Gadsden GAB

December 2018

Gadsden GAB Issue344

A PUBLICATION OF BISHOP GADSDEN

View the GAB online at .

BISHOP GADSDEN AWARDED ORGANIZATION PHILANTHROPIST OF

YEAR DURING CHARLESTON'S NATIONAL PHILANTHROPY DAY

Editorial Staff

THE

INSIDE THIS ISSUE:

2 Around the Campus: New Executive Chef

3 Message from Vice President/COO

3 Doc Talk 4 BG Eats Out:

4 Message for Golf Cart Owners

5 Back In Time

6 Camp Road Middle School Update

6 Get Rid of Unwanted Mail

7 Tiny Terminators

8-9 Happenings/ Calendar

10 Birthdays/New Move -In

10 Movie Reviews

11 Chaplain's Update

11 World's Six Best Doctors

12 Growing the Glebe

On Thursday, November 15, more than 500 of Charleston's

leaders in philanthropy ? donors, organizations, businesses,

and civic organizations gathered at the Gaillard Center in

celebration of those who have made an indelible mark on the

Charleston community. In 1986, President Ronald Regan proclaimed November 15th

as National Philanthropy Day to highlight the importance

giving, volunteering and charitable engagement has had on our

society and our world. Ten years later, Charleston hosted its

first National Philanthropy Day and 22 years later, 59

individuals, corporations, and organizations have been

recognized for their outstanding work in making Charleston

the community we are all so proud to call home.

Bishop Gadsden's Board Chair Margaret Blackmer with President/

This year, four additional names were added to this remarkable list, with Bishop Gadsden being awarded the

CEO Bill Trawick are presented with Organization Philanthropist of the Year for our outstanding

the award by host Anita Zucker. giving culture.

Here are the verbatim remarks given by Anita Zucker, Chair

and CEO of the InterTech Group, a past individual award winner, and host for the awards

luncheon. "Bishop Gadsden Episcopal Retirement Community has been a Charleston

institution since its founding in 1850. With a sincere focus on supporting residents who face

financial difficulties to ensure they continue to live within Bishop Gadsden, as well as their

desire to support the greater Charleston community, Bishop Gadsden is our 2018 Organization

Philanthropist of the Year.

Dedicated to nurturing their culture of giving, Bishop

Gadsden residents, future residents, board members, friends

and family, and even staff members, contribute to their

efforts of reaching out with a generous spirit. Since 1995,

the Bishop Gadsden Community has distributed more than

$6.1 million to charitable causes - touching organizations

close to their James Island home, as well as those further

away. The list of organizations they have supported over the

years numbers in the hundreds, and it keeps growing, while

always assuring residents of the BG Community who face

financial difficulties during the most vulnerable times of BG's Award is an artist rendered

their lives that they will continue to call Bishop Gadsden image showing the generous spirit of

home and receive the care they need."

BG throughout the lowcountry.

In addition to our award, Martha Rivers Ingram received recognition as Outstanding

Individual, Coastal Expeditions as Outstanding Small Business, Nucor Steel, Berkeley as

Outstanding Corporation.

We thank all those who have contributed to the unique giving culture that Bishop Gadsden

has created and look forward to growing that culture for many years to come.

Page 2

AROUND THE CAMPUS: BG'S NEW EXECUTIVE CHEF

M. P. Wilkerson

What does an executive chef do?

cooking to his grandmother. As a child,

"Plenty!" explained Jim Epper,

he was licking the last few drops of her

Director of Culinary Services. The

pound cake batter out of the bowl and

executive chef's role is crucial to

decided then and there he would be a

holding up the high standards of

chef. "She was a typical Southern lady,

cuisine for which Bishop Gadsden is

and I can still remember her cast iron

famous.

skillet and the corn bread," he said.

