Spread Bagelry Opening its 3rd Southeast Location in Downtown Charleston, South Carolina

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CHARLESTON, S.C. – Spread Bagelry, a Montreal-style wood oven bagel establishment that opened its first Southeast location in Mount Pleasant’s Oyster Park community in June 2023, is launching a new storefront in downtown Charleston this month.

Located at 595 King St. in Suite 133, Spread Bagelry will begin serving its distinctive bagels to the public during the week of January 22. The shop is situated beneath the Hoffler Place apartment community at the corner of King and Spring Streets.

“We are thrilled to bring our bagels to the heart of the Holy City,” said Jamie Schrotberger, CEO of Spread Bagelry. “Charleston has given Spread an incredibly warm welcome since we opened our first location in Mount Pleasant, and we’re excited to establish new connections within the downtown community.”

Founded in Philadelphia in 2010, Spread Bagelry has established 12 locations in Pennsylvania, one in New Jersey, one in Georgia, and now two in South Carolina. The brand takes pride in the idea that each Spread Bagelry is unique, mirroring the individuality of their bagels. To date, their first location in the state has continued to distinguish itself by setting new sales records across shops nationwide. 

Spread Bagelry is continuing expansion in Charleston following its grand opening in Savannah, Georgia earlier this month. After gaining popularity and a cult following in the greater Philadelphia area, COO Brooks Tanner and CEO Jamie Schrotberger decided to bring their bagel down South in 2023.

By definition, a Montreal-style bagel is distinctly boiled in honey water and baked in a wood-fire oven. In comparison to what we know as New York-style bagels, Montreal-style bagels have a golden brown crust and are sweeter and chewier. 

Spread Bagelry’s downtown Charleston location will be open for breakfast and lunch, seven days a week, from 7AM to midafternoon. The focus of the small-batch bakery is on quality over quantity. Typically, stores close around 2:30 PM when the supply of fresh bagels no longer meets the demand.  

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About Spread Bagelry

At the center of every Spread Bagelry is a wood-fired oven that blends modern sensibility with old world craft. Our communities complete us and everyday we celebrate individuality by bringing individuals together. As we expand to regions outside our core footprint, our true desire is to spread warmth one neighborhood at a time. To learn more about Spread Bagelry please visit https://www.spreadbagelry.com/.

Follow their journey on INSTAGRAM.

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Great Charleston, South Carolina Restaurant Soup Recipes

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We wanted to share soup recipes from some of your favorite Charleston, SC restaurants.  We hope you take on some of these fine savory starters.  Good luck and happy cooking

Great Charleston Restaurant Soup Recipes

Oyster Stew in Scallop Cream

Serves 4

Ingredients for Scallop Cream

4 Shallots, rinsed & sliced
1 lb Scallops
1 tbsp Butter
2 cups White Wine
2 cups Heavy Cream
1 pinch Salt

Ingredients for Oyster Stew

1 large Yukon Gold Potato, peeled & diced medium
1 large Leek (light green/white), sliced
¼ lb Apple Smoked Bacon, small dice
1 pint shucked Oysters
½ cup Chives, chopped
1 tsp Butter
1 cup Water
1 pinch Salt

Method for Scallop Cream

• In a sauté pan, sweat the shallots over medium heat with butter and salt until golden brown, sticky, and caramelized.
• Deglaze with 2 cups of white wine.
• Reduce until sticky again. Add cream.
• Simmer slowly for 15-20 minutes.
• Strain and discard the scallops.
• Reserve the cream.

Method for Oyster Stew

• Render the bacon gently for 2 minutes over medium high heat.
• Discard rendered fat, and save lardons of bacon. Set aside.
• Cut the leek in half lengthwise and soak in cold water to remove dirt from layers.
• Once cleaned, slice to form semi-circles.
• In a medium saucepan, sweat one cup of the sliced leeks in a teaspoon of butter and a pinch of salt over medium heat.
• Add the potatoes and cook until sticky.
• Add water, cook until tender, and set aside off heat.
• In a sauté pan, return the scallop cream to medium heat.
• Add potatoes, leeks, and bacon.
• Cook until bubbly.
• Reduce heat to medium low, add oysters, and heat gently until oysters just crinkle.
• Add chives, then salt and pepper to taste.
• Serve.

