Chiropractic Care near James Island, SC

South Carolina’s first-ever cannabis dry bar has landed on James Island. High Rise Dry Bar from Charleston Hemp Collective opened Aug. 11 and is changing the world of hemp-derived products and the non-alcoholic beverage space by offering mocktails made with legal cannabis seltzers.

“I think it’s really cool pioneering stuff like this,” said Matt Skinner, owner of Charleston Hemp Collective. “You always kind of worry about whether it’s going to go over and how many people are going to relate to it, but I feel like the reception we’ve gotten just so far is insane, so I’m super-excited about it.”

In recent years, the popularity of legal hemp-derived products has exploded in the Charleston area as these products are said to offer purported medicinal benefits and increase relaxation. Hemp Collective offers a range of products from vapes and gummies to tinctures and even Bloody Mary mix. But since launching its cannabis seltzer High Rise in May 2022, Skinner has noticed a fast-shifting acceptance.

“Charleston has really embraced this whole [cannabis] movement,” he said. “So much has changed, and so much of it is becoming more and more accepted.”

Currently, High Rise’s seltzers are in about 200 bars and restaurants, including Halls Chophouse and Husk, and 350 shops and grocery stores in the Charleston area. But the product also is distributed throughout the Southeast in Tennessee, Florida, North Carolina and Georgia.

“Some of the most elevated restaurants in Charleston are really trying to create mocktails now and jumping on board with High Rise to help craft that, and I think that’s special,” Skinner said.

He said he believes now is an exciting time — not only for the cannabis space but also the non-alcoholic market. He points to a renewed interest in non-alcoholic options particularly amongst Gen Z, who are noticeably drinking less alcohol than previous generations.

A 2022 consumer trends report from Drizly found 38% of Gen Z respondents said they opted for more alcohol-free drinks than the previous year compared to 25% of Millennials, 15% Gen X and 8% Baby Boomers.

“There’s this interest not only in the ‘canna-curious’ space right now, but also people are looking for NA (non-alcoholic) options. The NA world and the beverage space right now is insane,” Skinner said.

The company’s original plan was to create a second shop with a small bar, but now the bar is really the star, he said. Skinner and his business partner, Chris Long, wanted a space for a high-end mocktail bar, so they used a portion of the space for the shop and a larger portion for a bar, lounge area and multiple tables for guests to sit and mingle.

During the store’s recent soft opening, DJ Jerry Feels Good set the vibe with upbeat tunes. Skinner said the bar plans to bring DJ Jerry Feels Good back as a regular in-house DJ in addition to rotating other DJs on various nights.

Currently, the bar’s open from 10 a.m. to 10 p.m. Sundays through Wednesdays and 10 a.m. to 11 p.m. Thursdays through Saturdays. But Skinner said they may expand the weekend hours in the future.

The first iteration of the drink menu includes seven unique mocktails with names like Connection, Tranquility, Invigorate and Zen.

Drinks include fruity ingredients like salted watermelon and pomegranate and well as savory elements like ginger, turmeric and matcha. The menu offers suggestions under each drink to add CBD, Delta-8 or Delta-9 seltzer to elevate the experience.

For those who are canna-curious but not familiar with these different derivatives of the hemp plant, CBD is a non-psychoactive compound found in hemp that can induce feelings of relaxation. Delta-8 and Delta-9 are both psychoactive compounds in the plant that can induce feelings of “being high.”

Roughly one-third of a can of High Rise seltzer is used in each drink — equal to two milligrams of CBD, Delta-8 or Delta 9.

“The point is not just one and done,” Skinner said of the mocktails. “We want you to be able to try two or three drinks. And by the time you get to your third drink, you’re gonna be feeling really good. It creates more of a social experience.”

Jules Schneider, beverage director for Herd Provisions, helped develop the current menu.“[This was] easily the most challenging menu I’ve done so far,” Schneider said. “Coaxing out flavor without the use of alcohol is another beast on its own. Alcohol is such a great solvent that making well-flavored ingredients is a cinch. I ended up making my own bitters with vegetable glycerin in a pressure cooker and really relied on great produce and proper technique to make fantastically flavored syrups.”

