I’m the high blood pressure you won’t treat. The tightness in your chest. The heartburn you think will just go away. Your uncontrolled diabetes.
I’m the 20 pounds you needed to lose last year. Your way-too-high cholesterol.
I’m your heart attack. Don’t ignore me.
The weather is warming up, and our daylight hours have lengthened considerably. March has always been one of my favorite months because the temperature is comfortable without being sweltering. The grass starts turning green and will now require more consistent attention than it did over the winter. Spring is here!
What better way to get spring started than by visiting a local garden center? My thumb is certainly not a “green” one; however, I enjoy adding a variety of colorful flowers and hanging baskets to our yard. I believe it adds to our curbside appeal while attracting local wildlife to our front porch. The pollen will be upon us, and why not get your house cleaned as well? I’m very proud of my son Joey, the owner/operator of Not Your Average Joe’s Pressure Washing. He will be cleaning our house this month, and I love the fresh and clean smell of bleach that remains when he is finished.
What are your plans for this spring? Easter is in April, so it is a tad later than usual. Thanks for reading Irmo-Chapin Life Magazine. We are proud to feature the local community and the wonderful folks who both teach our youth and feed our stomachs. We hope you enjoy the stories we share in our magazine. We are thankful to our supporters who advertise. Because of them, we deliver Irmo-Chapin Life Magazine to your mailboxes for free each month. Our goal is to keep you connected to the Irmo-Chapin community, and we appreciate the time you spend with Irmo-Chapin Life.
Thanks for reading!
Todd Shevchik
faithMATTERS
BRIAN ADLEMAN
Campus Pastor
A new year always shows up with equal parts hope and uncertainty. We say Happy New Year with genuine excitement, while quietly wondering what the next year will hold. The truth is, none of us really knows. But one thing felt clear from the start: we can approach it with intention and openness.
I wasn’t searching for a big word or theme to define the year. I was simply spending time praying and listening, asking God what He might be doing beneath the surface. And again and again, one idea kept rising to the top not as a slogan, but as a posture: preparation.
Preparation can make people uneasy, and honestly, I get it. When we hear that word, some of us brace for impact. But the more I prayed, the more I sensed peace instead of pressure. This doesn’t feel like a season of panic or scrambling. It feels like a season of intentional readiness.
Preparation doesn’t have to be dramatic. It’s not about overreacting or trying to control everything, it’s about creating space for what matters. Think about it in a modern context: maybe it’s cleaning out your email inbox before starting a new project, deleting apps that constantly distract you, or carving out time each day to read instead of doomscrolling. These small acts aren’t flashy, but they make room for focus, clarity, and growth.
Scripture shows this pattern over and over. God often prepares people privately before He moves publicly. Before breakthroughs, there’s preparation. Before purpose, there’s positioning. Before circumstances change, hearts do. When God tells His people in Amos, “Prepare to meet your God,” it may sound heavy, but it’s actually mercy. God isn’t done with us. He’s still speaking, still warning, still inviting a relationship. Preparation is His way of saying, “I care enough to give you time.”
Preparation also isn’t about doing more; it’s about clearing space. Isaiah says, “Prepare the way of the Lord,” not by adding busyness, but by removing what’s in the way. Distractions. Unforgiveness. Fear. The clutter that quietly fills our lives and crowds out God’s voice.
Jesus takes it further, reminding us that readiness determines participation. Opportunity may come to everyone, but only those who stay prepared step fully into the moment.
So here we are—in a season of preparation. Not fear-driven. Not frantic. Just open-hearted and ready. The question isn’t whether God will move. The question is simple and personal: will we be ready when He does? n
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CALENDAR OFevents
MARCH-APRIL
Saturday, March 7
Denim and Pearls Oyster Roast
The Cotton Press | 199 W. Church St. | Little Mountain | 6 pm – 10 pm
Join the Chapin Women’s Club for their 11th annual event benefiting The Screaming Eagles Perch and other Chapin Community Outreach Projects. For more information visit chapinjrwomansclub.com.
Saturday, March 14
Pimento Cheese Festival
Saluda Shoals Park | 6071 St. Andrews Rd. | Columbia | 11 am – 7 pm
This family-friendly event will feature live music, an arts and crafts fair, and entertainment for all ages. Visit scpimentocheesefest.com for more information.
Saturday, March 21
Irmo Cherry Blossom Festival
Irmo Town Park | 7330 Carlisle St. | Irmo | 10 am – 5 pm
This family-friendly festival features quiet picnicking, blossom-viewing, plein air art, handcrafted artwork, and more. For more information visit townofirmosc.com.
Thursday, March 26
Taste of Lake Murray
Doubletree by Hilton | 2100 Bush River Rd. | Columbia | 6 pm
This “Party With A Purpose” fundraiser supports the Fourth of July Celebration at Lake Murray. For tickets visit lakemurraycountry.com.
Saturday, March 28
Anchors Aweigh 5k and Fun Run
Chapin High School | 300 Columbia Ave. | Chapin | 8:30 am
Join the Chapin High School NJROTC Booster Club for a day of fun, fitness, and community spirit. To register visit chapinhsnjrotcboosterclub.com.
Thursday, April 9 –
Sunday, April 12
Midlands Spring Plant and Flower Festival
SC State Farmers Market
| 3483 Charleston Hwy. West Columbia
Shop spring plants and flowers, gardening equipment, décor, and seasonal produce at the State Farmers Market. Admission and parking are free.
