Episode Transcript
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Speaker 1 (00:01):
Welcome to Passport Mommy. I'm your host, Michelle Jerson. This
show is for anyone raising little humans. We feature experts
with tips and advice to enrich the lives of our children.
Mom and dad entrepreneurs tell us their inspiring stories, learn
about products that could make both you and your child's
life easier and more fun, and of course, fellow parents
(00:21):
discuss and laugh about what's happening in their child's world.
Speaker 2 (00:25):
Motherhood is a journey. Thanks for joining me on mine.
Welcome to Passport Mommy.
Speaker 1 (00:30):
I'm Michelle Jerson, and I am so excited to come
to you this week from.
Speaker 2 (00:35):
Charleston, South Carolina.
Speaker 1 (00:37):
My family and I decided to take a last minute
road trip because the kids start school in two weeks,
and we just said, you know what, we are going
to drive south. And so we drove south, and we
made a stop in North Carolina to see a relative,
and now we are in our first big stop, Charleston,
South Carolina. I have a friend who lives in Charleston,
(00:57):
and he's a pretty adventurous guy, so I knew that
this had to be a cool city, but I had
no idea just how incredible this city is. Not only
for its history, but for its culinary scene, for its hospitality,
for its beaches attractions. There is so much to see
and do, and so much wonderful character and people to
(01:19):
meet and restaurants to go to.
Speaker 2 (01:21):
And the restaurants are more than just good food. They
are filled with love, They are filled with character. Everybody
has a story.
Speaker 1 (01:28):
So I'm so thrilled to bring Charleston, South Carolina to
you this week on Passport Mommy. I am going to
bring you interviews with people who run incredible family friendly.
Speaker 2 (01:39):
Activities, those that have to do with.
Speaker 1 (01:41):
Adventure, nature touring companies around the city, and of course.
Speaker 2 (01:45):
The culinary scene.
Speaker 1 (01:46):
I will bring you some of my favorite restaurants that
we discovered while here for breakfast, lunch, or dinner, because really,
you can't go wrong anywhere you eat here in Charleston,
South Carolina. Our first in Charleston was the Magnolia Plantation
and Gardens. And at Magnolia, I spoke with Ivy Gibbs,
(02:07):
director of Preservation and Interpretation.
Speaker 2 (02:10):
So what makes Magnolia so special?
Speaker 3 (02:13):
Magnia, It is special to a lot of people for
a lot of different reasons. Right, That's such a generic
answer to give, and I think if you talk to
anyone on our staff, it's going to be different for
every person. For me in particular, I was born and
raised here in Charleston. There's very few of us left
around these days, and I went on to be a
history major and did my master's degree. I was really
(02:34):
passionate about sharing this story. Not only do we have
the history aspect of our gardens, which is so important
and fundamental, we have the beautiful gardens that people can tour,
we have wildlife goal or we have nature. Every day
you're going to find something to see, whether it's a
new interesting fact about the history of the property, or
a plant that's blooming, or an alligator with a turtle
(02:55):
catching a ride on its back. You never know what
you're going to see here.
Speaker 1 (02:57):
And I love that you offer so many different ways
to see the plantations and gardens. We took a boat
tour and a train tour, and they showed us different
parts of what makes this place so special. My kids
were really engaged on the boat tour, saying alligator, alligator, egret,
and it was really a great learning experience. So I
feel like for those who are lucky enough to live
(03:18):
around here, I bet you get a lot of field
trips and school trips coming here.
Speaker 3 (03:23):
We do. Absolutely we love having kids out to the
gardens or such a variety of things that they can
do here. Captain Steve on the Boat is fantastic with kids,
and the Wildlife tour on the Boat and also our
Nature Train tour great first steps into kind of what
we offer here. I feel like sometimes it's easy growing
up in the low Country to say, oh, I've seen
an egret a million times. But the beauty of bringing
(03:46):
the kids out here for a field trip is they're
getting to see it with an explanation and with intention. Right,
It's not like they're sitting in the backseat of a
car mom's jamming out to some Taylor Swift in the
front seat. They're really intentional about what they're learning, and
they're learning about the ecosystem and why it's so important
for us to be protectors and good stewards of the
environment that we have here.
Speaker 1 (04:05):
Absolutely, so I know that you have a lot coming up.
Tell me about your horticulture team and what they're about
to start doing on the asprey Net installation.
Speaker 3 (04:14):
Yes, our horticulture team is always doing something new in
the gardens and every time you come to Magnolian, no
matter what season it is, you'll see something super cool
in the gardens. And over the next three week our
team is going to be working on individualize and group
art installation pieces based very loosely off ospray nests. When
you come to see them, you might not notice that
(04:36):
they're an ospray nest, but anyone listening here you now
have the inside scoop and they are working within color palettes,
but they're able to be really free and they're able
to use our artistic imagination and be creative, which is
what we want for this team. In the gardens, they
work so tirelessly to make sure it's beautiful for the public,
but we want to make sure that they're able to
get their creative outlet going and having fun in that.
(04:59):
So I'm really excited for that to come. We believe
from what I've heard it's kind of top secret information.
It will be installed in the next two to three weeks,
So if you are coming to see us after Labor Day,
kind of the second week of September, you'll start seeing
them go up. And it's very rare for us to
do an installation this late into the summer season, because
(05:21):
in Charleston you really only have two seasons. You have
hot and then hotter, and we're coming to the end
of that hotter season. So it's very rare for us
to do an installation here. But we just finished our
three month run of Nature Pop, which was a lego installation,
So we're really excited to kind of have this beautiful
window that we don't often get to have to do
a new art installation in the gardens.
Speaker 2 (05:42):
That's really neat.
Speaker 1 (05:43):
So would you say that now it's like a really
good time to visit Charleston because the hotter than hot
season is over.
Speaker 2 (05:49):
Yeah.
Speaker 3 (05:50):
I mean, I personally was born in the wrong city, right, Like,
I think that sometimes Charleston's a little too hot for me.
But there's never a bad time to visit Charles. If
you're coming in the summer, the beaches are a great
place to flock. If you're coming in the fall or
the spring, the gardens are beautiful. It's so nice to
get out and walk around. And if you're coming in
the winter month, the gardens here at Magnoia are absolutely
(06:12):
stunning and we have some really incredible activities in Charleston.
Charleston has the oldest museum in the United States, so
you can go visit that. It's heated and air conditioned,
so that's always a fun option. But yeah, there's never
a bad time to visit Magnoia. I love the fall.
I'm a fall person in general, in a winter person,
so I love kind of the fourth quarter of the year.
(06:33):
I once football season starts, but there's never a bad
time to visit. But coming in the next few weeks
this year will be absolutely incredible.
Speaker 1 (06:40):
And you have something really fun in October that has
to do with the wine.
Speaker 3 (06:44):
Yes, so we do have Autumn on the Ashley, which
is an event that's had many iterations throughout the years,
and this year we are really excited. That is going
to be a wine stroll on October twenty fifth, and
that is a two and a half hour experience in
the gardens where you get wine and light bites at
Golden Hour. You get a tour of the gardens at
(07:05):
a time of day that you don't often get to see.
They'll be live music and it's a chance to not
only come out maybe with your partner, but with a
group of girlfriends and just really enjoy the gardens at
a time of year where it's so nice to be
outside in the evening time and just gather together as friends.
Speaker 1 (07:21):
Absolutely, and something that I saw which if I lived
here I would be attending is yoga and pilates and
like so many different things here in the gardens have fun.
Speaker 3 (07:30):
Yeah, we love our workshop series here. We have so
many events that are happening. So we have yoga, pilates.
I believe we have two different types of yoga. There's
like a deep stretch for those of us who are beginners,
and then there's a more high level class and that's
really exciting because you're under the historic live oak trees.
You're one with nature. This month that's been hot yoga
(07:50):
courtesy of mother Nature, but it will turn really beautiful
the farther into the year we get. We offer Majong
Majong one on one classes, so if you've never played,
you can come out and learn to play, which is
super fun. And then if you know how to play,
you can come out to Majong open play where reprovide
everything you need to play with your girlfriends. Such a
great way to find a new community. We have done
(08:11):
two series before the one we're doing in October, and
we had the same people come over and over, so
you were able to create a really nice community. I
personally played every week and I loved it so much.
I bought a Majong set, and we also offer discounts
if you come and want to buy your Majong set.
But that's not all we do. We do candle making,
gulla doll making, sweet grass basket classes where you get
(08:33):
to take home your own sweet grass basket or if
you're like me and you can't make the basket, you
end up with a really nice coaster. And also super
cool things are coming down the line, like making your
own perfume.
Speaker 2 (08:44):
That's really neat.
Speaker 1 (08:45):
I love that, and that's what I think I love
about Charleston at least, but I've seen so far, it's
like you're here, you have the city vibe, but then
you also are not far from gorgeous nature like this
and being able to just detach, unwind and meet other
girlfriends and meet people and just chill out.
Speaker 3 (09:02):
Absolutely, I've always said that Charleston has something for everyone,
whether you are just graduating college and you're looking for
that night life and young twenties vibe, or you're a
new parent and you're looking for a community of people
to love you and support you, or you're retiring and
you're looking for a place to relax and go out
and go dancing in the evenings. We have something for
(09:22):
everyone here. And what I really love about Magnoia is
we have these classes geared towards girlfriends or groups of adults,
but we also have so many classes for children because
we know that as important as it is for them
to be in the classroom, learning, spending time with their family,
it's also important to get outdoors and there's nowhere better
to do it than here at Magnoia.
