The Peace of Technology: The Day Jobs, Warhol and Lennon Came Together

By Mark A. Leon

“We went into Sean’s bedroom – and there was a kid there setting up an Apple computer that Sean had gotten as a present, the Macintosh model. I said that once some man had been calling me a lot wanting to give me one, but that I’d never called him back or something, and then the kid looked up and said, “Yeah, that was me. I’m Steve Jobs.” And he looked so young, like a college guy. And he told me that he would still send me one now. And then he gave me a lesson on drawing with it. It only comes in black and white now, but they’ll make it soon in color. And then Keith and Kenny used it. Keith had already used it once to make a T-shirt, but Kenny was using it for the first time, and I felt so old and out of it with this young whiz guy right there who’d helped invent it.” – From Andy Warhol’s Tuesday, 9 October 1984 diary entry. It was Sean Lennon’s 9th birthday party.

October 9th, 1984 – The Dakota, Manhattan – The day that would have marked the 44th birthday of John Lennon and one shared with his son Sean. This day would be the celebration of the life of Sean Lennon though with an apartment filled with some of the most important names in the creative community coming to honor the off spring of a musical and spiritual legend. With all this wealth, power and celebrity shared, one gift, one guest would become the most important for the next 25 plus years. At the time, it was one day, one celebration and one moment.

The importance of this event would not be felt to the fullest extend until many years later. As we look back on the players and the single box object on the floor of Sean’s room, it is clear that this was a defining day in our history and our future.

A young, shaggy twenty something arrived with a gift no bigger than a breadbox to present to young Sean. It was a prototype of the new Mac Computer and the man presenting the gift was Steve Jobs. As he opened the box and put it on the floor sitting next to Sean, you could see a look of bewilderment as not only Sean but the guest list was not aware what this device was. Steve took the next few minutes to insert a floppy disk and install the art/design software. With a short tutorial and the swift movements of the mouse, Sean and Steve were creating digital art.

It was only a few minutes later that art and pop culture icon Andy Warhol stepped into the room and observed this device and the images on the screen. He sat down next to Steve and Sean and raised the mouse into the air, looking closely and trying to figure out how this mechanism worked. Steve reach over and began to lower his hand and the mouse to the ground and instructed Andy to just move it along the ground and that would translate to the screen. Like a grown child, Andy began to play. Soon the simplest of images was born on this monitor. Andy Warhol then stood up and announced to the crowd that he had created a circle.

With the spirit of John Lennon air apparent in the room, there was an aura of two visionaries. One that pledged the release of all material value to preserve the ideals of peace for all humanity and one that would revolutionize the entire culture of communication, computers, film and music. With Andy Warhol presiding over the church of Lennon, the marriage of the spirituality of the past and future were joined bridging two generations and forever changing the world as we know it.

John Lennon and Steve Jobs were born with an amazing gift of vision and insight and both were able to use their greatness in the pursuit of the greater good of mankind. Becoming vulnerable and naked, each opened themselves up to the unknown abyss to take the greatest leap so that we can be rewarded with a lifetime of wonder without boundary.

Both men taken before their time to their final resting place, but each one’s song continues to linger in the hearts and souls of every man, woman and child that dares to dream.

Throughout his illustrious career, Steve Jobs always generously showed his respect and admiration for those that influenced and inspired him. It does not take an obsessive Apple fan to see how much the music of the Beatles shaped his thinking toward his products, his customers, his family and his views on life.

How often do we find ourselves bearing witness to what seemingly is a just a moment in time, but much later realize the affect that moment had on the greater good. October 9th, 1984 on West 72nd Street, across from Strawberry Fields in Central Park, a group of people, on the floor of an apartment saw the vision of the future surrounded by the music of peace, love and harmony.

St. Philip’s Church and Cemetery: A walk through Charleston’s past

By Mark A. Leon

Whether you are a local or tourist you know the steeple of St Philip’s Church on Church Street in historic downtown Charleston.  It is one of the most recognizable aerial landmark in this city.  It is also situated between the Dock Street Theater and historic market.  It is a true landmark of Charleston history and decor.

