Cooking in Colorful Oaxaca

           

        Oaxaca is the kind of place where people celebrate every occasion with a parade. You might come upon several in a day: brides and grooms sashaying out of churches surrounded by marching bands, twirling dancers in colorful skirts and giant puppets. There are vibrant murals of playful skeletons painted on houses, streets strung with cut paper banners and thriving artisan traditions that stretch back centuries. Oaxaca, Mexico is also famous for its cuisine which has roots in pre-Hispanic Zapotec culture. 

         Fascinated by the flavors and unfamiliar ingredients, Mark and I booked a day to cook with Chef Miguel Alvarez at Quinta Brava. He’d returned to his home town to start this cooking school after working in several restaurants around the world. “I decided to go back home and continue learning about my heritage and about proper Oaxacan cooking cuisine like in my grandmother’s cooking. I traveled around the state of Oaxaca to learn about techniques, flavors, and procedures to try to go back to the roots of…ancient Oaxacan cuisine cooked like in the villages in generations before.” His large compound, just outside of town, has been in his family for generations. Next to his house are gardens of fresh herbs, goats, chickens and a fat pig named Bacon. Dogs roll in the grass. There is an indoor kitchen with an electric stove and an outdoor kitchen with fire pits topped by comals (huge flat griddles). Shelves are stacked with tortilla presses and walls are full of hanging utensils. We joined ten other visitors at a shady table and talked about what we hoped to cook. 

         Miguel took notes and sent us off to the neighborhood market to shop. Tables overflowed with a kaleidoscope of colorful vegetables and fruits: varieties of bananas in shades of yellow, huge green cactus leaves and orange and red tomatoes. We gathered up bunches of cilantro, tomatoes, garlic and several kinds of chili, peanuts, plantains, limes, quesillo cheese and squash blossoms. We asked the vendors about pitayas, a red fruit with a spiny skin, dared each other to try the chapulines (grasshoppers) and bought handfuls of pale yellow sugar mangoes to take back to the hotel. We learned that the white limestone rocks that were piled on tables are used to soak corn kernels to make them digestible before they’re ground. 

     

        When we returned, wood fires were burning. First we learned how to grind the corn into masa on a flat stone called a metate. It’s a tricky technique that looks simple when the Mexicans do it. Then the masa was formed into tortillas in a wooden press and laid on the very hot comal. “Flip it once to seal in the water and a second time to puff it up,” we were told. We stuffed our tortillas with squash blossoms and cheese. They looked like art projects.

 “Mole is a sauce… it was an offering for the Gods in pre-Hispanic time,” Miguel explained as he pointed out the ten little bowls stretched along a table. Each was for a different mole or salsa we were going to make so we divided into small groups and proceeded according to his instructions. My group had an unusual assortment of peanuts, sesame seeds, tomatoes, onion and a variety of peppers and spices. He showed us how to toast the spices and then the nuts very quickly in a hot pan. We charred the tomatoes by putting them right onto coals in the fire. “The kind of wood you use becomes part of the recipe,” Miguel said. Once that was done, we boiled everything in a pot with some broth and then blended it until smooth. We used the moles and salsas to top the tamales and tacos we made. We also made pozole which turned out to be the class’ favorite. It’s a rich soup made from prepared corn and a variety of peppers, broth and spices.

        

        It took hours to make and eat the wonderful feast. But there was still a dessert made from mashed plantains and bread crumbs along with our choices of nuts, chocolate, coconut and cinnamon, rolled into balls and deep fried. Quite full and happy, we poured toasts of mezcal and relaxed in the lovely garden. A few days later Miguel sent us the recipes. I’ll do my best to replicate them but without the colorful town of Oaxaca surrounding my kitchen they may not taste the same.

Piccolo Spoleto Changes Lives

 

 2024 Poster by Tate Nation

                My life changed in 1979 as I stood on the empty lot that would become Charleston Place Hotel and hollered over my shoulder, “OK parade, follow me!” A cheer went up and hundreds of colorful characters snaked behind me down King Street.  I actually don’t know how it happened.  Seems like divine providence because I wasn’t even part of the arts community in those days.  I was an elementary school teacher.  Most likely I was not the first person that the Office of Cultural Affairs had asked to organize the Piccolo Spoleto parade, just the first one that said yes.  I recruited my eccentric friend Jules Garvin who lived in a jam-packed costume shop on the corner of King and Calhoun Streets.  Volunteers raided his racks and became an instant circus troupe; art teachers made two-story tall puppets and a high school band showed up.  The jolt of excitement I felt when the parade started marching super changed me into the rest of my creative life. 

