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January 2014

Brief overview of this month's issue.
The Review

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The Charleston Home

A pair of Italian immigrants fall hard for an historic Ansonborough single

Love It!
The Charleston Profile

Twelve years ago, local physician Dr. Ann Kulze left her busy Mount Pleasant family practice, dedicating her life’s work to educating the public at large on healthy eating habits and lifestyles.

Biz - Sci - Tech

A North Charleston biz booms by camouflaging cellular antennae 


A new program boosts local start-ups

Quick Bite

During the holidays, even the obsessively healthy indulge in cookies, cakes, and cocktails. But come January, many are ready to whip their diets into shape and lose those extra pounds. Dr.

Quick Bite

The city’s youngest advanced sommelier, McCrady’s Cappie Peete, has a palate that exceeds her 26 years. Here she shares the best syrahs of the season 


Shape up with Aerial Fit’s high-flying apparatus


Arts Profile

Sharing a laugh with comedian Dusty Slay before this month’s Charleston Comedy Festival   


Channel Markers

Sue Monk Kidd’s The Invention of Wings debuts


So Charleston

Charleston abounds with images of the pineapple—in art, architecture, even notepaper and handmade jewelry. While the city isn’t responsible for making the tropical fruit a symbol of hospitality, its mannerly residents certainly embraced the custom early on and carry it forward today.

Gardening 101

From fast-growing vines to tabletop trees, the Ficus genus offers a variety of foliage styles, whether grown indoors or out

Style File

Head-to-toe winter white brightened the season’s runways with a minimalist purity that translates well to holy city streets. the key: mixing shades of the color in a way that looks intentional

Style File
Style File

Hear it from those in the know

Quick Bite

Cooking collards with Old Village Post House chef Forrest Parker

Quick Bite

The Goodens start Bulls Bay Saltworks

Quick Bite

The Charleston dining scene is always evolving. One day it’s checks in Mason jars, the next it’s bubble tea and bánh mì. We asked some of the folks on the F&B inside to share what’s in and out for 2014