Blue Crab Butterbean Soup

4 Servings

Ingredients for Soup

2 c Yellow Squash, medium chop
1 Large Red Bell Pepper, small chop
1 Large White Onion, small chop
1 1/2 c Cooked Butterbeans or Lima Beans, blanched
1/2 lb Smoked Sausage, medium chop
1 Fresh Jalapeno, minced
1 T Garlic, minced
1 T Creole Seasoning
To taste Tabasco
To taste Salt
4 c Chicken Stock
3 T Butter
1 lb Picked Blue Crab

Method for Topping

  • Sauté the 1 pound of blue crab in butter with a pinch of parsley, lemon, and salt and pepper to taste.
  • Divide evenly amongst the bowls and garnish with a pinch of cornbread crumbles and cup chopped scallions.

    Method

  • In a medium pot, melt Butter.
  • Add squash, red pepper, onion and jalapeno.
  • Sauté for 5 minutes.
  • Add sausage, beans, garlic and Creole seasoning.
  • Simmer 5 minutes.
  • Add stock and salt, season to taste.
  • Simmer 30 minutes.

Chilled Tomato Basil Soup with Carolina White Shrimp

Ingredients

8 cups of rough chopped vine ripe tomatoes
1/4 cup of balsamic vinegar
1/4 cup of aged sherry wine vinegar
1/2 cup of extra virgin olive oil
1/4 cup chopped basil
2 cloves garlic crushed and finely minced
Salt and pepper to taste
Croutons and 4-5 steamed peeled and de-veined shrimp to garnish

Method

  • Rough chop tomatoes.
  • Place in a KitchenAid mixing bowl.
  • Add salt and pepper.
  • Mix slowly with paddle for approximately 2-3 minutes or until juice is rendered.
  • Strain tomatoes through a fine sieve, pushing through until only the pulp is left, and discard pulp.
  • Add to juice the following: vinegar, oil, garlic, and basil.
  • Serve chilled with croutons and shrimp

Gazpacho

Ingredients

3 lb ripe tomato
2 ½ lg cucumbers
10 sprigs cilantro
3 cloves garlic
½ red jalapeno, seeded
1 oz red wine ving
1/3 cup extra virgin olive oil
S & p to taste

Salsa Garnish

1 sm yellow bell pepper
½ red onion
½ pint grape tomatoes
¼ c chopped cilantro
½ lg cucumber
S & p to taste
3-4 T extra virgin olive oil

Method

Core & score tomatoes; blanch in lg pot of salted boiling water for 30 sec. Remove & shock in ice bath. (**Do in small batches so as not to drop the temp of the boiling water.) Peel skin & rough chop tomatoes; add to lg mixing bowl. Peel & seed cucumbers. (Reserve ½ of 1 cuke for garnish) Rough chop and add to tomatoes. Add remaining ingredients to mixture. Working in batches, blend ingredients until smooth; season to taste. Chill at least 1 hour.

Method

Meanwhile, make salsa garnish. Quarter inch dice the pepper, onion, & cuke. Grape tomatoes are halved; rough chop cilantro; season to taste and toss in the 3-4 T olive oil.

Portion gazpacho to order and top with garnish.

Light Portobello Mushroom Soup With Fresh Rosemary And A Smithfield Country Ham Flan

8 Servings

Ingredients For Soup

1 1/2 lbs Portobello Mushrooms
1/2 lb Button Mushrooms
1/4/ C Olive Oil
2 C Roughly Chopped Onions
1 C Roughly Chopped Celery
2 t Minced Garlic
1 C Roughly Chopped Peeled Carrots
4 C Chicken Stock
3/4 C Tawny Port (you substitute a fruity Zinfandel)
1/2 t Chopped Fresh Rosemary
1 C Heavy Whipping Cream
3/4 t Kosher Salt
1/2 t Freshly Ground Black Pepper

Ingredients For Flan

1 C Heavy Whipping Cream
1 Egg
2 Egg Yolks
1/3 C Ground Smithfield Ham, finely chopped by hand or in a food processor
1 T Finely Chopped Fresh Parsley
Dash Kosher Salt
1/8 t Freshly Ground Black pepper
8-1 oz Molds, sprayed with non-stick baking spray.

