Jim Epper, Director of Culinary Services and his staff have had to completely change how they handled food - the ingredients, storage, production, and the serving of it in 24 hours. “We had to change the food, packing and distribution in one night when it was decided to have meals delivered to each person’s home because of the pandemic,” he said. Culinary Services is delivering 370 meals in the apartments and cottages including the Quay and Glebe. The department went from initially delivering one entree choice, to a second system where residents had a choice of two entrees, which changed the game. They had to adapt to the current system with meals delivered directly to each door. Then they had to design a form to get the residents’ order choices, figure out who would pick up the sheets, who would tally them, and finally how to get the right order to the right person. They also had to figure out how to use the food that was already in house, including fruit and eggs. “Kyle Markgraf, Operations Manager, and Ryan Bentley, Executive Chef, have been wonderful.” Jim said. “Managers have been working six and seven days a week, and other departments have stepped in to help. It has been very challenging, especially for Kyle and the distribution part of delivering so many warm and nutritious meals.”

“The response from residents has been wonderful.” Jim shared the many cards and emails of support he has received for the Culinary team members, and it has affirmed what they are doing. There are 14 cooks preparing the meals and 24 to 26 people on the assembly, packaging, packing and distributing the food. Each bag of food has both hot and cold items. There are nice touches such as a decorative card with the menu on each bag along with a tag with the receiver’s entree choice, name and address. “It is a hard time for everyone and the challenges have affected both the staff and their

families,” Jim explained. “Unfortunately, with the food industry being hit so hard, some have spouses laid off and their children home instead of being in school, along with learning the new way of doing things at BG.” “We have had to disassemble a system that has been in place for 13 1/2 years. And when this is over we have to rebuild stations and get in supplies. While it has been such a stressful and challenging time, it has brought the department closer. They have had to rely on each other to make things happen.” Jim concluded: “Later, we will be stronger, and facing a hurricane for five days will be nothing.”

Gadsden GAB

2 Birds@BG

3 Message from

President/CEO

3 Together We Are

Stronger

4 BG Eats In

5 Sapiens

5 April Employee

of the Month

6 Sailing on the

Ponds

6 Back In Time

7 Back In Time

Cont’d

7 Music In the Air

8-9 Happenings in

Pictures

10 Birthdays/Move

Ins

10 What to Watch

While Stuck at

Home

11 Tornado Alley

11 Community

Garden

12 Wholesome

Honey

May 2020

Issue 361

A P U B L I C A T I O N O F B I S H O P G A D S D E N

View the GAB online at www.bishopgadsden.org.

INSIDE THIS ISSUE:

M E E T I N G T H E C H A L L E N G E

M P W i l k e r s o n

Team Members prepare to pack bags for lunch. Photo taken prior to CDC mask recommendation.

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B I R D S @ B G : F R O M P L A N N I N G T O I M P L E M E N T A T I O N

A n g e l a E s t e s

View the GAB online at www.bishopgadsden.org

I N L O V I N G M E M O R Y

Sabina Kurtzman 8/9/1921-3/4/2020

Col. William Smith 6/27/1923-4/9/2020

Bishop John Buchanan 5/6/1933-4/15/2020

Harold “Hal” Aronson 2/3/1919-4/16/2020

John Witsell 1/14/1929-4/27/2020

BG administration has approved developing a triangular space from the entry to the North Trail to the first gate south of it where we can eventually add plantings that will provide natural food for birds. We are hoping to begin such plantings this October. The exact time is subject to other work BG may be doing along the high tension wires right-of-way. This seems the right place to

recognize the special help of a number of people. First, from the outset of this endeavor, Norman Walsh has been a very helpful guide. At the beginning he went with Darrell to Audubon Charleston to talk about the project. He brought to Darrell's attention several residents who might be willing to be committee members and who would bring special knowledge to our project. Second, Daniel Larrabee has provided, at every stage, valuable and timely support: everything from possible places to install bird houses to actually putting them in place, all while managing a host of major projects unrelated to our modest endeavor. Third, Lou Hethington was a wise guide as we worked with the Resident Council to get our proposal well focused and responsive to Council member inquiries. Fourth, thanks to Kimberly Borts for creating the handsome Birds@BG logo that anchors the entire display. Any resident interested in supporting or participating in activities of Birds@BG may contact Darrell or any other committee member. *If a resident would like a copy of the May 2019 GAB article, call Darrell and he will provide one. "I pray to the birds because they remind me of what I love rather than what I fear. And at the end of my prayers, they teach me how to listen." -Terry Tempest Williams "The songs of the bird are the ballad of the Forest. And while we still might have the Forest without the songs, we would have lost the story." -Craig D. Lounsbrough