Skinner added, “I’ve got to give a lot of props to Jules. Not only did he take time to look at so many different [flavor] profiles, [but] he was also very careful when he named them. They all really represent the ingredients of those drinks and what they stand for.”

The menu will change quarterly to introduce new drinks and operate as a space for experimentation. Skinner wants to use the bar to test out new mocktails in addition to featuring rotating specialty High Rise drinks other restaurants and bars have developed for their location including Herd Provisions, The Longboard and others.

“Charleston is a community that supports brands that they feel like are really making a movement, and Charleston has really gotten behind High Rise,” Skinner said. “I don’t think there’s another city in the Southeast that has so much respect for this cannabis drink space.”

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This was supposed to be the first real test of the regular season for James Island.

The AAAA Trojans had rolled through their first four games, allowing just one touchdown, heading into Friday night’s game against Class AAAAA Cane Bay.

But James Island had never beaten Cane Bay in six previous tries, including a heart-breaking 3-point loss a year ago when the Cobras kicked the game-winning field goal as time expired.

The Cobras (2-2) were coming off an open date and had two weeks to prepare for the Trojans.

But this one wasn’t even close as James Maxwell scored two touchdowns to lead fifth-ranked Trojans past Cane Bay, 28-7, on Sept. 15 before a crowd of more than 2,000 at The Backyard on the campus of James Island.

It wasn’t a perfect game or even a pretty one; the Trojans turned the ball over four times and had more than 100 yards in penalties. But James Island won the physical battle up front.

“We knew this was going to be a smashmouth football game,” said James Island coach Jamar McKoy. “We made way too many mistakes, but we found a way to step up and made some great plays when there needed to be great plays made and won a big ballgame.”

James Island’s defense smothered Cane Bay’s option offense, limiting the Cobras to less than 200 yards of total offense and one TD.

“It was a very physical football game,” said Cane Bay coach Russell Zehr. “They showed up to play that kind of game and we didn’t. At times they were much more physical than we were and that’s disappointing because we pride ourselves on being a physical team and were not tonight.”

After a short punt by the Cobras, James Island grabbed a 7-0 lead on Maxwell’s 8-yard TD run early in the second quarter.

Maxwell appeared to be caught in the Trojans’ backfield on the handoff, but brushed off the initial hit, and then ran over the next two tacklers on his way into the end zone.

The Trojans pushed their advantage to 14-0 on Maxwell’s second TD of the first half, this one coming from a yard out with 2:41 left before halftime.

JAMES ISLAND — Charleston Water System is investigating a sewer main break on Harborview Road that poured unknown amounts of wastewater into James Island Creek.

This is the second time in three years that a break occurred in this area.

Environmentalists say the repeated frequency, combined with current bacteria concerns, suggest better system maintenance is needed, along with riddance of septic tanks adjacent to the creek.

A contract diver discovered on the afternoon of March 9 that two pipes had separated, causing the leak.

A fisherman notified the water utility March 8 of the underwater break in the water below the Julian Thomas Buxton Jr. Bridge. It took time for inspection crews to get to the site because of the tides, but the pumps were turned off shortly after, said Mike Saia, a spokesman for the utility.

Shutting off the pumps eliminated the release of additional wastewater into the water system.

This sewer main manages wastewater from a broad area of the James Island Public Service District and parts of unincorporated Charleston County. The same one broke about three years ago in the marsh but closer to Plum Island. It took a number of days to repair.

The breaks are a big concern, said Andrew Wunderley, executive director at Charleston Waterkeeper.

“It’s an established problem with bacteria pollution at James Island Creek from human sources and other sources, as well,” he said. “Any additional bacteria discharge in a creek is a concern of course.”