Method

  • Clean the portobello and button mushrooms by wiping them with a damp paper towel.
  • Remove the stems.
  • Scrape out the black gills underneath the portobello mushroom caps with a spoon and discard them; the gills would turn the soup black.
  • Roughly chop the caps.
  • Quarter the button mushrooms. Set aside.
  • Heat the oil in a heavy-bottomed stockpot over medium-high heat until hot but not smoking.
  • Add the onions, celery and garlic.
  • Reduce the heat to medium, cover and sweat the vegetables for 2 minutes.
  • Add the Port and simmer uncovered for 1 to 2 minutes, or until the Port is reduced by half,
  • Add the mushrooms, cover, and simmer over medium heat for 5 minutes, stirring occasionally.
  • Add the chicken stock increase the heat to high and bring it to a boil.
  • Reduce the heat to medium and simmer for 5 minutes uncovered.
  • Add the rosemary and cream and simmer for an additional 5 minutes uncovered.
  • Ladle the soup into a blender, but fill it only half way because the soup is hot.
  • Pulse carefully on low speed.
  • Season to taste with the salt and pepper.

    Method

  • Preheat the oven to 325 degrees.
  • Heat the cream and ham in a small saucepan over medium heat.
  • Simmer it for 5 minutes.
  • Remove from the heat and let cool until just warm, about 5 minutes.
  • Whisk the warm cream and ham into the egg and egg yolks.
  • Add the parsley, salt and pepper.
  • Divide between the molds, stirring before ladling the mixture into each so that there will be ham in each mold.
  • Put the molds into the baking pan and pour in enough hot water to reach halfway up their sides.
  • Place in the oven and bake for about 25 minutes, or until the centers are just set.
  • Remove the baking pan from the oven.
  • Let the flans cool slightly, but unmold them while still warm to prevent sticking.

    Method

  • Divide the hot soup between eight bowls.
  • Gently add a warm flan and serve.

Onion Soup

Ingredients for Onion Soup

10 large Yellow Onions, peeled & sliced
2 cup Beef Stock
2 cup Chicken Broth (unsalted)
2 oz Brandy
2 oz Sherry
2 oz Blended Oil
Kosher Salt, to taste
sliced Gruyere Cheese
Toast Points

Method for Onion Soup

• Get a large pot and heat over medium-high heat. Once the pot is hot, add 2 oz of blended oil and add your onions.
• After the onions start to caramelize, stir to prevent burning and reduce the heat to medium. Let the onions slowly caramelize until all the natural sugars are out.
• Next, shut the mixture off and let cool for 10 minutes. Then add the chicken stock and veal stock and bring the entire mixture to a boil. After the mixture comes to a boil, add your brandy and sherry.
• Season with kosher salt, and taste to make sure the mixture is to your specific liking.

To Plate

• Use a soup cup and ladle the onion soup mixture in; leaving only enough room for toast points and cheese.
• Take 3 toast points and place on top of the soup then cover with 3 pieces of Gruyere Cheese, and place in the oven at 400 degrees for 8-10 minutes.
• Once the top of the cheese has browned, carefully remove from the oven and serve.

Pan Seared Diver’s Sea Scallops with a Manhattan-Style Crab and Roasted Sweet Corn Chowder

4 Servings

Ingredients

20 Jumbo “Diver’s” Sea Scallops
1/2 C Apple-Smoked Bacon, diced
1 T Garlic, minced
1 Jumbo Vidalia Onion, diced
2 Stalks Celery, diced
1 Jumbo Carrot, diced
2 C Tomatoes, diced with juice
2 T Tomato Paste
1 C Chicken Stock
1 t Sugar
1/2 lb Crabmeat
1 C Sweet Corn, roasted
To Taste Salt & Pepper

Method

  • In a medium sauce pot, render the smoked bacon using a minimal amount of oil.
  • Add the garlic, onions, celery, and carrots; sauté until tender.
  • Add the diced tomatoes, 1/2 of the roasted corn, and 1/2 of the crabmeat and continue to cook.
  • Dissolve the tomato paste and sugar in the chicken stock and add to pot; bring to a boil then reduce the heat to simmer for approximately 30 minutes.
  • When thickened, pass the sauce through a medium strainer.
  • To finish, add the remaining corn, crabmeat, and adjust the seasonings with salt and pepper.
  • Season the scallops with salt and pepper.
  • In a hot sauté pan, sear the scallops on both sides to achieve a golden crust, while maintaining a medium-rare temperature.
  • Position the scallops on a pool of the chowder, thus using the brightly colored sauce as a backdrop for the perfectly seared shellfish.