In the May 2019 issue of the GAB, there was an article entitled Enhancing a Bird Friendly Environment at Bishop Gadsden. The article contained an action plan for an initiative to develop a robust environment that enhances a bird-friendly environment in our woods, along our trails and around our ponds. Below is a brief summary of actions that have been taken and some of the key people involved. We expanded our Birds@BG committee to 13 members who are: Jackie Clark, Emma Christopher, Angela Estes, Ann Gridley, Carl and Dori Helms, Elaine Johnston, Darrell Lund, Mimi MacNeish, Ellen Read, Paul Roberts, Susan Sanders, and Curtis Wise. Katie Jayne is our administrative representative. To date, the following actions have been taken to implement our plan as revised. Through the work of Elaine Johnston and Mimi MacNeish, Sarah Tipton, President/CEO, has been provided with lists of recommended indigenous plants that provide food for birds that she and her team may utilize when making decisions about plantings around the new Health and Rehab Center. The same thing has been done in anticipation of the eventual renovation of Palm Court. Three bluebird houses (provided by Norman Walsh) have been installed, one each near the Quay 400 Building, Cottage 52 at the Woodlands, and across from the North Trail Entrance. One Purple Martin House (built by resident Jim Buckley) is on the Grove Pond. Thanks to Sarah Tipton, the detailed support of Katie Jayne and installation assistance by Emily Tucker, we have recently installed a Birds@BG display wall across the hall from the Village Shop. Paul Roberts, Ann Gridley, Curtis Wise and Darrell Lund worked on this together. We will use this display to show photographic images of birds on our campus as well as paintings. We encourage both residents and employees to submit images for us to consider as we periodically rotate the display. If you have a possible entry, please contact Darrell at (914) 953-2101 or e-mail at drlund1@gmail.com.

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M E S S A G E F R O M T H E P R E S I D E N T / C E O

S a r a h T i p t o n

Today is another beautiful day: blue skies, plenty of sunshine and seemingly endless blossoms everywhere. In our current predicament I must say this incredible spring season has been a blessing. The almost unheard-of low humidity is a balm, as we all try to stay active and move outdoors, at a distance of course. I thank God for these bright and breezy days that are helping to carry us through a protracted crisis with no clear end in sight. I hoped by now we’d have more clarity. We know that the commercial engines must restart to avoid long lasting economic devastation. At the same time, we read weekly headlines of the deadly outcomes the coronavirus is having on vulnerable senior populations. The cacophony creates constant cognitive dissonance for all of us. We need to

get back to normal! We need to stay safe! I have prayed with each passing day that the confounding questions surrounding this virus would be answered “just in time” for us. Why do some succumb and others have no symptoms at all? Why don’t we have access to rapid testing by now? When will serology tests offer greater promise? In the first weeks of the crisis, we were thankful that closing the campus bought us time to put together a comprehensive plan to respond to any outbreak that might emerge at BG. As the weeks have progressed, I have been exceedingly grateful that we have not had to enact the plan. Yet, with all that we have already been through, it is sobering to realize that perhaps our most challenging days lie ahead. With restrictions surely beginning to ease in the near future, all seniors and other vulnerable populations must face the inevitable reality that protection and prevention will be increasingly difficult. The good fortune we’ve had so far hasn’t come easy. Everyone has sacrificed. We’ve given up many big and small things. Our social gatherings are reduced to a screen. It’s getting hot under these masks. We miss the café for heaven’s sake! But we are WELL. We have not confronted the heartbreaking tragedies of human loss to this virus that other communities have faced. If there is one thing I’ve heard over and over, it is that BG has been the best place possible to be in this crisis. We have gotten to this point through faith and a unified effort. When the world eventually opens up around us, even with its “new normal” limitations, we’ll still have the power to make selfless choices. Our generosity of spirit has made a difference. Our continued care for one another will see us safely through the next steps. Let’s keep it up.