Speaker 1 (09:40):
Absolutely, and I bet you have a lot of homeschooling
groups who come here as well. And I mean, this
is just such a great place and it's a great,
like you said, in person learning experience. I highly recommend
for kids of all ages and adults both we will
all learn. And so where can we go from more
information on all of the activities and all of the
upcoming events here at Magnolia Plantation and Gardens.
Speaker 3 (10:03):
Yeah, we have events happening all the time. We do
see a lot of homeschool families. We have a homeschool
discount for our membership program, so you can come out
every day if that's what you'd like to do. We
also do a Sensory Friendly Hour for our friends who
need a little bit of a quiet visit once a month,
and we all are also doing Magnolia Story strolls for
our younger friends from pre k to five years old
(10:23):
and they'll get to read a book, go through the
wildlife center, take a walk through the gardens to do
a hands on activity. So we definitely have things geared
towards people of every age and in terms of what
you can where you can go to find out what
we're doing. Our social media is a great place. Our
website is the best place to go and find out
what's happening. There's a wealth of information there. Or you
can reach out to us, send us a DM, send
(10:44):
us an email, call us on the landline if that's
your thing to do in life. And we're so happy
to talk to you and share what we do here
because we love to see the public coming and we
love to share what we do here with everyone.
Speaker 1 (10:56):
Thank you so much, Ivy Gives, Director of Preservation and Interpretation,
and thank you so much for having us here today.
Speaker 3 (11:02):
Thank you so much, and I hope you enjoy the
rest of your trip.
Speaker 2 (11:04):
Thank you.
Speaker 1 (11:05):
I'm Michelle Jurson the Passport Mommy. Coming up next, we
are going to check out one of the hottest biscuit
places in town. You're listening to Passport Mommy. I'm Michelle
Jurson and I'm here with Carrie Moury. She is the
founder of Callie's Hot Little Biscuits. Thank you so much
for having us in today for breakfast.
Speaker 4 (11:24):
Absolutely thanks for coming down to have a biscuit with me.
Speaker 2 (11:28):
So this place is amazing.
Speaker 1 (11:29):
We're here in the middle of downtown Charleston and this
is the perfect little spot to come in for a
quick breakfast.
Speaker 2 (11:35):
How did you start.
Speaker 4 (11:36):
We're in our twentieth year business and we started as
a mail order only biscuit company with only one.
Speaker 5 (11:43):
Flavor of biscuits.
Speaker 4 (11:45):
And if you can imagine two thousand and five, selling
biscuits on the internet was not a thing that.
Speaker 5 (11:50):
Was going to make a viable business.
Speaker 4 (11:53):
I was also raising young babies and really that was
my main focus, and this was somewhat of a side hustle.
Speaker 5 (11:58):
So I just had a lot of.
Speaker 4 (11:59):
Time to slowly grow it and think about, like, what
are the other ways that I could market in and
I wrote.
Speaker 5 (12:07):
A cookbook and did a blog.
Speaker 4 (12:09):
And did all the things that people did in the
early two thousands, and that resulted.
Speaker 5 (12:15):
In a book tour.
Speaker 4 (12:16):
And when I went on the book tour, everyone kept
saying to me, Oh, I'm coming to visit Charleston, where
can we get your biscuits hot when we come to visit?
And I didn't have a solution for that problem. I
also wanted a way to give the people an experience, right,
and so I figured if I created a frick and mortar,
(12:36):
that would give them a window into the look and
the feel and the esthetic of Calli's, and hopefully they
would come in and eat and love it so much
that when they went home, they'd either order online or
get it in.
Speaker 5 (12:48):
A grocery store. So and that was.
Speaker 4 (12:51):
That was eleven years ago, which is celebrated our eleventh
year here on King Street. So its a lot has changed,
but we still made the biscuits by hand. We are
much more widely available.
Speaker 5 (13:03):
You can get them in Whole.
Speaker 4 (13:04):
Foods nationwide and three flavors in the freezer section.
Speaker 2 (13:08):
So I can get them back into your y.
Speaker 4 (13:10):
You can, and you can also get our pimento cheese
dip in all Northeast Whole Foods as well, and then
we have a lot of really great locally owned one
two and you know, ten to twenty plus spots where
you can get our products as well all over the country,
so it's not just in the South anymore.
Speaker 2 (13:31):
Oh, that's amazing.
Speaker 1 (13:32):
And the fact that they're in Whole Foods, they must
have some good ingredients, and.
Speaker 5 (13:35):
They have great ingredients.
Speaker 4 (13:37):
Biscuits to Cali's means, you know, really great flour. We
normally use salted butter, we use free and cheese was
always my mom Cali's secret, and whole buttermilk, and then
from there you can add just about anything. So it's
kind of like a blank canvas. You can do sweet,
you can do savory, you can keep it classic and
then build a sandwich.
Speaker 5 (13:56):
And the possibilities are really endless.
Speaker 2 (13:58):
What are some of the options that we can order here?
Speaker 4 (14:01):
Yes, so you can get everything in this store that
you can get on our website at Cali's Biscuits or
in a lot of cases at the stores that carry us.
Speaker 5 (14:09):
So we have our biscuits are little because.
Speaker 4 (14:12):
I grew up on a small biscuit. My grandmother always
said they're more tender they bake better. They're just down
pillows that melt in your mouth.
Speaker 5 (14:24):
So our hot little biscuits come in many flavors. We
have the classic buttermilk, We have sharp cheddar, we have
cheese and chive.
Speaker 4 (14:34):
We have shortcake, cinnamon and country ham, which is actually
the biscuit that I started the business with. So and
then in addition to that, you can get bigger buttermilk
biscuit sandwiches like bacon, egg and cheese, sausage, egg and pimento,
fried chicken, multiple ways, Blt's goat, cheese.
Speaker 5 (14:53):
Arugula and jam. And then we always have a special.
Speaker 4 (14:56):
So today our special is a pair of our cheese
and chive with our delicious diff potato chips and cucumbers.
Like wow, our play on like a cucumber high tea sandwich.
Speaker 2 (15:08):
That's amazing. And I love you can get sweet, you
could get savory. I love that you can mix and match.
Speaker 1 (15:13):
I mean you have one special three for six dollars,
so you get to try a bunch of them.
Speaker 5 (15:16):
That's right, that's right, and it's great for the kiddos.
Speaker 4 (15:19):
We did birthday biscuits when anybody comes in for their
birthday or any kind of celebration.
Speaker 5 (15:26):
You know, we obviously have all the drinks, great.
Speaker 4 (15:29):
Coffee, sweet tea, but we also make sausage, gravy and biscuits,
which people go crazy for. And we slow cook our
grits overnight so they're super creamy, and then you can
add them into a biscuit bowl, which is just biscuit
dough that we've made into the bowl and so you
could eat it and you can add any of the accoutrements,
(15:50):
all the cheeses, the meats, all the things.
Speaker 2 (15:53):
That is absolutely amazing.
Speaker 1 (15:55):
And so you've been in business here in Charleston in
your brick and mortar for eleven years, she said.
Speaker 4 (16:01):
This restaurant's been in business for eleven years, but the
business is a business for twenty.
Speaker 2 (16:07):
Years, right, amazing. So what's next?
Speaker 5 (16:09):
Oh, you know, I think we're just continuing on. We
don't have any.
Speaker 4 (16:15):
Massive expansion plans. We're working really hard on trying to
get into some more grocery stores to broaden our footprint
so that other people in other parts of the country
can experience us. But we're just working on being the
best biscuit company in America. Callie started the business with
me in two thousand and five and quickly realized that
(16:37):
that was not what she wanted to do. And I
think I'm really grateful to her because she inspired me
to start this and I don't know that I would
have done it without her, but you know it is.
It was my dream, and I think when you're an entrepreneur,
you have to have that passion. And she she didn't
understand it. She grew up with biscuits being made in
(16:58):
her house three times a day, so if biscuits were
served at every meal, and our country has a different lifestyle, right,
so everybody's on the go, and so we're making these
biscuits for you so that you can hopefully have family
connections and celebrate, follow the milestones and the traditions and
without the headache of doing it.
Speaker 2 (17:21):
Callie's Hot Little Biscuits.
Speaker 1 (17:22):
Thank you so much, Carrie Morey for joining me today
and for having us in.
Speaker 5 (17:27):
So glad that you came in and thank you for
such kind words.
Speaker 4 (17:30):
And we would love to see all the families in
Charleston at Hot Little Biscuit.
Speaker 1 (17:36):
Thank you so much. I'm Michelle Jerson. We're coming up
in a few you're listening to Passport Mommy. I'm Michelle Jerson,
and We've had such a fun time so far in Charleston,
and I figured I had to have John Leverne on
the show because there is no person I have met
here so far who knows more about Charleston and who
has been more involved in the tourism industry and sustainable
(17:58):
tourism model than John.
Speaker 2 (18:01):
He is the founder of Bulldog Tours.
Speaker 1 (18:03):
He started the business in two thousand and one as
a hobby with the goal of preserving his hometown and
has since raised over millions of dollars for local preservation efforts. John,
thank you so much for joining me today.
Speaker 6 (18:17):
Thank you for the opportunity.
Speaker 2 (18:19):
My pleasure.
Speaker 1 (18:20):
So talk to me a little bit about your background.
Speaker 2 (18:23):
Born and bred.