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State Representative Gilda Cobb-Hunter to host town hall in Dorchester County to discuss infrastructure needs – Thursday, January 18, 2024

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Representative Gilda Cobb-Hunter scheduled to host town hall in Dorchester County on January 18

WHO: State HD-95 Representative Gilda Cobb-Hunter, Orangeburg and Dorchester Counties. 

WHAT: Rep. Gilda Cobb-Hunter is scheduled to host the second of a three-series town hall to talk about Upper Dorchester County’s infrastructure needs. The purpose of the town hall is to connect constituents directly to representatives from SC Office of Resilience, Department of Transportation, SC Broadband Office, and SC Rural Infrastructure to ask questions and express concerns about flooding, stopped up ditches, no internet connection, and unsafe roads.

WHERE: Rosenwald School, 205 Ann Street, St. George, SC 29277. 

WHEN: Thursday, January 18th at 6:00pm. 

Rep. Cobb-Hunter will give a short purpose statement to kick off the event (6:35pm), actively facilitate and participate in question and answer (7:12pm), and give closing remarks (7:27pm). 

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ABOUT GILDA COBB-HUNTER – State Rep. Gilda Cobb-Hunter serves HD-95, Orangeburg and Dorchester Counties. Cobb-Hunter was first elected to the SC House of Representatives in 1992. She is assigned to the Ways and Means Committee, where she serves as 1st Vice Chair. Gilda attended Florida A&M University and received her Bachelor Degree in Afro-American History and Masters Degree in History from Florida State University. She currently works as CEO and Social Work Administrator at CASA Family Systems, a family violence agency. Learn more about her at https://www.scstatehouse.gov.

Media Contact: Shaterica Neal, Office of Representative Gilda Cobb-Hunter, (803) 602-2600, shaterica@goodhandsconsulting.com

Chef Andrew Wilson returns to Charleston, SC as the Executive Chef for Park & Grove with an exciting new menu!

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CHARLESTON, SC – [January 9, 2024] – Park & Grove, Charleston’s beloved seasonal eatery, is delighted to announce Chef Andrew Wilson as the new Executive Chef. With over two decades of culinary expertise and an impressive portfolio, Chef Wilson has returned to Charleston and is poised to lead the restaurant into a new era for the seasonal eatery.

MEET CHEF ANDREW WILSON

Chef Wilson, a Pennsylvania native, brings a wealth of experience and innovation to Park & Grove. Having honed his culinary skills in prestigious kitchens across the country including TRU Restaurant and FIG, he returns to the Lowcountry to charm Charleston’s diners with his deceptively simple, less is more philosophy.

Photo by Savannah Copeland

“We are thrilled to welcome Chef Andrew Wilson back to the heart of Charleston as our new Executive Chef,” said Karalee Fallert of Park & Grove. “His commitment to excellence, creativity, and a deep connection to the local food scene make him a perfect fit for our restaurant. We’ve been engaged in lengthy discussions around accessibility and what it means to incorporate locally grown food in the daily/weekly routine, not just at special occasions or fine dining experiences. Chef Andrew has been leading our new direction to bring ingredients from a wide swath of local producers served with an everyday approach.”

THE EVERYDAY APPROACH

“This city has always been close to my heart, and I’m excited to showcase the culinary treasures of the Lowcountry through our team’s dedication and passion for exceptional dining experiences. What invigorates me the most is working hand in hand with local producers to create simply delicious and craveable food. It’s about creating nourishing and connecting moments for our guests, more regularly.