The COVID-19 pandemic has proven to be challenging on many levels, forcing us to quickly adapt and change our way of living and working. As a community, we here at BG have waded through these changes with grace, love, and understanding. We are blessed to have residents and team members who are consistently willing to make personal sacrifices for the safety of our Community. Our team members continue to go above and beyond to ensure that our Community is safe, that residents are happy and engaged, and that we remain connected to the greater community. In addition to adapting to the numerous changes in how we perform our job duties, taking on additional and sometimes foreign tasks, comforting both residents and their loved ones and foregoing planned time off, we are coping with the personal challenges and anxieties presented by this pandemic. Our team is worrying about our own family, home schooling our children, dealing with the realities of a spouse losing their job, and trying our best to protect our own health.

T O G E T H E R W E A R E S T R O N G E R

J o n n a C o o k , D i r e c t o r o f H e a l t h S e r v i c e s

Despite all of this, our team is showing up, working hard, providing excellent care and service, and most of all, maintaining an amazing attitude and spirit of generosity. I cannot adequately express how incredibly proud I am of our team and the incredible work they are doing. For many of our team members, Bishop Gadsden is their safe haven, a place where they can come to get

away from all of the challenges at home, where they can have fun and laugh with residents and colleagues, and a place where they can feel normal in this time of uncertainty. Our residents contribute in significant ways to maintaining and protecting this safe haven. Your kind words, thoughtful gestures, and notes of appreciation are keeping us focused and motivated to continue to do great work. The stress and anxiety produced by this pandemic are temporarily placed on pause when we drive in and see all of the wonderful residents holding up signs, waving, and saluting us. Your efforts are incredibly impactful and appreciated more than you will ever know. Together we are stronger.

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B G E A T S I N : F U N R E C I P E S

A d e l a i d e W a l l i n g e r

Now to the fillings: the tomato is super simple, just get a packet of Campari tomatoes that are bigger than cherry ones but smaller than regular tomatoes. Slice with sharp knife. Spread one slice of bread with Philadelphia Cream Cheese (chive and onion variety) or mayonnaise and cover with tomatoes. Sprinkle a tiny bit of Morton’s Seasoned Salt over tomatoes. Top with matching piece of bread and cut into the shape you’ve chosen. Make the cucumber sandwiches the same way – unless you want to make it a rounded open-faced one and top it with a tiny sprig of parsley, thyme, basil or oregano. A round shape is good for this – use a biscuit cutter or small glass to make these rounds. I would not add the thinly-sliced cucumber until you are ready to serve. Store English cucumbers slices in a paper towel in a Zip Lock bag in frig before using them. The pimiento cheese spread is easier to make in a food processor but can be done by hand with a fork. Order finely-grated extra sharp cheddar cheese. Drain pimientos well and chop up finely. Combine cheese, pimientos, onion powder and pepper, two tablespoons cream cheese with chive and onion and half cup of mayonnaise to start. Mix well with a dinner fork. Add more mayonnaise if needed. (You probably will.) Mash with a fork until right consistency. Spread on one side of bread and top with the other and cut in shapes. For the cream cheese and olive spread, just slice small pimiento-stuffed olives and mix with mayonnaise and cream cheese (onion and chive) and onion powder and pepper. Spread on one piece of bread and top with the other and cut into desired shapes. If you want to change that cocktail party into a little casual dinner party, how about a delicious and easy pot of soup and a French baguette spread with Irish butter? And, of course, doughnut ice cream sandwiches for dessert. This 11-Can Soup from the Pioneer Woman on the Food Net Work needs a huge pot. So, I suggest you make this with a friend, each using your biggest pot (or borrow a pot). It only takes a little over an hour—the biggest job is opening those cans and jars. You can freeze the leftovers for another day or share with neighbors.

11-CAN SOUP One 16-ounce jar sliced roasted peppers

One 15-ounce can diced tomatoes with garlic and basil One 15-ounce can tomato sauce

One-15-ounce can cannellini beans, undrained One 15-ounce can great Northern beans, undrained

One 15-ounce can chickpeas, undrained One 15-ounce can minestrone soup

One 14.25-ounce can cut Italian green beans One 14-ounce can quartered artichoke hearts

