The people and tales of the Lowcountry's water highway appear on public television Thursday in a film by a Charleston-based documentary group.
"Slow Ride: The Life and Times along the S.C. Intracoastal Waterway" will be shown at 10 p.m. on ETV's Southern Lens program. It's a production by the Center for Documentary at the College of Charleston.
The documentary traces the 235 miles of the channel through the creeks and estuaries of South Carolina, from "The Ditch" behind Myrtle Beach to Hilton Head.
It includes passages about exploring for old rice chimneys in the Santee River delta and a day with a family on secluded Goat Island behind Isle of Palms. There also are shots from the college's land at the waterway-front Dixie Plantation near Hollywood.
The waterway is a 3,000-mile-long inshore navigation route along the Eastern Seaboard that protects boats and ships from offshore hazards.
The film premiered at the S.C. Aquarium last week as part of an announcement about the center's next documentary, a look at the inter-connected water resources of South Carolina, North Carolina and Georgia.
The growing demand on that water has the state's grappling with Western states-style "water wars" issues. The aquarium is partnering with the center on the effort.
- The (Charleston) Post and Courier
Contestants getting their pig on Saturday
SALLEY - Professional competition eaters are coming to Salley on Saturday - and it's not for Thanksgiving leftovers.
For the first time in its 43-year history, the annual Chitlin' Strut Festival will host a World Championship Chitlin' Eating Contest.
According to Salley Mayor Bob Salley, the festival garnered the attention of the World League of Competitive Eaters last year, and this year the eating is on.
Five or six professional eaters are expected for the competition, which starts at 1 p.m. They will be competing for a $1,000 prize. Among confirmed competitors: reigning World Champion Overall, Dale "Mouth of the South" Boone of Atlanta, who has eight years of experience of Pro-Level Competitive Eating.
Each competitor will start with a 1-pound plate of chitlins, or pig intestines. It is anticipated each will consume 4 to 5 pounds of chitlins.
For a schedule of events and directions, visit www.chitlinstrut.com.
- Aiken Standard