While possessing sound cooking

Ryan worked in a "burger joint" in high

skills is an essential component, fifty

school and from there went to school at

per cent of the executive chef's job

North Carolina State University to

centers on organization, Jim

study chemical engineering. When he

explained.

found this endeavor was not for him,

This includes overseeing the delivery

Ryan enrolled in the Asheville-Buncombe

of food services for all kitchens and

Technical Community College in North

dining rooms (i.e., Market Place Caf?,

Carolina, and "I have been in the

Winningham Court, and the catering

restaurant business since then," he said.

department) on a daily basis.

He met his wife Amanda, a Charleston

Besides this daunting task, the

native who is an event manager, when he

executive chef also oversees all of the culinary was running three restaurants in Charlotte.

services staff - from those who wash dishes to the "Ryan has an expansive culinary background," said Jim

various chefs ? a total of some 40 people. On the Epper, Culinary Services Director. "He was the chef at the

practical side, the executive chef oversees all of the Voysey's Restaurant at Cassique on Kiawah Island Resort

purchasing and is responsible for the sanitation and and was former Executive Chef at Brasserie Gigi in

cleanliness of the environment.

downtown Charleston, as well as many other locations in

These are big shoes to fill!

Charleston and Charlotte."

Jim explained that there are multiple things he looks In 2004, Ryan had the prestigious honor of being invited

for in an executive chef. "He (or she) must have to prepare a four-course dinner at the James Beard House in

sound cooking skills and an attention to detail is New York City. Only the best chefs in the country are

critical." With so many facets to the job, this person asked to do this. He explained: "I was working at Pearls in

must also have strong organizational skills and Great Barrington, Massachusetts, at that time and what I

flexibility for when the best-laid plans go awry; for was doing there got me invited."

example, when delivery trucks cannot get through Ryan's specialty is braised meats and he says: "I took my

because of bad weather. Because the executive chef Southern flair with me when I moved up there, but I like to

handles so many people and so many areas, cook everything."

communication skills are very important, as are What our new executive chef fixes for his own personal

creativity and motivation.

meals changes. " I am on a Mexican kick at the moment -

"When you have all this, you have a good executive tacos with carnitas." Breakfast, he said, is a "toss up

chef," said Jim, who had a hundred people apply for between old-fashioned blueberry pancakes and on a higher

the executive chef job. He then added: "I am glad that scale, jumbo lump crab cakes." But he admits a secret love

Ryan Bentley (the new executive chef) has come of Fruity Pebbles, a breakfast cereal.

aboard. Ted Jackson (the former executive chef) was a At BG, Ryan will have full influence on the menu "trying

great chef and I am looking forward to the next to keep it fresh and inviting." But he said the culinary

chapter with Ryan."

department is a "team effort and without the team, we are

Executive Chef Ryan Bentley may be new to BG nothing. I like to give you what you want, not what I want,"

(he started on November 17th) but not to cooking. He he added. "We are nothing if we can't make you happy and

grew up in Brevard, NC, and credits his love of I look forward to creating the best meals you will have."

In anticipation of heavy traffic on Camp Road during the Holiday Festival of Lights at James Island County Park, the gate by the EVS building will be open for resident and employee use on the weekends beginning Friday, November 30 until Sunday December 30.

Security will be on hand at the gate with local maps to assist you in getting through the adjoining neighborhoods.

Page 3

MESSAGE FROM THE VICE PRESIDENT/COO

Sarah Tipton

Deck the Halls! This is the time of year we all watch in amazement as the entire Community is transformed with festive decor and glittering lights. Bishop Gadsden is already beginning to look magical! Trees are going up and being trimmed. Beautiful lights are adorning courtyards and cul-de-sacs. The sparkling seasonal trees are out in Winningham Court. It is very uplifting!

