Though built in 1893 to manufacture textiles, the Columbia Mills’ storied stone halls now weave tapestries of knowledge with exhibits on everything from lasers and space travel to South Carolina's role in the Civil War. Boasting accolades by Columbia Metropolitan magazine and the Smithsonian, South Carolina State Museum devotes each of its four floors and part of its fourth dimension to art, cultural history, natural history, and science and technology represented by more than 70,000 artifacts.
Through a series of permanent exhibits, curators lead visitors on a cultural and geological voyage. Guests stroll through years of traditional and contemporary art by state artists, marvel at a 43-foot white shark display and full dinosaur skeletons, or cast imaginations back in exhibits on turn-of-the-century transportation, laser technology, and aviation. The museum also excavates the surrounding landscape to present 14,000 years of local culture in Native American tools and colonial-era lifestyle items.
Five galleries also house changing exhibits featuring assemblages of artifacts from Civil War–era Charleston or 300 years of American-made telescopes, each carefully monitored to ensure they contain just the right amount of science. While museum staffers frequently rotate their exhibits, they also host traveling displays and send others on the road through the Traveling Exhibits Program. Various education displays such as interactive children's labs, living-history reenactments, and lectures from visiting scholars further enrich all-ages visitors.
Trees draped in spanish moss catch the wind along the edges of the fairways at Shadowmoss Plantation Golf Club, where designer Russell Breeden sculpted a 6,701-yard course into the verdant grounds of a former plantation. Throughout the par-72 layout, ponds and streams ripple on the borders of nearly every hole, often forcing golfers to choose from taking a conservative line, challenging the hazard with a big swing, or releasing their golf ball to a family of catfish. Breeden's artful use of waterways is most noticeable at the par-5 eighth hole, where a stream splits to cut across the center of the fairway and wraps two watery prongs around both sides of the hole to add pressure as golfers contemplate their approach to the green. Bermuda-grass fairways and greens await golf balls that steer clear of the course's water hazards and the various sand traps occasionally populated by disoriented sunbathers.
Before taking to the first tee, clubbers can warm up their swings and rehearse their putter-twirling routine at a practice complex that includes a driving range and a putting green. To keep golfers fresh during rounds, the club offers on-course beverage service and a full-service snack bar and lounge.
Course at a Glance: * 18-hole, par-72 course * Length of 6,701 yards from the farthest tees * Course rating of 72.3 from the farthest tees * Slope rating of 131 from the farthest tees * Five tee options * Scorecard
It was February 17, 1864. The USS Housatonic floated in Charleston Harbor atop calm, cold waters. Below the surface, a group of Confederate soldiers sweated bullets as they cranked the propellers of the H. L. Hunley, speeding toward the Union's Housatonic on a historic mission: they would become the first submarine crew ever to sink an enemy ship. A 135-pound torpedo struck the Housatonic's stern, detonating a fiery explosion that sank the vessel within minutes. The Hunley then surfaced just long enough for the crew to flash a blue magnesium light, signaling to fellow forces on the shore that the mission succeeded and the submarine would return. And it did—but not until almost 140 years later, when it was raised from the harbor's sandy bottom on August 8, 2000, after author Clive Cussler discovered the wreck intact.
Today, the leaders of the nonprofit H. L. Hunley Submarine seek to conserve, restore, and ultimately exhibit this historic vessel, as well as solve the mystery of how it completed its mission only to vanish moments later. They welcome visitors to see the submarine in its current condition—within a 90,000-gallon conservation tank—and educate guests on the vessel's many details. Guides walk guests through features such as the manual-propulsion system and automatic moon roof, and illuminate exhibits such as a lifesize model from the TNT movie The Hunley.
When it came time to design The Coastal Cupboard?s demo kitchen, owner Brad Pitner shied away from industrial-grade appliances, opting instead for the kind of layout you?d find in your average home kitchen. That decision reflects the Cupboard?s mission to make gourmet cooking accessible to all.
To that end, Mr. Pitner and his staff of gourmands stock a vast selection of cooking gadgets, bakeware, and cutlery by top-tier brands such as Zwilling, J.A. Henckels, and Kuhn Rikon. Staff members are happy to walk customers through each product?s function and share their own favorite gadgets and dish towels with sentimental value. They also stock gourmet foods such as small-batch wines, baking mixes, sauces, and rubs.
Customers have a chance to see those tools and ingredients in action during the store?s weekly cooking classes. Most are led by in-house chef Stephen Harman, who tailors his class offerings to suit the interests of customers. ?He?s ridiculously talented?he?s just fearless,? says owner Brad Pitner of the inveterate chef. That fearlessness has motivated Chef Harman to master dishes from paella to pad thai. But his true passion is for Lowcountry farm-to-table items. ?He?s obsessed with local agriculture,? says Mr. Pitner. ?If he can get it local, he?ll get it local.?
Angie Acosta, founder of Queen City DanceOut, has a simple motto for her students: "If you're moving, you're doing it right." This encouraging, low-pressure attitude attracts people of all ages to her dance-inspired fitness classes, which meet at 18 public locations. Angie and her instructors aim to make exercise feel like a celebration and a refreshing break rather than a dreaded routine. To this end, their classes incorporate intuitive dance moves and invigorating music. DanceOut, the signature course, blends genres as diverse as swing, hip-hop, and reggae into a workout, relying on repetition and basic choreography to keep everyone grooving. Other highlights of the curriculum include the Latin rhythms of Zumba; the Dance Impact class, which fuses dance and kickboxing; and JamStrong, a mixture of core-conditioning, dance, and fun.
Community is a central aspect of every DanceOut class. As pupils practice their twirls, they can follow both the teacher and the Jam Crew—a team of regulars who help make the steps easy to follow and can assist fellow dancers. In addition to group workouts, instructors host skill workshops such as Booty Bootcamp, where attendees learn rump-shaking techniques and how to turn any chair into a rocking chair. They also put on performances and lead private classes for special events and parties.
Bucky's Bar-B-Q owner Wayne Preston honed his craft at a young age, spending boyhood afternoons in his father's meatpacking plant and Wednesday nights preparing suppers for his local church. Word about Wayne's saucy ribs and pulled pork spread shortly after he founded his own roadside barbecue stand, forcing him?like the barbecue-sauce barons of years past?to expand his operations to new frontiers. Today, each of Bucky's four locations fashions heaping plates of never-frozen Boston butt, tender chicken, and St. Louis?style ribs in the traditional country style: hand-rubbed with secret seasonings and slow-cooked over a smoky fire of hickory chips. Three housemade sauces garnish slices of juicy meat served alongside traditional sides of baked beans, coleslaw, and sweet potatoes. When they aren't dishing out meals in the restaurant, Bucky's tireless staff serves parties, formal events, weddings, and flash mobs as large as 1,500 people with fully catered barbecue feasts.
Wayne shares his more than 15 years of barbecuing expertise with aspiring grill masters during in-depth classes offered at his Roper Mountain and Donaldson Center locations. Students not only learn the art behind sauces and rub but also get to eat their class materials.