SUBSCRIBE
TYPE HERE . . .

Fun Guided History Walks Are Back in Hendersonville

Laura
-
0
Fun Guided History Walks Are Back in Hendersonville

Three popular guided history walks will be offered in June. Now in its seventh year, Hendersonville Guided History Walks offers 90-plus minute walks in three historic areas of town: along Main Street (Friday, June 11, 10 a.m.), in Oakdale Cemetery (Friday, June 18, 10 a.m.), and in the 7th Avenue Historic Depot District (Friday, June 25, 10 a.m.). Cost for each tour is $10 per person 10 years and older. Children under 10 are free with a paid adult. Appropriate guidelines for safety and health will be practiced, space is limited and reservations are required. Contact history walk leader Mary Jo Padgett at 828-545-3179 or email maryjo@maryjopadgett.com to make a reservation. Private tours for groups can be arranged anytime. Visit the website at www.maryjopadgett.com and click on Guided Walks to see the entire schedule for 2021.

Guided Walking History Tours

Main Street

On Friday, June 11, the walk will start at 10 a.m. at the front steps of City Hall, corner of Fifth Avenue E. and King St. Stroll along Historic Main Street with tour guide Mary Jo Padgett to answer such questions as — who donated the land where the new town would be built, what is the age of the oldest block of buildings, what was on the third floor (and in the basement) of the old City Hall, who was the town named for, where was the Opera House, and learn about bordellos, shoot-outs, trolley lines, and stories of life in the old days on Chinquapin Hill.

Oakdale Cemetery

On Friday, June 18, the walk will begin at 10 a.m. in the cemetery on U.S. 64 W. This guided tour of Historic Oakdale Cemetery, Hendersonville’s municipal cemetery, whispers stories of the town’s early days and colorful citizens. The famous Italian marble monument which inspired the title of Thomas Wolfe’s novel Look Homeward, Angel is in Oakdale, along with both marked and unmarked graves of historic figures. The heritage of our African-American community is told in the Black section of the cemetery, while the designated Jewish cemetery reveals how the town grew to embrace ethnic and religious groups through the years. How and why the cemetery was established in 1883, names of those who helped build the town and where they were laid to rest, where the Sunshine Lady is buried, and more questions will be answered.

7th Avenue/Historic Depot District

On Friday, June 25, this walk will start at 10 a.m. at the front steps of City Hall, corner of Fifth Avenue E. and King St., then we’ll meander through this historic part of town encircling the Train Depot. When the first steam locomotive arrived in Hendersonville on July 4, 1879, crammed with tourists and visitors from the low country of South Carolina, it was the beginning of an exciting era of big-band music, dancing, numerous inns and hotels, much real estate trading, and huge agricultural growth. Money was made and lost, famous musicians and sports figures came calling, delicious food was enjoyed at every inn and boarding house … Hendersonville was in its hey-day from that moment until the financial crash of 1929. This neighborhood boasted many businesses run by Black and white owners. We’ll hear the details.

“Locals and visitors alike can celebrate and share the interesting history and architecture of Hendersonville,” Padgett said, “For example, learn how the rich natural resources here – the local clay for brick, the hand-hewn foundation rocks from local quarries, and, in fact, the heritage carried from the earlier Cherokee lifestyle – have contributed to our lives today.”

Padgett served on Hendersonville City Council for eight years, is a journalist and public relations consultant, was co-founder and former executive director of ECO, was associate editor at The Mother Earth News magazine, and conducts programs and guided tours in Paris, France, on the American Revolution. Her parents spent their honeymoon in the Skyland Hotel on Main Street. She grew up on a farm in Rutherford County, and has lived in a 100-year-old house in downtown Hendersonville for 40 years.

Hear stories about famous people, destructive fires, and more about this historic small-town gem in the mountains during Hendersonville Guided History Walks, June 11, 18, and 25 at 10 a.m.

Hear stories about Hendersonville’s Gilded Age with the coming of the railroad and well-to-do tourists. The Wheeler Hotel was one of the fancy inns located in the 7th Avenue/Historic Depot District. Hendersonville Guided History Walks are in June.

To make reservations or for more information, contact Padgett at 828-545-3179 or email maryjo@maryjopadgett.com. Visit www.maryjopadgett.com and click on Guided Walks for a complete 2021 schedule.

First Ever NC Cider Trail Launches!

Laura
-
0
First Ever NC Cider Trail Launches!