Park & Grove patrons can expect the same fresh approach to local ingredients with a revamped menu under Chef Wilson’s leadership. Guests can look forward to late winter dishes such as Miso glazed SC turnips with shoyu & mint ($12), Cindy Tarvin’s grilled shrimp, sea island red peas, local pepper salad, lemon vinaigrette ($21) and Duck Confit sandwich with apricot mostarda, goat cheese, arugula on schiacciata ($17.) Refined and delicious fare without the fine dining prices. Other menu highlights offer Monday thru Saturday nightly specials including “Say When” Muscles & Fries ($27) and Lowcountry Seafood Stew ($29).

For more information, please visit www.parkandgrovechs.com.

ABOUT PARK & GROVE

Park & Grove is a much-loved neighborhood gem just steps from historic Hampton Park in downtown Charleston. Like its dynamic neighborhood, Park & Grove moves with the seasons. Using fresh ingredients that reflect the abundance from local fields, farms, and waters, the culinary team blends classic and inventive approaches for an unforgettable New American experience. From simple preparations of wildly delicious dishes, thoughtful service, and inviting space that effortlessly moves from sun-drenched brunches to starlit dinners — to outdoor gathering space for events and activations, Park & Grove is an effervescent energy. A place and

a feeling you long to return to. Joyful nourishment for bodies, hearts and souls.

WEEKLY HAPPENINGS

  • Tuesday: No Bottle Left Behind. Half Priced Bottles – Sommelier Amelia’s cellar selections.
  • Wednesday: Hey Neighbor Burger Night! Bringing back a Wagener Terrace tradition: Smash Burgers for just $9 and Kids Burgers for $5.
  • Monday- Friday 3-6pm: Happy Hour Sips and Shared Plates

Photo Credit: Paige Green and Savannah Copeland

Volkswagen is the first automaker to integrate ChatGPT by into their vehicles

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LAS VEGAS (Reuters) – Volkswagen’s (VOWG_p.DE) voice assistant integrating ChatGPT into its cars will be able to converse with users in a back-and-forth dialogue by the middle of the year, the carmaker said on Monday as it presented the technology in Las Vegas.

Volkswagen presented its first vehicles featuring ChatGPT, to be available for customers in North America and Europe from early in the second quarter of this year, at the CES electronics trade fair.

From raising the temperature when it hears “I’m feeling cold” to showing the nearest Indian restaurant upon hearing “I want butter chicken”, the AI can recognise and respond to a range of demands, according to executives from Volkswagen and Cerence (CRNC.O), who partnered with Volkswagen on the technology.

Customers can now adjust functionalities from their vehicle without touching a button, Kai Gruenitz, the Volkswagen brand’s board member for technical development, told Reuters on the sidelines of the CES trade fair.

“Our customers don’t want to manually adjust their seats … they want to use speech dialogue systems,” he said.

Critics say adding generative AI in vehicles, though a step forward from the interactions possible today, is far behind the AI leap that was expected a few years ago, especially with fully autonomous vehicles. Automakers disagree.

“So if you have Apple CarPlay or Android or something, you are not able to adjust functionalities inside of the vehicle. That’s the next step,” Gruenitz said. “I think what our customers are really looking for is seamless, intuitive usage of their car.”

Volkswagen said it was the first volume manufacturer to make the technology a standard feature in its compact segment cars. General Motors said last March it was working on a virtual personal assistant using AI models behind ChatGPT.

Mercedes-Benz ran a test programme last June enabling around 900,000 vehicles which had the automaker’s “MBUX” system to download ChatGPT, with the view of users eventually being able to carry out tasks like making movie or restaurant reservations from behind the wheel.

Reporting by Abhirup Roy in Las Vegas and Victoria Waldersee in Berlin; Editing by Rachel More and Jonathan Oatis

Source link – Reuters

Award Winning Mount Pleasant, South Carolina Orthopedic Medical Practice For Sale – $175K

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Charleston Orthopedic Medical Practice For Sale

This award-winning practice has physicians that are experts in sports medicine for adults and children. The majority of patients are competitive athletes or individuals in high-performance jobs. From tennis players to marathon runners to snowboarders to professional athletes, we have treated many different types of athletes from the region. They also provide pediatric sports medicine for children. Patients seek out this practice because of their stellar reputation. They utilize the latest treatments and technology to minimize downtime for their patients.