The Top Notes Piano Ensemble

                When I moved to Charleston from Ann Arbor I was shocked by the relative lack of cultural activities.  But Spoleto and Piccolo changed everything.  In my subsequent career as the founder and director of the art center Creative Spark, we had several roles with Piccolo Spoleto.  For many years, we produced the children’s festival in Marion Square where multiple stages of local talent delighted crowds of families.  In partnership with the Charleston Housing Authority we ran Storefront School for the Arts in several locations.  Kids painted, danced, wrote and sang under the guidance of local teaching artists.  This year I will perform again with my 8-hand piano ensemble The Top Notes at the noontime concert series at Circular Church. (May 29 at noon, free.)  We look forward to this show all year.  And for several years I’ve written about the festivals for local newspapers.   I’ve also attended countless performances and heard many people tell of how it’s affected them.

The Jewish Choral Society

                Madeline Hershenson talks about her 19 years directing the Jewish Choral Society as being about more than the music.  The choir was comprised of people from various religions and musical experiences.  The diverse repertoire ranged from sacred hymns to show tunes by Jewish composers.  They sang exotic songs in Hebrew, English, Aramaic and Ladino. “What is Jewish music anyway?” she asked.  The singers became a close knit group and their joy and enthusiasm radiated to the audiences.  Friendships formed across age differences and backgrounds. “Peace was created,” Madeline said.

                Greg Tavares credits Piccolo Spoleto with changing his life’s trajectory.  “I would never have moved to Charleston in 1995 if I had not spent the few summers before working at Store Front School for the Arts.  I was 24 years old when I first came to town.  I knew right away that I had to move here.  I credit Piccolo Spoleto with why I live and work here today.”  Along with Brandy Sullivan and Timmy Finch, Greg founded Theatre 99 in 2000 which presents imrov comedy all year, five days a week.  His own troupe The Have Nots is frequently on stage.   In 2001 they began producing Piccolo Fringe, a comedy series for the festival. “Local groups like Mary Kay Has a Posse play on the same stage as the national acts we bring in,” Greg describes to emphasize the valuable opportunities for local talent.  Now, Theatre 99 is one of our city’s cultural mainstays.

The Have Nots

            Tate Nation, Piccolo’s only 3-time poster artist, appreciates the advantage that having his paintings in marketing and on merchandise has had.   He says, “My involvement with Piccolo Spoleto has had, and continues to have, a tremendous impact on my life and career as an artist. This year’s festival will mark my 25th year as an exhibitor in the Piccolo Spoleto Outdoor Art Exhibition. Much of my focus throughout the entire year is aimed towards creating new paintings in preparation for my exhibit. I’ve met and become good friends with many of the region’s most incredible and prominent creatives, and a large part of my business throughout the entire year results from customers and clients who I’ve met while exhibiting there.”

Tate Nation's "Back Doors"

                The festivals run concurrently but unlike Spoleto, all of Piccolo performances are either free or low cost and the talent is drawn from the Southeastern region.  It’s also much bigger with over 700 performances in 17 days.  Like Spoleto though, it’s highly curated and spans the literary, visual and performing arts.  As our city fills with the vibrancy of the festivals, it’s worth taking a moment to consider how they’ve enriched our cultural landscape.  They’ve brought entertainment, broadened our horizons and provided opportunities for creativity to flourish.

If You Go:

Piccolo Spoleto will be May 23 to June 8, 2025.  For a complete schedule, please see https://www.piccolospoleto.com/

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Cooking in Colorful Oaxaca

 

                                                                                               

                Oaxaca is the kind of place where people celebrate every occasion with a parade.  You might come upon several in a day:  brides and grooms sashaying out of churches surrounded by marching bands, twirling dancers in colorful skirts and giant puppets.  There are vibrant murals of playful skeletons painted on houses, streets strung with cut paper banners and thriving artisan traditions that stretch back centuries. 