Friday, April 24
Southern Sky: A Tribute to the Eagles
Harbison Theatre | 7300 College St. | Irmo 7:30 pm
Experience the talents of several of the Southeast’s most popular bands as they recreate an authentic Eagles experience. For tickets visit harbisontheatre.org. n
IRMO-CHAPINleader
by Mary Ann Hutcheson
Brooke Bridges
LEXINGTON/RICHLAND
5 TEACHER OF THE YEAR (2025-2026)
Literacy is Equity in the World
Brooke Bridges, the 2025-2026 Teacher of the Year for Lexington/Richland Five, is a force of nature in her kindergarten classroom at Piney Woods Elementary in Chapin, South Carolina. Known for her generous heart and bold personality, she’s described as “fierce.” She infuses passion into everything she does, especially when teaching children to read and write.
Bridges grew up among a family of educators. Her mother, sister, grandparents, and a host of relatives were all teachers, but she was determined to chart her own course. She envisioned herself as a news reporter, not a teacher. Yet, during college, a part-time job at an after-school care facility changed everything. The experience was a calling that she belonged in the class room, and it set the course for her as a teacher.
There were some challenges ahead. Bridges’ first assignment was teaching eighthgrade science, a world apart from her early childhood education background. It was a de manding assignment, and she correctly perceived that many behavioral issues stemmed from students’ struggles with reading and writing. She became passionate about literacy, determined to help children learn to read before they reached future stumbling blocks.
Bridges’ path took her through several grade levels and schools, but it was the en couragement of a well-respected principal, Harriet Wilson, that led her to kindergar ten—an assignment that seemed daunting at first, given her mother’s thirty-six years as a gifted kindergarten teacher. Bridges embraced the challenge and found her perfect fit. She cherishes the opportunity to help young children define and form themselves as readers, writers, and scientists. She believes in sparking confidence early, so children don’t lose faith in themselves.
Her teaching style is energetic and animated, and she openly shares her successes and mistakes with her students. She creates a classroom where every child feels accepted and valued. She especially loves seeing former students return to visit, confirmation of the lasting impact she has. For her, the ultimate reward is hearing students who once doubted themselves proudly say, “Look what I can do!”
Bridges values collaboration with her colleagues and leans on her support net work during challenging times. Her team is like a family, united by their shared goal of helping children thrive. Beyond her classroom, she inspires other educators through social media, professional development, and resource sharing. Her down-to-earth na ture and authenticity resonate with teachers and students alike.
Bridges feels like God gives her little winks like “You’re doing what I meant for you to do.”
“I am using my gift to serve children. What else could you ask out of life?” she said.
Outside of school, Bridges is a busy mom of three, balancing her children’s activi ties and family life with her career. She’s married to a fellow teacher and coach, and together they cherish every moment with their kids. Even on her most exhausting days, the energy and curiosity of her students rejuvenate her.
Brooke Bridges embodies what it means to be a dedicated, relat able, innovative, and inspiring teacher—making her recognition as Teacher of the Year more than well-deserved. “This award is a tribute to so many people along my path who believed in me and stood by me when I was doubtful. That made me a stronger teacher,” Bridges shared. n
First Priority
A Passion for Service
by Mary Ann Hutcheson
photos by Lola Dee Photography
Raymond Kirkland, owner and founder of the successful First Priority Landscaping Solutions and Garden Center in Columbia, calls 2025 a great year for his family and business. The Kirkland family welcomed their first son, joining four daughters. Kirkland, a man of faith, credits God and his supportive family for the flourishing of his business, which has given him the opportunity to pursue God’s vision.
Losing his mother to a sudden heart attack in 2020 became the most pivotal moment in Kirkland’s life.
“It was unexpected,” he recalled, “a way that God tests you and your faith. When you don’t get a chance to say good-bye and prepare mentally for such a loss, it feels overwhelming.”
At the time, he worked for a landscape
company while also taking on his own landscaping jobs. It was a dream he had carried for years, to own his own landscaping business. His experience as an employee inspired him to start his own business, do something different, treat people differently, and serve his community better.
Kirkland’s love for the outdoors began in childhood. He enjoyed yard work and manual labor from an early age, working in his grandfather’s store and starting his first job at a seed mill at the age of 13. He said, “If you do it long enough, you end up liking it.” He’s been working ever since, rarely taking time to rest.
His other passion — serving others — was embodied in his work as a youth minister. And he says that his assignment right now is serving people in his business.
Landscaping Solutions and Garden Center
“I love gardening and helping people realize their vision for their yards,” he said. “Meeting new people and having new experiences is the best part of my job.” He encourages clients to enjoy their outdoor spaces instead of retreating indoors after work. Kirkland wants clients’ families to enjoy their land as much as their home, spending time outdoors together.
This is where serving others comes in handy. Kirkland loves meeting people; he loves serving God; he wants to serve his clients and his workers. He leads Motivational Monday devotions at work and supports employees in need, calling his business “a great ministry.”
First Priority Landscaping Solutions and Garden Center sit on a beautiful piece of property encompassing four acres and five greenhouses. First Priority’s name reflects
Kirkland’s faith. FPLS stands for faith, prayer, love, and service.