It all seems to appear in the blink of an eye, but if you observe for more than a passing moment you'll see the reality: many hardworking and creative hands make the magic happen. It is but one example of the teamwork and camaraderie with which not only seasonal decorating but ALL daily and weekly tasks are accomplished. The way our staff works together to achieve the best service is utterly amazing. Behind the scenes, something even more incredible has occurred in recent weeks. Residents and family members have been opening their hearts and showing gratitude in a very tangible way, by generously giving to the annual Employee Appreciation fund. Residents have given over $310,000 in Employee Appreciation donations to be distributed to hourly staff. In just a few days, when residents and staff gather on December 5, at 3:00 PM in the Chapel, one of my favorite Community "moments" of the year will happen. The staff will hear what residents' generosity means to them financially, and the Employee of the Year will be named, and we will all experience the joyful epitome of Community. This is the fabric of strength. Of a Community spirit that is real, and deep, and abiding. Advent is our season of waiting, of returning to what is most important in our lives, of hope in a new beginning, and we see the outward signs of preparation in the festive decor all around us. But beneath the surface as we live and grow in community, we learn the true depth of God's grace. Each opportunity to care for one another, forgive, work together with utmost respect and appreciation, and generously open our hearts - these bind us together in a way only God's design can. May this grace and gratitude fill our hearts during the holidays and throughout the year. Many blessings to each of you and God bless our special BG Community!

DOC TALK: CHOLERA

Dr. Jack Hisley

During the better part of the 19th century, people began leaving the farms for factory jobs in the city. City planners were unprepared for the massive influx of workers and their families. Housing was dense, sanitation was poor, and safe water for drinking and bathing was in short supply. Wells were often contaminated by human and animal waste. Before Robert Koch, a German physician and microbiologist identified Vibrio cholera as the bacterium that causes cholera in 1883, millions would be stricken and die of the intestinal infection.

Symptoms of cholera begin with little warning and in severe cases, death can occur within a day or two of their onset. The infected individual produces enormous volumes of watery stools that are soon followed by episodic vomiting and muscle cramps. Dehydration and electrolyte imbalance are life threatening in that victims can lose up to 20 liters of fluid from watery stools within a 24-hour period. This may result in sunken eyes, cold, clammy skin and a face that is drawn and withered. As the dehydration continues, the patient becomes comatose and usually dies from hypovolemic shock. Doctors had very little to offer their cholera patients other than a few medicines, herbal preparations, and plasters. Most often, cholera is transmitted by unsafe water and unsafe food that has been contaminated with human feces containing the bacteria. Health care providers who practice good hygiene are not at risk for contracting the infection.

During the 19th century, a few non-physicians including Catherine Beecher, the sister of Harriet Beecher Stowe, and Philadelphia minister Sylvester Graham were visionary health reformers who recognized the value of cleanliness being next to Godliness. These individuals emphasized the importance of a clean environment with safe water and good personal hygiene as necessary preventatives to the spread of contagious diseases such as cholera. Unfortunately, the medical profession did not embrace their ideas. Sylvester Graham, for whom the famous Graham cracker was later named in his honor, theorized that since diarrhea and vomiting were the major symptoms of cholera, one should avoid over stimulating the digestive tract with greasy foods and alcohol. He advised those with mild gastric upset to avoid damp air, to keep clean, and to abstain from coffee, tea, meat, and alcohol. Preventative measures preached by Beecher and Graham were beneficial, particularly in regard to good sanitation, safe water, and personal cleanliness. Although they were not physicians, these two visionaries were powerful voices of health care reform. Today, antibiotics and intravenous hydration are readily available and effective in the management of cholera. Many of our modern public health laws, including those related to the effective control of the water supply and sewage disposal, are based on the principles voiced by Beecher, Graham, and other public health reformers of the 19th century.

Page 4

BG EATS OUT: ELLIS CREEK FISH CAMP Adelaide Wallinger

Every now and then I crave a good

GROUPER SANDWICH ($14) and

seafood meal near the water where

there are lots of others: oyster, crab

you don't have to dress up ? and

cake, Portobello mushroom, shrimp,

that's just what Ellis Creek Fish

chicken and angus beef o temp you

Camp on Harbor View Road offers.

further. For $1, add toppings including

You can eat inside or out on the

various cheeses, guacamole, mushrooms,

deck or at picnic tables under the

bacon and saut?ed onions.