                Oaxaca, Mexico is also famous for its cuisine which has roots in pre-Hispanic Zapotec culture.  Fascinated by the flavors and unfamiliar ingredients, Mark and I booked a day to cook with Chef Miguel Alvarez at Quinta Brava. He’d returned to his home town to start this cooking school after working in several restaurants around the world. “I decided to go back home and continue learning about my heritage and about proper Oaxacan cooking cuisine like in my grandmother’s cooking.  I traveled around the state of Oaxaca to learn about techniques, flavors, and procedures to try to go back to the roots of…ancient Oaxacan cuisine cooked like in the villages in generations before.”

                 His large compound, just outside of town, has been in his family for generations.  Next to his house are gardens of fresh herbs, goats, chickens and a fat pig named Bacon. Dogs roll in the grass. There is an indoor kitchen with an electric stove and an outdoor kitchen with fire pits topped by comals (huge flat griddles).  Shelves are stacked with tortilla presses and walls are full of hanging utensils.  We joined ten other visitors at a shady table and talked about what we hoped to cook.  Miguel took notes and sent us off to the neighborhood market to shop. 

        Tables overflowed with a kaleidoscope of colorful vegetables and fruits: varieties of bananas in shades of yellow, huge green cactus leaves and orange and red tomatoes. We gathered up bunches of cilantro, tomatoes, garlic and several kinds of chili, peanuts, plantains, limes, quesillo cheese and squash blossoms.  We asked the vendors about pitayas, a red fruit with a spiny skin, dared each other to try the chapulines (grasshoppers) and bought handfuls of pale yellow sugar mangoes to take back to the hotel.  We learned that the white limestone rocks that were piled on tables are used to soak corn kernels to make them digestible before they’re ground.

                When we returned, wood fires were burning.  First we learned how to grind the corn into masa on a flat stone called a metate.  It’s a tricky technique that looks simple when the Mexicans do it.  Then the masa was formed into tortillas in a wooden press and laid on the very hot comal.  “Flip it once to seal in the water and a second time to puff it up,” we were told.  We stuffed our tortillas with squash blossoms and cheese.  They looked like art projects.    

                “Mole is a sauce… it was an offering for the Gods in pre-Hispanic time,” Miguel explained as he pointed out the ten little bowls stretched along a table.  Each was for a different mole or salsa we were going to make so we divided into small groups and proceeded according to his instructions.  My group had an unusual assortment of peanuts, sesame seeds, tomatoes, onion and a variety of peppers and spices.  He showed us how to toast the spices and then the nuts very quickly in a hot pan.  We charred the tomatoes by putting them right onto coals in the fire.  “The kind of wood you use becomes part of the recipe,” Miguel said.  Once that was done, we boiled everything in a pot with some broth and then blended it until smooth.                 

                

We used the moles and salsas to top the tamales and tacos we made.   We also made pozole which turned out to be the class’ favorite.  It’s a rich soup made from prepared corn and a variety of peppers, broth and spices.  It took hours to make and eat the wonderful feast.  But there was still a dessert made from mashed plantains and bread crumbs along with our choices of nuts, chocolate, coconut and cinnamon, rolled into balls and deep fried. 

                Quite full and happy, we poured toasts of mezcal and relaxed in the lovely garden.  A few days later Miguel sent us the recipes.  I’ll do my best to replicate them but without the colorful town of Oaxaca surrounding my kitchen they may not taste the same.  

For More information please see Quita Brava

The Sharing Economy is Changing Travel

 

 

                “Port wine is like men, the older they are, the more complex.”  Sergio was waxing philosophical between sips.  My husband and I had booked a private wine experience at his shop (“it’s my wife’s shop”­) in lieu of one of the tourist-packed Douro River vineyard cruises in Porto.  While we selected our favorite vintages we were charmed by Sergio’s love of his city’s “aging elegance” and how he’d won the nation’s blind wine tasting contest. Being with him was emblematic of our trip  .Portus Wine

                Throughout the month we used the sharing economy to book several experiences that brought Portugal’s culture alive and helped us avoid the forced march of large group tours that we abhor.  We cruised the river with Sylvia Tomas and Pedro Lemos, an ambitious young couple.  They’d found a neglected boat and fixed it up for tours. As we waved to passengers crowded onto the decks of passing ships, Sylvia told us, “The difference is we don’t want to seem like a business.  We want to seem like

we opened the door to our house.” Pedro grew up in a family of sardine fishermen so his stories of the city’s history were enlivened by childhood memories.   Meanwhile, we became fast friends with the 3 other passengers on the tour, fascinating young women who’d emigrated from the U.S. to Israel.  It was a great choice among the many river tours offered on Airbnb Experiences Porto