In its six years of existence, the organization has grown from Kirkland working solo to 20 staff members. A previous article made his business “jump out of the water,” he said. His landscaping business has its own storefront, garden center, and showcase of its materials. Having such a successful year, he said, brings additional credibility to his business.
“I started this business in my car,” he said. Now, the company owns eight trucks and ten pieces of specialized equipment. They now have everything they need to be as efficient as possible.
Kirkland shared, “We are the premium provider when it comes to landscape design. We have a reputation. I built my business on my word. My word is my word.”
“Meeting new people and having new experiences is the best part of my job.”
In the beginning, that philosophy may have led to a job loss by walking on Faith that God would provide. At other times, he won big on a job. But he insists, “My word is my word. If I say I’m going to do it, I do it, whether we make money or not. I tell people, ‘If you don’t want to do something, keep your mouth closed. Don’t say ‘yes,’ if you don’t mean ‘yes.’”
“We pride ourselves on being turnkey,” he added. “We don’t sub anything out—we do everything from the top to the bottom.” Kirkland’s business reflects his strong moral compass, sense of responsibility, and faith.
Kirkland plans to expand his business to more locations over the next five years. He hopes to start the first one by the end of this year. The remaining sites will follow each year. He is planning for smaller sites,
1/2-acre or so, in Lexington, Chapin, and maybe toward the Charleston area. The current garden center will serve as the HUB, supplying the planned four or five garden centers. He would like his sites to be more localized so they can reach customers directly.
A business is no better than the person who owns and runs it. Raymond Kirkland is a committed, principled, loyal family man with a strong moral compass. It mirrors his deep sense of responsibility, service to others, and faithfulness to his beliefs.
He credits his family for his success. About his wife, Latrina: “She supports me and takes care of our family, which lets me chase the vision.”
Early on in building the business, there were days when he wanted to quit, and his wife was the only one who kept him going. She said, “This is what we prayed for. You’re going to have hard times.” She brought him closer to God. He said, “I love my wife. She was my high school crush, and she didn’t even know it yet.”
When asked if any of his children may follow in his footsteps, it is too early to know. If no one wants to do landscaping,
that is fine. Just because it was his passion, a parent can’t force his dream on somebody else. What his career has enabled him to do for his children is to support their dreams financially. If they want to start their own business, he can be that bridge, the financier.
His career path was different. He started to work out of necessity. He didn’t have any options; he had to work. Coming from a poor upbringing, his parents did the best they could, and they had everything they needed. His mom and grandparents did their best to raise him. But as often happens in life, Kirkland wants more for his children. He doesn’t want them to experience some of the financial burdens he had to bear.
These days, Kirkland works long hours for his family, grateful his business allows his wife to stay home. Faith, prayer, love, and service have always guided him.
With a new baby, Kirkland hopes to slow down and spend more time with family. “God puts it to me, and I just do the work.”
He loves the biblical story of God’s first job for man: “Take care of my garden.” For Kirkland, landscaping is a calling as old as time. n Raymond’s
“Dear God, thank you. Your name alone is worthy to be praised. Lord, we ask that you bless whoever reads this story. Allow these words to reflect the grace and mercy you have given us. I pray for expansion in their lives, and that their cups may overflow with your gifts.”
spotlight
FREEDOM BOAT CLUB
When the sticky, sultry days of summer roll around, there’s no more refreshing place to be than out on Lake Murray. With 650 miles of shoreline and covering nearly 50,000 acres of land, there’s so much to explore and enjoy, especially by boat.
That’s where Freedom Boat Club steps in to help. Freedom Boat Club is a franchise that was created in Florida in 1989. The goal was to provide a hassle-free way to experience the best boating, and they do that by providing their members with unparalleled access to a diverse fleet of boats that they expertly maintain.
The local chapters of Freedom Boat Club are family-owned and operated by Anthony Viola. Once you join, you have access to over 440 locations throughout the United States and the world. Regionally, there are clubs in Charleston, Hilton Head, Beaufort, Myrtle Beach, Lake Hartwell, Lake Wylie, and Lake Norman. There are locations up and down the coast, stretching through Savannah, Georgia, and into Florida, where there are 90 different ones to visit.
You can find Freedom Boat Club at two locations on Lake Murray: Martin’s Landing in Prosperity and at South Shore Marina in Lexington/Leesville. With 11 boats in their fleet, ranging from tritoons to center consoles and bowriders, there’s a perfect option for however you want to enjoy your time on the water.
by Chesson Merritt
“All of our boats are maintained and inspected,” said Viola. “We have more rules and regulations that we have to follow as a franchise. You’re not going to get just a ‘rental boat’ from us. All of the boats that are Freedom boats are designated Freedom only and exclusively used by our members.”
Freedom Boat Club is dedicated to delivering an exceptional, white-glove boating experience for its members. Every detail is thoughtfully managed, making time on the lake with your family effortless and entirely focused on enjoyment.
“It’s essentially a boating concierge service,” said Viola. “We handle everything and all you need to bring is what you want to eat, what you want to drink, and what you want to play with. When you drive up, our team will help you carry your things to the boat, we’ll help you load up, and we’ll help you get out on the water. Afterwards, we’ll help you dock and unload, and then we’ll get the boat cleaned and gassed up for the next member.”
For those considering membership who may not yet feel confident at the helm, Freedom Boat Club offers comprehensive training designed to ensure every member navigates with confidence and ease.