It is also the final resting place of some of the most recognizable names in Charleston, South Carolina.  The cemetery is the final resting place for Pinckney, Gaillard, Rhett, Rutledge and John C. Calhoun.  For those history buffs out there, Charles Pinckney (1757-1824) was one of the original signers of the United States Constitution and Edward Rutledge (1749-1800) was a signer of the Declaration of Independence along with his many delegated and elected positions in state and federal government.

If you have not experienced the St. Philip’s Church and Cemetery up close, make sure this is part of your next planned trip to the Historic District of Charleston, SC

While you wait, here are some images of the grounds.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GALLERY: A Charleston Sunrise for the Ages: Morris Island Lighthouse Presents a Fire in the Sky

By Mark A. Leon

We don’t have bad sunrises in the Lowcountry.  It is one of the many subtle and mesmerizing things that make this place a special home for so many.  Yet, every now and again, something happens.  Like that rare view of a comet or lunar eclipse, we get an occasional sunrise for the ages.  One of those that make you question your vision, because the tapestry of color, sounds and peaceful serenity make for the perfect moment.

When you have the chance to be a part of that, there is no turning back.

These are the moments we live for and the reminders of what a gift life is.

Today was one of those days.

Sit back in your lawn chair and experience this through a photographic recap.  A Charleston sunrise: February 18, 2017

 

 

 

 

 

 

 

 

 

 

The CODfather: Charleston’s fresh off the boat feel good fish and chips hot spot

By Mark A. Leon

Somewhere between the corner of nowhere and somewhere, just outside the North Charleston Naval Ship Yard lies an unimposing restaurant: The CODfather, Proper Fish & Chips.  With four indoor tables, a long window row, two community picnic tables outside and the smell of British delight, The CODfather has taken a simple concept and created one of the most sought after meals in the area.

While patiently waiting on line that took me right to the point of being just inside the entrance, I was greeted by a very caffeinated and energized chef taking my order with a smile and a lovable neurotic demeanor.  Just prior to taking my order he convinced a couple to get one large instead of two smalls saving them $4.00 and providing the same amount of food.  That is truly a “customer first” attitude.  His irreverent charm and off the wall energy made the waiting process quite entertaining, but of course the smell of fresh fried fish helped as well.

The menu is simple.  Not a lot of time need to decide here.  Do you want a full order of fish and chips or a half?  Smashed peas or gravy or none.  Fish only or chips to boot.  There you are.  Simple and it is often said, the simplest decisions in life are the best and you will certainly consider this one of your best of the day.

What goes well with Fish and Chips, beer of course.  The CODfather prides itself on providing a great dining experience, that is why they offer a BYOB option (They will even provide the pint).  Cheers to them.

Outside, you will find a motley crew of cars and motorcycles coming out to this otherwise deserted area to take part in this feast.  Don’t fret, if seating is not an option and often times it will not,  you are only a stone throw away from the North Charleston Waterfront Park and a number of parks in downtown Charleston.    Make a day of it and picnic outside if the weather is right.  We certainly took advantage of the warm February air.

The deep-fried oil, silky batter and right from burning oil to your mouth taste will linger long after you have finished.  We are not at liberty to caution you on your eating habits, but a half portion is more than a meal for most.  At $7.00 for a half and $10.00 for a full, the prices are unbeatable.

Warning:  Only Open Tuesday – Saturday 11:00 AM – 7:00 PM and located at 1809 Reynolds Avenue, North Charleston, SC.

The CODfather offers up an unbelievably delicious Fish and Chips meal.  They keep it simple, but do it right.  If there is a great hole in the wall dive experience, with incredible food, fun décor and a memorable fried experience you seek, this needs to be your next stop.

 

 

 

GALLERY: Sunrise Over the Charleston Harbor

By Mark A. Leon

Ever ask yourself where the best sunrises in Charleston are?  We have asked posed that question and done some extensive research.  There are a number of memorable spots to absorb the magical moment when the sun rises in the Lowcountry.  One of the more unrecognized spots is right by the SC Aquarium and Water Taxi docking area.

This quiet spot is inhabited by locals walking their dogs or taking a brisk jog by the clipper ships.

Very few take advantage of this hidden spot situated between the Cooper River Bridge and Waterfront Park to take in the sunrise.