Sixteen North Carolina cideries unite to create the first ever NC cider trail at CiderNC.com (https://cidernc.com/) to capitalize on the growing resurgence of hard cider. The website features an interactive map which allows visitors to type in their location and see which cideries are nearby. The digital platform also allows guests to find information about each spot, including offerings like food, pet friendliess, tours, and live music.

NC Cider Trail

“We’ve all been so focused on our craft and serving customers that we never took the time to pull it all together until now,” says Lyndon Smith, President of the North Carolina Cider Association and owner of Botanist & Barrel. “It’s remarkable how many cideries there are across the state and how distinct each cidery is — so this endeavor is long overdue,” Smith adds. “We’ve seen several new cideries open in the last few years but we feel the renaissance is just beginning,” says John Clowney, CEO of Bull City Ciderworks.

North Carolina is the 7th largest apple growing state in the United States. Participating cideries in the trail aim to showcase the incredible diversity of cider as a beverage. Some producers are terroir-driven and use native yeasts while others are fruit-driven and may add other fruits to compliment the apples. Many also focus on the clean, bright, classic apple ciders that are familiar to consumers.

While cider currently makes up 1% of alcoholic beverage sales in the U.S., this percentage is rapidly rising. “I think we will continue to see huge increases in the coming years and decades,” says Rick Benfield, of GoodRoad Ciderworks. “In the United Kingdom, cider sales are 15% percent of beverage sales — and this is our future goal in the U.S.,” Benfield adds.

The growing popularity of hard cider can be attributed to both traditional and experimental producers. “We are seeing producers create both serious and playful ciders with the bounty of locally-grown apples,” says Josie Mielke of Urban Orchard Cider Co. While cider is made like wine, some attribute its revival to its more beer-like experimentations that have become increasingly common in the market. “People love trying new things that have some familiarity in a category,” says Amie Fields — North Carolina’s first certified Pommelier. “You’ll see many beer drinkers seeking fruited ciders, hopped ciders, sour ciders, and barrel-aged ciders,” she adds, noting cider’s appeal to both wine and beer drinkers alike.

The goal of the NC Cider Trail is to educate consumers about North Carolina’s cideries and showcase the diverse range of different ciders within the state via an interactive website. “We are excited to revive one of the state’s most prized beverages in a whole new light,” says Smith.

The sixteen participating cideries are:

● Appalachian Ride Artisan Cidery in Hendersonville
● Barn Door Ciderworks in Fletcher
● Black Mountain Ciderworks in Black Mountain
● Bold Rock Cider in Mills River
● Botanist & Barrel in Asheville/Cedar Grove
● Bull City Ciderworks in Durham/Greensboro/Lexington/Cary
● Chatham Cider in Pittsboro
● Flat Rock Cider in Flat RockJames Creek Ciderhouse in Cameron
● GoodRoad CiderWorks in Charlotte
● McRichie Ciderworks in Thurmond
● Molly Chomper Cider
● Noble Cider in Asheville
● St. Paul Mountain Vineyards in Hendersonville
● Red Clay Ciderworks in Charlotte
● Urban Orchard Cider Company in Asheville

For more information, visit https://cidernc.com. The new site was created by the North Carolina Cider Association.

“There is always some reason in Madness”

Laura
-
0
“There is always some reason in Madness”

Four of us, including two industry pros, went a little crazy at The Madness – Sushi, Burger & Bar (https://www.themadnessavl.com/) this past Monday, ordering way too much food! Even though we were sharing, it was still way too much.

“There is always some madness in love. But there is also always some reason in madness.”
― Friedrich Nietzsche
The Madness Burger
The Madness Burger

Here’s the rundown in gallery (below) order:

  • Toro: Excellent! As good as Toro gets!
  • The Dumplings: Delicious. Perfect for sharing, they were a hit.
  • Red Snapper Carpaccio: Excellent! Dipping pieces in that sauce had us all Oohing and Aahing.
  • Takoyaki Balls: Okay. Sounded good to all of us. I was really looking forward to these. Unfortunately, some of the octopus pieces were overcooked and rubbery. It could have been a fluke, so if you’re willing to give them another chance, order these balls.
  • The Rangoon Dip: Okay. Thick, mild crab dip. The dip itself was okay. None of us cared for the fried wontons with this dip. We felt the dip should shine, but wasn’t flavorful enough to stand up to these crisp, but neutral chips.
  • The Madness Burger: Very Good. A fun showstopper. “The Madness takes pride in grilling burgers fresh to order. All of our burgers are made from half-pound Certified Angus Beef” Dig in, get messy. You’ll be happy you did.
  • The Madness Bento Box: Very Good. One of two bento boxes on the menu. The other does not have additional Burger Slider or Specialty Roll options like this one.
  • Hurricane Specialty Roll: Delicious. These rolls may sound mild, but they’ve added a little kick with sauces.