Speaker 6 (18:25):
I was born here long time ago and been in
love with the city my entire life for different reasons,
for history, for the beaches, for the nightlife, for whatever reason.
Now I just think it's a great place to work
and raise my family at this point in life. But
been a longtime fan for over five.
Speaker 1 (18:45):
Decades, so yes, I can see why. So let's talk
first about Bulldog Tours.
Speaker 6 (18:50):
What do you offer, right, So we offer a variety
of walking tours here in Charleston, history, food, ghost tours,
pub tours, and with that we do a lot of
school groups as well. I think it's kind of our
responsibility to get kids excited about history and get excited
about their hometown. And we get kids from outside of
(19:12):
Charleston as well. But Charleston's got an endless amount of
history and content and things for these kids to see.
So whether it's pirates, we're talking about, the Revolutionary War,
civil War, you can go out to Fort Sumter and
go to Fort Moultrie and the plantations and great parks,
downtown and architecture. It's just an endless supply of great
(19:34):
things to teach kids and get them excited. And it's
a very walkable city as well, which helps when you're
navigating places to take kids.
Speaker 5 (19:43):
You just walk everywhere.
Speaker 6 (19:44):
Park one time, get out, and off you go.
Speaker 1 (19:46):
Yes, And I was looking at the science downstairs of
all of the tours you offer, and I noticed that
the tours are broken up and they say, okay, this
one's about eight to ten blocks, because you can really
get a lot in not and you don't have to
be exhausted.
Speaker 6 (20:00):
Did walking right, which is one of the beauties of
what we do and where our office is located right
near this Old City Market. We're kind of right in
the middle of the historical district, so any which way
we go, we are surrounded by history and great things
to talk about. But we have history tours every day.
They leave from the Mills House hotel down the street,
(20:22):
but great kind of introduction to Charleston. And then ghost
tours at night. We have access to some of the
most haunted locations in town, like the Old City Jail,
a pre revolutionary dungeon, the oldest graveyard in town. And
that's great for entertainment for families or you know, couples
or anybody. We get all types of people that love
(20:42):
those tours. And then we're one of the first food
tour operators in the country, which has been just so
rewarding to talk about the history of Low Country cuisine
because we have something to offer that most destinations don't. One,
we grow the vast major already of all of our
vegetables are grown here in Charleston, and fruits. We have
(21:04):
long hot summer see and grow stuff for a very
long time. We have the ocean and these rivers right
out and one of our most popular options is our
food tours. Which we were one of the first food
tour companies in the United States. Started this my gosh,
eighteen years ago, and I knew all along that our
food history was very rich and that our food was
(21:25):
better than any other place I'd ever been in my life.
And as I studied up for the food tours and
creating all this, it became very apparent that not every
place out there they have access to amazing ingredients like
we do. We have long, hot summer, so we can
grow this incredible array of vegetables and fruits year round.
We have rivers and creeks and the ocean, you know,
(21:48):
in our back door here, so we have access to
fresh seafood every single day. And then right outside the
downtown Charleston we have all these great like small farms,
so access to beef and chickens and a variety of
different you know, proteins, and put all that together and
these amazing recipes kind of a blend of who we
(22:08):
are historically being, you know, the British settlers, the Native Americans,
the enslaved Africans, the French Juguernots, the Irish Catholics that
came here, the German Lutherans. Put all that together and
you get low country cuisine that we all know and love.
I know. That's a big reason why people come to Charleston.
It is because of the food, and we have restaurants
(22:28):
that are phenomenal and we have I think it's more
James Beard Award winning chefs per capita than any other
city in the United States.
Speaker 1 (22:36):
We ate at Church and Union last night and that
was phenomenal. I mean, just how they blend the ingredients
and then when we asked the server what's in this,
and I mean he knew it down to the sea.
Speaker 2 (22:47):
And the food scene here really is incredible.
Speaker 6 (22:49):
It is, and it's neat to get involved with the
restaurants and talk to the chefs like where do all
your ingredients? Where do you get that? And let them
shop at the local farmers market and some of the
restaurants they've even got so far they have their own
farms outskirts of town. So vegetables that are on your plate,
there's a good chance that they were in the ground
the day before, certainly a couple of days prior. And
(23:10):
then my gosh, with the oceans and creeks and rivers
around here, you know, the shrimp on your plate the fish,
whatever you're eating, there's a good chance that it was
in the water not too long ago, right. And then
we have all these kind of column small kind of
heirloom farmers, so there's like locally raised pigs and cows
and that kind of thing. But we take food really
serious here in Charleston, and I think that has helped
(23:32):
elevate our visitors experience here.
Speaker 1 (23:35):
They appreciate it absolutely, and I love that you can
get a good mix of history, like you mentioned, cuisine nature.
I mean, there's really there is so much to do.
We're on a road trip and we planned on maybe
we'll stop here for two or three days, and I'm like,
where can we stay?
Speaker 2 (23:49):
We need to stay longer. There's so much to do.
There really is.
Speaker 6 (23:52):
And I talk to families or people that come here
and they look at it on the map and like, wow,
Charleston's kind of small. There's an x amount of people downtown,
it's only so big. I mean, you can walk the
length of the historical district in about thirty minutes. And
there's so much more. We have these great my gosh,
Barrier islands. You can go out there, you can do kayaks,
you can do nature tours. We have plantations with amazing
(24:14):
history that's fascinating and hard hard to comprehend sometimes, but
we you know, it's our job to tell the story.
But it's also they're beautiful if you look at it
from trees and flowers and wildlife perspective. There's a lot
to see and do here. And then, my gosh, in
the historical district, between the museum homes, the art galleries,
(24:35):
the great food, the shopping, the wonderful hotels, and then
there's golf here. Golf is certainly a big draw. We
have Kiahwa Island Resort not far from here, and that's
where several PGH tournaments have been held. The Ryder Cup
has been held there, and then wild Dunes out on
Alla Palms. They got golf, they got great tennis as well.
(24:56):
So lots of options.
Speaker 1 (24:57):
Here absolutely, So talk to me about Boase Charles Adventure. Right.
Speaker 6 (25:01):
So, this was an idea that I've had kind of
in the back of my head for a while. I
knew that we had great offerings to give to our guests,
the majority of our guests, but families would come in
and they would often have elementary school kids. I want
them to have fun I want them to enjoy Charleston
more than just watching an iPad in the hotel room
or you know, the beach is always great for young kids,
(25:23):
but I want them to get excited about the history
of Charleston. So very collaborative effort. A big group of
us here at Bulldog Tours. We got together, probably a
little over a year ago. We're like, all right, let's
create something really cool for the younger visitors. So we
came up with Bo's Charleston an Adventure. And you buy
(25:44):
this the Adventure and it comes with this little booklet
and it's a scavenger hunt. And with the booklet you
get a stuffed animal. It's a bulldog, and he's ready
for adventures. And you take the bulldog out and you
follow this app of the historical district and you take
his name's Bo Bau or her name is Bo, and
(26:06):
you take Bou around the historical district and you get
pictures taken with Bo, and you try to find clues.
And if you complete all the answers on the scavenger hunt,
you go you come back to our office on Anson
Street and the kids have a prize. We got this
huge it's a fire hunterrant full of kids prizes, and
(26:28):
I love It's one of my favorite parts of my
job is I get to see the kids come in
after they've completed it in their sense of accomplishment. And
these prizes, they're not like PlayStations anything exotic. It's the
equivalent of like the the treasure chest at the dentist.
Speaker 2 (26:45):
Can't get to pick something app but that's exciting.
Speaker 6 (26:47):
And they are so proud of their accomplishment because it
takes some work. They've got to be engaged. And I
think it's so neat to give families opportunity to do
something with the younger kids that you can kind of
put your phones down and the kids have to concentrate
on it and it's geared towards them, and the clues
are all about the kids. We had this, We all
(27:07):
had our kids do this prior, all ages, like all right,
you know, is this too complicated? Is this too easy?
And so we made it kind of for everybody. So
I think the sweet spot would be elementary school kids.
Speaker 1 (27:20):
Yeah, yeah, that's brilliant because I know we a friend
of mine lives here in Charleston and he took us
on a quick walking tour yesterday and they get tired
and they get you know, impatience sometimes. So this is
a win win for parents and kids. So we can
actually enjoy.
Speaker 6 (27:35):
Right, you sure can't. And we the amount of places
and information they could go it's huge. We could certainly
walk kids six miles on this, but we're like, all right,
we have to be sensitive to that. At your own pace.
You've got this map in front of you and it
gives you clues on where to go next, and could
certainly do the first part of it and then go
eat lunch or eat dinner, then go do the other
(27:56):
half of it, what have you, and just come back
to our office when you're done. And the kids get
a prize and they're all happy, and then they get
to keep this stuffed animal as kind of their their
reward for doing thiscavenger hunt, and they get to learn
a little bit about Charleston, which is always a win
for us.
Speaker 2 (28:11):
Absolutely.
Speaker 1 (28:12):
And so your ghost tours are they haunted?
Speaker 6 (28:16):
Absolutely? And I've I don't know, growing up in Charleston,
I always just assumed everybody lived in a haunted city.
But as I got older, I'm like, Okay, this is
fascinating that there's these TV shows about weird things that
happen people's houses, because I remember as a kid, like
their ghost stories all over the place, and you just
knew that, you know, all right, the Thompson's down the street,
(28:38):
their aunt Edna, who used to live on the top floor.