                 In Lisbon’s “Onion Square” we shared a dramatic moment with our tour guide Beatrice. “We are standing where people greeted the ships returning from the Far East with new foods, exotic animals and spices….To them this ocean was a vast scary place where you might fall off the edge of the Earth. When they tasted onions they ate them like apples…. Pepper made them sneeze.  Chocolate was a revelation, magic.” Then she compared it to our current perspective on exploring outer space.  “What magic will we discover there someday?”  We

booked that memorable experience on a Free Walking Tours  site where you pay what you will.  They’re available in hundreds of cities worldwide.

                On the site  Go With Guide we arranged an informative Jewish History Walking tour where we walked through historic neighborhoods and heard about the Inquisition.  We became acquainted with the cuisine of Portugal on a food tour that we booked on Airbnb Experiences. “We have 365 recipes for cod, one for each day,” our guide Eloise began.  Then she led us to a dozen small restaurants where we tried everything from fish to cheeses to flaming pork. 

        

        The food tour ended with the ubiquitous pastel de nata pastry so I was delighted to attend a cooking class to make them that I booked on Get Your Guide.  What a wonderful afternoon.  The 6 other students were from around the world and shared their stories as we baked and our teacher Katia was the real deal: “My grandma used to bake 100 natas each day and I was the delivery girl.  So I’d deliver 95 or 96…”

                A big highlight was sharing a meal at João’s apartment that we booked through Eat With This website offers dinner parties in local’s homes all over the world.  The lavish meal he prepared for the 8 of us was delicious and the international company was very lively.   João offers his dinners quite often and it was apparent that they were an important part of his income which we were happy to support.

         

       The sharing economy is changing the way we travel.  It’s a lot more than Airbnb and Uber. You can rent everything from a parking spot to ski equipment or travel for free by trading work, pet sitting or house swapping. It’s a great alternative to either being with a group the whole time or being on your own. 

Surprises in Portugal

 

 

        It seems like everyone is going to Portugal, just got back or wants to go.  No wonder.  Renowned for its beauty, cuisine, culture and history, it’s an attractive destination.  My husband and I spent a month there this summer and found all of that to be true but there were some surprises.

        Getting there and getting around was very easy.  A quick Charleston to Philadelphia flight and a redeye to Lisbon got us there at 9AM. The return flight was even quicker. We planned our itinerary around the train system which is the best in Europe.  They’re comfortable and efficient and a great way to meet people. It was easy to not have a car since UBERS came in an instant for very low cost.  Furthermore, pedestrian safety is among the best in the world.  Cars always yield to crosswalks.

        The food was diverse. They say that Portugal has 365 recipes for cod, one for each day. Stacks of dried cod (which is imported from Norway nowadays) are in every store.  But our food tour guide Eloise introduced us to excellent Iberian pork, cheeses, chorizo and octopus.  There’s wonderful seafood of course but also plenty of ethnic cuisine.  And how nice that it’s safe to drink the tap water.

Dried cod for sale

        It’s both modern and historic.   While we sat in a square surrounded by churches built centuries ago, a busker sang and asked for requests.  Soon the crowd was singing Barbie movie songs, complete with dialogue! But pride in cultural runs deep. In Viana do Castelo we were entranced at a week-long festival that began in 1772.  Saints were carried from  church altars and put onto ships to be blessed at sea.  Citizens walked four hours in parades dressed in traditional clothes and stayed up all night to cover the streets with pictures made of rock salt.  “I get tears in my eyes every year,” our new friend Rosa told us.

Decorated streets in Viana do Castelo 

        And then there’s the politics.  Portugal banned the importation of slaves in 1761, almost 100 years before the U.S. (although it continued in their colonies).  But the Inquisition lasted decades longer, until 1821. We were struck by how democracy was won during a peaceful, one-day coup in 1974 known as the Carnation Revolution where the citizenry flooded the streets and put flowers into gun barrels, ending over 40 years of fascist rule.  It was the first country in the world to decimalize drugs and has one of the lowest drug usage rates in Europe.  Interestingly, a Portuguese man who works for a U.S. company told us that work-life differences create some friction.  Portuguese have 3 weeks of paid time off by law.  U.S. bosses are sometimes annoyed that their European employees don’t take work with them.  A waiter shared that he and his wife enjoy a nice standard of living due to the guaranteed minimum income laws and expats were eager to  boast of receiving medical care for a fraction of the U.S. cost.          

