency, for lots of flavor, but far, far less water. I am storing the pie in the freezer because anything less is far too warm here in the steamy South, even a 38 degree fridge.

–I would really like to find Oreo crumbles for the crust. Chocolate grahams are okay, but Oreos would be preferable.

I was happy with the color and the flavor of honeydew with key lime.

Usually I post the recipe but since this one is still under construction I will hold off. I used a 6″ springform pan for the middle circle, and as I said before, a diagonally split bread pan for the ears.