One 8-ounce can sliced mushroom, pieces and stems 2 tablespoons prepared pesto

No restaurants this month – we’ll see about June. However, cooking and preparing food can be comforting—cleaning up after doing it is not. Don’t know when I’ve been in the kitchen so much. It seems like I have spent a fortune at the grocery store. But this is a good time to get into your kitchen to make something tasty. Maybe you’ll want to share what you make with three friends – how about a Porch Party with drinks, hors d’oeuvres and a fun dessert? Wine and cocktails are perfect, but I like a white sangria, too. Make that with a quiet wine, not a chardonnay. I like pinot grigio or sauvignon blanc. Mix equal parts (one cup) orange juice, cranberry juice and lemonade. Add halved seedless grapes, apple slices and thin slices of orange, lemon and lime. Then add the wine. Taste the sangria to see if it needs to be sweeter. If so, add some simple syrup (equal parts hot water and sugar, blended and then cooled). Refrigerate. Some people like to add a little club soda before serving for bubbles. Get out your prettiest pitcher for your party and your nicest stemmed glasses. Here is another even simpler cocktail to serve: Fill a stemmed glass three fourths full with icy lemonade. Carefully pour a third-inch of ruby port over the top of each lemonade and add a sprig of mint. Mint becomes the stirrer for your guests to mix the lemonade and port. Here’s your dessert, which comes from the Pioneer Woman on the Food Network. Buy a box of regular doughnuts, a half dozen, and a small container of your favorite ice cream(s). Be sure it’s an ice cream that will go well with doughnuts – I used vanilla and chocolate ice cream to start. (I think both butter pecan and black cherry might be good, too. And my all-time favorite pistachio!) Cut doughnuts horizontally and spread one side with ice cream. Press other side onto ice cream, making a sandwich. You can drizzle chocolate or butterscotch syrup over the top or even roll it in candy sprinkles. I left mine plain. Cut whole doughnut sandwich in half (optional). Freeze on foil-lined plate or baking sheet. When frozen, put in Zip Lock bag and return to freezer. Next time, I’ll try the cake-type donuts. Party sandwiches are always good and easy to make. Why not make several kinds – choose from cucumber, cream cheese and olive, pimiento cheese and tomato. I like to use the very thin Pepperidge Farm white bread, but it comes in wheat, too, if that’s what you prefer. Spread out a double layer of paper towels and stack bread in fours so you can cut off the crusts. Then store in Zip Lock bag. Save the crust for the ducks. When you’re ready to do the sandwiches, you can decide what shape your sandwiches should be: four small squares, two triangles, or three rectangles. But load them with filling first and then cut them into the shapes you’ve chosen. Much easier.

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the heat and simmer until the flavors are combined and the soup thickens slightly – about one hour. I discovered a new product that I adore – found it at Bi-Lo in stick form in the butter section. It is an Irish butter called Garlic and Herb Butter. You can see the herbs in it. It is an elegant spread on thin baguette slices. And delicious to throw into a stew or soup for seasoning. If you are making this in two pots, just put half of every ingredient in each pot and follow rest of directions. Enjoy!

B G E A T S I N C O N T ’ D

1 tablespoon dried parsley flakes ¼ teaspoon dried Italian seasoning

Grated Parmesan to top soup servings Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone soup, green beans, artichoke hearts, mushroom and pesto. Heat over medium-high heat, stirring to combine. Add dried parsley and Italian seasoning. Bring to a boil, reduce

Becky Nisoff, Payroll and Accounting Specialist, goes above and beyond to ensure payroll goes smoothly. Becky, with the help of Accounting Manager Sherline Lawson, processed 570 W-2s and $13,518,437 of payroll in 2019. Becky worked very long hours to implement the employee team member 401k transition to BB&T. Most importantly, Becky worked long hours to gather all data for PBJ reporting (for Medicare). This new reporting is significant for Read Cloister’s 5-star rating. The CMS website is not user friendly and is unforgiving if a mistake is made (as we unfortunately learned). Becky exemplifies the BG Way when she interacts with residents and her fellow team members. I frequently receive

great feedback from team members and leadership on her positive attitude. – Lynne Kerrison, CFO

A P R I L E M P L O Y E E O F T H E M O N T H

L to R: CEO/President Sarah Tipton, Employee of the Month Becky Nisoff, and CFO Lynne Kerrison.

Recently I happened upon a book with an intriguing one-word title: Sapiens. Underneath this title was the quotation “a brief history of human kind”. Years ago, I took a course in sociology and was fascinated with any story relating to homo sapiens and how we got here. Now that I have read this book, it strikes me that it should be required reading for anyone interested in our beginnings. Most of us know this beautiful planet is four billion years old. Despite its profound age, our species did not emerge victorious until 15,000 BC. Creavtive author, Vuval Noah Harari, gave us an unusual way of summarizing our history in very few words. Six million years ago a single female chimpanzee had two daughters. One became the ancestor of all chimps and the other became our grandmother. All that has happened since can be attributed to our larger brains which began growing in earnest as we adjusted to walking upright virtually all the time. Another interesting step forward related more to the intellectual side when our ancestors discovered how to control fire. Now we were able to scare off dangerous animals and provide heat for our caves during the winter months. The greatest breakthrough in controlling fire, however, was the ability to use it for cooking our food. Suddenly, many indigenous plants were made more edible. As these vegetables became much more easily digestible, the