The Madness is casual with some indoor seating in a not-so-big space. The outdoor patio felt like it almost doubled seating. We counted ourselves lucky to get a table outside on a Monday night at just after 7:00pm.



The Madness is new-ish, opening in December, 2020. They’ve had to deal with supply shortages and staffing issues. I wouldn’t hesitate to go again. Some of those specialty rolls are calling my name. And a cocktail would be good, too. Didn’t have one this time, because we met for wine on the deck at one of our homes first and I had a solid drive home on I-26 afterwards.

Epicurean Notes:

The Madness – Sushi, Burger & Bar
275 Smokey Park Hwy, Unit 251
Asheville, NC 28806
828 418 3166

Kindred owners new venture “milkbread” opening in Davidson

Owner
-
0
Kindred owners new venture “milkbread” opening in Davidson

Joe and Katy Kindred announce their third restaurant, milkbread, slated to open Fall of this year. It’s opening in their hometown of Davidson, right down the road from where Kindred opened in 2015, milkbread is an all-day café with a menu, led by Chef Joe Kindred, offering milk bread donuts, crispy chicken, vegetable focused bowls, and salads. Coffee, espresso and non-alcoholic drinks will be served all day, with a rotating selection of small production independent wine and beer available into the evening.

milkbread

When the pandemic started last March, the Kindred team was quick to rally with their community and pivot to develop a menu that traveled well, and met people where they were at, in need of comfort, optimism, and nostalgia. The biggest hits were milk bread donuts, crispy chicken sandwiches, and their socially distanced sommelier, a rotation of fun, small production independent wines, that were hard to find locally at the time, to learn about and enjoy at home. During the shutdown the Kindred team partnered up with local coffee brand Summit Coffee to serve the milk bread donuts to the community last spring through Summit’s takeover of an iconic drive-thru bank in Davidson, and now Joe and Katy are thrilled to give all these pandemic pivots a permanent home to be enjoyed daily. To continue their partnership, a private label house roast by Summit Coffee will be served at milkbread. The pandemic showed us what small businesses can do when they link arms and work together. In this spirit the Kindred team is also thrilled to be partnering with two other Charlotte born, community focused, small businesses: their friends at HEX Coffee for a special co-branded espresso roast, only available at milkbread, and their friends at Verdant Bread for their incredible sourdoughs. 

The café will feature a clean, minimalistic design, led by Katy Kindred, with order at the counter service for dine-in, outdoor seating, and takeout, with delivery available. Slated to open later this year, milkbread will be located at 624 Jetton Street in Davidson, open 7 days a week, 7a-9p. 

Follow their progress on the @milkbread Instagram feed.

Little Pearl: Fine Dining Cuisine, Casual Ambiance, Reasonable Prices

Owner
-
0
Little Pearl: Fine Dining Cuisine, Casual Ambiance, Reasonable Prices

A friend and I had lunch at Little Pearl yesterday and it was fantastic! One of Asheville’s newest eateries, they bill themselves as “Raw Bar • Beer • Burgers”. Co-owners, husband & wife Kristen Onderdonk and Tommy Quartararo, along with Chef John Inglesby, have brought something engaging and fresh to town. They’re serving up-scale dishes in a casual, yet hip and welcoming, smaller mall location.

The level of preparation and plating are more like fine dining. Every single thing we ordered was completely fabulous!

Not only is the “Corn” dish delicious, it’s fun to watch the heat from the corn make the bonito flakes move.

Four seating areas offer options: indoor-front dining room, small bar, small back dining at high-tops, and outdoor patio out back. The patio is nice, but you’ll be looking at traffic and the Asheville Mall. Personally, I think all of that would fade in to the background after a few minutes.

There’s plenty of free parking, so get yourself to Little Pearl ASAP!

Little Pearl
15 Peaks Center Ln
Asheville, NC 28805
828 575 9128


NC Restaurant & Lodging Association on Latest Federal Pandemic Relief Bill

Owner
-
0
NC Restaurant & Lodging Association on Latest Federal Pandemic Relief Bill

Today, Congress unveiled a $900 billion relief bill to provide short-term economic relief to the country in the face of the coronavirus pandemic. The plan includes several items that will benefit restaurants, bars and hotels, most importantly a second round of access to the Paycheck Protection Program (PPP), with unique provisions aimed to assist the hospitality industry, which continues to endure unparalleled job and revenue losses.

