Daily Archives: 05/10/2016
Holly Springs schools have served community for more than 100 years
Holly Springs Elementary School art teacher Alston Beckman created this special pen-and-ink drawing of the 1922 school as it once was. Prints of the drawing will be available at a celebration of the school’s history this Saturday at Holly Springs.
By Jason Evans
Staff Reporter
jevans@thepccourier.com
PICKENS — The upcoming closure of Holly Springs Elementary School will mark a sad end for a school that has linked a community for generations. The closing of the school will bring an end to a school and a tradition that is much older than many people may realize.
Dennis and Jane Chastain have been researching the history of the school — both the existing school building and its earlier incarnation — and have learned that the Holly Springs School story begins much earlier than many people realize.
Many people believe the school was started in 1926, but according to the Chastains, the Holly Springs story begins some 45 years earlier.
“All the published histories of Holly Springs Elementary indicated that the school started in 1926 on the knoll behind where the Holly Springs Grocery is now,” Dennis said. “The problem was that I knew that there had been a Holly Springs school long before that, but there was no documentation of it.”
While clearing the lot to build the Holly Springs Fire Department many years ago, a milled stepping stone was found. Chastain’s cousin, Vic Chastain, said the stone was from the first Holly Springs school built sometime in the 1800s.
Dennis contacted Anne Sheriff at the Faith Clayton Genealogy Room at the Southern Wesleyan University library.
“She said she would pull everything she had on old schools and put it on a table for us,” Dennis said. “When we got there several days later, the entire end of the table was piled with huge stacks of file folders and old books. It took me and Jane three trips at about two hours each to work our way through it all.”
But it was well worth the time and effort. Among the stacks of old school documents was a copy of the original charter for the first Holly Springs school. It was built in 1881.
“It was a subscription school, which was about the only kind of school that was available in the late 1800s,” Dennis said. “The way that worked, those who could afford it would pay a subscription for each child for each session.”
School sessions followed the planting seasons.
“We have a copy of John L. Gravely paying $3,” Dennis said. “I imagine that was for one child, for one session.”
Due to the small size of the school, enrollment was probably about a dozen students per session.
When mandatory school attendance was passed, enrollment nearly doubled — so much so that classes had to be held at the nearby Holly Springs Church.
Among the documentation was the original contract for the fellow who had contracted to build the building, along with the exact dimensions and a long list of other specifications.
“The builder was James Burdine, and the building was 18 feet wide and 28 feet long,” Dennis said. “I gotta tell you, this was all pretty exciting. We could now show that Holly Springs school had been in continuous existence in three different locations from 1881 to 2016. That’s 135 years, and I’m betting very few schools in Pickens County have that kind of history.”
The first two teachers at the school were Chastains — Willie and Mary, who were brother and sister.
“They ended up teaching at a number of schools,” Dennis said.
Until finding the records of the 1881 school, the earliest records of the school indicated that it was started in 1926.
Courtesy photo
This photo shows the current Holly Springs Elementary School as it looked when it was opened in its current location in 1954.
“We have a continuous record of a Holly Springs School from 1881-2016,” Dennis said.
“And then it’s going to end,” Jane chimed in. “It breaks my heart.”
Jane Chastain taught kindergarten at Holly Springs Elementary for 31 years.
“I loved every single day that I taught,” she said. “I still volunteer there every week, since I retired five years ago. It’s just that kind of place. It’s the place I want to be.”
Before she retired, Jane taught the children of children she’d taught earlier in her career.
“That just tells you how stable that community is,” she said. “That is a wonderful thing.”
“That school was the core of the Holly Springs community for over a hundred years,” Dennis said. “It’s what linked people in this really sparsely populated area.”
The Chastains’ first research foray led them to find the springs that the school is named after.
“Everything I read said that it was two springs that came together and there was a big holly tree growing between them,” Dennis said.
They went to the Holly Springs Fire Department, which was the site of the old Holly Springs School.
“We just went back in there and found it,” Jane said. “I had wanted to do that for years.”