“We provide unlimited training with our licensed Coast Guard Captains with all levels of membership,” said Viola. “We want everybody trained. There’s no limit on it, either. You can get trained every single time you want to take a boat out.”
From Lake Murray to the Lowcountry and around the globe, Freedom Boat Club is where effortless access, exceptional vessels, and elevated services come together to create the ultimate boating experience designed to create lasting memories.
“At the end of the day, that’s what we’re all about,” said Viola. “We want people to have fun on the water!” n
Locally Owned & Family-Oriented
by Kim Becknell
green, cornhole, giant tic tac toe, a slide, and climbing area. “Our outside area is very busy in the spring and fall,” Andrew said. Kim mentioned that dogs are allowed in the outside area.
Running a restaurant requires determination, motivation, and a passion for the work. The Babcocks have proven they have what it takes.
Andrew and Kim Babcock are a husband-and-wife team who are co-owners of the restaurant Higher Ground Char House. Andrew, an army veteran, found the restaurant business a dream come true. He started out as a general manager of the restaurant before co-owning it. Kim left a job in dermatology when they decided to jump in with both feet to run Higher Ground Char House.
Andrew explained how restaurant management led to ownership. Once he completed his military service, he wasn’t sure what to do next but quickly found a home in the hospitality industry. After working in the restaurant business for 27 years, he set a goal to own his own restaurant. When the former owner decided to retire, he welcomed the opportunity for ownership.
April 1, 2026 will mark the one-year anniversary of Kim and Andrew owning the restaurant that opened in 2016 under previous ownership. They kept the original name when they took over.
The family-oriented restaurant offers dine-in service, carry-out options, a small bar, and outside patio seating. They recently started catering and offering party platters. The outside area is popular, especially when the weather is accommodating. There’s a putting
There is live music on Thursdays from 5:30-7:30 p.m. which is held outside weather-permitting and inside at other times. “All local artists, a lot of covers,” Kim said. “Rooted in this community, we are proud to serve a community we’ve called home for years.”
She’s actually a local herself, having grown up in the Lexington, SC area. A lot of regular customers come in and ask for her.
Aside from the inviting atmosphere, the menu is extensive. Top menu items include:
Death by Bacon - tons of smoked bacon, cheddar cheese, bacon aioli, lettuce, tomato, and onion.
Chicken Tenders - hand-breaded, marinated tenderloins served with fries, garnished with slaw, served with homemade Craft Honey Mustard Dipping Sauce.
Smothered Charburger Steak - 10oz Black Angus
Ground Chuck topped with provolone cheese, grilled peppers, onions, and mushrooms.
Mi Amigo Salad - you pick a burger, chicken, or steak. Fresh pico, black beans, Jack and cheddar cheese, grilled peppers, onions, sour cream, creamy avocado Mexi-ranch. Served in a fresh tortilla bowl.
Ranch or Buffalo Chicken Flip - grilled or fried chicken tenderloin, drizzled with buffalo and/or craft ranch sauce, four cheeses, artisan lettuce, tomato, and onion.
Williams • photos by Sarah-Laney Bradshaw
Now, they can add award-winning to their list of accolades as they recently won “Best Burger” in the 2026 Best of Irmo-Chapin Life Magazine contest.
What sets their restaurant apart? Kim shared, “Food scratchdriven dishes, elevation of comfort food, bold familiar flavors, and a test kitchen - a unique way for our staff to be creative and ‘wow’ our guests. Test Kitchen is a weekly entree/app/salad that is staffcreated. We name the dish based on who came up with the idea, so they get credit when posting on social media.” Find Higher Ground Char House on Facebook and Instagram.
Want to go? The restaurant is located at 211 Chapin Road in Chapin. Hours are Monday-Thursday 11 a.m. - 8 p.m.; Friday and Saturday 11 a.m. - 8:30 p.m., and Sundays 10 a.m. - 2 p.m. Visit their website for more information at highergroundcharhouse.com. n
ASK THE expert
Q&A
JOEY SHEVCHIK, NOT YOUR AVERAGE JOE’S
How frequently should I schedule a cleaning for my home?
We recommend having your home cleaned twice a year to prevent the accumulation of dirt and debris—typically once in the spring and once in early fall.
What is soft washing?
Soft washing is a gentle exterior cleaning method that employs lowpressure water combined with a biodegradable cleaning solution (including bleach, surfactants, and water) to effectively kill and remove organic stains, mold, mildew, and algae from delicate surfaces.
What is pressure washing?
Pressure washing (or power washing) utilizes a high-pressure stream of water, often supplemented with detergents, to remove dirt, grime, mold, loose paint, and other buildup from outdoor surfaces such as driveways, decks, siding, and patios.
When should I schedule a house cleaning?
It is advisable to schedule a cleaning when you notice an accumulation of dirt and debris on your home and driveway. What chemicals do we use to remove grime from your home?
We utilize a sodium hypochlorite solution combined with a surfactant (soap). This mixture is carefully diluted using a chemical injector, which ensures the appropriate concentration while preventing any damage to flower or plant life.
What is surface cleaning?
Surface cleaning refers to the use of a specialized, rotating attachment known as a surface cleaner in conjunction with a pressure washer. This method efficiently cleans large, flat surfaces such as driveways, patios, and sidewalks, resulting in a streak-free finish.