She's still around. She turns a light on and off
every night at eleven o'clock when she goes to bed,
and she's been dead in theory for you know, twenty
five years. And just simple stuff like that. It's not
walls bleeding or heads, you know, spinning around anything you
would see on TV and Hollywood movies, but just simple, yeared,
(29:00):
thought provoking things. And we put together kind of a
fascinating collection of Charleston's best stories. And then what separates
us from other operations is we actually have access to
the most hunted locations in town, and that being the
old City Jail, which was built in eighteen oh two
had housed America's first female serial killer. We have access
(29:22):
to a pre revolutionary dungeon at the old Exchange building.
It's where they used to keep pirates and prisoners and
POWs and revolutionaries, and we take folks down in that,
and then access to the oldest graveyard in Charleston with
burial sites dating back to the sixteen hundreds. And then
kind of our latest ghost tour that we added, gosh,
(29:45):
four years ago, I guess five years ago, is the
ghost tour at the USS Yorktown. It's a World War
two battleship aircraft carrier. Excuse me, world War two aircraft
carrier at Patriots Point. It's a park over a mount
pleasant right across the bridge. But it's a fascinating I
guess venue for lack of better terms, but haunted absolutely.
(30:09):
And I don't care if you're a believer or not.
Take one of the tours and just come with an
open mind. And uh, we had folks experienced stuff and
no walls bleeding, nobody's heads fell off or anything like that,
but kind of converted a lot of folks to believers
over the years.
Speaker 2 (30:23):
That's incredible.
Speaker 1 (30:24):
Well, it's incredible what you've done for Charleston and the
city that you love. Thank you for presenting all of
these tour options. Bose Charleston Adventure. So definitely, families of
all ages should feel like they should visit Charleston.
Speaker 6 (30:39):
Well, I appreciate the opportunity and I'm super excited that
you know, you brought your kids and husband to town
and y'all are going to go do Bo's Charleston Adventure
and hope you'll have a great time.
Speaker 1 (30:48):
And so where can we go for more information on
all of the tours you offer any other recommendations for Charleston.
Speaker 6 (30:55):
And Bulldog tours dot com a lot of information about
our history, food, our ghost tours. Also in an adventure.
There's no way you can do everything in this town.
You're gonna leave here like wishing you had time to
do one or two more things, And that's great. It's
just a great excuse to come back, but see as
much as you can and really just kind of disconnect
and enjoy being here with your family and turn your
(31:15):
phones off and just walk down the street and go
to the parks and watch the birds and look out
onto the harbor and you can see the container ships,
you can see the fort, the island in the middle
of our harbor. That's where the first shots of the
Civil War were fired. And you're surrounded by history. You're
surrounded by incredibly well preserved architectural landmarks, and it's I
(31:36):
think one of the most beautiful places in our country.
If not the world. And then of course the food.
You're gonna walk a lot in Charleston and it's all
calorie free. You're gonna leave here like, oh my gosh,
I'm the same weight as I got here, and I
ate like royalty. So lots of great food here. Try
some of the local favorite recipes. She crab soup, shrimp
and grits, sweet tea, I got fried green tomatoes, I
(31:58):
gots It's endless. The ves here are great. I mean
John's Allen tomatoes and everything. It's just this summer is
a great time of year for vegetables. So yeah, come
here prepared to eat well and just wear your walk
and shoes and have a great experience.
Speaker 1 (32:13):
Thank you so much, John Laverne, Thank you for joining
me today. It was a pleasure speaking with you. I'm
so glad I got to know you and all that
you've done and continue to do for Charleston.
Speaker 6 (32:22):
Thank you for the opportunity.
Speaker 2 (32:23):
Michelle, my pleasure. I'm Michelle Jerson. More coming up in
a few.
Speaker 1 (32:29):
You're listening to Passport Mommy, I'm Michelle Jerson. And we
talked about how incredible the culinary scene is here in
Charleston and I am thrilled to be sitting with two
of the best from Him and Seafood. I'm here with
Eli and Victor Hymen, and this restaurant is legendary. I
think anybody who comes to Charleston knows about Hymen and Seafood.
Speaker 2 (32:47):
Thank you both so much for joining me.
Speaker 1 (32:49):
You're very welcome.
Speaker 7 (32:50):
Yeah, that's pretty legendary. But there's a lot of hype
around this restaurant, tremendous amount of reviews, and we're diligent
about making sure we're never going to be more hype
than delivery. We try to UNDERPROMI and Nova to deliver.
This is my son, Victor, who's one of my partners
along with his brother Tobias. Unfortunately it is not here,
so I am fourth generation Victor and Tobias fifth generation
(33:11):
in these buildings. My great grandfather started Hymen's Hostel Company
in eighteen ninety five buildings over from this building, we're
now seven buildings total on the block. When you're looking
from outside, it looks rather small, deceivingly so, but it's
a three floors, seven buildings, a lot of square footage.
Speaker 2 (33:30):
So you have something for everyone on your menu.
Speaker 1 (33:33):
I was so impressed when I looked at the menu
and I saw kosher, I saw vegan, I saw seafood.
Speaker 2 (33:38):
It's rare. I've never seen that all on one menu.
Speaker 8 (33:41):
The deli portion started with my uncle Aaron in the
mid nineteen eighties, and we've expanded to have a plethora, honestly,
sometimes overwhelmingly too many options. But we get a lot
of families that come in here, whether they're local or
just traveling in, and we want an option for everybody.
It makes sense to have so something that everybody would like,
(34:01):
whether it's a pastrami sandwich, pasta perfectly golden brown shrimp.
We're able to guide the guests into ordering the best option.
And there's combination platters where people can order Schmorgsborg of
a couple different options so they can try it. Glot, kosher,
gluten free menu, vegan menu, seafood menu. The deli is
(34:21):
incredible as well.
Speaker 1 (34:22):
And let me ask you, do you have all different
kitchens preparing like the seafood in one kitchen and the
kosher kitchen somewhere else.
Speaker 7 (34:30):
Actually, the kosher is not cooked at all here. We
wouldn't touch it. God forbid. The rabbi and his wife,
the rabbits and she's actually does a great job. People
ask me how they are presentation. I say, cnus taste
a solid B plus they cook it off premise and
freeze it. When were they first came up with the
idea to do this? I said, you bet a triple wrapper,
(34:51):
triple wrap them. She goes, why double wrap is alaka?
Speaker 2 (34:54):
That's fine?
Speaker 7 (34:54):
I said, nope, Our ovens are super tray, so do
a triple rap so they're triple rapped.
Speaker 1 (35:01):
When you walk in, you feel how homey this restaurant is.
And the fact that the two of you, or and
I'm sure your brother's sister, you know, whoever is here
at the time, the fact that you go to each
table and talk with them really speaks volumes, and I
think that's what people remember as you really make an impression.
The food is excellent, but it's the personalities and it's
(35:21):
the family connection that you bring to us.
Speaker 8 (35:25):
If I can talk about you're talking about the family,
the old school. You know, oftentimes people ask what type
of changes are you going to do in the restaurant.
For those listening, you can't really see the restaurant. It
is super super old school, and I think as more
restaurants are becoming more modern and bougie. I think even
(35:47):
in people are doing it now, but in twenty years
people will continue to come here for nostalgia. People say
it's so warm, it's like walking into my grandma's house.
But that's important to us and we want to keep
it super old school.
Speaker 7 (36:00):
It's more about creating memories. You know, when people are
dining out, you can get good food and good service
and a lot of restaurants, but if you create that
memory that lasts forever. The food and service are wonderful,
and we get that part of the job done I'd
say almost every single meal every day. But the memories
is what we're seeking. And when you're doing that, we're
now seeing generations after generations, and this is come to Charleston.
This is their pilgrimage when they bring their family and
(36:21):
then now their children and grandchildren. It's a great wait
for me to go through my life with a lot
of purpose.
Speaker 1 (36:27):
Thank you so much all that you're doing. Thank you
for having us. Where can we go? I know you
don't take reservation, so we just come up and we
put our.
Speaker 2 (36:36):
Name down and hop on in you can.
Speaker 7 (36:40):
There's oftentimes we're on a very long way, but we're
not always on a wait. There's a misnomer that we're
constantly on a wait. I'd say forty percent of the
year you could walk right in, and so I wanted
to spell that misnomer. We're one of the only restaurants
that I know of. It's a very very large sign outside.
It says if it's over ninety minutes and big letters,
please do not wait, very prominent, and we have about
(37:02):
ten or twelve restaurants and we list there. We're recommending
for people to go to our competition, because honestly, it
makes me nervous when I see all those people outside.
But if we're on a long wait, you're welcome to
come in. Put one person has to come in person.
You're welcome to walk around around the town. When you
get back, let them know you're back. We're not going
to cross you off the list, and you'll be sat
rather quickly once you get back.
Speaker 2 (37:23):
Tell me really quickly where you're located.
Speaker 8 (37:25):
We are in the heart of the historic District in
downtown Charleston, also part of the French Quarter, about a
half a block away from the historic Market Street, in
between King Street and East Bay we're in the heart
of it all.
Speaker 2 (37:37):
Thank you both so much.
Speaker 1 (37:38):
Victor and Eli Hyman, thank you so much for joining
me today on Passport Mommy.
Speaker 2 (37:42):
It's wonderful meeting you.
Speaker 1 (37:43):
And that wraps up Part one of our road trip
to Charleston, South Carolina. Stay tuned next week we are
going to have Part two and then the rest of
our road trip to Savannah and Saint Augustine. Thank you
so much for joining me this week on Passport Mommy.
