photograph by Ruta Elvikyte
July 2, 2014
Andy McCarthy, ruler of King of Pops’ Charleston empire, fills us in on his cool job
written BY Hunter Boone
Mango, habañero, watermelon, and Mexican chocolate: Take ingredients like these, blend, and freeze. Now make 4,000 to 8,000 popsicles a week and sell them via pushcart all over town—from a regular post on Anson Street to farmers markets and special events. You’ve just learned the basics behind King of Pops’ thriving sweet treat enterprise. We caught up with Andy McCarthy, leader of the local empire (the company’s now in six Southern cities!), at Marion Square, where you’ll often find him manning a cart on Saturdays.