Not Your Average Joe’s employs professional and commercial-grade equipment to ensure the highest quality results. n
procrastination overcoming
We’ve all been there before. Staring at a growing to do list while scrolling through our phones, telling ourselves we’ll “start in five minutes.”
Procrastination is a common struggle, but it’s often misunderstood. It’s not just laziness or poor time management, it’s a psychological response rooted in emotion, fear, and habit.
Understanding why we procrastinate is the first step to overcoming it.
by Mary Andrews
Why We Procrastinate: The Psychology Behind the Delay
At its core, procrastination is an emotional regulation issue, not a productivity one. We tend to delay tasks that stir up uncomfortable feelings like anxiety, fear of failure, self-doubt, or boredom. Instead of confronting those feelings, our brain opts for short-term relief, which often looks like avoidance or distraction.
There are many factors that contribute to procrastination, with every person being affected by them differently. Perfectionism can play a major role. When you believe a task must be done perfectly or not at all, it becomes difficult to even make an attempt. Fear of failure is another common driver; the higher the stakes (whether real or imagined), the more tempting it is to delay action to avoid potential failure. Our brains are also wired for instant gratification, which leads us to prioritize short-term comfort over long-term goals. This is what leads to doomscrolling, or saying that you’ll watch one more episode, over and over. Now that we’ve gone over some of the most common factors that cause procrastination, let’s get into strategies to tackle it.
How to Beat Procrastination and Get Yourself Going
Overcoming procrastination starts with self-awareness and small behavioral changes. Here are actionable strategies to help you take control:
Break Tasks into Bite-Sized Steps
A large, undefined task can feel impossible. Try breaking it down into tiny, more manageable pieces. For example, “Clean the
second story of the house” becomes “Let’s focus on the laundry room first,” “Let’s start by picking up all the dirty clothes first,” and so on. Starting is often the hardest part, so breaking it down can make it seem easier to approach.
Use the 5-Minute Rule
Tell yourself you only have to work on the task for five minutes, and then you can stop. This lowers the mental barrier and often leads to longer focus sessions once you get going.
Set Clear, Specific Goals
Replace vague intentions such as “I’ll work on this later” with concrete plans like “I’ll write 300 words at 10 a.m.” Specific goals reduce uncertainty and increase follow-through.
Eliminate Distractions
Create a work environment that minimizes interruptions. Silence your phone, close unnecessary tabs, and use tools like website blockers during focused time.
Practice Self-Compassion
Beating yourself up for procrastinating only fuels the cycle. Instead, recognize it as a common challenge, forgive yourself, and move forward with renewed intention.
Procrastination isn’t a character flaw; it’s a habit built on emotional avoidance. But habits can be changed. By understanding the why and taking small, consistent actions, you can retrain your brain to act rather than avoid. The key is progress, not perfection. Start where you are and keep going. n
All in a day’s work at Wingard Towing Service
by Marilyn Thomas • photos by JH Photography
In general, it is rare to find a business still operating over 50 years and across three generations,” said Greg Wingard of Wingard Towing Service. This family-owned legacy is currently overseen by husband-and-wife team, Greg and Anna, and they, along with their dedicated staff, all work together to provide first-rate vehicle assistance to the greater Midlands community.
When mutual friends invited Lexington natives, Anna and Greg, to a party, so they could meet each other, those matchmaking skills were spot on. A best-case scenario evolved from that introduction as a serious relationship developed that eventually led to marriage, a growing family, and a successful business venture together.
In those early days, Greg and Anna were pursuing their own unique career goals. As a speech and language pathologist, Anna specialized in voice, cognitive, and swallowing disorders associated with Parkinson’s disease, while Greg was overseeing the operations “
of Wingard Towing Services, a familyowned enterprise, after receiving a degree in Human Resources Management from the University of South Carolina’s Moore School of Business.
In fact, Greg grew up riding in a tow truck with his dad, Dean, since the company was started in 1972 by his grandfather, Sam Wingard. In 2002, just one month after Greg graduated from college, he became the third-generation owner of Wingard Towing Services, alongside his mother Patricia, when his father passed away unexpectedly. After Greg’s mother lost her life to cancer in 2020, Anna decided to join the company full-time by stepping into the role of business operations manager. “Clearly,” she said, “I had no background in business management, human resources, or accounting, but I seemed to have figured it out!”
“Greg never pressured me to join the business,” she added. “Wingard Towing Service was a family business from the beginning, so it was only natural for me to join my husband’s business when Greg’s mom passed away.”
When people speculate about the challenges of working with one’s spouse in
the same company, “We see it differently,” Anna said. “We got married because we like to be around each other, and have the same goals, so working together is easy, really. We were already on the same team at home, so now we are on the same work team, too.”
“Most business decisions are a joint effort,” Anna continued. “We collaborate well together because we trust and respect each other, and we value the different strengths we bring to the business.”
To build her knowledge about towing, Anna joined the Towing & Recovery Association of South Carolina (TRASC) organization, a non-profit group that promotes and protects the welfare of the industry. During her tenure with TRASC, Anna has risen through the ranks from regional board member to vice president and is now serving as the current president.
“My involvement with this association grew as I realized that if I wanted to make changes in our own business, statewide changes to the entire towing industry were necessary,” she said.