NCRLA

“This bill will help the North Carolina hospitality industry with much needed capital that will create more time for us to work with Congress to engineer the additional programs to save our beloved community restaurants, bars and hotels,” said Lynn Minges, President & CEO of NCRLA. “From the early days of the pandemic when North Carolina restaurants and bars were shut down and travel was restricted, the North Carolina Restaurant & Lodging Association has worked with the National Restaurant Association, American Hotel & Lodging Association and other partners to press Congress and the Trump Administration for both long-term and short-term economic support,”

The plan announced today targets restaurant, bar and hotel relief with provisions including:

  • Enhanced PPP Loan Size: The PPP provides a business with a forgivable loan based on 2.5 times its monthly payroll costs. Restaurants and hotels, however, can seek forgivable loans based on 3.5 times monthly payroll costs.
  • Enhanced Access to PPP: Companies that employ a total of 300 or more employees at all locations (combined) are deemed ineligible for the PPP. Today’s bipartisan plan reflects the reality that many mid-sized and larger restaurant, hotel and hospitality groups are on the verge of bankruptcy and allows them to qualify for PPP as long as they do not employ more than 300 employees at each physical location.
  • One-year extension for Troubled Debt Restructuring (TDR) relief (Section 4013 of the CARES Act). This will allow for banks to continue to work with borrowers to gain additional forbearance and debt relief through the end of 2021.

Other provisions in the bill that will benefit restaurants, bars and hotels include the deductibility of business expenses paid with PPP loans, enhancement of the Employee Retention Tax Credit (ERTC), extension of the augmented Work Opportunity Tax Credit (WOTC), and increased tax deduction for business meals.

“The past nine months have been the most challenging ever for the hospitality industry,” said Minges. “We are proud of the many partners and friends who came together across our state to push for this stimulus package. We recognize that today’s bi-partisan stimulus package was a hard-fought battle in Congress, and we are appreciative to members of our NC Congressional delegation for their unwavering support for our industry. We see this as a ‘down payment’ on the relief we ultimately will need to make NC restaurants and hotels whole, and we look forward to working together in the new year to address those needs.”

About NCRLA
Established in 1947, the North Carolina Restaurant and Lodging Association serves to advance and protect the interests of more than 20,000 businesses who employ 11 percent of the state’s workforce and generate more than $27.3 billion in sales annually. The association provides access to the resources and support restaurant and lodging professionals need to lead thriving businesses, while serving as conscientious, contributing members of an unparalleled industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.

Charities face potential Millions in Losses due to Restaurant Restrictions

Owner
-
0
Charities face potential Millions in Losses due to Restaurant Restrictions

Charities Donations Down

People unfamiliar with the restaurant industry may not realize how many restaurants regularly donate food, gift cards, volunteer time, and more to a wide variety of causes in their local communities. In addition to their regular donations, restaurants often get 10 requests or more for donations per week. It’s constant thing.

Take members of Asheville’s Independent Restaurant Association (AIR), one of the largest independent restaurant associations in the nation. 

A couple years ago AIR commissioned an in-depth survey of their member restaurants by the Magellan Strategy Group. What they learned, among other things, was that 91% of their members contributed to local charities in 2017. That means food banks, homeless shelters, training programs, fundraisers, and more.

After working with many of these same restaurants over the years, I’d be willing to bet that between the 2017 and 2020 Covid restrictions, the percentage of AIR restaurants donating and the amount they donated either stayed the same – or more likely – increased.

The AIR survey also found that the average financial and in-kind donations for 2017 totaled $19,993 per restaurant, with some giving more than $50,000! Furthermore, that same year, charitable contributions of all AIR members (restaurants and partners) totaled $2.14 million.

“The number is comparable to national figures — the National Restaurant Association estimates that 94 percent of all restaurants (including both independent and chains) donate to charitable groups, with contributions totaling about $3 billion a year. But how do restaurants, which have notoriously slim margins, manage to give so freely of their resources?” Sarah Marshall Marcus, Mountain Xpress

If you’d like a more in-depth answer to that question, read this Mountain Xpress article.

Why am I sharing this information with you? Because when we support restaurants, we are supporting our entire community. With new restrictions all around, and on restaurants in particular, coming this Friday, December 11, 2020 in North Carolina, it’s critical that we ALL support them in whatever way we can. 