They diagnose and treat:

  • Fractures/Dislocations
  • Concussions
  • Osteoarthritis
  • Scoliosis
  • Gait abnormalities in children

Overuse/Chronic Injuries (Apophysitis, Spondylolysis, Tendinitis/Tendinopathy, Shoulder Impingement, Sprains/Strains, Patellofemoral Syndrome (PFS), Meniscus Tears)

Services Also Available:

Ultrasound-Guided Procedures (Ultrasound-Guided Joint Aspirations, Ultrasound-Guided Corticosteroid Injections, Ultrasound-Guided Viscosupplementation/Hyaluronic Acid Injections (Hyalgan/Euflexxa), Ultrasound-Guided Platelet Rich Plasma (PRP) Injections, Hydrodissection for Nerve Impingement of the Carpal Tunnel)

In house X-Ray and Diagnostic Ultrasound Imaging

Sports Physicals

Equipment and inventory is included in the sale. Everything is in excellent condition and purchased within the past couple of years.

All interested parties must sign a non-disclosure agreement with the representative business broker firm.

Any questions, please contact Meridian Business Advisors at 843-800-2148. Tours will only be provided to potential buyers with proof of funds and have met with the Broker.

Click HERE for seller contact page.


Detailed Information

  • Location: Mount Pleasant, SC
  • Facilities: Attractive, spacious medical office with space that is sub-let. The sub-let tenant absorbs 46% of the rent.
  • Financing: Partial financing. To be discussed.
  • Support & Training: Seller willing to stay on for a period of time to transition staff and patients. Time frame to be negotiated
  • Reason for Selling: Family commitments

Evolution of Change: Q&A With the College of Charleston’s First Ph.D. Student, Lauren Tubbs

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The College has been around for more than 250 years, but it’s never had a Ph.D. student.

Until now.

Lauren Tubbs ’14, ’19 (M.S. ’16) is the person making history in the new Mathematics with Computation doctoral program – just another sign that the College has become a comprehensive university.

“There are many reasons that the admissions committee selected Lauren as the first student, but Lauren’s passion for the subject of mathematics was certainly one factor,” says Alex KasmanMathematical Sciences Graduate Program co-director, adding that the entire math department is already benefiting from it. Tubbs has started a weekly seminar on elliptic curves, which lie at the intersection of geometry and her research interests in number theory.

Truth be told, Tubbs wasn’t very good at math in high school while growing up in Mount Pleasant, South Carolina. It wasn’t until she took Calculus I at Trident Technical College that everything clicked.

“I had two revelations: one, that calculus seemed to solve every problem I could ever think of, and two, that doing tons of problems and feeling your technical skill grow was an awful lot of fun,” she says. “The teacher, David Harris, was energetic, funny and seemed to revel in doing hard problems. I had so much fun in his class, and I remember being amazed the whole time that I could do it.”

Tubbs transferred to the College her junior year and became an adjunct instructor at CofC after getting her master’s. She also earned a computer science degree during that time and then worked as a programmer in Charlotte.

But she missed math, so she got a job at Hawkes Learning editing math textbooks in Mount Pleasant. She gave birth to a daughter in 2021 before returning to CofC last spring as an adjunct and applying to become the College’s first Ph.D. student.

“My working time is really limited, so I often end up getting up at 4:30 a.m. to study and doing homework at night after my daughter goes to bed,” she says. “It’s incredibly hard and often feels impossible. But I also am routinely amazed that I’m currently satisfying two amazing dreams at once – I have a family, and I’m getting a Ph.D. I have wanted both of those things for a long time.”

The College Today caught up with Tubbs to find out more about her love of mathematics and about the program, her experience within it and what she hopes to take away from it. Here’s what she had to say.

Why did you decide to return to the College of Charleston to get your Ph.D.?

Having attended the College of Charleston for my undergraduate and master’s degrees, I have always been grateful for the immense generosity and friendliness of the faculty, as well as the small class sizes, ability to do reading courses in specialized topics and the amount of attention which individual students receive. On top of these student-friendly traits, the department is full of active researchers in a variety of fields. It’s an incredible honor to be the first Ph.D. student here.

What excites you most about the Ph.D. program?