result became shorter intestines requiring much less energy. The energy saved could be transferred to the brain. One of the most challenging questions relating to our emergence as the only human species comes down to the overriding importance of language and social relationships. It was not just the ability to speak, but to create a more detailed description of events. Many animals could sound an alarm when they spotted a lion, but homo sapiens’ command of the language could tell you where the beast was going and whether there were other lions nearby. It sounds

simple but broader language and superior social skills helped to bring us to the top of the food chain. Every moving part of our bodies requires substantial energy to function efficiently but ironically much of the energy we create goes to our brains, which do not move at all. Even when sleeping, our brains are continuing to work, as we all know how often we create dreams. While our human brains were expanding, our muscle structure was contracting. Our animal ancestors had the muscle strength to break us in half. Happily, for us, our larger brains devised clever ways to stay out of harm’s way. The study of our ancient ancestors continues to capture our imagination as we study how we came to be what we came to be. This story will keep writers pumping out more books on this fascinating subject. I think it’s a story we will never tire of exploring.

S A P I E N S

R a y H o u l i h a n

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In 1629, King Charles I issued Carolina’s initial charter, generously rewarding Robert Heath for his loyalty to the Crown. The Carolina colony consisted of what would later become both North and South Carolina, including all of the land from the Atlantic to the Pacific as well as that lying between the middle of the Albemarle Sound to a body of water now known as the St. Mary’s River. In 1663, the gift of this vast property was singularly voided when Robert Heath failed to develop the land grant. Subsequently, King Charles II granted the new Carolina colony, expanding the southern border to 20 miles south of what is today known as the infamous Daytona Beach to a group of his allies. In 1665, a dispute between Virginia and the Carolinas prompted King Charles II to move the northern border – one half of one-degree latitude—to include all of the Albemarle Sound, which then became part of the

Carolina colony. Interestingly, Carolina’s new border, now latitude 36º 30’ N, would later become a historical landmark in the Missouri Compromise of 1820. During the next 45 years, masses of settlers arrived and developed two main population centers around the Albemarle Sound and the Charleston Harbor. Because the management of such a large bustling colony became increasingly challenging, Queen Anne in 1710 split the Carolina colony into North and South Carolina. Well north of latitude 20º N (20 miles south of today’s Daytona Beach), the Crown designated the Savannah River as the new border of the South Carolina colony. At this point, the Cape Fear River would have been the logical northern border of South Carolina. However, North Carolina had already granted land titles to property on both the east and west banks of the Cape Fear. After much back-and-forth negotiating, in 1730,

his father had him practice pulling and pushing the tiller, but he probably had the boat going in circles. Bob, who founded the U.S. Youth Sailing Championships, has been inducted into the National Sailing Hall of Fame, and received Mystic Seaport’s America and the Sea Award. He is known for J/Boats Inc., a high-performance sailboat

that he and his brother designed and marketed; presently, there are over 14,000 boats in 42 countries. Along with his son Peter, Bob also founded MJM Yachts, LLC, which is named for Bob’s wife Mary, also an avid sailor. Not only is Bob the club’s Commodore, but he has found a new hobby - building the model sailboats called Dragon Force 95 that most of the club members race. These come in a kit, but require complicated assembly. Bob orders each one in a different color so that its owner can be quickly identified. He said he likes these particular boats because they are fast. There are several racecourses on the lake, which change depending on the wind since the boats are driven by the wind, rather than by a motor. The remote controls set the sails and move the rudder to steer the boat. The buoys that mark the course the boats sail around are duck or swan decoys so they are cleverly in keeping with the beauty of the lakes. “I’m having the time of my life,” said Barry Bonk who is one of the newest sailors. His boat is green. “I can’t believe how much fun this is.” So, on a sunny day when the boats are sailing, they last one hour and take place on alternate ponds in the Community.