        And then there’s the wine.  No surprise that it’s so wonderful, but it’s surprisingly inexpensive.  Another delight:  tiny chocolate cups of ginjinha (a cherry liquor) sold from doorways all over the country.  

Chocolate cups of ginjinha

        And then there’s the pastry.  How many bakeries can one country support?  Apparently one on every block.  People linger over cappuccino and conversation so we made it our daily ritual too.  It was our duty to compare the ubiquitous pastel de nata (little custard tarts) that every city creates its version of.

Pastry for miles!

        

Portugal’s tourism is increasing and it’s easy to see why.  Vacationing there is comfortable, interesting and easy.  Compared to other European countries, it’s less expensive and it’s full of delightful surprises. 

       

       

       

       

 

      

       

Chasing the View

The view from our penthouse overlooking the Malecon. 

               My brother David is a man who appreciates luxury. “It’s all about the view,” he kept saying as he enticed my husband and me to join him and his wife in Puerto Vallarta, Mexico. To prove his point he rented a penthouse condominium to share and insisted we take the master suite. From the bed, all we could see was the ocean. Even the shower had a picture window above the sea. The view below the expansive deck was the Malecón, the city’s 1 kilometer promenade. From our 3-story perch we watched it come alive each morning: stands sprang up selling crafts and colorful shish kabobs of fruit; a guy hawked Herbalife; a man painted completely brown posed as a human statue; break dancers drew crowds. When we watched the moon rise above the Pacific, it transformed into a dessert buffet: beautiful cakes, homemade ice cream and distinctive dishes from elotes to crepes. All set against the backdrop of the majestic Sierra Madre Mountains that span to the rocky shore.

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The view from the shower.

            A picturesque walk up the Malecón is the city’s “Romantic Zone” where traditional houses sit beside trendy bars. At dark it comes alive with the city’s best nightlife. The area calls itself “a true gay village” because the LGBT community owns many businesses. Gay marriage is legal here. Thriving destination wedding venues advertise with photos of couples against a backdrop of the Bay of Banderas surrounded by mountains.

            Our cousins Ellen and Bobby have spent several vacation months at the Shangra-La, a high rise near the marina. From the 12th floor of their 2500 square foot apartment they have a magnificent view. Downstairs there’s a mile-around swimming pool, a welcome alternative to the chilly ocean. Now they’ve made friends with other couples who come often. All-inclusives also rise along this part of the shoreline where you can enjoy your view from a swim-up bar if you’d like.
        I was fascinated by the dozen sculptures erected along the Malecón so I took a free walking tour one morning to learn more. There’s one of a whimsical unicorn that brings good luck if you rub it; a gluttonous man eating negative emotions; the iconic boy on a seahorse. They’re large, bronze and often attract mischievous children or drunks who climb on them. “What’s the liability issue if someone falls off?” a tourist asked the guide. “There is none,” he replied. “If people get injured it’s their problem! In Mexico (unlike in the U.S.) you are responsible for your own safety.” Art thrives throughout the town. In Lazaro Park I encountered a community group on their knees chatting while they added yet more tiles to the kaleidoscope of mosaic benches and walls.  
                                                                                                        

                           

               Following David’s quest for luxury with a view, we celebrated our anniversary at the beautiful Café de Artistes. I actually gasped when we entered the astonishing courtyard garden where tables are nestled on stone ledges surrounded by statues and glittering lights. Our celebratory dessert was plated upon a mirror with a flower pot of chocolate mousse and a standing spun sugar heart. Another night our view was of a beautiful sunset from under a thatched roof while eating lobster on the beach. Puerto Vallarta is in Jalisco where blue agave is grown. Throughout the town there are small shops offering tastings of small batch tequila brands. You can also book a tour to visit the farms.

            Cousin Ellen says, “Half our friends go to Florida to get a view of the ocean and half go to Arizona for views of the mountains. In Puerto Vallarta you can have both.” For us it added to the list of wonderful Mexican getaways. We were surprised to learn that we could have breakfast in the Lowcountry and be in Puerto Vallarta enjoying the view by lunchtime.