Order to-go meals, purchase Gift Cards/Certificates, dine inside (if allowed/offered) or  outside, leave generous tips if you can. If offered, buy bottles of wine to take home or gift to others. If you’re able, donate directly to restaurant owners. They’ll use it to help their employees or save their business, believe me. And if you can think of anything else, let me know in a comment.

Why Use a Bread Machine?

Owner
-
2
Why Use a Bread Machine?

Broke out our bread machine after 15+ years of non-use. Not sure if it was because I’m Covid-bored, or caught the bread-baking bug again, but I’m glad it happened.

Why a Bread Machine?

Twenty years ago, one of our three young children started getting intense migraines. Before going the recommended medication route, I decided to look at diet. Everything but wheat flour was eliminated from this child’s diet, with one type of food added at a time as we watched for reactions.

Bread Machine
This is what Zojirushi bread machines looked like 20 years ago.

What they look like now: https://www.zojirushi.com/app/category/breadmakers

Why Not Eliminate Wheat Flour?

In those days, if you wanted a wheat flour alternative, you had to make your own by grinding nuts. We had too much going on as a family with three young children involved in everything from scouts to sports to band. If the migraines had continued, I would have committed to nut grinding.

Long story short, that child was allergic to artificial colors and flavors! So as a family, we moved our diet as close to artificial color and flavor free as possible.

Worked Like a Champ!

All those years ago this bread machine was a total workhorse, but how would it work after sitting idle for such a long time? To my surprise, it worked like a champ! This loaf of “Italian” bread turned out great! Even though the crust was nice and crunchy, next time, I’ll put the crust setting on dark rather than medium for looks and see what happens.

Machine-made bread
Had to do a little extra shaking, but the loaf did eventually slide out of the pan. Holes in the bottom of the loaf from the kneading paddles are a little strange, but I’ll take ’em since the bread is so good.

Think I’ll keep using the machine, experimenting with other types of bread, but for really, really good specialty breads, I’ll still head over to Underground Baking Company.

Slicing bread
Couldn’t wait. We had to taste it while it was still warm!
Sliced machine-made bread
The “Italian” Bread came out somewhere between fluffy and dense. Really nice.
Sliced machine-made bread
Pieces of Basil evenly spread throughout the loaf.

Migraine Update

The migraines lessened in frequency and intensity to almost none as that child grew older, adding body mass. He’s pretty careful. Reads ingredients. But they can still happen if he lets his guard down and something with a lot of artificial colors or flavors is consumed.

 

Harvey’s at The Henderson Announces New Dining Experience

Owner
-
0
Harvey’s at The Henderson Announces New Dining Experience

Harvey’s @ The Henderson (https://www.thehendersonnc.com/harveys/) adapted to the Covid 19 pandemic by completely moving its dining room operation outside to its beautifully renovated covered wrap-around porch.

“Eating outside is less risky than eating inside, if everybody is six feet apart and the wait staff are all wearing masks. That keeps the risk as low as it can be,” said infectious disease expert Dr. William Schaffner, a professor of preventive medicine and infectious diseases at
Vanderbilt University School of Medicine in Nashville.

According to Chef Michael Gilligan and Mixologist Jeanne Gilligan, owners of The Henderson
Inn and Harvey’s Restaurant, our tables are six feet apart, with our wait staff wearing masks and gloves. Our guest’s safety is our number one priority along with serving award winning chef-prepared fine dining and hand-crafted cocktails using the freshest ingredients, homemade mixers. premium liquors, and the proper ice to create fresh and flavorful libations to help you unwind and savor the experience.

Dining on the porch at Harvey's at The Henderson

For the fall and winter season, The Henderson has installed a series of fabric roll-up curtains to cover the porch area so as to provide a weather break for outdoor seating. The curtains are made with a revolutionary ‘Soltis 92 Solar Screening Mesh’ which is breathable so as to maintain the air flow but as the mesh holes are so small rain cannot permeate the fabric.

The dining area is now heated with a series of 46,000 BTU Aged Chestnut Gas Patio Heaters which give off radiant heat and project a warm glow during dinner hours. The porch at Harvey’s @ The Henderson is now open year-round with dinner service Thursday through Saturday from 5pm – 8pm and Sunday Brunch from 10am to 1pm.

The Gilligans shared that they scored a 99 out of 100 on their latest Health Inspection. Also by following all CDC requirements for quests staying at the Inn and dining at their restaurant, their top priority is the health and safety of their guests, staff, and community.

Harvey’s @ The Henderson
201 3rd Ave. W.
Hendersonville, NC 28739
(828) 696-2001

Press Release

Whoa! Texas-based Buc-ee’s Coming to Florence, SC!