Speaker 7 (38:00):
No
Welcome to Passport Mommy. I'm your host, Michelle Jerson. This
show is for anyone raising little humans. We feature experts
with tips and advice to enrich the lives of our children.
Mom and dad entrepreneurs tell us their inspiring stories, learn
about products that could make both you and your child's
life easier and more fun, and of course, fellow parents
(00:21):
discuss and laugh about what's happening in their child's world.
Speaker 2 (00:25):
Motherhood is a journey. Thanks for joining me on mine.
Welcome to Passport Mommy.
Speaker 1 (00:30):
I'm Michelle Jerson, and I am so excited to come
to you this week from.
Speaker 2 (00:35):
Charleston, South Carolina.
Speaker 1 (00:37):
My family and I decided to take a last minute
road trip because the kids start school in two weeks,
and we just said, you know what, we are going
to drive south. And so we drove south, and we
made a stop in North Carolina to see a relative,
and now we are in our first big stop, Charleston,
South Carolina. I have a friend who lives in Charleston,
(00:57):
and he's a pretty adventurous guy, so I knew that
this had to be a cool city, but I had
no idea just how incredible this city is. Not only
for its history, but for its culinary scene, for its hospitality,
for its beaches attractions. There is so much to see
and do, and so much wonderful character and people to
(01:19):
meet and restaurants to go to.
Speaker 2 (01:21):
And the restaurants are more than just good food. They
are filled with love, They are filled with character. Everybody
has a story.
Speaker 1 (01:28):
So I'm so thrilled to bring Charleston, South Carolina to
you this week on Passport Mommy. I am going to
bring you interviews with people who run incredible family friendly.
Speaker 2 (01:39):
Activities, those that have to do with.
Speaker 1 (01:41):
Adventure, nature touring companies around the city, and of course.
Speaker 2 (01:45):
The culinary scene.
Speaker 1 (01:46):
I will bring you some of my favorite restaurants that
we discovered while here for breakfast, lunch, or dinner, because really,
you can't go wrong anywhere you eat here in Charleston,
South Carolina. Our first in Charleston was the Magnolia Plantation
and Gardens. And at Magnolia, I spoke with Ivy Gibbs,
(02:07):
director of Preservation and Interpretation.
Speaker 2 (02:10):
So what makes Magnolia so special?
Speaker 3 (02:13):
Magnia, It is special to a lot of people for
a lot of different reasons. Right, That's such a generic
answer to give, and I think if you talk to
anyone on our staff, it's going to be different for
every person. For me in particular, I was born and
raised here in Charleston. There's very few of us left
around these days, and I went on to be a
history major and did my master's degree. I was really
(02:34):
passionate about sharing this story. Not only do we have
the history aspect of our gardens, which is so important
and fundamental, we have the beautiful gardens that people can tour,
we have wildlife goal or we have nature. Every day
you're going to find something to see, whether it's a
new interesting fact about the history of the property, or
a plant that's blooming, or an alligator with a turtle
(02:55):
catching a ride on its back. You never know what
you're going to see here.
Speaker 1 (02:57):
And I love that you offer so many different ways
to see the plantations and gardens. We took a boat
tour and a train tour, and they showed us different
parts of what makes this place so special. My kids
were really engaged on the boat tour, saying alligator, alligator, egret,
and it was really a great learning experience. So I
feel like for those who are lucky enough to live
(03:18):
around here, I bet you get a lot of field
trips and school trips coming here.
Speaker 3 (03:23):
We do. Absolutely we love having kids out to the
gardens or such a variety of things that they can
do here. Captain Steve on the Boat is fantastic with kids,
and the Wildlife tour on the Boat and also our
Nature Train tour great first steps into kind of what
we offer here. I feel like sometimes it's easy growing
up in the low Country to say, oh, I've seen
an egret a million times. But the beauty of bringing
(03:46):
the kids out here for a field trip is they're
getting to see it with an explanation and with intention. Right,
It's not like they're sitting in the backseat of a
car mom's jamming out to some Taylor Swift in the
front seat. They're really intentional about what they're learning, and
they're learning about the ecosystem and why it's so important
for us to be protectors and good stewards of the
environment that we have here.
Speaker 1 (04:05):
Absolutely, so I know that you have a lot coming up.
Tell me about your horticulture team and what they're about
to start doing on the asprey Net installation.
Speaker 3 (04:14):
Yes, our horticulture team is always doing something new in
the gardens and every time you come to Magnolian, no
matter what season it is, you'll see something super cool
in the gardens. And over the next three week our
team is going to be working on individualize and group
art installation pieces based very loosely off ospray nests. When
you come to see them, you might not notice that
(04:36):
they're an ospray nest, but anyone listening here you now
have the inside scoop and they are working within color palettes,
but they're able to be really free and they're able
to use our artistic imagination and be creative, which is
what we want for this team. In the gardens, they
work so tirelessly to make sure it's beautiful for the public,
but we want to make sure that they're able to
get their creative outlet going and having fun in that.
(04:59):
So I'm really excited for that to come. We believe
from what I've heard it's kind of top secret information.
It will be installed in the next two to three weeks,
So if you are coming to see us after Labor Day,
kind of the second week of September, you'll start seeing
them go up. And it's very rare for us to
do an installation this late into the summer season, because
(05:21):
in Charleston you really only have two seasons. You have
hot and then hotter, and we're coming to the end
of that hotter season. So it's very rare for us
to do an installation here. But we just finished our
three month run of Nature Pop, which was a lego installation,
So we're really excited to kind of have this beautiful
window that we don't often get to have to do
a new art installation in the gardens.
Speaker 2 (05:42):
That's really neat.
Speaker 1 (05:43):
So would you say that now it's like a really
good time to visit Charleston because the hotter than hot
season is over.
Speaker 2 (05:49):
Yeah.
Speaker 3 (05:50):
I mean, I personally was born in the wrong city, right, Like,
I think that sometimes Charleston's a little too hot for me.
But there's never a bad time to visit Charles. If
you're coming in the summer, the beaches are a great
place to flock. If you're coming in the fall or
the spring, the gardens are beautiful. It's so nice to
get out and walk around. And if you're coming in
the winter month, the gardens here at Magnoia are absolutely
(06:12):
stunning and we have some really incredible activities in Charleston.
Charleston has the oldest museum in the United States, so
you can go visit that. It's heated and air conditioned,
so that's always a fun option. But yeah, there's never
a bad time to visit Magnoia. I love the fall.
I'm a fall person in general, in a winter person,
so I love kind of the fourth quarter of the year.
(06:33):
I once football season starts, but there's never a bad
time to visit. But coming in the next few weeks
this year will be absolutely incredible.
Speaker 1 (06:40):
And you have something really fun in October that has
to do with the wine.
Speaker 3 (06:44):
Yes, so we do have Autumn on the Ashley, which
is an event that's had many iterations throughout the years,
and this year we are really excited. That is going
to be a wine stroll on October twenty fifth, and
that is a two and a half hour experience in
the gardens where you get wine and light bites at
Golden Hour. You get a tour of the gardens at
(07:05):
a time of day that you don't often get to see.
They'll be live music and it's a chance to not
only come out maybe with your partner, but with a
group of girlfriends and just really enjoy the gardens at
a time of year where it's so nice to be
outside in the evening time and just gather together as friends.
Speaker 1 (07:21):
Absolutely, and something that I saw which if I lived
here I would be attending is yoga and pilates and
like so many different things here in the gardens have fun.
Speaker 3 (07:30):
Yeah, we love our workshop series here. We have so
many events that are happening. So we have yoga, pilates.
I believe we have two different types of yoga. There's
like a deep stretch for those of us who are beginners,
and then there's a more high level class and that's
really exciting because you're under the historic live oak trees.
You're one with nature. This month that's been hot yoga
(07:50):
courtesy of mother Nature, but it will turn really beautiful
the farther into the year we get. We offer Majong
Majong one on one classes, so if you've never played,
you can come out and learn to play, which is
super fun. And then if you know how to play,
you can come out to Majong open play where reprovide
everything you need to play with your girlfriends. Such a
great way to find a new community. We have done
(08:11):
two series before the one we're doing in October, and
we had the same people come over and over, so
you were able to create a really nice community. I
personally played every week and I loved it so much.
I bought a Majong set, and we also offer discounts
if you come and want to buy your Majong set.
But that's not all we do. We do candle making,
gulla doll making, sweet grass basket classes where you get
(08:33):
to take home your own sweet grass basket or if
you're like me and you can't make the basket, you
end up with a really nice coaster. And also super
cool things are coming down the line, like making your
own perfume.
Speaker 2 (08:44):
That's really neat.
Speaker 1 (08:45):
I love that, and that's what I think I love
about Charleston at least, but I've seen so far, it's
like you're here, you have the city vibe, but then
you also are not far from gorgeous nature like this
and being able to just detach, unwind and meet other
girlfriends and meet people and just chill out.
Speaker 3 (09:02):
Absolutely, I've always said that Charleston has something for everyone,
whether you are just graduating college and you're looking for
that night life and young twenties vibe, or you're a
new parent and you're looking for a community of people
to love you and support you, or you're retiring and
you're looking for a place to relax and go out
and go dancing in the evenings. We have something for
(09:22):
everyone here. And what I really love about Magnoia is
we have these classes geared towards girlfriends or groups of adults,
but we also have so many classes for children because
we know that as important as it is for them
to be in the classroom, learning, spending time with their family,
it's also important to get outdoors and there's nowhere better
to do it than here at Magnoia.