Charleston Waterkeeper consistently tests the quality of a number of waterbodies in the Lowcountry, including James Island Creek. The waterkeepers sample for bacteria as an indicator of the possible presence of pathogens.

Persistently high bacteria levels have been identified in the James Island Creek, mainly in the Folly Road area. Wunderley said any input of bacteria is a problem.

It is a challenge for iron pipes to survive long-term in soft environments like the marshy parts of Charleston. Saia said Charleston Water System is considering grant funding to help replace the James Island pipes that have seen two breaks in three years.

Every month, we receive questions and concerns from people in and around Charleston related to flooding, government regulations and sea-level rise. We read every single one. Now we will answer some of them in the pages of The Post and Courier. Our Rising Waters Q&A will appear every other Monday, starting Oct. 23. Email your questions to tcox@postandcourier.com.

This month, you asked us about tree removals on Johns Island and the effectiveness of manufactured oyster reefs. Here’s what we found out.

Why have officials decided to cut down trees on Johns Island?

On Oct. 4, the City of Charleston’s Board of Zoning Appeals–Site Design approved requests to cut down 20 trees, most of which are on Johns Island.

The trees now are associated with three different projects. For the West Ashley Chick-fil-A, two tree removals were requested, and the BZA approved one. For a school district building on Johns Island, eight were requested, and the BZA approved five.

The removal of 14 more were approved for The Grove, an affordable-housing development on Johns Island. Developers justified the tree removal by citing the site’s proximity to wetlands, the high density of trees and stormwater management requirements, which all limit flexibility to design around the trees. The city wants 90 new affordable units created on the site.

The BZA approved the request to ax all 14 trees.

Trees, especially the “grand” trees defined by diameters 24 inches or greater, can soak up 4,000 gallons of water a year. One concern is that replacing trees with water-repellent surfaces tends to increase flood risks.

Charleston’s Neighborhood Dining Group is living up to its name with its newest restaurant concept.

Set to open this summer in the 1939-A Maybank Highway space previously occupied by Zia Taqueria, The James will be an “all-American grill” serving a range of options at various price points. The James will feel comfortable yet clubby and stylish, Neighborhood Dining Group President David Howard said.

The type of place one might visit for a quality hamburger on a Tuesday night and a prime rib on the weekend.

“It just intrigued me as an opportunity,” said Howard of the 4,600-square-foot James Island property. “It’s a concept that I’m comfortable with.”

Howard likened the The James’ approachable neighborhood offering to that of his first restaurant, Chicago’s Steak and Seafood, which he opened in Roswell, Ga. in 1991. He believes The James will provide another dining option for James Island residents who do not want to venture downtown.

The Maybank Highway-bookmarked Riverland Terrace neighborhood is undergoing a dining renaissance, one that Howard says his group is excited to join. In the last three years, the area has lured downtown Charleston restaurateurs to James Island, including the owners of Bar George, Millers All Day and Huriyali.

Millers All Day’s Terrace Plaza space opened up after Zia Taqueria moved across the street to the 1939-A Maybank Highway building The James will soon call home. Formerly occupied by Athens Restaurant, the space was twice the size of Zia’s original.

ST. GEORGE — Sweeping the floor following the lunch rush at Nannie’s Kitchen, Sherrie Benson sings along to “It Matters to the Master” by Southern Gospel group The Collingsworth Family.

By the time the small St. George restaurant has closed at 3 p.m., Benson has been hard at work for close to 12 hours, baking off biscuits and muffins in the wee hours of the morning. Later in the early evening on this Monday, she will lead a Bible study at the restaurant she opened with her husband Shane in November 2021. The group of about a dozen women planned to discuss a book titled, “Twelve Extraordinary Women: How God Shaped Women of the Bible, and What He Wants to Do with You.”

Some restaurants feel like they’ve been around for decades, even if they haven’t. Nannie’s Kitchen, located at 307 North Parler Ave. just under one hour from downtown Charleston, is one of those places.

