Here's hoping for another musical visit with Bluffton native Kurtis Rivers in the future

843-757-3855September 3, 2013 

One day, a lucky one for me and Bluffton music lovers, Kurtis Rivers walked into my store. Kurtis grew up in Bluffton and Hardeeville. He now spends part of the year in Boston, where he teaches.

Kurtis moved to Boston in the 1970s. In 1979, he enrolled at Berklee School of Music. While attending school he played in many of Boston's jazz clubs. Kurtis plays one of my favorite instruments the saxophone.

Kurtis has performed and recorded with many jazz greats. Esperanza Spalding played bass with his band while she was a student in Boston. When not teaching or touring Kurtis plays with various groups to hone his craft.

Once in a blue moon he plays for me in Bluffton at my store on the porch with a group of his friends to the delight of all. He also has played at several private parties in the area. Since he is so busy I feel honored to have him take the time to entertain for us. If he has another visit home, I'll let you know. You will enjoy his music very much.

  • I have met many interesting people because of my store. One day not long ago Gerald Campbell came in and asked me if I knew where the Methodist Parsonage was. He meant the "old" one, not the new on Boundary Street.

  • His grandfather was Julius Franklin Campbell who served as minister to the Methodist Church from 1922 to 1924. It was the Rev. Campbell's first charge. Gerald has come to Bluffton several times to find out more about the church, and this day was very special to his family.

    He had brought his father with him that day because his father was celebrating his 90th birthday. His father had been born in the parsonage in 1923 and he wanted to see it.

    His father's name is Guilford Campbell. The midwife who delivered him was Mrs. Jane Guilford who lived across the street in the Guilford -- Graves House. He was named after Mrs. Guilford because his mother and father admired her so much.

    I told them that the old parsonage had been sold to Martha Crapse and had been moved to Confederate Avenue. Just as I was giving them directions to the where it was up drove Pressly Giltner. Pressly, Pierce and Pearl Giltner are now in residence at the old parsonage and love being there. It was a magic moment for the elder Mr. Campbell.

    Pressly invited them to follow her and invited them to come inside and see what the house was now like.

    Well I can truly say that the day was a grand success for the Campbell Family. They even got to meet my granddaughter whose name is Campbell, no relation to them. Wouldn't it be wonderful if we all got our wishes filled in such a charming, innocent way? It was a really great day for all of us.

  • Join us from 6 to 8 p.m. Sept. 16 for Yappy Hour at Vineyard 55 on Calhoun Street. Friendly dogs on leashes are invited along with their humans. Even if there is no dog in your life at the moment you are welcome to join the fun. You will meet interesting people and learn about the planned Bluffton Dog Park to be built on Buckwalter Parkway.

  • I discovered the other day that there was no real Betty Crocker. It was of interest to me because I have a friend in the advertising business. Her name was invented because it sounded "homey." Betty Crocker's portrait was redone six times to update her look through the years. Now for some reason her portrait is no longer on any packaging. We should have a Betty Crocker lookalike contest it might be fun because there are six of them to choose from.

  • We had fun times at the Boiled Peanut Festival. The band Plowboys was great. The weather was wonderful and the peanuts were delicious. I haven't seen Lynn Miller Hicks since she won the peanut eating contest. She looked a little green the last glimpse I got of her. Evelyn Cahill was adorable as a boiled peanut and rightly won the baby goober beauty contest. I look forward to next year.


    Makes: 4

    4 large beets

    Preheat oven to 450. Wash and trim then wrap each beet in foil and put on baking sheet, roast for 60 minutes. Cool. Remove skins by rubbing with paper towel. Cut into small wedges. Whisk together 3-4 tablespoons olive oil, 2 or 3 tablespoons pear vinegar, 1 teaspoon dijon mustard, salt and pepper to taste. A small bit of chopped parsley stirred in. Toss beets with dressing and top with crumbled blue cheese and toasted walnuts if you like.

    Babbie Guscio is the social columnist for The Bluffton Packet. She can be reached at The Store on Calhoun Street.

    The Island Packet is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

    Commenting FAQs | Terms of Service