Named “Woman of Towing” by Tow Times Magazine in 2021, Anna has also collaborated with statewide government agencies to share how the towing industry assists emergency responders in safely and efficiently clearing public roadways.
In this role, they are vital to the emergency response team, she said, “as we are the last piece to the puzzle once fire, EMS, and police are finished with their jobs.”
While Anna handles business-related responsibilities behind the scenes (like billing, accounting, and human resources), Greg said, “I am very hands-on, so do not be surprised if it is me who shows up to tow your car.” When he is not behind the
wheel, he can be found in the shop repairing or maintaining the company’s equipment or manning the phones and dispatching tow trucks to assist customers in need.
“Towing is largely about problem solving,” Greg explained, and his technical expertise stems from the countless onthe-job calls he has handled during his several decades in the field. Additionally, he holds a commercial driver’s license, has completed the South Carolina Department of Transportation’s Towing and Incident Management Training Course, is WreckMaster Level 4/5 certified, and has earned the American Towing and Recovery Institute’s Fire/Tow/Rescue accreditation.
Wingard Towing Service offers standard light- to medium-duty towing and hauling, equipment transport, and roadside services, and the company boasts of having several long-term staff members. “Our tow truck operators are truly experts at their job,” Greg said. “We focus on capitalizing on everyone’s strengths so that together we make a great team. Our goal is to minimize the inconveniences of being towed, getting you back to what matters most to you in life as soon as possible.”
The company’s headquarters are located in the city limits of West Columbia, but the business has satellite locations in Lexington and Chapin. Although most of their customers are within the greater Midlands area, they occasionally are called to cross state borders to extend their assistance.
The company’s online presence can be found on Facebook and on its website at wingardtowing.com. “Go ahead and save our number in your phone: 803796-1467,” Anna said. “When you get in a wreck, tell the police to call Wingard Towing Service for you on your behalf, or just call us directly. You can call us if you have a breakdown, too.”
“Our last name is the first word of our business name,” Greg said. “We want our neighbors and other business owners in the Midlands to associate ‘Wingard’ every time they need a tow. Even though we hope no one ever is in an unfortunate situation where they would need a tow, try us once, and we believe you will be a customer for life.”
As for the company’s future, Anna and Greg are the proud parents of three daughters, and “Our goal is to continue running our business so well that we will have a strong foundation for the fourth generation to take over Wingard Towing Service,” Anna said. n
As you recover...
The growing popularity of personalized health care
by Erin Bluvas
Life as one long EXPERIMENT
Physicians and individuals have been experimenting with their health for as long as humans have walked the planet. Trial and error have led to the avoidance of toxic plants, faster healing of wounds and other injuries, and the eradication of deadly diseases.
More recent history has seen the application of these lessons learned to improve physical performance in athletic competitions. There are 100,000 self-proclaimed biohackers worldwide, but that number is likely much larger if we move beyond that label to include the growing number of people interested in improving their individual health through testing and tailored treatment protocols.
Wearable devices such as smart rings and watches, at-home tools like blood pressure cuffs, glucose monitors, oximeters, and the good old-fashioned scale all make detailed health information more accessible than ever. Advanced diagnostics can tell us everything from our genetic makeup to our precise bone density and visceral fat stores.
A select group of people might use this information in an attempt to live past the age of 120. Others are looking to optimize their sports performance. And many are just looking to feel better and have their health span match their lifespan – meaning that however long they live, they would like to be and feel as healthy as possible during that time.
This last philosophy has many emerging terms and phrases to describe it: personalized health care, longevity, health span optimization, functional medicine, biohacking, integrative medicine, anti-aging medicine, restorative medicine, cellular medicine, and more. Regardless of the name, the approach is less about “hacking” and more about supporting the existing processes to stay healthy and thrive, according to Kayla Barnes-Lentz, the most publicly measured woman in the world. Barnes-Lentz, who
has removed and restored all of her blood plasma not once but twice, describes the approach as upgrading the environment both externally and internally.
Dr. Peter Attia’s New York Times Best seller, Outlive: The Science and Art of Longevity, describes the approach as being proactive rather than reactive. Historical ly, medicine, and certainly our current health care system, aims to solve problems rather than prevent them from happening in the first place. It has not prioritized looking at the individual as unique and often uses snapshots rather than a range of metrics and long-term data to plan for decades ahead, focusing solely on ending the current acute crisis. Health insurance companies are set up to cover medications once a certain threshold of disease has been met (e.g., insulin once diabetes is diagnosed) but they do not compensate physicians for the conversations they hold to prevent that disease progression in the first place. Further, med ical schools do not typically train clinicians in important pillars of health, such as nu trition, exercise, sleep, mental health, hor mone cycles, and cognitive aging.
But as people live longer, many are clamoring for more than a life free of disease or disability. They want to feel great and thrive – regardless of how many years have passed since their birth certificate was printed. This can be done through improved nutrition and exercise, laboratory testing to look at specific biomarkers, and trying interventions like acupuncture, cold plunges or hypobaric chambers. This is where the professionals can provide guidance and access to personalized care.
Lexington-based concierge medicine clinic SC My Care provides just this sort of health care. It is led by internal medicine physician, and lifelong resident of the Mid-
lands, Christopher Cooper, MD, MPH.