Owner
-
0
Whoa! Texas-based Buc-ee’s Coming to Florence, SC!
Buc-ee’s to host Groundbreaking ceremony for Florence Travel Center November 19th

Anyone who’s ever been to Texas most likely knows and has stopped at a Buc-ee’s (https://buc-ees.com/) for fuel – vehicle and personal. It’s a thing. A big thing. It’s Texas after all!

They’re expanding beyond Texas into southern states, the latest of which is South Carolina. Honestly, I never thought I’d see the day. Travelers and locals, Buc-ee’s is a must-see experience, especially if you’ve never been.

If you haven’t been before, take a look at this fun Southern Living article written in June of this year by Kaitlyn Yarborough:

“The Most Hilariously Southern Things You Can Find at Buc-ee’s”
From Beaver Nuggets to buckets of bacon grease

Details on the new Florence, SC location:

Buc-ee's
Rendering of Florence, SC location

Buc-ee’s, home of the world’s cleanest bathrooms, freshest food and friendliest beaver, will break ground on its new travel center in Florence, South Carolina, on November 19, 2020, at 11 a.m. EST.

Located at 3390 North Williston Road on the northeast corner of Interstate 95 and North Williston Road, Buc-ee’s Florence marks the first Buc-ee’s travel center in South Carolina. The store continues Buc-ee’s multi-state expansion across the South, and joins Buc-ee’s locations in Georgia, Alabama, and Florida. Buc-ee’s currently operates 38 stores across Texas, where it was founded.

Buc-ee’s Florence will occupy more than 53,200 square feet and offer 120 fueling positions just outside its store with thousands of snack, meal and drink options for travelers on the go. The new travel center will also feature the same award-winning restrooms, cheap gas, quality products and excellent service that have won the hearts, trust and business of millions in Texas and Alabama for nearly 40 years. Buc- ee’s favorites including Texas barbeque, homemade fudge, kolaches, Beaver nuggets, jerky and fresh pastries will all be available as well.

The groundbreaking ceremony for Buc-ee’s Florence will include remarks from Governor Henry McMaster; Arch “Beaver” Aplin, Founder of Buc-ee’s; State Senator Hugh Leatherman; State Representative Murrell Smith; Mayor-elect Teresa Myers Ervin of Florence; Florence County Council Chairman Willard Dorriety, Jr.; and Florence County Councilman Reverend Waymon Mumford. The day’s master of ceremonies will be Florence County Economic Development Director Joe W. King.

“Florence is the perfect place for the first Buc-ee’s travel center in South Carolina,” said Stan Beard of Buc-ee’s. “A beautiful city that also happens to be located along the East Coast’s main interstate, Florence has become a destination itself. We are excited for travelers, visitors and locals alike to be able to depend on Buc-ee’s.”

The Buc-ee’s Travel Center is the cornerstone of a 500-acre multi-use park and the anchor of an 80- acre retail/hospitality development adjacent to interchange 170 on I-95. In addition to the Travel Center, the initial phase of the retail/hospitality area includes eight pad-ready outparcels. The park also offers 190 acres of Industrial/Research Development tracts located between the retail/hospitality development on the south and 225-acres dedicated to research, education and greenspace on the north, featuring mature hardwood uplands on rolling topography and pristine wetlands along the Back Swamp waterway. The highlight of this area is an expansion of the Francis Marion University Campus in the form of a Fresh Water Ecology Research and Conference Center located on a 20-acre spring fed lake.

Throughout the project, Buc-ee’s corporate development team will work closely alongside state and local leadership. Buc-ee’s Florence will bring upwards of 200 new, permanent, full-time jobs to the area with great pay, full benefits, 401k and three weeks of vacation. Buc-ee’s remains committed to providing a friendly, safe and fun stop for travelers everywhere. Buc-ee’s Florence location is projected to open to the public in early 2022.

About Buc-ee’s
Buc-ee’s is the world’s most-loved travel center. Founded in 1982, Buc-ee’s now has 39 stores across Texas, Alabama and Georgia, and plans to open its first Florida outpost in 2021. Buc-ee’s is known for pristine bathrooms, the most competitively priced gasoline, friendly service, Buc-ee’s apparel and fresh, delicious food. Originally launched and still headquartered in Texas, Buc-ee’s has combined traditional quality and modern efficiency to redefine traveling for their customers. For more information, visit www.buc-ees.com.

1...131415...40Page 14 of 40