By Norm Powers for The Island Connection
A morning on a working shrimp boat, three new kayaking expeditions and a beer fest in a botanical garden are among more than fifty expeditions on the schedule for the Seabrook Island Natural History Group’s fall schedule. Eighteen of the expeditions are brand new for the coming season.
Registration is open to SINHG members, and the public is invited to join SINHG to enjoy these exciting expeditions.
Shrimping’s long history in the Sea Island’s culture and economy comes to the fore in October, when participants can board the Sea Bounty for a morning’s cruise to catch their own dinner while learning about the hard work that brings fresh catches to their tables every day.
Kayakers can take to the water for three new outings in September and October along the Edisto River, the Wambaw Creek Wilderness Area and the Ashepoo River’s Horsehoe Creek; while beer connoisseurs and gardeners can combine both interests at Moore Farms Botanical Gardens in Lake City, where samplings from 35 breweries will be on offer along with a VIP guided tour of the gardens.
A special tour of the new Zucker Family Sea Turtle Recovery Center at the South Carolina Aquarium in Charleston, led by Rescue Program Manager Kelly Thorvalson, will be of particular interest to Seabrookers, who annually share their island home with nesting loggerhead turtles. Local historian Doug Bostick returns with his popular tour of Revolutionary and Civil War sites on Johns Island, and will add a new tour this fall of similar sites on James Island. Private tours of historic homes in downtown Charleston, including the 24,000-square foot Calhoun Mansion recently featured on A&E’s “American Castles”, are on the schedule for autumn, along with a downtown Culinary Tour with visits to four of Charleston’s most innovative restaurants and chefs.
Closer to home are explorations of the geology of Seabrook’s beaches, banding of southern-bound migrating birds at Cap’n Sams Spit, a French cooking demonstration in a private Seabrook home kitchen by the Culinary Institute of Charleston’s Dani Manilia and a behindthe- scenes visit to St. Christopher Camp to learn about the camp’s mission and operations. A complete program listing and membership information can be found at sinhg.org.Tweet