Greenville Takes Center Stage

 

The Liberty Bridge

            I keep returning to Greenville, S.C. I used to think of it as Charleston’s understudy but no more.  Like the colorful students from the Governor’s School for the Arts and Humanities that add energy to the city, it has written its own script.

            The dynamism of the city was shaped by Max Heller who was mayor in the 1970’s.  His life reads like a Russian novel. As a teen in Austria prior to World War II, his family was saved from the Holocaust by a chance meeting Max had with a young woman travelling from Greenville.  Her family ended up sponsoring the Heller’s immigration and he repaid that debt by orchestrating the city’s revitalization with a diverse group of business and political leaders.  A series of placards along Main Street recount his gratitude to the country that saved them and the generosity of his legacy:  "I was never interested in being the richest man in the cemetery."  

Yvette learning about Max Heller

            Downtown Greenville is designed for walking.  Set against the backdrop of the Blue Ridge Mountains, Main Street is lined with local shops, cafes, art galleries theaters, comedy clubs and restaurants. Money Magazine called it “Picture Perfect…a landscape that launched a thousand Instagram photos,” Over 200 events are hosted downtown each year including dozens of performances at 2,100 seat Peace Center.  More than seventy pieces of public art adorn the streets.  Just up Main Street is Falls Park on the Reedy, a 32-acre urban oasis.  The park’s centerpiece is the pedestrian Liberty Bridge that was built (with much controversy) after tearing down a four-lane thoroughfare.  Today it overlooks a rushing waterfall.  My girlfriend Yvette and I took in the scene from the balcony of the newly built (for $100 million) Grand Bohemian Hotel whose majestic lobby displays a fabulous collection of Native American jewelry. We sipped cocktails and watched barefoot students fly fishing and bicyclists heading to the Swamp Rabbit Trail which runs for 21 miles along the Reedy River. On another visit my sister and I explored that trail with electric bikes from Reedy Rides which zipped us all the way to Traveler’s Rest and back.

              Several dining experiences have proved why the New York Times wrote, “Though small…Greenville may be the next major food destination.”  One reason may be Aryana Afghan Cuisine where Yvette and I were greeted by exotic scents and the gorgeous proprietor Nelo.  Soon our table was full of dishes made from family recipes.  

Kabob dinner at Aryana

At Fork and Plough Restaurant we learned of their pandemic pivot:  an innovation to sell take-and-bake meals.  The chicken pot pies proved so successful they still make them by the dozens.  Greenville even has its own food festival Euphoria started by another of Greenville’s impresarios, Edwin McCain, who often plays at the riverside amphitheater.  Every September Euphoria fills restaurants and hosts dramatic meals in unique venues like the Wyche Pavillion, an upcycled a warehouse.  A couple we chatted with over hors d’oeuvres there said that they had moved from Charleston and were happy to enjoy a lower cost of living near the mountains.   

            Not far from Main Street is Heritage Green, Greenville’s art and cultural campus of museums, theaters and the county library.   Yvette and I were headed to Chautauqua Greenville.  But we stopped first for a stellar exhibit of Andy Warhol lithographs at the History Museum next door to the theater.  Chautauqua is an American tradition where actors portray notable historic characters and lead compelling discussions. It’s produced in many places across the country, 35 years in Greenville. The performance we saw featured festival founder George Frein portraying Mark Twain known as “the greatest humorist the United States has produced.” It was hilarious: “Clothes make the man. Naked people hardly ever have any influence;” and feisty: “Politicians and diapers must be changed often, and for the same reason.”

            The realization of Greenville’s vision has attracted many fans and accolades.   Polls have praised its unrivaled friendliness and proximity to outdoor adventures.  LinkedIn voted it the “most optimistic city in the U.S.” Edwin McCain says,

“Greenville is everything. It’s why I still live here. I love all of the people. We have a diverse young city.” It’s certainly ready for its moment in the spotlight.

If You Go:

Greenville tourism: https://www.visitgreenvillesc.com/

Euphoria: https://euphoriagreenville.com/

Restaurant suggestions: https://aryanagreenville.com/

https://www.forkandplough.com/

Chautauqua Greenville: https://historycomesalive.org/

Bike Rental: https://reedyrides.com/