Speaker 1 (09:40):
Absolutely, and I bet you have a lot of homeschooling
groups who come here as well. And I mean, this
is just such a great place and it's a great,
like you said, in person learning experience. I highly recommend
for kids of all ages and adults both we will
all learn. And so where can we go from more
information on all of the activities and all of the
upcoming events here at Magnolia Plantation and Gardens.
Speaker 3 (10:03):
Yeah, we have events happening all the time. We do
see a lot of homeschool families. We have a homeschool
discount for our membership program, so you can come out
every day if that's what you'd like to do. We
also do a Sensory Friendly Hour for our friends who
need a little bit of a quiet visit once a month,
and we all are also doing Magnolia Story strolls for
our younger friends from pre k to five years old
(10:23):
and they'll get to read a book, go through the
wildlife center, take a walk through the gardens to do
a hands on activity. So we definitely have things geared
towards people of every age and in terms of what
you can where you can go to find out what
we're doing. Our social media is a great place. Our
website is the best place to go and find out
what's happening. There's a wealth of information there. Or you
can reach out to us, send us a DM, send
(10:44):
us an email, call us on the landline if that's
your thing to do in life. And we're so happy
to talk to you and share what we do here
because we love to see the public coming and we
love to share what we do here with everyone.
Speaker 1 (10:56):
Thank you so much, Ivy Gives, Director of Preservation and Interpretation,
and thank you so much for having us here today.
Speaker 3 (11:02):
Thank you so much, and I hope you enjoy the
rest of your trip.
Speaker 2 (11:04):
Thank you.
Speaker 1 (11:05):
I'm Michelle Jurson the Passport Mommy. Coming up next, we
are going to check out one of the hottest biscuit
places in town. You're listening to Passport Mommy. I'm Michelle
Jurson and I'm here with Carrie Moury. She is the
founder of Callie's Hot Little Biscuits. Thank you so much
for having us in today for breakfast.
Speaker 4 (11:24):
Absolutely thanks for coming down to have a biscuit with me.
Speaker 2 (11:28):
So this place is amazing.
Speaker 1 (11:29):
We're here in the middle of downtown Charleston and this
is the perfect little spot to come in for a
quick breakfast.
Speaker 2 (11:35):
How did you start.
Speaker 4 (11:36):
We're in our twentieth year business and we started as
a mail order only biscuit company with only one.
Speaker 5 (11:43):
Flavor of biscuits.
Speaker 4 (11:45):
And if you can imagine two thousand and five, selling
biscuits on the internet was not a thing that.
Speaker 5 (11:50):
Was going to make a viable business.
Speaker 4 (11:53):
I was also raising young babies and really that was
my main focus, and this was somewhat of a side hustle.
Speaker 5 (11:58):
So I just had a lot of.
Speaker 4 (11:59):
Time to slowly grow it and think about, like, what
are the other ways that I could market in and
I wrote.
Speaker 5 (12:07):
A cookbook and did a blog.
Speaker 4 (12:09):
And did all the things that people did in the
early two thousands, and that resulted.
Speaker 5 (12:15):
In a book tour.
Speaker 4 (12:16):
And when I went on the book tour, everyone kept
saying to me, Oh, I'm coming to visit Charleston, where
can we get your biscuits hot when we come to visit?
And I didn't have a solution for that problem. I
also wanted a way to give the people an experience, right,
and so I figured if I created a frick and mortar,
(12:36):
that would give them a window into the look and
the feel and the esthetic of Calli's, and hopefully they
would come in and eat and love it so much
that when they went home, they'd either order online or
get it in.
Speaker 5 (12:48):
A grocery store. So and that was.
Speaker 4 (12:51):
That was eleven years ago, which is celebrated our eleventh
year here on King Street. So its a lot has changed,
but we still made the biscuits by hand. We are
much more widely available.
Speaker 5 (13:03):
You can get them in Whole.
Speaker 4 (13:04):
Foods nationwide and three flavors in the freezer section.
Speaker 2 (13:08):
So I can get them back into your y.
Speaker 4 (13:10):
You can, and you can also get our pimento cheese
dip in all Northeast Whole Foods as well, and then
we have a lot of really great locally owned one
two and you know, ten to twenty plus spots where
you can get our products as well all over the country,
so it's not just in the South anymore.
Speaker 2 (13:31):
Oh, that's amazing.
Speaker 1 (13:32):
And the fact that they're in Whole Foods, they must
have some good ingredients, and.
Speaker 5 (13:35):
They have great ingredients.
Speaker 4 (13:37):
Biscuits to Cali's means, you know, really great flour. We
normally use salted butter, we use free and cheese was
always my mom Cali's secret, and whole buttermilk, and then
from there you can add just about anything. So it's
kind of like a blank canvas. You can do sweet,
you can do savory, you can keep it classic and
then build a sandwich.
Speaker 5 (13:56):
And the possibilities are really endless.
Speaker 2 (13:58):
What are some of the options that we can order here?
Speaker 4 (14:01):
Yes, so you can get everything in this store that
you can get on our website at Cali's Biscuits or
in a lot of cases at the stores that carry us.
Speaker 5 (14:09):
So we have our biscuits are little because.
Speaker 4 (14:12):
I grew up on a small biscuit. My grandmother always
said they're more tender they bake better. They're just down
pillows that melt in your mouth.
Speaker 5 (14:24):
So our hot little biscuits come in many flavors. We
have the classic buttermilk, We have sharp cheddar, we have
cheese and chive.
Speaker 4 (14:34):
We have shortcake, cinnamon and country ham, which is actually
the biscuit that I started the business with. So and
then in addition to that, you can get bigger buttermilk
biscuit sandwiches like bacon, egg and cheese, sausage, egg and pimento,
fried chicken, multiple ways, Blt's goat, cheese.
Speaker 5 (14:53):
Arugula and jam. And then we always have a special.
Speaker 4 (14:56):
So today our special is a pair of our cheese
and chive with our delicious diff potato chips and cucumbers.
Like wow, our play on like a cucumber high tea sandwich.
Speaker 2 (15:08):
That's amazing. And I love you can get sweet, you
could get savory. I love that you can mix and match.
Speaker 1 (15:13):
I mean you have one special three for six dollars,
so you get to try a bunch of them.
Speaker 5 (15:16):
That's right, that's right, and it's great for the kiddos.
Speaker 4 (15:19):
We did birthday biscuits when anybody comes in for their
birthday or any kind of celebration.
Speaker 5 (15:26):
You know, we obviously have all the drinks, great.
Speaker 4 (15:29):
Coffee, sweet tea, but we also make sausage, gravy and biscuits,
which people go crazy for. And we slow cook our
grits overnight so they're super creamy, and then you can
add them into a biscuit bowl, which is just biscuit
dough that we've made into the bowl and so you
could eat it and you can add any of the accoutrements,
(15:50):
all the cheeses, the meats, all the things.
Speaker 2 (15:53):
That is absolutely amazing.
Speaker 1 (15:55):
And so you've been in business here in Charleston in
your brick and mortar for eleven years, she said.
Speaker 4 (16:01):
This restaurant's been in business for eleven years, but the
business is a business for twenty.
Speaker 2 (16:07):
Years, right, amazing. So what's next?
Speaker 5 (16:09):
Oh, you know, I think we're just continuing on. We
don't have any.
Speaker 4 (16:15):
Massive expansion plans. We're working really hard on trying to
get into some more grocery stores to broaden our footprint
so that other people in other parts of the country
can experience us. But we're just working on being the
best biscuit company in America. Callie started the business with
me in two thousand and five and quickly realized that
(16:37):
that was not what she wanted to do. And I
think I'm really grateful to her because she inspired me
to start this and I don't know that I would
have done it without her, but you know it is.
It was my dream, and I think when you're an entrepreneur,
you have to have that passion. And she she didn't
understand it. She grew up with biscuits being made in
(16:58):
her house three times a day, so if biscuits were
served at every meal, and our country has a different lifestyle, right,
so everybody's on the go, and so we're making these
biscuits for you so that you can hopefully have family
connections and celebrate, follow the milestones and the traditions and
without the headache of doing it.
Speaker 2 (17:21):
Callie's Hot Little Biscuits.
Speaker 1 (17:22):
Thank you so much, Carrie Morey for joining me today
and for having us in.
Speaker 5 (17:27):
So glad that you came in and thank you for
such kind words.
Speaker 4 (17:30):
And we would love to see all the families in
Charleston at Hot Little Biscuit.
Speaker 1 (17:36):
Thank you so much. I'm Michelle Jerson. We're coming up
in a few you're listening to Passport Mommy. I'm Michelle Jerson,
and We've had such a fun time so far in Charleston,
and I figured I had to have John Leverne on
the show because there is no person I have met
here so far who knows more about Charleston and who
has been more involved in the tourism industry and sustainable
(17:58):
tourism model than John.
Speaker 2 (18:01):
He is the founder of Bulldog Tours.
Speaker 1 (18:03):
He started the business in two thousand and one as
a hobby with the goal of preserving his hometown and
has since raised over millions of dollars for local preservation efforts. John,
thank you so much for joining me today.
Speaker 6 (18:17):
Thank you for the opportunity.
Speaker 2 (18:19):
My pleasure.
Speaker 1 (18:20):
So talk to me a little bit about your background.
Speaker 2 (18:23):
Born and bred.
Speaker 6 (18:25):
I was born here long time ago and been in
love with the city my entire life for different reasons,
for history, for the beaches, for the nightlife, for whatever reason.