The fact that I will have opportunities to do research, give talks, attend conferences and workshops, and meet other people who are fascinated by the same things I am. If your hobby is playing a sport or a musical instrument, you can easily find a way to do that with other people. But if your hobby is doing math, it’s a bit harder to find social outlets. Being at a university again and being surrounded by people who also love math has been a fantastic privilege.

How long will it take?

I am a full-time student and hope to graduate after three years in the program. I’ll be taking standard coursework and electives for the first two years, and the third year I will (hopefully!) be finishing my dissertation.

Why number theory?

I took a number theory course with [mathematics professor] Dr. Paul Young when I was an undergraduate at CofC. I had already been primed to love number theory by reading a lot of math history, but the course with Dr. Young sealed the deal. His enthusiastic and crystal-clear lectures laid bare the beauty of the subject.

Number theory is the study of the natural numbers – 1, 2, 3, 4, etc. It asks questions like, “Which primes can be expressed as the sum of two squares?” or “Can you add two perfect cubes and get another perfect cube?” I love that it involves these very simple problems that often have a long classical history, and yet, to solve them, an immense amount of algebra, analysis and geometry had to be developed and combined over centuries. In many cases, the mathematics is still being developed to answer classical questions. I adore the way history intertwines with number theory, the way the subject combines concrete problem statements and nitty-gritty calculations with very abstract techniques, and the way the techniques come from just about every area of math you can think of.

What do you love about math?

The fact that it is creative, highly ordered and intensely beautiful. When I was younger, I wanted to be a writer or a filmmaker, but math feels expressive in a more satisfying way because it’s subject to absolute external laws. It’s far more beautiful than anything a human could create.

What are your post-graduation plans?

I would love to teach at the college level or get a job doing math in industry. I also hope that I can continue doing number theory and stay connected to the academic community.

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Alice Hoffman’s new book will imagine Anne Frank’s life before she kept a diary

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NEW YORK (AP) — With the cooperation of the Anne Frank House, a novel based on Frank’s life immediately before she began keeping a diary will be released in September by the children’s publisher Scholastic.

“When We Flew Away: A Novel of Anne Frank Before the Diary,” written by bestselling author Alice Hoffman, is scheduled for Sept. 17, 2024.

The project was initiated by Scholastic editors Lisa Sandell and Miriam Farbey, who thought Hoffman ideal for telling the story. Hoffman is known for “Practical Magic” and other fiction about sorcery, but she also has written books for young people and a novel, “The World That We Knew,” about the Nazis’ persecution of the Jews.

“In the year when I was 12, I discovered many of the books that have meant the most to me, books that changed my life,” Hoffman said in a statement issued Thursday by Scholastic.

“The book that affected me more than any other was ‘The Diary of a Young Girl,’ by Anne Frank. It changed the way I looked at the world. It changed the person I was and the person I would become,” she said in the statement. “I wondered what Anne’s life had been like before the diary, and what had caused her to become the writer whose voice spoke for a generation of those whose lives were ruined or ended by the Nazi occupation, a voice that will never allow us to forget what had happened.”

Hoffman drew upon archival research, including some provided by the Anne Frank House, in writing about the Netherlands in the early 1940s after the Nazis invaded. In July 1942, a month after 13-year-old Anne started her diary, the Franks went into hiding in the annex of her father’s office building in Amsterdam. She continued writing until August 1944, when the Franks were discovered by the Nazis. Anne and her sister Margot were eventually deported to the Bergen-Belsen concentration camp, where they died in 1945. Their father, Otto, was the only family member to survive the war.

Anne Frank’s diary was discovered by Miep Gies, an employee of Otto Frank who had helped the family while they were hiding. After the war, she gave the diary to Otto Frank, who first published it in Dutch in 1947. “The Diary of Anne Frank” has since been translated into dozens of languages and sold millions of copies.

According to Scholastic, Hoffman’s novel will dramatize how “state-sponsored discrimination turns ordinary people into monsters, the Jews in the Netherlands are caught in an inescapable swell of violence and hate, and Anne is shaped as both a young woman and as a writer who will change the world” through her private journal.