His private concierge practice is a model that may sound out of reach for some, but Dr. Cooper said it actually allows him the flexibility to work around the bureaucracy of health insurance companies to work with partners to lower costs and provide the exact care that patients need – rather than simply what insurance companies will approve.
“There’s a standard of care and traditional medicine, which is what most people see and experience, but there are many more innovative and creative treatments
we can use to provide holistic care,” shared Dr. Cooper.
Adopting a lens that medicine is not only a science but also an art, Dr. Cooper looks at a range of domains that may influence health: physical, spiritual, psychological, emotional, functional, social, and sexual. “It works best when patients are open to exploring all areas of their lives,” he said. This whole-person approach empowers Dr. Cooper and his patients to act as partners to find the root causes of their health challenges using an approach called “shared decision-making.”
Together, they dig into lab results (from basics to more specific labs and even genetic testing), imaging studies, stressors, thought life, emotional health, spiritual perspectives, social relationships, and much more to identify contributing factors and overall health status. Then Dr. Cooper “prescribes” treatment plans, which may include lifestyle modifications (think sleep, nutrition, exercise), yoga, specialized medication, and other personalized interventions. In addition to diagnosing and managing chronic conditions, Dr. Cooper’s team is primarily and continually looking for ways to prevent future health problems as well.
“Traditional medicine waits for a heart attack and then does an analysis or waits for a fall and broken leg and then looks for osteoporosis; it lets insurance companies tell us what options are available to the patient. Concierge medicine al-
“There’s a standard of care and traditional medicine, which is what most people see and experience, but there are many more innovative and creative treatments we can use to provide holistic care.”
— Dr. Cooper
lows us to decide what patients need to prevent that heart attack or that fall from ever happening,” explained Dr. Cooper
After nearly 25 years of clinical experience in the Midlands, Dr. Cooper has privileges with the major hospital systems and connections with a wide array of vetted partners who provide complementary diagnostic and treatment services. It’s the interdisciplinary nature of the approach that he believes helps patients achieve the best outcomes.
Dr. Cooper, whose telemedicine services have enabled him to provide care to patients throughout the state, said, “My vision is to continue increasing the number of patients we serve while also growing our network of strong health care partners to provide this unique type of care.” n
Pine Island State Park
by Kim Becknell Williams
Pine Island State Park is a newly opened state park, spanning over 27 acres, that offers locals space to enjoy the great outdoors. Whether you’re visiting solo or bringing along the family, the park’s manager, Tim Ritter, has some ideas as to what to expect on your first visit.
“A first-time visitor could expect to see stunning views of Lake Murray,” he said. “Enjoy a quiet walk or bike ride along the western side of the island to see interesting wildlife such as bald eagles and great blue herons, enjoy a picnic at one of the picnic shelters, or enjoy fishing along the shoreline of the park.” The park also has bench swings and a new playground.
There was some enthusiasm on New Year’s Day when a crowd gathered to hike. The First Day Hike was held at the park on January 1. “Many state parks hold a first day hike to help people start the new year off right with some exercise and spending time in nature,” Ritter said. “We don’t know the exact number of attendees, but Ranger Caitlin DeGrave estimates we
had around 125 to 150 people join her on the hike. It was the only time the park has reached capacity since we opened, and we had to shut the gate until after the hike was over and some vehicles left.”
The park had a soft opening to the public on Oct. 2, 2025, and has already had a lot of interested visitors. A lot of fishermen frequent the park. Other visitors include dog walkers, families, and birdwatchers. Admission is $6 for adults; $3.75 for SC seniors 65 years and older; $3.50 for kids ages 6-15; 5 and under are free. The park will have updated hours after March 31, 2026.
Aside from the eagles and herons, other wildlife in the park includes deer, beavers, muskrats, and foxes. A red fox was recently spotted. “There are 16 picnic shelters available for use on a first- come, first-served basis,” Ritter said. Other park highlights include “a beautiful grove of cedar trees on the northern side of the island. We have blocked off the road that leads to the western side of the island to convert it into a walking and biking path that is approximately 2/3 of a mile round trip.” It’s a great place to unplug and enjoy the beauty of nature.
Bring along binoculars to ensure catching a literal bird’s eye view. Pack a picnic lunch to dine alfresco with Mother Nature. Keep a camera on hand to capture picturesque photos and perhaps a sunset.
An onsite Visitor’s Center has some refreshments, gift items, merchandise, and may stock bait soon. The Visitor’s Center does have limited hours now but will extend hours in the springtime. A marina, bathrooms, and Sunset Hall (an event space) are currently under renovation. Once completed, reservations will be needed to use the marina and event space. Sunset Hall’s anticipated renovation completion date is 2028.
Ritter said they are continuing to work on upgrades in the park. “We’re excited about improvements in the future,” he shared. Old facilities are being renovated, docks are being torn down, and new facilities are being added. It’s a work in progress. n
spice OF LIFE
ONE PAN wonders
Chicken Apple Sausage
1 (12 oz) pack apple sausage chicken
1 cup grape tomatoes
1 red bell pepper, cut into strips
2 cups broccoli florets
1 red onion, diced
1 zucchini, diced
¼ tsp red pepper flakes
1 Tbsp Italian seasoning
garlic salt, to taste
1 Tbsp olive oil
Preheat the oven to 400°F. Add the vegetables to a prepared sheet pan and drizzle with olive oil. Mix the spices together, then sprinkle them over the vegetables. Cut the sausage into small pieces, add to the sheet pan, and bake for 20 minutes.