Now I just think it's a great place to work
and raise my family at this point in life. But
been a longtime fan for over five.
Speaker 1 (18:45):
Decades, so yes, I can see why. So let's talk
first about Bulldog Tours.
Speaker 6 (18:50):
What do you offer, right, So we offer a variety
of walking tours here in Charleston, history, food, ghost tours,
pub tours, and with that we do a lot of
school groups as well. I think it's kind of our
responsibility to get kids excited about history and get excited
about their hometown. And we get kids from outside of
(19:12):
Charleston as well. But Charleston's got an endless amount of
history and content and things for these kids to see.
So whether it's pirates, we're talking about, the Revolutionary War,
civil War, you can go out to Fort Sumter and
go to Fort Moultrie and the plantations and great parks,
downtown and architecture. It's just an endless supply of great
(19:34):
things to teach kids and get them excited. And it's
a very walkable city as well, which helps when you're
navigating places to take kids.
Speaker 5 (19:43):
You just walk everywhere.
Speaker 6 (19:44):
Park one time, get out, and off you go.
Speaker 1 (19:46):
Yes, And I was looking at the science downstairs of
all of the tours you offer, and I noticed that
the tours are broken up and they say, okay, this
one's about eight to ten blocks, because you can really
get a lot in not and you don't have to
be exhausted.
Speaker 6 (20:00):
Did walking right, which is one of the beauties of
what we do and where our office is located right
near this Old City Market. We're kind of right in
the middle of the historical district, so any which way
we go, we are surrounded by history and great things
to talk about. But we have history tours every day.
They leave from the Mills House hotel down the street,
(20:22):
but great kind of introduction to Charleston. And then ghost
tours at night. We have access to some of the
most haunted locations in town, like the Old City Jail,
a pre revolutionary dungeon, the oldest graveyard in town. And
that's great for entertainment for families or you know, couples
or anybody. We get all types of people that love
(20:42):
those tours. And then we're one of the first food
tour operators in the country, which has been just so
rewarding to talk about the history of Low Country cuisine
because we have something to offer that most destinations don't. One,
we grow the vast major already of all of our
vegetables are grown here in Charleston, and fruits. We have
(21:04):
long hot summer see and grow stuff for a very
long time. We have the ocean and these rivers right
out and one of our most popular options is our
food tours. Which we were one of the first food
tour companies in the United States. Started this my gosh,
eighteen years ago, and I knew all along that our
food history was very rich and that our food was
(21:25):
better than any other place I'd ever been in my life.
And as I studied up for the food tours and
creating all this, it became very apparent that not every
place out there they have access to amazing ingredients like
we do. We have long, hot summer, so we can
grow this incredible array of vegetables and fruits year round.
We have rivers and creeks and the ocean, you know,
(21:48):
in our back door here, so we have access to
fresh seafood every single day. And then right outside the
downtown Charleston we have all these great like small farms,
so access to beef and chickens and a variety of
different you know, proteins, and put all that together and
these amazing recipes kind of a blend of who we
(22:08):
are historically being, you know, the British settlers, the Native Americans,
the enslaved Africans, the French Juguernots, the Irish Catholics that
came here, the German Lutherans. Put all that together and
you get low country cuisine that we all know and love.
I know. That's a big reason why people come to Charleston.
It is because of the food, and we have restaurants
(22:28):
that are phenomenal and we have I think it's more
James Beard Award winning chefs per capita than any other
city in the United States.
Speaker 1 (22:36):
We ate at Church and Union last night and that
was phenomenal. I mean, just how they blend the ingredients
and then when we asked the server what's in this,
and I mean he knew it down to the sea.
Speaker 2 (22:47):
And the food scene here really is incredible.
Speaker 6 (22:49):
It is, and it's neat to get involved with the
restaurants and talk to the chefs like where do all
your ingredients? Where do you get that? And let them
shop at the local farmers market and some of the
restaurants they've even got so far they have their own
farms outskirts of town. So vegetables that are on your plate,
there's a good chance that they were in the ground
the day before, certainly a couple of days prior. And
(23:10):
then my gosh, with the oceans and creeks and rivers
around here, you know, the shrimp on your plate the fish,
whatever you're eating, there's a good chance that it was
in the water not too long ago, right. And then
we have all these kind of column small kind of
heirloom farmers, so there's like locally raised pigs and cows
and that kind of thing. But we take food really
serious here in Charleston, and I think that has helped
(23:32):
elevate our visitors experience here.
Speaker 1 (23:35):
They appreciate it absolutely, and I love that you can
get a good mix of history, like you mentioned, cuisine nature.
I mean, there's really there is so much to do.
We're on a road trip and we planned on maybe
we'll stop here for two or three days, and I'm like,
where can we stay?
Speaker 2 (23:49):
We need to stay longer. There's so much to do.
There really is.
Speaker 6 (23:52):
And I talk to families or people that come here
and they look at it on the map and like, wow,
Charleston's kind of small. There's an x amount of people downtown,
it's only so big. I mean, you can walk the
length of the historical district in about thirty minutes. And
there's so much more. We have these great my gosh,
Barrier islands. You can go out there, you can do kayaks,
you can do nature tours. We have plantations with amazing
(24:14):
history that's fascinating and hard hard to comprehend sometimes, but
we you know, it's our job to tell the story.
But it's also they're beautiful if you look at it
from trees and flowers and wildlife perspective. There's a lot
to see and do here. And then, my gosh, in
the historical district, between the museum homes, the art galleries,
(24:35):
the great food, the shopping, the wonderful hotels, and then
there's golf here. Golf is certainly a big draw. We
have Kiahwa Island Resort not far from here, and that's
where several PGH tournaments have been held. The Ryder Cup
has been held there, and then wild Dunes out on
Alla Palms. They got golf, they got great tennis as well.
(24:56):
So lots of options.
Speaker 1 (24:57):
Here absolutely, So talk to me about Boase Charles Adventure. Right.
Speaker 6 (25:01):
So, this was an idea that I've had kind of
in the back of my head for a while. I
knew that we had great offerings to give to our guests,
the majority of our guests, but families would come in
and they would often have elementary school kids. I want
them to have fun I want them to enjoy Charleston
more than just watching an iPad in the hotel room
or you know, the beach is always great for young kids,
(25:23):
but I want them to get excited about the history
of Charleston. So very collaborative effort. A big group of
us here at Bulldog Tours. We got together, probably a
little over a year ago. We're like, all right, let's
create something really cool for the younger visitors. So we
came up with Bo's Charleston an Adventure. And you buy
(25:44):
this the Adventure and it comes with this little booklet
and it's a scavenger hunt. And with the booklet you
get a stuffed animal. It's a bulldog, and he's ready
for adventures. And you take the bulldog out and you
follow this app of the historical district and you take
his name's Bo Bau or her name is Bo, and
(26:06):
you take Bou around the historical district and you get
pictures taken with Bo, and you try to find clues.
And if you complete all the answers on the scavenger hunt,
you go you come back to our office on Anson
Street and the kids have a prize. We got this
huge it's a fire hunterrant full of kids prizes, and
(26:28):
I love It's one of my favorite parts of my
job is I get to see the kids come in
after they've completed it in their sense of accomplishment. And
these prizes, they're not like PlayStations anything exotic. It's the
equivalent of like the the treasure chest at the dentist.
Speaker 2 (26:45):
Can't get to pick something app but that's exciting.
Speaker 6 (26:47):
And they are so proud of their accomplishment because it
takes some work. They've got to be engaged. And I
think it's so neat to give families opportunity to do
something with the younger kids that you can kind of
put your phones down and the kids have to concentrate
on it and it's geared towards them, and the clues
are all about the kids. We had this, We all
(27:07):
had our kids do this prior, all ages, like all right,
you know, is this too complicated? Is this too easy?
And so we made it kind of for everybody. So
I think the sweet spot would be elementary school kids.
Speaker 1 (27:20):
Yeah, yeah, that's brilliant because I know we a friend
of mine lives here in Charleston and he took us
on a quick walking tour yesterday and they get tired
and they get you know, impatience sometimes. So this is
a win win for parents and kids. So we can
actually enjoy.
Speaker 6 (27:35):
Right, you sure can't. And we the amount of places
and information they could go it's huge. We could certainly
walk kids six miles on this, but we're like, all right,
we have to be sensitive to that. At your own pace.
You've got this map in front of you and it
gives you clues on where to go next, and could
certainly do the first part of it and then go
eat lunch or eat dinner, then go do the other
(27:56):
half of it, what have you, and just come back
to our office when you're done. And the kids get
a prize and they're all happy, and then they get
to keep this stuffed animal as kind of their their
reward for doing thiscavenger hunt, and they get to learn
a little bit about Charleston, which is always a win
for us.
Speaker 2 (28:11):
Absolutely.
Speaker 1 (28:12):
And so your ghost tours are they haunted?
Speaker 6 (28:16):
Absolutely? And I've I don't know, growing up in Charleston,
I always just assumed everybody lived in a haunted city.
But as I got older, I'm like, Okay, this is
fascinating that there's these TV shows about weird things that
happen people's houses, because I remember as a kid, like
their ghost stories all over the place, and you just
knew that, you know, all right, the Thompson's down the street,
(28:38):
their aunt Edna, who used to live on the top floor.