We want to share our sunrise morning with you in pictures.

 

 

 

 

 

 

 

 

 

 

Now get out of bed and share this moment with someone you love.

 

 

 

 

Why a Folly Beach Sunrise is the Most Therapeutic Experience You Can Have

By Mark A. Leon

In a community focused on beauty, balance and family, where yoga and puppies rule and wellness is a state of body and mind, Charleston offers some of the most stress relief moments of therapeutic tranquility.  One that stands out is a Folly Beach sunrise.  It is often overlooked due to late nights or work obligations, but the few that make it out for a picture or surf cannot deny the power of the sun and ocean and how it puts you at complete peace.

If these words do not convince you,  I think these images will.

 

 

 

 

 

 

 

 

See you on the beach

 

 

Charleston County Parks’ SK8 Charleston skate park to open March 4

Charleston County Parks’ SK8 Charleston skate park to open March 4

Grand Opening Celebrations over two weekends with live music, contests, demos

The Charleston County Park and Recreation Commission (CCPRC) is set to open a premier concrete skate park, known as SK8 Charleston, with grand opening events on Saturday, March 4 and Saturday, March 11

Located at 1549 Oceanic Street on the Charleston peninsula, this site overlooking the Ashley River features over 32,500 square feet of skate able terrain designed and built by Team Pain

Skate Parks. The park grand opening events on March 4 and 11 are open to the public and

will feature live music, giveaways, best trick contests and skateboarding demos

The Charleston County Park and Recreation Commission has always looked to provide world class facilities for the public we serve,” said CCPRC Executive Director Tom O’Rourke.

SK8 Charleston is the next in a long line of great facilities.”

“The Charleston County area has been waiting a long time for the opportunity to enjoy a facility

like this. We are all as excited about the opening of this park as any facility we have opened.”

SK8 Charleston will feature a 200 foot long snake run, an 11.5 foot deep pro bowl, a seven foot

deep intermediate bowl, and a 315 foot long street course. The facility features a building

with a large viewing deck, a small skate shop, restrooms, seating, and food and drink concessions. The grand opening events will feature live music from local and regional punk, ska and indie rock bands performing beginning at 1 p.m

Bands include

Dragged Under, Colorworld, Black Power Mixtape, Another Man’s Trash, Sex Wax, Voorhees,

Dumb Doctors, McRad on  March 4, and Anergy, Glass Lashes, The Prevalent, The Lungs, Hale Bopp Astronauts, Hearts on Fire and Lewis Turn Out on March 11.

An admission fee will be charged for spectators and participants

General admission to the skate park will be $3 for participants, and $1 for spectators. Gold Pass holders and kids 2 and under may spectate free of charge.

An annual skate park pass can be purchased for $40.

SK8 Charleston’s hours of operation will be 2 – 10 p.m. Monday through Friday, and 10 a.m – 10 p.m. Saturday and Sunday

Skateboarding and inline skating will be the only activities allowed every Wednesday through Monday, with each Tuesday designated as a BMX biking only day.

All ages and abilities are welcome to participate.

Helmets will be required for all who are skating or biking. Pads are recommended, but not required.

Children 12 and under must be under the supervision of an adult at all times, and all visitors must complete a Hold Harmless form (signed by a parent or legal guardian for those 18 or under).

In addition to being open for daily use, CCPRC’s future plans for SK8 Charleston include special events, competitions, camps, skating lessons and more. The SK8 Charleston grand opening events are made possible through the support of Parrot Surf Shop, Continuum Skateshop, Ocean Surf Shop and Charleston County Parks

SK8 Charleston is considered a construction site and is currently not open to the public. For more information on SK8 Charleston, visit CharlestonCountyParks.com/Skatepark

The future SK8 Charleston is located on the Charleston peninsula at 1549 Oceanic Street and is owned by the Charleston County Park and Recreation Commission (CCPRC).  The mission of CCPRC is to improve the quality of life in Charleston County by offering a diverse system of park facilities, programs and services. The large park system features over 11,000 acres of property and includes four land parks, three beach parks, three dog parks, two landmark fishing piers, three waterparks, a historic plantation site, 19 boat landings, a climbing wall, a challenge course, an interpretive center, an equestrian center, cottages, a campground, a marina, as well as wedding, meeting and event facilities.  CCPRC also offers a wide variety of recreational services festivals, camps, classes, programs, and much more. For more information, call 843-795-4386

Visit:  www.charlestoncountyparks.com, or download the Charleston County Parks mobile app.