On a beautiful day, a fleet of model sailboats can be seen racing around on the Grove or the Quay ponds. Their brightly colored hulls and white sails decorate the water while their owners, with remote controls in hand, watch the wind so they can set the sails and turn the rudders to zip around the buoys. The Sailing Club is the brainchild of Ike Smith, who grew up in Costa Rica where his family always had a sailboat, he said. One day, after he and his wife Betsy moved to Bishop Gadsden, he was exploring the James Island County Park and noticed people racing model sailboats on its pond. “I thought that looked like a lot of fun,” he said, “So I brought the idea to CEO Bill Trawick who also liked the idea and from that came the start of the Sailing Club at BG.” The club now has 20 members and any resident can join. Each race features eight of the 36-inch high boats. The head of the club, who organizes the races, is the Commodore. The first Commodore was Ike, an electrical engineer, who also founded the Opera Club at BG, and is head of the Information and Technology Committee. David Warner followed him and today, Bob Johnstone, whose love of sailing became a career, is the current Commodore. Bob started sailing at the age of two when he and his father were in a parent-child race where the parent sailed the first part and the child sailed the second. The only problem was that the rules prevented the parent from touching or helping the child during the race. He said

S A I L I N G T H E P O N D S

M P W i l k e r s o n

B A C K I N T I M E : W H Y I S S C S M A L L E R T H A N N C ?

D r . J a c k H i s l e y

Page 7

For many Christians, the ringing of bells from a church tower is certainly a “joyful noise” reminding them of God’s presence in the world. The sound of the church bells is used as a means of communication both sacred and secular. Some of the uses would be by ringing the times of church services or by providing information on the time of day. Bishop Gadsden’s Westminster Chimes first rang at 10:30 AM on Holy Saturday, April 15th, 2006 at the time when the award-winning Georgian Colonial Chapel was dedicated and consecrated. The Westminster quarters or chimes were written in 1793 by an unknown composer for a new clock in St. Mary’s, the great church in Cambridge. The sixteen note tune is believed to have been derived from measures five and six from Handel’s Messiah, “I know that my Redeemer Liveth.” The W.C. are comprised of sixteen notes broken into four, four-note sections. The first quarter of the hour, you hear the first four notes of the tune. At the half hour, eight notes are sounded. At the three quarter hour, you hear twelve notes of the tune and on the hour you hear the entire sixteen notes followed by strikes of the hour. A little known fact is that the W.C. also have lyrics. Used by London’s Big Ben, the words featured on a plaque in the clockworks room read: “All through this hour/Lord be my guide/And by Thy power/No foot shall slide.” The modern electronic carillon bell system is the perfect alternative when the placing of the heavy church bells is not possible. We are fortunate to be able to hear, weekly, the grand sounds from our Charleston Holy City bell towers of the Cathedral Church of St. Luke and Paul, St. Michael’s Episcopal Church, St. Philip’s Episcopal Church and Grace Church Cathedral. Our BG Apollo II Digital Carillon System and Clock Controller are located in a small room as you exit the door on the right side of the Sanctuary. The control center contains bell sound tracks, speakers to broadcast the audio and an amplifier to amplify the sound of the speakers. It facilitates the scheduling and playing of selected tunes, adjusting the volume and replicating the majestic and realistic sounds of the carillon bells. When Pope John died, the single biggest grand bell in St. Peter’s Square tolled for thirty minutes, calling hundreds of people into the Papal Basilica of St. Peter to pray for his soul. Since 1931, the set of six bells of St. Peter’s Basilica are operated electronically. I had the opportunity to climb the five hundred steps up the bell tower to see the panoramic view of the Vatican City. Fortunately, I was spared the sounds of the bells ringing. Sit in the Gazebo some time by the lake and hear “the music in the air” - a sweet contemplation to one’s day. As Longfellow wrote, “We are blessed to have the sound of bells to lift up our spirits and that God is in our midst. The bells represent the voice of God.”

M U S I C I N T H E A I R

T a l i a D i l l a h e y

both colonies agreed to a new border to separate the two Carolinas. Because South Carolina was happily enjoying more prosperity than her neighbor to the north, landowners readily released claims to the west bank of the Cape Fear and established a new border 30 miles south of the mouth of the river, which headed northwest until reaching the 35º N latitude. At that time, the line was to continue west along 35º N clear to the Pacific Ocean. However, the new line ran directly into Catawba Indian land. Since the Catawba Indians were valued allies to the Crown, in 1735, the two colonies were ordered to adjust the northern boundary of South Carolina. Sometime later, it was discovered that the border didn’t interfere with the Catawba Indian land after all, since careless surveyors had made an error by positioning the line 13 miles below 35º N. To compensate for this error, England ordered the original line, which was 13 miles below 35º N to remain