Homegrown knickknacks fill the walls, from coffee mugs to children’s soccer jerseys. By the door, there is a photo of Edna, or Nannie, Benson’s grandmother and the inspiration for the small restaurant. Edna was a praying grandmother who helped get Benson through tough times, she told me after I recently visited Nannie’s for lunch.

After placing my order for the barbecue sandwich with mustard sauce, I turned my attention to the baked goods case, which Benson later told me was decimated from a busy weekend. There was still more than enough to choose from, including apple fritters, blueberry muffins and a chocolate-covered cake pop with a delightfully unexpected strawberry filling. In addition to the baked goods, Nannie’s Kitchen serves breakfast sandwiches, soups, salads, meatloaf, grilled pimento cheese, hot dogs, Hershey’s Ice Cream and more.

Food first connected Sherrie and Shane when they met, but opening a restaurant only became a reality when they moved to St. George from Summerville in 2020. The couple fell in love with the calm streets and friendly neighbors in their new South Carolina home, a place that felt more comfortable than a rapidly developing Summerville.

Before opening, the Bensons talked about the venture with their nephew. He told them that the restaurant would either be accepted with open arms or ignored. As Shane completed the renovations himself in just 90 days, Sherrie prayed that they were making the right decision.

“I rely on God for everything. And I knew that he would see me through it,” Benson said. “And he has.”

Close to two years later, customers are calling in their biscuit orders from the interstate, and the dentist down the road is coming by for an Americano with frothed cream. Nannie’s Kitchen sees a steady stream of weekly business, serving a community with just a handful of independently owned restaurants.

“They have embraced us,” Sherrie Benson said. “I have customers that have become like family.”

It’s hard not to think about family when you walk inside Nannie’s Kitchen. As I looked up at the 20-plus flavors of Hershey’s scoops sold to the left of the baked goods case, I couldn’t help but think of my own grandfather, who adored green mint chip ice cream.

Business

In a world of restaurant service fees and difficult-to-snag reservations, it is refreshing to step inside a place with such a strong focus on faith and community. The food — from the fluffy muffins to griddle-crisped barbecue sandwich — is worthy of praise, too. Next time, I must try Sherrie Benson’s biscuits, which road trippers have been clamoring for as they pass through St. George to and from Charleston.

Nannie’s Kitchen is open from 6 a.m.-6 p.m. Tuesday through Friday and 6 a.m.-3 p.m. Saturday. For more information, nannieskitchenllc.com.

JAMES ISLAND, S.C. (WCIV) — All eyes in James Island are on a property off Dills Bluff Road as developers are looking to make changes to the densely wooded area.

The James Island Public Service District wants to sell the land to developers, but getting the Marsh Walk Village approved won't be a walk in the park.

"James Island Public Service District has owned this land for many years," Bill Woolsey, James Island mayor, said. "They have decided that they want to sell it and use the money to improve their facility at Signal Point Road."

James Island's Dill Bluff development plan meets resistance: From woodland to townhomes? (WCIV)

Read more: North Charleston's Chicora Elementary School set for transformative rebirth.

Still, in the early stages, developers want to turn the area into Marsh Walk Village, a mixed-use community development.

"The property is zoned for commercial," Woolsey said, "and part of it is for single-family residential."

Developers want to rezone the area from single-family units to 20 townhomes. That is the main issue Woolsey has with the plan.

"I think that this project has some advantages. But I believe that single-family attached is not the right way to develop most of the property," Woolsey said. "And also, um, I have some issues with the, um, the drainage, um, proposed."

Residents don't like the plan at all.

Read more: CCSD board members respond to special called meeting Monday night.

"We mostly have heard from residents who do not want the property developed at all," Woolsey said. "They think that the town has the authority to decide whether this property is developed at all, which is really not correct."

The Facebook group Save James Island wants to see the area's trees preserved, meanwhile, Mayor Woolsey wants to see what the experts have to say.

"I'm gonna listen very carefully to what the planning commission recommends," Woolsey said.

Residents will have a chance to have their voices heard on Thursday's planning commission meeting.