 Photo Credits to Steve Aycock

Charleston, S.C. Customs and Border Protection (CBP) Officers Seize “Ski Scooters” Potentially Dangerous Toys

CHARLESTON, S.C. — U.S. Customs and Border Protection at the Port of Charleston, SC recently completed seizure of more than $145,000 worth of potentially dangerous toys. In early January, a shipment of 4,424 “ski scooters” arrived at the Seaport and was selected for examination.

The snow sled toys were manufactured in Taiwan and destined for an online toy distributor’s facility in northeast South Carolina.

After checking for compliance with trade laws, CBP referred the shipment to the Consumer Products Safety Commission (CPSC) for consumer safety analysis.

The CPSC laboratory analysis determined that the toys contained lead in excess of the limit which may be harmful to the health and safety of children.

“Preventing dangerous imported goods from entering our communities is a top CBP priority,” said Joanne Fogg Acting Charleston Area Port Director.  “The dangers lead contamination pose to our children are well-documented.  I’m proud of the work our officers have done in partnering with CPSC personnel to keep our communities safe.”

Effective enforcement of the Federal Hazardous Substances Act prevents harmful products from entering the country, and it protects children from injury and death. CBP at the Port of Charleston continues to work with the Consumer Product Safety Commission and other agencies to combat the illegal importation of unsafe goods that pose significant health and safety risk to the American public.

For more on CBP’s trade enforcement mission please visit CBP Trade.

Historic Charleston, SC Advertisements

Ashley Plaza Mall Opening

 

By Mark A. Leon

What better way to show the way it used to be in Charleston than to showcase some old advertisements from magazine and newspapers.  This will take you back to when a home was $12,000 and a drive-in was under a $1.00.  Times have changed, but the feeling of nostalgia never goes away.

Let us flip the papers of the newspapers and see where it takes us.

Mills House 1886

 

Washington Race Track Map

 

Boone Hall Slavery Ad

 

Slave Family Ad

 

Brewery Ad – 1887

 

Wrestling Ad – 1980

 

 

Cotton and Rice Slaves

 

Planters’ Hotel

 

Real Estate Ad

 

Showing of ‘Birth of a Nation’ – Circa 1916

 

Room for Rent – 1861

 

Magnolia Drive-In Theater

 

Broadside 1860 The Union is dissolved

 

That was a fun ride.

 

 

 

 

5 Healthy Winter Recipes to Warm the Heart

Here are some great health conscious recipes to get you through those few Lowcountry cold days.  They are both healthy and delicious and ones you will enjoy making and sharing.

Spaghetti Squash Lasagna with Broccolini

Serves: 4 / Active Preparation Time:  40 Minutes / 194 Calories

Ingredients

  • 1 2 1/2- to 3-lb spaghetti squash, halved lengthwise and seeded
  • 1 tbsp extra-virgin olive oil
  • 1 bunch broccolini, chopped
  • 4 cloves garlic, minced
  • 1/4 tsp crushed red pepper (optional)
  • 2 tbsp water
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese, divided
  • 3/4 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Instructions

  • Position racks in upper and lower thirds of oven; preheat to 450°F.
  • Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  • Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  • Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
  • Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Roasted Fennel and Farro Salad

Services 6 / Total Preparation Time: 1 Hour 5 Minutes / 213 Calories

Ingredients

  • 1 cup farro , or wheat berries (see Shopping Tip)
  • 2 bulbs fennel, trimmed, cored and coarsely chopped
  • 2 medium yellow and/or orange bell peppers, chopped
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup oil-cured olives , or kalamata olives, chopped
  • 2 tbsp white balsamic vinegar , or white-wine vinegar
  • 2 tsp chopped fresh thyme

Instructions

  • Preheat oven to 400°F.
  • Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
  • Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
  • Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.