B A C K I N T I M E C O N T ’ D

and create a new line that would turn north at Catawba land to follow the Catawba River to its first branch, and then head due West. Since the line mistakenly veered too far northward of latitude 35º N, another correction was made to reestablish the 35º N latitude course. How then did South Carolina become smaller than North Carolina? King George II created the Georgia Colony in 1732. At that time, the Savannah River was declared as South Carolina’s southern border, effectively cutting it off from all land west of that point. So, the creation of Georgia was actually responsible for South Carolina’s being smaller than North Carolina! Nevertheless, the South Carolina colony warmly welcomed visionary James Oglethorpe, a British Parliamentarian, philanthropist, and social reformer and his new Georgia colony, which geographically separated Carolina’s prosperous rice and indigo plantations from Spanish-occupied Florida.

View the GAB online at www.bishopgadsden.org

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S T A Y I N G A C T I V E , I N T O U C H , T H A N K F U L , A N D S A F E

D U R I N G T H E C O V I D - 1 9 P A N D E M I C

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S T A Y I N G A C T I V E , I N T O U C H , T H A N K F U L , A N D S A F E

D U R I N G T H E C O V I D - 1 9 P A N D E M I C

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New Move-Ins

Nelson and Barbsie Brown

W H A T T O W A T C H W H I L E S T U C K A T H O M E

A d e l a i d e W a l l i n g e r

Social distancing leads to binging various series on TV – and boy, have we been binging! Our cut-off hour is 12 midnight or 1:00 AM at the latest. And luckily, our Labrador, Sunny, sometimes sleeps later at our Creek than he does with the noise from Folly Road, etc., in the morning at BG. I’ve even had to wake HIM up a couple mornings! I don’t know why we’re finding so much to watch these days – was it always there or are the providers offering more and better programs during the pandemic? Netflix Money Heist is riveting but sometimes a bit graphic. It’s the story of eight robbers who take over the Spanish Mint. It begins with their six-month preparation before the heist. The Professor, the boss who came up with the idea, is a quiet, academic soul that you’d never suspect of planning this heist.

The series is full of people and characters – amazing how it was put together. Lots of interaction among them all. There are 38 episodes – that’s like a marvelous 700 page book to me. I love a good heist! We have also been watching The Good Fight, a legal drama that spun off the popular series The Good Wife. It is put out by CBS All Access. We saw the first season for free. Now we’ll pay about $2 per episode for the rest. It features Diane Lockhart (Christine Baranski who is actually 67 years old and looks like 45). Also, her god daughter Maia, played by Rose Leslie, Delroy Lindo playing the head honcho in the firm, Adrian Boseman, and Cush Jumbo playing Lucca Quinn, an aspiring partner. I could go on and on with these great characters. There are four seasons and 35 episodes. Hurray! There are two series I’ve been watching on PBS (SCETV). There is the Ken Burns series The Roosevelts: An Intimate History, which is full of history, pictures, and films. Each of the seven episodes is almost two hours long and features Theodore Roosevelt, Franklin Roosevelt and Eleanor Roosevelt. The other I like, with six episodes, is Dishing with Julia Child, as famous chefs of today go back in time to talk about her work – for instance, To Roast a Chicken and The Whole Fish Show. If you need help finding a SCETV program, call either of these numbers: 877-253-2092 or 864-591-0046. You can also find out about the ETV’s Passport Donor Program that offers you access to a myriad of its programs over the years. Keep on binging – I am on my way to tackle lots more episodes of The Heist and my fourth of The Roosevelts. I promise to be the first person back at The Terrace when movies start playing again. Missing all of you and the movies!

M A Y B I R T H D A Y S

1 Nada Arnold

2 Elaine Heckelman

3 Jill Messervy

3 Carl Stanitski

4 Eleanor Akers

5 Jack Hisley

5 Pete Wyrick

6 Barry Bonk

6 Richard Lilly

6 Bob Roe

6 Ginny Schroeder

7 Berthe Cowles

7 Susanne Emge

8 Louise Rainis

9 Betty Howell

9 Alex McMillan

10 Jackie Clark

11 Katie Kelsey

12 Wally Briedis

12 Jean DeElorza

12 Will Stewart

13 Lucy Seabrook

14 Peter Read

15 Jane Dickson

15 Carol Green

17 Jim McRae

17 Kathleen Xidis

18 Betsy Clawson

18 Courtenay McDowell

18 Anne Moss

19 Mimi MacNeish

19 Carol McLaren

21 Dennis Maxwell

23 Margaret Neville

25 Jeanne Dalton

25 Cheves Smythe

26 Rosa Lee Eidt

26 Carl Helms

29 Frances Grimball

31 Riley Kash

Page 11

T O R N A D O A L L E Y

D r . R u t h W e b e r ( W i f e o f R e v . T o m W i l s o n )

C O M M U N I T Y G A R D E N

M P W i l k e r s o n

The Gadsden GAB is a monthly publication written by and for the residents of Bishop Gadsden. Submissions from all residents and staff are welcome and are used on a space-available basis.