Dennis believes that the old road students at the original school traveled was actually a segment of the Cherokee Path.
“You can trace that road all the way from right by the school, down across the river and off up toward the mountain,” he said. “A segment of it was later a toll road, called Sassafras Gap Toll Road. When they opened that road up, it was like I-26. There were thousands of people streaming out of western North Carolina into the lower parts of South Carolina and all the way into Charleston.”
Dennis and Jane Chastain’s research into the history of the Holly Springs community led them to the site that lent the area its name. “Everything I read said that it was two springs that came together and there was a big holly tree growing between them,” Dennis said. After a short venture into the woods, the two found the springs and came away with this photo.
The second Holly Springs School was built on a knoll behind what is now Holly Springs Grocery in 1922 — not 1926 as previously believed, Dennis said.
Miss Pearl Chastain was the first teacher at that school, Dennis said.
The school was a one-room building, but a two-teacher school. The school room could be divided, Dennis said, with little kids taught on one side and upper grades on the other.
“It had a wood stove, a well, an outhouse,” Dennis said. “All the modern conveniences.”
Records show that in 1947, the school had of enrollment of about 60.
In 1954, the school moved to its current location. At the time, counties had many local community schools with much smaller enrollments.
“You had a school that was basically limited to how far kids could walk to get to school,” Dennis said.
The state government began an effort to encourage counties to consolidate their small, local schools into larger, more centralized schools.
“There were several country schools that were consolidated to make Ambler (Elementary) and several country schools that were consolidated to make A.R. Lewis (Elementary), just like Holly Springs, about the same time,” Jane said.
“They consolidated 10 different area schools into one to make the Holly Springs building in 1954,” Dennis said.
The closure of the school “doesn’t make sense to anybody,” other than the four board members who voted to close it, Dennis said.
“There’s a lot of bad feelings — and there will be for a long time — about closing that school,” he said.
Before the school is closed, a special celebration is the works.
“We’ll be celebrating the life and legacy of Holly Springs Elementary School,” Jane said.
“We’re certainly not celebrating the closure,” Dennis added.
All former and current Holly Springs Elementary School students and their parents are invited to the celebration.
“Anybody connected with the school, we would love for you to come,” Jane said.
The bash will be held from 10 a.m.-2 p.m. this Saturday, May 14, at the school. A short PowerPoint history of the school will be presented. There will also be food, music and a bounce house for the kids.
A Holly Springs teacher has created a special pen-and-ink drawing of the 1922 school as it once was. Prints of that drawing will be available for sale at the event.
Current students are helping to put together a time capsule that won’t be buried, but stored at Pickens High School.
“Every child is writing out their memories (of the school) and we’re putting that in there,” Jane said.
Pickens mayor David Owens is expected to proclaim May 14 as Holly Springs School Day.
The school’s slogan for many years has been “The Small School with the Big Heart,” Jane said.
“It’s what you want every school to be,” she said.
“That’s absolutely true,” Dennis said. “That has been more than a school.”
A school located in a tight-knit community such as Holly Springs helps ease first-time students’ fears, the Chastains said, because many of the faces in the school are already familiar to them as members of the community.
“That extra nurturing that those kids got early on — and I’m sure hundreds of them would attest — has made a big difference,” Dennis said. “Some of them are still concerned about how these children from a remote part of the county are going to fare being dumped into these larger schools.”
“It was such a family environment. At our school, everybody knew everybody. The whole school was a family,” Jane said. “It still is.”
Historic Cold Spring Missionary Baptist Church celebrates 146th anniversary
PICKENS — Cold Spring Missionary Baptist Church celebrated its 146th year Anniversary on May 1.
Located on Rosman Highway in Pickens, the church was founded in 1870 under a brush arbor, with the Rev. Andy Gowens serving 20 years as the first pastor.
Under him, a log cabin was built. The Rev. George Earl was the second pastor, and he served for 27 years. The Rev. Baker was pastor for a
May Days underway at Mile Creek Baptist
SIX MILE — Mile Creek Baptist Church, located at 104 Lakeside Drive in Six Mile, is currently holding its May Days revival.