Creamy Green Chili Chicken Soup

Serves 4 / Total Preparation Time:  50 Minutes / 299 Calories

Ingredients

  • 1 lb boneless, skinless chicken breast, trimmed
  • 2 cups reduced-sodium chicken broth
  • 4 New Mexican green chiles , or poblano peppers (see Tip)
  • 1/2 cup dry white wine
  • 1/2 cup all-purpose flour
  • 2 cups reduced-fat milk
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp dried oregano, preferably Mexican
  • 2 tbsp minced cilantro

Instructions

  • Preheat grill to medium-high (if grilling chiles) or preheat oven to 400°F (if roasting chiles).
  • Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  • Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  • Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.

Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes

Serves 8 / Total Preparation Time: 8 Hours / 437 Calories

Ingredients

  • 1 3-pound flat, first-cut brisket (see Tip), trimmed
  • 3/4 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp extra-virgin olive oil
  • 1 medium red bell pepper, finely diced
  • 1 small fennel bulb, cored and finely diced
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 1/2 cup tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 3 medium red bell peppers, cut into wide strips
  • 2 large russet potatoes, cut into 1 1/2-inch chunks
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper

Instructions

  • Position racks in middle and bottom of oven; preheat to 325°F.
  • To prepare brisket: Pat dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • In a wide, heavy oven proof pot (with a lid) that’s large enough to accommodate the brisket, heat 1 tablespoon oil over medium-high heat. Add the brisket and cook until browned on both sides, about 10 minutes total. Transfer to a large plate.
  • To prepare sauce: Add 2 tablespoons oil to the pot and reduce heat to medium. Add diced bell pepper, fennel, onion and garlic and cook until just tender, stirring and scraping up bits from the bottom as the vegetables release their liquid, about 3 minutes. Stir in oregano and fennel seeds and cook, stirring, for 30 seconds. Add tomato paste, stirring until incorporated, about 1 minute. Stir in broth 1/4 cup at a time, stirring and scraping the bottom of the pan, until you’ve added all the broth and a smooth sauce forms. Return the brisket and any accumulated juice to the pot and nestle it into the sauce, spooning the sauce over the meat.
  • Cover the pot and place on the middle oven rack. Roast for 2 hours. Carefully uncover, turn the brisket over and spoon more of the sauce over the top. Continue to roast the brisket, uncovered, basting with sauce once or twice, until very tender, 1 to 1 1/2 hours more.
  • To prepare vegetables: When the brisket has about 1 1/2 hours of roasting time left, toss bell pepper strips and potatoes in a large bowl with 3 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread evenly on a large rimmed baking sheet. Roast on the lower rack, stirring once or twice halfway through, until the potatoes are golden and very tender, about 1 1/2 hours.
  • Transfer the brisket to a cutting board. Pour the sauce into a glass measuring cup; let both stand for about 10 minutes. Thinly slice the brisket and arrange on a serving platter with the vegetables. Skim any fat from the sauce, then pour about half the sauce over the meat; serve the rest alongside in a gravy boat.

Contains

  • Red meat

Tilapia with Grapefruit-Caper Sauce

Serves 4 / Preparation Time:  25 Minutes / 233 Calories

Ingredients

  • 2 medium red grapefruit
  • 1 tbsp extra-virgin olive oil
  • 1-1 1/4 lbs tilapia
  • 1/2 tsp salt, divided
  • 1/4 tsp freshly ground pepper
  • 3 tbsp finely chopped shallot
  • 1 tbsp capers, rinsed
  • 1 tbsp butter
  • 2 tsp honey

Instructions

  • Slice both ends off one grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over a small bowl, cut the segments from their surrounding membranes. Set aside. Juice the second grapefruit into another small bowl. Drain any accumulated juice from the segments into the bowl with juice.
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with 1/4 teaspoon salt and pepper. Add the fish to the pan and cook until browned and opaque in the middle, 3 to 5 minutes per side. Remove to a plate, leaving behind as much oil as possible. Tent with foil to keep warm.
  • Add shallot to the pan over medium-high heat; cook, stirring, until starting to brown, about 1 minute. Add the grapefruit juice, capers, butter, honey and remaining 1/4 teaspoon salt and cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes more. Remove from the heat and stir the grapefruit segments into the sauce. Serve the fish with the sauce.

Photo Credit:  EatingWell