Salmon
with Vegetables
4 filets salmon
1½ lbs baby gold potatoes, halved
1 bunch asparagus, ends trimmed
2 Tbsp olive oil
1 tsp salt
½ tsp black pepper
Honey Mustard Glaze:
1 Tbsp Dijon mustard
1 Tbsp whole grain mustard
2 Tbsp honey
Preheat the oven to 400°F. Combine and stir the two mustards and honey, and set aside. Place the potatoes and asparagus on a prepared sheet pan and pour the olive oil over top, toss to coat, and season with salt and pepper. Add the salmon filets to the sheet pan and spoon the honey mustard glaze on top to coat and bake for 12 minutes. Remove the pan, flip the potatoes and asparagus, and return to the oven for 8-10 minutes until the potatoes are cooked through and the salmon is done to your liking.
Spicy Thai Sweet Chili Shrimp
12 oz shrimp, shelled and deveined
1 red bell pepper, cut into 1” chunks
2 cups snow peas
1 Tbsp olive oil
salt and pepper, to taste
½ cup Thai Sweet Chili Sauce
½ lime
sliced scallions, for garnish
Preheat the oven to 450º F. Drizzle vegetables with the olive oil and sprinkle with salt and pepper. Toss to coat and transfer the veggies to a prepared baking sheet. Spread them out evenly, creating room in the center for the shrimp. Place the shrimp in the middle of the baking sheet and sprinkle with salt and pepper. Bake for 10 minutes, or until the shrimp is cooked through, opaque, and the veggies are tender. Remove from the oven and brush a generous amount of the Thai Sweet Chili Sauce over the shrimp. Sprinkle the shrimp with sliced scallions and spritz with lime juice.
Hawaiian Chicken
1 lb chicken, cut into bite-sized pieces
2 cups pineapple, cubed
1 red bell pepper, diced
1 green bell pepper, diced
2 sweet potatoes, peeled and diced into 1” cubes
1 Tbsp toasted sesame oil
1 tsp canola oil
1 Tbsp brown sugar
1 Tbsp unsweetened shredded coconut
1 Tbsp lime juice
Preheat the oven to 400º F. Place chicken, pineapple, peppers, and potatoes onto a prepared baking sheet. Drizzle with sesame oil and canola oil; sprinkle with sugar and season with salt and pepper. Toss to coat all ingredients. Roast in the oven for 15 minutes; stir and return to the oven for an additional 10 minutes or until lightly browned and chicken is cooked through. Sprinkle coconut and drizzle with lime juice before serving.
Chicken Fried Rice
3 Tbsp sesame oil, divided
4 cups cold cooked jasmine rice
1 cup frozen peas and carrots mix, thawed
1 small onion, diced
2 cloves garlic, minced
2 large eggs, beaten
¼ cup soy sauce
2 green onions, sliced
1 tsp sesame seeds
salt and pepper, to taste
Preheat the oven to 400°F. Spread 2 Tbsp of sesame oil over a large sheet pan and spread the rice evenly across the pan. Add the peas and carrots, onion, and garlic over the rice. Drizzle with the remaining 1 Tbsp of sesame oil and season with salt and pepper. Bake for 10-12 minutes. Remove from the oven and create a well in the center of the rice mixture. Pour the beaten eggs into the well. Stir gently to scramble the eggs and mix them into the rice. Return the pan to the oven and bake for an additional 5-7 minutes until the eggs are cooked through. Remove from the oven and stir in soy sauce, green onions, and sesame seeds before serving.
Steak and Vegetables
1½ cups cauliflower, cut into small pieces
1½ cups broccoli, cut into small pieces
1½ cups carrots, sliced
1½ tsp canola oil
½ tsp onion powder
½ tsp thyme
½ tsp rosemary
½ tsp paprika
½ lb beef strip loin steak
2 Tbsp plain yogurt
½ tsp water
¼ tsp minced garlic
¼ tsp Dijon mustard
Preheat the oven to 400°F. Mix yogurt, water, garlic, and mustard to make aioli; set aside. Toss vegetables with oil and seasonings, spread onto a prepared baking sheet, and roast for 12 minutes. Sear the steak for two minutes per side in a skillet over medium-high heat. Move vegetables aside and place
steak in center; roast 4–6 minutes. Rest the steak for 5 minutes, then slice it thinly. Serve drizzled with garlic aioli.
Bruschetta Chicken
4 chicken breasts
16 ozs baby red potatoes, halved
2 Tbsp olive oil
3 cloves garlic, minced
1 tsp thyme
½ tsp oregano
½ tsp basil
⅓ cup Parmesan, freshly grated
4 oz fresh mozzarella cheese, cut into 4 slices
salt and black pepper, to taste
Bruschetta:
2 cups cherry tomatoes, halved
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 cloves garlic, minced
¼ cup basil leaves, chiffonade
salt and black pepper, to taste
Preheat the oven to 400°F. To make the bruschetta, combine all ingredients in a medium bowl; season with salt and pepper, to taste, and set aside. Season chicken with salt and pepper, to taste. Place chicken and potatoes on a prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil, and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top the chicken with mozzarella during the last 10 minutes of cooking time. Serve immediately, topped with bruschetta. n