trees. There is a Sunday brunch but

Seafood plates come grilled, blackened or

also a Saturday one as well from

fried with one side (choose from collard

11:30 AM to 3:00 PM. Monday offers

greens, grits, French fries, onion rings,

a half-off special on burgers and

slaw with pecans or chips and

Tuesday is taco day. Featured are the FISH TACO (one hushpuppies.) They run from $15 to $19. I had the very

for $5, two for $9), the SHRIMP TACO (one for $4, reasonable combo plate with shrimp, oysters, scallops and

two for $7, and the VEGETABLE TACO (one for ($4), grouper ($26). Choose two seafoods for $20 or three for

two for ($7). Happy Hour is Monday through Friday $23.

from 4:00 PM to 7:00 PM.

Camp specialties run from $17 for the SHRIMP AND

Start off with camp snacks to share. Scott and I GRITS with bell pepper, red onion, tomatoes and smoked

ordered the HUSHPUPPIES ($6) with honey sumac sausage to the LOBSTER ROLL at $24. The SEARED

butter, CHILLED CRAB DIP ($9) with roasted SCALLOPS ($19) sound good with a bacon tossed

jalapeno corn chips, WHOLE FRIED OKRA ($6) with seasonal vegetable, grits cake and blackberry glaze.

smoked chipotle aioli for dipping and delicious There are 12 beers on tap, tall boy and canned beers

CATFISH BITES ($8) with spicy tartar sauce. I Loved and a selection of wines. Specialty cocktails are

the whole fried okra. These four really make a fun meal reasonably priced to enjoy while you wait for your

with a cocktail, glass of wine or a beer.

dinner. I enjoyed the HONEYSUCKLE BASIL MOJITO

Ellis Creek offers regular salads like CAESAR ($7), ($9) made with Cathead Honeysuckle Vodka, basil, lime

SPINACH (($9) and MIXED ($4) and seafood salad and club soda. Scott had a tall boy Narragansett pale

additions are very reasonable like added shrimp for ($6) lager.

or grouper ($8). Two unusual salads are worth trying: Find Ellis Creek Fish Camp at 1243 Harbor View Road

SEASONAL FRUIT SALAD ($9) with blackened fruit, (843-297-8878). You might remember the scenic location

candied pecans, mixed greens and blackberry as Mimi's years ago or as the Boathouse, which burned

vinaigrette. Also, PEANUT SALAD ($8) made with from a kitchen fire. Easiest way is to take Folly Road

boiled peanuts, corn salsa, mixed greens and balsamic past Publix shopping center and turn right on Harbor

vinaigrette.

View Road, following it to the restaurant on your right

Sandwiches are very tasty: Scott enjoyed the FRIED beside Ellis Creek.

Golf Cart Rides for Apt/Cots Residents

By Dr. Norman Walsh

Here is good news for Apt/Cots residents who would like to spend time on the trails in our woodlands but don't have the ability to walk that far. This is a new pilot program offered by residents who own golf carts and coordinated by the Wellness Committee staff. If it is well received and used, more cart owners will volunteer to drive. To ask questions or to participate contact Comfort Richardson, Wellness Manager, at (843) 406-6425 or comfort.richardson@. If you want to take this opportunity, please give Comfort your apartment number, telephone number and email address.

Golf Cart Care

By Dr. Norman Walsh

Last week I found a cart mechanic who came to the Quay to service my cart. His base fee is $50.00 and he charged $25.00 to service my batteries. I'm writing this note because he will charge a $25.00 base fee if he services a minimum of three carts per visit. If anyone is interested in participating, I will create a master list. Just email me your name, email address and phone number. After the list is created I will send more information to participants. Norman Walsh, address: normanwalsh35@.

I know how to care for my cart batteries and could have saved the $75.00 had I been attentive. One only has to do two things!!!! (1.) The charger should always be connected when the cart is not in use. If the batteries are not kept fully charged they will develop a memory and only charge to a lower level. (2.) Water level should be checked once a month and replenished if necessary. A little space should be left at the top to prevent the acid from spilling out during charging.