“We can highly recommend Alice Hoffman’s novel of Anne Frank’s life, set in the dramatic and terrible circumstances of those first war years. We hope it will persuade young readers that contributing to a better world is both necessary and possible,” Ronald Leopold, executive director of the Anne Frank House, based in Amsterdam, said in a statement.

Other novels have been written about Anne Frank, including Ellen Feldman’s “The Boy Who Loved Anne Frank,” although without the participation of the Anne Frank House. Projects endorsed by the Frank House include Forget Me Not,” a children’s book about Anne Frank’s friends that was written by Janny van der Molen, and a graphic biography of Anne Frank, written by Sid Jacobson and illustrated by Ernie Colón.

Written By – HILLEL ITALIE

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Building Business East of the Cooper: Mount Pleasant Chamber of Commerce Announces New Board

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MOUNT PLEASANT, S.C. – The Mount Pleasant Chamber of Commerce (MPCC) is pleased to announce its 2024 Board of Directors, a diverse and accomplished group of individuals committed to encouraging business and community success East of the Cooper. The incoming board brings a wealth of experience across various industries, coupled with a shared passion for serving the local business landscape.

“We are incredibly excited to welcome our new board members,” exclaimed Kathleen Herrmann, President. “Their expertise, enthusiasm, and dedication will be invaluable as we work together to navigate the evolving needs of our members and the community as a whole.”

The newly appointed board members include:

  • President: Kathleen Herrmann, Marketing Director, Mount Pleasant Towne Centre
  • President Elect: Tammy Becker, CEO, Pigtails and Crewcuts
  • Vice President: Karina Garrison, Senior Vice President, Pinnacle Financial Partners 
  • Immediate Past President: Jennifer Maxwell, Regional Director of Sales, Raines Company
  • Secretary: Benjamin Nesvold, Financial Advisor, Edward Jones Investments
  • Treasurer: Louis Tyson, Founder, Tyson Accounting Services
  • Foundations Committee Chair: Michael Cochran, Agent, Farm Bureau Insurance
  • RISE Committee Chair: Kendall Koste, Founder, Shine Brightly
  • Young Professionals Committee Chair: Josh Kramer, Owner, Private I Print Productions

Additionally, the following board members will continue their terms in 2024:

  • President Emeritus: Chris Staubes, Staubes Law Firm
  • At Large: John Carroll, Unlimited Performance Inc.
  • At Large: Rick Giecek, Nothing Bundt Cakes
  • At Large: Joe Hinske, Legare, Bailey & Hinske CPAs
  • General Counsel: Edward Phipps, Phipps Law Firm
  • Community Engagement Committee Chair: Brian Sherman, The Publications Specialist
  • Expo Committee Chair: Ben Knight, Vikings Mergers & Acquisitions
  • Marketing Committee Chair: Mike Compton, rūmbo Advertising
  • Membership Committee Chair: Scott Labarowski, Horizon First Insurance
(Photo attached: Pictured l to r: Josh Kramer, Brian Sherman, Ben Knight, Ben Nesvold, Chris Staubes, Rick Giecek, Kathleen Herrmann, John Carroll, Tammy Becker, Karina Garrison, Scott Labarowski, Jennifer Maxwell, Edward Phipps, Kendall Koste, Joe Hinske, Louis Tyson, and Michael Cochran. Not Pictured: Mike Compton)

“We are also grateful to our returning board members who continue to bring their wisdom and leadership to the table,” said Kathleen Herrmann. “Their experience and guidance are crucial for ensuring the chamber’s ongoing success.”

The 2024 Board of Directors is poised to lead the chamber through an exciting year of initiatives, including the opening of MPCC’s first physical location. With their combined expertise and passion, the board is confident in making a lasting impact in Mount Pleasant.

About MPCC: Since 1992, the Mount Pleasant Chamber of Commerce has brought together business leaders from the East Cooper community for mutually beneficial purposes. The membership is a mix of professions including advertising, publishing, finance, health care, food and beverage, hotel, retail, insurance, legal, and service businesses of every description. The MPCC’s mission is to encourage business and community success East of the Cooper. MPCC was named a Noteworthy Network in the 2023 Lowcountry Diversity Leadership Awards by the Charleston Regional Business Journal and Best Activist Group or Effort in Best of the Best 2023 by Moultrie News.

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