Jack Hisley, Editor

Kimberly Borts, Managing Editor

Stephanie Ochipinti, Assistant Managing Editor

Maggie Brown

Faith Dodge

Angela Estes

Ray Houlihan

Katie Jayne

Adelaide Wallinger

M P Wilkerson

Page 12

D O C T A L K : W H O L E S O M E H O N E Y D r . J a c k H i s l e y

Since ancient times, honey has been used to treat a variety of ailments. Around 350 BC, Aristotle described the use of honey to treat wounds and sore eyes. Throughout history, people have recognized the medicinal benefits of the sweet, natural substance produced by honeybees, all native to Eurasia. In 1622, a few honeybee hives were transported across the Atlantic Ocean from Europe to the east coast of North America. By 1853, the honeybee population had grown and significant amounts of honey were harvested throughout the United States. The thick, golden liquid produced by bees, honey is made using the nectar of flowering plants. Although very moist when collected, constant fanning of the foraging bees’ wings during transport, along with constant swallowing and regurgitation by the hive worker bees, causes evaporation that results in a stable low moisture substance with high sugar content. Bees naturally prefer flowers whose nectar contains a high concentration of sugar. The main ingredients in nectar are sugars in varying proportions of sucrose, glucose, and fructose. Finished honey is thick, sticky, and very sweet with very little water and high concentrations of glucose and fructose. Interestingly, bees acidify the honey by converting small amounts of glucose to gluconic acid, which also produces small amounts of hydrogen peroxide – all of which makes honey resistant to fermentation, eliminates the possibility of spoilage, and accounts for its marvelous antibacterial and antifungal properties. Also, microbes do not grow in honey, thus ensuring a long shelf life. Although naturally antimicrobial, when used for medical purposes, honey is sterilized through gamma irradiation, filtration, and lab-controlled conditions to ensure that it is free from contaminants. Irradiation of honey and other foods is not hazardous and is approved by the U.S. Food and Drug Administration. For years, NASA has safely fed astronauts irradiated food during their travels through space. The medicinal benefits of honey are attributed mainly to the substance’s antibacterial and antifungal properties. Because of its

low moisture, honey draws water from microbes, effectively killing them by dehydration. Honey’s acidity, along with its slow release of hydrogen peroxide over a long period of time, also kills microbes. Depending on the nectar source, honey varies in its medicinal effectiveness, and dark honeys are more effective than the lighter varieties. Manuka honey from New Zealand is exceptionally effective as an antimicrobial agent. In addition to its antibacterial benefits, honey also boosts the immune system, reduces inflammation, and stimulates cell growth in wounds that won’t heal.

Honey’s antioxidant properties neutralize free radicals, which result from cellular waste and cause inflammatory damage to tissues. Wound specialists use honey-impregnated gauze pads to treat infected wounds and promote wound healing; they are also beneficial in the treatment of cavitated wounds such as bedsores. Numerous studies have supported the use of honey-impregnated dressings with burn patients. Honey has many advantages in that it is non allergenic, provides a broad spectrum of antimicrobial coverage, is not associated with drug resistance, and is incredibly economical. Since most human ailments are related to inflammatory damage to cells caused by microbes, honey is becoming an important medicinal defense. Honey’s bacterial suppression qualities are far different from those of antibiotics: its coverage is broad; it is non-specific because it kills microbes by extracting water; and its continual use doesn’t result in resistant organisms. Because anyone can produce and sell honey, the pharmaceutical industry is not involved, and no patents are required. Perhaps when planning a hospital stay for any reason, one should consider packing a jar of honey. Another interesting fact is that honey contains acetylcholine, which is a neurotransmitter often deficient in patients with Alzheimer’s disease. Beekeepers are said to have a low incidence of Alzheimer’s and other forms of dementia. Also, beekeepers appear to enjoy better health than the general population. Something to think about!