Page 5

BACK IN TIME:THE UNITED STATES SUPREME COURT

Dr. Jack Hisley

Article III Section 1 of the United States Constitution states that the judicial power of the United States shall be vested in one Supreme Court and such inferior courts as the Congress may from time to time ordain and establish. The constitution does not state how many justices will sit on the Supreme Court; only Congress has that authority. In 1789, Congress passed the Judiciary Act, which set the number of justices at six. In 1807, the number was increased to seven and by 1837, a total of nine justices sat on the high court. In 1863 the number rose to ten. By 1866, the number of justices was reduced to seven to prevent President Andrew Johnson from nominating anyone to the high court. In 1889 the number of justices was raised to nine, where it stands today. With the Judicial Procedures Reform Bill of 1937, U.S. President Franklin D. Roosevelt petitioned the Congress to raise the number to 15; this legislative initiative was rejected.

In 1789, President Washington appointed John Jay, Secretary of State and lead negotiator for the Treaty of Paris (which ended the Revolutionary War), to the position of Chief Justice of the Supreme Court. When the first session of the Court convened in 1790, Justice William Cushing was the only justice to arrive wearing a white wig. He received much ribbing for his fancy headgear. In fact, the occasion prompted Thomas Jefferson to remark: "For Heaven's sake, discard the monstrous wig, which makes English judges look like rats peeping through bunches of oakum." In 1789 the Chief Justice's annual salary was $4,000.00; each associate justice was paid $3,500.00.

In 1795 Chief Justice John Jay resigned from the Court to run for governor of New York. When John Quincy Adams was elected President in 1800 he asked John Jay to return to the high court as Chief Justice. Jay graciously declined, stating that the job was boring, and the Court was impotent, lacking in resources and stature. Adams subsequently nominated John Marshall as the fourth Chief Justice of the Supreme Court; Marshall faithfully served for 34 years until his death in 1835.

A Supreme Court term begins on the first Monday in October and runs through June or early July. During "sittings," cases are heard and opinions delivered. Actually, the Court hears only around one hundred of the thousands of cases that are filed each year. When the Court agrees to hear a case, lawyers on each side submit written arguments. The justices and their clerks review the arguments and prepare memos that highlight the issues. Each lawyer is allotted a mere 30 minutes to present arguments and answer questions from the bench. Once the oral arguments have been delivered, the justices and their clerks review the material and formulate their decisions. After the justices have voted, the Senior Justice on the winning side assigns the task of writing the majority opinion. The opinion is then circulated among the members of the majority for revisions and approval. When all majority justices sign off on the final opinion, the author of the majority opinion makes public a summary of the decision. Afterwards, the case becomes a permanent part of constitutional law. George Washington appointed the most (11) justices to the Supreme Court. William H. Taft was the only U.S. President to also serve as a Chief Justice of the Supreme Court. Chief Justice Salmon P. Chase, Lincoln's only appointment, appeared on the ten thousand dollar bill, which is no longer printed. Justice Bryon (Whizzer) White was the only justice who was a member of the Football Hall of Fame. In the late 1800s, Justice Melville W. Fuller started the tradition of the "conference handshake", whereby each justice shakes the hands of the others before taking their seats at the bench. Fuller felt that this practice was a civil way to remind the justices that although they may have differences of opinions, they ultimately share a common purpose in their goal to determine whether each case decided sheds new light on an issue of constitutional law. The Supreme Court of the United States is the final arbiter of the constitution's meaning. It is a constant and unwavering voice of moderation, compromise, and pragmatism.

IN LOVING MEMORY

Mary Jordan 5/5/1942-11/5/2018

Willis "Bill" Fuller 10/16/1940-11/16/2018

Harold "Hal" Fallon

Jo Ann Fallon

10/17/1931-11/17/2018 6/17/1932-11/17/2018

Virginia "Ginna" Gauss 1/31/1927-11/21/2018

Trudie Cooper 2/23/1923-11/23/2018

Caroline Vreede 4/19/1935-11/25/18

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