This Sunday, May 15 all can enjoy a message by Preacher Cody Zorn at both the morning and evening services.
Pastor Kevin Kuykendall invites everyone to Tuesday night revivals starting at 7 p.m. each night. Featured this year are Preacher Kenny Kuykendall on Tuesday, May 17, Preacher Chris Haizlip, on Tuesday, May 24, and Preacher Joe Arthur on Tuesday, May 31.
Local choirs will be singing each night.
Artichokes reveal bold flavors
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
The first time you confront an artichoke in the raw, you might find it a little off-putting.
But once you know how to prepare them, it’s not such a frightening experience.
Fear of the unknown kept me from cooking my own artichokes for some time. I’d just buy the canned ones. And I still use those on occasion, because they are delicious, too.
But nothing can really compare to those you cook yourself, so this week we’re featuring some recipes that include the use of fresh artichokes.
I hope you find some of these to your liking. And still use them for some recipes.
Lemon Butter Artichokes
- 4 fresh artichokes
- 1 lemon, halved, plus 2 tbsp. lemon juice
- 1/4 c. plus 1 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter
Bring three quarts of water and 1/4 cup of the salt to a boil in a large pot.
Place the artichokes on a cutting board. Trim the stem ends off until the bottom is flat so the artichokes can sit upright. Cut the top third from each artichoke and discard.
Then cut the pointed tip from each of the remaining outer leaves. Discard.
Rub the cut areas with the lemon halves.
Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.
Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.
With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle.
To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.
Add the remaining two tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.
Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.
Serve the artichokes either warm or cold.
Artichoke Salad
- 3/4 lb. red potatoes, quartered
- 1/2 lb. green beans, cut into 2-inch pieces
- 2 6 oz. jars marinated artichoke quarters (reserve 2 tbsp. of the marinade)
- 3 tbsp. olive oil
- 2 tbsp. fresh lemon juice or orange juice
- 1 tsp. Dijon mustard
- 2 tbsp. parsley, chopped
- 2 tsp. dried oregano
- 2 tsp. orange zest
- 1 c. cherry tomatoes, halved
- Salt and pepper to taste
Bring a large pot of water to boil. Add the green beans and blanch until crisp and tender, about one minute. Remove the beans from the hot water with a strainer or slotted spoon and refresh in a pot or bowl of cold water. Pat the beans dry to remove excess water.
Add the quartered red potatoes to the same pot of water and cook until the potatoes are tender, about eight minutes. Drain and cool.
Drain the artichoke hearts, reserving two tablespoons of the marinade. In a bowl, add the reserved two tablespoons of artichoke marinade, plus the olive oil, lemon juice (or orange juice), Dijon mustard, parsley, oregano and orange zest. Whisk together until combined.
Add the potatoes, green beans, artichoke hearts and cherry tomatoes to the bowl of dressing nd toss to combine.
Season to taste with salt and pepper. Serve chilled or at room temperature.
Grilled Artichokes
- 1 tbsp. chopped fresh herbs such as rosemary, oregano, thyme
- 2 cloves garlic, cut in half (no need to peel)
- 1/3 c. olive oil
- 1 bay leaf
- 1 lemon, cut into wedges
- 2 to 4 large globe artichokes
- Salt
Combine fresh chopped herbs, except for the bay leaf, in a small microwavable bowl and cover with olive oil.. Either heat oil and herbs on stovetop until warm or microwave on high heat for 30 seconds.
Set aside and leave the herbs to steep.
Put an inch of water into a large pot, add the bay leaf and cut cloves of garlic. Put a steamer rack into the pot.
Trim the tips of the pointed eaves off the artichokes, then rub the cut areas with juice from the lemon wedges so they want turn brown.
Cut off the thick outer layer of the artichoke stems with a vegetable peeler. Trim all but two inches off the artichoke base. Cut off the top half-inch of the artichokes and cut the artichokes in half.
Scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.
Bring pot of water to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack.
Cover. Steam for 20 minutes or until the heart of the artichoke is just tender when you stick a knife into it.. Heat the grill to high. Brush the artichokes thoroughly with the oil. Sprinkle with salt. Place the artichokes on the grill cut side don, cover and grill for five to 10 minutes until grill marks are visible on the cut side.
To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise.
Artichoke, Spinach and Mushroom Casserole
- 2 tbsp. unsalted butter, plus 2 tsp.
- 3/4 c. chopped yellow onions
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. minced garlic
- 1 (15-oz.) container ricotta
- 1 c. grated monterey jack
- 1/2 c. crumbled feta cheese
- 6 eggs
- 1/8 tsp. nutmeg
- 1/4 c. dried bread crumbs
- 1/2 c. Parmesan
- 1 lb. button mushrooms, cleaned and sliced
- 2 (10-oz.) packages frozen chopped spinach, thawed and squeezed dry
- 2 (14-oz.) cans artichoke hearts, drained and quartered
Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with two teaspoons of the butter and set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about three minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about five minutes. Remove from the heat.
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
Remove from the oven and serve.
Happy birthday
Happy birthday to Edna Holden, who turned 99 on May 3. She celebrated with family and friends at her birthday party. We give a prayer of thanks to God every day, because it’s a special blessing to still have our mother.
Love,
Norma, Ruby, Shirley and Ricky
Happy birthday
Pruitt Health Pickens recently recognized and honored Mrs. Lula Burgess as she celebrated her 101st birthday on May 1. Born Lula Gladys Crenshaw on May 1, 1915, in the Crowe Creek community, Mrs. Burgess has always been a resident of Pickens. She married the late Alfred Burgess, and together they had three children, seven grandchildren, and a great-grandchild.
Courier Community Calendar 5-11-16
• New Granger Fiber art activities set
Granger Fiber Arts meets in the Pickens Community Center, 129 Schoolhouse St., Pickens. The goal of Granger Fiber Arts is to bring together those who wish to learn or improve skills in a particular area with those who have knowledge in that area of interest. Granger Fiber
Courier Legals 5-11-16
NOTICE OF HEARING
STATE OF SOUTH CAROLINA
COUNTY OF PICKENS
IN THE PROBATE COURT
C.A. NO.: 2016-ES-39-00288
SARAH YVONNE CLARK WILLIAMS Petitioner, vs. ESTATE OF SARAH D. CLARK, AND BRIAN KEITH CLARK Respondent(s),
IN THE MATTER OF:
Courier Notice to Creditors 5-11-16
The publisher shall only be liable for an amount less than or equal to the charge for the space of the item in error in the case of errors in or omissions from any advertisement, and only for the first incorrect insertion.
NOTICE TO CREDITORS OF ESTATES
All persons having claims against the following estates MUST file their claims on Form #371ES with the Probate Court of PICKENS COUNTY, the address of which is 222 MCDANIEL AVE., B-16 PICKENS, SC 29671, within eight (8) months after the date of the first publication of this Notice to Creditors or within one (1) year from date of death, whichever is earlier (SCPC 62-3-801, et seq.), or such persons shall be forever barred as to their claims. All claims are required to be presented in written statements on the prescribed form (FORM #371ES) indicating the name and address of the claimant, the basis of the claim, the amount claimed, the date when the claim will become due, the nature of any uncertainty as to the claim, and a description of any security as to the claim.
Courier Trespass Notices 5-11-16
In the state of South Carolina, trespass after notice is a misdemeanor criminal offense prohibited by section 16-11-620 for the South Carolina Code.
Those who enter upon the lands of others without the permission of the owner or manager shall be deemed guilty of misdemeanor trespassing.
All persons are hereby notified and warned not to hunt, fish, cut timber or trespass in any manner whatsoever upon the lands of the undersigned:
The Echo Valley Land Trust June 2016
Frank M. and Marie M. Crane June 2016