She's still around. She turns a light on and off
every night at eleven o'clock when she goes to bed,
and she's been dead in theory for you know, twenty
five years. And just simple stuff like that. It's not
walls bleeding or heads, you know, spinning around anything you
would see on TV and Hollywood movies, but just simple, yeared,
(29:00):
thought provoking things. And we put together kind of a
fascinating collection of Charleston's best stories. And then what separates
us from other operations is we actually have access to
the most hunted locations in town, and that being the
old City Jail, which was built in eighteen oh two
had housed America's first female serial killer. We have access
(29:22):
to a pre revolutionary dungeon at the old Exchange building.
It's where they used to keep pirates and prisoners and
POWs and revolutionaries, and we take folks down in that,
and then access to the oldest graveyard in Charleston with
burial sites dating back to the sixteen hundreds. And then
kind of our latest ghost tour that we added, gosh,
(29:45):
four years ago, I guess five years ago, is the
ghost tour at the USS Yorktown. It's a World War
two battleship aircraft carrier. Excuse me, world War two aircraft
carrier at Patriots Point. It's a park over a mount
pleasant right across the bridge. But it's a fascinating I
guess venue for lack of better terms, but haunted absolutely.
(30:09):
And I don't care if you're a believer or not.
Take one of the tours and just come with an
open mind. And uh, we had folks experienced stuff and
no walls bleeding, nobody's heads fell off or anything like that,
but kind of converted a lot of folks to believers
over the years.
Speaker 2 (30:23):
That's incredible.
Speaker 1 (30:24):
Well, it's incredible what you've done for Charleston and the
city that you love. Thank you for presenting all of
these tour options. Bose Charleston Adventure. So definitely, families of
all ages should feel like they should visit Charleston.
Speaker 6 (30:39):
Well, I appreciate the opportunity and I'm super excited that
you know, you brought your kids and husband to town
and y'all are going to go do Bo's Charleston Adventure
and hope you'll have a great time.
Speaker 1 (30:48):
And so where can we go for more information on
all of the tours you offer any other recommendations for Charleston.
Speaker 6 (30:55):
And Bulldog tours dot com a lot of information about
our history, food, our ghost tours. Also in an adventure.
There's no way you can do everything in this town.
You're gonna leave here like wishing you had time to
do one or two more things, And that's great. It's
just a great excuse to come back, but see as
much as you can and really just kind of disconnect
and enjoy being here with your family and turn your
(31:15):
phones off and just walk down the street and go
to the parks and watch the birds and look out
onto the harbor and you can see the container ships,
you can see the fort, the island in the middle
of our harbor. That's where the first shots of the
Civil War were fired. And you're surrounded by history. You're
surrounded by incredibly well preserved architectural landmarks, and it's I
(31:36):
think one of the most beautiful places in our country.
If not the world. And then of course the food.
You're gonna walk a lot in Charleston and it's all
calorie free. You're gonna leave here like, oh my gosh,
I'm the same weight as I got here, and I
ate like royalty. So lots of great food here. Try
some of the local favorite recipes. She crab soup, shrimp
and grits, sweet tea, I got fried green tomatoes, I
(31:58):
gots It's endless. The ves here are great. I mean
John's Allen tomatoes and everything. It's just this summer is
a great time of year for vegetables. So yeah, come
here prepared to eat well and just wear your walk
and shoes and have a great experience.
Speaker 1 (32:13):
Thank you so much, John Laverne, Thank you for joining
me today. It was a pleasure speaking with you. I'm
so glad I got to know you and all that
you've done and continue to do for Charleston.
Speaker 6 (32:22):
Thank you for the opportunity.
Speaker 2 (32:23):
Michelle, my pleasure. I'm Michelle Jerson. More coming up in
a few.
Speaker 1 (32:29):
You're listening to Passport Mommy, I'm Michelle Jerson. And we
talked about how incredible the culinary scene is here in
Charleston and I am thrilled to be sitting with two
of the best from Him and Seafood. I'm here with
Eli and Victor Hymen, and this restaurant is legendary. I
think anybody who comes to Charleston knows about Hymen and Seafood.
Speaker 2 (32:47):
Thank you both so much for joining me.
Speaker 1 (32:49):
You're very welcome.
Speaker 7 (32:50):
Yeah, that's pretty legendary. But there's a lot of hype
around this restaurant, tremendous amount of reviews, and we're diligent
about making sure we're never going to be more hype
than delivery. We try to UNDERPROMI and Nova to deliver.
This is my son, Victor, who's one of my partners
along with his brother Tobias. Unfortunately it is not here,
so I am fourth generation Victor and Tobias fifth generation
(33:11):
in these buildings. My great grandfather started Hymen's Hostel Company
in eighteen ninety five buildings over from this building, we're
now seven buildings total on the block. When you're looking
from outside, it looks rather small, deceivingly so, but it's
a three floors, seven buildings, a lot of square footage.
Speaker 2 (33:30):
So you have something for everyone on your menu.
Speaker 1 (33:33):
I was so impressed when I looked at the menu
and I saw kosher, I saw vegan, I saw seafood.
Speaker 2 (33:38):
It's rare. I've never seen that all on one menu.
Speaker 8 (33:41):
The deli portion started with my uncle Aaron in the
mid nineteen eighties, and we've expanded to have a plethora, honestly,
sometimes overwhelmingly too many options. But we get a lot
of families that come in here, whether they're local or
just traveling in, and we want an option for everybody.
It makes sense to have so something that everybody would like,
(34:01):
whether it's a pastrami sandwich, pasta perfectly golden brown shrimp.
We're able to guide the guests into ordering the best option.
And there's combination platters where people can order Schmorgsborg of
a couple different options so they can try it. Glot, kosher,
gluten free menu, vegan menu, seafood menu. The deli is
(34:21):
incredible as well.
Speaker 1 (34:22):
And let me ask you, do you have all different
kitchens preparing like the seafood in one kitchen and the
kosher kitchen somewhere else.
Speaker 7 (34:30):
Actually, the kosher is not cooked at all here. We
wouldn't touch it. God forbid. The rabbi and his wife,
the rabbits and she's actually does a great job. People
ask me how they are presentation. I say, cnus taste
a solid B plus they cook it off premise and
freeze it. When were they first came up with the
idea to do this? I said, you bet a triple wrapper,
(34:51):
triple wrap them. She goes, why double wrap is alaka?
Speaker 2 (34:54):
That's fine?
Speaker 7 (34:54):
I said, nope, Our ovens are super tray, so do
a triple rap so they're triple rapped.
Speaker 1 (35:01):
When you walk in, you feel how homey this restaurant is.
And the fact that the two of you, or and
I'm sure your brother's sister, you know, whoever is here
at the time, the fact that you go to each
table and talk with them really speaks volumes, and I
think that's what people remember as you really make an impression.
The food is excellent, but it's the personalities and it's
(35:21):
the family connection that you bring to us.
Speaker 8 (35:25):
If I can talk about you're talking about the family,
the old school. You know, oftentimes people ask what type
of changes are you going to do in the restaurant.
For those listening, you can't really see the restaurant. It
is super super old school, and I think as more
restaurants are becoming more modern and bougie. I think even
(35:47):
in people are doing it now, but in twenty years
people will continue to come here for nostalgia. People say
it's so warm, it's like walking into my grandma's house.
But that's important to us and we want to keep
it super old school.
Speaker 7 (36:00):
It's more about creating memories. You know, when people are
dining out, you can get good food and good service
and a lot of restaurants, but if you create that
memory that lasts forever. The food and service are wonderful,
and we get that part of the job done I'd
say almost every single meal every day. But the memories
is what we're seeking. And when you're doing that, we're
now seeing generations after generations, and this is come to Charleston.
This is their pilgrimage when they bring their family and
(36:21):
then now their children and grandchildren. It's a great wait
for me to go through my life with a lot
of purpose.
Speaker 1 (36:27):
Thank you so much all that you're doing. Thank you
for having us. Where can we go? I know you
don't take reservation, so we just come up and we
put our.
Speaker 2 (36:36):
Name down and hop on in you can.
Speaker 7 (36:40):
There's oftentimes we're on a very long way, but we're
not always on a wait. There's a misnomer that we're
constantly on a wait. I'd say forty percent of the
year you could walk right in, and so I wanted
to spell that misnomer. We're one of the only restaurants
that I know of. It's a very very large sign outside.
It says if it's over ninety minutes and big letters,
please do not wait, very prominent, and we have about
(37:02):
ten or twelve restaurants and we list there. We're recommending
for people to go to our competition, because honestly, it
makes me nervous when I see all those people outside.
But if we're on a long wait, you're welcome to
come in. Put one person has to come in person.
You're welcome to walk around around the town. When you
get back, let them know you're back. We're not going
to cross you off the list, and you'll be sat
rather quickly once you get back.
Speaker 2 (37:23):
Tell me really quickly where you're located.
Speaker 8 (37:25):
We are in the heart of the historic District in
downtown Charleston, also part of the French Quarter, about a
half a block away from the historic Market Street, in
between King Street and East Bay we're in the heart
of it all.
Speaker 2 (37:37):
Thank you both so much.
Speaker 1 (37:38):
Victor and Eli Hyman, thank you so much for joining
me today on Passport Mommy.
Speaker 2 (37:42):
It's wonderful meeting you.
Speaker 1 (37:43):
And that wraps up Part one of our road trip
to Charleston, South Carolina. Stay tuned next week we are
going to have Part two and then the rest of
our road trip to Savannah and Saint Augustine. Thank you
so much for joining me this week on Passport Mommy.
Speaker 7 (38:00):
No
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